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Citrus fiber pudding and preparation method thereof

A technology for citrus fiber and pudding, which is applied in dairy products, milk preparations, applications, etc., can solve the problems of weak health care function, inability to freeze storage, and short storage time of pudding in cold storage, and achieve the effect of preventing taste and maintaining stability.

Pending Publication Date: 2022-01-21
上海馥松食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the above-mentioned technical problems in the prior art, the present invention provides a citrus fiber pudding and a preparation method thereof. The citrus fiber pudding and the preparation method thereof shall solve the problem that the pudding in the prior art has a short refrigerated storage time and cannot Technical problems of cryopreservation and poor health function

Method used

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  • Citrus fiber pudding and preparation method thereof
  • Citrus fiber pudding and preparation method thereof
  • Citrus fiber pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-3

[0026] Table 1 embodiment column 1-3 freezing long shelf life pudding cake formula;

[0027]

[0028] The preparation method of above-mentioned citrus fiber pudding, comprises the steps:

[0029] 1) take each raw material according to mass percentage;

[0030] 2) Fully mix white sugar, modified starch, compound thickener, and citrus fiber, and set aside;

[0031] 3) Mix gelatin and water evenly, set aside

[0032] 4) Mix cream, egg yolk, and pure milk evenly and heat to 60°C;

[0033] 5) Add the raw material in step (3) to step (4), continue heating to 75°C, take 5-15% of the material and pour it into the raw material in step (2), stir it evenly, pour it back, Massage for 7±2 minutes, continue to heat up to 80°C, and pass through a 30-mesh sieve;

[0034] 6) Add the essence and stir evenly at a temperature of 70±5°C.

[0035] Specifically, cream refers to cream with a fat content above 35%.

[0036] Specifically, egg yolk refers to pasteurized egg yolk liquid.

[003...

Embodiment 2

[0065] A=Example 2, B=Comparative Example 1, C=Comparative Example 2, D=Comparative Example 3, - indicates no edible value. The results after the scores are accumulated are shown in the table below.

[0066]

[0067] As can be seen from the above table, the flavor and mouthfeel of Example A are better than those of Comparative Examples B, C, and D, and there is no ice crystal feeling;

[0068] Modified starch is a kind of starch that has been modified. This starch has some special physical and chemical properties. Adding it to food formula can make the food have better performance during processing or eating; heating and freezing are required in the pudding production process. The modified starch has good high-temperature viscosity stability and freeze-thaw stability in the above process;

[0069]The compound emulsifying thickener is composed of carrageenan, mono- and diglyceride fatty acid esters, xanthan gum, locust bean gum, and konjac flour. It is mainly used to improv...

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Abstract

The invention provides a citrus fiber pudding. The citrus fiber pudding is prepared from milk, single cream, white granulated sugar, yolk, water, gelatin, modified starch, a compound thickening agent, citrus fibers and essence. The invention further provides a preparation method of the citrus fiber pudding. According to the formula, the modified starch, the compound thickening agent, the gelatin and the citrus fibers are used, so that a pudding cake is stable in structure and does not collapse, meanwhile, the pudding cake further has a very good water locking effect, and the pudding does not have ice lumps during freezing. The citrus fiber is a pure natural functional dietary fiber, is not absorbed by a human body, but can increase the volume of food and the volume of digestive tract contents, stimulate intestinal tract movement and shorten the residence time of the digestive tract contents, so that the absorption rate of cholesterol and accumulation and absorption of toxic substances in intestinal tracts are reduced, and the citrus fiber has positive effects on prevention of modern diseases such as obesity, coronary heart disease, diabetes and cardia-cerebrovascular disease.

Description

technical field [0001] The invention relates to the field of food, in particular to a pudding, in particular to a citrus fiber pudding and a preparation method thereof. Background technique [0002] Pudding is a jelly-like food made of milk, eggs, white sugar, thickener and other raw materials through baking, steaming, roasting, heating and other processes. It has a soft, tender and melt-in-the-mouth taste; pudding is usually made on-site Or refrigerated and eaten within 2 days. There will be ice crystals in refrigerated storage. Almost all puddings with long shelf life on the market are jelly products, which cannot achieve the unique taste and flavor of cake puddings. [0003] Citrus fiber is a pure natural functional dietary fiber, which is not absorbed by the human body, but can increase the volume of food and the contents of the digestive tract, stimulate intestinal peristalsis, shorten the residence time of the contents of the digestive tract, thereby reducing the absor...

Claims

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Application Information

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IPC IPC(8): A23C9/154
CPCA23C9/1544
Inventor 陈自立
Owner 上海馥松食品有限公司
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