A kind of double protein pudding and preparation method thereof

A double protein, pudding technology, applied in the fields of food science, application, food ingredients, etc., can solve the problems of not fully satisfying consumers, single product form of pudding, poor food portability, etc., and achieve smooth and delicate taste, rich variety, and organizational state. delicate effect

Active Publication Date: 2016-05-25
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 state, and it is sold as a jelly-like product
There are also some pudding products with a short shelf life, outdated packaging, and poor food portability, which cannot fully meet the needs of consumers.

Method used

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  • A kind of double protein pudding and preparation method thereof
  • A kind of double protein pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

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

[0032] Table 1: the list of ingredients of embodiment 1

[0033] ingredients

Quality score (%)

Remark

Isolated Soy Protein

2.2

Protein content: 90%

skim milk powder

8

Protein content: 32%

White sugar

4

inulin

3

Dietary fiber

modified starch

0.4

carrageenan

0.1

kappa type

gelatin

0.5

banana flavor

0.005

water

81.795

pure water

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

[0035] 1) Dry mix soybean protein isolate, skimmed milk powder, white granulated sugar, inulin, modified starch, carrageenan, and gelatin evenly according to the formula, add to purified water at a temperature of 20°C, stir in c...

Embodiment 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: the list of ingredients of embodiment 2

[0041] ingredients

Quality score (%)

Remark

soy protein concentrate

4.3

Protein content: 70%

whole milk powder

6.25

Protein content: 24%

fructose

5

inulin

1.5

Dietary fiber

modified starch

0.8

carrageenan

0.1

kappa type

Locust Bean Gum

0.03

xanthan gum

0.03

Matcha powder

1

water

80.99

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

[0043] 1) Dry mix soybean protein concentrate, whole milk powder, fructose, inulin, modified starch, carrageenan, locust bean gum, xanthan gum, and matcha powder according to the formula, ad...

Embodiment 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: the list of ingredients of embodiment 3

[0049] ingredients

Quality score (%)

Remark

soy protein concentrate

2

Protein content: 70%

soy flour

3

Protein content: 30%

whole milk powder

4.8

Protein content: 24%

Xylitol

5

Maltitol

2

inulin

1.5

Dietary fiber

modified starch

0.4

carrageenan

0.06

kappa type

Gluconolactone

0.1

cocoa powder

1

water

80.14

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

[0051] 1) Dry mix soybean protein concentrate, soybean powder, whole milk powder, xylitol, maltitol, inulin, modified starch, carrageenan, gluconolactone, ...

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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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Patent Type & Authority Patents(China)
IPC IPC(8): A23L9/10
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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