Double-skin milk stabilizer, double-skin milk premixed flour, double-skin milk and preparation method of double-skin milk

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a double-skin milk stabilizer, double-skin milk premixed powder, double-skin milk and a preparation method of the double-skin milk. Wherein the double-skin milk stabilizer comprises carrageenan, konjac glucomannan and potassium salt, and the mass ratio of the carrageenan to the konjac glucomannan to the potassium salt is (1-2): (2-4): (1-2). The double-skin milk prepared from the premixed powder containing the double-skin milk stabilizer is better than the double-skin milk prepared by a traditional process in taste and milk fragrance, and is smooth and fine, the success rate of preparing the double-skin milk from the double-skin milk premixed powder is higher, and the double-skin milk stabilizer is more suitable for industrial mass production.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, specifically relating to a stabilizer for double-skin milk, a premixed powder for double-skin milk, double-skin milk, and a method for preparing the same. Background Technology

[0002] Double-skin milk pudding is a local specialty snack originating from Shunde. It is made using buffalo milk and egg whites, and is loved for its rich nutrition and simple ingredients. Buffalo milk is specifically chosen because its high fat content and strong milky flavor give the pudding its savory taste and smooth texture. However, separating egg whites from yolks is tedious, leading to yolk waste. Insufficiently whipped egg whites can cause them to sink to the bottom, affecting the texture; excessive amounts can result in a fishy smell; or an incorrect ratio with milk can affect the gel-like consistency. Therefore, a method to produce a better-tasting double-skin milk pudding with a higher success rate, without limiting the type of milk or adding egg whites, is urgently needed in the market. Summary of the Invention

[0003] The technical problem solved by this invention is that, in the prior art, the preparation of double-skin milk requires specific buffalo milk and the use of egg whites, which is not suitable for people with egg allergies, and the quality of the prepared double-skin milk is unstable.

[0004] To address the aforementioned technical problems, this invention provides a double-skin milk stabilizer, a double-skin milk premix powder, double-skin milk, and a method for preparing the same.

[0005] Specifically, the present invention provides the following technical solution: In a first aspect, the present invention provides a stabilizer for double-skin milk, comprising carrageenan, konjac gum and potassium salt, wherein the mass ratio of carrageenan, konjac gum and potassium salt is 1~2:2~4:1~2.

[0006] Preferably, the mass ratio of carrageenan, konjac gum, and potassium salt is 1~1.5:2~3:1~2.

[0007] And / or, preferably, the potassium salt comprises one or more substances selected from the group consisting of potassium chloride, potassium citrate, potassium sorbate and potassium citrate; more preferably, the potassium salt comprises potassium chloride.

[0008] Secondly, the present invention provides a double-skin milk premix powder, which includes the double-skin milk stabilizer as described in claim 1 or 2.

[0009] Preferably, by weight, it comprises the following ingredients: 20-60 parts sweetener, 0.3-1.5 parts double-skin milk stabilizer, 3-20 parts milk powder, and 5-20 parts oil.

[0010] More preferably, the double-skin milk premix powder includes 30-50 parts of sweetener by weight.

[0011] And / or, more preferably, the double-skin milk premix powder includes 0.8-1.5 parts of double-skin milk stabilizer by weight.

[0012] And / or, more preferably, the double-skin milk premix powder comprises 5-15 parts milk powder by weight.

[0013] And / or, more preferably, the double-skin milk premix powder includes 5-15 parts of oil by weight.

[0014] And / or, preferably, the sweetener comprises one or more substances selected from the group consisting of glucose, granulated sugar, fructose, maltose, trehalose and starch sugar.

[0015] And / or, preferably, the milk powder comprises one or more substances selected from the group consisting of whole milk powder, semi-skimmed milk powder and skimmed milk powder.

[0016] And / or, preferably, the oil comprises one or more substances selected from the group consisting of powdered oil, cream powder and coconut oil powder; more preferably, the oil comprises coconut oil powder.

