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Pure grain healthy black ice cream without additives and production method thereof

An additive-free, ice cream technology, applied in frozen sweets, food science, applications, etc., can solve the problems of low dietary fiber, low protein, high energy, etc., and achieve the effects of good fluidity, high nutritional value, and easy transportation and processing

Active Publication Date: 2015-10-21
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The present invention provides a kind of additive-free pure grain healthy black ice cream and its production method. It uses black rice, millet and job's tears as the main raw materials of healthy black ice cream and its production method to solve the high-fat ice cream existing in current ice cream products. , high sugar, high energy, low protein, low dietary fiber and other defects, as well as the problem of adding thickeners and stabilizers

Method used

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  • Pure grain healthy black ice cream without additives and production method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Small molecule anti-retrogradation treatment of raw materials of black rice, millet and barley

[0023] Black rice, millet, and barley grains are crushed into powders with a particle size of 120 mesh, added with drinking water to adjust the water content to 40%, sealed and anaerobic, soaked at 30°C for 30 minutes to make the plant fibers stretch and loose, and extruded at one time with a single screw respectively. Gelatinization and granulation, the extrusion temperature is 175°C, and the particles with a particle size of 6mm are obtained, and the microwave small molecule anti-retrogradation treatment is carried out immediately, the microwave frequency is 2450MHz, and the microwave energy supply is 0.5kw / kg·h. The test material does not contain macromolecular starch, the reaction of iodine is brownish yellow, and there is no retrogradation of starch. Then be pulverized into particle size and be the small molecule grain powder of 160 purpose for subsequent use;

[002...

Embodiment 2

[0031] (1) Small molecule anti-retrogradation treatment of raw materials of black rice, millet and barley

[0032] Black rice, millet, and barley are crushed into 140 meshes, adding drinking water to adjust the water content to 50%, airtight and anaerobic, and infiltrating at 35°C for 40 minutes to make the plant fibers stretch and loose. Single-screw extrusion, gelatinization and granulation , the extrusion temperature is 180°C, and the particles with a particle size of 10mm are obtained, and the microwave small molecule anti-retrogradation treatment is carried out immediately, the microwave frequency is 2450MHz, and the microwave energy supply is 2kw / kg·h. After the treatment, the water content of the material is 6%. Molecular starch, iodine reaction is brownish yellow, no starch retrogradation phenomenon, and then crushed into small molecular grain flour with a particle size of 200 mesh for later use;

[0033] (2) Flavor optimization

[0034] Grain flours treated with smal...

Embodiment 3

[0040] (1) Small molecule anti-retrogradation treatment of raw materials of black rice, millet and barley

[0041] Black rice, millet, and barley are crushed into 120 meshes respectively, adding drinking water to adjust the water content to 45%, airtight and anaerobic, soaking at 32°C for 35 minutes to make the plant fibers stretch and loose, single-screw extrusion, gelatinization and granulation , the extrusion temperature was 178°C, and the particles with a particle size of 8mm were obtained. They were immediately subjected to microwave small molecule anti-retrogradation treatment. The microwave frequency was 2450MHz, and the microwave energy supply was 1.5kw / kg·h. Macromolecular starch, iodine reaction is brownish yellow, no starch retrogradation phenomenon. Then be pulverized into particle size respectively and be the small molecular grain flour of 180 purpose for subsequent use;

[0042] (2) Flavor optimization

[0043] Grain flour treated with small molecule anti-retro...

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Abstract

The invention relates to a non-addictive pure grain health black ice cream and a production method thereof, and belongs to the field of food processing. The production method comprises the following steps: cleaning, washing, softening, and anti-aging black rice, millet and pearl barley; then, mixing, sterilizing, homogenizing, maturing and freezing the black rice, the millet and the pearl barley to prepare the cool and moist black ice cream which is uniform in texture and state, smooth and fine in taste, and good in the effect of relieving summer-heat. According to the black ice cream, the applied range of grain and cereal is broadened; any thickening agent, stabilizing agent, essence, pigment, and other additives are not added during the production process, so that natural nutritional components in raw materials are reserved, and the black ice cream has a special flavor of the black rice, the millet and the pearl barley, and a health function; the production process is environment friendly, that is, no waste residue, waste steam and harmful substance are generated; moreover, no chemical addictive is added into the black cream, so that the product can be eaten safely.

Description

technical field [0001] The invention belongs to the field of food processing, in particular to pure grain ice cream without additives and a production method thereof. Background technique [0002] Ice cream (ice cream), also known as ice cream, is made of drinking water, milk or milk powder, butter (or vegetable oil), sugar, etc. , Frozen food that can be directly eaten with volume expansion made by mixing, sterilizing, cooling, homogenizing, aging, freezing, hardening and other processes. According to historical records, at the end of the Tang Dynasty in my country, people would make a kind of edible ice to cool off in summer. This is the earliest and oldest ice food in the world. In the 13th century, the traditional frozen food in the East was brought to Italy by Marco Polo, and then spread to the West and further developed. Since its invention, ice cream has almost always used milk, cream, and sugar as the main raw materials. It is a high-fat, high-sugar, high-energy, a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/34A23G9/04
Inventor 刘婷婷张艳荣王大为张雁凌
Owner JILIN AGRICULTURAL UNIV
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