CN101803670B - Unpolished rice ice cream and method for making same - Google Patents
Unpolished rice ice cream and method for making same Download PDFInfo
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- CN101803670B CN101803670B CN2010101506703A CN201010150670A CN101803670B CN 101803670 B CN101803670 B CN 101803670B CN 2010101506703 A CN2010101506703 A CN 2010101506703A CN 201010150670 A CN201010150670 A CN 201010150670A CN 101803670 B CN101803670 B CN 101803670B
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Abstract
The invention discloses unpolished rice ice cream and a method for making same. The unpolished rice ice cream comprises the following raw materials by weight portion: 70 portions of milk powder, 30 portions of unpolished rice, 25 portions of cream, 160 portions of white granulated sugar, 30 portions of starch, 2 portions of xanthan gum and 2 portions of sucrose ester. The method for making the unpolished rice ice cream comprises the following steps: grinding the unpolished rice, weighting the raw materials, mixing the raw materials, sterilizing the raw materials, cooling solution, homogenizing the solution, cooling the homogenized solution, aging the solution, freezing the solution, spreading a layer of chocolate on the unpolished rice ice cream, quickly freezing and hardening the unpolished rice ice cream, and storing the unpolished rice ice cream at low temperature. The unpolished rice ice cream contains the total solid matter of 31.54 percent and the white granulated sugar of 16 percent and has the expansion rate of 83.47 percent. In addition, the unpolished rice ice cream has high nutritional value and is rich in biological active ingredients.
Description
Technical field
The present invention relates to field of food, promptly relate generally to a kind of unpolished rice ice cream and preparation method thereof.
Background technology
Ice cream is to be primary raw material with rare cream, adds that cow's milk, carbohydrate, egg product, spices, stabilizing agent etc. are freezing after sterilization to become softer mixture.Ice cream not only can be lowered the temperature but also can replenish physical efficiency, and perhaps much human only knows that ice cream is nice, does not but know its nutritive value.Ice cream is a kind of food that contains good protein and high glucose and high fat, also contains amino acid and calcium, phosphorus, potassium, sodium, chlorine, sulphur, iron etc. in addition, has the function of regulating physiological function, keeping osmotic pressure and acid-base value.The data demonstration, according to international and national product standard, the normal butter ice cream, its nutritional labeling is 2.8-3 a times of milk, the digestibility in human body can reach more than 95%, is higher than the digestibility of meat, fats.
Currently marketed ice cream is of a great variety, makes a lot of variety.But increasing citizen begin to pay close attention to nutritive value of food, no longer only pursue the perfection on the mouthfeel.Therefore we want in ice cream, to add the high brown rice of nutritional labeling.
Brown rice is the another form after the paddy husking, compares with paddy, has pericarp equally, plants skin and institutional frameworks such as aleurone, embryo and endosperm, and its mesocarp, kind skin and aleurone are commonly called as rice bran.Rice bran and plumule partly contain abundant Cobastab and vitamin E in the brown rice, can improve immune function of human body, stimulate circulation.Micronutrient levels such as potassium, magnesium, zinc, iron, manganese are higher in the brown rice, help angiocardiopathy preventing and anemia.Plumule contains and prevents that the material that cancer produces has protective effect on cancer risk.It has also kept a large amount of dietary fibers, can promote intestinal beneficial bacterium propagation can cure gastrointestinal disorders and obesity, and has abnormal fermentation that suppresses in the intestines and the effect that increases the physiological microorganism.Metabolic confusion, cryptorrhea etc. all can disappear.Except that carbohydrate, the content of all nutrients all is higher than rice in the brown rice, and wherein the content of crude fibre, phosphorus, potassium, iron, sodium, VB1, VB2 is 2～3 times of rice.What is more important contains abundant bioactive ingredients in the brown rice, as: GABA (GABA), GSH (glutathione), γ-Hi-Z, ceramide, rice bran lipopolysaccharides (LPSR), rice bran-fiber, mineral matter etc.
