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Milk shake with two flavors

A milkshake and taste technology, applied in the field of milkshake, can solve the problems of single taste, low nutritional value, easy accumulation of fat, etc., and achieve the effect of high nutritional value, wide application range and good taste

Inactive Publication Date: 2019-01-18
小怪瘦(厦门)健康产业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to make up for the deficiencies in the prior art, and to provide a milkshake with two flavors, which has the advantages of independent choice of taste and rich nutrition, and solves the problem of single taste of common nutritional formula liquid milk in the market. The problem of easy accumulation of fat and low nutritional value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A milkshake with two flavors, the formula of which contains the following components in parts by mass: 15 parts of soybean protein isolate powder, 10 parts of polydextrose, 5 parts of maltitol, 12 parts of concentrated whey protein powder, resistant paste 7 parts of essence, 22 parts of whole milk powder, 16 parts of skimmed milk powder, 7 parts of compound minerals, 9 parts of sodium carboxymethylcellulose, 13 parts of phospholipid powder and burdock powder, 19 parts of food essence, 4 parts of multivitamins, 3 parts edible salt, 7 parts sucralose, 5 parts chia seeds, 6 parts freeze-dried strawberry powder, 7 parts konjac powder, 16 parts guar gum, 20 parts psyllium husk powder, aspartame ( Contains phenylalanine) 15 parts.

[0031] The preparation method comprises the following steps:

[0032] S1, disperse 15 parts of soybean protein isolate powder in hot water at 70°C, and add 22 parts of whole milk powder, 16 parts of skim milk powder and 12 parts of concentrated w...

Embodiment 2

[0042] A milkshake with two flavors, the formula of which contains the following components in parts by mass: 25 parts of soybean protein isolate powder, 14 parts of polydextrose, 12 parts of maltitol, 15 parts of concentrated whey protein powder, resistant paste 15 parts of essence, 25 parts of whole milk powder, 20 parts of skimmed milk powder, 9 parts of compound minerals, 11 parts of sodium carboxymethyl cellulose, 13 parts of phospholipid powder and burdock powder, 14 parts of food essence, 7 parts of multivitamins, 3 parts of edible salt, 8 parts of sucralose, 15 parts of concentrated milk protein powder, 21 parts of cocoa powder, 8 parts of acesulfame potassium.

[0043] The preparation method comprises the following steps:

[0044] S1. Divide 25 parts of soy protein isolate powder into hot water at 60°C, and add 25 parts of whole milk powder, 20 parts of skim milk powder and 15 parts of concentrated whey protein powder at the same time while stirring continuously, and ...

Embodiment 3

[0054] The formula of the original milkshake currently available on the market contains the following components in terms of mass parts: 15 parts of soybean protein isolate powder, 5 parts of polydextrose, 7 parts of maltitol, 6 parts of concentrated whey protein powder, whole milk 10 parts of powdered milk, 15 parts of skimmed milk powder, 5 parts of sodium carboxymethylcellulose, 8 parts of phospholipid powder burdock powder, 2 parts of food flavor, 1 part of edible salt, 2 parts of sucralose, and the rest is water.

[0055] The preparation method comprises the following steps:

[0056] S1, disperse 15 parts of soybean protein isolate powder in warm water, add 10 parts of whole milk powder, 15 parts of skimmed milk powder and 6 parts of concentrated whey protein powder, and then stir for 10 minutes to obtain milk;

[0057] S2, 5 parts of polydextrose, 7 parts of maltitol, 5 parts of sodium carboxymethyl cellulose, 8 parts of phospholipid powder burdock powder, 2 parts of foo...

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Abstract

The invention discloses a milk shake with two flavors and relates to the technical field of milk shake. The formula of the milk shake comprises the following components in parts by weight: 20-30 partsof soybean isolate protein powder, 1-15 parts of polydextrose, 15-30 parts of maltitol, 1-30 parts of concentrated whey protein powder and 15-20 parts of resistant dextrin. The milk shake with two flavors is filled by a sterile filling machine, so that bacteria are effectively prevented from entering into a milk bottle during the filling process of milk shake, entering into human body following milk shake while drinking and influencing human health; chia seeds, freeze-dried strawberry powder, konjaku flour, guar gum, plantain seed shell powder, aspartame, concentrated whey protein powder, cocoa powder and acesulfame potassium are added, so that the milk shake has two different flavors of cocoa and strawberry; consumers can conveniently select flavors; the flavors can be selected by consumers and the nutrition is abundant.

Description

technical field [0001] The invention relates to the technical field of milkshakes, in particular to a milkshake with two flavors. Background technique [0002] A milkshake is a mixture of milk, fruit, and ice cubes, and has high nutritional value. [0003] Parents as consumers pay more attention to the nutrition, safety and function of nutritional products, while the human body as consumers pay more attention to taste, variety and novelty of food. Currently, dairy products that supplement human nutrition are on the market. Most of them are human formula milk powder or human liquid milk, with a single form and carrier, lack of interest and change, and lack of characteristics in taste, and it is easy to accumulate fat inside the human body, causing people to gain weight. At the same time, relevant national regulations stipulate that liquid milk cannot be added Some important nutritional elements, and the production process of liquid milk also restricts the addition of many ac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/156A23C9/158
CPCA23C9/1522A23C9/1526A23C9/156A23C9/158
Inventor 林芳芳
Owner 小怪瘦(厦门)健康产业有限公司
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