Caramel flavored pudding production process

Abstract

This invention relates to the field of jelly production technology, specifically to a caramel-flavored pudding production process, comprising the following steps: preparing an upper layer liquid; preparing a lower layer liquid; strictly controlling the filling temperature of the upper layer liquid at 60-65℃ and the filling temperature of the lower layer liquid at 58-63℃; first filling the cup with the lower layer liquid, letting it stand, then adding crispy boba and coconut jelly, and then filling with the upper layer liquid. During filling, this invention strictly controls the filling temperature of the lower layer liquid to be lower than that of the upper layer liquid. The lower layer liquid contains acetylated distarch phosphate, and the crispy boba and coconut jelly are coated with acetylated distarch phosphate. Standing at the temperatures of the lower and upper layers allows the acetylated distarch phosphate to gelatinize, followed by cooling to form a thermally irreversible gel, achieving controllable content positioning. Simultaneously, this invention forms an interpenetrating network gel between the upper and lower layers and the contents, resulting in an interpenetrating network at the interface between the upper and lower layers and the contents, leading to a natural transition in texture.

Description

Technical Field

[0001] This invention relates to the field of jelly production technology, specifically to a caramel-flavored pudding production process. Background Technology

[0002] Jelly refers to a gelatinous food made primarily from water and sugar, supplemented with food additives such as thickeners, and with or without the addition of fruit and vegetable products, milk, or dairy products. It is processed through steps such as sol-gel, mixing, filling, sterilization, and cooling. It is characterized by its crystal-clear appearance, bright color, and soft and smooth texture, and is very popular among consumers as a snack food.

[0003] Chinese patent document (CN103719650A) discloses a caramel mango flavored double-layer mousse jelly. The upper layer contains jelly powder and mango puree, while the lower layer contains jelly powder. The filling temperature of the lower layer is 62-68℃, and the filling temperature of the upper layer is 60-65℃. Under this filling process, if the mango puree and other contents are placed between the upper and lower layers, on the one hand, the contents are prone to sedimentation during heating and production, and on the other hand, there are problems of texture separation and layer separation between the upper and lower layers. Summary of the Invention

[0004] The purpose of this invention is to provide a caramel-flavored pudding production process that achieves an interpenetrating network interface between the upper and lower layers through overall formula reconstruction and process adaptation, resulting in a natural transition in taste and controllable position of the contents.

[0005] To achieve the above-mentioned objectives, the technical solution adopted by this invention is as follows: The production process of caramel-flavored pudding includes the following steps: S1. Preparation of the upper layer liquid: Prepare the raw materials for the upper layer liquid: sugar water, fructose syrup, liquid white pigment, whole milk powder, margarine, acid adjuster, flavoring, defoamer dilution and upper layer ingredients. First boil the ingredients and then adjust them. The pH value is controlled at 4.20-4.45, the soluble solids at 20℃ is controlled at 20±0.2%, and the color is golden yellow. S2. Preparation of the lower layer liquid: Prepare the raw materials for the lower layer liquid: sugar water, calcium lactate solution, adjusting acid, flavoring, pigment and lower layer ingredients. First boil the ingredients and then adjust the liquid. The pH value is controlled at 3.80-4.10, the soluble solids at 20℃ is controlled at 18±0.2%, and the color is caramel color. S3. Filling: The upper and lower layers of liquid should be filled within 90 minutes after preparation. The filling temperature of the upper layer of liquid should be strictly controlled at 60-65℃ and the filling temperature of the lower layer of liquid should be controlled at 58-63℃. The filling temperature of the lower layer of liquid should be lower than that of the upper layer of liquid. When filling, first fill the cup with the lower layer of liquid, let it stand, add the crispy boba and coconut jelly, and then fill with the upper layer of liquid. S4. Covering film, sterilization, cooling, drying.

[0006] Preferably, the cooking process in step S1 is as follows: sugar water and fructose syrup required by the process parameters are added to the cooking tank, stirred, and heated with steam; the processed liquid white pigment is ground into the cooking tank; the process cold water and colloid mill switches are turned on, and the upper layer of large material is slowly ground into the cooking tank through the vortex of the process cold water; when the temperature of the liquid rises to 70℃-75℃, the processed margarine is added, and cooking continues; when the temperature of the liquid rises to 83℃-85℃, the processed whole milk powder is added, and cooking continues; when boiling, the steam is turned off and the temperature is maintained for 4±1 minutes, and then the temperature is lowered.

