CN106260492A - A kind of Oryza glutinosa skin and utilize its method preparing ice cream - Google Patents
A kind of Oryza glutinosa skin and utilize its method preparing ice cream Download PDFInfo
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- CN106260492A CN106260492A CN201510304483.9A CN201510304483A CN106260492A CN 106260492 A CN106260492 A CN 106260492A CN 201510304483 A CN201510304483 A CN 201510304483A CN 106260492 A CN106260492 A CN 106260492A
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Abstract
The open a kind of Oryza glutinosa skin of the present invention, in terms of 1000 weight portions, including following component: surfactant 90-140 part, glutinous rice flour 200-250 part, surplus is water.Utilize the Oryza glutinosa skin of the present invention, a kind of Oryza glutinosa suitcase can be produced and wrapped up in the new structure frozen food of ice cream feed liquid, provide the new trend of a kind of frozen food development so that ice-cream product is prepared, from ice cream material, the product becoming being combined by ice cream material and baked product from single；Technical method is provided for flours raw material input in freezing beverage.
Description
Technical field
The present invention relates to food processing technology field.More particularly, to a kind of ice cream with Oryza glutinosa skin and
Utilize its method preparing ice cream.
Background technology
At present, freezing beverage kind is more, for crispy cone series products, effect yarn bar type and popsicle product, section
Series products etc..Product form is the most single.An Oryza glutinosa class ice cream has been had on market, but just worked it out
Product Oryza glutinosa skin is softer, good in taste, and after placing some months, product Oryza glutinosa skin returns life, the most serious impact
The mouthfeel of product.So, the anti-raw problem how solving Oryza glutinosa class ice cream is a difficult point.
Starch is the most water insoluble, but when more than water temperature to 53 DEG C, the physical property of starch occurs bright
Aobvious change.Starch is the most swelling, the characteristic of division formation homogeneous paste solution, the referred to as gelatinizing of starch
(Gelatinization).Uncooked amylum is heated to micellar structure all to smash in water, and starch molecule is formed
Unimolecule, and solution state is become by water is surrounded.Owing to starch molecule is chain even branch-like, that
This involves, and result is formed has sticking pasty solutions, and this phenomenon is referred to as gelatinizing.Starch gelatinization temperature must
Must reach to a certain degree, the gelatinization point of different starch is different, same starch, and granular size is different,
Gelatinization point is the most different, the first gelatinizing that granule is big, the rear gelatinizing that granule is little.
After the alphalise starch of gelatinizing is placed at or below room temperature, can become opaque and even condense
And precipitate, this phenomenon is referred to as the aging of starch.This be due to gelatinizing after starch molecule the most again from
Dynamic being arranged in sequence, it is micro-that the hydrogen bond between adjacent molecule the most progressively recovers to be formed densification, the highly starch molecule of crystallization
The reason of bundle.Ageing process is considered as the inverse process of gelatinizing, but aging starch can not be made thoroughly to reset into
The configuration state of uncooked amylum (β-starch), it is lower than farinose crystallization degree.The starch of separate sources,
Aging complexity also differs, and in general amylose is prone to aging compared with amylopectin, and amylose is more
Many, aging the fastest, amylopectin occurs aging hardly.Its reason be its structure be three-dimensional netted space
Distribution, hampers the formation of crystallite bundle hydrogen bond.Starch after aging and water lose affinity, impact processing food
The matter structure of product, and be difficult to by amylase hydrolysis, thus it is not easy to digested.And age of starch
It is to cause the anti-basic reason given birth to of Oryza glutinosa skin, thus the control to age of starch effect has in the food industry
Significance.
Summary of the invention
It is an object of the present invention to provide a kind of Oryza glutinosa skin, effectively solve the anti-raw problem of Oryza glutinosa skin,
Ensure that the good taste of Oryza glutinosa ice cream.
Further object is that the preparation method that Oryza glutinosa skin is provided.
