CN107821724A - A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and oat mixing - Google Patents
A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and oat mixing Download PDFInfo
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- CN107821724A CN107821724A CN201711078306.9A CN201711078306A CN107821724A CN 107821724 A CN107821724 A CN 107821724A CN 201711078306 A CN201711078306 A CN 201711078306A CN 107821724 A CN107821724 A CN 107821724A
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- 238000002156 mixing Methods 0.000 title claims abstract description 59
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 39
- 235000021329 brown rice Nutrition 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 244000075850 Avena orientalis Species 0.000 claims abstract description 40
- 241000609240 Ambelania acida Species 0.000 claims abstract description 38
- 239000010905 bagasse Substances 0.000 claims abstract description 38
- 235000013336 milk Nutrition 0.000 claims abstract description 34
- 239000008267 milk Substances 0.000 claims abstract description 34
- 210000004080 milk Anatomy 0.000 claims abstract description 34
- 241000933832 Broussonetia Species 0.000 claims abstract description 17
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 17
- 150000004676 glycans Chemical class 0.000 claims abstract description 16
- 229920001282 polysaccharide Polymers 0.000 claims abstract description 16
- 239000005017 polysaccharide Substances 0.000 claims abstract description 16
- 235000013339 cereals Nutrition 0.000 claims description 50
- 239000002002 slurry Substances 0.000 claims description 21
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- 230000008014 freezing Effects 0.000 claims description 14
- 238000007710 freezing Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 10
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- 239000002932 luster Substances 0.000 abstract description 2
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- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
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- 235000009566 rice Nutrition 0.000 description 4
- GHOKWGTUZJEAQD-UHFFFAOYSA-N Chick antidermatitis factor Natural products OCC(C)(C)C(O)C(=O)NCCC(O)=O GHOKWGTUZJEAQD-UHFFFAOYSA-N 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
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- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 2
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 229930003451 Vitamin B1 Natural products 0.000 description 2
- 240000008042 Zea mays Species 0.000 description 2
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- 235000002017 Zea mays subsp mays Nutrition 0.000 description 2
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- 239000008107 starch Substances 0.000 description 2
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 2
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- WRIDQFICGBMAFQ-UHFFFAOYSA-N (E)-8-Octadecenoic acid Natural products CCCCCCCCCC=CCCCCCCC(O)=O WRIDQFICGBMAFQ-UHFFFAOYSA-N 0.000 description 1
- LQJBNNIYVWPHFW-UHFFFAOYSA-N 20:1omega9c fatty acid Natural products CCCCCCCCCCC=CCCCCCCCC(O)=O LQJBNNIYVWPHFW-UHFFFAOYSA-N 0.000 description 1
- QSBYPNXLFMSGKH-UHFFFAOYSA-N 9-Heptadecensaeure Natural products CCCCCCCC=CCCCCCCCC(O)=O QSBYPNXLFMSGKH-UHFFFAOYSA-N 0.000 description 1
- 235000005781 Avena Nutrition 0.000 description 1
- 102000040350 B family Human genes 0.000 description 1
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
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- 241000167880 Hirundinidae Species 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
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- 239000005642 Oleic acid Substances 0.000 description 1
- ZQPPMHVWECSIRJ-UHFFFAOYSA-N Oleic acid Natural products CCCCCCCCC=CCCCCCCCC(O)=O ZQPPMHVWECSIRJ-UHFFFAOYSA-N 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000007513 acids Chemical class 0.000 description 1
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- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
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- 239000004464 cereal grain Substances 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000013872 defecation Effects 0.000 description 1
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- 208000010706 fatty liver disease Diseases 0.000 description 1
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- 229930003944 flavone Natural products 0.000 description 1
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- 235000011949 flavones Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 230000002641 glycemic effect Effects 0.000 description 1
- 238000005469 granulation Methods 0.000 description 1
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- 235000013402 health food Nutrition 0.000 description 1
- 235000019680 high-energy food Nutrition 0.000 description 1
- 239000010903 husk Substances 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- QXJSBBXBKPUZAA-UHFFFAOYSA-N isooleic acid Natural products CCCCCCCC=CCCCCCCCCC(O)=O QXJSBBXBKPUZAA-UHFFFAOYSA-N 0.000 description 1
