Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of mango bean paste ice cream and preparation method thereof

A technology for ice cream and mango, applied in the field of mango bean paste ice cream and its preparation, to achieve the effects of improving bitterness and increasing edible value

Active Publication Date: 2016-09-14
GUANGZHOU HUADU MEIQI ICE CREAM FOOD
View PDF5 Cites 0 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] 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.

[0025] A preparation method of mango bean paste ice cream, comprising the following steps:

[0026] 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;

[0027] 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

[0031] 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.

[0032] A preparation method of mango bean paste ice cream, comprising the following steps:

[0033] 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;

[0034] 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

[0038] The invention provides a kind of mango bean paste ice cream, comprising: the raw materials are as follows in parts by weight: 50 parts of mango, 100 parts of milk, 80 parts of red bean, 6 parts of citric acid, 10 parts of papain, 40 parts of honey, 90 parts of water, coconut milk 4 parts of fruit, 6 parts of papaya powder, 6 parts of nuts.

[0039] A preparation method of mango bean paste ice cream, comprising the following steps:

[0040] 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;

[0041] 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 the...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention relates to the field of cold drinks, in particular to a mango bean paste ice cream and a preparation method thereof. The invention provides a kind of mango sweetened bean paste ice cream, comprising: raw materials are as follows according to weight parts, mango 30-50 parts, milk 50-100 parts, red beans 50-80 parts, citric acid 2-6 parts, papain 5-10 parts , 20-40 parts of honey, 70-90 parts of water. In the present invention, mango and red beans are used to make ice cream, which is an original combination, which is rare in the market in terms of nutritional 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] Te...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23G9/42
Inventor 闻献
Owner GUANGZHOU HUADU MEIQI ICE CREAM FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com