CN106173174A - A kind of yellow wine popsicle and preparation method thereof - Google Patents
A kind of yellow wine popsicle and preparation method thereof Download PDFInfo
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- CN106173174A CN106173174A CN201610552422.9A CN201610552422A CN106173174A CN 106173174 A CN106173174 A CN 106173174A CN 201610552422 A CN201610552422 A CN 201610552422A CN 106173174 A CN106173174 A CN 106173174A
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- yellow wine
- essence
- milk powder
- glutinous rice
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- 235000014101 wine Nutrition 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title abstract description 4
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 41
- 241000209094 Oryza Species 0.000 claims abstract description 28
- 235000009566 rice Nutrition 0.000 claims abstract description 28
- 239000000843 powder Substances 0.000 claims abstract description 26
- 235000014121 butter Nutrition 0.000 claims abstract description 25
- 239000000839 emulsion Substances 0.000 claims abstract description 14
- 239000003381 stabilizer Substances 0.000 claims abstract description 14
- 239000000940 FEMA 2235 Substances 0.000 claims abstract description 13
- 240000007594 Oryza sativa Species 0.000 claims abstract description 13
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000013336 milk Nutrition 0.000 claims abstract description 13
- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 239000006188 syrup Substances 0.000 claims abstract description 13
- 235000020357 syrup Nutrition 0.000 claims abstract description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000008939 whole milk Nutrition 0.000 claims abstract description 13
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 12
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 12
- 235000021433 fructose syrup Nutrition 0.000 claims abstract description 12
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 6
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 6
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 6
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims description 23
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 229920001353 Dextrin Polymers 0.000 claims description 6
- 239000004375 Dextrin Substances 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- 230000032683 aging Effects 0.000 claims description 6
- 235000019425 dextrin Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 238000013329 compounding Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 230000010412 perfusion Effects 0.000 claims description 5
- 241000894006 Bacteria Species 0.000 claims description 2
- 241000797936 Rheum alexandrae Species 0.000 claims 1
- 239000002304 perfume Substances 0.000 claims 1
- 238000000746 purification Methods 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000019991 rice wine Nutrition 0.000 abstract description 3
- 235000013599 spices Nutrition 0.000 description 4
- 230000000694 effects Effects 0.000 description 2
- 235000011475 lollipops Nutrition 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 235000013405 beer Nutrition 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 230000001804 emulsifying effect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000036571 hydration Effects 0.000 description 1
- 238000006703 hydration reaction Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 150000007524 organic acids Chemical class 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 239000010802 sludge Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 210000002435 tendon Anatomy 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
Classifications
-
- 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
- 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
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
Open a kind of yellow wine popsicle of the present invention and preparation method thereof, belong to the technical field of food processing, formulated by following components: white sugar, maltose syrup, high fructose syrup, whole milk powder, defatted milk powder, Oleum Cocois, anhydrous butter oil, dilute butter, maltodextrin, glutinous rice flour, ripe Oryza glutinosa, emulsion stabilizer, yellow wine, caramel color, rum essence, yellow wine essence 1, yellow wine essence 2, fermented glutinous rice essence, pure water.One yellow wine popsicle of the present invention, in good taste, there is rice wine flavor.
Description
Technical field
Open a kind of yellow wine popsicle of the present invention and preparation method thereof, belongs to the technical field of food processing.
Background technology
Popsicle is again ice lolly, ice lolly, is a kind of cold drinks and snachs very popular in summer.Yellow wine is the most ancient wine
One of class, comes from China Shaoxing, and only in state-owned it, with medicated beer, wine claim the world three great Gu wine.Yellow wine not only fragrance is dense
Strongly fragrant, sweet delicious, and containing abundant aminoacid, organic acid and multivitamin etc..Drink appropriate yellow wine, be possible not only to
Relaxing muscles and tendons to promote blood circulation, promotes appetite, and effect of also beautifying and anti-aging.
Along with society constantly improves, people are more and more higher to the requirement of quality of the life, including clothing, food, shelter, OK.About food
Product, people, while attention to hygiene safety, have the most gradually had more requirement to health care of food, novelty etc..
