Egg-milk pudding powder

Abstract

The invention relates to an egg-milk pudding powder which is prepared from the following components in percentage by weight: 35-45% of white granulated sugar, 20-30% of milk powder, 15-20% of non-dairy creamer, 10-15% of egg white powder, 2.3-2.5% of konjac glucomannan, 1.6-1.8% of carrageenin, 0.8-1.0% of edible egg-milk essence, 0.6-0.8% of sucrose ester and 0.04-0.06% of monascus yellow pigment. The pudding powder is prepared by the following steps: proportioning, mixing, microwave sterilization and packaging. The egg-milk pudding prepared from the egg-milk pudding powder in milky yellow color has the advantages of seductive appearance, smooth and delicate mouthfeel, thick milk flavor, egg-milk scent and no peculiar smell. The pudding preparation method is simple and convenient, and saves both time and labor; and the proportioning process is completed by adding a certain amount of pure water into the pudding powder, thereby avoiding the inconvenience of weighing, mixing and preparing every component in the proportioning process, and greatly simplifying the proportioning procedure. The product is powdery, and thus, is easier to store and preserve.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to pudding powder, in particular to custard pudding powder. Background technique [0002] Pudding is a transliteration of English Pudding. It is a gel semi-solid milk product popular in Europe and the United States. It is generally used as a daily dessert or dessert after a meal. The main raw materials are milk, eggs, and gelling agent, and auxiliary materials such as fruits, vegetables, cocoa, and coffee can be added. Pudding products contain not only milk, but also eggs, and ingredients such as fruits and vegetables are added, so they are very nutritious and a healthy food. [0003] According to the traditional pudding making method, fresh eggs and isinglass need to be added, both of which have a gel effect and are the key ingredients to make pudding form a semi-solid gel, but fresh eggs have an eggy smell, and isinglass often has a fishy smell These odors reduce people's liking fo...

AI Technical Summary

Problems solved by technology

[0003] According to the traditional pudding making method, fresh eggs and isinglass need to be added, both of which have a gel effect and are the key ingredients to make pudding form a semi-solid gel, but fresh eggs have an eggy smell, and isinglass often has a fishy smell These odors reduce people's liking for pudding, and also affect the promotion and popularization of pudding products