CN107094983A - A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain - Google Patents
A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain Download PDFInfo
- Publication number
- CN107094983A CN107094983A CN201710255275.3A CN201710255275A CN107094983A CN 107094983 A CN107094983 A CN 107094983A CN 201710255275 A CN201710255275 A CN 201710255275A CN 107094983 A CN107094983 A CN 107094983A
- Authority
- CN
- China
- Prior art keywords
- grain
- small round
- round shaped
- coarse food
- water
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/14—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing fruits, nuts, e.g. almonds, seeds, plants, plant extracts, essential oils
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, comprise the following steps：（1）Brown rice is crushed, is soaked in 30~35 DEG C of water, then heats to boiling, boiling is beaten while hot, brown rice paste is obtained；（2）Clean fresh purple potato soak in 0~3 DEG C of cold water, boiling water on steaming tray is then placed in and steams, 300~450W microwave treatments after natural cooling are cut into small pieces, and mashing after mix with water, obtain purple potato and paste；（3）By step（1）Gained brown rice paste, step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1：1.2 mixing, 50~60 DEG C of stirrings, the small round shaped grain of coarse food grain is made using double screw extruder；（4）White granulated sugar, milk powder and water are mixed, congeals and obtains the slurry that congeals；（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, expanded, freezes, and is then filled in egg roll cylinder or container, produces the ice cream of the small round shaped grain containing coarse food grain.
Description
Technical field
The present invention relates to a kind of ice cream, and in particular to a kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain.Belong to
Frozen technical field.
Background technology
It is ice cream delicate mouthfeel, soft and smooth and refrigerant, it is the deep summer food liked by everybody, it is with water, dairy products, sugar
With edible oil and fat etc. as primary raw material, some food additives are aided in, blended, sterilizing, homogeneous, aging, congeal and freeze
The frozen food for the volumetric expansion being made etc. technique.
With the improvement of living standards, pursuit of the people to diversified food is more and more, it is conventional for ice cream
Ice-cream product can not meet the demand of people, have more diversified require to the taste of ice cream.
Brown rice and purple potato are all the healthy food for enjoying people to praise highly in recent years, and they have very abundant nutriture value
Value, it is inherently popular if brown rice and purple potato are added in ice cream.But, the mouthfeel of brown rice is poor, purple potato and mistake
In soft glutinous, and mouthfeel is partially dry, if directly addition can destroy ice cream fine and smooth soft and smooth in itself, and process ice cream is cold
Freezing mouthfeel after link can become worse.
In addition, expansion rate is the essential condition for determining ice cream mouthfeel, ice river in Henan Province is often influenceed after adding small round shaped grain material
The expansion rate of pouring, meanwhile, also result in the thawing resistance reduction of ice cream.
The content of the invention
The purpose of the present invention is that there is provided a kind of ice cream of the small round shaped grain containing coarse food grain to overcome above-mentioned the deficiencies in the prior art
Preparation method.
To achieve the above object, the present invention uses following technical proposals：
A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, comprises the following steps：
（1）Brown rice is crushed, pours into 30~35 DEG C of water of 4~6 times of weight and soaks 30~40 minutes, then heat to boiling, is steamed
Boil 30~40 minutes, be beaten while hot, obtain brown rice paste；
（2）Clean fresh purple potato soak 1~2 hour in 0~3 DEG C of cold water, be then placed in boiling water steaming 30 on steaming tray~
40 minutes, 300~450W microwave treatments 2~3 minutes, were cut into small pieces after natural cooling, and were mixed with the water of 0.5~0.8 times of weight
It is beaten after conjunction, obtains purple potato paste；
（3）By step（1）Gained brown rice paste, step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1：1.2 mixing, 50~
60 DEG C are stirred 1~2 hour, and the small round shaped grain of coarse food grain is made using double screw extruder；
（4）White granulated sugar, milk powder and water are mixed, congeals and obtains the slurry that congeals；
（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, expanded, freezes, then filling
Into egg roll cylinder or container, the ice cream of the small round shaped grain containing coarse food grain is produced.
It is preferred that, step（1）In, brown rice is crushed to the mesh of granularity 120.
It is preferred that, step（3）In, the condition of work of double screw extruder is：Extrusion temperature is 100~120 DEG C, and screw rod turns
Speed is 220~250r/min, and the extrusion cooking time is 10~15 seconds.
It is further preferred that it is divided into three temperature sections in double screw extruder, respectively 100 DEG C, 110 DEG C and 120 DEG C.
It is preferred that, step（3）In, the granularity of the small round shaped grain of coarse food grain is 6~10mm.
It is preferred that, step（4）In, the mass ratio of white granulated sugar, milk powder and water is 1：5~8：35~42.