- -1 linoleic acid, leukotrienes Chemical class 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 230000036565 night sweats Effects 0.000 description 1
- 206010029410 night sweats Diseases 0.000 description 1
- 229940038580 oat bran Drugs 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- ZQPPMHVWECSIRJ-KTKRTIGZSA-N oleic acid Chemical compound CCCCCCCC\C=C/CCCCCCCC(O)=O ZQPPMHVWECSIRJ-KTKRTIGZSA-N 0.000 description 1
- 229920001542 oligosaccharide Polymers 0.000 description 1
- 150000002482 oligosaccharides Chemical class 0.000 description 1
- 230000008855 peristalsis Effects 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 208000008128 pulmonary tuberculosis Diseases 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 235000021055 solid food Nutrition 0.000 description 1
- 235000014347 soups Nutrition 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 210000004885 white matter Anatomy 0.000 description 1
- 230000029663 wound healing Effects 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
- 235000016804 zinc Nutrition 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
- A23G9/42—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
- 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
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- 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
- 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)
- Molecular Biology (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 and oat mixing, mixing, which reconstitutes, adds milk powder, bagasse powder and paper mulberry juice in powder, on the one hand by adding bagasse powder, improve the dietary fiber content for reconstituting powder, bagasse powder can also play a part of brightening simultaneously, improve color and luster, on the other hand not only lift gelling performance by adding paper mulberry juice, mouthfeel more preferably, and plays the role of bactericidal antiphlogistic, improves skin.By adding milk powder, bagasse powder and paper mulberry juice in reconstituting powder in mixing in the present invention, not only improve the mouthfeel for the ice cream for reconstituting powder and subsequently preparing, and the white granulated sugar in ice cream is removed, cooperated by Radix Cynanchi Auriculati polysaccharide and milk powder and adjust the sweet taste of ice cream, solve young woman consumer not only to like ices but also be afraid of the puzzlement got fat, and the bagasse powder and paper mulberry juice added has certain auxiliary fat-reducing efficacy, thus the present invention rich in mixing reconstitute powder ice cream be a suitable young woman's long-term consumption frozen food.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of ice river in Henan Province that powder is reconstituted rich in brown rice and oat mixing
The preparation method of leaching.
Background technology
Five cereals are generally acknowledged pollution-free green foods, its contained natural protein-fat-, carbohydrate, dimension life
The multiple nutritional components such as element, mineral matter and dietary fiber, meet the rational proportion of human body intake, there is high value,
A variety of unrighted acids contained by coarse cereals simultaneously, such as oleic acid, linoleic acid, leukotrienes, with phosphatide, oligosaccharide, more Taihe county flavones
There is diseases prevention, disease-resistant, strengthen immunity, the effect of anti-aging Deng liveliness proof, material.Although coarse cereals have in terms of nutrition
The advantages of numerous, but because the mouthfeel of various regions people is different, coarse cereals are eaten for a long time for people and cause certain obstacle.Such as
What really accomplishes that coarse food grain is carefully eaten, while does not change the habits and customs that people are formed for a long time again, is truly realized convenience, nutrition
It is the problem of people's research all the time.China is coarse cereals big producer, and the nutritive value of coarse cereals is generally accepted.Mesh
The processing method of preceding coarse cereals is few, rests on simple processing mostly, admixed together after coarse cereals are crushed, and coarse cereal powder is made,
Or mix a variety of coarse cereal powders directly to come, it is granulated using in general comminutor, although this processing method remains coarse cereals
Nutritional ingredient, it is but simple due to processing, big change is not brought to the institutional framework of coarse cereals, it is truly not right
The mouthfeel of coarse cereals, digesting and assimilating for nutrition make moderate progress, while existing processing method subsequent technique is more complicated, due to
Comminutor makes rough, also needs to be processed by shot blasting in rear technique, is also needed to during polishing, granulation
Add binding material, such as starch.Edible for coarse cereals rice brings potential safety hazard.Peasant household sells raw grain, on the low side, if
Carry out rational deep processing, it will greatly promote the price of coarse cereals, allow grain producer really to receive more tangible benefits.
