CN107373008A - A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice - Google Patents
A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice Download PDFInfo
- Publication number
- CN107373008A CN107373008A CN201710787402.4A CN201710787402A CN107373008A CN 107373008 A CN107373008 A CN 107373008A CN 201710787402 A CN201710787402 A CN 201710787402A CN 107373008 A CN107373008 A CN 107373008A
- Authority
- CN
- China
- Prior art keywords
- powder
- brown rice
- ice cream
- preparation
- lotus root
- 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
- 239000000843 powder Substances 0.000 title claims abstract description 82
- 235000021329 brown rice Nutrition 0.000 title claims abstract description 68
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 53
- 238000002360 preparation method Methods 0.000 title claims abstract description 24
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 41
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 41
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 29
- 235000013336 milk Nutrition 0.000 claims abstract description 28
- 239000008267 milk Substances 0.000 claims abstract description 28
- 210000004080 milk Anatomy 0.000 claims abstract description 28
- 229920002752 Konjac Polymers 0.000 claims abstract description 23
- 235000013312 flour Nutrition 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 10
- 239000002002 slurry Substances 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 11
- 230000008014 freezing Effects 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 241000209094 Oryza Species 0.000 claims description 8
- 235000007164 Oryza sativa Nutrition 0.000 claims description 8
- 235000009566 rice Nutrition 0.000 claims description 8
- 238000001035 drying Methods 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 5
- 239000006228 supernatant Substances 0.000 claims description 5
- 235000013611 frozen food Nutrition 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 abstract description 2
- 229920002581 Glucomannan Polymers 0.000 abstract description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract description 2
- 229930006000 Sucrose Natural products 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 229940046240 glucomannan Drugs 0.000 abstract description 2
- 230000007774 longterm Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000000052 comparative effect Effects 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 4
- 244000205754 Colocasia esculenta Species 0.000 description 3
- 235000006481 Colocasia esculenta Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- 241000209445 Nelumbonaceae Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000032843 Hemorrhage Diseases 0.000 description 1
- 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 1
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 229940045548 brown rice preparation Drugs 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000857 drug effect Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 230000008018 melting Effects 0.000 description 1
- 238000002844 melting Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 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
- 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
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
-
- 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
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- 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
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of preparation method for the ice cream that powder is reconstituted rich in brown rice, powder is reconstituted using brown rice to be added in ice cream, addition can reach 25 50%, brown rice, which reconstitutes, adds milk powder, konjaku flour and lotus root juice in powder, on the one hand by adding konjaku flour, the smooth feeling for reconstituting powder is improved, the gelling performance of Glucomannan in konjaku flour is on the other hand lifted by adding lotus root juice, more preferably, color and luster can be improved to mouthfeel by adding milk powder.This method not only improves the mouthfeel for the ice cream for reconstituting powder and subsequently preparing, and the white sugar content in ice cream is down to less than 15%, solve young woman consumer not only to like ices but also be afraid of the puzzlement got fat, and the konjaku flour and lotus root juice added has certain auxiliary fat-reducing efficacy, therefore the ice cream of the present invention is the frozen food of a suitable young woman's long-term consumption.The various raw materials for the ice cream addition that the present invention makes are biological raw material, no chemical addition agent, health environment-friendly.
Description
Technical field
The invention belongs to frozen food technology field, and in particular to a kind of preparation side for the ice cream that powder is reconstituted rich in brown rice
Method.
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
Primary raw material is used as with edible oil and fat etc., aids in some food additives, blended, sterilizing, homogeneous, aging, congeals and freezes
Etc. the frozen food of volumetric expansion made of 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 needs of people, have more diversified requirement to the taste of ice cream.
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, boil it is 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.
But the mouthfeel of ice cream can be influenceed by being directly added into coarse rice powder or brown rice paste, can also significantly affect the anti-of ice cream
Melting property, such as Chinese invention patent CN101803670A disclose a kind of unpolished rice ice cream and preparation method thereof, and this method is direct
Brown rice is crushed to obtain coarse rice powder and is added in ice cream, obtains unpolished rice ice cream, but the brown rice addition in the invention
Less than the 10% of ice cream total amount, while 50% white granulated sugar is additionally added to improve taste, and being further added by brown rice content can not then disappear
Except the harsh feeling of taste, in order to increase the addition of brown rice, the nutritive value of ice cream is further improved, it is necessary to which research is a kind of
The preparation method of the ice cream of powder is reconstituted rich in brown rice.
The content of the invention
The purpose of the present invention is to overcome above-mentioned the deficiencies in the prior art, there is provided a kind of ice cream that powder is reconstituted rich in brown rice
Preparation method.
