CN103651790A - Mango milk shake powder - Google Patents

Abstract

The invention discloses mango milk shake powder which consists of the following components in percentage by weight: 35-45 percent of white granulated sugar, 25-30 percent of yoghourt powder, 15-25 percent of non-dairy creamer, 10-15 percent of mango powder, 0.8-1.2 percent of sucrose ester, 0.6-0.8 percent of sodium carboxymethylcellulose and 0.04-0.06 percent of gardenia yellow. The mango milk shake powder is prepared by blending the materials, mixing the materials, performing microwave sterilization and packaging finished products. When the mango milk shake powder disclosed by the invention is used for making mango milk shake, the advantages of convenience in making, time and labor conservation and the like are realized. The material blending process can be finished by adding a fixed amount of pure water into the mango milk shake powder, so that the troubles that every component is required to be weighed, mixed and prepared during blending are avoided, and the blending working procedure is greatly simplified. The mango milk shake prepared by the mango milk shake powder tastes smooth and fine, has mellow milk smell and fruity fragrance of a mango and can even be a delicacy in beverage.

Description

Mango milk shake powders

Technical field

The invention belongs to food processing field, relate to a kind of milk shake powders, especially a kind of mango milk shake powders.

Background technology

Milk shake, English is Milk shake, is a kind ofly fizzyly to freeze drink containing curdling, comes across the earliest Europe, mainly contains " machine-processed milk shake " and " hand milk shake " two classes.The general Dou Shi of milk shake fast food restaurant, cold drink shop, cafe are sold, and now do cash sale in shop, and client now buys existing drink.For energy quick Fabrication, great majority are machine-processed milk shake, are to use large floor formula milk shake mechanism to do.Milk shake has various tastes, and as fruit, vanilla and chocolate etc., milk shake is because of its novelty, unique mouthfeel and drinking way is for many years fashionable in European and American countries efficiently.

At present, the fast food restaurant of big and medium-sized cities, cold drink shop, cafe, bar etc. have milk shake product to sell mostly at home, and large-scale shop is all machine-processed milk shakes, and small-sized shop is to make milk shake with food cooking machine.No matter be machine-processed milk shake or make milk shake by hand, " now to do cash sale, now buy existing drink " in order to accomplish, conventionally all with milk shake powders, make milk shake, can reach fast like this, object simply and easily.

Fruits milk shake powders contains Fruit powder conventionally simultaneously, milk powder and (or) vegetable fat powder etc., because Fruit powder contains more organic acid, be stronger acidity, and normal milk powder, vegetable fat powder is acid nonfast, therefore, with fruit milk shake powders, making milk in former days, to contain Fruit powder, milk powder, when the milk shake powders of vegetable fat powder etc. is water-soluble, while being especially dissolved in warm water or hot water, often there is labile state, the emulsified state of acid nonfast milk powder and vegetable fat powder is destroyed, it is no longer uniform making the milk shake of making, compared with the emulsion of thickness, but there is upper part clarification, lower partly precipitated, obviously be divided into two-layer up and down, not only affected outward appearance, serious also cannot drink.

Summary of the invention

The object of the present invention is to provide a kind of mango milk shake powders, with it, make mango milk in former days not only simple, convenient, and solved mango milk shake powders unsettled problem of emulsion system when water-soluble.

Mango milk shake powders of the present invention, white granulated sugar, sour milk powder, vegetable fat powder, mango powder, sucrose ester, sodium carboxymethylcellulose, Gardenia Yellow, consist of, the percentage by weight of each component is as follows: white granulated sugar 35%～45%, sour milk powder 25%～30%, vegetable fat powder 15%～25%, mango powder 10%～15%, sucrose ester 0.8%～1.2%, sodium carboxymethylcellulose 0.6%～0.8%, Gardenia Yellow 0.04%～0.06%.

Described white granulated sugar refers to through pulverizing, cross the white granulated sugar of 60 mesh sieves;

Described vegetable fat powder refers to acidproof vegetable fat powder;

Described sucrose ester refers to that hydrophilic lipophilic balance is the sucrose ester of 11-13;

Described sodium carboxymethylcellulose refers to acid-resistant sodium carboxymethylcellulose.

The preparation process of mango milk shake powders of the present invention is as follows:

(1) batching, mixing: after white granulated sugar, sour milk powder, vegetable fat powder, mango powder, sucrose ester, sodium carboxymethylcellulose, Gardenia Yellow are weighed in proportion, be placed in batch mixer, fully stir, mix;

(2) sterilization, packing: the material mixing is packed after microwave sterilization, make mango milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Mango milk shake powders provided by the invention, in its batching, with sour milk powder, replaced conventional milk powder, with acidproof vegetable fat powder, replace common vegetable fat powder, used acid-resistant sodium carboxymethylcellulose as stabilizing agent simultaneously, solved mango milk shake powders unsettled problem of emulsification system when water-soluble.

