43 results about "Milk pudding" patented technology

The invention discloses a milk pudding. Based on 1,000 parts of final product, the milk pudding comprises the following components in part by mass: 300 to 850 parts of milk, 0.3 to 150 parts of sweetener, 15 to 30 parts of inulin, 4 to 15 parts of food gelatine, 5 to 20 parts of modified starch, 5 to 30 parts of concentrated whey protein, 0.1 to 1 part of edible essence and 48 to 380 parts of water. The milk pudding has high nutrition, can bi-directionally regulate intestinal flora by adding the inulin, and has special health-care effect on the human body; the milk pudding is semisolid and creamy, has soft, exquisite and fresh mouthfeel, has spoon eating property, is novel milk food, and enriches the category of milk products; the milk pudding is children's food, is also leisure dessert suitable for white-collared workers and the middle and old-aged people, and has a huge consumer market; and the better storage temperature is 4 to 8 DEG C, and the quality guarantee period is 20 to 25 days.

The invention discloses nutritional yolk milk pudding and a preparation method thereof. The requirements of consumers who are glad to eat jelly foods are met, and the disadvantages that the conventional jelly food in which jelly is taken as a main ingredient has no nutrient components and is harmful to the physical health of eaters are overcome. The nutritional yolk milk pudding consists of milk, yolk, compound food gum, citric acid, gardenia yellow pigment and yolk essence according to the corresponding weight proportion. The production method comprises the following steps of: steaming the yolk, adding a small amount of milk, and mashing to obtain slurry; adding the milk into gum powder and powdered sugar and boiling to obtain a gum solution; and adding an obtained yolk liquid, the pigment, the essence and the citric acid into the hot gum solution, filling, sealing, sterilizing, and cooling to obtain the nutritional yolk milk pudding. The invention has the advantages that: the food gum is taken as a carrier, the milk and the yolk are added, and a jelly food with rich nutrition is provided; nutritional and health-care functions of the milk and the yolk are applied to the production of the jelly, so that the characteristic of no nutrition of the jelly is improved; the product can be eaten by crowds of various ages such as children, adults, elders and the like; and good flavor and quality of the product in shelf life are ensured by a proper process.

The invention belongs to the field of milk product processing, and relates to an acidic milk pudding and a preparation method thereof. The acidic milk pudding has a pH value of 4.2 to 4.4 and comprises: by weight, 7 to 10% of white sugar or one or more sweeteners, 1 to 2% of anhydrous milk fat, 0.3 to 0.6% of one or more stabilizing agents, an appropriate amount of one or more acidity conditioning agents and the balance milk. The one or more acidity conditioning agents are added into a milk pudding so that the acidic milk pudding having the characteristics of long quality guarantee period and good uniformity and stability is obtained.

Provided are an egg yolk milk pudding and a preparing method thereof. The egg yolk milk pudding is yolk yellow, the sweetness of the egg yolk milk pudding is 8%-10%, the protein content of the egg yolk milk pudding is 2.3-3.5%, and the fat content of the egg yolk milk pudding is 3.5%-6.0%. Preparation raw material components of per 100 weight parts comprise 70-85 parts of fresh milk, 1-4 parts ofwhole milk powder, 1-3 parts of egg yolk powder, 1-6 parts of light cream, 7-10 parts of white sugar, 0.5-1.0 part of compound emulsification thickeners, 0.05-0.15 part of fragrance, and the balance water. To solve the problems that the category and flavor of milk pudding products are single, the filling temperature is high and production and sales are limited, the egg yolk milk pudding is developed and can be easily made into series products in an egg milk flavor, an egg caramel flavor, a vanilla egg milk flavor and the like, and the requirements of consumers with different flavors are met. Because the filling temperature is reduced to 35 DEG C, actual production requirements can be met easily, and low-temperature filling and storage of the pudding can be achieved.

The invention relates to matcha milk pudding which comprises the following components in parts by weight: 60-80 parts of fresh milk, 1-5 parts of full-fat milk powder, 0.1-2 parts of matcha powder, 1-6 parts of single cream, 0.5-1.2 parts of a sweetening agent, 0.5-1.2 parts of a compound emulsion thickening agent, 0.05-0.15 part of an essence and a proper amount of water. The invention further discloses a preparation method of the matcha milk pudding. The matcha milk pudding is light green or green, is attractive in color and fine and smooth in taste, can melt immediately once being eaten, is fresh and natural in tea taste, and is durable and long-lasting in taste. Due to application of the small amount of compound emulsion thickening agent, the problem of precipitation of fine grains such as matcha in the matcha milk pudding product is solved, the favor of the matcha milk pudding product is widened, and the consumer demands on the milk pudding dessert can be met.

