CN107047916A - A kind of ice cream crackling cylinder containing brown rice and purple potato and preparation method thereof - Google Patents
A kind of ice cream crackling cylinder containing brown rice and purple potato and preparation method thereof Download PDFInfo
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- CN107047916A CN107047916A CN201710255220.2A CN201710255220A CN107047916A CN 107047916 A CN107047916 A CN 107047916A CN 201710255220 A CN201710255220 A CN 201710255220A CN 107047916 A CN107047916 A CN 107047916A
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- purple potato
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- 235000021329 brown rice Nutrition 0.000 title claims abstract description 92
- 235000004976 Solanum vernei Nutrition 0.000 title claims abstract description 90
- 241000352057 Solanum vernei Species 0.000 title claims abstract description 90
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 58
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 69
- 240000001046 Lactobacillus acidophilus Species 0.000 claims abstract description 31
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims abstract description 31
- 244000199866 Lactobacillus casei Species 0.000 claims abstract description 31
- 235000013958 Lactobacillus casei Nutrition 0.000 claims abstract description 31
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims abstract description 31
- 229940017800 lactobacillus casei Drugs 0.000 claims abstract description 31
- UBLAMKHIFZBBSS-UHFFFAOYSA-N 3-Methylbutyl pentanoate Chemical compound CCCCC(=O)OCCC(C)C UBLAMKHIFZBBSS-UHFFFAOYSA-N 0.000 claims abstract description 29
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 29
- 239000002002 slurry Substances 0.000 claims description 54
- 238000003756 stirring Methods 0.000 claims description 47
- 238000009835 boiling Methods 0.000 claims description 37
- 238000001125 extrusion Methods 0.000 claims description 26
- 238000002156 mixing Methods 0.000 claims description 25
- 238000010025 steaming Methods 0.000 claims description 14
- 238000011282 treatment Methods 0.000 claims description 14
- 238000001816 cooling Methods 0.000 claims description 12
- 238000001914 filtration Methods 0.000 claims description 12
- 238000010792 warming Methods 0.000 claims description 12
- 238000005303 weighing Methods 0.000 claims description 12
- 241000193830 Bacillus <bacterium> Species 0.000 claims 1
- 241000209094 Oryza Species 0.000 claims 1
- 235000007164 Oryza sativa Nutrition 0.000 claims 1
- 210000000481 breast Anatomy 0.000 claims 1
- 235000013351 cheese Nutrition 0.000 claims 1
- 235000009566 rice Nutrition 0.000 claims 1
- 235000015110 jellies Nutrition 0.000 abstract description 7
- 239000008274 jelly Substances 0.000 abstract description 7
- 235000013601 eggs Nutrition 0.000 description 31
- 230000000052 comparative effect Effects 0.000 description 26
- 239000007788 liquid Substances 0.000 description 10
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 4
- 229920002907 Guar gum Polymers 0.000 description 4
- 239000000665 guar gum Substances 0.000 description 4
- 229960002154 guar gum Drugs 0.000 description 4
- 235000010417 guar gum Nutrition 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 238000005360 mashing Methods 0.000 description 3
- 241000209140 Triticum Species 0.000 description 2
- 235000021307 Triticum Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 101100279442 Caenorhabditis elegans egg-6 gene Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241001147746 Lactobacillus delbrueckii subsp. lactis Species 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000003247 decreasing effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000012216 screening Methods 0.000 description 1
- 238000007493 shaping process Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 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
- 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
- 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
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/125—Casei
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
Abstract
The invention discloses a kind of ice cream crackling cylinder containing brown rice and purple potato and preparation method thereof, crackling cylinder is made up of the component of following parts by weight：25~35 parts of brown rice, 25~35 parts of purple potato, 5~10 parts of egg, 4~6 parts of lactobacillus acidophilus, 2~3 parts of Lactobacillus casei, 2~3 parts of Irish moss, 1000 parts of water.The ice cream crackling cylinder of the present invention has preferable mouldability, and remains to preferably keep original brittleness under conditions of high humidity, situations such as not occurring absorbing water or feel like jelly.
Description
Technical field
The present invention relates to a kind of ice cream crackling cylinder, and in particular to a kind of ice cream crackling cylinder containing brown rice and purple potato and its
Preparation method.Belong to frozen technical field.
