Hakka fermented wine ice cream production process

Abstract

The present invention provides a Hakka fermented glutinous rice ice cream production process, which comprises: S1, mixing and heating: placing Hakka fermented glutinous rice, fresh milk and red rice flour in a heating device according to a weight ratio of 4: 2.5: 1, and stirring and heating; s2, primary filtration; s3, gelatin addition: the red milk is transferred into a heating container and heated to be slightly boiled, gelatin is added into the heating container and stirred, and the weight ratio of the gelatin to the red milk is 1: 10; s4, adding sugar milk: adding sugar and milk powder into the heating container according to a weight ratio of the red milk to the sugar to the milk powder of 2: 1: 1, then putting the heating container into a water bath kettle, and carrying out water bath heating and stirring at 80-90 DEG C; s5, filtering for the second time; s6, performing primary refrigeration: putting the liquid subjected to secondary filtration into freezing equipment, and performing refrigeration at-80 DEG C for 80-120 minutes; s7, beating with a machine; and S8, secondary refrigeration: putting the whipped mixed liquid into a heat preservation container, and carrying out refrigeration for 30 minutes to obtain a finished product. According to the invention, the preparation process of the wine ice cream is optimized, the original mellow fragrance of the fermented wine is reserved, the potential health hazard possibly brought by alcohol is eliminated, and the taste and the health value are both improved.

Description

Technical Field

[0001] The invention relates to the field of food, and in particular to a production process of Hakka Niangjiu ice cream. Background Art

[0002] At present, in the ice cream market, there are innovative desserts that combine traditional alcoholic beverages with ice cream. Moutai ice cream is well-known for its combination of traditional Chinese liquor Moutai and ice cream. The production process is as follows:

[0003] Ingredients: Choose Moutai with a higher alcohol content, and add fresh cream, milk, sugar, and egg yolk. Moutai with a higher alcohol content can give the ice cream a rich aroma.

[0004] Mix milk and sugar: Place milk and sugar in a pot and heat over low heat until sugar is completely dissolved. Avoid boiling to prevent affecting the taste.

[0005] Add egg yolks: After the milk sugar solution has cooled slightly, add the beaten egg yolks and stir well to increase the delicate taste of the ice cream.

[0006] Add Moutai: Pour Moutai into the milk and egg mixture, adjust the amount according to personal taste, but control the amount added to avoid destroying the ice cream structure.

[0007] Whipped cream: In a clean container, use an electric whisk to whip the cream until 60% whipped to make the ice cream more fluffy.

[0008] Mix the ingredients: Add the whipped cream to the milk and egg mixture in batches, and stir gently until fully blended.

[0009] Freezing: Pour the mixture into the ice cream mold and place it in the freezer. During the freezing period, take it out and stir it at the right time to reduce the formation of ice crystals and improve the taste.

[0010] De-mould and serve: After the ice cream is completely solidified, remove it from the mould and serve it on a plate. You can add fruits, chocolate, etc. according to your personal preference to enhance the taste and appearance.

[0011] Although Moutai ice cream has achieved a creative combination of wine and ice cream, bringing a unique taste experience and can be used as a special dessert to show taste at banquets, it still has some shortcomings: egg yolks are added during its production process, which will increase the body's intake of cholesterol and other ingredients; and high-proof liquor is directly added during the refrigeration process, which may have adverse effects on the human body from a health perspective. Summary of the invention

[0012] In order to make up for the deficiencies in the prior art, the present invention provides a process for producing Hakka Niangjiu ice cream, which optimizes the production process of alcoholic ice cream, retains the authentic aroma of Niangjiu, eliminates the health risks that may be caused by alcohol, and achieves a double improvement in taste and health value.