[0007] Preferably, the processing method for the liquid whitening agent is as follows: after the liquid whitening agent is stirred evenly, it is accurately measured, dissolved in fructose syrup, and the mass ratio of fructose syrup to liquid whitening agent is 5.0:0.3-0.4. After being stirred in a colloid mill, it is poured into a cooking tank.

[0008] Preferably, the processing method of the margarine is as follows: after accurately weighing the margarine, dissolve it in a steam or hot water bath, add the required emulsifier, and stir until completely dissolved.

[0009] Preferably, the processing technology of the whole milk powder is as follows: first, extract the required process water at 55±2℃ into the milk dissolving tank according to the process standard, turn on the stirrer, sprinkle the milk powder evenly, and observe whether there is clumping. If there is clumping, the clumping needs to be broken up; after stirring for 10 minutes, turn off the stirrer, and hydrate for 30 minutes. After the hydration time is completed, filter through a 200-mesh filter bag and pour into the cooking tank.

[0010] Preferably, the preparation process in step S1 is as follows: when the upper liquid after cooking is cooled to 67℃-75℃, flavoring and acid adjustment are performed, and samples are taken to test the color, odor, taste, pH, soluble solids and solidity of the liquid; after passing the test, the liquid is filtered through a 120-mesh filter bag and homogenized by a homogenizer before being pumped into a storage tank at a homogenization temperature of 70℃-75℃; defoamer dilution is added, the cooling water switch is turned on to lower the liquid temperature to 60℃-65℃, the stirring is turned off, and the liquid is discharged.

[0011] Preferably, the cooking process in step S2 is as follows: sugar water is added to the cooking tank according to the process parameters, stirred, and heated with steam; the process cold water and colloid mill switches are turned on, and the lower layer of large material is slowly ground into the cooking tank through the vortex of the process cold water; when the temperature of the liquid rises to 85℃-90℃, the treated calcium lactate solution is added, and the cooking continues; when boiling is reached, the steam is turned off and the temperature is maintained for 4±1 minutes, and then the temperature is lowered.

[0012] Preferably, the preparation process in step S2 is as follows: when the lower layer of liquid after cooking is cooled to 62℃-70℃, color adjustment, aroma adjustment and acid adjustment are performed, and samples are taken to test the color, smell, taste, pH, soluble solids and formability of the liquid; after passing the test, the liquid is filtered through a 100-mesh filter bag and then pumped into the storage tank, the stirring is turned off and the liquid is discharged.

[0013] Preferably, the sterilization temperature is 92℃-95℃ and the sterilization time is 45-46 min; the cooling temperature does not exceed 35℃ and the cooling time is 20-30 min.

[0014] Preferably, in step S3, the ratio between the sum of the upper liquid and the mass of the crispy boba and coconut jelly M1 and the mass of the lower liquid M2 is 1.25-1.27:2.7-2.9, and the mass of the crispy boba and coconut jelly is 11.5%-13.5% of M1.

[0015] Compared with the prior art, the present invention has the following beneficial effects: The caramel-flavored pudding production process of this invention includes the preparation of an upper layer liquid and a lower layer liquid. During filling, the filling temperature of the lower layer liquid is strictly controlled to be lower than that of the upper layer liquid. The filling temperature of the upper layer liquid is 60-65℃, and the filling temperature of the lower layer liquid is 58-63℃. The lower layer liquid contains acetylated distarch phosphate, and the surface of the crispy boba and coconut jelly is coated with acetylated distarch phosphate. Standing at the same temperature as the upper layer liquid allows the acetylated distarch phosphate to gelatinize. Then, cooling forms a thermally irreversible gel, achieving controllable content positioning. Simultaneously, the upper layer liquid contains potassium salts while the lower layer liquid does not. During the initial filling and standing of the upper layer liquid, the potassium salts diffuse downwards, creating an ion gradient, while the lower layer liquid is less abundant. After sterilization and cooling, an interpenetrating network gel is formed between the upper and lower layers and the contents. Finally, an interpenetrating network is formed at the interface between the upper and lower layers and the contents, resulting in a natural transition in texture. Detailed Implementation Example 1

