Nutritional yolk milk pudding and preparation method thereof

A technology of egg yolk and nutrition, applied in the direction of milk preparations, dairy products, applications, etc., can solve the problems of inability to supplement nutrition and hinder the absorption of nutrients, and achieve the effect of improving non-nutrition, good flavor and quality

Inactive Publication Date: 2012-05-16
CHANGCHUN XINGAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This leads to eating jelly not only can not supplement nut

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] 1. 90 parts by weight of milk, 11 parts by weight of egg yolk, 1.2 parts by weight of compound food gum composed of konjac gum: carrageenan: xanthan gum=16:24:1 ratio, 11 parts by weight of sugar, 0.3 parts by weight of citric acid, 0.001 parts by weight of gardenia yellow pigment, 0.06 parts by weight of egg yolk essence

[0020] 2. Preparation of liquid egg yolk: Steam the cooked egg yolk, add appropriate amount of milk and mash it into a slurry, pass through a 100-mesh sieve after uniform slurry, and filter the egg yolk liquid for later use.

[0021] 3. Glue preparation: dry mix the compound rubber powder and powdered sugar, dissolve it with some milk, boil for 10 minutes, and make the glue.

[0022] 4. Mixing: After the glue is prepared, quickly add the egg yolk and the rest of the milk, and mix evenly. The pigment and essence are also added in this step.

[0023] 2.4 Cool down and add citric acid: Dissolve citric acid with a small amount of water, and add when the...

Embodiment 2

[0026] Get 100 parts by weight of milk, 9 parts by weight of egg yolk, 1.0 parts by weight of compound food gum composed of konjac gum: carrageenan: xanthan gum=16:24:1 ratio, 9 parts by weight of sugar, 0.2 parts by weight of citric acid, gardenia 0.002 parts by weight of egg yellow pigment, 0.04 parts by weight of egg yolk essence.

[0027] Other steps are with embodiment 1.

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PUM

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Abstract

The invention discloses nutritional yolk milk pudding and a preparation method thereof. The requirements of consumers who are glad to eat jelly foods are met, and the disadvantages that the conventional jelly food in which jelly is taken as a main ingredient has no nutrient components and is harmful to the physical health of eaters are overcome. The nutritional yolk milk pudding consists of milk, yolk, compound food gum, citric acid, gardenia yellow pigment and yolk essence according to the corresponding weight proportion. The production method comprises the following steps of: steaming the yolk, adding a small amount of milk, and mashing to obtain slurry; adding the milk into gum powder and powdered sugar and boiling to obtain a gum solution; and adding an obtained yolk liquid, the pigment, the essence and the citric acid into the hot gum solution, filling, sealing, sterilizing, and cooling to obtain the nutritional yolk milk pudding. The invention has the advantages that: the food gum is taken as a carrier, the milk and the yolk are added, and a jelly food with rich nutrition is provided; nutritional and health-care functions of the milk and the yolk are applied to the production of the jelly, so that the characteristic of no nutrition of the jelly is improved; the product can be eaten by crowds of various ages such as children, adults, elders and the like; and good flavor and quality of the product in shelf life are ensured by a proper process.

Description

technical field [0001] The invention belongs to the field of food, in particular to a jelly food Background technique [0002] At present, the basic ingredient of jelly sold on the market is a kind of carbohydrates that cannot be absorbed by the human body - carrageenan, xanthan gum and other edible gums. As a result, eating jelly not only cannot supplement nutrition, but will hinder the absorption of certain nutrients. It is not good for human health. As people pay more and more attention to nutrition and health, the consumption of non-nutritious jelly products is decreasing, and the jelly production industry is also declining. Contents of the invention [0003] The purpose of the present invention is to provide a kind of nutritious yolk milk jelly, which can meet the needs of consumers who are willing to eat jelly-type food, and overcome the shortcomings of existing jelly food that have no nutritional components and hinder the health of eaters. [0004] Another object ...

Claims

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Application Information

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IPC IPC(8): A23C9/154
Inventor 张贵斌周彩霞彭树美
Owner CHANGCHUN XINGAO FOOD
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