CN103652669A - 雪梨布丁粉 - Google Patents
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- 239000000843 powder Substances 0.000 title claims abstract description 61
- 235000011962 puddings Nutrition 0.000 title claims abstract description 42
- 241000287420 Pyrus x nivalis Species 0.000 title claims abstract description 30
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- -1 sucrose ester Chemical class 0.000 claims abstract description 13
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 11
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 11
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 11
- 229940046240 glucomannan Drugs 0.000 claims abstract description 11
- 239000000252 konjac Substances 0.000 claims abstract description 11
- 235000010485 konjac Nutrition 0.000 claims abstract description 11
- 102000002322 Egg Proteins Human genes 0.000 claims description 19
- 108010000912 Egg Proteins Proteins 0.000 claims description 19
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 18
- 235000014103 egg white Nutrition 0.000 claims description 18
- 210000000969 egg white Anatomy 0.000 claims description 18
- 244000088401 Pyrus pyrifolia Species 0.000 claims description 11
- 235000001630 Pyrus pyrifolia var culta Nutrition 0.000 claims description 11
- 235000011572 Pyrus ussuriensis Nutrition 0.000 claims description 11
- 244000247812 Amorphophallus rivieri Species 0.000 claims description 10
- 241000206575 Chondrus crispus Species 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 11
- 238000002156 mixing Methods 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 235000010418 carrageenan Nutrition 0.000 abstract description 2
- 229920001525 carrageenan Polymers 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 241001312219 Amorphophallus konjac Species 0.000 abstract 1
- 235000005976 Citrus sinensis Nutrition 0.000 abstract 1
- 240000002319 Citrus sinensis Species 0.000 abstract 1
- 239000000796 flavoring agent Substances 0.000 abstract 1
- 235000019634 flavors Nutrition 0.000 abstract 1
- XMGQYMWWDOXHJM-UHFFFAOYSA-N limonene Chemical compound CC(=C)C1CCC(C)=CC1 XMGQYMWWDOXHJM-UHFFFAOYSA-N 0.000 abstract 1
- 239000007968 orange flavor Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 14
- 239000000203 mixture Substances 0.000 description 8
- 239000004833 fish glue Substances 0.000 description 7
- 238000003756 stirring Methods 0.000 description 6
