CN103082079A - Cereal soya bean ice cream and production method thereof - Google Patents
Cereal soya bean ice cream and production method thereof Download PDFInfo
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- CN103082079A CN103082079A CN2013100635861A CN201310063586A CN103082079A CN 103082079 A CN103082079 A CN 103082079A CN 2013100635861 A CN2013100635861 A CN 2013100635861A CN 201310063586 A CN201310063586 A CN 201310063586A CN 103082079 A CN103082079 A CN 103082079A
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Abstract
The invention relates to a cereal soya bean ice cream and a production method thereof, and belongs to the technical field of food. The cereal soya bean ice cream comprises the following raw materials in parts by weight of 80-100 parts of soybean, 15-25 parts of rice, 10-20 parts of millet, 10-15 parts of sorghum rice, 10-20 parts of maize pulp, 10-25 parts of orange juice, 5-15 parts of banana, 10-15 parts of egg white, 80-120 parts of yoghourt and 10-20 parts of honey. The cereal soya bean ice cream provided by the invention uses the five cereals as main raw materials, is rich in nutrient elements desired by a human body, has less content of fat and saccharides when being compared with the conventional ice cream, is applicable to most people for eating, and has the advantages of good taste, specific flavor and nutritional health.
Description
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Technical field
The present invention relates to five cereals soya-bean milk ice cream and preparation method thereof, belong to food technology field.
Background technology
The ice cream taste is pleasant, fine and smooth lubricious, cool sweet good to eat, color and luster is various, not only can help the body temperature lowering relieving summer-heat, and moisture is provided, and also can be human body and replenishes some nutrition, therefore enjoys favor in hot season.Taste a little ice creams when there is no appetite summer, is one and regains one's strength of body rapidly and fall hypothermic good method, especially child yielded to temptation especially.Ice cream is a kind of food that contains good protein and high glucose and high fat, also contains in addition amino acid and calcium, phosphorus, potassium, sodium, chlorine, sulphur, iron etc., has the function of regulating physiological function, keeping osmotic pressure and acid-base value.Existing ice cream contains too high fat, carbohydrate mostly, is not suitable for extensive popularization.
Summary of the invention
The object of the invention is to solve the weak point that above-mentioned prior art exists, five cereals soya-bean milk ice cream that a kind of nutrient health, good, the suitable most of crowd of taste eat and preparation method thereof is provided.
The present invention is achieved by the following technical solutions:
Five cereals soya-bean milk ice cream, its special character are to be comprised of following raw material by weight ratio: soya bean 80-100 part, rice 15-25 part, millet 10-20 part, sorghum rice 10-15 part, maize pulp 10-20 part, orange juice 10-25 part, banana 5-15 part, egg white 10-15 part, sour milk 80-120 part, honey 10-20 part;
Described five cereals soya-bean milk ice cream is comprised of following raw material by weight ratio: soya bean 90-100 part, rice 15-20 part, millet 10-15 part, sorghum rice 12-15 part, maize pulp 15-20 part, orange juice 15-25 part, banana 5-10 part, egg white 10-14 part, sour milk 90-120 part, honey 15-20 part;
Described five cereals soya-bean milk ice cream is comprised of following raw material by optimum weight part proportioning: 90 parts of soya beans, 15 parts, rice, 15 parts of millets, 10 parts of sorghum rice, 12 parts of maize pulps, 20 parts of orange juices, 9 parts, banana, 12 parts, egg white, 100 parts of sour milks, 15 parts of honey;
Five cereals soya-bean milk manufacturing method of ice cream, its special character is to comprise the following steps:
(1) at first soya bean, rice, millet, sorghum rice, maize pulp are cleaned, soaked 6 hours, together put into soy bean milk making machine and blend and endure ripe, make the five cereals soya-bean milk;
(2) banana is pressed into banana puree, then joins in the five cereals soya-bean milk together with honey, stir, naturally cooling;
(3) egg white is got to moist foaming, more slowly poured in the five cereals soya-bean milk of step (2), and stir rapidly;
(4) add at last orange juice, sour milk, after stirring, pour into and boil 2-3 minute in pot, dry in the air and put into model after cool, be put into refrigerator freezing 2 hours five cereals soya-bean milk ice cream.
