CN107125582A - A kind of pure unpolished rice ice cream cylinder and preparation method thereof - Google Patents
A kind of pure unpolished rice ice cream cylinder and preparation method thereof Download PDFInfo
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- CN107125582A CN107125582A CN201710528962.8A CN201710528962A CN107125582A CN 107125582 A CN107125582 A CN 107125582A CN 201710528962 A CN201710528962 A CN 201710528962A CN 107125582 A CN107125582 A CN 107125582A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 53
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 29
- 235000009566 rice Nutrition 0.000 title claims abstract description 29
- 238000002360 preparation method Methods 0.000 title claims description 17
- 240000007594 Oryza sativa Species 0.000 title 1
- 235000021329 brown rice Nutrition 0.000 claims abstract description 49
- 102000014171 Milk Proteins Human genes 0.000 claims abstract description 28
- 108010011756 Milk Proteins Proteins 0.000 claims abstract description 28
- 241000209094 Oryza Species 0.000 claims abstract description 28
- 235000020247 cow milk Nutrition 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 24
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 23
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 23
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 23
- 235000014103 egg white Nutrition 0.000 claims abstract description 23
- 210000000969 egg white Anatomy 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims description 14
- 239000000853 adhesive Substances 0.000 claims description 7
- 230000001070 adhesive effect Effects 0.000 claims description 7
- 238000001125 extrusion Methods 0.000 claims description 7
- 230000000694 effects Effects 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 235000013312 flour Nutrition 0.000 abstract description 4
- 235000015110 jellies Nutrition 0.000 abstract description 3
- 239000008274 jelly Substances 0.000 abstract description 3
- 238000000465 moulding Methods 0.000 abstract description 3
- 235000013325 dietary fiber Nutrition 0.000 abstract description 2
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 239000003755 preservative agent Substances 0.000 abstract description 2
- 230000002335 preservative effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 238000004513 sizing Methods 0.000 description 8
- 235000013601 eggs Nutrition 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical group NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000835 fiber Substances 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- AFCARXCZXQIEQB-UHFFFAOYSA-N N-[3-oxo-3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)propyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CCNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 AFCARXCZXQIEQB-UHFFFAOYSA-N 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000963 caseinolytic effect Effects 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000006025 fining agent Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000035479 physiological effects, processes and functions Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/045—Organic compounds containing nitrogen as heteroatom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3526—Organic compounds containing nitrogen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/20—Extruding
- A23P30/25—Co-extrusion of different foodstuffs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
Abstract
A kind of pure unpolished rice ice cream cylinder of disclosure of the invention, includes the raw material of following percentage by weight：Egg white 6 15%, cow's milk protein xeraphium 5 10%, water 10 18%, brown rice surplus.The ice cream cylinder of the present invention instead of the flour that tradition is used, because the dietary fiber content in brown rice is very high using brown rice as main component, not easy-formation, added in the present invention after cow's milk protein xeraphium and egg white, molding effect is very good, and is of high nutritive value；And remain to preferably keep original brittleness under conditions of high humidity, situations such as not occurring absorbing water or feel like jelly；Simultaneously because adding cow's milk protein xeraphium, the shelf-life of ice cream cylinder can reach more than 6 months, without adding chemical preservative, safety and Health.Brown rice piece is prepared using twin (double) screw extruder, is not only of high nutritive value, and without heating during following process, it is easy to operate.
Description
Technical field
The present invention relates to a kind of ice cream cylinder, and in particular to a kind of pure unpolished rice ice cream cylinder and preparation method thereof.Category
In frozen technical field.
Background technology
At present, the species of the frozen of in the market supply is various, and egg cylinder class product is larger in frozen one
Branch, egg cylinder has attracted many consumers with its palatable crisp, but for a long time, egg cylinder be all by wheat flour, egg,
The conventional ingredients such as vegetable oil are constituted, and largely have impact on the market of egg cylinder frozen.It is prior, wheat class egg cylinder
After being combined with frozen, during long-term circulation, water suction can just occur in the very short time, become tide, lose crisp
Even weak etc. phenomenon of sense.
