Edible glutinous rice coating slurry, preparation method thereof, edible glutinous rice coating and application of edible glutinous rice coating in frozen drinks

Abstract

The invention provides edible glutinous rice coating slurry. The edible glutinous rice coating slurry comprises gelatinized glutinous rice slurry, an emulsifying thickener and white granulated sugar, the gelatinized glutinous rice slurry is obtained by mixing glutinous rice flour with warm water and then carrying out ultrasonic treatment under a heating condition; the emulsifying and thickening agent comprises a cellulose emulsifier, hydroxy propyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum. Compared with the prior art, the composition of the pre-gelatinized raw glutinous rice flour and water is gelatinized through ultrasonic composite heat treatment, hydrogen bonds are fractured through high-frequency sound waves, and the fractured hydrogen bonds are combined with more water molecules, so that the disorder of the structure is improved, and the crystallization area is reduced; meanwhile, a compound emulsifying thickener is added to ensure the flowability and taste of the slurry, so that the slurry can be used as a coating of a frozen beverage, the coating does not contain grease, is healthier, is chewy after being frozen, and is elastic, soft and glutinous after being slowly dissolved.

Description

Technical Field

[0001] The present invention belongs to the technical field of frozen drinks, and particularly relates to an edible glutinous rice coating slurry, a preparation method thereof, an edible glutinous rice coating, and an application thereof in frozen drinks. Background Art

[0002] Frozen drinks are products made from main raw materials such as drinking water, dairy products, sweeteners, fruits, legumes, edible oils, etc., added with appropriate amounts of spices, colorants, stabilizers, emulsifiers, etc., and processed through processes such as batching, sterilization, freezing, and packaging, including ice cream, ice cream bars, snow cones, ice lollies, edible ice, sweet ice, etc.

[0003] Among them, ice cream products are excellent for relieving summer heat. Chocolate crispy coatings are a common match for ice cream, and there are many products on the market. Given the consumers' cognitive fatigue with chocolate-based ice cream products, it is extremely necessary to continue to find an innovative form and process to break the deadlock of chocolate crispy ice cream products.

[0004] Glutinous rice is warm in nature and sweet in taste, can warm the spleen and stomach, and tonify the middle qi, especially suitable for those with deficiency-cold of the spleen and stomach, and is a food deeply loved by consumers. The cross-border combination of glutinous rice with cold drinks and desserts is not uncommon, such as the popular glutinous rice balls and snow skin mooncakes in recent years. Although the above products are successful cases of combination with glutinous rice, most of them are sold in street drinks and dessert shops, while cases of combination of glutinous rice with stick-shaped cold drinks are very rare. Summary of the Invention

[0005] In view of this, the technical problem to be solved by the present invention is to provide an edible glutinous rice coating slurry, a preparation method thereof, an edible glutinous rice coating, and an application thereof in frozen drinks. The edible glutinous rice coating does not contain grease, has a full chewiness when frozen, is Q-bulky and soft when thawed, and is also lower in fat and healthier.

[0006] The present invention provides an edible glutinous rice coating slurry, which comprises a gelatinized glutinous rice slurry, an emulsifying thickener, and a sweetener;

[0007] The gelatinized glutinous rice slurry is obtained by mixing glutinous rice flour with warm water and then performing ultrasonic treatment under heating conditions;

[0008] The emulsifying thickener comprises a cellulose-based emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin, and xanthan gum.

[0009] Preferably, it comprises:

[0010]

[0011] The mass ratio of the cellulose-based emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum is (0.08 - 0.12):(0.48 - 0.62):(0.28 - 0.42):(0.08 - 0.12):(0.08 - 0.12).

[0012] The present invention also provides a preparation method of an edible glutinous rice coating slurry, comprising the following steps:

[0013] S1) Gelatinization of glutinous rice flour: Mix glutinous rice flour with warm water and perform ultrasonic treatment under heating conditions to obtain gelatinized glutinous rice slurry;

[0014] Mix the emulsifying thickener and part of the sweetener to obtain a mixture; the emulsifying thickener includes a cellulose-based emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum;

[0015] S2) First mix the gelatinized glutinous rice slurry with the mixture, and then add the remaining sweetener for a second mixing to obtain an edible glutinous rice coating slurry.

[0016] Preferably, in the step S1), the temperature of the warm water is 35°C - 45°C; the mass ratio of the glutinous rice flour to the warm water is (6 - 8):(57.6 - 67.5).

[0017] Preferably, the rotation speed of the mixing is 180 - 300 r / min; the power of the ultrasonic treatment is 150 - 300 W; the time of the ultrasonic treatment is 30 - 60 min; the temperature of the ultrasonic treatment is 60°C - 70°C.

[0018] Preferably, the mass ratio of the cellulose-based emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum is (0.08 - 0.12):(0.48 - 0.62):(0.28 - 0.42):(0.08 - 0.12):(0.08 - 0.12);

[0019] The mass ratio of the emulsifying thickener to part of the sweetener is 1:(5 - 10);

[0020] In the step S2), the rotation speeds of the first mixing and the second mixing are each independently 180 - 300 r / min; the temperatures of the first mixing and the second mixing are each independently 60°C - 70°C; the times of the first mixing and the second mixing are each independently 10 - 15 min.

[0021] Preferably, in the second mixing step S2), flavoring raw materials other than sweeteners are also added; the flavoring raw materials other than sweeteners include starch raw materials and / or milk-based materials; the mass of the starch raw materials is 7% to 10% of the mass of the edible glutinous rice coating slurry; the mass of the milk-based materials is 0.5% to 1% of the mass of the edible glutinous rice coating slurry.

[0022] The present invention also provides an edible glutinous rice coating formed by freezing the above-mentioned edible glutinous rice coating slurry.

[0023] The present invention also provides a frozen drink, including the above-mentioned edible glutinous rice coating.

[0024] The present invention also provides a preparation method for a frozen drink, including the following steps:

[0025] A1) Immerse the cold drink embryo in liquid nitrogen for the first rapid freezing.

[0026] A2) Immerse the cold drink embryo after the first rapid freezing in the above-mentioned edible glutinous rice coating slurry for coating.

[0027] A3) Immerse the coated cold drink embryo in liquid nitrogen for the second rapid freezing to obtain the frozen drink.

[0028] The present invention provides an edible glutinous rice coating slurry, including gelatinized glutinous rice slurry, emulsifying thickener and granulated sugar; the gelatinized glutinous rice slurry is obtained by mixing glutinous rice flour with warm water and then performing ultrasonic treatment under heating conditions; the emulsifying thickener includes cellulose emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum. Compared with the prior art, the present invention uses ultrasonic composite heat treatment to pre-gelatinize the composition of raw glutinous rice flour and water, causing hydrogen bond breakage through high-frequency sound waves. The broken hydrogen bonds combine with more water molecules, increasing the disorder of the structure and reducing the crystalline region. At the same time, a compound emulsifying thickener is added to ensure the fluidity and taste of the slurry, so that it can be used as a coating for frozen drinks. The coating is fat-free and healthier, with a full chewiness when frozen and a Q-bounce and softness after thawing. Detailed Embodiments

[0029] The following will clearly and completely describe the technical solutions in the embodiments of the present invention in conjunction with the embodiments of the present invention. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the protection scope of the present invention.

