Formula of matcha and green bean water ice

Abstract

The invention discloses a formula of matcha and green bean water ice. The formula comprise, by mass, 45-60 parts of green beans, 30-40 parts of glutinous rice flour, 5-10 parts of ketchup, 3-8 parts of matcha powder, 5-10 parts of single cream, 5-8 parts of camellia oil, 3-6 parts of white granulated sugar, 2-4 parts of trehalose, 3-8 parts of refined vegetable oil, 2-7 parts of table salt and 1-3parts of an edible essence. By adding sodium dehydroacetate and the matcha powder to the water ice, the water ice is cool in taste; meanwhile, the matcha powder is light in taste, and the greasy feeling can be reduced; protein and phospholipid contained in the green beans both have a function of exciting nerves and whetting the appetite; by adding the ketchup, the water ice is sweet and sour in taste, can whet the appetite, and is high in nutritional value and rich in taste.

Description

technical field [0001] The invention relates to the field of food production, in particular to a formula of matcha mung bean sorbet. Background technique [0002] Cake is a food that is steamed or baked with rice flour or flour mixed with other materials; sliced ​​cake is a soft cake product made of rice flour as the main raw material, mixed with flour, molded, steamed, and sliced. . Because sliced ​​cakes have the same pronunciation as the word high, which means step by step, they are still used as one of the main gifts on some festive days. However, with the improvement of living standards, people can choose more and more types of food, so edible slices There are fewer and fewer people who eat cakes, causing great waste, so it is necessary to develop one or more cakes with new tastes to satisfy the market. Contents of the invention [0003] In order to solve the above-mentioned technical problems, the present invention provides a formula of matcha mung bean sorbet. Aim...

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Problems solved by technology

[0003] In order to solve the above-mentioned technical problems, the present invention provides a formula of matcha mung bean sorbet. Aiming at the deficiencies in the prior art, sodium dehydroacetate and matcha powder are added in the sorbet to make the sorbet have a cool mouthfeel. With mung bean powder, it solves the problem of The existing sorbet has a poor taste and cannot satisfy people's increasing food demand

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