CN107047917A - Frozen and preparation method thereof - Google Patents
Frozen and preparation method thereof Download PDFInfo
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- CN107047917A CN107047917A CN201710261573.3A CN201710261573A CN107047917A CN 107047917 A CN107047917 A CN 107047917A CN 201710261573 A CN201710261573 A CN 201710261573A CN 107047917 A CN107047917 A CN 107047917A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
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Abstract
The present invention proposes a kind of frozen and preparation method thereof.The frozen includes：The glutinous rice flour of 2.5~5 parts by weight；The starch of 0~1.5 parts by weight；The dextrine powder of 10~15 parts by weight；The saccharide raw material of 20~40 parts by weight；The thickener of 0.2~0.6 parts by weight；The essence of 0~0.2 parts by weight；And 38~68 parts by weight water.Not fatty and lactoprotein in the frozen of the present invention, mouthfeel is glued glutinous, and stability is stronger.
Description
Technical field
The present invention relates to field of food.In particular it relates to frozen and preparation method thereof.
Background technology
Frozen is primarily referred to as with drinking water, dairy products, sweetening material, fruit, beans product, edible oil and fat etc. as primary raw material,
Addition appropriate spices, colouring agent, stabilizer, emulsifying agent etc., the production being made through processes such as dispensing, sterilizing, freezing, packagings
Product.
However, current frozen still has to be developed.
The content of the invention
It is contemplated that at least solving technical problem present in prior art to a certain extent.Therefore, the present invention is carried
A kind of frozen and preparation method thereof is gone out.Not fatty and lactoprotein in the frozen of the present invention, mouthfeel glues glutinous, stabilization
Property is stronger.
It should be noted that the present invention is the following discovery based on inventor and completed：
It is usually the mode (such as nest's snow Ci) combined by ice cream with viscous glutinous rice cake point that current mouthfeel, which glues glutinous frozen,
And butter oil or plant fat are added mostly in dispensing.But, addition fat is integrally formed for product in dispensing
Gluing glutinous mouthfeel has obstruction, and influences the transparent color and luster degree of product.
In view of this, inventor proposes a kind of without fat and the frozen of lactoprotein.But, inventor has found,
Fat and lactoprotein can significantly affect the viscous glutinous mouthfeel and stability of frozen, if without fat and lactoprotein, freezing drink
Product mouthfeel is harder, and easily separates out ice quarrel, and mouthfeel and stability are relatively low.And then, inventor passes through many experiments, glutinous by adding
Ground rice and dextrine powder so that frozen has splendid viscous glutinous mouthfeel.Further, by adding thickener so that freezing
It is stronger that drink mouthfeel glues glutinous chewy, stability.Thus, frozen flavor taste according to embodiments of the present invention is splendid, stably
Property is stronger.
Therefore, in one aspect of the invention, the present invention proposes a kind of frozen.Embodiments in accordance with the present invention,
The frozen includes：The glutinous rice flour of 2.5~5 parts by weight；The starch of 0~1.5 parts by weight；The dextrin of 10~15 parts by weight
Powder；The saccharide raw material of 20~40 parts by weight；The thickener of 0.2~0.6 parts by weight；The essence of 0~0.2 parts by weight；And 38~
The water of 68 parts by weight.
Inventor proposes a kind of without fat and the frozen of lactoprotein.But, inventor has found, fat and newborn egg
The viscous glutinous mouthfeel and stability of frozen can be significantly affected in vain, if without fat and lactoprotein, frozen mouthfeel is harder,
And ice quarrel is easily separated out, mouthfeel and stability are relatively low.And then, inventor passes through many experiments, by adding glutinous rice flour and dextrin
Powder so that frozen has splendid viscous glutinous mouthfeel.Further, by adding thickener so that frozen mouthfeel is glued
Glutinous chewy, stability are stronger.Inventor obtains above-mentioned optimization formula by many experiments, on this condition resulting freezing drink
Product flavor taste is splendid, stability is stronger.
Embodiments in accordance with the present invention, above-mentioned frozen can also have following additional technical feature：
Embodiments in accordance with the present invention, the starch is selected from least one of cornstarch and tapioca.Thus, according to
The frozen of the embodiment of the present invention further has splendid flavor taste or stronger stability.
Embodiments in accordance with the present invention, the saccharide raw material is selected from least the one of white granulated sugar, malt syrup and glucose syrup
Kind.Thus, frozen according to embodiments of the present invention further has splendid flavor taste or stronger stability.
