Milk pudding and its preparation method

A technology for milk pudding and dairy products, applied in dairy products, food preparation, buttermilk, etc., can solve problems such as the influence of dairy protein and fat stability, achieve considerable economic and social benefits, expand sales scope, and stabilize emulsification The effect of the characteristic

Active Publication Date: 2011-12-14
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] On the other hand, because the addition of ingredients (such as grains, fruit and vegetable raw materials, nuts, etc.) will have a significant impact on the protein and fat stability of dairy products, the current milk pudding products only use emulsifiers to properly deploy raw milk To obtain the desired state and taste, the change of taste is only achieved by adding flavoring agents such as essence, so it has not really met the requirements of providing comprehensive nutritional effects

Method used

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  • Milk pudding and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1, chocolate milk pudding

[0037] Formula (according to 1 ton):

[0038] Milk: 650.0 kg;

[0039] White sugar: 50.0 kg Fructose syrup: 70.0 kg Aspartame: 0.1 kg Cocoa powder: 10 kg;

[0040] Modified starch: 10 kg Carrageenan: 0.2 kg Microcrystalline cellulose: 1.0 kg Locust bean gum: 4.0 kg Monoglyceride: 1.2 kg;

[0041] Sodium tripolyphosphate: 1.0 kg;

[0042] Chocolate essence: 1.0 kg;

[0043] Purified water: 201.5 kg.

[0044] Raw material standard:

[0045] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0046] White granulated sugar: in line with the national first-class standard.

[0047] High fructose syrup: F≥42.0%

[0048] Pure water meets national standards.

[0049] making process:

[0050] 1) Pour the tested raw milk into the batching tank.

[0051] 2) The ingredients of the stabilizer: mix the stabilizer with sodium tripolyphosphate, white sugar and sweetener evenly to form a stabilizer mixture, take an appropriate...

Embodiment 2

[0065] Embodiment 2, wheat-flavored milk pudding

[0066] Formula (according to 1 ton):

[0067] Milk: 700.0 kg;

[0068] White sugar: 70.0 kg Fructose syrup: 40.0 kg Aspartame: 0.2 kg;

[0069] Oatmeal: 10 kg;

[0070] Dextrin: 12 kg Xanthan gum: 0.3 kg Microcrystalline cellulose: 1.2 kg Guar gum: 3.0 kg Sucrose ester: 1.5 kg;

[0071] Potassium citrate: 1.0 kg;

[0072] Wheat essence: 1.0 kg;

[0073] Purified water: 159.8 kg.

[0074] Raw material standard:

[0075] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0076] White granulated sugar: in line with the national first-class standard.

[0077] High fructose syrup: F≥42.0%

[0078] Pure water meets national standards.

[0079] making process:

[0080] 1) Pour the tested raw milk into the batching tank.

[0081] 2) The ingredients of the stabilizer: mix the stabilizer, potassium citrate, white sugar and sweetener evenly to form a mixture, take an appropriate amount of pure water and heat it t...

Embodiment 3

[0096] Example 3, Grain and Rice Flavored Milk Pudding

[0097] Formula (according to 1 ton):

[0098] Milk: 750.0 kg;

[0099] White sugar: 60.0 kg fructose syrup: 60.0 kg acesulfame potassium: 0.2 kg;

[0100] Rice grains: 20 kg;

[0101] Modified starch: 15 kg Gellan gum: 0.5 kg Microcrystalline cellulose: 1.2 kg Xanthan gum: 1.0 kg Monoglyceride: 1.5 kg;

[0102] Sodium tripolyphosphate: 1.0 kg;

[0103] Wheat essence: 1.0 kg;

[0104] Purified water: 88.6 kg.

[0105] Raw material standard:

[0106] Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

[0107] White granulated sugar: in line with the national first-class standard.

[0108] High fructose syrup: F≥42.0%

[0109] Pure water meets national standards.

[0110] making process:

[0111] 1) Pour the tested raw milk into the batching tank.

[0112] 2) Ingredients of the stabilizer: Mix the stabilizer with white sugar, sweetener and sodium tripolyphosphate evenly to form a mixture, take an appr...

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PUM

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Abstract

The invention provides a milk pudding capable of long-term preservation at normal temperature and a preparation method thereof. The milk pudding is a pasty or semi-fluid state milk-contained product, and each 100 weight portions of the milk pudding comprises the following raw materials: 30 to 80 portions of liquid milk raw material, 4 to 20.0 portions of sugar, 0.1 to 5 portions of a stabilizing agent, and the balance being water. Shelf life of the milk pudding can reach more than 6 months at normal temperature through reasonably preparing the stabilizing agent and sterilizing at high temperature, the product can maintain even and stable pasty or semi-fluid state, and contains juice of fruits and vegetables, granules of fruits, vegetables and grains, and other subsidiary ingredients, thereby forming a milk dessert food with both mouthfeel and nutrient. The milk pudding is applicable to industrialized production.

Description

technical field [0001] The invention provides a milk pudding which can be stored for a long time at normal temperature and a preparation method thereof, belonging to the field of dairy processing. Background technique [0002] Pudding has a long history in European and American countries. It is a kind of milk dessert that is loved and commonly eaten by European and American families. Traditional pudding is a kind of high-protein dairy product. It is made at home using fresh eggs and pure milk as raw materials. It is a kind of Semi-solid or gel-like dairy products without any additives such as acidity agents, essences, colorings and preservatives. The taste is soft and delicate, with a strong milk flavor. Pudding is a very nutritious and healthy all-natural dairy product, usually served as a dessert or refreshment after a meal. This kind of product has a full and smooth taste, high nutritional value, unique flavor and extremely enjoyable taste. It has gradually become one of...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C17/00A23L1/187A23L9/10
Inventor 苏桄宇赵六永刘华孙远征
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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