CN106387286A - Mung bean ice cream powder, ice cream and traditional Chinese medicine health-care ice cream - Google Patents
Mung bean ice cream powder, ice cream and traditional Chinese medicine health-care ice cream Download PDFInfo
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- CN106387286A CN106387286A CN201610788633.2A CN201610788633A CN106387286A CN 106387286 A CN106387286 A CN 106387286A CN 201610788633 A CN201610788633 A CN 201610788633A CN 106387286 A CN106387286 A CN 106387286A
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- ice cream
- amidin
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- mung bean
- phaseoli radiati
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- 239000000843 powder Substances 0.000 title claims abstract description 130
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 91
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 67
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 67
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 67
- 239000003814 drug Substances 0.000 title claims abstract description 17
- 235000013336 milk Nutrition 0.000 claims abstract description 103
- 239000008267 milk Substances 0.000 claims abstract description 103
- 210000004080 milk Anatomy 0.000 claims abstract description 103
- 229930006000 Sucrose Natural products 0.000 claims abstract description 33
- 229920002907 Guar gum Polymers 0.000 claims abstract description 18
- 239000000665 guar gum Substances 0.000 claims abstract description 18
- 235000010417 guar gum Nutrition 0.000 claims abstract description 18
- 229960002154 guar gum Drugs 0.000 claims abstract description 18
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 18
- 239000000230 xanthan gum Substances 0.000 claims abstract description 18
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 18
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 18
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims abstract description 17
- SPFMQWBKVUQXJV-BTVCFUMJSA-N (2r,3s,4r,5r)-2,3,4,5,6-pentahydroxyhexanal;hydrate Chemical compound O.OC[C@@H](O)[C@@H](O)[C@H](O)[C@@H](O)C=O SPFMQWBKVUQXJV-BTVCFUMJSA-N 0.000 claims abstract description 16
- 229960000673 dextrose monohydrate Drugs 0.000 claims abstract description 16
- 235000014113 dietary fatty acids Nutrition 0.000 claims abstract description 16
- 229930195729 fatty acid Natural products 0.000 claims abstract description 16
- 239000000194 fatty acid Substances 0.000 claims abstract description 16
- 239000005720 sucrose Substances 0.000 claims abstract description 16
- -1 sucrose fatty acid ester Chemical class 0.000 claims abstract description 16
- 238000000199 molecular distillation Methods 0.000 claims abstract 2
- 210000000582 semen Anatomy 0.000 claims description 121
- 244000046052 Phaseolus vulgaris Species 0.000 claims description 106
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims description 106
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 39
- 238000010438 heat treatment Methods 0.000 claims description 32
- 238000000265 homogenisation Methods 0.000 claims description 32
- 239000000203 mixture Substances 0.000 claims description 29
- 238000009928 pasteurization Methods 0.000 claims description 28
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 24
- 238000002360 preparation method Methods 0.000 claims description 22
- 239000000243 solution Substances 0.000 claims description 14
- 238000002156 mixing Methods 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 7
- 239000007864 aqueous solution Substances 0.000 claims description 4
- 235000009508 confectionery Nutrition 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims 2
- 239000002253 acid Substances 0.000 claims 1
- 229940079593 drug Drugs 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 230000008901 benefit Effects 0.000 abstract description 6
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 235000012054 meals Nutrition 0.000 abstract description 4
- 235000021185 dessert Nutrition 0.000 abstract 2
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000021552 granulated sugar Nutrition 0.000 abstract 1
- 238000004519 manufacturing process Methods 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000007788 liquid Substances 0.000 description 6
- 229920002472 Starch Polymers 0.000 description 5
- 235000019698 starch Nutrition 0.000 description 5
- 239000008107 starch Substances 0.000 description 5
- 230000001954 sterilising effect Effects 0.000 description 5
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 238000000034 method Methods 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Chemical compound OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 240000000111 Saccharum officinarum Species 0.000 description 1
- 235000007201 Saccharum officinarum Nutrition 0.000 description 1
- 235000009392 Vitis Nutrition 0.000 description 1
- 241000219095 Vitis Species 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 238000004821 distillation Methods 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000013611 frozen food Nutrition 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/42—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing plants or parts thereof, e.g. fruits, seeds, extracts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Confectionery (AREA)
Abstract
The invention discloses mung bean ice cream powder, ice cream and traditional Chinese medicine health-care ice cream. The mung bean ice cream powder is made from the following components in a mass ratio: 250kg of white granulated sugar, 227kg of dextrose monohydrate, 100-600kg of soybean milk powder, 100kg of mung bean powder, 2kg of table salt, 7.5kg of molecular distillation monoglyceride, 7.5kg of sucrose fatty acid ester, 2kg of CMC, 1.3kg of xanthan gum and 2.7kg of guar gum. According to the mung bean ice cream powder, the ice cream and the traditional Chinese medicine health-care ice cream disclosed by the invention, the cost is reduced by 25%, so that the social benefits and the environment benefits are remarkable; and compared with a conventional technology, a technology of the mung bean ice cream powder disclosed by the invention has the advantages that the yield is increased by 18%, the enterprise production value is increased by 27%, the mung bean ice cream powder is high in nutrient value and diverse in taste, and the problems that conventional ice cream can only be used as dessert for relieving summer-heat in summer and dessert after meal, is low in nutritive value, single in taste, and short of nutrition and health-care functions, and requirements of consumers cannot be met are solved.
