CN105028890A - Making method for nanometer and micrometer early rice starch ice cream - Google Patents
Making method for nanometer and micrometer early rice starch ice cream Download PDFInfo
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- CN105028890A CN105028890A CN201510481471.3A CN201510481471A CN105028890A CN 105028890 A CN105028890 A CN 105028890A CN 201510481471 A CN201510481471 A CN 201510481471A CN 105028890 A CN105028890 A CN 105028890A
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Abstract
A making method for a nanometer and micrometer early rice starch ice cream includes the steps of preparing micrometer and nanometer early rice starch, mixing raw materials and auxiliary materials including the early rice starch, non-dairy creamer, skim milk powder, white granulated sugar, carrageenan, guar gum, xanthan gum, gelatin, sucrose ester and glycerel monostearte, adding water, sufficiently stirring the mixture to be uniform, and conducting high-pressure homogeneity, sterilization, cooling, ageing, congelation and hardening. The nanometer and micrometer early rice starch ice cream made according to the method is uniform in color and luster, fragrant, pleasant, moderate in taste and sweetness, slippery and smooth in taste and free of body collapse, shrinkage or deformation states. Research and development with early rice as raw materials are broadened and deepened, and the grade of the product is comprehensively improved.
Description
Technical field
The invention belongs to pollution-free food and processing of farm products field, relate to one and receive the micron early ice-cream preparation method of rice starch.
Background technology
Ice cream is with drinking water, breast or dairy products, sugar etc. for primary raw material, adds or does not add edible oil and fat, food additives, through mixing, sterilizing, homogeneous, aging, congeal, the frozen of volumetric expansion that the technique such as sclerosis is made.
Traditional ice cream with its clearly lucid and lively sweet taste characteristic, the mouthfeel characteristic of lubrication exquisiteness and the local flavor of uniqueness, and is subject to liking and favoring of people.But along with being day by day rooted in the hearts of the people of health diet idea, people have had new understanding to ice cream.Product trend study according to U.S.'s dairy industry federation nineteen ninety-five finds, ice cream is a kind of healthy food to only have the people of 39% to think.Modern nutriology theory is thought, Excess free enthalpy sucrose and fat, be cause fat, one of the major reason of the disease such as carious tooth, diabetes, artery sclerosis and coronary heart disease.A large amount of high-energy fat contained in ice cream and sucrose, allow people hang back.Low calorie ice cream can solve healthy and this contradiction of appetite, has good development prospect and huge market potential.
Early carbohydrate containing about 75% in rice, protein 7%-8%, fatty 1.3%-1.8%, and containing abundant B family vitamin etc., and traditional rice processing technology major part morning is roughing, therefore to the utilization rate not high (being about 50%-60%) of rice morning, the wasting of resources is larger.Therefore develop meter Zi Yuan morning, rice starch morning is applied in ice cream, both complied with China's national situation, the intake of fat can be reduced again.
Therefore, in order to Appropriate application our province (Jiangxi) early meter Zi Yuan, improve its added value, the present invention with morning rice for raw material, wet method micronization technology is adopted to carry out nano-micro transformation process to rice starch morning, using receive micron early rice starch add in ice cream making process as fat substitute, the ice-cream formula of micron starch and production technology are received in development and optimization, develop low-fat ice-cream product.The method does not have open report at home and abroad.
Summary of the invention
The invention provides one and receive the micron early ice-cream preparation method of rice starch.
