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Mung bean ice cream powder, ice cream and traditional Chinese medicine health-care ice cream

A technology of ice cream powder and traditional Chinese medicine health care, which is applied in the fields of mung bean ice cream powder, ice cream and traditional Chinese medicine health care ice cream, which can solve the problems of lack of nutrition and health care functions, failure to meet consumer needs, low nutritional value, etc., and achieve social and environmental benefits Significant, yield-increasing, high-nutrition effects

Inactive Publication Date: 2017-02-15
长春福瑞纳新新食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a kind of mung bean ice cream powder, ice cream and traditional Chinese medicine health-care ice cream, aiming to solve the problem that traditional ice cream can only be used as summer heat relief and dessert after meals, with low nutritional value, single taste, and lack of nutritional and health care functions , the problem of not being able to meet the needs of consumers

Method used

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  • Mung bean ice cream powder, ice cream and traditional Chinese medicine health-care ice cream

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preparation example Construction

[0030] Such as figure 1 Shown, the preparation method of the mung bean ice cream powder that the embodiment of the present invention provides comprises the following steps:

[0031] Step S101, uniformly mixing 100kg-600kg of soybean milk powder and water according to the mass ratio of 1:1.5 to obtain an aqueous solution of soybean milk powder;

[0032] Step S102, after pasteurizing the aqueous solution of soybean milk powder, cooling the aqueous solution of soybean milk powder to 38-42° C., and maintaining it for 1.2-3 hours, so that the aqueous solution of soybean milk powder is homogenized, and concentrating the aqueous solution of soybean milk powder;

[0033] In step S103, 100 kg of mung bean powder and water are evenly mixed according to a mass ratio of 1:1.1 to obtain an aqueous solution of mung bean powder;

[0034] Step S104, after pasteurizing the mung bean powder aqueous solution, cooling the mung bean powder aqueous solution to 36-40° C., and keeping it for 1.4-3.5...

Embodiment 1

[0044] The mung bean ice cream powder of the embodiment of the present invention, the mung bean ice cream powder is made up of white granulated sugar 250kg, glucose monohydrate 227kg, soybean milk powder 100kg, mung bean powder 100kg, salt 2kg, molecular distillation monoglyceride 7.5kg, sucrose fatty acid ester 7.5kg according to mass ratio , CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg.

[0045] Mung bean ice cream powder and water are used in a mass ratio of 1:3.

[0046] The preparation method of the mung bean ice cream powder of the embodiment of the present invention comprises the following steps:

[0047] Step 1, mix 100kg of soy milk powder and water evenly according to the mass ratio of 1:1.5 to obtain an aqueous solution of soy milk powder, wherein the soy milk powder is soybeans, black beans and peanuts soaked in water for 12-14 hours, according to the weight ratio: 30: 6:2 mixed preparation;

[0048]Step 2, after pasteurizing the aqueous solution of soybean milk po...

Embodiment 2

[0055] The mung bean ice cream powder of the embodiment of the present invention consists of white granulated sugar 250kg, glucose monohydrate 227kg, soybean milk powder 600kg, mung bean powder 100kg, salt 2kg, molecular distillation monoglyceride 7.5kg, sucrose fatty acid ester 7.5kg, CMC 2kg according to mass ratio , xanthan gum 1.3kg, guar gum 2.7kg.

[0056] Mung bean ice cream powder and water are used in a mass ratio of 1:3.

[0057] The preparation method of the mung bean ice cream powder of the embodiment of the present invention comprises the following steps:

[0058] Step 1: Mix 600 kg of soybean milk powder with water according to the mass ratio of 1:1.5 to obtain an aqueous solution of soybean milk powder, wherein the soybean milk powder is soybeans, black beans and peanuts soaked in water for 14 hours, according to the weight ratio: 35:7: 3 made by mixing;

[0059] Step 2, after pasteurizing the aqueous solution of soybean milk powder, cooling the aqueous soluti...

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Abstract

The invention discloses mung bean ice cream powder, ice cream and traditional Chinese medicine health-care ice cream. The mung bean ice cream powder is made from the following components in a mass ratio: 250kg of white granulated sugar, 227kg of dextrose monohydrate, 100-600kg of soybean milk powder, 100kg of mung bean powder, 2kg of table salt, 7.5kg of molecular distillation monoglyceride, 7.5kg of sucrose fatty acid ester, 2kg of CMC, 1.3kg of xanthan gum and 2.7kg of guar gum. According to the mung bean ice cream powder, the ice cream and the traditional Chinese medicine health-care ice cream disclosed by the invention, the cost is reduced by 25%, so that the social benefits and the environment benefits are remarkable; and compared with a conventional technology, a technology of the mung bean ice cream powder disclosed by the invention has the advantages that the yield is increased by 18%, the enterprise production value is increased by 27%, the mung bean ice cream powder is high in nutrient value and diverse in taste, and the problems that conventional ice cream can only be used as dessert for relieving summer-heat in summer and dessert after meal, is low in nutritive value, single in taste, and short of nutrition and health-care functions, and requirements of consumers cannot be met are solved.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to mung bean ice cream powder, ice cream and traditional Chinese medicine health-care ice cream. Background technique [0002] Ice cream is made from drinking water, milk, milk powder, butter (or vegetable oil), sugar, etc. The resulting volume-expanded frozen food has a delicate, smooth and cool taste. [0003] Traditional ice cream can only be used as summer heat relief and after-dinner dessert. It has low nutritional value, single taste, lack of nutritional and health functions, and cannot meet the needs of consumers. Contents of the invention [0004] The object of the present invention is to provide a kind of mung bean ice cream powder, ice cream and traditional Chinese medicine health-care ice cream, aiming to solve the problem that traditional ice cream can only be used as summer heat relief and dessert after meals, with low nutritional value, single ta...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/42A23G9/32
CPCA23G9/42A23G9/32A23G9/327A23V2002/00A23V2200/30
Inventor 吴再大
Owner 长春福瑞纳新新食品有限公司