CN109380656A - A kind of milk pudding and production method adding AD calcium - Google Patents
A kind of milk pudding and production method adding AD calcium Download PDFInfo
- Publication number
- CN109380656A CN109380656A CN201710726846.7A CN201710726846A CN109380656A CN 109380656 A CN109380656 A CN 109380656A CN 201710726846 A CN201710726846 A CN 201710726846A CN 109380656 A CN109380656 A CN 109380656A
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- Prior art keywords
- milk
- milk pudding
- pudding
- calcium
- vitamin
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- 235000013336 milk Nutrition 0.000 title claims abstract description 58
- 239000008267 milk Substances 0.000 title claims abstract description 58
- 210000004080 milk Anatomy 0.000 title claims abstract description 58
- 235000011962 puddings Nutrition 0.000 title claims abstract description 39
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 title claims abstract description 13
- 239000011575 calcium Substances 0.000 title claims abstract description 13
- 229910052791 calcium Inorganic materials 0.000 title claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 title claims description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 22
- 239000000843 powder Substances 0.000 claims abstract description 20
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 229960005069 calcium Drugs 0.000 claims abstract description 12
- 230000035622 drinking Effects 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 12
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 claims abstract description 11
- 235000013734 beta-carotene Nutrition 0.000 claims abstract description 11
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 claims abstract description 11
- 239000011648 beta-carotene Substances 0.000 claims abstract description 11
- 229960002747 betacarotene Drugs 0.000 claims abstract description 11
- 235000012907 honey Nutrition 0.000 claims abstract description 11
- 239000004310 lactic acid Substances 0.000 claims abstract description 11
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 11
- BJEPYKJPYRNKOW-UHFFFAOYSA-N malic acid Chemical compound OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 11
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 claims abstract description 11
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 claims abstract description 10
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 claims abstract description 10
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 claims abstract description 10
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 claims abstract description 10
- 238000002360 preparation method Methods 0.000 claims abstract description 10
- 235000019155 vitamin A Nutrition 0.000 claims abstract description 10
- 239000011719 vitamin A Substances 0.000 claims abstract description 10
- 235000005282 vitamin D3 Nutrition 0.000 claims abstract description 10
- 239000011647 vitamin D3 Substances 0.000 claims abstract description 10
- QYSXJUFSXHHAJI-YRZJJWOYSA-N vitamin D3 Chemical compound C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C\C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-YRZJJWOYSA-N 0.000 claims abstract description 10
- 229940045997 vitamin a Drugs 0.000 claims abstract description 10
- 229940021056 vitamin d3 Drugs 0.000 claims abstract description 10
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims abstract description 9
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims abstract description 9
- 241000194020 Streptococcus thermophilus Species 0.000 claims abstract description 9
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims abstract description 9
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 8
- 239000001527 calcium lactate Substances 0.000 claims abstract description 8
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 8
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims description 18
- 238000000855 fermentation Methods 0.000 claims description 16
- 230000004151 fermentation Effects 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 16
- 238000010790 dilution Methods 0.000 claims description 14
- 239000012895 dilution Substances 0.000 claims description 14
- 239000004615 ingredient Substances 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 12
- 238000004659 sterilization and disinfection Methods 0.000 claims description 11
- 238000010792 warming Methods 0.000 claims description 11
- 238000011049 filling Methods 0.000 claims description 10
- 230000008014 freezing Effects 0.000 claims description 10
- 238000007710 freezing Methods 0.000 claims description 10
- 238000005057 refrigeration Methods 0.000 claims description 9
- 239000000839 emulsion Substances 0.000 claims description 8
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 7
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 6
- 235000020247 cow milk Nutrition 0.000 claims description 6