Because it is soft that brown rice can't boil usually, on mouthfeel, there is very big shortcoming, therefore on citizen's dining table, not too can see.But brown rice not only has higher nutritive value, also contains abundant bioactive ingredients, its effectiveness very extensively.Ice cream then is the only selection of relieving summer heat summer, but increasing citizen begin to pay close attention to nutritive value of food, no longer only pursue the perfection on the mouthfeel.Therefore we want brown rice is added in the ice cream; This is not only the expansion to the brown rice eating method, also is simultaneously a kind of brand-new healthy ice cream, is consistent with appealing health diet instantly; Do not see at present the relevant report that this product is arranged, the market does not see that the unpolished rice ice cream product is arranged yet simultaneously.
Summary of the invention
The object of the present invention is to provide a kind of unpolished rice ice cream and preparation method thereof.
Technical scheme of the present invention
A kind of unpolished rice ice cream, the raw material of its prescription are formed calculating by weight as follows:
70 parts of milk powder
30 parts of coarse rice powders
25 parts in cream
160 parts of white granulated sugars
30 parts of starch
2 parts of xanthans
2 parts of sucrose esters
A kind of above-mentioned unpolished rice ice cream, its preparation method comprises the steps:
(1), brown rice is fully pulverized, cross 50 mesh sieves, coarse rice powder;
(2), the mixing of raw material
Earlier xanthans, sucrose ester, starch and white granulated sugar are stirred in beaker, add 40-50 ℃ the warm water of 200ml then, manual work stirs while adding, will use again after 40-50 ℃ the warm water dissolving milk powder and coarse rice powder adding wherein;
After accomplishing, dissolving, heats with gas range after constant volume is accomplished, with heating while stirring after the adding of the solution behind the constant volume cream with 40-50 ℃ warm water constant volume;
The cumulative volume of used 40-50 ℃ warm water and the total mass ratio of xanthans, sucrose ester, starch, white granulated sugar, milk powder and coarse rice powder are water: xanthans, sucrose ester, starch, white granulated sugar, milk powder and coarse rice powder are 1L: 319g;
(3), step (2) stops heating when being heated to 78 ℃, be heated to 78 ℃ again when naturally cooling to 75 ℃ of left and right sides in the air, this process repeats 3 times;
(4), after heating accomplishes,, be 12～15MPa at homogenizer pressure with naturally cooling to room temperature in the solution air, under 65～70 ℃, homogeneous made it fully evenly in 5 minutes, accomplished the back placement and was cooled to room temperature;
(5), be cooled to aging 3 hours of refrigerator cold-storage cabinet putting into 4 ℃ after the room temperature;
(6), the solution after aging adds in the ice cream maker and makes ice cream with step (6);
(7), the ice cream that obtains is put into the indoor quick-frozen sclerosis of-10 ℃ quick-frozen, promptly get a kind of unpolished rice ice cream of the present invention.
Beneficial effect of the present invention
The unpolished rice ice cream product of gained of the present invention, its total solids content are 31.54%, and expansion rate is 83.47%, and granulated sugar content is 16%.Because brown rice not only has higher nutritive value, also contains abundant bioactive ingredients, and brown rice is introduced ice cream, develops ice-cream product a kind of novelty, that have alimentary health-care function.
The specific embodiment
Through embodiment the present invention is further set forth below, but do not limit the present invention.
