CN110122651A - A kind of class of halberd production method - Google Patents
A kind of class of halberd production method Download PDFInfo
- Publication number
- CN110122651A CN110122651A CN201910469886.7A CN201910469886A CN110122651A CN 110122651 A CN110122651 A CN 110122651A CN 201910469886 A CN201910469886 A CN 201910469886A CN 110122651 A CN110122651 A CN 110122651A
- Authority
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- China
- Prior art keywords
- halberd
- class
- production method
- transferred
- glutinous rice
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 35
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 38
- 235000009566 rice Nutrition 0.000 claims abstract description 38
- 235000015243 ice cream Nutrition 0.000 claims abstract description 31
- 239000011162 core material Substances 0.000 claims abstract description 21
- 238000000034 method Methods 0.000 claims abstract description 20
- 238000005253 cladding Methods 0.000 claims abstract description 16
- 241000209094 Oryza Species 0.000 claims description 37
- 229920002472 Starch Polymers 0.000 claims description 30
- 235000019698 starch Nutrition 0.000 claims description 30
- 239000008107 starch Substances 0.000 claims description 30
- 230000032683 aging Effects 0.000 claims description 22
- 238000010025 steaming Methods 0.000 claims description 21
- 239000006188 syrup Substances 0.000 claims description 17
- 235000020357 syrup Nutrition 0.000 claims description 17
- 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 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 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 description 14
- 239000003795 chemical substances by application Substances 0.000 claims description 12
- 239000003995 emulsifying agent Substances 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 239000000230 xanthan gum Substances 0.000 claims description 11
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 235000010493 xanthan gum Nutrition 0.000 claims description 11
- 229940082509 xanthan gum Drugs 0.000 claims description 11
- 239000000835 fiber Substances 0.000 claims description 10
- 239000003381 stabilizer Substances 0.000 claims description 10
- 238000001816 cooling Methods 0.000 claims description 9
- 235000013312 flour Nutrition 0.000 claims description 9
- 238000002156 mixing Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 238000009835 boiling Methods 0.000 claims description 7
- 235000013399 edible fruits Nutrition 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 244000060011 Cocos nucifera Species 0.000 claims description 5
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- 240000008415 Lactuca sativa Species 0.000 claims description 4
- 239000012528 membrane Substances 0.000 claims description 4
- 235000012045 salad Nutrition 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 238000003825 pressing Methods 0.000 claims description 3
- 239000002253 acid Substances 0.000 abstract description 9
- 239000003755 preservative agent Substances 0.000 abstract description 8
- 230000002335 preservative effect Effects 0.000 abstract description 8
- 235000009508 confectionery Nutrition 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 5
- 240000007594 Oryza sativa Species 0.000 abstract 1
- 235000020965 cold beverage Nutrition 0.000 description 7
- 229920000856 Amylose Polymers 0.000 description 5
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 5
- 235000021185 dessert Nutrition 0.000 description 5
- 235000013305 food Nutrition 0.000 description 5
- 238000004806 packaging method and process Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- 208000027418 Wounds and injury Diseases 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 229920000945 Amylopectin Polymers 0.000 description 3
- 239000006071 cream Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 230000000284 resting effect Effects 0.000 description 3
- 238000002425 crystallisation Methods 0.000 description 2
- 230000008025 crystallization Effects 0.000 description 2
- 230000006378 damage Effects 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 229940100486 rice starch Drugs 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- HVCOBJNICQPDBP-UHFFFAOYSA-N 3-[3-[3,5-dihydroxy-6-methyl-4-(3,4,5-trihydroxy-6-methyloxan-2-yl)oxyoxan-2-yl]oxydecanoyloxy]decanoic acid;hydrate Chemical compound O.OC1C(OC(CC(=O)OC(CCCCCCC)CC(O)=O)CCCCCCC)OC(C)C(O)C1OC1C(O)C(O)C(O)C(C)O1 HVCOBJNICQPDBP-UHFFFAOYSA-N 0.000 description 1
- 229920002261 Corn starch Polymers 0.000 description 1
- 229930186217 Glycolipid Natural products 0.000 description 1
- 240000005979 Hordeum vulgare Species 0.000 description 1
- 235000007340 Hordeum vulgare Nutrition 0.000 description 1
- UFHFLCQGNIYNRP-UHFFFAOYSA-N Hydrogen Chemical compound [H][H] UFHFLCQGNIYNRP-UHFFFAOYSA-N 0.000 description 1
- 239000002202 Polyethylene glycol Substances 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 230000004308 accommodation Effects 0.000 description 1
- 108010019077 beta-Amylase Proteins 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000008120 corn starch Substances 0.000 description 1
- 229940099112 cornstarch Drugs 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 235000019788 craving Nutrition 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000018109 developmental process Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 239000005452 food preservative Substances 0.000 description 1