Background technology
At present, the species of the frozen of in the market supply is various, and egg cylinder class product is larger in frozen one
Branch, egg cylinder has attracted many consumers with its palatable crisp, but for a long time, egg cylinder be all by wheat flour, egg,
The conventional ingredients such as vegetable oil are constituted, and largely have impact on the market of egg cylinder frozen.It is prior, wheat class egg cylinder
After being combined with frozen, during long-term circulation, water suction can just occur in the very short time, become tide, lose crisp
Even weak etc. phenomenon of sense.
With the improvement of living standards, pursuit of the people to diversified food is more and more, it is conventional for ice cream
Ice-cream product can not meet the demand of people, have to the taste of ice cream it is more diversified require, and ice cream
The model change demand of crackling cylinder is also following.
The content of the invention
The purpose of the present invention is that there is provided a kind of ice cream containing brown rice and purple potato is crisp to overcome above-mentioned the deficiencies in the prior art
Skin cylinder and preparation method thereof.
To achieve the above object, the present invention uses following technical proposals：
A kind of ice cream crackling cylinder containing brown rice and purple potato, is made up of the component of following parts by weight：25~35 parts of brown rice is purple
25~35 parts of potato, 5~10 parts of egg, 4~6 parts of lactobacillus acidophilus, 2~3 parts of Lactobacillus casei, 2~3 parts of Irish moss, water 1000
Part.
It is preferred that, it is to be made up of the component of following parts by weight：26~33 parts of brown rice, 26~33 parts of purple potato, egg 6~9
Part, 5~6 parts of lactobacillus acidophilus, 2~3 parts of Lactobacillus casei, 2~3 parts of Irish moss, 1000 parts of water.
It is further preferred that being made up of the component of following parts by weight：30 parts of brown rice, 30 parts of purple potato, 8 parts of egg is thermophilic
5.5 parts of Lactobacillus lactis, 2.5 parts of Lactobacillus casei, 2.5 parts of Irish moss, 1000 parts of water.
Still more preferably, the viable bacteria concentration of lactobacillus acidophilus is 1.5 × 109Cfu/g, the viable bacteria of Lactobacillus casei is dense
Spend for 1.5 × 109cfu/g。
A kind of preparation method of above-mentioned ice cream crackling cylinder containing brown rice and purple potato, comprises the following steps：
（1）The Irish moss for weighing formula ratio is added to the water, and is warming up to 80~90 DEG C, stirs 12~24 hours, and filter residue is abandoned in filtering,
Basic slurries are obtained, it is standby；
（2）Brown rice is crushed, pours into the basic slurries of 4~6 times of weight and soaks 30~40 minutes, then heat to boiling, boiling
30~40 minutes, it is beaten while hot, obtains brown rice paste；
（3）Clean fresh purple potato soak 1~2 hour in 0~3 DEG C of cold water, be then placed in boiling water steaming 30 on steaming tray~
40 minutes, 300~450W microwave treatments 2~3 minutes, were cut into small pieces after natural cooling, and weighed 0.5~0.8 times of weight in addition
Basic slurries, after mixing be beaten, obtain purple potato paste；
（4）Egg is added after stirring evenly in remaining basic slurries, then adds step（2）Gained brown rice is pasted and step（3）Gained
Purple potato is pasted, and lactobacillus acidophilus and Lactobacillus casei are added after stirring and evenly mixing, stirs evenly, using Single screw extrusion, ice cream is made crisp
Skin cylinder.
It is preferred that, step（2）In, brown rice is crushed to the mesh of granularity 120.
It is preferred that, step（4）In, the condition of work of Single screw extrusion is：Screw speed is 220~250r/min, extrusion
Time is 5~6 seconds.
Beneficial effects of the present invention：
The ice cream crackling cylinder of the present invention instead of the flour that tradition is used, also added using brown rice and purple potato as main component
Lactobacillus acidophilus and Lactobacillus casei both human body beneficial bacteriums, more conform to pursuit of the current people to health care.Due to
Dietary fiber content in brown rice and purple potato is very high, the not easy-formation in extrusion, by screening, containing rich in egg yolk
Rich lecithin, the carragheen that can play a part of in emulsifying agent, Irish moss plays a part of emulsion stabilizer, without using it
His food additives, natural health, again by constantly formula adjustment, final gained ice cream crackling cylinder has preferably shaping
Property, and remain to preferably keep original brittleness under conditions of high humidity, situations such as not occurring absorbing water or feel like jelly.
