CN109730186A - A kind of low irritability rice ice cream and preparation method thereof - Google Patents
A kind of low irritability rice ice cream and preparation method thereof Download PDFInfo
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- CN109730186A CN109730186A CN201910206608.2A CN201910206608A CN109730186A CN 109730186 A CN109730186 A CN 109730186A CN 201910206608 A CN201910206608 A CN 201910206608A CN 109730186 A CN109730186 A CN 109730186A
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Abstract
The present invention provides a kind of low irritability rice ice cream and preparation method thereof, is related to icecream production technical field.The ice cream is made of raw material from the following weight: crack rice 40-50 parts, 25-35 parts of wheat, 10-15 parts of soybean, 30-40 parts of whipping cream, 50-60 parts of skim milk, 15-25 parts of egg yolk, 0.3-0.7 parts of lactase, 0.8-1.2 parts of tyrosinase, 3-5 parts of strawberry, 4-6 parts of cherry, 2-4 parts of banana, 1-2 parts of emulsifier, 0.6-1.0 parts of thickener, 1-2 parts of maltodextrin.The present invention overcomes the deficiencies in the prior art, effectively increase the utilization rate of rice, reduce waste, and while guaranteeing its original taste and nutrition, anaphylactogen effectively can be decomposed and be inhibited, prevent people from generating allergic reaction, the sour-sweet sweet tea of ice cream acid, it is salubrious pleasant, there is preferable economic benefit and promotional value.
Description
Technical field
The present invention relates to icecream production technical fields, and in particular to a kind of low irritability rice ice cream and its preparation side
Method.
Background technique
Ice cream is a kind of food containing good protein and high glucose and high fat, in addition also containing amino acid and calcium, phosphorus,
Potassium, sodium, chlorine, sulphur, iron, vitamin etc. have the function of adjusting physiological function, keep osmotic pressure and pH value.Due to ice cream
There is extremely strong relieving summer-heat function, especially prevailing in summer, especially child and young man is so fond that will not let it out of one's hand.
Ice cream is usually made by materials such as rice, soybean, milk and cream, and rice factory can be generated when producing rice compared with
It cracks rice, these are cracked rice typically directly as waste disposal, and rice utilization rate is low, and waste is serious more.Simultaneously as containing in ice cream
There are higher lactose and protein, and lactose and protein are anaphylactogen, can groups of people be generated with allergic reaction, such as dizzy,
Phenomena such as flatulence, abdominal pain, skin erythema.In order to make people preferably enjoy ice cream, allergic reaction, a kind of utilization are prevented
Low irritability rice ice cream obtained of cracking rice becomes the hot spot of researchers' research.
Summary of the invention
In view of the shortcomings of the prior art, the present invention provides a kind of low irritability rice ice cream and preparation method thereof, the present invention
The deficiencies in the prior art are overcome, the utilization rate of rice is effectively increased, reduce waste, and guaranteeing its original taste and battalion
While supporting, anaphylactogen effectively can be decomposed and be inhibited, prevent people from generating allergic reaction, the sour sour-sweet sweet tea of ice cream,
It is salubrious pleasant, there is preferable economic benefit and promotional value.
In order to achieve the above object, technical solution of the present invention is achieved by the following technical programs:
A kind of low irritability rice ice cream, the ice cream are made of raw material from the following weight: crack rice 40-50 parts,
25-35 parts of wheat, 10-15 parts of soybean, 30-40 parts of whipping cream, 50-60 parts of skim milk, 15-25 parts of egg yolk, lactase
0.3-0.7 parts, 0.8-1.2 parts of tyrosinase, 3-5 parts of strawberry, 4-6 parts of cherry, 2-4 parts of banana, 1-2 parts of emulsifier, thickener
0.6-1.0 parts, 1-2 parts of maltodextrin.
