CN103652303B - A kind of ice-cream stick and production method thereof containing cold tea and millet jelly - Google Patents
A kind of ice-cream stick and production method thereof containing cold tea and millet jelly Download PDFInfo
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Abstract
The present invention relates to a kind of ice-cream stick and the production method thereof that contain cold tea and millet jelly.Described ice-cream stick is made up of the millet jelly of gel state and ice-cream stick slurry, and described cold tea is present in millet jelly and/or ice-cream stick slurry, and preferably described cold tea is all present in ice-cream stick slurry; Wherein, relative to the ice-cream stick slurry of 100 mass parts, described millet jelly is 20 weight portion ~ 35 weight portions, be preferably 25 weight portion ~ 30 weight portions, and with the weight of ice-cream stick for benchmark, the content of cold tea is 0.015 % by weight-1 % by weight, be preferably 0.06 % by weight ~ 0.08 % by weight.The cereal millet that the present invention adopts current domestic cold drink industry comparatively to lack and cold tea are as main material, enrich the product category of ice-cream stick, can large-scale production, simultaneously cold tea and millet are respectively the principal product of the South and the North, are applied in cold drink product the thinking providing some new for later cold drink product is selected materials with cereal, cold tea.
Description
Technical field
The present invention relates to a kind of ice-cream stick and the production method thereof that contain cold tea and millet jelly, belong to frozen manufacture field.
Background technology
At present, along with rapid development of economy, the living standard of the people constantly improves, and people also have higher requirement to quality of life, and particularly diet aspect, recognizes dearly, and five cereals are to provide one of requisite foodstuff of health diet.
For frozen industry, also should stride forward towards this direction on the one hand.In order to be supplied to the needs of this one side of consumer, the present invention sets about from the raw material producing cold drink drink, produce a both containing cold tea, also containing king---the ice-cream stick of a kind of millet jelly of-millet in paddy, thus make this ice-cream stick of cold tea and millet jelly on Beverage Market, have certain market share.In the summer of sweltering heat, this product can fall heat, is more " to play fire " and provide some nutriments.
Below nutritive value and the function introduction of cold tea and millet.
Millet: also known as chestnut rice, millet, Li Gu, belong to cereals, because the nutritive value than other cereal is all high, therefore be called " king in paddy ", containing protein 9.2% ~ 14.7%, fat 3.0% ~ 4.6% and vitamin, the content of vitamin B1 (B1 has the effect preventing indigestion and bicker from giving birth to sore) occupies first of all grain.The traditional Chinese medical science is thought, is seed equally, and quantity more at most energy is larger, and nourishing power is stronger, therefore born all things on earth, only thick five cereals, in five cereals, chestnut rice is best.Millet have invigorating the spleen and in, kidney-nourishing gas, clearind deficient heat, diuresis, control effect of polydipsia, be that treatment is weakness of the spleen and the stomach, the empty stomach of body is weak, essence and blood is impaired, postpartum is deficient, the nutrition non-defective unit of poor appetite.
Cold tea: China's TCM Culture is of long standing and well established, there is the peculiar resource of many medicine-food two-purposes, traditional medicine Chinese herbal medicine application and practice is that the development of drinks is filled with new vitality, and " cold tea " beverage is planted in traditional Chinese medicine, and its appearance is considered as a wonderful work of drinks.So-called cold tea, is by cold and cool for the property of medicine Chinese medicine decocting water with clearing up heat in body, drinks as beverage.To eliminate the throat pains and other diseases that in body, summer heat or winter drying cause.A formula in antipyretic beverage take honeysuckle as monarch drug in a prescription, and minister, with chrysanthemum at night, strengthens antipyretic and antidote functions; Dandelion dampness removing is treating stranguria, imperata rhizome heat-clearing diuretic, and the two makes evil outlet; In addition mulberry leaf clearing away the lungheat and moisturizing, cogongrass rhizome taste is sweet can promote the production of body fluid, make perfect square not only clearing heat and detoxicating but also can not bitter cold too; Last with Radix Glycyrrhizae coordinating the drug actions of a prescription.
