CN104256042A - Preparation method of rice wine ice cream - Google Patents
Preparation method of rice wine ice cream Download PDFInfo
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- CN104256042A CN104256042A CN201410547866.4A CN201410547866A CN104256042A CN 104256042 A CN104256042 A CN 104256042A CN 201410547866 A CN201410547866 A CN 201410547866A CN 104256042 A CN104256042 A CN 104256042A
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- rice wine
- ice cream
- temperature
- preparation
- yellow rice
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Abstract
The invention provides a preparation method of rice wine ice cream. The preparation method comprise steps as follows: 13 g of white granulated sugar, 0.2 g of sucrose fatty acid ester, 0.06 g of guar gum and 0.05g of xanthan gum are weighed, mixed, slowly added into 60 mL of warm water with the temperature of 45 DEG C and uniformly stirred, then, 12 g of whole milk powder and 0.3g of caramel pigment are added and stirred, the mixture is sterilized for 15 minutes at the temperature of 85 DEG C and cooled to the temperature of 10 DEG C, 15 mL of rice wine is added and uniformly mixed, 50 g of non-dairy cream whipped for 3.5 times at the temperature of 10 DEG C is mixed, the mixture is slowly and uniformly stirred and put at the temperature of subzero 20 DEG C-subzero 18 DEG C to be frozen for 12 hours, and the rice wine ice cream is prepared. The preparation method is particularly suitable for being used at home and in bars, hotels and small cake shops and the like.
Description
Technical field
The invention belongs to food processing field, relate to a kind of yellow rice wine manufacturing method of ice cream.
Background technology
Ice cream is Yi Shui, breast, dairy products, sugar, edible oil and fat etc. is primary raw material, adds or does not add food additives, through mixing, sterilizing, homogeneous, aging, congeal, the technique such as freezing and the frozen food of volumetric expansion made.
Yellow rice wine is the national special product of China, belongs to brewed wine, one of large brewed wine in the world four, and it makes raw material with cereal, makes that saccharifying ferment makes of wheat koji or little song.Yellow rice wine gives off a strong fragrance, and sweet delicious, local flavor is mellow, and containing protein, amino acid, sugar, vinegar, organic acid and multivitamin etc., its Amino acid and protein content be in wine.Also containing physiologically active ingredients such as polyphenol, melanoidin, glutathione, there is scavenging free radicals, prevention cardiovascular disease, anticancer, anti-ageing physiological function of waiting for a long time.
Summary of the invention
The invention provides a kind of yellow rice wine manufacturing method of ice cream.
Content of the present invention is realized by following manner: take white granulated sugar 13g, sucrose fatty ester 0.2g, guar gum 0.06g, xanthans 0.05g, mixing, slowly join in 60mL 45 DEG C of warm water, stir, under the condition stirred, add whole-fat milk powder 12g, caramel colorant 0.3g, stir, 85 DEG C of sterilization 15min, be cooled to 10 DEG C, add 15mL yellow rice wine, mixing, mix with the establish grease butter 50g having dismissed 3.5 times at 10 DEG C, slowly stir, under being placed in-18 DEG C ~-20 DEG C conditions freezing 12 hours, be yellow rice wine ice cream.
Establish grease butter is the whipped product made for raw material with edible hydrogenated oil, sugar, water, emulsifying agent, thickener etc., and its outstanding advantage has good foaminess, stability and conformality, and mouthfeel is good, and has strong milk fragrance.
Unusual part of the present invention is not need the equipment of congealing when making yellow rice wine ice cream, but by the establish grease butter of dismissing containing a large amount of gas, gas is brought in product, and control the ice-cream air content of yellow rice wine by the multiple of dismissing controlling establish grease butter, effectively to control the ice-cream expanded coefficient of yellow rice wine, the yellow rice wine ice cream mouthfeel that guarantee is produced and pliability.
The yellow rice wine ice cream mouthfeel that the present invention makes is lubricious, fine and smooth, and milk is strong, the local flavor that has yellow rice wine concurrently, special taste.Owing to not needing the equipment of congealing in manufacturing process, only need the freezing equipment such as refrigerator, refrigerator-freezer, therefore, the present invention is particularly suitable for the uses such as bar, hotel, small-sized cake shop, family.
Detailed description of the invention
Embodiment 1
The specific embodiment of the present invention: take white granulated sugar 13g, sucrose fatty ester 0.2g, guar gum 0.06g, xanthans 0.05g, mixing, slowly join in 60mL 45 DEG C of warm water, stir, under the condition stirred, add whole-fat milk powder 12g, caramel colorant 0.3g, stir, 85 DEG C of sterilization 15min, be cooled to 10 DEG C, add 15mL yellow rice wine, mixing, mix with the establish grease butter 50g having dismissed 3.5 times at 10 DEG C, slowly stir, be dispensed in ice cream cup, under being placed in-18 DEG C ~-20 DEG C conditions freezing 12 hours, be cup yellow rice wine ice cream.
