CN103444977A - Making method of ice cream with whole grains - Google Patents
Making method of ice cream with whole grains Download PDFInfo
- Publication number
- CN103444977A CN103444977A CN2013103944299A CN201310394429A CN103444977A CN 103444977 A CN103444977 A CN 103444977A CN 2013103944299 A CN2013103944299 A CN 2013103944299A CN 201310394429 A CN201310394429 A CN 201310394429A CN 103444977 A CN103444977 A CN 103444977A
- Authority
- CN
- China
- Prior art keywords
- parts
- ice cream
- weight
- dissolved
- mixture
- 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.)
- Pending
Links
Abstract
The invention discloses a making method of ice cream with whole grains. The making method comprises the following steps of (1) weighing millet, sticky rice, wheat, buckwheat, broomcorn and sweet potatoes in parts by weight, grinding the materials into powder by a grinder, and uniformly mixing to obtain a mixture A; (2) weighing the mixture A, skimmed milk powder, honey and a stabilizer in parts by weight, evenly stirring, completely dissolving into water, adding a dissolved emulsifier and anhydrous cream, and continuously stirring; and (3) carrying out pasteurization, homogenizing, freezing and hardening to obtain the finished product. The ice cream made by the method is high in nutrition value, pure in aroma and appropriate in taste, can meet the demand on low fat and low sugar of consumers and can also meet the demand of some sick consumers.
Description
Technical field
The invention belongs to the nutraceutical field, particularly a kind of five cereals manufacturing method of ice cream.
Background technology
At present, a lot of young men, child like ices, and that on market, sells is ice-cream of a great variety, but taste is single, and tissue morphology is single, can not finely evoke people's appetite.Traditional ice cream is that to take drinking water, breast or dairy products, egg or egg products, sugar, grease, food additives etc. be raw material, processes from strand, and its fat, cane sugar content are high, and caloric value is large; But mineral matter and fiber content are extremely low, and five cereals contain very high nutritive value.
Millet contains abundant niacin and carrotene, suitable to puerpera and children's; Glutinous rice is containing protein, fat, carbohydrate, calcium, phosphorus, iron; Vitamin B1, B2 and niacin etc., sweet in flavor and warm in property, can warm up tonifying spleen and stomach, beneficial lung is fostered the spirit of nobility; Corn contains a large amount of unrighted acids and lecithin, is conducive to norcholesterol, and nature and flavor are sweet flat, and in adjusting, turbid Li Shui, fall in appetizing, can be used for hypertension, high fat of blood, lithangiuria, cholecystolithiasis etc.; The content of wheat vitamin E is the abundantest, contains choline, lecithin, arginine etc., can strengthen memory; Buckwheat contains abundant mineral matter, particularly phosphorus, iron, magnesium, significant for the normal physiological function that maintains the human body hemopoietic system; The Chinese sorghum nature and flavor are sweet, puckery, temperature, and the energy strengthening the spleen and stomach, long-pending stopping leak disappears.Often be applicable to children's indigestion, deficiency of spleen-QI and stomach-QI, rare the warding off of defecating; Ipomoea batatas is a kind of physiological alkalinity food, and after human body is taken in, the acidic materials that produce with meat, egg, rice and face etc. in energy, therefore can regulate the human acid-base balance.
Summary of the invention
Technical problem to be solved by this invention is to overcome the weak point that the traditional ice cream nutritive value is single, propose a kind of easy and simple to handle, have a sweet taste, nutritious a kind of five cereals manufacturing method of ice cream.
For realizing above-mentioned technical problem, the technical solution used in the present invention is as follows
A kind of five cereals manufacturing method of ice cream comprises the following steps:
(1) by weight, take 10～50 parts of millets, 20～50 parts, glutinous rice, 15～60 parts of wheats, 20～50 parts, buckwheat, 10～60 parts of Chinese sorghums, 10～40 parts, Ipomoea batatas, then with pulverizer, make powder, mix, obtain mixture A;
(2) by weight, get mixture A, 5～30 parts of skimmed milk powers, 10～50 parts of peak honey, 0.5～5 part of stabilizing agent, stir and be dissolved in fully in 100～300 parts, water, add 0.5～5 part of dissolved emulsifier, 5～20 parts of anhydrous butter oils, constantly stir;
(3) pasteurization: carrying out sterilization temperature by retort is 100～110 ℃;
(4) homogeneous: be cooled to 60～70 ℃, carry out cold matter;
(5) congeal: under-20～-10 ℃, the time is 20min;
(6) sclerosis: under-20 ℃, the time is 24h.