[0030] The present invention provides an edible glutinous rice coating slurry, which comprises a gelatinized glutinous rice slurry, an emulsifying thickener and granulated sugar; the gelatinized glutinous rice slurry is obtained by mixing glutinous rice flour with warm water and then performing ultrasonic treatment under heating conditions; the emulsifying thickener comprises a cellulose-based emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum.

[0031] According to the present invention, specifically, the edible glutinous rice coating slurry comprises:

[0032]

[0033] The mass ratio of the cellulose-based emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum is (0.08 - 0.12):(0.48 - 0.62):(0.28 - 0.42):(0.08 - 0.12):(0.08 - 0.12).

[0034] Among them, the content of the gelatinized glutinous rice slurry in the edible glutinous rice coating slurry is preferably 65-75 parts by weight, more preferably 65-72 parts by weight, still more preferably 66-72 parts by weight, still more preferably 68-70 parts by weight, and most preferably 68.5-69 parts by weight; in some embodiments provided by the present invention, the content of the gelatinized glutinous rice slurry in the edible glutinous rice coating slurry is specifically 69 parts by weight, 68.6 parts by weight or 68.5 parts by weight; the gelatinized glutinous rice slurry is obtained by ultrasonically treating the mixture of glutinous rice flour and warm water under heating conditions; the mass ratio of the glutinous rice flour to the warm water is preferably (6-8):(57.6-67.5), more preferably (6-8):(58-67), still more preferably (6-8):(59-65), still more preferably (6-8):(61-63), still more preferably (6-8):(62-63), still more preferably (6-8):(62.5-63), still more preferably (6-7):(62.5-63), and most preferably 6:(62.5-63); the temperature of the warm water is preferably 35°C-45°C, more preferably 37°C-42°C, and still more preferably 40°C; the rotation speed of the mixing is preferably 180-300 r / min, more preferably 180-250 r / min, and still more preferably the rotation speed of the mixing is 200-250 r / min; the power of the ultrasonic treatment is preferably 150-300 W, more preferably 180-250 W, still more preferably 180-220 W, and most preferably 200 W; in some embodiments provided by the present invention, the power of the ultrasonic treatment is specifically 200 W, 150 W or 300 W; the time of the ultrasonic treatment is preferably 30-60 min, more preferably 40-50 min; in some embodiments provided by the present invention, the time of the ultrasonic treatment is specifically 40 min, 30 min or 60 min; the temperature of the ultrasonic treatment is preferably 60°C-70°C; the ultrasonic treatment is preferably carried out under stirring conditions; the rotation speed of the stirring is preferably 180-300 r / min, more preferably 180-250 r / min, and still more preferably the rotation speed of the mixing is 200-250 r / min; in the present invention, more specifically, the glutinous rice flour is slowly added to the warm water, and then ultrasonic treatment is carried out under heating conditions. The present invention pre-gelatinizes the composition of raw glutinous rice flour and water by ultrasonic composite heat treatment, which is different from the traditional heat treatment pre-gelatinization process. Through high-frequency sound waves, hydrogen bonds are broken, and the broken hydrogen bonds combine with more water molecules, which not only increases the disorder of the structure, reduces the crystalline region, but also speeds up the gelatinization rate of glutinous rice starch in water.

[0035] In some embodiments provided by the present invention, the content of the emulsifying thickener in the edible glutinous rice coating slurry is specifically 1 part by weight, 1.4 parts by weight or 1.2 parts by weight; the emulsifying thickener includes cellulose emulsifiers, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum; the cellulose emulsifier is preferably sodium carboxymethyl cellulose; the mass ratio of the cellulose emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum is (0.08-0.12):(0.48-0.62):(0.28-0.42):(0.08-0.12):(0.08-0.12); in some embodiments provided by the present invention, the mass ratio of the cellulose emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum is specifically 0.08:0.48:0.28:0.08:0.08, 0.12:0.62:0.42:0.12:0.12 or 0.1:0.55:0.35:0.1:0.1. The specific compounding of the emulsifier and thickener of the present invention as a stable system can effectively ensure the fluidity and taste of the coating system.

[0036] According to the present invention, the content of the sweetener in the edible glutinous rice coating slurry is preferably 20-22 parts by weight, more preferably 21 parts by weight; the sweetener can be any sweetener well-known to those skilled in the art without special limitations, and in the present invention, it is preferably one or more of white granulated sugar, fructose, glucose, oligosaccharides and malt syrup, and more preferably at least includes malt syrup; the mass of the malt syrup is preferably 4%-6% of the mass of the edible glutinous rice coating slurry.

[0037] According to the present invention, the edible glutinous rice coating slurry preferably further comprises flavoring raw materials other than sweeteners; the flavoring raw materials other than sweeteners are those well-known to those skilled in the art for adjusting flavors, without any special limitations. Preferably, the present invention includes starch raw materials and / or milk-based materials; the mass of the starch raw materials is preferably 7% to 10% of the mass of the edible glutinous rice coating slurry, more preferably 7% to 9%, and still more preferably 8%; the starch raw materials are preferably maltodextrin and modified starch; the mass ratio of maltodextrin to modified starch is preferably (5 to 7):(2 to 3), more preferably (5.5 to 6.5):(2 to 2.5), and still more preferably 6:2; the present invention does not have any special limitations on the DE value of maltodextrin. In the present invention, maltodextrin with a DE value of 15% to 20% is specifically taken as an example for illustration; the modified starch is any modified starch well-known to those skilled in the art, without any special limitations. Preferably, the present invention is hydroxypropyl starch; adding starch raw materials to the edible glutinous rice coating slurry can serve as a support for the slurry and provide solids for the slurry; the mass of the milk-based material is preferably 0.5% to 1% of the mass of the edible glutinous rice coating slurry; the milk-based material is any milk-based material well-known to those skilled in the art, without any special limitations. Preferably, the present invention is one or more of raw cow milk, milk powder, whey powder, protein powder, and cheese powder.

[0038] The present invention uses ultrasonic composite heat treatment to gelatinize the composition of raw glutinous rice flour and water. By causing hydrogen bonds to break through high-frequency sound waves, the broken hydrogen bonds combine with more water molecules, increasing the disorder of the structure and reducing the crystalline region. At the same time, an emulsifier and a compound thickener are added to ensure the fluidity and taste of the slurry, so that it can be used as a coating for frozen drinks. The coating is oil-free and healthier, with a full and chewy texture when frozen and Q-bouncy and soft when thawed.

[0039] The present invention also provides a preparation method of the above-mentioned edible glutinous rice coating slurry, comprising the following steps: S1) Gelatinization of glutinous rice flour: Mix glutinous rice flour with warm water and perform ultrasonic treatment under heating conditions to obtain gelatinized glutinous rice slurry; mix an emulsifier, a thickener, and a part of the sweetener to obtain a mixture; the emulsifier is a cellulose-based emulsifier; the thickener includes hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin, and xanthan gum; S2) First mix the gelatinized glutinous rice slurry with the mixture, and then add the remaining sweetener for a second mixing to obtain the edible glutinous rice coating slurry.

[0040] Among them, the present invention does not have any special limitations on the sources of all raw materials, and they can be commercially available.