A kind of unpolished rice ice cream, the raw material of its prescription is formed as follows:
Milk powder 70g
Coarse rice powder 30g
Cream 25g
White granulated sugar 160g
Starch 30g
Xanthans 2g
Sucrose ester 2g
A kind of above-mentioned unpolished rice ice cream, its preparation method comprises as follows:
(1), brown rice is fully pulverized, cross 50 mesh sieves, coarse rice powder;
(2), the mixing of raw material
Earlier xanthans, sucrose ester, starch and white granulated sugar are stirred in beaker, add 40-50 ℃ the warm water of 200ml then, manual work stirs while adding, will use again after 40-50 ℃ the warm water dissolving milk powder and coarse rice powder adding wherein;
After accomplishing, dissolving, heats with gas range after constant volume is accomplished, with heating while stirring after the adding of the solution behind the constant volume cream with 40-50 ℃ warm water constant volume;
The cumulative volume of used 40-50 ℃ warm water and the total mass ratio of xanthans, sucrose ester, starch, white granulated sugar, milk powder and coarse rice powder are water: xanthans, sucrose ester, starch, white granulated sugar, milk powder and coarse rice powder are 1L: 319g;
(4), step (3) stops heating when being heated to 78 ℃, be heated to 78 ℃ again when naturally cooling to 75 ℃ of left and right sides in the air, this process repeats 3 times;
(5), after heating accomplishes,, be 12～15MPa at homogenizer pressure with naturally cooling to room temperature in the solution air, under 65～70 ℃, homogeneous made it fully evenly in 5 minutes, accomplished the back placement and was cooled to room temperature;
(6), be cooled to aging 3 hours of refrigerator cold-storage cabinet putting into 4 ℃ after the room temperature;
(7), the solution after aging adds in the ice cream maker and makes ice cream with step (6);
(8), the ice cream that obtains is put into the indoor quick-frozen sclerosis of-10 ℃ quick-frozen, promptly get a kind of unpolished rice ice cream of the present invention.
The mensuration of unpolished rice ice cream total solids content
Get above-mentioned ice cream sample 3g, put into drying the flat ware that a 5g sea sand and a tack glass bar are housed to constant weight, with glass rod with sample and grains of sand mixing after, place 102 ℃ baking oven together, dry to constant weight.
The computing formula of total solids content is following:
X＝[(M2-M0)/(M1-M0)]*100
Wherein X---the content of total solid in the sample, %
M0---the gross mass of flat ware, ware lid and the glass bar of extra large sand is housed, g
M1---the gross mass of flat ware, ware lid and the glass bar of extra large sand and sample is housed, g
The gross mass of M2---the flat ware after oven dry and the constant weight, extra large sand, residue and ware lid and glass bar, g
Record the total solids content of unpolished rice ice cream be 31.54%, use the same method that to record total solids content be 31.9% and same method records commercially available bright three look cups, commercially available bright ice cream uses the same method and records total solids content is 34.4%.
Can find out that from the total solid of above-mentioned gained unpolished rice ice cream total solids content of the present invention is lower than commercially available bright three look cups and commercially available bright ice cream.
The mensuration of unpolished rice ice cream expansion rate
In the above-mentioned unpolished rice ice cream manufacturing process, after mixed liquor is aging, congeal before, with the small beaker of a 50ml, taking by weighing its weight is M0, and mixed liquor is filled small beaker, takes by weighing its quality and is recorded as M1; After congealing, take by weighing the ice cream of equal volume, take by weighing its quality and be recorded as M2 with same small beaker.According to formula, calculate the value of gained, be expansion rate.
The computing formula of expansion rate is following:
X＝[(M1-M2)/(M2-M0)]*100
Wherein X---the expansion rate of sample, %
The quality of M0---empty beaker, g
M1---the quality of aging ice cream afterwards and beaker, g
M2---the quality of ice cream and beaker after congealing, g
The expansion rate that records the unpolished rice ice cream of gained is 83.47%, uses the same method that to record expansion rate be 64.3% and same method records commercially available bright three look cups, and commercially available bright ice cream uses the same method and records expansion rate is 60.6%.
Can find out that from the expansion rate of above-mentioned gained unpolished rice ice cream expansion rate of the present invention is then greater than commercially available bright three look cups and commercially available bright ice cream.
The above content is merely the basic explanation of the present invention under conceiving, and according to any equivalent transformation that technical scheme of the present invention is done, all should belong to protection scope of the present invention.
