Raw chocolate and matcha glutinous rice cake ice cream and preparation method thereof

A technology for glutinous rice cakes and ice cream, which is applied in cocoa, food science, frozen desserts, etc., can solve the problems of lack of strength and elasticity of glutinous rice cakes, no mixed soup pulp, no grouting slurry, etc., to improve the sense of product value. , Q elastic good taste, the effect of multi-level structure

Pending Publication Date: 2021-08-17
青岛鼎喜冷食有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The glutinous rice skin with thin skin is easier to make, but the finished product has poor bite strength and lacks the strength and elasticity that glutinous rice cakes should have. In addition, the current products of the same category in the same industry are relatively single, without grouting slurry, and no mixed soup Juice and pulp, while consumers are pursuing glutinous rice ice cream products with more experience, differentiation and multi-layered taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] A raw chocolate matcha glutinous rice ice cream, comprising glutinous rice skin material with a mass ratio of 63:25:12, ice cream base material and matcha raw chocolate slurry, wherein the matcha raw chocolate slurry includes: 50% matcha chocolate, M50 high 15% malt syrup, 17% corn germ oil, 16% fresh liquid cream, and water as the balance; ice cream base includes: 11% white sugar, 12% milk powder, 3% M40 malt syrup, 10% cream, 2 eggs %, maltodextrin 2%, cheese powder 1.0‰, pectin 1.0‰, monoglyceride succinate 0.5‰, and the balance is water;

[0040] The glutinous rice skin material includes the following raw materials: 68% special glutinous rice flour for mochi, 29% hydroxypropyl distarch phosphate, 2.4% monoglyceride succinate, and 0.6% pectin.

Embodiment 2

[0042] A raw chocolate matcha glutinous rice ice cream, comprising glutinous rice skin material with a mass ratio of 60:28:12, ice cream base material and matcha raw chocolate slurry, wherein the matcha raw chocolate slurry includes: 40% matcha chocolate, M50 high 17% malt syrup, 19% corn germ oil, 18% fresh liquid cream, and water as the balance; ice cream base includes: fructose 9%, milk powder 10%, M40 malt syrup 2%, cream 8%, egg 1% , maltodextrin 1%, cheese powder 0.4‰, sodium carboxymethylcellulose 0.5‰, sucrose ester 0.2‰, and the balance is water;

[0043] The glutinous rice skin material comprises the following raw materials: 65% of glutinous rice flour specially used for mochi, 31% of hydroxypropyl distarch phosphate, 3.5% of sucrose ester, and 0.5% of sodium carboxymethyl cellulose.

Embodiment 3

[0045] A raw chocolate matcha glutinous rice ice cream, comprising glutinous rice skin material with a mass ratio of 65:25:10, ice cream base material and matcha raw chocolate slurry, wherein the matcha raw chocolate slurry includes: 54% matcha chocolate, M50 high 14% malt syrup, 16% corn germ oil, 15% fresh liquid cream, the balance is water; ice cream base includes: 13% oligosaccharides, 13% milk powder, 5% M40 malt syrup, 12% cream, eggs 3%, maltodextrin 3%, cheese powder 1.5‰, propylene glycol alginate 1.5‰, sucrose ester 1‰, and the balance is water;

[0046] The glutinous rice skin material includes the following raw materials: 69.2% of special glutinous rice flour for mochi, 26% of hydroxypropyl distarch phosphate, 4% of sucrose ester, and 0.8% of propylene glycol alginate.

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PUM

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Abstract

The invention belongs to the field of food, and particularly relates to raw chocolate and matcha glutinous rice cake ice cream and a preparation method thereof. The food comprises the following components: raw chocolate and matcha pulp, glutinous rice cake wrapper material and ice cream base material, wherein the mass ratio of the glutinous rice cake wrapper material to the raw chocolate and matcha pulp is (60-65) : (23-28) : (10-15). According to the invention, the raw chocolate and matcha pulp having unique tasteis poured into the glutinous rice cake, and the thickness of the glutinous rice cake wrapper material is controlled, so that the glutinous rice cake can be wrapped with the raw chocolate and matcha pulp, and meanwhile, pulp with juice can be added, and the glutinous rice cake wrapper material in the prepared ice cream is chewy, large in thickness, elastic and better in taste. By adjusting the formula and the preparation process, the glutinous rice cake ice cream with a multi-layer structure and rich taste is prepared, support is provided for developing novel frozen food in the cold drink industry, and meanwhile the value of the product is improved.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to a raw chocolate matcha glutinous rice cake ice cream and a preparation method thereof. Background technique [0002] In the hot summer, ice cream is an indispensable summer product for people. In recent years, with the development of the frozen drink industry, there are more and more types of ice cream. Consumers not only pursue its delicious taste and rich nutrition, but also favor ice cream. Because of its diverse collocations and combinations, among them, Nuomi Ci ice cream is very popular among consumers because of its firm and elastic glutinous rice skin paired with smooth and delicate ice cream. [0003] Most of the glutinous rice products on the market are thin-skinned glutinous rice with cool ice cream as the main product form, which is somewhat lacking in the level of product taste and is seriously homogenized. Thin glutinous rice skin is easier to make, but the resultin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/32A23G9/34A23G9/40A23G9/42
CPCA23G9/32A23G9/327A23G9/34A23G9/40A23G9/42A23G9/322A23G2200/06A23G2200/08A23G2200/12A23G2200/14
Inventor 王刚
Owner 青岛鼎喜冷食有限公司
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