For reaching above-mentioned purpose, the present invention uses following technical proposals:
A kind of Oryza glutinosa skin, in terms of 1000 weight portions, Oryza glutinosa skin includes following component:
Surfactant 90-140 part, glutinous rice flour 200-250 part, surplus is water.
Preferably, described Oryza glutinosa skin also comprises the following components:
Egg albumen powder 5-15 part, white sugar 250-300 part, modified starch 50-80 part, surplus is water.
Preferably, described surfactant is made up of high maltose syrup and trehalose, described high malt sugar
The weight ratio of slurry and trehalose is 60-90:30-50.
Owing to high maltose syrup and trehalose have the advantages such as resistive connection is brilliant, freezing point is low, in cold drink produces,
Owing to high maltose syrup and trehalose do not crystallize at low temperature, so the mouthfeel of product can be improved.
Applicant studies discovery, if the most individually selecting trehalose, not reaching all to resist and returning raw effect；
If being used alone high maltose syrup, when will reach not return raw effect, then need to add substantial amounts of high Fructus Hordei Germinatus
Syrup, and high maltose syrup interpolation too much can cause, and Oryza glutinosa skin is the softest cannot be carried out faric production；Applicant
It is found surprisingly that, two kinds of materials cooperations are used, the anti-raw problem of Oryza glutinosa skin of i.e. can determining with efficient solution, also
Ensure that the good taste of Oryza glutinosa ice cream, preparation method is the simplest.
Deformation starch in inventive formulation, plays the effect of thickening.
Egg albumen powder used by the present invention is soybean protein powder, its source is not limited requirement, adds in formula
Enter soybean protein powder and there is emulsification, whitening effect and increase skin material elasticity.
Preferred as to Oryza glutinosa skin formula, its formula can be as follows, in terms of 1000 weight portions:
Surfactant 115 parts, egg albumen powder 10 parts, white sugar 280 parts, glutinous rice flour 230 parts, become
Property starch 60 parts, surplus is water.
In optimization formula, high maltose syrup and the weight ratio of trehalose in surfactant are
75:40。
Being used for making Oryza glutinosa ice cream by above-mentioned Oryza glutinosa skin, its preparation method comprises the steps:
Prepare Oryza glutinosa skin:
1) syrup is boiled: by 250-300 part white sugar, 30-50 part trehalose, 60-90 part high malt sugar
Till slurry and part water input jacketed pan are heated to boiling；Part water added in this step, at least will be by
Sugar dissolving in raw material.
2) 200-250 part eating glutinous rice powder, 50-80 part modified starch puts into steam to be practiced in machine, opens and stirs
Mixing device and be gradually added into remaining water, open steam after being sufficiently stirred for, steaming and decocting 35-50 divides the most while stirring
Clock；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 5-15 part egg albumen powder is dissolved in water, breaks into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 140-180 part, whole milk powder 90-110 part, maltodextrin 20-40 part, Oleum Cocois 50-90
Part, sodium carboxymethyl cellulose 1-3 part, single glyceryl stearate 1-3 part, Drinking Water supplies 1000
Part.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream.
Beneficial effects of the present invention is as follows:
1) the Oryza glutinosa skin formula of the present invention, efficiently solves the anti-raw problem of Oryza glutinosa skin, moreover it is possible to ensure Oryza glutinosa
The good taste of ice cream.Utilize Oryza glutinosa skin of the present invention to produce a kind of Oryza glutinosa suitcase and wrap up in ice cream feed liquid
New structure frozen food, it is provided that a kind of frozen food development new trend so that ice-cream product
Prepared, from ice cream material, the product becoming being combined by ice cream material and baked product from single；
2) it is that flours raw material input in freezing beverage provides technical method.
Detailed description of the invention
In order to be illustrated more clearly that the present invention, below in conjunction with preferred embodiment, the present invention is done further
Bright.It will be appreciated by those skilled in the art that following specifically described content is illustrative rather than limiting
Property, should not limit the scope of the invention with this.