Description
Technical field
The invention belongs to food processing technology field, more particularly, to a kind of mung bean ice cream powder, ice cream and Chinese medicine health-care
Ice cream.
Background technology
Ice cream (ice cream), is to be main with drinking water, milk, milk powder, butter (or Vegetable oil lipoprotein), sugar etc.
Raw material, adds appropriate food additive, blended, sterilizing, homogenizing, the aging, volumetric expansion the technique such as congealing, harden and making
Frozen food, delicate mouthfeel, soft and smooth, refrigerant.
Traditional ice cream can only be of low nutritive value as summer breaks and sweets after meal, taste is single, trophism and guarantor
Health-care function is short of it is impossible to meet consumer demand.
Content of the invention
It is an object of the invention to provide a kind of mung bean ice cream powder, ice cream and Chinese medicine health-care ice cream are it is intended to solve
Traditional ice cream can only be of low nutritive value as summer breaks and sweets after meal, taste is single, and trophism and health care are owed
Lack it is impossible to meet the problem of consumer demand.
The present invention is achieved in that a kind of mung bean ice cream powder, and described mung bean ice cream powder is in mass ratio by white sugar
250kg, Dextrose Monohydrate 227kg, bean milk powder 100kg-600kg, Semen phaseoli radiati powder 100kg, Sal 2kg, molecule distillating monoglyceride
7.5kg, sucrose fatty acid ester 7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg composition.
Further, described mung bean ice cream powder and water reconstitute according to mass ratio 1:3 uses.
Another object of the present invention is to providing a kind of Chinese medicine health-care Semen phaseoli radiati using above-mentioned mung bean ice cream powder preparation
Dried ice cream mix, this Chinese medicine health-care mung bean ice cream powder further includes：Rhizoma Polygonati Odorati 2kg, Bulbus Lilii 1.5kg, Herba Dendrobii 1.5kg, Fructus Lycii
3kg and Rhizoma Dioscoreae 4kg.
Another object of the present invention is to providing a kind of preparation method of mung bean ice cream powder, described mung bean ice cream powder
Preparation method comprises the following steps：
Step one, bean milk powder 100kg-600kg and water are 1 according to mass ratio:1.5 ratio mix homogeneously, obtains bean
Starch aqueous solution；
Step 2, carries out to bean milk amidin after pasteurization, bean milk amidin is cooled to 38-42 DEG C, and protects
Hold 1.2-3 hour so that bean milk amidin homogenization, and to bean milk amidin concentration；
Step 3, Semen phaseoli radiati powder 100kg and water are 1 according to mass ratio:1.1 ratio mix homogeneously, obtains Semen phaseoli radiati powder water
Solution；
Step 4, carries out to Semen phaseoli radiati amidin after pasteurization, Semen phaseoli radiati amidin is cooled to 36-40 DEG C, and protects
Hold 1.4-3.5 hour so that Semen phaseoli radiati amidin homogenization, and to Semen phaseoli radiati amidin concentration；
Step 5, the Semen phaseoli radiati amidin that the bean milk amidin that step 2 is obtained is obtained with step 4 is according to volume ratio
For 1:1 ratio mixing, stirs 2-4 minute with high-speed homogenization machine, obtains bean milk Semen phaseoli radiati amidin；
Step 6, by white sugar 250kg, Dextrose Monohydrate 227kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose
The bean milk Semen phaseoli radiati powder that fatty acid ester 7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg are added to step 5 acquisition is water-soluble
In liquid, stir 6-10 minute with high-speed homogenization machine；
Step 7, the mixture that step 6 is obtained is heated to 165-175 DEG C, and is 252- having inlet air temp
It is atomized in the hothouse that 262 DEG C is 155-165 DEG C with air exit temp, obtained mung bean ice cream powder.