[0041] Mix glutinous rice flour with warm water and perform ultrasonic treatment under heating conditions to obtain gelatinized glutinous rice slurry; the mass ratio of the glutinous rice flour to the warm water is preferably (6 - 8):(57.6 - 67.5), more preferably (6 - 8):(58 - 67), still more preferably (6 - 8):(59 - 65), still more preferably (6 - 8):(61 - 63), still more preferably (6 - 8):(62 - 63), still more preferably (6 - 8):(62.5 - 63), still more preferably (6 - 7):(62.5 - 63), and most preferably 6:(62.5 - 63); the temperature of the warm water is preferably 35°C - 45°C, more preferably 37°C - 42°C, still more preferably 40°C; the rotation speed of the mixing is preferably 180 - 300 r / min, more preferably 180 - 250 r / min, still more preferably the rotation speed of the mixing is 200 - 250 r / min; the power of the ultrasonic treatment is preferably 150 - 300 W, more preferably 180 - 250 W, still more preferably 180 - 220 W, and most preferably 200 W; in some embodiments provided by the present invention, the power of the ultrasonic treatment is specifically 200 W, 150 W or 300 W; the time of the ultrasonic treatment is preferably 30 - 60 min, more preferably 40 - 50 min; in some embodiments provided by the present invention, the time of the ultrasonic treatment is specifically 40 min, 30 min or 60 min; the temperature of the ultrasonic treatment is preferably 60°C - 70°C; the ultrasonic treatment is preferably carried out under stirring conditions; the rotation speed of the stirring is preferably 180 - 300 r / min, more preferably 180 - 250 r / min, still more preferably the rotation speed of the mixing is 200 - 250 r / min.

[0042] Mix the emulsifying thickener with part of the sweetener to obtain a mixture; the emulsifying thickener includes cellulose emulsifiers, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum; the types and contents of the emulsifying thickener are the same as those described above and will not be elaborated here; the mixing can be carried out by a method well-known to those skilled in the art to mix evenly, and there are no special restrictions. The mass ratio of the emulsifying thickener to part of the sweetener is preferably 1:(5 - 10), more preferably 1:(5 - 8), still more preferably 1:(5 - 6), and most preferably 1:5. After premixing the emulsifying thickener with part of the sweetener and then performing the subsequent dissolution and volume-fixing steps, the emulsifying thickener can act on the system more evenly because some colloids will form lumps when directly dissolved in water, and the premixing of the sweetener can play a buffering role. Here, the part of the sweetener is preferably granulated sugar.

[0043] Mix the gelatinized glutinous rice slurry with the mixture for the first time; in the present invention, it is preferred to add the mixture to the gelatinized glutinous rice slurry; the rotation speed of the first mixing is preferably 180 - 300 r / min, more preferably 180 - 250 r / min, and still more preferably 200 - 250 r / min; the temperature of the first mixing is preferably 60°C - 70°C; the time of the first mixing is preferably 10 - 15 min.

[0044] Then add the remaining sweeteners for the second mixing to obtain an edible glutinous rice coating slurry; the remaining sweeteners and the sweeteners in the premixing process together constitute the sweeteners in the edible glutinous rice coating slurry; in the present invention, it is preferred to also add flavor raw materials other than sweeteners for the second mixing; the flavor raw materials other than sweeteners include starch-based raw materials and / or milk-based materials; the types and addition amounts of the sweeteners, stabilizers, and milk-based materials are the same as those described above and will not be elaborated here; the rotation speed of the second mixing is preferably 180 - 300 r / min, more preferably 180 - 250 r / min, and still more preferably 200 - 250 r / min; the temperature of the second mixing is preferably 60°C - 70°C; the time of the second mixing is preferably 10 - 15 min.

[0045] The present invention also provides an edible glutinous rice coating formed by freezing the above-mentioned edible glutinous rice coating slurry.

[0046] The present invention also provides a frozen drink, including the above-mentioned edible glutinous rice coating. The present invention has no special restrictions on the form of the frozen drink, and it can be a stick-shaped frozen drink well-known to those skilled in the art, specifically, it can be cold drink products such as ice cream, ice cream bar, or ice lolly.

[0047] The present invention first applies the glutinous rice coating to frozen drinks and proposes a frozen drink with a Q - elastic glutinous rice coating on the outer layer. In the examples, ice cream is specifically used as an example for illustration. The glutinous rice coating replaces the traditional chocolate outer coating product, contains no grease, has a full - bodied chewy texture when frozen, is Q - elastic and soft and glutinous after thawing, and is also lower in fat and healthier.

[0048] The present invention also provides a preparation method for a frozen drink, including the following steps: A1) Immerse the cold drink embryo in liquid nitrogen for the first rapid freezing; A2) Immerse the cold drink embryo after the first rapid freezing in the edible glutinous rice coating slurry described in claim 1 or 2 or the edible glutinous rice coating slurry prepared by the preparation method of any one of claims 3 - 7 for coating; A3) Immerse the coated cold drink embryo in liquid nitrogen for the second rapid freezing to obtain the frozen drink.

[0049] Among them, the present invention has no special restrictions on the sources of all raw materials, and they can be commercially available.

[0050] The cold drink embryo is immersed in liquid nitrogen for the first rapid freezing; the cold drink embryo can be a cold drink embryo well-known to those skilled in the art without special limitations, and is preferably an ice cream embryo or a cold drink stick embryo in the present invention; the liquid nitrogen is food-grade liquid nitrogen, and its dosage should ensure that the cold drink embryo is completely immersed in the liquid nitrogen; in the present invention, the first rapid freezing preferably repeats the immersion of the cold drink embryo in the liquid nitrogen; the number of repetitions is preferably 2 to 4 times, more preferably 3 to 4 times; the immersion time each time is preferably 1 to 2 s.

[0051] The cold drink embryo after the first rapid freezing is immersed in the above-mentioned edible glutinous rice coating slurry for coating; the temperature of the edible glutinous rice coating slurry is preferably 30°C to 40°C; the immersion time is preferably 1 to 2 s, more preferably 1.5 s.

[0052] The coated cold drink embryo is immersed in liquid nitrogen for the second rapid freezing to obtain a frozen drink; the liquid nitrogen is preferably food-grade liquid nitrogen, and its dosage should ensure that the cold drink embryo is completely immersed in the liquid nitrogen; the second rapid freezing preferably repeats the immersion of the coated cold drink embryo in the liquid nitrogen; the number of repetitions is preferably 2 to 4 times, more preferably 3 to 4 times; the immersion time each time is preferably 1 to 2 s.

[0053] The present invention adopts a liquid nitrogen coating process. By controlling the process parameters of the liquid nitrogen coating multiple times and immersing the liquid nitrogen in small amounts and multiple times, the cold drink embryo can be cooled more evenly and the coating effect is better.

[0054] To further illustrate the present invention, the following provides a detailed description of an edible glutinous rice slurry and its preparation method, an edible glutinous rice coating and its application in frozen drinks in combination with embodiments.