Summary of the invention
The present invention, mainly by the combination of millet jelly and cold tea, develops a mouthfeel uniqueness, frozen that heat falls in nutrient health, heat-clearing.
One object of the present invention is to provide a kind of ice-cream stick containing cold tea and millet jelly, described ice-cream stick is made up of the millet jelly of gel state and ice-cream stick slurry, described cold tea is present in millet jelly and/or ice-cream stick slurry, and preferably described cold tea is all present in ice-cream stick slurry;
Wherein, relative to the ice-cream stick slurry of 100 mass parts, described millet jelly is 20 weight portion ~ 35 weight portions, be preferably 25 weight portion ~ 30 weight portions, and with the weight of ice-cream stick for benchmark, the content of cold tea is 0.015 % by weight-1 % by weight, be preferably 0.06 % by weight ~ 0.08 % by weight.Another object of the present invention is the production method providing above-mentioned ice-cream stick, said method comprising the steps of:
Ice-cream stick slurry is filled with mould, and inhale shell to the product that existing part is freezed, the thickness of shell preferably controls at 4 ~ 5mm, in the ghost of ice-cream stick, then add the millet jelly of gel state, namely makes ice-cream stick product.
The cereal millet that the present invention adopts current domestic cold drink industry comparatively to lack and cold tea are as main material, enrich the product category of ice-cream stick, can large-scale production, simultaneously cold tea and millet are respectively the principal product of the South and the North, are applied in cold drink product the thinking providing some new for later cold drink product is selected materials with cereal, cold tea.
Accompanying drawing explanation
The technological process of production exemplary diagram of the millet jelly that Fig. 1 is.
Fig. 2 is the exemplary process diagram of the production technology of ice-cream stick containing cold tea and millet jelly.
Detailed description of the invention
The present invention is with reference in the production technology of jelly, produces a millet jelly being applicable to adding in ice-cream stick, and the frozen of heat falls in a mouthfeel uniqueness, nutrient health, heat-clearing that millet jelly is produced in conjunction with cold tea nilas.
The present invention produces the method for millet jelly and the similar of jelly, concrete method is: the millet of 5.0 % by weight ~ 10 % by weight is through boiling, optional interpolation 8 % by weight ~ 20 % by weight starch, and one or more other compositions in optionally appropriate stabilizing agent, emulsifying agent, honey, HFCS etc., and after cooling, preferred little fourth block is for subsequent use; Such as be cut into the little fourth block of 5*5*5mm, but also can be cut into the fourth block of arbitrary shape, arbitrary dimension as required.It is pointed out that percentage by weight described herein with the gross weight of millet jelly for benchmark.
The millet jelly produced, is the jelly food of the state of congealing with similar jelly, therefore in invention, is called millet jelly, with reference to the definition and classification in the jelly of GB19883 ~ 2005, the present invention is specifically congealed millet jelly, and namely millet jelly can keep original form, in gel after pouring out substantially.
As added starch, preferably use non-waxy starch, this is because the waxy starch such as conventional such as cornstarch is by force waxy, the millet jelly mouthfeel made is clamminess.As non-waxy starch, can use in tapioca, Indica Rice Starch, sweet potato starch etc. one or more.But the tapioca of the present invention's most preferably cheap, ample supply and prompt delivery.
In the process of producing millet jelly, in order to shorten the time of producing millet jelly, produce good toughness, be applicable to the millet jelly added in ice-cream stick, preferably by one or more in interpolation 0.4 % by weight ~ 0.5 % by weight gellan gum, 0.02 % by weight ~ 0.2 % by weight carragheen, 0.1 % by weight ~ 0.8 % by weight pectin as stabilizing agent, percentage by weight described herein with the gross weight of millet jelly for benchmark.