Summary of the invention
It is an object of the invention to provide one the most in good taste, and there is yellow wine popsicle and the making side thereof of rice wine flavor
Method.
For reaching above-mentioned purpose, the technical solution adopted in the present invention is:
A kind of yellow wine popsicle, formulated by following components in percentage by weight: white sugar 14-16%, maltose syrup 5.5-
6.5%, high fructose syrup 0.8-1.2%, whole milk powder 6-6.5%, defatted milk powder 3.5-4%, Oleum Cocois 5.5-6.5%, anhydrous butter oil
1.2-1.8%, dilute butter 1.8-2.2%, maltodextrin 2.2-2.8%, glutinous rice flour 0.6-1.0%, ripe Oryza glutinosa 1.8-2.2%, emulsifying are steady
Determine agent 0.35-0.42%, yellow wine 4.6-5.2%, caramel color 0.1-0.11%, rum essence 0.004-0.006%, yellow wine essence
No. 1 0.015-0.025%, No. 2 0.008-0.015% of yellow wine essence, fermented glutinous rice essence 0.025-0.035%, surplus is pure water.
As the further setting of such scheme, one yellow wine popsicle of the present invention, following components in percentage by weight join
System forms: white sugar 15%, maltose syrup 6%, high fructose syrup 1%, whole milk powder 6.25%, defatted milk powder 3.75%, Oleum Cocois 6%,
Anhydrous butter oil 1.5%, dilute butter 2%, maltodextrin 2.5%, glutinous rice flour 0.8%, ripe Oryza glutinosa 2%, emulsion stabilizer 0.4%, yellow wine 5%,
Caramel color 0.105%, rum essence 0.005%, yellow wine essence No. 1 0.02%, yellow wine essence No. 2 0.01%, fermented glutinous rice essence
0.03%, surplus is pure water.
The manufacture method of the present invention a kind of yellow wine popsicle, comprises the following steps:
(1) by white sugar, maltose syrup, high fructose syrup, whole milk powder, defatted milk powder, Oleum Cocois, anhydrous butter oil, dilute butter, wheat
Bud dextrin, glutinous rice flour, ripe Oryza glutinosa, emulsion stabilizer, pure water are put into by charge ratio and uniformly mix to compounding jar, shape
Become mixed liquor.
(2) mixed liquor is carried out sterilization processing.
(3) mixed liquor is carried out homogenizing process: temperature when homogenizing processes is 65-70 DEG C, and pressure is 15-18MPa.Not
Through the mixed liquor that homogenizing processed, made yellow wine popsicle quality is relatively thick, need to process through homogenizing so that tissue is changed
Kind, improve expansion rate, reduce ice crystal.In operation, control temperature and homogenization pressure is of crucial importance.
(4) cooling, aging: mixed liquor through homogenizing process after, be cooled to 2-4 DEG C, and be incubated 3.8-4.2 hour.Fall
The temperature of low mixed liquor, can effectively prevent Oil globule from floating.By aging, make fat concretion and protein and stable emulsifying
Agent carries out hydration, increases viscosity of sludge, improves expansion rate during condensation stirring.
(5) press charge ratio in mixed liquor, add yellow wine, caramel color, rum essence, yellow wine essence 1, Huang
Aroma essence No. 2, fermented glutinous rice essence, and stir.
(6) blanking perfusion.
(7) congeal in a low temperature of-2 DEG C to-6 DEG C.
(8) plunger.
(9) demoulding.
(10) packaging, prints the date of manufacture.
(11) freezing, obtain finished product.
Described sterilization processing uses pasteurize.Pasteurize can kill all pathogen in mixed liquor, to protect
Card product edible safety；Most of nonpathogenic bacteria in mixed liquor can also be killed, to ensure sanitary index；Same time delay
The long yellow wine popsicle shelf-life.
One yellow wine popsicle of the present invention, in good taste, there is rice wine flavor, meet human body quench one's thirst expelling summer-heat demand simultaneously,
Also there is certain health-care effect (yellow wine characteristic).Simultaneously as the present invention a kind of yellow wine popsicle applies the formula of original creation, because of
This obtained product suits the taste of both old and young, and detects through traffic police's monitor, gargles or waits 5 minutes, will not cause drunk driving after eating.
