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Fruit egg milk pudding tower and its processing method

A technology of fruit and milk, applied in application, food preparation, food science, etc., can solve the problems of single variety, less natural ingredients, and short time, and achieve the effect of reasonable nutrition and unique taste

Inactive Publication Date: 2013-11-20
WUHU LERUISI INFORMATION CONSULTING
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pudding is a gelatinous semi-solid dairy product with a delicate and smooth taste. It is usually used as a dessert in some European and American countries. It has a relatively short rise in my country and has a single variety. Food additives such as pigments and flavors contain less natural ingredients, which will affect people's health after long-term consumption

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] The fruit custard pudding tower of this embodiment is composed of the following raw materials in proportion by weight: 150 parts of low-gluten flour, 40 parts of sweet potato powder, 20 parts of purple potato powder, 25 parts of coconut powder, 10 parts of green tea powder, and 25 parts of butter 80 parts of milk, 2 eggs, 30 parts of whipped cream, 15 parts of white sugar, 3 parts of salt, 8 parts of kiwi fruit, 5 parts of dried raisins, 15 parts of strawberries, and 5 parts of rum.

Embodiment 2

[0016] The fruit custard pudding tower of the present embodiment is composed of the following raw materials in parts by weight: 200 parts of low-gluten flour, 60 parts of sweet potato powder, 30 parts of purple potato powder, 30 parts of coconut powder, 20 parts of green tea powder, and 45 parts of butter 180 parts of milk, 3 eggs, 50 parts of whipped cream, 30 parts of white sugar, 8 parts of salt, 15 parts of kiwi fruit, 9 parts of dried raisins, 20 parts of strawberries, and 10 parts of rum.

Embodiment 3

[0018] The fruit custard pudding tower of this embodiment is made up of the following raw materials with the optimal ratio by weight: 180 parts of low-gluten flour, 50 parts of sweet potato powder, 20 parts of purple potato powder, 30 parts of coconut powder, 10 parts of green tea powder, butter 30 parts, 180 parts of milk, 3 eggs, 40 parts of whipped cream, 15 parts of white sugar, 5 parts of salt, 15 parts of kiwi fruit, 8 parts of dried raisins, 18 parts of strawberries, and 8 parts of rum.

[0019] The processing method of the fruit custard pudding tower of above embodiment, comprises the following steps:

[0020] (1) First soften the butter at room temperature, add white sugar and salt, stir well, then add milk and mix well, sift in low-gluten flour, sweet potato powder, purple potato powder, coconut powder, green tea powder, and then add strawberries to press The finished strawberry puree is mixed with an appropriate amount of pure water to form a dough, wrapped in plast...

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Abstract

Belonging to the technical field of food, the invention relates to a fruit egg milk pudding tower and its processing method. The fruit egg milk pudding tower is composed of the following raw materials by weight: 150-200 parts of low-gluten flour, 40-60 parts of sweet potato powder, 20-30 parts of purple sweet potato powder, 25-30 parts of coconut powder, 10-20 parts of green tea powder, 25-45 parts of butter, 80-180 parts of milk, 2-3 eggs, 30-50 parts of light cream, 15-30 parts of white granulated sugar, 3-8 parts of salt, 8-15 parts of kiwi fruits, 5-9 parts of raisins, 15-20 parts of strawberries, and 5-10 parts of rum. The fruit egg milk pudding tower provided in the invention is made of natural materials, does not contain any essence, pigment, sweetener or other food additives. The fruits and tower skin contain a lot of amino acids, vitamins, carbohydrates, dietary fiber and the like that are essential to the human body. With the characteristics of reasonable nutrition proportioning, comprehensive and rich nutrition, and unique taste, the fruit egg milk pudding tower is suitable for people of all ages.

Description

technical field [0001] The invention relates to a fruit custard pudding tart and a processing method thereof, belonging to the technical field of food. Background technique [0002] With the improvement of living standards, people's demand for food is not only satisfied with the quantity, but also has higher and higher requirements for the nutrition and safety of food. Pudding is a gelatinous semi-solid dairy product with a delicate and smooth taste. It is usually used as a dessert in some European and American countries. It has a relatively short rise in my country and has a single variety. Food additives such as pigments and essences contain less natural ingredients, which will affect people's health after long-term consumption. Contents of the invention [0003] The purpose of the present invention is to solve the shortcomings of the above-mentioned prior art, and provide a fruit custard pudding tart made of natural raw materials, nutritious and healthy, and ric...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/187A23L1/212A23L1/216A23L9/10A23L19/00A23L19/12
Inventor 杨士云陈雄贵
Owner WUHU LERUISI INFORMATION CONSULTING
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