[0055] All the reagents used in the following examples are commercially available; the glutinous rice flour used in the examples was purchased on Taobao as "Sanxiang Brand Water-milled Glutinous Rice Flour"; sodium carboxymethyl cellulose (either FVH6 or FH9 is acceptable) is sourced from Shandong Yangzi Biotechnology Co., Ltd.; hydroxypropyl distarch phosphate and acetylated distarch phosphate were purchased from Shanghai Kaihui Food Additives Co., Ltd. after being compounded; gelatin (gel strength (6.67%) ≥ 50 (Bloomg)) was purchased from Rousselot (Daan) Gelatin Co., Ltd. and is halal-source gelatin; xanthan gum (produced by Xanthomonas campestris pv. campestris with starch as the main raw material, viscosity 1300 - 1600 cP) was purchased from "Ordos Zhongxuan Biochemical Co., Ltd."; malt syrup (maltose content 40 - 50%) was purchased from "Henan Feitian Agricultural Development Co., Ltd."; maltodextrin (DE value 15 - 20%) was purchased from "Henan Feitian Agricultural Development Co., Ltd."; hydroxypropyl starch (viscosity (5% aqueous solution, 20°C): 500 - 20000 mPa.s) from Roquette (China) Nutrition Food Co., Ltd.; milk powder was purchased from "Westland Dairy Company Limited".

[0056] Example 1

[0057] (1) Pre-gelatinization of glutinous rice flour: Add warm water at 40°C to the cooking pot. The addition amount of glutinous rice flour (by weight, the same below) is 6%, and the addition amount of warm water is 63%. Slowly add the glutinous rice flour and place it in a water bath of an ultrasonic cleaner for treatment. The stirring speed is 200 r / min, the power is 200 W, the time is 40 min, and keep the temperature constant at 70°C to obtain gelatinized glutinous rice slurry.

[0058] (2) Pre-mixing of emulsifying thickeners: Mix sodium carboxymethyl cellulose 0.08%, hydroxypropyl distarch phosphate 0.48%, acetylated distarch phosphate 0.28%, gelatin 0.08%, and xanthan gum 0.08% (by weight) of the emulsifying thickeners, and then pre-mix with granulated sugar according to a mass ratio of 1:5;

[0059] (3) First mixing of the edible glutinous rice coating slurry: Add the mixture obtained in step (2) to the gelatinized glutinous rice slurry obtained in step (1) and mix at 70°C and 200 r / min;

[0060] (4) Second mixing of the edible glutinous rice coating slurry: Add granulated sugar to step (3) to make its total amount 15%, malt syrup 6%, maltodextrin 6%, hydroxypropyl starch 2%, and milk powder 1%. Keep stirring continuously at a speed of 200 r / min, keep the temperature constant at 70°C, and heat for 10 min;

[0061] (5) Preparation of ice cream: An ice cream / cold drink embryo prepared according to the conventional process of mixing, volume fixing, homogenization, sterilization, aging, freezing, and cutting and forming;

[0062] (6) Primary liquid nitrogen quick-freezing: Completely immerse the ice cream embryo prepared in step (5) in liquid nitrogen 3 times, with each immersion time being 1.5 s for quick-freezing;

[0063] (7) Edible glutinous rice coating application: Cool the edible glutinous rice coating slurry prepared in step (4) to 35 °C, and then completely immerse the cold drink embryo after quick-freezing in step (6) in the edible glutinous rice coating slurry for coating;

[0064] (8) Secondary liquid nitrogen quick-freezing: Completely immerse the cold drink embryo after coating in step (7) in liquid nitrogen 3 times, with each immersion time being 1.5 s for secondary liquid nitrogen quick-freezing;

[0065] (9) Packaging: Pack into a tray, and store frozen after packaging.

[0066] Example 2

[0067] (1) Pre-gelatinization of glutinous rice flour: Add warm water at 40 °C to a steaming pot, with the addition amount of glutinous rice flour (by weight percentage, the same below) being 6%, and the addition amount of warm water being 62.6%. Slowly add the glutinous rice flour and place it in a water bath of an ultrasonic cleaner for treatment. The stirring speed is 200 r / min, the power is 200 W, the time is 40 min, and keep the temperature constant at 70 °C to obtain gelatinized glutinous rice slurry.

[0068] (2) Pre-mixing of emulsifier and thickener: Mix sodium carboxymethylcellulose 0.12%, hydroxypropyl distarch phosphate 0.62%, acetylated distarch phosphate 0.42%, gelatin 0.12%, xanthan gum 0.12% (by weight percentage) of the emulsifier and thickener, and then pre-mix with granulated sugar according to a mass ratio of 1:5;

[0069] (3) First mixing of edible glutinous rice coating slurry: Add the mixture obtained in step (2) to the gelatinized glutinous rice slurry obtained in step (1) and mix at 70 °C and 200 r / min;

[0070] (4) Second mixing of edible glutinous rice coating slurry: Add granulated sugar to step (3) so that the total amount is 15%, malt syrup 6%, maltodextrin 6%, hydroxypropyl starch 2%, milk powder 1%, and keep stirring continuously at a speed of 200 r / min, keep the temperature constant at 70 °C, and heat for 10 min;

[0071] (5) Preparation of ice cream: An ice cream / cold drink embryo prepared according to the conventional process of mixing, volume fixing, homogenization, sterilization, aging, freezing, and cutting and forming;

[0072] (6) Primary liquid nitrogen quick-freezing: Completely immerse the ice cream embryo prepared in step (5) in liquid nitrogen 3 times, with each immersion time being 1.5 s for quick-freezing;

[0073] (7) Coatable edible glutinous rice coating: Cool the edible glutinous rice coating slurry prepared in step (4) to 35°C, and then completely immerse the cold drink embryo after quick-freezing in step (6) in the edible glutinous rice coating slurry for coating;

[0074] (8) Secondary liquid nitrogen quick-freezing: Completely immerse the cold drink embryo after coating in step (7) in liquid nitrogen 3 times, with each immersion time being 1.5 s for secondary liquid nitrogen quick-freezing;

[0075] (9) Packaging: Load into a tray box and store frozen after packaging.

[0076] Example 3

[0077] (1) Pre-gelatinization of glutinous rice flour: Add warm water at 40°C to a steaming pot, with the addition amount of glutinous rice flour (by weight, the same below) being 6%, and the addition amount of warm water being 62.8%. Slowly add the glutinous rice flour and place it in a water bath of an ultrasonic cleaner for treatment. The stirring speed is 200 r / min, the power is 200 W, the time is 40 min, and keep the temperature constant at 70°C to obtain gelatinized glutinous rice slurry.

