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Ice cream/frozen stick confection with additive rice flour, and method of preparing the same

A production method and technology of rice flour, applied in frozen sweets, food science, application, etc., can solve the problems of ice cream/ice cream research and production reports, etc., achieve low price, high-quality protein resources, and increase protein content.

Inactive Publication Date: 2008-12-03
贝惠玲
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no research and production report on adding rice flour ice cream / ice cream

Method used

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  • Ice cream/frozen stick confection with additive rice flour, and method of preparing the same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Such as figure 1 Shown production technological process, the ice cream production method that adds rice flour is as follows:

[0032] (1) Preparation of rice syrup

[0033] Add 60Kg of water to dissolve 5Kg of rice flour, then add 0.01Kg of α-amylase to raise the temperature to 75°C, and keep it warm for 20 minutes. The starch in the rice flour is gelatinized and hydrolyzed into glucose, maltose, oligosaccharides, dextrin, etc. at the same time. Continue to heat up to 90-95° C., keep warm for 15 minutes to inactivate enzymes, and obtain rice syrup.

[0034] (2) Ingredients, sterilization

[0035] In the rice syrup obtained in step (1), add 14Kg of sucrose, 8Kg of whole milk powder, 8Kg of cream, 0.5Kg of ice cream emulsification stabilizer, 0.1Kg of frankincense essence, add water until the total amount is 100Kg, stir evenly, and heat to 85°C Sterilize for 10 minutes and cool to 60-65°C.

[0036] (3) homogeneous

[0037] The slurry cooled to 60-65° C. in step (2) i...

Embodiment 2

[0045] Such as figure 1 Shown production technological process, the ice cream production method that adds rice flour is as follows:

[0046] (1) Preparation of rice syrup

[0047] Add 10Kg of rice flour, add 60Kg of water to dissolve, then add 0.04Kg of α-amylase, heat up to 80°C, keep warm for 30 minutes, the starch in the rice flour is gelatinized and hydrolyzed into glucose, maltose, oligosaccharides, dextrin, etc. , continue to heat up to 90-95 DEG C, keep warm for 20 minutes to inactivate enzymes, and obtain rice syrup.

[0048] (2) Ingredients, sterilization

[0049] In the rice syrup obtained in step (1), add 13Kg of sucrose, 6Kg of whole milk powder, 6Kg of margarine, 0.5Kg of ice cream emulsification stabilizer, 0.1Kg of frankincense, add water to a total of 100Kg, stir and heat to 85°C for sterilization 10 minutes, cooled to 60 ~ 65 ℃.

[0050] (3) homogeneous

[0051] The slurry cooled to 60-65° C. in step (2) is homogenized by a homogenizer, and the homogeniza...

Embodiment 3

[0059] Such as figure 1 Shown production technological process, the ice cream production method that adds rice flour is as follows:

[0060] (1) Preparation of rice syrup

[0061] Add 60Kg of water to dissolve 20Kg of rice flour, then add 0.06Kg of α-amylase, raise the temperature to 85°C, and keep it warm for 40 minutes. The starch in the rice flour is gelatinized and hydrolyzed into glucose, maltose, oligosaccharides, dextrin, etc. , continue to heat up to 90-95 DEG C, keep warm for 30 minutes to inactivate enzymes, and obtain rice syrup.

[0062] (2) Ingredients, sterilization

[0063] In the rice syrup obtained in step (1), add 9Kg of sucrose, 2Kg of skimmed milk powder, 2Kg of coconut oil, 0.5Kg of ice cream emulsification stabilizer, 0.1Kg of frankincense essence, add water to a total amount of 100Kg, stir and heat to 85°C for sterilization for 10 Minutes, cooled to 60 ~ 65 ℃.

[0064] (3) homogeneous

[0065] The slurry cooled to 60-65° C. in step (2) is homogenize...

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Abstract

The invention discloses ice-cream / an ice cream bar added with rice meal and a production method thereof. The production method adds the rice meal in compositions of the ice-cream / ice cream bar, and the rice meal is hydrolyzed by amylase into rice syrup containing rice proteins and used to replace or partially replace glucose syrup or partial sucrose, thereby the protein content of an ice-cream / ice cream bar product can be improved and the ice-cream / ice cream bar with double proteins can be obtained. The ice-cream / ice cream bar has rich nutrition, smooth mouthfeel, and milk and rice flavor; and the cost per unit protein is reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to an ice cream / ice cream added with rice flour and a production method thereof. Background technique [0002] Ice cream / ice cream is made of milk powder (or fresh milk), cream, sucrose, glucose syrup (also known as starch syrup) as raw materials, adding emulsifiers, stabilizers, flavor accessories, etc., after sterilization, homogenization, aging, and freezing Ice cream or ice cream. Chinese patent publication number is " CN02116004.X " " rice starch low-fat ice cream and production method " disclosed production method is to add 5%~20% rice starch fat substitute in ice cream, to replace part fat. Chinese patent publication number is " CN02116005.8 " " the production method of rice starch fat substitute " is that rice is washed, soaked, pulverized and soaked, filtered, centrifuged, remove coarse fiber etc. , washed with water, adjusted to pH 6.0-8.0, added appropriate amou...

Claims

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Application Information

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IPC IPC(8): A23G9/04A23G9/42A23G9/36A23G9/32A23G9/34A23G9/38
Inventor 贝惠玲王一凡黄建蓉
Owner 贝惠玲
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