[0013] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0014] A process for making Hakka Niangjiu ice cream comprises the following steps:

[0015] S1 mixed heating: Hakka Niang wine, fresh milk, red rice flour by weight ratio of 4: 2.5: 1 ratio placed in a heating device, stirring and heating to obtain a mixture;

[0016] S2. Primary filtration: Filter the mixture to obtain red milk;

[0017] S3. Adding gelatin: Transfer the red milk to a heating container, heat to a slight boil, add gelatin to the heating container and stir, the weight ratio of gelatin to red milk is 1:10;

[0018] S4. Add sugar to milk: add sugar and milk powder to the heating container, the weight ratio of red milk, sugar and milk powder is 2:1:1, and then place the heating container in a water bath, heat in a water bath at 80-90 ℃ and stir;

[0019] S5. Secondary filtration: The liquid heated in a water bath is subjected to secondary filtration;

[0020] S6. Preliminary refrigeration: Place the liquid after secondary filtration into a freezer and refrigerate at -80°C for 80-120 minutes;

[0021] S7. Machine whipping: Use an ice cream machine to whip the refrigerated mixture for 6-7 minutes;

[0022] S8. Secondary refrigeration: Place the whipped mixture into a heat-insulating container and refrigerate for 30 minutes to obtain the finished product.

[0023] Furthermore, in step S1, the mixture is heated to a slightly boiling state, stirred at a speed of 40-50 rpm, and cooked for 20 minutes.

[0024] Furthermore, in step S2, the pore size of the filtration screen is 1-2 microns, and vacuum assisted filtration is used.

[0025] Furthermore, in step S3, gelatin is added to the heating container through a peristaltic pump, the flow rate of the peristaltic pump is controlled at 60-700 mL / min, and the stirring speed is 50-60 rpm.

[0026] Furthermore, in step S4, the stirring speed is 50-60 rpm, and the water bath time is 15 minutes.

[0027] Furthermore, in step S5, the pore size of the filter screen for secondary filtration is 1-2 microns.

[0028] Furthermore, in step S6, the refrigeration equipment adopts a refrigeration method that combines air cooling and direct cooling.

[0029] Compared with the prior art, the present invention has the following beneficial technical effects:

[0030] Compared with the existing wine ice cream production process, the present invention abandons the egg yolk that may increase the cholesterol intake of the human body, eliminates health risks and improves the health value of the product by using Hakka Niangjiu and red rice flour and heating to volatilize alcohol.

[0031] The present invention effectively reduces the generation of residues and improves the purity and taste of products through precise temperature and time control and multiple filtering and screening processes. At the same time, the standardized process steps are more suitable for large-scale production. Compared with the existing technology, it can reduce costs, improve production efficiency, and enhance the differentiated competitiveness of enterprise products. According to actual production verification, the defective rate of products produced by this process is less than 20-30%, and the production efficiency is increased by 50-60% compared with the traditional process, which effectively reduces production costs and improves the economic benefits of enterprises. DETAILED DESCRIPTION

[0032] Many specific details are described in the following description to facilitate a full understanding of the present invention. However, the present invention can be implemented in many other ways different from the description, and those skilled in the art can make similar generalizations without violating the connotation of the present invention. Therefore, the present invention is not limited to the specific embodiments disclosed below.

[0033] A process for making Hakka Niangjiu ice cream comprises the following steps:

[0034] S1. Mixing and heating: 400g of Hakka Niangjiu, 250g of fresh milk, and 100g of red rice flour (weight ratio 4:2.5:1) are placed in a heating device, heated to a slightly boiling state, and stirred at a speed of 40-50 rpm to promote the fusion of the flavors of the raw materials and the full gelatinization of the red rice flour, so that the starch in the red rice flour is fully converted into dextrin, the taste and flavor of the product are improved, and the mixture is boiled for 20 minutes. The heating device uses a device that can control the temperature fluctuation within ±1°C to ensure uniform and stable heating.

[0035] Hakka Niangjiu follows the traditional Hakka craftsmanship. Under a specific microbial environment and brewing cycle, it breeds rich and diverse unique flavor substances, and is rich in a variety of amino acids that are beneficial to the human body. Hakka Niangjiu is rich in nutrients and is known as "liquid cake". Its nutritional value exceeds that of beer, which is known as "liquid bread", and nutritious wine. According to analysis by professional testing agencies, the main components of Hakka Niangjiu, in addition to ethanol and water, also contain 21 kinds of amino acids, 8 of which are essential but cannot be synthesized by the human body. The content of these 8 amino acids in Hakka Niangjiu is one to several times more than that of the same amount of beer and wine. The amino acid content in Hakka Niangjiu is far higher than that of ordinary alcoholic beverages. It has significant effects such as enhancing resistance, improving immunity, activating blood circulation, and nourishing energy, giving the product an incomparable unique flavor and health value.