[0078] (2) Pre-mixing of emulsifying thickeners: Mix sodium carboxymethyl cellulose 0.1%, hydroxypropyl distarch phosphate 0.55%, acetylated distarch phosphate 0.35%, gelatin 0.1%, and xanthan gum 0.1% (by weight) of emulsifying thickeners, and then pre-mix with granulated sugar at a mass ratio of 1:5;

[0079] (3) First mixing of edible glutinous rice coating: Add the mixture obtained in step (2) to the gelatinized glutinous rice slurry obtained in step (1) and mix at 70°C and 200 r / min;

[0080] (4) Second mixing of edible glutinous rice coating slurry: Add granulated sugar to step (3) so that the total amount is 15%, malt syrup 6%, maltodextrin 6%, hydroxypropyl starch 2%, and milk powder 1%, and keep stirring at a speed of 200 r / min, keep the temperature constant at 70°C, and heat for 10 min;

[0081] (5) Preparation of ice cream: Ice cream / cold drink embryo prepared according to the conventional process of mixing, constant volume, homogenization, sterilization, aging, freezing, and cutting and forming;

[0082] (6) First liquid nitrogen quick-freezing: Completely immerse the ice cream embryo prepared in step (5) in liquid nitrogen 3 times, with each immersion time being 1.5 s for quick-freezing;

[0083] (7) Coatable edible glutinous rice coating: Cool the edible glutinous rice coating slurry prepared in step (4) to 35°C, and then completely immerse the cold drink embryo after quick-freezing in step (6) in the edible glutinous rice coating slurry for coating;

[0084] (8) Secondary liquid nitrogen quick freezing: Immerse the cold drink embryo after coating in step (7) completely in liquid nitrogen 3 times, with each immersion time being 1.5 s for secondary liquid nitrogen quick freezing;

[0085] (9) Packaging: Put it into a tray, and store it frozen after packaging.

[0086] Example 4

[0087] (1) Pre-gelatinization of glutinous rice flour: Add warm water at 40 °C to a cooking pot, with the addition amount of glutinous rice flour (by weight, the same below) being 6%, and the addition amount of warm water being 62.8%. Slowly add the glutinous rice flour and place it in a water bath of an ultrasonic cleaner for treatment. The stirring speed is 200 r / min, the power is 200 W, the time is 40 min, and keep the temperature constant at 70 °C to obtain gelatinized glutinous rice slurry.

[0088] (2) Pre-mixing of emulsifiers and thickeners: Mix sodium carboxymethylcellulose 0.1%, hydroxypropyl distarch phosphate 0.55%, acetylated distarch phosphate 0.35%, gelatin 0.1%, xanthan gum 0.1% (by weight) of emulsifiers and thickeners, and then pre-mix with granulated sugar according to a mass ratio of 1:5;

[0089] (3) First mixing of edible glutinous rice coating slurry: Add the mixture obtained in step (2) to the gelatinized glutinous rice slurry obtained in step (1) and mix at 70 °C and 200 r / min;

[0090] (4) Second mixing of edible glutinous rice coating slurry: Add granulated sugar to (3) to make its total amount 15%, malt syrup 6%, maltodextrin 6%, hydroxypropyl starch 2%, milk powder 1%, keep stirring continuously at a speed of 200 r / min, keep the temperature constant at 70 °C, and heat for 10 min;

[0091] (5) Preparation of ice cream: Ice cream / cold drink embryo prepared according to the conventional processes of mixing, constant volume, homogenization, sterilization, aging, freezing, and cutting and forming;

[0092] (6) First liquid nitrogen quick freezing: Immerse the ice cream embryo prepared in step (5) completely in liquid nitrogen 3 times, with each immersion time being 1 s for quick freezing;

[0093] (7) Coating with edible glutinous rice: Cool the edible glutinous rice coating slurry prepared in step (4) to 30 °C, and then immerse the cold drink embryo after quick freezing in (6) completely in the edible glutinous rice coating slurry for coating;

[0094] (8) Secondary liquid nitrogen quick freezing: Immerse the cold drink embryo after coating in step (7) completely in liquid nitrogen 3 times, with each immersion time being 1 s for secondary liquid nitrogen quick freezing;

[0095] (9) Packaging: Put it into a tray, and store it frozen after packaging.

[0096] Example 5

[0097] (1) Pre-gelatinization of glutinous rice flour: Add warm water at 40°C to a cooking pot. The addition amount of glutinous rice flour (by weight, the same below) is 6%, and the addition amount of warm water is 62.8%. Slowly add the glutinous rice flour and place it in a water bath of an ultrasonic cleaner for treatment. The stirring speed is 200 r / min, the power is 200 W, the time is 40 min, and keep the temperature constant at 70°C to obtain gelatinized glutinous rice slurry.

[0098] (2) Pre-mixing of emulsifying thickeners: Mix sodium carboxymethylcellulose 0.1%, hydroxypropyl distarch phosphate 0.55%, acetylated distarch phosphate 0.35%, gelatin 0.1%, xanthan gum 0.1% (by weight) of emulsifying thickeners, and then pre-mix with granulated sugar according to a mass ratio of 1:5;

[0099] (3) First mixing of edible glutinous rice coating slurry: Add the mixture obtained in step (2) to the gelatinized glutinous rice slurry obtained in step (1) and mix at 70°C and 200 r / min;

[0100] (4) Second mixing of edible glutinous rice coating slurry: Add granulated sugar to step (3) so that the total amount is 15%, malt syrup 6%, maltodextrin 6%, hydroxypropyl starch 2%, milk powder 1%, keep stirring continuously at a speed of 200 r / min, keep the temperature constant at 70°C, and heat for 10 min;

[0101] (5) Preparation of ice cream: An ice cream / cold drink embryo prepared according to the conventional processes of mixing, volume fixing, homogenization, sterilization, aging, freezing, and cutting and forming;

[0102] (6) First rapid freezing with liquid nitrogen: Immerse the ice cream embryo prepared in step (5) completely in liquid nitrogen 4 times, and the immersion time for each time is 2 s for rapid freezing;

[0103] (7) Coating with edible glutinous rice coating: Cool the edible glutinous rice coating slurry prepared in step (4) to 30°C, and then completely immerse the cold drink embryo after rapid freezing in step (6) in the edible glutinous rice coating slurry for coating;

[0104] (8) Second rapid freezing with liquid nitrogen: Immerse the cold drink embryo after coating in step (7) completely in liquid nitrogen 4 times, and the immersion time for each time is 2 s for second rapid freezing with liquid nitrogen;

[0105] (9) Packaging: Pack into a tray box and store frozen after packaging.

[0106] Example 6

[0107] (1) Pre-gelatinization of glutinous rice flour: Add warm water at 40°C to the cooking pot. The addition amount of glutinous rice flour (by weight, the same below) is 6%, and the addition amount of warm water is 62.8%. Slowly add the glutinous rice flour and place it in a water bath of an ultrasonic cleaner for treatment. The stirring speed is 200 r / min, the power is 150 W, and the time is 30 min. Keep the temperature constant at 60°C to obtain gelatinized glutinous rice slurry.

[0108] (2) Pre-mixing of emulsifying thickeners: Mix sodium carboxymethylcellulose 0.1%, hydroxypropyl distarch phosphate 0.55%, acetylated distarch phosphate 0.35%, gelatin 0.1%, and xanthan gum 0.1% (by weight) of emulsifying thickeners, and then pre-mix with granulated sugar at a mass ratio of 1:5;

[0109] (3) First mixing of edible glutinous rice coating slurry: Add the mixture obtained in step (2) to the gelatinized glutinous rice slurry obtained in step (1) and mix at 70°C and 200 r / min;

[0110] (4) Second mixing of edible glutinous rice coating slurry: Add granulated sugar to step (3) so that the total amount is 15%, malt syrup 6%, maltodextrin 6%, hydroxypropyl starch 2%, and milk powder 1%. Keep stirring at a speed of 200 r / min, keep the temperature constant at 70°C, and heat for 10 min;

[0111] (5) Preparation of ice cream: An ice cream / cold drink embryo prepared according to the conventional process of mixing, constant volume, homogenization, sterilization, aging, freezing, and cutting and forming;

[0112] (6) First rapid freezing with liquid nitrogen: Immerse the ice cream embryo prepared in step (5) completely in liquid nitrogen 3 times, and the immersion time for each time is 1.5 s for rapid freezing;

[0113] (7) Coating with edible glutinous rice coating: Cool the edible glutinous rice coating slurry prepared in step (4) to 35°C, and then completely immerse the cold drink embryo after rapid freezing in step (6) in the edible glutinous rice coating for coating;

[0114] (8) Second rapid freezing with liquid nitrogen: Immerse the cold drink embryo after coating in step (7) completely in liquid nitrogen 3 times, and the immersion time for each time is 1.5 s for second rapid freezing with liquid nitrogen;

[0115] (9) Packaging: Pack into a tray and store frozen after packaging.

