Preparation method of ice cream rich in brown rice and oat mixed brewing powder

A technology for mixing powder and ice cream, which is applied to frozen desserts, the function of food ingredients, and food ingredients containing natural extracts, etc. It can solve the problems of obvious slimming effect and time-consuming, and achieve the improvement of gel performance, color and taste. Effect

Inactive Publication Date: 2018-03-23
李志军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Brown rice is the caryopsis after removing the outer protective cortex of rice, and the rice grains with intact inner

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A method for preparing ice cream rich in brown rice and oatmeal mixed brewing powder, comprising the following steps:

[0030] A. Mix brown rice with oat flour to obtain mixed grain powder, add milk powder, bagasse powder and mulberry sap, and mix well to obtain a premix;

[0031] B. Add the pulverized premix into the twin-screw extruder, and extrude the premix at the template at the outlet of the twin-screw extruder; then dry and cool to obtain miscellaneous grain flakes, and continue to pulverize to obtain mixed preparation powder ;

[0032] C, mixing polysaccharides of Radix Polygoni Multiflori, milk powder and water, and freezing to obtain a frozen slurry;

[0033] D. Mix the mixed preparation powder and the frozen slurry, and perform homogenization and aging treatment;

[0034] E. Quickly freeze and harden, and put it into an ice cream machine to make ice cream.

[0035] Preferably, the preparation method of the bagasse powder is as follows: take bagasse, which ...

Embodiment 2

[0043] A method for preparing ice cream rich in brown rice and oatmeal mixed brewing powder, comprising the following steps:

[0044] A. Mix brown rice with oat flour to obtain mixed grain powder, add milk powder, bagasse powder and mulberry sap, and mix well to obtain a premix;

[0045] B. Add the pulverized premix into the twin-screw extruder, and extrude the premix at the template at the outlet of the twin-screw extruder; then dry and cool to obtain miscellaneous grain flakes, and continue to pulverize to obtain mixed preparation powder ;

[0046] C, mixing polysaccharides of Radix Polygoni Multiflori, milk powder and water, and freezing to obtain a frozen slurry;

[0047] D. Mix the mixed preparation powder and the frozen slurry, and perform homogenization and aging treatment;

[0048] E. Quickly freeze and harden, and put it into an ice cream machine to make ice cream.

[0049] Preferably, the preparation method of the bagasse powder is as follows: take bagasse, which ...

Embodiment 3

[0057] A method for preparing ice cream rich in brown rice and oatmeal mixed brewing powder, comprising the following steps:

[0058] A. Mix brown rice with oat flour to obtain mixed grain powder, add milk powder, bagasse powder and mulberry sap, and mix well to obtain a premix;

[0059] B. Add the pulverized premix into the twin-screw extruder, and extrude the premix at the die plate at the outlet of the twin-screw extruder; then dry and cool to obtain miscellaneous grain flakes, and continue to pulverize to obtain mixed preparation powder ;

[0060] C, mixing polysaccharides of Radix Polygoni Multiflori, milk powder and water, and freezing to obtain a frozen slurry;

[0061] D. Mix the mixed preparation powder and the frozen slurry, and perform homogenization and aging treatment;

[0062] E. Quickly freeze and harden, and put it into an ice cream machine to make ice cream.

[0063] Preferably, the preparation method of the bagasse powder is as follows: take bagasse, which...

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PUM

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Abstract

The invention discloses a preparation method of ice cream rich in brown rice and oat mixed brewing powder. The mixed brewing powder is added with milk powder, bagasse powder and paper mulberry juice.On the one hand, the dietary fiber content of the brewing powder can be improved by adding the bagasse powder, and the bagasse powder can play a role in whitening skins and improving skin color at thesame time. On the other hand, by adding the paper mulberry juice, not only gel performance of the brewing powder is improved, but also the brewing powder has a better mouthfeel and the effects of performing sterilization, diminishing inflammation and improving skins. In the invention, the mixed brewing powder is added with the milk powder, the bagasse powder and the paper mulberry juice so as toimprove the taste of the brewing powder and the subsequently prepared ice cream. Besides, white granulated sugar in the ice cream is removed, and the sweetness of the ice cream is adjusted by the mutual cooperation of radix cynanchi auriculati polysaccharides and the milk powder so as to solve the problem that young female consumers prefer to eat ice cream and are afraid of weight gaining caused by ice cream eating. In addition, both the added bagasse powder and the paper mulberry juice have certain efficacy of assisting in weight reducing. Therefore, the ice cream rich in the mixed brewing powder provided by the invention is a frozen food suitable for the long-term consumption of young women.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing ice cream rich in brown rice and oatmeal mixed brewing powder. Background technique [0002] Whole grains are recognized as pollution-free green food, which contain natural protein fat, carbohydrates, vitamins, minerals and dietary fiber and other nutrients, which meet the reasonable ratio of human intake and have high utilization value. It contains a variety of unsaturated fatty acids, such as oleic acid, linoleic acid, linolenic acid, phospholipids, oligosaccharides, polysaccharides and flavonoids, etc., which have the functions of preventing and resisting diseases, enhancing immunity and delaying aging. effect. Although miscellaneous grains have many advantages in terms of nutrition, due to the different tastes of people in various places, it has caused certain obstacles for people to eat miscellaneous grains for a long time. How to really eat ...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/40A23G9/34
CPCA23G9/34A23G9/40A23G9/42A23V2002/00A23V2200/14A23V2200/132A23V2250/21A23V2250/51A23V2200/04A23V2200/30A23V2200/318A23V2200/332
Inventor 李志军
Owner 李志军
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