[0016] This embodiment provides a caramel-flavored pudding production process, including the following steps: S1. Preparation of the upper layer liquid: S11. Prepare the raw materials for the top layer liquid: 40° sugar water, fructose syrup, liquid white food coloring, whole milk powder, margarine, top layer ingredients, and appropriate amounts of acid adjuster, flavoring, and defoamer diluent. The top layer ingredients include carrageenan, konjac flour, xanthan gum, locust bean gum, prickly ash gum, potassium chloride, and potassium citrate, wherein the mass ratio of carrageenan, konjac flour, xanthan gum, locust bean gum, and prickly ash gum is 4:2.5:1.5:1:1.

[0017] S12. Cooking: Pour 75 liters of sugar water and 40 liters of fructose syrup into a cooking tank, stir, and heat with steam; accurately measure 0.4 kg of liquid white food coloring after stirring evenly, dissolve it in 5 kg of fructose syrup, and then pour it into the cooking tank after beating with a colloid mill; turn on the process cold water and colloid mill switches, and slowly grind 6.6 kg of the upper layer of material into the cooking tank through the vortex of the process cold water; accurately weigh 2.5 kg of margarine, dissolve it with steam or a hot water bath, add 1 kg of emulsifier glyceryl monostearate, and stir until completely dissolved to obtain the processed margarine. When the material in the cooking tank... When the liquid temperature rises to 72℃, add the prepared margarine and continue cooking. The processing of the whole milk powder is as follows: draw 140 liters of 55℃ process water into the milk dissolving tank, turn on the stirrer, and evenly sprinkle 35kg of milk powder in while observing whether there is clumping. If there is clumping, break it up. After stirring for 10 minutes, turn off the stirrer and allow hydration for 30 minutes. After hydration, filter through a 200-mesh filter bag to obtain the prepared whole milk powder. When the liquid temperature in the cooking tank rises to 83℃, add the prepared whole milk powder and continue cooking. When it boils, turn off the steam and keep it warm for 3 minutes, then cool it down.

[0018] S13. Blending: When the upper layer of liquid after cooking is cooled to 70℃, flavoring and acidification are carried out. Samples are taken to test the color, odor, taste, pH, soluble solids and solidity of the liquid. The pH value is controlled at 4.20-4.45, the soluble solids at 20℃ is controlled at 20±0.2%, and the color is golden yellow. After passing the test, the liquid is filtered through a 120-mesh filter bag and homogenized by a homogenizer before being sent to the storage tank. The homogenization temperature is 75℃. Defoamer dilution is added, the cooling water switch is turned on, the liquid temperature is reduced to 62℃, the stirring is turned off, and the liquid is discharged.

[0019] S2. Preparation of the lower layer liquid: S21. Prepare the raw materials for the lower layer liquid: 40° sugar water, calcium lactate solution, lower layer ingredients, and appropriate amounts of acid adjuster, flavoring, and coloring. The lower layer ingredients include carrageenan, konjac flour, xanthan gum, acetylated distarch phosphate, arugula gum, cocoa powder, and sodium citrate, wherein the mass ratio of carrageenan, konjac flour, xanthan gum, acetylated distarch phosphate, and arugula gum is 4:1.5:1.5:2:1.

[0020] S22. Cooking: Pour 53 liters of sugar water into the cooking tank, stir, and heat with steam; turn on the process cold water and colloid mill switches, and slowly grind 1.5 kg of the lower layer of coarse material into the cooking tank through the vortex of the process cold water; fully dissolve 0.4 kg of calcium lactate in 5 liters of 85℃ process hot water, and then filter it through a 200-mesh filter bag to obtain a calcium lactate solution. When the temperature of the liquid in the cooking tank rises to 88℃, add the treated calcium lactate solution and continue cooking; when it boils, turn off the steam and keep it warm for 3 minutes, and then cool it down.

[0021] S23. Blending: When the lower layer of liquid after cooking is cooled to 63℃, color, aroma and acid are adjusted. Samples are taken to test the color, odor, taste, pH, soluble solids and solidity of the liquid. The pH value is controlled at 3.80-4.10, the soluble solids at 20℃ are controlled at 18±0.2%, and the color is caramel. After passing the test, the liquid is filtered through a 100-mesh filter bag and then pumped into the storage tank. Stirring is turned off and the liquid is discharged.

