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Ice cream prepared by red sticky rice fermented yoghourt and preparation method

A technology of yogurt ice cream and duck blood wax, which is applied in the fields of frozen desserts, food science, and application, can solve problems such as undisclosed ice cream products, and achieve the effects of regulating immune function of the body, improving nutritional anemia, and improving grades.

Active Publication Date: 2014-07-02
CHANGSHU WEIYI TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The prior art does not disclose any ice cream products prepared from duck blood waxy

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Duck blood waxy 14kg, milk 58kg, drinking water 48kg, white sugar 7kg, xylitol 7kg, erythritol 8kg, cream 11kg, xanthan gum 0.18kg, CMC 0.12kg and monoglyceride 0.25kg.

[0038] Preparation:

[0039] (1) Grind duck blood glutinous glutinous rice and pass through a 60-mesh sieve. After adding water, use a twin-screw extruder to extrude and cook; the amount of water added is 55% of that of duck blood glutinous rice flour; the process parameters for extrusion cooking are: extrusion The temperature is 160°C, the screw speed is 240r / min, and the extrusion cooking time is 10 s;

[0040] (2) Mix the glutinous duck blood and milk that have been extruded and cooked, heat it at 76°C for 20 minutes to sterilize, cool to 42°C, inoculate with 4% working starter, and incubate at a constant temperature (42°C) for a period of time until the pH value reaches 4.5, and in a coagulated state without whey separation, the fermentation can be stopped, and then stored in a refrigerator at 4°...

Embodiment 2

[0045] Duck blood waxy 15kg, milk 60kg, drinking water 50kg, white sugar 8kg, xylitol 8kg, erythritol 10kg, cream 12kg, xanthan gum 0.2kg, CMC 0.15kg and monoglyceride 0.3kg.

[0046] Preparation:

[0047] (1) Grind duck blood glutinous glutinous rice and pass through a 60-mesh sieve. After adding water, use a twin-screw extruder to extrude and cook; the amount of water added is 65% of that of duck blood glutinous rice flour; the process parameters for extrusion cooking are: extrusion The temperature is 180°C, the screw speed is 250r / min, and the extrusion cooking time is 12s;

[0048] (2) Mix the duck blood glutinous rice and milk that have been squeezed and cooked in proportion, heat it at 78°C for 30 minutes to sterilize, cool to 43°C, inoculate with 5% working starter, and incubate at a constant temperature (43°C) for a period of time until the pH is reached. The value reaches 4.6, and the fermentation can be stopped without excessive whey separation in a coagulated stat...

Embodiment 3

[0053] Duck blood waxy 12kg, milk 55kg, drinking water 45kg, white sugar 6kg, xylitol 5kg, erythritol 7kg, cream 10kg, xanthan gum 0.15kg, CMC 0.1kg and monoglyceride 0.2kg.

[0054] Preparation:

[0055] (1) Grind duck blood glutinous glutinous rice and pass through a 60-mesh sieve. After adding water, use a twin-screw extruder to extrude and cook; the amount of water added is 45% of that of duck blood glutinous rice flour; the process parameters for extrusion cooking are: extrusion The temperature is 140°C, the screw speed is 220r / min, and the extrusion cooking time is 15s;

[0056] (2) Mix the glutinous duck blood and milk that have been extruded and cooked in proportion, heat at 75°C for 15 minutes to sterilize, cool to 42°C, inoculate with 3% working starter, and incubate at constant temperature (42°C) for a period of time until pH The value reaches 4.7, and it is in a coagulated state without excessive whey separation, then the fermentation can be stopped, and then sto...

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PUM

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Abstract

The invention relates to a duck blood waxy fermented yoghurt ice cream. The duck blood glutinous fermented yoghurt ice cream is prepared from raw materials comprising the following components in parts by weight: 10-16 parts of duck blood waxy, 50-65 parts of milk, 42-52 parts of drinking water, 5-9 parts of white sugar, 4-9 parts of xylitol, 6-12 parts of erythritol, 8-14 parts of cream, 0.12-0.25 parts of xanthan gum, CMC0.08-0.18 parts and 0.15-0.35 parts of monoglyceride. Changshu duck blood glutinous rice is used as the main raw material, and the price is low. It has health functions such as nourishing the liver, nourishing the skin, and improving nutritional anemia. Making it into fermented yogurt can improve the intestinal flora and regulate the immune function of the body, which is in line with the health regimen of modern people. The health-care ice cream prepared by adding duck blood glutinous fermented yogurt greatly improves the grade of ice cream, and also fills the blank of duck blood glutinous fermented yogurt ice cream. This product is suitable for people with malnutrition, low immunity, anemia and thin body.

Description

technical field [0001] The invention relates to duck blood glutinous fermented yogurt ice cream and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] Duck blood glutinous rice, Changshu special product, also known as red lotus glutinous rice, blood waxy glutinous rice, blood glutinous rice, belongs to the rice family, with long stems of red awns, when mature, the grain husk is light purple, after peeling and grinding, the rice grains are dark red like duck blood Fragrant and rich in taste, it is a nourishing tonic. It is an indica glutinous rice variety mutated from rice cultivated in the Kangxi period of the Qing Dynasty. It was once listed as one of the "royal rice" for the imperial palace. Duck blood glutinous rice is rich in protein, vitamins, natural pigments, and various trace elements such as iron, copper, zinc, magnesium, and calcium that are necessary for the human body. Among them, the content of nutrie...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/40A23G9/42
Inventor 刘晶晶韩曜平王雪锋戴阳军李尧尧
Owner CHANGSHU WEIYI TECH
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