CN108157761A - A kind of mung bean ice cream formula - Google Patents
A kind of mung bean ice cream formula Download PDFInfo
- Publication number
- CN108157761A CN108157761A CN201711179222.4A CN201711179222A CN108157761A CN 108157761 A CN108157761 A CN 108157761A CN 201711179222 A CN201711179222 A CN 201711179222A CN 108157761 A CN108157761 A CN 108157761A
- Authority
- CN
- China
- Prior art keywords
- parts
- mung bean
- food
- ice cream
- weight
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
- 240000004922 Vigna radiata Species 0.000 title claims abstract description 27
- 235000010721 Vigna radiata var radiata Nutrition 0.000 title claims abstract description 27
- 235000011469 Vigna radiata var sublobata Nutrition 0.000 title claims abstract description 27
- 235000015243 ice cream Nutrition 0.000 title claims abstract description 15
- 235000013305 food Nutrition 0.000 claims abstract description 25
- 235000013312 flour Nutrition 0.000 claims abstract description 24
- 239000002994 raw material Substances 0.000 claims abstract description 21
- 235000013373 food additive Nutrition 0.000 claims abstract description 19
- 239000002778 food additive Substances 0.000 claims abstract description 19
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims abstract description 15
- 229910052708 sodium Inorganic materials 0.000 claims abstract description 15
- 239000011734 sodium Substances 0.000 claims abstract description 15
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 11
- 235000009566 rice Nutrition 0.000 claims abstract description 11
- 239000002253 acid Substances 0.000 claims abstract description 10
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 9
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 9
- 229920002472 Starch Polymers 0.000 claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 claims abstract description 9
- 235000019634 flavors Nutrition 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 9
- 239000003549 soybean oil Substances 0.000 claims abstract description 9
- 239000008107 starch Substances 0.000 claims abstract description 9
- 235000019698 starch Nutrition 0.000 claims abstract description 9
- 240000007594 Oryza sativa Species 0.000 claims abstract 3
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims description 13
- 235000013734 beta-carotene Nutrition 0.000 claims description 13
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims description 13
- 239000011648 beta-carotene Substances 0.000 claims description 13
- 229960002747 betacarotene Drugs 0.000 claims description 13
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims description 13
- 239000003795 chemical substances by application Substances 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000000050 nutritive effect Effects 0.000 abstract description 3
- 230000007812 deficiency Effects 0.000 abstract description 2
- 241000209094 Oryza Species 0.000 description 8
- 238000006356 dehydrogenation reaction Methods 0.000 description 5
- 238000007792 addition Methods 0.000 description 3
- 239000000463 material Substances 0.000 description 2
- 244000088415 Raphanus sativus Species 0.000 description 1
- 235000006140 Raphanus sativus var sativus Nutrition 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The present invention relates to cake based food technical fields, specifically disclose a kind of mung bean ice cream formula, are made from the following raw materials in parts by weight：1000 parts of glutinous rice flour, 300~400 parts of mung bean flour, 50~80 parts of edible glucose, 20~40 parts of maltose, 300~400 parts of food starch, 200~280 parts of edible soybean oil, 5~10 parts of food additives, 1~4 part of food flavor.The present invention overcomes the deficiencies in the prior art, added in cake dehydroactic acid sodium eat it mouthfeel is ice-cold, the addition of bata-carotene and mung bean flour makes it have good appetizing effect and nutritive value, rich in taste, likes that crowd is more.
Description
Technical field
The present invention relates to cake based food technical fields, particularly belong to a kind of mung bean ice cream formula.
Background technology
Cake is to steam or toast the food formed with rice flour or flour blending other materials；Piece cake is using rice flour as main original
Material, through breading, it is die-filling, steam, be sliced and the cake based article of manufactured soft mouth feel.Since piece cake has, the pronunciation of high word is identical,
With the implied meaning got promotion continuously, on some celebrating dates or one of main gift is used as, but carrying with living standard
Height, the selectable food species of people are more and more, therefore the people of edible piece cake is fewer and fewer, causes greatly to waste, therefore
It needs to develop the cake of one or more novel tastes to meet market.
Invention content
The object of the present invention is to provide a kind of mung bean ice cream formulas, overcome the deficiencies in the prior art, are added in cake
Dehydroactic acid sodium eat it mouthfeel is ice-cold, the addition of beta carotene and mung bean flour makes it have good appetizing effect
And nutritive value, rich in taste, like that crowd is more.