In addition, also optionally can comprise emulsifying agent further, concrete emulsifying agent can comprise in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearic acid sodium lactate, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetic acid monoglyceride and lactic acid monoglyceride one or more, addition is 0.4 % by weight ~ 0.5 % by weight, percentage by weight described herein with the gross weight of millet jelly for benchmark.If addition is less than 0.4 % by weight, then may there is uneven particulate matter in product; If addition is greater than 0.5 % by weight, then products taste hardens.
The selection of these stabilizing agents and emulsifying agent can be given security further for the stability of millet jelly of the present invention and good taste.
In addition, also preferably in millet jelly formula, add honey, both improved the nutritive value of product, again the freezing point of adjustable millet jelly, improved the hardness in ice-cream stick.The addition of honey is 8 % by weight ~ 10 % by weight of the gross weight of millet jelly.If addition is less than 8 % by weight, then the freezing point that may not control product better and the local flavor deficiency embodying honey; If addition is greater than 10 % by weight, then can make product stickness and high cost.
In addition, the HFCS that weight is 0.8 % by weight ~ 1 % by weight of the gross weight of millet jelly also can be added in millet jelly, the effect of HFCS is the sweet taste giving product, HFCS has higher osmotic pressure simultaneously, be unfavorable for microbial growth, there is higher antiseptic power, make product not perishable).If addition is less than 0.8 % by weight, then the above-mentioned effect of giving product may be not reflected; If addition is greater than 1 % by weight, then the viscosity of product is too high, and mouthfeel is hardened.
Also optionally add additive conventional in appropriate bromatology in millet jelly, as essence, its addition is preferably 0.05 % by weight ~ 0.15 % by weight of the gross weight of millet jelly.
In addition, also cold tea can be contained in millet jelly.
In a preferred embodiment of the present invention, the formula of millet jelly is: the water of white granulated sugar 1 % by weight ~ 1.5 % by weight, millet 5 % by weight ~ 10 % by weight, tapioca 8 % by weight ~ 20 % by weight, honey 8 % by weight ~ 10 % by weight, HFCS 0.8 % by weight ~ 1 % by weight, glycerin monostearate 0.4 % by weight ~ 0.5 % by weight, gellan gum 0.4 % by weight ~ 0.5 % by weight, carragheen 0.02 % by weight ~ 0.2 % by weight, pectin 0.1 % by weight ~ 0.8 % by weight, essence 0.05 % by weight ~ 0.15 % by weight and surplus.Percentage by weight described herein with the gross weight of millet jelly for benchmark.
The example view of the production technology of millet jelly as shown in Figure 1.Carry out being described in detail to its production method below in conjunction with Fig. 1.
Specifically, the production method of millet jelly comprises:
(a). to mix with millet with water and carry out boiling, the weight ratio of millet and drinking water is 0.8-1.2: 1.8-2.2, is preferably 1: 2, obtains the millet particles boiled;
(b). add remaining water by other component dissolves;
(c). product step (b) obtained joins in the millet particles boiled, and makes it mixing;
(d). the mixture high-temperature sterilization that step (c) is obtained;
(e). be cooled to 40 DEG C ~ 50 DEG C;
(f). then add honey;
(g). continue to be cooled to room temperature, obtain millet jelly;
Optionally, obtained millet jelly is cut into bulk to be beneficial to add.
It is to be noted, above step (a) and (b) can carry out simultaneously successively, namely advanced row step (a) step (b) can be carried out again, also first can carry out step (b) and carry out step (a).
The selection of millet: due in process, before particularly product feed liquid is congealed into and frozen, constantly has starch to separate out in millet, these starch of separating out not only can increase the viscosity of feed liquid, also can with the gel phase mutual effect of product.On the one hand, if the amount of adding millet is too low, then occurs that formed product is poor, affect the mouthfeel of product, be difficult to even suspension simultaneously; On the other hand, the addition of rice as medium and small in fruit product is too high, the moisture that in formula for a product, contained humidity can not provide millet slaking to need or be not enough to form millet jelly, is even formed due to too hard or mouthfeel is too coarse also not easily eats after millet jelly, thus affect eating and shelf life of product.Therefore, consider from these two aspects and know after experiment, in formula, the consumption of millet is 5.0% ~ 10%.