The invention relates to the field of food, and aims to provide a semi-fermented acidic milk pudding with strong water retention, long shelf life and rich probiotics, and a preparation method of the semi-fermented acidic milk pudding. The semi-fermented acidic milk pudding comprises the following raw materials in part by weight: 50-60 parts of fermented milk, 40-60 parts of cow milk, 3-7 parts of white sugar, 1-3 parts of stabilizer, 1-5 parts of mango puree and 0.01-0.05 part of essence, wherein the stabilizer is a combination of gelatin, pectin, modified starch and lactic and fatty acid glyceride. The semi-fermented acidic milk pudding uses a high-quality stabilizer system, so that the semi-fermented acidic milk pudding is relatively palatable in hardness, the water retention can be guaranteed, and the quality is stable within the shelf life; in the preparation method, a semi-finished product is obtained through probiotic fermentation, so that the semi-fermented acidic milk pudding forms an acidic environment; the probiotics can inhibit breeding of harmful bacteria, thus prolonging the shelf life.

The present invention discloses a glutinous rice milk pudding and a preparation method thereof, belonging to the technical field of food processing. The glutinous rice milk pudding comprises the following raw materials in parts by weight: 500-700 parts of milk, 50-80 parts of glutinous rice, 5-8 parts of whole milk powder, 3-9 parts of an emulsifier, 10-15 parts of raisins, 3-12 parts of cream, 3-6 parts of agar, 8-13 parts of lotus root starch, 1-3 parts of essence, 50-80 parts of white granulated sugar and 20-50 parts of a thickening agent. The preparation method comprises the following steps: material blending, glutinous rice pulp preparing, glutinous rice pudding liquid preparing, homogenizing, sterilizing, canning and gel cooling. The preparation method aims at the problems that the milk puddings are single in product varieties and flavors, relatively high in filling temperature, and limited in production and sale. The preparation method develops the glutinous rice milk pudding, and the glutinous rice milk pudding is easily prepared into the various flavored series products and satisfies demands of consumers with different tastes.

Belonging to the technical field of food, the invention relates to a fruit egg milk pudding tower and its processing method. The fruit egg milk pudding tower is composed of the following raw materials by weight: 150-200 parts of low-gluten flour, 40-60 parts of sweet potato powder, 20-30 parts of purple sweet potato powder, 25-30 parts of coconut powder, 10-20 parts of green tea powder, 25-45 parts of butter, 80-180 parts of milk, 2-3 eggs, 30-50 parts of light cream, 15-30 parts of white granulated sugar, 3-8 parts of salt, 8-15 parts of kiwi fruits, 5-9 parts of raisins, 15-20 parts of strawberries, and 5-10 parts of rum. The fruit egg milk pudding tower provided in the invention is made of natural materials, does not contain any essence, pigment, sweetener or other food additives. The fruits and tower skin contain a lot of amino acids, vitamins, carbohydrates, dietary fiber and the like that are essential to the human body. With the characteristics of reasonable nutrition proportioning, comprehensive and rich nutrition, and unique taste, the fruit egg milk pudding tower is suitable for people of all ages.

The invention discloses a brewing type soybean milk pudding powder and a preparation method thereof. The brewing type soybean milk pudding powder is prepared by mixing the following components by weight: 30 to 50% of soybean milk powder, 40 to 60% of powdered sugar, 3 to 6% of planting fat end, 2 to 7% of a coagulating agent and 0.2 to 1% of potassium chloride. The brewing type soybean milk pudding powder only needs to brewing with hot water and then refrigeration so as to prepare pudding, has the characteristics of rich fragrance, abundant nutrients, convenience in carrying, health in eating, long shelf-life, etc. and can meet demands of people both for fast pace life and on healthy cate. The pudding prepared by brewing of the brewing type soybean milk pudding powder has refreshing, slippery and moistening mouthfeel unique to pudding and unique flavor and nutrition and health effects of soybean milk, is a leisure foodstuff suitable for both old and young and integrates features of trophism, health, convenience and unique taste into one.