Detailed description of the invention
Below by specific embodiment, the invention will be further described, but the present invention is not limited by following example
Fixed.
Embodiment 1
One yellow wine popsicle of the present invention, formulated by following components in percentage by weight: white sugar 15%, maltose syrup 6%, really
Glucose slurry 1%, whole milk powder 6.25%, defatted milk powder 3.75%, Oleum Cocois 6%, anhydrous butter oil 1.5%, dilute butter 2%, maltodextrin
2.5%, glutinous rice flour 0.8%, ripe Oryza glutinosa 2%, emulsion stabilizer 0.4%, yellow wine 5%, caramel color 0.105%, rum essence
0.005%, yellow wine essence No. 1 0.02%, yellow wine essence No. 2 0.01%, fermented glutinous rice essence 0.03%, surplus is pure water.
The manufacture method of the present invention a kind of yellow wine popsicle, comprises the following steps:
(1) by white sugar, maltose syrup, high fructose syrup, whole milk powder, defatted milk powder, Oleum Cocois, anhydrous butter oil, dilute butter, wheat
Bud dextrin, glutinous rice flour, ripe Oryza glutinosa, emulsion stabilizer, pure water are put into by above-mentioned charge ratio and uniformly mix to compounding jar
Close, form mixed liquor；
(2) mixed liquor is carried out sterilization processing；
(3) mixed liquor is carried out homogenizing process: temperature when homogenizing processes is 68 DEG C, and pressure is 16MPa；
(4) cooling, aging: mixed liquor through homogenizing process after, be rapidly cooled to 3 DEG C, and be incubated 4 hours；
(5) press above-mentioned charge ratio in mixed liquor, add yellow wine, caramel color, rum essence, yellow wine essence 1, Huang
Aroma essence No. 2, fermented glutinous rice essence, and stir；
(6) blanking perfusion；
(7) congeal in a low temperature of-4 DEG C；
(8) plunger；
(9) demoulding；
(10) packaging, prints the date of manufacture；
(11) freezing, obtain finished product.
Embodiment 2
One yellow wine popsicle of the present invention, formulated by following components in percentage by weight: white sugar 14%, maltose syrup 6.5%,
High fructose syrup 0.8%, whole milk powder 6.5%, defatted milk powder 3.5%, Oleum Cocois 6.5%, anhydrous butter oil 1.2%, dilute butter 1.8%, wheat
Bud dextrin 2.8%, glutinous rice flour 1.0%, ripe Oryza glutinosa 1.8%, emulsion stabilizer 0.35%, yellow wine 5.2%, caramel color 0.1%, rum
Essence 0.004%, yellow wine essence No. 1 0.025%, yellow wine essence No. 2 0.008%, fermented glutinous rice essence 0.025%, surplus is pure water.
The manufacture method of the present invention a kind of yellow wine popsicle, comprises the following steps:
(1) by white sugar, maltose syrup, high fructose syrup, whole milk powder, defatted milk powder, Oleum Cocois, anhydrous butter oil, dilute butter, wheat
Bud dextrin, glutinous rice flour, ripe Oryza glutinosa, emulsion stabilizer, pure water are put into by above-mentioned charge ratio and uniformly mix to compounding jar
Close, form mixed liquor；
(2) mixed liquor is carried out sterilization processing；
(3) mixed liquor is carried out homogenizing process: temperature when homogenizing processes is 65 DEG C, and pressure is 18MPa；
(4) cooling, aging: mixed liquor through homogenizing process after, be rapidly cooled to 2 DEG C, and be incubated 3.8 hours；
(5) press above-mentioned charge ratio in mixed liquor, add yellow wine, caramel color, rum essence, yellow wine essence 1, Huang
Aroma essence No. 2, fermented glutinous rice essence, and stir；
(6) blanking perfusion；
(7) congeal in a low temperature of-2 DEG C；
(8) plunger；
(9) demoulding；
(10) packaging, prints the date of manufacture；
(11) freezing, obtain finished product.