Embodiments in accordance with the present invention, the thickener is selected from：The guar gum, xanthans, at least the one of carragheen
Kind；And calgon.Thus, frozen according to embodiments of the present invention further have splendid flavor taste or
Stronger stability.
In another aspect of this invention, the present invention proposes a kind of method for preparing the frozen.According to the present invention
Embodiment, methods described includes：The glutinous rice flour, starch, dextrine powder, saccharide raw material, thickener, essence and water are carried out
Mixed processing, obtains mixed liquor；The mixed liquor is subjected to sterilization processing, obtains sterilizing product；And by the sterilization product
Freezing processing is carried out, to obtain the frozen, wherein, the glutinous rice flour, starch, dextrine powder, saccharide raw material, thickening
Agent, essence and water are defined above.Thus, obtained by the method for preparing frozen according to embodiments of the present invention
Frozen has splendid flavor taste and stronger stability.
Embodiments in accordance with the present invention, the freezing processing includes：By it is described sterilization product cooled down successively, fill mould,
Insert skewer, freeze and demoulding processing；Or；The sterilization product is cooled down and congealed processing successively.Thus, according to the present invention
Frozen obtained by the method for preparing frozen of embodiment further has splendid flavor taste or stronger
Stability.
Embodiments in accordance with the present invention, the mixed processing includes：The thickener and the part saccharide raw material are entered
Row premix, and the water progress first of resulting mixture and part is mixed, obtain the first mixture；Described first is mixed
Compound, glutinous rice flour, starch, dextrine powder, essence, saccharide raw material described in remainder and water described in remainder carry out second and mixed
Close, to obtain the mixed liquor.Thus, the freezing drink obtained by the method for preparing frozen according to embodiments of the present invention
Product further have splendid flavor taste or stronger stability.
Embodiments in accordance with the present invention, the sterilization processing is 20~60s of progress at 90~105 DEG C.Thus, according to this
Frozen obtained by the method for preparing frozen of inventive embodiments further have splendid flavor taste or compared with
Strong stability.
Embodiments in accordance with the present invention, the cooling treatment is that the sterilization product is cooled into 0~4 DEG C.Thus, according to
Frozen obtained by the method for preparing frozen of the embodiment of the present invention further have splendid flavor taste or
Stronger stability.
In still another aspect of the invention, the present invention proposes a kind of frozen.Embodiments in accordance with the present invention, it is described cold
Freezing drink is prepared by the method described above for preparing frozen.Thus, it is according to embodiments of the present invention cold
Freezing drink has splendid flavor taste and stronger stability.
The additional aspect and advantage of the present invention will be set forth in part in the description, and will partly become from the following description
Obtain substantially, or recognized by the practice of the present invention.
Brief description of the drawings
The above-mentioned and/or additional aspect and advantage of the present invention will become from description of the accompanying drawings below to embodiment is combined
Substantially and be readily appreciated that, wherein：
Fig. 1 shows the schematic flow sheet according to an embodiment of the invention for preparing frozen method.
Embodiment
Embodiments of the invention are described below in detail.The embodiments described below is exemplary, is only used for explaining this hair
It is bright, and be not considered as limiting the invention.
It should be noted that term " first ", " second " are only used for describing purpose, and it is not intended that indicating or implying phase
To importance or the implicit quantity for indicating indicated technical characteristic.Thus, define " first ", the feature of " second " can be with
Express or implicitly include one or more this feature.Further, in the description of the invention, unless otherwise saying
Bright, " multiple " are meant that two or more.
The present invention proposes frozen and preparation method thereof, will be described in greater detail respectively below.
Frozen
In one aspect of the invention, the present invention proposes a kind of frozen.Embodiments in accordance with the present invention, the freezing
Drink includes：The glutinous rice flour of 2.5~5 parts by weight；The starch of 0~1.5 parts by weight；The dextrine powder of 10~15 parts by weight；20~40
The saccharide raw material of parts by weight；The thickener of 0.2~0.6 parts by weight；The essence of 0~0.2 parts by weight；And 38~68 parts by weight
Water.
