Red bean sauce as well as preparation method thereof and frozen beverage
A technology of frozen drinks and red bean paste, which is applied in frozen sweets, food science, applications, etc., to achieve the effects of rich nutrition, strong stability, and good flavor and taste
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Embodiment 1
[0052] In this example, ice cream was prepared as follows:
[0053] White sugar: 125kg, high fructose syrup (F55): 30kg, skimmed milk powder: 90kg, anhydrous butter: 40kg, coconut oil: 30kg, red beans: 80kg, peanuts: 15kg, locust bean gum: 0.80kg, xanthan gum: 1.2 kg, guar gum: 1.62kg, glyceryl monostearate: 1.5kg, milk essence: 0.3kg, red bean essence: 0.8kg, carmine: 10g, caramel color: 0.15kg.
[0054] Among them, the specific production process of ice cream see figure 1 .
[0055] Sterilization: temperature 85 ℃, heat preservation 10min;
[0056] Homogenization: Homogenization temperature is 75°C, homogenization pressure is 140bar;
[0057] Aging: Aging temperature 4°C, aging time 10 hours;
[0058] Freezing: make 1000L continuous freezer, the outlet temperature of the freezer is -5°C;
[0059] Quick freezing: use 1250 tunnel, tunnel temperature -37°C.
[0060] Red bean paste / pulp production process:
[0061] Wash the red beans and peanuts, add 240kg of drinking wat...
Embodiment 2
[0064] In this example, the ice cream was prepared as follows:
[0065] Raw milk: 550kg, white sugar: 110kg, fructose syrup (F55): 50kg, anhydrous butter: 30kg, coconut oil: 30kg, red bean: 100kg, peanut: 10kg, guar gum: 1.5kg, locust bean gum: 0.6kg, xanthan gum: 0.8kg, glyceryl monostearate: 1.5kg, vanilla essence: 0.1kg, red bean essence: 1.0kg, carmine pigment: 15g, caramel pigment: 0.20kg.
[0066] Among them, the specific production process of ice cream see figure 2 .
[0067] Sterilization: temperature 83 ℃, heat preservation 12min;
[0068] Homogenization: Homogenization temperature is 72°C, homogenization pressure is 120bar;
[0069] Aging: aging temperature 3°C, aging time 8 hours;
[0070] Freezing: Make 1000L continuous freezing machine, the outlet temperature of the freezing machine is -2°C;
[0071] Freezing: Brine temperature -37°C.
[0072] Red bean paste / pulp production process:
[0073] Wash the red beans and peanuts, add 400kg of drinking water, heat...
Embodiment 3
[0076] In this example, popsicles are prepared as follows:
[0077] White sugar: 70kg, fructose syrup (F55): 80kg, red beans: 200kg, peanuts 18kg, locust bean gum: 0.6kg, xanthan gum: 0.4kg, carrageenan: 0.1kg, red bean essence: 1.0kg, edible salt: 0.15kg, carmine: 15g, caramel: 0.20kg.
[0078] Among them, the specific production process of popsicles is shown in image 3 .
[0079] Sterilization: temperature 80 ℃, heat preservation 10min;
[0080] Aging: Aging temperature 4°C, aging time 10 hours;
[0081] Freezing: Brine temperature -35°C.
[0082] Red bean paste / pulp production process:
[0083] Wash the red beans and peanuts, add 600kg of drinking water to heat to 98°C, cook for 30 minutes, when the red beans are cooked until the red bean core does not turn white and the skin is not broken, take out the peanuts and crush them with a colloid mill, add fruit to the red bean milk Glucose syrup honey soaking, heat preservation at 85°C for 20 minutes, some red beans in th...
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