- 239000001814 pectin Substances 0.000 claims description 6
- 235000010987 pectin Nutrition 0.000 claims description 6
- 229920001277 pectin Polymers 0.000 claims description 6
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 6
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 6
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 5
- 239000006187 pill Substances 0.000 claims description 5
- 239000000661 sodium alginate Substances 0.000 claims description 5
- 235000010413 sodium alginate Nutrition 0.000 claims description 5
- 229940005550 sodium alginate Drugs 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 4
- 238000010008 shearing Methods 0.000 claims description 4
- SMHNUIFHMAGAFL-UHFFFAOYSA-N calcium;2-hydroxypropanoic acid Chemical compound [Ca].CC(O)C(O)=O SMHNUIFHMAGAFL-UHFFFAOYSA-N 0.000 claims 1
- 238000005516 engineering process Methods 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000012545 processing Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 19
- 238000003756 stirring Methods 0.000 description 5
- 239000006071 cream Substances 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- WIGIZIANZCJQQY-UHFFFAOYSA-N 4-ethyl-3-methyl-N-[2-[4-[[[(4-methylcyclohexyl)amino]-oxomethyl]sulfamoyl]phenyl]ethyl]-5-oxo-2H-pyrrole-1-carboxamide Chemical compound O=C1C(CC)=C(C)CN1C(=O)NCCC1=CC=C(S(=O)(=O)NC(=O)NC2CCC(C)CC2)C=C1 WIGIZIANZCJQQY-UHFFFAOYSA-N 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 3
- 241000194017 Streptococcus Species 0.000 description 3
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 238000010606 normalization Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 239000000243 solution Substances 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 230000009514 concussion Effects 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000004744 fabric Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000000746 purification Methods 0.000 description 2
- 230000001835 salubrious effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 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 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 235000010443 alginic acid Nutrition 0.000 description 1
- 239000000783 alginic acid Substances 0.000 description 1
- 229960001126 alginic acid Drugs 0.000 description 1
- 229920000615 alginic acid Polymers 0.000 description 1
- 150000004781 alginic acids Chemical class 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000003115 biocidal effect Effects 0.000 description 1
- 230000000903 blocking effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 description 1
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021158 dinner Nutrition 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 238000005538 encapsulation Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 230000003311 flocculating effect Effects 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000008676 import Effects 0.000 description 1
- 235000021156 lunch Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- SBNFWQZLDJGRLK-UHFFFAOYSA-N phenothrin Chemical compound CC1(C)C(C=C(C)C)C1C(=O)OCC1=CC=CC(OC=2C=CC=CC=2)=C1 SBNFWQZLDJGRLK-UHFFFAOYSA-N 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- -1 stir Uniformly Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 235000019605 sweet taste sensations 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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
- A23L21/25—Honey; Honey substitutes
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/065—Microorganisms
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/36—Freezing; Subsequent thawing; Cooling
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/42—Addition of dyes or pigments, e.g. in combination with optical brighteners
- A23L5/43—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives
- A23L5/44—Addition of dyes or pigments, e.g. in combination with optical brighteners using naturally occurring organic dyes or pigments, their artificial duplicates or their derivatives using carotenoids or xanthophylls
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Microbiology (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to food processing technology fields, disclose a kind of milk pudding for adding AD calcium, are prepared by the following raw material: being counted according to formula per ton, milk powder 43kg, white granulated sugar 40kg, emulsifier 6kg, DL-malic acid 1.5kg, lactic acid 1.5kg, honey 1kg, beta carotene 0.5-0.6kg, calcium lactate 0.5-0.6kg, food-grade vitamin A 0.5-0.6kg, Vitamin D3 0.5-0.6kg, lactobacillus bulgaricus 0.3-0.4kg, streptococcus thermophilus 0.3-0.4kg, remaining is drinking pure water.Milk pudding reasonable component formula of the present invention, preparation process is unique, and nutrition height is in good taste, is loved by consumers.
Description
Technical field
The invention belongs to food processing technology fields, are related to a kind of milk pudding and production method for adding AD calcium.
