CN109548949A - A kind of conditioning ice cream Ma Rice-cakes skin and preparation method thereof to extend the shelf life - Google Patents
A kind of conditioning ice cream Ma Rice-cakes skin and preparation method thereof to extend the shelf life Download PDFInfo
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- CN109548949A CN109548949A CN201910047581.7A CN201910047581A CN109548949A CN 109548949 A CN109548949 A CN 109548949A CN 201910047581 A CN201910047581 A CN 201910047581A CN 109548949 A CN109548949 A CN 109548949A
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- 235000015243 ice cream Nutrition 0.000 title claims abstract description 29
- 230000003750 conditioning effect Effects 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 239000002994 raw material Substances 0.000 claims abstract description 43
- 238000010025 steaming Methods 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 240000007594 Oryza sativa Species 0.000 claims abstract description 21
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 21
- 235000009566 rice Nutrition 0.000 claims abstract description 21
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 235000020357 syrup Nutrition 0.000 claims abstract description 18
- 239000006188 syrup Substances 0.000 claims abstract description 18
- 238000002525 ultrasonication Methods 0.000 claims abstract description 18
- 235000013312 flour Nutrition 0.000 claims abstract description 16
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 15
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 15
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 14
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 14
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 14
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 13
- -1 hydroxypropyl Chemical group 0.000 claims abstract description 13
- ANOBYBYXJXCGBS-UHFFFAOYSA-L stannous fluoride Chemical compound F[Sn]F ANOBYBYXJXCGBS-UHFFFAOYSA-L 0.000 claims abstract description 13
- 229920002907 Guar gum Polymers 0.000 claims abstract description 10
- 235000010417 guar gum Nutrition 0.000 claims abstract description 10
- 239000000665 guar gum Substances 0.000 claims abstract description 10
- 229960002154 guar gum Drugs 0.000 claims abstract description 10
- 238000003756 stirring Methods 0.000 claims description 19
- 238000001816 cooling Methods 0.000 claims description 18
- 238000002156 mixing Methods 0.000 claims description 13
- 239000000523 sample Substances 0.000 claims description 13
- 239000004519 grease Substances 0.000 claims description 12
- 240000008415 Lactuca sativa Species 0.000 claims description 6
- 239000000155 melt Substances 0.000 claims description 6
- 239000003755 preservative agent Substances 0.000 claims description 6
- 230000002335 preservative effect Effects 0.000 claims description 6
- 235000012045 salad Nutrition 0.000 claims description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims description 4
- 239000004615 ingredient Substances 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 238000007873 sieving Methods 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims 1
- 229920002472 Starch Polymers 0.000 abstract description 41
- 235000019698 starch Nutrition 0.000 abstract description 38
- 239000008107 starch Substances 0.000 abstract description 38
- 238000000034 method Methods 0.000 abstract description 11
- 230000000694 effects Effects 0.000 abstract description 8
- 235000013305 food Nutrition 0.000 abstract description 8
- 244000046052 Phaseolus vulgaris Species 0.000 abstract description 3
- 235000010627 Phaseolus vulgaris Nutrition 0.000 abstract description 3
- 238000005516 engineering process Methods 0.000 abstract description 2
- 239000000843 powder Substances 0.000 abstract description 2
- 239000000654 additive Substances 0.000 abstract 1
- 230000000996 additive effect Effects 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 238000009472 formulation Methods 0.000 abstract 1
- 239000000203 mixture Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000032683 aging Effects 0.000 description 20
- 239000000047 product Substances 0.000 description 16
- 229920000856 Amylose Polymers 0.000 description 5
- 230000008859 change Effects 0.000 description 5
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 5
- 150000008442 polyphenolic compounds Chemical class 0.000 description 5
- 235000013824 polyphenols Nutrition 0.000 description 5
- VBICKXHEKHSIBG-UHFFFAOYSA-N 1-monostearoylglycerol Chemical compound CCCCCCCCCCCCCCCCCC(=O)OCC(O)CO VBICKXHEKHSIBG-UHFFFAOYSA-N 0.000 description 4
- 229920000945 Amylopectin Polymers 0.000 description 4
- 229920002261 Corn starch Polymers 0.000 description 4
- 239000008120 corn starch Substances 0.000 description 4
- 229940099112 cornstarch Drugs 0.000 description 4
- 229940100486 rice starch Drugs 0.000 description 4
- 235000019890 Amylum Nutrition 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 229910052739 hydrogen Inorganic materials 0.000 description 3
- 239000001257 hydrogen Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- 238000005303 weighing Methods 0.000 description 3
- CITFYDYEWQIEPX-UHFFFAOYSA-N Flavanol Natural products O1C2=CC(OCC=C(C)C)=CC(O)=C2C(=O)C(O)C1C1=CC=C(O)C=C1 CITFYDYEWQIEPX-UHFFFAOYSA-N 0.000 description 2
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical compound [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 description 2
- 244000269722 Thea sinensis Species 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 238000009833 condensation Methods 0.000 description 2
- 230000005494 condensation Effects 0.000 description 2
- 230000002708 enhancing effect Effects 0.000 description 2
- 235000011987 flavanols Nutrition 0.000 description 2
- 239000000178 monomer Substances 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000008961 swelling Effects 0.000 description 2
