Red jujube and milk pudding and preparation method thereof

A technology of milk pudding and jujube, which is applied in the fields of food processing and dairy product processing. It can solve the problems of small consumption, pudding product water leakage, pudding tissue structure damage, etc., and achieve the effects of strengthening nutrition, regulating physiological functions, and enhancing immunity.

Inactive Publication Date: 2017-06-13
朱新国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] (1) The variety of pudding is single and the nutritional value is low
Most of the pudding patents or research reports only use liquid milk as the main raw material, and the flavor of the prepared product is relatively simple. At present, it is difficult to add other ingredients, such as sweet potato products and fruit pieces, to the pudding process using stabilizers and processing technologies. Raw materials, coffee, chocolate, matcha and other raw materials with tiny particles are used in the production of pudding, so it is impossible to produce pudding products with rich flavor and taste
[0005] (2) The taste of the product cannot meet the needs of consumers
With the improvement of people's living standards, consumers' demand for pudding is gr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Raw materials: 400kg of milk, 30kg of red dates, 3kg of emulsifier, 12kg of whole egg powder, 10kg of raisins, 3kg of butter, 1kg of agar, 8kg of lotus root powder, 50kg of white sugar and 30kg of thickener. Its preparation method is as follows:

[0023] (1) Ingredients: Weigh each ingredient according to the recipe and set aside; clean the jujube and slice it to remove the core;

[0024] (2) Preparation of milk yogurt: After degassing the fresh milk, put it in a milk storage tank for storage and cooling; then homogenize it at a temperature of 70°C and a pressure of 35MPa, and then put it under the conditions of a field strength of 60kV / cm and a pulse time of 1000us Carry out high-pressure pulse sterilization; place buffalo milk and yeast in a fermenter for fermentation at a temperature of 32°C, reach the end of fermentation when the acidity is not lower than 70°C, and immediately cool down to obtain milk yoghurt;

[0025] (3) Preparation of jujube pudding liquid: heat...

Embodiment 2

[0031] Raw materials: 500kg of milk, 50kg of red dates, 9kg of emulsifier, 18kg of whole egg powder, 15kg of raisins, 12kg of butter, 3kg of agar, 13kg of lotus root powder, 80kg of white sugar and 80kg of thickener. Its preparation method is as follows:

[0032] (1) Ingredients: Weigh each ingredient according to the recipe and set aside; clean the jujube and slice it to remove the core;

[0033] (2) Preparation of milk yogurt: After degassing the fresh milk, put it in a milk storage tank for storage and cooling; then homogenize it at a temperature of 85°C and a pressure of 20MPa, and then put it under the conditions of a field strength of 80kV / cm and a pulse time of 800us Carry out high-pressure pulse sterilization; place buffalo milk and yeast in a fermenter for fermentation at a temperature of 25°C, reach the end of fermentation when the acidity is not lower than 70°C, and immediately cool down to obtain milk yoghurt;

[0034] (3) Preparation of jujube pudding liquid: hea...

Embodiment 3

[0040] Raw materials: 450kg of milk, 40kg of red dates, 5kg of emulsifier, 15kg of whole egg powder, 13kg of raisins, 10kg of butter, 2kg of agar, 10kg of lotus root powder, 60kg of white sugar and 50kg of thickener. Its preparation method is as follows:

[0041] (1) Ingredients: Weigh each ingredient according to the recipe and set aside; clean the jujube and slice it to remove the core;

[0042] (2) Preparation of milk yogurt: After degassing the fresh milk, put it in a milk storage tank for storage and cooling; then homogenize it at a temperature of 80°C and a pressure of 25MPa, and then put it under the conditions of a field strength of 70kV / cm and a pulse time of 900us Carry out high-pressure pulse sterilization; put buffalo milk and yeast in a fermenter for fermentation, the fermentation temperature is 30°C, reach the end of fermentation when the acidity is not lower than 70°C, and immediately cool down to obtain milk yoghurt;

[0043] (3) Preparation of jujube pudding ...

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PUM

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Abstract

The invention discloses a red jujube and milk pudding and a preparation method thereof, which belong to the technical field of food processing. The red jujube and milk pudding is prepared from the following raw materials in parts by weight: 400 to 500 parts of milk, 30 to 50 parts of red jujube, 3 to 9 parts of emulsifying agent, 12 to 18 parts of whole egg powder, 10 to 15 parts of dried grapes, 3 to12 parts of cream, 1 to 3 parts of agar, 8 to 13 parts of lotus root powder, 50 to 80 parts of white granulated sugar and 30 to 80 parts of thickening agent. The preparation method comprises the steps of preparing materials, preparing milk yogurt, preparing red jujube pudding liquid, homogenizing, sterilizing, canning and cooling gelling. In view of the problems of the milk pudding product such as single variety and flavor, high canning temperature and limited production and sales, the invention develops the red jujube and milk pudding, which is easily made into series products of various flavors, and meets the requirement of consumers having different tastes.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to the field of dairy product processing, in particular to a jujube milk pudding and a preparation method thereof. Background technique [0002] Pudding, food name, transliteration of English pudding, also known as "pudding", is a common dessert in Western food, mostly made of flour, milk, eggs, fruits, etc., there are egg pudding, mango pudding, fresh milk pudding, Chocolate pudding, strawberry pudding and other flavors, with a delicate and sweet taste. At present, in the market circulation, mainly Western-style foods still appear on the dining table, and the product form is relatively primitive. Due to the restriction of sterilization methods and filling temperature, and the impact of pudding not being storable at room temperature, most domestic food companies cannot prepare pudding as A storable, ready-to-eat dessert. [0003] Existing pudding in the market has followin...

Claims

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Application Information

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IPC IPC(8): A23L9/10A23L33/00
CPCA23V2002/00
Inventor 朱新国
Owner 朱新国
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