CN103651821A

CN103651821A - Mung bean milk shake powder

Info

Publication number: CN103651821A
Application number: CN201210338158.0A
Authority: CN
Inventors: 赵云财; 韩旭; 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 mung bean milk shake powder. The mung bean milk shake powder comprises the following raw mateirals in percentage by weight: 35%-45% of the white granulated sugar, 20%-30% of the milk powder, 20%-25% of the mung 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 mung bean milk shake powder is prepared by preparing the materials, mixing, sterilizing by microwaves and packaging. When the mung bean milk shake powder prepared by the invention is used for preparing mung bean milk shake, the mung 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 mung 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 mung bean milk shake is smooth and fine in mouth feel and has strong milk flavor; and the prepared mung bean milk shake has the aroma of mung beans.

Description

Mung 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 mung 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.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. all 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 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 mung bean milk shake powders, with it, make mung bean milk shake simple, convenient.

Mung bean milk shake powders of the present invention, white granulated sugar, milk powder, mung bean flour, 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%, mung bean flour 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 mung bean flour refers to instant mung bean powder;

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

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

(1) batching, mixing: after white granulated sugar, milk powder, mung bean flour, 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 mung bean milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.

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

Four, the specific embodiment

Embodiment 1:

Take white granulated sugar 40kg, milk powder 25 kg, mung bean flour 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 mung bean milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Mung bean milk shake powders using method: 4kg pure water is added in uncovered, clean, heat-resisting container, slowly pour 1kg mung 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 mung bean milk shake.

Embodiment 2:

Take white granulated sugar 45kg, milk powder 30 kg, mung bean flour 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 mung bean milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.

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

Embodiment 3:

Take white granulated sugar 35kg, milk powder 20kg, mung bean flour 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 mung bean milk shake powders.75～80 ℃ of sterilising temps, sterilization time 2～3min.

Mung 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. mung bean milk shake powders of the present invention, white granulated sugar, milk powder, mung bean flour, 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%, mung bean flour 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 mung bean flour claimed in claim 1, refer to instant mung bean powder.

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