- KSEBMYQBYZTDHS-HWKANZROSA-M (E)-Ferulic acid Natural products COC1=CC(\C=C\C([O-])=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-M 0.000 description 1
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 description 1
- 239000004382 Amylase Substances 0.000 description 1
- 108010065511 Amylases Proteins 0.000 description 1
- 102000013142 Amylases Human genes 0.000 description 1
- JMGZEFIQIZZSBH-UHFFFAOYSA-N Bioquercetin Natural products CC1OC(OCC(O)C2OC(OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5)C(O)C2O)C(O)C(O)C1O JMGZEFIQIZZSBH-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 241000195493 Cryptophyta Species 0.000 description 1
- 244000303965 Cyamopsis psoralioides Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- OEIJRRGCTVHYTH-UHFFFAOYSA-N Favan-3-ol Chemical compound OC1CC2=CC=CC=C2OC1C1=CC=CC=C1 OEIJRRGCTVHYTH-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- 235000006468 Thea sinensis Nutrition 0.000 description 1
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000021736 acetylation Effects 0.000 description 1
- 238000006640 acetylation reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 235000019418 amylase Nutrition 0.000 description 1
- 229930014669 anthocyanidin Natural products 0.000 description 1
- 150000001452 anthocyanidin derivatives Chemical class 0.000 description 1
- 235000008758 anthocyanidins Nutrition 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 235000020279 black tea Nutrition 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 229920002770 condensed tannin Polymers 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000009826 distribution Methods 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- IVTMALDHFAHOGL-UHFFFAOYSA-N eriodictyol 7-O-rutinoside Natural products OC1C(O)C(O)C(C)OC1OCC1C(O)C(O)C(O)C(OC=2C=C3C(C(C(O)=C(O3)C=3C=C(O)C(O)=CC=3)=O)=C(O)C=2)O1 IVTMALDHFAHOGL-UHFFFAOYSA-N 0.000 description 1
- 150000002148 esters Chemical class 0.000 description 1
- KSEBMYQBYZTDHS-HWKANZROSA-N ferulic acid Chemical compound COC1=CC(\C=C\C(O)=O)=CC=C1O KSEBMYQBYZTDHS-HWKANZROSA-N 0.000 description 1
- 229940114124 ferulic acid Drugs 0.000 description 1
- KSEBMYQBYZTDHS-UHFFFAOYSA-N ferulic acid Natural products COC1=CC(C=CC(O)=O)=CC=C1O KSEBMYQBYZTDHS-UHFFFAOYSA-N 0.000 description 1
- 235000001785 ferulic acid Nutrition 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 150000002206 flavan-3-ols Chemical class 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000000446 fuel Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- DLRVVLDZNNYCBX-RTPHMHGBSA-N isomaltose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O)[C@H](O)[C@@H](O)C(O)O1 DLRVVLDZNNYCBX-RTPHMHGBSA-N 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 229920002521 macromolecule Polymers 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000011837 pasties Nutrition 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920000642 polymer Polymers 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229920001592 potato starch Polymers 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000001902 propagating effect Effects 0.000 description 1
- FDRQPMVGJOQVTL-UHFFFAOYSA-N quercetin rutinoside Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 FDRQPMVGJOQVTL-UHFFFAOYSA-N 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- IKGXIBQEEMLURG-BKUODXTLSA-N rutin Chemical compound O[C@H]1[C@H](O)[C@@H](O)[C@H](C)O[C@@H]1OC[C@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](OC=2C(C3=C(O)C=C(O)C=C3OC=2C=2C=C(O)C(O)=CC=2)=O)O1 IKGXIBQEEMLURG-BKUODXTLSA-N 0.000 description 1
- ALABRVAAKCSLSC-UHFFFAOYSA-N rutin Natural products CC1OC(OCC2OC(O)C(O)C(O)C2O)C(O)C(O)C1OC3=C(Oc4cc(O)cc(O)c4C3=O)c5ccc(O)c(O)c5 ALABRVAAKCSLSC-UHFFFAOYSA-N 0.000 description 1
- 235000005493 rutin Nutrition 0.000 description 1
- 229960004555 rutoside Drugs 0.000 description 1
- 230000009759 skin aging Effects 0.000 description 1
- 235000010413 sodium alginate Nutrition 0.000 description 1
- 239000000661 sodium alginate Substances 0.000 description 1
- 229940005550 sodium alginate Drugs 0.000 description 1
- 235000017557 sodium bicarbonate Nutrition 0.000 description 1
- 229910000030 sodium bicarbonate Inorganic materials 0.000 description 1
- 238000000527 sonication Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 235000013616 tea Nutrition 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- QURCVMIEKCOAJU-UHFFFAOYSA-N trans-isoferulic acid Natural products COC1=CC=C(C=CC(O)=O)C=C1O QURCVMIEKCOAJU-UHFFFAOYSA-N 0.000 description 1
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 1
- 235000010493 xanthan gum Nutrition 0.000 description 1
- 239000000230 xanthan gum Substances 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
- 229940082509 xanthan gum Drugs 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
- A23G9/34—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
-
- 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
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- 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
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Confectionery (AREA)
- Cereal-Derived Products (AREA)
Abstract
A kind of conditioning ice cream Ma Rice-cakes skin and preparation method thereof to extend the shelf life, belongs to food processing technology field.Inventive formulation includes Ultra Tex 2; hydroxypropyl PASELLI EASYGEL, glutinous rice flour, oligoisomaltose; high maltose syrup; white granulated sugar, trehalose, guar gum; monoglyceride; procyanidine and water, through ultrasonication after powder class raw material is uniformly mixed with water, then through high pressure steaming up to product.Additive amount used in method of the present invention meets the requirement of domestic and international food additives；And product is unique in taste, and it is full of nutrition, have effects that delay age of starch, the shelf-life of Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin ice cream can be increased.
