Chocolate pudding desserts and preparation method thereof
A pudding dessert and chocolate technology, applied in dairy products, milk preparations, applications, etc., can solve the problems of not being able to achieve pleasure and satisfaction, and not being able to achieve a rich taste, and achieve a uniform and stable texture, a rich taste, and a smooth taste delicate effect
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[0026] A method for preparing a chocolate pudding dessert, the raw materials of which include 65% to 70% raw milk, 5.0% to 5.5% white sugar, 4.0% to 4.6% cocoa butter, 12% to 14% dark chocolate, and 0.8% to 1.2% skim Milk powder, 0.6% to 1.0% cocoa powder, 0.6% to 1.0% modified starch, 0.06% to 0.08% stabilizer, 0.08% to 0.12% emulsifier, water to make up to 100%. Total mass percentage;
[0027] The preparation method comprises the steps of:
[0028] (1) Mix part of raw milk with cocoa butter, dark chocolate, cocoa powder and water to obtain feed liquid A;
[0029] (2) mixing the remaining raw milk with white granulated sugar, skim milk powder, modified starch, stabilizer and emulsifier to obtain feed liquid B;
[0030] (3) mixing feed liquid A and feed liquid B to obtain feed liquid C;
[0031] (4) Sterilize the material liquid C, homogenize, cool, fill, and cool.
[0032] In the present invention, the cocoa butter is conventional in the art, and the melting point is pref...
Embodiment 1
[0046] A kind of chocolate pudding dessert, its preparation raw material formula is as table 1.
[0047] The raw material formula of table 1 embodiment 1
[0048] raw material technical indicators Amount added (wt%) raw milk Protein ≥ 2.9%, fat ≥ 3.1% 65 White sugar food grade 5.0 Coco fat Melting point 30~34℃ 4.0 dark chocolate Cocoa butter content 38% ~ 40% 12 cocoa powder Fat 10%~12% 0.6 skim milk powder Protein ≥33% 0.8 Hydroxypropyl Distarch Phosphate food grade 0.6 stabilizer Carrageenan: Xanthan Gum: Locust Bean Gum = 4:1:1 0.06 Mono, Diglycerides of Fatty Acids food grade 0.08 water softened water 11.86 total 100
[0049] Its preparation method comprises the following steps:
[0050] (1) Mix part of the raw milk with cocoa butter, dark chocolate, cocoa powder and water, the mixing temperature is 80°C, and the mixing time is 15 minutes to obtain feed liquid A;
[005...
Embodiment 2
[0055] A kind of chocolate pudding dessert, its preparation raw material formula is as table 2.
[0056] The raw material formula of table 2 embodiment 2
[0057] raw material technical indicators Amount added (wt%) raw milk Protein ≥ 2.9%, fat ≥ 3.1% 70 White sugar food grade 5.5 Coco fat Melting point 30~34℃ 4.6 dark chocolate Cocoa butter content 38% ~ 40% 14 cocoa powder Fat 10%~12% 1.0 skim milk powder Protein ≥33% 1.2 Hydroxypropyl Distarch Phosphate food grade 1.0 stabilizer Carrageenan: Xanthan Gum: Locust Bean Gum = 6:1:1 0.08 Mono, Diglycerides of Fatty Acids food grade 0.12 water softened water 2.5 total 100
[0058] Its preparation method comprises the following steps:
[0059] (1) Mix part of raw milk, cocoa butter, dark chocolate, cocoa powder and water, the mixing temperature is 90°C, and the mixing time is 20 minutes to obtain feed liquid A;
[0060] (2) M...
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