CN103651818A - Vanilla milkshake powder - Google Patents

Abstract

The invention relates to vanilla milkshake powder which comprises the following components in percentage by weight: 35-45 percent of white granulated sugar, 30-35 percent of milk powder, 10-20 percent of vegetable fat powder, 10-15 percent of glucose, 0.8-1.0 percent of vanilla powder, 0.6-0.8 percent of sucrose ester and 0.3-0.5 percent of xanthan gum. The vanilla milkshake powder is prepared through blending, mixing, microwave sterilizing and packaging. When the vanilla milkshake powder prepared by using the invention is made into vanilla milkshake, the vanilla milkshake powder has the advantages of convenience in making, time and labor saving, and the like; and the blending process is completed by adding a defined amount of pure water in the vanilla milkshake powder, thus troubles of weighing, re-mixing and preparing of each component during blending are avoided, and the blending procedure is greatly simplified. The vanilla milkshake prepared by using the vanilla milkshake powder is smooth and tender in mouth feel, and strong in milk flavor, has the fragrance of vanilla, and can be called as a good item in drinks.

Description

Vanilla Shake powder

Technical field

[0001] the invention belongs to food processing field, relate to a kind of milk shake powders, especially a kind of Vanilla Shake powder.

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 vanilla, strawberry and coffee etc., milk shake is because of novel, 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 general 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 manually make milk shake, " 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 Vanilla Shake powder, with it, make Vanilla Shake simple, convenient.

Vanilla Shake powder of the present invention, white granulated sugar, milk powder, vegetable fat powder, glucose, vanilla powder, sucrose ester, xanthans, consist of, the percentage by weight of each component is as follows: white granulated sugar 35%～45%, milk powder 30%～35%, vegetable fat powder 10%～20%, glucose 10%～15%, vanilla powder 0.8%～1.0%, sucrose ester 0.6%～0.8%, xanthans 0.3%～0.5%.

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

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

Described vanilla powder refers to natural herb powder.

The preparation process of Vanilla Shake powder of the present invention is as follows:

(1) batching, mixing: after white granulated sugar, milk powder, vegetable fat powder, glucose, vanilla 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 Vanilla Shake powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Natural herb powder is the powder of wearing into for raw material with vanilla bean (vanilla beans).It and use on the market now the redeployed what is called of artificial synthesis of vanillin " vanilla powder " completely different.Both can find out difference by product composition label substance.The external packing of natural herb powder, English can be labeled with the words such as Natural or Nature or Pure, and Chinese character is labeled with " natural " printed words; If bookmark name is denoted as vanillic aldehyde, it is synthetic perfume product.Natural herb powder has the vanilla flavor that nature is strong, can high-temperature baking resistant, be applicable to medium-to-high grade cake, food is used.

When the Vanilla Shake powder that makes with the present invention is made Vanilla Shake, have easy to makely, save time, the advantage such as saving of labor.Vanilla Shake powder 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 Vanilla Shake mouthfeel of preparing with it is lubricious, fine and smooth, and milk is strong, and the vanilla fragrance having concurrently is the good merchantable brand in drink.

Four, the specific embodiment

Embodiment 1:

Take white granulated sugar 40kg, milk powder 32 kg, vegetable fat powder 15kg, glucose 13kg, vanilla powder 0.9kg, sucrose ester 0.7kg, xanthans 0.4kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes Vanilla Shake powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Vanilla Shake powder using method: 4kg pure water is added in uncovered, clean, heat-resisting container, slowly pour 1kg Vanilla Shake powder 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 Vanilla Shake.

Embodiment 2:

Take white granulated sugar 45kg, milk powder 35 kg, vegetable fat powder 20kg, glucose 15kg, vanilla powder 1kg, sucrose ester 0.8kg, xanthans 0.5kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes Vanilla Shake powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Vanilla Shake powder using method is with embodiment 1.

Embodiment 3:

Take white granulated sugar 35kg, milk powder 30kg, vegetable fat powder 10kg, glucose 10kg, vanilla powder 0.8kg, sucrose ester 0.6kg, xanthans 0.3kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes Vanilla Shake powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Vanilla Shake powder 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 (4)

1. Vanilla Shake powder of the present invention, white granulated sugar, milk powder, vegetable fat powder, glucose, vanilla powder, sucrose ester, xanthans, consist of, the percentage by weight of each component is as follows: white granulated sugar 35%～45%, milk powder 30%～35%, vegetable fat powder 10%～20%, glucose 10%～15%, vanilla powder 0.8%～1.0%, sucrose ester 0.6%～0.8%, xanthans 0.3%～0.5%.

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

4. according to vanilla powder claimed in claim 1, refer to natural herb powder.