[0017] And / or, preferably, the double-skin milk premix powder further includes yeast protein powder; more preferably, the double-skin milk premix powder further includes 1-6 parts of yeast protein powder by weight.

[0018] And / or, preferably, the double-skin milk premix powder further includes yeast β-glucan; more preferably, the double-skin milk premix powder further includes 1-5 parts by weight of yeast β-glucan.

[0019] And / or, preferably, the double-skin milk premix powder further includes whey products; more preferably, the whey products include whey powder and / or whey protein powder; and / or, more preferably, the double-skin milk premix powder further includes 5-65 parts of whey products by weight.

[0020] Thirdly, the present invention provides a double-skin milk pudding, which includes the aforementioned double-skin milk pudding premix powder and auxiliary materials.

[0021] Preferably, the auxiliary materials include milk and water. More preferably, by weight, the double-skin milk pudding includes the following ingredients: 90-110 parts of the double-skin milk pudding premix powder, 250-350 parts of milk, and 250-350 parts of water; even more preferably, the total weight of milk and water is 580-620 parts.

[0022] And / or, preferably, the rupture distance of the double-skin milk is 2-3 mm; more preferably, the rupture distance of the double-skin milk is 2.2-2.7 mm.

[0023] And / or, preferably, the rupture strength of the double-skin milk is 18-22g; more preferably, the rupture distance of the double-skin milk is 19-20.5g.

[0024] Fourthly, the present invention provides a method for preparing double-skin milk pudding, which includes the following steps: Add the double-skin milk premix powder to the auxiliary materials, mix, and let stand to obtain double-skin milk; preferably, the auxiliary materials are a mixture of boiled milk and water.

[0025] Beneficial effects of the present invention (1) This invention provides a double-skin milk stabilizer that can make the prepared double-skin milk taste similar to or even better than that prepared by traditional process without limiting the type of milk or adding egg white. The double-skin milk is rich in milk flavor and smooth and delicate.

[0026] (2) The success rate of double-skin milk prepared by using double-skin milk premix powder is higher than that of double-skin milk prepared by traditional process. Attached Figure Description

[0027] Figure 1 This is a schematic diagram of the finished product state of the double-skin milk obtained in Examples 1-4 of the present invention. Detailed Implementation

[0028] As described above, the purpose of this invention is to provide a double-skin milk stabilizer, a double-skin milk premix powder, and double-skin milk and its preparation method.

[0029] In this invention, potassium salt can promote the formation of highly transparent gels from carrageenan under low concentration conditions. Potassium salt and carrageenan are a synergistic and enhancing combination. However, the gels formed by both exhibit undesirable characteristics such as high brittleness, low elasticity, and easy water separation. The addition of konjac gum allows the three components to synergistically overcome these defects. Preferably, in terms of texture, this invention selects a low amount of carrageenan, which reduces the coagulation of the double-skin milk, resulting in a texture similar to steamed egg custard rather than jelly. The low concentration of carrageenan requires the participation of potassium ions (preferably potassium chloride), which can coagulate the low amount of carrageenan. The addition of konjac gum can further make the coagulation more compact, while increasing the elasticity and smoothness (preferably, the mass ratio of carrageenan, konjac gum, and potassium salt is 1~2:2~4:1~2). Furthermore, milk powder and oil (preferably coconut oil powder) are selected to simulate the texture of buffalo milk. The protein and oil filling the colloid further highlight the smooth and melt-in-your-mouth texture of the prepared double-skin milk.

