Oat milk pudding and preparation method thereof

Abstract

The present invention discloses an oat milk pudding and a preparation method thereof, belonging to the technical field of food processing. The oat milk pudding comprises the following raw materials in parts by weight: 300-450 parts of milk, 20-30 parts of oats, 3-9 parts of an emulsifier, 10-15 parts of raisins, 20-25 parts of oil, 8-13 parts of lotus root starch, 50-80 parts of white granulated sugar and 30-80 parts of a thickening agent. The preparation method comprises the following steps: material blending, oat enzymatic hydrolysate preparing, oat pudding liquid preparing, homogenizing, sterilizing, canning and gel cooling. The preparation method aims at the problems that the milk puddings are single in product varieties and flavors, relatively high in filling temperature, and limited in production and sale. The preparation method develops the oat milk pudding, and the oat milk pudding is easily prepared into the various flavored series products and satisfies demands of consumers with 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 an oat 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 following ...

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