Method for making ice cream with small round coarse grains

Abstract

The invention discloses a method for making an ice cream with small round coarse grains. The method comprises the following steps: (1) grinding unpolished rice, soaking in 30-35 DEG C water, raising the temperature to a boiling state, cooking, and pulping while hot so as to obtain unpolished rice paste; (2) soaking cleaned fresh purple sweet potatoes in 0-3 DEG C cold water, cooking in boiling water on a steamer drawer, naturally cooling, performing microwave treatment under the power of 300-450W, cutting into pieces, mixing with water for pulping so as to obtain purple sweet potato paste; (3) mixing the unpolished rice paste obtained in the step (1), the purple sweet potato paste obtained in the step (2) and condensed milk according to a mass ratio of 1:1:1.2, stirring at the temperature of 50-60 DEG C, and making small round coarse grains by utilizing a twin-screw extruder; (4) mixing white granulated sugar, milk powder and water together, and freezing so as to obtain frozen slurry; and (5) adding the small round coarse grains obtained in the step (3) into the frozen slurry obtained in the step (4), puffing, freezing, filling into an egg roll tube or a container, thereby obtaining the ice cream containing small rounded coarse grains.

Description

technical field [0001] The invention relates to an ice cream, in particular to a method for making ice cream containing small round grains of coarse grains. It belongs to the technical field of frozen drinks. Background technique [0002] Ice cream has a delicate, smooth and cool taste, and is a popular summer food. It uses water, dairy products, sugar, and edible oil as its main raw materials, and supplements some food additives. After mixing, sterilizing, homogenizing, aging, and freezing Volume-expanded frozen foods made by processes such as freezing and freezing. [0003] With the improvement of living standards, people are more and more pursuing diversified foods. As far as ice cream is concerned, conventional ice cream products can no longer meet people's needs, and there are more diversified requirements for ice cream tastes. [0004] Both brown rice and purple sweet potato are health foods that have been praised by people in recent years. They both have very rich n...

AI Technical Summary

Problems solved by technology

However, the taste of brown rice is poor, and the purple sweet potato is too soft and waxy, and the taste is dry. If it is added directly, it will destroy the smoothness of the ice cream itself, and the taste will become worse after the ice cream is frozen.

[0005] In addition, the expansion rate is an important condition to determine the taste of ice cream. Adding small round particles will often affect the expansion rate of ice cream, and at the same time, it will also reduce the melting resistance of ice cream