In terms of pretreatment of raw material, because brown rice is more difficult well-done, after the present invention crushes brown rice in advance, in basic slurries
Immersion, can effectively shorten soak time and ensure cooking effect；Purple potato is first through cold water soak so that be fully flooded inside purple potato
Profit, improves microwave treatment after its drying property, boiling, improves internal microstructure so that mashing is more thorough.Located in advance by raw material
Reason obtains the relatively good brown rice paste and purple potato paste of uniformity, is made after then they are mixed with other components through Single screw extrusion
Ice cream crackling cylinder.
Embodiment
With reference to embodiment, the present invention will be further elaborated, it should explanation, the description below merely to
The present invention is explained, its content is not defined.
The lactobacillus acidophilus of the present invention and Lactobacillus casei are purchased from Henan He Tian food additives Co., Ltd.
Embodiment 1：
A kind of ice cream crackling cylinder containing brown rice and purple potato, is made up of following components：Brown rice 25kg, purple potato 25kg, egg
5kg, lactobacillus acidophilus 4kg, Lactobacillus casei 2kg, Irish moss 2kg, water 1000kg.
A kind of preparation method of above-mentioned ice cream crackling cylinder containing brown rice and purple potato, comprises the following steps：
（1）The Irish moss for weighing formula ratio is added to the water, and is warming up to 80 DEG C, stirs 12 hours, and filtering abandons filter residue, obtains basic slurry
Liquid, it is standby；
（2）Brown rice is crushed to the mesh of granularity 120, pours into the basic slurries of 4 times of weight and soaks 30 minutes, then heat to boiling
Rise, boiling 30 minutes is beaten while hot, obtain brown rice paste；
（3）Clean fresh purple potato is soaked 1 hour in 0 DEG C of cold water, boiling water on steaming tray is then placed in and steams 30 minutes, it is natural
300W microwave treatments 2 minutes, are cut into small pieces after cooling, and weigh the basic slurries of 0.5 times of weight in addition, are beaten, obtain after mixing
Purple potato is pasted；
（4）Egg is added after stirring evenly in remaining basic slurries, then adds step（2）Gained brown rice is pasted and step（3）Gained
Purple potato is pasted, and lactobacillus acidophilus and Lactobacillus casei are added after stirring and evenly mixing, stirs evenly, using Single screw extrusion, ice cream is made crisp
Skin cylinder.
Wherein, step（4）In, the condition of work of Single screw extrusion is：Screw speed is 220r/min, is found time as 5
Second.
Embodiment 2：
A kind of ice cream crackling cylinder containing brown rice and purple potato, is made up of following components：Brown rice 35kg, purple potato 35kg, egg
10kg, lactobacillus acidophilus 6kg, Lactobacillus casei 3kg, Irish moss 3kg, water 1000kg.
A kind of preparation method of above-mentioned ice cream crackling cylinder containing brown rice and purple potato, comprises the following steps：
（1）The Irish moss for weighing formula ratio is added to the water, and is warming up to 90 DEG C, stirs 24 hours, and filtering abandons filter residue, obtains basic slurry
Liquid, it is standby；
（2）Brown rice is crushed to the mesh of granularity 120, pours into the basic slurries of 6 times of weight and soaks 40 minutes, then heat to boiling
Rise, boiling 40 minutes is beaten while hot, obtain brown rice paste；
（3）Clean fresh purple potato is soaked 2 hours in 3 DEG C of cold water, boiling water on steaming tray is then placed in and steams 40 minutes, it is natural
450W microwave treatments 3 minutes, are cut into small pieces after cooling, and weigh the basic slurries of 0.8 times of weight in addition, are beaten, obtain after mixing
Purple potato is pasted；
（4）Egg is added after stirring evenly in remaining basic slurries, then adds step（2）Gained brown rice is pasted and step（3）Gained
Purple potato is pasted, and lactobacillus acidophilus and Lactobacillus casei are added after stirring and evenly mixing, stirs evenly, using Single screw extrusion, ice cream is made crisp
Skin cylinder.
