Summary of the invention
Technical problem to be solved: the invention provides a kind of mango sweetened bean paste ice cream and preparation method thereof for above problem.
Technical scheme: in order overcoming the above problems, to the invention provides a kind of mango sweetened bean paste ice cream, to comprise: raw material is according to heavy
Amount umber is as follows, mango 30-50 part, milk 50-100 part, red bean 50-80 part, citric acid 2-6 part, papain 5-10 part, honey 20-40 part, water 70-90 part.
Further technical scheme, also comprises in the present invention: coconut palm fruit 2-4 part, papaya powder 3-6 part, kernel 3-6 part.
Further technical scheme, described 4 parts of 60 parts of 80 parts, 45 parts of mango, milk, red bean pastes, citric acids, pawpaw egg
6 parts of white enzymes, 35 parts of honey, 85 parts, water, 3 parts of coconut palm fruits, 5 parts of papaya powders, 5 parts, kernel.
The ice-cream preparation method of mango sweetened bean paste, comprises the following steps:
The first step: select fresh red bean, pour boiling water boiling 1-2 hour in pot into, treat that red bean skin bursts forth;
Second step: well-done red bean is pulled out, poured in juice extractor, with milkly just in time flood completely to red bean, add again papaya powder, papain, start to squeeze the juice, after having squeezed, red bean slag and squeezeding juice are separated, squeezeding juice is placed at refrigerating chamber-4--2 ℃ and is saved backup;
The 3rd step: select fresh mango, peeling, stoning adds honey, water in mango, soaks 20-30 minute, is placed in mixer and fully stirs, until mango becomes mango mud, then mango mud is filtered to 5-10 minute with screen pack;
The 4th step: the squeezeding juice that second step is frozen into ice takes out, and puts into ice crusher, treats that ice cube becomes ice congee, pour again mango mud into, citric acid fully stirs, then the red bean slag in second step is poured on ice congee, is built into hill heap, coconut palm fruit and kernel are sprinkled upon in ice congee, finally water milk.
Further technical scheme, in the first step, adds white sugar while boiling red bean in pot, while boiling, constantly stirs.
Further technical scheme, in the 3rd step, the temperature that mango soaks is 30-40 ℃.
Technical scheme further, the white sugar 10-20 part adding in the first step.
Beneficial effect:
1, the present invention makes by mango and red bean the collocation that ice cream is a kind of original creation, on nutritive value and collocation of colour, be all rare on the market, itself is rich in vitamin A mango, in pulp, contain crude fibre, mineral matter, have quench one's thirst, the effect of diuresis, beneficial stomach, in red bean, be also rich in vitamin B1, B2, mineral matter, have enrich blood, the effect of diuresis, beneficial stomach, this is perfectly in harmony with mango, does not worry the mixed conflict causing in nutrition of taking.
2, in the present invention, adding papaya powder can be that ice-cream milk fragrance is more sufficient, and in papaya powder, contains abundant papain, lemon enzyme, carrotene, protein, improves edibility.
3, in the present invention, when infusion red bean, add white sugar, can make red bean slag zestful more when edible, can be too not puckery.
4, the temperature that in the present invention, mango soaks is 30-40 ℃, can allow mango fully absorb the nutrition of honey, improves the bitter taste that mango itself brings.
The specific embodiment
Below the present invention is described in further detail.
Embodiment 1
The invention provides a kind of mango sweetened bean paste ice cream, comprise: raw material is as follows according to parts by weight 30 parts of mango, 50 parts, milk, 50 parts, red bean, 2 parts of citric acids, 5 parts of papains, 20 parts of honey, 70 parts, water, 2 parts of coconut palm fruits, 3 parts of papaya powders, 3 parts, kernel.
