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Durian creamy sauce

A durian and milk sauce technology, applied in the field of food processing, can solve the problems of single taste and no durian products, and achieve the effects of rich nutrition and reduced energy consumption

Inactive Publication Date: 2016-01-13
邓春燕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are only traditional durian jam and milk sauce products in the market, there is no product made by mixing durian and milk, and the taste is single

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of durian milk paste, comprises following raw material:

[0035] Durian pulp 600g or durian dry powder 350g; fresh milk 750g; butter 1100g; milk powder 225g; sugar 450g; sea salt 25g.

[0036] Sugar is 20g of sucrose, 20g of white granulated sugar, 150g of fructose, 200g of fructose syrup and 10g of glucose.

[0037] A kind of preparation method of above-mentioned durian milk sauce, comprises the following steps:

[0038] (1) Durian pretreatment: crush the durian pulp into a paste until the particle size of the durian puree is below 3mm, and make durian fruit puree;

[0039] (2) Mixing for the first time: add fresh milk, cream and salt to the durian puree, mix well and let it stand for 1.5 hours to make the first mixed solution;

[0040] (3) Mixing for the second time: add milk powder and sugar to the first mixed solution, and mix evenly to make the second mixed solution;

[0041] (4) Boiling: heating the second mixed solution above 90°C, and boiling to obtain...

Embodiment 2

[0047] A kind of durian milk paste, comprises following raw material:

[0048] Durian pulp 400g or durian dry powder 300g; fresh milk 1000g; butter 1000g; milk powder 300g; sugar 300g; salt 1g.

[0049] Sugar is 50g of sucrose, 20g of white granulated sugar, 100g of fructose and 130g of fructose syrup.

[0050] A kind of preparation method of above-mentioned durian milk sauce, comprises the following steps:

[0051] (1) Durian pretreatment: add durian dry powder to an equal amount of water and stir evenly to make durian puree;

[0052] (2) Mixing for the first time: Add fresh milk, cream and salt to the durian puree, mix well and let it stand for 1 hour to make the first mixing solution;

[0053] (3) Mixing for the second time: add milk powder and sugar to the first mixed solution, and mix evenly to make the second mixed solution;

[0054] (4) Boiling: heating the second mixed solution at 95°C, and boiling to obtain a paste-like substance with a moisture content of 30%;

...

Embodiment 3

[0060] A kind of durian milk sauce, comprises following raw material:

[0061] 800g durian pulp or 400g durian dry powder; 500g fresh milk; 1200g cream; 150g milk powder; 600g sugar; 50g salt.

[0062] The sugar is 50g of sucrose, 100g of white granulated sugar, 230g of fructose and 220g of fructose syrup.

[0063] A kind of preparation method of above-mentioned durian milk sauce, comprises the following steps:

[0064] (1) Durian pretreatment: add durian dry powder to an equivalent amount of 400g fresh milk and stir evenly to make durian puree;

[0065] (2) Mixing for the first time: add the remaining 100g of fresh milk, cream and salt to the durian puree, mix well and let stand for 2 hours to make the first mixing solution;

[0066] (3) Mixing for the second time: add milk powder and sugar to the first mixed solution, and mix evenly to make the second mixed solution;

[0067] (4) Boiling: heating the second mixed solution at 90°C, and boiling to obtain a paste-like substa...

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Abstract

The invention relates to a durian creamy sauce. The finished product of the durian creamy sauce is prepared through the following steps: using durian flesh or dried durian powder, fresh milk, cream, milk powder, sugar and salt as raw materials; pretreating durians so as to obtain durian paste; mixing the durian paste, the fresh milk, the cream and the salt for the first time so as to obtain first mixed liquor; mixing the first mixed liquor, the milk powder and the sugar for the second time so as to obtain second mixed liquor; decocting the second mixed liquor so as to obtain paste; homogenizing the paste so as to obtain homogenized paste; and filling the homogenized paste. The durian creamy sauce disclosed by the invention has the beneficial effects that the durians and the milk powder are matched together, so that the durian creamy sauce is rich in nutrition, and the finished product not only reserves the special flavor of the durians, but also merges the unique mouth feel of milk products. The product prepared by mixing does not have strong taste of the durians, so that people who are sensitive to the taste of the durians do not hate the durian creamy sauce when being in contact with the durian creamy sauce within a close range.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a durian milk sauce. Background technique [0002] Durian jam is pure durian jam made from fresh durian fruit and sugar, which can be used to spread bread, biscuits, etc., and can also be made into durian cakes; traditional milk sauce is mainly made of milk, using fresh milk, cream, sugar and other raw materials to boil It is made from condensed milk, which mainly reflects the richness of milk. It can also be used as an accompaniment. It is an important accompaniment sauce in Western food. At present, there are only traditional durian jam and milk sauce products in the market, and there is no product made by mixing durian and milk, which has a single taste. Contents of the invention [0003] In order to solve the above-mentioned problems existing in the prior art, the invention provides a kind of durian milk sauce. The present invention mixes durian and milk to make...

Claims

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Application Information

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IPC IPC(8): A23C9/156
CPCA23C3/005A23C9/1548A23C9/156A23L5/20A23L19/09A23L21/12A23V2002/00A23V2300/24
Inventor 邓春燕
Owner 邓春燕
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