CN101589756A - Wheat embryo ice cream or ice cream and preparation method thereof - Google Patents
Wheat embryo ice cream or ice cream and preparation method thereof Download PDFInfo
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- CN101589756A CN101589756A CNA200810098088XA CN200810098088A CN101589756A CN 101589756 A CN101589756 A CN 101589756A CN A200810098088X A CNA200810098088X A CN A200810098088XA CN 200810098088 A CN200810098088 A CN 200810098088A CN 101589756 A CN101589756 A CN 101589756A
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Abstract
The invention discloses a kind of wheat embryo ice cream or ice cream and preparation method thereof.Include following component: white granulated sugar, maltose, wheat germ powder, milk powder, grease, emulsifying agent, thickener, flavoring essence, malt flour, all the other are water.Advantage is: wheat embryo ice cream of the present invention or ice cream are made with milk powder etc. by wheat germ powder, and this ice cream or ice cream are fragrant and sweet good to eat, have whole nutritions of wheat embryo and milk powder, and it is essential to satisfy human body institute.Having increased ice cream or ice-cream nutritive value, is a kind of a kind of product that can enjoy wheat embryo bud nutrient in any place easily.Have higher nutritive value and health-care effect.Also be the daily edible a kind of leisure food of people.A kind of new protein sources and fat source are provided in cold drink product.
Description
Technical field:
The present invention relates to a kind of wheat embryo ice cream or ice cream and preparation method thereof.
Background technology:
Wheat embryo is the vital point of the young grain of wheat, is the highest part of nutritive value in the young grain of wheat.In modern flour processing, because the plumule ferment is sharply active, oxidative phenomena appears, the flour shelf-life is shortened, thereby work in-process come out the wheat embryo cutting and separating.Wheat embryo is rich in protein, mineral matter, vitamin, dietary fiber, and it is vital point, the life source of wheat, and it is concentrating of the required multiple nutrient of life.The protein content of wheat embryo surpasses milk powder.The wheat embryo reserves that China can be used for developing every year reach 4,200,000,000 kilograms.How opening up the wheat embryo consumption market, wheat embryo is fully utilized, is a big problem.Wheat embryo is used to alleviate ice cream or ice cream for alleviating China's albumen and oil resource very in short supply, enriches the kind of China's nutrition, health care and remedy diet, and raising China people's the diet nutritional and the general level of the health have crucial meaning.
Summary of the invention:
The object of the present invention is to provide the new eating method of a kind of wheat embryo and the wheat embryo ice cream that improves ice cream or ice cream nutritive value or ice cream and preparation method thereof.
Purpose of the present invention is implemented by following technical scheme: wheat embryo ice cream or ice cream include following components in weight percentage content: white granulated sugar 10%-20%, maltose 6.0%-10%, wheat germ powder 1%-15%, milk powder 1%-15%, grease 2%-10%, emulsifying agent 0.1%-0.3%, thickener 0.1%-0.7%, flavoring essence 0.01%-0.2%, malt flour 1-10 ‰, all the other are water.
Described emulsifying agent is selected from one or more in molecule distillating monoglyceride, three polyglycerol esters and the soybean lecithin; Described by weight molecule distillating monoglyceride is 1-5 part, and described soybean lecithin is 1-3 part, and described three polyglycerol esters are 1-5 part.
Described thickener is selected from one or more in locust bean gum, gelatin, carragheen, xanthans, sodium alginate, melon glue and the sodium carboxymethylcellulose, wherein by by weight: described locust bean gum 1-5, gelatin 1-5, carragheen 1-5, xanthans 1-5, melon glue 10-15, sodium alginate 1-10, sodium carboxymethylcellulose 10-15.
Described grease includes the edible vegetable oil and the natural butter of following weight portion, and wherein edible vegetable oil is 2-10, natural butter 0-3.
A kind of wheat embryo ice cream or ice-cream preparation method comprise the steps:
(1) raw material mixes: described water, white granulated sugar, maltose, milk powder, wheat germ powder, malt flour, grease, emulsifying agent, thickener by as above proportioning mixing, are mixed by stirring or high speed mixer;
(2) sterilization: with (1) gained feed liquid pasteurization, sterilization temperature reaches 85 ℃, more than the insulation 10min;
(3) homogeneous, cooling: feed liquid at the 13-15MPa homogeneous, is cooled off below the feed temperature to 6 ℃ afterwards;
(4) blending: in the feed liquid of cooling, add the as above described flavoring essence blending of proportioning;
(5) aging: with feed liquid at 2-4 ℃ of aging 4-48 hour;
(6) congeal: the feed liquid after will wearing out under the 0-4 ℃ of condition is congealed and is obtained expanded material, and the feed liquid expansion rate is controlled between the 60-100%;
(7) can: expanded material is filled in the mould, forms ice cream or ice cream product;
Quick-frozen: ice cream or ice cream product are freezed 30-50min under-28--32 ℃, obtain described ice cream or ice cream.
