Baked pudding and preparation method thereof

Abstract

The invention discloses a baked pudding which comprises the following components in parts by weight: 600-650 parts of cow milk, 60-80 parts of yolk, 200-250 parts of single cream, 4-6 parts of whey protein powder and 10-15 parts of milk protein concentrate. Under the condition that colloid additives (such as carrageenan, gelatin and the like) are not added, the whey protein powder and the milk protein concentrate are compounded into the pudding components, so that the prepared baked pudding not only has excellent congelation strength (the congelation strength reaches 35-40g), but also has a stable product system within the shelf life (within 21 days), and is suitable for industrial production. And the phenomena of water separation and product breakage are avoided.

Description

Technical Field

[0001] The invention relates to the technical field of pudding preparation, and in particular to a baked pudding and a preparation method thereof. Background Art

[0002] Baked pudding is a classic dessert that originated in Europe. It is usually made of milk, flour, eggs and colloids. Later, it gradually developed into a gel-like semi-solid dessert, which is deeply loved by dessert lovers. Its production methods are diverse, but the basic ingredients are the same, that is, baking to solidify the pudding liquid and form a smooth taste.

[0003] Baked pudding is a new type of dairy product with delicate taste, sweet and smooth taste, rich milk flavor, unique flavor and semi-solid state. Its texture is similar to jelly, but its nutrition is incomparable to jelly. It is not only a children's food, but also a new type of dairy product suitable for white-collar workers and middle-aged and elderly people, which is both nutritious and in line with social fashion. Therefore, the research and development of baked pudding can not only greatly enrich the dairy market, but also will inevitably drive the further increase of per capita consumption of dairy products, and has a very optimistic market prospect.

[0004] The so-called water separation refers to the phenomenon of liquid separation from the food itself. The reason for water separation is usually that the free water inside the product cannot be locked. As the storage time increases and the ambient temperature changes, the free water will slowly flow out of the product itself. Especially under vibration, high and low temperature or impact, the water separation phenomenon of the product is more obvious.

[0005] Existing pudding products usually add colloidal additives such as carrageenan or gelatin to the formula, so that the prepared pudding will not have obvious water precipitation during the shelf life. However, colloidal additives such as carrageenan and gelatin will cause a certain burden on the digestive system. Carrageenan is difficult to be completely decomposed and absorbed in the human digestive system. Long-term accumulation will interfere with the balance of intestinal flora and affect the normal function of the intestine. Especially for people with sensitive intestines or intestinal diseases, this effect will be more obvious. In severe cases, abdominal pain, diarrhea, bloating and other discomforts will occur; secondly, although gelatin can increase the viscosity and taste of food and reduce the water precipitation of pudding during the shelf life, after it is ingested by the human body, the gelatinous substance formed in the intestine will wrap other nutrients, making it difficult for them to fully contact digestive enzymes, thereby hindering the body's absorption of other important nutrients, such as minerals, vitamins and other substances, and reducing the bioavailability of nutrients; in addition, substances containing colloidal additives usually have a rich taste and are easy to chew and swallow. Long-term use of such substances will lead to changes in eating habits and affect overall health. At present, pudding foods that do not contain colloidal additives usually begin to precipitate water after being stored for 7 days, and the precipitate phenomenon gradually intensifies as the storage time increases.

[0006] Therefore, there is an urgent need for a formula of a baked pudding without adding a colloid additive and without water separation during the shelf life and a corresponding preparation method. Summary of the invention

[0007] The purpose of the present invention is to overcome the above-mentioned shortcomings of the prior art and provide a baked pudding and a preparation method thereof.

[0008] The first object of the present invention is to provide a baked pudding.

[0009] The second object of the present invention is to provide a method for preparing a baked pudding.

[0010] In order to achieve the above object, the present invention is implemented by the following scheme:

[0011] A baked pudding comprises the following ingredients, measured by weight: 600-650 parts of milk, 60-80 parts of egg yolks, 200-250 parts of cream, 4-6 parts of whey protein powder and 10-15 parts of milk protein concentrate.

[0012] The baked pudding is prepared by adding whey protein powder and milk protein concentrate to the pudding ingredients without adding colloidal additives (such as carrageenan and gelatin), so that the prepared baked pudding not only has excellent gel strength, but also has a stable product system within the shelf life (within 21 days) without water separation and product breakage.

[0013] Preferably, the milk is raw milk.

