CN103404687A - Rice-wine ice cream and preparation method thereof - Google Patents
Rice-wine ice cream and preparation method thereof Download PDFInfo
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- CN103404687A CN103404687A CN2013103578220A CN201310357822A CN103404687A CN 103404687 A CN103404687 A CN 103404687A CN 2013103578220 A CN2013103578220 A CN 2013103578220A CN 201310357822 A CN201310357822 A CN 201310357822A CN 103404687 A CN103404687 A CN 103404687A
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- ice cream
- glutinous rice
- fermented glutinous
- essential oil
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Abstract
The invention discloses rice-wine ice cream and a preparation method thereof. The rice-wine ice cream is prepared from 20-40 parts of cane sugar, 30-70 parts of fresh milk, 20-35 parts of vegetable fat, 10-30 parts of rice wine and tiny essential oil. The rice-wine ice cream has thick rice wine flavor and pure and unique taste, and not only is a cooling dessert but also has effects of strengthening blood circulation, promoting metabolism, eliminating swell and toxin, maintaining beauty and keeping young.
Description
Technical field
The present invention relates to food technology field, concrete is a kind of fermented glutinous rice ice cream and preparation method thereof.
Background technology
Ice cream delicate mouthfeel, soft and smooth, refrigerant is the good food of relieving summer heat in summer.But along with growth in the living standard, ice cream has been not only the reducing temperature of heatstroke prevention product in summer, but change gradually a kind of leisure food with more tastes and function into.
Fermented glutinous rice is that the glutinous rice or the glutinous rice that cook are mixed a kind of sweet rice wine that the fermentation of wine ferment forms, very popular.Fermented glutinous rice Gan Xinwen, can beneficial gas, promote the production of body fluid, invigorate blood circulation, dissipating bind, detumescence.Its quantity of heat production is high, is rich in carbohydrate, protein, B family vitamin, mineral matter etc., and these are all the indispensable nutritional labelings of human body.The B family vitamin has the effect that promotes galactosis.In fermented glutinour rice, contain a small amount of alcohol, and alcohol can stimulate circulation, aid digestion and orectic function is arranged.Wet nurse's diet increases, and how of fine quality nutritional sufficiency, milk can be measured naturally.In fermented glutinous rice, contain a large amount of mushrooms useful to human body, it is exactly best cleawhite pack that ready-made fermented glutinous rice juice is used for applying face, add and contain the natural hormone that can promote that the female chest cell is plentiful, its alcoholic content also helps to improve the chest blood circulation, thereby reaches the effect of chest enlarge.Simultaneously, fermented glutinous rice has the effect that rises loose tonneau, and frequent eating, can make light of one's life by commiting suicide, thereby reaches the effect of fat-reducing.
Summary of the invention
Content of the present invention is to provide a kind of fermented glutinous rice ice cream and preparation method thereof, and this ice cream has strong fermented glutinous rice fragrance, and mouthfeel is pure, and special taste also has certain health-care efficacy.
The technical solution adopted in the present invention is:
A kind of fermented glutinous rice ice cream and preparation method thereof, it comprises sucrose, fresh milk, vegetable fat, essential oil, it is characterized in that, in this ice cream, also contains the fermented glutinous rice that is not less than 10-30 part.
2, a kind of fermented glutinous rice ice cream according to claim 1 and preparation method thereof, is characterized in that, its formula is by part: sucrose 20-40 part, fresh milk 30-70 part, vegetable fat 20-35 part, fermented glutinous rice 10-30 part, essential oil trace.
3, a kind of fermented glutinous rice ice cream according to claim 1 and 2 and preparation method thereof, is characterized in that, comprises the following steps:
The first step: prepare sucrose, fresh milk, vegetable fat, fermented glutinous rice, essential oil by formula;
Second step: fresh milk is mixed with fermented glutinous rice, boil, add successively sucrose, vegetable fat, stir while feeding in raw material, when slurry is cooled to 65-75 ℃, then add essential oil, use the homogenizer homogeneous, homogenization pressure is 10-20MPa;
The 3rd step: adopt pasteurization sterilizing it after homogeneous, aging 1-2 hour at the temperature of 2-5 ℃;
The 4th step: pour the raw material after aging in ice cream maker Automatic-cooling and congeal, get final product.
4, according to described a kind of fermented glutinous rice ice cream of any one and preparation method thereof in claim 1-3, it is characterized in that, the use amount of described essential oil is the 0.05-0.15% of ice cream gross weight.
Fermented glutinous rice ice cream of the present invention has strong fermented glutinous rice fragrance, and mouthfeel is pure, special taste, and the sweets that it is not singly just lowered the temperature together, also have the reinforcement blood circulation, enhances metabolism, detumescence toxin expelling, the effect of beautifying face and moistering lotion.
The specific embodiment
Embodiment mono-
20 kilograms of sucrose, 30 kilograms of fresh milks, 20 kilograms of vegetable fat, 10 kilograms of fermented glutinous rice, 0.04 kilogram, essential oil.
