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Banana milk shake powder and preparation method thereof

A technology of milkshake powder and banana powder, which is applied in the directions of cocoa, frozen desserts, food ingredients containing oil, etc., can solve problems such as instability of emulsion system, and achieve the effects of easy storage and storage, rich milk flavor and convenient production.

Inactive Publication Date: 2017-06-09
贵州坤银种养殖有限责任公司龙里分公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention is simple and convenient to make, and solves the problem of unstable emulsion system when the banana milkshake powder is dissolved in water

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A kind of banana milkshake powder, described milkshake powder is made up of banana powder, yogurt powder, white granulated sugar, sucrose ester, non-dairy creamer, monascus yellow pigment, sodium carboxymethyl cellulose, by weight, each component The proportioning ratio is as follows: 15 parts of banana powder, 28 parts of yogurt powder, 30 parts of white sugar, 0.6 parts of sucrose ester, 12 parts of non-dairy creamer, 0.02 parts of monascus yellow pigment, and 0.5 parts of sodium carboxymethyl cellulose. Wherein the white granulated sugar refers to the white granulated sugar that has been crushed and passed through a 60-mesh sieve; the non-dairy creamer refers to the acid-resistant non-dairy creamer; the sucrose ester refers to the sucrose ester with a hydrophilic-lipophilic balance value of 10-12; The sodium carboxymethyl cellulose refers to acid-resistant sodium carboxymethyl cellulose.

Embodiment 2

[0023] A kind of banana milkshake powder, described milkshake powder is made up of banana powder, yogurt powder, white granulated sugar, sucrose ester, non-dairy creamer, monascus yellow pigment, sodium carboxymethyl cellulose, by weight, each component The ratio is as follows: 17 parts of banana powder, 30 parts of yogurt powder, 33 parts of white sugar, 0.7 parts of sucrose ester, 14 parts of non-dairy creamer, 0.025 parts of monascus yellow pigment, and 0.55 parts of sodium carboxymethyl cellulose. Wherein the white granulated sugar refers to the white granulated sugar that has been crushed and passed through a 60-mesh sieve; the non-dairy creamer refers to the acid-resistant non-dairy creamer; the sucrose ester refers to the sucrose ester with a hydrophilic-lipophilic balance value of 10-12; The sodium carboxymethyl cellulose refers to acid-resistant sodium carboxymethyl cellulose.

Embodiment 3

[0025] A kind of banana milkshake powder, described milkshake powder is made up of banana powder, yogurt powder, white granulated sugar, sucrose ester, non-dairy creamer, monascus yellow pigment, sodium carboxymethyl cellulose, by weight, each component The ratio is as follows: 21 parts of banana powder, 33 parts of yogurt powder, 36 parts of white sugar, 0.8 parts of sucrose ester, 17 parts of non-dairy creamer, 0.035 parts of monascus yellow pigment, and 0.65 parts of sodium carboxymethyl cellulose. Wherein the white granulated sugar refers to the white granulated sugar that has been crushed and passed through a 60-mesh sieve; the non-dairy creamer refers to the acid-resistant non-dairy creamer; the sucrose ester refers to the sucrose ester with a hydrophilic-lipophilic balance value of 10-12; The sodium carboxymethyl cellulose refers to acid-resistant sodium carboxymethyl cellulose.

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PUM

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Abstract

The invention discloses banana milk shake powder and a preparation method thereof. The milk shake powder consists of the following components in parts by weight: 15-25 parts of banana flour, 28-35 parts of yoghourt powder, 30-40 parts of white granulated sugar, 0.6-1 part of sucrose esters, 12-20 parts of non-dairy creamer, 0.02-0.04 part of monascus yellow pigment and 0.5-0.7 part of sodium carboxymethyl cellulose. The preparation method of the banana milk shake powder comprises the following steps of firstly weighing the components of the banana flour with the yoghourt powder, the white granulated sugar, the sucrose esters, the non-dairy creamer, the monascus purpureus yellow pigment and the sodium carboxymethyl cellulose in proportion, placing the weighed components in a material mixing machine, and performing sufficient stirring and uniform mixing; and then performing microwave sterilization on the uniformly mixed materials, and performing packaging so as to obtain the banana milk shake powder, wherein the sterilization temperature is 70-85 DEG C, and the sterilization time is 3-6min. The banana milk shake powder disclosed by the invention is simple and convenient to make, and the problem that an emulsion system is unstable when the banana milk shake powder dissolves into water is solved.

Description

technical field [0001] The invention relates to a milkshake powder and a preparation method thereof, in particular to a banana milkshake powder and a preparation method thereof. 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. They are made and sold in stores, and customers buy and drink them now. In order to be able to make quickly, most of the machine-made milkshakes are made using a large floor-standing milkshake machine. 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. At present, milkshakes are sold in fast food restaurants, cold...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/52A23G9/40A23G9/32
CPCA23G9/52A23G9/32A23G9/327A23G9/40A23G2200/08A23G2200/12A23V2002/00A23V2250/18A23V2250/51088
Inventor 宋刘玄
Owner 贵州坤银种养殖有限责任公司龙里分公司
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