The ice-cream preparation method of mango sweetened bean paste, comprises the following steps:
The first step: select fresh red bean, pour boiling water boiling 1-2 hour in pot into, add white sugar while boiling red bean in pot, constantly stir while boiling, treat that red bean skin bursts forth, 10 parts of described white sugar;
Second step: well-done red bean is pulled out, poured in juice extractor, with milkly just in time flood completely to red bean, add again papaya powder, papain, start to squeeze the juice, after having squeezed, red bean slag and squeezeding juice are separated, squeezeding juice is placed at refrigerating chamber-4--2 ℃ and is saved backup;
The 3rd step: select fresh mango, peeling, stoning, in mango, add honey, water, soak 20-30 minute, the temperature of immersion is 30-40 ℃, be placed in mixer and fully stir, until mango becomes mango mud, then mango mud is filtered to 5-10 minute with screen pack;
The 4th step: the squeezeding juice that second step is frozen into ice takes out, and puts into ice crusher, treats that ice cube becomes ice congee, pour again mango mud into, citric acid fully stirs, then the red bean slag in second step is poured on ice congee, is built into hill heap, coconut palm fruit and kernel are sprinkled upon in ice congee, finally water milk.
Embodiment 2
The invention provides a kind of mango sweetened bean paste ice cream, comprise: raw material is as follows according to parts by weight 45 parts of mango, 80 parts, milk, 60 parts of red bean pastes, 4 parts of citric acids, 6 parts of papains, 35 parts of honey, 85 parts, water, 3 parts of coconut palm fruits, 5 parts of papaya powders, 5 parts, kernel.
The ice-cream preparation method of mango sweetened bean paste, comprises the following steps:
The first step: select fresh red bean, pour boiling water boiling 1-2 hour in pot into, add white sugar while boiling red bean in pot, constantly stir while boiling, treat that red bean skin bursts forth, 15 parts of described white sugar;
Second step: well-done red bean is pulled out, poured in juice extractor, with milkly just in time flood completely to red bean, add again papaya powder, papain, start to squeeze the juice, after having squeezed, red bean slag and squeezeding juice are separated, squeezeding juice is placed at refrigerating chamber-4--2 ℃ and is saved backup;
The 3rd step: select fresh mango, peeling, stoning, in mango, add honey, water, soak 20-30 minute, the temperature of immersion is 30-40 ℃, be placed in mixer and fully stir, until mango becomes mango mud, then mango mud is filtered to 5-10 minute with screen pack;
The 4th step: the squeezeding juice that second step is frozen into ice takes out, and puts into ice crusher, treats that ice cube becomes ice congee, pour again mango mud into, citric acid fully stirs, then the red bean slag in second step is poured on ice congee, is built into hill heap, coconut palm fruit and kernel are sprinkled upon in ice congee, finally water milk.
Embodiment 3
The invention provides a kind of mango sweetened bean paste ice cream, comprising: raw material is as follows according to parts by weight, 50 parts of mango, milk 100
Part, 80 parts, red bean, 6 parts of citric acids, 10 parts of papains, 40 parts of honey, 90 parts, water, 4 parts of coconut palm fruits, 6 parts of papaya powders, 6 parts, kernel.
The ice-cream preparation method of mango sweetened bean paste, comprises the following steps:
The first step: select fresh red bean, pour boiling water boiling 1-2 hour in pot into, add white sugar while boiling red bean in pot, constantly stir while boiling, treat that red bean skin bursts forth, 20 parts of described white sugar;
Second step: well-done red bean is pulled out, poured in juice extractor, with milkly just in time flood completely to red bean, add again papaya powder, papain, start to squeeze the juice, after having squeezed, red bean slag and squeezeding juice are separated, squeezeding juice is placed at refrigerating chamber-4--2 ℃ and is saved backup;
The 3rd step: select fresh mango, peeling, stoning, in mango, add honey, water, soak 20-30 minute, the temperature of immersion is 30-40 ℃, be placed in mixer and fully stir, until mango becomes mango mud, then mango mud is filtered to 5-10 minute with screen pack;
The 4th step: the squeezeding juice that second step is frozen into ice takes out, and puts into ice crusher, treats that ice cube becomes ice congee, pour again mango mud into, citric acid fully stirs, then the red bean slag in second step is poured on ice congee, is built into hill heap, coconut palm fruit and kernel are sprinkled upon in ice congee, finally water milk.