Description
Technical field
The present invention relates to a kind of conditioning ice cream Ma Rice-cakes skins and preparation method thereof to extend the shelf life, belong to food processing
Technical field.
Background technique
Currently, having there is glutinous rice class ice cream in the market, the product glutinous rice skin just worked it out is softer, good in taste, still
The product glutinous rice skin aging after placing some months, the very serious mouthfeel for affecting product.So how to solve glutinous rice class ice river in Henan Province
The problem of aging of leaching is a difficult point.Starch is not soluble in water at normal temperature, but when water temperature is to 53 DEG C or more, starch it is physical
Significant change can occur.To micellar structure all to smash, starch molecule forms single point to uncooked amylum for high temperature swelling, division in water
Son, and surrounded by water and become solution state, since starch molecule is chain even branch-like, involves, as a result formed each other
Have sticking pasty solutions, this phenomenon is known as being gelatinized.After the alphalise starch of gelatinization is placed at or below room temperature,
It can become opaque or even condensation and precipitate, this phenomenon is known as the aging of starch.This is because the starch molecule after gelatinization exists
Auto arrangement Cheng Xu again under low temperature, the hydrogen bond between adjacent molecule gradually restore to be formed that fine and close, highly crystallized starch molecule is micro- again
The reason of beam.Ageing process is considered as the inverse process of gelatinization, but aging cannot make starch thoroughly recover to uncooked amylum (β-shallow lake
Powder) configuration state, it is lower than farinose crystallization degree.The starch of separate sources, aging complexity is not identical, generally
For amylose compared with amylopectin be easy to aging, amylose is more, and aging is faster, and amylopectin hardly happens aging.
The reason is that its structure is in three-dimensional netted spatial distribution, the formation of crystallite beam hydrogen bond is hampered.Starch and water after aging lose
Affinity is gone, the texture of processed food is influenced, and is difficult to by amylorrhexis, thus it is also not easily digested, and
Age of starch is the basic reason for leading to glutinous rice Pi Fansheng, thus has weight in the food industry to the control of age of starch effect
Want meaning.
Procyanidine (Proanthocyanidins, PC) is that one kind is widely present in plant, by Flavanol monomers
Poly- polyphenols made of condensation, monomer flavanols contain C6-C3-C6Basic framework, therefore, procyanidine also belongs to
Flavone compound.In recent years, the experimental results show that procyanidine has the function of numerous beneficial human healths, such as anti-
Oxidisability, anticancer and prevention cardiovascular disease isoreactivity function.Procyanidine is widely used in food, medicine and makeup at present
Product field.Lot of documents report, procyanidine easily form compound, such as protein, polysaccharide etc. with other substances.In starch base
In food, polyphenols is also often used to inhibit age of starch.At present, have part and inhibit age of starch about polyphenol
Relevant report, Wu etc. show oligomeric original the study found that tea polyphenols are able to suppress the aging of rice starch in the research of Liu et al.
Anthocyanidin is able to suppress the aging of the cornstarch of different Ratios, and inhibitory effect is different.Table in the research of Xiao etc.
Bright, black tea polyphenols are able to suppress the aging of cornstarch and different cultivars rice starch, but do not have to the aging of potato starch
Have an impact.Zhu etc. can inhibit the old of rice starch the study found that ferulic acid is able to suppress the aging of cornstarch and rutin
Change.