Brown rice is that paddy sloughs the caryopsis after outer protection cortex rice husk, interior protection cortex（Pericarp, kind skin, megarchidium layer）It is intact
Rice Kernel, because the more mouthfeels such as interior protection cortex crude fibre, chaff wax are thicker, quality is close, boils also relatively time-consuming,
But its slimming effect is notable.Compared with common exquisite rice, the content of brown rice vitamin, mineral matter and dietary fiber is more rich,
It is considered to be a kind of green healthy food.
Traditional ice cream cylinder is made of egg and flour, in order to improve its nutritive value, reduces its fat content, has
A kind of pure unpolished rice ice cream cylinder of necessity research and development.
The content of the invention
The purpose of the present invention is that there is provided a kind of pure unpolished rice ice cream cylinder and its system to overcome above-mentioned the deficiencies in the prior art
Make method.
To achieve the above object, the present invention uses following technical proposals：
A kind of pure unpolished rice ice cream cylinder, includes the raw material of following percentage by weight：Egg white 6-15%, cow's milk protein xeraphium
5-10%, water 10-18%, brown rice surplus.
It is preferred that, include the raw material of following percentage by weight：Egg white 10-12%, cow's milk protein xeraphium 6-8%, water
12-15%, brown rice surplus.
It is further preferred that including the raw material of following percentage by weight：Egg white 11.5%, cow's milk protein xeraphium 6.5%,
Water 14%, brown rice surplus.
The main component of cow's milk protein xeraphium is casein, casein be in milk protein content it is most it is a kind of into
Point, account for the 80% of milk total protein, casein is widely used in food industry at present, be mainly used in protein-enrichmen agent,
Fining agent in emulsifying agent, stabilizer and beverage etc., and after caseinolytic, can produce a variety of with a variety of physiology work(
The functional polypeptide of energy.
A kind of preparation method of above-mentioned pure unpolished rice ice cream cylinder, comprises the following steps：
A, brown rice is crushed after add egg white, water and cow's milk protein xeraphium, it is well mixed after crushed repeatedly, cross 120 mesh
Sieve；
B, the material after crushing added into twin (double) screw extruder, set the operating temperature of twin (double) screw extruder cavity, extruding screw
Rotating speed, by material at the template that twin (double) screw extruder is exported extrusion molding；Obtain brown rice piece；
C, ice cream cylinder is made of mould brown rice piece, you can.
It is preferred that, the operating temperature in described step B is 80-100 DEG C, and extruding screw rotating speed is 160-180rpm.
It is preferred that, the brown rice piece moisture content that described step B is obtained is 8-10%.
It is preferred that, in described step C, during ice cream cylinder is made, bonded using the method for extruding, nothing
Adhesive need to be added.
It is preferred that, 3-5h is dried in 40-60 DEG C of sizing after bonding, and moisture content is further reduced into 2-4%.
The moisture content of general coarse rice powder is less than in 6%, the present invention is promoted to 8-10% by moisture content.Because subsequent step
It is middle that ice cream cylinder is made of mould, have in the process that a step is bonded, the present invention and directly bonded using the method for extruding, no
Using any chemical addition agent, when moisture content is promoted to 8-10%, best results, moisture content is too low, and bonding effect is bad；
Moisture content is too high, then can cause viscous knife, cutting inconvenience.
Follow-up sizing drying process, 2-4% is further reduced to by moisture content, can preferably keep molding effect, circle
Cylinder is not easy to water suction in use.
Beneficial effects of the present invention：
The ice cream cylinder of the present invention instead of the flour that tradition is used, due to the meals in brown rice using brown rice as main component
Fiber content is very high, not easy-formation, is added in the present invention after cow's milk protein xeraphium and egg white, molding effect is very good, and
And be of high nutritive value；And remain to preferably keep original brittleness under conditions of high humidity, situations such as not occurring absorbing water or feel like jelly；
Simultaneously because adding cow's milk protein xeraphium, the shelf-life of ice cream cylinder can reach more than 6 months, without adding chemistry
Preservative, safety and Health.Brown rice piece is prepared using twin (double) screw extruder, is not only of high nutritive value, and during following process
It is easy to operate without heating.