Wherein, step（4）In, the condition of work of Single screw extrusion is：Screw speed is 220r/min, is found time as 6
Second.
Embodiment 3：
A kind of ice cream crackling cylinder containing brown rice and purple potato, is made up of following components：Brown rice 26kg, purple potato 26kg, egg
6kg, lactobacillus acidophilus 5kg, Lactobacillus casei 2kg, Irish moss 2kg, water 1000kg.
A kind of preparation method of above-mentioned ice cream crackling cylinder containing brown rice and purple potato, comprises the following steps：
（1）The Irish moss for weighing formula ratio is added to the water, and is warming up to 80 DEG C, stirs 24 hours, and filtering abandons filter residue, obtains basic slurry
Liquid, it is standby；
（2）Brown rice is crushed to the mesh of granularity 120, pours into the basic slurries of 4 times of weight and soaks 30 minutes, then heat to boiling
Rise, boiling 30 minutes is beaten while hot, obtain brown rice paste；
（3）Clean fresh purple potato is soaked 1 hour in 0 DEG C of cold water, boiling water on steaming tray is then placed in and steams 30 minutes, it is natural
300W microwave treatments 2 minutes, are cut into small pieces after cooling, and weigh the basic slurries of 0.5 times of weight in addition, are beaten, obtain after mixing
Purple potato is pasted；
（4）Egg is added after stirring evenly in remaining basic slurries, then adds step（2）Gained brown rice is pasted and step（3）Gained
Purple potato is pasted, and lactobacillus acidophilus and Lactobacillus casei are added after stirring and evenly mixing, stirs evenly, using Single screw extrusion, ice cream is made crisp
Skin cylinder.
Wherein, step（4）In, the condition of work of Single screw extrusion is：Screw speed is 220r/min, is found time as 5
Second.
Embodiment 4：
A kind of ice cream crackling cylinder containing brown rice and purple potato, is made up of following components：Brown rice 33kg, purple potato 33kg, egg
9kg, lactobacillus acidophilus 6kg, Lactobacillus casei 3kg, Irish moss 3kg, water 1000kg.
A kind of preparation method of above-mentioned ice cream crackling cylinder containing brown rice and purple potato, comprises the following steps：
（1）The Irish moss for weighing formula ratio is added to the water, and is warming up to 90 DEG C, stirs 12 hours, and filtering abandons filter residue, obtains basic slurry
Liquid, it is standby；
（2）Brown rice is crushed to the mesh of granularity 120, pours into the basic slurries of 6 times of weight and soaks 40 minutes, then heat to boiling
Rise, boiling 40 minutes is beaten while hot, obtain brown rice paste；
（3）Clean fresh purple potato is soaked 2 hours in 3 DEG C of cold water, boiling water on steaming tray is then placed in and steams 40 minutes, it is natural
450W microwave treatments 3 minutes, are cut into small pieces after cooling, and weigh the basic slurries of 0.8 times of weight in addition, are beaten, obtain after mixing
Purple potato is pasted；
（4）Egg is added after stirring evenly in remaining basic slurries, then adds step（2）Gained brown rice is pasted and step（3）Gained
Purple potato is pasted, and lactobacillus acidophilus and Lactobacillus casei are added after stirring and evenly mixing, stirs evenly, using Single screw extrusion, ice cream is made crisp
Skin cylinder.
Wherein, step（4）In, the condition of work of Single screw extrusion is：Screw speed is 250r/min, is found time as 6
Second.
Embodiment 5：
A kind of ice cream crackling cylinder containing brown rice and purple potato, is made up of following components：Brown rice 30kg, purple potato 30kg, egg
8kg, lactobacillus acidophilus 5.5kg, Lactobacillus casei 2.5kg, Irish moss 2.5kg, water 1000kg.