Glutinous rice starch particle contains amylose and amylopectin, and under heating condition, the amylose of gelatinization forms α spiral shell
Structure is revolved, after glycerin monostearate is added, the hydrophobic grouping of glycerin monostearate enters in helical structure to be complexed therewith, shape
At spiral complex.In this way in storage, the amylose in starch food is just not susceptible to recrystallize, to play anti-
The only effect of aging.In starch agitation phases, glycerin monostearate can be adsorbed on amylum body surface, make the water absorption and swelling of starch
Ability reduces, and makes more moisture to protein delivery, indirect delaying aging.In addition, glycerin monostearate can be by hydrogen bond
It adds in the outer branches of amylopectin.
Ultrasonic technology can produce when propagating in the medium as a kind of simple and effective novel physical denaturation method
Mechanical effect, fuel factor and cavitation effect.Studies have shown that ultrasonic wave mainly by mechanical breakpoint effect and free-radical oxidation also
Former reagentia is in starch polymer, to cause the certain macromolecular chain fractures of starch, the entanglement point of molecule is reduced, crystalline texture
It is destroyed, increases starch reaction activity.And ultrasonication action time is short, low energy consumption, adds without introducing other chemistry
Add agent, has a good application prospect.
Wu person of outstanding talent et al. discloses a kind of " food improver of resisting starch ageing " (Chinese Patent Application No.
201711331748.X), 5-10 parts of amylase, 3-5 parts of monoglyceride, 6-8 parts of xanthan gum, sodium bicarbonate 1-5 are added in raw material
Part, 3-5 parts of sodium alginate, 1-3 parts of Cassia bean gum, 0.5-0.8 parts of complex enzyme.In contrast, the present invention uses high maltose syrup
System simultaneously adds procyanidine, can not only delay the aging of starch, can also increase the trophism and functionality of product.
Chen Rongming et al. discloses a kind of " preparation method of ice rind fiber crops Rice-cakes " (Chinese Patent Application No.
CN201610590173.2), starch system is 100 parts of glutinous rice flour, 10~20 parts of glutinous rice powder, 10~20 parts of Clear powder, matcha powder
12-15 parts.In contrast, the present invention adds 90-110 parts of converted starch Ultra Tex 2, two starch phosphorus of hydroxypropyl
10-12 parts of acid esters, to reduce the content of glutinous rice flour, the aging of starch can be delayed.
Hui Yuan et al. discloses " a kind of anti-aging glutinous rice composition and preparation method thereof " (Chinese Patent Application No.
CN200910098892.2), raw material includes white granulated sugar: 7 parts by weight, glutinous rice flour: 5 parts by weight, albumen powder: 0.3 parts by weight, sucrose
Ester fatty acid: 0.03 parts by weight, malt syrup: 7 parts by weight, water: 6 parts by weight, kudzu-vine root powder: 1.2 parts by weight.In contrast, originally
Invention is added to monoglyceride and hydrophilic gel system, and then slows down age of starch.
Tian Yaoqi influences studies have shown that age of starch can be significantly reduced in it ultra high pressure treatment (600MPa) age of starch
Rate, the content and starch granules that the inhibitory effect of ultra high pressure treatment on starch aging depends on amylose are to super-pressure resistance
The size of effect degree.In contrast, the present invention uses ordinary high pressure steaming Ma Rice-cakes skin, reaches and slows down the same of age of starch effect
When, process safety is improved, the cost of production is reduced.
Gao Xueli et al. discloses " a kind of sweet potato fiber crops Rice-cakes and preparation method thereof " (Chinese Patent Application No.
CN201710389582.0), manufacture craft are as follows: starch from sweet potato is sprinkling upon on plate, and fiber crops pendulum paste is placed in plate, makes fiber crops
Pendulum paste is two-sided to be stained with starch from sweet potato, elongates fiber crops pendulum paste into strips, cuts into chunks, and fiber crops pendulum crust is made in flattening.In contrast, this hair
It is bright to use ultrasonication gelatinized corn starch system, cause the seepage discharge of amylose less, the rate of ageing of starch is slower.
Jin Xingcang et al. discloses " application in a kind of fresh dedicated age-inhibiting addition of bean sheet jelly and its fresh bean sheet jelly " (China
Number of patent application CN201810006835.6), processing technology are as follows: using stainless steel steaming plate as platform, by stainless steel steaming plate surface
After cleaning up drying, one layer of vegetable oil is applied on the surface of stainless steel steaming plate, bean sheet jelly raw material is poured into, is cooked immediately with hot bath,
It is gelatinized completely to bean sheet jelly raw material, is put into cold rinse bank and is cooled to room temperature, packed, obtain fresh bean sheet jelly.In contrast, the present invention uses
250W ultrasonication powder class raw material and aqueous mixtures 30min, then through 121 DEG C of high pressure steaming 30min, ultrasonication cocoa
To promote chemical reaction, shorten the reaction time, the structure and properties of also changeable starch, the novel denaturation for producing Various Functions is formed sediment
Powder can delay the aging of starch.
Xu Huaiyi et al. discloses " a kind of starch age resister and preparation method thereof " (Chinese Patent Application No.