[0014] Preferably, the egg yolk is liquid egg yolk.

[0015] Preferably, the following ingredients are included in parts by weight: 600-650 parts of milk, 60-80 parts of egg yolks, 200-250 parts of cream, 8-10 parts of cheese powder, 10-15 parts of inulin, 4-6 parts of whey protein powder and 10-15 parts of milk protein concentrate.

[0016] The baked pudding for which protection is sought in the present invention comprises cheese powder and inulin, so that the prepared baked pudding not only has excellent gel strength, but also has a stable product system within the shelf life (within 21 days) without water separation and product breakage, and also enhances the milk flavor of the baked pudding, removes the eggy smell produced by the egg yolk liquid, and increases the aroma of the baked pudding.

[0017] More preferably, the model of the whey protein powder is WPC90, and the model of the milk protein concentrate is MPC80.

[0018] More preferably, the following ingredients are included, by weight: 600-650 parts of milk, 60-80 parts of egg yolks, 200-250 parts of cream, 40-60 parts of sweeteners, 8-10 parts of cheese powder, 10-15 parts of inulin, 4-6 parts of whey protein powder and 10-15 parts of milk protein concentrate.

[0019] More preferably, the following ingredients are included, by weight: 600-650 parts of milk, 60-80 parts of egg yolks, 200-250 parts of cream, 40-60 parts of sweeteners, 8-10 parts of cheese powder, 10-15 parts of inulin, 4 parts of whey protein powder and 15 parts of milk protein concentrate.

[0020] More preferably, the following ingredients are included in parts by weight: 630 parts of milk, 75 parts of egg yolk, 200 parts of cream, 58 parts of sweetener, 8 parts of cheese powder, 10 parts of inulin, 4 parts of whey protein powder and 15 parts of milk protein concentrate.

[0021] More preferably, the sweetening substance is white sugar.

[0022] The present invention also provides a method for preparing a baked pudding, comprising the following steps:

[0023] S1. Mix milk, egg yolk and cream and heat to 40-45°C, mix thoroughly, add whey protein powder and milk protein concentrate, mix thoroughly, and obtain pudding liquid;

[0024] The mass ratio of the milk, egg yolk, cream, whey protein powder and milk protein concentrate is 600-650:60-80:200-250:4-6:10-15;

[0025] S2. After the pudding liquid is homogenized, it is baked to obtain a baked pudding.

[0026] Preferably, the homogenization conditions in step S2 are: homogenization temperature 60-65° C., and homogenization pressure 200-250 bar.

[0027] Preferably, in step S2, after the pudding liquid is homogenized, it is filled into a mold at 40-50° C. and then baked.

[0028] Preferably, the baking in step S2 is specifically: setting the upper layer temperature to 120-140° C. and the lower layer temperature to 150-180° C. for baking.

[0029] More preferably, the baking is specifically: setting the upper layer temperature to 130° C. and the lower layer temperature to 150° C. for baking.

[0030] More preferably, the baking time is 60 minutes.

[0031] Preferably, after baking in step S2, the mixture is sterilized and cooled to 6° C. to obtain the baked pudding.

[0032] Compared with the prior art, the present invention has the following beneficial effects:

[0033] The present invention provides a baked pudding, which comprises the following ingredients by weight: 600-650 parts of milk, 60-80 parts of egg yolk, 200-250 parts of cream, 4-6 parts of whey protein powder and 10-15 parts of milk protein concentrate. The baked pudding of the present invention is prepared by compounding and adding whey protein powder and milk protein concentrate into the pudding ingredients without adding colloid additives (such as carrageenan and gelatin, etc.), so that the prepared baked pudding not only has excellent gel strength (the gel strength reaches 35-40g), but also has a stable product system within the shelf life (within 21 days) without water separation and product breakage. DETAILED DESCRIPTION

[0034] The present invention is further described in detail below in conjunction with specific examples, which are only used to explain the present invention and are not used to limit the scope of the present invention. The test methods used in the following examples are conventional methods unless otherwise specified; the materials, reagents, etc. used are reagents and materials that can be obtained from commercial channels unless otherwise specified.

[0035] The model of the whey protein powder used in all the embodiments and comparative examples of the present invention is WPC90, and the model of the milk protein concentrate is MPC80.

[0036] Embodiment 1 A kind of baked pudding

[0037] 1. Formula ingredients

[0038] The ingredients of baked pudding 1 are shown in Table 1.

