Banana pudding powder

A technology for pudding powder and banana powder, applied in the field of pudding powder and banana pudding powder, can solve the problems of lowering the popularity of pudding, affecting the promotion and popularization of pudding products, etc., and achieves the effects of easy storage and storage, simple method and smooth taste.

Inactive Publication Date: 2014-03-26
HARBIN AIKEER FOOD TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Weigh 4.5 kg of white sugar, 2.5 kg of milk powder, 1.2 kg of egg white powder, 1.3 kg of banana powder, 0.24 kg of konjac gum, 0.17 kg of carrageenan, 0.07 kg of sucrose ester, and 0.006 kg of monascus yellow pigment, and place them in a mixer , fully stirred, and evenly mixed; the evenly mixed materials are packaged after microwave sterilization to obtain banana pudding powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0017] Banana pudding powder usage method 1: Add 4kg of purified water into an open, clean, heat-resistant container, slowly pour 1kg of banana pudding powder, heat to 85-90°C while stirring, keep warm for 5-8 minutes, and cool to 60°C At about ℃, pour into the mold, cool to room temperature and shape, put it into the dinner plate after demoulding, and it is ready-to-eat banana pudding. It can also be eaten chilled in the refrigerator.

[0018] Banana pudding powder usage method 2: Add 4kg of pure water int...

Embodiment 2

[0020] Weigh 5.0 kg of white sugar, 3.0 kg of milk powder, 1.5 kg of egg white powder, 1.5 kg of banana powder, 0.25 kg of konjac gum, 0.18 kg of carrageenan, 0.08 kg of sucrose ester, and 0.007 kg of monascus yellow pigment, and place them in the mixer , fully stirred, and evenly mixed; the evenly mixed materials are packaged after microwave sterilization to obtain banana pudding powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0021] Two kinds of using methods of banana pudding powder are all the same as embodiment 1.

Embodiment 3

[0023] Weigh 4.0 kg of white sugar, 2.0 kg of milk powder, 1.0 kg of egg white powder, 1.0 kg of banana powder, 0.23 kg of konjac gum, 0.16 kg of carrageenan, 0.06 kg of sucrose ester, and 0.005 kg of monascus yellow pigment, and place them in a mixer , fully stirred, and evenly mixed; the evenly mixed materials are packaged after microwave sterilization to obtain banana pudding powder. The sterilization temperature is 75-80°C, and the sterilization time is 2-3 minutes.

[0024] Two kinds of using methods of banana pudding powder are all the same as embodiment 1.

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PUM

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Abstract

The invention relates to a banana pudding powder which is prepared from the following components in percentage by weight: 40-50% of white granulated sugar, 20-30% of milk powder, 10-15% of egg white powder, 10-15% of banana powder, 2.3-2.5% of konjac glucomannan, 1.6-1.8% of carrageenin, 0.6-0.8% of sucrose ester and 0.05-0.07% of monascus yellow pigment. The pudding powder is prepared by the following steps: proportioning, mixing, microwave sterilization and packaging. The banana pudding prepared from the banana pudding powder has the advantages of seductive appearance, smooth and delicate mouthfeel, thick milk flavor, fresh banana flavor 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 banana 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 banana 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 for...

Claims

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Application Information

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IPC IPC(8): A23L1/187A23L9/10
CPCA23L9/10A23V2002/00
Inventor赵云财张超李振林
OwnerHARBIN AIKEER FOOD TECH