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.
Oat（Classification system：Avena sativa L.）For grass,《Compendium of Materia Medica》In be referred to as bromegrass, open country
Wheat.Oat is not easy to peel, and is a kind of low sugar, high nutrition, high energy food so being referred to as Avena stivai.Oat property sweet taste.Energy
Beneficial spleen nourishing heart, arrest sweating.There is higher nutritive value.Available for physically weak spontaneous perspiration, night sweat or pulmonary tuberculosis patient.Decoct soup takes, or " pounds
Skin makees face steamed wheaten foods and makees cake food.”（《Herbal for Relief of Famines》）Oat is resisted cold, drought resisting, very strong to the adaptability of soil, can landscape.
Oat is rich in dietary fiber, can promote enterogastric peristalsis, and beneficial to defecation, heat is low, and glycemic index is low, blood lipid-reducing blood sugar-decreasing, and high-grade
One of tonic, it is indispensable solid food in distressed area.
U.S. FDA in 1997 assert that oat is functional food, has the effect of reducing cholesterol, steady blood glucose.The U.S.
《Epoch》Oat ranks the 5th in " the global ten big health foods " of magazine competition, is the cereal being uniquely on the list.
Grain is eaten for flour milling, or makees feed, and nutritive value is very high.In the wheat, rice, corn of Chinese's daily consumption
Deng in 9 kinds of grain, with the economic value highest of oat, it is high that it is mainly manifested in nutrition, health care and feeding value.Oat
In beta glucan can slow down the increase of Glucose in Blood by Cyclic, prevention and obesity controlling disease, diabetes and angiocardiopathy.
The dietary fiber that oat is rich in has the function that to clear up enteron aisle rubbish.
According to health research institute of Chinese Academy of Medical Sciences comprehensive analysis, Chinese naked oats contains thick protein up to 15.6%, fatty
8.5%, the also element such as starch release heat and phosphorus, iron, calcium, compared with other 8 kinds of grains, come out at the top.Oat reclaimed water
Soluble dietary fiber is wheat and 4.7 times of corn and 7.7 times respectively.
B family vitamin, niacin, folic acid, pantothenic acid in oat is all relatively abundanter, particularly vitamin E, every 100 grams of swallows
15 milligrams are up in flour.In addition also containing the saponin (main component of ginseng) lacked in cereal grain in oatmeal.Egg
The amino acid ratio of components of white matter is more comprehensive, ranking first for 8 kinds of amino acid contents needed by human, is especially up to containing lysine
0.68 gram.[4]
The congee that grains of oats boils is rich in magnesium and vitamin B1, also containing phosphorus, potassium, iron, pantothenic acid, copper and fiber, can reduce cholesterol,
Also there is auxiliary curative effect to fatty liver, diabetes, constipation etc..Uncooked oat bran also contains rich in magnesium, vitamin B1, phosphorus, potassium
There are iron, zinc, folic acid, pantothenic acid and copper.Oatmeal can improve blood circulation, promote wound healing.
In order to provide a kind of suitable teen-age green healthy food, the invention provides one kind to be rich in brown rice and oat
Mixing reconstitutes the preparation method of the ice cream of powder.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes a kind of mixed rich in brown rice and oat and reconstitutes powder
The preparation method of ice cream.
