Preparation method of ice-cream rich in brown rice and purple sweet potato small round particles

Abstract

The invention discloses a preparation method of ice-cream in brown ice and purple sweet potato small round particles. Chinese yam, lotus seeds, hawthorn, mulberry, mint and Gorgon fruit are added intothe small round particles; the processed small round particles are rich in various dual-purpose medicinal materials as coarse cereals and edible medicine, the small round particles are dispersed intothe ice-cream, the dispersion effect is good, the color of purple is extremely bright, the taste is good, and the attention of children can be effectively attracted; honey is added, and due to the fact that a large number of pectin components are contained in the honey, the expansion rate and melting resistance of the ice-cream can be obviously improved; the honey is adopted for replacing white granulated sugar, the cost is increased, but the ice-cream is more healthy, and the ice-cream is extremely suitable for being eaten by female consumers and is preferably healthy; above all, according to the preparation method of the ice-cream disclosed by the invention, the nutritive value of the ice-cream is obviously improved, and simultaneously, the taste, expansion rate and melting resistance of the ice-cream are further guaranteed; and the various raw materials are biological raw materials respectively, are free of chemical additive, and are healthy and environmentally-friendly.

Description

technical field [0001] The invention relates to an ice cream, in particular to a method for preparing ice cream rich in brown rice and purple sweet potato pellets. 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] Brown rice is the caryopsis after removing the outer protective cortex of rice, and the rice grains with intact inner protecti...

AI Technical Summary

Problems solved by technology

[0008] 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 in ice cream to obtain brown rice ice cream, but in order to ensure its expansion rate, the addition of brown rice in this invention is less than 10% of the total amount of ice cream. After testing, when the addition reaches more than 20%, not only its taste will be greatly affected. Influence, and will also significantly affect the melting resistance of ice cream, so in order to increase the amount of brown rice and other miscellaneous grains added, and then improve the nutritional value of ice cream, it is necessary to study a preparation method of ice cream rich in brown rice and purple sweet potato pellets