Mango ice-fruit milk custard

A technology of double-skin milk and mango, which is applied in the direction of milk preparations, food ingredients as taste improvers, dairy products, etc. It can solve the problem of single taste and achieve the effect of improving taste, increasing taste and easy preservation

Inactive Publication Date: 2019-04-19
陈坚胜 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing double-skin milk is generally made by simply mixing double-skin milk with red beans, carambola and other fruits, and has a single taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of mango iced fruit double-skin milk is prepared by the following method:

[0019] (1) Get 20 parts by weight of mango ice fruit, thaw and soften it with ultrasonic thawing mode;

[0020] (2) It is prepared by adding thawed and softened mango iced fruit into 200 parts by weight of double skin milk, stirring and mixing.

[0021] Described mango ice fruit is made through the following steps:

[0022] (1) Mango is peeled and pitted to obtain mango pulp;

[0023] (2) Carry out wall-breaking treatment to the cells of mango pulp, release cell contents, and stop the biological metabolism of the cells of mango pulp;

[0024] (3) Mango iced fruit is obtained after freezing the product after the wall breaking treatment. The obtained mango ice fruit is stored in a freezer at -20°C.

[0025] The temperature of the mango iced fruit double-skin milk should be lower than or equal to 15°C, preferably, the drinking temperature is 2°C to 6°C.

[0026] The mango iced fruit dou...

Embodiment 2

[0028] A kind of mango iced fruit double-skin milk is prepared by the following method:

[0029] (1) Get 100 parts by weight of mango ice fruit, thaw and soften it with ultrasonic thawing mode;

[0030] (2) It is prepared by adding thawed and softened mango iced fruit into 100 parts by weight of double skin milk, stirring and mixing.

[0031] Described mango ice fruit is made through the following steps:

[0032] (1) Mango is peeled and pitted to obtain mango pulp;

[0033] (2) Carry out wall-breaking treatment to the cells of mango pulp, release cell contents, and stop the biological metabolism of the cells of mango pulp;

[0034] (3) Mango iced fruit is obtained after freezing the product after the wall breaking treatment. The obtained mango ice fruit is stored in a freezer at -20°C.

[0035] The temperature of the mango iced fruit double-skin milk should be lower than or equal to 15°C, preferably, the drinking temperature is 2°C to 6°C.

[0036] The mango iced fruit do...

Embodiment 3

[0038] A kind of mango iced fruit double-skin milk is prepared by the following method:

[0039] (3) Get 60 parts by weight of mango ice fruit, thaw and soften it with ultrasonic thawing mode;

[0040] (4) It is prepared by adding thawed and softened mango iced fruit into 100 parts by weight of double skin milk, stirring and mixing.

[0041] Described mango ice fruit is made through the following steps:

[0042] (1) Mango is peeled and pitted to obtain mango pulp;

[0043] (2) Carry out wall-breaking treatment to the cells of mango pulp, release cell contents, and stop the biological metabolism of the cells of mango pulp;

[0044] (3) Mango iced fruit is obtained after freezing the product after the wall breaking treatment. The obtained mango ice fruit is stored in a freezer at -20°C.

[0045] The temperature of the mango iced fruit double-skin milk should be lower than or equal to 15°C, preferably, the drinking temperature is 2°C to 6°C.

[0046] The mango iced fruit dou...

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PUM

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Abstract

The invention discloses a milk custard, especially a mango ice-fruit milk custard, which is characterized by mixing 20 to 100 parts by weight of mango ice fruit and 100 to 200 parts by weight of milkcustard. The milk custard intelligently utilizes the characteristics of similar sticky characteristics of the mango sticky liquid and the milk custard sticky liquid and good compatibility, which not only enhances the smooth taste of the milk custard, but also contains nutrients such as unique vitamins, proteins and minerals of mango, and the aroma of mango and the aroma of milk custard complementeach other, greatly improving the quality of the dessert.

Description

technical field [0001] The invention relates to a double-skin milk, in particular to a mango iced fruit double-skin milk. 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 mainly produced in Taiwan, Guangdong, Guangxi, Hainan, Fujian, Yunnan, Sichuan and other provinces in China. The mango fruit is oval and smooth, the peel is lemon yellow, sweet in taste, beautiful in color, and has extremely high nutritional value: it is rich in vitamin A, vitamin C, sugar, protein, calcium, phosphorus, iron and other nutrients, and it can be eaten at the same time Mango ha...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156
CPCA23C9/156A23V2002/00A23V2200/14
Inventor 陈坚胜
Owner 陈坚胜
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