The first step: prepare sucrose, fresh milk, vegetable fat, fermented glutinous rice, essential oil by formula;
Second step: fresh milk is mixed with fermented glutinous rice, boil, add successively sucrose, vegetable fat, stir while feeding in raw material, when slurry is cooled to 65 ℃, then add essential oil, use the homogenizer homogeneous, homogenization pressure is 10MPa;
The 3rd step: after homogeneous, adopt pasteurization sterilizing it, at the temperature of 4 ℃ aging 2 hours;
The 4th step: pour the raw material after aging in ice cream maker Automatic-cooling and congeal, get final product.
Embodiment bis-
40 kilograms of sucrose, 70 kilograms of fresh milks, 35 kilograms of vegetable fat, 30 kilograms of fermented glutinous rice, 0.26 kilogram, essential oil.
The first step: prepare sucrose, fresh milk, vegetable fat, fermented glutinous rice, essential oil by formula;
Second step: fresh milk is mixed with fermented glutinous rice, boil, add successively sucrose, vegetable fat, stir while feeding in raw material, when slurry is cooled to 75 ℃, then add essential oil, use the homogenizer homogeneous, homogenization pressure is 20MPa;
The 3rd step: after homogeneous, adopt pasteurization sterilizing it, at the temperature of 5 ℃ aging 1 hour;
The 4th step: pour the raw material after aging in ice cream maker Automatic-cooling and congeal, get final product.
Embodiment tri-
30 kilograms of sucrose, 50 kilograms of fresh milks, 25 kilograms of vegetable fat, 20 kilograms of fermented glutinous rice, 0.12 kilogram, essential oil.
The first step: prepare sucrose, fresh milk, vegetable fat, fermented glutinous rice, essential oil by formula;
Second step: fresh milk is mixed with fermented glutinous rice, boil, add successively sucrose, vegetable fat, stir while feeding in raw material, when slurry is cooled to 70 ℃, then add essential oil, use the homogenizer homogeneous, homogenization pressure is 15MPa;
The 3rd step: after homogeneous, adopt pasteurization sterilizing it, at the temperature of 3 ℃ aging 1.5 hours;
The 4th step: pour the raw material after aging in ice cream maker Automatic-cooling and congeal, get final product.
Claims (4)
1. fermented glutinous rice ice cream and preparation method thereof, it comprises sucrose, fresh milk, vegetable fat, essential oil, it is characterized in that, in this ice cream, also contains the fermented glutinous rice that is not less than 10-30 part.
2. a kind of fermented glutinous rice ice cream according to claim 1 and preparation method thereof, is characterized in that, its formula is by part: sucrose 20-40 part, fresh milk 30-70 part, vegetable fat 20-35 part, fermented glutinous rice 10-30 part, essential oil trace.
3. a kind of fermented glutinous rice ice cream according to claim 1 and 2 and preparation method thereof, is characterized in that, comprises the following steps:
The first step: prepare sucrose, fresh milk, vegetable fat, fermented glutinous rice, essential oil by formula;
Second step: fresh milk is mixed with fermented glutinous rice, boil, add successively sucrose, vegetable fat, stir while feeding in raw material, when slurry is cooled to 65-75 ℃, then add essential oil, use the homogenizer homogeneous, homogenization pressure is 10-20MPa;
The 3rd step: adopt pasteurization sterilizing it after homogeneous, aging 1-2 hour at the temperature of 2-5 ℃;
The 4th step: pour the raw material after aging in ice cream maker Automatic-cooling and congeal, get final product.
4. according to described a kind of fermented glutinous rice ice cream of any one and preparation method thereof in claim 1-3, it is characterized in that, the use amount of described essential oil is the 0.05-0.15% of ice cream gross weight.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103578220A CN103404687A (en) | 2013-08-16 | 2013-08-16 | Rice-wine ice cream and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103578220A CN103404687A (en) | 2013-08-16 | 2013-08-16 | Rice-wine ice cream and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103404687A true CN103404687A (en) | 2013-11-27 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103578220A Withdrawn CN103404687A (en) | 2013-08-16 | 2013-08-16 | Rice-wine ice cream and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN103404687A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543316A (en) * | 2015-01-20 | 2015-04-29 | 李旭光 | Method for making fermented glutinous rice ice sucker |
| CN105851454A (en) * | 2016-05-17 | 2016-08-17 | 徐静 | Ice cream with flavor of humulus rice wine and preparation method of ice cream |
| CN111248334A (en) * | 2020-03-27 | 2020-06-09 | 沈阳德氏冷饮食品有限公司 | Method for preparing ice cream containing fermented glutinous rice, rye and passion fruit pulp extract |
-
2013
- 2013-08-16 CN CN2013103578220A patent/CN103404687A/en not_active Withdrawn
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104543316A (en) * | 2015-01-20 | 2015-04-29 | 李旭光 | Method for making fermented glutinous rice ice sucker |
| CN105851454A (en) * | 2016-05-17 | 2016-08-17 | 徐静 | Ice cream with flavor of humulus rice wine and preparation method of ice cream |
| CN111248334A (en) * | 2020-03-27 | 2020-06-09 | 沈阳德氏冷饮食品有限公司 | Method for preparing ice cream containing fermented glutinous rice, rye and passion fruit pulp extract |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C04 | Withdrawal of patent application after publication (patent law 2001) | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20131127 |