Mangifera indica L. ice-cream brick and manufacture method thereof
A mango and ice brick technology is applied in the directions of frozen desserts, food ingredients as thickeners, and food ingredients as substitutes. The effect of safety issues, delicate and pure taste, and simple processing methods
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Embodiment 1
[0037] A kind of mango ice cube, is made up of the raw material of following weight ratio:
[0038] 100 parts of mango, 8 parts of fine sugar, 2 parts of lemon juice, 10 parts of whipped cream, 3 parts of astragalus polysaccharide, 3 parts of apple enzyme, 10 parts of milk powder, 25 parts of pure milk, 0.01 part of honeysuckle extract, 0.01 part of purslane extract share.
[0039] The preparation method of the purslane extract comprises the following steps: cleaning and crushing the purslane, then adding 5-10 times the amount of deionized water, mixing and beating to make a purslane slurry, Add 0.2wt% protease, 0.2wt% pectinase, and 0.2wt% cellulase equivalent to the purslane slurry into the slurry, heat up the water bath to 60°C for 2 hours, and then heat up to 95°C to kill the enzyme after the enzymolysis , filter, and take the enzymolysis solution; the above enzymolysis solution is extracted by ultrasonic extraction technology, the ultrasonic extraction power is 300W, the...
Embodiment 2
[0050] A kind of mango ice cube, is made up of the raw material of following weight ratio:
[0051] 100 parts of mango, 18 parts of fine sugar, 5 parts of lemon juice, 16 parts of whipped cream, 6 parts of astragalus polysaccharide, 9 parts of apple enzyme, 22 parts of milk powder, 35 parts of pure milk, 0.05 parts of honeysuckle extract, 0.05 parts of purslane extract share.
[0052] The preparation method of the purslane extract comprises the following steps: cleaning and crushing the purslane, then adding 10 times the amount of deionized water, mixing and beating to make a purslane slurry, in the above-mentioned purslane slurry Add 0.4wt% protease, 0.5wt% pectinase, and 0.4wt% cellulase equivalent to the purslane slurry, heat the water bath to 60°C for 4 hours, and then heat up to 95°C to inactivate the enzyme treatment after the enzymolysis, and filter , take the enzymolysis solution; the above enzymolysis solution is extracted by ultrasonic extraction technology, the ult...
Embodiment 3
[0063] A kind of mango ice cube, is made up of the raw material of following weight ratio:
[0064] 100 parts of mango, 13 parts of fine sugar, 3.5 parts of lemon juice, 13 parts of whipped cream, 4.5 parts of astragalus polysaccharide, 6 parts of apple enzyme, 16 parts of milk powder, 30 parts of pure milk, 0.03 parts of honeysuckle extract, 0.03 parts of purslane extract share.
[0065] The preparation method of the purslane extract comprises the following steps: cleaning and crushing the purslane, then adding 5-10 times the amount of deionized water, mixing and beating to make a purslane slurry, Add 0.3wt% protease, 0.35wt% pectinase, and 0.3wt% cellulase equivalent to the purslane slurry into the slurry, heat up the water bath to 60°C for 3 hours, and then heat up to 95°C to kill the enzyme after the enzymolysis , filter, and take the enzymolysis solution; the above enzymolysis solution is extracted by ultrasonic extraction technology, the ultrasonic extraction power is 3...
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