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Novel composite food stabilizer for preparing hot-filling neutral soymilk pudding

A technology of compound food and stabilizer, applied in the direction of food ingredients as gelling agent, food ingredients containing inorganic compounds, food ingredients containing organic compounds, etc., can solve the problem of difficulty in making high-grade pudding products, and achieve excellent performance and compatibility. Reasonable, smooth taste effect

Inactive Publication Date: 2014-12-10
XINJIANG FUFENG BIOTECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The making of pudding usually uses gelatin, pectin, carrageenan and agar as raw materials, because these colloids have some deficiencies in flavor release and taste, so it is difficult to make high-grade pudding products

Method used

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  • Novel composite food stabilizer for preparing hot-filling neutral soymilk pudding
  • Novel composite food stabilizer for preparing hot-filling neutral soymilk pudding
  • Novel composite food stabilizer for preparing hot-filling neutral soymilk pudding

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Embodiment 1

[0029] A novel composite food stabilizer for preparing hot-fill neutral soybean milk pudding, the proportioning and preparation method of the composite food stabilizer are (based on the production of 1000kg neutral soybean milk pudding)

[0030] Low Acyl Gellan Gum 2.2kg

[0031] High Acyl Gellan Gum 1.3kg

[0032] Sodium citrate 1.5 kg

[0033] The powdery composite food stabilizer of the present invention is prepared by pulverizing the above-mentioned raw materials at normal temperature and mixing them uniformly.

Embodiment 2

[0035] A novel composite food stabilizer for preparing hot-fill neutral soybean milk pudding, the proportioning and preparation method of the composite food stabilizer are (based on the production of 1000kg neutral soybean milk pudding)

[0036] Low Acyl Gellan Gum 1.4kg

[0037] High Acyl Gellan Gum 1.4kg

[0038] Potassium citrate 1.5 kg

[0039] The powdery composite food stabilizer of the present invention is prepared by pulverizing the above-mentioned raw materials at normal temperature and mixing them uniformly.

Embodiment 3

[0041] A novel composite food stabilizer for preparing hot-fill neutral soybean milk pudding, the proportioning and preparation method of the composite food stabilizer are (based on the production of 1000kg neutral soybean milk pudding)

[0042] Low Acyl Gellan Gum 2.6kg

[0043] High Acyl Gellan Gum 1.5kg

[0044] Sodium hexametaphosphate 1.5 kg

[0045] The powdery composite food stabilizer of the present invention is prepared by pulverizing the above-mentioned raw materials at normal temperature and mixing them uniformly.

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Abstract

The invention belongs to the field of food additives, and particularly relates to a novel composite food stabilizer and a method for preparing a hot-filling neutral soymilk pudding. According to the invention, the composite food stabilizer for producing the hot-filling neutral soymilk pudding is developed with gellan gum which is new food gum as a main material, and through scientific and reasonable compounding of the composite food stabilizer, the soymilk pudding has the advantages of smooth gel texture, good flavor release, easiness in spooning and the like, the softness of gel can be adjusted according to the favorites of consumers, and thus the soymilk pudding has wide market prospects.

Description

technical field [0001] The invention belongs to the field of food additives, and relates to a novel composite food stabilizer capable of preparing hot-filled neutral soybean milk pudding, and also relates to a neutral vegetable protein pudding containing the composite stabilizer. Background technique [0002] Jelly is originally a kind of Western-style dessert. In the 1960s, Japan first introduced it into industrialized production, so that jelly entered the factory from the kitchen, and went from the dining table to the shelf, becoming a fashionable leisure food. It has won the favor of young people and children with its unique taste, strong fruity aroma and novel packaging. With the rapid expansion of demand, the jelly industry has gradually formed an industry. Today, the jelly industry in our country has grown into an industry with a total sales of more than 7 billion, and has surpassed Japan to become the largest jelly producer and seller in fact. [0003] Soy milk pud...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/05A23L1/187A23L29/20A23L9/10
CPCA23L29/272A23L9/10A23L29/20A23V2002/00A23V2200/228A23V2250/30A23V2250/15
Inventor 肖勇李学朋杨瑞丽李曹龙
Owner XINJIANG FUFENG BIOTECH
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