Heatstroke-resistant milk shake and preparation method thereof

A technology of heatstroke milk and milkshake, which is applied in the field of heatstroke prevention milkshake and its preparation, can solve the problems of ice cream with insignificant cooling effect, high fat content and calories, complex preparation process, etc., and achieve simple and novel process and control of the preparation process , The effect of easy preparation process

Inactive Publication Date: 2017-12-12
浦江县泰如食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are a variety of milkshake products and flavors on the market, most ice creams have no obvious cooling effect, and you will feel thirsty after eating, and they all have problems such as high fat content and calories. Eating too much is easy to make you fat
[0003] Prior art, such as the Chinese invention patent with the authorized announcement number CN 105961816 A, discloses an ice cream and its production method, and specifically relates to an ice cream and its production method. The ice cream is made of milk, plain yogurt, ginger, mung beans, prebiotics and Made of honey; ice cream has a pleasant fragrance, moderate sweetness, rich nutrients, low calories, and is not easy to gain weight if you eat more. It has the effects of heatstroke prevention, cooling, and refreshing. space

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The ingredients of the anti-heatstroke milkshake are calculated by weight: 500 parts of milk, 60 parts of plain yogurt, 4 parts of prebiotics, 40 parts of honey, 16 parts of ginger, and 28 parts of mung beans.

[0016] The anti-heat stroke milkshake includes pretreatment, sterilization, soaking, and stirring. The specific preparation steps are as follows:

[0017] 1) Pretreatment: Plain yogurt preparation: put fresh milk into a heating tank, add sugar, the solid-to-liquid ratio is 3:10, sterilize at 85°C-90°C for 40 minutes, cool to 40°C, add 30 parts by weight of milk 3 parts by weight of octenyl starch succinate, 15 parts by weight of Lactobacillus crispatus, and 1 part by weight of active polypeptide homogeneous, put it in a constant temperature incubator at 40-43°C for 10 minutes, and put it in a refrigerator at 2°C for 2.5 hours To obtain thick yogurt, the amino acid sequence of the active polypeptide is QSASCTLYGCYNLASDFASKFCGTAGCSLYGCYNLTPGKICYCLHCSR;

[0018] 2...

Embodiment 2

[0022] The ingredients of the anti-heatstroke milkshake are calculated by weight: 450 parts of milk, 550 parts of plain yogurt, 7 parts of prebiotics, 40 parts of honey, 18 parts of ginger, and 27 parts of mung beans.

[0023] The anti-heat stroke milkshake includes pretreatment, sterilization, soaking, and stirring. The specific preparation steps are as follows:

[0024] 1) Pretreatment: Preparation of plain yogurt: put fresh milk into a heating tank, add sugar, the solid-to-liquid ratio is 2.5:10, sterilize at 90°C for 38 minutes, cool to 39°C, add 21 parts by weight of milk, 2 parts by weight 15 parts by weight of octenyl starch succinate, 15 parts by weight of curly lactobacillus, 1 part by weight of homogeneous active polypeptide, put it in a constant temperature incubator at 40-43°C for fermentation for 10-20min, and put it in a refrigerator at 1-3°C for refrigeration 2-3h to get thick yogurt, the amino acid sequence of the active polypeptide is QSASCTLYGCYNLASDFASKFCGTA...

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PUM

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Abstract

The invention discloses heatstroke-resistant milk shake and a preparation method thereof, and belongs to the technical field of dairy foods. The preparation method of the heatstroke-resistant milk shake comprises the following steps of performing pretreatment, performing sterilization, performing soaking and performing stirring. The heatstroke-resistant milk shake comprises the following raw material components in parts by weight: 400-600 parts of milk, 50-70 parts of primary taste yoghourt, 3-8 parts of prebiotics, 35-55 parts of honey, 15-20 parts of fresh ginger, 25-30 parts of mung beans, and 1-3 parts of an emulsifying agent. The technology is simple and novel, the preparation process is easy to control, and the prepared milk shake can achieve the effects of preventing heatstroke, lowering the temperature and refreshing the mind, and also has the efficacy of being rich in nutrition, reducing weight and quenching thirst. In the storage process of the heatstroke-resistant milk shake, bacteria are not liable to breed.

Description

technical field [0001] The invention belongs to the technical field of dairy products, in particular to a milk shake for preventing heat stroke and a preparation method thereof. Background technique [0002] Milkshakes were first born in the United States, and there are mainly two types of "machine-made milkshakes" and "hand-shake milkshakes". Traditional milkshakes are hand-cranked, and are usually sold in fast food restaurants and cold food restaurants. The milkshake machines in the store make and sell them on the spot, and customers buy and drink them on the spot. In fast food restaurants, most of them use large floor-standing milkshake machines, which usually sell three flavors: vanilla, strawberry and chocolate. Although this kind of milkshake is made by machine, it is not an industrial product in terms of its scale and packaging. Even if this milkshake is stored at room temperature, the shelf life can be as long as half a year. Therefore, this new type of milkshake ...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23G9/52A23G9/42A23G9/36A23G9/40
CPCA23G9/52A23G9/36A23G9/363A23G9/40A23G9/42
Inventor刘洋
Owner浦江县泰如食品科技有限公司