[0030] This invention provides the following technical solution: Technical Solution 1: A stabilizer for double-skin milk pudding, wherein the stabilizer comprises carrageenan, konjac gum, and potassium salt, and the mass ratio of carrageenan, konjac gum, and potassium salt is 1~2:2~4:1~2. For example, in some embodiments, the proportion of carrageenan in the mass ratio of carrageenan, konjac gum, and potassium salt can be 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2, or a range of carrageenan mass ratios within the numerical range formed by any two of the above specific values ​​as endpoints; and / or, in some embodiments, the proportion of konjac gum in the mass ratio of carrageenan, konjac gum, and potassium salt can be 2, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9, 3, 3.1, 3.2, 3.3, 3.4, 3.5, 3.6, 3.7, 3.8, 3.9, or 4, or a range of konjac gum mass ratios within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, in some embodiments, the proportion of potassium salt in the mass ratio of carrageenan, konjac gum, and potassium salt can be 1, 1.1, 1.2, 1.3, 1.4, 1.5, 1.6, 1.7, 1.8, 1.9, or 2, or a range of potassium salt mass ratios within the numerical range defined by any two of the above specific values ​​as endpoints; more preferably, the potassium salt is potassium chloride.

[0031] Technical Solution 2: According to the double-skin milk stabilizer described in Technical Solution 1, the mass ratio of carrageenan, konjac gum and potassium salt is 1~1.5:2~3:1~2; Preferably, the potassium salt comprises one or more substances selected from the group consisting of potassium chloride, potassium citrate, potassium sorbate, and potassium citrate; More preferably, the potassium salt includes potassium chloride.

[0032] Technical Solution 3: A premixed powder for double-skin milk, comprising the double-skin milk stabilizer described in Technical Solution 1 or 2.

[0033] Technical Solution 4: The double-skin milk premixed powder according to Technical Solution 3, wherein, by weight, it includes the following raw materials: 20-60 parts sweetener, 0.3-1.5 parts double-skin milk stabilizer, 3-20 parts milk powder and 5-20 parts oil. For example, in some embodiments, the sweetener may be 20, 22, 24, 26, 28, 30, 32, 34, 36, 38, 40, 42, 44, 46, 48, 50, 52, 54, 56, 58, or 60 parts by mass, or a range of sweetener parts within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, in some embodiments, the double-skin milk stabilizer may be 0.3, 0.4, 0.5, 0.6, 0.7, 0.8, 0.9, 1, 1.1, 1.2, 1.3, 1.4, or 1.5 parts by mass, or a range of double-skin milk stabilizer within the numerical range defined by any two of the above specific values ​​as endpoints. The mass fraction range of the agent; and / or, in some embodiments, the milk powder may be 3, 4, 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 parts, or a mass fraction range of milk powder containing any two of the above specific values ​​as endpoints; and / or, in some embodiments, the oil may be 5, 6, 7, 8, 9, 10, 11, 12, 13, 14, 15, 16, 17, 18, 19 or 20 parts, or a mass fraction range of oil containing any two of the above specific values ​​as endpoints, more preferably, the oil is coconut oil powder.

[0034] Technical Solution 5: The double-skin milk premix powder according to Technical Solution 3 or 4, wherein, by weight, the double-skin milk premix powder includes 30-50 parts of sweetener; And / or, the double-skin milk premix powder includes 0.8-1.5 parts of double-skin milk stabilizer; And / or, the double-skin milk premix powder includes 5-15 parts milk powder; And / or, the double-skin milk premix powder includes 5-15 parts oil.

[0035] Technical Solution 6: Double-skin milk premixed powder according to any one of Technical Solutions 3-5, wherein the sweetener comprises one or more substances selected from the group consisting of glucose, granulated sugar, fructose, maltose, trehalose and starch sugar; And / or, the milk powder includes one or more substances selected from the group consisting of whole milk powder, semi-skimmed milk powder and skimmed milk powder; And / or, the oil comprises one or more substances selected from the group consisting of powdered oil, cream powder and coconut oil powder; preferably, the oil comprises coconut oil powder.

