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A technology of milkshake powder and mango powder, which is applied in the fields of milkshake powder and mango milkshake powder, can solve problems such as instability of the emulsion system, achieve the effects of easy storage and storage, simplified batching process, and convenient production
Inactive Publication Date: 2014-03-26
HARBIN AIKEER FOOD TECH
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Abstract
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Problems solved by technology
[0005] The purpose of the present invention is to provide a mango milkshake powder, which is not only simple and convenient to make mango milkshake, but also solves the problem of unstable emulsion system when mango milkshake powder is dissolved in water
Method used
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Examples
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Effect test
Embodiment 1
[0020] Weigh 40 kg of white sugar, 28 kg of yogurt powder, 20 kg of non-dairy creamer, 12 kg of mango powder, 1 kg of sucrose esters, 0.7 kg of sodium carboxymethyl cellulose, and 0.05 kg of gardenia yellow. Place them in a mixer, stir and mix thoroughly Uniformity; the well-mixed materials are sterilized by microwave and then packaged to prepare mango milkshake powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.
[0021] How to use mango milkshake powder: add 4kg of purified water into an open, heat-resistant, sterilized container, slowly pour 1kg of mango milkshake powder, stir and heat until it is completely dissolved, cool to below 15℃, pour In the milkshake machine, cool and stir for 6-8 minutes to make a mango milkshake.
Embodiment 2
[0023] Weigh 45 kg of white sugar, 30 kg of yogurt powder, 25 kg of non-dairy creamer, 15 kg of mango powder, 1.2 kg of sucrose esters, 0.8 kg of sodium carboxymethyl cellulose, and 0.06 kg of gardenia yellow. Place them in a blender and stir thoroughly. Mix uniformly; the mixed materials are sterilized by microwave and packaged to prepare mango milkshake powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.
[0024] The method of using the mango milkshake powder is the same as in Example 1.
Embodiment 3
[0026] Weigh 35 kg of white sugar, 25 kg of yogurt powder, 15 kg of non-dairy creamer, 10 kg of mango powder, 0.8 kg of sucrose ester, 0.6 kg of sodium carboxymethyl cellulose, and 0.04 kg of gardenia yellow. Place them in a blender and stir thoroughly. Mix uniformly; the uniformly mixed materials are sterilized by microwave and then packaged to obtain mango milkshake powder. The sterilization temperature is 75~80℃, and the sterilization time is 2~3min.
[0027] The method of using the mango milkshake powder is the same as in Example 1.
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Abstract
The invention discloses mango milk shake powder which consists of the following components in percentage by weight: 35-45 percent of white granulated sugar, 25-30 percent of yoghourt powder, 15-25 percent of non-dairy creamer, 10-15 percent of mango powder, 0.8-1.2 percent of sucrose ester, 0.6-0.8 percent of sodium carboxymethylcellulose and 0.04-0.06 percent of gardenia yellow. The mango milk shake powder is prepared by blending the materials, mixing the materials, performing microwave sterilization and packaging finished products. When the mango milk shake powder disclosed by the invention is used for making mango milk shake, the advantages of convenience in making, time and labor conservation and the like are realized. The material blending process can be finished by adding a fixed amount of pure water into the mango milk shake powder, so that the troubles that every component is required to be weighed, mixed and prepared during blending are avoided, and the blending working procedure is greatly simplified. The mango milk shake prepared by the mango milk shake powder tastes smooth and fine, has mellow milk smell and fruity fragrance of a mango and can even be a delicacy in beverage.
Description
Technical field [0001] The invention belongs to the field of food processing, and relates to a milkshake powder, in particular a mango milkshake powder. Background technique [0002] Milkshake, or Milk shake in English, is a foam-rich milk-containing curd drink that first appeared in Europe. There are mainly two types of "machine-made milkshakes" and "hand shakes". Milkshakes are generally sold in fast food restaurants, cold drink shops, and coffee shops. They are made and sold in stores and customers buy and drink. In order to make it quickly, most of them are machine-made milkshakes, which are made using large floor-standing milkshake machines. Milkshakes come in a variety of flavors, such as fruit, vanilla and chocolate. Milkshakes have been popular in Europe and the United States for many years because of their novel, unique taste and quick drinking method. [0003] At present, most of the fast food restaurants, cold drink shops, coffee shops, bars, etc. in large and medium c...
Claims
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Application Information
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