Further, described bean milk powder is after 12-14 hour soaked by Semen Glyciness, Semen sojae atricolor and Semen arachidis hypogaeae, according to weight ratio:30-
35:6-7:2-3 is mixed to prepare.
Further, in step 2, the condition that bean milk amidin carries out pasteurization is：72 DEG C, 15-20 minute；
In step 4, the condition that Semen phaseoli radiati amidin carries out pasteurization is：70 DEG C, 10-15 minute.
Further, in step 2, during bean milk amidin concentration, vacuum maintains 70-760mmHg, simultaneously
Heating bath heating under the conditions of 90-110 DEG C；
In step 4, during Semen phaseoli radiati amidin concentration, vacuum maintains 80-740mmHg, simultaneously in 95-105
Heating bath heating under the conditions of DEG C.
Another object of the present invention is to providing a kind of ice cream using above-mentioned mung bean ice cream powder preparation.
Another object of the present invention is to providing a kind of Chinese medicine using above-mentioned Chinese medicine health-care mung bean ice cream powder preparation
Health-care ice cream.
Mung bean ice cream powder and preparation method thereof that the present invention provides, mung bean ice cream powder is according to 1 ton of mung bean ice cream powder
Meter includes：White sugar 250kg, Dextrose Monohydrate 227kg, bean milk powder 100kg-600kg, Semen phaseoli radiati powder 100kg, Sal 2kg, molecule
Distillation monoglyceride 7.5kg, sucrose fatty acid ester 7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg；The present invention can root
According to needing to produce various tastes, compared with traditional ice cream, cost-effective 25%, social benefit and obvious environment benefit；With
Traditional handicraft compares yield increases by 18%, is that enterprise's output value increases by 27%, is of high nutritive value, and multiple tastes solve traditional
Ice cream can only be of low nutritive value as summer breaks and sweets after meal, taste is single, trophism and health care shortcoming, no
Method meets the problem of consumer demand.
The Chinese medicine health-care corn ice cream powder that the present invention provides has certain curative effect on health care of body.
Brief description
Fig. 1 is the flowchart of the preparation method of mung bean ice cream powder provided in an embodiment of the present invention.
Specific embodiment
In order that the objects, technical solutions and advantages of the present invention become more apparent, with reference to embodiments, to the present invention
It is further elaborated.It should be appreciated that specific embodiment described herein, only in order to explain the present invention, is not used to
Limit the present invention.
Below in conjunction with the accompanying drawings and specific embodiment is further described to the application principle of the present invention.
The present invention is achieved in that a kind of mung bean ice cream powder, according to mass ratio by white sugar 250kg, a water Fructus Vitis viniferae
Sugared 227kg, bean milk powder 100kg-600kg, Semen phaseoli radiati powder 100kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose-fatty
Ester 7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg.
Mung bean ice cream powder and water reconstitute according to mass ratio 1:3 uses.
