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Mochi wrapper used for conditioning ice cream with prolonged shelf life and preparation method thereof

A technology of ice cream and mochi skin, which is applied in the field of mochi skin for conditioning ice cream and its preparation. It can solve the problems of easy aging of starch and shortened shelf life of mochi ice cream, and achieve protein activity maintenance, transparency and solubility, and strong resistance to starch aging. The effect of action

Inactive Publication Date: 2019-04-02
NINGBO HAITONG FOOD SCI & TECH CO LTD +2
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0016] The purpose of the present invention is to provide a mochi skin for conditioning ice cream with extended shelf life and its preparation method, which mainly solves the problem that the starch is easy to age under the existing freezing conditions, which leads to the shortening of the shelf life of mochi ice cream

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] The formula ratio without adding monoglyceride and proanthocyanidin is as follows in parts by weight: 100 parts of acetylated distarch phosphate, 11 parts of hydroxypropyl distarch phosphate, 130 parts of glutinous rice flour, 120 parts of isomaltooligosaccharide, high maltose syrup 140 parts, white granulated sugar 80 parts, trehalose 5 parts, guar gum 0.6 part and water 320 parts.

[0039] Proceed as follows:

[0040] (1) Mixing of raw materials: Weigh glutinous rice flour, acetylated distarch phosphate, hydroxypropyl distarch phosphate, white granulated sugar, trehalose and guar gum according to the formula ratio, mix evenly, and sieve;

[0041] (2) Stirring: add half of the raw materials mixed evenly in step (1) to the water, after stirring, add the other half of the water, confirm that the white sugar is completely melted, then add the high maltose syrup and isomaltooligosaccharide, Stir evenly in a mixer;

[0042] (3) Ultrasonic treatment: mix the raw materials ...

Embodiment 2

[0053] Proanthocyanidin formula mochi skin is composed of the following raw materials in parts by weight: 90 parts of acetylated distarch phosphate, 10 parts of hydroxypropyl distarch phosphate, 120 parts of glutinous rice flour, 100 parts of isomaltooligosaccharide, 120 parts of high maltose syrup, 50 parts of white sugar, 2 parts of trehalose, 0.5 part of guar gum, 0.1 part of proanthocyanidin and 300 parts of water.

[0054] Proceed as follows:

[0055] (1) Mixing of raw materials: Weigh glutinous rice flour, modified starch, white sugar, trehalose, and colloid in proportion, mix them evenly, and sieve;

[0056] (2) Stirring: add half of the raw materials mixed evenly in step (1) to the water, after stirring, add the other half of the water, confirm that the white sugar is completely melted, then add the high maltose syrup and isomaltooligosaccharide, Stir evenly in a mixer;

[0057] (3) Ultrasonic treatment: mix the raw materials with different proportions in the step (2...

Embodiment 3

[0065] The monoglyceride formula mochi skin is composed of the following raw materials in parts by weight: 100 parts of acetylated distarch phosphate, 11 parts of hydroxypropyl distarch phosphate, 130 parts of glutinous rice flour, 120 parts of isomaltooligosaccharide, and 140 parts of high maltose syrup 70 parts of white granulated sugar, 3 parts of trehalose, 0.6 part of monoglyceride, 0.5 part of guar gum and 320 parts of water.

[0066] Proceed as follows:

[0067] (1) Mixing of raw materials: Weigh glutinous rice flour, modified starch, white sugar, trehalose, and colloid in proportion, mix them evenly, and sieve;

[0068] (2) Stirring: add half of the raw materials mixed evenly in step (1) to the water, after stirring, add the other half of the water, confirm that the white sugar is completely melted, then mix the high maltose syrup, isomaltooligosaccharide syrup and Add monoglyceride and stir evenly in a blender;

[0069] (3) Ultrasonic treatment: mix the raw material...

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PUM

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Abstract

The invention relates to a mochi wrapper used for conditioning ice cream with prolonged shelf life and a preparation method thereof, and belongs to the technical field of food processing. The formulaof the present invention includes acetylated distarch phosphate, hydroxypropyl distarch phosphate, glutinous rice flour, Isomaltooligosaccharide, high-maltose syrup, white granulated sugar, trehalose,guar gum, monoglyceride, proanthocyanidins and water. The powder raw materials are uniformly mixed with water, then ultrasonic treatment is preformed, and then high-pressure steaming is performed toobtain a product. The amount of additives used in the method of the present invention meets the use requirements of food additives at home and abroad. The product has a unique taste and rich nutrients, has the effect of delaying the aging of starch, and can increase the shelf life of mochi wrapper ice cream.

Description

technical field [0001] The invention relates to a mochi skin for conditioning ice cream with extended shelf life and a preparation method thereof, belonging to the technical field of food processing. Background technique [0002] At present, there is glutinous rice ice cream on the market. The glutinous rice skin of the newly made product is soft and has a good taste. However, after a few months of storage, the glutinous rice skin of the product ages, which seriously affects the taste of the product. Therefore, how to solve the aging problem of glutinous rice ice cream is a difficult point. Starch is insoluble in water at room temperature, but when the water temperature rises above 53°C, the physical properties of starch change significantly. Raw starch swells and splits in water at high temperature until the micellar structure collapses completely. The starch molecules form a single molecule, which is surrounded by water and becomes a solution state. Since the starch molec...

Claims

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Application Information

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IPC IPC(8): A23G9/34A23G9/42A23G9/32A23L3/3562
CPCA23G9/327A23G9/34A23G9/42A23L3/3562A23V2002/00A23V2250/284A23V2250/616A23V2250/628A23V2250/636A23V2250/506A23V2300/48A23V2250/21166A23V2250/192
Inventor 王维琴张慜孙亚男余云海祁苗
Owner NINGBO HAITONG FOOD SCI & TECH CO LTD
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