CN107494882A - A kind of preparation method of the ice cream rich in brown rice and oat sequin - Google Patents
A kind of preparation method of the ice cream rich in brown rice and oat sequin Download PDFInfo
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- CN107494882A CN107494882A CN201710924863.1A CN201710924863A CN107494882A CN 107494882 A CN107494882 A CN 107494882A CN 201710924863 A CN201710924863 A CN 201710924863A CN 107494882 A CN107494882 A CN 107494882A
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- China
- Prior art keywords
- sequin
- ice cream
- oat
- brown rice
- preparation
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- 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
Abstract
The invention discloses a kind of preparation method of the ice cream rich in brown rice and oat sequin, the coarse cereals sequin produced using twin (double) screw extruder, by adding substantial amounts of sugar and asparagus juice and lotus root juice increase is congealed the viscosity of slurry, the addition of coarse cereals can be brought up to 25 50%, the nutritive value of ice cream is significantly improved, while also assures that the taste and expansion rate and thawing resistance energy of ice cream；The greasy feeling of a large amount of sugars can also be reduced by adding asparagus juice and lotus root juice simultaneously, increase alamode fragrance；The various raw materials for the ice cream addition that the present invention makes are biological raw material, no chemical addition agent, health environment-friendly.
Description
Technical field
The present invention relates to a kind of ice cream, and in particular to a kind of preparation side of the ice cream rich in brown rice and oat sequin
Method.Belong to frozen technical field.
Background technology
It is ice cream delicate mouthfeel, soft and smooth and refrigerant, it is the deep summer food liked by everybody, it is with water, dairy products, sugar
Primary raw material is used as with edible oil and fat etc., aids in some food additives, blended, sterilizing, homogeneous, aging, congeals and freezes
Etc. the frozen food of volumetric expansion made of technique.
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 needs of people, have more diversified requirement to the taste of ice cream.
Brown rice is that paddy sloughs the caryopsis after outer protection cortex rice husk, interior protection cortex（Pericarp, kind skin, megarchidium layer）It is intact
Rice Kernel, because the more mouthfeels such as interior protection cortex crude fibre, chaff wax are thicker, quality is close, boil it is also relatively time-consuming,
But its slimming effect is notable.Compared with common exquisite rice, the content of brown rice vitamin, mineral matter and dietary fiber is more rich,
It is considered to be a kind of green healthy food.
But the mouthfeel of ice cream can be influenceed by being directly added into coarse rice powder or brown rice paste, can also significantly affect the anti-of ice cream
Melting property, such as Chinese invention patent CN101803670A disclose a kind of unpolished rice ice cream and preparation method thereof, and this method is direct
Brown rice is crushed to obtain coarse rice powder and is added in ice cream, obtains unpolished rice ice cream, however, to ensure that its expansion rate, the hair
10% of brown rice addition less than ice cream total amount in bright, after tested, when addition reaches more than 20%, not only its taste can be by
To considerable influence, but also the thawing resistance of ice cream can be significantly affected, therefore in order to improve the addition of brown rice and other coarse cereals, enter
And improve the nutritive value of ice cream, it is necessary to study a kind of preparation method of the ice cream rich in brown rice and oat sequin.
The content of the invention
The purpose of the present invention is to overcome above-mentioned the deficiencies in the prior art, there is provided a kind of rich in brown rice and oat sequin
The preparation method of ice cream.
To achieve the above object, the present invention uses following technical proposals：
A kind of preparation method of the ice cream rich in brown rice and oat sequin, comprises the following steps：
A, the brown rice after crushing and oat are added into twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity, squeezes
Press screw speed, the rotating speed of cutting machine, by material at the template that twin (double) screw extruder exports extrusion molding；Drying is cold
But, coarse cereals sequin is obtained；
B, white granulated sugar, asparagus juice, lotus root juice and water are mixed, the slurry that congeals is obtained after freezing；
C, coarse cereals sequin and the slurry that congeals are mixed, and carries out homogeneous and burin-in process；
D, less than -10 DEG C quick-frozen hardening, and be put into ice cream maker and make ice cream, you can.
The preparation method of coarse cereals sequin in step A of the present invention, with reference to Chinese invention patent
CN103815299A, the preparation method disclosed in a kind of method of full cereal instant nutrition gruel.