Claims (1)
1. the manufacturing approach of a unpolished rice ice cream, its composition of raw materials consisting of by weight:
It is characterized in that comprising the steps:
(1), brown rice is fully pulverized, cross 50 mesh sieves, coarse rice powder;
(2), the mixing of raw material
Earlier xanthans, sucrose ester, starch and white granulated sugar are stirred in beaker, add 40-50 ℃ the warm water of 200ml then, manual work stirs while adding, will use again after 40-50 ℃ the warm water dissolving milk powder and coarse rice powder adding wherein;
After accomplishing, dissolving, heats with gas range after constant volume is accomplished, with heating while stirring after the adding of the solution behind the constant volume cream with 40-50 ℃ warm water constant volume;
The cumulative volume of used 40-50 ℃ warm water and the total mass ratio of xanthans, sucrose ester, starch, white granulated sugar, milk powder and coarse rice powder are water: xanthans, sucrose ester, starch, white granulated sugar, milk powder and coarse rice powder are 1L: 319g;
(3), step (2) stops heating when being heated to 78 ℃, be heated to 78 ℃ again when naturally cooling to 75 ℃ of left and right sides in the air, this process repeats 3 times;
(4), after heating accomplishes,, be 12～15MPa at homogenizer pressure with naturally cooling to room temperature in the solution air, under 65～70 ℃, homogeneous made it fully evenly in 5 minutes, accomplished the back placement and was cooled to room temperature;
(5), be cooled to aging 3 hours of refrigerator cold-storage cabinet putting into 4 ℃ after the room temperature;
(6), the solution after aging adds in the ice cream maker and makes ice cream with step (5);
(7), the ice cream that obtains is put into the indoor quick-frozen sclerosis of-10 ℃ quick-frozen, promptly get unpolished rice ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2010101506703A CN101803670B (en) | 2010-04-19 | 2010-04-19 | Unpolished rice ice cream and method for making same |
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| CN2010101506703A CN101803670B (en) | 2010-04-19 | 2010-04-19 | Unpolished rice ice cream and method for making same |
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| CN101803670A CN101803670A (en) | 2010-08-18 |
| CN101803670B true CN101803670B (en) | 2012-08-29 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102972615A (en) * | 2012-11-23 | 2013-03-20 | 哈尔滨派特纳生物科技开发有限公司 | Sweet potato ice cream and making method thereof |
| CN102972616A (en) * | 2012-11-24 | 2013-03-20 | 哈尔滨派特纳生物科技开发有限公司 | Green tea ice cream and making method thereof |
| CN102948604A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Chocolate ice cream and preparation method thereof |
| CN106359837A (en) * | 2016-10-26 | 2017-02-01 | 长沙理工大学 | Ice cream and making method thereof |
| CN108208500A (en) * | 2016-12-15 | 2018-06-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Frozen and preparation method thereof |
| CN107173515A (en) * | 2017-05-31 | 2017-09-19 | 内蒙古蒙牛乳业（集团）股份有限公司 | High bulking frozen 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 |
| CN107373008A (en) * | 2017-09-04 | 2017-11-24 | 江西省中楚生物科技有限公司 | A kind of preparation method for the ice cream that powder is reconstituted rich in brown rice |
| CN107647084A (en) * | 2017-10-01 | 2018-02-02 | 江西省中楚生物科技有限公司 | A kind of preparation method of the ice cream rich in brown rice and corn sequin |
| CN108634086B (en) * | 2018-06-20 | 2022-04-29 | 成都大学 | Quinoa ice cream and preparation method thereof |
| CN115944018A (en) * | 2022-12-07 | 2023-04-11 | 光明乳业股份有限公司 | Brown rice non-sucrose fat-planting ice cream and preparation method thereof |
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|---|---|---|---|---|
| CN1078103A (en) * | 1993-03-30 | 1993-11-10 | 孙威 | A kind of black rice cold drink and manufacture method thereof |
| KR100489927B1 (en) * | 2004-12-07 | 2005-05-17 | 충청북도 (관리부서:충청북도 농업기술원) | Manufacturing process of rice ice-cream |
| CN101530152A (en) * | 2009-04-21 | 2009-09-16 | 辽宁天淇食品集团有限公司 | Functional health-care ice cream |
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2010
- 2010-04-19 CN CN2010101506703A patent/CN101803670B/en not_active Expired - Fee Related
Patent Citations (3)
| 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 |
| KR100489927B1 (en) * | 2004-12-07 | 2005-05-17 | 충청북도 (관리부서:충청북도 농업기술원) | Manufacturing process of rice ice-cream |
| CN101530152A (en) * | 2009-04-21 | 2009-09-16 | 辽宁天淇食品集团有限公司 | Functional health-care ice cream |
Non-Patent Citations (1)
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