CN107484964A - A kind of pudding and preparation method thereof - Google Patents
A kind of pudding and preparation method thereof Download PDFInfo
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- CN107484964A CN107484964A CN201710701290.6A CN201710701290A CN107484964A CN 107484964 A CN107484964 A CN 107484964A CN 201710701290 A CN201710701290 A CN 201710701290A CN 107484964 A CN107484964 A CN 107484964A
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- pudding
- juice
- milk powder
- white granulated
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- 235000011962 puddings Nutrition 0.000 title claims abstract description 40
- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 43
- 235000013336 milk Nutrition 0.000 claims abstract description 26
- 239000008267 milk Substances 0.000 claims abstract description 26
- 210000004080 milk Anatomy 0.000 claims abstract description 26
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 19
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 18
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 15
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 10
- 239000003755 preservative agent Substances 0.000 claims abstract description 4
- 230000002335 preservative effect Effects 0.000 claims abstract description 4
- 235000004936 Bromus mango Nutrition 0.000 claims abstract description 3
- 240000007228 Mangifera indica Species 0.000 claims abstract description 3
- 235000014826 Mangifera indica Nutrition 0.000 claims abstract description 3
- 235000009184 Spondias indica Nutrition 0.000 claims abstract description 3
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims description 36
- 239000000839 emulsion Substances 0.000 claims description 23
- 239000011265 semifinished product Substances 0.000 claims description 15
- 229920002148 Gellan gum Polymers 0.000 claims description 11
- 239000000216 gellan gum Substances 0.000 claims description 11
- 235000010492 gellan gum Nutrition 0.000 claims description 11
- 239000000203 mixture Substances 0.000 claims description 11
- 238000004945 emulsification Methods 0.000 claims description 10
- 238000010008 shearing Methods 0.000 claims description 10
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 239000002253 acid Substances 0.000 claims description 7
- CHHHXKFHOYLYRE-UHFFFAOYSA-M 2,4-Hexadienoic acid, potassium salt (1:1), (2E,4E)- Chemical group [K+].CC=CC=CC([O-])=O CHHHXKFHOYLYRE-UHFFFAOYSA-M 0.000 claims description 6
- 239000004302 potassium sorbate Substances 0.000 claims description 6
- 235000010241 potassium sorbate Nutrition 0.000 claims description 6
- 229940069338 potassium sorbate Drugs 0.000 claims description 6
- 238000005538 encapsulation Methods 0.000 claims description 5
- 240000000851 Vaccinium corymbosum Species 0.000 claims description 4
- 235000003095 Vaccinium corymbosum Nutrition 0.000 claims description 4
- 235000017537 Vaccinium myrtillus Nutrition 0.000 claims description 4
- 235000021014 blueberries Nutrition 0.000 claims description 4
- 239000003795 chemical substances by application Substances 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000001509 sodium citrate Substances 0.000 claims description 4
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 3
- 240000009088 Fragaria x ananassa Species 0.000 claims description 3
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 3
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical group [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 3
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 3
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 3
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 3
- 244000241235 Citrullus lanatus Species 0.000 claims description 2
- 235000012828 Citrullus lanatus var citroides Nutrition 0.000 claims description 2
- 240000008790 Musa x paradisiaca Species 0.000 claims description 2
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims description 2
- 235000015197 apple juice Nutrition 0.000 claims description 2
- 239000000701 coagulant Substances 0.000 claims description 2
- 230000001804 emulsifying effect Effects 0.000 claims description 2
- 238000005260 corrosion Methods 0.000 claims 1
- 230000003111 delayed effect Effects 0.000 claims 1
- 239000000499 gel Substances 0.000 abstract description 12
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000015110 jellies Nutrition 0.000 abstract description 4
- 239000008274 jelly Substances 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000002427 irreversible effect Effects 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 239000002245 particle Substances 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 53