The invention has the advantages that: wheat embryo ice cream of the present invention or ice cream are made with milk powder etc. by wheat germ powder, this ice cream is fragrant and sweet good to eat, whole nutritions with wheat embryo and milk powder, it is essential to satisfy human body institute, increased the nutritive value of ice cream, being a kind of a kind of product that can enjoy wheat embryo bud nutrient in any place easily, having higher nutritive value and health-care effect, also is the daily edible a kind of leisure food of people.A kind of new protein sources and fat source are provided in cold drink product.The present invention partially or completely replaces milk powder (milk) in the traditional ice cream with wheat embryo, makes a kind of novel the nourishing healthy ice cream or the ice cream that are rich in the wheat embryo natural nutrient.
The specific embodiment:
Embodiment 1: wheat embryo ice cream or ice cream include following components in weight percentage content: white granulated sugar 20%, maltose 10%, wheat germ powder 1%, milk powder 11%, grease 8%, emulsifying agent 0.2%, thickener 0.3%, flavoring essence 0.01%, malt flour 10 ‰, all the other are water.
Emulsifying agent is selected from molecule distillating monoglyceride, three polyglycerol esters and soybean lecithin; Molecule distillating monoglyceride is 1 part by weight, and soybean lecithin is 1 part, and three polyglycerol esters are 1 part.
Thickener is selected from locust bean gum, gelatin, carragheen, xanthans, sodium alginate, melon glue and sodium carboxymethylcellulose, wherein by weight: 1 part of locust bean gum, 1 part in gelatin, 1 part of carragheen, 1 part of xanthans, 10 parts in melon glue, 1 part of sodium alginate, 10 parts of sodium carboxymethylcelluloses.
Grease is an edible vegetable oil.
A kind of wheat embryo ice cream or ice-cream production method comprise the steps:
(1) raw material mixes: above-mentioned water, white granulated sugar, maltose, milk powder, wheat germ powder, malt flour, grease, emulsifying agent, thickener by as above proportioning mixing, are mixed by stirring or high speed mixer;
(2) sterilization: with (1) gained feed liquid pasteurization, sterilization temperature reaches 85 ℃, more than the insulation 10min;
(3) homogeneous, cooling: feed liquid at the 13-15MPa homogeneous, is cooled off below the feed temperature to 6 ℃ afterwards;
(4) blending: in the feed liquid of cooling, add the as above described flavoring essence blending of proportioning;
(5) aging: with feed liquid at 2-4 ℃ of aging 4-48 hour;
(6) congeal: the feed liquid after will wearing out under the 0-4 ℃ of condition is congealed and is obtained expanded material, and the feed liquid expansion rate is controlled between the 60-100%;
(7) can: expanded material is filled in the mould, forms ice cream or ice cream product;
Quick-frozen: ice cream or ice cream product are freezed 30-50min under-28--32 ℃, obtain described ice cream or ice cream.
Embodiment 2: wheat embryo ice cream or ice cream include following components in weight percentage content: white granulated sugar 15%, maltose 8%, wheat germ powder 9%, milk powder 8%, grease 6%, emulsifying agent 0.2%, thickener 0.4%, flavoring essence 0.15%, malt flour 8 ‰, all the other are water.
Emulsifying agent is selected from molecule distillating monoglyceride, three polyglycerol esters and soybean lecithin; Molecule distillating monoglyceride is 3 parts by weight.
Thickener is selected from carragheen, xanthans, sodium alginate, melon glue and sodium carboxymethylcellulose, wherein by weight: 3 parts of carragheens, 3 parts of xanthans, 12 parts in melon glue, 6 parts of sodium alginates, 13 parts of sodium carboxymethylcelluloses.
Grease includes the edible vegetable oil and the natural butter of following weight portion, and wherein edible vegetable oil is 6 parts, 2 parts in natural butter.
Above-mentioned wheat embryo ice cream or ice-cream production method such as embodiment 1.
Embodiment 3: wheat embryo ice cream or ice cream include following components in weight percentage content: white granulated sugar 20%, maltose 6%, wheat germ powder 15%, milk powder 5%, grease 4%, emulsifying agent 0.3%, thickener 0.3%, flavoring essence 0.1%, malt flour 1 ‰, all the other are water.
Emulsifying agent is selected from molecule distillating monoglyceride, three polyglycerol esters and soybean lecithin; Molecule distillating monoglyceride is 5 parts by weight, and soybean lecithin is 3 parts, and three polyglycerol esters are 5 parts.
