Pudding with mango puree and method for preparing pudding

A production method and fruit pulp technology, which are applied in food ingredients as taste improvers, food science, application and other directions, can solve the problems that the production process does not meet the national safety and health standards and are not suitable for storage at room temperature, etc., and achieve extremely fine and delicate taste. Sweet, protein-rich effect

Inactive Publication Date: 2016-06-08
GUANGDONG BLUE MERCURY FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The food and beverage industry usually refers to pudding as a solidified or semi-solidified refrigerated and frozen food, which is usually not suitable for storage at room temperature. In order to have a fruity flavor and optimize the taste of the product, fruit flavors, coloring agents, Flavoring agents or preservatives, etc., the production process does not meet the national safety and health standards, and its audience is mostly children and teenagers, eating more is not good for the body

Method used

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  • Pudding with mango puree and method for preparing pudding

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] A pudding containing mango pulp, mainly composed of the following raw materials in parts by weight: 5 parts of fructose syrup, 2.6 parts of skimmed milk powder, 3.5 parts of hydrogenated coconut oil, 1.5 parts of corn starch, 0.4 parts of sodium starch octenyl succinate, mango 12.5 parts of fruit pulp, 0.2 parts of carrageenan, 0.3 parts of seaweed colloid, 0.35 parts of konjac powder, 2 parts of lactose, 8 parts of white sugar, 0.15 parts of citric acid, 0.1 part of malic acid, 0.3 parts of mono-diglyceride fatty acid ester, sorbic acid 0.03 parts of potassium acid potassium, 85 parts of purified water.

[0031] A kind of preparation method that contains mango pulp pudding of the present invention mainly comprises the following steps:

[0032] (1) Weigh the above raw materials separately for later use;

[0033] (2) Sol, pour white sugar, lactose, and carrageenan into the cooking pot according to the proportion, add about 60 kg of cold water, start the agitator, heat a...

Embodiment 2

[0049]A pudding containing mango pulp, mainly composed of the following raw materials in parts by weight: 8 parts of fructose syrup, 4.4 parts of skimmed milk powder, 2.4 parts of hydrogenated coconut oil, 0.8 part of corn starch, 0.25 parts of sodium starch octenyl succinate, mango 16 parts of fruit pulp, 0.3 parts of carrageenan, 0.2 parts of seaweed colloid, 0.22 parts of konjac powder, 5 parts of lactose, 12 parts of white sugar, 0.23 parts of citric acid, 0.15 parts of malic acid, 0.2 parts of mono-diglyceride fatty acid ester, sorbic acid Potassium acid 0.04 parts, purified water 78.5 parts.

[0050] A kind of preparation method that contains mango pulp pudding of the present invention mainly comprises the following steps:

[0051] (1) Weigh the above raw materials separately for later use;

[0052] (2) For sol, pour white sugar, lactose, and carrageenan into the cooking pot according to the proportion, add about 80 kg of cold water, start the agitator, heat and dissolv...

Embodiment 3

[0068] A pudding containing mango pulp, mainly composed of the following raw materials in parts by weight: 10 parts of fructose syrup, 6.2 parts of skimmed milk powder, 1.2 parts of hydrogenated coconut oil, 0.1 part of corn starch, 0.5 parts of sodium starch octenyl succinate, mango 19.5 parts of fruit pulp, 0.4 parts of carrageenan, 0.1 part of seaweed colloid, 0.1 part of konjac powder, 8 parts of lactose, 16 parts of white sugar, 0.3 parts of citric acid, 0.2 parts of malic acid, 0.1 part of mono-diglyceride fatty acid ester, sorbic acid 0.05 parts of potassium acid potassium, 72 parts of purified water.

[0069] A kind of preparation method that contains mango pulp pudding of the present invention mainly comprises the following steps:

[0070] (1) Weigh the above raw materials separately for later use;

[0071] (2) For the sol, pour white sugar, lactose, and carrageenan into the cooking pot according to the proportion, add about 70 kg of cold water, start the agitator, h...

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Abstract

The invention provides pudding with mango puree and a method for preparing the pudding. The pudding mainly comprises, by weight, 8 parts of high-fructose syrup, 4.4 parts of skim milk powder, 2.4 parts of hydrogenated coconut oil, 0.8 part of corn starch, 0.4 part of starch sodium octenylsuccinate, 16 parts of the mango puree, 0.3 part of carrageenan, 0.2 part of seaweed gel, 0.22 part of konjac flour, 5 parts of lactose, 12 parts of white granulated sugar, 0.23 part of citric acid, 0.15 part of malic acid, 0.2 part of single diglycerol fatty acid ester, 0.04 part of potassium sorbate and 78.5 parts of purified water. The method includes working procedures of proportioning, gel dissolving, filtering, cooling, blending, homogenizing, raw puree blending, filling, sterilizing, cooling, air-drying, picking, packing and the like to obtain a finished product. The pudding and the method have the advantages that flavor and colors of fruits are kept, essence, sweeteners and synthetic pigment are omitted, accordingly, the pudding is safe and hygienic, has high nutritional value and low in shear force and tastes good, and requirements of different consumers can be met.

Description

technical field [0001] The invention relates to the field of food and beverages, in particular to a pudding containing mango pulp and a preparation method thereof. Background technique [0002] The food and beverage industry usually refers to pudding as a solidified or semi-solidified refrigerated and frozen food, which is usually not suitable for storage at room temperature. In order to have a fruity flavor and optimize the taste of the product, fruit flavors, coloring agents, Flavoring agents or preservatives, etc., the production process does not meet the national safety and health standards, and its audience is mostly children and teenagers, eating more is not good for the body. Contents of the invention [0003] The object of the present invention is to provide a kind of pudding containing mango pulp and its preparation method in view of the existing technical status, which retains the flavor and color of the fruit, has high nutritional value, and is suitable for stor...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L29/30
CPCA23V2002/00A23V2200/14A23V2250/5118
Inventor 陈家斌刘华清
Owner GUANGDONG BLUE MERCURY FOOD CO LTD
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