Embodiment 1
The preparation method of the present invention a kind of Oryza glutinosa skin, comprises the steps:
1) syrup is boiled: by 250 portions of white sugars, 30 portions of trehaloses, 60 parts of high maltose syrups and part water
Till input jacketed pan is heated to boiling；
2) by 200 parts of edible glutinous rice powder, 50 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 35 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 5 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa leather for Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 140 parts, whole milk powder 90 parts, maltodextrin 20 parts, Oleum Cocois 50 parts, carboxymethyl
Sodium cellulosate 1 part, single glyceryl stearate 1 part, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream.
Embodiment 2
The preparation method of Oryza glutinosa skin, comprises the steps:
1) syrup is boiled: by 300 portions of white sugars, 50 portions of trehaloses, 90 parts of high maltose syrups and part water
Till input jacketed pan is heated to boiling；
2) by 250 parts of edible glutinous rice powder, 80 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 50 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 5 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa leather for Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 180 parts, whole milk powder 110 parts, maltodextrin 40 parts, Oleum Cocois 90 parts, carboxylic first
Base sodium cellulosate 3 parts, single glyceryl stearate 3 parts, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream.
Embodiment 3
The preparation method of Oryza glutinosa skin, comprises the steps:
1) syrup is boiled: by 280 portions of white sugars, 40 portions of trehaloses, 75 parts of high maltose syrups and part water
Till input jacketed pan is heated to boiling；
2) by 230 parts of edible glutinous rice powder, 60 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 40 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 5 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa leather for Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 160 parts, whole milk powder 100 parts, maltodextrin 30 parts, Oleum Cocois 70 parts, carboxylic first
Base sodium cellulosate 2 parts, single glyceryl stearate 2 parts, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream.
Comparative example 1
The preparation method of Oryza glutinosa skin, comprises the steps:
1) syrup is boiled: 260 portions of white sugars, 35 parts of trehaloses, part water are put into jacketed pan and are heated to
Till boiling；
2) by 220 parts of edible glutinous rice powder, 70 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 40 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 6 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa leather for Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 170 parts, whole milk powder 95 parts, maltodextrin 35 parts, Oleum Cocois 60 parts, carboxymethyl
Sodium cellulosate 2 parts, single glyceryl stearate 2 parts, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream.
Comparative example 2
The preparation method of Oryza glutinosa skin, comprises the steps:
1) syrup is boiled: 260 portions of white sugars, 75 parts of high maltose syrups, part water are put into jacketed pan and add
Heat is to boiling；
2) by 220 parts of edible glutinous rice powder, 70 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 40 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 6 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa leather for Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 170 parts, whole milk powder 95 parts, maltodextrin 35 parts, Oleum Cocois 60 parts, carboxymethyl
Sodium cellulosate 2 parts, single glyceryl stearate 2 parts, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream.
Comparative example 3
The preparation method of Oryza glutinosa skin, comprises the steps:
1) syrup is boiled: by 260 portions of white sugars, 25 portions of trehaloses, 55 parts of high maltose syrups, part water
Till input jacketed pan is heated to boiling；
2) by 220 parts of edible glutinous rice powder, 70 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 40 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 6 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa skin, prepare Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 170 parts, whole milk powder 95 parts, maltodextrin 35 parts, Oleum Cocois 60 parts, carboxymethyl
Sodium cellulosate 2 parts, single glyceryl stearate 2 parts, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream
Comparative example 4
The preparation method of Oryza glutinosa skin, comprises the steps:
1) syrup is boiled: by 260 portions of white sugars, 55 portions of trehaloses, 95 parts of high maltose syrups, part water
Till input jacketed pan is heated to boiling；
2) by 220 parts of edible glutinous rice powder, 70 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 40 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 6 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa skin, prepare Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 170 parts, whole milk powder 95 parts, maltodextrin 35 parts, Oleum Cocois 60 parts, carboxymethyl
Sodium cellulosate 2 parts, single glyceryl stearate 2 parts, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream
Comparative example 5
The preparation method of Oryza glutinosa skin, comprises the steps:
1) syrup is boiled: by 260 portions of white sugars, 25 portions of trehaloses, 95 parts of high maltose syrups, part water
Till input jacketed pan is heated to boiling；
2) by 220 parts of edible glutinous rice powder, 70 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 40 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 6 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa skin, prepare Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 170 parts, whole milk powder 95 parts, maltodextrin 35 parts, Oleum Cocois 60 parts, carboxymethyl
Sodium cellulosate 2 parts, single glyceryl stearate 2 parts, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream.