- 239000003205 fragrance Substances 0.000 description 21
- 230000007423 decrease Effects 0.000 description 12
- 244000269722 Thea sinensis Species 0.000 description 6
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid group Chemical group C(CC(O)(C(=O)O)CC(=O)O)(=O)O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 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 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 2
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 2
- 241000206575 Chondrus crispus Species 0.000 description 2
- 229920002581 Glucomannan Polymers 0.000 description 2
- 229920002752 Konjac Polymers 0.000 description 2
- 229920000161 Locust bean gum Polymers 0.000 description 2
- 244000070406 Malus silvestris Species 0.000 description 2
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 2
- 238000005520 cutting process Methods 0.000 description 2
- 229940046240 glucomannan Drugs 0.000 description 2
- 235000012171 hot beverage Nutrition 0.000 description 2
- 239000000252 konjac Substances 0.000 description 2
- 235000010485 konjac Nutrition 0.000 description 2
- 239000000711 locust bean gum Substances 0.000 description 2
- 235000010420 locust bean gum Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 235000000380 Nyssa aquatica Nutrition 0.000 description 1
- 235000021016 apples Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 239000011521 glass Substances 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 235000013948 strawberry juice Nutrition 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
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/269—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of microbial origin, e.g. xanthan or dextran
- A23L29/272—Gellan
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Grain Derivatives (AREA)
Abstract
The invention belongs to food processing field.Purpose is to provide a kind of new heat irreversible pudding and preparation method thereof, it is intended to which the pudding for making it, after more than 60 DEG C brewed in hot water, its own texture is still close, will not melt disintegration；By to its pasteurize, long shelf-life under obtained pudding normal temperature, product can keep uniform and stable jelly shape, and can contain the dispensings such as fruit juice, pulp particle, turn into a kind of mouthfeel and food that nutrition is had both, be adapted to industrialized production.Technical scheme is：A kind of pudding, it is made up of the raw material of following parts by weight：45 parts of whole-fat milk powder, 68 70 parts of pure water, 2.5 3 parts of mango juice of concentration, 0.4 0.45 parts of emulsifying agent, 0.3 0.4 parts of gel, 0.5 0.6 parts of acidity regulator, 26 28 parts of white granulated sugar, 0.02 0.03 parts of preservative.
Description
Technical field
The invention belongs to food processing field, and in particular to a kind of heat irreversible pudding and preparation method thereof.
Background technology
Pudding also referred to as contains newborn type jelly (protein >=1.0%), and in recent years, the pudding milk tea in commercially available milk tea shop is increasingly
Liked by consumers in general, pudding milk tea product item is more and more, is so simply write an article mostly on taste, seldom solidifying to it
Colloid system is studied, and pudding is mostly using carragheen, locust bean gum, konjac glucomannan as major gel agent, system in pudding milk tea
What is made is a kind of thermal reversion pudding, is only suitable for normal temperature and eats, so easily disintegrates through more than 60 DEG C brewed in hot water, its own texture,
Mouthfeel is poor.The busy season of pudding milk tea is winter, and one glass of reeky pudding milk tea mellowness is strong, makes normal temperature pudding milk
Tea is restricted very much, therefore, existing pudding process technology can not be suitable for the pudding product under the conditions of hot drink processing and its
Commercially produce, limit the diversity of pudding category.
The content of the invention
It is an object of the invention to overcome the shortcomings of traditional pudding product, there is provided a kind of new heat irreversible pudding and its system
Make method, it is intended to which the pudding for making it, after more than 60 DEG C brewed in hot water, its own texture is still close, will not melt solution
Body；By the way that to its pasteurize, long shelf-life under obtained pudding normal temperature, product can keep uniform and stable jelly shape, and
The dispensing such as fruit juice, pulp particle can be contained, turn into a kind of mouthfeel and food that nutrition is had both, be adapted to industrialized production.
