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
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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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