CN105994924A - Rice wine ice-cream stick and preparation method thereof - Google Patents
Rice wine ice-cream stick and preparation method thereof Download PDFInfo
- Publication number
- CN105994924A CN105994924A CN201610426361.1A CN201610426361A CN105994924A CN 105994924 A CN105994924 A CN 105994924A CN 201610426361 A CN201610426361 A CN 201610426361A CN 105994924 A CN105994924 A CN 105994924A
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- CN
- China
- Prior art keywords
- edible
- yellow wine
- popsicle
- oryza glutinosa
- oil
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- 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.)
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G2200/00—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents
- A23G2200/12—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF containing organic compounds, e.g. synthetic flavouring agents containing dairy products
Abstract
The invention discloses a rice wine ice-cream stick and a preparation method thereof. The rice wine ice-cream stick is prepared from, by mass, 15-25% of white sugar, 10-20% of milk powder, 8-16% of edible oil, 1-10% of sticky rice, 0.1-10% of rice wine, 1-5% of edible additives and the balance water. According to the rice wine ice-cream stick and the preparation method thereof, the rice wine is added into the ice-cream stick, the aroma and vinosity of the rice wine are reserved, the taste of the ice-cream stick is improved, and the rice wine ice-cream stick is suitable of people of all ages, has the certain benefiting and healthcare functions and is beneficial to body health.
Description
Technical field
The present invention relates to a kind of yellow wine popsicle and preparation method thereof.
Background technology
Yellow wine is the national special product of China, and also referred to as rice wine belongs to brewed wine, occupies an important seat in the big brewed wine in the world three (yellow wine, wine and medicated beer).Brewing technology is taken the course of its own, and becomes east and brewages Typical Representative and the model on boundary.Yellow wine is with rice, Semen Panici miliacei etc. as raw material, and general alcohol content is 14%-20%, belongs to low brewed wine.Yellow wine contains abundant nutrition, containing 21 kinds of aminoacid, which includes several unknown amino acids, and human body self can not synthesize 8 kinds of essential amino acids yellow wine of food intake must be relied on all to possess, therefore is described as " liquid cake ".Yellow wine is not at all surprising as the adjuvant of dish, but in popsicle, addition yellow wine is the most studied and develops.The original aroma of the addition of yellow wine yellow wine to be ensured and vinosity in popsicle, but also the mouthfeel of popsicle to be merged, thus reach harmonious combination.
Summary of the invention
It is an object of the invention to provide a kind of yellow wine popsicle and preparation method thereof, yellow wine is added popsicle by it, not only remains aroma and the vinosity of yellow wine, and improve the mouthfeel of popsicle, it is suitable for the consumer group of all ages and classes, there is certain tonification, health care, useful health.
In order to achieve the above object, the technical scheme is that
A kind of yellow wine popsicle, is configured by the raw material of following mass percent and forms: white sugar 15 25%, milk powder 10 20%, edible oil 8 16%, Oryza glutinosa 1 10%, yellow wine 0.1 10%, edible additive 1 5%, surplus are water.Brewageing with rice, Semen Panici miliacei etc. as raw material of yellow wine, and it harder affects mouthfeel to add popsicle after it boils cooling by rice or Semen Panici miliacei.Oryza glutinosa can be made into viscous foodstuff, and after its cooling, still mouthfeel is sweet greasy and the hardest.Oryza glutinosa contains protein, fat, saccharide, calcium, phosphorus, ferrum, vitamin B1, vitamin B2, nicotinic acid and starch etc., nutritious, for the strong food of temperature compensation, there is invigorating the spleen and replenishing QI, strengthening the spleen and nourishing the stomach, only effect of sweating due to debility, to being off one's feed, abdominal distention diarrhoea has certain mitigation.Therefore the addition of Oryza glutinosa can not only improve the mouthfeel of popsicle, and yellow wine can be allowed to retain original aroma and vinosity.
A kind of yellow wine popsicle, is configured by the raw material of following mass percent and forms: white sugar 20%, milk powder 15%, edible oil 12%, Oryza glutinosa 5%, yellow wine 3%, edible additive 3%, surplus are water.