It is preferred that, step（4）In frozen temperatures be -4~-6 DEG C.
It is preferred that, step（5）In, the mass ratio of the small round shaped grain of coarse food grain and the slurry that congeals is 0.07~0.1：1.
It is preferred that, step（5）In Condition for expansion be：Kept for 2~3 hours under the conditions of 20~25 DEG C, then it is cooled to 0~
1 DEG C is kept for 3~4 hours.
It is preferred that, step（5）In, first carry out homogenizing and ripe processing before expanding treatment, specific method is：Congealing
Temperature sonic oscillation 2~3 hours, then stands 5~7 hours.
It is preferred that, step（5）In, solidification point is -23~-30 DEG C.
Beneficial effects of the present invention：
The ice cream delicate mouthfeel of the present invention is soft and smooth, with superior expansion rate and thawing resistance energy.In terms of pretreatment of raw material, by
It is more difficult well-done in brown rice, after the present invention crushes brown rice in advance, soaked in 30~35 DEG C of water, can effectively shorten soak time simultaneously
Ensure cooking effect；Purple potato is first through cold water soak so that is fully flooded profit inside purple potato, improves its drying property, after boiling
Microwave treatment, improves internal microstructure so that mashing is more thorough.The relatively good brown rice of uniformity is obtained by pretreatment of raw material
Paste and purple potato paste, the small round shaped grain of coarse food grain is obtained after then they are mixed with condensed milk through twin-screw extrusion, due to brown rice paste and purple potato
The uniformity of paste itself is fine, is mixed with condensed milk after disperseing so that the small round shaped grain of gained is more fine and smooth soft and smooth, and then ensures system
Obtain the mouthfeel of ice cream.
Embodiment
With reference to embodiment, the present invention will be further elaborated, it should explanation, the description below merely to
The present invention is explained, its content is not defined.
Embodiment 1：
A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, comprises the following steps：
（1）Brown rice is crushed to the mesh of granularity 120, pours into 30 DEG C of water of 4 times of weight and soaks 30 minutes, then heat to boiling,
Boiling 30 minutes, is beaten while hot, obtains brown rice paste；
（2）Clean fresh purple potato is soaked 1 hour in 0 DEG C of cold water, boiling water on steaming tray is then placed in and steams 30 minutes, it is natural
300W microwave treatments 2 minutes, are cut into small pieces after cooling, and are beaten after being mixed with the water of 0.5 times of weight, obtain purple potato paste；
（3）By step（1）Gained brown rice paste, step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1：1.2 mixing, 50 DEG C
Stirring 1 hour, the small round shaped grain of coarse food grain that granularity is 6mm is made using double screw extruder；
（4）White granulated sugar, milk powder and water are mixed, -4 DEG C congeal and obtain the slurry that congeals；
（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, homogenizes and ripe processing, swollen
Change, -23 DEG C are freezed, be then filled in egg roll cylinder or container, produce the ice cream of the small round shaped grain containing coarse food grain.
Wherein, step（3）In, the condition of work of double screw extruder is：It is divided into three humidity provinces in double screw extruder
Section, respectively 100 DEG C, 110 DEG C and 120 DEG C, screw speed is 220r/min, and the extrusion cooking time is 10 seconds.
Step（4）In, the mass ratio of white granulated sugar, milk powder and water is 1：5：35.
Step（5）In, the mass ratio of the small round shaped grain of coarse food grain and the slurry that congeals is 0.07：1.Condition for expansion is：Under the conditions of 20 DEG C
Kept for 2 hours, be then cooled to 0 DEG C and kept for 3 hours.Homogenize and the specific method of ripe processing is：In frozen temperatures ultrasound
Vibration 2 hours, then stands 5 hours.
Embodiment 2：
A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, comprises the following steps：
（1）Brown rice is crushed to the mesh of granularity 120, pours into 35 DEG C of water of 6 times of weight and soaks 40 minutes, then heat to boiling,
Boiling 40 minutes, is beaten while hot, obtains brown rice paste；
（2）Clean fresh purple potato is soaked 2 hours in 3 DEG C of cold water, boiling water on steaming tray is then placed in and steams 40 minutes, it is natural
450W microwave treatments 3 minutes, are cut into small pieces after cooling, and are beaten after being mixed with the water of 0.8 times of weight, obtain purple potato paste；
（3）By step（1）Gained brown rice paste, step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1：1.2 mixing, 60 DEG C
Stirring 2 hours, the small round shaped grain of coarse food grain that granularity is 10mm is made using double screw extruder；
（4）White granulated sugar, milk powder and water are mixed, -6 DEG C congeal and obtain the slurry that congeals；
（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, homogenizes and ripe processing, swollen
Change, -30 DEG C are freezed, be then filled in egg roll cylinder or container, produce the ice cream of the small round shaped grain containing coarse food grain.