Preferably, the ice cream is made of raw material from the following weight: crack rice 45 parts, 30 parts of wheat, 12.5 parts of soybean,
35 parts of whipping cream, 55 parts of skim milk, 20 parts of egg yolk, 0.5 part of lactase, 1.0 parts of tyrosinase, 4 parts of strawberry, 5 parts of cherry,
3 parts of banana, 1.5 parts of emulsifier, 0.8 part of thickener, 1.5 parts of maltodextrin.
Preferably, the emulsifier is by sorbose alcohol ester, glycerin monostearate and diglycerine fatty acid ester with mass ratio
It is mixed for 4:2:1.
Preferably, the thickener is mixed by sodium alginate, hydroxypropyl methyl cellulose and guar gum with mass ratio for 3:1:1
It closes.
A kind of preparation method of low irritability rice ice cream, the preparation method of the ice cream the following steps are included:
(1) pick out it is good crack rice, wheat and soybean and mix, after be mixed object and pour into and eluriate 2- in deionized water
4 times, it is mixed object again and pours into deionized water after cleaning and is impregnated, and carries out water bath with thermostatic control heating, after keeping the temperature boiling
It drains away the water and is mixed object and slurries are made through cavitation jet, it is spare to obtain ice cream base；
(2) skim milk and egg yolk are added into whipping cream in blender, it is auxiliary to obtain ice cream for insulated and stirred after heating
Expect spare；
(3) it pours into high speed disperser after mixing ice cream base obtained and filler, is mixed after high speed dispersion
Object pours into hermetically sealed can, and lactase and tyrosinase are added after heating, after sealing heat preservation digest ice cream materials are spare；
(4) mixed after cleaning strawberry and cherry with banana, and grind and be slurried in grinder, after by its slurries at a high speed from
Gains in depth of comprehension clear liquid adds emulsifier, thickener, maltodextrin and ice cream materials obtained in blender, keeps the temperature after heating
Emulsify ice cream crude product is spare；
(5) ice cream crude product obtained is successively subjected to homogeneous, sterilized and processing of congealing, rear filling refrigeration obtains product.
Preferably, the temperature of heating water bath is 80-100 DEG C in the step (1), and heat preservation digestion time is 1-2h, cavitation
The pressure 10-20KPa of jet stream.
Preferably, the revolving speed of adjustment blender is warming up to 45-55 DEG C, stirring to 200-300r/min in the step (2)
Time is 40-50min.
Preferably, in the step (3) revolving speed of adjustment high speed disperser to 1200-1400r/min, high speed dispersion time
For 20-30min, it is warming up to 60-70 DEG C, enzymolysis time 8-12h.
Preferably, the revolving speed of adjustment blender is warming up to 40-50 DEG C, emulsification to 400-500r/min in the step (4)
Time is 1-2h.
The present invention provides a kind of low irritability rice ice cream and preparation method thereof, and advantage is compared with prior art:
(1) present invention produces waste material Broken rice as its raw material using rice factory, and cooperates system together with other raw materials such as wheat, soybean
Rice ice cream is obtained, the utilization rate of rice is effectively increased, reduces waste, there is preferable economic benefit and promotional value；
(2) ice cream auxiliary material is made by keeping the temperature using whipping cream, skim milk and egg yolk in the present invention, and with ice river in Henan Province
Uniform mixture is obtained through high speed dispersion after leaching base-material mixing, then by lactase and tyrosinase to be mixed object progress close
Envelope enzymatic hydrolysis can effectively divide the macromolecular substances such as lactose and protein while guaranteeing its original taste and nutrition
Solution prevents people from generating allergic reaction to effectively inhibit the anaphylactogen in ice cream；
(3) strawberry, cherry and banana are also added in the present invention, rear centrifugal filtering liquid is slurried by grinding, then with raw material
With other auxiliary agent mixing and emulsifyings, finally it is uniformly mixed each ingredient by homogeneous, fruit ingredient adds one kind to ice cream
The mouthfeel of the sour-sweet sweet tea of acid, it is salubrious pleasant.