To solve the above problems, the technical solution used in the present invention is as follows：
A kind of mung bean ice cream formula, is made from the following raw materials in parts by weight：1000 parts of glutinous rice flour, 300~400 parts of mung bean flour, food
With 50~80 parts of glucose, 20~40 parts of maltose, 300~400 parts of food starch, 200~280 parts of edible soybean oil, food
5~10 parts of additive, 1~4 part of food flavor.
Further, it is made from the following raw materials in parts by weight：1000 parts of glutinous rice flour, 370 parts of mung bean flour, edible glucose 65
Part, 30 parts of maltose, 350 parts of food starch, 245 parts of edible soybean oil, 7 parts of food additives, 2.5 parts of food flavor.
Further, the food additives are made from the following raw materials in parts by weight：0.1~0.4 part of beta carotene takes off
10 parts of hydroacetic acid sodium.
Further, the food additives are made from the following raw materials in parts by weight：0.15 part of beta carotene, dehydrogenation second
Sour 10 parts of sodium.
Compared with prior art, implementation result of the invention is as follows by the present invention：
A kind of mung bean ice cream formula of the present invention adds dehydroactic acid sodium it is made to eat mouthfeel ice-cold, β-Hu in cake
The addition of radish element and mung bean flour makes it have good appetizing effect and nutritive value, rich in taste, likes that crowd is more.
Specific embodiment
With reference to embodiment, the invention will be further described, but the present invention is not limited to these instances, and is being de-
Under the premise of from present inventive concept, carried out by it is any improvement be within the scope of the present invention.
Embodiment 1
A kind of mung bean ice cream formula of the present invention, is made from the following raw materials in parts by weight：1000 parts of glutinous rice flour, mung bean flour
300~400 parts, 50~80 parts of edible glucose, 20~40 parts of maltose, 300~400 parts of food starch, edible soybean oil 200
~280 parts, 5~10 parts of food additives, 1~4 part of food flavor.
Further, the food additives are made from the following raw materials in parts by weight：0.1~0.4 part of beta carotene takes off
10 parts of hydroacetic acid sodium.
Further, the food additives are made from the following raw materials in parts by weight：0.15 part of beta carotene, dehydrogenation second
Sour 10 parts of sodium.
Embodiment 2
A kind of mung bean ice cream formula of the present invention, is made from the following raw materials in parts by weight：1000 parts of glutinous rice flour, mung bean flour
300 parts, 50 parts of edible glucose, 20 parts of maltose, 300 parts of food starch, 200 parts of edible soybean oil, 5 parts of food additives,
1 part of food flavor.
Further, the food additives are made from the following raw materials in parts by weight：0.1~0.4 part of beta carotene takes off
10 parts of hydroacetic acid sodium.
Further, the food additives are made from the following raw materials in parts by weight：0.15 part of beta carotene, dehydrogenation second
Sour 10 parts of sodium.
Embodiment 3
A kind of mung bean ice cream formula of the present invention, is made from the following raw materials in parts by weight：1000 parts of glutinous rice flour, mung bean flour
400 parts, 80 parts of edible glucose, 40 parts of maltose, 400 parts of food starch, 280 parts of edible soybean oil, 10 parts of food additives,
4 parts of food flavor.
Further, the food additives are made from the following raw materials in parts by weight：0.1~0.4 part of beta carotene takes off
10 parts of hydroacetic acid sodium.
Further, the food additives are made from the following raw materials in parts by weight：0.15 part of beta carotene, dehydrogenation second
Sour 10 parts of sodium.
Embodiment 4
A kind of mung bean ice cream formula of the present invention, is made from the following raw materials in parts by weight：1000 parts of glutinous rice flour, mung bean flour
370 parts, 65 parts of edible glucose, 30 parts of maltose, 350 parts of food starch, 245 parts of edible soybean oil, 7 parts of food additives,
2.5 parts of food flavor.
Further, the food additives are made from the following raw materials in parts by weight：0.1~0.4 part of beta carotene takes off
10 parts of hydroacetic acid sodium.
Further, the food additives are made from the following raw materials in parts by weight：0.15 part of beta carotene, dehydrogenation second
Sour 10 parts of sodium.
Above content is only to present inventive concept example and explanation, affiliated those skilled in the art couple
Described specific embodiment does various modifications or additions or substitutes in a similar way, without departing from invention
Conceive or surmount range defined in the claims, be within the scope of protection of the invention.
