CN101461439A - Mung bean hard ice-cream cake powder and preparation method - Google Patents
Mung bean hard ice-cream cake powder and preparation method Download PDFInfo
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- CN101461439A CN101461439A CNA2007101253360A CN200710125336A CN101461439A CN 101461439 A CN101461439 A CN 101461439A CN A2007101253360 A CNA2007101253360 A CN A2007101253360A CN 200710125336 A CN200710125336 A CN 200710125336A CN 101461439 A CN101461439 A CN 101461439A
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- mung bean
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- cream cake
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Abstract
The invention discloses a mung bean hard ice cream cake powder comprising the following components according to the weight portions of: mung bean protein powder 5-20 parts, sugar 30-50 parts, milk powder 15-40 parts, non-dairy cream powder 5-15 parts, monoglyceride 0.3-0.8 part, guar gum 0.3-0.8 part, sodium cellulose glycolate0.3-0.8 part and proper amount of essence. The invention further discloses a preparation method for the mung bean hard ice cream cake powder. The mung bean hard ice cream cake powder of the present invention has high nutritive value, contains eight human body essential amino acids, and can be easily digested and absorbed by human body; the mung bean protein powder has a low fat content, so achieves good foamability and emulsibility, can increase puffing rate and anti-melting characteristic of hard ice cream cake substantially, improve product quality, prolong shelf life and reduce raw material cost; and, the mung bean protein powder retains the mung bean fragrance, is welcome by more and more people for the flavor.
Description
[technical field]
The present invention relates to food processing field, particularly be the preparation field of hard ice-cream cake.
[background technology]
Along with the raising of people's living standard and the transformation of consumption idea, the hard ice-cream cake more and more becomes the fashional consumption product and the people that are dotted with happy relieved summer heat, recreation, and the hard ice-cream cake of various local flavors arises at the historic moment.
Hard ice-cream cake flour is to add an amount of sugar, vegetable fat, albumen powder, emulsion stabilizer, essence etc. in milk powder, disperses mixing, homogeneous through being dissolved in water, concentrates, spray-drying, packing, obtains finished product.
[summary of the invention]
Mung bean hard ice-cream cake powder of the present invention and with the hard ice-cream cake of its preparation is of high nutritive value, beany flavor beastly that no soyabean protein powder contained and flatulence problem, and product quality height, and shelf life is long, and cost of material is low.
A kind of mung bean hard ice-cream cake powder consists of by weight:
5～20 parts of mung bean protein powders;
30～50 parts of sugar;
15～40 parts of milk powder;
5～15 parts of vegetable fat powders;
0.3～0.8 part of monoglyceride;
0.2～0.8 part of sucrose ester;
0.3～0.8 part of guar gum;
Sodium carboxymethylcellulose, 0.3～0.8 part of CMC;
Essence is an amount of.
Monoglyceride, sucrose ester, guar gum, CMC are collectively referred to as the emulsion stabilizer group in the above-mentioned substance.
The preparation method of above-mentioned mung bean hard ice-cream cake powder comprises the steps:
1. the dispersion mixing is dissolved in water: after the sugared premixed with emulsion stabilizer and about 1/3, add a small amount of simple mixing of hot water more than 50 ℃, again once by colloid mill, pump into storage tank, every other solid material except that sugar and essence adds a small amount of hot water mixing more than 50 ℃ together, after colloid mill once, pumps into storage tank, add the water stirring and evenly mixing, pump into Cooling or heating jar;
2. homogeneous: carry out homogeneous after the feed liquid behind the mixing is heated to 70 ℃～80 ℃;
3. concentrate: the feed liquid behind the homogeneous is concentrated;
4. spray-drying: the feed liquid after concentrating is carried out drying by spray drying tower, can get the extraordinary powder product of free-running property, and baking temperature is: 110～130 ℃ of EATs, leaving air temp are 80～100 ℃;
5. finished product packing: again with 2/3 Icing Sugar of remainder and essence with spray dried powder by the strong mixer mixing, be packaged to be finished product.
Mung bean hard ice-cream cake powder of the present invention is of high nutritive value, eight kinds of essential amino acids that also contain needed by human body, and easily digest and assimilate for human body, and contain than soybean ANFs still less, beany flavor beastly and flatus-producing factor that no soyabean protein powder contained, thereby be specially adapted to children and old man; Mung bean protein powder has good foaminess and emulsibility owing to fatty low, is used for expansion rate and anti-melting property that the hard ice-cream cake can significantly improve the hard ice-cream cake, can improve product quality, prolong shelf life, reduces cost of material; Mung bean protein powder has kept the strong fragrance of mung bean simultaneously, has attracted people from local flavor, has been subjected to increasing people's welcome.
[specific embodiment]
The consumer group that the appearance of mung bean hard ice-cream cake will be satisfied a great deal of hobby hard ice-cream cake constantly pursues the fastidious eye of the novel taste of hard ice-cream cake.
Embodiment 1:
Take by weighing by weight: mung bean protein powder 50g, sugared 500g, milk powder 400g, vegetable fat powder 85g, monoglyceride 3g, sucrose ester 6g, guar gum 3g, CMC 3g, essence 4g.