Specific embodiment
In order to make the object, technical scheme and advantages of the embodiment of the invention clearer, below with reference to the embodiment of the present invention pair
Technical solution in the embodiment of the present invention is clearly and completely described, it is clear that described embodiment is a part of the invention
Embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not making wound
Every other embodiment obtained under the premise of the property made labour, shall fall within the protection scope of the present invention.
Embodiment 1:
A kind of low irritability rice ice cream, the ice cream are made of raw material from the following weight: crack rice 40 parts, wheat
25 parts, 10 parts of soybean, 30 parts of whipping cream, 50 parts of skim milk, 15 parts of egg yolk, 0.3 part of lactase, 0.8 part of tyrosinase, grass
3 parts of the certain kind of berries, 4 parts of cherry, 2 parts of banana, 1 part of emulsifier, 0.6 part of thickener, 1 part of maltodextrin.
Wherein, the emulsifier is with mass ratio by sorbose alcohol ester, glycerin monostearate and diglycerine fatty acid ester
4:2:1 is mixed；The thickener is mixed by sodium alginate, hydroxypropyl methyl cellulose and guar gum with mass ratio for 3:1:1
It closes.
The preparation method of the ice cream the following steps are included:
(1) pick out it is good crack rice, wheat and soybean and mix, after be mixed object and pour into and eluriate 2- in deionized water
4 times, it is mixed object again and pours into deionized water after cleaning and is impregnated, and carries out water bath with thermostatic control heating, after keeping the temperature boiling
It drains away the water and is mixed object and slurries are made through cavitation jet, it is spare to obtain ice cream base；
(2) skim milk and egg yolk are added into whipping cream in blender, it is auxiliary to obtain ice cream for insulated and stirred after heating
Expect spare；
(3) it pours into high speed disperser after mixing ice cream base obtained and filler, is mixed after high speed dispersion
Object pours into hermetically sealed can, and lactase and tyrosinase are added after heating, after sealing heat preservation digest ice cream materials are spare；
(4) mixed after cleaning strawberry and cherry with banana, and grind and be slurried in grinder, after by its slurries at a high speed from
Gains in depth of comprehension clear liquid adds emulsifier, thickener, maltodextrin and ice cream materials obtained in blender, keeps the temperature after heating
Emulsify ice cream crude product is spare；
(5) ice cream crude product obtained is successively subjected to homogeneous, sterilized and processing of congealing, rear filling refrigeration obtains product.
Wherein, the temperature of heating water bath is 80-100 DEG C in the step (1), and heat preservation digestion time is 1-2h, and cavitation is penetrated
The pressure 10-20KPa of stream；The revolving speed of adjustment blender is warming up to 45-55 DEG C, stirs to 200-300r/min in the step (2)
Mixing the time is 40-50min；The revolving speed of adjustment high speed disperser is to 1200-1400r/min in the step (3), when high speed dispersion
Between be 20-30min, be warming up to 60-70 DEG C, enzymolysis time 8-12h；The revolving speed of blender is adjusted extremely in the step (4)
400-500r/min is warming up to 40-50 DEG C, emulsification times 1-2h.
Embodiment 2:
A kind of low irritability rice ice cream, the ice cream are made of raw material from the following weight: crack rice 45 parts, wheat
30 parts, 12.5 parts of soybean, 35 parts of whipping cream, 55 parts of skim milk, 20 parts of egg yolk, 0.5 part of lactase, 1.0 parts of tyrosinase,
4 parts of strawberry, 5 parts of cherry, 3 parts of banana, 1.5 parts of emulsifier, 0.8 part of thickener, 1.5 parts of maltodextrin.
Wherein, the emulsifier is with mass ratio by sorbose alcohol ester, glycerin monostearate and diglycerine fatty acid ester
4:2:1 is mixed；The thickener is mixed by sodium alginate, hydroxypropyl methyl cellulose and guar gum with mass ratio for 3:1:1
It closes.