[0039] Table 1 Ingredients of baked pudding 1

[0040] Component name Mass / g raw milk 630 Egg yolk liquid 75 Cream 200 white sugar 58 Cheese powder 8 Inulin 10 Milk protein concentrate 15 Whey protein powder 4

[0041] 2. Preparation method

[0042] Using the components shown in Table 1, a baked pudding 1 is prepared. The specific preparation method comprises the following steps:

[0043] S1. Add egg yolk liquid and cream to raw milk, mix well, and heat to 45°C to obtain mixture 1. Mix white sugar, milk protein concentrate, whey protein powder, inulin and cheese powder, and add to mixture 1. Stir for 20 minutes until no particles are visible to the naked eye. Let stand for hydration for 1 hour to obtain pudding liquid 1.

[0044] S2. Add pure water to the pudding liquid 1 obtained in step S1 in the batching tank and dilute to 1000 g, and keep stirring during the dilution process;

[0045] S3. After the constant volume is completed, the homogenization pressure is controlled to be 250 bar, the homogenization temperature is controlled to be 65° C., and the homogenization is fully performed to obtain the homogenized pudding liquid 1;

[0046] S4. Control the filling temperature to 50°C and fill the homogenized pudding solution 1 obtained in step S3 into the pudding mold;

[0047] S5. Place the pudding mold filled with the homogenized pudding liquid 1 obtained in step S4 in an oven, set the upper temperature of the oven to 130°C, the lower temperature to 150°C, the heating time to 60 min, and bake;

[0048] S6. After baking, let it stand for 30 minutes, transfer it to a cold storage at a temperature of 4°C, and cool it to 6°C to obtain baked pudding 1.

[0049] Embodiment 2 A kind of baked pudding

[0050] 1. Formula ingredients

[0051] The ingredients of baked pudding 2 are shown in Table 2.

[0052] Table 2 Ingredients for baked pudding 2

[0053]

[0054]

[0055] 2. Preparation method

[0056] Using the components shown in Table 2, baked pudding 2 was prepared. The specific preparation method included the following steps:

[0057] S1. Add egg yolk liquid and cream to raw milk, mix well and heat to 45°C to obtain mixture 2, mix white sugar, milk protein concentrate, whey protein powder, inulin and cheese powder and add to mixture 2, stir for 20 minutes until no particles are visible to the naked eye, let stand for 1 hour to obtain pudding liquid 2;

[0058] S2. Add pure water to the pudding liquid 2 obtained in step S1 in the batching tank and dilute to 1000g, and keep stirring during the dilution process;

[0059] S3. After the constant volume is completed, the homogenization pressure is controlled to be 250 bar, the homogenization temperature is controlled to be 65° C., and the homogenization is fully performed to obtain the homogenized pudding liquid 2;

[0060] S4. Control the filling temperature to 40-50°C, and fill the homogenized pudding liquid 2 obtained in step S3 into the pudding mold;

[0061] S5. Place the pudding mold filled with the homogenized pudding liquid 2 obtained in step S4 in an oven, set the upper temperature of the oven to 130°C, the lower temperature to 150°C, the heating time to 60min, and bake;

[0062] S6. After baking, let it stand for 30 minutes, transfer it to a cold storage at a temperature of 4°C, and cool it to 6°C to obtain baked pudding 2.

[0063] Comparative Example 1: A baked pudding

[0064] 1. Formula ingredients

[0065] The ingredients of baked pudding 3 are shown in Table 3.

[0066] Table 3 Ingredients for baked pudding 3

[0067] Component name Mass / g raw milk 634 Egg yolk liquid 75 Cream 200 white sugar 58 Cheese powder 8 Inulin 10 Milk protein concentrate 15

[0068] 2. Preparation method

[0069] Using the components shown in Table 3, baked pudding 3 was prepared. The specific preparation method includes the following steps:

[0070] S1. Add egg yolk liquid and cream to raw milk, mix well, and heat to 45°C to obtain mixture 3. Mix white sugar, milk protein concentrate, inulin and cheese powder and add to mixture 3. Stir for 20 minutes until no particles are visible to the naked eye. Let stand for hydration for 1 hour to obtain pudding liquid 3.

