CN107467340A - A kind of preparation method of brown rice and oat mixing ice cream cylinder - Google Patents
A kind of preparation method of brown rice and oat mixing ice cream cylinder Download PDFInfo
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- CN107467340A CN107467340A CN201710845553.0A CN201710845553A CN107467340A CN 107467340 A CN107467340 A CN 107467340A CN 201710845553 A CN201710845553 A CN 201710845553A CN 107467340 A CN107467340 A CN 107467340A
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- China
- Prior art keywords
- brown rice
- oat
- ice cream
- cream cylinder
- zymotic fluid
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- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/50—Products with edible or inedible supports, e.g. cornets
- A23G9/506—Products with edible or inedible supports, e.g. cornets products with an edible support, e.g. a cornet
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of brown rice and oat mixing ice cream cylinder, the raw material of following percentage by weight is included：Oat 6 15%, milk powder 5 10%, Japanese Premna zymotic fluid 8 18%, brown rice surplus.The ice cream cylinder of the present invention instead of the flour that tradition uses, because the dietary fiber content in brown rice and oat is very high using brown rice and oat as main component, not easy-formation, after milk powder and Japanese Premna zymotic fluid are added in the present invention, molding effect is very good, and nutritive value is high；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 Japanese Premna zymotic fluid, the shelf-life of ice cream cylinder can reach more than 6 months, safe and healthy without adding chemical preservative.Coarse cereals piece is prepared using twin (double) screw extruder, not only nutritive value is high, 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 the making side of a kind of brown rice and oat mixing ice cream cylinder
Method.Belong to 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 have 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 form, 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, change is damp, it is crisp to lose
Phenomena such as sense is even weak.
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.
Traditional ice cream cylinder is made of egg and flour, in order to improve its nutritive value, reduces its fat content, has
Necessity researches and develops a kind of brown rice and oat mixing ice cream cylinder.
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 brown rice and oat mixing ice cream circle
The preparation method of cylinder.
To achieve the above object, the present invention uses following technical proposals：
A kind of brown rice and oat mixing ice cream cylinder, include the raw material of following percentage by weight：Oat 6-15%, milk powder 5-
10%th, Japanese Premna zymotic fluid 8-18%, brown rice surplus.
Preferably, the raw material of following percentage by weight is included：Oat 10-12%, milk powder 6-8%, Japanese Premna zymotic fluid 10-
14%th, brown rice surplus.
It is further preferred that include the raw material of following percentage by weight：Oat 11.5%, milk powder 6.5%, Japanese Premna fermentation
Liquid 12%, brown rice surplus.
The preparation method of a kind of above-mentioned brown rice and oat mixing ice cream cylinder, comprises the following steps：
A, oat, Japanese Premna zymotic fluid and milk powder are added after brown rice is crushed, is crushed repeatedly after well mixed, crosses 120 mesh
Sieve；
B, the material after crushing is added into twin (double) screw extruder, sets operating temperature, the extruding screw of twin (double) screw extruder cavity
Rotating speed, by material at the template that twin (double) screw extruder exports extrusion molding；Obtain coarse cereals piece；
C, ice cream cylinder is made with mould in coarse cereals piece, you can.
Preferably, the operating temperature in described step B is 80-100 DEG C, and extruding screw rotating speed is 160-180rpm.
Preferably, the aqueous coarse cereals piece that described step B is obtained is 8-10%.
Preferably, the main component of described Japanese Premna zymotic fluid is：Japanese Premna, sucrose, yeast agent, agent of lactic acid bacteria and
Water.
Preferably, the preparation method of described Japanese Premna zymotic fluid, comprises the following steps：After Japanese Premna is cleaned up,
Crush repeatedly, obtain mixture；50-60 DEG C of extraction will be carried out after mixture plus water, obtain extract solution；Sugarcane is added in extract solution
Sugar, yeast agent and agent of lactic acid bacteria, ferment 96-120 hours, filtering, obtain zymotic fluid.
Moisture content is promoted to 8-10% by the moisture content of general coarse rice powder less than 6% in the present invention.Because subsequent step
It is middle that ice cream cylinder is made with mould, there is the process that a step bonds, directly bonded in the present invention 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 absorb water in use.
Beneficial effects of the present invention：
The ice cream cylinder of the present invention instead of the flour that uses of tradition using brown rice and oat as main component, due to brown rice and
Dietary fiber content in oat is very high, not easy-formation, after adding milk powder and Japanese Premna zymotic fluid in the present invention, molding effect
It is very good, and nutritive value is high；And remain to preferably keep original brittleness under conditions of high humidity, do not occur absorbing water or send out
Situations such as soft；Simultaneously because adding Japanese Premna zymotic fluid, the shelf-life of ice cream cylinder can reach more than 6 months, without
Chemical preservative is added, it is safe and healthy.Coarse cereals piece is prepared using twin (double) screw extruder, not only nutritive value is high, and subsequently adds
It is easy to operate without heating during work.