The adding technology of honey: due to honey except containing 65% ~ 80% glucose and fructose except, also containing abundant enzyme, vitamin and mineral matter, these nutriments can destroy by high temperature.If millet jelly feed temperature is too high, vitamin C can lose more than 1/5, even half.So select to add when being cooled to 40 ~ 50 DEG C after millet jelly feed liquid high-temperature sterilization.
Millet jelly is diced: consider and add solid material reason easily, the block object that need be cut into millet jelly, such as, be cut into the little fourth block of 5*5*5mm, but also can be cut into the fourth block of arbitrary shape, arbitrary dimension as required.
Below describe the production method of the ice-cream stick containing cold tea and millet jelly, its method comprises the following steps:
Ice-cream stick slurry is filled with mould, and inhale shell to the product that existing part is freezed, the thickness of shell preferably controls at 4 ~ 5mm, in the ghost of ice-cream stick, then add the millet jelly of gel state, namely makes ice-cream stick product.Preferably, before filling mould, make ice-cream stick slurry through congealing, controlled by the expansion rate of product in 0 ~ 10% scope, to make the quality of product feel like jelly, mouthfeel is better.
Cold tea can be present in millet jelly, also may reside in ice-cream stick slurry, or exists among the two simultaneously.As long as its content is 0.015 % by weight ~ 1 % by weight of the gross weight of ice-cream stick, preferably 0.06 % by weight ~ 0.08 % by weight.From the angle being convenient to production technology process, preferably described cold tea is all present in ice-cream stick slurry.
When cold tea is all present in ice-cream stick slurry, wherein with the gross weight of the ice-cream stick slurry containing cold tea for benchmark, containing 0.02 % by weight-1.2 % by weight in the ice-cream stick slurry containing cold tea, be preferably the cold tea of 0.08 % by weight ~ 0.1 % by weight.
Ice-cream stick slurry except cold tea can adopt any conventional slurry known in the art.Be below the instantiation of ice-cream stick slurry containing cold tea in embodiment of the present invention: the white granulated sugar of 5 % by weight ~ 6 % by weight, 0.02 % by weight-1.2 % by weight (being preferably the cold tea of 0.08 % by weight ~ 0.1 % by weight), 0.2 % by weight ~ 0.5 % by weight emulsifying agent and stabilizing agent, 0.05 % by weight ~ 0.08 % by weight cooling taste essence, the cold tea essence of 0.5 % by weight ~ 0.7 % by weight and the water of surplus.As the emulsifying agent for ice-cream stick slurry, such as, glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester etc. can be enumerated, as the stabilizing agent for ice-cream stick slurry, such as, sodium alginate, carragheen, xanthans etc. can be enumerated.
But the present invention is not by the restriction of the above-mentioned slurry exemplified, as long as it contains cold tea.
Cold tea choosing multiple is filled a prescription.In an embodiment of the invention, the cold tea host that the present invention adopts mainly is decocted formed by honeysuckle, wild chrysanthemum, dandelion, mulberry leaf, cogongrass rhizome, Radix Glycyrrhizae, its weight ratio is 11-15: 8-12: 4-8: 8-12: 12-17: 1-5, is preferably 13: 10: 6: 10: 15: 3.
In addition, in above step, relative to the ice-cream stick slurry of 100 weight portions, the addition of millet jelly is 20 weight portion ~ 35 weight portions, is preferably 25 weight portion ~ 30 weight portions.If addition is less than 20 weight portions, then the feature of millet jelly ice-cream stick can not embody better, if addition is greater than 35 weight portions, then product is shaping not good.The gross weight of the ice-cream stick described in the present invention, refers to all supplementary material weight sums in ice-cream stick (when production combination type ice-cream stick, referring to ice-cream stick main body) formula, but does not comprise the weight of ice-cream stick rod.