To achieve the above object, the present invention uses following technical proposals：
A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice, comprises the following steps：
A, milk powder, konjaku flour and lotus root juice are added after brown rice is crushed, premix is obtained after well mixed；
B, the premix after crushing is added into twin (double) screw extruder, premix is extruded at the template that twin (double) screw extruder exports
Shaping；Drying cools down, and obtains brown rice piece, continues crushing and obtain brown rice to reconstitute powder；
C, white granulated sugar, milk powder and water are mixed, the slurry that congeals is obtained after freezing；
D, brown rice is reconstituted into powder and the slurry that congeals mixes, and carry out homogeneous and burin-in process；
E, quick-frozen hardening, and be put into ice cream maker and make ice cream, you can.
Preferably, in described step A, in described premix, the weight percent content of each raw material is respectively：Milk powder
10-20%, konjaku flour 3-8%, lotus root juice 8-15% and brown rice surplus.
Preferably, the preparation method of described lotus root juice is：The lotus root of fresh mature is taken, the silt on surface is cleaned up, gone
After skin stripping and slicing, it is put into fiberizer, adds the pure water of 4-5 times of weight, is ground into slurry, after filter cleaner is stood, takes supernatant
Liquid, you can.
Preferably, in described step A, when preparing premix, after first lotus root juice and konjaku flour are mixed and stirred for uniformly again
Add coarse rice powder and milk powder.
Preferably, in described step B, operating temperature is set in 120-140 DEG C.
Preferably, in described step C, the content of white granulated sugar is not higher than 15%.
Preferably, in described step D, it is 1 that brown rice, which reconstitutes powder and the weight ratio for the slurry that congeals,：（1-3）.
Preferably, the quick freezing temperature in described step E is less than -18 DEG C.
Lotus root, also known as lotus rhizome, belong to Nelumbonaceae plant roots and stems, can canteen it is also pharmaceutically acceptable.On the Jiangsu in China, Zhejiang, Hubei, mountain
There is plantation on the ground such as east, Henan, Hebei, Guangdong.Lotus root category Nelumbonaceae plant.The micro- sweet tea of lotus root and it is crisp, can eat raw and also cook, be conventional meal
One of dish.Lotus root is also the at a relatively high plant of medical value, and its root leaf, stamen or pistil fruit is all precious, can all nourish and be used as medicine.With lotus root system
Cheng Fen, can help digestion antidiarrheal, and heat-clearing of whetting the appetite, nourishing nourishs one's nature, and prevents internal haemorrhage, be the first-class liquid of women and children child old woman, valetudinarian
Food and the good treasure of nourishing.Lotus root has drug effect, is beneficial to heart containing abundant Vitamin C and mineral matter, enhance metabolism,
Prevent the effect of pachylosis.
Beneficial effects of the present invention：
First, ice cream of the invention reconstitutes powder using the brown rice of twin (double) screw extruder production, has already passed through heating, follow-up to add
Enter into ice cream, it is direct-edible；
2nd, brown rice of the invention, which reconstitutes, adds milk powder, konjaku flour and lotus root juice in powder, on the one hand by adding konjaku flour, improve
The smooth feeling of powder is reconstituted, the gelling performance of Glucomannan in konjaku flour is on the other hand lifted by adding lotus root juice, mouthfeel more preferably, adds
Color and luster can be improved by entering milk powder.
3rd, not only improve by adding milk powder, konjaku flour and lotus root juice in reconstituting powder in brown rice in the present invention and reconstitute powder
The mouthfeel of the ice cream subsequently prepared, and the white sugar content in ice cream is down to less than 15%, solve young woman
Consumer not only likes ices but also is afraid of the puzzlement got fat, and the konjaku flour and lotus root juice that add have certain auxiliary slimming exercise
Effect, thus the present invention rich in brown rice reconstitute powder ice cream be a suitable young woman's long-term consumption frozen food.
4th, the various raw materials for the ice cream addition that the present invention makes are biological raw material, no chemical addition agent, healthy ring
Protect.
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 preparation method for the ice cream that powder is reconstituted rich in brown rice, comprises the following steps：
A, milk powder, konjaku flour and lotus root juice are added after brown rice is crushed, premix is obtained after well mixed；
B, the premix after crushing is added into twin (double) screw extruder, premix is extruded at the template that twin (double) screw extruder exports
Shaping；Drying cools down, and obtains brown rice piece, continues crushing and obtain brown rice to reconstitute powder；
C, white granulated sugar, milk powder and water are mixed, the slurry that congeals is obtained after freezing；
D, brown rice is reconstituted into powder and the slurry that congeals mixes, and carry out homogeneous and burin-in process；
E, quick-frozen hardening, and be put into ice cream maker and make ice cream, you can.