- 235000019249 food preservative Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 235000003642 hunger Nutrition 0.000 description 1
- 239000001257 hydrogen Substances 0.000 description 1
- 229910052739 hydrogen Inorganic materials 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- JEIPFZHSYJVQDO-UHFFFAOYSA-N iron(III) oxide Inorganic materials O=[Fe]O[Fe]=O JEIPFZHSYJVQDO-UHFFFAOYSA-N 0.000 description 1
- 230000002427 irreversible effect Effects 0.000 description 1
- 239000010977 jade Substances 0.000 description 1
- 238000002386 leaching Methods 0.000 description 1
- 239000010985 leather Substances 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000003801 milling Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000004033 plastic Substances 0.000 description 1
- 229920003023 plastic Polymers 0.000 description 1
- 229920001223 polyethylene glycol Polymers 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 238000001953 recrystallisation Methods 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000008961 swelling Effects 0.000 description 1
- 239000010409 thin film Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—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
- A23G9/34—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
- A23G9/36—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
- A23G9/363—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins containing microorganisms, enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- 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
- A23G9/44—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by shape, structure or physical form
- A23G9/48—Composite products, e.g. layered, laminated, coated, filled
- A23G9/485—Composite products, e.g. layered, laminated, coated, filled hollow products, e.g. with inedible or edible filling, fixed or movable within the cavity
-
- 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
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Confectionery (AREA)
Abstract
Class's halberd production method disclosed in the present application, compared with prior art, comprising: select ice cream core material；Ice cream core material is transferred to stuffing-wrapping machine after expanding treatment and is handled；Glutinous rice dough cladding is placed in stuffing-wrapping machine and is handled；The product that stuffing-wrapping machine exports is transferred to mold；Product after mould shape be transferred in freeze tunnel carry out it is quick-frozen；The product that freeze tunnel exports is transferred to freezer.Class's halberd production method provided by the present application, compared to existing technologies, the class's halberd produced by this method can store longer time in the case where additionally not adding preservative, overcome the problems, such as that existing class's halberd is easy acid and becomes, consumer is allowed to enjoy more good sweets.
Description
Technical field
This application involves sweets to manufacture technical field, more specifically more particularly to a kind of class of halberd production method.
Background technique
Class's halberd trendy styles from Hong Kong dessert is very by the favorite a Cantonese dessert of consumer, and class's halberd is mainly by glutinous rice skin and its
Eclair is constituted, and class's halberd resting period of room temperature is shorter, is easy to appear the phenomenon that anti-raw or acid becomes, the mouth of the class's of seriously affecting halberd
Sense and nutritive value, shelf life.
Currently, being easy to appear the problem of anti-raw or acid becomes, it will usually logical to overcome class's halberd resting period of room temperature shorter
The methods of inflated with nitrogen overcomes when crossing addition preservative, addition compared with poly-glycerine control water activity or packaging, involved in such method
Preservative be easy to cause body either large or small injury, and it is stale, bring potential security risk for consumer.
Therefore, a kind of class of halberd production method how is provided, the class's halberd produced by this method can not add anti-corrosion
Longer time is stored in the case where agent, is overcome the problems, such as that existing class's halberd is easy acid and becomes, is had become those skilled in the art
Technical problem urgently to be resolved.
Summary of the invention
In order to solve the above technical problems, the application provides a kind of class of halberd production method, the class's halberd produced by this method
Longer time can be stored in the case where additionally not adding preservative, overcome the problems, such as that existing class's halberd is easy acid and becomes.
Technical solution provided by the present application is as follows:
The application provides a kind of class of halberd production method, comprising: selects ice cream core material；Ice cream core material is after expanding treatment
Stuffing-wrapping machine is transferred to be handled；Glutinous rice dough cladding is placed in stuffing-wrapping machine and is handled；The product that stuffing-wrapping machine exports is transferred to
Mold；Product after mould shape be transferred in freeze tunnel carry out it is quick-frozen；The product that freeze tunnel exports is transferred to freezer.