Described edible oil includes that edible vegetable oil and anhydrous butter oil, the mass ratio of described edible vegetable oil and anhydrous butter oil are 10 1.Anhydrous butter oil adds can allow the mouthfeel of milk powder more preferable, and fragrance is the denseest.
Described edible vegetable oil is Oleum Cocois.The main constituent of Oleum Cocois is lauric acid, can improve immunity.The main constituent of Oleum Cocois is lauric acid (about 50%), and it is also the main constituent of oils and fats in breast milk.Lauric acid can improve the immunity of health, for the parasite of internal antibacterial, virus, even intestines and stomach, has the strongest antimicrbial power, is suitable for child, old man and the not enough susceptible body constitution of weak resistance and eats.Oleum Cocois can reduce cholesterol ratio, will not increase body metabolism load, can prevent and treat heart disease and other cardiovascular disease.Oleum Cocois can help to improve insulin sensitivity, makes cell be easier to what reaction and antagonism tails off, thus help to protect hypertension, even can reduce blood pressure, and reduce cardiopathic risk.So blood vessel wall will not be accumulated in cause arteriosclerosis so that angiopathy reduces.Oleum Cocois is saturated fat, lipid stability, and the most oxidizable being produced from is attacked by base.Oleum Cocois can be improved looks aging resistance with what, has the strongest oxidation resistance, human body can be helped to prevent the generation of free radical.Oral administration and externally all can skin care, adjust smegma, improve the dry skin quality of the universe, smooth away wrinkles, acne and the dandruff.Allergy skin quality can strengthen skin adaptability, and lip of releiving chaps, Exposure to Sunlight, cold injury, diaper rash and gingivitis.Can work as skin care oil for makeup remover, external application can protect skin not by uv damage.Oleum Cocois easily digests, in order to absorption of human body.Oleum Cocois relatively other edible oil easily hydrolyze, and easily digest and assimilate, and the body constitution being more suitable for gastricism and weakness eats.Gallbladder removal, cholelithiasis, cholecystitis, the various oils and fats containing long-chain fatty acid of body constitution inedibility of pancreatitis, the most edible Oleum Cocois Oleum Cocois can improve metabolism, antibacterial, antiviral, anticancer, activation thyroid function, maintain energy level, stabilizing blood sugar, the effect that makes that brains is clear, be emotionally stable etc., also has the effect for the treatment of to what sunburn, eczema, insect bite, pachylosis, skin carcinoma.Oleum Cocois can healthy loss of weight, be not necessary to lipase and decompose, be easily utilized and make energy burning conversion
Described edible additive includes that maltodextrin, maltose syrup, sodium carboxymethyl cellulose, guar gum, edible essence, edible caramel color, xanthan gum, the mass ratio of maltodextrin, maltose syrup, sodium carboxymethyl cellulose, guar gum, edible essence, edible caramel color and xanthan gum are: (2 5) (1 2) (0.1 0.5) (0.1 0.5) (0.1 0.5) (0.1 0.5) (0.1 0.5).The addition of edible caramel color can make the color of yellow wine popsicle preserve consistent with the color of yellow wine such that it is able to make yellow wine popsicle not only taste have vinosity, and color is also like wine.
The mass ratio of described maltodextrin, maltose syrup, sodium carboxymethyl cellulose, guar gum, edible essence, edible caramel color and xanthan gum is: 31 0.3 0.3 0.3 0.3 0.3.
Described Oryza glutinosa fermented glutinous rice replaces.
A kind of preparation method of yellow wine popsicle, cool down standby after comprising the steps: first to be boiled by Oryza glutinosa, add milk powder in drinking water then according to ratio, white sugar, edible oil, edible additive stir, after stirring, add Oryza glutinosa, after yellow wine stirs freezing make yellow wine popsicle.
First being soaked in water by Oryza glutinosa 12 hours before Oryza glutinosa boils, during immersion, water temperature is 30 60 DEG C.More preferable by its mouthfeel of the Oryza glutinosa after warm water soaking, and easily boil.
