Purple sweet potato milk pudding and processing method thereof

Abstract

The invention relates to purple sweet potato milk pudding which comprises the following components in parts by weight: 5-25 parts of purple sweet potatoes, 60-80 parts of milk, 1-5 parts of whole milk powder, 1-10 parts of single cream, 0.05-10 parts of a sweetening agent, 0.25-0.50 part of agar, 0.8-1.5 parts of modified starch and 0.05-0.15 part of an edible essence. The invention also provides a method for processing the purple sweet potato milk pudding. The purple sweet potato milk pudding is light purple or purple, attractive in color and luster, fine and uniform in tissue, free of bubble and whey separation, fresh, smooth and mellow in taste, thick in milk flavor and proper in sweetness, has natural aroma and a unique flavor, leads endless aftertaste and is well received by customers. The purple sweet potato milk pudding can be subjected to temperature fluctuation and vibration in the transport process, and the phenomena of product deformation, breakage, water seepage and the like in the transport and sale processes can be effectively avoided.

Description

technical field [0001] The invention relates to the technical field of dairy product processing, in particular to a purple sweet potato milk pudding and a processing method thereof. Background technique [0002] Milk pudding (milk pudding) is a kind of gelatinous solid dairy product with a delicate, tender and full shape. It is usually used as a dessert or dessert after a meal, and it is more popular in European and American countries. However, there are only a single variety of milk pudding products on the market in my country. Most of them add a large amount of water-soluble colloid to make the product a solid gel and sell it as a jelly-like product. The product has a long shelf life under low temperature storage, but milk-containing jelly milk The nutritional value of pudding is very low, which cannot meet the consumption needs of the masses for nutrition and health. Many food safety incidents have occurred in jelly products, and countries such as the European Union have ...

AI Technical Summary

Problems solved by technology

[0007] (1) The variety of pudding is single and the nutritional value is low

Most of the pudding patents or research reports only use liquid milk as the main raw material, and the flavor of the prepared product is relatively simple. At present, it is difficult to add other ingredients, such as sweet potato products and fruit pieces, to the pudding process using stabilizers and processing technologies. Raw materials, coffee, chocolate, matcha and other raw materials with tiny particles are used in the production of pudding, so it is impossible to produce pudding products with rich flavor and taste

[0008] (2) The taste of the product cannot meet the needs of consumers

With the improvement of people's living standards, consumers' demand for pudding is gradually increasing. Due to the low fat content of traditional pudding, the gel formed by the stabilizer is relatively brittle, so the pudding products processed by the prior art have a rough taste and are not delicate. Lacks milk flavor and creaminess

[0009] (3) The gel properties of the existing stabilizers are relatively brittle, and the gel state is easily damaged by machinery during transportation, which will damage the tissue structure of the pudding and affect the appearance of the product. What is more serious is that the pudding product will appear The phenomenon of water out, in the compound stabilizer, agar is rarely used; some use agar, due to the small amount of use, it is impossible to fully improve the gel properties of the stabilizer

[0010] (4) In the existing processing technology, ingredients with functional characteristics cannot be added to the product, and there is no pudding product with specific functions and characteristics

Specifically, there is no pudding and its production technology utilizing purple sweet potato to process milk

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