In order to add conveniently, millet jelly can be that the form of the square particle of 5*5*5mm is added with size, but also can add with other any shapes, as spherical, oval, and the shape of cylindrical or irregularly shaped object.
The exemplary production processes of the ice-cream stick containing cold tea and millet jelly can see Fig. 2.
Beneficial effect:
The cereal millet that the present invention adopts current domestic cold drink industry comparatively to lack and cold tea are as main material, enrich the product category of ice-cream stick, can large-scale production, simultaneously cold tea and millet are respectively the principal product of the South and the North, are applied in cold drink product the thinking providing some new for later cold drink product is selected materials with cereal, cold tea.
Embodiment
The present invention will be described to enumerate a part of specific embodiment below, and what be necessary to herein means out is that following examples only further illustrate for the present invention, does not represent limiting the scope of the invention.The amendment that other people make based on spirit of the present invention and adjustment still belong to protection scope of the present invention.
The preparation of embodiment 1, cold tea
Honeysuckle 13 weight portion, wild chrysanthemum 10 weight portion, dandelion 6 weight portion, mulberry leaf 10 weight portion, cogongrass rhizome 15 weight portion, Radix Glycyrrhizae 3 weight portion, add water 500 weight portions, decocts and make cold tea.
The preparation of embodiment 2, ice-cream stick slurry containing cold tea
Ice-cream stick slurry A
The cold tea of 5Kg white granulated sugar, 0.02Kg embodiment 1,0.1Kg are added water to 100Kg as the glycerin monostearate of emulsifying agent, 0.1Kg as the sodium alginate of stabilizing agent, 0.05Kg cooling taste essence, 0.7Kg cold tea essence and mix, makes ice-cream stick slurry A.
Ice-cream stick slurry B
The cold tea of 6Kg white granulated sugar, 1.2Kg embodiment 1,0.2Kg are added water to 100Kg as the polyglycerol ester of emulsifying agent, 0.3Kg as the carragheen of stabilizing agent, 0.08Kg cooling taste essence, 0.5Kg cold tea essence and mix, makes ice-cream stick slurry B.
Ice-cream stick slurry C
The cold tea of 5.5Kg white granulated sugar, 0.08Kg embodiment 1,0.2Kg are added water to 100Kg as the sucrose ester of emulsifying agent, 0.2Kg as the xanthans of stabilizing agent, 0.07Kg cooling taste essence, 0.6Kg cold tea essence and mix, makes ice-cream stick slurry C.
Ice-cream stick slurry D
Using the cold tea of 5.8Kg white granulated sugar, 0.1Kg embodiment 1, the 0.3Kg bi-tristearin as emulsifying agent, 0.1Kg xanthans as stabilizing agent with add water to 100Kg as the 0.1Kg sodium alginate of stabilizing agent, 0.06Kg cooling taste essence, 0.55Kg cold tea essence and mix, make ice-cream stick slurry D.
The preparation of embodiment 3, millet jelly:
Millet jelly A
Raw material: millet 7Kg, tapioca 15Kg, white granulated sugar 1Kg, honey 10Kg, gellan gum 0.4Kg, carragheen 0.1Kg, pectin 0.5Kg, 66Kg water.
Preparation:
(a). to mix with millet with water and carry out boiling, the weight ratio of millet and water is 1: 2, obtains the millet particles boiled;
(b). add remaining water by other component dissolves;
(c). product step (b) obtained joins in the millet particles boiled, and makes it mixing;
(d). the mixture high-temperature sterilization that step (c) is obtained;
(e). be cooled to 40 DEG C;
(f). then add honey;
(g). continue to be cooled to room temperature, obtain millet jelly A;
Pulp specification size 5*5*5mm millet jelly A being cut into general ice-cream stick suitable is for subsequent use.