Wherein, step（3）In, the condition of work of double screw extruder is：It is divided into three humidity provinces in double screw extruder
Section, respectively 100 DEG C, 110 DEG C and 120 DEG C, screw speed is 250r/min, and the extrusion cooking time is 15 seconds.
Step（4）In, the mass ratio of white granulated sugar, milk powder and water is 1：8：42.
Step（5）In, the mass ratio of the small round shaped grain of coarse food grain and the slurry that congeals is 0.1：1.Condition for expansion is：Protected under the conditions of 25 DEG C
Hold 3 hours, be then cooled to 1 DEG C and kept for 4 hours.Homogenize and the specific method of ripe processing is：Shaken in frozen temperatures ultrasound
Swing 3 hours, then stand 7 hours.
Embodiment 3：
A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, comprises the following steps：
（1）Brown rice is crushed to the mesh of granularity 120, pours into 35 DEG C of water of 4 times of weight and soaks 30 minutes, then heat to boiling,
Boiling 40 minutes, is beaten while hot, obtains brown rice paste；
（2）Clean fresh purple potato is soaked 2 hours in 0 DEG C of cold water, boiling water on steaming tray is then placed in and steams 30 minutes, it is natural
450W microwave treatments 2 minutes, are cut into small pieces after cooling, and are beaten after being mixed with the water of 0.8 times of weight, obtain purple potato paste；
（3）By step（1）Gained brown rice paste, step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1：1.2 mixing, 50 DEG C
Stirring 2 hours, the small round shaped grain of coarse food grain that granularity is 6mm is made using double screw extruder；
（4）White granulated sugar, milk powder and water are mixed, -6 DEG C congeal and obtain the slurry that congeals；
（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, homogenizes and ripe processing, swollen
Change, -23 DEG C are freezed, be then filled in egg roll cylinder or container, produce the ice cream of the small round shaped grain containing coarse food grain.
Wherein, step（3）In, the condition of work of double screw extruder is：It is divided into three humidity provinces in double screw extruder
Section, respectively 100 DEG C, 110 DEG C and 120 DEG C, screw speed is 220r/min, and the extrusion cooking time is 15 seconds.
Step（4）In, the mass ratio of white granulated sugar, milk powder and water is 1：5： 42.
Step（5）In, the mass ratio of the small round shaped grain of coarse food grain and the slurry that congeals is 0.07：1.Condition for expansion is：Under the conditions of 25 DEG C
Kept for 2 hours, be then cooled to 1 DEG C and kept for 3 hours.Homogenize and the specific method of ripe processing is：In frozen temperatures ultrasound
Vibration 3 hours, then stands 5 hours.
Embodiment 4：
A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, comprises the following steps：
（1）Brown rice is crushed to the mesh of granularity 120, pours into 30 DEG C of water of 6 times of weight and soaks 40 minutes, then heat to boiling,
Boiling 30 minutes, is beaten while hot, obtains brown rice paste；
（2）Clean fresh purple potato is soaked 1 hour in 3 DEG C of cold water, boiling water on steaming tray is then placed in and steams 40 minutes, it is natural
300W microwave treatments 3 minutes, are cut into small pieces after cooling, and are beaten after being mixed with the water of 0.5 times of weight, obtain purple potato paste；
（3）By step（1）Gained brown rice paste, step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1：1.2 mixing, 60 DEG C
Stirring 1 hour, the small round shaped grain of coarse food grain that granularity is 10mm is made using double screw extruder；
（4）White granulated sugar, milk powder and water are mixed, -4 DEG C congeal and obtain the slurry that congeals；
（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, homogenizes and ripe processing, swollen
Change, -30 DEG C are freezed, be then filled in egg roll cylinder or container, produce the ice cream of the small round shaped grain containing coarse food grain.
Wherein, step（3）In, the condition of work of double screw extruder is：It is divided into three humidity provinces in double screw extruder
Section, respectively 100 DEG C, 110 DEG C and 120 DEG C, screw speed is 250r/min, and the extrusion cooking time is 10 seconds.
Step（4）In, the mass ratio of white granulated sugar, milk powder and water is 1： 8：35.
Step（5）In, the mass ratio of the small round shaped grain of coarse food grain and the slurry that congeals is 0.1：1.Condition for expansion is：Protected under the conditions of 20 DEG C
Hold 3 hours, be then cooled to 0 DEG C and kept for 4 hours.Homogenize and the specific method of ripe processing is：Shaken in frozen temperatures ultrasound
Swing 2 hours, then stand 7 hours.