- 241000220324 Pyrus Species 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 235000021017 pears Nutrition 0.000 description 4
- 239000000047 product Substances 0.000 description 4
- 235000013399 edible fruits Nutrition 0.000 description 3
- 239000000499 gel Substances 0.000 description 3
- 239000003349 gelling agent Substances 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000005507 spraying Methods 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 206010011224 Cough Diseases 0.000 description 1
- 240000007058 Halophila ovalis Species 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010037660 Pyrexia Diseases 0.000 description 1
- 235000014443 Pyrus communis Nutrition 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000004108 freeze drying Methods 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000002574 poison Substances 0.000 description 1
- 231100000614 poison Toxicity 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
本发明的雪梨布丁粉，由白砂糖、乳粉、雪花梨粉、蛋清粉、魔芋胶、卡拉胶、蔗糖酯组成，各组分的重量百分比如下：白砂糖40%～50%、乳粉20％～30％、雪花梨粉10%～15%、蛋清粉10%～15%、魔芋胶2.3%～2.5%、卡拉胶1.6%～1.8%、蔗糖酯0.6%～0.8%，经配料、混合、微波杀菌、包装制成。用本发明的雪梨布丁粉制备的雪梨布丁口感爽滑、细腻，奶香浓郁，兼有清新的雪梨味，无异味。且制作布丁的方法简单、方便，省时、省工，雪梨布丁粉加定量的纯净水就完成了配料过程，省去了配料时每种成分都要称量、再混合、配制的麻烦，大大简化了配料工序。由于是粉状产品，更易于贮存和保管。
Description
技术领域
本发明属食品加工领域，涉及一种布丁粉，尤其是一种雪梨布丁粉。
背景技术
布丁为英语Pudding的译音，是一种凝胶半固体奶制品，流行于欧美各国，一般作为日常甜点或餐后甜食。主要原料为牛奶、鸡蛋、胶凝剂，可添加水果、蔬菜、可可、咖啡等辅料。布丁产品既含有牛奶，又含有鸡蛋，还添加了水果、蔬菜等成分，因此营养非常丰富，是一种健康食品。
按照传统的布丁制作方法，需要加入鲜鸡蛋和鱼胶，二者均具有凝胶作用，是使布丁形成凝胶半固体的关键成分，但是鲜鸡蛋有蛋腥味，鱼胶也常有鱼腥味，这些异味降低了人们对布丁的喜爱程度，也影响布丁产品的推广和普及。
发明内容
本发明的目的在于提供一种雪梨布丁粉，用其制作雪梨布丁简单、方便，且制得的雪梨布丁没有蛋腥或鱼腥等异味。
本发明的雪梨布丁粉，由白砂糖、乳粉、雪花梨粉、蛋清粉、魔芋胶、卡拉胶、蔗糖酯组成，各组分的重量百分比如下：白砂糖40%～50%、乳粉20％～30％、雪花梨粉10%～15%、蛋清粉10%～15%、魔芋胶2.3%～2.5%、卡拉胶1.6%～1.8%、蔗糖酯0.6%～0.8%。
所述的白砂糖是指经粉碎、过60目筛的白砂糖；
所述的蛋清粉是指鸡蛋蛋清粉；
所述的蔗糖酯是指亲水亲油平衡值为9-11的蔗糖酯。
雪梨布丁粉制作步骤如下：
(1)配料、混合：将白砂糖、乳粉、雪花梨粉、蛋清粉、魔芋胶、卡拉胶、蔗糖酯按比例称重后，置于混料机中，充分搅拌，混合均匀；
(2)杀菌、包装：混合均匀的物料经微波灭菌后进行包装，制得雪梨布丁粉。灭菌温度75～80℃、灭菌时间2～3min。
鸡蛋的腥味主要来自鸡蛋黄，而鸡蛋的凝胶作用主要来自鸡蛋清，鸡蛋清也被称为鸡蛋白。蛋清粉是以新鲜鸡蛋的蛋清为原料，经搅拌过滤、巴氏杀菌、喷雾干燥等工序制成的，具有较强的凝胶性。由于蛋清粉几乎不含蛋黄成分，又经过了相对高温的喷雾干燥，因此蛋清粉完全没有蛋腥味。本发明采用蛋清粉代替鲜鸡蛋制作布丁产品，既产生了凝胶作用，又避免了出现蛋腥味。
传统布丁使用的胶凝剂是鱼胶（fish glue），而鱼胶是用鱼类的鳞、皮、鳔制得的明胶，因此常带有鱼腥味。本发明用魔芋胶和卡拉胶代替了鱼胶，而卡拉胶（Carrageenan）是从某些红藻类海草中提炼出来的精制胶体，魔芋胶是从根茎植物魔芋中提取的精制胶，这两种胶体都没有鱼腥味等异味，而且相互间还有协同增效作用，能显著增强凝胶强度和弹性，因此可减少胶凝剂的用量。
雪花梨是梨(Pear)的一个品种，主要产于我国河北省。梨的适宜性比苹果还要广泛，不爱吃梨的人很少。梨有润肺、化痰、止咳、退热、降火、清心、解疮毒和酒毒的功效，常食可补充人体的营养。雪花梨粉有市售产品，是以雪花梨为原料，经挑选、清洗、去蒂、去核、打浆、过滤、浓缩、喷雾干燥或冷冻干燥等工艺制成的。