Millet jelly B:
Composition: millet 7Kg, tapioca 18Kg, white granulated sugar 1Kg, honey 8Kg, gellan gum 0.5Kg, carragheen 0.1Kg, pectin 0.5Kg, 64.9Kg water.
Preparation: except be cooled to 50 DEG C in step (e) except, obtain millet jelly B with the method identical with millet jelly A.
Pulp specification size 5*5*5mm millet jelly B being cut into general ice-cream stick suitable is for subsequent use.
Millet jelly C:
Composition: millet 7Kg, tapioca 20Kg, white granulated sugar 1Kg, honey 9Kg, gellan gum 0.45Kg, carragheen 0.15Kg, pectin 0.8Kg, 61.6Kg water.
Preparation: except be cooled to 45 DEG C in step (e) except, obtain millet jelly C with the method identical with millet jelly A.
Pulp specification size 5*5*5mm millet jelly C being cut into general ice-cream stick suitable is for subsequent use.
Millet jelly D-I
The method identical with millet jelly A obtains millet jelly D-I, its component content (unit of numerical value: Kg) as shown in table 1 below:
Table 1 millet jelly D-I
The preparation of embodiment 4, ice-cream stick containing cold tea and millet jelly:
Ice-cream stick product A
Ice-cream stick slurry A is filled with mould, and inhale shell to the product that existing part is freezed, the THICKNESS CONTROL of shell, at 4mm, then adds the millet jelly A of gel state in the ghost of ice-cream stick, and the weight ratio of ice-cream stick slurry and millet jelly is 100: 20, namely makes ice-cream stick product A.
Ice-cream stick product B
Prepare ice-cream stick product B with the method identical with ice-cream stick product A, difference is to replace ice-cream stick slurry A with ice-cream stick slurry B, and replace millet jelly A with millet jelly B, the weight ratio of ice-cream stick slurry and millet jelly is 100: 35, and the THICKNESS CONTROL of shell is at 5mm.
Ice-cream stick products C
Prepare ice-cream stick products C with the method identical with ice-cream stick product A, difference is to replace ice-cream stick slurry A by ice-cream stick slurry C, and replace millet jelly A with millet jelly C, the weight ratio of ice-cream stick slurry and millet jelly is 100: 25.
Ice-cream stick product D
Prepare ice-cream stick product D with the method identical with ice-cream stick product A, difference is to replace ice-cream stick slurry A with ice-cream stick slurry D, and replace millet jelly A with millet jelly D, the weight ratio of ice-cream stick slurry and millet jelly is 100: 30.
Ice-cream stick product E-I
Prepare ice-cream stick product E-I with the method identical with ice-cream stick product A, difference is to replace millet jelly A respectively with millet jelly E-I, and the weight ratio of ice-cream stick slurry and millet jelly is 100: 25.
Embodiment 5. products taste, taste tests
Mouthfeel, taste tests is carried out after the product getting ice-cream stick product A-C stores 6 months in freezer, tester totally 100 people (12-14 year student, 18-24 year society personnel each 50 people), adopt blank scoring mechanism, every full marks 10 points, mark height then satisfaction is high, and evaluates total satisfactory grade.Standards of grading are as shown in table 2, and appraisal result is as shown in table 3.
Table 2 standards of grading
Table 3: appraisal result
As can be seen from above test result, the product in the embodiment of the present invention receives liking of most people in mouthfeel, taste and nutrition, obtains the accreditation of consumer.The requirement of consumer to mouthfeel, taste still can be reached in normal shelf life.
