CN112438342A - Plum and mung bean ice cream - Google Patents

Abstract

The invention relates to a plum mung bean ice cream, belonging to the technical field of food processing. The composite material is characterized by comprising the following raw materials in percentage by weight: 80-100 g of mung bean, 180-200 g of unsalted butter, 30-40 g of corn starch, 180-200 g of milk and 50-60 g of white sugar. Ice cream, watermelon and cold drink, which are various summer elements, wherein the most temperature-lowering and summer-heat-relieving ice lolly belongs to the genus of ice lolly, and various ice lollies are numerous and lure people's taste buds. However, the number of additives in the small ice sucker is dozens, and the ice sucker is hard to eat in summer. The plum mung bean ice cream prepared by the invention has the effects of relieving summer heat and removing heat.

Description

Plum and mung bean ice cream

Technical Field

The invention relates to a plum mung bean ice cream, belonging to the technical field of food processing.

Background

Mung bean, belonging to the family Leguminosae. Every 100 g of mung bean contains 23.8 g of protein, 58.8 g of carbohydrate, 0.5 g of fat, 80 mg of calcium, 360 mg of phosphorus and 6.8 mg of iron. Also contains carotene, vitamin B1: vitamin B2: vitamin E, nicotinic acid and various mineral elements. High-temperature sweating can cause internal environment disorder caused by losing a large amount of minerals and vitamins, and mung beans contain abundant inorganic salts and vitamins. The mung bean soup is taken as a beverage in a high-temperature environment, and lost nutrients can be supplemented in time, so that the treatment effect of clearing away summer heat is achieved.

The plum has sweet taste, large fruit, thin peel, luster, thick flesh, small kernel, crisp and fine texture, much juice and high acidity, is rich in various amino acids required by human bodies, has sour and sweet fragrance, and is known as 'the king of preserved fruit' and 'natural green health food' the plum contains rich diversified mineral substances such as calcium, magnesium, potassium, sodium, phosphorus, iron, manganese, copper, zinc … … and the like. The unit contents of calcium, phosphorus, money and the like are much higher than those of other fruits. In addition, the mume fructus contains citric acid with extremely high content, and accounts for more than 85% of organic acid content of mume fructus. Other organic acids include malic acid, oxalic acid, succinic acid, etc. The protein content is more than twice of that of strawberries and oranges, so that the green plums are extremely rich in nutrient components and are excellent health-care fruits.

Disclosure of Invention

The invention aims to provide plum and mung bean ice cream which is attractive in appearance, smooth in taste and capable of clearing away summer heat.

In order to achieve the purpose, the invention adopts the following technical scheme: the plum mung bean ice cream comprises the following raw materials in parts by weight: 80-100 g of mung bean, 180-200 g of unsalted butter, 30-40 g of corn starch, 180-200 g of milk and 50-60 g of white sugar.

The plum mung bean ice cream is characterized by being prepared by the following steps:

1) soaking semen Phaseoli Radiati in cold water for 2 hr, adding water, decocting in a pot until semen Phaseoli Radiati is well cooked but not blossomed (three-opening three-stewing means boiling water and turning off fire for half an hour, repeating for 3 times);

2) taking out the stewed mung beans, adding the prepared plums and white sugar, and uniformly stirring;

3) putting milk into a soup pot, adding corn starch, white sugar and unsalted butter, pouring into the milk mixed solution, and stirring uniformly;

4) boiling the mixed milk liquid to be viscous with medium and small fire while stirring, pouring the mung beans into the mixed milk and unsalted butter, and stirring uniformly;

5) and cooling the prepared frozen sucker paste, putting the cooled frozen sucker paste into a frozen sucker box, covering the box with a cover, and freezing the box in a refrigerator overnight.

Detailed Description

Example 1

The plum mung bean ice cream comprises the following raw materials in parts by weight: 80 g of mung bean, 180 g of unsalted butter, 30 g of corn starch, 180 g of milk and 50 g of white sugar.

