CN1817166A

CN1817166A - Ice-cream bar with cereals and starch and processing method thereof

Info

Publication number: CN1817166A
Application number: CNA2006100166356A
Authority: CN
Inventors: 朱亚飞
Original assignee: Individual
Current assignee: Individual
Priority date: 2006-03-08
Filing date: 2006-03-08
Publication date: 2006-08-16
Anticipated expiration: 2026-03-08
Also published as: CN100546490C

Abstract

A rod for ice sucker is prepared from grains and/or starch through mixing with water, gelatinizing and shaping. Its advantages are high tension strength and high toughness.

Description

A kind of ice cream stick and processing method made from grain, starch thereof

Technical field

The invention belongs to the grain deep process technology.

Background technology

Ice cream stick all is to be made by timber at present, to consume a large amount of high-quality timber every year, according to incompletely statistics, the timber that is used to make ice cream stick every year will reach billion cubic meter, the ill effect that disafforestation caused is well-known, in addition, because timber can not be degraded, environment has also been caused very big pollution.Also there are innovation and creation to explore to utilizing starch to replace timber, Chinese patent CN01121555.0 discloses a kind of method of making toothpick of starch, this method has added the D-sorbite of 10～30% weight in starch, to increase the hardness of toothpick, but this method cost of manufacture is higher, the toothpick of making is more crisp, is unsuitable for producing ice cream stick.

Summary of the invention

The object of the present invention is to provide a kind of ice cream stick and method made from grain, starch thereof, replace the timber ice cream stick with the starch ice cream stick, and then a large amount of valuable timber resources of saving, technical scheme of the present invention is as follows: the first step, size mixing, to contain the starch-based product modifying agent that the grain of starch or starch or grain and starch adds 1.5～3 times water and 1～4 ‰ by weight and make the powder breast, the concentration that makes the powder breast is at 15～30 Baumes, and pH value is between 5.0～7.5; In second step,, make high resilience and toughness software sheet shape material skin with the gelatinization of powder breast; In the 3rd step, cooling oven dry makes the cooling of material skin, dries to water content 15～30%, and in the 4th step, moulding will expect that skin sends into drum die and be pressed into the ice cream stick shape, terminal disinfection, packing, warehouse-in.For improving its intensity, be thicker than both sides, cross section in the middle of ice cream stick can being pressed into for oval, its surface can suppress equally distributed male and fomale(M﹠F).The starch-based product modifying agent has thickening, emulsification, figuration, function such as stable, can improve the product muscle, so product of the present invention has very strong toughness and pull resistance, when adapting to the ice cream mechanical stripping fully to the pulling force of ice cream stick.Change the shape of mould, can also be box-like with expecting that skin be pressed into, can be used for doing the magazine of market, supermarket chilled food.It is raw material that the present invention adds starch with grain, starch or grain, can save a large amount of timber, and ice cream stick that processes or magazine can be degraded, free from environmental pollution, in addition, the present invention can ageing grain be a raw material, consume the grain in storage for years that can not eat in a large number, have the social benefit that obviously economizes on resources.

Description of drawings

Fig. 1, structural representation of the present invention, cross section has pit for oval, surface.

The cross-sectional view of Fig. 2, Fig. 1.

The specific embodiment

Mode one, the first step: size mixing, get 100 kilograms of corns, add 300 kilograms water, add 0.3 kilogram of starch-based product modifying agent-cornstarch modifying agent, the product that this cornstarch modifying agent can adopt Shandong Sheng Yuan chemistry Science and Technology Ltd. to produce, defibrination; With being pumped to the jar of sizing mixing, powder slurry concentration is 22 Baumes, and pH value is 7; Second step, gelatinization is delivered to injector with the powder breast that modulates, and feeds steam to injector simultaneously, the control flow, make the powder breast form hollow umbrella and spray from nozzle, and enter the insulation of laminar flow jar, the powder breast temperature of control injector outlet is at 60～80 ℃, with screw pump with slaking after the powder breast be flushed on the crawler belt, along with the rotation of crawler belt and stopping of scraper, the powder breast just is attached on crawler belt, and formation thickness is 2～3 millimeters software sheet shape material skin; Along with the rotation of crawler belt, making the material skin is that 2～3 meters steam covers the device inflation gelatinization of heating through length, and temperature is at 80～100 ℃, the gelatinization fully under moistening environment of material skin; The 3rd step: the cooling oven dry, to the bath of material skin, and make the material skin be cooled to software, will expect that skin is cooled to 30 ℃, use the blower fan air blast again, dry to water content 20%; The 4th step: moulding, will expect that skin sends into drum die and be pressed into the ice cream stick shape, long 120 millimeters, wide 15 millimeters, 4 millimeters of thick middle, thick 2 millimeters of both sides, behind 10 second ultraviolet sterilizations, the vacuum-packed warehouse-in in storage.

