Ice-cream crispy cone with brown rice and purple sweet potato and preparation method thereof

A production method and ice cream technology, which are applied in the directions of frozen desserts, bacteria used in food preparation, food science, etc., to achieve the effects of shortening soaking time, maintaining the original crispness, and beating thoroughly

Inactive Publication Date: 2017-08-18
许昌市儒燕科技信息咨询有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] With the improvement of living standards, people are pursuing more and more diversified foods. As far as ice cream is concerned, conventional ice cream products can no longer meet people's needs, and there are more diversified requirements for ice cream tastes, and ice cream is crispy. The demand for product renewal of leather barrels also follows

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] An ice cream crispy cone containing brown rice and purple sweet potato is made of the following components: brown rice 25kg, purple sweet potato 25kg, egg 5kg, Lactobacillus acidophilus 4kg, Lactobacillus casei 2kg, carrageen 2kg, water 1000kg .

[0024] The above-mentioned preparation method of an ice cream crispy cone containing brown rice and purple sweet potato comprises the following steps:

[0025] (1) Weigh the amount of carrageen in the formula and add it to water, heat up to 80°C, stir for 12 hours, filter, discard the filter residue, and obtain the basic slurry for later use;

[0026] (2) Crush the brown rice to a particle size of 120 mesh, pour it into 4 times the weight of the basic slurry and soak for 30 minutes, then heat up to boiling, cook for 30 minutes, and beat while it is hot to obtain brown rice paste;

[0027] (3) Soak the washed fresh purple sweet potato in cold water at 0°C for 1 hour, then put it on a steamer and steam it in boiling water for 3...

Embodiment 2

[0031] An ice cream crispy cone containing brown rice and purple sweet potato is made of the following components: brown rice 35kg, purple sweet potato 35kg, egg 10kg, Lactobacillus acidophilus 6kg, Lactobacillus casei 3kg, carrageen 3kg, water 1000kg .

[0032] The above-mentioned preparation method of an ice cream crispy cone containing brown rice and purple sweet potato comprises the following steps:

[0033] (1) Weigh the amount of carrageen in the formula and add it to water, raise the temperature to 90°C, stir for 24 hours, filter, discard the filter residue, and obtain the basic slurry for later use;

[0034] (2) Crush the brown rice to a particle size of 120 mesh, pour it into 6 times the weight of the basic slurry and soak for 40 minutes, then heat up to boiling, cook for 40 minutes, and beat while it is hot to obtain brown rice paste;

[0035] (3) Soak the washed fresh purple sweet potato in cold water at 3°C ​​for 2 hours, then put it on a steamer and steam it in b...

Embodiment 3

[0039] An ice cream crispy cone containing brown rice and purple sweet potato is made of the following components: brown rice 26kg, purple sweet potato 26kg, egg 6kg, Lactobacillus acidophilus 5kg, Lactobacillus casei 2kg, carrageen 2kg, water 1000kg .

[0040] The above-mentioned preparation method of an ice cream crispy cone containing brown rice and purple sweet potato comprises the following steps:

[0041] (1) Weigh the amount of carrageen in the formula and add it to water, raise the temperature to 80°C, stir for 24 hours, filter, discard the filter residue, and obtain the basic slurry for later use;

[0042] (2) Crush the brown rice to a particle size of 120 mesh, pour it into 4 times the weight of the basic slurry and soak for 30 minutes, then heat up to boiling, cook for 30 minutes, and beat while it is hot to obtain brown rice paste;

[0043] (3) Soak the washed fresh purple sweet potato in cold water at 0°C for 1 hour, then put it on a steamer and steam it in boili...

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PUM

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Abstract

The invention discloses an ice-cream crispy cone with brown rice and purple sweet potato and a preparation method thereof. The crispy cone is prepared from the following components in parts by weight: 25-35 parts of brown rice, 25-35 parts of purple sweet potato, 5-10 parts of egg, 4-6 parts of lactobacillus acidophilus, 2-3 parts of lactobacillus casei, 2-3 parts of chondrus crispus and 1000 parts of water. The ice-cream crispy cone has high formability, can still well maintain the original crispness under high-humidity condition, and is free of situations of water absorption or softening and the like.

Description

technical field [0001] The invention relates to an ice cream crispy tube, in particular to an ice cream crispy tube containing brown rice and purple sweet potato and a manufacturing method thereof. It belongs to the technical field of frozen drinks. Background technique [0002] At present, there are many types of frozen drinks available on the market. Cone products are a relatively large branch of frozen drinks. Cone has attracted many consumers because of its crispness and deliciousness. However, for a long time, cones have been made of wheat flour. , eggs, vegetable oil and other conventional ingredients have largely affected the market for frozen drinks in cones. More importantly, after the wheat cone is combined with frozen drinks, it will absorb water, become damp, lose its crispness and even collapse in a short period of time during the long-term circulation process. [0003] With the improvement of living standards, people are pursuing more and more diversified foo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/36A23G9/32
CPCA23G9/32A23G9/363A23G9/42A23V2400/125A23V2400/113
Inventor 单士睿李明张少强
Owner 许昌市儒燕科技信息咨询有限公司
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