Embodiment 5：
A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, comprises the following steps：
（1）Brown rice is crushed to the mesh of granularity 120, pours into 32 DEG C of water of 5 times of weight and soaks 35 minutes, then heat to boiling,
Boiling 35 minutes, is beaten while hot, obtains brown rice paste；
（2）Clean fresh purple potato is soaked 1.5 hours in 2 DEG C of cold water, boiling water on steaming tray is then placed in and steams 35 minutes, from
So 300W microwave treatments 2.5 minutes after cooling, are cut into small pieces, and are beaten after mix with the water of 0.6 times of weight, obtain purple potato and paste；
（3）By step（1）Gained brown rice paste, step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1：1.2 mixing, 55 DEG C
Stirring 1.5 hours, the small round shaped grain of coarse food grain that granularity is 8mm is made using double screw extruder；
（4）White granulated sugar, milk powder and water are mixed, -5 DEG C congeal and obtain the slurry that congeals；
（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, homogenizes and ripe processing, swollen
Change, -28 DEG C are freezed, be then filled in egg roll cylinder or container, produce the ice cream of the small round shaped grain containing coarse food grain.
Wherein, step（3）In, the condition of work of double screw extruder is：It is divided into three humidity provinces in double screw extruder
Section, respectively 100 DEG C, 110 DEG C and 120 DEG C, screw speed is 240r/min, and the extrusion cooking time is 12 seconds.
Step（4）In, the mass ratio of white granulated sugar, milk powder and water is 1：7：40.
Step（5）In, the mass ratio of the small round shaped grain of coarse food grain and the slurry that congeals is 0.08：1.Condition for expansion is：Under the conditions of 22 DEG C
Kept for 2.5 hours, be then cooled to 0.5 DEG C and kept for 3.5 hours.Homogenize and the specific method of ripe processing is：In temperature of congealing
Sonic oscillation 2.5 hours are spent, then 6 hours are stood.
Comparative example 1
A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, comprises the following steps：
（1）Brown rice is crushed to the mesh of granularity 120, soak at room temperature 35 minutes in the water of 5 times of weight is poured into, then heats to boiling,
Boiling 35 minutes, is beaten while hot, obtains brown rice paste；
（2）Clean fresh purple potato is soaked 1.5 hours in 2 DEG C of cold water, boiling water on steaming tray is then placed in and steams 35 minutes, from
So 300W microwave treatments 2.5 minutes after cooling, are cut into small pieces, and are beaten after mix with the water of 0.6 times of weight, obtain purple potato and paste；
（3）By step（1）Gained brown rice paste, step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1：1.2 mixing, 55 DEG C
Stirring 1.5 hours, the small round shaped grain of coarse food grain that granularity is 8mm is made using double screw extruder；
（4）White granulated sugar, milk powder and water are mixed, -5 DEG C congeal and obtain the slurry that congeals；
（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, homogenizes and ripe processing, swollen
Change, -28 DEG C are freezed, be then filled in egg roll cylinder or container, produce the ice cream of the small round shaped grain containing coarse food grain.
Wherein, step（3）In, the condition of work of double screw extruder is：It is divided into three humidity provinces in double screw extruder
Section, respectively 100 DEG C, 110 DEG C and 120 DEG C, screw speed is 240r/min, and the extrusion cooking time is 12 seconds.
Step（4）In, the mass ratio of white granulated sugar, milk powder and water is 1：7：40.
Step（5）In, the mass ratio of the small round shaped grain of coarse food grain and the slurry that congeals is 0.08：1.Condition for expansion is：Under the conditions of 22 DEG C
Kept for 2.5 hours, be then cooled to 0.5 DEG C and kept for 3.5 hours.Homogenize and the specific method of ripe processing is：In temperature of congealing
Sonic oscillation 2.5 hours are spent, then 6 hours are stood.
Comparative example 2
A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, comprises the following steps：
（1）Brown rice is crushed to the mesh of granularity 120, pours into 32 DEG C of water of 5 times of weight and soaks 35 minutes, then heat to boiling,
Boiling 35 minutes, is beaten while hot, obtains brown rice paste；
（2）Clean fresh purple potato is placed in into boiling water on steaming tray to steam 35 minutes, 2.5 points of 300W microwave treatments after natural cooling
Clock, is cut into small pieces, and is beaten after being mixed with the water of 0.6 times of weight, obtains purple potato paste；
（3）By step（1）Gained brown rice paste, step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1：1.2 mixing, 55 DEG C
Stirring 1.5 hours, the small round shaped grain of coarse food grain that granularity is 8mm is made using double screw extruder；
（4）White granulated sugar, milk powder and water are mixed, -5 DEG C congeal and obtain the slurry that congeals；
（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, homogenizes and ripe processing, swollen
Change, -28 DEG C are freezed, be then filled in egg roll cylinder or container, produce the ice cream of the small round shaped grain containing coarse food grain.