A kind of preparation method of above-mentioned ice cream crackling cylinder containing brown rice and purple potato, comprises the following steps：
（1）The Irish moss for weighing formula ratio is added to the water, and is warming up to 85 DEG C, stirs 18 hours, and filtering abandons filter residue, obtains basic slurry
Liquid, it is standby；
（2）Brown rice is crushed to the mesh of granularity 120, pours into the basic slurries of 5 times of weight and soaks 35 minutes, then heat to boiling
Rise, boiling 35 minutes is beaten while hot, obtain brown rice paste；
（3）Clean fresh purple potato is soaked 1.5 hours in 1 DEG C of cold water, boiling water on steaming tray is then placed in and steams 35 minutes, from
So 400W microwave treatments 2.5 minutes after cooling, are cut into small pieces, and weigh the basic slurries of 0.6 times of weight in addition, are beaten after mixing
Slurry, obtains purple potato paste；
（4）Egg is added after stirring evenly in remaining basic slurries, then adds step（2）Gained brown rice is pasted and step（3）Gained
Purple potato is pasted, and lactobacillus acidophilus and Lactobacillus casei are added after stirring and evenly mixing, stirs evenly, using Single screw extrusion, ice cream is made crisp
Skin cylinder.
Wherein, step（4）In, the condition of work of Single screw extrusion is：Screw speed is 230r/min, is found time as 5
Second.
Comparative example 1
A kind of ice cream crackling cylinder containing brown rice and purple potato, is made up of following components：Brown rice 30kg, purple potato 30kg, egg
8kg, lactobacillus acidophilus 5.5kg, Lactobacillus casei 2.5kg, guar gum 2.5kg, water 1000kg.
A kind of preparation method of above-mentioned ice cream crackling cylinder containing brown rice and purple potato, comprises the following steps：
（1）The guar gum for weighing formula ratio is added to the water, and is warming up to 85 DEG C, stirs 18 hours, and filtering abandons filter residue, obtains basic slurry
Liquid, it is standby；
（2）Brown rice is crushed to the mesh of granularity 120, pours into the basic slurries of 5 times of weight and soaks 35 minutes, then heat to boiling
Rise, boiling 35 minutes is beaten while hot, obtain brown rice paste；
（3）Clean fresh purple potato is soaked 1.5 hours in 1 DEG C of cold water, boiling water on steaming tray is then placed in and steams 35 minutes, from
So 400W microwave treatments 2.5 minutes after cooling, are cut into small pieces, and weigh the basic slurries of 0.6 times of weight in addition, are beaten after mixing
Slurry, obtains purple potato paste；
（4）Egg is added after stirring evenly in remaining basic slurries, then adds step（2）Gained brown rice is pasted and step（3）Gained
Purple potato is pasted, and lactobacillus acidophilus and Lactobacillus casei are added after stirring and evenly mixing, stirs evenly, using Single screw extrusion, ice cream is made crisp
Skin cylinder.
Wherein, step（4）In, the condition of work of Single screw extrusion is：Screw speed is 230r/min, is found time as 5
Second.
Comparative example 2
A kind of ice cream crackling cylinder containing brown rice and purple potato, is made up of following components：Brown rice 30kg, purple potato 30kg, egg
5kg, glycerin monostearate 3kg, lactobacillus acidophilus 5.5kg, Lactobacillus casei 2.5kg, Irish moss 2.5kg, water 1000kg.
A kind of preparation method of above-mentioned ice cream crackling cylinder containing brown rice and purple potato, comprises the following steps：
（1）The Irish moss for weighing formula ratio is added to the water, and is warming up to 85 DEG C, stirs 18 hours, and filtering abandons filter residue, obtains basic slurry
Liquid, it is standby；
（2）Brown rice is crushed to the mesh of granularity 120, pours into the basic slurries of 5 times of weight and soaks 35 minutes, then heat to boiling
Rise, boiling 35 minutes is beaten while hot, obtain brown rice paste；
（3）Clean fresh purple potato is soaked 1.5 hours in 1 DEG C of cold water, boiling water on steaming tray is then placed in and steams 35 minutes, from
So 400W microwave treatments 2.5 minutes after cooling, are cut into small pieces, and weigh the basic slurries of 0.6 times of weight in addition, are beaten after mixing
Slurry, obtains purple potato paste；
（4）Egg is added after stirring evenly in remaining basic slurries, then adds step（2）Gained brown rice is pasted and step（3）Gained
Purple potato is pasted, and glycerin monostearate, lactobacillus acidophilus and Lactobacillus casei are added after stirring and evenly mixing, is stirred evenly, and is squeezed using single screw rod
Go out, ice cream crackling cylinder is made.
Wherein, step（4）In, the condition of work of Single screw extrusion is：Screw speed is 230r/min, is found time as 5
Second.