Further, in a kind of preferred mode of the present invention, class's halberd production method is further comprised the steps of: to be exported in stuffing-wrapping machine
After shaped article, shredded coconut stuffing is spread on the glutinous rice skin of shaped article, is then transferred to mold again.
Further, in a kind of preferred mode of the present invention, halberd production method is further comprised the steps of: into ice cream core material
Add fruit jam.
Further, in a kind of preferred mode of the present invention, boiling involved in the preparation process of glutinous rice dough cladding
Method comprising steps of
By the stabilizer xanthan gum of parts by weight 0.1%-0.8%；Parts by weight 0.1%-0.8% emulsifier；Parts by weight 0.05-
0.4% modifying agent and the water of parts by weight 60-70% pour into steaming machine after high-speed stirred mixing；
Converted starch, glutinous rice flour and syrup are sequentially added into steaming machine high-speed stirred mixing pressure and are adjusted to 0.02-0.3Mpa,
Stir at low speed 15-30min；
Release；
Steaming machine and high-speed stirred 8-18min is added in syrup, trehalose, palm fibre oil, essence.
Further, in a kind of preferred mode of the present invention, the parts by weight of stabilizer xanthan gum, emulsifier, modifying agent
Selection specifically: the stabilizer xanthan gum of parts by weight 0.3%-0.6%；Parts by weight 0.3%-0.6% emulsifier；Parts by weight 0.1-
0.2% modifying agent.
Further, in a kind of preferred mode of the present invention, converted starch, glutinous rice flour and syrup sequentially add steaming machine
High-speed stirred mixes pressure and is specifically adjusted to stir at low speed specially 20-25min for 0.06-0.2Mpa；By syrup, trehalose, palm fibre
Steaming machine is added for oil, essence and high-speed stirred is specially 10-15min.
Further, in a kind of preferred mode of the present invention, boiling involved in the preparation process of glutinous rice dough cladding
Method further comprises the steps of: cooling aging；" steaming machine and high-speed stirred is added in syrup, trehalose, palm fibre oil, essence in step
After 8-18min ", in brush salad oil on disinfection pallet, glutinous rice dough cladding is poured into disk, then be transferred to desinfection chamber cooling.
Further, in a kind of preferred mode of the present invention, step " is transferred to desinfection chamber cooling " specifically: in desinfection chamber
10-20 DEG C is inside cooled to, and stores at least three hour.
Further, in a kind of preferred mode of the present invention, the product after mould shape be transferred in freeze tunnel into
Row fast frozen specifically: central temperature≤- 18 DEG C are freezed in freeze tunnel temperature≤- 35 DEG C.
Further, in a kind of preferred mode of the present invention, step " shaped article of stuffing-wrapping machine output is transferred to mold "
The shaped article in pressing die is further comprised the steps of: later；Pallet is filled, fork, wound membrane packaging are matched；Sorting vanning；Vanning stamp；
Product enters freezer.
A kind of class of halberd production method provided by the invention, compared with prior art, comprising: select ice cream core material；Ice river in Henan Province
Leaching core material is transferred to stuffing-wrapping machine after expanding treatment and is handled；Glutinous rice dough cladding is placed in stuffing-wrapping machine and is handled；It will packet
The product of filling machine output is transferred to mold；Product after mould shape be transferred in freeze tunnel carry out it is quick-frozen；Freeze tunnel is defeated
Product out is transferred to freezer.This application involves class's halberd production method, by the product form of class's halberd in cold drink, glutinous rice
Skin is combined with ice cream, with ice cream core material substitute room temperature class halberd in cream core material, ice cream be stored in -18 DEG C hereinafter,
Cold drink temperature≤- 18 DEG C can store longer time compared to existing technologies in the case where not adding preservative,
Overcome the problems, such as that existing class's halberd is easy acid and becomes, consumer is allowed to enjoy more good sweets.
Specific embodiment
In order to make those skilled in the art more fully understand the technical solution in the application, the application will be implemented below
Technical solution in example is clearly and completely described, it is clear that described embodiment is only that a part of the application is implemented
Example, instead of all the embodiments.Based on the embodiment in the application, those of ordinary skill in the art are not making creativeness
Every other embodiment obtained, shall fall in the protection scope of this application under the premise of labour.
