Egg puddings and preparation method thereof

Abstract

The invention discloses egg puddings. The egg puddings are prepared from, by weight, 30-50 parts of yolk fluid, 15-30 parts of whole milk powder, 10-15 parts of white granulated sugar, 5-10 parts of condensed milk, 0.4-2.0 parts of konjac fine powder, 0.2-0.5 part of kappa carrageenan, 0.04-1.0 part of potassium chloride and 140-180 parts of water. The egg puddings are smooth and delicate in taste, elastic in texture, strong in egg aroma, rich in nutrition, portable and free of preservatives and sweetening agents, the shelf life of the egg puddings is prolonged, defects of liquid-solid separation and collapse in long-term storage are improved, and technical simplicity in processing, low cost and suitableness for batch production are realized.

Description

technical field [0001] The invention relates to a food processing and production method, which belongs to the field of pudding product processing. Background technique [0002] Pudding is deeply loved by consumers because of its crystal appearance, bright color, soft and smooth taste, sweet and moist, and its colorful colors are irresistible to children. However, looking at the ingredients of puddings on the market, they have almost no nutritional value. They are mainly based on edible gum, and are prepared by adding various artificial flavors, coloring agents, sweeteners, and sour agents. Even if some puddings are added with fruit juice and pulp, although they contain a small amount of minerals, soluble dietary fiber and vitamins, after production and processing, the nutritional content is almost lost. For children: they are in the growth and development period, their internal organ functions are relatively fragile, their nervous system is not yet fully developed, and they...

AI Technical Summary

Problems solved by technology

The main reason for this phenomenon is that the egg pudding has the problem of heat denaturation and solidification during the research and development stage, so that it is difficult to accurately control the heat treatment parameters in the production stage, which eventually leads to the unpopularity of products on the market

CN103704617B discloses a kind of egg pudding and its production process. It uses decholesterol whole egg liquid and skimmed milk powder as raw materials, and adds xylitol, composite thickener, composite water-retaining agent, water, vanillin, fruit juice, and flavor deployment Although it has a refreshing taste, it cannot improve the pudding’s collapse and flocs due to the decrease in homogeneity of the pudding after it has been placed for a long time due to the use of fruit juice

CN102511745B discloses an acidic milk pudding and a preparation method thereof. The invention obtains a pudding that is uniform and stable and has a long shelf life by adding an acidity regulator to the milk pudding. However, the pH of the acidic milk pudding is less than 4.2. There will be defects such as whey precipitation and acidic taste. In addition, when the acidic pudding is stored for 35 days, there will be mold, yeast, etc.

Similarly, there is no preparation process for raising the thermal denaturation temperature of egg liquid in the previously disclosed egg pudding. The egg pudding prepared by mixing the above materials is unpredictable for those skilled in the art.

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