Inventor proposes a kind of without fat and the frozen of lactoprotein.But, inventor has found, fat and newborn egg
The viscous glutinous mouthfeel and stability of frozen can be significantly affected in vain, if without fat and lactoprotein, frozen mouthfeel is harder,
And ice quarrel is easily separated out, mouthfeel and stability are relatively low.And then, inventor passes through many experiments, by adding glutinous rice flour and dextrin
Powder so that frozen mouthfeel glues glutinous chewy, glutinous rice taste is soft, full aroma, material object feel strong.The addition of starch is enabled to
Frozen further has the mouthfeel for gluing glutinous chewy.Further, by adding thickener so that frozen mouthfeel is glued glutinous
Chewy, and can effectively suppress to occur returning raw phenomenon after glutinous rice flour, starch and dextrine powder are added.Inventor passes through many experiments
Above-mentioned optimization formula is obtained, resulting frozen flavor taste is splendid on this condition, stability is stronger.Specifically, if
Glutinous rice flour, starch or dextrine powder addition are excessive, and feed solution flow is poor, and PROCESS FOR TREATMENT difficulty is big, if addition is very few, glue glutinous
The mouthfeel of chewy is weaker.If saccharide raw material addition is less, it is impossible to be effectively reduced freezing point, easily there is interiors of products and ice occur
Crystalline substance, the phenomenon that mouthfeel is hardened.If the addition of thickener is very few, it may appear that process of circulation reclaimed water is analyzed, product surface is produced
Notable large ice crystals；If adding too much, there is phenomenon of eking out a living in product, and feed solution flow is poor, and PROCESS FOR TREATMENT difficulty is big.Thus, root
There is splendid flavor taste or stronger stability according to the frozen of the embodiment of the present invention.
Embodiments in accordance with the present invention, starch is selected from least one of cornstarch and tapioca.Thereby, it is possible to enter one
Step assigns the mouthfeel that frozen glues glutinous chewy.
Embodiments in accordance with the present invention, saccharide raw material is selected from least one of white granulated sugar, malt syrup and glucose syrup.By
This, can further reduce the freezing point of frozen, and good in taste.
Embodiments in accordance with the present invention, thickener is selected from：Guar gum, xanthans, at least one of carragheen；And six
Sodium metaphosphate.Inventor has found that guar gum, xanthans, at least one and phosphate of carragheen compound adding for thickener
Plus can effectively make frozen that the mouthfeel for gluing glutinous chewy is presented, and glutinous rice flour, dextrine powder and starch addition can be suppressed
Generation returns raw phenomenon and crystallization occurs afterwards.Further, inventor has found in numerous phosphoric acid salt materials, six inclined phosphorus
The effect of sour sodium is preferable.However, the effect of other species thickeners is not good.Thus, frozen according to embodiments of the present invention
With splendid flavor taste or stronger stability.
The method for preparing frozen
In another aspect of this invention, the present invention proposes a kind of method for preparing the frozen.According to the present invention
Embodiment, referring to Fig. 1, this method includes：
S100 mixed processings
In this step, glutinous rice flour, starch, dextrine powder, saccharide raw material, thickener, essence and water are carried out at mixing
Reason, obtains mixed liquor.
Embodiments in accordance with the present invention, mixed processing includes：Thickener and part saccharide raw material are carried out into first to mix, obtained
To the first mixture；By the first mixture, glutinous rice flour, starch, dextrine powder, essence, remainder saccharide raw material and remainder
Divide water to carry out second to mix, to obtain mixed liquor.Inventor has found, (is mainly powdery by thickener and part saccharide raw material
Or granular saccharide raw material, such as white granulated sugar) premixed, the effect of scattered thickener can be effectively acted as, is easy to
It is preferably dissolved in the water, and forms homogeneous mixed liquor.If all raw materials are mixed together, thickener knot is easily caused
Group.
S200 sterilization processings
In this step, mixed liquor is subjected to sterilization processing, obtains sterilizing product.
Embodiments in accordance with the present invention, sterilization processing is 20~60s of progress at 90~105 DEG C.Inventor is by a large amount of
Experiment obtains above-mentioned sterilization conditions, and harmful bacteria can be both effectively killed on this condition, is also possible to prevent nutriment loss.
S300 freezing processings
In this step, sterilization product is subjected to freezing processing, to obtain frozen.
Embodiments in accordance with the present invention, freezing processing includes：Sterilization product is cooled down successively, mould is filled, inserts skewer, freezes
And demoulding processing；Or；The sterilization product is cooled down and congealed processing successively.Thus, to obtain frozen.