Wherein, step（3）In, the condition of work of double screw extruder is：It is divided into three humidity provinces in double screw extruder
Section, respectively 100 DEG C, 110 DEG C and 120 DEG C, screw speed is 240r/min, and the extrusion cooking time is 12 seconds.
Step（4）In, the mass ratio of white granulated sugar, milk powder and water is 1：7：40.
Step（5）In, the mass ratio of the small round shaped grain of coarse food grain and the slurry that congeals is 0.08：1.Condition for expansion is：Under the conditions of 22 DEG C
Kept for 2.5 hours, be then cooled to 0.5 DEG C and kept for 3.5 hours.Homogenize and the specific method of ripe processing is：In temperature of congealing
Sonic oscillation 2.5 hours are spent, then 6 hours are stood.
Comparative example 3
A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, comprises the following steps：
（1）Brown rice is crushed to the mesh of granularity 120, pours into 32 DEG C of water of 5 times of weight and soaks 35 minutes, then heat to boiling,
Boiling 35 minutes, is beaten while hot, obtains brown rice paste；
（2）Clean fresh purple potato is soaked 1.5 hours in 2 DEG C of cold water, boiling water on steaming tray is then placed in and steams 35 minutes, from
So it is cut into small pieces after cooling, and is beaten after mix with the water of 0.6 times of weight, obtains purple potato and paste；
（3）By step（1）Gained brown rice paste, step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1：1.2 mixing, 55 DEG C
Stirring 1.5 hours, the small round shaped grain of coarse food grain that granularity is 8mm is made using double screw extruder；
（4）White granulated sugar, milk powder and water are mixed, -5 DEG C congeal and obtain the slurry that congeals；
（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, homogenizes and ripe processing, swollen
Change, -28 DEG C are freezed, be then filled in egg roll cylinder or container, produce the ice cream of the small round shaped grain containing coarse food grain.
Wherein, step（3）In, the condition of work of double screw extruder is：It is divided into three humidity provinces in double screw extruder
Section, respectively 100 DEG C, 110 DEG C and 120 DEG C, screw speed is 240r/min, and the extrusion cooking time is 12 seconds.
Step（4）In, the mass ratio of white granulated sugar, milk powder and water is 1：7：40.
Step（5）In, the mass ratio of the small round shaped grain of coarse food grain and the slurry that congeals is 0.08：1.Condition for expansion is：Under the conditions of 22 DEG C
Kept for 2.5 hours, be then cooled to 0.5 DEG C and kept for 3.5 hours.Homogenize and the specific method of ripe processing is：In temperature of congealing
Sonic oscillation 2.5 hours are spent, then 6 hours are stood.
Comparative example 4
A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, comprises the following steps：
（1）Brown rice is crushed to the mesh of granularity 120, pours into 32 DEG C of water of 5 times of weight and soaks 35 minutes, then heat to boiling,
Boiling 35 minutes, is beaten while hot, obtains brown rice paste；
（2）Clean fresh purple potato is soaked 1.5 hours in 2 DEG C of cold water, boiling water on steaming tray is then placed in and steams 35 minutes, from
So 300W microwave treatments 2.5 minutes after cooling, are cut into small pieces, and are beaten after mix with the water of 0.6 times of weight, obtain purple potato and paste；
（3）By step（1）Gained brown rice is pasted and step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1 mixing, 55 DEG C of stirrings
1.5 hours, the small round shaped grain of coarse food grain that granularity is 8mm is made using double screw extruder；
（4）White granulated sugar, milk powder and water are mixed, -5 DEG C congeal and obtain the slurry that congeals；
（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, homogenizes and ripe processing, swollen
Change, -28 DEG C are freezed, be then filled in egg roll cylinder or container, produce the ice cream of the small round shaped grain containing coarse food grain.
Wherein, step（3）In, the condition of work of double screw extruder is：It is divided into three humidity provinces in double screw extruder
Section, respectively 100 DEG C, 110 DEG C and 120 DEG C, screw speed is 240r/min, and the extrusion cooking time is 12 seconds.
Step（4）In, the mass ratio of white granulated sugar, milk powder and water is 1：7：40.
Step（5）In, the mass ratio of the small round shaped grain of coarse food grain and the slurry that congeals is 0.08：1.Condition for expansion is：Under the conditions of 22 DEG C
Kept for 2.5 hours, be then cooled to 0.5 DEG C and kept for 3.5 hours.Homogenize and the specific method of ripe processing is：In temperature of congealing
Sonic oscillation 2.5 hours are spent, then 6 hours are stood.