In such scheme, further, described five cereals manufacturing method of ice cream:
(1) by weight, take 30 parts of millets, 30 parts, glutinous rice, 35 parts of wheats, 35 parts, buckwheat, 40 parts of Chinese sorghums, 25 parts, Ipomoea batatas, then with pulverizer, make powder, mix, obtain mixture A;
(2) by weight, get mixture A, 15 parts of skimmed milk powers, 30 parts of peak honey, 2 parts of stabilizing agents, stir and be dissolved in fully in 200 parts, water, add 2 parts of dissolved emulsifiers, 10 parts of anhydrous butter oils, constantly stir;
(3) pasteurization: carrying out sterilization temperature by retort is 105 ℃;
(4) homogeneous: be cooled to 65 ℃, carry out cold matter;
(5) congeal: under-15 ℃, the time is 20min;
(6) sclerosis: under-20 ℃, the time is 24h.
In such scheme, described emulsifying agent is a kind of in molecule distillating monoglyceride, soybean lecithin, sucrose ester.
In the appeal scheme, described stabilizing agent is a kind of in guar gum, xanthans, carragheen.
Compared with prior art, the present invention has the following advantages:
Technique of the present invention is simple, manufacturing cycle is short, the stability of product is higher, five cereals have been added in raw material, solved the not high problem of traditional ice cream nutritive value, product fragrance is pure, mouthfeel is suitable, not only can meet the requirement that the consumer pursues low fat and sugar, also can meet some ill consumer demands.
The specific embodiment
Embodiment 1
(1) by weight, take 10 parts of millets, 20 parts, glutinous rice, 15 parts of wheats, 20 parts, buckwheat, 10 parts of Chinese sorghums, 10 parts, Ipomoea batatas, then with pulverizer, make powder, mix, obtain mixture A;
(2) by weight, get mixture A, 5 parts of skimmed milk powers, 10 parts of peak honey, 0.5 part of stabilizing agent, stir and be dissolved in fully in 100 parts, water, add 0.5 part of dissolved emulsifier, 5 parts of anhydrous butter oils, constantly stir;
(3) pasteurization: carrying out sterilization temperature by retort is 100 ℃;
(4) homogeneous: be cooled to 60 ℃, carry out cold matter;
(5) congeal: under-20 ℃, the time is 20min;
(6) sclerosis: under-20 ℃, the time is 24h.
Embodiment 2
(1) by weight, take 20 parts of millets, 25 parts, glutinous rice, 30 parts of wheats, 30 parts, buckwheat, 30 parts of Chinese sorghums, 20 parts, Ipomoea batatas, then with pulverizer, make powder, mix, obtain mixture A;
(2) by weight, get mixture A, 10 parts of skimmed milk powers, 20 parts of peak honey, 1.5 parts of stabilizing agents, stir and be dissolved in fully in 150 parts, water, add 1.5 parts of dissolved emulsifiers, 10 parts of anhydrous butter oils, constantly stir;
(3) pasteurization: carrying out sterilization temperature by retort is 102 ℃;
(4) homogeneous: be cooled to 63 ℃, carry out cold matter;
(5) congeal: under-18 ℃, the time is 20min;
(6) sclerosis: under-20 ℃, the time is 24h.
Embodiment 3
(1) by weight, take 30 parts of millets, 30 parts, glutinous rice, 35 parts of wheats, 35 parts, buckwheat, 40 parts of Chinese sorghums, 25 parts, Ipomoea batatas, then with pulverizer, make powder, mix, obtain mixture A;
(2) by weight, get mixture A, 15 parts of skimmed milk powers, 30 parts of peak honey, 2 parts of stabilizing agents, stir and be dissolved in fully in 200 parts, water, add 2 parts of dissolved emulsifiers, 10 parts of anhydrous butter oils, constantly stir;
(3) pasteurization: carrying out sterilization temperature by retort is 105 ℃;
(4) homogeneous: be cooled to 65 ℃, carry out cold matter;
(5) congeal: under-15 ℃, the time is 20min;
(6) sclerosis: under-20 ℃, the time is 24h.