Embodiment 3
One yellow wine popsicle of the present invention, formulated by following components in percentage by weight: white sugar 16%, maltose syrup 5.5%,
High fructose syrup 1.2%, whole milk powder 6%, defatted milk powder 4%, Oleum Cocois 5.5%, anhydrous butter oil 1.8%, dilute butter 2.2%, Fructus Hordei Germinatus are stuck with paste
Essence 2.2%, glutinous rice flour 0.6%, ripe Oryza glutinosa 2.2%, emulsion stabilizer 0.42%, yellow wine 4.6%, caramel color 0.11%, rum are fragrant
Essence 0.006%, yellow wine essence No. 1 0.015%, yellow wine essence No. 2 0.015%, fermented glutinous rice essence 0.035%, surplus is pure water.
The manufacture method of the present invention a kind of yellow wine popsicle, comprises the following steps:
(1) by white sugar, maltose syrup, high fructose syrup, whole milk powder, defatted milk powder, Oleum Cocois, anhydrous butter oil, dilute butter, wheat
Bud dextrin, glutinous rice flour, ripe Oryza glutinosa, emulsion stabilizer, pure water are put into by above-mentioned charge ratio and uniformly mix to compounding jar
Close, form mixed liquor；
(2) mixed liquor is carried out sterilization processing；
(3) mixed liquor is carried out homogenizing process: temperature when homogenizing processes is 70 DEG C, and pressure is 15MPa；
(4) cooling, aging: mixed liquor through homogenizing process after, be rapidly cooled to 4 DEG C, and be incubated 4.2 hours；
(5) press above-mentioned charge ratio in mixed liquor, add yellow wine, caramel color, rum essence, yellow wine essence 1, Huang
Aroma essence No. 2, fermented glutinous rice essence, and stir；
(6) blanking perfusion；
(7) congeal in a low temperature of-6 DEG C；
(8) plunger；
(9) demoulding；
(10) packaging, prints the date of manufacture；
(11) freezing, obtain finished product.
In above-mentioned all embodiments, sterilization processing the most preferably uses pasteurize.
In above-mentioned all embodiments, yellow wine all selects 3 years of Guyuelongshan Shaoxing Wine Co Ltd, Zhejiang old with meal
Wine, rum essence all selects the rum essence that Hangzhou Shan De spice company limited produces, yellow wine essence 1 all to select Hangzhou
The JH1 yellow wine that Shan De spice company limited produces, yellow wine essence 2 all selects Hangzhou Shan De spice company limited to produce
JH2 yellow wine, fermented glutinous rice essence all selects the fermented glutinous rice essence that Hangzhou Shan De spice company limited produces, and emulsion stabilizer all selects
The emulsion stabilizer produced with Jinhua food additive company limited.
Above-described embodiment is only used for illustrating the inventive concept of the present invention, rather than the restriction to rights protection of the present invention,
All changes utilizing this design that the present invention carries out unsubstantiality, all should fall into protection scope of the present invention.
Claims (4)
1. a yellow wine popsicle, it is characterised in that formulated by following components in percentage by weight: white sugar 14-16%, Fructus Hordei Germinatus
Syrup 5.5-6.5%, high fructose syrup 0.8-1.2%, whole milk powder 6-6.5%, defatted milk powder 3.5-4%, Oleum Cocois 5.5-6.5%, nothing
Rheum alexandrae Batal. oil 1.2-1.8%, dilute butter 1.8-2.2%, maltodextrin 2.2-2.8%, glutinous rice flour 0.6-1.0%, ripe Oryza glutinosa 1.8-2.2%,
Emulsion stabilizer 0.35-0.42%, yellow wine 4.6-5.2%, caramel color 0.1-0.11%, rum essence 0.004-0.006%, Huang
Aroma essence No. 1 0.015-0.025%, No. 2 0.008-0.015% of yellow wine essence, fermented glutinous rice essence 0.025-0.035%, surplus is pure
Water purification.