Comparative example 6
The preparation method of Oryza glutinosa skin, comprises the steps:
1) syrup is boiled: by 260 portions of white sugars, 55 portions of trehaloses, 55 parts of high maltose syrups, part water
Till input jacketed pan is heated to boiling；
2) by 220 parts of edible glutinous rice powder, 70 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 40 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 6 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa skin, prepare Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 170 parts, whole milk powder 95 parts, maltodextrin 35 parts, Oleum Cocois 60 parts, carboxymethyl
Sodium cellulosate 2 parts, single glyceryl stearate 2 parts, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream.
Comparative example 7
The preparation method of Oryza glutinosa skin, comprises the steps:
1) syrup is boiled: by 260 portions of white sugars, 40 portions of trehaloses, 55 parts of high maltose syrups, part water
Till input jacketed pan is heated to boiling；
2) by 220 parts of edible glutinous rice powder, 70 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 40 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 6 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa skin, prepare Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 170 parts, whole milk powder 95 parts, maltodextrin 35 parts, Oleum Cocois 60 parts, carboxymethyl
Sodium cellulosate 2 parts, single glyceryl stearate 2 parts, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream.
Comparative example 8
Oryza glutinosa peel preparation method, comprises the steps:
1) syrup is boiled: by 260 portions of white sugars, 40 portions of trehaloses, 95 parts of high maltose syrups, part water
Till input jacketed pan is heated to boiling；
2) by 220 parts of edible glutinous rice powder, 70 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 40 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 6 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa skin, prepare Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 170 parts, whole milk powder 95 parts, maltodextrin 35 parts, Oleum Cocois 60 parts, carboxymethyl
Sodium cellulosate 2 parts, single glyceryl stearate 2 parts, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream.
Comparative example 9
Oryza glutinosa peel preparation method, comprises the steps:
1) syrup is boiled: by 260 portions of white sugars, 25 portions of trehaloses, 75 parts of high maltose syrups, part water
Till input jacketed pan is heated to boiling；
2) by 220 parts of edible glutinous rice powder, 70 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 40 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 6 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa skin, prepare Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 170 parts, whole milk powder 95 parts, maltodextrin 35 parts, Oleum Cocois 60 parts, carboxymethyl
Sodium cellulosate 2 parts, single glyceryl stearate 2 parts, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream.
Comparative example 10
Oryza glutinosa peel preparation method, comprises the steps:
1) syrup is boiled: by 260 portions of white sugars, 55 portions of trehaloses, 75 parts of high maltose syrups, part water
Till input jacketed pan is heated to boiling；
2) by 220 parts of edible glutinous rice powder, 70 portions of modified starches put into steam to be practiced in machines, open agitator by
Gradually add remaining water, after being sufficiently stirred for, open steam, steaming and decocting the most while stirring 40 minutes；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 6 parts of egg albumen powders are dissolved in water, break into protein foam；
5) by step 3) in the Oryza glutinosa skin and the step 4 that are formed) in the protein foam that processes mix and continues to stir,
Fully absorbed by Oryza glutinosa skin to albumen, prepare required ice cream Oryza glutinosa skin.
Utilize above-mentioned Oryza glutinosa skin, prepare Oryza glutinosa ice cream:
Ice cream stuffing material is conventional ice cream material, and in terms of 1000 weight portions, formula is:
White sugar 170 parts, whole milk powder 95 parts, maltodextrin 35 parts, Oleum Cocois 60 parts, carboxymethyl
Sodium cellulosate 2 parts, single glyceryl stearate 2 parts, Drinking Water supplies 1000 parts.