As shown in figure 1, the preparation method of mung bean ice cream powder provided in an embodiment of the present invention comprises the following steps：
Step S101, bean milk powder 100kg-600kg and water are 1 according to mass ratio:1.5 ratio mix homogeneously, obtains
Bean milk amidin；
Step S102, carries out to bean milk amidin after pasteurization, bean milk amidin is cooled to 38-42 DEG C, and
Keep 1.2-3 hour so that bean milk amidin homogenization, and to bean milk amidin concentration；
Step S103, Semen phaseoli radiati powder 100kg and water are 1 according to mass ratio:1.1 ratio mix homogeneously, obtains Semen phaseoli radiati powder
Aqueous solution；
Step S104, carries out to Semen phaseoli radiati amidin after pasteurization, Semen phaseoli radiati amidin is cooled to 36-40 DEG C, and
Keep 1.4-3.5 hour so that Semen phaseoli radiati amidin homogenization, and to Semen phaseoli radiati amidin concentration；
Step S105, the Semen phaseoli radiati amidin that bean milk amidin and step S104 that step S102 is obtained obtains according to
Volume ratio is 1:1 ratio mixing, stirs 2-4 minute with high-speed homogenization machine, obtains bean milk Semen phaseoli radiati amidin；
Step S106, by white sugar 250kg, Dextrose Monohydrate 227kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sugarcane
Sugar fatty acid ester 7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg are added to the bean milk Semen phaseoli radiati powder of step S105 acquisition
In aqueous solution, stir 6-10 minute with high-speed homogenization machine；
Step S107, the mixture that step S106 is obtained is heated to 165-175 DEG C, and having inlet air temp is
It is atomized in the hothouse that 252-262 DEG C is 155-165 DEG C with air exit temp, obtained mung bean ice cream powder.
Bean milk powder is after 12-14 hour soaked by Semen Glyciness, Semen sojae atricolor and Semen arachidis hypogaeae, according to weight ratio:30-35:6-7:2-3 mixes
Close and be obtained.
In step s 102, the condition that bean milk amidin carries out pasteurization is：72 DEG C, 15-20 minute；
In step S104, the condition that Semen phaseoli radiati amidin carries out pasteurization is：70 DEG C, 10-15 minute.
In step s 102, during bean milk amidin concentration, vacuum maintains 70-760mmHg, simultaneously in 90-
Heating bath heating under the conditions of 110 DEG C；
In step S104, during Semen phaseoli radiati amidin concentration, vacuum maintains 80-740mmHg, simultaneously in 95-
Heating bath heating under the conditions of 105 DEG C.
Embodiment 1：
The mung bean ice cream powder of the embodiment of the present invention, mung bean ice cream powder is according to mass ratio by white sugar 250kg, a water Portugal
Grape sugar 227kg, bean milk powder 100kg, Semen phaseoli radiati powder 100kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose fatty acid ester
7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg composition.
Mung bean ice cream powder and water reconstitute according to mass ratio 1:3 uses.
The preparation method of the mung bean ice cream powder of the embodiment of the present invention comprises the following steps：
Step one, bean milk powder 100kg and water are 1 according to mass ratio:1.5 ratio mix homogeneously, obtain bean milk powder water
Solution, wherein, bean milk powder is after 12-14 hour soaked by Semen Glyciness, Semen sojae atricolor and Semen arachidis hypogaeae, according to weight ratio:30:6:2 mixing systems
?；
Step 2, carries out to bean milk amidin after pasteurization, bean milk amidin is cooled to 38 DEG C, and keeps
And to bean milk amidin concentration, wherein, bean milk amidin is carried out so that bean milk amidin homogenization within 1.2 hours
The condition of pasteurization is：72 DEG C, 15 minutes, during bean milk amidin concentration, vacuum maintained 70mmHg, exists simultaneously
Heating bath heating under the conditions of 90 DEG C；
Step 3, Semen phaseoli radiati powder 100kg and water are 1 according to mass ratio:1.1 ratio mix homogeneously, obtains Semen phaseoli radiati powder water
Solution；
Step 4, carries out to Semen phaseoli radiati amidin after pasteurization, Semen phaseoli radiati amidin is cooled to 36 DEG C, and keeps
And to Semen phaseoli radiati amidin concentration, Semen phaseoli radiati amidin carries out Pasteur so that Semen phaseoli radiati amidin homogenization within 1.4 hours
Sterilization condition be：70 DEG C, 10 minutes, during Semen phaseoli radiati amidin concentration, vacuum maintained 80mmHg, simultaneously at 95 DEG C
Under the conditions of heating bath heating；
Step 5, the Semen phaseoli radiati amidin that the bean milk amidin that step 2 is obtained is obtained with step 4 is according to volume ratio
For 1:1 ratio mixing, is stirred 2 minutes with high-speed homogenization machine, obtains bean milk Semen phaseoli radiati amidin；
Step 6, by white sugar 250kg, Dextrose Monohydrate 227kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose
The bean milk Semen phaseoli radiati powder that fatty acid ester 7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg are added to step 5 acquisition is water-soluble
In liquid, stirred 6 minutes with high-speed homogenization machine；
Step 7, the mixture that step 6 is obtained is heated to 165 DEG C, and have inlet air temp be 252 DEG C and
Air exit temp is to be atomized in 155 DEG C of hothouse, obtains mung bean ice cream powder.