Embodiments in accordance with the present invention, cooling treatment is that the sterilization product is cooled into 0~4 DEG C.Thus, it is easy to product
Next step congealing process is carried out, and is shortened freeze-off time, is conducive to product formation to glue the mouthfeel of glutinous chewy.
Embodiments in accordance with the present invention, glutinous rice flour, starch, dextrine powder, saccharide raw material, thickener, essence and water be as
What species described above and its addition were limited.
According to a particular embodiment of the invention, glutinous rice flour, starch, dextrine powder, saccharide raw material, thickener, essence and water
Amount ratio be 2.5~5：0~1.5：10~15：20~40：0.2~0.6：0~0.2：38~68.
According to a particular embodiment of the invention, starch is selected from least one of cornstarch and tapioca.Thereby, it is possible to
Further assign the mouthfeel that frozen glues glutinous chewy.
According to a particular embodiment of the invention, saccharide raw material is selected from least the one of white granulated sugar, malt syrup and glucose syrup
Kind.Thereby, it is possible to further reduce the freezing point of frozen, and it is good in taste.
According to a particular embodiment of the invention, thickener is selected from：Guar gum, xanthans, at least one of carragheen；With
And calgon.Inventor has found that guar gum, xanthans, at least one of carragheen and phosphate compound thickener
Addition can effectively make frozen that the mouthfeel for gluing glutinous chewy is presented, and glutinous rice flour, dextrine powder and starch can be suppressed
Produced after addition and return raw phenomenon.Further, inventor has found in numerous phosphoric acid salt materials, the effect of calgon compared with
It is good.However, the effect of other species thickeners is not good.Thus, the method for preparing frozen institute according to embodiments of the present invention
Obtained frozen has splendid flavor taste or stronger stability.
It will be appreciated to those of skill in the art that above for the feature and advantage described by frozen, it is same suitable
The method that the frozen is prepared for this, will not be repeated here.
In still another aspect of the invention, the present invention proposes a kind of frozen.Embodiments in accordance with the present invention, the freezing
Drink is prepared by the method described above for preparing frozen.Thus, freezing according to embodiments of the present invention
Drink has splendid flavor taste or stronger stability.
It will be appreciated to those of skill in the art that above for the feature for preparing described by the method for frozen and excellent
Point, is equally applicable to the frozen, will not be repeated here.
The solution of the present invention is explained below in conjunction with embodiment.It will be understood to those of skill in the art that following
Embodiment is merely to illustrate the present invention, and should not be taken as limiting the scope of the invention.Unreceipted particular technique or bar in embodiment
Part, carried out according to the technology or condition described by document in the art or according to product description.Agents useful for same or instrument
The unreceipted production firm person of device, being can be by the conventional products of acquisition purchased in market.
Embodiment 1
In this embodiment, ice-cream stick is prepared in following manner：
1st, raw material (in terms of 1000kg)
White granulated sugar：75kg, glutinous rice flour：50kg, malt syrup：125kg, maltodextrin：100kg, melon bean gum：1.2kg、
Xanthans：0.5kg, carragheen：0.3kg, calgon：0.5kg and surplus water.
2nd, step
Production technology：Pretreatment of raw material → raw material mixing → filtering → sterilization → cooling → aging → filling mould → insert skewer → jelly
Knot → the demoulding → packaging → finished product
(1) melon bean gum, xanthans, carragheen, calgon are well mixed with 5 times of white granulated sugars, in height after adding water
It is sufficiently mixed in fast batch mixing pot, the colloidal solid being visible by naked eyes into blending agent obtains the first mixture of uniformity.
(2) remaining white granulated sugar, glutinous rice flour, maltodextrin, malt syrup and the first mixture are sequentially added commonly through stirring
Mix and be well mixed in high speed mixer.To constant volume tank after being filtered through duplex strainer, water constant volume is used, mixed material is obtained.
(3) mixed material carries out pasteurization process, and temperature is 90~105 DEG C, and the time is 20~60s.
(4) sterilized material is cooled down by plate type heat exchanger, temperature is 0~4 DEG C after cooling, obtains cooling production
Thing.
(5) cooled product is poured into mould, inserts rod skewer, through freezing (medium temperature is less than -30 DEG C), the demoulding (demoulding water
10~15 DEG C of temperature), ice-cream stick is obtained after packaging.