Five cereals soya-bean milk ice cream of the present invention adopts five cereals as primary raw material, is rich in the nutrient of needed by human body, and fat, contents of saccharide are compared existing ice cream and will lack a lot, eat with regard to suitable most people like this, and mouthfeel is good, unique flavor, nutrient health.
The specific embodiment
Below provide the specific embodiment of the present invention, be used for formation of the present invention is described in further detail.
Embodiment 1
The five cereals soya-bean milk ice cream of the present embodiment is comprised of following raw material by weight ratio: 80 parts of soya beans, 15 parts, rice, 10 parts of millets, 10 parts of sorghum rice, 10 parts of maize pulps, 10 parts of orange juices, 5 parts, banana, 10 parts, egg white, 80 parts of sour milks, 10 parts of honey.
Embodiment 2
The five cereals soya-bean milk ice cream of the present embodiment is comprised of following raw material by weight ratio: 100 parts of soya beans, 25 parts, rice, 20 parts of millets, 15 parts of sorghum rice, 20 parts of maize pulps, 25 parts of orange juices, 15 parts, banana, 15 parts, egg white, 120 parts of sour milks, 20 parts of honey.
Embodiment 3
The five cereals soya-bean milk ice cream of the present embodiment is comprised of following raw material by weight ratio: 90 parts of soya beans, 20 parts, rice, 15 parts of millets, 12 parts of sorghum rice, 15 parts of maize pulps, 20 parts of orange juices, 10 parts, banana, 12 parts, egg white, 100 parts of sour milks, 15 parts of honey.
Embodiment 4
The five cereals soya-bean milk ice cream of the present embodiment is comprised of following raw material by optimum weight part proportioning: 90 parts of soya beans, 15 parts, rice, 15 parts of millets, 10 parts of sorghum rice, 12 parts of maize pulps, 20 parts of orange juices, 9 parts, banana, 12 parts, egg white, 100 parts of sour milks, 15 parts of honey.
Five cereals soya-bean milk manufacturing method of ice cream in above embodiment comprises the following steps:
(1) at first soya bean, rice, millet, sorghum rice, maize pulp are cleaned, soaked 6 hours, together put into soy bean milk making machine and blend and endure ripe, make the five cereals soya-bean milk;
(2) banana is pressed into banana puree, then joins in the five cereals soya-bean milk together with honey, stir, naturally cooling;
(3) egg white is got to moist foaming, more slowly poured in the five cereals soya-bean milk of step (2), and stir rapidly;
(4) add at last orange juice, sour milk, after stirring, pour into and boil 2 minutes in pot, dry in the air and put into model after cool, be put into refrigerator freezing 2 hours five cereals soya-bean milk ice cream.
Five cereals soya-bean milk ice cream of the present invention adopts five cereals as primary raw material, is rich in the nutrient of needed by human body, and fat, contents of saccharide are compared existing ice cream and will lack a lot, eat with regard to suitable most people like this, and mouthfeel is good, unique flavor, nutrient health.
Claims (4)
1. five cereals soya-bean milk ice cream, is characterized in that being comprised of following raw material by weight ratio: soya bean 80-100 part, rice 15-25 part, millet 10-20 part, sorghum rice 10-15 part, maize pulp 10-20 part, orange juice 10-25 part, banana 5-15 part, egg white 10-15 part, sour milk 80-120 part, honey 10-20 part.
2. five cereals soya-bean milk ice cream according to claim 1, is characterized in that being comprised of following raw material by weight ratio: soya bean 90-100 part, rice 15-20 part, millet 10-15 part, sorghum rice 12-15 part, maize pulp 15-20 part, orange juice 15-25 part, banana 5-10 part, egg white 10-14 part, sour milk 90-120 part, honey 15-20 part.