用本发明的雪梨布丁粉制备的雪梨布丁口感爽滑、细腻，奶香浓郁，兼有清新的雪梨味，无异味。且制作布丁的方法简单、方便，省时、省工，布丁粉加定量的纯净水就完成了配料过程，省去了配料时每种成分都要称量、再混合、配制的麻烦，大大简化了配料工序。由于是粉状产品，更易于贮存和保管。
四、具体实施方式
实施例1：
称取白砂糖4.5 kg、乳粉2.5 kg、雪花梨粉1.3 kg、蛋清粉1.2 kg、魔芋胶0.24 kg、卡拉胶0.17 kg、蔗糖酯0.07 kg，置于混料机中，充分搅拌，混合均匀；混合均匀的物料经微波灭菌后进行包装，制得雪梨布丁粉。灭菌温度75～80℃、灭菌时间2～3min。
雪梨布丁粉使用方法1：将4kg纯净水加入敞口、干净、耐热的容器中，缓慢倒入1kg雪梨布丁粉，边搅拌边加热至85～90℃，保温 5～8分钟，冷却至60℃左右，灌入模具，冷却至室温成型，脱模后装入餐盘，为即做即食的雪梨布丁。亦可在冰箱中冷藏后食用。
雪梨布丁粉使用方法2：将4kg纯净水加入敞口、干净、耐热的容器中，缓慢倒入1kg雪梨布丁粉，边搅拌边加热至85～90℃，保温 5～8分钟，冷却至60℃左右，立即灌入布丁杯，封口后进行水浴杀菌，杀菌温度85℃，杀菌时间30min,冷却至室温，即为有一定保质期的雪梨布丁。
实施例2：
称取白砂糖5.0 kg、乳粉3.0 kg、雪花梨粉1.5 kg、蛋清粉1.5 kg、魔芋胶0.25 kg、卡拉胶0.18 kg、蔗糖酯0.08 kg，置于混料机中，充分搅拌，混合均匀；混合均匀的物料经微波灭菌后进行包装，制得雪梨布丁粉。灭菌温度75～80℃、灭菌时间2～3min。
雪梨布丁粉两种使用方法均同实施例1。
实施例3：
称取白砂糖4.0 kg、乳粉2.0 kg、雪花梨粉1.0 kg、蛋清粉1.0 kg、魔芋胶0.23 kg、卡拉胶0.16 kg、蔗糖酯0.06 kg，置于混料机中，充分搅拌，混合均匀；混合均匀的物料经微波灭菌后进行包装，制得雪梨布丁粉。灭菌温度75～80℃、 灭菌时间2～3min。
雪梨布丁粉两种使用方法均同实施例1。
Claims (4)
1.本发明的雪梨布丁粉，由白砂糖、乳粉、雪花梨粉、蛋清粉、魔芋胶、卡拉胶、蔗糖酯组成，各组分的重量百分比如下：白砂糖40%～50%、乳粉20％～30％、雪花梨粉10%～15%、蛋清粉10%～15%、魔芋胶2.3%～2.5%、卡拉胶1.6%～1.8%、蔗糖酯0.6%～0.8%。
2.按照权利要求1所述的白砂糖是指经粉碎、过60目筛的白砂糖。
3.按照权利要求1所述的蛋清粉是指鸡蛋蛋清粉。
4.按照权利要求1所述的蔗糖酯是指亲水亲油平衡值为9-11的蔗糖酯。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210341035.2A CN103652669A (zh) | 2012-09-16 | 2012-09-16 | 雪梨布丁粉 |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210341035.2A CN103652669A (zh) | 2012-09-16 | 2012-09-16 | 雪梨布丁粉 |
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| Publication Number | Publication Date |
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| CN103652669A true CN103652669A (zh) | 2014-03-26 |
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238138A (zh) * | 1999-04-30 | 1999-12-15 | 赵国献 | 布丁粉 |
| CN101491280A (zh) * | 2008-01-24 | 2009-07-29 | 内蒙古伊利实业集团股份有限公司 | 乳布丁及其制备方法 |
| CN102450327A (zh) * | 2010-10-28 | 2012-05-16 | 长春新高食品有限公司 | 一种营养蛋黄奶冻及其制备方法 |
-
2012
- 2012-09-16 CN CN201210341035.2A patent/CN103652669A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238138A (zh) * | 1999-04-30 | 1999-12-15 | 赵国献 | 布丁粉 |
| CN101491280A (zh) * | 2008-01-24 | 2009-07-29 | 内蒙古伊利实业集团股份有限公司 | 乳布丁及其制备方法 |
| CN102450327A (zh) * | 2010-10-28 | 2012-05-16 | 长春新高食品有限公司 | 一种营养蛋黄奶冻及其制备方法 |
Non-Patent Citations (2)
| Title |
|---|
| （日）滨内千波著，王超莲译: "《一辈子做S型女人》", 31 July 2011, 武汉出版社 * |
| 张东华等: "魔芋果冻粉工艺配方", 《食品工业科技》 * |
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Application publication date: 20140326 |