[0022] S3. Filling: The upper and lower layers of liquid should be filled within 90 minutes after preparation. When filling, first fill the cup with 280g of the lower layer liquid at a temperature of 60℃. After standing, add the crispy boba and coconut jelly. Before adding the crispy boba and coconut jelly, soak them in sugar water and then drain the sugar water. Then mix them with acetylated distarch phosphate and heat to 85℃ for more than 10 minutes to fully hydrate them. Then fill the lower layer liquid at the same temperature on the surface of the lower layer liquid, not at the edge of the lower layer liquid. After standing for 5 minutes, fill the first part of the upper layer liquid at a temperature of 65℃. After standing for 10 minutes, cool to 48±2℃ and keep warm for 5 minutes. Finally, fill the remaining part of the upper layer liquid. The total mass of the top layer liquid, the crispy boba and coconut jelly, M1, is 1250g. The mass of the crispy boba and coconut jelly is 12.5% ​​of M1. The first part of the top layer liquid is 10%-20% of the top layer liquid, specifically 10%. The crispy boba and coconut jelly are the contents of the jelly.

[0023] S4. Covering, sterilization, cooling, and drying: Sterilization temperature is 93℃, sterilization time is 45min; cooling temperature does not exceed 35℃, cooling time is 30min. Example 2

[0024] This embodiment provides a caramel-flavored pudding production process, including the following steps: S1. Preparation of the upper layer liquid: S11. Prepare the raw materials for the top layer liquid: 40° sugar water, fructose syrup, liquid white food coloring, whole milk powder, margarine, top layer ingredients, and appropriate amounts of acid adjuster, flavoring, and defoamer diluent. The top layer ingredients include carrageenan, konjac flour, xanthan gum, locust bean gum, prickly ash gum, potassium chloride, and potassium citrate, wherein the mass ratio of carrageenan, konjac flour, xanthan gum, locust bean gum, and prickly ash gum is 4:2.5:1.5:1:1.

[0025] S12. Cooking: Pour 75 liters of sugar water and 40 liters of fructose syrup into a cooking tank, stir, and heat with steam; accurately measure 0.4 kg of liquid white food coloring after stirring evenly, dissolve it in 5 kg of fructose syrup, and then pour it into the cooking tank after beating with a colloid mill; turn on the process cold water and colloid mill switches, and slowly grind 6.6 kg of the upper layer of material into the cooking tank through the vortex of the process cold water; accurately weigh 2.5 kg of margarine, dissolve it with steam or a hot water bath, add 1 kg of emulsifier glyceryl monostearate, and stir until completely dissolved to obtain the processed margarine. When the material in the cooking tank... When the liquid temperature rises to 75℃, add the prepared margarine and continue cooking. The processing of the whole milk powder is as follows: draw 140 liters of 55℃ process water into the milk dissolving tank, turn on the stirrer, and evenly sprinkle 35kg of milk powder in while observing whether there is clumping. If there is clumping, break it up. After stirring for 10 minutes, turn off the stirrer and allow hydration for 30 minutes. After hydration, filter through a 200-mesh filter bag to obtain the prepared whole milk powder. When the liquid temperature in the cooking tank rises to 85℃, add the prepared whole milk powder and continue cooking. When it boils, turn off the steam and keep it warm for 3 minutes, then cool it down.

[0026] S13. Blending: When the upper layer of liquid after cooking is cooled to 70℃, flavoring and acidification are carried out. Samples are taken to test the color, odor, taste, pH, soluble solids and solidity of the liquid. The pH value is controlled at 4.20-4.45, the soluble solids at 20℃ is controlled at 20±0.2%, and the color is golden yellow. After passing the test, the liquid is filtered through a 120-mesh filter bag and homogenized by a homogenizer before being sent to the storage tank. The homogenization temperature is 75℃. Defoamer dilution is added, the cooling water switch is turned on, the liquid temperature is reduced to 60℃, the stirring is turned off, and the liquid is discharged.