2. a kind of yellow wine popsicle as claimed in claim 1, it is characterised in that formulated by following components in percentage by weight:
White sugar 15%, maltose syrup 6%, high fructose syrup 1%, whole milk powder 6.25%, defatted milk powder 3.75%, Oleum Cocois 6%, anhydrous butter oil
1.5%, dilute butter 2%, maltodextrin 2.5%, glutinous rice flour 0.8%, ripe Oryza glutinosa 2%, emulsion stabilizer 0.4%, yellow wine 5%, caramel color
0.105%, rum essence 0.005%, yellow wine essence No. 1 0.02%, yellow wine essence No. 2 0.01%, fermented glutinous rice essence 0.03%, remaining
Amount is pure water.
3. the manufacture method of a kind of yellow wine popsicle as according to any one of claim 1-2, it is characterised in that comprise the following steps:
(1) by white sugar, maltose syrup, high fructose syrup, whole milk powder, defatted milk powder, Oleum Cocois, anhydrous butter oil, dilute butter, wheat
Bud dextrin, glutinous rice flour, ripe Oryza glutinosa, emulsion stabilizer, pure water are put into by charge ratio and uniformly mix to compounding jar, shape
Become mixed liquor；
(2) mixed liquor is carried out sterilization processing；
(3) mixed liquor is carried out homogenizing process: temperature when homogenizing processes is 65-70 DEG C, and pressure is 15-18MPa；
(4) cooling, aging: mixed liquor through homogenizing process after, be cooled to 2-4 DEG C, and be incubated 3.8-4.2 hour；
(5) press charge ratio in mixed liquor, add yellow wine, caramel color, rum essence, yellow wine essence 1, yellow wine perfume
Essence No. 2, fermented glutinous rice essence, and stir；
(6) blanking perfusion；
(7) congeal in a low temperature of-2 DEG C to-6 DEG C；
(8) plunger；
(9) demoulding；
(10) packaging, prints the date of manufacture；
(11) freezing, obtain finished product.
The manufacture method of a kind of yellow wine popsicle the most as claimed in claim 3, it is characterised in that: described sterilization processing uses Pasteur to kill
Bacterium.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201610552422.9A CN106173174A (en) | 2016-07-14 | 2016-07-14 | A kind of yellow wine popsicle and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610552422.9A CN106173174A (en) | 2016-07-14 | 2016-07-14 | A kind of yellow wine popsicle and preparation method thereof |
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| CN106173174A true CN106173174A (en) | 2016-12-07 |
Family
ID=57476692
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| CN201610552422.9A Withdrawn CN106173174A (en) | 2016-07-14 | 2016-07-14 | A kind of yellow wine popsicle and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173518A (en) * | 2017-07-13 | 2017-09-19 | 河南科技学院 | A kind of glutinous rice low-fat ice cream and preparation method thereof |
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|---|---|---|---|---|
| CN1196186A (en) * | 1998-04-10 | 1998-10-21 | 张小谋 | Thick wine ice cream |
| CN1205616A (en) * | 1995-10-25 | 1999-01-20 | 乔治·麦克劳德 | Frozen confection containing alcoholic beverage |
| CN101138380A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Rum soft ice cream and method of preparing the same |
| 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 |
| CN104543316A (en) * | 2015-01-20 | 2015-04-29 | 李旭光 | Method for making fermented glutinous rice ice sucker |
-
2016
- 2016-07-14 CN CN201610552422.9A patent/CN106173174A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1205616A (en) * | 1995-10-25 | 1999-01-20 | 乔治·麦克劳德 | Frozen confection containing alcoholic beverage |
| CN1196186A (en) * | 1998-04-10 | 1998-10-21 | 张小谋 | Thick wine ice cream |
| CN101138380A (en) * | 2006-09-06 | 2008-03-12 | 深圳市海川实业股份有限公司 | Rum soft ice cream and method of preparing the same |
| 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 |
| CN104543316A (en) * | 2015-01-20 | 2015-04-29 | 李旭光 | Method for making fermented glutinous rice ice sucker |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107173518A (en) * | 2017-07-13 | 2017-09-19 | 河南科技学院 | A kind of glutinous rice low-fat ice cream and preparation method thereof |
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Application publication date: 20161207 |