Double protein pudding and its preparation method

A double protein and pudding technology, which is applied in food preparation, food science, application, etc., can solve the problems of not being able to fully satisfy consumers, single pudding product form, poor food portability, etc., and achieve smooth and delicate taste, rich variety, and organizational state delicate effect

Active Publication Date: 2014-07-09
COFCO NUTRITION & HEALTH RES INST +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no double-protein pudding product in the market, and the product form of pudding is single, mostly by adding a large amount of food glue to make it into a gel solid stat

Method used

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  • Double protein pudding and its preparation method
  • Double protein pudding and its preparation method

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0030] Example 1:

[0031] The mass fraction of each component contained in the double protein pudding product is shown in Table 1, and the nutritional composition table is shown in Table 6:

[0032] Table 1: Ingredient list of Example 1

[0033] Ingredients

[0034] The preparation steps of the double protein pudding product are as follows:

[0035] 1) Dry soy protein isolate, skimmed milk powder, white sugar, inulin, modified starch, carrageenan, and gelatin according to the formula, and add them to purified water at a temperature of 20℃, stir and heat for 10 minutes in a circular manner, and the heating temperature is 70℃, until all materials are completely dispersed and dissolved, and finally the volume is fixed according to the formula;

[0036] 2) Homogenize the semi-finished product after step 1). The homogenization conditions are: 68°C, 20MPa, and then sterilized. The sterilization conditions are: 135°C, 2s;

[0037] 3) Cool the material obtained in step 2) to 50°C, add the f...

Example Embodiment

[0038] Example 2:

[0039] The mass fraction of each component contained in the double protein pudding product is shown in Table 2, and the nutritional composition table is shown in Table 6:

[0040] Table 2: Ingredient list of Example 2

[0041] Ingredients

[0042] The preparation steps of the double protein pudding product are as follows:

[0043] 1) Mix soy protein concentrate, full-fat milk powder, fructose, inulin, modified starch, carrageenan, locust bean gum, xanthan gum, and matcha powder according to the formula, and add them to purified water at a temperature of 50℃. Stir and heat for 20 minutes at a heating temperature of 90°C until all materials are completely dispersed and dissolved, and finally the volume is fixed according to the formula;

[0044] 2) Homogenize the semi-finished product in step 1) after constant volume. The homogenization conditions are: 60°C, 25MPa, and then sterilized. The sterilization conditions are: 135°C, 2s.

[0045] 3) The material obtained in...

Example Embodiment

[0046] Example 3:

[0047] The mass fraction of each component contained in the double protein pudding product is shown in Table 3, and the nutritional composition table is shown in Table 6:

[0048] Table 3: Ingredient list of Example 3

[0049] Ingredients

[0050] The preparation steps of the double protein pudding product are as follows:

[0051] 1) Dry and mix soy protein concentrate, soy flour, whole milk powder, xylitol, maltitol, inulin, modified starch, carrageenan, gluconolactone, and cocoa powder according to the formula amount, and add the temperature at 50℃ Circulate stirring and heating for 30 minutes in the purified water, heating temperature is 75 ℃, until all materials are completely dispersed and dissolved, and finally the volume is fixed according to the formula;

[0052] 2) Cool the semi-finished product after step 1) to 50℃, add the formula amount of banana essence and stir evenly, and then heat up for homogenization. The homogenization conditions are: 50℃, 15MP...

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Abstract

The invention provides a double protein pudding product, which comprises the following components by mass part: 2-5 parts of soybean protein, 3-8 parts of milk powder, 4-8 parts of sweetener, 0.4-0.8 parts of modified starch, 0.1-0.6 parts of food gum and 80-85 parts of water. According to the double protein pudding product, vegetable protein and animal protein are combined, the protein content is high, the tissue state is finer, and the double protein pudding product is a nutrition and health product. The double protein pudding product has reasonable distribution ratio, so that the pudding product has a semi-solidification type state, and has soft and fine mouthfeel, and just melts in the mouth, the double protein pudding product is different with the gel feeling of a traditional pudding product, and provides different desert experience to the consumer.

Description

technical field [0001] The invention belongs to the technical field of food protein processing, and in particular relates to a double protein pudding and a preparation method thereof. Background technique [0002] Soybean protein is currently the only plant protein reported to contain 9 essential amino acids required by the human body and the content meets the needs of the human body. is a measure of protein quality) reaches the evaluation maximum 1 like casein and egg protein. The U.S. Food and Drug Administration (FDA) approved the health claim (Health Claim) on soybean protein in 1999: "in conjunction with a low-fat diet, daily consumption of 25 grams of soybean protein can reduce the risk of heart disease." At present, there are very few dual-protein products on the market. The development of dual-protein products with high nutritional value, which perfectly combines soybean protein and milk protein, is of great significance for promoting the development of new foods in...

Claims

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Application Information

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IPC IPC(8): A23L1/187A23L1/09A23L9/10
CPCA23L9/10A23L29/30A23V2002/00A23V2250/5488A23V2250/5118
Inventor 应欣涂丛慧刘新旗刘泽龙王一贺寅郑岩王宇
Owner COFCO NUTRITION & HEALTH RES INST
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