Preferably, particle diameter≤2mm of described coarse cereals sequin.
Preferably, in described step A, the mass ratio of brown rice and oat is 1：（2-8）.
Preferably, in described step A, operating temperature is set in 105-125 DEG C；Extruding screw speed setting is 180-
220rpm；Cutting machine speed setting is 1900-2200rpm.
Preferably, in described step A, after drying cooling, the moisture of coarse cereals sequin is controlled in 2-4%.
Preferably, in described step B, in described step B, white granulated sugar, asparagus juice, the mass ratio of lotus root juice and water are
（25-30）：1：（8-15）：（60-80）.
Preferably, the ice cream in described step D, the percentage by weight of coarse cereals sequin and the slurry that congeals are respectively：
25-50% and surplus.
Preferably, the quick freezing temperature in described step D is -18 DEG C.
Beneficial effects of the present invention：
First, ice cream of the invention uses the coarse cereals sequin of twin (double) screw extruder production, and this sequin is inherently ripe,
It is direct-edible, therefore save the energy without heating in the process of follow-up ice cream, simplify step；
2nd, ice cream of the invention controls the moisture of coarse cereals sequin in 2-4%, is so subsequently mixed with the slurry that congeals
And after homogeneous, sugar and fishbone dust in the slurry that congeals preferably can be penetrated into sequin, mouthfeel is lifted.
3rd, fishbone dust is added, due to containing substantial amounts of collagen in fishbone dust, the expansion of ice cream can be significantly improved
Rate and thawing resistance energy.
In summary, the preparation method of the ice cream rich in brown rice and oat sequin of the invention, it is a large amount of by adding
Sugar and asparagus juice and lotus root juice increase congeal the viscosity of slurry, the addition of coarse cereals can be brought up to 25-50%, significantly improved
The nutritive value of ice cream, while also assures that the taste and expansion rate and thawing resistance energy of ice cream；Add asparagus juice simultaneously
The greasy feeling of a large amount of sugars can also be reduced with lotus root juice, increases alamode fragrance；The ice cream that the present invention makes adds each
Kind raw material is biological raw material, no chemical addition agent, health environment-friendly.
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.
Embodiment 1：
A kind of preparation method of the ice cream rich in brown rice and oat sequin, comprises the following steps：
A, the brown rice after crushing and oat are added into twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity, squeezes
Press screw speed, the rotating speed of cutting machine, by material at the template that twin (double) screw extruder exports extrusion molding；Drying is cold
But, coarse cereals sequin is obtained；
B, white granulated sugar, asparagus juice, lotus root juice and water are mixed, the slurry that congeals is obtained after freezing；
C, coarse cereals sequin and the slurry that congeals are mixed, and carries out homogeneous and burin-in process；
D, less than -10 DEG C quick-frozen hardening, and be put into ice cream maker and make ice cream, you can.
The preparation method of coarse cereals sequin in step A of the present invention, with reference to Chinese invention patent
CN103815299A, the preparation method disclosed in a kind of method of full cereal instant nutrition gruel.
Particle diameter≤2mm of described coarse cereals sequin.
In described step A, operating temperature is set in 118 DEG C；Extruding screw speed setting is 210rpm；Cutting machine rotating speed
It is set as 2050rpm.
In described step A, after drying cooling, the moisture of coarse cereals sequin is controlled 2.8%.
In described step A, the mass ratio of brown rice and oat is 1：3.
In described step B, in described step B, white granulated sugar, asparagus juice, the mass ratio of lotus root juice and water are 28：1：12：
78。
Ice cream in described step D, the percentage by weight of coarse cereals sequin and the slurry that congeals are respectively：45% and remaining
Amount.
Quick freezing temperature in described step D is -18 DEG C.
Embodiment 2：
A kind of preparation method of the ice cream rich in brown rice and oat sequin, comprises the following steps：
A, the brown rice after crushing and oat are added into twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity, squeezes
Press screw speed, the rotating speed of cutting machine, by material at the template that twin (double) screw extruder exports extrusion molding；Drying is cold
But, coarse cereals sequin is obtained；
B, white granulated sugar, asparagus juice, lotus root juice and water are mixed, the slurry that congeals is obtained after freezing；
C, coarse cereals sequin and the slurry that congeals are mixed, and carries out homogeneous and burin-in process；
D, less than -10 DEG C quick-frozen hardening, and be put into ice cream maker and make ice cream, you can.