[0036] Red rice is screened by traditional hand-selection to ensure full grains and bright colors. Red rice flour not only warms the stomach, but also contains rich natural pigments and flavor substances, which can be combined with frozen food to reduce the adverse effects of cold food on the body, while adding unique color and flavor to the product.

[0037] S2. Primary filtration: Filter the mixed liquid to obtain red milk; the pore size of the filter is 1-2 microns, and vacuum assisted filtration is used during filtration. The use of vacuum assisted filtration technology can speed up the filtration speed, avoid impurities from mixing, and improve the purity of the product.

[0038] S3. Add gelatin: Take 200g of red milk, transfer to a heating container, heat to a slight boil, add 20g of gelatin to the heating container and stir, the weight ratio of gelatin to red milk is 1:10; gelatin is added to the heating container through a peristaltic pump, the flow rate of the peristaltic pump is controlled at 60-700mL / min, which can ensure that the gelatin is evenly dispersed; the stirring speed is 50-60 rpm. In the process of adding gelatin, the viscosity change of the mixed solution is monitored in real time using an online viscosity monitor. When the viscosity reaches the set value, it indicates that the gelatin has been fully dissolved and evenly mixed with other ingredients.

[0039] The gelatin is preferably Robertson gelatin, which has good gel properties and stability. Its molecular structure can form a stable cross-linked network with other raw material molecules under a specific temperature and pH value environment, effectively improving the product texture and making the ice cream taste more delicate and smooth.

[0040] S4. Add sugar milk: Add 100g sugar and 100g milk powder to the heating container, with the weight ratio of milk, sugar and milk powder being 2:1:1. Then place the heating container in a water bath, heat and stir in a water bath at 80-90°C; the stirring speed is 50-60 rpm, and the water bath time is 15 minutes. The constant temperature water bath can ensure that the heating temperature is uniform and stable to avoid local overheating. During the water bath process, the pH value of the mixed solution is monitored in real time using a pH monitor to ensure that the mixed solution is within the appropriate pH range to promote the full dissolution and mixing of sugar and milk powder.

[0041] The sugar used is high-quality white sugar, which is high in purity and has few impurities. It can accurately adjust the sweetness and is not prone to caramelization during the heating process, ensuring the pure flavor of the product.

[0042] S5. Secondary filtration: The liquid heated in a water bath is filtered for the second time; the pore size of the filter screen for the second filtration is 1-2 microns. After sieving, the mixed liquid is quickly placed in a stainless steel container that has been sterilized at high temperature to prevent microbial contamination. The stainless steel container is made of food-grade 304 material, which has good corrosion resistance and heat preservation performance, and can effectively maintain the quality of the mixed liquid.

[0043] S6. Initial refrigeration: Place the liquid after secondary filtration into a freezing device and refrigerate it at -80°C for 80-120 minutes. The freezing device uses a refrigeration method that combines air cooling and direct cooling, which can evenly cool the mixed liquid in the container, reduce the formation of ice crystals, and improve the product texture.

[0044] S7. Machine whipping: Use an ice cream machine to whip the refrigerated mixture for 6-7 minutes; the ice cream machine is equipped with a variable frequency motor, which can accurately adjust the stirring speed and stirring time according to the characteristics of the mixture. During the whipping process, the pressure and temperature in the ice cream machine are controlled to fully mix the mixture with air to form a delicate bubble structure, ensuring that the finished product is very delicate, thick and silky, and improving the taste. At the same time, a laser particle size analyzer is used to monitor the particle size distribution of bubbles in the whipped mixture in real time to ensure that the bubble size is uniform and meets the product quality standards.

[0045] S8. Secondary refrigeration: Place the whipped mixture in an insulated container and refrigerate for 30 minutes to obtain the finished product; or pour it directly into a customized Niangjiu ice cream mold to make the finished product. This step is to prevent the whipped cream from defoaming and producing ice chips through rapid freezing, and to ensure that the product is quickly formed in a short time while maintaining a good taste and shape by controlling the temperature and humidity of the refrigerated environment.

