Ice cream containing highland barley granules and preparation method for ice cream

A technology of granules and highland barley, which is applied in the field of ice cream containing highland barley particles and its preparation, which can solve the problems of poor taste and rough skin of highland barley, and achieve the effects of rich nutrition, rich product types, and improved taste

Inactive Publication Date: 2012-06-20
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0015] If highland barley granules are directly added to the conventional formula of ice cream, the taste will be poor due to the rough skin of the highland barley, and the taste will become worse after the ice cream is frozen

Method used

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  • Ice cream containing highland barley granules and preparation method for ice cream
  • Ice cream containing highland barley granules and preparation method for ice cream
  • Ice cream containing highland barley granules and preparation method for ice cream

Examples

Experimental program
Comparison scheme
Effect test

preparation Embodiment 1

[0032] Preparation Example 1, the preparation of highland barley granules

[0033] In the present invention, the highland barley granules are first rinsed, soaked, and autoclaved and then honeydewed in sugar solution, wherein the conditions for honeydewing are very critical. In the present invention, sugar substances are added in proportion to make the sugar solution, and the cooked highland barley granules are used The prepared sugar solution is honey-soaked, thereby adjusting the freezing point of highland barley grains, and improving the taste of highland barley grains after freezing. The inventor has investigated the influence of different honey-soaked sugar solutions and honey-soaking conditions on the taste of highland barley grains. The results are shown in Table 1 and Table 2.

[0034] Table 1: Effects of different formulas of honey-soaked sugar solution on the taste of highland barley granules

[0035]

[0036] After testing, the freezing point of highland barley ...

preparation Embodiment 2

[0042] Preparation Example 2, Preparation of Ice Cream Containing Highland Barley Granules

[0043] One, the preparation of the ice cream containing highland barley particles

[0044] Ice cream base: 13% white sugar, 4% milk powder, 5% palm oil, 8% starch syrup, 2% dextrin powder, 0.15% sodium carboxymethyl cellulose, 0.06% guar gum, 0.05% xanthan gum, 0.1%, vanilla essence 0.4%, and the balance water.

[0045] 1) mixing and freezing raw materials other than highland barley particles to obtain frozen slurry;

[0046]2) After rinsing, soaking, and high-pressure cooking, the highland barley granules are soaked in sugar solution. The temperature of the honey soaking is 75-90°C, the holding time is 15-25min, and the honey soaking is naturally cooled for 8-10 hours. Add the highland barley granules to the sugar solution When mixing and soaking in honey, the mixture includes: 45wt% of highland barley granules, ≤9wt% of white sugar, 18-22wt% of fructose syrup, 15-20wt% of glucose p...

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Abstract

The invention relates to the field of frozen drink, in particular to ice cream containing highland barley granules and a preparation method for the ice cream. The ice cream comprises 2 to 4 weight percent of the highland barley granules. A preparation method for the highland barley granules comprises the following steps of: rinsing and soaking the highland barley granules; cooking the highland barley granules under high pressure; cooling the highland barley granules; candying the highland barley granules into sugar liquid at the temperature of between 75 and 90 DEG C; preserving the heat for 15 to 25 minutes; naturally cooling and candying for 8 to 10 hours; and adding the highland barley granules into the sugar liquid, mixing and candying, wherein the mixture comprises 45 weight percent of highland barley granules, less than or equal to 9 weight percent of white granulated sugar, 18 to 22 weight percent of fructose syrup, 15 to 20 weight percent of glucose powder and the balance of water. The invention provides the ice cream containing the highland barley granules, so a new variety of the ice cream is developed. The ice cream containing the highland barley granules can serve as summer heat-relieving food, can also serve as leisure food, has rich nutrition, is suitable for consumer groups of different ages, has tonifying and health-care functions, and is good for people's health.

Description

technical field [0001] The invention relates to the field of frozen drinks, in particular to an ice cream containing highland barley particles and a preparation method thereof. Background technique [0002] At present, there are many kinds of dairy products containing grains on the market. With the improvement of consumers' self-care awareness, they have more awareness of dietary nutrition. Grains contain a lot of dietary fiber that is beneficial to the human body, and it is also popular to add in dairy products, and the technology is relatively mature. Due to the limitation of the special freezing process of frozen drinks, and the grains are coarse grains, the skin of the grains is not easy to soften during production and processing, and the taste of the finished product is poor, so there are fewer products added to frozen drinks. [0003] Highland barley, also known as Yuanmai, Huaimai, rice barley, or naked barley, is a special type of barley. Because the inner and outer...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/36A23G9/42
Inventor 马海燕
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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