The preparation method of coarse cereals sequin in step A of the present invention, with reference to Chinese invention patent
CN103815299A, the preparation method disclosed in a kind of method of full cereal instant nutrition gruel.
Particle diameter≤2mm of described coarse cereals sequin.
In described step A, operating temperature is set in 125 DEG C；Extruding screw speed setting is 180rpm；Cutting machine rotating speed
It is set as 2200rpm.
In described step A, after drying cooling, the moisture of coarse cereals sequin is controlled 2%.
In described step A, the mass ratio of brown rice and oat is 2：7.
In described step B, in described step B, white granulated sugar, asparagus juice, the mass ratio of lotus root juice and water are 30：1：8：
80。
Ice cream in described step D, the percentage by weight of coarse cereals sequin and the slurry that congeals are respectively：25% and remaining
Amount.
Quick freezing temperature in described step D is -12 DEG C.
Embodiment 3：
A kind of preparation method of the ice cream rich in brown rice and oat sequin, comprises the following steps：
A, the brown rice after crushing and oat are added into twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity, squeezes
Press screw speed, the rotating speed of cutting machine, by material at the template that twin (double) screw extruder exports extrusion molding；Drying is cold
But, coarse cereals sequin is obtained；
B, white granulated sugar, asparagus juice, lotus root juice and water are mixed, the slurry that congeals is obtained after freezing；
C, coarse cereals sequin and the slurry that congeals are mixed, and carries out homogeneous and burin-in process；
D, less than -10 DEG C quick-frozen hardening, and be put into ice cream maker and make ice cream, you can.
The preparation method of coarse cereals sequin in step A of the present invention, with reference to Chinese invention patent
CN103815299A, the preparation method disclosed in a kind of method of full cereal instant nutrition gruel.
Particle diameter≤2mm of described coarse cereals sequin.
In described step A, operating temperature is set in 105 DEG C；Extruding screw speed setting is 220rpm；Cutting machine rotating speed
It is set as 1900rpm.
In described step A, after drying cooling, the moisture of coarse cereals sequin is controlled 4%.
In described step A, the mass ratio of brown rice and oat is 1：2.
In described step B, in described step B, white granulated sugar, asparagus juice, the mass ratio of lotus root juice and water are 25：1：15：
60。
Ice cream in described step D, the percentage by weight of coarse cereals sequin and the slurry that congeals are respectively：50% and remaining
Amount.
Quick freezing temperature in described step D is -22 DEG C.
Comparative example 1
The brown rice that coarse cereals sequin in embodiment 1 is replaced with to particle diameter≤2mm is pasted, and remaining manufacturing conditions is constant.
Comparative example 2
Coarse cereals sequin in embodiment 1 is replaced with into the life coarse rice powder after brown rice grinding, and carried out in follow-up homogenizing process
Heating, remaining manufacturing conditions are constant.
Comparative example 3
Lotus root juice in embodiment 1 and asparagus juice are removed, remaining manufacturing conditions is constant.
Test example
The present invention is according to SB/T 10009（The frozen method of inspection）To embodiment 1-3 and comparative example 1-3 ice cream
Expansion rate is determined, and expansion rate is too high to be caused the defects of fatal in profile, too low not only to make product quality hard, can also
Increase cost.Expansion rate should be controlled in 80-100% in usual icecream production.
The present invention has also carried out thawing resistance measure, and assay method is as follows：It is the stainless of 0.833mm that ice cream is placed in into aperture
On steel screen cloth, 30-60 minutes are placed under conditions of 20 DEG C, relative humidity 75%, accurately weighs and melts sample quality and as the following formula
Calculate：Thawing rate（%）=（Melt quality/sample gross mass of sample）×100.Thawing rate is bigger, and product thawing resistance is poorer, production
Product quality decreases.
Ice cream organoleptic quality comprehensive grading：Consider the color and luster of ice cream, body, quality, structural state, mouthfeel,
Whether there is compared with large ice crystals（Diameter >=2mm）And fatty sequin（Diameter >=0.5mm）, each side factor such as expansion rate and thawing resistance,
Correct evaluation is provided, asks 10 professionals that there is ice cream to judge experience to provide score after tasting appraise（It is full with 100 parts
Point）, take its average value to be shown in Table 1 as final result concrete outcome.
