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A technology of milkshake powder and Sydney milkshake powder, which is applied in the field of milkshake powder and Sydney milkshake powder, can solve the problems of unstable emulsion system and achieve the effect of easy storage and preservation, rich milk fragrance and smooth taste
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 Sydney milkshake powder, which is not only simple and convenient to make Sydney milkshake powder, but also solves the problem of unstable emulsion system when the Sydney milkshake powder is dissolved in water
Method used
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Examples
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Effect test
Embodiment 1
[0021] Weigh 40kg of white sugar, 28kg of yogurt powder, 20kg of non-dairy creamer, 11kg of pear powder, 1kg of sucrose ester, 0.7kg of sodium carboxymethyl cellulose, and 0.5kg of edible pear essence, and place them in a mixer, fully stir, and mix homogeneous; the homogeneously mixed material is packaged after microwave sterilization to obtain Sydney milkshake powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.
[0022] How to use Sydney milkshake powder: Add 4kg of pure water into an open, heat-resistant, sterilized container, slowly pour 1kg of Sydney milkshake powder, heat until completely dissolved while stirring, cool to below 15°C, pour in In the milkshake machine, refrigerate and stir for 6-8 minutes to make a Sydney milkshake.
Embodiment 2
[0024] Weigh 45kg of white sugar, 30kg of yogurt powder, 25kg of non-dairy creamer, 12kg of pear powder, 1.2kg of sucrose ester, 0.8kg of sodium carboxymethyl cellulose, and 0.6kg of edible pear essence, put them in a mixer, and stir them fully. Mix uniformly; the uniformly mixed material is packaged after microwave sterilization to prepare Sydney milkshake powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.
[0025] The usage method of Sydney milkshake powder is the same as that in Example 1.
Embodiment 3
[0027] Weigh 35kg of white sugar, 25kg of yogurt powder, 15kg of non-dairy creamer, 10kg of pear powder, 0.8kg of sucrose ester, 0.6kg of sodium carboxymethyl cellulose, and 0.4kg of edible pear essence, put them in a mixer, and stir them fully. Mix uniformly; the uniformly mixed material is packaged after microwave sterilization to prepare Sydney milkshake powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.
[0028] The usage method of Sydney milkshake powder is the same as that in Example 1.
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Abstract
The invention provides snow pear milkshake powder. The snow pear milkshake powder is composed of white granulated sugar, yoghurt powder, non-dairy creamer, snow pear powder, a sucrose ester, sodium carboxymethylcellulose and edible pear essence. All the components are as follows in percentage by weight: 35%-45% of the white granulated sugar, 25%-30% of the yoghurt powder, 15%-25% of the non-dairy creamer, 10%-12% of the snow pear powder, 0.8%-1.2% of the sucrose ester, 0.6%-0.8% of the sodium carboxymethylcellulose and 0.4%-0.6% of the edible pear essence. The snow pear milkshake powder is prepared by preparing the materials, mixing, sterilizing by microwaves and packaging. When being used for preparing snow pear milkshake, the snow pear milkshake powder has the advantages of convenience for production, time conservation, labor conservation and the like. Quantitative pure water is added into the snow pear milkshake powder to finish the material preparation process and troubles of weighing each component in the material preparation process, remixing and preparing are saved; and a material preparation procedure is greatly simplified. The prepared snow pear milkshake is smooth and fine in mouth feel and is rich in milk flavor; and the prepared snow pear milkshake has a sour and sweet mouth feel and aroma of snow pears and is a good beverage.
Description
technical field [0001] The invention belongs to the field of food processing, and relates to a milk shake powder, in particular to a Sydney milk shake powder. Background technique [0002] Milkshake, English is Milk shake, is a kind of frothy milk-containing frozen drink, which first appeared in Europe, and mainly includes two types: "machine-made milkshake" and "hand-shake milkshake". Milkshakes are generally sold in fast food restaurants, cold drink shops, and coffee shops. The store makes and sells them on the spot, and customers buy and drink them on the spot. In order to make them quickly, most of them are machine-made milkshakes, which are made using large floor-standing milkshake machines. of. 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 novelty, unique taste and quick drinking methods. [0003] At present, milkshakes are sold in fast food...
Claims
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Application Information
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