Technical scheme provided by the invention is：
A kind of pudding, it is made up of the raw material of following parts by weight：Whole-fat milk powder 4-5 parts, pure water 68-70 parts, concentration mango
Juice 2.5-3 parts, emulsifying agent 0.4-0.45 parts, gel 0.3-0.4 parts, acidity regulator 0.5-0.6 parts, white granulated sugar 26-28 parts,
Preservative 0.02-0.03 parts.
The emulsifying agent is sodium carboxymethylcellulose, and the gel is gellan gum, and the acidity regulator is citric acid
The mixing of one or both of sodium, lactic acid arbitrary proportion；The preservative is potassium sorbate.
Dispensing used in the present invention is food-grade；Used pure water meets country《National food safety standard
Pack drinking water》Defined requirement；Workshop appliance in production technology is all connected by seal for pipe joints.
Pudding preparation method of the present invention, comprises the following steps：
(1) gel disperses：25 parts of normal temperature pure water and gellan gum 0.3-0.4 parts are added in blend tank, with 60r/min
Mixing speed be stirred 30min；
(2) whole-fat milk powder dissolves：Whole-fat milk powder 4-5 parts first is well mixed with 5 portions of white granulated sugars, then with 55-60 DEG C of pure water
By 1：3 ratio mixing, with 2800r/min shear rate emulsification shearing 25-30min, milk powder solution is formed, it is standby；
(3) emulsifying agent dissolves：Sodium carboxymethylcellulose 0.4-0.45 parts are well mixed with 5 portions of white granulated sugars, then with normal temperature
Pure water presses 1：3 ratio mixing, with 2800r/min shear rate emulsification shearing 25-30min, emulsifier solution is obtained, it is standby
With；
(4) mixing and emulsifying：Milk powder solution and emulsifier solution are mixed, 2800r/min mixing speed is stirred 5-
10 minutes；
(5) white granulated sugar is added：16-18 part white granulated sugars are added into mixed emulsion, 2800r/min mixing speed is stirred
Mixing 5-10 minutes are mixed, now emulsion temperature is less than 35 DEG C；
(6) low temperature acid adjustment：Sodium citrate and lactic acid 0.5-0.6 parts are slowly added in emulsion after to mixing less than 35 DEG C,
2800r/min mixing speed is stirred 5-10 minutes；
(7) mixing preparation：The coagulant solution being stirred in step (1) is heated to 95 DEG C, then will be adjusted in step (6)
Emulsion after acid is slowly added in blend tank, after being heated to 90 DEG C, steam off, then inspissated juice 2.5-3 parts are added thereto
With potassium sorbate 0.02-0.03 parts, after being incubated 10min, 86~90 DEG C filling, is packaged into semi-finished product；
(8) pasteurize：Semi-finished product after encapsulation are placed under 86-90 DEG C of environment and sterilize 25-30min, then by semi-finished product
Temperature is cooled to 20-30 DEG C.
Inspissated juice in the step (7) is conventional juice inspissated juice；Such as blueberry juice, strawberry fruit juice, Apples
Juice, banana fruit juice, watermelon fruit juice etc..
The beneficial effects of the invention are as follows：
1. use new gel dispensing.Traditional pudding product uses carragheen, locust bean gum and konjac glucomannan to be main former
Material, is a kind of thermal reversion pudding product, when drinking in winter, hot drink mouthfeel is poor；The pudding gel dispensing of the present invention is only adopted
With gellan gum, without other gels, gellan gum is a kind of polysaccharide of microorganism, the pudding formed after gel, delicate mouthfeel Q bullets
And rich in toughness, contain more milk powder and fruit juice in pudding, add the trophism of product.
2. pudding obtained by the present invention not only delicate mouthfeel Q bullets, rich in toughness, and containing abundant nutritional ingredient,
It is adapted to eating for consumers in general.
3. the pudding obtained by the present invention, the measure of elasticity and hardness is carried out to it through Texture instrument.Test parameter：P/0.5s
Probe, speed 10mm/s after speed 1mm/s test rates 0.5mm/s tests before test.Thixotroping power 10g, compression distance 8mm.Survey
Test result：Average maximum, force fracture strength (g) is 899 ± 15, and average fracture distance (mm) is 5.2 ± 0.5.