The invention provides a rice-containing milk pudding. Raw materials for making the rice-containing milk pudding comprise, by weight, 700-850 parts of milk, 50-130 parts of rice and 7-25 parts of a stabilizer; and the stabilizer comprises, by weight, 0.5-3 parts of locust bean gum, 0.5-3 parts of xanthan gum and 5-20 parts of modified starch. The rice-containing milk pudding has a good stability under a refrigeration condition, and unlikely generates a rice granule retrogradation phenomenon. The invention also provides a making method of the rice-containing milk pudding. The making method comprises the following steps: mixing milk with the stabilizer, and cooling; carrying out online rice addition; carrying out heat insulation of the rice added material at 105-110DEG C for 5-15min; sterilizing; and carrying out cooling filling. The rice-containing milk pudding made through the method has a good stability under a refrigeration condition, and unlikely generates a rice granule retrogradation phenomenon.

The invention discloses neutral milk pudding and a preparation method, and relates to the field of food processing. The neutral milk pudding comprises the following compositions in parts by weight: 8-11 parts of milk powder, 75-100 parts of technological water, 0.1-0.15 part of an emulsifier, 6-10 parts of grease, 10-15 parts of white sugar, and 0.3-0.4 part of a thickening agent. The preparation method employs a multi-stage emulsification technology, enables an emulsified material liquid to form a highly-homogeneous system, so that the temperature resistance is improved, and the system keeps stable after being subjected to 121 DEG C high-temperature sterilization, and the neutral milk pudding product with relatively milk content has the shelf life up to 9 months at normal temperature. Also, the prepared pudding is added with relatively more milk and grease, so that the product nutrition is increased, and industrialized production of the neutral milk pudding with high milk content and high fat content is realized.

The invention discloses a heat-insoluble soybean milk pudding and a making method thereof.The pudding is made from 85-95 parts of ground soybean milk, 5-8 parts of powdered sugar, 0.2-0.8 part of non-dairy creamer, 0.01-0.05 part of sucrose fatty acid ester and 3-5 parts of Curdlan (heat coagulant).All the substances need to be sufficiently mixed and dissolved and then put in a water bath at 85-95 DEG C to be stirred while being heated till the temperature reaches 46-50 DEG C, stirring is stopped but heating is continued when the substances are stirred to have certain viscosity, heating can not be stopped till the central temperature reaches 80 DEG C or above through heating, and cooling is conducted to form the pudding.The formed pudding is milk white, tender and smooth in taste, fine and smooth, moderate in sweetness, shapable and capable of being freely formed into wanted shapes.The pudding can be widely promoted in pudding shops, dessert shops and cold drink shops, is suitable for people of all ages, and has original nutrients and flavor of soybean milk.

The invention relates to magical syrup for quickly making milk pudding. The raw materials of the magical syrup comprise the following components in parts by weight: 50-60 parts of water, 20-30 parts of high fructose corn syrup, 10-15 parts of white sugar, 2-5 parts of gellan gum, 1-3 parts of sodium alginate, 1-3 parts of konjac gum, 10-15 parts of fruit juice, 2-4 parts of sodium citrate, 2-4 parts of citric acid and 0.05 part of potassium sorbate. The magical syrup is prepared through the technologies of mixing materials, dissolving, boiling, mixing, filtering, filling, disinfecting and the like. The magical syrup disclosed by the invention and fresh or boxed milk are mixed and stirred for 10 seconds at the proportion of 1:1, and are placed for 5 minutes at a normal temperature or in a refrigerator so as to obtain delicious milk pudding jellies. People can quickly make the milk pudding jellies at home, enjoy delicious taste at all times and all places, and enjoy the joy of the process of making the milk pudding jellies to the fullest; the method is simple and convenient, and the milk pudding jellies are easy to operate.

The invention relates to strawberry and milk pudding and a making method thereof. The strawberry and milk pudding is pink, the sugariness is 8%-10%, the protein content is 2.3%-3.5%, and the fat content is 3.5%-6.0%. Each 100 parts by weight of preparation raw material components comprise 70-85 parts of fresh milk, 1-4 parts of whole milk powder, 1-3 parts of strawberry powder, 1-6 parts of waterycream, 7-10 parts of white sugar, 0.5-1.0 part of a compound emulsifying thickener, 0.05-0.15 part of essence, and the balance of water. In order to solve the problems that conventional milk puddingproducts are single in type and flavor, high in filling temperature, and limited in production and selling, the strawberry and milk pudding is developed, serial products having egg and milk flavor, milk and caramel flavor, vanilla, egg and milk flavor, and the like are easy to make, and consumer demands for different taste are met. The filling temperature is reduced to 35 DEG C, actual productionrequirements are easy to meet, and low-temperature filling and storage of the pudding are realized.

