Mango fruit ice milk shake

A mango and fruit milk technology, applied in the field of milkshakes, can solve the problems of monotony and insufficient blending, and achieve the effects of improving quality, good blending, and improving taste

Inactive Publication Date: 2019-04-05
陈坚胜 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of the existing mainstream milkshakes is slightly monotonous. Even if some milkshakes are made with fruits, etc., they are still just simple additions, and the blending is not enough to achieve good results. Milkshake lovers expect the technology to be better. Further, look forward to the emergence of better products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A kind of mango iced fruit smoothie is prepared through the following steps:

[0028] (1) Take 30 parts of mango ice fruit, thaw and soften it by ultrasonic thawing;

[0029] (2) Put part of the thawed and softened mango ice into a blender, and add 200 parts of fresh milk, 50 parts of cream ice cream, 20 parts of sucrose, and 20 parts of ice cubes;

[0030] (3) Stir until it is completely mixed, pour it out, and put the remaining mango iced fruit on top to make a mango iced fruit milkshake.

[0031] Wherein, the mango ice fruit is prepared through the following steps: peeling and removing the core of the mango, and then performing a wall-breaking treatment on the cells of the obtained mango pulp to release the cell contents and stop the biological metabolism of the cells of the mango pulp; Produced after freezing the wall-treated product. The obtained mango ice fruit is stored in a freezer at -20°C.

[0032] The temperature of the mango iced fruit milkshake when eate...

Embodiment 2

[0035] A kind of mango iced fruit smoothie is prepared through the following steps:

[0036] (1) Take 150 parts of mango ice fruit and thaw and soften it by ultrasonic thawing;

[0037] (2) Put part of the thawed and softened mango ice into a blender, and add 150 parts of fresh milk, 20 parts of cream ice cream, 10 parts of sucrose, and 10 parts of ice cubes;

[0038] (3) Stir until it is completely mixed, pour it out, and put the remaining mango iced fruit on top to make a mango iced fruit milkshake.

[0039] Wherein, the mango ice fruit is prepared through the following steps: breaking the cell wall of the mango pulp to release the cell content and stopping the biological metabolism of the cell of the mango pulp; freezing the product after the wall breaking treatment. The obtained mango ice fruit is stored in a freezer at -20°C.

[0040] The temperature of the mango iced fruit milkshake when eaten should be lower than or equal to 15°C, preferably, the drinking temperature ...

Embodiment 3

[0043] A kind of mango iced fruit smoothie is prepared through the following steps:

[0044] (1) Take 150 parts of mango ice fruit and thaw and soften it by ultrasonic thawing;

[0045] (2) Add 150 parts of fresh milk, 20 parts of cream ice cream, 10 parts of sucrose, and 10 parts of ice cubes into the blender and stir;

[0046] (3) Stir until completely mixed, pour out, put the mango iced fruit thawed and softened by ultrasonic wave, and then make the mango iced fruit milkshake.

[0047] Wherein, the mango ice fruit is prepared through the following steps: breaking the cell wall of the mango pulp to release the cell content and stopping the biological metabolism of the cell of the mango pulp; freezing the product after the wall breaking treatment. The obtained mango ice fruit is stored in a freezer at -20°C.

[0048] The temperature of the mango iced fruit milkshake when eaten should be lower than or equal to 15°C, preferably, the drinking temperature is 2°C to 6°C.

[004...

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PUM

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Abstract

The invention discloses milk shake, and particularly relates to mango fruit ice milk shake. The mango fruit ice milk shake is prepared from the following raw materials in parts by weight: 30-150 partsof mango fruit ice, 150-200 parts of fresh milk, 20-50 parts of butter ice cream and the like. The characteristics that mango mucus and milk shake mucus are close in viscidity characteristic and goodin integration are utilized skillfully, silky and smooth tastes of the milk shake are enhanced, nutritional ingredients such as special vitamins, proteins and mineral substances of mangos are also included, the fragrance of the mangos and the fragrance of the milk shake are mutually supplemented, and thus the quality of the beverage is improved greatly.

Description

technical field [0001] The application relates to a milkshake, in particular to a mango iced fruit milkshake. Background technique [0002] With the improvement of living standards, people have higher and higher requirements for diet, and eating healthy and exquisite food has gradually become the mainstream thought of society. How to carry forward innovation without destroying the nutritional value of the food itself, and improve the taste and unique flavor has become the goal that the food industry is constantly pursuing. [0003] Mango, a tropical fruit native to India, is oval and smooth, with lemon-yellow peel, mellow taste, beautiful color, and high nutritional value: rich in vitamin A, vitamin C, sugar, protein, calcium At the same time, eating mango has the functions of benefiting the stomach, promoting body fluids, quenching thirst, and diuresis. Therefore, mango is known as the "king of tropical fruits". In China, it is mainly produced in Taiwan, Guangdong, Guangx...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23G9/34A23G9/40A23G9/42
CPCA23G9/42A23G9/34A23G9/40
Inventor 陈坚胜
Owner 陈坚胜
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