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Acidic milk pudding and preparation method thereof

A technology of milk pudding and acidity, which is applied in the field of acidity milk pudding and its preparation, which can solve the problems of transportation, storage and sales of pudding, the product does not reach commercial sterility, and the shelf life is short.

Active Publication Date: 2014-06-11
INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0003] At present, there are only a single variety of pudding products on the market in my country, and they must be refrigerated at 0-5°C for sale. Moreover, because the products are not commercially sterile, the shelf life is short, and the shelf life under refrigerated conditions is generally about 14 days. This has brought great trouble to the transportation, storage and sales of pudding

Method used

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  • Acidic milk pudding and preparation method thereof

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[0031] The preparation raw material of acid pudding of the present invention also includes salt substance, and this salt substance is the combination of one or several substances in sodium chloride, sodium tripolyphosphate, sodium citrate, sodium hexametaphosphate, etc., wherein It is preferably sodium chloride and sodium citrate, and the added amount of salts in the acid pudding is 0.03% to 0.08%, preferably 0.04% to 0.06%. The salt can be used as a pH buffer to buffer the pH system of the acidic pudding, giving the acidic pudding a softer flavor.

[0032] An acidity regulator is added to the acid pudding provided by the invention, and the acidity regulator is one or a combination of lactic acid, citric acid, malic acid, tartaric acid and the like. The appropriate amount of acidity regulator in the present invention is the amount of the acidity regulator used to adjust the acidity of the final product to pH4.2-pH4.4, preferably pH4.3-pH4.35.

[0033] In the present invention...

Embodiment 1

[0047] 1. Raw material formula (measured in 1000g):

[0048] White sugar: 70g; anhydrous butter: 20g; stabilizer: (sodium carboxymethylcellulose 1g+carrageenan 0.5g+konjac gum 0.2g+agar 0.3g+diacetyl tartrate monoglyceride 1g) 3g; appropriate amount of lactic acid; the balance is milk .

[0049] 2. Production method:

[0050] 1. Mix the fresh milk, white sugar, anhydrous butter and stabilizer in the raw material formula evenly at 60°C for 35 minutes, including 857g of fresh milk;

[0051] 2. Cool the mixed material to 45°C, adjust the acidity with lactic acid to pH 4.2, and then add fresh milk to 1000g;

[0052] 3. Homogenize the mixed material at 60°C and 17MP pressure;

[0053] 4. Sterilize the homogenized mixed material at 95°C for 300 seconds;

[0054] 5. Cool down the sterilized mixed material to 80°C, put it into the insulation tank to be loaded, and keep stirring all the time.

[0055] 6. Under the condition of maintaining the temperature of the mixed material > 65...

Embodiment 2

[0057] 1. Raw material formula (measured in 1000g):

[0058] White sugar: 80g; anhydrous butter: 16g; stabilizer: (sodium carboxymethylcellulose 1g+carrageenan 0.4g+agar 0.3g+starch 1g+sucrose fatty acid ester 1g+sodium chloride 0.3g) 4g; appropriate amount of citric acid; raw mango Syrup 8g; the rest is milk.

[0059] 2. Production method:

[0060] 1. Mix the fresh milk, white sugar, anhydrous butter and stabilizer in the raw material formula evenly at 65°C for 30 minutes, including 850g of fresh milk;

[0061] 2. Add mango puree and stir;

[0062] 3. Cool the mixed material to 48°C, adjust the acidity with citric acid to pH 4.3, and then add fresh milk to 1000g;

[0063] 4. Homogenize the mixed material at 65°C and 18MP pressure;

[0064] 5. Sterilize the homogenized mixed material at 110°C for 10 minutes;

[0065] 6. Cool down the sterilized mixed material to 80°C, put it into the insulation tank to be loaded, and keep stirring.

[0066] 7. Under the condition of main...

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Abstract

The invention belongs to the field of milk product processing, and relates to an acidic milk pudding and a preparation method thereof. The acidic milk pudding has a pH value of 4.2 to 4.4 and comprises: by weight, 7 to 10% of white sugar or one or more sweeteners, 1 to 2% of anhydrous milk fat, 0.3 to 0.6% of one or more stabilizing agents, an appropriate amount of one or more acidity conditioning agents and the balance milk. The one or more acidity conditioning agents are added into a milk pudding so that the acidic milk pudding having the characteristics of long quality guarantee period and good uniformity and stability is obtained.

Description

technical field [0001] The invention belongs to the field of dairy product processing, and relates to a pudding and a preparation method thereof, in particular to an acid milk pudding and a preparation method thereof. Background technique [0002] Pudding (Pudding) has a long history in European and American countries. It is a kind of milk dessert that is loved and commonly used by European and American families. The traditional pudding is a gelatinous semi-solid high-protein dairy product with a delicate and smooth taste. The shape is full, the nutritional value is high, and the flavor is unique and the taste is very enjoyable. Pudding is a very nutritious and healthy pure natural dairy product. It has gradually become one of the high-end dairy products and is deeply loved by consumers. [0003] At present, there are only a single variety of pudding products on the market in my country, and they must be refrigerated at 0-5°C for sale. Moreover, because the products are not...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/187A23L9/10
Inventor 王明娜尹小静杨梅杨美清
Owner INNER MONGOLIA YILI INDUSTRIAL GROUP CO LTD
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