The present invention discloses an egg yolk milk pudding and a preparation method thereof, belonging to the technical field of food processing. The egg yolk milk pudding comprises the following raw materials in parts by weight: 300-450 parts of milk, 20-30 parts of egg yolk powder, 5-8 parts of whole milk powder, 13-25 parts of an emulsifying thickener, 10-15 parts of raisins, 3-12 parts of cream, 1-3 parts of agar, 8-13 parts of lotus root starch, 1-3 parts of essence, 50-80 parts of white granulated sugar and 10-30 parts of yeasts. The preparation method comprises the following steps: the materials are blended, the fresh milk is prepared into milk yogurt, then the remaining raw materials and milk yogurt are prepared to form egg yolk pudding liquid, then the egg yolk pudding liquid is homogenized, the homogenized egg yolk pudding liquid is sterilized, the sterilized egg yolk pudding liquid is filled, and the filled egg yolk pudding liquid is subjected to gel cooling to obtain the finished products. The preparation method of the egg yolk milk pudding firstly prepare the milk into the milk yogurt, and viable lactic acid bacteria have functions of strengthening nutrition, regulating physiological functions of human body and enhancing immunity.

The invention discloses kombucha acidic milk pudding and a preparation method thereof. The kombucha acidic milk pudding comprises the following raw materials in percentage by weight: 10 to 20 percent of kombucha fermented liquid, 2 to 4 percent of dehydrated butter, a proper amount of thickening agent, a proper amount of emulsifier, 4 to 8 percent of white granulated sugar and 70 to 88 percent of milk. According to the kombucha acidic milk pudding and the preparation method thereof disclosed by the invention, a traditional kombucha source is added into the pudding, so that the nutrient value of the pudding is increased, and the taste of the pudding is improved; meanwhile, by process control, the problems about the stability of products and the like caused by adding of the kombucha fermented liquid are solved; the kombucha acidic milk pudding has the advantages of simple preparation process, low production cost and better marker prospect.

The invention discloses a bean curd preparation process which has the technical scheme that sour soup serves as a material for making uncongealed bean curd. The preparation method of the sour soup comprises the following steps: precipitating soya-bean milk pudding water; pouring into a vat; taking pickled Chinese cabbage water as original sour soup juice; pouring the pickled Chinese cabbage waterinto a vat to acidize the pudding water; and acidizing soup within 22-24 hours to serve as the sour soup for making uncongealed bean curd. The bean curd preparation process has the beneficial effect that bean curd protein is tightly solidified and has the advantages of low moisture content, strong cohesiveness, strong toughness and small possibility of deforming, and the quality guarantee period can be prolonged. Because gypsum, brine and coagulant are not used, potential hazards brought by the gypsum, the brine and the coagulant can be avoided.

The invention discloses a method for preparing rice tofu skin with tofu pudding or peanut tofu pudding or milk pudding. The rice tofu skin is prepared from the following raw materials: soybeans or black beans or red beans or chickpeas, peanuts, goat milk or milk, colorful rice mixed whole wheat flour and seasoning sauce. The preparation method comprises the following steps: respectively performingsorting, washing, soaking, purifying and ultrasonic treatment on beans and peanuts, and performing mixing and solidifying; mixing and solidifying the milk; and performing sorting, peeling, washing, purifying, grinding, pasting, baking and drying on the colorful rice, millet, sorghum, highland barley, coix seeds and mung beans; and mixing the tofu pudding or peanut tofu pudding or milk pudding with rice tofu skin and the seasoning sauce to obtain the rice tofu skin with tofu pudding or peanut tofu pudding or milk pudding.

The invention discloses a red jujube and milk pudding and a preparation method thereof, which belong to the technical field of food processing. The red jujube and milk pudding is prepared from the following raw materials in parts by weight: 400 to 500 parts of milk, 30 to 50 parts of red jujube, 3 to 9 parts of emulsifying agent, 12 to 18 parts of whole egg powder, 10 to 15 parts of dried grapes, 3 to12 parts of cream, 1 to 3 parts of agar, 8 to 13 parts of lotus root powder, 50 to 80 parts of white granulated sugar and 30 to 80 parts of thickening agent. The preparation method comprises the steps of preparing materials, preparing milk yogurt, preparing red jujube pudding liquid, homogenizing, sterilizing, canning and cooling gelling. In view of the problems of the milk pudding product such as single variety and flavor, high canning temperature and limited production and sales, the invention develops the red jujube and milk pudding, which is easily made into series products of various flavors, and meets the requirement of consumers having different tastes.