Long-guarantee-period pudding and preparation method thereof

Abstract

The invention relates to a long-guarantee-period pudding and a preparation method thereof. The pudding comprises the following components by weight percentage: 20-50% of fresh milk or 2.5-6.5% of milk powder, 5-15% of white sugar, 0.005-0.15% of a sweetening agent, 0.25-0.50% of a compound stabilizer A, 0.2-0.4% of a compound stabilizer B, 0.2-0.6% of an acidity regulator and the balance being water. The preparation method of the pudding comprises the following steps: dissolving the compound stabilizer A, the white sugar and the sweetening agent with hot milk, cooling and adding an acid to obtain a material solution; next, heating the material solution and performing hot mixing on the heated material solution with a solution of the compound stabilizer B, and then homogenizing, filling, sterilizing and cooling to prepare the long-guarantee period pudding. The long-guarantee period pudding is lower than the common pudding in material cost; the guarantee period of the long-guarantee period pudding can be 8 months at the normal temperature.

Description

technical field [0001] The invention belongs to the technical processing field of dairy products, and relates to a pudding and a preparation method thereof, in particular to a long shelf-life pudding and a preparation method thereof. Background technique [0002] Pudding is rich in protein, carbohydrates and many other nutrients, which can be quickly digested and absorbed by the human body. In recent years, various types of puddings such as bread pudding, rice pudding, lemon cream pudding, and eho colate pudding have been produced by adding gel colloid to solidify, as desserts and snacks The consumption of puddings is increasing, and most of these puddings are ready-to-eat foods. [0003] In the existing pudding processing technology, the Chinese patent application No. 200910049130.3 discloses a patent document entitled "A Milk Pudding and Its Preparation Method". The ingredients are: based on 1000 parts of the final product, it includes the following Each component of the...

AI Technical Summary

Problems solved by technology

The defect of this patent is: product storage temperature 4-8 ℃, shelf life 20-25 days

Its disadvantage is that when the pH of the acidic milk pudding is less than 4.2, the taste of the product is relatively sour, and more whey is precipitated; in different pH environments, the acidic pudding is stored for 35 days, and the growth of mold, yeast, etc.

[0005]Currently, commercial pudding products have a single category and require high sterilization conditions. Generally, UHT137°C for 3-4s is required for sterilization. Many manufacturers fail to meet commercial sterility requirements , so the product must be refrigerated at 0-10°C, and the shelf life is short, only 20-25 days

At present, pudding products with a long shelf life are rarely seen in the market. In order to realize the convenience of eating pudding, reduce the requirements for sterilization equipment and the problems of bacterial contamination and deterioration caused by refrigerated transportation, storage and sales, it is necessary to provide a long shelf life pudding