[0071] S2. Add pure water to the pudding liquid 3 obtained in step S1 in the batching tank and dilute to 1000g, and keep stirring during the dilution process;

[0072] S3. After the constant volume is completed, the homogenization pressure is controlled to be 250 bar, the homogenization temperature is controlled to be 65° C., and the homogenization is fully performed to obtain the homogenized pudding liquid 3;

[0073] S4. Control the filling temperature to 50°C and fill the homogenized pudding solution 3 obtained in step S3 into the pudding mold;

[0074] S5. Place the pudding mold filled with the homogenized pudding liquid 3 obtained in step S4 in an oven, set the upper temperature of the oven to 130°C, the lower temperature to 150°C, the heating time to 60min, and bake;

[0075] S6. After baking, let it stand for 30 minutes, transfer it to a cold storage at a temperature of 4°C, and cool it to 6°C to obtain baked pudding 3.

[0076] Comparative Example 2: A baked pudding

[0077] 1. Formula ingredients

[0078] The ingredients of baked pudding 4 are shown in Table 4.

[0079] Table 4 Ingredients for Baked Pudding 4

[0080] Component name Mass / g raw milk 643 Egg yolk liquid 75 Cream 200 white sugar 58 Cheese powder 8 Inulin 10 Whey protein powder 6

[0081] 2. Preparation method

[0082] Baked pudding 4 was prepared using the components shown in Table 4. The specific preparation method comprises the following steps:

[0083] S1. Add egg yolk liquid and cream to raw milk, mix well and heat to 45°C to obtain mixture 4, mix white sugar, whey protein powder, inulin and cheese powder and add to mixture 4, stir for 20 minutes until no particles are visible to the naked eye, let stand for 1 hour to obtain pudding liquid 4;

[0084] S2. Add pure water to the pudding liquid 4 obtained in step S1 in the batching tank and dilute to 1000g, and keep stirring during the dilution process;

[0085] S3. After the constant volume is completed, the homogenization pressure is controlled to be 250 bar, the homogenization temperature is controlled to be 65° C., and the homogenization is fully performed to obtain the homogenized pudding liquid 4;

[0086] S4. Control the filling temperature to 50 ° C, and fill the homogenized pudding liquid 4 obtained in step S3 into the pudding mold;

[0087] S5. Place the pudding mold filled with the homogenized pudding liquid 4 obtained in step S4 in an oven, set the upper temperature of the oven to 130°C, the lower temperature to 150°C, the heating time to 60min, and bake;

[0088] S6. After baking, let it stand for 30 minutes, transfer it to a cold storage at a temperature of 4°C, and cool it to 6°C to obtain baked pudding 4.

[0089] Comparative Example 3: A baked pudding

[0090] 1. Formula ingredients

[0091] The ingredients of baked pudding 5 are shown in Table 5.

[0092] Table 5 Ingredients for Baked Pudding 5

[0093] Component name Mass / g raw milk 649 Egg yolk liquid 75 Cream 200 white sugar 58 Cheese powder 8 Inulin 10

[0094] 2. Preparation method

[0095] Using the components shown in Table 5, baked pudding 5 was prepared. The specific preparation method included the following steps:

[0096] S1. Add egg yolk liquid and cream to raw milk, mix well, and heat to 45°C to obtain mixture 5. Mix white sugar, inulin and cheese powder and add to mixture 5. Stir for 20 minutes until no particles are visible to the naked eye. Let stand for hydration for 1 hour to obtain pudding liquid 5.

[0097] S2. Add pure water to the pudding liquid 5 obtained in step S1 in the batching tank and dilute to 1000g, and keep stirring during the dilution process;

[0098] S3. After the constant volume is completed, the homogenization pressure is controlled to be 250 bar, the homogenization temperature is controlled to be 65° C., and the homogenization is fully performed to obtain the homogenized pudding liquid 5;

[0099] S4. Control the filling temperature to 50 ° C, and fill the homogenized pudding liquid 5 obtained in step S3 into the pudding mold;

[0100] S5. Place the pudding mold filled with the homogenized pudding liquid 5 obtained in step S4 in an oven, set the upper temperature of the oven to 130°C, the lower temperature to 150°C, the heating time to 60min, and bake;

[0101] S6. After baking, let it stand for 30 minutes, transfer it to a cold storage at a temperature of 4°C, and cool it to 6°C to obtain baked pudding 5.