Being wrapped in Oryza glutinosa skin by stuffing-wrapping machine by ice cream stuffing material, complete Oryza glutinosa ice cream.
Various embodiments above and the mouthfeel of comparative example, anti-raw situation is shown in Table 1
Table 1
| Oryza glutinosa skin is counter gives birth to situation | |
| Embodiment 1 | Oryza glutinosa skin is the most counter gives birth to, and Oryza glutinosa skin hardness is good, in good taste |
| Embodiment 2 | Oryza glutinosa skin is the most counter gives birth to, and Oryza glutinosa skin hardness is good, in good taste |
| Embodiment 3 | Oryza glutinosa skin is the most counter gives birth to, and Oryza glutinosa skin hardness is good, in good taste |
| Comparative example 1 | Oryza glutinosa skin is the most counter gives birth to, and sugariness is high, is not suitable for eating |
| Comparative example 2 | Oryza glutinosa is soft and soggy, it is impossible to produce, and sugariness is high, is not suitable for eating |
| Comparative example 3 | Silverskin is anti-raw serious, and sugariness is low |
| Comparative example 4 | Oryza glutinosa is soft and soggy, it is impossible to produce |
| Comparative example 5 | Oryza glutinosa is soft and soggy, it is impossible to produce |
| Comparative example 6 | Oryza glutinosa is soft and soggy, slight anti-raw |
| Comparative example 7 | Slight anti-raw |
| Comparative example 8 | Oryza glutinosa is soft and soggy, it is impossible to produce |
| Comparative example 9 | Slight anti-raw |
| Comparative example 10 | Oryza glutinosa is soft and soggy, it is impossible to produce |
Table 1 is it will be seen that when content of trehalose is relatively low, Oryza glutinosa skin is anti-raw serious, and trehalose is to Oryza glutinosa
The anti-raw situation impact of skin is relatively big, and this is owing to trehalose molecule is distributed in the starch of gelatinizing prevent shallow lake
Powder molecule auto arrangement Cheng Xu again, thus trehalose serve prevent age of starch do use；And high wheat
When bud syrup content is less or more, the hardness of Oryza glutinosa skin is bad, soft and soggy, does not utilize production, this be by
Oryza glutinosa skin cannot be solved in high maltose syrup in amount hour and not return raw problem, when equivalent is bigger so that be glutinous
The viscosity of silverskin is substantially reduced, it is impossible to produce by stuffing-wrapping machine.Thus, only two kinds of materials are joined
Closing collaborative use, find through great many of experiments, the preferred number scope of surfactant is high maltose syrup:
Trehalose is 60-90 part: 30-50 part.
Obviously, the above embodiment of the present invention is only for clearly demonstrating example of the present invention, and
It is not the restriction to embodiments of the present invention, for those of ordinary skill in the field,
Can also make other changes in different forms on the basis of described above, here cannot be to all
Embodiment give exhaustive, every belong to the obvious change that technical scheme extended out
Change or change the row still in protection scope of the present invention.
Claims (6)
1. an Oryza glutinosa skin, it is characterised in that in terms of 1000 weight portions, including following component:
Surfactant 90-140 part, glutinous rice flour 200-250 part, surplus is water.
Oryza glutinosa skin the most according to claim 1, it is characterised in that also comprise the following components:
Egg albumen powder 5-15 part, white sugar 250-300 part, modified starch 50-80 part.
Oryza glutinosa skin the most according to claim 1, it is characterised in that: described surfactant is by height
Maltose syrup and trehalose composition, the weight ratio of described high maltose syrup and trehalose is 60-90:30-50.
Oryza glutinosa skin the most according to claim 2, it is characterised in that in terms of 1000 weight portions, bag
Include following component:
Surfactant 115 parts, egg albumen powder 10 parts, white sugar 280 parts, glutinous rice flour 230 parts,
Modified starch 60 parts, surplus is water.