4. the pudding obtained by the present invention, the normal temperature lower shelf-life can reach 12 months, and product can keep uniformly steady
Fixed jelly shape, and can contain fruit juice, and the dispensing such as pulp particle, turn into a kind of mouthfeel and food that nutrition is had both, fit
Close industrialized production.
Embodiment
Embodiment 1, blueberry pudding
0.3 part of 25 parts of normal temperature pure water and gel are added in blend tank, are stirred with 60r/min mixing speed
30min, obtain gellan gum solution.4.5 parts of elder generations of whole-fat milk powder are well mixed with 5 portions of white granulated sugars, then press 1 with 55-60 DEG C of pure water：3
Ratio mixing, with 2800r/min shear rate emulsification shearing 25-30min, form milk powder solution, it is standby；Carboxymethyl is fine
Tie up plain 0.4 part of sodium to be well mixed with 5 portions of white granulated sugars, then 1 is pressed with normal temperature pure water：3 ratio mixing, with cutting for 2800r/min
Cutting speed degree emulsification shearing 25min, obtains emulsifier solution, standby.Milk powder solution and emulsifier solution are mixed, 2800r/min
Mixing speed be stirred 5 minutes, 16 portions of white granulated sugars are added into mixed emulsion, 2800r/min mixing speed stirs
Mixing 5 minutes is mixed, now emulsion temperature is less than 35 DEG C, and 0.6 part of sodium citrate, 2800r/ are slowly added into mixed emulsion
Min mixing speed is stirred 5 minutes, the gellan gum solution being stirred is heated into 95 DEG C, then by the emulsion after acid adjustment
It is slowly added in blend tank, after being heated to 90 DEG C, steam off, is adding 2.6 parts of blueberry juice of concentration and potassium sorbate thereto
0.02 part, after being incubated 10min, 86~90 DEG C filling, is packaged into semi-finished product, and the semi-finished product after encapsulation are placed in into 86-90 DEG C of environment
Lower sterilization 25-30min, then semi-finished product temperature is cooled to 20-30 DEG C；
Product Status observes (normal temperature)
After one month：Product Status is normal, and the full smooth Q bullets of mouthfeel, fragrance is normal, after more than 60 DEG C brewed in hot water,
Itself texture is still close, will not melt disintegration.Product meets every technical requirements.
After two months：Product Status is normal, and the full smooth Q bullets of mouthfeel, fragrance is normal, after more than 60 DEG C brewed in hot water,
Itself texture is still close, will not melt disintegration.Product meets every technical requirements.
After four months：Product Status is normal, and the full smooth Q bullets of mouthfeel, fragrance is normal, after more than 60 DEG C brewed in hot water,
Itself texture is still close, will not melt disintegration.Product meets every technical requirements.
After six months：Product Status is normal, the full smooth Q bullets of mouthfeel, and fragrance weakens, after more than 60 DEG C brewed in hot water,
Texture intensity decreases, it will not so melt disintegration.Product meets every technical requirements.
After eight months：Product Status is normal, the full smooth Q bullets of mouthfeel, and fragrance weakens, after more than 60 DEG C brewed in hot water,
Texture intensity decreases, it will not so melt disintegration.Product meets every technical requirements.
After ten months：Product Status is normal, the full smooth Q bullets of mouthfeel, and fragrance weakens, after more than 60 DEG C brewed in hot water,
Texture intensity decreases, it will not so melt disintegration.Product meets every technical requirements.
After 12 months：Product Status is normal, the full smooth Q bullets of mouthfeel, and fragrance weakens, through more than 60 DEG C brewed in hot water
Afterwards, texture intensity decreases, disintegration will not so be melted.Product meets every technical requirements.
