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High-fiber rice bran ice cream and preparation method thereof

An ice cream, high-fiber technology, applied in food preparation, confectionery, confectionery industry, etc., can solve problems affecting the quality, flavor and taste of ice cream

Active Publication Date: 2010-01-06
秦皇岛金海食品工业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Can seriously affect the quality, flavor and taste of ice cream if not handled properly

Method used

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Examples

Experimental program
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Effect test

preparation example Construction

[0045] The usual preparation method of rice bran is:

[0046] After the brown rice is ground by the sand roller rice machine and the iron roller rice machine to remove the cortex, it enters the humidification iron roller rice machine for degerming. The humidification iron roller rice machine ensures that the rice has a certain pressure in the equipment through the resistance ring and the resistance door at the discharge end of the equipment. After the rice enters the whitening room of the humidified iron roller rice machine, it passes through the friction between the iron roller and the sieve wall, and peels off the outer layer of the rice grain to produce some components of the white bran. The processed rice grain then enters the polishing machine, and the rice grain passes through the iron roller and the sieve wall. The friction is polished, the surface is peeled off, and another component of white bran is produced. The white bran components produced by the above two preparat...

Embodiment 1

[0085] In a best embodiment of the high-fiber rice white bran ice cream made by the method of the present invention, relative to 100 parts by weight of the slurry obtained through ice cream ingredients, it contains 9 parts of rice white bran, 8.5 parts of (white cream), emulsified 0.5 part of agent (monoglyceride), 0.15 part of stabilizer (pectin), 12 parts of sweetener (sucrose), 0.2 part of essence, and the rest is provided by water.

Embodiment 2

[0087] In one embodiment of the high-fiber rice bran ice cream made by the method of the present invention, relative to 100 parts by weight of the slurry obtained through ice cream ingredients, it contains 5 parts of rice bran, 20 parts of palm oil, emulsifier (lecithin ) 0.4 parts, stabilizer (xanthan gum) 0.12 parts, sweetener (fructose syrup) 20 parts, and the remainder is provided by water.

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PUM

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Abstract

The invention discloses high-fiber rice bran ice cream. 100 weight portions of the ice cream contains 1 to 15 weight portions of rice bran, more than 0 and less than or equal to 20 weight portions of grease, more than 0 and less than or equal to 1 weight portion of emulsifier, more than 0 and less than or equal to 0.5 weight portion of stabilizer, more than 0 and less than or equal to 20 weight portions of sweetener, 0.1 to 1.0 weight portion of essence and the balance of water. The invention also discloses a preparation method for the ice cream, which comprises the following steps: (1) mixing the rice bran, the grease, the emulsifier, the stabilizer, the sweetener, the essence and the water, stirring at a temperature of between 40 and 80 DEG C for 15 to 60 minutes, and homogenizing at a temperature of between 50 and 70 DEG C and under a pressure of between 5 and 60MPa for 1 to 3 times to obtain slurry; (2) sterilizing and cooling the slurry obtained in the step (1), and standing at atemperature of between 2 and 4 DEG C for 4 to 16 hours; and (3) freezing the slurry after the step (2) to form the high-fiber rice bran ice cream provided by the invention.

Description

technical field [0001] The invention relates to the field of food; in particular, it relates to high-fiber rice white bran ice cream and a preparation method thereof. Background technique [0002] Rice bran is an agricultural by-product of rice processing. In the rice processing project, brown rice is first obtained by removing the husk, and secondly, white rice is obtained by removing the outer cortex of the brown rice by whitening. The cortex that is rolled off during the whitening process of brown rice is rice bran. The rice bran in actual production is mixed with rice germ and broken rice. Fresh rice bran is yellow in color, has a rice fragrance, and has a scaly irregular structure. [0003] The composition of rice bran varies greatly with the variety, conditions of fine milling and other factors. Rice bran contains 12%-16% protein, 12%-23% fat, 8%-10% crude fiber and 7%-12% ash. It is also rich in vitamins and minerals, at least 78% of brown rice’s VB1 is concentrat...

Claims

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Application Information

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IPC IPC(8): A23G3/36A23G3/02A23L1/29A23L1/10A23L7/10A23L33/00
Inventor 黄小林曲宏宏
Owner 秦皇岛金海食品工业有限公司
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