At first after the sugared premixed with emulsion stabilizer and about 1/3, add a small amount of simple mixing of hot water more than 50 ℃, again once by colloid mill, pump into storage tank, every other solid material except that sugar and essence adds a small amount of hot water mixing more than 50 ℃ together, after colloid mill once, pumps into storage tank, add the water stirring and evenly mixing, pump into Cooling or heating jar; Carry out homogeneous after then the feed liquid behind the mixing being heated to 70 ℃～80 ℃; Feed liquid behind the homogeneous is concentrated; Feed liquid after then will concentrating is carried out drying by spray drying tower, can get the extraordinary powder product of free-running property, and baking temperature is: 110～130 ℃ of EATs, leaving air temp are 80～100 ℃; At last, 2/3 Icing Sugar and the essence with remainder passes through the strong mixer mixing with spray dried powder again, is packaged to be finished product.
Embodiment 2:
Take by weighing by weight: mung bean flour 200g, sugared 300g, milk powder 150g, vegetable fat powder 150g, monoglyceride 6g, sucrose ester 5g, guar gum 5g, CMC 8g, essence 4g.Process is with embodiment 1.
Embodiment 3:
Take by weighing by weight: mung bean flour 200g, sugared 350g, milk powder 300g, vegetable fat powder 150g, monoglyceride 8g, sucrose ester 6g, guar gum 3g, CMC 5g, essence 4g.Process is with embodiment 1.
Embodiment 4:
Take by weighing by weight: mung bean flour 150g, sugared 400g, milk powder 300g, vegetable fat powder 100g, monoglyceride 5g, sucrose ester 2g, guar gum 8g, CMC 6g, essence 4g.Process is with embodiment 1.
Embodiment 5:
Take by weighing by weight: mung bean flour 200g, sugared 400g, milk powder 200g, vegetable fat powder 50g, monoglyceride 6g, sucrose ester 8g, guar gum 5g, CMC 8g, essence 4g.Process is with embodiment 1.
Claims (2)
1, a kind of mung bean hard ice-cream cake powder consists of by weight:
5～20 parts of mung bean protein powders;
30～50 parts of sugar;
15～40 parts of milk powder;
5～15 parts of vegetable fat powders;
0.3～0.8 part of monoglyceride;
0.2～0.8 part of sucrose ester;
0.3～0.8 part of guar gum;
Sodium carboxymethylcellulose, 0.3～0.8 part of CMC;
Essence is an amount of.
2, the preparation method of the described mung bean hard ice-cream cake powder of claim 1 comprises the steps:
1. the dispersion mixing is dissolved in water: after the sugared premixed with monoglyceride, sucrose ester, guar gum, sodium carboxymethylcellulose and about 1/3, add a small amount of simple mixing of hot water more than 50 ℃, again once by colloid mill, pump into storage tank, every other solid material except that sugar and essence adds a small amount of hot water mixing more than 50 ℃ together, after colloid mill once, pumps into storage tank, add the water stirring and evenly mixing, pump into Cooling or heating jar;
2. homogeneous: carry out homogeneous after the feed liquid behind the mixing is heated to 70 ℃～80 ℃;
3. concentrate: the feed liquid behind the homogeneous is concentrated;
4. spray-drying: the feed liquid after concentrating is carried out drying by spray drying tower, can get the extraordinary powder product of free-running property, and baking temperature is: 110～130 ℃ of EATs, leaving air temp are 80～100 ℃;
5. finished product packing: again with 2/3 Icing Sugar of remainder and essence with spray dried powder by the strong mixer mixing, be packaged to be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101253360A CN101461439A (en) | 2007-12-20 | 2007-12-20 | Mung bean hard ice-cream cake powder and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007101253360A CN101461439A (en) | 2007-12-20 | 2007-12-20 | Mung bean hard ice-cream cake powder and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101461439A true CN101461439A (en) | 2009-06-24 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007101253360A Pending CN101461439A (en) | 2007-12-20 | 2007-12-20 | Mung bean hard ice-cream cake powder and preparation method |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102948600A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Bramble ice cream and preparation method thereof |
| CN102960529A (en) * | 2012-11-24 | 2013-03-13 | 哈尔滨派特纳生物科技开发有限公司 | Mung bean ice cream and producing method thereof |
| CN103651821A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Mung bean milk shake powder |
| CN106962867A (en) * | 2017-03-08 | 2017-07-21 | 云南农业大学 | A kind of preparation method of instant rice-chestnut powder |
-
2007
- 2007-12-20 CN CNA2007101253360A patent/CN101461439A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103651821A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Mung bean milk shake powder |
| CN102960529A (en) * | 2012-11-24 | 2013-03-13 | 哈尔滨派特纳生物科技开发有限公司 | Mung bean ice cream and producing method thereof |
| CN102948600A (en) * | 2012-11-25 | 2013-03-06 | 哈尔滨派特纳生物科技开发有限公司 | Bramble ice cream and preparation method thereof |
| CN106962867A (en) * | 2017-03-08 | 2017-07-21 | 云南农业大学 | A kind of preparation method of instant rice-chestnut powder |
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Application publication date: 20090624 |