Comparative example 5
A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, comprises the following steps：
（1）Brown rice is crushed to the mesh of granularity 120, pours into 32 DEG C of water of 5 times of weight and soaks 35 minutes, then heat to boiling,
Boiling 35 minutes, is beaten while hot, obtains brown rice paste；
（2）Clean fresh purple potato is soaked 1.5 hours in 2 DEG C of cold water, boiling water on steaming tray is then placed in and steams 35 minutes, from
So 300W microwave treatments 2.5 minutes after cooling, are cut into small pieces, and are beaten after mix with the water of 0.6 times of weight, obtain purple potato and paste；
（3）By step（1）Gained brown rice paste, step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1：1.3 mixing, 55 DEG C
Stirring 1.5 hours, the small round shaped grain of coarse food grain that granularity is 8mm is made using double screw extruder；
（4）White granulated sugar, milk powder and water are mixed, -5 DEG C congeal and obtain the slurry that congeals；
（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, homogenizes and ripe processing, swollen
Change, -28 DEG C are freezed, be then filled in egg roll cylinder or container, produce the ice cream of the small round shaped grain containing coarse food grain.
Wherein, step（3）In, the condition of work of double screw extruder is：It is divided into three humidity provinces in double screw extruder
Section, respectively 100 DEG C, 110 DEG C and 120 DEG C, screw speed is 240r/min, and the extrusion cooking time is 12 seconds.
Step（4）In, the mass ratio of white granulated sugar, milk powder and water is 1：7：40.
Step（5）In, the mass ratio of the small round shaped grain of coarse food grain and the slurry that congeals is 0.08：1.Condition for expansion is：Under the conditions of 22 DEG C
Kept for 2.5 hours, be then cooled to 0.5 DEG C and kept for 3.5 hours.Homogenize and the specific method of ripe processing is：In temperature of congealing
Sonic oscillation 2.5 hours are spent, then 6 hours are stood.
Test example
The present invention is according to SB/T 10009（The frozen method of inspection）To the ice cream of embodiment 1~5 and comparative example 1~5
Expansion rate be determined, expansion rate is too high to cause defect fatal in profile, too low not only to make product quality hard, also
Cost can be increased.Expansion rate should be controlled 80~100% in usual icecream production.
The present invention has also carried out thawing resistance measure, and assay method is as follows：It is the stainless of 0.833mm that ice cream is placed in into aperture
On steel screen cloth, placed 30~60 minutes under conditions of 20 DEG C, relative humidity 75%, accurately weigh thawing sample quality and press
Formula is calculated：Thawing rate（%）=（Melt quality/sample gross mass of sample）×100.Thawing rate is bigger, and product thawing resistance is poorer,
Product quality is decreased.
Ice cream organoleptic quality comprehensive grading：Consider the color and luster of ice cream, body, quality, structural state, mouthfeel,
Whether there is compared with large ice crystals（Diameter >=2mm）And fatty small round shaped grain（Diameter >=0.5mm）, each side factor such as expansion rate and thawing resistance,
Correct evaluation is provided, full marks ask 10 professionals that there is ice cream to judge experience to be provided after tasting appraise in terms of 100 points
Score, takes its average value as final result concrete outcome and is shown in Table 1.