Embodiment 4
(1) by weight, take 50 parts of millets, 50 parts, glutinous rice, 60 parts of wheats, 50 parts, buckwheat, 60 parts of Chinese sorghums, 40 parts, Ipomoea batatas, then with pulverizer, make powder, mix, obtain mixture A;
(2) by weight, get mixture A, 30 parts of skimmed milk powers, 50 parts of peak honey, 5 parts of stabilizing agents, stir and be dissolved in fully in 300 parts, water, add 5 parts of dissolved emulsifiers, 20 parts of anhydrous butter oils, constantly stir;
(3) pasteurization: carrying out sterilization temperature by retort is 110 ℃;
(4) homogeneous: be cooled to 70 ℃, carry out cold matter;
(5) congeal: under-10 ℃, the time is 20min;
(6) sclerosis: under-20 ℃, the time is 24h.
Claims (4)
1. a five cereals manufacturing method of ice cream, is characterized in that, comprises the following steps:
(1) by weight, take 10～50 parts of millets, 20～50 parts, glutinous rice, 15～60 parts of wheats, 20～50 parts, buckwheat, 10～60 parts of Chinese sorghums, 10～40 parts, Ipomoea batatas, then with pulverizer, make powder, mix, obtain mixture A;
(2) by weight, get mixture A, 5～30 parts of skimmed milk powers, 10～50 parts of peak honey, 0.5～5 part of stabilizing agent, stir and be dissolved in fully in 100～300 parts, water, add 0.5～5 part of dissolved emulsifier, 5～20 parts of anhydrous butter oils, constantly stir;
(3) pasteurization: carrying out sterilization temperature by retort is 100～110 ℃;
(4) homogeneous: be cooled to 60～70 ℃, carry out cold matter;
(5) congeal: under-20～-10 ℃, the time is 20min;
(6) sclerosis: under-20 ℃, the time is 24h.
2. five cereals manufacturing method of ice cream as claimed in claim 1 is characterized in that:
(1) by weight, take 30 parts of millets, 30 parts, glutinous rice, 35 parts of wheats, 35 parts, buckwheat, 40 parts of Chinese sorghums, 25 parts, Ipomoea batatas, then with pulverizer, make powder, mix, obtain mixture A;
(2) by weight, get mixture A, 15 parts of skimmed milk powers, 30 parts of peak honey, 2 parts of stabilizing agents, stir and be dissolved in fully in 200 parts, water, add 2 parts of dissolved emulsifiers, 10 parts of anhydrous butter oils, constantly stir;
(3) pasteurization: carrying out sterilization temperature by retort is 105 ℃;
(4) homogeneous: be cooled to 65 ℃, carry out cold matter;
(5) congeal: under-15 ℃, the time is 20min;
(6) sclerosis: under-20 ℃, the time is 24h.
3. five cereals manufacturing method of ice cream as claimed in claim 1 or 2, is characterized in that, described emulsifying agent is a kind of in molecule distillating monoglyceride, soybean lecithin, sucrose ester.
4. five cereals manufacturing method of ice cream as claimed in claim 1 or 2, is characterized in that, described stabilizing agent is a kind of in guar gum, xanthans, carragheen.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103944299A CN103444977A (en) | 2013-08-30 | 2013-08-30 | Making method of ice cream with whole grains |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013103944299A CN103444977A (en) | 2013-08-30 | 2013-08-30 | Making method of ice cream with whole grains |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103444977A true CN103444977A (en) | 2013-12-18 |
Family
ID=49728158
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013103944299A Pending CN103444977A (en) | 2013-08-30 | 2013-08-30 | Making method of ice cream with whole grains |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103444977A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104082519A (en) * | 2014-07-16 | 2014-10-08 | 吉林农业大学 | Additive-free pure plant potato-food healthy ice cream and production method thereof |
| 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 |
| CN104757248A (en) * | 2015-03-09 | 2015-07-08 | 广西健美乐食品有限公司 | Low-calorie and low-fat ice cream and preparation method thereof |
| CN105211492A (en) * | 2015-11-06 | 2016-01-06 | 黄俊柳 | Ice cream of a kind of spleen-and-stomach-invigorating and preparation method thereof |
| CN105685365A (en) * | 2016-03-03 | 2016-06-22 | 文春兰 | Pure grain ice cream made with grain as raw material and production technology thereof |
| CN109757561A (en) * | 2019-03-19 | 2019-05-17 | 黑河市坤鹏生物科技有限公司 | A kind of vegetable milk slurry and preparation method thereof |
