Mango is rich in nutrition. Mango can not only be eaten directly as fruit, but also be a very good dessert material. There are many drinks made from mango, especially the milk tea with mango bursting beads, which has been welcomed by many people. Let's take a look at the nutrition of mango explosion beads.
The nutritional value of 1 mango.
Mango is rich in protein, fat, sugar, crude fiber, folic acid, various organic acids, polyphenols, carotene, mangnolic acid, mangiferin, quercetin, thiamine, riboflavin, nicotinic acid, ash, calcium, phosphorus, iron, ascorbic acid, shikimic acid, apocynic acid, polyol and so on, which are all essential nutrients and components for human body. The content of β -carotene in mango is as high as 38%, which can be converted into vitamin A in human body and is the safest source of vitamin A. The content of vitamin C also exceeds that of oranges and strawberries.
Nutrients (per kloc-0/00g)
Calories 127, 15
Carbohydrate (g)3 1.00
Food preparation
Mango 60 grams
Water 60 grams
3 grams of food-grade sodium alginate powder
500 grams of clean water
Calcium lactate powder 10g
Production steps
1, mango pulp, water and sodium alginate powder are mixed together to make juice, which is put in the refrigerator for one night to eliminate bubbles.
2. Add calcium lactate into water and stir to melt evenly.
3. Drop the juice into the water with a small spoon or chopsticks, and it will automatically condense into beads.
4. Pick it up and you're done.
Tips:
1. If the blasting beads are soaked in the mixed solution for too long, the outer film will become thicker, which will affect the taste.
2, you can use a variety of tools, such as colander, paper bag and other tools to squeeze out your favorite shape.
Mango bursting beads nutrition 2 Mango can not only be eaten directly as fruit, but also be a very good dessert material. I like Hong Kong-style dessert. I made a mango rice rolls before, which was cool, slippery and comfortable. It can also be made into mango mousse, which will turn into milk at the entrance.
If you want to be creative, then today's mango popping beads is also a good one. Choose ~
This mango burst bead is also called burst egg. Like pearls, it is one of the ingredients used to add to drinks.
However, it is different from ordinary pearls. The advantage of popping beads is not that they are chewy, but that they are sour and refreshing at the moment they are popped in the mouth.
The method is simple. After mixing and stirring the materials, you can use various tools, such as colander, paper bag and so on, to squeeze out your favorite shape.
Sodium alginate and calcium lactate are needed to make explosive beads. Let's talk to the baby about science, what is sodium alginate ~
Sodium alginate, also known as sodium alginate, is a polysaccharide carbohydrate extracted from brown algae (such as kelp). It is a common thickener in beverages and dairy products, which fully meets the national food safety standards, and the baby does not have to worry about safety issues.
When sodium alginate and calcium lactate are mixed, a thin and tough gel will be formed, which is the skin of exploding beads.
Every liquid explosion bead has a hidden mystery, which can be used for all kinds of drinks, and the taste is no worse than that of pearls ~
Production steps
1, the yellow explosion bead is made of sodium alginate, calcium lactate and mango juice.
2. Food-grade sodium alginate, food-grade calcium lactate, mango juice and mineral water are appropriate.
3. Fill a sea bowl with domestic water at room temperature, and pour a small amount of calcium lactate, accounting for about 1/50 of water, so as to completely melt it.
4. Mix sodium alginate and mango juice according to the ratio of 65,438+0: 6, and stir evenly with gourmet utensils.
5. Add a proper amount of domestic water at room temperature, so that when the puree is scooped up, it will show slow fluidity.
6. Leave it overnight to let the bubbles fade.
7. Drop the fruit puree into the solution in the sea bowl with a spoon or a big plastic straw.
8. Take out the exploding beads with a colander and put them in normal temperature mineral water.
How to make mango beaded milk tea?
food
Food grade sodium alginate 10g
Food-grade calcium lactate 10g
Black tea packaging 1 packaging
60 grams of mango sauce
500 grams of drinking water
A small packet of sugar
A cup of boiled water
Proper amount of pure milk
Make mango-flavored fried beads
Fill a large bowl of drinking water at room temperature, and pour a little calcium lactate, accounting for about 1/50 of water, so as to completely dissolve it.
Sodium alginate and mango puree are mixed at the ratio of 1:6, and stirred evenly with a hand-held cooker.
If the selected puree is too thick, it is necessary to add an appropriate amount of drinking water at room temperature so that the puree can flow slowly when scooped up. Then let it stand overnight to let the bubbles disappear.
Drop the puree into the mixture in a large bowl with a small spoon or a big straw.
Take out the popped beads with a colander and put them in drinking water at normal temperature, which can be preserved for one day. It can also be eaten immediately.
Make milk tea
Prepare the required materials.
Put the black tea bag into the cup and pour boiling water for 3 minutes.
Add the right amount of sugar to the cup.
Pour in the brewed black tea.
Stir until the sugar is completely dissolved
Put the milk in the microwave oven 1 min, then pour it into the cup and stir well.
Add the boiled mango beaded milk tea to the brewed milk tea, add sugar and stir well, and the mango beaded milk tea is ready.
Matters needing attention
If the exploding beads are soaked in the mixed solution for too long, the outer film will become thicker, which will affect the taste.
Food-grade calcium lactate and sodium alginate are powders, which are easily available online.
As long as the milk is slightly warmer, the ratio of black tea to milk can be adjusted according to the concentration you like.
Friends who like to drink cold can put it in the refrigerator before drinking, or drink it directly with ice.