CN1103758A - Process for prodn. of ice cream containing Thailand rice - Google Patents
Process for prodn. of ice cream containing Thailand rice Download PDFInfo
- Publication number
- CN1103758A CN1103758A CN 93112720 CN93112720A CN1103758A CN 1103758 A CN1103758 A CN 1103758A CN 93112720 CN93112720 CN 93112720 CN 93112720 A CN93112720 A CN 93112720A CN 1103758 A CN1103758 A CN 1103758A
- Authority
- CN
- China
- Prior art keywords
- rice
- ice cream
- black rice
- gelata
- powder
- 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.)
- Granted
Links
Landscapes
- Confectionery (AREA)
Abstract
The invented ice cream uses black rice as main raw material, polished glutinous rice fluor as coagulant and compounds with stabilizer, food sweeting agent and emulsifier etc.. It contains plentiful trace elements such as Fe, Zn etc. and amino acids necessary for humanbody. It is a mixing type ice cream integrating the nourishment and heatstroke prevention into an organic whole. Through the special technological process to cook the black rice the product is sinewy but not hard while eating and the nutritive components of the black rice are preserved at the maximum.
Description
The invention belongs to frozen food, be a kind of be the ice cream and the production technology thereof of primary raw material with the black rice.
Traditional ice cream majority is a primary raw material with dairy products, is gelata with starch, adds the milk wet goods and processes.Because black-food has abundant healthy nutritive value, people utilize it to develop the food of various kinds.Black rice, claim fragrant rice again, it is the traditional rice treasure of China, again because enter by Thailand the earliest, so claim Thailand's black rice again, according to surveying and determination, black rice is except that containing a certain amount of protein and fat, it is high by 15.68% also to contain 8 kinds of necessary general rice of amino acid content average specific such as a lot of nutritional labelings and trace element, lysine and threonine etc., and wherein lysine is high 3～3.5 times; The arginine content that important medical function is arranged is up to 1.15%, is 2.12 times of general rice.According to surveying and determination, contain vitamin E 0.22mg in every 100g black rice, iron 1.6mg, zinc 3.8mg, calcium 12mg, have mend the warm liver of stomach, multiple medicinal efficacy such as invigorate blood circulation makes eye bright, but general black rice need soak the long period as more than 12 hours, nutritional labeling is extracted, but can't extracts to greatest extent.Directly edible through general well-done black rice, human body can not better absorb its nutritional labeling.By the food that black rice processes, three look cakes are arranged, the nutrition of black rice is not fully utilized.Utilize black rice to make the report that yet there are no of ice-cream product.
Purpose of the present invention utilizes black rice to make ice cream for primary raw material exactly, adopt freezing form that the nutritional labeling of black rice is preserved to greatest extent, and, make ice-cream product become tool nutrition and heatstroke prevention in the high-grade frozen food of one by reasonably batching and production technology.
Added black rice in the ice cream, thereby made product have multiple nutritional components, trace element has increased manyly than the common black rice ice cream that do not add, and product is equipped with gelata, sweetener, stabilizing agent, emulsifying agent etc. again except that black rice.
Gelata preferably selects for use the glutinous rice powder to replace starch, product is presented use the unexistent rice of starch fragrance, and use the glutinous rice powder that the expansion rate of product is increased, and this also is one of feature of the present invention.
A most preferred embodiment of the present invention is made up of black rice, gelata, sweetener, emulsifying agent, dairy products, spices, water.
Sweetener can be selected white granulated sugar etc. for use, and stabilizing agent such as gelatin can improve the structural state of frozen, improve coagulability; Emulsifying agent such as vegetable oil, cream.Vegetable oil, cream can also provide part fat in addition; Dairy products such as milk powder, condensed milk mainly are to introduce fat and non-fat solid, and give frozen good nutritive value, make finished product have the mouthfeel of soft and moist exquisiteness; Spices such as vanillic aldehyde, strawberry essence etc., make product have pure and mild fragrance and give this kind due natural flavour mountaineous, promote edibility.
Describe the present invention in detail below by embodiment and production technology.