[0116] Example 7

[0117] (1) Pre-gelatinization of glutinous rice flour: Add warm water at 40°C to a steaming pot, with the addition amount of glutinous rice flour (by weight, the same below) being 6%, the addition amount of warm water being 62.8%. Slowly add the glutinous rice flour and place it in a water bath of an ultrasonic cleaner for treatment. The stirring speed is 200 r / min, the power is 300 W, the time is 60 min, and keep the temperature constant at 70°C to obtain gelatinized glutinous rice slurry.

[0118] (2) Pre-mixing of emulsifying thickeners: Mix sodium carboxymethyl cellulose 0.1%, hydroxypropyl distarch phosphate 0.55%, acetylated distarch phosphate 0.35%, gelatin 0.1%, xanthan gum 0.1% (by weight) of emulsifying thickeners, and then pre-mix with granulated sugar at a mass ratio of 1:5;

[0119] (3) First mixing of edible glutinous rice coating slurry: Add the mixture obtained in step (2) to the gelatinized glutinous rice slurry obtained in step (1) and mix at 70°C and 200 r / min;

[0120] (4) Second mixing of edible glutinous rice coating slurry: Add granulated sugar to step (3) to make the total amount 15%, malt syrup 6%, maltodextrin 6%, hydroxypropyl starch 2%, milk powder 1%, keep stirring continuously at a speed of 200 r / min, keep the temperature constant at 70°C, and heat for 10 min;

[0121] (5) Preparation of ice cream: An ice cream / cold drink embryo prepared according to the conventional process of mixing, constant volume, homogenization, sterilization, aging, freezing, cutting and forming;

[0122] (6) First liquid nitrogen quick freezing: Immerse the ice cream embryo prepared in step (5) completely in liquid nitrogen 3 times, with each immersion time being 1.5 s for quick freezing;

[0123] (7) Coating with edible glutinous rice coating: Cool the edible glutinous rice coating slurry prepared in step (4) to 35°C, and then completely immerse the cold drink embryo after quick freezing in step (6) in the edible glutinous rice coating slurry for coating;

[0124] (8) Second liquid nitrogen quick freezing: Immerse the cold drink embryo after coating in step (7) completely in liquid nitrogen 3 times, with each immersion time being 1.5 s for second liquid nitrogen quick freezing;

[0125] (9) Packaging: Pack into a tray and store frozen after packaging.

[0126] Comparative Example 1

[0127] (1) Preparation of ice cream: A milk-flavored ice cream embryo prepared according to the conventional process of mixing, constant volume, homogenization, sterilization, aging, freezing, cutting and forming, and the formula of the ice cream embryo remains the same as that in Example 1;

[0128] (2) Chocolate Coating: Coating the ice cream embryo in (1) with a chocolate crispy shell.

[0129] Comparative Example 2

[0130] (1) Pre-gelatinization of Glutinous Rice Flour: Add warm water at 40°C to a steaming pot. The addition amount of glutinous rice flour (by weight, the same below) is 6%, and the addition amount of warm water is 62.8%. Slowly add the glutinous rice flour and process it in a water bath. The stirring speed is 200 r / min, the time is 40 min, and keep the temperature constant at 70°C to obtain gelatinized glutinous rice slurry.

[0131] (2) Pre-mixing of Emulsifying and Thickening Agents: Mix sodium carboxymethylcellulose 0.1%, hydroxypropyl distarch phosphate 0.55%, acetylated distarch phosphate 0.35%, gelatin 0.1%, xanthan gum 0.1% (by weight) of emulsifying and thickening agents, and then pre-mix with granulated sugar at a mass ratio of 1:5;

[0132] (3) First Mixing of Edible Glutinous Rice Coating Slurry: Add the mixture obtained in step (2) to the gelatinized glutinous rice slurry in step (1);

[0133] (4) Second Mixing of Edible Glutinous Rice Coating Slurry: Add granulated sugar to step (3) so that the total amount is 15%, malt syrup 6%, maltodextrin 6%, hydroxypropyl starch 2%, milk powder 1%, and keep stirring continuously at a speed of 200 r / min, keep the temperature constant at 70°C, and heat for 10 min;

[0134] (5) Preparation of Ice Cream: An ice cream / cold drink embryo prepared according to the conventional processes of mixing, volume fixing, homogenization, sterilization, aging, freezing, and cutting and forming;

[0135] (6) First Liquid Nitrogen Quick Freezing: Immerse the ice cream embryo prepared in step (5) completely in liquid nitrogen 3 times, and the immersion time for each time is 1.5 s for quick freezing;

[0136] (7) Coating with Edible Glutinous Rice Coating Slurry: Cool the edible glutinous rice coating slurry prepared in step (4) to 35°C, and then completely immerse the cold drink embryo after quick freezing in step (6) in the edible glutinous rice coating slurry for coating;

[0137] (8) Second Liquid Nitrogen Quick Freezing: Immerse the cold drink embryo after coating in step (7) completely in liquid nitrogen 3 times, and the immersion time for each time is 1.5 s for second liquid nitrogen quick freezing;

[0138] (9) Packaging: Pack into a tray box and store frozen after packaging.

[0139] Comparative Example 3

[0140] (1) Pre-gelatinization of glutinous rice flour: Add warm water at 40°C to a steaming pot. The addition amount of glutinous rice flour (by weight, the same below) is 6%, and the addition amount of warm water is 62.8%. Slowly add the glutinous rice flour and place it in a water bath of an ultrasonic cleaner for treatment. The stirring speed is 200 r / min, the power is 200 W, the time is 40 min, and keep the temperature at 70°C to obtain gelatinized glutinous rice slurry.