Technical scheme is as follows：
A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and oat mixing, comprises the following steps：
A, it is mixed to get after brown rice is crushed with oatmeal and mixes coarse cereal powder, add milk powder, bagasse powder and paper mulberry juice, mixing is equal
Premix is obtained after even；
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 coarse cereals piece, continues crushing and obtain mixing to reconstitute powder；
C, Radix Cynanchi Auriculati polysaccharide, milk powder and water are mixed, the slurry that congeals is obtained after freezing；
D, mixing 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, the preparation method of described bagasse powder is：The production waste material bagasse of sucrose is taken, is crushed repeatedly, mistake
325 mesh sieves, you can.
In described premix, the weight percent content of each raw material is respectively：Milk powder 10-20%, bagasse powder 10-
20%th, paper mulberry juice 0.5-1% and mixing coarse cereal powder surplus.
Mix in coarse cereal powder, brown rice and oat are arbitrary proportion.
Preferably, in described step B, operating temperature is set in 120-140 DEG C.
Preferably, in described step C, the percentage by weight of Radix Cynanchi Auriculati polysaccharide, milk powder and water is respectively 1-5%, 20-30%
And surplus.
Preferably, in described step D, it is 1 that mixing, which reconstitutes powder and the weight ratio for the slurry that congeals,：（2-5）.
Preferably, in described step E, quick freezing temperature is less than -18 DEG C.
The present invention is advantageous in that：
The mixing of the present invention, which reconstitutes, adds milk powder, bagasse powder and paper mulberry juice in powder, on the one hand by adding bagasse powder, carry
Height reconstitutes the dietary fiber content of powder, while bagasse powder can also play a part of brightening, and improves color and luster, on the other hand passes through
Add paper mulberry juice and not only lift gelling performance, mouthfeel more preferably, and plays the role of bactericidal antiphlogistic, improves skin.Lead in the present invention
Cross in mixing reconstitutes powder and add milk powder, bagasse powder and paper mulberry juice, not only improve the ice river in Henan Province for reconstituting powder and subsequently preparing
The mouthfeel of leaching, and the white granulated sugar in ice cream is removed, cooperated by Radix Cynanchi Auriculati polysaccharide and milk powder and adjust ice cream
Sweet taste, solve young woman consumer and not only like ices but also be afraid of the puzzlement got fat, and the bagasse powder added and paper mulberry
Juice has certain auxiliary fat-reducing efficacy, thus the present invention to reconstitute the ice cream of powder rich in mixing be a suitable young woman's length
The frozen food that phase eats.
Embodiment
Embodiment 1：
A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and oat mixing, comprises the following steps：
A, it is mixed to get after brown rice is crushed with oatmeal and mixes coarse cereal powder, add milk powder, bagasse powder and paper mulberry juice, mixing is equal
Premix is obtained after even；
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 coarse cereals piece, continues crushing and obtain mixing to reconstitute powder；
C, Radix Cynanchi Auriculati polysaccharide, milk powder and water are mixed, the slurry that congeals is obtained after freezing；
D, mixing 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, the preparation method of described bagasse powder is：The production waste material bagasse of sucrose is taken, is crushed repeatedly, mistake
325 mesh sieves, you can.
In described premix, the weight percent content of each raw material is respectively：Milk powder 15%, bagasse powder 18%, structure
Myron 0.8% and mixing coarse cereal powder surplus.
Mix in coarse cereal powder, brown rice and oat are 1:1.
In described step B, operating temperature is set in 128 DEG C.
In described step C, the percentage by weight of Radix Cynanchi Auriculati polysaccharide, milk powder and water is respectively 3%, 25% and surplus.
In described step D, it is 1 that mixing, which reconstitutes powder and the weight ratio for the slurry that congeals,：3.
In described step E, quick freezing temperature is less than -18 DEG C.
Embodiment 2：
A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and oat mixing, comprises the following steps：
A, it is mixed to get after brown rice is crushed with oatmeal and mixes coarse cereal powder, add milk powder, bagasse powder and paper mulberry juice, mixing is equal
Premix is obtained after even；
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 coarse cereals piece, continues crushing and obtain mixing to reconstitute powder；
C, Radix Cynanchi Auriculati polysaccharide, milk powder and water are mixed, the slurry that congeals is obtained after freezing；
D, mixing 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, the preparation method of described bagasse powder is：The production waste material bagasse of sucrose is taken, is crushed repeatedly, mistake
325 mesh sieves, you can.