In described step A, in described premix, the weight percent content of each raw material is respectively：Milk powder 15%, evil spirit
Taro powder 4%, lotus root juice 12% and brown rice surplus.
The preparation method of described lotus root juice is：The lotus root of fresh mature is taken, the silt on surface is cleaned up, removes the peel stripping and slicing
Afterwards, it is put into fiberizer, adds the pure water of 4-5 times of weight, is ground into slurry, after filter cleaner is stood, takes supernatant, i.e.,
Can.
In described step A, when preparing premix, brown rice is added after being first mixed and stirred for lotus root juice and konjaku flour uniformly
Powder and milk powder.
In described step B, operating temperature is set in 125 DEG C.
In described step C, the content of white granulated sugar is 12%, and dry milk concentration 8%, surplus is water.
In described step D, it is 1 that brown rice, which reconstitutes powder and the weight ratio for the slurry that congeals,：2.
Quick freezing temperature in described step E is -25 DEG C.
Embodiment 2：
A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice, comprises the following steps：
A, milk powder, konjaku flour and lotus root juice are added after brown rice is crushed, premix is obtained after well mixed；
B, the premix after crushing is added into twin (double) screw extruder, premix is extruded at the template that twin (double) screw extruder exports
Shaping；Drying cools down, and obtains brown rice piece, continues crushing and obtain brown rice to reconstitute powder；
C, white granulated sugar, milk powder and water are mixed, the slurry that congeals is obtained after freezing；
D, brown rice is reconstituted into powder and the slurry that congeals mixes, and carry out homogeneous and burin-in process；
E, quick-frozen hardening, and be put into ice cream maker and make ice cream, you can.
In described step A, in described premix, the weight percent content of each raw material is respectively：Milk powder 20%, evil spirit
Taro powder 3%, lotus root juice 8% and brown rice surplus.
The preparation method of described lotus root juice is：The lotus root of fresh mature is taken, the silt on surface is cleaned up, removes the peel stripping and slicing
Afterwards, it is put into fiberizer, adds the pure water of 4-5 times of weight, is ground into slurry, after filter cleaner is stood, takes supernatant, i.e.,
Can.
In described step A, when preparing premix, brown rice is added after being first mixed and stirred for lotus root juice and konjaku flour uniformly
Powder and milk powder.
In described step B, operating temperature is set in 140 DEG C.
In described step C, the content of white granulated sugar is 10%, and dry milk concentration 6%, surplus is water.
In described step D, it is 1 that brown rice, which reconstitutes powder and the weight ratio for the slurry that congeals,：3.
Quick freezing temperature in described step E is -19 DEG C.
Embodiment 3：
A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice, comprises the following steps：
A, milk powder, konjaku flour and lotus root juice are added after brown rice is crushed, premix is obtained after well mixed；
B, the premix after crushing is added into twin (double) screw extruder, premix is extruded at the template that twin (double) screw extruder exports
Shaping；Drying cools down, and obtains brown rice piece, continues crushing and obtain brown rice to reconstitute powder；
C, white granulated sugar, milk powder and water are mixed, the slurry that congeals is obtained after freezing；
D, brown rice is reconstituted into powder and the slurry that congeals mixes, and carry out homogeneous and burin-in process；
E, quick-frozen hardening, and be put into ice cream maker and make ice cream, you can.
In described step A, in described premix, the weight percent content of each raw material is respectively：Milk powder 10%, evil spirit
Taro powder 8%, lotus root juice 15% and brown rice surplus.
The preparation method of described lotus root juice is：The lotus root of fresh mature is taken, the silt on surface is cleaned up, removes the peel stripping and slicing
Afterwards, it is put into fiberizer, adds the pure water of 4-5 times of weight, is ground into slurry, after filter cleaner is stood, takes supernatant, i.e.,
Can.
In described step A, when preparing premix, brown rice is added after being first mixed and stirred for lotus root juice and konjaku flour uniformly
Powder and milk powder.
In described step B, operating temperature is set in 120 DEG C.
In described step C, the content of white granulated sugar is 14%, and dry milk concentration 5%, surplus is water.
In described step D, it is 1 that brown rice, which reconstitutes powder and the weight ratio for the slurry that congeals,：1.
Quick freezing temperature in described step E is -22 DEG C.
Comparative example 1
Brown rice in embodiment 1 is reconstituted traditional brown rice paste is replaced with powder, remaining manufacturing conditions is constant.
