Aronia melanocarpa pudding and manufacturing method thereof

A production method and technology of raspberry pudding, which are applied in the directions of food preparation, application, food science, etc., to achieve the effects of rich nutrition, maintaining taste, and being commercial.

Active Publication Date: 2012-10-10
YANGZHOUSR BOILER
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] However, it is suitable for men, women and children, especially the old berry pudding that is suitable for children's snacks.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] (1) Take 400 parts of water, 150 parts of white sugar, 14 parts of gel, 120 parts of berry concentrate, 15 parts of berry wine, 0.1 part of berry extract; (2) Put half of the above sugar into 400 parts Heat the water to 70°C, and stop heating after the sugar is completely dissolved to obtain a white sugar solution; (3) Mix the other half of the above white sugar with 14 parts of gel and stir well, then add 120 parts of berry concentrate and stir evenly Obtain the old berry mixture; (4) Pour the white sugar solution into the above old berry mixture and stir evenly. After cooling to room temperature, add 15 parts of old berry wine and stir evenly; then add 0.1 part of old berry extract and stir evenly, The berry pudding puree is obtained; (5) The berry pudding puree is put into a container and then hardened to obtain a finished berry pudding. The made berry pudding has a slightly sweet taste, a lighter aroma and a good taste.

Embodiment 2

[0024] (1) Take 400 parts of water, 200 parts of white sugar, 16 parts of gel, 140 parts of berry concentrate, 20 parts of berry wine, 0.5 part of berry fragrance extract; (2) Put half of the above white sugar into 400 parts Heat the water to 70°C, and stop heating after the sugar is completely dissolved to obtain a white sugar solution; (3) Mix the other half of the above white sugar with 16 parts of gel and stir well, then add 140 parts of berry concentrate and stir evenly Obtain a berry mixture; (4) Pour the white sugar solution into the berry mixture and stir evenly. After cooling to room temperature, add 20 parts of berry wine and stir evenly; add 0.5 part of berry extract and mix well, The berry pudding puree is obtained; (5) The berry pudding puree is put into a container and then hardened to obtain a finished berry pudding. The made berry pudding has a slightly sweeter taste, a stronger aroma and a good taste.

Embodiment 3

[0026] (1) Take 400 parts of water, 175 parts of white sugar, 15 parts of gel, 130 parts of berry concentrate, 18 parts of berry wine, 0.3 part of berry extract; (2) Put half of the above white sugar into 400 parts Heat the water to 70°C, and stop heating after the sugar is completely dissolved to obtain a white sugar solution; (3) Mix the other half of the above white sugar with 15 parts of gel and stir well, then add 130 parts of berry concentrate and stir evenly Obtain a berry mixture; (4) Pour the white sugar solution into the berry mixture and stir evenly, after cooling to room temperature, add 18 parts of berry wine and stir evenly; add 0.3 parts of berry extract and stir evenly, The berry pudding puree is obtained; (5) The berry pudding puree is put into a container and then hardened to obtain a finished berry pudding. The made berry pudding has moderate sweetness, aroma and good taste.

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PUM

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Abstract

The invention discloses an aronia melanocarpa pudding and a manufacturing method thereof. The method comprises the following steps: (1) getting 400 parts of water, 150-200 parts of white sugar, 14-16 parts of gel, 120-140 parts of aronia melanocarpa concentrated solution, 15-20 parts of aronia melanocarpa wine and 0.1-0.5 part of aronia melanocarpa fragrant extract; (2) putting half of the white sugar into 400 parts of the water, heating the mixture to 70 DEG C, and stopping heating after the white sugar is dissolved to obtain a white sugar solution; (3) mixing and evenly stirring the other half of the white sugar and 14-16 parts of the gel, then adding 120-140 parts of the aronia melanocarpa concentrated solution, and evenly stirring to obtain an aronia melanocarpa mixture; (4) pouring the white sugar solution into the aronia melanocarpa mixture, evenly stirring, cooling to room temperature, adding 15-20 parts of the aronia melanocarpa wine, evenly stirring, then adding 0.1-0.5 part of the aronia melanocarpa fragrant extract, and evenly stirring to obtain aronia melanocarpa pudding primary pulp; and (5) filling the aronia melanocarpa pudding primary pulp into a container, and curing to obtain the aronia melanocarpa pudding product. The manufactured aronia melanocarpa pudding is rich in nutrients and good in taste and can strengthen human body immunity.

Description

Technical field [0001] The invention relates to a snack for children, in particular to a pudding with berries. The present invention also relates to a method for making pudding with berries. Background technique [0002] Traditional pudding is a semi-liquid dessert made by mixing flour, eggs, sugar and milk. It is made using the principle of heat coagulation of eggs. In addition, it is frozen and decorated with fresh cream and fruits. Sauce. Pudding is rich in protein, carbohydrates and many other nutrients, which can be quickly digested and absorbed by the body. [0003] In recent years, the method of adding gel to solidify has been used to produce various types of puddings such as bread pudding, rice pudding, lemon cream pudding, and chocolate pudding. In particular, modern society has entered an era of diversified, advanced, nutritional and convenient diets, and more and more puddings are consumed as desserts and snacks. [0004] The old berry belongs to the Rose family (Rosea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/187A23L1/09A23L29/30
Inventor 裴光泰
Owner YANGZHOUSR BOILER
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