Embodiment 2, strawberry pudding
0.35 part of 25 parts of normal temperature pure water and gel are added in blend tank, it is mixed with 60r/min mixing speed stirring
30min is closed, obtains gellan gum solution.4.5 parts of elder generations of whole-fat milk powder are well mixed with 5 portions of white granulated sugars, then press 1 with 55-60 DEG C of pure water：
3 ratio mixing, with 2800r/min shear rate emulsification shearing 25-30min, preliminary emulsion is formed, it is standby；By carboxylic first
0.4 part of base sodium cellulosate is well mixed with 5 portions of white granulated sugars, then presses 1 with normal temperature pure water：3 ratio mixing, with 2800r/min
Shear rate emulsification shearing 25min, obtain emulsifier solution, it is standby.Milk powder solution and emulsifier solution are mixed, 2800r/
Min mixing speed is stirred 5 minutes, and 16 portions of white granulated sugars, 2800r/min mixing speed are added into mixed emulsion
It is stirred 5 minutes, now emulsion temperature is less than 35 DEG C, and 0.6 part of lactic acid, 2800r/ are slowly added into mixed emulsion
Min mixing speed is stirred 5 minutes, the gellan gum solution being stirred is heated into 95 DEG C, then by the emulsion after acid adjustment
It is slowly added in blend tank, after being heated to 90 DEG C, steam off, is adding 2.6 parts of concentrated strawberry juice and potassium sorbate thereto
0.02 part, after being incubated 10min, 86~90 DEG C filling, is packaged into semi-finished product, and the semi-finished product after encapsulation are placed in into 86-90 DEG C of environment
Lower sterilization 25-30min, then semi-finished product temperature is cooled to 20-30 DEG C；
Product Status observes (normal temperature)
After one month：Product Status is normal, and the full smooth Q bullets of mouthfeel, fragrance is normal, after more than 60 DEG C brewed in hot water,
Itself texture is still close, will not melt disintegration.Product meets every technical requirements.
After two months：Product Status is normal, and the full smooth Q bullets of mouthfeel, fragrance is normal, after more than 60 DEG C brewed in hot water,
Itself texture is still close, will not melt disintegration.Product meets every technical requirements.
After four months：Product Status is normal, and the full smooth Q bullets of mouthfeel, fragrance is normal, after more than 60 DEG C brewed in hot water,
Itself texture is still close, will not melt disintegration.Product meets every technical requirements.
After six months：Product Status is normal, the full smooth Q bullets of mouthfeel, and fragrance weakens, after more than 60 DEG C brewed in hot water,
Texture intensity decreases, it will not so melt disintegration.Product meets every technical requirements.
After eight months：Product Status is normal, the full smooth Q bullets of mouthfeel, and fragrance weakens, after more than 60 DEG C brewed in hot water,
Texture intensity decreases, it will not so melt disintegration.Product meets every technical requirements.
After ten months：Product Status is normal, the full smooth Q bullets of mouthfeel, and fragrance weakens, after more than 60 DEG C brewed in hot water,
Texture intensity decreases, it will not so melt disintegration.Product meets every technical requirements.
After 12 months：Product Status is normal, the full smooth Q bullets of mouthfeel, and fragrance weakens, through more than 60 DEG C brewed in hot water
Afterwards, texture intensity decreases, disintegration will not so be melted.Product meets every technical requirements.