The preparation method of the ice cream the following steps are included:
(1) pick out it is good crack rice, wheat and soybean and mix, after be mixed object and pour into and eluriate 2- in deionized water
4 times, it is mixed object again and pours into deionized water after cleaning and is impregnated, and carries out water bath with thermostatic control heating, after keeping the temperature boiling
It drains away the water and is mixed object and slurries are made through cavitation jet, it is spare to obtain ice cream base；
(2) skim milk and egg yolk are added into whipping cream in blender, it is auxiliary to obtain ice cream for insulated and stirred after heating
Expect spare；
(3) it pours into high speed disperser after mixing ice cream base obtained and filler, is mixed after high speed dispersion
Object pours into hermetically sealed can, and lactase and tyrosinase are added after heating, after sealing heat preservation digest ice cream materials are spare；
(4) mixed after cleaning strawberry and cherry with banana, and grind and be slurried in grinder, after by its slurries at a high speed from
Gains in depth of comprehension clear liquid adds emulsifier, thickener, maltodextrin and ice cream materials obtained in blender, keeps the temperature after heating
Emulsify ice cream crude product is spare；
(5) ice cream crude product obtained is successively subjected to homogeneous, sterilized and processing of congealing, rear filling refrigeration obtains product.
Wherein, the temperature of heating water bath is 80-100 DEG C in the step (1), and heat preservation digestion time is 1-2h, and cavitation is penetrated
The pressure 10-20KPa of stream；The revolving speed of adjustment blender is warming up to 45-55 DEG C, stirs to 200-300r/min in the step (2)
Mixing the time is 40-50min；The revolving speed of adjustment high speed disperser is to 1200-1400r/min in the step (3), when high speed dispersion
Between be 20-30min, be warming up to 60-70 DEG C, enzymolysis time 8-12h；The revolving speed of blender is adjusted extremely in the step (4)
400-500r/min is warming up to 40-50 DEG C, emulsification times 1-2h.
Embodiment 3:
A kind of low irritability rice ice cream, the ice cream are made of raw material from the following weight: crack rice 50 parts, wheat
35 parts, 15 parts of soybean, 40 parts of whipping cream, 60 parts of skim milk, 25 parts of egg yolk, 0.7 part of lactase, 1.2 parts of tyrosinase, grass
5 parts of the certain kind of berries, 6 parts of cherry, 4 parts of banana, 2 parts of emulsifier, 1.0 parts of thickener, 2 parts of maltodextrin.
Wherein, the emulsifier is with mass ratio by sorbose alcohol ester, glycerin monostearate and diglycerine fatty acid ester
4:2:1 is mixed；The thickener is mixed by sodium alginate, hydroxypropyl methyl cellulose and guar gum with mass ratio for 3:1:1
It closes.
The preparation method of the ice cream the following steps are included:
(1) pick out it is good crack rice, wheat and soybean and mix, after be mixed object and pour into and eluriate 2- in deionized water
4 times, it is mixed object again and pours into deionized water after cleaning and is impregnated, and carries out water bath with thermostatic control heating, after keeping the temperature boiling
It drains away the water and is mixed object and slurries are made through cavitation jet, it is spare to obtain ice cream base；
(2) skim milk and egg yolk are added into whipping cream in blender, it is auxiliary to obtain ice cream for insulated and stirred after heating
Expect spare；
(3) it pours into high speed disperser after mixing ice cream base obtained and filler, is mixed after high speed dispersion
Object pours into hermetically sealed can, and lactase and tyrosinase are added after heating, after sealing heat preservation digest ice cream materials are spare；
(4) mixed after cleaning strawberry and cherry with banana, and grind and be slurried in grinder, after by its slurries at a high speed from
Gains in depth of comprehension clear liquid adds emulsifier, thickener, maltodextrin and ice cream materials obtained in blender, keeps the temperature after heating
Emulsify ice cream crude product is spare；
(5) ice cream crude product obtained is successively subjected to homogeneous, sterilized and processing of congealing, rear filling refrigeration obtains product.
