Blueberry pudding and preparation method thereof

A blueberry and pudding technology, which is applied in the directions of food mechanical processing, function of food ingredients, food ingredients containing inorganic compounds, etc., can solve the problems of decreased taste and low nutritional value of fruit juice, and achieves improvement of food quality, enrichment of the market, and avoidance of high viscosity. high effect

Inactive Publication Date: 2017-05-10
LIM KUM KEE FOODSTUFF CO LTD ANHUI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problems of low nutritional value of fruit juice and the decrease of mouthfeel caused by food glue in the prior art, the

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0038] (1) For the preparation of blueberry juice, select some fresh blueberries without pests and damage, wash them with clean water, put them in a crusher and crush them until the particle size is 1 mm to 5 mm, and then use a superfine pulverizer to grind the crushed The blueberry slurry is ultrafinely pulverized until the particle size of the material is 48 μm to 75 μm, and the ultrafine liquid of blueberry whole juice is obtained;

[0039] Because the anthocyanins of blueberries account for more than 96% of the total anthocyanins of blueberries in the peel. These substances are combined in the cell wall of the pericarp and are wrapped by macromolecular substances such as cellulose and hemicellulose. If the juice is directly extracted and the pulp and residue are separated, most of the anthocyanins and phenolic substances will remain in the residue. Therefore, this paper The invention adopts the method of crushing blueberries in a crusher without adding water to a particle ...

Embodiment 1

[0051] A blueberry pudding, prepared from the following raw materials in parts by weight (kg): 15 parts of whole blueberry juice, 8 parts of milk powder, 15 parts of white sugar, 0.5 part of pudding powder, 0.06 part of sweetener, 0.5 part of sour agent, edible 0.8 parts of essence, 70 parts of water.

[0052] The preparation method of described blueberry pudding comprises the following steps:

[0053] (1) Select a few fresh blueberries without pests and damage, wash them with clean water, put them in a crusher and crush them until the particle size is 1mm-5mm, and then use an ultrafine pulverizer to ultrafinely pulverize the crushed blueberry pulp Until the particle size of the material is 48 μm to 75 μm, the obtained ultramicronized liquid is whole blueberry juice, and the whole blueberry juice is taken for later use;

[0054] (2) Pudding powder is prepared by compounding carrageenan, konjac flour and potassium chloride in a weight ratio of 1:2:0.1;

[0055] (3) Dry mix th...

Embodiment 2

[0060] A blueberry pudding, prepared from the following raw materials in parts by weight (kg): 10 parts of whole blueberry juice, 5 parts of milk powder, 14 parts of white sugar, 0.4 part of pudding powder, 0.04 part of sweetener, 0.4 part of sour agent, edible 0.05 parts of essence, 65 parts of water.

[0061] The preparation method of described blueberry pudding comprises the following steps:

[0062] (1) Select a few fresh blueberries without pests and damage, wash them with clean water, put them in a crusher and crush them until the particle size is 1mm-5mm, and then use an ultrafine pulverizer to ultrafinely pulverize the crushed blueberry pulp Until the particle size of the material is 48 μm to 75 μm, the obtained ultramicronized liquid is whole blueberry juice, and the whole blueberry juice is taken for later use;

[0063] (2) Pudding powder is prepared by compounding carrageenan, konjac flour and potassium chloride in a weight ratio of 1.2:3:0.12;

[0064] (3) Dry mi...

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Abstract

The invention relates to a blueberry pudding, and belongs to the technical field of milk product production. The blueberry pudding is prepared from the following raw materials in parts by weight: 10 to 15 parts of blueberry whole juice, 5 to 10 parts of milk powder, 14 to 16 parts of white granulated sugar, 0.4 to 0.6 part of pudding powder, 0.04 to 0.06 part of sweetener, 0.4 to 0.6 part of sour agent, 0.01 to 1 part of edible essence and 65 to 70 parts of water. According to the technical scheme, the compound pudding with konjak and blueberry as main raw materials has rich nutritive value and healthcare functions, and accords with the consumption trend of high-fiber low-calorie food, a product is obviously improved in elasticity and structure form than existing products, and the nutritive value and mouth feel of the product are both promoted to some extent. The invention also relates to a preparation method of the blueberry pudding. The prepared blueberry pudding is fine and smooth in form, is crack-free, is pure in color, and has particular faint scent of the blueberry; not only are nutritional ingredients of the blueberry ensured, but also the food quality of the pudding is improved.

Description

technical field [0001] The invention relates to a pudding food, in particular to a blueberry pudding; the invention also relates to a preparation method of the blueberry pudding, which belongs to the technical field of dairy product production. Background technique [0002] Pudding is a semi-solidified frozen dessert, the main material is eggs and custard, similar to jelly. The pudding industry has developed so far and has become an industry with a total sales of several billion. Pudding contains dietary fiber that has a health care effect on the human body, and is a low-fat, low-calorie healthy food. It is a kind of snack food loved by all ages. In recent years, with the changes in domestic and foreign markets, food advocates low-sugar, green, and health-care functions, thus putting forward new requirements for the quality of pudding. Therefore develop a kind of low-sugar, green, health-care pudding to have certain necessity. [0003] Blueberry is the most nutrient-rich t...

Claims

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Application Information

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IPC IPC(8): A23L9/00A23L19/00A23L7/10A23L19/10A23L33/10
CPCA23V2002/00A23V2200/30A23V2250/5036A23V2250/16A23V2250/1582A23V2300/31
Inventor 王家良孙汉巨林明传
Owner LIM KUM KEE FOODSTUFF CO LTD ANHUI
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