Comparative example 3
A kind of ice cream crackling cylinder containing brown rice and purple potato, is made up of following components：Brown rice 30kg, purple potato 30kg, egg
8kg, lactobacillus acidophilus 5.5kg, Lactobacillus casei 2.5kg, Irish moss 2.5kg, water 1150kg.
A kind of preparation method of above-mentioned ice cream crackling cylinder containing brown rice and purple potato, comprises the following steps：
（1）The Irish moss for weighing formula ratio is added to the water, and is warming up to 85 DEG C, stirs 18 hours, and filtering abandons filter residue, obtains basic slurry
Liquid, it is standby；
（2）Brown rice is crushed to the mesh of granularity 120, pours into the water of 5 times of weight and soaks 35 minutes, then heat to boiling, boiling
35 minutes, it is beaten while hot, obtains brown rice paste；
（3）Clean fresh purple potato is soaked 1.5 hours in 1 DEG C of cold water, boiling water on steaming tray is then placed in and steams 35 minutes, from
So 400W microwave treatments 2.5 minutes after cooling, are cut into small pieces, weigh the basic slurries of 0.6 times of weight, be beaten after mixing, obtain purple
Potato is pasted；
（4）Egg is added after stirring evenly in remaining basic slurries, then adds step（2）Gained brown rice is pasted and step（3）Gained
Purple potato is pasted, and lactobacillus acidophilus and Lactobacillus casei are added after stirring and evenly mixing, stirs evenly, using Single screw extrusion, ice cream is made crisp
Skin cylinder.
Wherein, step（4）In, the condition of work of Single screw extrusion is：Screw speed is 230r/min, is found time as 5
Second.
Comparative example 4
A kind of ice cream crackling cylinder containing brown rice and purple potato, is made up of following components：Brown rice 30kg, purple potato 30kg, egg
8kg, lactobacillus acidophilus 5.5kg, Lactobacillus casei 2.5kg, Irish moss 2.5kg, water 1018kg.
A kind of preparation method of above-mentioned ice cream crackling cylinder containing brown rice and purple potato, comprises the following steps：
（1）The Irish moss for weighing formula ratio is added to the water, and is warming up to 85 DEG C, stirs 18 hours, and filtering abandons filter residue, obtains basic slurry
Liquid, it is standby；
（2）Brown rice is crushed to the mesh of granularity 120, pours into the basic slurries of 5 times of weight and soaks 35 minutes, then heat to boiling
Rise, boiling 35 minutes is beaten while hot, obtain brown rice paste；
（3）Clean fresh purple potato is soaked 1.5 hours in 1 DEG C of cold water, boiling water on steaming tray is then placed in and steams 35 minutes, from
So 400W microwave treatments 2.5 minutes after cooling, are cut into small pieces, are beaten after being mixed with the water of 0.6 times of weight, obtain purple potato paste；
（4）Egg is added after stirring evenly in remaining basic slurries, then adds step（2）Gained brown rice is pasted and step（3）Gained
Purple potato is pasted, and lactobacillus acidophilus and Lactobacillus casei are added after stirring and evenly mixing, stirs evenly, using Single screw extrusion, ice cream is made crisp
Skin cylinder.
Wherein, step（4）In, the condition of work of Single screw extrusion is：Screw speed is 230r/min, is found time as 5
Second.
Comparative example 5
A kind of ice cream crackling cylinder containing brown rice and purple potato, is made up of following components：Brown rice 30kg, purple potato 30kg, egg
8kg, lactobacillus acidophilus 5.5kg, Lactobacillus casei 2.5kg, Irish moss 2.5kg, water 1000kg.
A kind of preparation method of above-mentioned ice cream crackling cylinder containing brown rice and purple potato, comprises the following steps：
（1）The Irish moss for weighing formula ratio is added to the water, and is warming up to 85 DEG C, stirs 18 hours, and filtering abandons filter residue, obtains basic slurry
Liquid, it is standby；
（2）Brown rice is crushed to the mesh of granularity 120, pours into the basic slurries of 5 times of weight and soaks 35 minutes, then heat to boiling
Rise, boiling 35 minutes is beaten while hot, obtain brown rice paste；
（3）Clean fresh purple potato is soaked 1.5 hours in 1 DEG C of cold water, boiling water on steaming tray is then placed in and steams 35 minutes, from
So it is cut into small pieces after cooling, and weighs the basic slurries of 0.6 times of weight in addition, be beaten after mixing, obtains purple potato paste；
（4）Egg is added after stirring evenly in remaining basic slurries, then adds step（2）Gained brown rice is pasted and step（3）Gained
Purple potato is pasted, and lactobacillus acidophilus and Lactobacillus casei are added after stirring and evenly mixing, stirs evenly, using Single screw extrusion, ice cream is made crisp
Skin cylinder.