Oryza glutinosa skin the most according to claim 4, it is characterised in that: high in described surfactant
The weight ratio of maltose syrup and trehalose is 75:40.
6. the preparation method of the Oryza glutinosa skin as described in claim 2-5 any one, it is characterised in that bag
Include following steps:
1) syrup is boiled: by 250-300 part white sugar, 30-50 part trehalose, 60-90 part high malt sugar
Till slurry and part water input jacketed pan are heated to boiling；
2) 200-250 part eating glutinous rice powder, 50-80 part modified starch puts into steam to be practiced in machine, opens and stirs
Mixing device and be gradually added into remaining water, open steam after being sufficiently stirred for, steaming and decocting 35-50 divides the most while stirring
Clock；
3) by step 2) in Oryza glutinosa skin after steaming and decocting add step 1) in the syrup that boils, syrup is in three times
Add, stir while adding, make syrup stop stirring after being absorbed by Oryza glutinosa skin completely；
4) 5-15 part egg albumen powder is slightly soluble in water, breaks into protein foam；
5) by step 3) in the Oryza glutinosa skin that formed and step 4) in the protein foam that processes mix and continue to stir
Mix, fully absorbed by Oryza glutinosa skin to albumen, prepare required Oryza glutinosa skin.
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| CN107912601A (en) * | 2017-11-10 | 2018-04-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of preparation method of the frozen of top drop glutinous rice ball |
| CN109548949A (en) * | 2019-01-18 | 2019-04-02 | 宁波海通食品科技有限公司 | A kind of conditioning ice cream Ma Rice-cakes skin and preparation method thereof to extend the shelf life |
| CN110122651A (en) * | 2019-05-31 | 2019-08-16 | 湖南雪帝食品科技有限公司 | A kind of class of halberd production method |
| CN110720585A (en) * | 2019-11-22 | 2020-01-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Glutinous rice cake wrapper material, glutinous rice cake wrapper layer and preparation method thereof |
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| CN113115852A (en) * | 2019-12-31 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Anti-retrogradation glutinous rice paste |
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| CN107912601A (en) * | 2017-11-10 | 2018-04-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of preparation method of the frozen of top drop glutinous rice ball |
| CN109548949A (en) * | 2019-01-18 | 2019-04-02 | 宁波海通食品科技有限公司 | A kind of conditioning ice cream Ma Rice-cakes skin and preparation method thereof to extend the shelf life |
| CN110122651A (en) * | 2019-05-31 | 2019-08-16 | 湖南雪帝食品科技有限公司 | A kind of class of halberd production method |
| CN110720585A (en) * | 2019-11-22 | 2020-01-24 | 内蒙古蒙牛乳业（集团）股份有限公司 | Glutinous rice cake wrapper material, glutinous rice cake wrapper layer and preparation method thereof |
| CN110720585B (en) * | 2019-11-22 | 2023-08-11 | 内蒙古蒙牛乳业（集团）股份有限公司 | Glutinous rice crust material, glutinous rice crust layer and preparation method thereof |
| CN111149911A (en) * | 2019-12-27 | 2020-05-15 | 必优食品工业（昆山）有限公司 | Sticky rice wrapper easy to fill and preparation method thereof |
| CN113115852A (en) * | 2019-12-31 | 2021-07-16 | 内蒙古伊利实业集团股份有限公司 | Anti-retrogradation glutinous rice paste |
| CN113115852B (en) * | 2019-12-31 | 2023-01-20 | 内蒙古伊利实业集团股份有限公司 | Anti-retrogradation glutinous rice paste |
| CN111264674A (en) * | 2020-01-21 | 2020-06-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid for preventing glutinous rice from retrogradation and frozen zongzi beverage containing same |
| CN111264674B (en) * | 2020-01-21 | 2023-05-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Liquid for preventing glutinous rice from retrogradation and frozen beverage containing same |
| CN114568630A (en) * | 2020-11-30 | 2022-06-03 | 内蒙古伊利实业集团股份有限公司 | Glutinous rice food and preparation method thereof |
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