Low-fat glutinous rice ice cream and preparation method thereof

A technology for ice cream and glutinous rice, which is used in frozen desserts, food ingredients as taste modifiers, and food ingredients as odor modifiers, etc. Effect of taste and flavor

Inactive Publication Date: 2017-09-19
HENAN INST OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preparation of this study is mainly to investigate the impact of the addition of glutinous rice starch on the taste of ice cream, etc., but did not improve and adjust the taste of ice cream

Method used

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  • Low-fat glutinous rice ice cream and preparation method thereof
  • Low-fat glutinous rice ice cream and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A low-fat glutinous rice ice cream, comprising the following raw materials in weight percentage: 6% of skimmed milk powder, 8% of milled glutinous rice starch, 4% of coconut oil, 1.0% of butter, 10% of soft white sugar, 2% of Sophora japonica juice, and the extract of Daqingye 1% and compound stabilizer 0.4%, the balance is water.

[0029] Among them, the compound stabilizer is compounded by distilled glycerol monostearate, sodium carboxymethylcellulose, xanthan gum and edible gelatin in a weight ratio of 1:1:1:1.

[0030] Wherein the preparation method of Sophora japonica juice is: after mixing fresh Sophora japonica and water in a weight ratio of 1:1, after squeezing the juice, filter and remove the filter residue to obtain Sophora japonica juice; the preparation method of Folium folium Folium extract is: Grinding to 100 mesh, adding 3 times the weight of water, decocting for 1 hour, filtering to remove the filter residue, and then concentrating the filtrate to 1 / 10 o...

Embodiment 2

[0037] A low-fat glutinous rice ice cream, comprising the following raw materials in weight percentage: 7% of skimmed milk powder, 7% of milled glutinous rice starch, 5% of coconut oil, 0.9% of butter, 11% of soft white sugar, 1.8% of Sophora japonica juice, and the extract of Daqing leaf 1.2% and compound stabilizer 0.5%, the balance is water.

[0038] Among them, the compound stabilizer is compounded by distilled glycerol monostearate, sodium carboxymethyl cellulose, xanthan gum and edible gelatin in a weight ratio of 1:2:2:3.

[0039] Wherein the preparation method of Sophora japonica juice is: after mixing fresh Sophora japonica and water in a weight ratio of 1:1, after squeezing the juice, filter and remove the filter residue to obtain Sophora japonica juice; the preparation method of Folium folium Folium extract is: Crush to 120 mesh, add 3.5 times the weight of water, decoct for 1.5h, filter to remove the filter residue, and then concentrate the filtrate to 1 / 10 of the ...

Embodiment 3

[0046] A glutinous rice low-fat ice cream, comprising the following raw materials in weight percentage: 7% of skimmed milk powder, 6% of milled glutinous rice starch, 6% of coconut oil, 0.8% of butter, 11% of soft white sugar, 1.6% of Sophora japonica juice, and the extract of Daqingye 1.4% and compound stabilizer 0.6%, the balance is water.

[0047] Among them, the compound stabilizer is compounded by distilled glycerol monostearate, sodium carboxymethyl cellulose, xanthan gum and edible gelatin in a weight ratio of 1:2:2:2.

[0048] Wherein the preparation method of Sophora japonica juice is: after mixing fresh Sophora japonica and water in a weight ratio of 1:1, after squeezing the juice, filter and remove the filter residue to obtain Sophora japonica juice; the preparation method of Folium folium Folium extract is: Grinding to 150 mesh, adding 3 times the weight of water, decocting for 2 hours, filtering to remove the filter residue, and then concentrating the filtrate to ...

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Abstract

The invention discloses low-fat glutinous rice ice cream and a preparation method thereof. The low-fat glutinous rice ice cream is prepared from raw materials in percentage by weight as follows: 6%-10% of skim milk powder, 5%-8% of water-ground glutinous rice starch, 4%-7% of coconut oil, 0.6%-1.0% of butter, 10%-14% of soft white sugar, 1%-2% of flos sophorae juice, 1%-2% of a folium isatidis extracting solution, 0.4%-0.8% of a compound stabilizer and the balance of water. The ice cream has strong milk flavor and glutinous rice fragrance, further has coconut flavor and flos sophorae fragrance, is fine and smooth in texture and has healthcare functions of clearing heat and removing toxicity.

Description

technical field [0001] The invention relates to an ice cream, in particular to a glutinous rice low-fat ice cream and a preparation method thereof. Background technique [0002] Ice cream is not only delicate, smooth, and cool in taste, but also rich in trace elements such as amino acids, calcium, phosphorus, potassium, and sodium. With the improvement of people's living standards, it has become increasingly popular and deeply loved by people. Traditional ice cream processing uses water, milk, cream, sucrose, etc. as the main raw materials. The ice cream processed in this way has the characteristics of high sugar and high fat, which does not meet the current people's low-sugar, low-fat, low-salt healthy diet. Therefore, while enjoying the deliciousness of ice cream, many people always worry that excessive intake of sugar and fat will be harmful to health. Therefore, the development of low-fat and low-sugar ice cream meeting the concept of health has a broad market demand. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/34A23G9/32
CPCA23G9/32A23G9/327A23G9/34A23G9/42A23V2002/00A23V2200/15A23V2200/30A23V2200/14A23V2200/216A23V2250/1944A23V2250/21A23V2250/5118
Inventor 何承云吕绍远刘晓玲
Owner HENAN INST OF SCI & TECH
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