Formula and preparation method of fermented glutinous rice fruit ice cream

A technology of ice cream and glutinous rice grains, which is applied in the fields of frozen desserts, food science, and applications, can solve problems such as affecting the taste, cold taste, diarrhea, etc., and achieve the effects of enhancing immunity, changing the sweet and greasy taste, and having a strong aroma.

Inactive Publication Date: 2019-06-07
CHENGDU JULONG BIOLOGY TECH
View PDF3 Cites 2 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditional ice cream has limited some consumer groups due to its high sucrose content, and if the addition of sucrose is reduced, the taste will be affec

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A fermented glutinous rice fruit ice cream, its raw materials in parts by weight, including: 25 parts of fresh fermented glutinous rice, 8 parts of fruit, 6 parts of whole milk powder, 3 parts of whey powder, 3 parts of palm oil, 6 parts of white sugar, maltodextrin 4 parts, 0.3 parts of stabilizer, 0.03 parts of sweetener, 0.003 parts of vanillin, 40 parts of water;

[0030] Among them, the fruit is 2 parts of kiwi, 2 parts of strawberry, 2 parts of yellow peach, and 2 parts of banana;

[0031] The stabilizer is sodium alginate; the sweetener is cyclamate;

[0032] The preparation method is:

[0033] Weighing: Weigh the above-mentioned raw materials according to the above-mentioned parts by weight;

[0034] Beating: beat fresh fermented glutinous rice and fruit separately or together;

[0035] Blending and dissolving: take the fresh fermented glutinous rice and fruit after beating, and mix it with other raw materials to obtain a blending liquid;

[0036] Pasteuriza...

Embodiment 2

[0042] A fermented glutinous rice fruit ice cream, its raw materials in parts by weight, including: 15 parts of fresh fermented glutinous rice, 5 parts of fruit, 5 parts of whole milk powder, 2 parts of whey powder, 2 parts of palm oil, 5 parts of white sugar, maltodextrin 3 parts, 0.2 parts of stabilizer, 0.01 part of sweetener, 0.001 part of vanillin, 30 parts of water;

[0043] Among them, the fruit is 2 parts of kiwi fruit and 3 parts of blueberry;

[0044] The stabilizer is half of sodium alginate and half of agar; the sweetener is half of cyclamate and half of sucralose;

[0045] The preparation method is:

[0046] Weighing: Weigh the above-mentioned raw materials according to the above-mentioned parts by weight;

[0047] Beating: beat fresh fermented glutinous rice and fruit separately or together;

[0048] Blending and dissolving: take the fresh fermented glutinous rice and fruit after beating, and mix it with other raw materials to obtain a blending solution;

[0...

Embodiment 3

[0055] A fermented glutinous rice fruit ice cream, its raw materials in parts by weight include: 35 parts of fresh fermented glutinous rice, 10 parts of fruit, 8 parts of whole milk powder, 5 parts of whey powder, 5 parts of palm oil, 10 parts of white sugar, and maltodextrin 5 parts, 0.5 parts of stabilizer, 0.05 parts of sweetener, 0.005 parts of vanillin, 50 parts of water;

[0056] Among them, the fruit is 5 parts of yellow peach and 5 parts of banana

[0057] The stabilizer is gelatin; the sweetener is sucralose;

[0058] The preparation method is:

[0059] Weighing: Weigh the above-mentioned raw materials according to the above-mentioned parts by weight;

[0060] Beating: beat fresh fermented glutinous rice and fruit separately or together;

[0061] Blending and dissolving: take the fresh fermented glutinous rice and fruit after beating, and mix it with other raw materials to obtain a blending liquid;

[0062] Pasteurization: heat the blended liquid while stirring, wai...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a formula and preparation method of fermented glutinous rice fruit ice cream, and belongs to the technical field of foods. The fermented glutinous rice fruit ice cream comprises the following raw materials in parts by weight of 15-35 parts of fermented glutinous rice, 5-10 parts of fruits, 5-8 parts of whole milk powder, 2-5 parts of whey powder, 2-5 parts of palm oil, 5-10parts of white granulated sugar, 3-5 parts of maltodextrin, 0.2-0.5 part of a stabilizing agent, 0.01-0.05 part of a sweetening agent, 0.001-0.005 part of vanillin and 30-50 parts of water, and is prepared through the steps of performing weighing, performing mashing, performing blending and dissolving, performing pasteurization, performing filtration, performing homogenizing, performing cooling and ageing, performing congelation and shaping and the like. The fermented glutinous rice fruit ice cream is rich in nutrients, rich in fermented glutinous rice aromatic fragrance and fruit fragrance,smooth and refreshing in mouth feel, and healthy to eat, and is suitable for crowds needing low-sugar intake and crowds that can suffer from diarrhoea when eating common ice cream, the acceptance crowds are extended, and the fermented glutinous rice fruit ice cream has special flavor and health-care functions, and has remarkable economic value.

Description

technical field [0001] The invention relates to the technical field of food, in particular to fermented glutinous rice fruit ice cream and a preparation method thereof. Background technique [0002] With the improvement of people's living standards, many people's requirements for food are gradually increasing. The trend of the food market is fashionable food that is both beautiful and nutritious. The taste of traditional ice cream is delicate, smooth and cool, and it is a good food for cooling off in summer. However, traditional ice cream has limited some consumer groups due to its high sucrose content, and if the addition of sucrose is reduced, the taste will be affected. In addition, although traditional ice cream is good for relieving heat, it may cause diarrhea and other discomforts for some people due to its cold taste. Contents of the invention [0003] One of the purposes of the present invention is to provide a fermented glutinous rice fruit ice cream to solve th...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23G9/36A23G9/42
Inventor 缪婷李荣熊丽王婷郑蓉
Owner CHENGDU JULONG BIOLOGY TECH
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap