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Semi-fermented acidic milk pudding and preparation method thereof

A milk pudding and semi-fermentation technology, applied in the food field, can solve problems such as being unsuitable for the growth of probiotics, without probiotics, etc., and achieve the effects of delicate and smooth sensory, unique flavor and rich nutrition.

Active Publication Date: 2014-02-12
GREENS BIOENG SHENZHEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Because the product environment of the existing pudding preparation process is not suitable for the growth of probiotics, the existing pudding products basically do not contain probiotics

Method used

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  • Semi-fermented acidic milk pudding and preparation method thereof
  • Semi-fermented acidic milk pudding and preparation method thereof
  • Semi-fermented acidic milk pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0047] A kind of semi-fermented sour milk pudding of the present invention and preparation method thereof are:

[0048] 1) Mixing: Mix 25kg of stabilizer and 50kg of white sugar, add 400kg of raw milk heated to 75°C, stir for 15 minutes, then add 24.9kg of mango puree and 0.1kg of essence, and stir for 10 minutes to obtain a mixture;

[0049] The stabilizer is a combination of 7kg of gelatin, 2kg of pectin, 15kg of modified starch, and 1kg of lactic acid fatty acid glycerides. The essence is a combination of 0.04kg of mango essence, 0.04kg of pineapple essence, and 0.02kg of yogurt essence.

[0050] 2) Homogenization: Homogenize the mixture obtained in step 1) at a temperature of 67°C and a pressure of 20Mpa;

[0051] 3) Sterilization: Sterilize the mixture obtained in step 2) at 95°C for 10 minutes;

[0052] 4) Mixing: Mix the mixture obtained in step 3) with 500kg of fermented milk;

[0053] 5) Stirring: Stir the mixture obtained in step 4) for 20 minutes, and control the ...

Embodiment 2

[0067] A kind of semi-fermented sour milk pudding of the present invention and preparation method thereof are:

[0068] 1) Mixing: Mix 29.7kg of stabilizer and 30kg of white sugar, add 420kg of raw milk heated to 77°C, stir for 17 minutes, then add 10kg of mango puree and 0.3kg of essence, and stir for 7 minutes to obtain a mixture;

[0069] The stabilizer is a combination of 8 kg of gelatin, 2 kg of pectin, 18.2 kg of modified starch, and 1.5 kg of lactic acid fatty acid glycerides. The flavor is a combination of 0.12 kg of mango flavor, 0.12 kg of pineapple flavor, and 0.06 kg of yogurt flavor.

[0070] 2) Homogenization: Homogenize the mixture obtained in step 1) at a temperature of 65°C and a pressure of 20Mpa;

[0071] 3) Sterilization: Sterilize the mixture obtained in step 2) at 95°C for 10 minutes;

[0072] 4) Mixing: Mix the mixture obtained in step 3) with 510kg of fermented milk;

[0073] 5) Stirring: Stir the mixture obtained in step 4) for 25 minutes, and contro...

Embodiment 3

[0087] A kind of semi-fermented sour milk pudding of the present invention and preparation method thereof are:

[0088] 1) Mixing: Mix 10kg of stabilizer and 40kg of white sugar, add 440kg of raw milk heated to 75°C, stir for 17 minutes, then add 19.8kg of mango puree and 0.2kg of essence, and stir for 12 minutes to obtain a mixture;

[0089] The stabilizer is a combination of 5kg of gelatin, 1.5kg of pectin, 3kg of modified starch, and 0.5kg of lactic acid fatty acid glycerides. The essence is a combination of 0.08kg of mango essence, 0.08kg of pineapple essence, and 0.04kg of yogurt essence.

[0090] 2) Homogenization: Homogenize the mixture obtained in step 1) at a temperature of 68°C and a pressure of 19Mpa;

[0091] 3) Sterilization: Sterilize the mixture obtained in step 2) at 95°C for 10 minutes;

[0092] 4) Mixing: mix the mixture obtained in step 3) with 490kg of fermented milk;

[0093] 5) Stirring: Stir the mixture obtained in step 4) for 23 minutes, and control t...

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Abstract

The invention relates to the field of food, and aims to provide a semi-fermented acidic milk pudding with strong water retention, long shelf life and rich probiotics, and a preparation method of the semi-fermented acidic milk pudding. The semi-fermented acidic milk pudding comprises the following raw materials in part by weight: 50-60 parts of fermented milk, 40-60 parts of cow milk, 3-7 parts of white sugar, 1-3 parts of stabilizer, 1-5 parts of mango puree and 0.01-0.05 part of essence, wherein the stabilizer is a combination of gelatin, pectin, modified starch and lactic and fatty acid glyceride. The semi-fermented acidic milk pudding uses a high-quality stabilizer system, so that the semi-fermented acidic milk pudding is relatively palatable in hardness, the water retention can be guaranteed, and the quality is stable within the shelf life; in the preparation method, a semi-finished product is obtained through probiotic fermentation, so that the semi-fermented acidic milk pudding forms an acidic environment; the probiotics can inhibit breeding of harmful bacteria, thus prolonging the shelf life.

Description

technical field [0001] The invention relates to the field of food, in particular to a semi-fermented sour milk pudding and a preparation method thereof. Background technique [0002] Pudding is a transliteration of English Pudding. It is a frozen semi-solid dairy product popular in Europe and the United States. It is generally used as dessert or dessert after meals. In recent years, there have been more and more researches on pudding products in China, and many pudding manufacturers have emerged. However, due to immature technology, most pudding products on the market are low-end single neutral products, with milk content below 60%, far below the nutritional level of general dairy products, and their shelf life is also short. [0003] Fermented milk containing active probiotics (Probiotics) is a kind of high-quality and cheap health food. The probiotics contained in it are beneficial to the host. They can be colonized in the human intestinal tract and reproductive system, a...

Claims

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Application Information

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IPC IPC(8): A23L1/187A23L9/10
CPCA23L9/10A23V2002/00A23V2200/08
Inventor 骆鹏飞俞兰秀
Owner GREENS BIOENG SHENZHEN
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