It should be noted that it can directly exist when element is referred to as on " being fixed on " or " being set to " another element
On another element or indirectly setting on the other element；When an element is known as " being connected to " another element,
It can be directly to another element or be indirectly connected on another element.
It is to be appreciated that term " length ", " width ", "upper", under ", "front", "rear", "left", "right", "vertical",
The orientation or positional relationship of the instructions such as "horizontal", "top", "bottom" "inner", "outside" is merely for convenience of description the application and simplification is retouched
It states, rather than the device or element of indication or suggestion meaning must have a particular orientation, be constructed and operated in a specific orientation,
Therefore it should not be understood as the limitation to the application.
In addition, term " first ", " second " are used for descriptive purposes only and cannot be understood as indicating or suggesting relative importance
Or implicitly indicate the quantity of indicated technical characteristic.Define " first " as a result, the feature of " second " can be expressed or
Implicitly include one or more of the features.It is multiple in the description of the present application ", " several " be meant that two or
Two or more, unless otherwise specifically defined.
Class's halberd production method provided by the embodiments of the present application, comprising: select ice cream core material；Ice cream core material through extruding at
Stuffing-wrapping machine is transferred to after reason to be handled；Glutinous rice dough cladding is placed in stuffing-wrapping machine and is handled；The product that stuffing-wrapping machine is exported
It is transferred to mold；Product after mould shape be transferred in freeze tunnel carry out it is quick-frozen；The product that freeze tunnel exports is transferred to cold
Library.
The embodiment of the present invention provides a kind of class of halberd production method, compared with prior art, comprising: selects ice cream core material；
Ice cream core material is transferred to stuffing-wrapping machine after expanding treatment and is handled；Glutinous rice dough cladding is placed in stuffing-wrapping machine and is handled；
The product that stuffing-wrapping machine exports is transferred to mold；Product after mould shape be transferred in freeze tunnel carry out it is quick-frozen；By quick-frozen tunnel
The product of road output is transferred to freezer.This application involves class's halberd production method, by the product form of class's halberd in cold drink,
Glutinous rice skin is combined with ice cream, with ice cream core material substitute room temperature class halberd in cream core material, ice cream be stored in -18 DEG C with
Under, cold drink temperature≤- 18 DEG C, compared to existing technologies, when can store longer in the case where not adding preservative
Between, overcome the problems, such as that existing class's halberd is easy acid and becomes, consumer is allowed to enjoy more good sweets.
Specifically, in embodiments of the present invention, class's halberd production method further comprise the steps of: stuffing-wrapping machine output shaped article it
Afterwards, shredded coconut stuffing is spread on the glutinous rice skin of shaped article, is then transferred to mold again.
Specifically, in embodiments of the present invention, halberd production method further comprises the steps of: the addition fruit fruit into ice cream core material
Sauce.
Specifically, in embodiments of the present invention, boiling method involved in the preparation process of glutinous rice dough cladding includes step
It is rapid:
By the stabilizer xanthan gum of parts by weight 0.1%-0.8%；Parts by weight 0.1%-0.8% emulsifier；Parts by weight 0.05-
0.4% modifying agent and the water of parts by weight 60-70% pour into steaming machine after high-speed stirred mixing；
Converted starch, glutinous rice flour and syrup are sequentially added into steaming machine high-speed stirred mixing pressure and are adjusted to 0.02-0.3Mpa,
Stir at low speed 15-30min；
Release；
Steaming machine and high-speed stirred 8-18min is added in syrup, trehalose, palm fibre oil, essence.
Specifically, in embodiments of the present invention, the parts by weight selection of stabilizer xanthan gum, emulsifier, modifying agent specifically:
The stabilizer xanthan gum of parts by weight 0.3%-0.6%；Parts by weight 0.3%-0.6% emulsifier；The improvement of parts by weight 0.1-0.2%
Agent.
Specifically, in embodiments of the present invention, it is mixed to sequentially add steaming machine high-speed stirred for converted starch, glutinous rice flour and syrup
Even pressure is specifically adjusted to stir at low speed specially 20-25min for 0.06-0.2Mpa；Syrup, trehalose, palm fibre oil, essence are added
Enter steaming machine and high-speed stirred is specially 10-15min.