Embodiment 3, apple sponge pudding
0.4 part of 25 parts of normal temperature pure water and gel are added in blend tank, are stirred with 60r/min mixing speed
30min obtains gellan gum solution.4.5 parts of elder generations of whole-fat milk powder are well mixed with 5 portions of white granulated sugars, then press 1 with 55-60 DEG C of pure water：3
Ratio mixes, and with 2800r/min shear rate emulsification shearing 25-30min, forms preliminary emulsion, standby；Will be by carboxymethyl
0.4 part of sodium cellulosate is well mixed with 5 portions of white granulated sugars, then presses 1 with normal temperature pure water：3 ratio mixing, with 2800r/min's
Shear rate emulsification shearing 25min, obtains emulsifier solution, standby.Milk powder solution and emulsifier solution are mixed, 2800r/
Min mixing speed is stirred 5 minutes, and 16 portions of white granulated sugars, 2800r/min mixing speed are added into mixed emulsion
It is stirred 5 minutes, now emulsion temperature is less than 35 DEG C, and 0.6 part of sodium citrate is slowly added into mixed emulsion,
2800r/min mixing speed is stirred 5 minutes, the gellan gum solution being stirred is heated into 95 DEG C, then by after acid adjustment
Emulsion be slowly added in blend tank, after being heated to 90 DEG C, steam off, adding 2.6 parts of concentrated apple juice and mountain thereto
0.02 part of potassium sorbate, after being incubated 10min, 86~90 DEG C filling, is packaged into semi-finished product, and the semi-finished product after encapsulation are placed in into 86-90
25-30min is sterilized under DEG C environment, then semi-finished product temperature is cooled to 20-30 DEG C；
Product Status observes (normal temperature)
After one month：Product Status is normal, and the full smooth Q bullets of mouthfeel, fragrance is normal, after more than 60 DEG C brewed in hot water,
Itself texture is still close, will not melt disintegration.Product meets every technical requirements.
After two months：Product Status is normal, and the full smooth Q bullets of mouthfeel, fragrance is normal, after more than 60 DEG C brewed in hot water,
Itself texture is still close, will not melt disintegration.Product meets every technical requirements.
After four months：Product Status is normal, and the full smooth Q bullets of mouthfeel, fragrance is normal, after more than 60 DEG C brewed in hot water,
Itself texture is still close, will not melt disintegration.Product meets every technical requirements.
After six months：Product Status is normal, the full smooth Q bullets of mouthfeel, and fragrance weakens, after more than 60 DEG C brewed in hot water,
Texture intensity decreases, it will not so melt disintegration.Product meets every technical requirements.
After eight months：Product Status is normal, the full smooth Q bullets of mouthfeel, and fragrance weakens, after more than 60 DEG C brewed in hot water,
Texture intensity decreases, it will not so melt disintegration.Product meets every technical requirements.
After ten months：Product Status is normal, the full smooth Q bullets of mouthfeel, and fragrance weakens, after more than 60 DEG C brewed in hot water,
Texture intensity decreases, it will not so melt disintegration.Product meets every technical requirements.
After 12 months：Product Status is normal, the full smooth Q bullets of mouthfeel, and fragrance weakens, through more than 60 DEG C brewed in hot water
Afterwards, texture intensity decreases, disintegration will not so be melted.Product meets every technical requirements.
Claims (4)
1. a kind of pudding, it is made up of the raw material of following parts by weight：Whole-fat milk powder 4-5 parts, pure water 68-70 parts, concentration mango juice
It is 2.5-3 parts, emulsifying agent 0.4-0.45 parts, gel 0.3-0.4 parts, acidity regulator 0.5-0.6 parts, white granulated sugar 26-28 parts, anti-
Rotten agent 0.02-0.03 parts.
2. pudding according to claim 1, it is characterised in that：The emulsifying agent is sodium carboxymethylcellulose, the gel
Agent is gellan gum, and the acidity regulator is the mixing of one or both of sodium citrate, lactic acid arbitrary proportion；The anti-corrosion
Agent is potassium sorbate.
