Strawberry and milk pudding and making method thereof

Abstract

The invention relates to strawberry and milk pudding and a making method thereof. The strawberry and milk pudding is pink, the sugariness is 8%-10%, the protein content is 2.3%-3.5%, and the fat content is 3.5%-6.0%. Each 100 parts by weight of preparation raw material components comprise 70-85 parts of fresh milk, 1-4 parts of whole milk powder, 1-3 parts of strawberry powder, 1-6 parts of waterycream, 7-10 parts of white sugar, 0.5-1.0 part of a compound emulsifying thickener, 0.05-0.15 part of essence, and the balance of water. In order to solve the problems that conventional milk puddingproducts are single in type and flavor, high in filling temperature, and limited in production and selling, the strawberry and milk pudding is developed, serial products having egg and milk flavor, milk and caramel flavor, vanilla, egg and milk flavor, and the like are easy to make, and consumer demands for different taste are met. The filling temperature is reduced to 35 DEG C, actual productionrequirements are easy to meet, and low-temperature filling and storage of the pudding are realized.

Description

technical field [0001] The invention relates to a pudding and a preparation method thereof, in particular to a strawberry milk pudding and a preparation method thereof, belonging to the technical field of food. 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., including egg pudding, mango pudding, fresh milk pudding, Chocolate pudding, strawberry pudding and other flavors, delicate taste and sweet taste. At present, western food still appears on the table in the market circulation, and the product form is relatively primitive. Due to the constraints of the sterilization method and filling temperature, and the impact of the pudding's inability to store at room temperature, most domestic food companies cannot make pudding into Storable ready-to-eat desserts. [0003] Strawberry, perennial herb, 10-40 cm tall. Stems lower than or n...

AI Technical Summary

Problems solved by technology

At present, in the market circulation, mainly western foods still appear on the dining table, and the product form is relatively primitive. Due to the restriction of sterilization methods and filling temperature, as well as the impact of pudding not being storable at room temperature, most domestic food companies cannot make pudding into storable ready-to-eat desserts