CN107361193A - A kind of green bean paste sundae and preparation method thereof - Google Patents
A kind of green bean paste sundae and preparation method thereof Download PDFInfo
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- CN107361193A CN107361193A CN201710870255.7A CN201710870255A CN107361193A CN 107361193 A CN107361193 A CN 107361193A CN 201710870255 A CN201710870255 A CN 201710870255A CN 107361193 A CN107361193 A CN 107361193A
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- sundae
- cream
- bean paste
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- 244000013123 dwarf bean Species 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- 150000001875 compounds Chemical class 0.000 claims abstract description 28
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 27
- 239000006071 cream Substances 0.000 claims abstract description 15
- 230000032683 aging Effects 0.000 claims abstract description 14
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims abstract description 13
- 240000000950 Hippophae rhamnoides Species 0.000 claims abstract description 13
- 235000003145 Hippophae rhamnoides Nutrition 0.000 claims abstract description 13
- 240000004922 Vigna radiata Species 0.000 claims abstract description 13
- 235000010721 Vigna radiata var radiata Nutrition 0.000 claims abstract description 13
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 claims abstract description 13
- 235000013312 flour Nutrition 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 235000008939 whole milk Nutrition 0.000 claims abstract description 13
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 241000219109 Citrullus Species 0.000 claims description 12
- 238000003756 stirring Methods 0.000 claims description 6
- 238000007710 freezing Methods 0.000 claims description 5
- 230000008014 freezing Effects 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 235000013305 food Nutrition 0.000 abstract description 4
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract description 2
- 201000006549 dyspepsia Diseases 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 238000002156 mixing Methods 0.000 abstract description 2
- 238000010791 quenching Methods 0.000 abstract description 2
- 230000001835 salubrious effect Effects 0.000 abstract description 2
- 239000000126 substance Substances 0.000 abstract description 2
- 230000035922 thirst Effects 0.000 abstract description 2
- 244000241235 Citrullus lanatus Species 0.000 abstract 1
- 235000015243 ice cream Nutrition 0.000 description 6
- 235000013336 milk Nutrition 0.000 description 4
- 239000008267 milk Substances 0.000 description 4
- 210000004080 milk Anatomy 0.000 description 4
- 238000001816 cooling Methods 0.000 description 3
- 244000046052 Phaseolus vulgaris Species 0.000 description 2
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 2
- 235000020188 drinking water Nutrition 0.000 description 2
- 239000003651 drinking water Substances 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 239000003507 refrigerant Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010019345 Heat stroke Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 238000011049 filling Methods 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
- 238000002386 leaching Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000346 nonvolatile oil Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 239000003440 toxic substance Substances 0.000 description 1
- 235000019871 vegetable fat Nutrition 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
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- 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 belongs to food technology field, there is provided a kind of green bean paste sundae and preparation method thereof, be made up of following raw materials in parts by weight：30~50 parts of mung bean flour, 10~20 parts of Hippophae Rhamnoides L. juice, 10~20 parts of watermelon juice, 40~60 parts of whole milk, 10~20 parts of white granulated sugar, 2~5 parts of starch, 4~10 parts of cream, 40~60 parts of water, by evenly mixing, obtain compound；Sterilization treatment；Homogeneous；Aging 3~6 hours；Quick-frozen hardening is made, unique flavor of the present invention, preparation method be simple, salubrious nutrition tasty, rich in various fruits, without any chemical addition agent, also have and certain promote the production of body fluid to quench thirst, nourish the health-care efficacies such as appearance, appetite-stimulating indigestion-relieving.
Description
Technical field
The invention belongs to food technology field, specifically a kind of green bean paste sundae；The invention further relates to this green
The preparation method of sweetened bean paste sundae.
Background technology
Ice cream is for primary raw material with drinking water, milk, milk powder, cream (or vegetable fat), sugar etc., is added appropriate
Food additives, blended, sterilizing, homogeneous, aging, the technique such as congeal, harden and the frozen food of manufactured volumetric expansion, because
It is its delicate mouthfeel, soft and smooth, refrigerant, and be well received by consumers.The ice cream species sold in the market is various, and taste is not
One, for example, it is CN101731435A, entitled《A kind of arrowhead ice cream and its production method》Chinese invention patent application, it is open
A kind of arrowhead ice cream and its production method.This ice cream is by 2~2.5% whole milk powders；15~20% full-cream condensed milks；
10~12% arrowheads are starched；5~6% fixed oils；1~1.5% cream；7~12% white granulated sugars；5~10% fresh eggs are starched；0.2~
0.3% stabilizer-emulsifying agent；Appropriate drinking water composition.Its production process includes arrowhead mashing, supplementary material mixed preparing, killed
Bacterium, homogeneous, cooling, aging, congeal, filling formation, several steps such as hardening.Ice cream of the present invention contains arrowhead slurry and traditional ice
River in Henan Province leaching is compared, and the mouthfeel not only with refrigerant delicious food, also has the function that nutrition and health care, has cooling, relieving summer-heat, radiating, removing toxic substances
The health-care efficacies such as diuresis, cardiac stimulant moistening lung, stomach invigorating, cough-relieving.It there are no at present to have one made of various fruits juice mixing milk
Determine the sundae of health-care efficacy.