[0046] The process principle of the present invention is as follows: the alcohol in the Hakka Niangjiu is volatilized by heating, and the alcohol is separated from the mixed liquid at a specific temperature by utilizing the characteristic that the boiling point of alcohol is lower than that of water, thereby retaining its original mellow aroma. At the same time, the raw materials interact with each other at different process stages. The gelatin dissolves at a specific temperature and combines with other ingredients to form a stable three-dimensional network structure, thereby stabilizing the product structure. The starch in the red glutinous rice flour is intertwined with milk, sugar and other ingredients during the heating and gelatinization process, thereby giving the product a unique color and flavor. The natural pigment in the red glutinous rice flour undergoes a complexation reaction with the protein in the milk during the heating process, thereby forming a unique color. The gelatin molecules interact with the casein molecules in the milk through hydrogen bonds and van der Waals forces, thereby enhancing the stability and texture of the product.

[0047] Effect test example

[0048] Comparative example: the traditional production process of traditional Moutai ice cream in the background art.

[0049] The ice creams prepared in Example 1 and the comparative example were subjected to sensory and physical and chemical tests, and the comparison results were as follows:

[0050] Example 1 Ice cream, sensory: rich Niangjiu aroma, delicate and smooth taste, unique color, after evaluation and consumer blind test, the comprehensive score is 9.5 points (out of 10 points). Physical and chemical: cholesterol content is 0, alcohol residue is far below the national standard limit, viscosity and pH value meet the standards.

[0051] Comparative ice cream, sensory: has wine aroma, but the taste is not delicate enough, with a grainy feeling, score 6.5 points (out of 10 points). Physical and chemical: high cholesterol content, alcohol residue close to the national standard limit.

[0052] In summary, the process of the present invention has significant advantages in taste and healthiness.

[0053] The above are only preferred embodiments of the present invention and are not intended to limit the present invention. Although the present invention has been described in detail with reference to the embodiments, it is still possible for those skilled in the art to modify the technical solutions described in the aforementioned embodiments or to replace some of the technical features therein with equivalents. However, any modifications, equivalent replacements, improvements, etc. made within the spirit and principles of the present invention should be included in the protection scope of the present invention.

Claims

1. A process for making Hakka Niangjiu ice cream, characterized in that: The following steps are included: S1 mixed heating: Hakka Niang wine, fresh milk, red rice flour by weight ratio of 4: 2.5: 1 ratio placed in a heating device, stirring and heating to obtain a mixture; S2. Primary filtration: Filter the mixture to obtain red milk; S3. Adding gelatin: Transfer the red milk to a heating container, heat to a slight boil, add gelatin to the heating container and stir, the weight ratio of gelatin to red milk is 1:10; S4. Add sugar to milk: add sugar and milk powder to the heating container, the weight ratio of red milk, sugar and milk powder is 2:1:1, and then place the heating container in a water bath, heat in a water bath at 80-90 ℃ and stir; S5. Secondary filtration: The liquid heated in a water bath is subjected to secondary filtration; S6. Preliminary refrigeration: Place the liquid after secondary filtration into a freezer and refrigerate at -80°C for 80-120 minutes; S7. Machine whipping: Use an ice cream machine to whip the refrigerated mixture for 6-7 minutes; S8. Secondary refrigeration: Place the whipped mixture into a heat-insulating container and refrigerate for 30 minutes to obtain the finished product.

2. The process for making Hakka Niangjiu ice cream according to claim 1, characterized in that: In step S1, the mixture is heated to a slight boiling state, stirred at a speed of 40-50 rpm, and boiled for 20 minutes.

3. The process for making Hakka Niangjiu ice cream according to claim 2, characterized in that: In step S2, the pore size of the filtration screen is 1-2 microns, and vacuum assisted filtration is used.

4. The process for making Hakka Niangjiu ice cream according to claim 3, characterized in that: In step S3, gelatin is added to the heating container through a peristaltic pump, the flow rate of the peristaltic pump is controlled at 60-700 mL / min, and the stirring speed is 50-60 rpm.

5. The process for making Hakka Niangjiu ice cream according to claim 4, characterized in that: In step S4, the stirring speed is 50-60 rpm, and the water bath time is 15 minutes.

6. The process for making Hakka Niangjiu ice cream according to claim 5, characterized in that: In step S5, the pore size of the filter screen for secondary filtration is 1-2 microns.

7. The process for making Hakka Niangjiu ice cream according to claim 6, characterized in that: In step S6, the refrigeration equipment adopts a refrigeration method combining air cooling and direct cooling.