[0036] Technical Solution 7: A double-skin milk pudding premix powder according to any one of technical solutions 3-6, wherein the double-skin milk pudding premix powder further includes yeast protein; preferably, by weight, the double-skin milk pudding premix powder further includes 1-6 parts of yeast protein; wherein, in some specific embodiments, the present invention does not limit the source of the yeast protein, and any commercially available or prepared yeast protein can be used in the present invention; preferably, the inventors have found that as long as the total protein content of the commercially available or prepared yeast protein is ≥70%, it can be used in the present invention; preferably, the total protein content is 70%-100%; And / or, the double-skin milk premix powder further includes yeast β-glucan; preferably, by weight, the double-skin milk premix powder further includes 1-5 parts of yeast β-glucan; And / or, the double-skin milk premix powder further includes whey products; preferably, the whey products include whey powder and / or whey protein powder; and / or, preferably, by weight, the double-skin milk premix powder further includes 5-65 parts of whey products.

[0037] Technical Solution 8: A double-skin milk pudding, comprising the double-skin milk pudding premix powder and auxiliary materials as described in any one of Technical Solutions 3-7; Preferably, the excipients include milk and water; More preferably, by weight, the double-skin milk pudding comprises the following ingredients: 90-110 parts of double-skin milk pudding premix powder as described in any one of technical solutions 3-7, 250-350 parts of milk, and 250-350 parts of water; even more preferably, the total weight of milk and water is 580-620 parts. For example, in some embodiments, the double-skin milk premix powder can be 90, 91, 92, 93, 94, 95, 96, 97, 98, 99, 100, 101, 102, 103, 104, 105, 106, 107, 108, 109, or 110 parts by weight, or a range of double-skin milk premix powder within the numerical range defined by any two of the above specific values ​​as endpoints; and / or, in some embodiments, the milk can be 250, 255, 260, 265, 270, 275, 280, 285, 290, 295, 300, 305, or 310 parts by weight. 315, 320, 325, 330, 335, 340, 345 or 350 parts by mass of milk, or a range of milk parts by mass containing any two of the above specific values ​​as endpoints; and / or, in some embodiments, the water may be 250, 255, 260, 265, 270, 275, 280, 285, 290, 295, 300, 305, 310, 315, 320, 325, 330, 335, 340, 345 or 350 parts by mass of water, or a range of milk parts by mass containing any two of the above specific values ​​as endpoints.

[0038] Technical Solution 9: According to the double-skin milk pudding described in Technical Solution 8, the rupture distance of the double-skin milk pudding is 2-3 mm; preferably, the rupture distance of the double-skin milk pudding is 2.2-2.7 mm; for example, in some embodiments, the rupture distance of the double-skin milk pudding can be 2, 2.1, 2.2, 2.3, 2.4, 2.5, 2.6, 2.7, 2.8, 2.9 or 3 mm, or include the rupture distance of water within the numerical range formed by any two of the above specific values ​​as endpoints; And / or, the bursting strength of the double-skin milk is 18-22g; preferably, the bursting distance of the double-skin milk is 19-20.5g; for example, in some embodiments, the bursting strength of the double-skin milk can be 18, 18.2, 18.4, 18.6, 18.8, 19, 19.2, 19.4, 19.6, 19.8, 20, 20.2, 20.4, 20.6, 20.8, 21, 21.2, 21.4, 21.6, 21.8 or 22g, or the bursting strength of water within the numerical range formed by any two of the above specific values ​​as endpoints.

[0039] Technical Solution 10: A method for preparing double-skin milk as described in Technical Solution 8 or 9, comprising the following steps: Add the double-skin milk premixed powder from any one of technical solutions 3-7 to the auxiliary materials, mix, let stand, and obtain double-skin milk; Preferably, the auxiliary material is a mixture of boiled milk and water.

[0040] Unless otherwise stated, all reagents / instruments used in the embodiments and comparative examples of this invention are conventional commercially available products. The sources of the experimental materials used in this invention are shown in the table below.

