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Neutral milk pudding and preparation method

A technology of milk pudding and a production method, which is applied in the direction of food preparation, food ingredients as thickeners, food ingredients as emulsifiers, etc., can solve the problems of appearance flocking, spoilage, denaturation, etc., and achieve increased temperature resistance and fat High content, effect of increasing nutrition

Active Publication Date: 2014-12-17
阳江喜之郎果冻制造有限公司
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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 (protein denaturation will occur if it is less than 4.5), if it is sterilized at low temperature and normal pressure, it is prone to corruption and deterioration, so it can only be stored in cold storage, and the ideal shelf life cannot be achieved. 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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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] In the emulsification tank, mix 8-11 parts of milk powder and 64-88 parts of process water at 60-65 ° C in a ratio of 1:8, and 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, 6-10 parts of oil, emulsify and cut into a uniform emulsion at a shear speed of 2000r / min; put 6-12 parts of process water and 0.3-0.4 parts of thickener in the cooking tank 1. Heat 10-15 parts of white sugar to 85°C and mix and stir 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 to 6.0-7.0; the feed liquid with adjusted pH is sequentially pumped to the emulsification shear pump and kept at 85°C for 10 minutes at a shear stirring speed of 2000r / min, and kept at a vacuum degree of 0.06MPa for 80 Degassing at ℃ for 10 minutes, first-stage homogenization at 65-80°C and pres...

Embodiment 2

[0026] In the emulsification tank, mix 8-11 parts of whole milk powder and 64-88 parts of process water at 60-65°C in a ratio of 1:8, emulsify and shear at a shear speed of 2000r / min for 8-10min, and form a preliminary milky state Add 0.1-0.15 parts of emulsifier, 6-10 parts of oil, and emulsify and cut into a uniform emulsion at a shear speed of 2000r / min; add 6-12 parts of process water and 0.3-0.4 parts of Thickener, 10-15 parts of white sugar, heated to 85°C, mixed and stirred for 10 minutes, then pumped the emulsion in the emulsification tank to the cooking tank, stirred and mixed at a stirring speed of 60r / min for 30 minutes, then added baking soda to dissolve the mixture Adjust the pH to 6.5-6.8; pump the pH-adjusted feed liquid to the emulsification shear pump in turn, keep it warm at 85°C for 10 minutes at a shear stirring speed of 2000r / min, and put it in a vacuum degassing tank at a vacuum degree of 0.06MPa Insulate at 80°C and degas for 10 minutes, first-stage homo...

Embodiment 3

[0029] Mix 8 parts of whole milk powder with a protein content of 30% and 64 parts of process water at 60°C in an emulsification tank, emulsify and shear at a shear speed of 2000r / min for 8 minutes to form a preliminary emulsion, and then add 0.15 parts of monoglycerides Ester, 6 parts of coconut oil, emulsified and sheared at a shear speed of 2000r / min to form a uniform emulsion; heat 6 parts of process water, 0.3 parts of guar gum, and 10 parts of white sugar to 85°C in a cooking tank and mix and stir After 10 minutes, 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 to 6.5; pump the adjusted pH to In the emulsification shear pump, keep warm at 85°C for 10min at a shear stirring speed of 2000r / min, keep warm at 80°C for 10min at a vacuum degree of 0.06MPa in a vacuum degasser, and degas at 80°C for 10min at a vacuum degree of 0.06MPa, and in a high-pres...

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Abstract

The invention discloses neutral milk pudding and a preparation method, and relates to the field of food processing. The neutral milk pudding comprises the following compositions in parts by weight: 8-11 parts of milk powder, 75-100 parts of technological water, 0.1-0.15 part of an emulsifier, 6-10 parts of grease, 10-15 parts of white sugar, and 0.3-0.4 part of a thickening agent. The preparation method employs a multi-stage emulsification technology, enables an emulsified material liquid to form a highly-homogeneous system, so that the temperature resistance is improved, and the system keeps stable after being subjected to 121 DEG C high-temperature sterilization, and the neutral milk pudding product with relatively milk content has the shelf life up to 9 months at normal temperature. Also, the prepared pudding is added with relatively more milk and grease, so that the product nutrition is increased, and industrialized production of the neutral milk pudding with high milk content and high fat content is realized.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a neutral milk 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 (protei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/187A23L9/10
CPCA23L9/10A23V2002/00A23V2200/222A23V2200/242A23V2250/192A23V2250/18A23V2250/5036A23V2250/506A23V2250/507
Inventor 李永军
Owner 阳江喜之郎果冻制造有限公司
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