[0141] (2) Pre-mixing of emulsifying thickeners: Mix sodium carboxymethyl cellulose 0.1%, agar 0.55%, acetylated distarch phosphate 0.35%, gelatin 0.1%, and xanthan gum 0.1% (by weight) of emulsifying thickeners, and then pre-mix with granulated sugar according to a mass ratio of 1:5;

[0142] (3) First mixing of edible glutinous rice coating slurry: Add the mixture obtained in step (2) to the gelatinized glutinous rice slurry obtained in step (1);

[0143] (4) Second mixing of edible glutinous rice coating slurry: Add granulated sugar to (3) so that the total amount is 15%, malt syrup 6%, maltodextrin 6%, hydroxypropyl starch 2%, and milk powder 1%. Keep stirring at a speed of 200 r / min, keep the temperature at 70°C, and heat for 10 min;

[0144] (5) Preparation of ice cream: Ice cream / cold drink embryos prepared according to the conventional processes of mixing, constant volume, homogenization, sterilization, aging, freezing, and cutting and forming;

[0145] (6) First rapid freezing with liquid nitrogen: Immerse the ice cream embryo prepared in step (5) completely in liquid nitrogen 3 times, and the immersion time for each time is 1.5 s for rapid freezing;

[0146] (7) Coating with edible glutinous rice coating: Cool the edible glutinous rice coating slurry prepared in step (4) to 35°C, and then completely immerse the cold drink embryo after rapid freezing in step (6) in the edible glutinous rice coating slurry for coating;

[0147] (8) Second rapid freezing with liquid nitrogen: Immerse the cold drink embryo after coating in step (7) completely in liquid nitrogen 3 times, and the immersion time for each time is 1.5 s for second rapid freezing with liquid nitrogen;

[0148] (9) Packaging: Pack into a tray box and store frozen after packaging.

[0149] Control Example 4

[0150] (1) Pre-gelatinization of glutinous rice flour: Add warm water at 40°C to a steaming pot. The addition amount of glutinous rice flour (by weight, the same below) is 6%, and the addition amount of warm water is 62.8%. Slowly add the glutinous rice flour and place it in a water bath of an ultrasonic cleaner for treatment. The stirring speed is 200 r / min, the power is 200 W, the time is 40 min, and keep the temperature at 70°C to obtain gelatinized glutinous rice slurry.

[0151] (2) Pre - mixing of emulsifying thickeners: After mixing sodium carboxymethyl cellulose 0.1%, hydroxypropyl distarch phosphate 0.55%, agar 0.35%, gelatin 0.1%, xanthan gum 0.1% (by weight percentage) of emulsifying thickeners, premix with granulated sugar according to a mass ratio of 1:5;

[0152] (3) First mixing of edible glutinous rice coating slurry: Add the mixture obtained in step (2) to the gelatinized glutinous rice slurry obtained in step (1);

[0153] (4) Second mixing of edible glutinous rice coating slurry: Add granulated sugar to step (3) so that the total amount is 15%, malt syrup 6%, maltodextrin 6%, hydroxypropyl starch 2%, milk powder 1%, and keep stirring continuously at a speed of 200 r / min, at a constant temperature of 70 °C, and heat for 10 min;

[0154] (5) Preparation of ice cream: Ice cream / cold drink embryos prepared according to the conventional processes of mixing, constant volume, homogenization, sterilization, aging, freezing, and cutting and forming;

[0155] (6) First liquid nitrogen quick - freezing: Immerse the ice cream embryo prepared in step (5) completely in liquid nitrogen 3 times, with each immersion time of 1.5 s for quick - freezing;

[0156] (7) Coating with edible glutinous rice coating: Cool the edible glutinous rice coating prepared in step (4) to 35 °C, and then completely immerse the cold drink embryo quick - frozen in step (6) in the edible glutinous rice coating for coating;

[0157] (8) Second liquid nitrogen quick - freezing: Immerse the cold drink embryo coated in step (7) completely in liquid nitrogen 3 times, with each immersion time of 1.5 s for second liquid nitrogen quick - freezing;

[0158] (9) Packaging: Pack into a tray, and store frozen after packaging.

[0159] Control Example 5

[0160] (1) Pre - gelatinization of glutinous rice flour: Add warm water at a temperature of 40 °C to a cooking pot, with the addition amount of glutinous rice flour 6% (by weight percentage, the same below), the addition amount of warm water 62.8%, slowly add glutinous rice flour, and place it in a water bath of an ultrasonic cleaner for treatment. The stirring speed is 200 r / min, the power is 200 W, the time is 40 min, and gelatinized glutinous rice slurry is obtained at a constant temperature of 70 °C.

[0161] (2) Pre - mixing of emulsifying thickeners: After mixing sodium carboxymethyl cellulose 0.1%, hydroxypropyl distarch phosphate 0.55%, acetylated distarch phosphate 0.35%, pectin 0.1%, xanthan gum 0.1% (by weight percentage) of emulsifying thickeners, premix with granulated sugar according to a mass ratio of 1:5;

[0162] (3) First mixing of the edible glutinous rice coating slurry: Add the mixture obtained in step (2) to the gelatinized glutinous rice slurry obtained in step (1);

[0163] (4) Second mixing of the edible glutinous rice coating slurry: Add granulated sugar to step (3) so that the total amount is 15%, malt syrup 6%, maltodextrin 6%, hydroxypropyl starch 2%, and milk powder 1%. Keep stirring continuously at a speed of 200 r / min, at a constant temperature of 70 °C, and heat for 10 min;

[0164] (5) Preparation of ice cream: An ice cream / cold drink embryo prepared by the conventional process of mixing, constant volume, homogenization, sterilization, aging, freezing, and cutting and forming;

[0165] (6) First rapid freezing with liquid nitrogen: Immerse the ice cream embryo prepared in step (5) completely in liquid nitrogen 3 times, with each immersion time being 1.5 s for rapid freezing;

[0166] (7) Coating with the edible glutinous rice coating: Cool the edible glutinous rice coating slurry prepared in step (4) to 35 °C, and then completely immerse the cold drink embryo after rapid freezing in step (6) in the edible glutinous rice coating slurry for coating;

[0167] (8) Second rapid freezing with liquid nitrogen: Immerse the cold drink embryo after coating in step (7) completely in liquid nitrogen 3 times, with each immersion time being 1.5 s for second rapid freezing with liquid nitrogen;

[0168] (9) Packaging: Pack into a tray box and store frozen after packaging.

[0169] The method for making the ice cream embryo in the examples and comparative examples is the traditional ice cream making method, which is specifically as follows:

[0170] (1) Mixing: 12% milk powder, 12% granulated sugar, 4% malt syrup, 8% coconut oil, 0.15% monoglyceride stearate, 0.05% carrageenan, and 0.1% locust bean gum. After stirring evenly, add water to make up the volume, and stir in a 50 °C water bath for 20 min to obtain a mixed material liquid;

[0171] (2) Homogenization: Set the homogenization temperature at 65 °C, the first-stage pressure at 150 bar, and the second-stage pressure at 40 bar. Pass the mixed material liquid through the homogenizer at a constant speed to obtain a homogenized material liquid;

[0172] (3) Sterilization: Heat the homogenized material liquid to 85 °C and sterilize for 30 s to obtain a sterilized material liquid;

[0173] (4) Aging: Cool the sterilized material liquid to below 4 °C and age for 6 h;

[0174] (5) Freezing: The aged material liquid enters the freezer, the expansion rate of the material liquid is 50%, and the temperature of the discharge nozzle is adjusted to -5 °C;

[0175] (6) Preparation of cold drink embryos: Prepare cold drink embryos according to requirements.

[0176] Select the TPA mode and use a texture analyzer to measure hardness, adhesiveness, and chewiness (to ensure experimental parallelism and reliable results, the probe should always contact the glutinous rice coating first during the measurement process). The results are shown in Table 1.

