Making method of ice cream with whole grains

A production method and technology for whole grains, which are applied in the directions of frozen desserts, food science, and applications, can solve problems such as single nutritional value, and achieve the effects of simple process, short preparation period and suitable taste.

Inactive Publication Date: 2013-12-18
谢松芬
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The technical problem to be solved by the present invention is to overcome the shortcomings of the single nutritional value of traditional ice cream, and propose a method for making ice cream made of whole grains that is easy to operate, sweet in taste and rich in nutrition

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] (1) In parts by weight, weigh 10 parts of millet, 20 parts of glutinous rice, 15 parts of wheat, 20 parts of buckwheat, 10 parts of sorghum, and 10 parts of sweet potato, and then use a pulverizer to make powder and mix them uniformly to obtain mixture A;

[0026] (2) In parts by weight, take mixture A, 5 parts of skimmed milk powder, 10 parts of peak honey, and 0.5 parts of stabilizer, stir evenly and completely dissolve in 100 parts of water, add 0.5 parts of dissolving emulsifier, 5 parts of anhydrous cream, keep stirring;

[0027] (3) Pasteurization: use a sterilizer to sterilize at 100°C;

[0028] (4) Homogenization: cooling to 60°C for cooling;

[0029] (5) Freezing: at -20°C, the time is 20 minutes;

[0030] (6) Hardening: at -20°C, the time is 24h.

Embodiment 2

[0032] (1) In parts by weight, weigh 20 parts of millet, 25 parts of glutinous rice, 30 parts of wheat, 30 parts of buckwheat, 30 parts of sorghum, and 20 parts of sweet potato, and then use a pulverizer to make powder and mix them uniformly to obtain mixture A;

[0033] (2) In parts by weight, take mixture A, 10 parts of skim milk powder, 20 parts of peak honey, and 1.5 parts of stabilizer, stir evenly and completely dissolve in 150 parts of water, add 1.5 parts of dissolving emulsifier, 10 parts of anhydrous cream, keep stirring;

[0034] (3) Pasteurization: use a sterilizer to sterilize at a temperature of 102°C;

[0035] (4) Homogenization: cooling to 63°C for cooling;

[0036] (5) Freezing: at -18°C, the time is 20 minutes;

[0037] (6) Hardening: at -20°C, the time is 24h.

Embodiment 3

[0039] (1) In parts by weight, weigh 30 parts of millet, 30 parts of glutinous rice, 35 parts of wheat, 35 parts of buckwheat, 40 parts of sorghum, and 25 parts of sweet potato, and then use a pulverizer to make powder and mix them uniformly to obtain mixture A;

[0040] (2) In parts by weight, take mixture A, 15 parts of skim milk powder, 30 parts of peak honey, and 2 parts of stabilizer, stir well and completely dissolve in 200 parts of water, add 2 parts of dissolving emulsifier, 10 parts of anhydrous cream, keep stirring;

[0041] (3) Pasteurization: use a sterilizer to sterilize at a temperature of 105°C;

[0042] (4) Homogenization: cooling to 65°C for cooling;

[0043] (5) Freezing: at -15°C, the time is 20 minutes;

[0044] (6) Hardening: at -20°C, the time is 24h.

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PUM

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Abstract

The invention discloses a making method of ice cream with whole grains. The making method comprises the following steps of (1) weighing millet, sticky rice, wheat, buckwheat, broomcorn and sweet potatoes in parts by weight, grinding the materials into powder by a grinder, and uniformly mixing to obtain a mixture A; (2) weighing the mixture A, skimmed milk powder, honey and a stabilizer in parts by weight, evenly stirring, completely dissolving into water, adding a dissolved emulsifier and anhydrous cream, and continuously stirring; and (3) carrying out pasteurization, homogenizing, freezing and hardening to obtain the finished product. The ice cream made by the method is high in nutrition value, pure in aroma and appropriate in taste, can meet the demand on low fat and low sugar of consumers and can also meet the demand of some sick consumers.

Description

technical field [0001] The invention belongs to the field of nutritious food, in particular to a method for making ice cream made from whole grains. Background technique [0002] At present, many young people and children like to eat ice cream. There are many types of ice cream sold on the market, but the taste is single and the structure is single, which cannot arouse people's appetite well. Traditional ice cream is processed from drinking water, milk or dairy products, eggs or egg products, sugar, oil, food additives, etc., and has high fat and sucrose content and high calorific value; but mineral and fiber content Very low, while whole grains contain high nutritional value. [0003] Millet is rich in nicotinic acid and carotene, suitable for puerpera and children; glutinous rice contains protein, fat, carbohydrates, calcium, phosphorus, iron; vitamins B1, B2 and nicotinic acid, etc. Nourishing lungs and Qi; corn contains a large amount of unsaturated fatty acids and lec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 谢松芬
Owner 谢松芬
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