CN104012746A - Mango and sweetened bean paste ice cream and preparation method thereof - Google Patents
Mango and sweetened bean paste ice cream and preparation method thereof Download PDFInfo
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- CN104012746A CN104012746A CN201410273378.9A CN201410273378A CN104012746A CN 104012746 A CN104012746 A CN 104012746A CN 201410273378 A CN201410273378 A CN 201410273378A CN 104012746 A CN104012746 A CN 104012746A
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Abstract
The invention relates to the field of cold drinks, and particularly relates to a mango and sweetened bean paste ice cream and a preparation method thereof. The mango and sweetened bean paste ice cream provided by the invention comprises the following raw materials in parts by weight: 30-50 parts of mango, 50-100 parts of milk, 50-80 parts of red beans, 2-6 parts of citric acid, 5-10 parts of papain, 20-40 parts of honey and 70-90 parts of water. The mango and the red beans are made into the ice cream which is a creative mix, and is unique in the market on the aspects of a nutritive value and color matching.
Description
Technical field
The present invention relates to cold drink field, particularly a kind of mango sweetened bean paste ice cream and preparation method thereof.
Background technology
Summer is near, and various ice creams swarm forward, but be wherein no lack of, contains emulsifying agent, asccharin, rough milk wet goods raw material, and many foods are unhelpful to human body.Ice cream except having breakthrough on taste, on color, also need to meet multicoloured sensation in summer, mango is the species of nutrition as rich as Croesus in fruit, in its pulp, be rich in abundant vitamin A, this is very rare in fruit, other nutritive values are just not repeated, the exclusive cadmium yellow color of mango is also very beautiful in addition, the effect of red bean and mango have identical place, such as can diuresis, invigorating spleen and reinforcing stomach, and the redness of red bean is also rare at prime in plant, also very few appearance combines mango and red bean to make ice-cream way on the market.
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.
Claims (7)
1. a mango sweetened bean paste ice cream, is characterized in that, comprising: raw material is as follows according to parts by weight, 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.
2. a kind of mango sweetened bean paste ice cream according to claim 1, is characterized in that, also comprises: coconut palm fruit 2-4 part, papaya powder 3-6 part, kernel 3-6 part.
3. a kind of mango sweetened bean paste ice cream according to claim 2, is characterized in that, 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.
4. the ice-cream preparation method of mango sweetened bean paste, is characterized in that, 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.
5. the ice-cream preparation method of a kind of mango sweetened bean paste according to claim 3, is characterized in that, in the first step, while boiling red bean in pot, adds white sugar, while boiling, constantly stirs.
6. the ice-cream preparation method of a kind of mango sweetened bean paste according to claim 3, is characterized in that, in the 3rd step, the temperature that mango soaks is 30-40 ℃.
7. the ice-cream preparation method of a kind of mango sweetened bean paste according to claim 5, is characterized in that, the white sugar 10-20 part adding in the first step.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410273378.9A CN104012746B (en) | 2014-06-19 | 2014-06-19 | A kind of Fructus Mangifera Indicae bean paste ice cream and preparation method thereof |
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| CN201410273378.9A CN104012746B (en) | 2014-06-19 | 2014-06-19 | A kind of Fructus Mangifera Indicae bean paste ice cream and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105123946A (en) * | 2015-08-20 | 2015-12-09 | 安徽米乐食品有限公司 | Sorbet-flavored beverage and preparation method thereof |
| CN106071032A (en) * | 2016-07-01 | 2016-11-09 | 陈跃生 | The preparation method of shaved ice |
| CN107484873A (en) * | 2016-06-11 | 2017-12-19 | 卢峰 | A kind of jellied bean curd manufacturing method of ice cream |
| CN107494881A (en) * | 2017-08-04 | 2017-12-22 | 巢湖美维食品有限公司 | A kind of watermelon normal juice type cold drink food |
| CN107950741A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | The concocting method of mango red bean Mein mein ice |
| CN111406824A (en) * | 2020-04-28 | 2020-07-14 | 开原川顺食品加工有限公司 | Preparation method of fresh strawberry smoothie |
| CN112970928A (en) * | 2021-02-18 | 2021-06-18 | 重庆市起跑线食品有限公司 | Mango and sweetened bean paste ice cream and preparation method thereof |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105123946A (en) * | 2015-08-20 | 2015-12-09 | 安徽米乐食品有限公司 | Sorbet-flavored beverage and preparation method thereof |
| CN107484873A (en) * | 2016-06-11 | 2017-12-19 | 卢峰 | A kind of jellied bean curd manufacturing method of ice cream |
| CN106071032A (en) * | 2016-07-01 | 2016-11-09 | 陈跃生 | The preparation method of shaved ice |
| CN107950741A (en) * | 2016-10-14 | 2018-04-24 | 杨艳英 | The concocting method of mango red bean Mein mein ice |
| CN107494881A (en) * | 2017-08-04 | 2017-12-22 | 巢湖美维食品有限公司 | A kind of watermelon normal juice type cold drink food |
| CN111406824A (en) * | 2020-04-28 | 2020-07-14 | 开原川顺食品加工有限公司 | Preparation method of fresh strawberry smoothie |
| CN112970928A (en) * | 2021-02-18 | 2021-06-18 | 重庆市起跑线食品有限公司 | Mango and sweetened bean paste ice cream and preparation method thereof |
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| CN104012746B (en) | 2016-09-14 |
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Effective date of registration: 20160822 Address after: 266045 Shandong province Qingdao City, Zhengzhou Road No. 43 building 130 room A Applicant after: Qingdao Rubber Valley Intellectual Property Co.,Ltd. Address before: Nanjing City, Jiangsu Province Ning dual 210012 Ebizal Building No. 28 Applicant before: Nanjing Mai Side Catering Management Co., Ltd |
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Inventor after: Zeng Zhiyan Inventor before: Wen Xian |
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Effective date of registration: 20170509 Address after: 510880, 4, Longteng Road, flower Town, Huadu District, Guangdong, Guangzhou, China Patentee after: Guangzhou Huadu meiqi Ice Cream Food Co.,Ltd. Address before: 266045 Shandong province Qingdao City, Zhengzhou Road No. 43 building 130 room A Patentee before: Qingdao Rubber Valley Intellectual Property Co.,Ltd. |
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