Embodiment 2：
The mung bean ice cream powder of the embodiment of the present invention, according to mass ratio by white sugar 250kg, Dextrose Monohydrate 227kg, bean
Starch 600kg, Semen phaseoli radiati powder 100kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose fatty acid ester 7.5kg, CMC 2kg,
Xanthan gum 1.3kg, guar gum 2.7kg form.
Mung bean ice cream powder and water reconstitute according to mass ratio 1:3 uses.
The preparation method of the mung bean ice cream powder of the embodiment of the present invention comprises the following steps：
Step one, bean milk powder 600kg and water are 1 according to mass ratio:1.5 ratio mix homogeneously, obtains bean milk powder water
Solution, wherein, bean milk powder is after Semen Glyciness, Semen sojae atricolor and Semen arachidis hypogaeae soak 14 hours, according to weight ratio:35:7:3 are mixed to prepare；
Step 2, carries out to bean milk amidin after pasteurization, bean milk amidin is cooled to 42 DEG C, and keeps 3
Hour so that bean milk amidin homogenization, and to bean milk amidin concentration, wherein, bean milk amidin carries out bar
Family name sterilization condition be：72 DEG C, 20 minutes, during bean milk amidin concentration, vacuum maintained 760mmHg, exists simultaneously
Heating bath heating under the conditions of 110 DEG C；
Step 3, Semen phaseoli radiati powder 100kg and water are 1 according to mass ratio:1.1 ratio mix homogeneously, obtains Semen phaseoli radiati powder water
Solution；
Step 4, carries out to Semen phaseoli radiati amidin after pasteurization, Semen phaseoli radiati amidin is cooled to 40 DEG C, and keeps
And to Semen phaseoli radiati amidin concentration, Semen phaseoli radiati amidin carries out Pasteur so that Semen phaseoli radiati amidin homogenization within 3.5 hours
Sterilization condition be：70 DEG C, 15 minutes, during Semen phaseoli radiati amidin concentration, vacuum maintained 740mmHg, simultaneously 105
Heating bath heating under the conditions of DEG C；
Step 5, the Semen phaseoli radiati amidin that the bean milk amidin that step 2 is obtained is obtained with step 4 is according to volume ratio
For 1:1 ratio mixing, is stirred 4 minutes with high-speed homogenization machine, obtains bean milk Semen phaseoli radiati amidin；
Step 6, by white sugar 250kg, Dextrose Monohydrate 227kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose
The bean milk Semen phaseoli radiati powder that fatty acid ester 7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg are added to step 5 acquisition is water-soluble
In liquid, stirred 10 minutes with high-speed homogenization machine；
Step 7, the mixture that step 6 is obtained is heated to 175 DEG C, and have inlet air temp be 262 DEG C and
Air exit temp is to be atomized in 165 DEG C of hothouse, obtains mung bean ice cream powder.
Embodiment 3：
The mung bean ice cream powder of the embodiment of the present invention, according to mass ratio by white sugar 250kg, Dextrose Monohydrate 227kg, bean
Starch 100kg, Semen phaseoli radiati powder 100kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose fatty acid ester 7.5kg, CMC 2kg,
Xanthan gum 1.3kg, guar gum 2.7kg form.
Mung bean ice cream powder and water reconstitute according to mass ratio 1:3 uses.
