CN1947539A - Ice cream powder contg. mung beam powder and its prepn. method - Google Patents
Ice cream powder contg. mung beam powder and its prepn. method Download PDFInfo
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- CN1947539A CN1947539A CNA2005101002452A CN200510100245A CN1947539A CN 1947539 A CN1947539 A CN 1947539A CN A2005101002452 A CNA2005101002452 A CN A2005101002452A CN 200510100245 A CN200510100245 A CN 200510100245A CN 1947539 A CN1947539 A CN 1947539A
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Abstract
A mung bean-type ice cream powder with rich nutrients including protein, starch, minerals, vitamins and amino acids, and low fat content is proportionally prepared from mung bean powder, sugar, milk powder, plant fat dust, monoglyceride, sucrose ester, guar gum, CMC and essence. Its preparing process is also disclosed.
Description
[technical field]
The present invention relates to food processing field, particularly be ice-cream preparation field.
[background technology]
Along with the raising of people's living standard and the transformation of consumption idea, ice cream more and more becomes the fashional consumption product and the people that are dotted with happy relieved summer heat, recreation, and the ice cream of various local flavors arises at the historic moment.
Dried ice cream mix is to add an amount of sugar, vegetable fat, albumen powder, emulsion stabilizer, essence etc. in milk powder, disperses mixing, homogeneous through being dissolved in water, concentrates, spray-drying, packing, obtains finished product.
Mung bean is distinguished the flavor of sweet cold in nature, goes into the stomach heart two warps.For oral administration have clearing heat and detoxicating, the water conservancy that disappears effects such as step-down that swell, make eye bright, and to the treatment atherosclerotic, reduce in the blood cholesterol and protecting the liver etc. also has obvious effect.Pharmacological evaluation proves that mung bean has inhibitory action to glucose fungus; Lead poisoning, pesticide poisoning, crotonism, chronic hepatitis, mumps etc. there is tangible effect.
[summary of the invention]
Mung bean dried ice cream mix of the present invention and prepare ice cream with it is of high nutritive value, the product quality height, and shelf life is long, and cost of material is low.
A kind of mung bean dried ice cream mix consists of by weight: 5 parts～20 parts of mung bean protein powders; 30 parts～50 parts of sugar; 15 parts～40 parts of milk powder; 5 parts～15 parts of vegetable fat powders; 0.3 part～0.8 part of monoglyceride; 0.2 part～0.8 part of sucrose ester; 0.3 part～0.8 part of guar gum; 0.3 part～0.8 part of CMC (sodium carboxymethylcellulose); Essence is an amount of.Monoglyceride, sucrose ester, guar gum, CMC are collectively referred to as the emulsion stabilizer group in the above-mentioned substance.
The preparation method of above-mentioned mung bean dried ice cream mix comprises the steps:
1, the dispersion mixing that is dissolved in water: after the sugared premixed with emulsion stabilizer and about 1/3, add a small amount of simple mixing of hot water more than 50 ℃, again once by colloid mill, pump into storage tank, every other solid material except that sugar and essence adds a small amount of hot water mixing more than 50 ℃ together, after colloid mill once, pumps into storage tank, add the water stirring and evenly mixing, pump into Cooling or heating jar;
2, homogeneous: carry out homogeneous after the feed liquid behind the mixing is heated to 70 ℃～80 ℃;
3, concentrate: the feed liquid behind the homogeneous is concentrated;
4, spray-drying: the feed liquid after concentrating is carried out drying by spray drying tower, can get the extraordinary powder product of free-running property, and baking temperature is: 80～100 ℃ of EATs, leaving air temp are 110～130 ℃;
5, finished product packing: 2/3 Icing Sugar and the essence with remainder passes through the strong mixer mixing with spray dried powder again, is packaged to be finished product.