Background technique
Pudding, food name, the transliteration of English pudding also have referred to as " cloth pasture ", are that one kind is congealed state semisolid cream system
Product are popular in European and American countries, generally as dessert or dessert.It was in recent years, domestic more and more to the research of pudding product,
Also the manufacturer of many pudding products is emerged.Currently, milk pudding is mainly with water, milk powder, white granulated sugar etc. for primary raw material,
Auxiliary materials, the techniques such as formulated, emulsification, sterilization, homogeneous, canned such as appropriate addition food additives are completed, and growth stage youngster is suitble to
The needs of virgin body development, can increase appetite, are suitble to industry mass production and promote.
The shortcomings that quality of pudding is influenced by material combination and production technology, is primarily present the following aspects: battalion
To form point single, material combination is unreasonable, and technology is immature, and cause the mouthfeel of product not to be able to satisfy consumer demand,
There are coarse mouthfeel, it is fineless and smooth, lack milk fragrant smell and cream sense；Gel characteristic is poor, and mechanical concussion occurs in transportational process,
It will cause institutional framework to be damaged, influence the appearance of product；Shelf-life is generally shorter, mostly only-six months three months it
Between, it is not able to satisfy room temperature storage and transportation requirement.Disadvantages mentioned above limits the marketing of milk pudding product.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the deficiencies of existing technologies, a kind of milk cloth for adding AD calcium is provided
Fourth and production method, the milk pudding production method is unique, and the milk pudding of preparation has overall feeling is good, storage time is long etc.
Feature.
Technical solution used in purpose to realize the present invention are as follows:
A kind of milk pudding adding AD calcium, is prepared by the following raw material: being counted according to formula per ton, milk powder
43kg, white granulated sugar 40kg, emulsifier 6kg, DL-malic acid 1.5kg, lactic acid 1.5kg, honey 1kg, beta carotene 0.5-
0.6kg, calcium lactate 0.5-0.6kg, food-grade vitamin A 0.5-0.6kg, Vitamin D3 0.5-0.6kg, bulgarian milk bar
Bacterium 0.3-0.4kg, streptococcus thermophilus 0.3-0.4kg, remaining is drinking pure water.
Specifically, the emulsifier is prepared as follows and obtains: by pectin, sodium carboxymethylcellulose and alginic acid
Sodium is mixed with according to mass ratio 1: 1: 1 and is obtained.
Further, the preparation method of the milk pudding includes the following steps: 1) to prepare fermentation liquid, 2) preparation dilution
Liquid, 3) homogeneous material prepare major ingredient, 4) is prepared, 5) filling and sterilization, freezing and refrigeration.
Specifically, the preparation method of the milk pudding includes the following steps:
1) it prepares fermentation liquid: being stirred by the milk powder and 8kg drinking pure water of 1kg, be pumped into jar fermenter, heat up
To 90 DEG C of sterilization 15min, 40 DEG C are then down to, accesses lactobacillus bulgaricus and streptococcus thermophilus, maintains 200rpm, temperature is
It 40 DEG C, ferments 6-9 hours, is then cooled to 20-30 DEG C, obtains fermentation liquid；
2) it prepares dilution: DL-malic acid, lactic acid and calcium lactate is added in remaining drinking pure water, stir
Uniformly, dilution is obtained；
3) it prepares major ingredient: emulsifier is admixed into white granulated sugar and be warming up to 65 DEG C, high speed shear is allowed to dissolve fully, then
Successively remaining milk powder, honey, beta carotene, food-grade vitamin A and Vitamin D3 are put into pill tank, shearing is equal
After even, it is pumped into emulsion tank, then dilution is slowly uniformly added into emulsion tank, is warming up to 85 DEG C, sterilized 15min, be then cooled to
20-30 DEG C, obtain major ingredient；
4) it prepares homogeneous material: fermentation liquid is added in major ingredient, and carry out first time homogeneous under 65 DEG C, 25MPa pressure,
Second of homogeneous is carried out under 60 DEG C, 18MPa pressure, third time homogeneous is then carried out under 55 DEG C, 12MPa pressure, is obtained
Homogeneous material；
5) filling and sterilization, freezing and refrigeration: homogeneous material is carried out it is filling, sealing, 15- is sterilized under the conditions of 85-90 DEG C
Then 20min moves to -18 DEG C of freezing 4h, then move to 4 DEG C refrigeration to get.