CN201610926991.5), the starch age resister added in raw material is mainly by amylase, lipase, Sorbitan Oleate, β-ring
Dextrin, anticaking agent and foodstuff glue composition.In contrast, the present invention using high malt sugar slurry system and adds monoglyceride, former cyanine
Element can not only delay the aging of starch, can also increase the trophism and functionality of product.
Zhao Gang et al. discloses " starch anti-staling composition, powder circle and preparation method thereof " (Chinese Patent Application No.
CN201510102116.0), starch anti-staling composition is made of hydrophilic colloid, emulsifier and maltogenic amylase, will be hydrophilic
Colloid, emulsifier and maltogenic amylase proper proportion are arranged in pairs or groups, and the maximized collaboration anti-aging characteristic of starch are played, to reach powder
Circle is long-term to store the also full and highly-safe purpose of high resilience, chewy texture.In contrast, the present invention adds converted starch acetyl
Change PASELLI EASYGEL and hydroxypropyl PASELLI EASYGEL and additionally add monoglyceride to reduce the content of glutinous rice flour, can change
Bian Ma Rice-cakes cortex structure.
Guo Shaoxiang et al. discloses a kind of " processing method of made quick-frozen dumpling " (Chinese Patent Application No.
CN201810286710.3), comprising the following steps: sticky rice syrup is extracted into filter press and carries out filters pressing, obtains wet-milling filter cake and filter
Liquid A；Filtrate A progress secondary filter is obtained into filter residue and liquor B, liquor B is used for the mixing water of rice dumpling musculus cutaneus group after cooked,
The rice dumpling musculus cutaneus group is formed by wet-milling filter cake, the filter residue of secondary filter and coarse cereals mixture mixture.In contrast, of the invention
It is simple and easy using ultrasonication glutinous rice flour system, it is obvious to improve product hardness, viscosity and elastic effect.
Zhang Xue et al. discloses " a kind of potato fiber crops Rice-cakes ice cream and preparation method thereof " (Chinese Patent Application No.
CN201510459612.1), numb Rice-cakes skin contains the following parts by weight component: white sugar 98-206, glutinous rice flour 497-712, potato
Powder 296-512 and water 146-258.In contrast, the present invention adds monoglyceride, hydrophilic colloid and procyanidine, to delay to form sediment
The aging of powder.
Summary of the invention
The object of the present invention is to provide a kind of conditioning ice cream Ma Rice-cakes skins and preparation method thereof to extend the shelf life, mainly
Solving the problem of under existing freezing conditions that starch is easy to aging causes the Ma Rice-cakes ice cream shelf-life to shorten.This method is conducive to change
Kind products'texture, is improved the shelf-life of product, promotes the development of Ma Rice-cakes ice cream.
Technical solution of the present invention, a kind of conditioning ice cream Ma Rice-cakes skin to extend the shelf life, formula rate is by weight
It counts as follows: 90-110 parts of Ultra Tex 2,10-12 parts of hydroxypropyl PASELLI EASYGEL, 120-150 parts of glutinous rice flour,
100-150 parts of oligoisomaltose, 120-160 parts of high maltose syrup, 50-100 parts of white granulated sugar, 2-10 parts of trehalose, cluster bean
0.5-1 parts and water 300-350 parts of glue.
It further include preferably 0.5-2 parts of monoglyceride and/or 0.1-0.5 parts of procyanidine.
Preferred formula rate is as follows by weight: 100 parts of Ultra Tex 2, two starch phosphate of hydroxypropyl
It is 11 parts of ester, 130 parts of glutinous rice flour, 120 parts of oligoisomaltose, 140 parts of high maltose syrup, 80 parts of white granulated sugar, 5 parts of trehalose, single
0.8 part of sweet rouge, 0.6 part of guar gum, 0.2 part and 320 parts of water of procyanidine.
The preparation method of the conditioning ice cream fiber crops Rice-cakes skin to extend the shelf life, passes through after according to the ratio mixing well raw material
Then 200-300W ultrasonication 25-35min is used through 121 DEG C of high pressure steaming 25-35min to get to product conditioning ice cream
Ma Rice-cakes skin.
Steps are as follows:
(1) raw material mixes: by glutinous rice flour, Ultra Tex 2, hydroxypropyl PASELLI EASYGEL, white granulated sugar, trehalose
It is uniformly mixed after being weighed with guar gum by formula rate, sieving；
(2) it stirs: the raw material in step (1) after mixing being added to the water of half, after stirring, adds the other half water,
After confirming that white granulated sugar all melts, then by high maltose syrup, oligoisomaltose addition, and add or monoglyceride is not added, in stirring
Uniform stirring in device；
(3) it is ultrasonically treated: the raw material of different ratio in step (2) being mixed in container, container is placed in supersonic cell
In broken instrument, the probe that diameter is 2cm is protruded into 3-5cm in raw material, keeps sample temperature to be in room temperature using low temperature water-bath, it is close
Envelope, in 200-300W ultrasonication 25-35min, the ultrasonic period is work 4-6s, interval 2-4s；
(4) high pressure steaming: the raw material after ultrasonication in step (3) is mixed with the procyanidine for adding or being not added in ingredient
121 DEG C of high pressure steaming 25-35min afterwards；
(5) cooling: the raw material after step (4) steaming to be taken the dish out of the pot cooling, surface brush grease it is cooling to cover surface with preservative film, i.e.,
It obtains product and improves ice cream Yong Ma Rice-cakes skin.