[0102] Example 3 Performance Test of Baked Pudding

[0103] 1. Experimental Methods

[0104] 1. Sensory evaluation test

[0105] The baked pudding 1 prepared in Example 1, the baked pudding 2 prepared in Example 2, and the baked puddings 3 to 5 prepared in Comparative Examples 1 to 3 were respectively used as test objects, 50 people were randomly selected to taste, and the product flavor, taste, hardness, smoothness and aroma aftertaste of the baked pudding were scored and evaluated, and the average value was taken as the final result of the sensory evaluation; the full score of each indicator was 10 points, where 0 points represented very dislike and 10 points represented very like, and objective evaluation was strictly followed during the sensory evaluation process.

[0106] 2. Freezing strength test

[0107] Baked pudding 1 prepared in Example 1, baked pudding 2 prepared in Example 2, and baked pudding 3 to baked pudding 5 prepared in Comparative Examples 1 to 3 were respectively used as test objects, and the freezing strength of the baked puddings was measured using a JS-2 freezing strength tester.

[0108] 3. Observation of product shelf life status

[0109] The baked pudding 1 prepared in Example 1, the baked pudding 2 prepared in Example 2, and the baked puddings 3 to 5 prepared in Comparative Examples 1 to 3 were placed in a refrigerator at 4 to 6° C. and stored for 21 days (the day of being placed in the refrigerator was regarded as the first day), and the organizational state of each baked pudding was observed on the first day, the seventh day, the fourteenth day and the twenty-first day, and it was recorded whether the system was uniform and whether water precipitation occurred, and the freezing strength on the first day, the seventh day, the fourteenth day and the twenty-first day was measured using a JS-2B freezing strength tester.

[0110] 2. Experimental Results

[0111] 1. Sensory evaluation results

[0112] The sensory evaluation test results of baked pudding 1 to baked pudding 5 are shown in Table 6.

[0113] Table 6 Sensory evaluation test results of baked pudding 1 to baked pudding 5

[0114] sample Flavor Taste hardness Fineness Aroma aftertaste Baked pudding 1 8.8 8.5 8.6 8.6 8.1 Baked pudding 2 8.7 8.5 8.3 8.8 8.0 Baked pudding 3 7.0 7.7 6.5 7.6 7.1 Baked pudding 4 7.3 7.0 6.6 7.0 7.0 Baked pudding 5 6.5 6.1 6.0 6.5 6.6

[0115] The results showed that baked pudding 1 and baked pudding 2 had good flavor, rich aroma, delicate and smooth taste and excellent hardness. Among them, baked pudding 1 had the highest comprehensive score in the sensory evaluation test and was the most popular among the people.

[0116] Compared with baked pudding 1, baked pudding 3 and baked pudding 4 have lower hardness and obvious differences in product flavor, delicateness, and aroma aftertaste; baked pudding 5 has the softest texture (lowest hardness), and sensory evaluators reported that the product has a distinct eggy smell.

[0117] 2. Freezing strength test results

[0118] The gel strength results of baked pudding 1 to baked pudding 5 are shown in Table 7.

[0119] Table 7 Test results of frozen strength of baked pudding 1 to baked pudding 5

[0120] sample Freezing strength / g Baked pudding 1 35.6 Baked pudding 2 39.6 Baked pudding 3 17.6 Baked pudding 4 18.9 Baked pudding 5 12.3

[0121] The results showed that the freezing strength of baked pudding 1 was 35.6g, and the freezing strength of baked pudding 2 was 39.6g. There was no obvious difference in the freezing strength between baked pudding 1 and baked pudding 2; while the freezing strength of baked pudding 3 to baked pudding 5 ranged from 12.3g to 18.9g, which was significantly lower than that of baked pudding 1 and baked pudding 2, and were all below 20g, and the taste of the pudding was significantly worse.

[0122] 3. Observation results of shelf life status

[0123] The shelf life status observation results of baked pudding 1 to baked pudding 5 are shown in Table 8, and the shelf life freezing strength test results are shown in Table 9.

[0124] Table 8 Observation results of shelf life status of baked pudding 1 to baked pudding 5

[0125] sample Day 1 Day 7 Day 14 Day 21 Baked pudding 1 System uniformity System uniformity System uniformity System uniformity Baked pudding 2 System uniformity System uniformity System uniformity System uniformity Baked pudding 3 System uniformity Slight dehydration Slight dehydration Slight dehydration Baked pudding 4 System uniformity Slight dehydration Slight dehydration Slight dehydration Baked pudding 5 System uniformity Slight dehydration Water separation is obvious Severe water separation

[0126] Table 9 The test results of the freezing strength of baked pudding 1 to baked pudding 5 during the shelf life