3. a kind of preparation method of pudding, comprises the following steps：
(1) gel disperses：25 parts of normal temperature pure water and gel 0.3-0.4 parts are added in blend tank, with stirring for 60r/min
Mix speed and be stirred 30min；
(2) whole-fat milk powder dissolves：Whole-fat milk powder 4-5 parts are first well mixed with 5 portions of white granulated sugars, then press 1 with 55-60 DEG C of pure water：3
Ratio mixing, with 2800r/min shear rate emulsification shearing 25-30min, form milk powder solution, it is standby；
(3) emulsifying agent dissolves：Emulsifying agent 0.4-0.45 parts are well mixed with 5 portions of white granulated sugars, then 1 is pressed with normal temperature pure water：3
Ratio mixes, and with 2800r/min shear rate emulsification shearing 25-30min, obtains emulsifier solution, standby；
(4) mixing and emulsifying：Milk powder solution and emulsifier solution are mixed, 2800r/min mixing speed is stirred 5-10 points
Clock；
(5) white granulated sugar is added：16-18 part white granulated sugars are added into mixed emulsion, 2800r/min mixing speed stirring is mixed
5-10 minutes are closed, now emulsion temperature is less than 35 DEG C；
(6) low temperature acid adjustment：Acidity regulator 0.5-0.6 is slowly added into mixed emulsion (emulsion temperature is less than 35 DEG C)
Part, 2800r/min mixing speed is stirred 5-10 minutes；
(7) mixing preparation：The coagulant solution being stirred in (1) is heated to 95 DEG C, then delayed the emulsion after acid adjustment in (6)
It is slow to add in blend tank, after being heated to 90 DEG C, steam off, then inspissated juice 2.5-3 parts and preservative 0.02- are added thereto
0.03 part, after being incubated 10min, 86~90 DEG C filling, is packaged into semi-finished product；
(8) pasteurize：Semi-finished product after encapsulation are placed under 86-90 DEG C of environment and sterilize 25-30min, then by semi-finished product temperature
It is cooled to 20-30 DEG C.
4. the preparation method of pudding according to claim 3, it is characterised in that：Inspissated juice in the step (7) is
Conventional juice inspissated juice；Such as blueberry juice, strawberry fruit juice, apple juice, banana fruit juice, watermelon fruit juice.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710701290.6A CN107484964A (en) | 2017-08-16 | 2017-08-16 | A kind of pudding and preparation method thereof |
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| CN201710701290.6A CN107484964A (en) | 2017-08-16 | 2017-08-16 | A kind of pudding and preparation method thereof |
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| CN107484964A true CN107484964A (en) | 2017-12-19 |
Family
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740786A (en) * | 2018-06-07 | 2018-11-06 | 安徽舒香食品有限公司 | A kind of production technology of egg pudding |
| CN109757659A (en) * | 2019-02-28 | 2019-05-17 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg pudding and its processing method |
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| JP2005034141A (en) * | 2003-06-27 | 2005-02-10 | Morinaga Milk Ind Co Ltd | Method for producing gel-like food, and the gel-like food |
| CN101491280A (en) * | 2008-01-24 | 2009-07-29 | 内蒙古伊利实业集团股份有限公司 | Milk pudding and preparation method thereof |
| CN103719740A (en) * | 2013-12-20 | 2014-04-16 | 石家庄市兄弟伊兰食品配料有限公司 | Long-guarantee-period pudding and preparation method thereof |
| CN105851883A (en) * | 2016-05-30 | 2016-08-17 | 阳江喜之郎果冻制造有限公司 | Heat-resistant pudding and preparation method thereof |
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| JP2005034141A (en) * | 2003-06-27 | 2005-02-10 | Morinaga Milk Ind Co Ltd | Method for producing gel-like food, and the gel-like food |
| CN101491280A (en) * | 2008-01-24 | 2009-07-29 | 内蒙古伊利实业集团股份有限公司 | Milk pudding and preparation method thereof |
| CN103719740A (en) * | 2013-12-20 | 2014-04-16 | 石家庄市兄弟伊兰食品配料有限公司 | Long-guarantee-period pudding and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740786A (en) * | 2018-06-07 | 2018-11-06 | 安徽舒香食品有限公司 | A kind of production technology of egg pudding |
| CN109757659A (en) * | 2019-02-28 | 2019-05-17 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg pudding and its processing method |
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Application publication date: 20171219 |