Sieve mesh number as described in step (1) is 41 mesh.
Mixing speed described in step (2) is 600-680rpm.
Ultrasonic power is that 250w handles 30 min in step (3), and the working time of ultrasonic treatment is 5s, interval 3s.
Steaming temperature is 121 DEG C in step (4), steaming time 30min.
Take the dish out of the pot described in step (5) material pol be 65-75.
Grease described in step (5) is salad oil.
Beneficial effects of the present invention: the present invention is by with hydroxypropyl PASELLI EASYGEL and Ultra Tex 2 two
Glutinous rice flour in kind destructured starch portion substitution Traditional Method Ma Rice-cakes skin, the two have preferably water retention property, while glutinous rice flour
Content relative reduction.
The present invention adds oligoisomaltose, high maltose syrup and trehalose and forms freeze proof syrup system, can obviously have
Moisture retention and the effect of very strong resisting starch ageing, can greatly extend the shelf-life of food, safeguard protein active, viscosity
Greatly, resistive connection is brilliant, flexible mouthfeel.
The present invention adds procyanidine and monoglyceride, can form compound with other macromolecular substances, inhibit age of starch.
The present invention can reduce the peak paste viscosity and final value viscosity of starch using ultrasonication gelatinized corn starch system, improve starch
Hot and cold stability, can also increase the transparency and dissolubility of starch, reduce the gelatinization enthalpy of starch and make the freeze thawing of starch steady
It is qualitative more preferable.
Specific embodiment
Embodiment 1
The formula rate that monoglyceride and procyanidine is not added is as follows by weight: 100 parts of Ultra Tex 2, hydroxypropyl
11 parts of base PASELLI EASYGEL, 130 parts of glutinous rice flour, 120 parts of oligoisomaltose, 140 parts of high maltose syrup, 80 parts of white granulated sugar,
5 parts of trehalose, 0.6 part and 320 parts of water of guar gum.
Steps are as follows:
(1) raw material mixes: by glutinous rice flour, Ultra Tex 2, hydroxypropyl PASELLI EASYGEL, white granulated sugar, trehalose
It is uniformly mixed after being weighed with guar gum by formula rate, sieving；
(2) it stirs: the raw material in step (1) after mixing being added to the water of half, after stirring, adds the other half water,
After confirming that white granulated sugar all melts, then by high maltose syrup, oligoisomaltose addition, the uniform stirring in blender；
(3) it is ultrasonically treated: the raw material of different ratio in step (2) being mixed in container, container is placed in supersonic cell
In broken instrument, the probe that diameter is 2cm is protruded into 3-5cm in raw material, keeps sample temperature to be in room temperature using low temperature water-bath, it is close
Envelope, in 200-300W ultrasonication 25-35min, the ultrasonic period is work 4-6s, interval 2-4s；
(4) high pressure steaming: by the raw material after ultrasonication in step (3) in 121 DEG C of high pressure steaming 25-35min；
(5) cooling: the raw material after step (4) steaming to be taken the dish out of the pot cooling, surface brush grease it is cooling to cover surface with preservative film, i.e.,
It obtains product and improves ice cream Yong Ma Rice-cakes skin.
Sieve mesh number as described in step (1) is 41 mesh.
Mixing speed described in step (2) is 650rpm.
Ultrasonic power is that 250w handles 30 min in step (3), and the working time of ultrasonic treatment is 5s, interval 3s.
Steaming temperature is 121 DEG C in step (4), steaming time 30min.
Take the dish out of the pot described in step (5) material pol be 70.
Grease described in step (5) is salad oil.
Small, the elasticity enhancing with the skin-deep firmness change in storage of the product than this method preparation of Pu Tong Ma Rice-cakes.
Embodiment 2
Procyanidine is formulated Ma Rice-cakes skin and forms according to the parts by weight of following raw material: 90 parts of Ultra Tex 2, hydroxypropyl
10 parts of base PASELLI EASYGEL, 120 parts of glutinous rice flour, 100 parts of oligoisomaltose, 120 parts of high maltose syrup, 50 parts of white granulated sugar,
2 parts of trehalose, 0.5 part of guar gum, 0.1 part and 300 parts of water of procyanidine.