The invention has the beneficial effects as follows: a kind of yellow wine popsicle and preparation method thereof, yellow wine is added popsicle by it, not only remains aroma and the vinosity of yellow wine, and improve the mouthfeel of popsicle, it is suitable for the consumer group of all ages and classes, there is certain tonification, health care, useful health.
Detailed description of the invention
Embodiment 1
A kind of yellow wine popsicle, is configured by the raw material of following mass percent and forms: white sugar 20%, milk powder 15%, edible oil 12%, Oryza glutinosa 5%, yellow wine 3%, edible additive 3%, surplus are water.
Described edible oil includes that edible vegetable oil and anhydrous butter oil, the mass ratio of described edible vegetable oil and anhydrous butter oil are 10 1.Described edible vegetable oil is Oleum Cocois.
Described edible additive includes that maltodextrin, maltose syrup, sodium carboxymethyl cellulose, guar gum, edible essence, edible caramel color, xanthan gum, the mass ratio of maltodextrin, maltose syrup, sodium carboxymethyl cellulose, guar gum, edible essence, edible caramel color and xanthan gum are: 31 0.3 0.3 0.3 0.3 0.3.
A kind of preparation method of yellow wine popsicle, cool down standby after comprising the steps: first to be boiled by Oryza glutinosa, add milk powder in drinking water then according to ratio, white sugar, edible oil, edible additive stir, after stirring, add Oryza glutinosa, after yellow wine stirs freezing make yellow wine popsicle.
First being soaked in water by Oryza glutinosa 1 hour before Oryza glutinosa boils, during immersion, water temperature is 60 DEG C.
A kind of yellow wine popsicle of the present embodiment and preparation method thereof, yellow wine is added popsicle by it, not only remains aroma and the vinosity of yellow wine, and improves the mouthfeel of popsicle, is suitable for the consumer group of all ages and classes, has certain tonification, health care, useful health.
Embodiment 2
A kind of yellow wine popsicle, is configured by the raw material of following mass percent and forms: white sugar 15%, milk powder 19%, edible oil 9%, Oryza glutinosa 8%, yellow wine 7%, edible additive 4%, surplus are water.
Described edible oil includes that edible vegetable oil and anhydrous butter oil, the mass ratio of described edible vegetable oil and anhydrous butter oil are 10 1.Described edible vegetable oil is Oleum Cocois.
Described edible additive includes that maltodextrin, maltose syrup, sodium carboxymethyl cellulose, guar gum, edible essence, edible caramel color, xanthan gum, the mass ratio of maltodextrin, maltose syrup, sodium carboxymethyl cellulose, guar gum, edible essence, edible caramel color and xanthan gum are: 42 0.1 0.2 0.1 0.1 0.2.
A kind of preparation method of yellow wine popsicle, cool down standby after comprising the steps: first to be boiled by Oryza glutinosa, add milk powder in drinking water then according to ratio, white sugar, edible oil, edible additive stir, after stirring, add Oryza glutinosa, after yellow wine stirs freezing make yellow wine popsicle.
First being soaked in water by Oryza glutinosa 2 hours before Oryza glutinosa boils, during immersion, water temperature is 30 DEG C.
A kind of yellow wine popsicle of the present embodiment and preparation method thereof, yellow wine is added popsicle by it, not only remains aroma and the vinosity of yellow wine, and improves the mouthfeel of popsicle, is suitable for the consumer group of all ages and classes, has certain tonification, health care, useful health.
Embodiment 3
A kind of yellow wine popsicle, is configured by the raw material of following mass percent and forms: white sugar 24%, milk powder 9%, edible oil 14%, fermented glutinous rice 2%, yellow wine 5%, edible additive 2%, surplus are water.
Described edible oil includes that edible vegetable oil and anhydrous butter oil, the mass ratio of described edible vegetable oil and anhydrous butter oil are 10 1.Described edible vegetable oil is Oleum Cocois.