In described premix, the weight percent content of each raw material is respectively：Milk powder 20%, bagasse powder 10%, structure
Myron 0.5% and mixing coarse cereal powder surplus.
Mix in coarse cereal powder, brown rice and oat are 3:1.
In described step B, operating temperature is set in 120 DEG C.
In described step C, the percentage by weight of Radix Cynanchi Auriculati polysaccharide, milk powder and water is respectively 1%, 30% and surplus.
In described step D, it is 1 that mixing, which reconstitutes powder and the weight ratio for the slurry that congeals,：5.
In described step E, quick freezing temperature is less than -18 DEG C.
Embodiment 3：
A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and oat mixing, comprises the following steps：
A, it is mixed to get after brown rice is crushed with oatmeal and mixes coarse cereal powder, add milk powder, bagasse powder and paper mulberry juice, mixing is equal
Premix is obtained after even；
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 coarse cereals piece, continues crushing and obtain mixing to reconstitute powder；
C, Radix Cynanchi Auriculati polysaccharide, milk powder and water are mixed, the slurry that congeals is obtained after freezing；
D, mixing 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, the preparation method of described bagasse powder is：The production waste material bagasse of sucrose is taken, is crushed repeatedly, mistake
325 mesh sieves, you can.
In described premix, the weight percent content of each raw material is respectively：Milk powder 10%, bagasse powder 20%, structure
Myron 1% and mixing coarse cereal powder surplus.
Mix in coarse cereal powder, brown rice and oat are 1:5.
In described step B, operating temperature is set in 140 DEG C.
In described step C, the percentage by weight of Radix Cynanchi Auriculati polysaccharide, milk powder and water is respectively 5%, 20% and surplus.
In described step D, it is 1 that mixing, which reconstitutes powder and the weight ratio for the slurry that congeals,：2.
In described step E, quick freezing temperature is less than -18 DEG C.
Embodiment 4：
A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and oat mixing, comprises the following steps：
A, it is mixed to get after brown rice is crushed with oatmeal and mixes coarse cereal powder, add milk powder, bagasse powder and paper mulberry juice, mixing is equal
Premix is obtained after even；
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 coarse cereals piece, continues crushing and obtain mixing to reconstitute powder；
C, Radix Cynanchi Auriculati polysaccharide, milk powder and water are mixed, the slurry that congeals is obtained after freezing；
D, mixing 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, the preparation method of described bagasse powder is：The production waste material bagasse of sucrose is taken, is crushed repeatedly, mistake
325 mesh sieves, you can.
In described premix, the weight percent content of each raw material is respectively：Milk powder 12%, bagasse powder 20%, structure
Myron 0.75% and mixing coarse cereal powder surplus.
Mix in coarse cereal powder, brown rice and oat are 4:9.
In described step B, operating temperature is set in 120 DEG C.
In described step C, the percentage by weight of Radix Cynanchi Auriculati polysaccharide, milk powder and water is respectively 1.5%, 25% and surplus.
In described step D, it is 1 that mixing, which reconstitutes powder and the weight ratio for the slurry that congeals,：2.5.
In described step E, quick freezing temperature is less than -18 DEG C.
Embodiment 5：
A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and oat mixing, comprises the following steps：
A, it is mixed to get after brown rice is crushed with oatmeal and mixes coarse cereal powder, add milk powder, bagasse powder and paper mulberry juice, mixing is equal
Premix is obtained after even；
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 coarse cereals piece, continues crushing and obtain mixing to reconstitute powder；
C, Radix Cynanchi Auriculati polysaccharide, milk powder and water are mixed, the slurry that congeals is obtained after freezing；
D, mixing 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, the preparation method of described bagasse powder is：The production waste material bagasse of sucrose is taken, is crushed repeatedly, mistake
325 mesh sieves, you can.
