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Puddings and preparation method of puddings

A technology for pudding and stabilizer, applied in the field of pudding and its preparation, can solve the problems of high fat content, obesity, influence on appearance and white effect, etc., and achieve the effects of simple and feasible preparation process, delicate taste, and Q-bounce taste.

Inactive Publication Date: 2017-06-13
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The salient feature of these pudding products is their high fat content. High-fat puddings are high-calorie foods. Although they meet consumers’ demand for taste, they also bring about the problem of excessive intake of high-calorie foods that can easily lead to obesity.
However, reducing the fat content in pudding affects the mouthfeel of the pudding, as well as its appearance and whiteness

Method used

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  • Puddings and preparation method of puddings
  • Puddings and preparation method of puddings
  • Puddings and preparation method of puddings

Examples

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preparation example Construction

[0023] In a specific embodiment, a method for preparing pudding is provided, comprising the following raw materials in mass percentage: 87.3-94.65% raw milk, 0.2-0.5% lactase; 5-10% sweetener and 0.15-2.2% Stabilizer; The preparation method comprises the following steps:

[0024] (1) The raw milk is defatted, concentrated, pre-pasteurized and cooled, and hydrolyzed by adding lactase,

[0025] get lactose-free milk;

[0026] (2) mixing lactose-free milk, sweetener and stabilizer to obtain feed liquid;

[0027] (3) Homogenize the feed liquid, sterilize, and cool.

[0028] The labels of the above steps (1), (2), and (3) are not used to limit the order of each step in the preparation method, each step in the method, as long as it is logically reasonable, the order of each step can be changed; and, before and after each step Other reasonable steps that do not affect the essence of the present invention may also be included.

[0029] Through the above pudding preparation method,...

Embodiment 1

[0070] Raw material formula:

[0071]

[0072]

[0073] Preparation:

[0074] (1) Pre-pasteurize the raw milk that has undergone centrifugal degreasing and falling film concentration (concentration temperature 50°C, concentration pressure 20000Pa, acidity 16), cool it to 40°C, and add lactase to hydrolyze it for 2 hours to obtain lactose-free milk;

[0075] (2) Mix lactose-free milk with sweetener and stabilizer at a mixing temperature of 60°C and a mixing time of 15 minutes to obtain a feed liquid;

[0076] (3) Homogenize the feed liquid, temperature at 65°C, pressure at 20MPa, sterilization at 120°C, 4S, cooling at 50°C for filling, and refrigeration at 2°C;

[0077] The present embodiment obtains the main technical index of pudding:

[0078] project content protein 6.1％ Fat 0.3％ calcium 160mg / 100g lactose not detected

[0079] The pudding obtained in this example has a good flavor and a delicate Q-bomb taste, and the shelf ...

Embodiment 2

[0081] Raw material formula:

[0082]

[0083]

[0084] Preparation:

[0085] (1) Pre-pasteurize the raw milk that has undergone centrifugal degreasing and falling film concentration (concentration temperature 60°C, concentration pressure 15000Pa, acidity 18), cool it to 4°C, and add lactase to hydrolyze it for 24 hours to obtain lactose-free milk;

[0086] (2) Mix lactose-free milk with sweetener and stabilizer at a mixing temperature of 75°C and a mixing time of 15 minutes to obtain a feed liquid;

[0087] (3) Homogenize the feed liquid at a temperature of 75°C, a pressure of 20MPa, sterilize at 137°C for 2 seconds, cool at 75°C for filling, and refrigerate at 6°C;

[0088] The present embodiment obtains the main technical index of pudding:

[0089] project content protein 6.2％ Fat 0.2％ calcium 164mg / 100g lactose 0.4g / 100g

[0090] The pudding obtained in this example has a good flavor and a delicate Q-bomb taste, and the sh...

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Abstract

The invention belongs to the field of puddings and in particular discloses a preparation method of the puddings. The preparation method is prepared from the following raw materials in percentage by mass: 87.3 percent to 94.65 percent of raw milk, 0.2 percent to 0.5 percent of lactase, 5 percent to 10 percent of a sweetener and 0.15 percent to 2.2 percent of a stabilizer; the preparation method comprises the following steps: (1) degreasing the raw milk, concentrating, carrying out pre-pasteurization and cooling; adding the lactase and hydrolyzing to obtain lactose-free milk; (2) uniformly mixing the lactose-free milk, the sweetener and the stabilizer to obtain material liquid; (3) homogenizing the material liquid, sterilizing and cooling. The puddings prepared by the preparation method provided by the invention have the characteristics of low lipid, low lactose, high protein and high calcium and have a good flavor and a fine, smooth and elastic taste; the preparation method is simple and feasible and is suitable for large-scale continuous production.

Description

technical field [0001] The invention belongs to the field of pudding, and in particular relates to a pudding and a preparation method thereof. Background technique [0002] Pudding products are very popular among children and young people, and consuming pudding has become a kind of enjoyment of life. The pudding majority on the current market is egg pudding, caramel pudding and jelly pudding etc. The salient feature of these pudding products is high fat content. High-fat pudding is a high-calorie food. Although it meets consumers' demand for taste, it also brings about the problem that excessive intake of high-calorie food can easily lead to obesity. However, reducing the fat content in pudding affects the mouthfeel of the pudding, as well as its appearance and whiteness. Reducing the fat content in pudding mainly affects the mouthfeel and flavor of the product, especially the smooth mouthfeel of pudding. [0003] Patent 201510897915.1 discloses a pudding product containi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10
CPCA23V2002/00A23V2200/14A23V2200/228A23V2200/242A23V2250/606A23V2250/61A23V2250/5118A23V2250/5036A23V2250/507A23V2250/5086
Inventor 任璐于鹏刘振民苏米亚徐致远姜雪王辉
Owner BRIGHT DAIRY & FOOD CO LTD
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