Comparative example 2
Konjaku flour brown rice in embodiment 1 reconstituted in powder removes, and remaining manufacturing conditions is constant.
Comparative example 3
Lotus root juice brown rice in embodiment 1 reconstituted in powder removes, and remaining manufacturing conditions is constant.
Below to embodiment 1-3 and comparative example 1-3 sample, with sugariness, flavour, smell, color and luster, completed state this 5
Item is worth as organoleptic response, and each respectively accounts for 20 points, carries out the sensory evaluation test of sample under different formulations, test crowd is 12-
The people of consumer 100 of 30 years old, wherein women account for 80%, and male 20%, and test result is average value.
The sensory evaluation experimental result of table 1.
| Sugariness | Flavour | Smell | Color and luster | Completed state | Total score | |
| Embodiment 1 | 17.8 | 19.3 | 16.9 | 18.4 | 19.4 | 91.8 |
| Embodiment 2 | 17.0 | 18.8 | 16.2 | 18.8 | 19.2 | 90.0 |
| Embodiment 3 | 18.2 | 19.2 | 16.1 | 18.2 | 19.6 | 91.3 |
| Comparative example 1 | 7.6 | 11.7 | 16.3 | 12.9 | 4.2 | 52.7 |
| Comparative example 2 | 17.2 | 6.9 | 16.2 | 14.8 | 8.9 | 64 |
| Comparative example 3 | 17.7 | 13.4 | 16.6 | 18.7 | 12.7 | 79.1 |
By above test data it is recognised that after adding konjaku flour and lotus root juice in the ice cream of the present invention, to the mouthfeel of ice cream
Influenceed with completed state very big.And by the present invention use reconstitute powder replace with brown rice paste after, addition is promoted to 33.3%,
The mouthfeel and completed state of ice cream are influenceed by very big.
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 for the ice cream that powder is reconstituted rich in brown rice, it is characterised in that comprise the following steps：
A, milk powder, konjaku flour and lotus root juice are added after brown rice is crushed, premix is obtained after well mixed；
B, the premix after crushing is added into twin (double) screw extruder, premix is extruded at the template that twin (double) screw extruder exports
Shaping；Drying cools down, and obtains brown rice piece, continues crushing and obtain brown rice to reconstitute powder；
C, white granulated sugar, milk powder and water are mixed, the slurry that congeals is obtained after freezing；
D, brown rice is reconstituted into powder and the slurry that congeals mixes, and carry out homogeneous and burin-in process；
E, quick-frozen hardening, and be put into ice cream maker and make ice cream, you can.
2. the preparation method of the ice cream of powder is reconstituted rich in brown rice as claimed in claim 1, it is characterised in that described step
In A, in described premix, the weight percent content of each raw material is respectively：Milk powder 10-20%, konjaku flour 3-8%, lotus root juice
8-15% and brown rice surplus.
3. the preparation method of the ice cream of powder is reconstituted rich in brown rice as claimed in claim 1, it is characterised in that described lotus root juice
Preparation method be：The lotus root of fresh mature is taken, the silt on surface is cleaned up, after removing the peel stripping and slicing, is put into fiberizer, is added
The pure water of 4-5 times of weight, slurry is ground into, after filter cleaner is stood, takes supernatant, you can.
4. the preparation method of the ice cream of powder is reconstituted rich in brown rice as claimed in claim 1, it is characterised in that described step
In A, when preparing premix, coarse rice powder and milk powder are added after being first mixed and stirred for lotus root juice and konjaku flour uniformly.
5. the preparation method of the ice cream of powder is reconstituted rich in brown rice as claimed in claim 1, it is characterised in that described step
In B, operating temperature is set in 120-140 DEG C.
6. the preparation method of the ice cream of powder is reconstituted rich in brown rice as claimed in claim 1, it is characterised in that described step
In C, the content of white granulated sugar is not higher than 15%.
7. the preparation method of the ice cream of powder is reconstituted rich in brown rice as claimed in claim 1, it is characterised in that described step
In D, it is 1 that brown rice, which reconstitutes powder and the weight ratio for the slurry that congeals,：（1-3）.
