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Pure-brown-rice ice cream cone and making method threreof

A production method and technology of ice cream, applied in food science, food preservation, food forming, etc., can solve the problems of significant slimming effect and time-consuming, and achieve the effect of good forming effect, convenient operation and high nutritional value

Inactive Publication Date: 2017-09-05
李志军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Brown rice is the caryopsis after removing the outer protective cortex of rice, and the rice grains with intact inner protective cortex (carp, seed coat, nucellus layer). Tight and time-consuming to cook, but its slimming effect is remarkable

Method used

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  • Pure-brown-rice ice cream cone and making method threreof
  • Pure-brown-rice ice cream cone and making method threreof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A pure brown rice ice cream cylinder comprises the following raw materials by weight percentage: egg white 11.5%, milk protein dry powder 6.5%, water 14%, brown rice balance.

[0026] The manufacture method of above-mentioned a kind of pure brown rice ice cream cylinder, comprises the following steps:

[0027] A. After the brown rice is pulverized, add egg white, water and milk protein dry powder, mix evenly and repeatedly pulverize, and pass through a 120-mesh sieve;

[0028] B. Add the crushed material to the twin-screw extruder, set the working temperature of the twin-screw extruder cavity, and the rotational speed of the extrusion screw, and extrude the material at the template at the outlet of the twin-screw extruder; get brown rice piece;

[0029] C. Use a mold to make brown rice flakes into ice cream cylinders.

[0030] The working temperature in the step B is 90° C., and the rotational speed of the extrusion screw is 175 rpm.

[0031] The moisture content of ...

Embodiment 2

[0035] A pure brown rice ice cream cone, comprising the following raw materials by weight: The following raw materials by weight: egg white 10%, milk protein dry powder 8%, water 12%, brown rice balance.

[0036] The manufacture method of above-mentioned a kind of pure brown rice ice cream cylinder, comprises the following steps:

[0037] A. After the brown rice is pulverized, add egg white, water and milk protein dry powder, mix evenly and repeatedly pulverize, and pass through a 120-mesh sieve;

[0038] B. Add the crushed material to the twin-screw extruder, set the working temperature of the twin-screw extruder cavity, and the rotational speed of the extrusion screw, and extrude the material at the template at the outlet of the twin-screw extruder; get brown rice piece;

[0039] C. Use a mold to make brown rice flakes into ice cream cylinders.

[0040] The working temperature in the step B is 100° C., and the rotational speed of the extrusion screw is 160 rpm.

[0041] T...

Embodiment 3

[0045] A pure brown rice ice cream cylinder, comprising the following raw materials by weight percentage: egg white 15%, milk protein dry powder 5%, water 18%, brown rice balance.

[0046] The manufacture method of above-mentioned a kind of pure brown rice ice cream cylinder, comprises the following steps:

[0047] A. After the brown rice is pulverized, add egg white, water and milk protein dry powder, mix evenly and repeatedly pulverize, and pass through a 120-mesh sieve;

[0048] B. Add the crushed material to the twin-screw extruder, set the working temperature of the twin-screw extruder cavity, and the rotational speed of the extrusion screw, and extrude the material at the template at the outlet of the twin-screw extruder; get brown rice piece;

[0049] C. Use a mold to make brown rice flakes into ice cream cylinders.

[0050] The working temperature in the step B is 80° C., and the rotational speed of the extrusion screw is 180 rpm.

[0051] The brown rice flakes obta...

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Abstract

The invention discloses a pure-brown-rice ice cream cone. The pure-brown-rice ice cream cone is prepared from, by weight, 6-15% of egg white, 5-10% of milk protein dry powder, 10-18% of water and the balance of brown rice. The brown rice is taken as the main ingredient of the ice cream cone to replace traditionally used flour, and dietary fiber in the brown rice is high in content and less prone to forming; after adding of the milk protein dry powder and the egg white, good forming effect is achieved, and nutritional value is high; original brittleness can be well maintained under high humidity conditions, and situations of water absorption or weakening and the like are avoided; meanwhile, due to the addition of the milk protein dry powder, the shelf life of the ice cream cone can be up to 6 months, adding of chemical preservatives is not needed, and the ice cream cone is safe and healthy; brown rice pieces made through a twin screw extruder are high in nutritional value, heating is not needed in subsequent processing, and convenience in operation is achieved.

Description

technical field [0001] The invention relates to an ice cream cylinder, in particular to a pure brown rice ice cream cylinder and a preparation method thereof. It belongs to the technical field of frozen beverages. Background technique [0002] At present, there are many kinds of frozen drinks available in the market. Egg cone products are a larger branch of frozen drinks. Egg cones have attracted many consumers because of their crispness and deliciousness. However, for a long time, egg cones are made of wheat flour. , eggs, vegetable oil and other conventional ingredients, to a large extent affected the market of frozen cone drinks. More importantly, after the wheat cone is combined with the frozen drink, in the long-term circulation process, it will absorb water, become damp, lose its crispness and even collapse in a short period of time. [0003] Brown rice is the caryopsis after the outer protective cortex is removed from the rice, and the inner protective cortex (peel,...

Claims

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Application Information

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IPC IPC(8): A23L7/117A23L15/00A23L29/00A23L3/3526A23P30/25
CPCA23L3/3526A23L7/117A23L15/20A23L29/045A23P30/25A23V2002/00A23V2250/5424A23V2300/16
Inventor 李志军张朝晖晏文会周善清杨洋许耀垣晏德李杰雷勇姜红
Owner 李志军
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