Processing method of ice cream rich in brown rice brewed powder

Abstract

The invention discloses a processing method of ice cream rich in brown rice brewed powder. The brown rice brewed powder is added in the ice cream, the adding amount can reach 25-50%, milk, konjaku flour and lotus root juice are added in the brown rice brewed powder, on one hand, smoothness of the brewed powder is improved by adding of the konjaku flour, on the other hand, the gel performance of gulcomannan in the konjaku flour is improved by adding of the lotus root juice, the brewed powder tastes good, and by adding of the milk, the color can be improved. By the method, the taste of the brewed powder and the ice cream processed later is improved, moreover, the content of white granulated sugar in the ice cream can be reduced to be 15% or below, the problem that young female consumers like to eat ice cream but worry about fattening caused by the ice cream is solved, the added konjaku flour and the added lotus root juice have certain auxiliary weight reduction effect, and therefore, the ice cream is frozen food suitable for young women to eat for a long time. Various raw materials added in the ice cream are biofeeds, chemical additives do not exist, and therefore, the ice cream is healthful and environmentally friendly.

Description

technical field [0001] The invention belongs to the technical field of frozen food, and in particular relates to a method for preparing ice cream rich in brown rice brewing powder. 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] Brown rice is the caryopsis after removing the outer protective cortex of rice, and the rice grains with intact inner protective cortex (carp, seed coat, nucellus...

AI Technical Summary

Problems solved by technology

[0005] But directly adding brown rice flour or brown rice paste will affect the mouthfeel of ice cream, and also significantly affect the melting resistance of ice cream. For example, Chinese invention patent CN101803670A discloses a brown rice ice cream and a preparation method thereof, which directly pulverizes brown rice to obtain brown rice flour and Add it to ice cream to get brown rice ice cream, but the amount of brown rice added in this invention is less than 10% of the total amount of ice cream, and 50% white granulated sugar is added to improve the taste, and increasing the brown rice content can not eliminate the roughness of the taste , in order to increase the addition of brown rice and further improve the nutritional value of ice cream, it is necessary to study a preparation method of ice cream rich in brown rice brewing powder