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Unpolished rice ice cream and method for making same

A technology of ice cream and brown rice, which is applied in the field of brown rice ice cream and its preparation, and can solve the problems of unseen and unseen brown rice ice cream products, etc.

Inactive Publication Date: 2010-08-18
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Ice cream is the only choice to cool off in summer, but more and more citizens are beginning to pay attention to the nutritional value of food, and no longer just pursue the perfect taste
Therefore, we want to add brown rice to ice cream. This is not only an expansion of the eating method of brown rice, but also a brand-new healthy ice cream, which is in line with the current call for a healthy diet. At present, there are no related reports about this product, and it is also available in the market. No Brown Rice Ice Cream Products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0029] The present invention is further illustrated below by the examples, but the present invention is not limited.

[0030] A kind of brown rice ice cream, the raw material composition of its formula is as follows:

[0031] Milk powder 70g

[0032] Brown rice flour 30g

[0033] Cream 25g

[0034] White sugar 160g

[0035] Starch 30g

[0036] Xanthan gum 2g

[0037] Sucrose esters 2g

[0038] A kind of above-mentioned brown rice ice cream, its preparation method comprises as follows:

[0039] (1), brown rice is fully pulverized, crosses 50 mesh sieves, gets brown rice flour;

[0040] (2), mixing of raw materials

[0041] Stir xanthan gum, sucrose ester, starch and white sugar in a beaker first, then add 200ml of warm water at 40-50°C, stir while adding, and then dissolve the milk powder and Add brown rice flour;

[0042] After the dissolution is completed, use warm water at 40-50°C to make up the volume, heat it with a gas stove after the volume is up, add the solut...

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Abstract

The invention discloses unpolished rice ice cream and a method for making same. The unpolished rice ice cream comprises the following raw materials by weight portion: 70 portions of milk powder, 30 portions of unpolished rice, 25 portions of cream, 160 portions of white granulated sugar, 30 portions of starch, 2 portions of xanthan gum and 2 portions of sucrose ester. The method for making the unpolished rice ice cream comprises the following steps: grinding the unpolished rice, weighting the raw materials, mixing the raw materials, sterilizing the raw materials, cooling solution, homogenizing the solution, cooling the homogenized solution, aging the solution, freezing the solution, spreading a layer of chocolate on the unpolished rice ice cream, quickly freezing and hardening the unpolished rice ice cream, and storing the unpolished rice ice cream at low temperature. The unpolished rice ice cream contains the total solid matter of 31.54 percent and the white granulated sugar of 16 percent and has the expansion rate of 83.47 percent. In addition, the unpolished rice ice cream has high nutritional value and is rich in biological active ingredients.

Description

technical field [0001] The invention relates to the field of food, in particular to a brown rice ice cream and a preparation method thereof. Background technique [0002] Ice cream is made of cream as the main raw material, and milk, sugar, eggs, spices, stabilizers, etc. are added, sterilized, and then frozen to become a softer mixture. Ice cream can not only cool down but also replenish physical energy. Maybe many people only know that ice cream is delicious, but they don't know its nutritional value. Ice cream is a food that contains high-quality protein, high sugar and high fat, and also contains amino acids, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, etc., and has the functions of regulating physiological functions, maintaining osmotic pressure and pH. Statistics show that according to international and national product standards, general cream ice cream has 2.8-3 times the nutritional content of milk, and its digestibility in the human body can re...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 陈艺佳范静霞郭伟丽叶康
Owner SHANGHAI INST OF TECH
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