The preparation method of the mung bean ice cream powder of the embodiment of the present invention comprises the following steps：
Step one, bean milk powder 100kg and water are 1 according to mass ratio:1.5 ratio mix homogeneously, obtains bean milk powder water
Solution, wherein, bean milk powder is after Semen Glyciness, Semen sojae atricolor and Semen arachidis hypogaeae soak 13 hours, according to weight ratio:32:6.5:2.5 mixing systems
?；
Step 2, carries out to bean milk amidin after pasteurization, bean milk amidin is cooled to 40 DEG C, and keeps
And to bean milk amidin concentration, wherein, bean milk amidin is carried out so that bean milk amidin homogenization within 2.3 hours
The condition of pasteurization is：72 DEG C, 17 minutes, during bean milk amidin concentration, vacuum maintained 140mmHg, simultaneously
Heating bath heating under the conditions of 96 DEG C；
Step 3, Semen phaseoli radiati powder 100kg and water are 1 according to mass ratio:1.1 ratio mix homogeneously, obtains Semen phaseoli radiati powder water
Solution；
Step 4, carries out to Semen phaseoli radiati amidin after pasteurization, Semen phaseoli radiati amidin is cooled to 39 DEG C, and keeps 2
Hour so that Semen phaseoli radiati amidin homogenization, and to Semen phaseoli radiati amidin concentration, Semen phaseoli radiati amidin carries out pasteurization
Condition be：70 DEG C, 12 minutes, during Semen phaseoli radiati amidin concentration, vacuum maintained 500mmHg, simultaneously in 97 DEG C of bars
Heating bath heating under part；
Step 5, the Semen phaseoli radiati amidin that the bean milk amidin that step 2 is obtained is obtained with step 4 is according to volume ratio
For 1:1 ratio mixing, is stirred 3 minutes with high-speed homogenization machine, obtains bean milk Semen phaseoli radiati amidin；
Step 6, by white sugar 250kg, Dextrose Monohydrate 227kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose
The bean milk Semen phaseoli radiati powder that fatty acid ester 7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg are added to step 5 acquisition is water-soluble
In liquid, stir 6-10 minute with high-speed homogenization machine；
Step 7, the mixture that step 6 is obtained is heated to 168 DEG C, and have inlet air temp be 256 DEG C and
Air exit temp is to be atomized in 158 DEG C of hothouse, obtains mung bean ice cream powder.
Embodiment 4：
The mung bean ice cream powder of the embodiment of the present invention, according to mass ratio by white sugar 250kg, Dextrose Monohydrate 227kg, bean
Starch 600kg, Semen phaseoli radiati powder 100kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose fatty acid ester 7.5kg, CMC 2kg,
Xanthan gum 1.3kg, guar gum 2.7kg form.
Mung bean ice cream powder and water reconstitute according to mass ratio 1:3 uses.
The preparation method of the mung bean ice cream powder of the embodiment of the present invention comprises the following steps：
Step one, bean milk powder 600kg and water are 1 according to mass ratio:1.5 ratio mix homogeneously, obtains bean milk powder water
Solution, wherein, bean milk powder is after Semen Glyciness, Semen sojae atricolor and Semen arachidis hypogaeae soak 13 hours, according to weight ratio:31:6.3:2.3 mixing systems
?；
Step 2, carries out to bean milk amidin after pasteurization, bean milk amidin is cooled to 41 DEG C, and keeps
And to bean milk amidin concentration, wherein, bean milk amidin is carried out so that bean milk amidin homogenization within 2.5 hours
The condition of pasteurization is：72 DEG C, 17 minutes, during bean milk amidin concentration, vacuum maintained 600mmHg, simultaneously
Heating bath heating under the conditions of 97 DEG C；
Step 3, Semen phaseoli radiati powder 100kg and water are 1 according to mass ratio:1.1 ratio mix homogeneously, obtains Semen phaseoli radiati powder water
Solution；
Step 4, carries out to Semen phaseoli radiati amidin after pasteurization, Semen phaseoli radiati amidin is cooled to 38 DEG C, and keeps
And to Semen phaseoli radiati amidin concentration, Semen phaseoli radiati amidin carries out Pasteur so that Semen phaseoli radiati amidin homogenization within 2.6 hours
Sterilization condition be：70 DEG C, 13 minutes, during Semen phaseoli radiati amidin concentration, vacuum maintained 510mmHg, simultaneously 101
Heating bath heating under the conditions of DEG C；
Step 5, the Semen phaseoli radiati amidin that the bean milk amidin that step 2 is obtained is obtained with step 4 is according to volume ratio
For 1:1 ratio mixing, is stirred 3 minutes with high-speed homogenization machine, obtains bean milk Semen phaseoli radiati amidin；
Step 6, by white sugar 250kg, Dextrose Monohydrate 227kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose
The bean milk Semen phaseoli radiati powder that fatty acid ester 7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg are added to step 5 acquisition is water-soluble
In liquid, stirred 8 minutes with high-speed homogenization machine；
Step 7, the mixture that step 6 is obtained is heated to 170 DEG C, and have inlet air temp be 257 DEG C and
Air exit temp is to be atomized in 158 DEG C of hothouse, obtains mung bean ice cream powder.
