Making method of ice creams rich in brown rice and zea mays small round grains

Abstract

The invention discloses a making method of ice creams rich in brown rice and zea mays small round grains. According to the making method, the brown rice and zea mays are used as main raw materials, wherein the brown rice and the zea mays are packaged with lotus leaves before production to be steamed until the brown rice and the zea mays are cooked, in the process, the brown rice and the zea mays completely absorb the fragrance of the lotus leaves, and the finally-made ice creams are rich in fragrance and long in aftertaste of the lotus leaves; lilium lancifolium scale leaves / lilium brownii scale leaves / lilium pumilum scale leaves, kernel-removal Chinese jujubes, Chinese wolfberry fruits, honey, mint and euryale ferox kernels are added to the small round grains; the processed small round grains are rich in various coarse cereals and medicinal and edible medicinal materials, after the small round grains are dispersed in the ice creams, the dispersion effect is good, and the taste is good; the honey is added and contains a large quantity of pectin components, so that the expansion rate and the melt resistant properties of the ice creams can be notably improved; and the honey is used for replacing white granulated sugar, so that the cost is increased, but the ice creams are healthier, and the ice creams are quite suitable for female consumers to eat and are healthier. The various raw materials added to the made ice creams disclosed by the invention are all biological raw materials and are free from chemical additives, so that the ice creams are healthy and environmentally-friendly.

Description

technical field [0001] The invention relates to an ice cream, in particular to a method for preparing ice cream rich in brown rice and small corn grains. 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 ...

AI Technical Summary

Problems solved by technology

[0008] 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 addition of brown rice in this invention is less than 10% of the total amount of ice cream. After testing, when the addition reaches more than 20%, not only its taste will be greatly affected. Influence, and will also significantly affect the melting resistance of ice cream, so in order to increase the addition of brown rice and other miscellaneous grains, and then improve the nutritional value of ice cream, it is necessary to study a preparation method of ice cream rich in brown rice and small corn grains