A kind of pudding with long shelf life and preparation method thereof
A shelf life and pudding technology, which is applied in food science, food ingredients as clouding agents, applications, etc., can solve the problems of high sterilization conditions, manufacturers cannot meet commercial sterility requirements, short shelf life, etc., and achieve low sterilization temperature requirements , Uniform product status and low product cost
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Embodiment 1
[0044] The long shelf-life pudding of the present embodiment comprises the following raw materials in percentage by weight: fresh milk 35%, white granulated sugar 15%, acesulfame K 0.0075%, aspartame 0.0075%, compound stabilizer A 0.3%, stabilizer B0 .3%, acidity regulator 0.48%, and the balance is water. That is, every 1 ton of finished product includes the following raw materials: fresh milk 350Kg, white sugar 150Kg, acesulfame K 0.075kg, aspartame 0.075kg, compound stabilizer A3Kg, stabilizer B3.0Kg, acidity regulator citric acid 4.3kg, Sodium citrate 0.5kg, the balance is water. Compound stabilizer A is sodium carboxymethylcellulose 2.5Kg and pectin 0.5Kg, stabilizer B is agar 2.3kg, xanthan gum 0.50kg and konjac flour 0.20kg.
[0045] The preparation method of the long shelf-life pudding of the present embodiment comprises the steps:
[0046] (1) Ingredients: Weigh each raw material according to the formula for later use, pasteurize the fresh milk homogeneously, cool it...
Embodiment 2
[0066] The long shelf-life pudding of this embodiment includes the following raw materials in percentage by weight: fresh milk 50%, white granulated sugar 5%, sweetener 0.15%, compound stabilizer A 0.5%, stabilizer B 0.2%, acidity regulator 0.55%, the balance is water. That is, every 1 ton of finished product includes the following raw materials: 500Kg fresh milk, 50Kg white sugar, 1.6Kg sweetener, 5Kg compound stabilizer A, 2.0Kg stabilizer B, 5.5Kg acidity regulator, and the rest water.
[0067] Among them: sweeteners include: cyclamate 0.5kg aspartame 0.15kg acesulfame potassium 0.10kg sucralose 0.025kg granulated sugar 0.825kg.
[0068] Composite stabilizer A includes: sodium carboxymethylcellulose 4kg, sodium tripolyphosphate 0.5kg, pectin 0.5kg.
[0069] Stabilizer B includes: agar 2.0kg.
[0070] Acidity regulators include: citric acid 2.0kg, malic acid 1.5kg, lactic acid 1.5kg, sodium citrate 0.5kg.
[0071] The preparation method of the long shelf-life pudding of t...
Embodiment 3
[0083] The long shelf-life pudding of this embodiment includes the following raw materials in percentage by weight: fresh milk 20%, white granulated sugar 15%, sweetener 0.005%, compound stabilizer A 0.35%, stabilizer B 0.40%, acidity regulator 0.4%, the balance is water. That is, every 1 ton of finished product includes 200Kg of fresh milk, 150Kg of white sugar, 0.05Kg of sweetener, 3.5Kg of compound stabilizer A, 4.0Kg of stabilizer B, 4.0Kg of acidity regulator, and the balance is water.
[0084] Among them: sweeteners include: 0.05kg of sucralose.
[0085] Compound stabilizer A includes: 3.0kg of pectin, 0.2kg of xanthan gum, 0.2kg of guar gum, and 0.1kg of sodium tripolyphosphate.
[0086] Stabilizer B includes: 1.5kg of carrageenan, 0.5kg of konjac flour, 0.5kg of potassium chloride, and 1.5kg of modified starch.
[0087] Acidity regulators include: citric acid 3.6kg, sodium citrate 0.4kg.
[0088] The preparation method of the long shelf-life pudding of the present e...
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