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A kind of rice milk pudding and preparation method thereof

A technology of milk pudding and rice, which is applied in the field of food processing, can solve the problems of improper cooking and easy retrogradation of rice, and achieve the effects of not being easy to stick into pieces, saving production costs, and keeping the state of rice grains intact

Active Publication Date: 2021-01-12
NEW HOPE DAIRY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to overcome the problems of improper cooking and easy regeneration of rice in rice milk pudding existing in the prior art, and provide a new formula and preparation process of rice milk pudding

Method used

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  • A kind of rice milk pudding and preparation method thereof
  • A kind of rice milk pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] pre-cooked rice

[0044] Take 20g of fresh rice, wash it twice with 200mL of water, and drain. Take 200-300mL of milk to preheat, then add the drained rice, soak for a period of time, and then put it into a steamer to cook to obtain the pretreated rice. After the pretreatment is completed, drain the rice, observe and compare the morphology of the rice grains prepared under different parameters, and evaluate the softness, waxiness, color and other aspects. Try different soaking temperature, time and cooking time to affect the effect of rice pretreatment, and the results are shown in the table below.

[0045] Table 1 Optimization of rice pretreatment process

[0046] Numbering soaking temperature Soaking time cooking time preprocessing effect 1 65 5 40 Rice grains are extremely soft and partially gelatinized 2 30 100 30 The rice grains are too soft and the grains are slightly gelatinized 3 40 60 20 Full swelling, good granul...

Embodiment 2

[0049] Formulated Stabilizer

[0050] Carrageenan, locust bean gum, agar, and physically modified starch are mixed according to a certain ratio to make a stabilizer, which is set aside. The composition and mixing ratio of the raw material components of the stabilizer are as follows:

[0051] Table 2 stabilizer mixture

[0052] Numbering carrageenan Locust Bean Gum agar Physically modified starch 1 12 25 40 23 2 25 20 25 30 3 22 30 20 28 4 10 20 20 50 5 23 26 20 31 6 27 28 25 20 7 40 20 20 20

[0053] In the above table, the dosage unit of various stabilizer raw materials is gram, and a variety of stabilizer materials with different compounding ratios can be prepared according to the proportions in the above table. Each mixed stabilizer was dissolved in water, and its dissolution and dispersion properties were compared, as well as the viscosity change performance of the solution. The performance o...

Embodiment 3

[0055] 1. Raw materials

[0056] Milk: 800kg, rice: 50kg, white sugar: 90kg, cream: 30kg, sweetened condensed milk: 20kg; stabilizer: 10kg, (carrageenan 2.5kg, locust bean gum 2.5kg, agar 2kg, physically modified starch 3kg).

[0057] 2. Process

[0058] Rice treatment: Warm 200kg of milk to 55°C in advance, remove impurities from 50kg of rice, rinse with water 1-2 times, drain, put into milk and soak for 30 minutes, then steam in a steamer for 30 minutes, take out for later use.

[0059] Base material preparation: Take the remaining 600kg of milk and heat it to 60°C, add sugar and stabilizer, and stir for 10 minutes; then add cream and condensed milk, stir for 10 minutes; heat up to 60°C for homogenization, and the homogenization pressure is 120bar.

[0060] Mixing sterilization: Mix the steamed rice with the base material, stir evenly, and then perform scraper sterilization. The sterilization parameter is 95°C for 10 minutes.

[0061] Cooling filling: Cool the sterilized p...

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Abstract

The invention provides rice milk puddings. The rice milk puddings are prepared from the following raw materials in percentage by weight: 80-85% of milk, 3-10% of rice, 7-10% of white sugar, 1-3% of coffee cream, 1-2% of sweetened condensed milk and 1-2% of a stabilizing agent. The rice milk puddings are made through the steps of pretreating the rice, wherein the pretreatment comprises the steps ofsoaking the rice in hot milk to be kept for 5-100 minutes. Besides, the invention further provides a method for preparing the rice milk puddings. A treatment manner of the rice particularly comprisesthe steps of pretreating the rice, preparing base materials, performing mixed sterilization, performing cooling, performing filling and the like, so that the finished products of the rice milk puddings are prepared. The prepared rice milk puddings disclosed by the invention merge the delicate fragrance of the rice with the flavor of the milk, so that the rice is soft, glutinous delicious, free from sticking, free from retrogradation, and good in stability within the shelf life; and the energy consumption is reduced, and the production cost can be saved.

Description

technical field [0001] The invention relates to a milk pudding, in particular to a milk pudding containing rice grains and a preparation method thereof, belonging to the field of food processing, in particular to optimizing and upgrading rice pretreatment methods to improve the application effect and quality of rice. Background technique [0002] Pudding is a transliteration of English pudding, and it is one of the indispensable desserts in Western food. In recent years, there are a wide variety of pudding products, and the flavors and production methods are constantly updated and iterated, which has been favored by more and more consumers. Rice milk pudding combines Chinese and Western food culture elements, delicious and nutritious, and can be used as a meal replacement. [0003] At present, the common treatment method of rice in rice milk pudding is to add an appropriate amount of water to cook it, and then mix it with other base materials and then carry out sterilized p...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L9/10A23L5/10
Inventor 刘媛李启明魏枫染廖萍陈蓓颖付瑞东刘海燕
Owner NEW HOPE DAIRY CO LTD
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