Wherein, the temperature of heating water bath is 80-100 DEG C in the step (1), and heat preservation digestion time is 1-2h, and cavitation is penetrated
The pressure 10-20KPa of stream；The revolving speed of adjustment blender is warming up to 45-55 DEG C, stirs to 200-300r/min in the step (2)
Mixing the time is 40-50min；The revolving speed of adjustment high speed disperser is to 1200-1400r/min in the step (3), when high speed dispersion
Between be 20-30min, be warming up to 60-70 DEG C, enzymolysis time 8-12h；The revolving speed of blender is adjusted extremely in the step (4)
400-500r/min is warming up to 40-50 DEG C, emulsification times 1-2h.
It should be noted that, in this document, relational terms such as first and second and the like are used merely to a reality
Body or operation are distinguished with another entity or operation, are deposited without necessarily requiring or implying between these entities or operation
In any actual relationship or order or sequence.Moreover, the terms "include", "comprise" or its any other variant are intended to
Non-exclusive inclusion, so that the process, method, article or equipment including a series of elements is not only wanted including those
Element, but also including other elements that are not explicitly listed, or further include for this process, method, article or equipment
Intrinsic element.In the absence of more restrictions, the element limited by sentence "including a ...", it is not excluded that
There is also other identical elements in process, method, article or equipment including the element.
The above embodiments are merely illustrative of the technical solutions of the present invention, rather than its limitations；Although with reference to the foregoing embodiments
Invention is explained in detail, those skilled in the art should understand that: it still can be to aforementioned each implementation
Technical solution documented by example is modified or equivalent replacement of some of the technical features；And these modification or
Replacement, the spirit and scope for technical solution of various embodiments of the present invention that it does not separate the essence of the corresponding technical solution.
Claims (9)
1. a kind of low irritability rice ice cream, which is characterized in that the ice cream is made of raw material from the following weight: cracking rice
40-50 parts, 25-35 parts of wheat, 10-15 parts of soybean, 30-40 parts of whipping cream, 50-60 parts of skim milk, 15-25 parts of egg yolk,
0.3-0.7 parts of lactase, 0.8-1.2 parts of tyrosinase, 3-5 parts of strawberry, 4-6 parts of cherry, 2-4 parts of banana, 1-2 parts of emulsifier,
0.6-1.0 parts of thickener, 1-2 parts of maltodextrin.
2. a kind of low irritability rice ice cream according to claim 1, which is characterized in that the ice cream is by following heavy
The raw material of amount part is made: crack rice 45 parts, 30 parts of wheat, 12.5 parts of soybean, 35 parts of whipping cream, 55 parts of skim milk, egg yolk 20
Part, 0.5 part of lactase, 1.0 parts of tyrosinase, 4 parts of strawberry, 5 parts of cherry, 3 parts of banana, 1.5 parts of emulsifier, 0.8 part of thickener,
1.5 parts of maltodextrin.
3. a kind of low irritability rice ice cream according to claim 1, which is characterized in that the emulsifier is by sorbose
Alcohol ester, glycerin monostearate and diglycerine fatty acid ester are mixed with mass ratio for 4:2:1.
4. a kind of low irritability rice ice cream according to claim 1, which is characterized in that the thickener is by alginic acid
Sodium, hydroxypropyl methyl cellulose and guar gum are mixed with mass ratio for 3:1:1.
