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Functional beer milk shake and preparation method thereof

A production method and functional technology, applied in the direction of milk preparations, other dairy products, dairy products, etc., can solve the problems of low nutritional value and single ingredients of milkshakes, and achieve rich nutritional value, clean and elegant color, and improved taste. Effect

Inactive Publication Date: 2019-03-22
ZHENGZHOU INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The invention provides a functional beer milkshake, which solves the problem of single ingredient and low nutritional value of the milkshake in the prior art

Method used

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  • Functional beer milk shake and preparation method thereof
  • Functional beer milk shake and preparation method thereof
  • Functional beer milk shake and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A functional beer milkshake, whose raw materials are composed of the following components in parts by weight: 58 parts of pure milk, 16 parts of beer fermentation liquid, 2 parts of rock sugar, 5 parts of skimmed milk powder, 3 parts of lactic acid bacteria starter, 0.1 parts of ginger 0.1 part of okra, 0.1 part of asparagus, 0.4 part of coconut fruit, 0.5 part of longan, 0.6 part of mango, 0.2 part of jackfruit, 0.2 part of passion fruit, 0.1 part of hawthorn, 1 part of tamarind, 1 part of ethanol, 0.1 part of crushed ice ;

[0032] The specific production method is as follows:

[0033] Step 1, weigh 58 parts of pure milk, 16 parts of beer fermentation liquid, 2 parts of rock sugar, 5 parts of skimmed milk powder, 3 parts of lactic acid bacteria starter, 0.1 part of ginger, 0.1 part of okra, 0.1 part of asparagus, and 0.1 part of okra according to parts by weight. 0.4 parts of fruit, 0.5 parts of longan, 0.6 parts of mango, 0.2 parts of jackfruit, 0.2 parts of passion...

Embodiment 2

[0041]A functional beer milkshake, whose raw materials are composed of the following components in parts by weight: 50 parts of pure milk, 20 parts of beer fermentation liquid, 1.5 parts of rock sugar, 3 parts of skim milk powder, 1 part of lactic acid bacteria starter, 0.1 parts of ginger 0.1 part of okra, 0.1 part of asparagus, 0.1 part of lettuce, 0.1 part of carrot, 0.5 part of jackfruit, 0.5 part of passion fruit, 0.5 part of hawthorn, 0.5 part of tamarind, 0.5 part of ethanol, and 0.2 part of crushed ice;

[0042] The preparation method is the same as that of Example 1, except that the formula of Example 1 is changed into that of Example 2.

Embodiment 3

[0044] A functional beer milkshake whose raw materials are composed of the following components in parts by weight: 60 parts of pure milk, 15 parts of beer fermentation liquid, 1 part of rock sugar, 6 parts of skim milk powder, 2 parts of lactic acid bacteria starter, and 0.1 parts of carrot 0.5 part of coconut fruit, 0.5 part of hawthorn, 0.6 part of tamarind, 0.6 part of ethanol, 0.3 part of crushed ice;

[0045] The preparation method is the same as that of Example 1, except that the formula of Example 1 is changed into that of Example 3.

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Abstract

The invention discloses functional beer milk shake, which is prepared from the following ingredients in parts by weight: 50 to 60 parts of pure milk, 15 to 20 parts of beer fermentation liquid, 1 to 2parts of rock candy, 3 to 6 parts of skimmed milk powder, 1 to 3 parts of lactic acid bacteria starters, 0.1 to 0.5 part of vegetables, 1 to 2 parts of melon and fruits, 0.5 to 1 part of tamarind fruit, 0.5 to 1 part of ethanol and 0.1 to 0.3 part of trash ice. The beer fermentation liquid, melons and fruits and vegetables are used for replacing essence and partial cream; through vitamin, trace elements, functional biological active factors and diet fiber richly contained in the beer fermentation liquid, fresh fruits and vegetables, the prepared milk shake has a health care function. In addition, the milk shake obtained after the fermentation contains various beneficial bacteria and necessary enzymes for human bodies; the microbial bacterium groups in the body can be better balanced; meanwhile, the growth and metabolism in the body can be promoted.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a functional beer milkshake and a preparation method thereof. Background technique [0002] Milkshake drinks originated in Chicago, the United States, and became popular all over the world as early as its birth in 1922. It is still a popular fashion choice for young people all over the world. Traditional milkshakes are made by mixing ice cream and milk. Milk is rich in nutrients and can provide protein for the body in the hot summer. However, ice cream is high in energy and low in nutrition, and frequent consumption is not good for health. In addition, the milkshake made by mixing ice cream and milk has a single taste and single nutrition, which can no longer meet people's needs. Therefore, a new milkshake product has been developed to make it maintain a good flavor while also having certain The health care function is very necessary. Contents of the invent...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/133A23C9/13
CPCA23C9/13A23C9/1307A23C9/133A23C2220/204
Inventor 冯冲孙于庆赵国欣于梅艳程丽英职爱民张晓宇张百胜李建新
Owner ZHENGZHOU INST OF TECH
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