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Application of malt flour to making of ice-cream and making method of ice-cream

A production method, technology of malt powder, applied in the production of cream, the application field of malt powder for making cream, can solve problems such as long aftertaste, difficult to send animal cream, and sour cream

Inactive Publication Date: 2013-05-15
沈阳科纳提克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Add malt powder to cream to replace artificial pigments such as cocoa powder or tartrazine, enrich the color of cream products and meet various needs of products; malt powder is rich in dietary fiber and trace minerals to improve the nutritional value of cream products, Make cream products soft, nutritious, and easy to digest; under the same product formula and process conditions, the cream has the effect of increasing flavor, unique flavor, and long aftertaste; at the same time, it solves the problem of animal cream that is not easily whipped and cream under high temperature environment The problem of rancidity, neutralize the acidity of cream, prolong the shelf life of cream products, improve the nutritional value and health care function of cream

Method used

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  • Application of malt flour to making of ice-cream and making method of ice-cream
  • Application of malt flour to making of ice-cream and making method of ice-cream
  • Application of malt flour to making of ice-cream and making method of ice-cream

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Effect test

Embodiment 1

[0033] Embodiment 1 The malt powder provided by the present invention is used for the making of cream

[0034] Preparation of malt powder in test group 1

[0035] Soak the barley malt at 37°C for 6 hours until the soaking degree is 42-46% (turn the wheat every 20-40 minutes when soaking), drain it for 4-6 hours (turn the wheat every 20-40 minutes when draining) ), rest at 45-55°C for 0.5h, saccharify at 60-70°C for 0.5h, roast at 80-100°C for 2h, grind to 60-200 mesh, and obtain Malt powder with a color EBC value of 6-7+ / -20, Minolta Lab value L of 90, a of 1, b of 13, moisture <5%, creamy fragrance, and saccharifying power of 14.000UP.

[0036] Preparation of test group 2 malt powder

[0037] Soak the barley malt at 30°C for 4 hours until the soaking degree is 42-46% (turn the wheat every 20-40 minutes when soaking), drain it for 4-6 hours (turn the wheat every 20-40 minutes when draining) ), rest at 45-55°C for 0.5h, saccharify at 60-70°C for 1h, roast at 130-150°C for 1....

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Abstract

The invention relates to the field of food processing, and particularly relates to application of malt flour to making of ice-cream and a making method of the ice-cream. Malt flour is added in cream to replace artificially synthesized pigments such as cocoa powder or lemon yellow, and thus colors of cream products are enriched, and various demands of a ice-cream product are met; the malt flour is rich in dietary fibers and trace mineral substances so that the nutrition value of the cream products is improved and the cream products are mellow in taste and rich in nutrients and are easily digested; and under the same product formula and process conditions, the cream has the effects of increasing the fragrance and being special in flavor, and is long in aftertaste. The problems that animal cream is not easily puffed and the cream is acescent under a high-temperature environment are solved, the acidicity of the cream is neutralized, the shelf life of the cream products is prolonged, and the nutritive value and a health care function of the cream are increased.

Description

technical field [0001] The invention relates to the field of food processing, in particular to the application of malt powder for making cream and a method for making cream. Background technique [0002] Barley is a cereal plant of the genus Hordeum in the family Poaceae (Gramineae). Barley has a nutty aroma, is high in carbohydrates, moderate in protein, calcium, phosphorus, and contains a small amount of B vitamins. Because barley contains a small amount of glutenin (a kind of elastic protein), it cannot be used as porous cream, but it can be used as unfermented food. In North Africa and parts of Asia, it is especially preferred to use barley flour to make porridge. Barley is the main food in these areas. one. [0003] Barley can be divided into three types according to its uses: brewing barley, feed barley, and edible barley (including food processing). With the improvement of my country's beer quality and output, the requirements for the appearance, color and quality ...

Claims

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Application Information

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IPC IPC(8): A23C13/12
Inventor 杨艳虹李雅娜贾永第李平顺
Owner 沈阳科纳提克生物科技有限公司
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