The technological process of production is:
Spices
↓
Compound preparation → sterilization → homogeneous → cooling, aging → expanded → moulding, plug in pole →
↑
Well-done black rice
Freeze → demoulding → packing → check → finished product
1, compound preparation: with 100kg material juice, well-done black rice 20～50kg, gelata 0.4～1.5kg, stabilizing agent 0.2～0.4kg, sweetener 6～10kg, dairy products 1.2～3.6kg, spices 7～11kg, emulsifying agent 2～3kg, surplus is a water, but black rice is not participated in earlier batching, wherein sweetener such as granulated sugar, dairy products such as milk powder need dissolve back 80～100 orders and sieve, and make it fine and smooth more.
Producing of glutinous rice powder: after glutinous rice is selected, clean, soak, use the electric mill defibrination, participate in batching with the liquid form below 200～300 orders approximately.
2, pasteurize: compound adopts the high temperature method in jacketed pan, and 85 ℃, 4～6 minutes, or 90 ℃, 3～5 seconds).
3, homogeneous: expansion rate is improved reduce ice crystal, adopt homogenizer to carry out homogeneous with the pressure of 15～18mpa, homogenizing temperature is 60～70 ℃, and spices can be put into compound when homogeneous.
4, cooling and aging: the compound behind the homogeneous, cool off rapidly by panel radiator, make bacterium must not grow breeding, ageing time was generally 4 hours.
5, boil rice: select the measured black rice of matter, eluriate the back immersion and put into the jacketed pan boiling in about 4 hours, the ratio of black rice and water is 1: 2～5, controlled pressure is 0.2～0.5mpa, and temperature is 100～120 ℃, after opening atmosphere and boiling pot, about 30～60 minutes of stingy vexed rice is until well-done and till not blooming with black rice, black rice makes finished product taste muscle and not hard after handling through this, and the nutritional labeling of black rice is extracted to greatest extent.
6, expanded and with rice: as in the expanded good raw material, to add necessarily, mix the back thoroughly and irritate mould than the black rice behind number above-mentioned cooked.
7, moulding, plug in pole: black rice will be suspended from the feed liquid.
8, freeze, the demoulding: the mould of inserting behind the pole is put into-22～25 ℃ brine pit, freezes 10～15 minutes, inserts 43～54 ℃ again and scalds in the dish grooves and stop the several seconds slightly.
Advantage of the present invention:
Black rice is through boiling of the present invention, and nutritional labeling is extracted to greatest extent, become to be easier to absorption of human body and utilization, and also the muscle and not hard of tasting, and adopt this freezing mode of ice cream, nutritional labeling is preserved to greatest extent.Adopt the glutinous rice powder to do gelata, make product have distinctive rice fragrance.And the glutinous rice powder adds with liquid form, has more strong Mi Xiang than powder-form.The present invention is through scientific allocation, the amino acid of trace elements such as product color is even, fragrance is pure, product contains abundant iron, zinc and needed by human, often edible, can regulate human body physiological function, stimulate internal system, useful gastro-intestinal digestion and enhancing hematopoiesis function, the content of raising hemoglobin is a kind of high nutritional type, mixed type ice cream with nutrition and the dried one of heatstroke prevention.
Embodiment: expect in 100kg
Well-done black rice 20～50kg white granulated sugar 6～10kg palm oil 2～3kg glutinous rice powder 1.2～1.8kg vanillic aldehyde 4～6g strawberry essence 3～5g gelatin 0.2～0.4kg milk powder 1.2～1.8kg condensed milk 1.2～1.8kg surplus is a water.
