Egg yolk milk pudding and preparation method thereof

A technology of milk pudding and egg yolk pudding liquid, which is applied in the field of egg yolk milk pudding and its preparation, can solve the problems of small amount of use, water out of pudding products, and destruction of pudding tissue structure, and achieve the goals of strengthening nutrition, regulating physiological functions, and enhancing immunity Effect

Inactive Publication Date: 2017-06-20
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

[0023] Raw materials: 300kg of milk, 20kg of egg yolk powder, 5kg of whole milk powder, 13kg of emulsifying thickener, 10kg of raisins, 3kg of cream, 1kg of agar, 8kg of lotus root powder, 1kg of essence, 50kg of white sugar and 10kg of yeast. The preparation method is as follows:

[0024] (1) Ingredients: Weigh each ingredient according to the formula and set aside;

[0025] (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 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 32°C, reach the end of fermentation when the acidity is not lower than 70°C, and immediately cool down to obtain milk yoghurt;

[0026] (3) Preparation of egg yolk pudding: Heat 40% milk yogurt to 50°C, a...

Embodiment 2

[0032] Raw materials: 450kg of milk, 30kg of egg yolk powder, 8kg of whole milk powder, 25kg of emulsifying thickener, 15kg of raisins, 12kg of butter, 3kg of agar, 13kg of lotus root powder, 3kg of essence, 80kg of white sugar and 30kg of yeast. The preparation method is as follows:

[0033] (1) Ingredients: Weigh each ingredient according to the formula and set aside;

[0034] (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 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 25°C, reach the end of fermentation when the acidity is not lower than 70°C, and immediately cool down to obtain milk yoghurt;

[0035] (3) Preparation of egg yolk pudding: Heat 30% milk yogurt to 50°...

Embodiment 3

[0041] Raw materials: 400kg of milk, 25kg of egg yolk powder, 7kg of whole milk powder, 20kg of emulsifying thickener, 13kg of raisins, 8kg of butter, 2kg of agar, 10kg of lotus root powder, 2kg of essence, 70kg of white sugar and 20kg of yeast. The preparation method is as follows:

[0042] (1) Ingredients: Weigh each ingredient according to the formula and set aside;

[0043] (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;

[0044] (3) Preparation of egg yolk pudding: Heat 35% milk yogu...

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PUM

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Abstract

The present invention discloses an egg yolk milk pudding and a preparation method thereof, belonging to the technical field of food processing. The egg yolk milk pudding comprises the following raw materials in parts by weight: 300-450 parts of milk, 20-30 parts of egg yolk powder, 5-8 parts of whole milk powder, 13-25 parts of an emulsifying thickener, 10-15 parts of raisins, 3-12 parts of cream, 1-3 parts of agar, 8-13 parts of lotus root starch, 1-3 parts of essence, 50-80 parts of white granulated sugar and 10-30 parts of yeasts. The preparation method comprises the following steps: the materials are blended, the fresh milk is prepared into milk yogurt, then the remaining raw materials and milk yogurt are prepared to form egg yolk pudding liquid, then the egg yolk pudding liquid is homogenized, the homogenized egg yolk pudding liquid is sterilized, the sterilized egg yolk pudding liquid is filled, and the filled egg yolk pudding liquid is subjected to gel cooling to obtain the finished products. The preparation method of the egg yolk milk pudding firstly prepare the milk into the milk yogurt, and viable lactic acid bacteria have functions of strengthening nutrition, regulating physiological functions of human body and enhancing immunity.

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 egg yolk 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 follo...

Claims

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Application Information

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