[0027] S2. Preparation of the lower layer liquid: S21. Prepare the raw materials for the lower layer liquid: 40° sugar water, calcium lactate solution, lower layer ingredients, and appropriate amounts of acid adjuster, flavoring, and coloring. The lower layer ingredients include carrageenan, konjac flour, xanthan gum, acetylated distarch phosphate, arugula gum, cocoa powder, and sodium citrate, wherein the mass ratio of carrageenan, konjac flour, xanthan gum, acetylated distarch phosphate, and arugula gum is 4:1.5:1.5:2:1.

[0028] S22. Cooking: Pour 53 liters of sugar water into the cooking tank, stir, and heat with steam; turn on the process cold water and colloid mill switches, and slowly grind 1.5 kg of the lower layer of coarse material into the cooking tank through the vortex of the process cold water; fully dissolve 0.4 kg of calcium lactate in 5 liters of 85°C process hot water, and then filter it through a 200-mesh filter bag to obtain a calcium lactate solution. When the temperature of the liquid in the cooking tank rises to 85°C, add the treated calcium lactate solution and continue cooking; when it boils, turn off the steam and keep it warm for 3 minutes, and then cool it down.

[0029] S23. Blending: When the lower layer of liquid after cooking is cooled to 65℃, color, aroma and acid are adjusted. Samples are taken to test the color, odor, taste, pH, soluble solids and solidity of the liquid. The pH value is controlled at 3.80-4.10, the soluble solids at 20℃ are controlled at 18±0.2%, and the color is caramel. After passing the test, the liquid is filtered through a 100-mesh filter bag and then pumped into the storage tank. Stirring is turned off and the liquid is discharged.

[0030] S3. Filling: The upper and lower layers of liquid should be filled within 90 minutes after preparation. When filling, first fill the cup with 280g of the lower layer liquid at a temperature of 58℃. After standing, add the crispy boba and coconut jelly. Before adding the crispy boba and coconut jelly, soak them in sugar water and then drain the sugar water. Then mix them with acetylated distarch phosphate and heat to 85℃ for more than 10 minutes to fully hydrate them. Then fill the lower layer liquid at the same temperature on the surface of the lower layer liquid, not at the edge of the lower layer liquid. After standing for 6 minutes, fill the first part of the upper layer liquid at a temperature of 63℃. After standing for 8 minutes, cool to 48±2℃ and keep warm for 6 minutes. Finally, fill the remaining part of the upper layer liquid. The total mass of the top layer liquid, the crispy boba and coconut jelly, M1, is 1250g. The mass of the crispy boba and coconut jelly is 12% of M1. The first part of the top layer liquid is 10%-20% of the top layer liquid, specifically 12%. The crispy boba and coconut jelly are the contents of the jelly.

[0031] S4. Covering, sterilization, cooling, and drying: Sterilization temperature is 95℃, sterilization time is 46min; cooling temperature does not exceed 35℃, cooling time is 25min.

[0032] The foregoing has shown and described the basic principles, main features and advantages of this invention. Those skilled in the art should understand that this invention is not limited to the above embodiments. The embodiments and descriptions in the specification are only illustrative of the principles of this invention. Various changes and modifications can be made to this invention without departing from the spirit and scope of this invention. All such changes and modifications fall within the scope of this invention as claimed. The scope of protection of this invention is defined by the appended claims and their equivalents.

Claims

1. A caramel-flavored pudding production process, characterized in that, Includes the following steps: S1. Preparation of the upper layer liquid: Prepare the raw materials for the upper layer liquid: sugar water, fructose syrup, liquid white pigment, whole milk powder, margarine, acid adjuster, flavoring, defoamer dilution and upper layer ingredients. First boil the ingredients and then adjust them. The pH value is controlled at 4.20-4.45, the soluble solids at 20℃ is controlled at 20±0.2%, and the color is golden yellow. S2. Preparation of the lower layer liquid: Prepare the raw materials for the lower layer liquid: sugar water, calcium lactate solution, adjusting acid, flavoring, pigment and lower layer ingredients. First boil the ingredients and then adjust the liquid. The pH value is controlled at 3.80-4.10, the soluble solids at 20℃ is controlled at 18±0.2%, and the color is caramel color. S3. Filling: The upper and lower layers of liquid should be filled within 90 minutes after preparation. The filling temperature of the upper layer of liquid should be strictly controlled at 60-65℃ and the filling temperature of the lower layer of liquid should be controlled at 58-63℃. The filling temperature of the lower layer of liquid should be lower than that of the upper layer of liquid. When filling, first fill the cup with the lower layer of liquid, let it stand, add the crispy boba and coconut jelly, and then fill with the upper layer of liquid. S4. Covering film, sterilization, cooling, drying.