Embodiment 2
The specific embodiment of the present invention: take white granulated sugar 26g, sucrose fatty ester 0.4g, guar gum 0.12g, xanthans 0.1g, mixing, slowly join in 120mL 45 DEG C of warm water, stir, under the condition stirred, add whole-fat milk powder 24g, caramel colorant 0.6g, stir, 85 DEG C of sterilization 15min, be cooled to 10 DEG C, add 30mL yellow rice wine, mixing, mix with the establish grease butter 50g having dismissed 3.5 times at 10 DEG C, slowly stir, load in stainless steel square plate, under being placed in-18 DEG C ~-20 DEG C conditions freezing 12 hours, stripping and slicing, packaging, be yellow rice wine ice cream.
More than describe embodiments of the present invention in detail, but this example just lifted for the ease of understanding, should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all according to the description of technical scheme of the present invention and preferred embodiment thereof, can make various possible equivalent change or replacement.
Claims (1)
1. the invention provides a kind of yellow rice wine manufacturing method of ice cream, its feature is as follows: take white granulated sugar 13g, sucrose fatty ester 0.2g, guar gum 0.06g, xanthans 0.05g, mixing, slowly join in 60mL 45 DEG C of warm water, stir, under the condition stirred, add whole-fat milk powder 12g, caramel colorant 0.3g, stir, 85 DEG C of sterilization 15min, are cooled to 10 DEG C, add 15mL yellow rice wine, mixing, mix with the establish grease butter 50g having dismissed 3.5 times at 10 DEG C, slowly stir, under being placed in-18 DEG C ~-20 DEG C conditions freezing 12 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410547866.4A CN104256042A (en) | 2014-10-16 | 2014-10-16 | Preparation method of rice wine ice cream |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410547866.4A CN104256042A (en) | 2014-10-16 | 2014-10-16 | Preparation method of rice wine ice cream |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104256042A true CN104256042A (en) | 2015-01-07 |
Family
ID=52147728
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410547866.4A Pending CN104256042A (en) | 2014-10-16 | 2014-10-16 | Preparation method of rice wine ice cream |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104256042A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994924A (en) * | 2016-06-16 | 2016-10-12 | 吴徽 | Rice wine ice-cream stick and preparation method thereof |
| CN106173174A (en) * | 2016-07-14 | 2016-12-07 | 绍兴市于越酒文化产业发展有限公司 | A kind of yellow wine popsicle and preparation method thereof |
| CN115191509A (en) * | 2022-07-04 | 2022-10-18 | 江南大学 | Ice cream for middle-aged and old people with bowel relaxing function |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234190A (en) * | 1999-05-17 | 1999-11-10 | 张立新 | Ice cream of wine flavour and making method |
| CN102919507A (en) * | 2012-11-23 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Coffee ice cream and manufacturing method thereof |
| CN103749934A (en) * | 2014-02-01 | 2014-04-30 | 武杰 | Wine ice-cream and preparation method thereof |
-
2014
- 2014-10-16 CN CN201410547866.4A patent/CN104256042A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1234190A (en) * | 1999-05-17 | 1999-11-10 | 张立新 | Ice cream of wine flavour and making method |
| CN102919507A (en) * | 2012-11-23 | 2013-02-13 | 哈尔滨派特纳生物科技开发有限公司 | Coffee ice cream and manufacturing method thereof |
| CN103749934A (en) * | 2014-02-01 | 2014-04-30 | 武杰 | Wine ice-cream and preparation method thereof |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105994924A (en) * | 2016-06-16 | 2016-10-12 | 吴徽 | Rice wine ice-cream stick and preparation method thereof |
| CN106173174A (en) * | 2016-07-14 | 2016-12-07 | 绍兴市于越酒文化产业发展有限公司 | A kind of yellow wine popsicle and preparation method thereof |
| CN115191509A (en) * | 2022-07-04 | 2022-10-18 | 江南大学 | Ice cream for middle-aged and old people with bowel relaxing function |
| CN115191509B (en) * | 2022-07-04 | 2023-09-26 | 江南大学 | Middle-aged and elderly ice cream with intestine moistening and bowel relaxing functions |
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Legal Events
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| 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: 20150107 |
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| WD01 | Invention patent application deemed withdrawn after publication |