In described premix, the weight percent content of each raw material is respectively：Milk powder 15%, bagasse powder 12%, structure
Myron 0.5% and mixing coarse cereal powder surplus.
Mix in coarse cereal powder, brown rice and oat are 1:6.
In described step B, operating temperature is set in 121 DEG C.
In described step C, the percentage by weight of Radix Cynanchi Auriculati polysaccharide, milk powder and water is respectively 3.5%, 28% and surplus.
In described step D, it is 1 that mixing, which reconstitutes powder and the weight ratio for the slurry that congeals,：3.
In described step E, quick freezing temperature is less than -18 DEG C.
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. a kind of preparation method for the ice cream that powder is reconstituted rich in brown rice and oat mixing, it is characterised in that comprise the following steps：
A, it is mixed to get after brown rice is crushed with oatmeal and mixes coarse cereal powder, add milk powder, bagasse powder and paper mulberry juice, mixing is equal
Premix is obtained after even；
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 coarse cereals piece, continues crushing and obtain mixing to reconstitute powder；
C, Radix Cynanchi Auriculati polysaccharide, milk powder and water are mixed, the slurry that congeals is obtained after freezing；
D, mixing 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 and oat mixing as claimed in claim 1, it is characterised in that
The preparation method of described bagasse powder is：The production waste material bagasse of sucrose is taken, is crushed repeatedly, crosses 325 mesh sieves, you can.
3. the preparation method of the ice cream of powder is reconstituted rich in brown rice and oat mixing as claimed in claim 1, it is characterised in that
In described premix, the weight percent content of each raw material is respectively：Milk powder 10-20%, bagasse powder 10-20%, paper mulberry
Juice 0.5-1% and mixing coarse cereal powder surplus.
4. the preparation method of the ice cream of powder is reconstituted rich in brown rice and oat mixing as claimed in claim 1, it is characterised in that
In described step B, operating temperature is set in 120-140 DEG C.
5. the preparation method of the ice cream of powder is reconstituted rich in brown rice and oat mixing as claimed in claim 1, it is characterised in that
In described step C, the percentage by weight of Radix Cynanchi Auriculati polysaccharide, milk powder and water is respectively 1-5%, 20-30% and surplus.
6. the preparation method of the ice cream of powder is reconstituted rich in brown rice and oat mixing as claimed in claim 1, it is characterised in that
In described step D, it is 1 that mixing, which reconstitutes powder and the weight ratio for the slurry that congeals,：（2-5）.
7. the preparation method of the ice cream of powder is reconstituted rich in brown rice and oat mixing as claimed in claim 1, it is characterised in that
In described step E, quick freezing temperature is less than -18 DEG C.
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| CN1596753A (en) * | 2004-08-13 | 2005-03-23 | 刘全坤 | Integral combined nutritive food |
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| CN107136289A (en) * | 2017-07-01 | 2017-09-08 | 李志军 | A kind of manufacturing method of ice cream of the sequin containing brown rice |
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2017
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|---|---|---|---|---|
| CN1031177A (en) * | 1987-07-23 | 1989-02-22 | 纽特拉斯威特公司 | The method of ice-crystal growth in freezing-inhibiting food and the composition |
| CN1596753A (en) * | 2004-08-13 | 2005-03-23 | 刘全坤 | Integral combined nutritive food |
| CN103159861A (en) * | 2013-03-26 | 2013-06-19 | 浙江三和食品科技有限公司 | Preparation method of sodium carboxymethyl cellulose for high-grade ice cream |
| CN107027952A (en) * | 2017-06-15 | 2017-08-11 | 云南瑞宝生物科技股份有限公司 | A kind of health-care ice cream containing lutein ester and preparation method thereof |
| CN107136289A (en) * | 2017-07-01 | 2017-09-08 | 李志军 | A kind of manufacturing method of ice cream of the sequin containing brown rice |
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