Mung bean ice sucker and preparation method thereof
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A technology for popsicles and mung bean, which is applied in the directions of frozen desserts, food science, and applications, can solve the problems of complex preparation process, poor taste, and single characteristics, and achieves the effects of simple preparation process, good taste, and supplementary physical strength.
Inactive Publication Date: 2011-04-13
朱丽华
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Problems solved by technology
[0003] At present, there are many common popsicle products on the market, but most of them have the disadvantages of single characteristics, complicated preparation process, and poor taste.
Method used
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Embodiment 1
[0019] A mung bean popsicle, in parts by weight, consists of the following components:
[0030] The preparation method of described mung bean popsicles, comprises the steps:
[0031] (1) According to the formula quantity, add the starch into water with 20% formula quantity to make a paste; filter with gauze to obtain filtrate A;
[0032] (2) Add white sugar and sodium saccharin to 20% of the water according to the formula, stir evenly, and filter with gauze to obtain filtrate B;
[0033] (3) After filtrate A and filtrate B are boiled and sterilized, add pre-boiled mung beans, vanillin, lemon juice and the remaining water, and stir evenly;
[0034] (4) Cool the product obtained in step (3) and pour it into popsicle molds, insert bamboo sticks, and freeze.
[0035] In the above formula, the raw materials involved are common raw materials available ...
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Abstract
The invention discloses a mung bean ice sucker and a preparation method thereof. The invention contains the following components by weight percent: mung bean: 4 to 8, starch: 2 to 5, white sugar: 1 to 5, saccharin sodium: 1 to 3, vanilline: 1 to 2, lemon juice: 1 to 3 and water as the balance in 100 parts. The preparation method of the mung bean ice sucker comprises the following steps of: (1) adding the starch into water the amount of which accounts for 20% of formula, mixing until pasty to obtain a filtrate A; (2) adding the white sugar and the saccharin sodium into water the amount of which accounts for 20% of formula, evenly stirring, and filtering with a gauge to obtain a filtrate B; (3) mixing the filtrate A with the filtrate B, sterilizing the mixed filtrate by boiling, adding the vanilline, the lemon juice and the rest water to the mixed filtrate, and uniformly stirring; and (4) cooling and then filling the product resulted from the step (3) in an ice sucker mold, inserting a bamboo stick and freezing. The ice sucker of the invention is convenient for preparation, suitable for ordinary families, low in price and good in taste, and becomes an preferred choice of heatstroke prevention, heat reduction and physical refreshment.
Description
technical field [0001] The invention belongs to the technical field of beverages, and more specifically relates to a mung bean popsicle and a preparation method thereof. Background technique [0002] Popsicles and other cold foods are good products for people to prevent heatstroke and cool down in summer, to supplement nutrition and physical exertion in time. In the hot summer, it is a great enjoyment for people to be able to eat one or two popsicles and enjoy the refreshing feeling. . [0003] There are many common popsicle products on the market at present, but most of them have single characteristics, complicated preparation process, and poor mouthfeel. Contents of the invention [0004] The object of the invention is to overcome the shortcomings of the prior art and provide a mung bean popsicle with simple preparation process and good taste. [0005] Another object of the present invention is to provide a preparation method of the mung bean popsicle. [0006] To ach...
Claims
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Application Information
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