Sour milk powder is compared with milk powder, because pH own after the molten water of sour milk powder is just at 4-5, add and in sour milk powder process, added again stabilizing agent, so sour milk powder is better than milk powder to sour stability.Sour milk powder has not only retained whole nutrients of milk powder, and owing to having passed through lactobacillus-fermented, and the lactose in original cow's milk is transformed for lactic acid, and making manyly has the people of lactose intolerance edible.In addition, the lactic acid producing in lactic acid bacteria fermentation process can make the partially protein containing in cow's milk be decomposed into amino acid, is conducive to human body to the digesting and assimilating of lactoprotein, thus sour milk powder in acid resistance, trophism, the aspect such as digest and assimilate and be all better than milk powder.Can according to Wang Yiqin, Liu Shuxing be published in the preparation of < < sour milk powder of < < food development > > the 34th the tenth second phase of volume in 2009 and the optimization of the renaturation condition research > disclosed sour milk powder preparation method of > treatise and optimize after formula and parameter prepare sour milk powder of the present invention.

Common vegetable fat powder is acid nonfast, and when being applied to the acidic beverages such as fruit juice class, vegetable fat powder is met acid can produce flocculation, has destroyed emulsification system, produces breakdown of emulsion, lamination, and this has also limited the application of vegetable fat powder in acidic beverages.The acidproof vegetable fat powder that has had in the market suitability for industrialized production can be also preparation method's preparation of the disclosed acidproof vegetable fat powder of CN101919454A patent of invention by application publication number.The application of acidproof vegetable fat powder has solved breakdown of emulsion, the lamination of vegetable fat powder under acid condition.

Mango powder has commercially available prod, is to take mango as raw material, selected, cleaning, peeling, stoning, add water making beating, filter, concentrated, spraying is dry or the technique such as freeze drying is made.

The mango milk shake powders that makes with the present invention is made mango milk in former days, has easy to makely, saves time, the advantage such as saving of labor.Mango milk shake powders adds quantitative pure water and has completed blending process, and every kind of trouble that composition all will weigh, mix, prepares while having saved batching, has simplified burden process greatly.Owing to being powder product, be easier to store and keeping.The mango milk shake mouthfeel of preparing with it is lubricious, fine and smooth, and milk is strong, has the fruital of mango concurrently, is the good merchantable brand in drink.

Four, the specific embodiment

Embodiment 1:

Take white granulated sugar 40kg, sour milk powder 28 kg, vegetable fat powder 20kg, mango powder 12kg, sucrose ester 1kg, sodium carboxymethylcellulose 0.7kg, Gardenia Yellow 0.05kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes mango milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Mango milk shake powders using method: 4kg pure water is added in uncovered, heat-resisting, sterilized container, slowly pour 1kg mango milk shake powders into, be heated to while stirring dissolve completely, be cooled to below 15 ℃, pour in milk shake machine, refrigeration stirs 6-8 minute, makes mango milk shake.

Embodiment 2:

Take white granulated sugar 45kg, sour milk powder 30 kg, vegetable fat powder 25kg, mango powder 15kg, sucrose ester 1.2kg, sodium carboxymethylcellulose 0.8kg, Gardenia Yellow 0.06kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes mango milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Mango milk shake powders using method is with embodiment 1.

Embodiment 3:

Take white granulated sugar 35kg, sour milk powder 25 kg, vegetable fat powder 15kg, mango powder 10kg, sucrose ester 0.8kg, sodium carboxymethylcellulose 0.6kg, Gardenia Yellow 0.04kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes mango milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Mango milk shake powders using method is with embodiment 1.

More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.

Claims (5)

1. mango milk shake powders of the present invention, white granulated sugar, sour milk powder, vegetable fat powder, mango powder, sucrose ester, sodium carboxymethylcellulose, Gardenia Yellow, consist of, the percentage by weight of each component is as follows: white granulated sugar 35%～45%, sour milk powder 25%～30%, vegetable fat powder 15%～25%, mango powder 10%～15%, sucrose ester 0.8%～1.2%, sodium carboxymethylcellulose 0.6%～0.8%, Gardenia Yellow 0.04%～0.06%.

2. according to white granulated sugar claimed in claim 1, refer to through pulverizing, cross the white granulated sugar of 60 mesh sieves.

3. according to vegetable fat powder claimed in claim 1, refer to acidproof vegetable fat powder.

4. according to sucrose ester claimed in claim 1, refer to that hydrophilic lipophilic balance is the sucrose ester of 11-13.

5. according to sodium carboxymethylcellulose claimed in claim 1, refer to acid-resistant sodium carboxymethylcellulose.