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A kind of matcha pudding and preparation method thereof

A technology of tea pudding and matcha powder, which is applied in the field of dairy products, can solve the problems of not satisfying consumers' taste, flavor and enjoyment, and achieve the effect of good flavor and simple and feasible method

Active Publication Date: 2021-06-29
BRIGHT DAIRY & FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Almost all the puddings on the market are jelly, which cannot satisfy consumers’ enjoyment of taste and flavor

Method used

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  • A kind of matcha pudding and preparation method thereof

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preparation example Construction

[0036] A preparation method of said matcha pudding, the method may further comprise the steps:

[0037] (1) Mix the sweetener, starch and water evenly to obtain a mixed solution A;

[0038] (2) Mix raw milk, mixed solution A, stabilizer, and matcha powder to obtain mixed solution B;

[0039] (3) Homogenize the mixed solution B;

[0040] (4) carrying out hot filling after the liquid obtained in step (3) is sterilized;

[0041] (5) cooling.

[0042] Specifically, in step (1), the specific operation of mixing is as follows: heating water or part of raw milk to 30-60°C, slowly adding starch and sweetener, stirring with heat preservation, and mixing evenly to obtain a mixed liquid A. The water is heated to 40-60°C, preferably 40-50°C. The mixing is a conventional operation in the art, and it is preferred to carry out the heat preservation operation during the mixing. Said mixing time can be conventional time in the field, preferably 15-30 min.

[0043] In step (2), the specif...

Embodiment 1

[0050] A formula of matcha pudding is shown in Table 1-1, wherein the composition of the stabilizer is shown in Table 1-2:

[0051] Table 1-1

[0052] raw material Amount added / % raw milk 80 cream 5 White sugar 12.5 stabilizer 0.3 starch 1.2 Matcha powder 1 total 100

[0053] Table 1-2

[0054] Mono-Glyceryl Distearate 40 carrageenan 30 xanthan gum 15 Locust Bean Gum 15 total 100

[0055] The preparation method of described matcha pudding comprises the following steps:

[0056] (1) Heat part of the raw milk to 30°C, slowly add starch and white sugar, keep warm and stir for 15 minutes, and mix well to obtain the mixed liquid A;

[0057] (2) Mix the remaining raw milk and cream with the mixed liquid A at 4°C, heat and stir for 15 minutes, mix well, heat to 70°C, add stabilizer and matcha powder, heat and stir for 15 minutes to obtain the mixed liquid B;

[0058] (3) Homogenize th...

Embodiment 2

[0062] A formula of matcha pudding is shown in Table 2-1, wherein the composition of the stabilizer is shown in Table 2-2:

[0063] table 2-1

[0064] raw material Amount added / % skim milk 70 cream 18 White sugar 8 fructose 2 stabilizer 0.4 starch 0.4 Matcha powder 1.2 total 100

[0065] Table 2-2

[0066] raw material Amount added / % Mono-Glyceryl Distearate 25 carrageenan 35 xanthan gum 25 Locust Bean Gum 15 total 100

[0067] The preparation method of described matcha pudding comprises the following steps:

[0068] (1) Heat part of the skimmed milk to 60°C, slowly add starch, white sugar and fructose, keep warm and stir for 20 minutes, and mix evenly to obtain the mixed solution A;

[0069] (2) Mix the remaining skim milk and cream with the mixed liquid A at 60°C, heat and stir for 20 minutes, mix well and heat to 80°C, add stabilizer and matcha powder, heat and s...

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Abstract

The invention provides a matcha pudding and a preparation method thereof. The matcha pudding comprises the following raw materials in mass percentage: raw milk 20-88%, sweetener 0.5-12.5%, stabilizer 0.3-0.5%, starch 0.4-1.2% %, matcha powder 0.8-1.2%, and the balance is water. The preparation method comprises: mixing raw materials, homogenizing, sterilizing, filling and cooling. The matcha pudding of the present invention has good flavor, state and mouthfeel, is elastic, and is semi-solidified, and will not be stratified after being placed for a long time. The method for preparing matcha pudding in the present invention is simple and feasible, and the existing production line can be used for manufacturing, and the manual pudding can be transformed into a large-scale continuous production mode, and the method can ensure that the product will not cause pipeline blockage or severe coking on the tube wall during sterilization , suitable for large-scale production applications.

Description

technical field [0001] The invention belongs to the field of dairy products, and in particular relates to a matcha pudding and a preparation method thereof. Background technique [0002] Pudding is a semi-solidified or solid food, usually steamed, baked, or baked. It is a traditional Western dessert. The main raw materials are milk and eggs. Puddings can also be seen in many dessert shops, but they are usually made on-site, have a short shelf life, and are not easy to carry. The puddings on the existing market are almost all jelly categories, which cannot satisfy consumers' enjoyment of taste and flavor. [0003] Matcha was originally produced in the Sui and Tang Dynasties of China and has a history of more than one thousand years. Usually fresh tea leaves are picked and dried, then ground into powder, with emerald green color, delicious taste and endless aftertaste. After the matcha culture flourished in Japan, drinking matcha became an important part of the Japanese tea...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L9/10
CPCA23V2002/00A23L9/12A23V2250/192A23V2250/5036A23V2250/5086A23V2250/507A23V2250/5118A23V2250/606A23V2250/246A23V2250/61A23V2250/262
Inventor 姜雪于鹏刘振民任璐王辉艾正文
Owner BRIGHT DAIRY & FOOD CO LTD
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