Additive-free pure vegetable peanut and tremella nutritional puddings and production method thereof

An additive-free, plant-based technology, applied in food science, the function of food ingredients, sugar-containing food ingredients, etc., can solve problems that affect children's correct intake and absorption of nutrients, affect children's health, and achieve edible Safe, Pure Flavor Results

Inactive Publication Date: 2016-11-23
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, the carrageenan and other thickeners, sweeteners, colorants and preservatives contained in pudding will seriously affect the correct intake and absorption of nutrients by children and children, and affect the health of children and children.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) The ratio of raw and auxiliary materials

[0017] The following materials are proportioned according to the mass fraction, including 100 parts of water, 5 parts of peanut kernels, 3 parts of white fungus, and 5 parts of white sugar;

[0018] (2) Ultra-low temperature freezing crushing

[0019] Accurately weigh the peanut kernels and white fungus without impurities and remove the red coat according to the requirements of the formula, mix them evenly, spray into the pure water of 1 times the mass of the mixture, stir evenly, and perform ultra-low temperature freezing and crushing at -60℃ to obtain the particle size 25μm powder, spare;

[0020] (3) Ultra-high pressure emulsification treatment, aseptic potting, sterilization and cooling

[0021] Add all the remaining pure water and clean white sugar powder to step (2), mix well, and perform low-temperature and ultra-high pressure emulsification treatment under the conditions of 30°C and 120MPa to further hydrate and fuse the ing...

Embodiment 2

[0023] (1) The ratio of raw and auxiliary materials

[0024] The following materials are proportioned according to the mass fraction, including 100 parts of water, 10 parts of peanut kernels, 7 parts of white fungus, and 12 parts of white sugar;

[0025] (2) Ultra-low temperature freezing crushing

[0026] Accurately weigh the peanut kernels and white fungus with no impurities and cleanly removed the red coat according to the requirements of the formula, mix them evenly, spray into the pure water of 2 times the mass of the mixture, stir evenly, and perform ultra-low temperature freezing and crushing at -100℃ to obtain the particle size 50μm powder, spare;

[0027] (3) Ultra-high pressure emulsification treatment, aseptic potting, sterilization and cooling

[0028] Add all the remaining pure water and clean white sugar powder to step (2), stir evenly, and perform low-temperature and ultra-high pressure emulsification treatment at 40°C and 80MPa to further hydrate and fuse various ingred...

Embodiment 3

[0030] (1) The ratio of raw and auxiliary materials

[0031] The following materials are proportioned according to the mass fraction, including 100 parts of water, 7.5 parts of peanut kernels, 5 parts of white fungus, and 8.5 parts of white sugar;

[0032] (2) Ultra-low temperature freezing crushing

[0033] Accurately weigh the peanut kernels and white fungus that have no impurities and cleanly removed the red coat according to the requirements of the formula, mix them evenly, spray in pure water 1.5 times the mass of the mixture, stir evenly, and perform ultra-low temperature freezing and crushing at -80℃ to obtain the particle size 40μm powder, spare;

[0034] (3) Ultra-high pressure emulsification treatment, aseptic potting, sterilization and cooling

[0035] Add all the remaining pure water and clean white sugar powder to step (2), stir well, and perform low-temperature and ultra-high pressure emulsification treatment at 35°C and 100MPa to further hydrate and fuse various ingredie...

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Abstract

The invention relates to additive-free pure vegetable peanut and tremella nutritional puddings and a production method thereof and belongs to a nutritional food processing technology. Peanuts and tremella are used as main raw materials and are subjected to ultralow-temperature freezing and crushing and ultrahigh-pressure emulsification treatment to produce a healthy food, namely the nutritional puddings; the product is rich in nutrient components including plant active polysaccharides, proteins, amino acids, polyunsaturated fatty acids, mineral substances, vitamins and the like, and does not contain additives including a thickener, a gelling agent, essence, pigments, a sweetener, a preservative and the like; the product can be eaten for a long period, has a pure flavor and a good mouth feel and is safe to eat. In a production process of the product, no pollution, no waste residues, no waste gas and no harmful substances are generated, so that green production is realized and correlated industrial policies of China are met.

Description

Technical field [0001] The invention belongs to the technical field of nutritious food processing, in particular to pure plant peanut and white fungus nutritious pudding without additives and a production method thereof. Background technique [0002] Pudding, the transliteration of English pudding, belongs to "milk jelly" products. In a broad sense, it refers to food that is solidified from a paste-like material. In a narrow sense, pudding is a semi-solidified frozen dessert. The main ingredients of traditional pudding are flour, eggs, milk and dairy products, sugar, fruits, etc. In addition, thickening and coagulating agents such as carrageenan and seaweed gum, emulsifiers such as sodium stearoyl lactylate and monoglyceride, as well as flavors, pigments, etc. are added. Food additives such as sweeteners and sour agents. Production methods include baking, steaming, roasting, boiling, freezing, etc. Some are similar to sweet pastries, and some are similar to jelly, such as Chr...

Claims

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Application Information

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IPC IPC(8): A23L9/10A23L25/00A23L31/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2250/60
Inventor 张艳荣刘婷婷王大为
Owner JILIN AGRICULTURAL UNIV
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