The product formula provided according to the present embodiment, passes through above-mentioned production technology, you can obtain a fat-free agalasisa
The ice-cream stick of albumen addition, products characteristics are that mouthfeel glues glutinous chewy, and glutinous rice taste is soft, fragrance is natural.
Embodiment 2
Method according to embodiment 1 prepares ice-cream stick, and difference is that raw material is as follows：
White granulated sugar：150kg, glutinous rice flour：25kg, cornstarch：15kg, malt syrup：225kg, glucose syrup：25kg、
Maltodextrin：100kg, melon bean gum：2.5kg, xanthans：0.5kg, carragheen：0.5kg, calgon：0.5kg, essence
Spices：2.0kg and surplus water.
Embodiment 3
Method according to embodiment 1 prepares ice-cream stick, and difference is that raw material is as follows：
White granulated sugar：125kg, glutinous rice flour：25kg, tapioca：5kg, malt syrup：200kg glucose syrups：15kg, wheat
Bud dextrin：100kg, melon bean gum：2.0kg, xanthans：0.5kg, carragheen：0.3kg, calgon：0.5kg, essence are fragrant
Material：1.0kg and surplus water.
Comparative example 1
Method according to embodiment 1 prepares ice-cream stick, and difference is, in step (2), without glutinous rice flour, maltodextrin, adds
Plus 25kg palm oils.
Comparative example 2
Method according to embodiment 1 prepares ice-cream stick, and difference is, in step (2), without glutinous rice flour, maltodextrin, adds
Plus 25kg whole-fat milk powders.
Comparative example 3
Method according to embodiment 1 prepares ice-cream stick, and difference is, the addition of malt syrup is 100kg.
Comparative example 4
Method according to embodiment 1 prepares ice-cream stick, and difference is, the addition of malt syrup is 425kg.
Comparative example 5
Method according to embodiment 1 prepares ice-cream stick, and difference is, the addition of glutinous rice flour is 20kg.
Comparative example 6
Method according to embodiment 1 prepares ice-cream stick, and difference is, the addition of glutinous rice flour is 60kg.
Comparative example 7
Method according to embodiment 1 prepares ice-cream stick, and difference is, addition 20kg cornstarch in step (2).
Comparative example 8
Method according to embodiment 1 prepares ice-cream stick, and difference is, thickener total amount is 1.5kg (wherein melon bean gums：
0.8kg, xanthans：0.3kg, carragheen：0.2kg, calgon：0.2kg).
Comparative example 9
Method according to embodiment 1 prepares ice-cream stick, and difference is that thickener total amount is 7.0kg (wherein melon bean gums：
3.6kg, xanthans：1.5kg, carragheen：0.4kg, calgon：1.5kg).
Comparative example 10
Method according to embodiment 1 prepares ice-cream stick, and difference is, calgon is replaced with into sodium chloride.
Embodiment 4
Product is melted, and the feed liquid after thawing is cooled to 0-4 DEG C, insulation is placed 8-10 hours, uses rotation
Formula viscosity apparatus, selects 12 rotating speeds, and No. 3 rotors are measured.Coefficient 100 is multiplied by after data measured.It is 10 to adjust water-bath pot temperature
DEG C, it will be put into the beaker for having testing sample in water-bath, take out and be measured immediately when temperature is increased to 10 DEG C, it is parallel to survey
Determine to average for three times.The contrast of gained viscosity data is as shown in table 1.As can be seen that addition glutinous rice flour, maltodextrin, maltose
Viscosity is high when slurry raw material is more, and replacing with viscosity reduction after milk powder, palm oil, substantially, thickener at most viscosity is high, and thickener is at least
Viscosity is low.
The sample viscosity of table 1 detects table
Embodiment 5
By the frozen obtained by embodiment 1~3 and comparative example 1~10, (- 18 DEG C) placements 24 are small under freezing conditions
When, 10-15min placed under normal temperature be cut into 1 × 1cm fritters and carry out taste tests, test event be fragrance, mouthfeel, Flavor release,
Material object sense and overall assessment.The people of test number 30, the different part-time sensory evaluation person of the interior age-sex that chooses a trade is (by sense organ
Training) as subjective appreciation, each index full marks are 10 point (1：Especially do not like~10：Miss potter), as a result as shown in table 1,
As can be seen that the frozen obtained by embodiment 1~3 is compared to the frozen obtained by comparative example 1~10, product fragrance
Softer pure, mouthfeel modest viscosity, Flavor release are naturally, with sense in kind true to nature, overall assessment is substantially preferable.