Embodiment 5：
The mung bean ice cream powder of the embodiment of the present invention, according to mass ratio by white sugar 250kg, Dextrose Monohydrate 227kg, bean
Starch 450kg, Semen phaseoli radiati powder 100kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose fatty acid ester 7.5kg, CMC 2kg,
Xanthan gum 1.3kg, guar gum 2.7kg form.
Mung bean ice cream powder and water reconstitute according to mass ratio 1:3 uses.
The preparation method of the mung bean ice cream powder of the embodiment of the present invention comprises the following steps：
Step one, bean milk powder 450kg and water are 1 according to mass ratio:1.5 ratio mix homogeneously, obtains bean milk powder water
Solution, wherein, bean milk powder is after Semen Glyciness, Semen sojae atricolor and Semen arachidis hypogaeae soak 12.5 hours, according to weight ratio:33:6.7:2.4 mixing
It is obtained；
Step 2, carries out to bean milk amidin after pasteurization, bean milk amidin is cooled to 40 DEG C, and keeps
And to bean milk amidin concentration, wherein, bean milk amidin is carried out so that bean milk amidin homogenization within 2.2 hours
The condition of pasteurization is：72 DEG C, 19 minutes, during bean milk amidin concentration, vacuum maintained 450mmHg, simultaneously
Heating bath heating under the conditions of 106 DEG C；
Step 3, Semen phaseoli radiati powder 100kg and water are 1 according to mass ratio:1.1 ratio mix homogeneously, obtains Semen phaseoli radiati powder water
Solution；
Step 4, carries out to Semen phaseoli radiati amidin after pasteurization, Semen phaseoli radiati amidin is cooled to 37 DEG C, and keeps 3
Hour so that Semen phaseoli radiati amidin homogenization, and to Semen phaseoli radiati amidin concentration, Semen phaseoli radiati amidin carries out pasteurization
Condition be：70 DEG C, 13 minutes, during Semen phaseoli radiati amidin concentration, vacuum maintained 600mmHg, simultaneously in 100 DEG C of bars
Heating bath heating under part；
Step 5, the Semen phaseoli radiati amidin that the bean milk amidin that step 2 is obtained is obtained with step 4 is according to volume ratio
For 1:1 ratio mixing, is stirred 3.5 minutes with high-speed homogenization machine, obtains bean milk Semen phaseoli radiati amidin；
Step 6, by white sugar 250kg, Dextrose Monohydrate 227kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose
The bean milk Semen phaseoli radiati powder that fatty acid ester 7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg are added to step 5 acquisition is water-soluble
In liquid, stirred 7.5 minutes with high-speed homogenization machine；
Step 7, the mixture that step 6 is obtained is heated to 168 DEG C, and have inlet air temp be 260 DEG C and
Air exit temp is to be atomized in 160 DEG C of hothouse, obtains mung bean ice cream powder.
Embodiment 6
Embodiments provide the Chinese medicine health-care mung bean ice cream powder using the preparation of above-mentioned mung bean ice cream powder, except
Outside the other compositions of above-described embodiment, also include：Rhizoma Polygonati Odorati 2kg, Bulbus Lilii 1.5kg, Herba Dendrobii 1.5kg, Fructus Lycii 3kg, Rhizoma Dioscoreae
4kg.
The foregoing is only presently preferred embodiments of the present invention, not in order to limit the present invention, all essences in the present invention
Any modification, equivalent and improvement made within god and principle etc., should be included within the scope of the present invention.
