Green bean paste ice cream and preparation method thereof

A technology of mung bean paste and ice cream, which is applied in frozen desserts, food science, applications, etc., can solve problems such as hard taste and achieve a smooth taste

Inactive Publication Date: 2009-07-22
孙德君
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to provide a mung bean paste ice cream and a preparation method thereof in order to solve the problem that mung bean-flavored popsicles have a relatively hard taste in the market

Method used

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  • Green bean paste ice cream and preparation method thereof

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Embodiment Construction

[0016] Below in conjunction with example the utility model is further described:

[0017] The mung bean paste ice cream of the present invention consists of 100-240 parts of white granulated sugar, 20-70 parts of margarine, 20-70 parts of dextrin, 0.5-5 parts of compound emulsification stabilizer, 80-160 parts of whole milk powder, 50-120 parts of caramel, 300-600 parts of water, 10-50 parts of bean powder, 0.1-0.9 parts of mung bean essence, and 70-180 parts of mung bean paste mixture. The mung bean paste mixture is composed of coconut oil and mung bean paste in equal proportions It is prepared by grinding after mixing; the manufacturer of the compound emulsification stabilizer is Keerde Food Research Institute in Changshu City, Jiangsu Province.

[0018] The steps of the preparation method of this mung bean paste ice cream are as follows:

[0019] (1) Mixing materials: 100-240 parts of white granulated sugar, 20-70 parts of margarine, 10-50 parts of soybean powder, 20-70 pa...

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Abstract

The invention relates to mung bean paste ice cream and a preparation method thereof, and solves the problem that the prior frozen sucker with mung bean taste in the market has harder mouth feel. The mung bean paste ice cream comprises the following components in portion by weight: 100 to 240 portions of white granulated sugar, 20 to 70 portions of artificial butter, 20 to 70 portions of dextrin, 0.5 to 5 portions of compound emulsion stabilizer, 80 to 160 portions of full-cream milk powder, 50 to 120 portions of caramel, 300 to 600 portions of water, 10 to 50 portions of bean powder, 0.1 to 0.9 portion of mung bean essence, and 70 to 180 portions of mung bean paste mixture, wherein the mung bean paste mixture is prepared by mixing and grinding coconut oil and mung bean paste in equal proportion. The method for preparing the mung bean paste ice cream comprises the following steps: (1) mixing the materials, (2) sterilizing, (3) homogenizing, (4) cooling, (5) ageing, (6) congealing, and (7) injection molding. The mung bean paste ice cream has the advantages of relieving summer heat and quenching thirst, cooling and reducing internal heat, smooth mouth feel, and suitability for both the old and the young.

Description

technical field [0001] The invention belongs to the field of frozen food, and in particular relates to an ice cream and a preparation method thereof, which is A23G9 / 00 in the international classification table. Background technique [0002] Ice cream, as a refreshing cold drink, has always been loved by the public. The traditional taste of ice cream is cream ice cream, which has rich milky aroma, smooth taste and long-lasting flavor. Along with improving constantly of people's dietary taste, the ice cream of traditional taste can't satisfy the demand of the masses, so the ice cream of new flavors such as strawberry, watermelon, apple arises at the historic moment. At present, there are some mung bean-flavored popsicles on the market. Most of the mung bean popsicles contain unground mung beans or bean skins. It is not suitable for human consumption, and the bean skin will also reduce the smooth taste. And the ice cream of mung bean flavor is but seldom on the market. Con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/32
Inventor 孙德君
Owner 孙德君
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