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Yoghurt pudding stabilizer, yoghurt pudding and preparation method of yoghurt pudding

A stabilizer, yogurt technology, applied in food preparation, food ingredients as clouding agents, food science and other directions, can solve the problems of inhomogeneous and delicate product appearance, high milk content in yogurt pudding, loss of product characteristics, etc., and achieve no flocculation. phenomenon, product state uniformity, the effect of preventing protein flocculation

Active Publication Date: 2014-02-12
厦门欧凯科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, yogurt pudding contains more milk and is acidic.
Therefore, two problems are most likely to occur during the processing process: one is that the protein encounters acid denaturation and flocculation occurs, which makes the appearance of the product not uniform and delicate, and the taste becomes poor; the other is that it cannot be frozen and loses the characteristics of the product
The existence of these problems will seriously affect the consumption of this product, therefore, it is necessary to add a suitable stabilizer to solve it
The existing commercially available jelly powder or gelling agent has no problem in freezing, but there are obvious deficiencies in preventing protein denaturation: there are obvious flocs in jelly products
However, the products made by the stabilizers in these two patent applications are viscous and semi-fluid

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] Embodiment 1: the preparation of yogurt pudding stabilizer

[0037] The formula of the yoghurt pudding stabilizer described in the present embodiment is as follows (in w / w%):

[0038] Carboxymethylcellulose sodium 20%, carrageenan 30%, konjac gum 10%, potassium citrate 20%, sodium citrate 5%, modified starch 10%, maltodextrin 5%.

[0039] Preparation:

[0040] 1. Weighing: Weigh the above-mentioned components according to the proportioning weight requirements;

[0041] 2. Mixing: Add the weighed components into the double-helix conical mixer, start the machine and stir for 15 minutes, stop the machine, release about 25kg of base material from the discharge port, and then add the released base material to the mixer In medium, stir for another 5 minutes to ensure that the mixture is even;

[0042] 3. Weighing and packaging: the mixed stabilizer is weighed and packaged according to the specification requirements to obtain the finished product.

Embodiment 2

[0043] Embodiment 2: the preparation of yogurt pudding stabilizer

[0044] The formula of the yoghurt pudding stabilizer described in the present embodiment is as follows (in w / w%):

[0045] Carboxymethylcellulose sodium 40%, carrageenan 10%, konjac gum 20%, potassium citrate 10%, sodium citrate 10%, modified starch 5%, maltodextrin 5%.

[0046] The preparation method is the same as in Example 1.

Embodiment 3

[0047] Embodiment 3: the preparation of yogurt pudding stabilizer

[0048] The formula of the yoghurt pudding stabilizer described in the present embodiment is as follows (in w / w%):

[0049] Sodium carboxymethyl cellulose 30%, carrageenan 10%, konjac gum 30%, potassium citrate 10%, sodium citrate 5%, modified starch 5%, maltodextrin 10%.

[0050] The preparation method is the same as in Example 1.

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PUM

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Abstract

The invention provides a yoghurt pudding stabilizer, a yoghurt pudding and a preparation method of yoghurt pudding. The yoghurt pudding stabilizer is prepared from the following components in percentage by weight: 20-40 percent of sodium carboxymethylcellulose, 10-30 percent of carrageenan, 10-30 percent of konjak gum, 10-20 percent of potassium citrate, 5-15 percent of sodium citrate, 5-10 percent of modified starch and 5-10 percent of maltodextrin. The yoghurt pudding is prepared by virtue of the yoghurt pudding stabilizer. The invention also provides the yoghurt pudding stabilizer and the preparation method of the yoghurt pudding. By adopting the yoghurt pudding stabilizer, the bad phenomena of the yoghurt pudding that proteins flocculate, gelation can not be finished or the like can be effectively prevented, and uniform state, integral gel shape and moderate elasticity of a product are ensured.

Description

technical field [0001] The invention relates to the field of food additives, and specifically designs a yogurt pudding stabilizer, yogurt pudding and a preparation method thereof. Background technique [0002] Yogurt pudding refers to a jelly-like food processed with milk as the main raw material, adding sugar, acid and gelling agent. It is similar to jelly and can be regarded as a new type of jelly-acid milk jelly. [0003] Frozen food is deeply loved by consumers for its smooth taste, crystal clear, moderate elasticity and other characteristics. Traditional jelly is mostly made of rice, mung beans, peas, buckwheat and other food crops, and is a frozen food made after grinding, boiling, and adding alkaline substances such as lime water, which belongs to neutral or weakly alkaline food; and Ordinary jelly is mostly sugar and acid-based, adding fruit juice and gelling agent, and the jelly-like food made by relying on the characteristics of gelling agent thermal melting and c...

Claims

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Application Information

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IPC IPC(8): A23L1/03A23L1/187A23L29/00A23L9/10
CPCA23L9/10A23L29/00A23V2002/00A23V2200/216
Inventor 陈风生管显兴孙金玉
Owner 厦门欧凯科技有限公司
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