3. five cereals soya-bean milk ice cream according to claim 1, is characterized in that being comprised of following raw material by optimum weight part proportioning: 90 parts of soya beans, 15 parts, rice, 15 parts of millets, 10 parts of sorghum rice, 12 parts of maize pulps, 20 parts of orange juices, 9 parts, banana, 12 parts, egg white, 100 parts of sour milks, 15 parts of honey.
4. according to claim 1-3 described five cereals soya-bean milk manufacturing method of ice cream is characterized in that comprising the following steps:
(1) at first soya bean, rice, millet, sorghum rice, maize pulp are cleaned, soaked 6 hours, together put into soy bean milk making machine and blend and endure ripe, make the five cereals soya-bean milk;
(2) banana is pressed into banana puree, then joins in the five cereals soya-bean milk together with honey, stir, naturally cooling;
(3) egg white is got to moist foaming, more slowly poured in the five cereals soya-bean milk of step (2), and stir rapidly;
(4) add at last orange juice, sour milk, after stirring, pour into and boil 2-3 minute in pot, dry in the air and put into model after cool, be put into refrigerator freezing 2 hours five cereals soya-bean milk ice cream.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN2013100635861A CN103082079A (en) | 2013-02-28 | 2013-02-28 | Cereal soya bean ice cream and production method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN2013100635861A CN103082079A (en) | 2013-02-28 | 2013-02-28 | Cereal soya bean ice cream and production method thereof |
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| CN103082079A true CN103082079A (en) | 2013-05-08 |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976129A (en) * | 2014-06-05 | 2014-08-13 | 天津商业大学 | Highland-barley frozen yogurt and preparation method thereof |
| CN105104701A (en) * | 2015-08-28 | 2015-12-02 | 安徽汇阳食品有限公司 | Ice cream with bananas in hot toffee and preparation method of ice cream |
| CN105285306A (en) * | 2015-09-10 | 2016-02-03 | 安徽汇阳食品有限公司 | Caramelized coconut meat 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 |
| CN107751537A (en) * | 2017-11-02 | 2018-03-06 | 东北农业大学 | A kind of making of prebiotic millet ice cream and its formula determine |
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| CN1046263A (en) * | 1990-05-15 | 1990-10-24 | 河北省农林科学院谷子研究所 | Rice-bean ice cream and manufacture method thereof |
| CN1164959A (en) * | 1996-05-13 | 1997-11-19 | 上海浦东新区福磊食品厂 | Making method for soybean milk cold drink product, containing soybean raw material |
| CN102028158A (en) * | 2010-11-22 | 2011-04-27 | 九阳股份有限公司 | Method for manufacturing pulping raw material for soymilk machine and pulping raw material |
| CN102258111A (en) * | 2010-05-28 | 2011-11-30 | 李荣华 | Ice cream or popsicle with fresh flower and fruit granule |
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2013
- 2013-02-28 CN CN2013100635861A patent/CN103082079A/en active Pending
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| CN1046263A (en) * | 1990-05-15 | 1990-10-24 | 河北省农林科学院谷子研究所 | Rice-bean ice cream and manufacture method thereof |
| CN1164959A (en) * | 1996-05-13 | 1997-11-19 | 上海浦东新区福磊食品厂 | Making method for soybean milk cold drink product, containing soybean raw material |
| CN102258111A (en) * | 2010-05-28 | 2011-11-30 | 李荣华 | Ice cream or popsicle with fresh flower and fruit granule |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976129A (en) * | 2014-06-05 | 2014-08-13 | 天津商业大学 | Highland-barley frozen yogurt and preparation method thereof |
| CN105104701A (en) * | 2015-08-28 | 2015-12-02 | 安徽汇阳食品有限公司 | Ice cream with bananas in hot toffee and preparation method of ice cream |
| CN105285306A (en) * | 2015-09-10 | 2016-02-03 | 安徽汇阳食品有限公司 | Caramelized coconut meat 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 |
| CN107751537A (en) * | 2017-11-02 | 2018-03-06 | 东北农业大学 | A kind of making of prebiotic millet ice cream and its formula determine |
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Application publication date: 20130508 |