Thickener is selected from carragheen, xanthans, sodium alginate, melon glue and sodium carboxymethylcellulose, wherein by weight: 3 parts of carragheens, 5 parts of xanthans, 15 parts in melon glue, 10 parts of sodium alginates, 15 parts of sodium carboxymethylcelluloses.
Grease includes the edible vegetable oil and the natural butter of following weight portion, and wherein edible vegetable oil is 10 parts, 3 parts in natural butter.
Above-mentioned wheat embryo ice cream or ice-cream production method such as embodiment 1.
Wheat embryo ice cream of the present invention or ice cream have changed the eating method of wheat embryo, make all kinds of crowds not only can taste the delicious food of wheat embryo ice cream or ice cream or ice cream in different regions, also can fill part various effects that obtain wheat embryo.
Claims (5)
1, wheat embryo ice cream or ice cream, it is characterized in that it includes following components in weight percentage content: white granulated sugar 10%-20%, maltose 6.0%-10%, wheat germ powder 1%-15%, milk powder 1%-15%, grease 2%-10%, emulsifying agent 0.1%-0.3%, thickener 0.1%-0.7%, flavoring essence 0.01%-0.2%, malt flour 1-10 ‰, all the other are water.
2, a kind of wheat embryo ice cream according to claim 1 or ice cream is characterized in that described emulsifying agent is selected from one or more in molecule distillating monoglyceride, three polyglycerol esters and the soybean lecithin; Described by weight molecule distillating monoglyceride is 1-5 part, and described soybean lecithin is 1-3 part, and described three polyglycerol esters are 1-5 part.
3, a kind of wheat embryo ice cream according to claim 1 or ice cream, it is characterized in that, described thickener is selected from one or more in locust bean gum, gelatin, carragheen, xanthans, sodium alginate, melon glue and the sodium carboxymethylcellulose, wherein by by weight: described locust bean gum 1-5, gelatin 1-5, carragheen 1-5, xanthans 1-5, melon glue 10-15, sodium alginate 1-10, sodium carboxymethylcellulose 10-15.
4, a kind of wheat embryo ice cream according to claim 1 or ice cream is characterized in that, described grease includes the edible vegetable oil and the natural butter of following weight portion, and wherein edible vegetable oil is 2-10, natural butter 0-3.
5, according to described a kind of wheat embryo ice cream of claim 1-4 or ice-cream preparation method, it is characterized in that it comprises the steps:
(1) raw material mixes: described water, white granulated sugar, maltose, milk powder, wheat germ powder, malt flour, grease, emulsifying agent, thickener by as above proportioning mixing, are mixed by stirring or high speed mixer;
(2) sterilization: with (1) gained feed liquid pasteurization, sterilization temperature reaches 85 ℃, more than the insulation 10min;
(3) homogeneous, cooling: feed liquid at the 13-15MPa homogeneous, is cooled off below the feed temperature to 6 ℃ afterwards;
(4) blending: in the feed liquid of cooling, add the as above described flavoring essence blending of proportioning;
(5) aging: with feed liquid at 2-4 ℃ of aging 4-48 hour;
(6) congeal: the feed liquid after will wearing out under the 0-4 ℃ of condition is congealed and is obtained expanded material, and the feed liquid expansion rate is controlled between the 60-100%;
(7) can: expanded material is filled in the mould, forms ice cream or ice cream product;
Quick-frozen: ice cream or ice cream product are freezed 30-50min under-28--32 ℃, obtain described ice cream or ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200810098088XA CN101589756B (en) | 2008-05-26 | 2008-05-26 | Wheat germ ice cream bar or ice cream and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN200810098088XA CN101589756B (en) | 2008-05-26 | 2008-05-26 | Wheat germ ice cream bar or ice cream and production method thereof |
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| CN101589756A true CN101589756A (en) | 2009-12-02 |
| CN101589756B CN101589756B (en) | 2012-05-02 |
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| CN200810098088XA Expired - Fee Related CN101589756B (en) | 2008-05-26 | 2008-05-26 | Wheat germ ice cream bar or ice cream and production method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102511639A (en) * | 2011-12-08 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Frozen drink containing wheat grains |
| CN102905551A (en) * | 2010-06-03 | 2013-01-30 | 荷兰联合利华有限公司 | Ice confection comprising gelatin |