5. a kind of preparation method of low irritability rice ice cream, which is characterized in that the preparation method of the ice cream include with
Lower step:
(1) pick out it is good crack rice, wheat and soybean and mix, after be mixed object and pour into deionized water and eluriate 2-4 times,
It is mixed object again and pours into deionized water after cleaning and is impregnated, and carries out water bath with thermostatic control heating, is drained after keeping the temperature boiling
Moisture is simultaneously mixed object slurries is made through cavitation jet, and it is spare to obtain ice cream base；
(2) skim milk and egg yolk are added into whipping cream in blender, it is standby to obtain ice cream auxiliary material for insulated and stirred after heating
With；
(3) it is poured into high speed disperser after mixing ice cream base obtained and filler, object is mixed after high speed dispersion and is fallen
Enter in hermetically sealed can, lactase and tyrosinase be added after heating, after sealing heat preservation digest ice cream materials are spare；
(4) mixed after cleaning strawberry and cherry with banana, and grind and be slurried in grinder, after its slurries high speed centrifugation is obtained
Clear liquid adds emulsifier, thickener, maltodextrin and ice cream materials obtained in blender, and emulsification is kept the temperature after heating
It is spare to obtain ice cream crude product；
(5) ice cream crude product obtained is successively subjected to homogeneous, sterilized and processing of congealing, rear filling refrigeration obtains product.
6. a kind of preparation method of low irritability rice ice cream according to claim 5, which is characterized in that the step
(1) temperature of heating water bath is 80-100 DEG C in, and heat preservation digestion time is 1-2h, the pressure 10-20KPa of cavitation jet.
7. a kind of preparation method of low irritability rice ice cream according to claim 5, which is characterized in that the step
(2) revolving speed of adjustment blender is warming up to 45-55 DEG C, mixing time 40-50min to 200-300r/min in.
8. a kind of preparation method of low irritability rice ice cream according to claim 5, which is characterized in that the step
(3) revolving speed of adjustment high speed disperser is 20-30min to 1200-1400r/min, high speed dispersion time in, is warming up to 60-70
DEG C, enzymolysis time 8-12h.
9. a kind of preparation method of low irritability rice ice cream according to claim 5, which is characterized in that the step
(4) revolving speed of adjustment blender is warming up to 40-50 DEG C, emulsification times 1-2h to 400-500r/min in.
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| CN201910206608.2A CN109730186A (en) | 2019-03-19 | 2019-03-19 | A kind of low irritability rice ice cream and preparation method thereof |
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Citations (5)
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|---|---|---|---|---|
| US4374861A (en) * | 1980-05-22 | 1983-02-22 | Kirk Chemicals A/S | Lactose-reduced ice cream and process for the production thereof |
| US20040086612A1 (en) * | 2002-08-19 | 2004-05-06 | Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. | Frozen confection |
| CN105685365A (en) * | 2016-03-03 | 2016-06-22 | 文春兰 | Pure grain ice cream made with grain as raw material and production technology thereof |
| CN105795193A (en) * | 2014-12-31 | 2016-07-27 | 丰益(上海)生物技术研发中心有限公司 | Fine broken rice raw material and fine broken rice-containing food |
| CN106173176A (en) * | 2015-05-04 | 2016-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of Low lactose milk ice cream and preparation method thereof |
-
2019
- 2019-03-19 CN CN201910206608.2A patent/CN109730186A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US4374861A (en) * | 1980-05-22 | 1983-02-22 | Kirk Chemicals A/S | Lactose-reduced ice cream and process for the production thereof |
| US20040086612A1 (en) * | 2002-08-19 | 2004-05-06 | Good Humor-Breyers Ice Cream, Division Of Conopco, Inc. | Frozen confection |
| CN105795193A (en) * | 2014-12-31 | 2016-07-27 | 丰益(上海)生物技术研发中心有限公司 | Fine broken rice raw material and fine broken rice-containing food |
| CN106173176A (en) * | 2015-05-04 | 2016-12-07 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of Low lactose milk ice cream and preparation method thereof |
| CN105685365A (en) * | 2016-03-03 | 2016-06-22 | 文春兰 | Pure grain ice cream made with grain as raw material and production technology thereof |
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| Title |
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| RADOSAVLJEVIC, J等: "Sensitizing potential of enzymatically cross-linked peanut proteins in a mouse model of peanut allergy", 《MOLECULAR NUTRITION & FOOD RESEARCH》 * |
| 谢秀玲等: "非热加工对食物过敏原影响的研究进展", 《食品科学》 * |
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