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 pure unpolished rice ice cream cylinder, includes the raw material of following percentage by weight：Egg white 11.5%, cow's milk protein xeraphium
6.5%th, water 14%, brown rice surplus.
A kind of preparation method of above-mentioned pure unpolished rice ice cream cylinder, comprises the following steps：
A, brown rice is crushed after add egg white, water and cow's milk protein xeraphium, it is well mixed after crushed repeatedly, cross 120 mesh
Sieve；
B, the material after crushing added into twin (double) screw extruder, set the operating temperature of twin (double) screw extruder cavity, extruding screw
Rotating speed, by material at the template that twin (double) screw extruder is exported extrusion molding；Obtain brown rice piece；
C, ice cream cylinder is made of mould brown rice piece, you can.
Operating temperature in described step B is 90 DEG C, and extruding screw rotating speed is 175rpm.
The brown rice piece moisture content that described step B is obtained is 9%.
In described step C, during ice cream cylinder is made, bonded using the method for extruding, without adding
Adhesive.
4h is dried in 55 DEG C of sizings after bonding, and moisture content is further reduced into 2.5%.
Embodiment 2
A kind of pure unpolished rice ice cream cylinder, includes the raw material of following percentage by weight：Include the raw material of following percentage by weight：
Egg white 10%, cow's milk protein xeraphium 8%, water 12%, brown rice surplus.
A kind of preparation method of above-mentioned pure unpolished rice ice cream cylinder, comprises the following steps：
A, brown rice is crushed after add egg white, water and cow's milk protein xeraphium, it is well mixed after crushed repeatedly, cross 120 mesh
Sieve；
B, the material after crushing added into twin (double) screw extruder, set the operating temperature of twin (double) screw extruder cavity, extruding screw
Rotating speed, by material at the template that twin (double) screw extruder is exported extrusion molding；Obtain brown rice piece；
C, ice cream cylinder is made of mould brown rice piece, you can.
Operating temperature in described step B is 100 DEG C, and extruding screw rotating speed is 160rpm.
The brown rice piece moisture content that described step B is obtained is 10%.
In described step C, during ice cream cylinder is made, bonded using the method for extruding, without adding
Adhesive.
5h is dried in 40 DEG C of sizings after bonding, and moisture content is further reduced into 2%.
Embodiment 3
A kind of pure unpolished rice ice cream cylinder, includes the raw material of following percentage by weight：Egg white 15%, cow's milk protein xeraphium 5%,
Water 18%, brown rice surplus.
A kind of preparation method of above-mentioned pure unpolished rice ice cream cylinder, comprises the following steps：
A, brown rice is crushed after add egg white, water and cow's milk protein xeraphium, it is well mixed after crushed repeatedly, cross 120 mesh
Sieve；
B, the material after crushing added into twin (double) screw extruder, set the operating temperature of twin (double) screw extruder cavity, extruding screw
Rotating speed, by material at the template that twin (double) screw extruder is exported extrusion molding；Obtain brown rice piece；
C, ice cream cylinder is made of mould brown rice piece, you can.
Operating temperature in described step B is 80 DEG C, and extruding screw rotating speed is 180rpm.
The brown rice piece moisture content that described step B is obtained is 8%.
In described step C, during ice cream cylinder is made, bonded using the method for extruding, without adding
Adhesive.
3h is dried in 60 DEG C of sizings after bonding, and moisture content is further reduced into 3.2%.
Embodiment 4
A kind of pure unpolished rice ice cream cylinder, includes the raw material of following percentage by weight：Egg white 12%, cow's milk protein xeraphium 6%,
Water 15%, brown rice surplus.
A kind of preparation method of above-mentioned pure unpolished rice ice cream cylinder, comprises the following steps：
A, brown rice is crushed after add egg white, water and cow's milk protein xeraphium, it is well mixed after crushed repeatedly, cross 120 mesh
Sieve；
B, the material after crushing added into twin (double) screw extruder, set the operating temperature of twin (double) screw extruder cavity, extruding screw
Rotating speed, by material at the template that twin (double) screw extruder is exported extrusion molding；Obtain brown rice piece；
C, ice cream cylinder is made of mould brown rice piece, you can.