Specifically, in embodiments of the present invention, boiling method involved in the preparation process of glutinous rice dough cladding further includes
Step: cooling aging；I.e. step " steaming machine and high-speed stirred 8-18min is added in syrup, trehalose, palm fibre oil, essence " it
Afterwards, in brush salad oil on disinfection pallet, glutinous rice dough cladding is poured into disk, then is transferred to desinfection chamber cooling.
Specifically, in embodiments of the present invention, step " being transferred to desinfection chamber cooling " specifically: cooled in desinfection chamber
10-20 DEG C, and store at least three hour.
Specifically, in embodiments of the present invention, the product after mould shape, which is transferred in freeze tunnel, carries out fast frozen
Specifically: central temperature≤- 18 DEG C are freezed in freeze tunnel temperature≤- 35 DEG C.
Specifically, in embodiments of the present invention, further include after step " shaped article of stuffing-wrapping machine output is transferred to mold "
Step: the shaped article in pressing die；Pallet is filled, fork, wound membrane packaging are matched；Sorting vanning；Vanning stamp；Product enters cold
Library.
It more specifically illustrates, class's halberd trendy styles from Hong Kong dessert is very by the favorite a Cantonese dessert of consumer, class's halberd of room temperature
Resting period is shorter, is easy to appear the phenomenon that anti-raw or acid becomes, the mouthfeel and nutritive value, shelf life of the class's of seriously affecting halberd.
In view of ice cream be stored in -18 DEG C hereinafter, can make up this at two it is insufficient, the present embodiment is related to class halberd trendy styles from Hong Kong dessert using class
Halberd form, Q bullet glutinous rice leather block close ice cream filling, and the eclair of traditional class halberd is substituted using ice cream, mixes fruit fruit in ice cream
Shredded coconut stuffing is spread on sauce or glutinous rice skin, barley promise leaf is contained using tray, mix fork, give the more graceful fashion life of consumer, goods
The frame phase is long, is suitble to more places, satisfies craving and allay one's hunger, and the sweet of glutinous rice skin can drop in the refreshing ice cream of ice again, and mouthfeel is more preferably.
Class's halberd solution of room temperature is anti-raw and acid accommodation crosses addition preservative, addition compared with poly-glycerine control water activity or packaging
When the methods of inflated with nitrogen, the defect of the method is the preservative harm either large or small to body, and stale, reduces consumer's
Desire to buy.
2-4 DEG C of the aging temperature of starch, moisture accelerated ageing in 30-60%, and cold drink temperature≤- 18 DEG C, moisture exist
60-70%, freezing are that a kind of quickly and effectively food preservative technology in development of food industry, lower temperature storage can be shown in recent years
Writing reduces product hardening rate caused by aging and suppresses growth of microorganism.
The present embodiments relate to class's halberd production method, by the product form of class's halberd in cold drink with bake
Glutinous rice skin combined with ice cream, substitute the cream core material in room temperature class halberd with ice cream core material, and from temperature, moisture, group
It goes to solve the problems, such as that starch is anti-raw at three directions, cold drink temperature≤- 18 DEG C, moisture is in 60-70%, in addition selected water mill glutinous rice
Powder, amylopectin are up to 99% glutinous rice flour to delay starch is counter to give birth to, and consumer is allowed to enjoy more good sweets.
Specifically, the cladding boiling link that the present embodiment is related to are as follows:
Stabilizer xanthan gum 0.3%-0.6%, emulsifier 0.3%-0.6% and modifying agent 0.1-0.2% and 10-15kg water
Steaming machine is poured into the mixing of high-speed stirred pot；6-10kg converted starch, 10-15kg glutinous rice flour and 20-30kg syrup are successively added
Enter steaming machine high-speed stirred mixing pressure and be adjusted to 0.06-0.2Mpa, stirs at low speed 20-25min；
Release；
Steaming machine and high-speed stirred 10-15min is added in remaining 45-55kg syrup, trehalose, palm fibre oil, essence；
Cool down aging: being brushed with salad oil on disinfection pallet, dough is poured into disk and is put into desinfection chamber cooling, cools to 10-
20 degree, store at least three hour；
Specifically, the ice cream that the present embodiment is related to forms link are as follows:
Ice cream material after the swelling is put into the one of feed bin of stuffing-wrapping machine, in addition the ripe glutinous rice dough modulated is put into stuffing-wrapping machine
In one feed bin；
It is faric to be shaped to product, spread gold shredded coconut stuffing；
Product is put into plastic mould, is gently flattened with hand；
Pallet is filled, fork, wound membrane packaging are matched；
Product is transferred to quick-frozen in freeze tunnel；
Product goes out tunnel (central temperature≤- 18 DEG C are freezed in tunnel temperature≤- 35 DEG C)；
Sorting vanning；
Vanning stamp；
Product enters freezer.
