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

Active Publication Date: 2016-03-16
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The invention involves a long shelf life pudding and its preparation methods.The pudding contains the following components with a percentage percentage: 20-50%of fresh milk or 2.5-6.5%milk powder, 5-15%sugar, 0.005-0.15%sweetness agent, A0.25-0.50%of the complex stabilizer, with stable stability, stable stabilityThe agent B0.2-0.4%, the acidity regulator is 0.2-0.6%, and the balance is water.The steps of the pudding preparation method are as follows: Use hot milk to dissolve the complex stabilizer A and sugar, sweet -flavored agent, cool down and add acid, and then mix the heating of the liquid to the recreational stabilizer B solution.Installation, sterilization, and cooling are prepared.The cost of the invention is lower than the ordinary pudding, and the shelf life of the normal temperature can reach 8 months.

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...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L9/10
CPCA23L9/10A23L29/20A23V2002/00A23V2200/216A23V2250/5024A23V2250/5066A23V2250/5072A23V2250/5086A23V2250/51082
Inventor 马志梅秦志平李俊华张景彬
Owner HEBEI BROS ILONG FOOD TECH LLC
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