The content of the invention
The technical problem to be solved in the present invention is to provide it is a kind of have the unique taste, cooling and heatstroke-eliminating has the green of certain health care functions concurrently
Sweetened bean paste sundae；The present invention will also disclose the preparation method of this green bean paste sundae.
In order to solve the above technical problems, the present invention uses following technical scheme：
A kind of green bean paste sundae, it is made up of following raw materials in parts by weight：
30~50 parts of mung bean flour, 10~20 parts of Hippophae Rhamnoides L. juice, 10~20 parts of watermelon juice, 40~60 parts of whole milk, white granulated sugar 10~
20 parts, 2~5 parts of starch, 4~10 parts of cream, 40~60 parts of water.
The best weight ratio of each raw material is：
40 parts of mung bean flour, 15 parts of Hippophae Rhamnoides L. juice, 15 parts of watermelon juice, 50 parts of whole milk, 15 parts of white granulated sugar, 4 parts of starch, 8 parts of cream,
50 parts of water.
The preparation method of green bean paste sundae of the present invention, comprises the steps：
1) 30~50 parts by weight mung bean flours, 10~20 parts by weight Hippophae Rhamnoides L. juices, 10~20 parts by weight watermelon juices, 40~60 parts by weight are taken
Whole milk, 10~20 parts by weight white granulated sugars, 2~5 weight starch, 4~10 parts by weight cream, 40~60 parts by weight water, mix
Close uniformly, obtain compound；
2) compound obtained by carries out sterilization treatment；
3) compound Jing Guo sterilization treatment is put into homogeneous in homogenizer；
4) compound after homogeneous is rapidly cooled to 2~6 DEG C, and aging 3~6 hours at such a temperature；
5) compound Jing Guo aging is loaded in freezing machine agitator, congeals 2 in -15~-20 DEG C of temperature under stirring
~4 hours, take out, packaging, quick-frozen hardening, produce green bean paste sundae.
Wherein：In step 1), 40 parts by weight mung bean flours, 15 parts by weight Hippophae Rhamnoides L. juices, 15 parts by weight watermelon juices, 50 are preferably taken
Parts by weight whole milk, 15 parts by weight white granulated sugars, 4 weight starch, 8 parts by weight cream, 50 parts by weight water, are mixed.
In step 3), the homogenizing temperature is generally 50~60 DEG C, and pressure is generally 25~50MPa.
In step 4), the compound after homogeneous is preferably cooled to 4 DEG C, and aging 5 hours at such a temperature.
In step 5), preferably compound is congealed 3 hours under stirring in -18 DEG C.
In step 5), the temperature of the quick-frozen hardening is generally -10~-20 DEG C, and firm time is generally 40~48 hours.
Green bean paste sundae of the present invention is prepared with mung bean flour, Hippophae Rhamnoides L. juice, watermelon juice collocation milk, its flavor
It is unique, preparation method is simple, salubrious nutrition tasty, rich in various fruits, without any chemical addition agent, also with one
Fixed promotes the production of body fluid to quench thirst, nourishes the health-care efficacies such as appearance, appetite-stimulating indigestion-relieving, is particularly suitable for teenager and female consumer is eaten, be one
Plant summer food that can safely, green, delicious.
Embodiment
With embodiment, the invention will be further described below, but the invention is not limited in these embodiments.
Number described in following embodiment is parts by weight.
Embodiment 1
1) take 40 parts of mung bean flours, 15 parts of Hippophae Rhamnoides L. juices, 15 parts of watermelon juices, 50 portions of whole milks, 15 portions of white granulated sugars, 4 parts of starch, 8 parts
Cream, 50 parts of water, it is well mixed, obtains compound；
2) compound obtained by carries out sterilization treatment；
3) compound Jing Guo sterilization treatment is put into homogeneous in homogenizer；The homogenizing temperature is 55 DEG C, pressure 40MPa；
4) compound after homogeneous is rapidly cooled to 4 DEG C, and aging 5 hours at such a temperature；
5) compound Jing Guo aging is loaded in freezing machine agitator, congealed 3 hours in -18 DEG C of temperature under stirring,
Take out, packaging, in -15 DEG C it is quick-frozen hardening 45 hours, produce green bean paste sundae.
