Red jujube and milk pudding and preparation method thereof

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...

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 gradually increasing. Due to the low fat content of traditional pudding, the gel formed by the stabilizer is relatively brittle, so the pudding products processed by the prior art have a rough taste and are not delicate. Lacks milk flavor and creaminess

[0006] (3) The gel properties of the existing stabilizers are relatively brittle, and the gel state is easily damaged by machinery during transportation, which will damage the tissue structure of the pudding and affect the appearance of the product. What is more serious is that the pudding product will appear The phenomenon of water out, in the compound stabilizer, agar is rarely used; some use agar, due to the small amount of use, it is impossible to fully improve the gel properties of the stabilizer