Operating temperature in described step B is 95 DEG C, and extruding screw rotating speed is 165rpm.
The brown rice piece moisture content that described step B is obtained is 10%.
In described step C, during ice cream cylinder is made, bonded using the method for extruding, without adding
Adhesive.
3.5h is dried in 45 DEG C of sizings after bonding, and moisture content is further reduced into 4%.
Embodiment 5
A kind of pure unpolished rice ice cream cylinder, includes the raw material of following percentage by weight：Egg white 12%, cow's milk protein xeraphium 6%,
Water 14.5%, brown rice surplus.
A kind of preparation method of above-mentioned pure unpolished rice ice cream cylinder, comprises the following steps：
A, brown rice is crushed after add egg white, water and cow's milk protein xeraphium, it is well mixed after crushed repeatedly, cross 120 mesh
Sieve；
B, the material after crushing added into twin (double) screw extruder, set the operating temperature of twin (double) screw extruder cavity, extruding screw
Rotating speed, by material at the template that twin (double) screw extruder is exported extrusion molding；Obtain brown rice piece；
C, ice cream cylinder is made of mould brown rice piece, you can.
Operating temperature in described step B is 85 DEG C, and extruding screw rotating speed is 165rpm.
The brown rice piece moisture content that described step B is obtained is 8.5%.
In described step C, during ice cream cylinder is made, bonded using the method for extruding, without adding
Adhesive.
3.5h is dried in 45 DEG C of sizings after bonding, and moisture content is further reduced into 3.5%.
Comparative example 1
Cow's milk protein xeraphium in embodiment 1 is removed, remaining manufacturing conditions is constant.
Comparative example 2
Egg white in embodiment 1 is removed, remaining manufacturing conditions is constant.
Comparative example 3
55 DEG C of sizing drying processes in embodiment 1 are removed, remaining manufacturing conditions is constant.
Embodiment 1-5 and comparative example 1-3 sample are tested below, following data are obtained：
Statistics Implementation example 1-5 and comparative example 1-2 is fabricated to the ratio of briquetting of ice cream cylinder, the results are shown in Table 1.
The ratio of briquetting of the ice cream cylinder of table 1.
As shown in Table 1, the ratio of briquetting of ice cream cylinder that the present invention makes more than 95%, be added without cow's milk protein xeraphium and
Egg white has an impact to ratio of briquetting, and especially cow's milk protein xeraphium influence is bigger.
Under the conditions of 70%RH, -5 DEG C, embodiment 1-5 and comparative example 1-3 is fabricated to ice cream cylinder after investigating one month
Brittleness situation after identical ice milk is contained, 2 are the results are shown in Table.
The brittleness situation of the ice cream cylinder of table 2.
As shown in Table 2, the ice cream cylinder that the present invention makes remains to preferably keep original brittleness under conditions of high humidity, and contrasts
Example 1-3 sample, situations such as occurring water suction after one month, feel like jelly.
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 (8)
1. a kind of preparation method of pure unpolished rice ice cream cylinder, it is characterised in that comprise the following steps：
A, brown rice is crushed after add egg white, water and cow's milk protein xeraphium, it is well mixed after crushed repeatedly, cross 120 mesh
Sieve；
B, the material after crushing added into twin (double) screw extruder, set the operating temperature of twin (double) screw extruder cavity, extruding screw
Rotating speed, by material at the template that twin (double) screw extruder is exported extrusion molding；Obtain brown rice piece；
C, ice cream cylinder is made of mould brown rice piece, you can.
2. the preparation method of pure unpolished rice ice cream cylinder as claimed in claim 1, it is characterised in that in described step B
Operating temperature is 80-100 DEG C, and extruding screw rotating speed is 160-180rpm.
3. the preparation method of pure unpolished rice ice cream cylinder as claimed in claim 1, it is characterised in that described step B is obtained
Brown rice piece moisture content be 8-10%.
