Novel milk custard and preparation method thereof

Abstract

The invention relates to a food taking powdered milk and white sugar as main ingredients, that is, novel milk custard, and a preparation method thereof. The invention is characterized in that: the provided novel milk custard contains no egg white and renninum, or glutamine aminotransferase and has rich nutrition, good taste and health care function. The novel milk custard is mainly prepared with the following raw materials by weight proportion: 35-70 parts of powdered milk, 15-50 parts of white sugar, 1.0-2.5 parts of calcium carbonate, 0.5-2.5 parts of compound carrageenan, 0.5-2.5 parts of glucomannan and 1-10 parts of other materials. Compound carrageenan and glucomannan are both gelling agents which belong to dietary fiber and have health care function; the preparation method of the invention is as follows: the raw materials are evenly blended, added with 4-5 times of warm water by weight proportion, and then heated to 80-90 DEG C, and the temperature is kept for 10-30 minutes; filling, cooling, standing still and consolidation forming are carried out to obtain the edible milk custard. The novel milk custard has the advantages of no bitter flavor, good mouthfeel, rich nutrition and health care function, and the preparation method can facilitate large-scale production and the improvement of production efficiency.

Description

Novel double-skin milk and its preparation method technical field The invention relates to a food mainly composed of milk powder and white sugar, that is, novel double-skin milk and a preparation method thereof. Background technique The double-skin milk produced on the market has the following defects: the publication number disclosed by the Chinese Patent Office is: CN1308874, and the application number is: in the document of 01101964.6, the composition of the double-skin milk contains egg whites, but because the egg whites are extremely heated It is easy to solidify, the product structure is difficult to be uniform, and the production operation is very difficult, especially industrialization is not desirable, and the fishy smell of egg white is extremely heavy, which is difficult for some people to accept. The publication number disclosed by the Chinese Patent Office is: CN1826918, and the application number is: in the document of 200610034531.8, although the double-skin...

AI Technical Summary

Problems solved by technology

The double-skin milk produced on the market has the following defects: the publication number disclosed by the Chinese Patent Office is: CN1308874, and the application number is: in the document of 01101964.6, the composition of the double-skin milk contains egg whites, but because the egg whites are extremely heated It is easy to solidify, the product structure is difficult to be uniform, and the production operation is very difficult, especially industrialization is not advisable, and the egg white has a strong fishy smell, which is difficult for some people to accept

The publication number disclosed by the Chinese Patent Office is: CN1826918, and the application number is: in the document of 200610034531.8, although the double-skin milk has been further improved, it is mainly based on milk and white sugar, and protein coagulating enzymes such as rennet or chymosin are added. Glutamine transaminase is made, but the product has a heavy bitter taste, especially after several hours of storage, the bitter taste of the product is intensified, and there is a lot of water, the structure becomes less delicate, and the quality is greatly reduced