A kind of red bean pudding and preparation method thereof

A production method, the technology of red bean pudding, which is applied in the field of food processing, can solve the problems of spoilage, packaging bursting, and appearance flocking, etc., and achieve the effects of high fat content, increased nutrition, and increased temperature resistance

Active Publication Date: 2017-03-01
HEBEI STRONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For neutral pudding products with high milk content, the pH value is greater than 4.5 (if it is lower than 4.5, the protein will be denatured and flocs will appear). To meet the ideal shelf life requirements, the shelf life is only within three months, which cannot meet the storage and transportation requirements at room temperature; if high-temperature sterilization is used, there will be problems with the appearance of flocs caused by protein denaturation and the problem of packaging bursting during high-temperature sterilization
Therefore, the existing pudding processing technology cannot be applied to the processing and commercial production of neutral pudding products with higher milk content and a pH value greater than 4.5, which limits the diversity of jelly categories

Method used

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  • A kind of red bean pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Cook the washed red beans and process water at 95-100°C for 120 minutes at a ratio of 70:30, drain the boiled red beans for 10-15 minutes, and then place the red beans in white sugar with a mass concentration of 80% at a ratio of 1:1 In the solution, keep warm at 60-65℃ for 20-24 hours to make honey-soaked red beans for later use; put 8-11 parts of milk powder and 64-88 parts of process water at 60-65℃ in the ratio of 1:8 in the emulsification tank Mix, emulsify and shear at a shear speed of 2000r / min for 8-10min to form a preliminary emulsion, then add 0.1-0.15 parts of emulsifier and 6-10 parts of oil, emulsify and shear at a shear speed of 2000r / min into a uniform emulsion Liquid; heat 6-12 parts of process water, 0.3-0.4 parts of thickener, and 10-15 parts of white sugar to 85°C in the cooking tank and mix and stir for 10 minutes, then pump the emulsion in the emulsification tank to the cooking tank , after stirring and mixing at a stirring speed of 60r / min for 30mi...

Embodiment 2

[0029] Cook the washed red beans and process water at 95-100°C for 120 minutes at a ratio of 70:30, drain the boiled red beans for 10-15 minutes, and then place the red beans in white sugar with a mass concentration of 80% at a ratio of 1:1 In the solution, keep warm at 60-65℃ for 20-24 hours to make honey-soaked red beans for later use; in the emulsification tank, mix 8-11 parts of whole milk powder and 64-88 parts of process water at 60-65℃ in a ratio of 1:8 Mixed in a certain ratio, emulsified and sheared at a shear speed of 2000r / min for 8-10min to form a preliminary emulsion, then added 0.1-0.15 parts of emulsifier, 6-10 parts of oil, emulsified and sheared at a shear speed of 2000r / min to form a Homogeneous system; heat 6-12 parts of process water, 0.3-0.4 parts of thickener, and 10-15 parts of white sugar to 85°C in the cooking tank and mix and stir for 10 minutes, then pump the emulsion in the emulsification tank to the cooking material tank, stir and mix at a stirring...

Embodiment 3

[0032]Boil the washed red beans and process water at 100°C for 120 minutes at a ratio of 70:30, drain the boiled red beans for 10 minutes, then place the red beans in a white sugar solution with a mass concentration of 80% at a ratio of 1:1, and keep warm Honey-soak at 65°C for 24 hours to make honey-soaked red beans for later use; mix 8 parts of whole milk powder and 64 parts of process water at 65°C in an emulsification tank, and emulsify and shear at a shear speed of 2000r / min for 8 minutes to form a preliminary milky state Then add 0.15 parts of monoglycerides and 6 parts of coconut oil, emulsify and shear at a shear speed of 2000r / min to form a uniform system; heat 6 parts of process water, 0.3 parts of carrageenan and 10 parts of white sugar in a cooking tank Mix and stir at 85°C for 10 minutes, then pump the emulsion in the emulsification tank to the cooking tank, stir and mix at a stirring speed of 60r / min for 30 minutes, add baking soda to adjust the pH of the mixture ...

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Abstract

The invention discloses red bean pudding and a making method thereof, and belongs to the field of food processing. The red bean pudding comprises the following components in parts by weight: 8-11 parts of milk powder, 75-100 parts of process water, 15-25 parts of honey stained red bean, 0.1-0.15 part of an emulsifier, 6-10 parts of oil, 10-15 parts of white granulated sugar and 0.3-0.4 parts of a thickening agent. According to the method, by use of a multi-stage emulsion technology, emulsified feed liquid forms a highly homogeneous system, the temperature tolerance is increased, after high temperature sterilization at 121 DEG C, stability is remained, so that the shelf life of the red jujube jelly product with higher milk content at room temperature can reach12 months; at the same time, the red jujube jelly product is added with much milk powder, red beans and oil, the characteristics of nutrition of the red jujube jelly product are increased, and industrialized production of red bean pudding with higher milk content and high fat content can be realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to red bean pudding and a preparation method thereof. Background technique [0002] Industrialized foods are divided into acidic foods and neutral foods. Foods with a pH value of less than 4.5 are acidic foods, and foods with a pH value greater than 4.5 are neutral foods. In neutral food, microorganisms are easy to reproduce, and often require high-temperature long-term sterilization or ultra-high temperature instantaneous sterilization. In the field of jelly production and processing, the existing jelly production technology can only make acid jelly, and the jelly must be adjusted to a pH value below 4.5 , After sterilization at low temperature and normal pressure, it can ensure that microorganisms do not multiply, and the safety of the product can be guaranteed during the shelf life. For neutral pudding products with high milk content, the pH value is greater than 4.5 (if it is low...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L9/10
CPCA23L9/10
Inventor 李永军
Owner HEBEI STRONG FOOD
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