[0041] Table 1 Experimental materials and suppliers

[0042] To better understand the technical solution of the present invention, the technical solution of the present invention will be described in detail below with reference to specific embodiments.

[0043] Example 1 (1) A double-skin milk premix powder, which, by weight, comprises 50 parts fine sugar, 0.1 parts carrageenan, 0.2 parts konjac gum, 0.1 parts potassium chloride, 10 parts milk powder and 10 parts coconut oil powder.

[0044] (2) A method for preparing double-skin milk, comprising the following steps: Boil 300g of water and 300g of milk, then turn off the heat. Add 100g of the prepared double-skin milk powder and stir well. Let it stand until it solidifies to obtain double-skin milk. Figure 1As shown.

[0045] Example 2 (1) A double-skin milk premix powder, which, by weight, comprises 50 parts fine sugar, 0.3 parts carrageenan, 0.6 parts konjac gum, 0.3 parts potassium chloride, 10 parts milk powder and 10 parts coconut oil powder.

[0046] (2) A method for preparing double-skin milk, the steps of which are the same as in Example 1, and the resulting double-skin milk is as follows: Figure 1 As shown.

[0047] Example 3 (1) A double-skin milk premix powder, by weight, comprising 30 parts fine sugar, 0.2 parts carrageenan, 0.4 parts konjac gum, 0.2 parts potassium chloride, 5 parts milk powder, 5 parts coconut oil powder, 10 parts whey powder, 2 parts yeast protein powder and 1 part yeast β-glucan.

[0048] (2) A method for preparing double-skin milk, the steps of which are the same as in Example 1, and the resulting double-skin milk is as follows: Figure 1 As shown.

[0049] Example 4 (1) A double-skin milk premix powder, by weight, comprising 50 parts fine sugar, 0.2 parts carrageenan, 0.4 parts konjac gum, 0.2 parts potassium chloride, 15 parts milk powder, 15 parts coconut oil powder, 60 parts whey powder, 5 parts yeast protein powder and 3 parts yeast β-glucan.

[0050] (2) A method for preparing double-skin milk, the steps of which are the same as in Example 1, and the resulting double-skin milk is as follows: Figure 1 As shown.

[0051] Example 5 (1) A double-skin milk premix powder, which, by weight, comprises 40 parts fine sugar, 0.2 parts carrageenan, 0.4 parts konjac gum, 0.1 parts potassium citrate, 12 parts milk powder and 13 parts coconut oil powder.

[0052] (2) A method for preparing double-skin milk, the steps of which are the same as those in Example 1.

[0053] Example 6 (1) A double-skin milk premix powder, which, by weight, comprises 40 parts fine sugar, 0.2 parts carrageenan, 0.4 parts konjac gum, 0.1 parts potassium sorbate, 12 parts milk powder and 13 parts coconut oil powder.

[0054] (2) A method for preparing double-skin milk, the steps of which are the same as those in Example 1.

[0055] Example 7 (1) A double-skin milk premix powder, which, by weight, comprises 50 parts fine sugar, 0.3 parts carrageenan, 0.6 parts konjac gum, 0.4 parts potassium chloride, 10 parts milk powder and 10 parts coconut oil powder.

[0056] (2) A method for preparing double-skin milk, the steps of which are the same as those in Example 1.

[0057] Comparative Example 1 (1) A double-skin milk premix powder, which, by weight, comprises 50 parts fine sugar, 0 parts carrageenan, 0.26 parts konjac gum, 0.14 parts potassium chloride, 10 parts milk powder and 10 parts coconut oil powder.

[0058] (2) A method for preparing double-skin milk, the steps of which are the same as those in Example 1.

[0059] Comparative Example 2 (1) A double-skin milk premix powder, which, by weight, comprises 50 parts fine sugar, 0.15 parts carrageenan, 0 parts konjac gum, 0.15 parts potassium chloride, 10 parts milk powder and 10 parts coconut oil powder.

