Preparation method of ice cream rich in brown rice and small rounded potato grains

Abstract

The invention discloses a preparation method of ice cream rich in brown rice and small rounded potato grains. According to the preparation method, the brown rice and potato whole flour are taken as the main raw material, crushed brown rice, potato whole flour and bagasse are packaged by virtue of a lotus leaf, are put into a steaming pot and are thoroughly steamed, the fragrance of the lotus leafis completely absorbed by the brown rice and the potato whole flour in the steaming process, and finally, the prepared ice cream has strong lotus leaf flavor and long aftertaste; meanwhile, partial mixed colors in the brown rice and the potato whole flour can be absorbed by the bagasse, so that the coarse cereals have relatively white color; by adding lily, poria, ginkgoes, honey, radix paeoniae alba and semen euryales into the small rounded grains, the processed small rounded grains have white color, and a chemical whitening agent does not need to be used; and by adding honey containing a large amount of pectin components, and the expansion rate and thawing resistance of the ice cream can be remarkably improved. The raw materials added into the ice cream are biological raw materials, no chemical additive is added, so that the ice cream is healthy and environment-friendly.

Description

technical field [0001] The invention relates to an ice cream, in particular to a preparation method of an ice cream rich in brown rice and small round potatoes. It belongs to the technical field of frozen beverages. Background technique [0002] Ice cream has a delicate, smooth and cool taste. It is a popular summer food. It uses water, dairy products, sugar and edible oils as the main raw materials, supplemented by some food additives. After mixing, sterilization, homogenization, aging, freezing Volume-expanded frozen foods made by processes such as freezing and freezing. [0003] With the improvement of living standards, people have more and more pursuit of diversified food. 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 the taste of ice cream. [0004] Brown rice is the caryopsis after the outer protective cortex is removed from the rice, and the inner protective cortex...

AI Technical Summary

Problems solved by technology

[0010] 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. In addition, it will also significantly affect the melting resistance of ice cream. Therefore, 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 method for preparing ice cream rich in brown rice and small potato pellets.