Steps are as follows:
(1) raw material mixes: glutinous rice flour, converted starch, white granulated sugar, trehalose, colloid being uniformly mixed after weighing proportionally, mistake
Sieve；
(2) it stirs: the raw material in step (1) after mixing being added to the water of half, after stirring, adds the other half water,
After confirming that white granulated sugar all melts, then by high maltose syrup and oligoisomaltose addition, the uniform stirring in blender；
(3) it is ultrasonically treated: the raw material of different ratio in step (2) being mixed in container, container is placed in supersonic cell
In broken instrument, the probe that diameter is 2cm is protruded into 3cm in raw material, keeps sample temperature to be in room temperature using low temperature water-bath, it is close
Envelope, in 200W ultrasonication 35min, the ultrasonic period is work 4s, interval 2s；
(4) high pressure steaming: 121 DEG C of height after the procyanidine in the raw material and ingredient after ultrasonication in step (3) is mixed
Press steaming 30min；
(5) cooling: the raw material after step (4) steaming to be taken the dish out of the pot cooling, surface brush grease it is cooling to cover surface with preservative film, i.e.,
It obtains product and improves ice cream Yong Ma Rice-cakes skin.
Sieve mesh number as described in step (1) is 41 mesh.
Mixing speed described in step (2) is 600rpm.
Take the dish out of the pot pol 65 described in step (5).Grease described in step (5) is salad oil.
Smaller with the skin-deep product hardness than this method preparation of Pu Tong Ma Rice-cakes, elasticity is preferably and ductility enhances.
Embodiment 3
Monoglyceride is formulated Ma Rice-cakes skin and forms according to the parts by weight of following raw material: 100 parts of Ultra Tex 2, hydroxypropyl
11 parts of PASELLI EASYGEL, 130 parts of glutinous rice flour, 120 parts of oligoisomaltose, 140 parts of high maltose syrup, 70 parts of white granulated sugar, sea
3 parts of algae sugar, 0.6 part of monoglyceride, 0.5 part and 320 parts of water of guar gum.
Steps are as follows:
(1) raw material mixes: glutinous rice flour, converted starch, white granulated sugar, trehalose, colloid being uniformly mixed after weighing proportionally, mistake
Sieve；
(2) it stirs: the raw material in step (1) after mixing being added to the water of half, after stirring, adds the other half water,
After confirming that white granulated sugar all melts, then by the addition of high maltose syrup, isomaltooligosaccharide syrup and monoglyceride, in blender uniformly
Stirring；
(3) it is ultrasonically treated: the raw material of different ratio in step (2) being mixed in container, container is placed in supersonic cell
In broken instrument, the probe that diameter is 2cm is protruded into 5cm in raw material, keeps sample temperature to be in room temperature using low temperature water-bath, it is close
Envelope, in 300W ultrasonication 25min, the ultrasonic period is work 6s, interval 4s；
(4) high pressure steaming: by 121 DEG C of high pressure steaming 35min of raw material after ultrasonication in step (3)；
(5) cooling: the raw material after step (4) steaming to be taken the dish out of the pot cooling, surface brush grease it is cooling to cover surface with preservative film, i.e.,
It obtains product and improves ice cream Yong Ma Rice-cakes skin.
Sieve mesh number as described in step (1) is 41 mesh.
Mixing speed described in step (2) is 680rpm.
Take the dish out of the pot pol 75 described in step (5).Grease described in step (5) is salad oil.
Small, the elasticity enhancing with the skin-deep firmness change in storage of the product than this method preparation of Pu Tong Ma Rice-cakes.
Embodiment 4
The method that Sonication assisted treatment prepares Ma Rice-cakes skin forms Ma Rice-cakes skin according to the parts by weight of following raw material: acetylation
110 parts of PASELLI EASYGEL, 12 parts of hydroxypropyl PASELLI EASYGEL, 150 parts of glutinous rice flour, 150 parts of oligoisomaltose, Gao Maiya
160 parts of syrup, 100 parts of white granulated sugar, 2 parts of trehalose, 0.8 part of monoglyceride, 1 part of guar gum, 0.1 part of procyanidine and water 350
Part.
Steps are as follows:
(1) raw material mixes: glutinous rice flour, converted starch, white granulated sugar, trehalose, colloid being uniformly mixed after weighing proportionally, mistake
Sieve；
(2) it stirs: the raw material in step (1) after mixing being added to the water of half, after stirring, adds the other half water,
After confirming that white granulated sugar all melts, then by the addition of high maltose syrup, oligoisomaltose and monoglyceride, uniformly stirred in blender
It mixes；
(3) it is ultrasonically treated: the raw material of different ratio in step (2) being mixed in container, container is placed in supersonic cell
In broken instrument, the probe that diameter is 2cm is protruded into 4cm in raw material, keeps sample temperature to be in room temperature using low temperature water-bath, it is close
Envelope, in 250W ultrasonication 30min, the ultrasonic period is work 5s, interval 3s；
(4) high pressure steaming: 121 DEG C of high pressure steamings after the raw material after ultrasonication in step (3) is mixed with procyanidine
30min；
(5) cooling: the raw material after step (4) steaming to be taken the dish out of the pot cooling, surface brush grease it is cooling to cover surface with preservative film, i.e.,
It obtains product and improves ice cream Yong Ma Rice-cakes skin.
