CN103651813A

CN103651813A - Jumble bead milk shake powder

Info

Publication number: CN103651813A
Application number: CN201210338149.1A
Authority: CN
Inventors: 赵云财; 赵彤; 邢春艳
Original assignee: Harbin Aikeer Food Technology Co Ltd
Current assignee: Harbin Aikeer Food Technology Co Ltd
Priority date: 2012-09-13
Filing date: 2012-09-13
Publication date: 2014-03-26

Abstract

The invention provides jumble bead milk shake powder. The jumble bean milk shake powder comprises the following raw materials in percentage by weight: 35%-45% of the white granulated sugar, 20%-30% of the milk powder, 20%-25% of the jumble bean powder, 10%-15% of the non-dairy creamer, 0.6%-0.8% of the sucrose ester and 0.2%-0.3% of the xanthan gum; the jumble bean milk shake powder is prepared by the steps of preparing the materials, mixing, sterilizing by microwaves and packaging. When the jumble bean milk shake powder prepared by the invention is used for preparing jumble bean milk shake, the jumble bean milk shake powder has the advantages of convenience for production, time saving, labor saving and the like. Quantitative pure water is added into the jumble bean milk shake powder to finish the material preparation process and troubles of weighing each component in the material preparation process, mixing and preparing are omitted; a material preparation procedure is greatly simplified. The prepared jumble bean milk shake is smooth and fine in mouth feel and has strong milk flavor; and the prepared jumble bean milk shake has the aroma of jumble beans.

Description

Red bean milk shake powders

Technical field

The invention belongs to food processing field, relate to a kind of milk shake powders, especially a kind of red bean 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, and 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 vanilla, strawberry and coffee 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.

Summary of the invention

The object of the present invention is to provide a kind of red bean milk shake powders, with it, make red bean milk shake simple, convenient.

Red bean milk shake powders of the present invention, white granulated sugar, milk powder, red bean powder, vegetable fat powder, sucrose ester, xanthans, consist of, the percentage by weight of each component is as follows: white granulated sugar 35%～45%, milk powder 20%～30%, red bean powder 20%～25%, vegetable fat powder 10%～15%, sucrose ester 0.6%～0.8%, xanthans 0.2%～0.3%.

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

Described red bean powder refers to instant red bean powder;

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

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

(1) batching, mixing: after white granulated sugar, milk powder, red bean powder, vegetable fat powder, sucrose ester, xanthans are weighed in proportion, be placed in batch mixer, fully stir, mix;

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

Red bean, claims again red bean (Red adzuki bean), rde bean, red bean, is the seed of legume red bean, and it is outer is russet or red coat parcel, therefore named red bean.Red bean is nutritious, according to modern science, measure, in every 100 grams containing 21.7 grams, protein, 60.7 grams, carbohydrate, 76 milligrams of calcium, 386 milligrams, phosphorus, 4.5 milligrams of iron etc., in addition, also contain the compositions such as thiamine, riboflavin, nicotinic acid, saponin.It is a kind of multi-functional tonic food that red bean is considered as by people always.Successive dynasties medicine scholar's clinical experience explanation: red bean has the functions such as heat poison, inducing diuresis for removing edema, invigorating the spleen to arrest diarrhea that disappear.

Instant red bean powder has commercially available prod, as " Kang Paier " instant red bean powder of Heilongjiang Province Kang Paier Food Co., Ltd product.

The red bean milk shake powders that makes with the present invention is made red bean milk in former days, has easy to makely, saves time, the advantage such as saving of labor.Red bean milk shake powders adds quantitative pure water and completes 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 red bean milk shake mouthfeel of preparing with it is lubricious, fine and smooth, and milk is strong, has the fragrance of red bean concurrently, is the good merchantable brand in drink.

Four, the specific embodiment

Embodiment 1:

Take white granulated sugar 40kg, milk powder 25 kg, red bean powder 22kg, vegetable fat powder 13kg, sucrose ester 0.7kg, xanthans 0.25kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes red bean milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Red bean milk shake powders using method: 4kg pure water is added in uncovered, clean, heat-resisting container, slowly pour 1kg red bean milk shake powders into, be heated to while stirring 75～80 ℃, keep 10 minutes, be cooled to below 15 ℃, pour in milk shake machine, the 6-8 minute that congeals, makes red bean milk shake.

Embodiment 2:

Take white granulated sugar 45kg, milk powder 30 kg, red bean powder 25kg, vegetable fat powder 15kg, sucrose ester 0.8kg, xanthans 0.3kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes red bean milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Red bean milk shake powders using method is with embodiment 1.

Embodiment 3:

Take white granulated sugar 35kg, milk powder 20kg, red bean powder 20kg, vegetable fat powder 10kg, sucrose ester 0.6kg, xanthans 0.2kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes red bean milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Red bean 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

1. red bean milk shake powders of the present invention, white granulated sugar, milk powder, red bean powder, vegetable fat powder, sucrose ester, xanthans, consist of, the percentage by weight of each component is as follows: white granulated sugar 35%～45%, milk powder 20%～30%, red bean powder 20%～25%, vegetable fat powder 10%～15%, sucrose ester 0.6%～0.8%, xanthans 0.2%～0.3%.

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 red bean powder claimed in claim 1, refer to instant red bean powder.

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