Production method of ice cream containing small brown-rice small wafers

A production method and ice cream technology, applied in the production of ice cream and the field of ice cream, can solve the problems affecting the melting resistance of ice cream, the influence of taste, and the effect of affecting the taste of ice cream, so as to ensure the taste, expansion rate and anti-melting performance, improve the taste and save money. energy effect

Inactive Publication Date: 2017-09-08
李志军
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] But directly adding brown rice flour or brown rice paste will affect the mouthfeel of ice cream, and also significantly affect the melting resistance of ice cream. For example, Chinese invention patent CN101803670A discloses a brown rice ice cream and a preparation method thereof, which directly pulverizes brown rice to obtain brown rice flour and Add in ice cream to obtain brown rice ice cream, but in order to ensure its expansion rate, the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A. Put the pulverized material into the twin-screw extruder, set the working temperature of the twin-screw extruder cavity, the speed of the extrusion screw, and the speed of the cutting machine, and extrude the material at the template at the exit of the twin-screw extruder Pressing and forming; then drying and cooling to obtain brown rice small discs;

[0029] B, mix white granulated sugar, milk powder and water, obtain the frozen slurry after freezing;

[0030] C. Mix brown rice flakes, super-high gelatin egg protein powder and frozen slurry, and perform homogenization and aging treatment;

[0031] D. Quickly freeze and harden below -10°C, and put it into an ice cream machine to make ice cream.

[0032] For the manufacturing method of the brown rice discs in the step A of the present invention, refer to the manufacturing method disclosed in the Chinese invention patent CN103815299A, a method for whole grain instant nutritional porridge.

[0033] The particle size o...

Embodiment 2

[0041] A. Put the pulverized material into the twin-screw extruder, set the working temperature of the twin-screw extruder cavity, the speed of the extrusion screw, and the speed of the cutting machine, and extrude the material at the template at the exit of the twin-screw extruder Pressing and forming; then drying and cooling to obtain brown rice small discs;

[0042] B, mix white granulated sugar, milk powder and water, obtain the frozen slurry after freezing;

[0043] C. Mix brown rice flakes, super-high gelatin egg protein powder and frozen slurry, and perform homogenization and aging treatment;

[0044] D. Quickly freeze and harden below -10°C, and put it into an ice cream machine to make ice cream.

[0045] For the manufacturing method of the brown rice discs in the step A of the present invention, refer to the manufacturing method disclosed in the Chinese invention patent CN103815299A, a method for whole grain instant nutritional porridge.

[0046] The particle size o...

Embodiment 3

[0054] A. Put the pulverized material into the twin-screw extruder, set the working temperature of the twin-screw extruder cavity, the speed of the extrusion screw, and the speed of the cutting machine, and extrude the material at the template at the exit of the twin-screw extruder Pressing and forming; then drying and cooling to obtain brown rice small discs;

[0055] B, mix white granulated sugar, milk powder and water, obtain the frozen slurry after freezing;

[0056] C. Mix brown rice flakes, super-high gelatin egg protein powder and frozen slurry, and perform homogenization and aging treatment;

[0057] D. Quickly freeze and harden below -10°C, and put it into an ice cream machine to make ice cream.

[0058] For the manufacturing method of the brown rice discs in the step A of the present invention, refer to the manufacturing method disclosed in the Chinese invention patent CN103815299A, a method for whole grain instant nutritional porridge.

[0059] The particle size o...

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Abstract

The invention discloses a production method of ice cream containing small brown-rice small wafers. By adopting small brown-rice small wafers produced by a double-screw extruder and adding ultrahigh-gel-degree egg albumen powder, the addition amount of the brown rice can be increased to 25 to 50 percent, the nutritional value of the ice cream can be significantly increased, and the taste, expansion rate and melting resistance of the ice cream are also ensured at the same time; and various raw materials for preparing the ice cream in the production method of the invention are bio-materials, and no chemical additive is added, so that the production method is healthy and environmentally friendly.

Description

technical field [0001] The invention relates to an ice cream, in particular to a method for making ice cream containing small brown rice flakes. It belongs to the technical field of frozen drinks. Background technique [0002] Ice cream has a delicate, smooth and cool taste, and is a popular summer food. It uses water, dairy products, sugar, and edible oil as its main raw materials, and supplements some food additives. After mixing, sterilizing, homogenizing, aging, and freezing Volume-expanded frozen foods made by processes such as freezing and freezing. [0003] With the improvement of living standards, people are more and more pursuing 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. [0004] Brown rice is the caryopsis after removing the outer protective cortex of rice, and the rice grains with intact inner protective cortex (carp, se...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/38
CPCA23G9/38A23G9/42A23V2002/00A23V2200/14A23V2200/30A23V2250/5428A23V2300/26
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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