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Novel instant pudding powder and preparation method

A pudding powder, instant technology, applied in the field of food processing, can solve the problems of bad taste, low water separation rate, low solubility, etc.

Pending Publication Date: 2021-01-12
南京泛成生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The combination of carrageenan and konjac gum can solve the defects of konjac gum gel and the shortcomings of carrageenan gel such as low elasticity and brittle gelation. The combination of the two complements each other to have better gel strength and elasticity, and lower analysis However, when the solubility of the two is not high, heat preservation and dissolution are required. Insufficient heat preservation time will lead to incomplete dissolution, affect the taste of the product and even cause the product to not form; in terms of taste, more food additives need to be added to improve the astringency, etc. bad taste

Method used

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  • Novel instant pudding powder and preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] The present invention develops an instant pudding powder product, because the dissolubility of carrageenan and konjac gum is relatively poor, so add other soluble hydrophilic colloid instant agar to replace part of carrageenan and konjac gum, so that the final product can obtain better Solubility. The test process used is as follows:

[0023] Recipe and results:

[0024] Formulation and result of Table 1 Test 1

[0025] serial number 1 2 3 4 Whole milk powder / g 3 3 3 3 White sugar / g 4.5 4.5 4.5 4.5 Agar (D700) / g 0.3 0 0.3 0.3 Konjac gum / g 0.35 0.4 0.2 0.2 Carrageenan / g 0.25 0.25 0.1 0.15 Gel strength N / cm 2

177 201

[0026] Through the above four sets of tests, it was found that the solubility of No. 3 and No. 4 was significantly better than that of No. 1 and No. 2. After stirring the samples of No. 1 and No. 2 evenly, it was found that there were insoluble granular objects at the bottom. N...

Embodiment 2

[0048] 1 Raw material formula:

[0049] materials Weight (kg) Proportion (%) White sugar 580 58 whole milk powder 380 38 agar 17.9 1.79 Konjac Gum 12.8 1.28 carrageenan 9.3 0.93 Total 1000 100

[0050]Because carrageenan and konjac gum can meet the needs of pudding taste after mixing, but the solubility is poor, so consider using high gel strength instant agar to replace part of carrageenan and konjac gum to achieve both high solubility and high-quality pudding taste product. It can be seen from the table that white sugar has no obvious effect on the hardness of pudding, and the amount of milk powder added will affect the hardness of pudding powder, which is positively correlated. The higher the protein content of pudding, the higher the final gel strength.

[0051] 2 Preparation method: weigh the material according to the raw material formula, put the weighed material into the mixer and mix for 30 minutes (1000r / min...

Embodiment 3

[0055] 1 Raw material formula:

[0056] materials Weight (kg) Proportion (%) White sugar 580 58 whole milk powder 380 38 agar 17.5 1.75 Konjac Gum 13 1.3 carrageenan 9.5 0.95 Total 1000 100

[0057] 2 Preparation method: Weigh the materials according to the raw material formula, put the weighed materials into the mixer and mix them for 30 minutes (1000r / min), and quantitatively pack the mixed materials: 16g / bag.

[0058] 3 Edible method: Use hot water above 70°C, mix according to the ratio of pudding powder and hot water at a ratio of 4:25, stir and dissolve, and eat after cooling and solidifying.

[0059] 4 Product state characteristics: After the product is dissolved, there is no obvious insoluble matter at the bottom, after gelation, it is milky white colloid, with smooth surface, smooth cut surface, elastic scoop, no obvious water separation after scooping, smooth Q-bomb at the entrance, There is obvious resistan...

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Abstract

The invention discloses novel instant pudding powder and a preparation method. The pudding powder is a healthy instant pudding powder product obtained by compounding instant agar as a main gel raw material with carrageenan and konjac glucomannan as auxiliary materials, wherein the mass ratio of the agar to the konjac glucomannan to the carrageenan is (1.79-4.3): (1.28-3):(0.93-2.1). Pudding whichis smooth and elastic and is excellent in taste can be prepared by brewing the pudding powder with hot water with the temperature of 70 DEG C or above, so that the tedious operation of boiling and thelike required by household pudding preparation is avoided, and the interest of household DIY pudding preparation can be met. The prepared pudding is more elastic and smooth and is better in flavor, and the finished pudding can be kept stable at normal temperature without drainage or melting.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a novel instant pudding powder and a preparation method thereof. Background technique [0002] With the continuous progress of society and the continuous improvement of people's living standards, people's pursuit of healthy snack consumer products is getting higher and higher. As a dessert, pudding is loved by consumers for its Q-elasticity and smoothness. Pudding products currently on the market are mainly divided into handmade puddings made by bread bakeries and milk tea shops, ready-to-eat puddings sold in retail stores such as supermarkets, and pudding powder that can be used to make puddings at home. Although handmade pudding tastes better, it is expensive and has a short shelf life; although instant pudding is cheap, practical and convenient, but the taste is uneven and most of them have poor taste; most pudding powders use gelatin, isinglass, etc. as t...

Claims

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Application Information

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IPC IPC(8): A23L9/10A23L29/256A23L29/244
CPCA23L9/10A23L29/256A23L29/244A23V2002/00A23V2250/5024A23V2250/5066A23V2250/5036
Inventor 李佟
Owner 南京泛成生物科技有限公司
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