Kombucha acidic milk pudding and preparation method thereof

A technology for milk pudding and kombucha, applied in the field of food processing, can solve the problems of complex composition of kombucha fermentation liquid, and achieve the effects of improving nutritional value, reducing production cost and improving taste

Inactive Publication Date: 2015-07-29
娄尤来
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Adding acidic kombucha fermented liquid to pudding to make acidic pudding can not only improve the taste of pudding, prolong the shelf life, but also effectively improve the health function of pudding, but the composition of kombucha fermented liquid is complex, and the stability of the whole product needs to be solved. question

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] In terms of mass percentage, it is prepared from the following raw materials: 10% kombucha fermented liquid, 4% anhydrous butter, 0.7% thickener, 0.1% emulsifier, 8% white sugar, and 77.2% milk. Wherein, the mass ratio of gelatin, carrageenan, locust bean gum and microcrystalline cellulose in the thickener is 3:7:5:4; in the emulsifier, soybean lecithin, sodium caseinate, mono- and diglyceride fatty acid ester, The mass ratio of polyoxyethylene sorbitan monooleate is 1:3:7:6.

[0028] The preparation method comprises the following steps:

[0029] (1) Add 4g of tea leaves to 1000g of water at 90°C, keep warm for 3 minutes, filter through 300 mesh to remove tea dregs to obtain tea soup, add 40g of white sugar to the tea soup, mix well and then sterilize, add kombucha mother liquor and ferment at 25°C to the fermentation liquid The pH is reduced to 3.8, and the kombucha fermented liquid is obtained after filtration;

[0030] (2) Mix the thickener, emulsifier and white su...

Embodiment 2

[0034] In terms of mass percentage, it is prepared from the following raw materials: 15% kombucha fermented liquid, 2.5% anhydrous butter, 0.5% thickener, 0.08% emulsifier, 6% white sugar, and 75.92% milk. Wherein, the mass ratio of gelatin, carrageenan, locust bean gum, and microcrystalline cellulose in the thickener is 5:8:7:6; soybean lecithin, sodium caseinate, mono- and diglyceride fatty acid esters, The mass ratio of polyoxyethylene sorbitan monooleate is 1.5:4:8:7.

[0035] The preparation method comprises the following steps:

[0036] (1) Add 8g of tea leaves to 1000g of water at 85°C, keep it warm for 10 minutes, filter through 300 mesh to remove tea dregs to obtain tea soup, add 80g of white sugar to the tea soup, mix well and then sterilize, add kombucha mother liquor and ferment at 30°C to the fermentation liquid The pH is reduced to 3.2, and the kombucha fermented liquid is obtained after filtration;

[0037] (2) Mix the thickener, emulsifier and white sugar eve...

Embodiment 3

[0041] In terms of mass percentage, it is prepared from the following raw materials: 20% kombucha fermented liquid, 2% anhydrous butter, 0.3% thickener, 0.05% emulsifier, 4% white sugar, and 73.65% milk. Wherein, the mass ratio of gelatin, carrageenan, locust bean gum, and microcrystalline cellulose in the thickener is 6:9:7:5; in the emulsifier, soybean lecithin, sodium caseinate, mono- and diglyceride fatty acid ester, The mass ratio of polyoxyethylene sorbitan monooleate is 2:3:7:8.

[0042] The preparation method comprises the following steps:

[0043] (1) Add 10g of tea leaves to 1000g of water at 75°C, keep it warm for 20 minutes, filter through 300 mesh to remove tea dregs to obtain tea soup, add 120g of white sugar to the tea soup, mix well and sterilize, add kombucha mother liquor and ferment at 30°C to the fermented liquid The pH is reduced to 3.6, and the kombucha fermented liquid is obtained after filtration;

[0044] (2) Mix the thickener, emulsifier and white s...

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PUM

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Abstract

The invention discloses kombucha acidic milk pudding and a preparation method thereof. The kombucha acidic milk pudding comprises the following raw materials in percentage by weight: 10 to 20 percent of kombucha fermented liquid, 2 to 4 percent of dehydrated butter, a proper amount of thickening agent, a proper amount of emulsifier, 4 to 8 percent of white granulated sugar and 70 to 88 percent of milk. According to the kombucha acidic milk pudding and the preparation method thereof disclosed by the invention, a traditional kombucha source is added into the pudding, so that the nutrient value of the pudding is increased, and the taste of the pudding is improved; meanwhile, by process control, the problems about the stability of products and the like caused by adding of the kombucha fermented liquid are solved; the kombucha acidic milk pudding has the advantages of simple preparation process, low production cost and better marker prospect.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to kombucha sour milk pudding and a preparation method thereof. Background technique [0002] Pudding is a traditional British food. Milk pudding is a kind of food that is solidified from a pulpy material into a solid jelly. It is a semi-solid dairy product that is gelled. Or dessert after meal, unique flavor, deeply loved by consumers. [0003] With the improvement of living standards, people's demand for quality of life is getting higher and higher. In terms of food, it is manifested in the dual needs of taste and health care function. Puddings on the market are mainly neutral in taste, and a patent (CN201110434040.3) disclosed by Inner Mongolia Yili Industrial Group Co., Ltd. involves a preparation method of sour milk pudding: by adding acidity regulators such as citric acid, controlling The pH of the finished pudding is at a low level, which has a partial antibacteri...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/187A23L1/30A23L9/10
Inventor 娄尤来
Owner 娄尤来
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