The plum mung bean ice cream is characterized by being prepared by the following steps:

1) soaking semen Phaseoli Radiati in cold water for 2 hr, adding water, decocting in a pot until semen Phaseoli Radiati is well cooked but not blossomed (three-opening three-stewing means boiling water and turning off fire for half an hour, repeating for 3 times);

2) taking out the stewed mung beans, adding the prepared plums and white sugar, and uniformly stirring;

3) putting milk into a soup pot, adding corn starch, white sugar and unsalted butter, pouring into the milk mixed solution, and stirring uniformly;

4) boiling the mixed milk liquid to be viscous with medium and small fire while stirring, pouring the mung beans into the mixed milk and unsalted butter, and stirring uniformly;

5) and cooling the prepared frozen sucker paste, putting the cooled frozen sucker paste into a frozen sucker box, covering the box with a cover, and freezing the box in a refrigerator overnight.

Example 2

The plum mung bean ice cream comprises the following raw materials in parts by weight: 90 g of mung bean, 190 g of unsalted butter, 35 g of corn starch, 190 g of milk and 55 g of white sugar.

The plum mung bean ice cream is characterized by being prepared by the following steps:

1) soaking semen Phaseoli Radiati in cold water for 2 hr, adding water, decocting in a pot until semen Phaseoli Radiati is well cooked but not blossomed (three-opening three-stewing means boiling water and turning off fire for half an hour, repeating for 3 times);

2) taking out the stewed mung beans, adding the prepared plums and white sugar, and uniformly stirring;

3) putting milk into a soup pot, adding corn starch, white sugar and unsalted butter, pouring into the milk mixed solution, and stirring uniformly;

4) boiling the mixed milk liquid to be viscous with medium and small fire while stirring, pouring the mung beans into the mixed milk and unsalted butter, and stirring uniformly;

5) and cooling the prepared frozen sucker paste, putting the cooled frozen sucker paste into a frozen sucker box, covering the box with a cover, and freezing the box in a refrigerator overnight.

Example 3

The plum mung bean ice cream comprises the following raw materials in parts by weight: 100 g of mung bean, 200 g of unsalted butter, 40 g of corn starch, 200 g of milk and 60 g of white sugar.

The plum mung bean ice cream is characterized by being prepared by the following steps:

1) soaking semen Phaseoli Radiati in cold water for 2 hr, adding water, decocting in a pot until semen Phaseoli Radiati is well cooked but not blossomed (three-opening three-stewing means boiling water and turning off fire for half an hour, repeating for 3 times);

2) taking out the stewed mung beans, adding the prepared plums and white sugar, and uniformly stirring;

3) putting milk into a soup pot, adding corn starch, white sugar and unsalted butter, pouring into the milk mixed solution, and stirring uniformly;

4) boiling the mixed milk liquid to be viscous with medium and small fire while stirring, pouring the mung beans into the mixed milk and unsalted butter, and stirring uniformly;

5) and cooling the prepared frozen sucker paste, putting the cooled frozen sucker paste into a frozen sucker box, covering the box with a cover, and freezing the box in a refrigerator overnight.

Claims (2)

1. The plum mung bean ice cream is characterized by comprising the following raw materials in parts by weight: 80-100 g of mung bean, 180-200 g of unsalted butter, 30-40 g of corn starch, 180-200 g of milk and 50-60 g of white sugar.

2. The plum mung bean ice cream is characterized by being prepared by the following steps:

1) soaking semen Phaseoli Radiati in cold water for 2 hr, adding water, decocting in a pot until semen Phaseoli Radiati is well cooked but not blossomed (three-opening three-stewing means boiling water and turning off fire for half an hour, repeating for 3 times);

2) taking out the stewed mung beans, adding the prepared plums and white sugar, and uniformly stirring;

3) putting milk into a soup pot, adding corn starch, white sugar and unsalted butter, pouring into the milk mixed solution, and stirring uniformly;

4) boiling the mixed milk liquid to be viscous with medium and small fire while stirring, pouring the mung beans into the mixed milk and unsalted butter, and stirring uniformly;

5) and cooling the prepared frozen sucker paste, putting the cooled frozen sucker paste into a frozen sucker box, covering the box with a cover, and freezing the box in a refrigerator overnight.