Claims (4)
1. a kind of mung bean ice cream formula, it is characterised in that：It is made from the following raw materials in parts by weight：1000 parts of glutinous rice flour, mung bean flour
300~400 parts, 50~80 parts of edible glucose, 20~40 parts of maltose, 300~400 parts of food starch, edible soybean oil 200
~280 parts, 5~10 parts of food additives, 1~4 part of food flavor.
2. a kind of mung bean ice cream formula according to claim 1, it is characterised in that：It is made from the following raw materials in parts by weight：
1000 parts of glutinous rice flour, 370 parts of mung bean flour, 65 parts of edible glucose, 30 parts of maltose, 350 parts of food starch, edible soybean oil
245 parts, 7 parts of food additives, 2.5 parts of food flavor.
3. according to a kind of mung bean ice cream formula of claims 1 or 2 any one of them, it is characterised in that：The food addition
Agent is made from the following raw materials in parts by weight：0.1~0.4 part of beta carotene, 10 parts of dehydroactic acid sodium.
4. according to a kind of mung bean ice cream formula of claim 3 any one of them, it is characterised in that：The food additives by
The raw material of following parts by weight is made：0.15 part of beta carotene, 10 parts of dehydroactic acid sodium.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711179222.4A CN108157761A (en) | 2017-11-23 | 2017-11-23 | A kind of mung bean ice cream formula |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201711179222.4A CN108157761A (en) | 2017-11-23 | 2017-11-23 | A kind of mung bean ice cream formula |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157761A true CN108157761A (en) | 2018-06-15 |
Family
ID=62527495
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201711179222.4A Withdrawn CN108157761A (en) | 2017-11-23 | 2017-11-23 | A kind of mung bean ice cream formula |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108157761A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116569983A (en) * | 2023-05-30 | 2023-08-11 | 山东满士福食品科贸有限公司 | Sucrose-free mung bean ice cream and preparation method thereof |
-
2017
- 2017-11-23 CN CN201711179222.4A patent/CN108157761A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116569983A (en) * | 2023-05-30 | 2023-08-11 | 山东满士福食品科贸有限公司 | Sucrose-free mung bean ice cream and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101454600B1 (en) | Preparing Method for Glutinous Rice Cake Using Non-glutinous Rice and Konjac Colloid, Non-glutinous Rice Prepared Therefrom | |
| KR101399279B1 (en) | Method for producing sauce for DDUGBOGGI and sauce for DDUGBOGGI produced by same method | |
| CN103719702B (en) | A kind of infant rice powder and preparation method thereof | |
| CN101816389A (en) | Egg powder food | |
| CN104489617A (en) | Mushroom minced chicken and preparation method thereof | |
| CN108157761A (en) | A kind of mung bean ice cream formula | |
| CN103783102A (en) | Making method of fruit bread | |
| CN108065244A (en) | The processing method of blood cake sheldrake meat | |
| CN106605714A (en) | Cooked soybean protein meat analogue | |
| KR20150015038A (en) | Method for producing ddukbokki and the ddukbokki | |
| KR100716611B1 (en) | Cereal ramyon and manufacturing method thereof | |
| CN207118569U (en) | Belt leather beverage/food | |
| KR101894985B1 (en) | Rice noodle made mainly of red rice, and its manufacturing method thereof | |
| CN105557916A (en) | Rye and oat biscuits and preparation method thereof | |
| CN108029938A (en) | A kind of pineapple ice cream formula | |
| CN105248583A (en) | Sugar-free fruit moon cake | |
| KR101669869B1 (en) | Sausage containing barley and process for producing the same | |
| CN108497410A (en) | A kind of five cereals jelly | |
| TWM485617U (en) | Auricularia auricular/Tremella fuciformis pearl tapioca | |
| HUP9901719A2 (en) | On the surface of row-rice product is flavoured, completed with natural food component and coloured and process for their production | |
| CN103385278A (en) | Corn cake powder preparation process and product of corn cake powder | |
| CN108851024A (en) | A kind of carrot rolled dough wrapping and preparation method thereof | |
| KR20190103572A (en) | Block type laver snack and preparing method of the same | |
| CN106173946A (en) | A kind of nutritious noodles and preparation method thereof | |
| CN105394467A (en) | Puffed food dipping material |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20180615 |