The expansion rate of table 1. and thawing resistance experimental result
| Expansion rate（%） | Thawing rate（%） | Comprehensive grading | |
| Embodiment 1 | 93 | 2.25 | 98 |
| Embodiment 2 | 93 | 2.24 | 98 |
| Embodiment 3 | 93 | 2.23 | 98 |
| Embodiment 4 | 93 | 2.23 | 98 |
| Embodiment 5 | 94 | 2.21 | 99 |
| Comparative example 1 | 78 | 15.9 | 72 |
| Comparative example 2 | 75 | 11.8 | 70 |
| Comparative example 3 | 70 | 9.2 | 85 |
| Comparative example 4 | 60 | 12.5 | 58 |
| Comparative example 5 | 65 | 10.3 | 65 |
As shown in Table 1, ice cream of the invention has brown rice normal temperature in superior expansion rate and thawing resistance energy, comparative example 1（25
℃）Immersion causes boiling not thorough, and without cold water soak, direct boiling makes its property more dry to the purple potato of comparative example 2, contrast
Follow-up beating resultses can be influenceed without microwave treatment after the purple potato boiling of example 3, comparative example 4 is without condensed milk, brown rice paste and purple potato
The coarse food grain roundlet graininess matter of paste directly mixing extrusion is relatively dry and astringent, and the excessive property of the condensed milk of comparative example 5 addition is excessively greasy, it is above-mentioned because
The change of element not merely influences mouthfeel, be reflected in comprehensive grading it is relatively low on, and directly affects expansion rate and thawing resistance energy.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (9)
1. a kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain, it is characterised in that comprise the following steps：
（1）Brown rice is crushed, pours into 30~35 DEG C of water of 4~6 times of weight and soaks 30~40 minutes, then heat to boiling, is steamed
Boil 30~40 minutes, be beaten while hot, obtain brown rice paste；
（2）Clean fresh purple potato soak 1~2 hour in 0~3 DEG C of cold water, be then placed in boiling water steaming 30 on steaming tray~
40 minutes, 300~450W microwave treatments 2~3 minutes, were cut into small pieces after natural cooling, and were mixed with the water of 0.5~0.8 times of weight
It is beaten after conjunction, obtains purple potato paste；
（3）By step（1）Gained brown rice paste, step（2）Gained purple potato is pasted and condensed milk is according to mass ratio 1：1：1.2 mixing, 50~
60 DEG C are stirred 1~2 hour, and the small round shaped grain of coarse food grain is made using double screw extruder；
（4）White granulated sugar, milk powder and water are mixed, congeals and obtains the slurry that congeals；
（5）By step（3）The small round shaped grain of gained coarse food grain is added to step（4）Gained congeals in slurry, expanded, freezes, then filling
Into egg roll cylinder or container, the ice cream of the small round shaped grain containing coarse food grain is produced.
2. preparation method according to claim 1, it is characterised in that step（3）In, the condition of work of double screw extruder
For：Extrusion temperature is 100~120 DEG C, and screw speed is 220~250r/min, and the extrusion cooking time is 10~15 seconds.
3. preparation method according to claim 1, it is characterised in that step（3）In, the granularity of the small round shaped grain of coarse food grain for 6~
10mm。
4. preparation method according to claim 1, it is characterised in that step（4）In, the quality of white granulated sugar, milk powder and water
Than for 1：5~8：35~42.
5. preparation method according to claim 1, it is characterised in that step（4）In frozen temperatures be -4~-6 DEG C.
6. preparation method according to claim 1, it is characterised in that step（5）In, the small round shaped grain of coarse food grain and the slurry that congeals
Mass ratio is 0.07~0.1：1.
7. preparation method according to claim 1, it is characterised in that step（5）In Condition for expansion be：20~25 DEG C of bars
Kept for 2~3 hours under part, be then cooled to 0~1 DEG C and kept for 3~4 hours.
8. preparation method according to claim 1, it is characterised in that step（5）In, homogeneous is first carried out before expanding treatment
Change and ripe processing, specific method is：In frozen temperatures sonic oscillation 2~3 hours, then 5~7 hours are stood.
9. preparation method according to claim 1, it is characterised in that step（5）In, solidification point is -23~-30 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710255275.3A CN107094983A (en) | 2017-04-19 | 2017-04-19 | A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710255275.3A CN107094983A (en) | 2017-04-19 | 2017-04-19 | A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107094983A true CN107094983A (en) | 2017-08-29 |
Family
ID=59657160
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710255275.3A Pending CN107094983A (en) | 2017-04-19 | 2017-04-19 | A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107094983A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549436A (en) * | 2017-09-04 | 2018-01-09 | 江西省中楚生物科技有限公司 | A kind of preparation method for the ice cream that powder is reconstituted rich in corn |
| CN107594067A (en) * | 2017-11-17 | 2018-01-19 | 李璐伊 | A kind of preparation method of the ice cream rich in brown rice and the small round shaped grain of oat |
| CN107624948A (en) * | 2017-11-17 | 2018-01-26 | 李璐伊 | A kind of preparation method of the ice cream rich in brown rice and the small round shaped grain of purple potato |
| CN107624947A (en) * | 2017-11-17 | 2018-01-26 | 李志军 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and purple potato mixing |
