Preparation method of ice cream and sweet potato regenerated rice

By using bio-enzymatic hydrolysis technology, the protein in the regenerated rice from sweet potato ice cream is converted into small molecule peptides and amino acids, solving the problem of flavor and nutrient retention in regenerated rice and achieving a food solution with high nutrient absorption and balance.

CN122350262APending Publication Date: 2026-07-10HUAXIA BANGTAI DIRECTED EVOLUTION BIOTECHNOLOGY (JIANGXI) CO LTD
0 Cites 0 Cited by

Patent Information

Application Number
CN202610320371.0
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-03-17
Publication Date
2026-07-10

AI Technical Summary

Technical Problem

Existing technologies struggle to maximize the preservation of the unique flavor and texture of sweet potato ice cream in recycled rice, while simultaneously improving the bioavailability of macromolecular nutrients such as protein, making them easier for the human body to absorb.

Method used

Using bio-enzymatic hydrolysis technology, amylase, neutral protease, and alkaline protease are used to enzymatically hydrolyze the regenerated sweet potato rice slurry for ice cream production. This process converts the protein portion into small molecule peptides and amino acids, which are then combined with ingredients such as brown rice flour. Through a scientific grain ratio and a gentle processing technique, regenerated sweet potato rice for ice cream production is prepared.

Benefits of technology

It successfully preserves the unique flavor and texture of sweet potato ice cream, improves the product's nutritional absorption, and is especially suitable for people with weak digestive function. In addition, the product is nutritionally comprehensive and balanced, with a significant resistant starch content to increase satiety.

✦ Generated by Eureka AI based on patent content.
Patent Text Reader

Abstract

The invention discloses a preparation method of ice cream sweet potato regenerated rice, which comprises the steps of washing, pulping, enzymolysis, blending and granulating, and the enzymolysis step is as follows: quickly adding washed fresh sweet potato, rice, soybean, wheat, corn and oat into a pulping machine according to the mass part ratio of 100: (100-130): (35-46): (25-35): (15-25): (10-25) for pulping to obtain composite pulp, and then adding the composite pulp into the pulping machine for pulping to obtain the ice cream sweet potato regenerated rice. The mixed slurry accounts for about 35-50% of the total mass, adding a composite enzymatic hydrolysate accounting for 0.7-1.5% of the total mass for enzymolysis, and stirring at 45 DEG C for 5 hours; the compound protease comprises amylase, neutral protease and alkaline protease. The stirring rotating speed is controlled to be 300 revolutions per minute. Raising the temperature of the enzymolysis slurry to 85 DEG C, and keeping the temperature for 20 minutes to obtain enzyme-inactivated enzymolysis mixed slurry; the preparation technology comprises the following steps: cooling the slurry to 50-65 DEG C, adding the slurry, the dietary fiber powder, the coarse rice powder and the trace elements, mixing according to the ratio of 100: (30-40): (10-30): (1-10), and controlling the temperature at 37-45 DEG C; the prepared regenerated rice has the taste, flavor and chewiness of ice cream and sweet potatoes, nutrient substances and protein in the regenerated rice are more easily absorbed by a human body through enzymolysis, and the nutrition of the regenerated rice is increased.
Need to check novelty before this filing date? Find Prior Art