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Rice wine and pudding double-skin milk and making method thereof

A technology of double-skin milk and pudding, which is applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of poor taste, single taste, and difficulty in absorbing, and achieve the effect of improving taste and nutritional value

Inactive Publication Date: 2016-10-26
吴徽
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing double skin milk is generally made by simply mixing double skin milk with red beans, strawberries and other fruits.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A rice wine pudding double-skin milk is characterized in that it is made of the following raw materials in mass percentage: 53% milk, 3% sugar, 20% purified water, 7% egg white, 15% pudding, and 2% rice wine.

[0022] The milk includes milk, black and white evaporated milk, and the mass ratio of the milk to the black and white evaporated milk is 48:19.

[0023] The pudding is prepared from the following raw materials in mass percentage: 16% milk, 7% sugar, 3% sweetened condensed milk, 70% black tea, 2% isinglass, and 2% rice wine.

[0024] The milk includes milk, black and white evaporated milk, and the mass ratio of the milk to the black and white evaporated milk is 60:60.

[0025] A preparation method of yellow rice wine pudding double skin milk, comprising the steps of:

[0026] (1) First heat milk, black and white evaporated milk, granulated sugar and sweetened condensed milk according to the ratio of making pudding and mix them evenly. At the same time, add the he...

Embodiment 2

[0030] A rice wine pudding double-skin milk is characterized in that it is made of the following raw materials in mass percentage: 60% milk, 4% sugar, 18% purified water, 5% egg white, 12% pudding, and 1% rice wine.

[0031] The milk includes milk, black and white evaporated milk, and the mass ratio of the milk to the black and white evaporated milk is 45:20.

[0032] The pudding is prepared from the following raw materials in mass percentage: 25% milk, 2% sugar, 4% sweetened condensed milk, 65% black tea, 3% isinglass, and 1% rice wine.

[0033] The milk includes milk, black and white evaporated milk, and the mass ratio of the milk to the black and white evaporated milk is 50:70.

[0034] A preparation method of yellow rice wine pudding double skin milk, comprising the steps of:

[0035] (1) First heat milk, black and white evaporated milk, granulated sugar and sweetened condensed milk according to the ratio of making pudding and mix them evenly. At the same time, add the he...

Embodiment 3

[0039] A rice wine pudding double-skin milk is characterized in that it is made of the following raw materials in mass percentage: 46% milk, 2% sugar, 24% purified water, 8% egg white, 17% pudding, and 3% rice wine.

[0040] The milk includes milk, black and white evaporated milk, and the mass ratio of the milk to the black and white evaporated milk is 50:18.

[0041] The pudding is prepared from the following raw materials in mass percentage: 10% milk, 9% sugar, 1% sweetened condensed milk, 76% black tea, 1% isinglass, and 3% rice wine.

[0042] The milk includes milk, black and white evaporated milk, and the mass ratio of the milk to the black and white evaporated milk is 70:50.

[0043] A preparation method of yellow rice wine pudding double skin milk, comprising the steps of:

[0044] (1) First heat milk, black and white evaporated milk, granulated sugar and sweetened condensed milk according to the ratio of making pudding and mix them evenly. At the same time, add the he...

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PUM

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Abstract

The invention discloses rice wine and pudding double-skin milk and a making method thereof. The rice wine and pudding double-skin milk is made from, by mass, 45-65% of milk, 1-5% of granulated sugar, 18-25% of purified water, 5-10% of egg white, 10-20% of pudding and 1-3% of rice wine. According to the rice wine and pudding double-skin milk and the making method thereof, by means of addition of the rice wine, the nutritional value of the double-skin milk is improved, and the double-skin milk is easily absorbed by the human body; the taste of the double-skin milk is improved, and the double-skin milk is suitable for consumer groups of different ages, has certain benefiting and healthcare functions and is beneficial for human health.

Description

technical field [0001] The invention relates to rice wine pudding double skin milk and a preparation method thereof. Background technique [0002] Rice wine is a national specialty of China, also known as rice wine, which belongs to brewed wine and occupies an important seat in the world's three major brewed wines (rice wine, wine and beer). The brewing technology is unique and has become a typical representative and model of the oriental brewing industry. Yellow rice wine is made of rice, millet, etc., and generally has an alcohol content of 14%-20%, which belongs to low-alcohol brewing wine. Yellow rice wine is rich in nutrition and contains 21 kinds of amino acids, including several unknown amino acids. Yellow rice wine has all 8 essential amino acids that the human body cannot synthesize and must rely on food intake, so it is known as "liquid cake". The existing double skin milk is generally made by simply mixing double skin milk with red beans, strawberries and other ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154A23C9/156
CPCA23C9/152A23C9/154A23C9/156
Inventor 吴徽
Owner 吴徽
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