[0060] (2) A method for preparing double-skin milk, the steps of which are the same as those in Example 1.

[0061] Comparative Example 3 (1) A double-skin milk premix powder, which, by weight, comprises 50 parts fine sugar, 0.14 parts carrageenan, 0.26 parts konjac gum, 0 parts potassium chloride, 10 parts milk powder and 10 parts coconut oil powder.

[0062] (2) A method for preparing double-skin milk, the steps of which are the same as those in Example 1.

[0063] Comparative Example 4 (1) A double-skin milk premix powder, which, by weight, comprises 50 parts fine sugar, 0.1 parts carrageenan, 0.2 parts locust bean gum, 0.1 parts potassium chloride, 10 parts milk powder and 10 parts coconut oil powder.

[0064] (2) A method for preparing double-skin milk, the steps of which are the same as those in Example 1.

[0065] Comparative Example 5 (1) A double-skin milk premix powder, which, by weight, comprises 50 parts fine sugar, 0.1 parts xanthan gum, 0.2 parts konjac gum, 0.1 parts potassium chloride, 10 parts milk powder and 10 parts coconut oil powder.

[0066] (2) A method for preparing double-skin milk, the steps of which are the same as those in Example 1.

[0067] Comparative Example 6 (1) A double-skin milk premix powder, which, by weight, comprises 50 parts fine sugar, 0.5 parts carrageenan, 0.2 parts konjac gum, 0.1 parts potassium chloride, 10 parts milk powder and 10 parts coconut oil powder.

[0068] (2) A method for preparing double-skin milk, the steps of which are the same as those in Example 1.

[0069] Comparative Example 7 (1) A double-skin milk premix powder, which, by weight, comprises 50 parts fine sugar, 0.5 parts carrageenan, 0.2 parts konjac gum, 0.4 parts potassium chloride, 10 parts milk powder and 10 parts coconut oil powder.

[0070] (2) A method for preparing double-skin milk, the steps of which are the same as those in Example 1.

[0071] Comparative Example 8 (1) A double-skin milk premix powder, which, by weight, comprises 50 parts fine sugar, 0.5 parts carrageenan, 0.6 parts konjac gum, 0.1 parts potassium chloride, 10 parts milk powder and 10 parts coconut oil powder.

[0072] (2) A method for preparing double-skin milk, the steps of which are the same as those in Example 1.

[0073] Comparative Example 9 A traditional method for preparing double-skin milk pudding includes the following steps: Step 1: Pour 500mL of water buffalo milk into a pot and heat over medium-low heat until it just begins to boil (small bubbles appear around the edge). Turn off the heat immediately.

[0074] Step 2: Pour the hot milk obtained in Step 1 into a bowl and let it cool. A layer of milk skin will naturally form on the surface.

[0075] Step 3: Carefully lift a corner of the milk skin with chopsticks or a toothpick, and slowly pour the milk into another container, leaving the milk skin at the bottom of the bowl.

[0076] Step 4: Add 30g of white sugar to the poured milk and stir until the sugar is completely dissolved.

[0077] Step 5: Whisk the two egg whites together and mix them evenly with the sugar milk prepared in Step 4. Strain the mixture once to remove air bubbles and impurities.

[0078] Step 6: Slowly pour the mixture back into the original bowl, covering the milk skin at the bottom of the bowl.

[0079] Step 7: Cover the bowl with plastic wrap, place it in a steamer, bring to a boil over high heat, then reduce to medium heat and steam for 10-15 minutes, until the double-skin milk pudding is set.

[0080] Step 8: After turning off the heat, let it sit for 5 minutes, then remove and let it cool to get double-skin milk.

[0081] Application Example 1 Sensory tests were conducted on the double-skin milk puddings obtained in the examples and comparative examples. Ten evaluators were selected to score the double-skin milk puddings on three aspects: milk aroma, texture, and sinking. The average scores were recorded. The specific scoring criteria are shown in Table 2, and the results are shown in Table 3.