Advantage of the present invention: 1, the mung bean dried ice cream mix is of high nutritive value, about 50 parts～60 parts of mung bean protein matter content, eight kinds of essential amino acids that also contain needed by human body, and easily digest and assimilate for human body, and contain than soybean ANFs still less, beany flavor beastly and flatus-producing factor that no soyabean protein powder contained, thereby be specially adapted to children and old age.2, mung bean protein powder has good foaminess and emulsibility owing to fatty low, is used for ice cream and can significantly improves ice-cream expansion rate and anti-melting property, can improve product quality, prolong shelf life, reduces cost of material.3, the while mung bean protein powder has kept the strong fragrance of mung bean, has attracted people from local flavor, has been subjected to increasing people's welcome.4, the aminoacid ingredient in the mung bean protein is different with amino acid whose composition and content in the milk, and both can be complementary mutually, makes the nutrition of mung bean ice cream abundanter comprehensively.5, at present the commercially available mung bean protein powder of China normally mung bean carry residue behind the oil, how as feed usefulness, in ice cream, use mung bean protein few at present, a new way has been opened up in the ice-cream utilization that appears as mung bean protein of mung bean.
[specific embodiment]
The ice-cream appearance of mung bean will be satisfied the fastidious eye that the ice-cream consumer group of a great deal of hobby constantly pursues ice-cream novel taste.
Embodiment 1:
Take by weighing by weight: 5 parts of mung bean protein powders, 50 parts of sugar, 40 parts of milk powder, 8.5 parts of vegetable fat powders, 0.3 part of monoglyceride, 0.6 part of sucrose ester, 0.3 part of guar gum, CMC0.3 part, 0.4 part in essence.
At first emulsion stabilizer monoglyceride, sucrose ester, guar gum, CMC etc. are simply mixed with an amount of hot water more than 50 ℃ with 1/3 Icing Sugar, then once by colloid mill, every other solid material (except 2/3 Icing Sugar) being added together more than 50 ℃ a small amount of hot water mixes after colloid mill once again, then slurry is heated to 70 ℃ and prepares homogeneous, first pressure with first grade is set at 40 atmospheric pressure during homogeneous, and second grade is set at 140 atmospheric pressure.Feed liquid behind the homogeneous is concentrated, spray-drying then, wherein spray-dired feeding temperature is 30 ℃-60 ℃.80～100 ℃ of EATs, leaving air temp are 110～130 ℃.At last the powder after the spray-drying is packed after by the strong mixer mixing with Icing Sugar and essence, obtained finished product.
Embodiment 2:
Take by weighing by weight: 20 parts of mung bean flours, 30 parts of sugar, 15 parts of milk powder, 15 parts of vegetable fat powders, 0.6 part of monoglyceride, 0.5 part of sucrose ester, 0.5 part of guar gum, CMC0.8 part, 0.4 part in essence.Process is with embodiment 1.
Embodiment 3:
Take by weighing by weight: 20 parts of mung bean flours, 35 parts of sugar, 30 parts of milk powder, 15 parts of vegetable fat powders, 0.8 part of monoglyceride, 0.6 part of sucrose ester, 0.3 part of guar gum, CMC0.5 part, 0.4 part in essence.Process is with embodiment 1.
Embodiment 4:
Take by weighing by weight: 15 parts of mung bean flours, 40 parts of sugar, 30 parts of milk powder, 10 parts of vegetable fat powders, 0.5 part of monoglyceride, 0.2 part of sucrose ester, 0.8 part of guar gum, CMC0.6 part, 0.4 part in essence.Process is with embodiment 1.
Embodiment 5:
Take by weighing by weight: 20 parts of mung bean flours, 40 parts of sugar, 20 parts of milk powder, 5 parts of vegetable fat powders, 0.6 part of monoglyceride, 0.8 part of sucrose ester, 0.5 part of guar gum, CMC0.8 part, 0.4 part in essence.Process is with embodiment 1.
Claims (2)
1, a kind of mung bean dried ice cream mix consists of by weight: 5 parts～30 parts of mung bean flours; 30 parts～50 parts of sugar; 15 parts～40 parts of milk powder; 5 parts～15 parts of vegetable fat powders; 0.3 part～0.8 part of monoglyceride; 0.2 part～0.8 part of sucrose ester; 0.3 part～0.8 part of guar gum; 0.3 part～0.8 part of sodium carboxymethylcellulose; Essence is an amount of.
