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Zongzi flavor freezing beverage containing sticky rice and its preparation method

A technology for frozen drinks and rice dumplings, applied in food preparation, frozen desserts, food science and other directions, can solve problems such as affecting the taste of cold drinks, unstable product quality, and not easy to pass through a homogenizer.

Inactive Publication Date: 2009-03-18
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, both glutinous rice and black rice need to be cooked before they can be eaten. If they are combined with frozen drinks, there will inevitably be problems such as unstable product quality, uneven distribution of rice grains, difficulty in passing through a homogenizer, and affecting the taste of cold drinks. Embodying the flavor of zongzi in frozen drinks is also one of the difficult problems in developing zongzi-flavored frozen drinks

Method used

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  • Zongzi flavor freezing beverage containing sticky rice and its preparation method
  • Zongzi flavor freezing beverage containing sticky rice and its preparation method

Examples

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Effect test

preparation example Construction

[0089] The following are the preparation methods of glutinous rice, black rice and zongye water:

[0090] The preparation of the water that cooks Zongye: the Zongye after selecting, cleaning, add the water of about 30 times of weight and be placed in batching pot and boil for 4 hours or longer time, the water part of the boiled Zongye obtained (A ) is used for batching, and the water for boiling brown leaves of surplus (B) is used for boiling glutinous rice, black rice and boiling red dates. A:B is about 5:4.

[0091] Boiled jujube: put the selected and cleaned red dates and about 2 times the water for cooking zong leaves in the ingredients pot, cook until the dates are slightly swollen, add sugar about the same weight as the red dates, and continue to cook until the dates are completely Swell, boil jujube water and take out for cooking rice.

[0092] Cooking black rice: put the selected and cleaned black rice and about 10 times the weight of water for boiling brown leaves, ...

Embodiment 1

[0094] Embodiment 1. The composition and content thereof of the zongzi flavor ice cream containing glutinous rice and black rice of the present invention are:

[0095] 120 parts by weight of sucrose, 40 parts by weight of goat milk powder, 50 parts by weight of dextrin, 70 parts by weight of coconut oil, 70 parts by weight of anhydrous butter, 100 parts by weight of cooked black rice, 200 parts by weight of cooked glutinous rice, stabilizer ( Accounting for 4‰ of the raw material composition gross weight), it is settled to 1000 parts by weight with the water of boiled zong leaves.

[0096] Preparation:

[0097] Mix sucrose, goat milk powder, dextrin, coconut oil, and anhydrous butter to heat and boil. When the heating temperature reaches 75°C, stir evenly, homogenize, sterilize, cool, and inject into molds (glutinous rice and black rice are injected after homogenization). Adding in the mold), inserting chopsticks, freezing, demoulding.

Embodiment 2

[0098] Embodiment 2. Components and contents thereof of the Zongzi flavor frozen drink containing glutinous rice and black rice of the present invention:

[0099] 150 parts by weight of sucrose, 60 parts by weight of goat milk powder, 60 parts by weight of dextrin, 90 parts by weight of coconut oil, 970 parts by weight of anhydrous butter, 120 parts by weight of cooked black rice, 220 parts by weight of cooked glutinous rice, stabilizer ( Accounting for 4‰ of the raw material composition gross weight), it is settled to 1000 parts by weight with the water of boiled zong leaves.

[0100] Preparation:

[0101] Mix sucrose, goat milk powder, dextrin, coconut oil, and anhydrous butter for heating and boiling. When the heating temperature reaches 75°C, stir evenly, sterilize, cool, and inject into molds (add cooked glutinous rice and cooked black rice) , freezing, demoulding steps.

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Abstract

The invention provides a frozen beverage with the rice dumpling taste of sticky rice. The frozen beverage includes the ingredients in the following weight percentage: 100-150 parts of sugary, 10-60 parts of milk powder, 5-10 parts of goat milk powder, 20-70 parts of amylin, 50-100 parts of coconut oil, 40-90 parts of cream, 180-220 parts of cooked sticky rice and a stabilizing agent. The frozen beverage has the health-care function and has certain food therapy effect when the user eats the frozen beverage.

Description

technical field [0001] The invention provides a frozen drink, which is a frozen drink added with dietotherapy and health-care components, especially a frozen drink with health-care functions such as evacuating wind-cold, clearing liver and improving eyesight. Background technique [0002] At present, there are many types of frozen drinks available on the market, and all businesses are seeking new breakthroughs in packaging, structure, and taste. In recent years, there have not been many innovations in the taste and composition of frozen drinks, mainly because The batching component of common frozen drink (taking popsicle as example) is: white granulated sugar, fructose syrup (starch syrup) etc., add trace stabilizer, essence and pigment, deploy into the popsicle of various tastes. Existing frozen drink ingredients have almost no significant difference except for the proportion, used flavors, pigments and other additives. Therefore, cause existing frozen drink taste to be si...

Claims

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Application Information

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IPC IPC(8): A23G9/36A23L1/29A23L1/10A23L7/10A23L33/00
Inventor 温红瑞张冲富凯
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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