The present embodiments relate to class's halberd production method, improved from this following aspects:
First, age of starch can be divided into 2 stages of short ageing and long-term ageing, in the process the quick glue of amylose
It is solidifying to form double helix, irreversible crystallization occurs；The amylopectin of short chain then can with the crystallization rate generation for being slower than amylose
Inverse recrystallization, gelatinization process make starch molecule portion hierarchy, and starch molecule is formed under limited moisture content with amylose
Based on viscosity flow area and the viscoelastic region based on amylopectin, i.e. two regional models of starch molecule, two regional models collectively promote
The aging of starch is closely related with the composition of starch first, easy to aging containing the starch more than amylose, is not easy to be gelatinized；Containing branch
Starch more than starch is easily gelatinized non-aging.Cornstarch, wheaten starch are easy to aging, and glutinous rice starch aging speed is slow.Originally match
Side chooses high-quality water-milling glutinous rice flour " two low one is soft ", i.e., amylose content is low, and gelatinization point is low, and gel consistence is soft；
Second, for small molecular sugar because of its lesser molecular dimension, hydrated sheath can be formed in gelatinization process reduces starch microfacies
Area's concentration inhibits starch molecular chain to reset, and delays the aging of starch, this formula chooses addition trehalose, and trehalose can be effectively
The process of delaying aging, frequent frozen-thaw process can more embody trehalose inhibitory effect, mainly trehalose molecule and water molecule energy
It is compatible well, hydrone thinned starch strand can be attracted.
Fats glycerol rouge, glycolipid, phosphatide, the surface-actives such as soybean protein or polyethylene glycol oxide are added in third in food
Substance has the effect for delaying age of starch, this is because they can reduce the surface energy of liquid level, generates emulsion,
Make to form thin film between starch micella, prevent from being formed using hydrone as the combination of the hydrogen of medium, thus the delaying aging time.
The colloid, emulsifier, modifying agent for passing through addition with formula are xanthan gum, monoglyceride and beta amylase.
4th, between 30~60%, aging phenomenon easily occurs water content of food for starch, and the water content in food is 10%
Drying regime below or food more than 60% or more moisture, then be not likely to produce aging phenomenon, the water content 60- of ice cream
70%, it is compared to and bakes, squeezes, frying and the mode of drum dried, jade can be accelerated using atmospheric cooking and autoclaving
The aging of rice starch, the present embodiments relate to production technology take autoclaving.
5th, the starch gel of temperature swing storage has lower heat content to become compared to the starch gel of constant temperature storage, temperature swing storage
The aging of starch can be effectively controlled.Icecream production technique be glutinous rice skin 10-20 DEG C form, then into tunnel≤- 35 DEG C into
Scanning frequency is frozen, and is being stored in≤- 18 DEG C, can effective delaying aging, and fruit jam can be mixed in ice cream material can also be in filling
The form of filling can spread auxiliary material on glutinous rice skin, enrich product mouthfeel level.
By above-mentioned improvement, the present embodiments relate to class's halberd production method realize and solve the defect of ambient product,
Consumer is allowed to enjoy more good sweets.
The foregoing description of the disclosed embodiments enables those skilled in the art to implement or use the present invention.
Various modifications to these embodiments will be readily apparent to those skilled in the art, as defined herein
General Principle can be realized in other embodiments without departing from the spirit or scope of the present invention.Therefore, of the invention
It is not intended to be limited to the embodiments shown herein, and is to fit to and the principles and novel features disclosed herein phase one
The widest scope of cause.
Claims (10)
1. a kind of class of halberd production method characterized by comprising
Select ice cream core material；
Ice cream core material is transferred to stuffing-wrapping machine after expanding treatment and is handled；
Glutinous rice dough cladding is placed in stuffing-wrapping machine and is handled；
The product that stuffing-wrapping machine exports is transferred to mold；
Product after mould shape be transferred in freeze tunnel carry out it is quick-frozen；
The product that freeze tunnel exports is transferred to freezer.
