Heat-resistant pudding and preparation method thereof

A technology of heat resistance and process water, which is applied in food ingredients as solubility improvers, food ingredients as coagulants, food science, etc. It can solve problems such as inability to brew drinks, and achieve the effect of improving the taste and making the preparation method simple and easy.

Inactive Publication Date: 2016-08-17
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

[0004] Therefore, the technical problem to be solved by the present invention is that in the prior art, the pudding meets a high temperature above

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a heat-resistant pudding, in parts by weight, the heat-resistant pudding consists of the following components: 4 parts of carrageenan, 2 parts of konjac flour, 3 parts of carboxymethyl cellulose (CMC), xanthan gum 1 part, 45 parts of milk powder, 2 parts of gellan gum, 1 part of calcium lactate, 2 parts of potassium chloride, 200 parts of white sugar, 743 parts of process water, 2 parts of essence. Wherein, the hardness of the process water is not more than 10 mg / L in terms of calcium carbonate, and the pH of the process water is 7. The carboxymethyl cellulose (CMC) is acid-resistant CMC, the gellan gum is low-acyl gellan gum, and the flavor is milk flavor.

[0028] This embodiment also provides a preparation method of heat-resistant pudding, which includes the following steps:

[0029] a. Cook the material, heat the raw material to 70-100°C until completely dissolved to obtain the material liquid, specifically:

[0030] a1, 4 parts of carrage...

Embodiment 2

[0038] The present embodiment provides a heat-resistant pudding, in parts by weight, the heat-resistant pudding consists of the following components: 1 part of carrageenan, 5 parts of konjac flour, 0.1 part of carboxymethyl cellulose (CMC), xanthan gum 3 parts, 30 parts of milk powder, 10 parts of gellan gum, 0.1 part of calcium lactate, 5 parts of potassium chloride, 100 parts of white sugar, 550 parts of process water, and 6 parts of essence. Wherein, the hardness of the process water is not more than 10mg / L in terms of calcium carbonate, and the pH of the process water is 6.5. The carboxymethyl cellulose (CMC) is acid-resistant CMC, the gellan gum is low-acyl gellan gum, and the flavor is milk flavor.

[0039] This embodiment also provides a preparation method of heat-resistant pudding, which includes the following steps:

[0040] a. Cook the material, heat the raw material to 70-100°C until completely dissolved to obtain the material liquid, specifically:

[0041] a1, 1 ...

Embodiment 3

[0049] This embodiment provides a heat-resistant pudding, in parts by weight, the heat-resistant pudding consists of the following components: 10 parts of carrageenan, 0.1 part of konjac flour, 5 parts of carboxymethyl cellulose (CMC), xanthan gum 0.1 part, 70 parts of milk powder, 0.1 part of gellan gum, 5 parts of calcium lactate, 0.1 part of potassium chloride, 400 parts of white sugar, 950 parts of process water, and 0.1 part of essence. Wherein, the hardness of the process water is not more than 10 mg / L in terms of calcium carbonate, and the pH of the process water is 8. The carboxymethyl cellulose (CMC) is acid-resistant CMC, the gellan gum is low acyl gellan gum, and the essence is fruit essence.

[0050] This embodiment also provides a preparation method of heat-resistant pudding, which includes the following steps:

[0051] a. Cook the material, heat the raw material to 70-100°C until completely dissolved to obtain the material liquid, specifically:

[0052] a1, 10 ...

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Abstract

The invention discloses a heat-resistant pudding and a preparation method thereof. The heat-resistant pudding is prepared from the following components in parts by weight: 1-10 parts of carrageenan, 0.1-5 parts of konjaku flour, 0.1-5 parts of carboxymethylcellulose, 0.1-3 parts of xanthan gum, 30-70 parts of milk powder, 0.1-10 parts of gellan gum, 0.1-5 parts of calcium lactate, 0.1-5 parts of potassium chloride, 100-400 parts of white granulated sugar, 550-950 parts of process water and 0.1-6 parts of essence. The heat-resistant pudding gel with a high melting point is formed by calcium ions in gellan gum and milk powder and additional calcium ions and thus can keep a certain forming degree and tender taste after being brewed in hot boiled water at 80 DEG C and above for over 3 minutes; the heat-resistant pudding can be matched with milky tea for eating, and thus the mouthfeel of the milky tea is improved. The preparation method is simple and feasible and is suitable for massive industrial production.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a heat-resistant pudding and a preparation method thereof. Background technique [0002] Pudding is a kind of dairy dessert. In a broad sense, it refers to food that is solidified from pulpy materials into a jelly shape. It is rich in protein, carbohydrates and other nutrients, which can be digested and absorbed by the human body. It is often used as dessert or snack after meals, and is very popular among women. and children's favorite. [0003] Generally speaking, pudding is mostly made of carrageenan, konjac flour, CMC, xanthan gum, milk powder, etc. through cooking, acid adjustment, filling, sterilization, and cooling processes. This kind of pudding usually becomes liquid when heated to a temperature of 45°C, so it is not suitable for brewing hot water with milk tea powder bags in hot brewed milk tea. Contents of the invention [0004] Therefore, the te...

Claims

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Application Information

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IPC IPC(8): A23L9/10A23L29/20A23L29/294
CPCA23V2002/00A23V2200/202A23V2200/238A23V2250/1578
Inventor 李永军孙佳江
Owner 阳江喜之郎果冻制造有限公司
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