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Making method for lassi

A production method and yogurt technology, which are applied in the directions of milk preparations, dairy products, bacteria used in food preparation, etc., can solve the problems of being unsuitable for most people, having many additives, and having a sweet and greasy taste. Few, simple effects

Inactive Publication Date: 2019-09-24
高志海
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, milkshakes currently on the market are high-sugar and high-fat foods. Those skilled in the art provide a method for making yogurt shakes to solve the problems raised in the above-mentioned background technology

Method used

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  • Making method for lassi

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Effect test

Embodiment 1

[0033] A method for making a yogurt shake. The yogurt shake comprises the following components by weight: 20 jin of sour oil, 10 jin of bean paste, 11 jin of sugar, 6 jin of starch, 2 jin of milk tofu, 4 jin of roasted low-gluten flour, and 1 jin of butter .

[0034] Further, the red bean paste is prepared through the following steps:

[0035] S1. Raw material selection: select high-quality red beans with uniform size and complete bean grains;

[0036] S2. Cleaning and drying: after washing the red beans several times, place them in a dryer for drying;

[0037] S3, crushing and sieving: put the above-mentioned washed and dried red beans into a grinder for crushing, and sieve the crushed red bean powder for later use;

[0038] S4, soaking: put above-mentioned red bean powder into clear water and soak;

[0039] S5, steaming: steaming the soaked red bean powder together with the soaking water for 30 minutes;

[0040] S6. Pressure filtration: After the above-mentioned cooked r...

Embodiment 2

[0057] A method for making a yogurt shake. The yogurt shake comprises the following components by weight: 20 jin of sour oil, 10 jin of bean paste, 11 jin of sugar, 6 jin of starch, 2 jin of milk tofu, 4 jin of roasted low-gluten flour, and 1 jin of butter .

[0058] Further, the red bean paste is prepared through the following steps:

[0059] S1. Raw material selection: select high-quality red beans with uniform size and complete bean grains;

[0060] S2. Cleaning and drying: after washing the red beans several times, place them in a dryer for drying;

[0061] S3, crushing and sieving: put the above-mentioned washed and dried red beans into a grinder for crushing, and sieve the crushed red bean powder for later use;

[0062] S4, soaking: put above-mentioned red bean powder into clear water and soak;

[0063] S5, steaming: the above-mentioned soaked red bean powder is steamed together with the soaking water, and the steaming time is 50 minutes;

[0064] S6. Pressure filtrati...

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Abstract

The invention discloses a making method for lassi, and relates to the technical field of lassi products. The lassi is prepared from, by weight, 10 kg of acid oil, 5 kg of sweetened bean paste, 5.5 kg of sugar, 3 kg of starch, 1 kg of dried milk cake, 2 kg of roasted weak strength flour and 0.5 kg of butter. The making method for the lassi is designed. In actual use, the lassi made by using the method adopts the acid oil as the main raw material, and the lassi is soft and fine in taste, moderate in sourness and sweetness and rich in nutrition, can used for making stuffing of moon cakes and griddle cooked savory cakes, can be used as a main raw material for making cheese for children, can be used as filling of baked products, also can be used as a main raw material for making cookies and the like; the application is wide, the lassi is easy to make, the production cost is low, the using amount of additives is low, it can be ensured that the human body is healthy, and the lassi is suitable for large-scale popularization.

Description

technical field [0001] The invention relates to the technical field of milkshake products, in particular to a method for making yogurt shakes. Background technique [0002] Milkshake is a frothy milk-containing frozen drink that first appeared in Europe. There are mainly two types of "machine-made milkshake" and "hand-shake milkshake". Milkshake is generally made of milk, ice cream and fruit. Drinking water, milk, milk powder, butter (or vegetable oil), sugar, etc. are the main raw materials, and an appropriate amount of food additives are added. It is made by mixing, sterilizing, homogenizing, aging, freezing, and hardening. The milkshake is rich in High-quality protein, lactose, calcium, phosphorus, potassium, sodium, chlorine, sulfur, iron, amino acids, vitamin A, vitamin C, vitamin E and other nutritional ingredients and other biologically active substances that are extremely beneficial to humans have the ability to regulate physiological functions, The function of bala...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/123A23C9/13A23C9/133
CPCA23C9/1236A23C9/133A23C9/1307A23C9/1315A23V2400/231A23V2400/249
Inventor 高志海
Owner 高志海