Coconut juice pudding which is formed at room temperature and has original taste and preparation method thereof

A coconut milk cake, room temperature technology, applied in dairy products, food ingredients, milk preparations, etc., can solve the problem of large amount of gelatin gelatin, and achieve the effect of reducing the amount of colloid, reducing costs, and having a strong coconut milk fragrance.

Inactive Publication Date: 2019-01-04
SOUTH CHINA UNIV OF TECH +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the disadvantages that the existing coconut milk cake can only be solidified and formed at low temperature and stored and the amount of gelatin used for gelling is relatively large, the primary purpose of the present invention is to provide a normal temperature shaped original coconut milk cake

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Prepare the following raw materials by weight: coconut milk 70g, milk 50g, gelatin 6g, high acyl gellan gum 0.86g, modified citrus pectin 0.44g, potassium sorbate 0.06g, sucrose 14g, water 59g;

[0029] (2) Put gelatin, high acyl gellan gum and modified citrus pectin into water to make them swell, add boiling water under agitation, and keep at 60-80°C for later use to obtain a mixed colloid solution, that is, a composite gel;

[0030] (3) Mix coconut milk and milk to obtain a milk-based mixture and heat it to a near-boiling state of about 95°C. Add the composite gel to the milk-based mixture, heat to 65°C and keep stirring for 15 minutes. Add sweetness during heating and stirring preservatives and preservatives;

[0031] (4) Homogenize the mixed material obtained in (3) once, the homogenization temperature is 60°C, and the homogenization pressure is 20MPa;

[0032] (5) Carry out high-temperature pasteurization at a temperature of 95° C. under normal pressure for 12...

Embodiment 2

[0038] (1) Prepare the following raw materials by weight: coconut milk 90g, milk 50g, gelatin 6g, high acyl gellan gum 1g, modified citrus pectin 0.49g, potassium sorbate and sorbic acid 0.1g, sucrose 12g, aspartame 8g, water 32.5g;

[0039] (2) Put gelatin, high acyl gellan gum and modified citrus pectin into water to make them swell, add boiling water under agitation, and keep at 60-80°C for later use to obtain a mixed colloid solution, that is, a composite gel;

[0040] (3) Mix coconut milk and milk to obtain a milk-based mixture and heat it to a near-boiling state of 97°C. Add the composite gel to the milk-based mixture, heat to 80°C and keep stirring for 20 minutes. Add sweetener during heating and stirring and preservatives;

[0041] (4) Homogenize the mixed material obtained in (3) once, the homogenization temperature is 55°C, and the homogenization pressure is 18MPa;

[0042] (5) Carry out high-temperature pasteurization at a temperature of 95° C. under normal pressu...

Embodiment 3

[0048] (1) Prepare the following raw materials by weight: coconut milk 80g, milk 60g, gelatin 7g, high acyl gellan gum 1g, modified citrus pectin 0.6g, potassium sorbate 0.08g, sucrose 10g, aspartame 10g, water 31.3g;

[0049](2) Put gelatin, high acyl gellan gum and modified citrus pectin into water to make them swell, add boiling water under agitation, and keep at 60-80°C for later use to obtain a mixed colloid solution, that is, a composite gel;

[0050] (3) Mix coconut milk and milk to obtain a milk-based mixture and heat it to a near-boiling state of 90°C. Add the composite gel to the milk-based mixture, heat to 75°C and keep stirring for 20 minutes. Add sweetener during heating and stirring and preservatives;

[0051] (4) Homogenize the mixed material obtained in (3) once, the homogenization temperature is 65°C, and the homogenization pressure is 20MPa;

[0052] (5) Carry out high-temperature pasteurization for 15 minutes at a temperature of 95° C. under normal pressur...

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Abstract

The invention belongs to the technical field of food processing and discloses a coconut juice pudding which is formed at the room temperature and has an original taste and a preparation method thereof. The coconut juice pudding with the original taste is prepared from 30-45% of coconut pulp, 20-30% of milk, 3-3.5% of gelatin, 0.4-0.5% of gella gum, 0.2-0.3% of modified citrus pectin, 0.02-0.05% ofpreservative, 5-12% of sweetening agent and the balance water. The gelatin, the gella gum and the modified citrus pectin are added into water for swelling and heating to obtain compound gel; the coconut pulp and the milk are mixed and then heated to 90-100 DEG C to obtain a milk-based mixed solution, then the compound gel is added into the milk-based mixed solution and stirred, the sweetening agent and the preservative are added, and the mixture is sequentially subjected to homogenization, sterilization and cooling until forming at the room temperature to obtain the coconut juice pudding withthe original taste. The coconut juice pudding can be solidified, formed and stored at the room temperature, and the usage of the gelatin is obviously reduced.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a normal-temperature shaped original coconut milk cake and a preparation method thereof. Background technique [0002] Coconut milk is the juice obtained after coconut meat is squeezed. It is milky white like milk and has a frankincense flavor. Phosphorus, calcium, iron and other trace substances. Coconut milk is not only rich in nutrition but also has significant physiological functions. It has the functions of diuresis and swelling, beauty and beauty, killing insects and eliminating malnutrition, and preventing diseases. Milk is a healthy dairy product for all. It is rich in nutrients such as protein and calcium necessary for the human body. [0003] Coconut milk cake is a traditional tropical dessert produced at low temperature through the action of gelatin and coconut milk as the main raw materials. Because of its smooth, sweet and delicious taste, it is...

Claims

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Application Information

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Patent Type & AuthorityApplications(China)
IPC IPC(8): A23C9/152A23L19/00A23L29/231A23L29/269A23L29/281
CPCA23C9/152A23L19/09A23L29/231A23L29/272A23L29/284A23V2002/00A23V2250/5072
Inventor王兆梅罗司丹李楚倩郑明坤潘振辉方嘉沁
OwnerSOUTH CHINA UNIV OF TECH