Mode two, get 100 kilograms of starch, add 300 kg of water, with 0.2 kilogram of starch-based product modifying agent-Sodium Polyacrylate, produced by Nippon Shokubai Co., Ltd, Feng vivid trade Co., Ltd in Shanghai sells, and sizes mixing, powder slurry concentration 20 Baumes, pH value is 5, and the injector feed temperature remains on 70 ℃, and gelatinization point is 90 ℃, the material skin is cooled to room temperature, dry to water content 20%, the material skin is grown up 120 millimeters through the drum die compacting, wide 15 millimeters, 4 millimeters of thick middle, the strip that both sides are thick 2 millimeters, its surface pressure is made equally distributed triangular depression, behind 10 second ultraviolet sterilizations, vacuum-packed warehouse-in.

Mode three, get 50 kilograms in ageing rice, 50 kilograms of starch, mix with starch after rice worn into powder, water and 0.3 kilogram of Sodium Polyacrylate of adding 280 kilograms are sized mixing powder slurry concentration 30 Baumes, pH value is 7.5, powder slurry sent into from ripe extruder carry out gelatinization, extrude on gelatinization limit, limit, and the outlet of extruder mould is strip, sheet shape after extruding material skin is cooled, dry to water content 20%, the material skin is grown up 120 millimeters through the drum die compacting, wide 15 millimeters, thick 4 millimeters strips, its surface pressure are made equally distributed square pit face, behind 10 second ultraviolet sterilizations, vacuum-packed warehouse-in.

Claims

1, a kind of ice cream stick made from grain, starch, it is characterized in that what it was made by the following step: the first step, size mixing, to contain the starch-based product modifying agent that the grain of starch or starch or grain and starch adds 1.5～3 times water and 1～4 ‰ by weight and make the powder breast, the concentration that makes the powder breast is at 15～30 Baumes, and pH value is between 5.0～7.5; In second step,, make high resilience and toughness software sheet shape material skin with the gelatinization of powder breast; In the 3rd step, cooling oven dry makes the cooling of material skin, dries to water content 15～30%, and in the 4th step, moulding will expect that skin sends into drum die and be pressed into the ice cream stick shape.

2, a kind of method of the ice cream stick made from grain, starch, comprise the following steps: the first step, size mixing, to contain the starch-based product modifying agent that the grain of starch or starch or grain and starch adds 1.5～3 times water and 1～4 ‰ by weight and make the powder breast, the concentration that makes the powder breast is at 15～30 Baumes, and pH value is between 5.0～7.5; In second step,, make high resilience and toughness software sheet shape material skin with the gelatinization of powder breast; In the 3rd step, cooling oven dry makes the cooling of material skin, dries to water content 15～30%, and in the 4th step, moulding will expect that skin sends into drum die and be pressed into the ice cream stick shape.

3, the ice cream stick made from grain, starch according to claim 1 is characterized in that ice cream stick is pressed into cross section for oval.

4,, it is characterized in that the ice cream stick surface pressure makes equally distributed pit according to claim 1 or the 3 described ice cream sticks made from grain, starch.

5, the method for making ice cream stick with grain, starch according to claim 2, it is characterized in that gelatinization technology is as follows: the powder breast that modulates is delivered to injector, feed steam to injector simultaneously, the control flow, making the powder breast form hollow umbrella sprays from nozzle, and enter laminar flow jar insulation, the powder breast temperature of control injector outlet is at 60～80 ℃, with screw pump with slaking after the powder breast be flushed on the crawler belt, along with the rotation of crawler belt and stopping of scraper, the powder breast just is attached on crawler belt, and formation thickness is 2～3 millimeters software sheet shape material skin; Along with the rotation of crawler belt, making the material skin is that 2～3 meters steam covers the device inflation gelatinization of heating through length, and temperature is at 80～100 ℃, the gelatinization fully under moistening environment of material skin.

6, according to claim 2ly make the method for ice cream stick with grain, starch, it is characterized in that gelatinization technology is as follows: the powder slurry is sent into from ripe extruder carried out gelatinization, extrude on gelatinization limit, limit, and the outlet of extruder mould is strip.