Wherein, step（4）In, the condition of work of Single screw extrusion is：Screw speed is 230r/min, is found time as 5
Second.
Test example
Statistics Implementation example 1~5 and comparative example 1~5 are fabricated to the ratio of briquetting of ice cream crackling cylinder, the results are shown in Table 1.
The ratio of briquetting of the ice cream crackling cylinder of table 1.
| Ratio of briquetting（%） | |
| Embodiment 1 | ＞ 97 |
| Embodiment 2 | ＞ 97 |
| Embodiment 3 | ＞ 98 |
| Embodiment 4 | ＞ 98 |
| Embodiment 5 | ＞ 99 |
| Comparative example 1 | 67 |
| Comparative example 2 | 62 |
| Comparative example 3 | 81 |
| Comparative example 4 | 80 |
| Comparative example 5 | 85 |
As shown in Table 1, the ratio of briquetting for the ice cream crackling cylinder that the present invention makes is more than 98%, and comparative example 1 replaces with Irish moss
Part egg is replaced with glycerin monostearate by guar gum, comparative example 2, and comparative example 3 soaks brown rice in basic slurries to be replaced
Water is changed to, purple potato is replaced with water, the omited steps of comparative example 5 by comparative example 4 with basic slurries mixing mashing（3）Microwave treatment step
Suddenly, ratio of briquetting is decreased obviously.
Under the conditions of 70%RH, -5 DEG C, to be fabricated to ice cream crisp for embodiment 1~5 and comparative example 1~5 after investigating one month
Skin cylinder contains brittleness situation after identical ice milk, the results are shown in Table 2.
The brittleness situation of the ice cream crackling cylinder of table 2.
| Brittleness changes after one month | |
| Embodiment 1 | It is unchanged, keep original brittleness |
| Embodiment 2 | It is unchanged, keep original brittleness |
| Embodiment 3 | It is unchanged, keep original brittleness |
| Embodiment 4 | It is unchanged, keep original brittleness |
| Embodiment 5 | It is unchanged, keep original brittleness |
| Comparative example 1 | Large area absorbs water, and feels like jelly serious |
| Comparative example 2 | Large area absorbs water, and feels like jelly serious |
| Comparative example 3 | There is part water suction phenomenon, feel like jelly serious |
| Comparative example 4 | There is part water suction phenomenon, feel like jelly serious |
| Comparative example 5 | There is part to absorb water phenomenon, edge, which has, sends out phenomenon tired |
As shown in Table 2, the ice cream crackling cylinder that the present invention makes remains to preferably keep original brittleness under conditions of high humidity, and right
Irish moss is replaced with guar gum by ratio 1, and part egg is replaced with glycerin monostearate by comparative example 2, and comparative example 3 is by brown rice
Immersion replaces with water in basic slurries, and purple potato is replaced with water by comparative example 4 with basic slurries mixing mashing, and comparative example 5 is omitted
Step（3）Microwave treatment step, brittleness is substantially deteriorated, situations such as occurring water suction after one month, feel like jelly.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (6)
1. a kind of ice cream crackling cylinder containing brown rice and purple potato, it is characterised in that be made up of the component of following parts by weight：It is rough
25~35 parts of rice, 25~35 parts of purple potato, 5~10 parts of egg, 4~6 parts of lactobacillus acidophilus, 2~3 parts of Lactobacillus casei, Irish moss 2
~3 parts, 1000 parts of water.
2. a kind of ice cream crackling cylinder containing brown rice and purple potato according to claim 1, it is characterised in that be by following heavy
What the component of amount part was made：26~33 parts of brown rice, 26~33 parts of purple potato, 6~9 parts of egg, 5~6 parts of lactobacillus acidophilus, cheese breast
2~3 parts of bacillus, 2~3 parts of Irish moss, 1000 parts of water.