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 brown rice and oat mixing ice cream cylinder, include the raw material of following percentage by weight：Oat 11.5%, milk powder
6.5%th, Japanese Premna zymotic fluid 12%, brown rice surplus.
The preparation method of a kind of above-mentioned brown rice and oat mixing ice cream cylinder, comprises the following steps：
A, oat, Japanese Premna zymotic fluid and milk powder are added after brown rice is crushed, is crushed repeatedly after well mixed, crosses 120 mesh
Sieve；
B, the material after crushing is added into twin (double) screw extruder, sets operating temperature, the extruding screw of twin (double) screw extruder cavity
Rotating speed, by material at the template that twin (double) screw extruder exports extrusion molding；Obtain coarse cereals piece；
C, ice cream cylinder is made with mould in coarse cereals piece, you can.
Operating temperature in described step B is 90 DEG C, and extruding screw rotating speed is 175rpm.
The aqueous coarse cereals piece that described step B is obtained is 8.5%.
The main component of described Japanese Premna zymotic fluid is：Japanese Premna, sucrose, yeast agent, agent of lactic acid bacteria and water.
The preparation method of described Japanese Premna zymotic fluid, comprises the following steps：After Japanese Premna is cleaned up, powder repeatedly
It is broken, obtain mixture；58 DEG C of extractions will be carried out after mixture plus water, obtain extract solution；Sucrose, saccharomycete are added in extract solution
Agent and agent of lactic acid bacteria, ferment 105 hours, filtering, obtain zymotic fluid.
Embodiment 2
A kind of brown rice and oat mixing ice cream cylinder, include the raw material of following percentage by weight：Include following percentage by weight
Raw material：Oat 10%, milk powder 8%, Japanese Premna zymotic fluid 14%, brown rice surplus.
The preparation method of a kind of above-mentioned brown rice and oat mixing ice cream cylinder, comprises the following steps：
A, oat, Japanese Premna zymotic fluid and milk powder are added after brown rice is crushed, is crushed repeatedly after well mixed, crosses 120 mesh
Sieve；
B, the material after crushing is added into twin (double) screw extruder, sets operating temperature, the extruding screw of twin (double) screw extruder cavity
Rotating speed, by material at the template that twin (double) screw extruder exports extrusion molding；Obtain coarse cereals piece；
C, ice cream cylinder is made with mould in coarse cereals piece, you can.
Operating temperature in described step B is 100 DEG C, and extruding screw rotating speed is 160rpm.
The obtained coarse cereals pieces of described step B it is aqueous be 10%.
The main component of described Japanese Premna zymotic fluid is：Japanese Premna, sucrose, yeast agent, agent of lactic acid bacteria and water.
The preparation method of described Japanese Premna zymotic fluid, comprises the following steps：After Japanese Premna is cleaned up, powder repeatedly
It is broken, obtain mixture；50 DEG C of extractions will be carried out after mixture plus water, obtain extract solution；Sucrose, saccharomycete are added in extract solution
Agent and agent of lactic acid bacteria, ferment 120 hours, filtering, obtain zymotic fluid.
Embodiment 3
A kind of brown rice and oat mixing ice cream cylinder, include the raw material of following percentage by weight：Oat 15%, milk powder 5%, beans
Rotten bavin zymotic fluid 10%, brown rice surplus.
The preparation method of a kind of above-mentioned brown rice and oat mixing ice cream cylinder, comprises the following steps：
A, oat, Japanese Premna zymotic fluid and milk powder are added after brown rice is crushed, is crushed repeatedly after well mixed, crosses 120 mesh
Sieve；
B, the material after crushing is added into twin (double) screw extruder, sets operating temperature, the extruding screw of twin (double) screw extruder cavity
Rotating speed, by material at the template that twin (double) screw extruder exports extrusion molding；Obtain coarse cereals piece；
C, ice cream cylinder is made with mould in coarse cereals piece, you can.
Operating temperature in described step B is 80 DEG C, and extruding screw rotating speed is 180rpm.
The aqueous coarse cereals piece that described step B is obtained is 8%.
The main component of described Japanese Premna zymotic fluid is：Japanese Premna, sucrose, yeast agent, agent of lactic acid bacteria and water.
The preparation method of described Japanese Premna zymotic fluid, comprises the following steps：After Japanese Premna is cleaned up, powder repeatedly
It is broken, obtain mixture；60 DEG C of extractions will be carried out after mixture plus water, obtain extract solution；Sucrose, saccharomycete are added in extract solution
Agent and agent of lactic acid bacteria, ferment 96 hours, filtering, obtain zymotic fluid.