8. the preparation method of the ice cream of powder is reconstituted rich in brown rice as claimed in claim 1, it is characterised in that described step
Quick freezing temperature in E is less than -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710787402.4A CN107373008A (en) | 2017-09-04 | 2017-09-04 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710787402.4A CN107373008A (en) | 2017-09-04 | 2017-09-04 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107373008A true CN107373008A (en) | 2017-11-24 |
Family
ID=60347983
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710787402.4A Pending CN107373008A (en) | 2017-09-04 | 2017-09-04 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107373008A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450733A (en) * | 2018-04-10 | 2018-08-28 | 湖南米珍宝生物高科技有限公司 | A kind of method of brown rice skin powder anti-oxidant treatment |
| CN109156598A (en) * | 2018-09-21 | 2019-01-08 | 广西来宾滋乐美食品有限公司 | A kind of five colors ice cream and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536725A (en) * | 2009-04-30 | 2009-09-23 | 蚌埠学院 | Lotus root ice cream and production method thereof |
| CN101715922A (en) * | 2009-11-09 | 2010-06-02 | 国家粮食局科学研究院 | Method for preparing unpolished rice modified nutritious powder and nutritious drink |
| CN101803670A (en) * | 2010-04-19 | 2010-08-18 | 上海应用技术学院 | Unpolished rice ice cream and method for making same |
| CN103689209A (en) * | 2013-12-14 | 2014-04-02 | 周俏 | Manufacturing method of Amorphophallus konjac ice cream |
| CN107080040A (en) * | 2017-06-07 | 2017-08-22 | 石雪芳 | A kind of ripe powder manufacturing method of ice cream of purple potato |
-
2017
- 2017-09-04 CN CN201710787402.4A patent/CN107373008A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101536725A (en) * | 2009-04-30 | 2009-09-23 | 蚌埠学院 | Lotus root ice cream and production method thereof |
| CN101715922A (en) * | 2009-11-09 | 2010-06-02 | 国家粮食局科学研究院 | Method for preparing unpolished rice modified nutritious powder and nutritious drink |
| CN101803670A (en) * | 2010-04-19 | 2010-08-18 | 上海应用技术学院 | Unpolished rice ice cream and method for making same |
| CN103689209A (en) * | 2013-12-14 | 2014-04-02 | 周俏 | Manufacturing method of Amorphophallus konjac ice cream |
| CN107080040A (en) * | 2017-06-07 | 2017-08-22 | 石雪芳 | A kind of ripe powder manufacturing method of ice cream of purple potato |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108450733A (en) * | 2018-04-10 | 2018-08-28 | 湖南米珍宝生物高科技有限公司 | A kind of method of brown rice skin powder anti-oxidant treatment |
| CN109156598A (en) * | 2018-09-21 | 2019-01-08 | 广西来宾滋乐美食品有限公司 | A kind of five colors ice cream and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102511804B (en) | Instant sweet potato starch noodles and production method thereof | |
| CN104323342B (en) | A kind of nostoc nutrient powder, preparation method and application | |
| CN103750118A (en) | Anti-aging health-preserving flour and preparation method thereof | |
| CN103875870A (en) | Health-maintaining preserved fruit containing medlars and grapes | |
| CN101491337A (en) | Alfalfa red-date rice cake | |
| CN103931717B (en) | Yin-nourishing and lung-moistening rice cracker and making method thereof | |
| CN105982022A (en) | Purple sweet potato cakes and preparation method thereof | |
| KR102075481B1 (en) | Manufacturing method of Korean cookie using glutinous rice powder and Korean cookie manufactured by the same | |
| CN107373008A (en) | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice | |
| CN103598389A (en) | Milk-flavor raisins | |
| KR20190058780A (en) | a functional Lycium chinense Miller korean traditional sweets and cookies making method and the functional Lycium chinense Miller korean traditional sweets and cookies | |
| CN105962020A (en) | High-gluten flour capable of invigorating spleen and nourishing stomach as well as preparation method thereof | |
| CN104000114A (en) | Purple sweet potato and kernel-containing crispy rice and processing method thereof | |
| CN103932260A (en) | Pumpkin shrimp cake and preparation method thereof | |
| CN106136086A (en) | A kind of clearing away summerheat mung bean cake | |
| CN105238631A (en) | Mandarin orange and glutinous rice wine | |
| CN104256405A (en) | Microwave vacuum puffing production method for mung bean short bread | |
| CN104000116A (en) | Lemon and yolk-containing delicious crispy rice and processing method thereof | |
| CN103766566A (en) | Roselle fruit and vegetable flavor white square rice cake and preparation method thereof | |
| CN103652969A (en) | Konjak mutton shashlik and preparation method thereof | |
| CN103494072A (en) | Method for making kelp paste rice cake | |
| CN107865371A (en) | A kind of preparation method of health care peanut sauce food | |
| CN107624947A (en) | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and purple potato mixing | |
| CN107691759A (en) | A kind of preparation method of the ice cream rich in brown rice and the small round shaped grain of potato | |
| CN110810880B (en) | Passion fruit, rose and sea buckthorn pastry and preparation method thereof |
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 | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171124 |