Normal-temperature low-acid gel type dairy dessert capable of preventing browning and preparation method of normal-temperature low-acid gel type milk-containing dessert

Abstract

The invention provides a normal-temperature low-acid gel type dairy dessert capable of preventing browning and a preparation method of the normal-temperature low-acid gel type milk-containing dessert.The normal-temperature low-acid gel type dairy dessert comprises the following raw materials in percentages by weight: 2-50% of dairy raw materials, 0-30% of cream, 5-15% of trehalose, 2-8% of sugaralcohol, 0.5-3% of starch and/or modified starch, 0.3-1.2% of a thickener, 0.05-0.3% of an emulsifier, 0.1-0.3% of an acidity regulator and the balance of water. The invention also provides a preparation method of the gel type dairy dessert. The gel type dessert provided by the invention can meet the requirement of commercial sterility, is not added with a preservative, has a normal-temperature quality guarantee period of 6 months, has no corruption problem, expands the sale channel, and is convenient for consumers to carry and eat. The product meets relevant standards of national standards ofjelly 19299-2015 and processed cheese 25192-2010.

Description

technical field [0001] The invention relates to the field of food technology processing, in particular to a normal-temperature low-acid gel-type milk-containing dessert capable of preventing browning and a preparation method thereof. Background technique [0002] Gel-type milk-containing desserts refer to milk-flavored desserts made from water, milk-containing ingredients, sweeteners, thickeners, etc. Or cheese-flavored jelly-like food. Dairy pudding and gel-type sweet processed cheese are representative products of this category. Because this type of product has a certain degree of elasticity and smooth mouthfeel, it is loved by consumers. [0003] From the perspective of food safety, the products are divided into acid and low acid. In the acidic system, the pH value is less than 4.6. Pasteurization is used in the process to inhibit the reproduction of spoilage microorganisms. The products are stored in cold storage or at room temperature, but cold storage is limited to ...

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Problems solved by technology

However, high-temperature sterilization can easily lead to protein denaturation and colloidal system damage, resulting in a decrease in product viscosity and an unstable texture, which is reflected in product stratification and water separation; at the same time, high-temperature sterilization can lead to Maillard reactions and caramelization reactions. It causes browning in the initial state of the product and further deepening of the color during storage, and it is accompanied by problems such as excessive caramel flavor in the taste, which reduces the quality of the product

[0004] CN104207033A discloses a neutral milk pudding and a production method thereof. The pudding obtained by this method is stable after two times of homogenization and sterilized at 121° C., and can achieve a shelf life of 9 months at room temperature, but the disadvantage is that full fat is added to the formula Milk powder 8-11% and white sugar 10-15%, Maillard reaction is extremely prone to occur after high temperature and high pressure sterilization, resulting in browning of color and prominent caramel taste; another limitation is that the pH value is controlled at 6.0-7.0, the pH The value system is not suitable for the processing of processed cheese. Since the content of natural cheese in processed cheese is ≥15%, which is relatively high in the product, macromolecules such as casein cannot be fully melted and stretched, which is not conducive to the uniformity and stability of the system. Stablize

At present, there is no weak-acid gel-type milk-containing dessert in the domestic market that has the above desired product features at the same time

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