Sieve mesh number as described in step (1) is 41 mesh.
Mixing speed described in step (2) is 600-680rpm.
Take the dish out of the pot pol 70 described in step (5).Grease described in step (5) is salad oil.
Compared with the sample without ultrasonic treatment, the Deep-Fried Glutinous Rice Cake Stuffed with Bean Paste skin of ultrasonication preparation has preferable hardness, stickiness
And elasticity.
Claims (10)
1. a kind of conditioning ice cream Ma Rice-cakes skin to extend the shelf life, it is characterised in that formula rate is as follows by weight: second
It is PASELLI EASYGEL 90-110 parts acylated, 10-12 parts of hydroxypropyl PASELLI EASYGEL, 120-150 parts of glutinous rice flour, oligomeric different malt
It is 100-150 parts sugared, 120-160 parts of high maltose syrup, 50-100 parts of white granulated sugar, 2-10 parts of trehalose, 0.5-1 parts of guar gum and
300-350 parts of water.
2. the conditioning ice cream Ma Rice-cakes skin to extend the shelf life according to claim 1, it is characterised in that: further include monoglyceride
0.5-2 parts and/or 0.1-0.5 parts of procyanidine.
3. the preparation method of the conditioning ice cream Ma Rice-cakes skin as claimed in claim 1 or 2 to extend the shelf life, it is characterised in that: press
Proportion raw material is mixed well after through 200-300W ultrasonication 25-35min, then through 121 DEG C of high pressure steaming 25-35min,
Getting the product improves ice cream Yong Ma Rice-cakes skin.
4. the preparation method of the conditioning ice cream Ma Rice-cakes skin to extend the shelf life described in claim 2, it is characterised in that step is such as
Under:
(1) raw material mixes: by glutinous rice flour, Ultra Tex 2, hydroxypropyl PASELLI EASYGEL, white granulated sugar, trehalose
It is uniformly mixed after being weighed with guar gum by formula rate, sieving；
(2) it stirs: the raw material in step (1) after mixing being added to the water of half, after stirring, adds the other half water,
After confirming that white granulated sugar all melts, then by high maltose syrup, oligoisomaltose addition, and add or monoglyceride is not added, in stirring
Uniform stirring in device；
(3) it is ultrasonically treated: the raw material of different ratio in step (2) being mixed in container, container is placed in supersonic cell
In broken instrument, the probe that diameter is 2cm is protruded into 3-5cm in raw material, keeps sample temperature to be in room temperature using low temperature water-bath, it is close
Envelope, in 200-300W ultrasonication 25-35min, the ultrasonic period is work 4-6s, interval 2-4s；
(4) high pressure steaming: the raw material after ultrasonication in step (3) is mixed with the procyanidine for adding or being not added in ingredient
121 DEG C of high pressure steaming 25-35min afterwards；
(5) cooling: the raw material after step (4) steaming to be taken the dish out of the pot cooling, surface brush grease it is cooling to cover surface with preservative film, i.e.,
It obtains product and improves ice cream Yong Ma Rice-cakes skin.
5. the preparation method of the conditioning ice cream Ma Rice-cakes skin to extend the shelf life according to claim 4, it is characterised in that: step
Suddenly sieve mesh number described in (1) is 41 mesh.
6. the preparation method of the conditioning ice cream Ma Rice-cakes skin to extend the shelf life according to claim 4, it is characterised in that: step
Suddenly mixing speed described in (2) is 600-680rpm.
7. the preparation method of the conditioning ice cream Ma Rice-cakes skin to extend the shelf life according to claim 4, it is characterised in that: step
Suddenly ultrasonic power is that 250w handles 30 min in (3), and the working time of ultrasonic treatment is 5s, interval 3s.
8. the preparation method of the conditioning ice cream Ma Rice-cakes skin to extend the shelf life according to claim 4, it is characterised in that: step
Suddenly steaming temperature is 121 DEG C in (4), steaming time 30min.
9. the preparation method of the conditioning ice cream Ma Rice-cakes skin to extend the shelf life according to claim 4, it is characterised in that: step
Suddenly take the dish out of the pot described in (5) material pol be 65-75.
10. the preparation method of the conditioning ice cream Ma Rice-cakes skin to extend the shelf life according to claim 4, it is characterised in that:
Grease described in step (5) is salad oil.
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| CN109924388A (en) * | 2019-04-12 | 2019-06-25 | 无锡威尔森淀粉工业有限公司 | A kind of fresh-keeping cool paper modifying agent |
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| CN111215017A (en) * | 2019-12-10 | 2020-06-02 | 山东省鲁洲食品集团有限公司 | Device and method for preventing liquid dextrin from aging in storage process |
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