Claims (15)
1. the ice-cream stick containing cold tea and millet jelly, is characterized in that, described ice-cream stick is made up of the millet jelly of gel state and ice-cream stick slurry, and described cold tea is all present in ice-cream stick slurry;
Wherein, relative to the ice-cream stick slurry of 100 mass parts, described millet jelly is 20 weight portion ~ 35 weight portions, and with the weight of ice-cream stick for benchmark, the content of cold tea is 0.015 % by weight-1 % by weight,
Described cold tea is decocted formed by honeysuckle, wild chrysanthemum, dandelion, mulberry leaf, cogongrass rhizome, Radix Glycyrrhizae, and its weight ratio is 11-15:8-12:4-8:8-12:12-17:1-5;
With the gross weight of millet jelly for benchmark, described millet jelly contains the millet of 5 % by weight ~ 10 % by weight and the starch of 8 % by weight ~ 20 % by weight;
With the gross weight of millet jelly for benchmark, described millet jelly also containing 0.4 % by weight ~ 0.5 % by weight gellan gum, 0.02 % by weight ~ 0.2 % by weight carragheen, one or more in 0.1 % by weight ~ 0.8 % by weight pectin as stabilizing agent;
With the gross weight of millet jelly for benchmark, described millet jelly is also containing 0.4 % by weight ~ 0.5 % by weight emulsifying agent, the honey of 8 % by weight ~ 10 % by weight and the HFCS of 0.8 % by weight ~ 1 % by weight, and described emulsifying agent is one or more in glycerin monostearate, bi-tristearin, polyglycerol ester, sucrose ester, stearic acid sodium lactate, citric acid monoglyceride, tartaric acid monoglyceride, butanedioic acid monoglyceride, acetic acid monoglyceride and lactic acid monoglyceride.
2. ice-cream stick as claimed in claim 1, it is characterized in that, relative to the ice-cream stick slurry of 100 mass parts, described millet jelly is 25 weight portion ~ 30 weight portions.
3. ice-cream stick as claimed in claim 1, it is characterized in that, with the weight of ice-cream stick for benchmark, the content of cold tea is 0.06 % by weight ~ 0.08 % by weight.
4. ice-cream stick as claimed in claim 1, it is characterized in that, described starch is non-waxy starch.
5. ice-cream stick as claimed in claim 1, is characterized in that, described starch be selected from the group that is made up of tapioca, Indica Rice Starch, sweet potato starch one or more.
6. ice-cream stick as claimed in claim 1, it is characterized in that, described starch is tapioca.
7. ice-cream stick as claimed in claim 1, it is characterized in that, with the gross weight of millet jelly for benchmark, described millet jelly contains the millet of 5 % by weight ~ 10 % by weight, the white granulated sugar of 1 % by weight ~ 1.5 % by weight, the tapioca of 8 % by weight ~ 20 % by weight, the honey of 8 % by weight ~ 10 % by weight, the HFCS of 0.8 % by weight ~ 1 % by weight, the glycerin monostearate of 0.4 % by weight ~ 0.5 % by weight, the gellan gum of 0.4 % by weight ~ 0.5 % by weight, the carragheen of 0.02 % by weight ~ 0.2 % by weight, the pectin of 0.1 % by weight ~ 0.8 % by weight, the essence of 0.05 % by weight ~ 0.15 % by weight and the water of surplus.
8. ice-cream stick as claimed in claim 1, is characterized in that, when described cold tea is all present in ice-cream stick slurry, with the gross weight of the ice-cream stick slurry containing cold tea for benchmark, the described ice-cream stick slurry containing cold tea contains the cold tea of 0.02 % by weight-1.2 % by weight.
9. ice-cream stick as claimed in claim 1, is characterized in that, when described cold tea is all present in ice-cream stick slurry, with the gross weight of the ice-cream stick slurry containing cold tea for benchmark, the described ice-cream stick slurry containing cold tea contains the cold tea of 0.08 % by weight ~ 0.1 % by weight.
10. ice-cream stick as claimed in claim 8 or 9, it is characterized in that, described cold tea is decocted formed by honeysuckle, wild chrysanthemum, dandelion, mulberry leaf, cogongrass rhizome, Radix Glycyrrhizae, and its weight ratio is 13:10:6:10:15:3.