Comparative example 1
Japanese Premna zymotic fluid in embodiment 1 is removed, remaining manufacturing conditions is constant.
Embodiment 1-3 and comparative example 1 sample are tested below, obtain following data：
Statistics Implementation example 1-3 and comparative example 1 are 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 Japanese Premna zymotic fluid into
Type rate influences very big.
Under the conditions of 70%RH, -5 DEG C, embodiment 1-3 and comparative example 1 are fabricated to ice cream cylinder Sheng after investigating one month
Brittleness situation after dress identical ice milk, the results are shown in Table 2.
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
The sample of example 1, occurs situations such as water suction, feel like jelly after one month.
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 (7)
1. the preparation method of a kind of brown rice and oat mixing ice cream cylinder, it is characterised in that comprise the following steps：
A, oat, Japanese Premna zymotic fluid and milk powder are added after brown rice is crushed, is crushed repeatedly after well mixed, crosses 120 mesh
Sieve；
B, the material after crushing is added into twin (double) screw extruder, sets operating temperature, the extruding screw of twin (double) screw extruder cavity
Rotating speed, by material at the template that twin (double) screw extruder exports extrusion molding；Obtain coarse cereals piece；
C, ice cream cylinder is made with mould in coarse cereals piece, you can.
2. the preparation method of brown rice as claimed in claim 1 and oat mixing ice cream cylinder, it is characterised in that described step
Operating temperature in rapid B is 80-100 DEG C, and extruding screw rotating speed is 160-180rpm.
3. the preparation method of brown rice as claimed in claim 1 and oat mixing ice cream cylinder, it is characterised in that described beans
The main component of rotten bavin zymotic fluid is：Japanese Premna, sucrose, yeast agent, agent of lactic acid bacteria and water.
4. the preparation method of brown rice as claimed in claim 1 and oat mixing ice cream cylinder, it is characterised in that described beans
The preparation method of rotten bavin zymotic fluid, comprises the following steps：After Japanese Premna is cleaned up, crush repeatedly, obtain mixture；Will be mixed
Compound carries out 50-60 DEG C of extraction after adding water, obtains extract solution；Sucrose, yeast agent and agent of lactic acid bacteria, hair are added in extract solution
Ferment 96-120 hours, filtering, obtain zymotic fluid.
5. the preparation method of brown rice as claimed in claim 1 and oat mixing ice cream cylinder, it is characterised in that described
Brown rice and oat mixing ice cream cylinder, include the raw material of following percentage by weight：Oat 6-15%, milk powder 5-10%, bean curd
Bavin zymotic fluid 8-18%, brown rice surplus.
6. the preparation method of brown rice as claimed in claim 5 and oat mixing ice cream cylinder, it is characterised in that described
Brown rice and oat mixing ice cream cylinder, include the raw material of following percentage by weight：Oat 10-12%, milk powder 6-8%, bean curd
Bavin zymotic fluid 10-14%, brown rice surplus.
7. the preparation method of brown rice as claimed in claim 5 and oat mixing ice cream cylinder, it is characterised in that described
Brown rice and oat mixing ice cream cylinder, include the raw material of following percentage by weight：Oat 11.5%, milk powder 6.5%, Japanese Premna
Zymotic fluid 12%, brown rice surplus.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710845553.0A CN107467340A (en) | 2017-09-19 | 2017-09-19 | A kind of preparation method of brown rice and oat mixing ice cream cylinder |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710845553.0A CN107467340A (en) | 2017-09-19 | 2017-09-19 | A kind of preparation method of brown rice and oat mixing ice cream cylinder |
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| Publication Number | Publication Date |
|---|---|
| CN107467340A true CN107467340A (en) | 2017-12-15 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710845553.0A Pending CN107467340A (en) | 2017-09-19 | 2017-09-19 | A kind of preparation method of brown rice and oat mixing ice cream cylinder |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125582A (en) * | 2017-07-01 | 2017-09-05 | 李志军 | A kind of pure unpolished rice ice cream cylinder and preparation method thereof |
| CN107156382A (en) * | 2017-06-07 | 2017-09-15 | 合肥本盛生物科技有限公司 | A kind of Japanese Premna fermentation ferment tea and its processing method |
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2017
- 2017-09-19 CN CN201710845553.0A patent/CN107467340A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107156382A (en) * | 2017-06-07 | 2017-09-15 | 合肥本盛生物科技有限公司 | A kind of Japanese Premna fermentation ferment tea and its processing method |
| CN107125582A (en) * | 2017-07-01 | 2017-09-05 | 李志军 | A kind of pure unpolished rice ice cream cylinder and preparation method thereof |
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Application publication date: 20171215 |