2, the preparation method of the described mung bean dried ice cream mix of claim 1 comprises the steps:
1) the dispersion mixing that is dissolved in water: monoglyceride, sucrose ester, guar gum, sodium carboxymethylcellulose are collectively referred to as emulsion stabilizer, after the sugared premixed with emulsion stabilizer and about 1/3, add a small amount of simple mixing of hot water more than 50 ℃, by colloid mill once, pump into storage tank again, the every other solid material except that sugar and essence adds a small amount of hot water mixing more than 50 ℃ together, after colloid mill once, pump into storage tank, add the water stirring and evenly mixing, pump into Cooling or heating jar;
2) homogeneous: carry out homogeneous after the feed liquid behind the mixing is heated to 70 ℃～80 ℃;
3) concentrate: the feed liquid behind the homogeneous is concentrated;
4) spray-drying: the feed liquid after concentrating is carried out drying by spray drying tower, can get the extraordinary powder product of free-running property, and baking temperature is: 80～100 ℃ of EATs, leaving air temp are 110～130 ℃;
5) finished product packing: 2/3 Icing Sugar and the essence with remainder passes through the strong mixer mixing with spray dried powder again, is packaged to be finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101002452A CN1947539A (en) | 2005-10-14 | 2005-10-14 | Ice cream powder contg. mung beam powder and its prepn. method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2005101002452A CN1947539A (en) | 2005-10-14 | 2005-10-14 | Ice cream powder contg. mung beam powder and its prepn. method |
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| Publication Number | Publication Date |
|---|---|
| CN1947539A true CN1947539A (en) | 2007-04-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CNA2005101002452A Pending CN1947539A (en) | 2005-10-14 | 2005-10-14 | Ice cream powder contg. mung beam powder and its prepn. method |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411382B (en) * | 2008-11-24 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing pea powder and preparation method thereof |
| CN103583783A (en) * | 2013-10-24 | 2014-02-19 | 王家强 | Mung bean ice sucker and preparation method thereof |
| CN103651821A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Mung bean milk shake powder |
| CN103651794A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Sweet orange milk shake powder |
| EP2984938A1 (en) * | 2014-08-07 | 2016-02-17 | Fuji Oil Company, Limited | Composition comprising mung bean protein, processed livestock meat and pickling solution |
| CN106260488A (en) * | 2016-08-31 | 2017-01-04 | 长春福瑞纳新新食品有限公司 | A kind of original flavor grain rice dried ice cream mix, ice cream and Chinese medicine health-care ice cream |
| CN106387286A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Mung bean ice cream powder, ice cream and traditional Chinese medicine health-care ice cream |
-
2005
- 2005-10-14 CN CNA2005101002452A patent/CN1947539A/en active Pending
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411382B (en) * | 2008-11-24 | 2011-07-20 | 内蒙古伊利实业集团股份有限公司 | Freezing beverage containing pea powder and preparation method thereof |
| CN103651821A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Mung bean milk shake powder |
| CN103651794A (en) * | 2012-09-13 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Sweet orange milk shake powder |
| CN103583783A (en) * | 2013-10-24 | 2014-02-19 | 王家强 | Mung bean ice sucker and preparation method thereof |
| EP2984938A1 (en) * | 2014-08-07 | 2016-02-17 | Fuji Oil Company, Limited | Composition comprising mung bean protein, processed livestock meat and pickling solution |
| CN106260488A (en) * | 2016-08-31 | 2017-01-04 | 长春福瑞纳新新食品有限公司 | A kind of original flavor grain rice dried ice cream mix, ice cream and Chinese medicine health-care ice cream |
| CN106387286A (en) * | 2016-08-31 | 2017-02-15 | 长春福瑞纳新新食品有限公司 | Mung bean ice cream powder, ice cream and traditional Chinese medicine health-care ice cream |
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Open date: 20070418 |