[0177] Table 1 Results of texture characteristics

[0178]

[0179]

[0180] As can be seen from Table 1, by comparing Examples 1-3, it can be known that the higher the addition amount of the compound stabilizing thickener, the greater the hardness, chewiness, and viscosity; by comparing Examples 3-5, it shows that the longer the coating time, the greater the hardness, chewiness, and viscosity of the glutinous rice coating; by comparing Examples 3, 6, and 7, it is found that the longer the ultrasonic treatment time, the greater the hardness, chewiness, and viscosity of the glutinous rice coating; by comparing Example 3 and Comparative Example 1, it is found that the hardness and chewiness of the chocolate crispy coating are far greater than those of the glutinous rice coating described in the present invention. By comparing Example 3 with Comparative Examples 1, 2, and 3, it is found that Example 3 is superior to Comparative Examples 1, 2, and 3, indicating that the ratio range of hydroxypropyl distarch phosphate, acetylated distarch phosphate, and gelatin cannot be replaced by other similar thickeners. Through comprehensive comparison, it is found that Example 3 is at a medium level in terms of hardness, chewiness, and viscosity, and is more palatable from the texture data.

[0181] To comprehensively analyze the texture characteristic data and further illustrate the advantages and disadvantages of the proposed solution of the present invention in terms of taste, sensory evaluations were conducted on 7 examples and 2 comparative examples. The evaluations were carried out through four dimensions: taste, palatability, appearance, and overall preference, with a full score of 10 points. 10 people were selected for the evaluation, and the sensory evaluation results are shown in Table 2.

[0182] Table 2 Sensory evaluation results

[0183]

[0184]

[0185] From the result comparison in Table 2, it is found that in terms of taste and palatability, all examples are superior to Comparative Example 1; and the taste, palatability, and overall preference of Example 3 are better than those of the other examples and comparative examples. Combining the texture characteristic results in Table 1, it is considered that Example 3 is the optimal example in terms of taste.

[0186] Using a rapid visco analyzer, referring to GB / T 24852—2010 "Method for Determining the Gelatinization Characteristics of Rice and Rice Flour by Rapid Visco Analyzer", the gelatinization characteristics of the gelatinized glutinous rice slurries obtained in Example 3, Example 6, Example 7 and Comparative Example 2 were measured, and the results of the gelatinization characteristics are shown in Table 3.

[0187] Table 3 Results of Gelatinization Characteristics

[0188] Experimental group Peak viscosity / cP Initial gelatinization temperature / °C Example 3 1387.33±32.13 68.11±0.01 Example 6 1324.33±24.17 68.14±0.01 Example 7 1396.33±20.98 68.08±0.06 Comparative Example 2 1244±11.53 68.16±0.05

[0189] By comparison, it is found that the peak viscosities of Example 3, Example 6 and Example 7 are all higher than that of Comparative Example 2, indicating that ultrasonic-assisted pre-gelatinization helps to improve the viscosity of the gelatinized glutinous rice flour solution, and with the increase of ultrasonic intensity, the peak viscosity continuously increases. In addition, the initial gelatinization temperature data shows that ultrasonic-assisted pre-gelatinization can slightly reduce the gelatinization temperature of glutinous rice flour, but with the increase of ultrasonic intensity, the decrease of the initial gelatinization temperature is not obvious.

[0190] In summary, from the perspectives of taste, gelatinization characteristics and energy, Example 3 is the optimal example.

[0191] The specific embodiments described above further elaborate on the purpose, technical solutions and beneficial effects of the present invention. It should be understood that the above are only specific embodiments of the present invention and are not used to limit the present invention. Any modifications, equivalent replacements, improvements, etc. made within the spirit and principle of the present invention shall be included within the protection scope of the present invention.

Claims

1. An edible glutinous rice coating slurry, characterized in that, it comprises a gelatinized glutinous rice slurry, an emulsifying thickener and a sweetener; the gelatinized glutinous rice slurry is obtained by mixing glutinous rice flour with warm water and then performing ultrasonic treatment under heating conditions; the emulsifying thickener includes a cellulose-based emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum.

2. The edible glutinous rice coating slurry according to claim 1, characterized in that, it comprises: the mass ratio of the cellulose-based emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum is (0.08 - 0.12):(0.48 - 0.62):(0.28 - 0.42):(0.08 - 0.12):(0.08 - 0.12).

3. A preparation method of an edible glutinous rice coating slurry, characterized in that, it comprises the following steps: S1) Gelatinization of glutinous rice flour: Mix glutinous rice flour with warm water and perform ultrasonic treatment under heating conditions to obtain a gelatinized glutinous rice slurry; Mix the emulsifying thickener with a part of the sweetener to obtain a mixture; the emulsifying thickener includes a cellulose-based emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum; S2) First mix the gelatinized glutinous rice slurry with the mixture, and then add the remaining sweetener for a second mixing to obtain an edible glutinous rice coating slurry.

4. The preparation method according to claim 3, characterized in that, in the step S1), the temperature of the warm water is 35°C - 45°C; the mass ratio of the glutinous rice flour to the warm water is (6 - 8):(57.6 - 67.5).

5. The preparation method according to claim 3, characterized in that, the rotation speed of the mixing is 180 - 300 r / min; the power of the ultrasonic treatment is 150 - 300 W; the time of the ultrasonic treatment is 30 - 60 min; the temperature of the ultrasonic treatment is 60°C - 70°C.

6. The preparation method according to claim 3, characterized in that, the mass ratio of the cellulose-based emulsifier, hydroxypropyl distarch phosphate, acetylated distarch phosphate, gelatin and xanthan gum is (0.08 - 0.12):(0.48 - 0.62):(0.28 - 0.42):(0.08 - 0.12):(0.08 - 0.12); the mass ratio of the emulsifying thickener to the mass of a part of the sweetener is 1:(5 - 10); in the step S2), the rotation speeds of the first mixing and the second mixing are each independently 180 - 300 r / min; the temperatures of the first mixing and the second mixing are each independently 60°C - 70°C; the times of the first mixing and the second mixing are each independently 10 - 15 min.

7. The preparation method according to claim 3, characterized in that, in the step S2), flavor raw materials except the sweetener are also added during the second mixing; the flavor raw materials except the sweetener include starch-based raw materials and / or milk-based materials; the mass of the starch-based raw materials is 7% - 10% of the mass of the edible glutinous rice coating slurry; the mass of the milk-based materials is 0.5% - 1% of the mass of the edible glutinous rice coating slurry.

8. An edible glutinous rice coating, Characterized in that, It is formed by freezing the edible glutinous rice coating slurry described in claim 1 or 2 or the edible glutinous rice coating slurry prepared by the preparation method of any one of claims 3 to 7.

9. A frozen drink, Characterized in that, It includes the edible glutinous rice coating described in claim 8.

10. A preparation method of a frozen drink, Characterized in that, It includes the following steps: A1) Immerse the cold drink embryo in liquid nitrogen for the first rapid freezing; A2) Immerse the cold drink embryo after the first rapid freezing in the edible glutinous rice coating slurry described in claim 1 or 2 or the edible glutinous rice coating slurry prepared by the preparation method of any one of claims 3 to 7 for coating; A3) Immerse the coated cold drink embryo in liquid nitrogen for the second rapid freezing to obtain the frozen drink.

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