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Rice-containing milk pudding and making method thereof

A milk pudding and rice technology, applied in food preparation, food science, application, etc., can solve the problems of whey precipitation of rice grains, affecting product quality and taste, retrogradation, etc.

Inactive Publication Date: 2014-05-07
INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to improve the chewing interest of rice milk pudding, we choose to add cooked rice grains during the processing of the existing milk pudding, and do not destroy the natural shape of the rice grains during the processing, and the rice milk pudding prepared in this way can be processed at low temperature. During the storage process, whey precipitation and rice grain retrogradation are prone to occur, affecting product quality and taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

no. 1 example

[0020] 1. Raw materials

[0021] Milk: 700 kg;

[0022] Rice: 130 kg, of which the rice is japonica rice with a protein content of 7.5% and a starch content of 80%;

[0023] Stabilizer: 25 kg, including 2 kg of carrageenan, 3 kg of xanthan gum and 20 kg of modified starch;

[0024] Whole egg powder: 3.5 kg, of which the protein content of whole egg powder is 43%, and the fat content is 36%;

[0025] Salt: 1.5 kg;

[0026] White sugar: 90 kg;

[0027] Cream: 50 kg.

[0028] 2. Preparation method

[0029] a. Mix white sugar, salt, stabilizer and whole egg powder; add 300kg of milk heated to 70°C; stir to dissolve for 15 minutes; add cream and stir for 5 minutes; then add the remaining milk and mix; cool to 4°C;

[0030] b. Add rice online;

[0031] c. Heat the material added with rice at 105°C for 15 minutes while stirring;

[0032] d. Sterilize with a scraper type sterilizer at a temperature of 120°C for 5 minutes;

[0033] e. Filling when cooled to 40°C;

[0034] f....

no. 2 example

[0037] 1. Raw materials

[0038] Milk: 815 kg;

[0039] Rice: 110 kg, of which the rice is japonica rice with a protein content of 7.6% and a starch content of 78%;

[0040] Stabilizer: 7 kg, including 1.5 kg of carrageenan, 0.5 kg of xanthan gum and 5 kg of modified starch;

[0041] Whole egg powder: 5 kg, of which the protein content of whole egg powder is 45%, and the fat content is 40%;

[0042] Salt: 3 kg;

[0043] White sugar: 50 kg;

[0044] Cream: 10 kg.

[0045] 2. Preparation method

[0046] a. Mix white sugar, salt, stabilizer and whole egg powder; add 300kg of milk heated to 72°C; stir to dissolve for 12 minutes; add cream and stir for 5 minutes; then add the remaining milk and mix; cool to 6°C;

[0047] b. Add rice online;

[0048] c. Insulate the material added with rice at 108°C for 8 minutes while stirring;

[0049] d. Sterilize with a scraper type sterilizer at a temperature of 125°C for 3 minutes;

[0050] e. Filling when cooled to 30°C;

[0051] f...

no. 3 example

[0054] 1. Raw materials

[0055] Milk: 774 kg;

[0056] Rice: 90 kg, of which the rice is japonica rice with a protein content of 7.8% and a starch content of 72%;

[0057] Stabilizer: 20 kg, including 1.2 kg of carrageenan, 1 kg of xanthan gum and 17.8 kg of modified starch;

[0058] Whole egg powder: 4 kg, of which the protein content of whole egg powder is 48%, and the fat content is 43%;

[0059] Salt: 2 kg;

[0060] White sugar: 80 kg;

[0061] Cream: 30 kg.

[0062] 2. Preparation method

[0063] a. Mix white sugar, salt, stabilizer and whole egg powder; add 300kg of milk heated to 73°C; stir to dissolve for 8 minutes; add cream and stir for 5 minutes; then add the remaining milk and mix; cool to 8°C;

[0064] b. Add rice online;

[0065] c. Insulate the material added with rice at 110°C for 7 minutes while stirring;

[0066]d. Sterilize with a scraper type sterilizer at a temperature of 128°C for 2 minutes;

[0067] e. Filling when cooled to 20°C;

[0068] f....

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Abstract

The invention provides a rice-containing milk pudding. Raw materials for making the rice-containing milk pudding comprise, by weight, 700-850 parts of milk, 50-130 parts of rice, 7-25 parts of a stabilizer, and 0.5-5 parts of dried whole hen egg; and the stabilizer comprises, by weight, 0.5-3 parts of carragheenan, 0.5-3 parts of xanthan gum and 5-20 parts of modified starch. The rice-containing milk pudding has a good stability under a refrigeration condition, and unlikely generates a rice granule retrogradation phenomenon. The invention also provides a making method of the rice-containing milk pudding. The making method comprises the following steps: mixing milk, the stabilizer and the dried whole hen egg, and cooling; carrying out online rice addition; carrying out heat insulation of the rice added material at 105-110DEG C for 5-15min; sterilizing; and carrying out cooling filling. The rice-containing milk pudding made through the method has a good stability under a refrigeration condition, and unlikely generates a rice granule retrogradation phenomenon.

Description

technical field [0001] The invention relates to a milk pudding, in particular to a milk pudding containing rice grains and a preparation method thereof. Background technique [0002] Pudding is a kind of dessert that is widely favored by consumers. So far, the pudding market has a variety of products with different tastes. The packaging and appearance are constantly innovating, attracting the attention of consumers. [0003] At present, in order to enrich the kind of milk pudding, rice is often added to the pudding to improve the nutritional labeling. In general products, rice flour is often added to the milk pudding. In order to improve the chewing interest of rice milk pudding, we choose to add cooked rice grains during the processing of the existing milk pudding, and do not destroy the natural shape of the rice grains during the processing, and the rice milk pudding prepared in this way can be processed at low temperature. During the storage process, whey precipitation a...

Claims

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Application Information

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IPC IPC(8): A23L1/187A23L1/29A23L9/10A23L33/00
CPCA23L33/10A23L9/10A23L29/00A23V2002/00A23V2250/204A23V2250/5036A23V2250/502A23V2250/5118
Inventor 刘云鹏刘爱萍孙建王安平王轶钦
Owner INNER MONGOLIA MENGNIU DAIRY IND (GRP) CO LTD
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