Egg yolk milk pudding and preparation method thereof

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...

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