The sense organ evaluating meter of table 2
In the description of this specification, reference term " one embodiment ", " some embodiments ", " example ", " specifically show
The description of example " or " some examples " etc. means to combine specific features, structure, material or the spy that the embodiment or example are described
Point is contained at least one embodiment of the present invention or example.In this manual, to the schematic representation of above-mentioned term not
Identical embodiment or example must be directed to.Moreover, specific features, structure, material or the feature of description can be with office
Combined in an appropriate manner in one or more embodiments or example.In addition, in the case of not conflicting, the skill of this area
Art personnel can be tied the not be the same as Example or the feature of example and non-be the same as Example or example described in this specification
Close and combine.
Although embodiments of the invention have been shown and described above, it is to be understood that above-described embodiment is example
Property, it is impossible to limitation of the present invention is interpreted as, one of ordinary skill in the art within the scope of the invention can be to above-mentioned
Embodiment is changed, changed, replacing and modification.
Claims (10)
1. a kind of frozen, it is characterised in that including：The glutinous rice flour of 2.5~5 parts by weight；The starch of 0~1.5 parts by weight；10
The dextrine powder of~15 parts by weight；The saccharide raw material of 20~40 parts by weight；The thickener of 0.2~0.6 parts by weight；0~0.2 parts by weight
Essence；And 38~68 parts by weight water.
2. frozen according to claim 1, it is characterised in that the starch is selected from cornstarch and tapioca
It is at least one.
3. frozen according to claim 1, it is characterised in that the saccharide raw material is selected from white granulated sugar, malt syrup
With at least one of glucose syrup.
4. frozen according to claim 1, it is characterised in that the thickener is selected from：
Guar gum, xanthans, at least one of carragheen；And
Calgon.
5. a kind of method for preparing the frozen, it is characterised in that including：
The glutinous rice flour, starch, dextrine powder, saccharide raw material, thickener, essence and water are subjected to mixed processing, mixed
Liquid；
The mixed liquor is subjected to sterilization processing, obtains sterilizing product；And
The sterilization product is subjected to freezing processing, to obtain the frozen,
Wherein, the glutinous rice flour, starch, dextrine powder, saccharide raw material, thickener, essence and water are that Claims 1 to 4 such as is appointed
One is limited.
6. method according to claim 5, it is characterised in that the freezing processing includes：
The sterilization product is cooled down successively, mould is filled, inserts skewer, freezes and demoulding processing；Or；
The sterilization product is cooled down and congealed processing successively.
7. method according to claim 5, it is characterised in that the mixed processing includes：
The thickener and the part saccharide raw material are premixed, and resulting mixture and the part water are carried out
First mixing, obtains the first mixture；
By saccharide raw material and remainder described in first mixture, glutinous rice flour, starch, dextrine powder, essence, remainder
The water carries out second and mixed, to obtain the mixed liquor.
8. method according to claim 5, it is characterised in that the sterilization processing be carry out 20 at 90~105 DEG C~
60s。
9. method according to claim 6, it is characterised in that the cooling treatment is that the sterilization product is cooled into 0
~4 DEG C.
10. a kind of frozen, it is characterised in that the frozen is to prepare freezing by any one of claim 5~9 is described
What the method for drink was prepared.
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| CN201710261573.3A CN107047917A (en) | 2017-04-20 | 2017-04-20 | Frozen and preparation method thereof |
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|---|---|---|---|
| CN201710261573.3A CN107047917A (en) | 2017-04-20 | 2017-04-20 | Frozen and preparation method thereof |
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Family
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107691754A (en) * | 2017-11-10 | 2018-02-16 | 内蒙古蒙牛乳业（集团）股份有限公司 | Glutinous rice sauce and preparation method thereof |
| CN107712259A (en) * | 2017-11-10 | 2018-02-23 | 内蒙古蒙牛乳业（集团）股份有限公司 | Glutinous rice sauce and preparation method |
| 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 |
| CN110063401A (en) * | 2019-04-29 | 2019-07-30 | 苏州工业园区梵稻食品科技发展有限公司 | One kind smearing tea green beans ice cream formula |
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| CN110063401A (en) * | 2019-04-29 | 2019-07-30 | 苏州工业园区梵稻食品科技发展有限公司 | One kind smearing tea green beans ice cream formula |
| 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 |
| 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 |
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