Nutrition of mango popping beads

Nutrition of mango popping beads. In addition to being eaten directly as a fruit, mango is also a very good raw material for desserts. There are many drinks that use mango as raw materials, especially mango pop-up milk tea, which has been welcomed by many people. Let’s take a look at the nutrition of mango pop-up beads. Mango pop-up beads nutrition 1

Mango nutritional value

Mango is rich in protein, fat, sugar, crude fiber, folic acid, various organic acids, polyphenolic compounds, carotene, mangiferone acid, mangiferin, quercetin, and thiamine , riboflavin, niacin, ash, calcium, phosphorus, iron, ascorbic acid, isomangolic acid, apoeric acid, polyols, etc., these are all essential nutrients and ingredients for the human body. The β-carotene content in mangoes is as high as 38%, and this carotene can be converted into vitamin A in the human body and is the safest source of vitamin A; the content of vitamin C is also higher than that of oranges and strawberries.

Nutrient content (per 100 grams)

Calories (calories) 127, 15

Carbohydrates (grams) 31, 00

Ingredients preparation

60g mango

60g water

3g food grade sodium alginate powder

500g water

Calcium lactate powder 10 grams

Production steps

1. Stir mango pulp, water and sodium alginate powder together to form juice, place it in the refrigerator overnight to eliminate bubbles

2. Add calcium lactate to water and stir to dissolve evenly

3. Use a small spoon Or drop the juice into the water with chopsticks, and it will automatically condense into small beads

4. Pick it up and it’s done

TIPS :

1. If the popping beads are soaked in the mixed liquid for too long, the outer membrane will become thicker and affect the taste.

2. You can use various tools, such as colanders, piping bags and other tools, to extrude the shapes you like. Mango popping beads nutrition 2

In addition to being eaten directly as a fruit, mango is also a very good raw material for desserts. If you like Hong Kong-style desserts, I have made a mango rice roll before, which is refreshing, smooth and delicious. Or it can be made into mango mousse, which has a rich and creamy flavor that melts in your mouth.

If you want to be creative, then today’s mango popping beads are also a good choice.

This mango popping bead is also called popping egg. , which, like pearls, is one of the ingredients used to add to drinks.

But they are different from ordinary pearls. The advantage of popping pearls is not the chewy texture, but the sour and refreshing feeling when they pop in the mouth.

The method is very simple. After mixing the materials, you can use various tools, such as a colander, piping bag and other tools, to extrude the shape you like.

When making popping beads, you need to use sodium alginate and calcium lactate. Let’s learn some science with your baby here, what is sodium alginate~

Sodium alginate is also called sodium alginate. It is a polysaccharide carbohydrate extracted from brown algae (such as kelp). It is a beverage, Thickeners, which are very common in dairy products, fully comply with national food safety standards, so babies don’t have to worry about safety issues.

After mixing sodium alginate and calcium lactate, a thin and tough gel will form, which is the skin of the popping beads.

Each liquid popping bead has a hidden secret and can be used with various drinks. The taste is no worse than pearls~

Production steps

1. Yellow popping beads It is made from sodium alginate, calcium lactate and mango fruit juice.

2. An appropriate amount of food-grade sodium alginate, an appropriate amount of food-grade calcium lactate, an appropriate amount of mango juice, and an appropriate amount of mineral water.

3. Fill a bowl with domestic water at room temperature and pour in a small amount of calcium lactate, accounting for about 1/50 of the water, to melt it completely.

4. Mix sodium alginate and mango juice in a ratio of 1:6, and stir evenly with a handheld food container.

5. Add an appropriate amount of domestic water at room temperature to make the fruit puree flow slowly when scooping it up.

6. Let it sit for one night to allow the bubbles to subside.

7. Use a spoon or a large plastic straw to drop the fruit puree into the solution in the sea bowl.

8. Use a slotted spoon to remove the popping beads and put them into mineral water at room temperature.

Mango popping pearl nutrition 3

How to make mango popping pearl milk tea

Ingredients

Food grade sodium alginate 10 grams

Food 10 grams of grade calcium lactate

1 black tea bag

60 grams of mango puree

500 grams of drinking water

One small bag of white sugar< /p>

A cup of boiling water

An appropriate amount of pure milk

Making mango-flavored popping beads

Fill a large bowl of drinking water at room temperature and pour in a little lactic acid Calcium, which accounts for about 1/50 of water, makes it completely dissolved.

Mix sodium alginate and mango puree in a ratio of 1:6, and stir evenly with a handheld food processor.

If the fruit puree you choose is too thick, you need to add an appropriate amount of drinking water at room temperature so that the fruit puree can flow slowly when you scoop it up. Then let it sit overnight for the bubbles to disappear.

Use a small spoon or large straw to drop the puree into the mixture in the large bowl.

Use a slotted spoon to take out the popping beads and put them into drinking water at room temperature. They can be kept for one day. It can also be eaten immediately.

Making milk tea

Prepare the required materials.

Put the black tea bag into the cup, pour in boiling water and soak for 3 minutes.

Add appropriate amount of sugar into the cup.

Pour in the brewed black tea.

Stir until the sugar is completely dissolved.

Microwave the milk in the microwave for 1 minute, then pour it into a cup and stir evenly.

Add the cooked mango popping beads to the brewed milk tea, add sugar and stir evenly. The mango popping popping beads milk tea is ready.

Notes

If the popping beads are soaked in the mixture for too long, the outer membrane will become thicker, affecting the taste.

Food-grade calcium lactate and sodium alginate are both in powder form and can be easily purchased online.

Just warm the milk slightly, and the ratio of black tea to milk can be adjusted according to your favorite concentration.

Those who like to drink cold drinks can put it in the refrigerator before drinking, or add ice cubes and drink it directly.