Egg yolk milk pudding and preparing method thereof

Abstract

Provided are an egg yolk milk pudding and a preparing method thereof. The egg yolk milk pudding is yolk yellow, the sweetness of the egg yolk milk pudding is 8%-10%, the protein content of the egg yolk milk pudding is 2.3-3.5%, and the fat content of the egg yolk milk pudding is 3.5%-6.0%. Preparation raw material components of per 100 weight parts comprise 70-85 parts of fresh milk, 1-4 parts ofwhole milk powder, 1-3 parts of egg yolk powder, 1-6 parts of light cream, 7-10 parts of white sugar, 0.5-1.0 part of compound emulsification thickeners, 0.05-0.15 part of fragrance, and the balance water. To solve the problems that the category and flavor of milk pudding products are single, the filling temperature is high and production and sales are limited, the egg yolk milk pudding is developed and can be easily made into series products in an egg milk flavor, an egg caramel flavor, a vanilla egg milk flavor and the like, and the requirements of consumers with different flavors are met. Because the filling temperature is reduced to 35 DEG C, actual production requirements can be met easily, and low-temperature filling and storage of the pudding can be achieved.

Description

technical field [0001] The invention relates to a pudding and a preparation method thereof, in particular to an egg yolk milk pudding and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Pudding, food name, transliteration of English pudding, also known as "pudding", is a common dessert in Western food, mostly made of flour, milk, eggs, fruits, etc., there are egg pudding, mango pudding, fresh milk pudding, Chocolate pudding, strawberry pudding and other flavors, with a delicate and sweet taste. At present, in the market circulation, mainly Western-style foods still appear on the dining table, and the product form is relatively primitive. Due to the restriction of sterilization methods and filling temperature, and the impact of pudding not being storable at room temperature, most domestic food companies cannot make pudding into A storable, ready-to-eat dessert. [0003] In the existing pudding processing technology, Chin...

AI Technical Summary

Problems solved by technology

The defect of this technology is that only the liquid milk raw material is used as the main raw material, and the flavor of the prepared product is relatively single, which cannot achieve rich flavor and mouthfeel; the Chinese patent application number 200910049130.3 discloses a milk pudding and a preparation method thereof, and its ingredients are : Based on 1000 parts of the final product, its components are calculated by mass parts: 300-850 parts of milk, 0.3-150 parts of sweetener, 15-30 parts of inulin, 4-15 parts of food glue, 5-5 parts of modified starch 20 parts, 5-30 parts of concentrated whey protein, 0.1-1 part of food flavor and 48-380 parts of water; the product is semi-solidified and paste state, and can be spooned, the best storage temperature is 4-8 ℃, and the shelf life 20-25 days

The disadvantage of this technology is that the filling temperature of the product is 52°C, the temperature is high and the fluctuation range is narrow. If there are problems such as equipment failure in production, the waiting time for filling is longer, and the risk of gelation in the waiting tank is easy to appear.