Described edible additive includes that maltodextrin, maltose syrup, sodium carboxymethyl cellulose, guar gum, edible essence, edible caramel color, xanthan gum, the mass ratio of maltodextrin, maltose syrup, sodium carboxymethyl cellulose, guar gum, edible essence, edible caramel color and xanthan gum are: 21 0.4 0.5 0.5 0.4 0.3.
A kind of preparation method of yellow wine popsicle, cool down standby after comprising the steps: first to be boiled by Oryza glutinosa, add milk powder in drinking water then according to ratio, white sugar, edible oil, edible additive stir, after stirring, add Oryza glutinosa, after yellow wine stirs freezing make yellow wine popsicle.
First being soaked in water by Oryza glutinosa 1.5 hours before Oryza glutinosa boils, during immersion, water temperature is 45 DEG C.
A kind of yellow wine popsicle of the present embodiment and preparation method thereof, yellow wine is added popsicle by it, not only remains aroma and the vinosity of yellow wine, and improves the mouthfeel of popsicle, is suitable for the consumer group of all ages and classes, has certain tonification, health care, useful health.
Claims (9)
1. a yellow wine popsicle, it is characterised in that configured by the raw material of following mass percent and form: white sugar 15 25%, milk powder 10 20%, edible oil 8 16%, Oryza glutinosa 1 10%, yellow wine 0.1 10%, edible additive 1 5%, surplus are water.
A kind of yellow wine popsicle the most according to claim 1, it is characterised in that configured by the raw material of following mass percent and form: white sugar 20%, milk powder 15%, edible oil 12%, Oryza glutinosa 5%, yellow wine 3%, edible additive 3%, surplus are water.
A kind of yellow wine popsicle the most according to claim 1, it is characterised in that: described edible oil includes that edible vegetable oil and anhydrous butter oil, the mass ratio of described edible vegetable oil and anhydrous butter oil are 10 1.
A kind of yellow wine popsicle the most according to claim 3, it is characterised in that: described edible vegetable oil is Oleum Cocois.
A kind of yellow wine popsicle the most according to claim 1, it is characterized in that: described edible additive includes that maltodextrin, maltose syrup, sodium carboxymethyl cellulose, guar gum, edible essence, edible caramel color, xanthan gum, the mass ratio of maltodextrin, maltose syrup, sodium carboxymethyl cellulose, guar gum, edible essence, edible caramel color and xanthan gum are: (2 5) (1 2) (0.1 0.5) (0.1 0.5) (0.1 0.5) (0.1 0.5) (0.1 0.5).
A kind of yellow wine popsicle the most according to claim 5, it is characterised in that: the mass ratio of described maltodextrin, maltose syrup, sodium carboxymethyl cellulose, guar gum, edible essence, edible caramel color and xanthan gum is: 31 0.3 0.3 0.3 0.3 0.3.
A kind of yellow wine popsicle the most according to claim 5, it is characterised in that: described Oryza glutinosa fermented glutinous rice replaces.
The preparation method of a kind of yellow wine popsicle the most according to claim 1, cool down standby after it is characterized in that comprising the steps: first to be boiled by Oryza glutinosa, add milk powder in drinking water then according to ratio, white sugar, edible oil, edible additive stir, after stirring, add Oryza glutinosa, after yellow wine stirs freezing make yellow wine popsicle.
The preparation method of a kind of yellow wine popsicle the most according to claim 8, it is characterised in that: being first soaked in water by Oryza glutinosa 12 hours before Oryza glutinosa boils, during immersion, water temperature is 30 60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN201610426361.1A CN105994924A (en) | 2016-06-16 | 2016-06-16 | Rice wine ice-cream stick and preparation method thereof |
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| CN201610426361.1A CN105994924A (en) | 2016-06-16 | 2016-06-16 | Rice wine ice-cream stick and preparation method thereof |
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| CN105994924A true CN105994924A (en) | 2016-10-12 |
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256042A (en) * | 2014-10-16 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Preparation method of rice wine ice cream |
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Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104256042A (en) * | 2014-10-16 | 2015-01-07 | 哈尔滨艾博雅食品科技开发有限公司 | Preparation method of rice wine ice cream |
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Application publication date: 20161012 |
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