11. ice-cream sticks as claimed in claim 8 or 9, it is characterized in that, in the described ice-cream stick slurry containing cold tea also containing the white granulated sugar of 5 % by weight ~ 6 % by weight, the emulsifying agent of 0.2 % by weight ~ 0.5 % by weight and stabilizing agent, 0.05 % by weight ~ 0.08 % by weight cooling taste essence, the cold tea essence of 0.5 % by weight ~ 0.7 % by weight and the water of surplus.
The production method of the ice-cream stick according to any one of 12. claims 1 ~ 11, is characterized in that, said method comprising the steps of:
Ice-cream stick slurry is filled with mould, and inhale shell to the product that existing part is freezed, the THICKNESS CONTROL of shell, at 4 ~ 5mm, then adds the millet jelly of gel state in the ghost of ice-cream stick, namely makes ice-cream stick product.
13. methods as claimed in claim 12, it is characterized in that, the production method of described millet jelly comprises:
(a). to mix with millet with water and carry out boiling, the weight ratio of millet and water is 0.8-1.2:1.8-2.2, obtains the millet particles boiled;
(b). add remaining water by other component dissolves except honey;
(c). product step (b) obtained joins in the millet particles boiled, and makes it mixing;
(d). the mixture high-temperature sterilization that step (c) is obtained;
(e). be cooled to 40 DEG C ~ 50 DEG C;
(f). then add honey;
(g). continue to be cooled to room temperature, obtain millet jelly.
14. methods as claimed in claim 13, is characterized in that, the weight ratio of millet and water is 1:2.
15. methods as claimed in claim 13, is characterized in that, obtained millet jelly are cut into bulk and are beneficial to add.
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210351421.XA CN103652303B (en) | 2012-09-20 | 2012-09-20 | A kind of ice-cream stick and production method thereof containing cold tea and millet jelly |
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| CN111466515A (en) * | 2020-04-17 | 2020-07-31 | 湖北卧龙神厨食品股份有限公司 | Rice crust cooking processing technology method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1108481A (en) * | 1994-03-18 | 1995-09-20 | 中国农业科学院作物品种资源研究所 | Cold drink made from rice and millet and production technology thereof |
| CN1299609A (en) * | 2000-11-29 | 2001-06-20 | 周维江 | Frozen corn juice for beverage and its production process |
| CN101632421A (en) * | 2008-07-25 | 2010-01-27 | 内蒙古伊利实业集团股份有限公司 | Millet jelly and production method thereof |
| CN102524506A (en) * | 2011-12-16 | 2012-07-04 | 内蒙古伊利实业集团股份有限公司 | Grass jelly-containing ice lolly and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| KR20110030742A (en) * | 2009-09-18 | 2011-03-24 | 최규원 | Green medicine ice cream with medicinal herbs before treatment and prevention of various diseases |
| KR101191877B1 (en) * | 2010-06-30 | 2012-10-16 | 주식회사 빙그레 | Manufacturing method of ice cream comprising unrefined rice wine |
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|---|---|---|---|---|
| CN1108481A (en) * | 1994-03-18 | 1995-09-20 | 中国农业科学院作物品种资源研究所 | Cold drink made from rice and millet and production technology thereof |
| CN1299609A (en) * | 2000-11-29 | 2001-06-20 | 周维江 | Frozen corn juice for beverage and its production process |
| CN101632421A (en) * | 2008-07-25 | 2010-01-27 | 内蒙古伊利实业集团股份有限公司 | Millet jelly and production method thereof |
| CN102524506A (en) * | 2011-12-16 | 2012-07-04 | 内蒙古伊利实业集团股份有限公司 | Grass jelly-containing ice lolly and preparation method thereof |
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| 张曼琳,等.润肺止血中药冰棍的制备及临床观察.《云南中医中药杂志》.2006,第27卷(第6期),第25页. * |
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