Claims (9)
1. a kind of mung bean ice cream powder it is characterised in that described mung bean ice cream powder according to mung bean ice cream powder in mass ratio by
White sugar 250kg, Dextrose Monohydrate 227kg, bean milk powder 100kg-600kg, Semen phaseoli radiati powder 100kg, Sal 2kg, molecular distillation list
Sweet ester 7.5kg, sucrose fatty acid ester 7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg composition.
2. mung bean ice cream powder as claimed in claim 1 is it is characterised in that described mung bean ice cream powder and water reconstitute according to matter
Amount compares 1:3 uses.
3. the Chinese medicine health-care mung bean ice cream powder of the mung bean ice cream powder preparation described in a kind of utilization claim 1, its feature exists
In this Chinese medicine health-care mung bean ice cream powder further includes：Rhizoma Polygonati Odorati 2kg, Bulbus Lilii 1.5kg, Herba Dendrobii 1.5kg, Fructus Lycii 3kg, mountain
Medicine 4kg.
4. a kind of preparation method of mung bean ice cream powder as claimed in claim 1 is it is characterised in that described mung bean ice cream powder
Preparation method comprises the following steps：
Step one, bean milk powder 100kg-600kg and water are 1 according to mass ratio:1.5 ratio mix homogeneously, obtains bean milk powder
Aqueous solution；
Step 2, carries out to bean milk amidin after pasteurization, bean milk amidin is cooled to 38-42 DEG C, and keeps
1.2-3 hour so that bean milk amidin homogenization, and to bean milk amidin concentration；
Step 3, Semen phaseoli radiati powder 100kg and water are 1 according to mass ratio:1.1 ratio mix homogeneously, obtains Semen phaseoli radiati amidin；
Step 4, carries out to Semen phaseoli radiati amidin after pasteurization, Semen phaseoli radiati amidin is cooled to 36-40 DEG C, and keeps
1.4-3.5 hour so that Semen phaseoli radiati amidin homogenization, and to Semen phaseoli radiati amidin concentration；
Step 5, the Semen phaseoli radiati amidin that the bean milk amidin that step 2 is obtained is obtained with step 4 is 1 according to volume ratio:
1 ratio mixing, stirs 2-4 minute with high-speed homogenization machine, obtains bean milk Semen phaseoli radiati amidin；
Step 6, by white sugar 250kg, Dextrose Monohydrate 227kg, Sal 2kg, molecule distillating monoglyceride 7.5kg, sucrose fat
Acid esters 7.5kg, CMC 2kg, xanthan gum 1.3kg, guar gum 2.7kg are added to the bean milk Semen phaseoli radiati amidin of step 5 acquisition
In, stir 6-10 minute with high-speed homogenization machine；
Step 7, the mixture that step 6 is obtained is heated to 165-175 DEG C, and is 252-262 having inlet air temp
DEG C and air exit temp be to be atomized in 155-165 DEG C of hothouse, obtain mung bean ice cream powder.
5. the preparation method of mung bean ice cream powder as claimed in claim 4 is it is characterised in that described bean milk powder is Semen Glyciness, black
After 12-14 hour soaked by bean and Semen arachidis hypogaeae, according to weight ratio:30-35:6-7:2-3 is mixed to prepare.
6. the preparation method of mung bean ice cream powder as claimed in claim 4 is it is characterised in that in step 2, bean milk powder water
The condition that solution carries out pasteurization is：72 DEG C, 15-20 minute；
In step 4, the condition that Semen phaseoli radiati amidin carries out pasteurization is：70 DEG C, 10-15 minute.
7. the preparation method of mung bean ice cream powder as claimed in claim 4 is it is characterised in that in step 2, bean milk powder water
During solution concentration, vacuum maintains 70-760mmHg, heating bath heating under the conditions of 90-110 DEG C simultaneously；
In step 4, during Semen phaseoli radiati amidin concentration, vacuum maintains 80-740mmHg, simultaneously in 95-105 DEG C of bar
Heating bath heating under part.
8. the ice cream of the mung bean ice cream powder preparation described in a kind of utilization claim 1～2 any one.
9. the Chinese medicine health-care ice cream of the Chinese medicine health-care mung bean ice cream powder preparation described in a kind of utilization claim 3.
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