| CN107647084A (en) * | 2017-10-01 | 2018-02-02 | 江西省中楚生物科技有限公司 | A kind of preparation method of the ice cream rich in brown rice and corn sequin |
| CN107668311A (en) * | 2017-09-19 | 2018-02-09 | 江西省中楚生物科技有限公司 | A kind of preparation method of brown rice and potato mixing ice cream cylinder |
| CN107683948A (en) * | 2017-10-01 | 2018-02-13 | 江西省中楚生物科技有限公司 | A kind of preparation method of the ice cream rich in brown rice and purple potato sequin |
| CN107691759A (en) * | 2017-11-17 | 2018-02-16 | 李璐伊 | A kind of preparation method of the ice cream rich in brown rice and the small round shaped grain of potato |
| CN107821725A (en) * | 2017-11-06 | 2018-03-23 | 李志军 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and corn mixing |
| CN107836561A (en) * | 2017-11-17 | 2018-03-27 | 李志军 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and potato mixing |
| CN107873937A (en) * | 2017-11-06 | 2018-04-06 | 李志军 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and buckwheat mixing |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828626A (en) * | 2010-05-05 | 2010-09-15 | 柴德维 | Black rice ice cream and making method thereof |
-
2017
- 2017-04-19 CN CN201710255275.3A patent/CN107094983A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101828626A (en) * | 2010-05-05 | 2010-09-15 | 柴德维 | Black rice ice cream and making method thereof |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107549436A (en) * | 2017-09-04 | 2018-01-09 | 江西省中楚生物科技有限公司 | A kind of preparation method for the ice cream that powder is reconstituted rich in corn |
| CN107668311A (en) * | 2017-09-19 | 2018-02-09 | 江西省中楚生物科技有限公司 | A kind of preparation method of brown rice and potato mixing ice cream cylinder |
| CN107647084A (en) * | 2017-10-01 | 2018-02-02 | 江西省中楚生物科技有限公司 | A kind of preparation method of the ice cream rich in brown rice and corn sequin |
| CN107683948A (en) * | 2017-10-01 | 2018-02-13 | 江西省中楚生物科技有限公司 | A kind of preparation method of the ice cream rich in brown rice and purple potato sequin |
| CN107821725A (en) * | 2017-11-06 | 2018-03-23 | 李志军 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and corn mixing |
| CN107873937A (en) * | 2017-11-06 | 2018-04-06 | 李志军 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and buckwheat mixing |
| CN107594067A (en) * | 2017-11-17 | 2018-01-19 | 李璐伊 | A kind of preparation method of the ice cream rich in brown rice and the small round shaped grain of oat |
| CN107624948A (en) * | 2017-11-17 | 2018-01-26 | 李璐伊 | A kind of preparation method of the ice cream rich in brown rice and the small round shaped grain of purple potato |
| CN107624947A (en) * | 2017-11-17 | 2018-01-26 | 李志军 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and purple potato mixing |
| CN107691759A (en) * | 2017-11-17 | 2018-02-16 | 李璐伊 | A kind of preparation method of the ice cream rich in brown rice and the small round shaped grain of potato |
| CN107836561A (en) * | 2017-11-17 | 2018-03-27 | 李志军 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and potato mixing |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN107094983A (en) | A kind of manufacturing method of ice cream of the small round shaped grain containing coarse food grain | |
| CN107136289A (en) | A kind of manufacturing method of ice cream of the sequin containing brown rice | |
| CN107080040A (en) | A kind of ripe powder manufacturing method of ice cream of purple potato | |
| KR101022337B1 (en) | A rice noodle manufacture method | |
| CN106561966A (en) | Ice cream free of trans-fatty acids and low in saturated fatty acid content and preparation method thereof | |
| CN105559025A (en) | Sweet potato sauce for frozen beverages and preparation method of sweet potato sauce | |
| WO2000018255A1 (en) | Process for producing noodles | |
| CN101889698A (en) | Trichosantheskirilowiimaxim seed processing method | |
| KR20160089322A (en) | Method of preparing rice cake for rice cake soup | |
| CN103598398A (en) | Red-bean ice cream and production method thereof | |
| CN105475889A (en) | Minced fillet and preparation method thereof | |
| CN104146285A (en) | Slightly sweet egg tart sauce with long shelf life and low water activity, preparation method and application thereof | |
| CN110140875B (en) | Self-heating rice cold noodle and preparation method thereof | |
| CN101828626A (en) | Black rice ice cream and making method thereof | |
| CN109329421A (en) | It is a kind of can fast food coagulate the preparation method of pearl and its pearl milk tea | |
| CN106106803B (en) | Preparation method of whole bean filled bean curd | |
| JP2014033647A (en) | Production method of non-fried food product | |
| KR102271932B1 (en) | The rice icecream making method and the rice icecream made thereby | |
| JPS6031462B2 (en) | Method for producing instant whipped dessert powder mix | |
| CN107691757A (en) | A kind of Momordica grosvenori sundae and preparation method thereof | |
| CN109418764A (en) | Odor type donkey-hide gelatin vitality firming ointment and preparation method thereof | |
| CN107594065A (en) | A kind of jujube sundae and preparation method thereof | |
| CN105558251A (en) | Bicolor peach flower cake | |
| RU2752273C1 (en) | Method for preparing frozen dessert | |
| WO2023008078A1 (en) | Method for manufacturing frozen noodles |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170829 |
|
| WD01 | Invention patent application deemed withdrawn after publication |