4. the preparation method of pure unpolished rice ice cream cylinder as claimed in claim 1, it is characterised in that in described step C, system
During ice cream cylinder, bonded using the method for extruding, without adding adhesive.
5. the preparation method of pure unpolished rice ice cream cylinder as claimed in claim 4, it is characterised in that determine for 40-60 DEG C after bonding
Type dries 3-5h, and moisture content is further reduced into 2-4%.
6. the preparation method of pure unpolished rice ice cream cylinder as claimed in claim 1, it is characterised in that described pure brown rice ice river in Henan Province
Cylinder is drenched, the raw material of following percentage by weight is included：It is egg white 6-15%, cow's milk protein xeraphium 5-10%, water 10-18%, rough
Meter Yu Liang.
7. the preparation method of pure unpolished rice ice cream cylinder as claimed in claim 6, it is characterised in that described pure brown rice ice river in Henan Province
Cylinder is drenched, the raw material of following percentage by weight is included：It is egg white 10-12%, cow's milk protein xeraphium 6-8%, water 12-15%, rough
Meter Yu Liang.
8. the preparation method of pure unpolished rice ice cream cylinder as claimed in claim 7, it is characterised in that described pure brown rice ice river in Henan Province
Cylinder is drenched, the raw material of following percentage by weight is included：Egg white 11.5%, cow's milk protein xeraphium 6.5%, water 14%, more than brown rice
Amount.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710528962.8A CN107125582A (en) | 2017-07-01 | 2017-07-01 | A kind of pure unpolished rice ice cream cylinder and preparation method thereof |
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| CN201710528962.8A CN107125582A (en) | 2017-07-01 | 2017-07-01 | A kind of pure unpolished rice ice cream cylinder and preparation method thereof |
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| CN107125582A true CN107125582A (en) | 2017-09-05 |
Family
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410659A (en) * | 2017-09-10 | 2017-12-01 | 江西省中楚生物科技有限公司 | A kind of pure corn ice cream cylinder and preparation method thereof |
| CN107467340A (en) * | 2017-09-19 | 2017-12-15 | 江西省中楚生物科技有限公司 | A kind of preparation method of brown rice and oat mixing ice cream cylinder |
| CN107494884A (en) * | 2017-09-19 | 2017-12-22 | 江西省中楚生物科技有限公司 | A kind of preparation method of brown rice and buckwheat mixing ice cream cylinder |
| CN107494885A (en) * | 2017-10-10 | 2017-12-22 | 江西省谷伊家食品有限公司 | A kind of preparation method of brown rice and purple potato mixing ice cream cylinder |
| CN107624949A (en) * | 2017-10-10 | 2018-01-26 | 江西省谷伊家食品有限公司 | A kind of preparation method of brown rice and corn mixing ice cream cylinder |
| 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 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511533A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Rice cone mainly made of coix seeds, black rice kernels and polished glutinous rice, and method of making rice cone |
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- 2017-07-01 CN CN201710528962.8A patent/CN107125582A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511533A (en) * | 2011-12-30 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Rice cone mainly made of coix seeds, black rice kernels and polished glutinous rice, and method of making rice cone |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107410659A (en) * | 2017-09-10 | 2017-12-01 | 江西省中楚生物科技有限公司 | A kind of pure corn ice cream cylinder and preparation method thereof |
| CN107467340A (en) * | 2017-09-19 | 2017-12-15 | 江西省中楚生物科技有限公司 | A kind of preparation method of brown rice and oat mixing ice cream cylinder |
| CN107494884A (en) * | 2017-09-19 | 2017-12-22 | 江西省中楚生物科技有限公司 | A kind of preparation method of brown rice and buckwheat mixing ice cream cylinder |
| 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 |
| CN107494885A (en) * | 2017-10-10 | 2017-12-22 | 江西省谷伊家食品有限公司 | A kind of preparation method of brown rice and purple potato mixing ice cream cylinder |
| CN107624949A (en) * | 2017-10-10 | 2018-01-26 | 江西省谷伊家食品有限公司 | A kind of preparation method of brown rice and corn mixing ice cream cylinder |
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