Milk pudding and preparation method thereof

A milk pudding and milk technology, which is applied in food preparation, application, food science and other directions, can solve the problems of single variety, reduced nutritional value, and can not meet the consumer demand of the masses, and achieves extended shelf life, increased protein content, and reduced whey precipitation. Effect

Active Publication Date: 2010-10-13
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the milk pudding products on the market in my country are single in variety, mostly by adding a large amount of food glue to make them gelatinous and solid, and sold as

Method used

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  • Milk pudding and preparation method thereof
  • Milk pudding and preparation method thereof
  • Milk pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0049] 1. Formula (see Table 1)

[0050] Table 1. Raw materials, addition amount, standards and their sources (calculated on the basis of 1 ton of product)

[0051]

[0052]

[0053] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0054] 2. Preparation process:

[0055] a) Dry mix white granulated sugar, inulin, WPC-80, functional food gum and modified starch as described in the ingredient list, dissolve in 500Kg standardized milk at 50°C, stir for 20 minutes, and then use Quantify the remaining milk or purified water to 1000Kg, add vitamins A, C and E when the temperature drops to 25°C, and cool to 10°C before sterilization;

[0056] b) After the semi-finished product passes the test, it enters the homogenization and sterilization stage. The material is heated to 50°C, homogenized under the pressure of 18MPa, and sterilized at 110°C for 900s;

[0057] c) Pour the sterilized material into the milk buffer tan...

Embodiment 2

[0061] 1. Formula (see Table 2)

[0062] Table 2. Raw materials, additive amounts, standards and their sources (calculated on the basis of 1 ton of product)

[0063]

[0064]

[0065] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0066] 2. Preparation process:

[0067] a) Dry mix white sugar, inulin, WPC-34, functional food glue, modified starch, cocoa powder and other materials according to the ingredients list, dissolve in 68°C, 400Kg standardized milk, and stir for 18 minutes , and then use the remaining milk or purified water to quantify to 1000Kg, and cool to 8°C before sterilization;

[0068] b) After the semi-finished product passes the test, it enters the homogenization and sterilization stage. The material is heated to 68°C, homogenized under the pressure of 20MPa, and sterilized at 135°C for 5s;

[0069] c) Pour the sterilized material into the milk buffer tank, and the cooling temperature is 68°...

Embodiment 3

[0073] 1. Formula (see Table 3)

[0074] Table 3. Raw materials, additive amounts, standards and their sources (calculated on the basis of 1 ton of product)

[0075]

[0076]

[0077] Note: The performance indicators of each raw material meet the requirements of relevant quality standards.

[0078] 2. Preparation process:

[0079] a) Dry mix acesulfame-K, aspartame, inulin, WPC-34, functional food gum, modified starch and other materials according to the ingredient list, dissolve in 70°C, 300Kg standardized milk, and Stir for 10 minutes, then use the remaining milk or purified water to measure to 1000Kg, and cool to 4°C before sterilization;

[0080] b) After the semi-finished product passes the test, it enters the homogenization and sterilization stage. The material is heated to 70°C, homogenized under the pressure of 10MPa, and sterilized at 120°C for 10s;

[0081] c) Pour the sterilized material into the milk buffer tank, and the cooling temperature is 65°C;

[00...

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Abstract

The invention discloses a milk pudding. Based on 1,000 parts of final product, the milk pudding comprises the following components in part by mass: 300 to 850 parts of milk, 0.3 to 150 parts of sweetener, 15 to 30 parts of inulin, 4 to 15 parts of food gelatine, 5 to 20 parts of modified starch, 5 to 30 parts of concentrated whey protein, 0.1 to 1 part of edible essence and 48 to 380 parts of water. The milk pudding has high nutrition, can bi-directionally regulate intestinal flora by adding the inulin, and has special health-care effect on the human body; the milk pudding is semisolid and creamy, has soft, exquisite and fresh mouthfeel, has spoon eating property, is novel milk food, and enriches the category of milk products; the milk pudding is children's food, is also leisure dessert suitable for white-collared workers and the middle and old-aged people, and has a huge consumer market; and the better storage temperature is 4 to 8 DEG C, and the quality guarantee period is 20 to 25 days.

Description

technical field [0001] The invention belongs to the field of dairy products, in particular to a milk pudding and a preparation method thereof. Background technique [0002] With the growth of the national economy and the continuous improvement of living standards, people improve their health through healthier diets and more sports, and more and more consumers begin to pay attention to their internal health. Having a good digestive system is necessary for a healthy mind and body, it helps us get more nutrients from our diet and makes us feel happier. [0003] Dairy products are the first choice of healthy food. In 2007, the average consumption of dairy products by urban residents nationwide was 26Kg. The annual increase rate has exceeded 20% in the past 10 years. growth of. Even so, there is still a large gap compared with the world's per capita consumption of 104Kg and developed countries' 320Kg, and dairy consumption in China still has a lot of room for development. Howe...

Claims

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Application Information

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IPC IPC(8): A23L1/187A23L9/10
Inventor 李向东乔成亚王荫榆龚广予
Owner BRIGHT DAIRY & FOOD
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