The method of the invention is as follows:
(1) preparation of micron early rice starch is received: choose without going mouldy, rice morning of free from insect pests is raw material, obtain receiving micron rice starch morning through cleaning, immersion, the process of dynamic high-pressure microjet micronization, spraying dry; Dynamic high-pressure microjet micronization treatment conditions are: feed concentration 2-8%, 120-160MPa, number of processes 2-5 time;
(2) supplementary material is mixed: by weight percentage, take rice starch 5-10% morning, vegetable fat powder 15-25%, skimmed milk power 5-10%, white granulated sugar 10-15%, carragheen 0.01-0.05%, guar gum 0.1-0.5%, xanthans 0.1-0.5%, gelatin 0.1-0.5%, sucrose ester 0.1-0.5%, monoglyceride 0.1-0.5% that step (1) obtains, add water after mixing and fully stir evenly;
(3) high-pressure homogeneous: the supplementary material liquid of mixing to be put into high pressure homogenizer and carries out homogeneous, homogenization pressure is 120-160MPa, and temperature is 50-60 DEG C;
(4) sterilization: sterilization processing is carried out to feed liquid.Sterilization temperature is 63 DEG C, and the time is 30min;
(5) cool: the feed liquid after sterilization is cooled to 15-18 DEG C, leave standstill;
(6) aging: at 2-4 DEG C, to preserve 6-12h;
(8) congeal: in ice cream maker, stir the 20-30min that congeals;
(9) harden: the refrigerating chamber that the ice cream after congealing puts into rapidly-18 DEG C is carried out the freezing of 48h.
beneficial effect of the present invention:
1, the present invention's reasonable higher value application rice morning is raw material, advanced wet method micronization technology is adopted to carry out nanometer process to rice starch morning, using receive micron early rice starch add in ice cream making process as fat substitute, thus increase ice-cream expansion rate and improve its Melting resistance, improve ice-cream free-running property; Meanwhile, fall low-fat content, reduce the interpolation of cream, and make it possess the texture characteristic of cream.
What 2, the present invention developed receive micron starch ice cream uniform color, pleasant aroma, flavour sugariness is moderate, smooth in taste is fine and smooth, and body without weak, shrink or deformation state.Widen and deepen with the research and development that morning, rice was raw produce, the class of General Promotion product.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Case study on implementation 1
(1) micron early rice starch preparation is received: choose without going mouldy, rice morning of free from insect pests is raw material, obtain receiving micron rice starch morning through cleaning, immersion, the process of dynamic high-pressure microjet micronization, spraying dry.Dynamic high-pressure microjet micronization treatment conditions are: feed concentration 4%, 160MPa, number of processes 2 times.
(2) supplementary material mixing: by morning rice starch 6%, vegetable fat powder 24%, skimmed milk power 8%, white granulated sugar 13%, carragheen 0.02%, guar gum 0.2%, xanthans 0.2%, gelatin 0.25%, sucrose ester 0.2%, monoglyceride 0.2% weigh up by formula, add water after mixing and fully stir evenly.
(3) high-pressure homogeneous: the supplementary material liquid of mixing to be put into high pressure homogenizer and carries out homogeneous, homogenization pressure is 160MPa, and temperature is 50 DEG C.
(4) sterilization: sterilization processing is carried out to feed liquid.Sterilization temperature is 63 DEG C, and the time is 30min.
(5) cool: the feed liquid after sterilization is cooled to 15 DEG C, leave standstill.
(6) aging: at 4 DEG C, to preserve 6h.
(8) congeal: in ice cream maker, stir the 30min that congeals.
(9) harden: the refrigerating chamber that the ice cream after congealing puts into rapidly-18 DEG C is carried out the freezing of 48h.
Case study on implementation 2
(1) micron early rice starch preparation is received: choose without going mouldy, rice morning of free from insect pests is raw material, obtain receiving micron rice starch morning through cleaning, immersion, the process of dynamic high-pressure microjet micronization, spraying dry.Dynamic high-pressure microjet micronization treatment conditions are: feed concentration 8%, 120MPa, number of processes 5 times.
(2) supplementary material mixing: by morning rice starch 8%, vegetable fat powder 22%, skimmed milk power 9%, white granulated sugar 12%, carragheen 0.03%, guar gum 0.15%, xanthans 0.15%, gelatin 0.35%, sucrose ester 0.15%, monoglyceride 0.15% weigh up by formula, add water after mixing and fully stir evenly.