| CN110613048A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for making ice cream bar by steam heat treatment of cereals |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU633770B1 (en) * | 1992-04-07 | 1993-02-04 | Bizan Pharmaceuticals Co., Ltd. | Method of producing rice ice cream |
| CN1403008A (en) * | 2002-04-20 | 2003-03-19 | 江西南大中德食品工程中心 | Low-fat ice cream made of rice starch and its production process |
| CN102125159A (en) * | 2010-01-15 | 2011-07-20 | 栾玲琳 | Method for preparing five-cereal fruit and vegetable ice cream |
-
2013
- 2013-08-30 CN CN2013103944299A patent/CN103444977A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| AU633770B1 (en) * | 1992-04-07 | 1993-02-04 | Bizan Pharmaceuticals Co., Ltd. | Method of producing rice ice cream |
| CN1403008A (en) * | 2002-04-20 | 2003-03-19 | 江西南大中德食品工程中心 | Low-fat ice cream made of rice starch and its production process |
| CN102125159A (en) * | 2010-01-15 | 2011-07-20 | 栾玲琳 | Method for preparing five-cereal fruit and vegetable ice cream |
Non-Patent Citations (1)
| Title |
|---|
| 吴素萍: ""红薯冰淇淋的研制"", 《粮油加工与食品机械》 * |
Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN104082519A (en) * | 2014-07-16 | 2014-10-08 | 吉林农业大学 | Additive-free pure plant potato-food healthy ice cream and production method thereof |
| CN104082519B (en) * | 2014-07-16 | 2016-04-13 | 吉林农业大学 | The healthy ice cream of additive-free pure plant potato grain and production method thereof |
| CN104757248A (en) * | 2015-03-09 | 2015-07-08 | 广西健美乐食品有限公司 | Low-calorie and low-fat ice cream and preparation method thereof |
| CN105211492A (en) * | 2015-11-06 | 2016-01-06 | 黄俊柳 | Ice cream of a kind of spleen-and-stomach-invigorating and preparation method thereof |
| CN105685365A (en) * | 2016-03-03 | 2016-06-22 | 文春兰 | Pure grain ice cream made with grain as raw material and production technology thereof |
| CN110613048A (en) * | 2018-06-20 | 2019-12-27 | 廊坊承泰能食品有限责任公司 | Method for making ice cream bar by steam heat treatment of cereals |
| CN109757561A (en) * | 2019-03-19 | 2019-05-17 | 黑河市坤鹏生物科技有限公司 | A kind of vegetable milk slurry and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103444977A (en) | Making method of ice cream with whole grains | |
| Arbuckle | Ice cream | |
| CN102132732B (en) | Coconut juice yoghourt ice cream and preparation method thereof | |
| CN1947538B (en) | Red bean ice cream powder and its prepn. method | |
| CN104605134A (en) | Fruit yogurt soft ice cream powder, soft ice cream and preparation method of soft ice cream | |
| CN101322513A (en) | Liquid state dairy food and producing method thereof | |
| CN104757248A (en) | Low-calorie and low-fat ice cream and preparation method thereof | |
| CN103976129A (en) | Highland-barley frozen yogurt and preparation method thereof | |
| CN103493967B (en) | Taro ice cream | |
| CN103636790A (en) | Red date wolfberry peanut kernel milk and preparation method thereof | |
| CN102048019A (en) | Ice cream with pumpkin, tuckahoe and sesame | |
| CN101107965A (en) | Carrot crackling ice cream and method of manufacturing the same | |
| CN102919625A (en) | Food thickener and preparation method thereof | |
| CN102726673A (en) | Red hawthorn year cake | |
| CN103190552A (en) | Method for preparing milk-containing agar jelly | |
| CN101336672B (en) | Seabuckthorn frozen stick and production method thereof | |
| CN101953428A (en) | Mint ice cream bar | |
| CN105166161A (en) | Qinghai-Tibetan plateau yak dairy product butter milky tea and preparation method thereof | |
| CN103859039A (en) | Liquid milk composition beneficial for improving children immunity | |
| CN103005133A (en) | Fruit ice cream powder and preparation method thereof | |
| CN101589757A (en) | A kind of citrulline ice cream and preparation method thereof | |
| CN103355573A (en) | Low-sugar fruit jam with fruit grains and preparation method thereof | |
| CN105725051A (en) | Passion fruit glue pudding and preparation method thereof | |
| CN102415472A (en) | Frozen drink added with wheat juice and ginger juice and preparation method for frozen drink | |
| CN104686777A (en) | Passion fruit ice cream and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20131218 |