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

Inactive Publication Date: 2020-04-17
BRIGHT DAIRY & FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the product of this invention is not yet rich in taste, taste like chocolate that melts in the mouth, nor can it achieve the pleasant and satisfying taste similar to the handmade pudding desserts in dessert shops.

Method used

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  • Chocolate pudding desserts and preparation method thereof
  • Chocolate pudding desserts and preparation method thereof
  • Chocolate pudding desserts and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[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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Abstract

The invention discloses a chocolate pudding dessert and a preparation method thereof. The preparation method comprises the following steps: mixing a part of raw milk with cocoa butter, dark chocolate,cocoa powder and water to obtain a feed liquid A; mixing the residual raw milk with white granulated sugar, skimmed milk powder, modified starch, a stabilizer and an emulsifier to obtain a feed liquid B; mixing the feed liquid A and the feed liquid B to obtain a feed liquid C; and sterilizing, homogenizing, cooling, filling and cooling the feed liquid C. By utilizing the physical characteristicsof cocoa butter and chocolate, the produced pudding product melts immediately in the mouth, has rich, smooth and fine mouthfeel, is different from the jelly gel texture of the existing pudding product, and is similar to pudding desserts manually made in coffee dessert shops.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a chocolate pudding dessert and a preparation method thereof. Background technique [0002] With the improvement of living standards, more and more desserts appear in the diet of first- and second-tier cities, either as snacks or as afternoon tea. In particular, the extremely rich and delicate and smooth pudding desserts that appear in various coffee dessert shops can meet the preferences of current consumers and bring consumers a kind of happiness and satisfaction. But the pudding dessert product of industrialized production is all jelly gelatinous at present, and content such as protein and fat is all relatively low, can not satisfy consumer's demand to satisfying mouthfeel pleasantly. [0003] The Chinese invention patent application with the application number 201810600996.8 discloses a flavored milk pudding dessert, which has good stability under refrigeration cond...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/154A23C9/152
CPCA23C9/1544A23C9/1528A23C9/152
Inventor 王辉
Owner BRIGHT DAIRY & FOOD
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