2. The caramel-flavored pudding production process according to claim 1, characterized in that: The cooking process in step S1 is as follows: Sugar water and fructose syrup required by the process parameters are added to the cooking tank, stirred, and heated with steam; the processed liquid white pigment is ground into the cooking tank; the process cold water and colloid mill switches are turned on, and the upper layer of coarse material is slowly ground into the cooking tank through the vortex of the process cold water; when the liquid temperature rises to 70℃-75℃, the processed margarine is added, and cooking continues; when the liquid temperature rises to 83℃-85℃, the processed whole milk powder is added, and cooking continues; when boiling, the steam is turned off and the temperature is maintained for 4±1 minutes, then the temperature is lowered.

3. The caramel-flavored pudding production process according to claim 2, characterized in that: The processing procedure for the liquid whitening agent is as follows: After the liquid whitening agent is stirred evenly, it is accurately measured, dissolved in fructose syrup (FHS), with a mass ratio of FHS to liquid whitening agent of 5.0:0.3-0.

4. The mixture is then stirred in a colloid mill and poured into a cooking tank.

4. The caramel-flavored pudding production process according to claim 2, characterized in that: The processing method for the margarine is as follows: after accurately weighing the margarine, dissolve it in a steam or hot water bath, add the required emulsifier, and stir until completely dissolved.

5. The caramel-flavored pudding production process according to claim 2, characterized in that: The processing technology for the whole milk powder is as follows: First, extract the required process water at 55±2℃ into the milk dissolving tank according to the process standard, turn on the stirrer, sprinkle the milk powder evenly, and observe whether there is clumping. If there is clumping, break it up. After stirring for 10 minutes, turn off the stirrer and hydrate for 30 minutes. After the hydration time is completed, filter through a 200-mesh filter bag and pour into the cooking tank.

6. The caramel-flavored pudding production process according to claim 1, characterized in that: The specific preparation process in step S1 is as follows: when the upper liquid after cooking is cooled to 67℃-75℃, flavoring and acid adjustment are performed. Samples are taken to test the color, odor, taste, pH, soluble solids and solidity of the liquid. After passing the tests, the liquid is filtered through a 120-mesh filter bag and homogenized by a homogenizer before being pumped into a storage tank at a homogenization temperature of 70℃-75℃. Defoamer dilution is added, the cooling water switch is turned on to lower the liquid temperature to 60℃-65℃, the stirring is turned off, and the liquid is discharged.

7. The caramel-flavored pudding production process according to claim 1, characterized in that: The cooking process in step S2 is as follows: sugar water is added to the cooking tank according to the process parameters, stirred, and heated with steam; the process cold water and colloid mill switches are turned on, and the lower layer of large material is slowly ground into the cooking tank through the vortex of the process cold water; when the temperature of the liquid rises to 85℃-90℃, the treated calcium lactate solution is added, and the cooking continues; when it boils, the steam is turned off and the temperature is maintained for 4±1 minutes, and then the temperature is lowered.

8. The caramel-flavored pudding production process according to claim 1, characterized in that: The specific preparation process in step S2 is as follows: when the lower layer of liquid after cooking is cooled to 62℃-70℃, color, aroma and acid are adjusted, and samples are taken to test the color, smell, taste, pH, soluble solids and formability of the liquid; after passing the test, it is filtered through a 100-mesh filter bag and then pumped into the storage tank, the stirring is turned off and the material is discharged.

9. The caramel-flavored pudding production process according to claim 1, characterized in that: The sterilization temperature is 92℃-95℃, and the sterilization time is 45-46 minutes; the cooling temperature does not exceed 35℃, and the cooling time is 20-30 minutes.

10. The caramel-flavored pudding production process according to claim 1, characterized in that: In step S3, the ratio between the sum of the upper liquid and the mass of the crispy boba and coconut jelly (M1) and the mass of the lower liquid (M2) is 1.25-1.27:2.7-2.9, and the mass of the crispy boba and coconut jelly is 11.5%-13.5% of M1.