Mango and sweetened bean paste ice cream and preparation method thereof

A technology of ice cream and mango, applied in the field of mango bean paste ice cream and its preparation, to achieve the effect of improving bitter taste and increasing edible value

Active Publication Date: 2014-09-03
GUANGZHOU HUADU MEIQI ICE CREAM FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] As summer is approaching, all kinds of ice creams flock in, but some of them contain emulsifiers, saccharin, crude cream and other raw materials, eating too much is not good for the human body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The invention provides a kind of mango bean paste ice cream, comprising: the raw materials are as follows in parts by weight: 30 parts of mango, 50 parts of milk, 50 parts of red bean, 2 parts of citric acid, 5 parts of papain, 20 parts of honey, 70 parts of water, coconut milk 2 parts of fruit, 3 parts of papaya powder, and 3 parts of nuts.

[0026] A preparation method of mango bean paste ice cream, comprising the following steps:

[0027] Step 1: Select fresh red beans, pour them into a pot and cook in boiling water for 1-2 hours, add white sugar when cooking red beans in the pot, stir continuously while cooking, wait until the red bean skins are open, the above-mentioned white sugar is 10 parts;

[0028] Step 2: Take out the boiled red beans, pour them into the juicer, add milk until the red beans are completely submerged, then add papaya powder and papain, and start to squeeze the juice. After squeezing, separate the red bean dregs from the squeezed juice. Store t...

Embodiment 2

[0032] The invention provides a kind of mango sweetened bean paste ice cream, comprising: raw materials are as follows according to weight parts, 45 parts of mango, 80 parts of milk, 60 parts of red bean paste, 4 parts of citric acid, 6 parts of papain, 35 parts of honey, 85 parts of water, 3 parts of coconut fruit, 5 parts of papaya powder, and 5 parts of nuts.

[0033] A preparation method of mango bean paste ice cream, comprising the following steps:

[0034] Step 1: Select fresh red beans, pour them into a pot and cook in boiling water for 1-2 hours, add white sugar when cooking red beans in the pot, stir continuously while cooking, wait until the red bean skins are open, the above-mentioned white sugar is 15 parts;

[0035] Step 2: Take out the boiled red beans, pour them into the juicer, add milk until the red beans are completely submerged, then add papaya powder and papain, and start to squeeze the juice. After squeezing, separate the red bean dregs from the squeezed j...

Embodiment 3

[0039] The invention provides a kind of mango bean paste ice cream, comprising: raw materials are as follows in parts by weight, 50 parts of mango, 100 parts of milk

[0040] 80 parts of red beans, 6 parts of citric acid, 10 parts of papain, 40 parts of honey, 90 parts of water, 4 parts of coconut fruit, 6 parts of papaya powder, and 6 parts of nuts.

[0041] A preparation method of mango bean paste ice cream, comprising the following steps:

[0042] Step 1: Select fresh red beans, pour them into a pot and cook in boiling water for 1-2 hours, add white sugar when cooking red beans in the pot, stir continuously while cooking, wait until the red bean skins are open, the above-mentioned white sugar is 20 parts;

[0043] Step 2: Take out the boiled red beans, pour them into the juicer, add milk until the red beans are completely submerged, then add papaya powder and papain, and start to squeeze the juice. After squeezing, separate the red bean dregs from the squeezed juice. Store...

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PUM

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Abstract

The invention relates to the field of cold drinks, and particularly relates to a mango and sweetened bean paste ice cream and a preparation method thereof. The mango and sweetened bean paste ice cream provided by the invention comprises the following raw materials in parts by weight: 30-50 parts of mango, 50-100 parts of milk, 50-80 parts of red beans, 2-6 parts of citric acid, 5-10 parts of papain, 20-40 parts of honey and 70-90 parts of water. The mango and the red beans are made into the ice cream which is a creative mix, and is unique in the market on the aspects of a nutritive value and color matching.

Description

technical field [0001] The invention relates to the field of cold drinks, in particular to a mango bean paste ice cream and a preparation method thereof. Background technique [0002] As summer is approaching, all kinds of ice creams flock in, but many of them contain raw materials such as emulsifiers, saccharin, and crude cream. Eating too much is not good for the human body. In addition to the breakthrough in taste, ice cream also needs to match the colorful feeling of summer in terms of color. Mango is a very nutritious fruit, and its pulp is rich in vitamin A, which is very rare in fruits. Other nutritional values ​​will not be repeated. In addition, the unique bright yellow color of mango is also very beautiful. Red beans have similar effects with mangoes, such as diuretic, spleen and stomach, and the red color of red beans is also rare in plants. There are few ways to combine mango and red beans to make ice cream in the market. Contents of the invention [0003] ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42
Inventor 闻献
Owner GUANGZHOU HUADU MEIQI ICE CREAM FOOD
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