The invention discloses a production method of ice cream containing small brown-rice small wafers. By adopting small brown-rice small wafers produced by a double-screw extruder and adding ultrahigh-gel-degree egg albumen powder, the addition amount of the brown rice can be increased to 25 to 50 percent, the nutritional value of the ice cream can be significantly increased, and the taste, expansion rate and melting resistance of the ice cream are also ensured at the same time; and various raw materials for preparing the ice cream in the production method of the invention are bio-materials, and no chemical additive is added, so that the production method is healthy and environmentally friendly.

Production method of ice cream containing small brown-rice small wafers

Nutritious fresh wet rice noodles and preparing method thereof

Black rice cone and preparation method thereof

The invented ice cream uses black rice as main raw material, polished glutinous rice fluor as coagulant and compounds with stabilizer, food sweeting agent and emulsifier etc.. It contains plentiful trace elements such as Fe, Zn etc. and amino acids necessary for humanbody. It is a mixing type ice cream integrating the nourishment and heatstroke prevention into an organic whole. Through the special technological process to cook the black rice the product is sinewy but not hard while eating and the nutritive components of the black rice are preserved at the maximum.

Aijie Yang

Papers

Process for prodn. of ice cream containing Thailand rice