Tartary buckwheat ice cream cone and manufacturing method thereof

A technology of ice cream and tartary buckwheat, which is applied to frozen desserts, food ingredients as taste improvers, cocoa, etc., can solve the problems of unseen ice cream cones, etc., and achieve the effects of increasing added value, sweet and crisp taste, and increasing functionality

Active Publication Date: 2020-07-17
SICHUAN AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] But, do not see and adopt tartary buckwheat as the report of raw material preparation ice cream cone at present

Method used

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  • Tartary buckwheat ice cream cone and manufacturing method thereof
  • Tartary buckwheat ice cream cone and manufacturing method thereof
  • Tartary buckwheat ice cream cone and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1 Preparation of tartary buckwheat ice cream cone of the present invention

[0037] 1. Preparation method

[0038] 1.1 Formula: 46.5g of high-gluten flour, 15g of tartary buckwheat flour (the tartary buckwheat flour needs to pass through a 100-mesh sieve), 15g of fine-grained sugar, 12g of water malt, 1.5g of lecithin, 10g of soybean salad oil, and 120g of water.

[0039] 1.2 Process flow and key points of operation

[0040] 1.2.1 Process flow

[0041] High Gluten Flour, Tartary Buckwheat Flour

[0042] ↓

[0043] Stirring and mixing of various auxiliary materials → stirring → slurry → baking → forming → cooling → (trimming) packaging → finished product

[0044] 1.2.2 Operation points

[0045] 1.2.2.1 Pulping

[0046] ①Put fine-grained refined sugar, soybean salad oil and lecithin into a blender and stir until uniform;

[0047] ②Put water and water malt into the blender and stir together until the water malt is completely mixed.

[0048] ③Sieve the hi...

Embodiment 2

[0078] Example 2 Screening of the preparation method of tartary buckwheat ice cream cone of the present invention

[0079] 1. Preparation method

[0080] 1.1 Formula: 46.5g of high-gluten flour, 15g, 20g, 25g or 30g of tartary buckwheat powder, 10g, 13g, 15g, 25g or 30g of fine-grained sugar, 5g, 8g, 10g or 12g of water malt, 1.0g, 1.2g of lecithin g, 1.5g, vegetable oil 10g, water 120g.

[0081] The specific groups are as follows in Table 4:

[0082]

[0083] 1.2 Process flow and key points of operation

[0084] 1.2.1 Process flow

[0085] Extra-grade flour, tartary buckwheat flour

[0086] ↓

[0087] Stirring and mixing of various auxiliary materials → stirring → slurry → baking → forming → cooling → (trimming) packaging → finished product

[0088] 1.2.2 Operation points

[0089] 1.2.2.1 Pulping

[0090] ①Put fine-grained refined sugar, vegetable oil and lecithin into a blender and stir until uniform;

[0091] ②Put water and water malt into the blender and stir t...

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PUM

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Abstract

The invention discloses a tartary buckwheat ice cream cone. The tartary buckwheat ice cream cone is prepared from, by weight, 46.5 parts of flour, 15-25 parts of tartary buckwheat meal, 10-15 parts of granulated sugar, 8-12 parts of water malt, 1.0-1.5 parts of phospholipid, 10 parts of oil and 120 parts of water. The tartary buckwheat ice cream cone is nutritious and healthy and tastes sweet and crispy, the production process is simple, cost is low, the health care effect is realized, the tartary buckwheat deep processing range can be widened so as to increase the additional value of tartary buckwheat, the functionality of ice cream cones can be improved, and a new idea is provided for improving fast leisure food.

Description

technical field [0001] The invention relates to a tartary buckwheat ice cream cone and a manufacturing method thereof. Background technique [0002] Tartary buckwheat, also known as Tartary buckwheat (Tartary buckwheat), is a plant of the genus Buckwheat in the family Polygonaceae. It is widely planted in the southwest and north of my country and has abundant resources. Buckwheat is a well-known small grain in South Asia. Tartary buckwheat is a dietary medicine, which is rich in oleic acid, VE and soluble dietary fiber, and also contains niacin and rutin, which can reduce human blood fat and cholesterol, soften blood vessels, protect eyesight and prevent cerebrovascular hemorrhage. Buckwheat protein has low digestibility, which makes it have a variety of physiological functions, such as improving constipation, inhibiting fat accumulation, etc., and can also prevent gallstones, breast cancer, and intestinal cancer. It also contains chlorophyll and bioflavonoids that are not ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/50A23G9/42
CPCA23G9/42A23G9/506A23G2200/14A23G2220/14A23V2002/00A23V2200/14A23V2200/30
Inventor 赵勤王鹏跃漆向军刘明丹李树红
Owner SICHUAN AGRI UNIV
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