[0082] Table 2 Sensory Evaluation Criteria for Double-Skin Milk Pudding

[0083] Table 3 Sensory evaluation results of double-skin milk pudding

[0084] As can be seen from Table 3 above, the double-skin milk prepared in Examples 1-7 has higher scores in terms of milk aroma, texture and sinking state, and is better than the double-skin milk prepared by the traditional process in Comparative Example 9.

[0085] Comparative Example 1, which did not add carrageenan, produced a double-skin milk pudding that scored lower than Examples 1-7 in both texture and settling conditions.

[0086] Comparative Example 2 did not add konjac gum, and the double-skin milk prepared from it scored lower than Examples 1-7 in terms of both texture and settling state.

[0087] Comparative Example 3, which did not add potassium salt, produced a double-skin milk pudding that scored lower than Examples 1-7 in terms of both texture and settling.

[0088] In Comparative Example 4, konjac gum was replaced with locust bean milk, and the resulting double-skin milk pudding scored lower than that of Examples 1-7 in terms of both texture and settling.

[0089] In Comparative Example 5, carrageenan was replaced with xanthan gum, and the resulting double-skin milk pudding scored lower than that of Examples 1-7 in terms of both texture and settling.

[0090] In Comparative Example 6, the carrageenan, konjac gum, and potassium salt were mixed in excess. The resulting double-skin milk pudding scored lower than that of Examples 1-7 in terms of both texture and settling.

[0091] In Comparative Example 7, the carrageenan, konjac gum, and potassium salt were in excess in mass ratio, and the resulting double-skin milk pudding scored lower than that of Examples 1-7 in terms of both texture and settling.

[0092] In Comparative Example 8, the mass ratio of carrageenan, konjac gum, and potassium salt was such that carrageenan and konjac gum were in excess, and the resulting double-skin milk pudding scored lower than that of Examples 1-7 in terms of both texture and settling.

[0093] The data above shows that only stabilizers obtained by using a specific mass ratio of carrageenan, konjac gum, and potassium salt can work synergistically with other components to achieve higher scores in terms of milk aroma, texture, and settling properties in double-skin milk pudding.

[0094] Application Example 2 The weak gel index of the double-skin milk prepared in the examples and comparative examples was tested, specifically including the following steps: preparing double-skin milk samples (consistent in size, shape and thickness), and testing them using a TA.XT plus texture analyzer with a P / 6 column probe.

[0095] Place the double-skin milk sample in the center of the stage of the texture analyzer, start the program, and the probe presses down on the sample according to the set parameters. The probe presses down at a speed of 2 mm / sec, with a trigger distance of 15 mm as the endpoint, and then quickly returns after reaching the endpoint. The trigger force is set to 3g. When the probe contacts the sample surface and reaches this force, the instrument begins to record data and displacement. The instrument records the force (unit: N or g) and time or displacement (unit: mm) data in real time and plots the force-time / displacement curve.

[0096] Two core parameters can be gleaned from the test curve: Rupture strength: The force value corresponding to the first significant peak (F1) on the force-time curve, expressed in N or g. It reflects the maximum ability of the double-skin milk gel network structure to resist external force damage; a higher value usually indicates a more "mature" or "harder" texture.

[0097] Rupture distance: The distance the probe travels from the moment it contacts the sample (reaching the trigger force) to the moment it reaches the first peak value (F1), measured in mm. It reflects the elasticity of the sample; the longer the distance, the greater the degree of deformation the sample can undergo before it is crushed, and the more "elastic" or "tough" the texture may be.

[0098] The test results for fracture distance and fracture strength are shown in Table 4 below.

[0099] Table 4. Weak gel index data of the double-skin milk prepared in the examples.

[0100] Table 5. Weak gel index data of the double-skin milk prepared in the comparative example.