Embodiment 2
1) take 30 parts of mung bean flours, 10 parts of Hippophae Rhamnoides L. juices, 10 parts of watermelon juices, 40 portions of whole milks, 10 portions of white granulated sugars, 2 parts of starch, 4 parts
Cream, 40 parts of water, it is well mixed, obtains compound；
2) compound obtained by carries out sterilization treatment；
3) compound Jing Guo sterilization treatment is put into homogeneous in homogenizer；The homogenizing temperature is 50 DEG C, pressure 25MPa；
4) compound after homogeneous is rapidly cooled to 2 DEG C, and aging 3 hours at such a temperature；
5) compound Jing Guo aging is loaded in freezing machine agitator, congealed 2 hours in -15 DEG C of temperature under stirring,
Take out, packaging, in -10 DEG C it is quick-frozen hardening 40 hours, produce green bean paste sundae.
Embodiment 3
1) take 50 parts of mung bean flours, 20 parts of Hippophae Rhamnoides L. juices, 20 parts of watermelon juices, 60 portions of whole milks, 20 portions of white granulated sugars, 5 parts of starch, 10 parts
Cream, 60 parts of water, it is well mixed, obtains compound；
2) compound obtained by carries out sterilization treatment；
3) compound Jing Guo sterilization treatment is put into homogeneous in homogenizer；The homogenizing temperature is 60 DEG C, pressure 50MPa；
4) compound after homogeneous is rapidly cooled to 6 DEG C, and aging 6 hours at such a temperature；
5) compound Jing Guo aging is loaded in freezing machine agitator, congealed 4 hours in -20 DEG C of temperature under stirring,
Take out, packaging, in -20 DEG C it is quick-frozen hardening 48 hours, produce green bean paste sundae.
Claims (4)
1. a kind of green bean paste sundae, it is characterised in that be made up of following raw materials in parts by weight：
30~50 parts of mung bean flour, 10~20 parts of Hippophae Rhamnoides L. juice, 10~20 parts of watermelon juice, 40~60 parts of whole milk, white granulated sugar 10~
20 parts, 2~5 parts of starch, 4~10 parts of cream, 40~60 parts of water.
2. green bean paste sundae according to claim 1, it is characterised in that the weight proportion of each raw material is：
40 parts of mung bean flour, 15 parts of Hippophae Rhamnoides L. juice, 15 parts of watermelon juice, 50 parts of whole milk, 15 parts of white granulated sugar, 4 parts of starch, 8 parts of cream,
50 parts of water.
3. a kind of preparation method of green bean paste sundae, comprises the steps：
1) 30~50 parts by weight mung bean flours, 10~20 parts by weight Hippophae Rhamnoides L. juices, 10~20 parts by weight watermelon juices, 40~60 parts by weight are taken
Whole milk, 10~20 parts by weight white granulated sugars, 2~5 weight starch, 4~10 parts by weight cream, 40~60 parts by weight water, mix
Close uniformly, obtain compound；
2) compound obtained by carries out sterilization treatment；
3) compound Jing Guo sterilization treatment is put into homogeneous in homogenizer；
4) compound after homogeneous is rapidly cooled to 2~6 DEG C, and aging 3~6 hours at such a temperature；
5) compound Jing Guo aging is loaded in freezing machine agitator, congeals 2 in -15~-20 DEG C of temperature under stirring
~4 hours, take out, packaging, quick-frozen hardening, produce green bean paste sundae.
4. the preparation method of green bean paste sundae according to claim 3, it is characterised in that：In step 1), 40 are taken
Parts by weight mung bean flour, 15 parts by weight Hippophae Rhamnoides L. juices, 15 parts by weight watermelon juices, 50 parts by weight whole milks, 15 parts by weight white granulated sugars, 4
Weight starch, 8 parts by weight cream, 50 parts by weight water, are mixed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710870255.7A CN107361193A (en) | 2017-09-24 | 2017-09-24 | A kind of green bean paste sundae and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710870255.7A CN107361193A (en) | 2017-09-24 | 2017-09-24 | A kind of green bean paste sundae and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107361193A true CN107361193A (en) | 2017-11-21 |
Family
ID=60302975
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710870255.7A Pending CN107361193A (en) | 2017-09-24 | 2017-09-24 | A kind of green bean paste sundae and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107361193A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480052A (en) * | 2018-11-26 | 2019-03-19 | 安徽双好食品有限公司 | A kind of mung bean taste ice cream preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370041A (en) * | 2011-10-11 | 2012-03-14 | 张释文 | Mango fruit ice cream and preparation method thereof |
-
2017
- 2017-09-24 CN CN201710870255.7A patent/CN107361193A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102370041A (en) * | 2011-10-11 | 2012-03-14 | 张释文 | Mango fruit ice cream and preparation method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480052A (en) * | 2018-11-26 | 2019-03-19 | 安徽双好食品有限公司 | A kind of mung bean taste ice cream preparation method |
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| PB01 | Publication | ||
| PB01 | Publication | ||
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Application publication date: 20171121 |