The expansion rate of table 1. and thawing resistance experimental result
As shown in Table 1,1, the ice cream of the present invention has superior expansion rate and thawing resistance energy, and adds brown rice paste or brown rice
Influence of the powder to taste is very big；2nd, after removing lotus root juice and asparagus juice, the expansion rate and thawing rate of ice cream can be by
Very big influence.
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 (8)
1. a kind of preparation method of the ice cream rich in brown rice and oat sequin, it is characterised in that comprise the following steps：
A, the brown rice after crushing and oat are added into twin (double) screw extruder, sets the operating temperature of twin (double) screw extruder cavity, squeezes
Press screw speed, the rotating speed of cutting machine, by material at the template that twin (double) screw extruder exports extrusion molding；Drying is cold
But, coarse cereals sequin is obtained；
B, white granulated sugar, asparagus juice, lotus root juice and water are mixed, the slurry that congeals is obtained after freezing；
C, coarse cereals sequin and the slurry that congeals are mixed, and carries out homogeneous and burin-in process；
D, less than -10 DEG C quick-frozen hardening, and be put into ice cream maker and make ice cream, you can.
2. the preparation method of the ice cream as claimed in claim 1 rich in brown rice and oat sequin, it is characterised in that described
Coarse cereals sequin particle diameter≤2mm.
3. the preparation method of the ice cream as claimed in claim 1 rich in brown rice and oat sequin, it is characterised in that described
Step A in, the mass ratio of brown rice and oat is 1：（2-8）.
4. the preparation method of the ice cream as claimed in claim 1 rich in brown rice and oat sequin, it is characterised in that described
Step A in, operating temperature is set in 105-125 DEG C；Extruding screw speed setting is 180-220rpm；Cutting machine speed setting
For 1900-2200rpm.
5. the preparation method of the ice cream as claimed in claim 1 rich in brown rice and oat sequin, it is characterised in that described
Step A in, after drying cooling, the moisture of coarse cereals sequin is controlled in 2-4%.
6. the preparation method of the ice cream as claimed in claim 1 rich in brown rice and oat sequin, it is characterised in that described
Step B in, white granulated sugar, asparagus juice, the mass ratio of lotus root juice and water are（25-30）：1：（8-15）：（60-80）.
7. the preparation method of the ice cream as claimed in claim 1 rich in brown rice and oat sequin, it is characterised in that described
Step D in ice cream, coarse cereals sequin and the percentage by weight of slurry of congealing are respectively：25-50% and surplus.
8. the preparation method of the ice cream as claimed in claim 1 rich in brown rice and oat sequin, it is characterised in that described
Step D in quick freezing temperature be -18 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710924863.1A CN107494882A (en) | 2017-10-02 | 2017-10-02 | A kind of preparation method of the ice cream rich in brown rice and oat sequin |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710924863.1A CN107494882A (en) | 2017-10-02 | 2017-10-02 | A kind of preparation method of the ice cream rich in brown rice and oat sequin |
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| Publication Number | Publication Date |
|---|---|
| CN107494882A true CN107494882A (en) | 2017-12-22 |
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ID=60700415
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710924863.1A Pending CN107494882A (en) | 2017-10-02 | 2017-10-02 | A kind of preparation method of the ice cream rich in brown rice and oat sequin |
Country Status (1)
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5234706A (en) * | 1986-01-31 | 1993-08-10 | Slimak K M | Processes for products from potatoes and other roots, seeds, and fruit |
| CN107136289A (en) * | 2017-07-01 | 2017-09-08 | 李志军 | A kind of manufacturing method of ice cream of the sequin containing brown rice |
-
2017
- 2017-10-02 CN CN201710924863.1A patent/CN107494882A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US5234706A (en) * | 1986-01-31 | 1993-08-10 | Slimak K M | Processes for products from potatoes and other roots, seeds, and fruit |
| CN107136289A (en) * | 2017-07-01 | 2017-09-08 | 李志军 | A kind of manufacturing method of ice cream of the sequin containing brown rice |
Non-Patent Citations (1)
| Title |
|---|
| 孙达远，等: ""芦荟冰淇淋的研制"", 《饮料工业》 * |
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Application publication date: 20171222 |
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