2. according to claim 1 class of halberd production method, which is characterized in that class's halberd production method, which further comprises the steps of:, is wrapping
After filling machine exports shaped article, shredded coconut stuffing is spread on the glutinous rice skin of shaped article, is then transferred to mold again.
3. according to claim 1 class of halberd production method, which is characterized in that halberd production method further comprises the steps of: Xiang Bingqi
It drenches and adds fruit jam in core material.
4. according to claim 1 class of halberd production method, which is characterized in that involved in the preparation process of glutinous rice dough cladding
Boiling method comprising steps of
By the stabilizer xanthan gum of parts by weight 0.1%-0.8%；Parts by weight 0.1%-0.8% emulsifier；Parts by weight 0.05-
0.4% modifying agent and the water of parts by weight 60-70% pour into steaming machine after high-speed stirred mixing；
Converted starch, glutinous rice flour and syrup are sequentially added into steaming machine high-speed stirred mixing pressure and are adjusted to 0.02-0.3Mpa, low speed
Stir 15-30min；
Release；
Steaming machine and high-speed stirred 8-18min is added in syrup, trehalose, palm fibre oil, essence.
5. according to claim 4 class of halberd production method, which is characterized in that stabilizer xanthan gum, emulsifier, modifying agent
Parts by weight selection specifically: the stabilizer xanthan gum of parts by weight 0.3%-0.6%；Parts by weight 0.3%-0.6% emulsifier；Weight
The modifying agent of part 0.1-0.2%.
6. according to claim 5 class of halberd production method, which is characterized in that converted starch, glutinous rice flour and syrup successively add
Enter steaming machine high-speed stirred and mix pressure to be specifically adjusted to stir at low speed specially 20-25min for 0.06-0.2Mpa；By syrup,
Trehalose, palm fibre oil, steaming machine is added for essence and high-speed stirred is specially 10-15min.
7. according to claim 6 class of halberd production method, which is characterized in that involved in the preparation process of glutinous rice dough cladding
Boiling method further comprise the steps of: cooling aging；" steaming machine and height is added in syrup, trehalose, palm fibre oil, essence in step
After speed stirring 8-18min ", in brush salad oil on disinfection pallet, glutinous rice dough cladding is poured into disk, then be transferred to desinfection chamber drop
Temperature.
8. according to claim 7 class of halberd production method, which is characterized in that step " is transferred to desinfection chamber cooling " specifically:
10-20 DEG C is cooled in desinfection chamber, and stores at least three hour.
9. according to claim 1 class of halberd production method, which is characterized in that the product after mould shape is transferred to quick-frozen tunnel
Fast frozen is carried out in road specifically: central temperature≤- 18 DEG C are freezed in freeze tunnel temperature≤- 35 DEG C.
10. according to claim 1 to class's halberd production method described in 9 any one, which is characterized in that step " stuffing-wrapping machine output
Shaped article be transferred to mold " after further comprise the steps of: shaped article in pressing die；Pallet is filled, fork, wound membrane packet are matched
Dress；Sorting vanning；Vanning stamp；Product enters freezer.
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| CN104336133A (en) * | 2013-07-26 | 2015-02-11 | 史欣祥 | Big lucky passion fruit cake and making method thereof |
| CN104886334A (en) * | 2015-05-07 | 2015-09-09 | 沈阳师范大学 | Probiotic glutinous rice skin ice cream and a preparation method thereof |
| CN106260492A (en) * | 2015-06-05 | 2017-01-04 | 内蒙古伊利实业集团股份有限公司 | A kind of Oryza glutinosa skin and utilize its method preparing ice cream |
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| CN104336133A (en) * | 2013-07-26 | 2015-02-11 | 史欣祥 | Big lucky passion fruit cake and making method thereof |
| CN104304631A (en) * | 2014-09-29 | 2015-01-28 | 广州酒家集团利口福食品有限公司 | Ice cream as well as preparation method and application thereof in preparing desserts |
| CN104886334A (en) * | 2015-05-07 | 2015-09-09 | 沈阳师范大学 | Probiotic glutinous rice skin ice cream and a preparation method thereof |
| CN106260492A (en) * | 2015-06-05 | 2017-01-04 | 内蒙古伊利实业集团股份有限公司 | A kind of Oryza glutinosa skin and utilize its method preparing ice cream |
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Application publication date: 20190816 |