3. a kind of ice cream crackling cylinder containing brown rice and purple potato according to claim 1, it is characterised in that be by following heavy
What the component of amount part was made：30 parts of brown rice, 30 parts of purple potato, 8 parts of egg, 5.5 parts of lactobacillus acidophilus, 2.5 parts of Lactobacillus casei, angle
Pitch 2.5 parts of dish, 1000 parts of water.
4. a kind of preparation method of the ice cream crackling cylinder containing brown rice and purple potato, it is characterised in that comprise the following steps：
（1）The Irish moss for weighing formula ratio is added to the water, and is warming up to 80~90 DEG C, stirs 12~24 hours, and filter residue is abandoned in filtering,
Basic slurries are obtained, it is standby；
（2）Brown rice is crushed, pours into the basic slurries of 4~6 times of weight and soaks 30~40 minutes, then heat to boiling, boiling
30~40 minutes, it is beaten while hot, obtains brown rice paste；
（3）Clean fresh purple potato soak 1~2 hour in 0~3 DEG C of cold water, be then placed in boiling water steaming 30 on steaming tray~
40 minutes, 300~450W microwave treatments 2~3 minutes, were cut into small pieces after natural cooling, and weighed 0.5~0.8 times of weight in addition
Basic slurries, after mixing be beaten, obtain purple potato paste；
（4）Egg is added after stirring evenly in remaining basic slurries, then adds step（2）Gained brown rice is pasted and step（3）Gained
Purple potato is pasted, and lactobacillus acidophilus and Lactobacillus casei are added after stirring and evenly mixing, stirs evenly, using Single screw extrusion, ice cream is made crisp
Skin cylinder.
5. preparation method according to claim 4, it is characterised in that step（2）In, brown rice is crushed to the mesh of granularity 120.
6. preparation method according to claim 4, it is characterised in that step（4）In, the condition of work of Single screw extrusion
It is：Screw speed is 220~250r/min, is found time as 5~6 seconds.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107494885A (en) * | 2017-10-10 | 2017-12-22 | 江西省谷伊家食品有限公司 | A kind of preparation method of brown rice and purple potato mixing ice cream cylinder |
| CN107624949A (en) * | 2017-10-10 | 2018-01-26 | 江西省谷伊家食品有限公司 | A kind of preparation method of brown rice and corn mixing ice cream cylinder |
| CN107668311A (en) * | 2017-09-19 | 2018-02-09 | 江西省中楚生物科技有限公司 | A kind of preparation method of brown rice and potato mixing ice cream cylinder |
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| CN101669536A (en) * | 2008-09-09 | 2010-03-17 | 苑洪波 | Unsweetened egg rolls and manufacturing method thereof |
| CN103891828A (en) * | 2012-12-26 | 2014-07-02 | 内蒙古伊利实业集团股份有限公司 | Egg cone including glutinous millet and husked millet and preparation method thereof |
| CN104365981A (en) * | 2014-10-09 | 2015-02-25 | 张璧云 | Snack system comprising ingredient internal coating, ingredient external coating, ingredient additive and snack roll |
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| CN101669536A (en) * | 2008-09-09 | 2010-03-17 | 苑洪波 | Unsweetened egg rolls and manufacturing method thereof |
| CN103891828A (en) * | 2012-12-26 | 2014-07-02 | 内蒙古伊利实业集团股份有限公司 | Egg cone including glutinous millet and husked millet and preparation method thereof |
| CN104365981A (en) * | 2014-10-09 | 2015-02-25 | 张璧云 | Snack system comprising ingredient internal coating, ingredient external coating, ingredient additive and snack roll |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107668311A (en) * | 2017-09-19 | 2018-02-09 | 江西省中楚生物科技有限公司 | A kind of preparation method of brown rice and potato mixing ice cream cylinder |
| CN107494885A (en) * | 2017-10-10 | 2017-12-22 | 江西省谷伊家食品有限公司 | A kind of preparation method of brown rice and purple potato mixing ice cream cylinder |
| CN107624949A (en) * | 2017-10-10 | 2018-01-26 | 江西省谷伊家食品有限公司 | A kind of preparation method of brown rice and corn mixing ice cream cylinder |
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Application publication date: 20170818 |