The physical and chemical index of product of the present invention, sanitary index can reach following standard:
Physical and chemical index:
| Project | Index |
| The organoleptic indicator | Color and luster is even, fragrance is pure, has this kind peculiar taste |
| Total solids by drying matter (%) | ≥28 |
| Fat (%) | ≥4 |
| Total reducing sugar (%) | ≥22 |
| Expansion rate (%) | 85～95 |
| Specification weight | By appraising and deciding specification, tolerance is no more than ± and 4% |
Sanitary index:
| Project | Index |
| Total number of bacteria (individual/ml) | ≤30000 |
| Coliform (individual/100ml) | ≤450 |
| Pathogenic bacteria | Do not detect |
| Plumbous (mg/kg is in pb) | ≤1 |
| Arsenic (mg/kg is in As) | ≤0.5 |
| Copper (mg/kg is in Cu) | ≤10 |
Product of the present invention and low fat clear type conventional ice cream nutritional labeling and micro-contrast table are as follows:
| Composition | Conventional ice cream (100g) | Black rice ice cream (100g) |
| Protein | 0.061 | 3.18 |
| Fe(mg) | 0.046 | 0.52 |
| Zn(mg) | 0.52 | |
| Ca(mg) | 0.027 | 12.42 |
| P(mg) | 22.11 | 73.05 |
Example 1: the well-done black rice 30kg of white granulated sugar 6kg palm oil 2.5kg milk powder 1.5kg condensed milk 1.5kg glutinous rice powder 0.5kg gelatin 0.2kg vanillic aldehyde 5g strawberry essence 4ml surplus is a water
Example 2: the well-done black rice 40kg of white granulated sugar 8kg milk powder 1.5kg glutinous rice powder 1.5kg palm oil 2.5kg condensed milk 1.5kg gelatin 0.3kg vanillic aldehyde 5g strawberry essence 4ml surplus is a water
Example 3: the well-done black rice 25kg of white granulated sugar 10kg palm oil 2kg milk powder 1.2kg condensed milk 1.8kg glutinous rice powder 0.4kg gelatin 0.4kg vanillic aldehyde 6g strawberry essence 3ml surplus is a water
The foregoing description is made according to technology of the present invention.
Claims (9)
1, Thailand's rice benevolence ice cream is characterised in that and utilizes black rice to be primary raw material, is equipped with gelata, sweetener, stabilizing agent, emulsifying agent etc.
2, black rice ice cream according to claim 1 is characterised in that selecting the glutinous rice powder for use is gelata.
3, ice cream according to claim 1 is characterised in that by black rice, gelata, sweetener, stabilizing agent, emulsifying agent, dairy products, spices, water and forms.
4, ice cream according to claim 3 is characterised in that the material in 100kg, well-done black rice 20～50kg, gelata 0.4～1.5kg, stabilizing agent 0.2～0.4kg, sweetener 6～10kg, dairy products 1.2～3.6kg, spices 7～11kg, emulsifying agent 2～3kg, surplus is a water.
5, ice cream according to claim 4 is characterised in that described well-done black rice is meant that black rice is 0.2～0.5MPa at pressure, and temperature is 100～120 ℃ of water boilings that add 2～5 times down, and the back of boiling formed in vexed 30～60 minutes.
6,, be characterised in that by well-done black rice 20～50kg glutinous rice powder 0.4～1.5kg, gelatin 0.2～0.4kg, white granulated sugar 6～10kg, milk powder 1.2～1.8kg, condensed milk 1.2～1.8kg according to claim 3,4,5 described ice creams.Brown tung oil 2～3kg, vanillic aldehyde 4～6kg, strawberry essence 3～5ml, surplus is that water is formed.
7, ice cream according to claim 6 is characterised in that the glutinous rice powder as gelata is by participating in batching with the liquid form below 200～300 orders behind the defibrination by glutinous rice.
8, a kind of manufacturing right 1,2,3 described Thailand rice benevolence ice cream production process, comprise batching, sterilization, homogeneous, cool aging, expanded, moulding is plugged in pole, freeze, the demoulding, be characterised in that black rice through adding in expanded back after the boiling, black rice is 0.2～0.5MP at pressure
O, temperature is 100～120 ℃ of water boilings that add down 2～5 times, the last boiling vexed again 30～60 minutes.