[0127] sample Day 1 Day 7 Day 14 Day 21 Baked pudding 1 35.0 33.2 34.6 35.2 Baked pudding 2 39.6 37.5 38.5 37.8 Baked pudding 3 17.5 15.4 13.2 13.5 Baked pudding 4 18.8 16.5 15.6 14.9 Baked pudding 5 12.3 11.2 10.5 10.8

[0128] The results showed that the product systems of baked pudding 1 and baked pudding 2 were stable within the shelf life (within 21 days), and there was no product breakage or water precipitation. In addition, the freezing strength of the baked pudding did not change significantly, and was greater than 30. However, baked pudding 3 to baked pudding 5 showed slight water precipitation on the 7th day, and the freezing strength gradually decreased with the increase of shelf life, especially baked pudding 5, whose water precipitation became more serious in the later stage of the shelf life (14th and 21st days).

[0129] The results show that by adding milk protein concentrate and whey protein powder to the pudding ingredients without adding colloidal additives, baked puddings 1 and 2 will not have water precipitation during the shelf life and will also receive better sensory evaluation from the public.

[0130] Based on the above results, the baked pudding 1 prepared in Example 1 not only has an excellent freezing effect and will not experience water separation during the shelf life, but also is most popular among the public according to sensory evaluation.

[0131] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention rather than to limit the protection scope of the present invention. For ordinary technicians in this field, other different forms of changes or modifications can be made based on the above descriptions and ideas. It is not necessary and impossible to list all the implementation methods here. Any modifications, equivalent substitutions and improvements made within the spirit and principles of the present invention should be included in the protection scope of the claims of the present invention.

Claims

1. A baked pudding, characterized in that: The invention comprises the following ingredients in parts by weight: 600-650 parts of milk, 60-80 parts of egg yolk, 200-250 parts of cream, 4-6 parts of whey protein powder and 10-15 parts of concentrated milk protein.

2. The baked pudding according to claim 1, characterized in that: The invention comprises the following ingredients in parts by weight: 600-650 parts of milk, 60-80 parts of egg yolk, 200-250 parts of cream, 8-10 parts of cheese powder, 10-15 parts of inulin, 4-6 parts of whey protein powder and 10-15 parts of concentrated milk protein.

3. The baked pudding according to claim 2, characterized in that: The invention comprises the following ingredients in parts by weight: 600-650 parts of milk, 60-80 parts of egg yolk, 200-250 parts of cream, 40-60 parts of sweetener, 8-10 parts of cheese powder, 10-15 parts of inulin, 4-6 parts of whey protein powder and 10-15 parts of concentrated milk protein.

4. The baked pudding according to claim 3, characterized in that: The invention comprises the following ingredients in parts by weight: 600-650 parts of milk, 60-80 parts of egg yolk, 200-250 parts of cream, 40-60 parts of sweetener, 8-10 parts of cheese powder, 10-15 parts of inulin, 4 parts of whey protein powder and 15 parts of concentrated milk protein.

5. The baked pudding according to claim 4, characterized in that: The invention comprises the following ingredients by weight: 630 parts of milk, 75 parts of egg yolk, 200 parts of cream, 58 parts of sweetener, 8 parts of cheese powder, 10 parts of inulin, 4 parts of whey protein powder and 15 parts of concentrated milk protein.

6. The baked pudding according to claim 5, characterized in that: The sweet substance is white granulated sugar.

7. A method for preparing a baked pudding, characterized in that: The following steps are involved: S1. Mix milk, egg yolk and cream and heat to 40-45°C, mix thoroughly, add whey protein powder and milk protein concentrate, mix thoroughly, and obtain pudding liquid; The mass ratio of the milk, egg yolk, cream, whey protein powder and milk protein concentrate is 600-650:60-80:200-250:4-6:10-15; S2. After the pudding liquid is homogenized, it is baked to obtain a baked pudding.

8. The preparation method according to claim 7, characterized in that: The homogenization conditions in step S2 are: homogenization temperature 60-65° C., homogenization pressure 200-250 bar.

9. The preparation method according to claim 7, characterized in that: The baking in step S2 is specifically as follows: setting the upper layer temperature to 120-140° C. and the lower layer temperature to 150-180° C. for baking.

10. The preparation method according to claim 9, characterized in that: The baking is specifically as follows: setting the upper layer temperature to 130° C. and the lower layer temperature to 150° C. for baking.

Images