Ice cream or ice cream bar of cactus and mung bean

A technology of cactus and ice cream, which is applied in the field of cold drinks, can solve the problems of no health care effect on the human body and monotonous nutritional components, and achieve the effects of promoting endocrine, pure taste, and reducing cold discomfort

Inactive Publication Date: 2011-04-27
吴风英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing ice creams and ice creams are of a great variety with various patterns, but most of the varieties are mainly made of water, milk, eggs, s

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0025] 12 parts of mung bean milk, 18 parts of white sugar, 18 parts of milk powder, 23 parts of cactus milk, 0.06 parts of essence, 1.5 parts of emulsion stabilizer, 28 parts of purified water, 9 parts of almond milk.

[0026] A kind of cactus mung bean ice cream, the production process of ice cream are as follows:

[0027] (1) Preparation of mung bean milk: select high-quality mung beans, soak them in cold water for 9 hours, until they are completely soaked, drain the water, put them in a jacketed pot with boiling water, turn on the steam to heat up to boiling, and stir them thoroughly for 7 minutes. Pre-cooked thoroughly, after the pre-cooking is completed, it is crushed with a crusher, and the crushed mung bean milk is refined by a rubber mill;

[0028] (2) Prepare cactus pulp: select fresh cactus leaves that have grown to 18 days, have no damage by diseases and insect pests, and have plump stems, remove soft thorns and thorn seats on the surface, soak 4 minutes in 0.3% pe...

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PUM

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Abstract

The invention discloses ice cream or an ice cream bar of cactus and mung bean, which consists of the following raw materials in part by weight: 5 to 20 parts of mung bean milk, 10 to 25 parts of white granulated sugar, 10 to 25 parts of milk powder, 15 to 25 parts of cactus milk, 0.02 to 0.1 part of essence, 0.2 to 3 parts of emulsion stabilizer, 20 to 40 parts of purified water and 5 to 10 parts of almond milk. The ice cream or the ice cream bar has delicate mouthfeel, attractive luster, pure taste, rich nutrition and fragrant tooth feeling, is cool and refreshing, and has the effects of reducing blood sugar, blood fat and blood pressure, activating blood, promoting qi circulation, clearing heat, detoxifying, regulating intestines and stomach, treating constipation, resisting radiation, nourishing lung and spleen, eliminating food accumulation, expelling stagnated air, relieving cough and asthma, resisting tumor, nourishing lung and removing inner fire, defecating and expelling toxin, maintaining beauty and keeping young.

Description

technical field [0001] The invention relates to a cold drink, in particular to a cactus mung bean ice cream and ice cream. Background technique [0002] Ice cream and ice cream, as a kind of refreshing food in summer, have always been loved by people. Existing ice creams and ice creams are of a great variety with various patterns, but most of the varieties are mainly made of water, milk, eggs, sweeteners, oils and other food additives, and their nutritional components are monotonous and have no certain health care effect on the human body. . [0003] With the improvement of living standards, people's requirements for food are constantly improving. As one of the popular summer foods, ice cream and ice cream are also developing. People especially pursue a combination of naturalness, nutrition, functionality and health care. One new type of ice cream and ice cream. Contents of the invention [0004] The purpose of the present invention is to overcome the defects of the pri...

Claims

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Application Information

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IPC IPC(8): A23G9/42A23G9/36
Inventor 吴风英
Owner 吴风英
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