| CN103098974A (en) * | 2012-12-10 | 2013-05-15 | 沈阳科纳提克生物科技有限公司 | Application of malt flour to making of ice-cream and making method of ice-cream |
| CN103098852A (en) * | 2012-12-10 | 2013-05-15 | 沈阳科纳提克生物科技有限公司 | Application of malt flour in manufacturing biscuits and manufacturing method of biscuits |
| CN104082517A (en) * | 2014-06-25 | 2014-10-08 | 安徽百润食品有限公司 | Cereal ice cream and preparation method thereof |
| CN104920925A (en) * | 2015-07-20 | 2015-09-23 | 东莞市天一食品科技有限公司 | Refreshing suspension stabilizer and preparation method thereof |
| CN104938759A (en) * | 2015-07-20 | 2015-09-30 | 东莞市天一食品科技有限公司 | Stabilizer not adhering to spoon and preparation method of stabilizer |
| CN104938760A (en) * | 2015-07-20 | 2015-09-30 | 东莞市天一食品科技有限公司 | Flake ice stabilizer and preparation method thereof |
| CN104970178A (en) * | 2015-07-31 | 2015-10-14 | 武杰 | Anoectochilus roxburghii health-care ice cream and production method thereof |
| CN104996852A (en) * | 2015-07-20 | 2015-10-28 | 东莞市天一食品科技有限公司 | Refreshing type stabilizing agent and preparation method thereof |
| CN105767444A (en) * | 2016-03-11 | 2016-07-20 | 刘军 | Plant protein prepared grain ice cream |
| CN107259062A (en) * | 2017-08-06 | 2017-10-20 | 长沙小新新能源科技有限公司 | A kind of Enteromorpha ice lolly and preparation method thereof |
| CN109864175A (en) * | 2017-12-04 | 2019-06-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of stabiliser compositions, ice cream and preparation method thereof |
| CN110583845A (en) * | 2019-10-22 | 2019-12-20 | 东北农业大学 | Formula and preparation method of double-protein ice cream |
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| CN1058849C (en) * | 1997-01-06 | 2000-11-29 | 徐新宇 | Enzyme-rich malt ice-cream and preparing process thereof |
| CN101069540A (en) * | 2007-06-21 | 2007-11-14 | 内蒙古蒙牛乳业（集团）股份有限公司 | Crispy peeled ice cream and producing method |
-
2008
- 2008-05-26 CN CN200810098088XA patent/CN101589756B/en not_active Expired - Fee Related
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102905551A (en) * | 2010-06-03 | 2013-01-30 | 荷兰联合利华有限公司 | Ice confection comprising gelatin |
| CN102905551B (en) * | 2010-06-03 | 2015-05-13 | 荷兰联合利华有限公司 | Ice confection comprising gelatin |
| CN102511639A (en) * | 2011-12-08 | 2012-06-27 | 内蒙古伊利实业集团股份有限公司 | Frozen drink containing wheat grains |
| CN102511639B (en) * | 2011-12-08 | 2013-11-13 | 内蒙古伊利实业集团股份有限公司 | Frozen drink containing wheat grains |
| CN103098974A (en) * | 2012-12-10 | 2013-05-15 | 沈阳科纳提克生物科技有限公司 | Application of malt flour to making of ice-cream and making method of ice-cream |
| CN103098852A (en) * | 2012-12-10 | 2013-05-15 | 沈阳科纳提克生物科技有限公司 | Application of malt flour in manufacturing biscuits and manufacturing method of biscuits |
| CN104082517A (en) * | 2014-06-25 | 2014-10-08 | 安徽百润食品有限公司 | Cereal ice cream and preparation method thereof |
| CN104938759A (en) * | 2015-07-20 | 2015-09-30 | 东莞市天一食品科技有限公司 | Stabilizer not adhering to spoon and preparation method of stabilizer |
| CN104920925A (en) * | 2015-07-20 | 2015-09-23 | 东莞市天一食品科技有限公司 | Refreshing suspension stabilizer and preparation method thereof |
| CN104938760A (en) * | 2015-07-20 | 2015-09-30 | 东莞市天一食品科技有限公司 | Flake ice stabilizer and preparation method thereof |
| CN104996852A (en) * | 2015-07-20 | 2015-10-28 | 东莞市天一食品科技有限公司 | Refreshing type stabilizing agent and preparation method thereof |
| CN104970178A (en) * | 2015-07-31 | 2015-10-14 | 武杰 | Anoectochilus roxburghii health-care ice cream and production method thereof |
| CN105767444A (en) * | 2016-03-11 | 2016-07-20 | 刘军 | Plant protein prepared grain ice cream |
| CN107259062A (en) * | 2017-08-06 | 2017-10-20 | 长沙小新新能源科技有限公司 | A kind of Enteromorpha ice lolly and preparation method thereof |
| CN109864175A (en) * | 2017-12-04 | 2019-06-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of stabiliser compositions, ice cream and preparation method thereof |
| CN110583845A (en) * | 2019-10-22 | 2019-12-20 | 东北农业大学 | Formula and preparation method of double-protein ice cream |
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| CN101589756B (en) | 2012-05-02 |
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Inventor after: Ren Wenming Inventor after: Du Ruyi Inventor before: Du Ruyi Inventor after: Ren Wenming Inventor after: Du Ruyi Inventor before: Du Ruyi |
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Granted publication date: 20120502 Termination date: 20190526 |