(3) high-pressure homogeneous: the supplementary material liquid of mixing to be put into high pressure homogenizer and carries out homogeneous, homogenization pressure is 160MPa, and temperature is 50 DEG C.
(4) sterilization: sterilization processing is carried out to feed liquid.Sterilization temperature is 63 DEG C, and the time is 30min.
(5) cool: the feed liquid after sterilization is cooled to 15 DEG C, leave standstill.
(6) aging: at 4 DEG C, to preserve 6h.
(8) congeal: in ice cream maker, stir the 30min that congeals.
(9) harden: the refrigerating chamber that the ice cream after congealing puts into rapidly-18 DEG C is carried out the freezing of 48h.
Claims (2)
1. micron of receiving is the ice-cream preparation method of rice starch early, it is characterized in that:
(1) preparation of micron early rice starch is received: choose without going mouldy, rice morning of free from insect pests is raw material, obtain receiving micron rice starch morning through cleaning, immersion, the process of dynamic high-pressure microjet micronization, spraying dry;
(2) supplementary material is mixed: by weight percentage, take rice starch 5-10% morning, vegetable fat powder 15-25%, skimmed milk power 5-10%, white granulated sugar 10-15%, carragheen 0.01-0.05%, guar gum 0.1-0.5%, xanthans 0.1-0.5%, gelatin 0.1-0.5%, sucrose ester 0.1-0.5%, monoglyceride 0.1-0.5% that step (1) obtains, add water after mixing and fully stir evenly;
(3) high-pressure homogeneous: the supplementary material liquid of mixing to be put into high pressure homogenizer and carries out homogeneous, homogenization pressure is 120-160MPa, and temperature is 50-60 DEG C;
(4) sterilization: sterilization processing is carried out to feed liquid;
Sterilization temperature is 63 DEG C, and the time is 30min;
(5) cool: the feed liquid after sterilization is cooled to 15-18 DEG C, leave standstill;
(6) aging: at 2-4 DEG C, to preserve 6-12h;
(8) congeal: in ice cream maker, stir the 20-30min that congeals;
(9) harden: the refrigerating chamber that the ice cream after congealing puts into rapidly-18 DEG C is carried out the freezing of 48h.
2. one according to claim 1 receives the micron early ice-cream preparation method of rice starch, and it is characterized in that: in described step (1), dynamic high-pressure microjet micronization treatment conditions are: feed concentration 6%, 160MPa, number of processes 3 times.
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| CN201510481471.3A CN105028890A (en) | 2015-08-10 | 2015-08-10 | Making method for nanometer and micrometer early rice starch ice cream |
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| CN201510481471.3A CN105028890A (en) | 2015-08-10 | 2015-08-10 | Making method for nanometer and micrometer early rice starch ice cream |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455546A (en) * | 2017-09-29 | 2017-12-12 | 湖南省农产品加工研究所 | A kind of full nutrient ice cream of health type coarse cereals and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102422969A (en) * | 2011-10-25 | 2012-04-25 | 上海光明奶酪黄油有限公司 | Cheese ice cream and preparation method thereof |
| CN103271213A (en) * | 2013-06-07 | 2013-09-04 | 中国科学院烟台海岸带研究所 | Low-fat ice cream and its preparation method |
-
2015
- 2015-08-10 CN CN201510481471.3A patent/CN105028890A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN102422969A (en) * | 2011-10-25 | 2012-04-25 | 上海光明奶酪黄油有限公司 | Cheese ice cream and preparation method thereof |
| CN103271213A (en) * | 2013-06-07 | 2013-09-04 | 中国科学院烟台海岸带研究所 | Low-fat ice cream and its preparation method |
Non-Patent Citations (1)
| Title |
|---|
| 涂宗财等: "纳米级大米淀粉的制备及性质", 《农业工程学报》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107455546A (en) * | 2017-09-29 | 2017-12-12 | 湖南省农产品加工研究所 | A kind of full nutrient ice cream of health type coarse cereals and preparation method thereof |
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Application publication date: 20151111 |