9, described according to Claim 8 ice cream production process is characterised in that the glutinous rice powder as gelata is by participating in batching with the liquid form below 200～300 orders behind the defibrination by glutinous rice.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93112720A CN1037892C (en) | 1993-12-17 | 1993-12-17 | Process for prodn. of ice cream containing Thailand rice |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN93112720A CN1037892C (en) | 1993-12-17 | 1993-12-17 | Process for prodn. of ice cream containing Thailand rice |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1103758A true CN1103758A (en) | 1995-06-21 |
| CN1037892C CN1037892C (en) | 1998-04-01 |
Family
ID=4990251
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN93112720A Expired - Fee Related CN1037892C (en) | 1993-12-17 | 1993-12-17 | Process for prodn. of ice cream containing Thailand rice |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1037892C (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077855A (en) * | 2010-11-24 | 2011-06-01 | 内蒙古伊利实业集团股份有限公司 | Black rice cone and preparation method thereof |
| CN103461810A (en) * | 2013-09-17 | 2013-12-25 | 兴国县绿宝米业有限公司 | Nutritious fresh wet rice noodles and preparing 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 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078103A (en) * | 1993-03-30 | 1993-11-10 | 孙威 | A kind of black rice cold drink and manufacture method thereof |
-
1993
- 1993-12-17 CN CN93112720A patent/CN1037892C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102077855A (en) * | 2010-11-24 | 2011-06-01 | 内蒙古伊利实业集团股份有限公司 | Black rice cone and preparation method thereof |
| CN102077855B (en) * | 2010-11-24 | 2012-12-12 | 内蒙古伊利实业集团股份有限公司 | Black rice cone and preparation method thereof |
| CN103461810A (en) * | 2013-09-17 | 2013-12-25 | 兴国县绿宝米业有限公司 | Nutritious fresh wet rice noodles and preparing method thereof |
| CN103461810B (en) * | 2013-09-17 | 2015-05-20 | 兴国县绿宝米业有限公司 | Nutritious fresh wet rice noodles and preparing 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 |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1037892C (en) | 1998-04-01 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104256595B (en) | A kind of many polymerizers of whole protein type enteral nutrition | |
| CN1947538B (en) | Red bean ice cream powder and its prepn. method | |
| CN106213495A (en) | Wt .-loss type meal replacement powder and preparation method thereof | |
| CN108464395A (en) | Improve nutritional granular of pet intestinal health and preparation method thereof and application method | |
| CN113632849A (en) | Yak milk powder capable of reducing high blood pressure, high blood sugar and high blood fat and preparation method of yak milk powder | |
| CN109430543A (en) | A kind of sandwich pet grain and its processing method | |
| CN104886334A (en) | Probiotic glutinous rice skin ice cream and a preparation method thereof | |
| CA2312076C (en) | A method for preparation of mulberry leaf powder and ice cream containing thereof | |
| CN105995778A (en) | Korean kimchi and preparation method thereof | |
| CN103250858A (en) | Green plum cake and preparation method thereof | |
| CN1273781A (en) | Spirulina ice cream and its preparing process | |
| CN109315583A (en) | A kind of Rosa roxburghii Tratt ice cream and preparation method thereof | |
| CN105053429A (en) | Oat chocolate | |
| KR100715691B1 (en) | Bean curd and manufacturing method thereof | |
| CN1037892C (en) | Process for prodn. of ice cream containing Thailand rice | |
| CN1552231A (en) | Pumpkin ice-cream powder and preparing method thereof | |
| CN1023372C (en) | Process for producing grain cold drink products | |
| CN112970928A (en) | Mango and sweetened bean paste ice cream and preparation method thereof | |
| CN106922944B (en) | Sandwich freeze-dried rambutan ball and preparation method thereof | |
| CN1270774A (en) | Artificial fat beef fat and processed fat beef thereof | |
| CN1212779C (en) | Nutrient instant bouillon prepared from buckwheat | |
| KR100853904B1 (en) | Black noodle and the manufacturing method | |
| KR100899556B1 (en) | Functional Foods Adding Sargassum spp. Extracts | |
| KR100228743B1 (en) | A confectionery composition having high energy | |
| CN1135294A (en) | Fruit good for memory and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |