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Sausage casing fruit pudding and making method thereof

A fruit and sausage casing technology, which is applied in the field of casing fruit pudding and its production, can solve the problems of less natural ingredients, affecting health, and short time

Inactive Publication Date: 2017-03-15
张辉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Pudding is a gelatinous semi-solid dairy product with a delicate and smooth taste. In some developed countries, it is usually used as a dessert after a meal. It has a relatively short rise in my country and has a single variety. Food additives such as pigments and flavors contain less natural ingredients, which will affect people's health after long-term consumption

Method used

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  • Sausage casing fruit pudding and making method thereof

Examples

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Effect test

Embodiment Construction

[0017] Example of Casing Fruit Pudding

[0018] This embodiment provides a kind of casing fruit pudding, which is composed of the following raw materials proportioned by weight: 5-10 parts of fructose glucose, 15-30 parts of white sugar, 20-40 parts of concentrated fruit juice, 1-5 parts of gelatin, sour 0.5-2 parts of ingredients, 0.1-0.5 parts of food flavor, 1-3 parts of vegetable oil, 5-8 parts of edible fiber, 50-90 parts of water, 10-20 parts of maltose, 0.1-0.5 parts of food coloring, 0.5 parts of sweetener - 0.8 parts, 0.1-0.2 parts of stabilizer, 0.1-0.2 parts, the acidity regulator of the sour material is composed of citric acid and sodium hexametaphosphate, and fruit grains are arranged in the concentrated fruit juice.

[0019] In this embodiment, the sausage-coated fruit pudding with the above-mentioned ingredients can provide better taste and reduce the content of preservatives.

[0020] Example of the manufacturing method of casing fruit pudding

[0021] figur...

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Abstract

The invention discloses a sausage casing fruit pudding which comprises, by weight, 5-10 parts of fructose glucose, 15-30 parts of white granulated sugar, 20-40 parts of concentrated juice, 1-5 parts of gelatin, 0.5-2 parts of sour agents, 0.1-0.5 part of edible flavor, 1-3 parts of vegetable oil and fat, 5-8 parts of dietary fibers, 50-90 parts of water, 10-20 parts of malt sugar, 0.1-0.5 part of food coloring, 0.5-0.8 part of sweetening agent, 0.1-0.2 part of stabilizing agent and 0.1-0.2 part of luster-enhancing agent. The invention further provides a making method of the sausage casing fruit pudding. By the aid of components, the sausage casing fruit pudding can provide good taste, and the content of preservatives in the fruit pudding is reduced.

Description

technical field [0001] The invention relates to the field of food, in particular to a casing fruit pudding and a preparation method thereof. Background technique [0002] With the improvement of living standards, people's demand for food is not only satisfied with the quantity, but also has higher and higher requirements for the nutrition and safety of food. Pudding is a gelatinous semi-solid dairy product with a delicate and smooth taste. In some developed countries, it is usually used as a dessert after a meal. It has a relatively short rise in my country and has a single variety. Food additives such as pigments and essences contain less natural ingredients, which will affect people's health after long-term consumption. Contents of the invention [0003] The object of the present invention is to provide a casing fruit pudding and a preparation method thereof, which can provide better mouthfeel and reduce the preservative content therein. [0004] In order to achieve the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L19/00A23L13/20
Inventor 张辉
Owner 张辉
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