[0101] As can be seen from Tables 4 and 5, the double-skin milk puddings of Examples 1-7, which are within a specific range of rupture distance and rupture intensity, have a better texture and taste.

[0102] While the specific embodiments of the present invention have been described above, they are not intended to limit the scope of protection of the present invention. Based on the technical solutions of the present invention, various modifications or variations that can be made by those skilled in the art without creative effort are still within the scope of protection of the present invention.

Claims

1. A stabilizer for double-skin milk, characterized in that, The stabilizer for double-skin milk includes carrageenan, konjac gum, and potassium salt, with a mass ratio of 1~2:2~4:1~2.

2. The stabilizer for double-skin milk pudding according to claim 1, wherein, The mass ratio of carrageenan, konjac gum, and potassium salt is 1~1.5:2~3:1~2; Preferably, the potassium salt comprises one or more substances selected from the group consisting of potassium chloride, potassium citrate, potassium sorbate, and potassium citrate; More preferably, the potassium salt includes potassium chloride.

3. A premixed powder for double-skin milk, characterized in that, Includes the double-skin milk stabilizer as described in claim 1 or 2.

4. The double-skin milk premixed powder according to claim 3, wherein, By weight, it includes the following ingredients: 20-60 parts sweetener, 0.3-1.5 parts double-skin milk stabilizer, 3-20 parts milk powder and 5-20 parts oil.

5. The double-skin milk premixed powder according to claim 3 or 4, wherein, By weight, the double-skin milk premix contains 30-50 parts sweetener; And / or, the double-skin milk premix powder includes 0.8-1.5 parts of double-skin milk stabilizer; And / or, the double-skin milk premix powder includes 5-15 parts milk powder; And / or, the double-skin milk premix powder includes 5-15 parts oil.

6. The double-skin milk premix powder according to any one of claims 3-5, wherein, The sweetener includes one or more substances selected from the group consisting of glucose, granulated sugar, fructose, maltose, trehalose and starch sugar; And / or, the milk powder includes one or more substances selected from the group consisting of whole milk powder, semi-skimmed milk powder and skimmed milk powder; And / or, the oil comprises one or more substances selected from the group consisting of powdered oil, cream powder and coconut oil powder; preferably, the oil comprises coconut oil powder.

7. The double-skin milk premixed powder according to any one of claims 3-6, wherein, The double-skin milk premix powder also includes yeast protein powder; preferably, by weight, the double-skin milk premix powder also includes 1-6 parts of yeast protein powder. And / or, the double-skin milk premix powder further includes yeast β-glucan; preferably, by weight, the double-skin milk premix powder further includes 1-5 parts of yeast β-glucan; And / or, the double-skin milk premix powder further includes whey products; preferably, the whey products include whey powder and / or whey protein powder; and / or, preferably, by weight, the double-skin milk premix powder further includes 5-65 parts of whey products.

8. A type of double-skin milk pudding, characterized in that, Includes the double-skin milk premix powder and auxiliary materials as described in any one of claims 3-7; Preferably, the excipients include milk and water; More preferably, by weight, the double-skin milk pudding comprises the following ingredients: 90-110 parts of the double-skin milk pudding premix powder according to any one of claims 3-7, 250-350 parts of milk, and 250-350 parts of water; even more preferably, the total weight of milk and water is 580-620 parts.

9. The double-skin milk pudding according to claim 8, wherein, The tearing distance of the double-skin milk is 2-3 mm; preferably, the tearing distance of the double-skin milk is 2.2-2.7 mm. And / or, the tear strength of the double-skin milk is 18-22g; preferably, the tear distance of the double-skin milk is 19-20.5g.

10. A method for preparing double-skin milk pudding as described in claim 8 or 9, characterized in that, Includes the following steps: Add the double-skin milk premix powder according to any one of claims 3-7 to the auxiliary materials, mix, let stand, and obtain double-skin milk; Preferably, the auxiliary material is a mixture of boiled milk and water.

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