Preferably, the milk powder is full-fat cow milk；As other technologies scheme, the present invention is also an option that fresh cow milk
As the substitute of milk powder, the milk powder or fresh cow milk do not contain antibiotic.
Preferably, the concentration of the lactobacillus bulgaricus and streptococcus thermophilus is 1 × 109A/g.
The present invention be also claimed it is above-mentioned be allowed to one described in milk pudding production method.
Beneficial effects of the present invention mainly include but is not limited to the following aspects:
Flavor and taste can be improved by adding appropriate malic acid and lactic acid in product of the present invention；Calcium lactate is easy to absorb,
It can be used to supplement calcium；Beta carotene can be used as colorant, improve sense organ color；The mouthfeel of sweet taste and product can be improved in honey；
Milk pudding sensory effects of the present invention are good, and tissue is fine and smooth, uniform, bubble-free, no whey are precipitated, and the salubrious silk of entrance is sliding
Mellow, milk fragrance is strong, and sugariness is suitable for that unique flavor is enjoyed endless aftertastes, deep to be liked by consumer, and it is anti-to achieve preferable market
It answers, quality and shelf-life are superior to similar neutral pudding product；It is amenable to mechanical concussion and temperature fluctuation during transportation, it can
Phenomena such as to effectively prevent the broken of product and seep water；
The present invention uses a small amount of raw material strain fermentation process, avoids extensive fermenting raw materials and causes blocking phenomenon of flocculating
Occur, in conjunction with the reasonable emulsifier of compatibility, cooperates homogeneous three times and first freeze the technique refrigerated afterwards, it is steady to efficiently solve product
Qualitative and short technical problem of guaranteeing the quality；
Milk pudding reasonable component formula of the present invention, preparation process is unique, and nutrition is high, has health-care effect to human body；Product
It is smooth mouth feel, exquisiteness, salubrious, it is easy to drink, play the role of promoting skeleton development to the children in the growth stage, to white collar rank
Layer, the middle-aged and the old have calcium supplementing effect, there is huge consumption market, and the shelf-life is permanent, and it is ready-to-drink to open bag, can be used as drink of going with rice or bread,
Breakfast, lunch and dinner nutrition arrange in pairs or groups more preferably, market reaction is good, is loved by consumers.
Specific embodiment
In order to make those skilled in the art better understand the technical solutions in the application, having below in conjunction with the application
The technical solution of the application is clearly and completely described in body embodiment, it is clear that described embodiment is only this Shen
Please a part of the embodiment, instead of all the embodiments.Based on the embodiment in the application, those of ordinary skill in the art are not having
Every other embodiment obtained under the premise of creative work is made, should fall within the scope of the present invention.
Embodiment 1
A kind of milk pudding adding AD calcium, is prepared by the following raw material: being counted according to formula per ton, milk powder
43kg, white granulated sugar 40kg, emulsifier 6kg, DL-malic acid 1.5kg, lactic acid 1.5kg, honey 1kg, beta carotene 0.5kg, cream
Sour calcium 0.5kg, food-grade vitamin A 0.5kg, Vitamin D3 (vitamine D3) 0.5kg, lactobacillus bulgaricus 0.3kg are thermophilic
Hot streptococcus 0.3kg, remaining is drinking pure water；
The emulsifier are as follows: be mixed with pectin, sodium carboxymethylcellulose and sodium alginate according to mass ratio 1: 1: 1
And it obtains；
The preparation method of the milk pudding includes the following steps:
It prepares fermentation liquid: being drunk by the milk powder (selecting full-fat cow milk, protein content 30wt%) and 8kg of 1kg pure
Water purification stirs, and is pumped into jar fermenter, is warming up to 90 DEG C of sterilization 15min, is then down to 40 DEG C, accesses bulgarian milk bar
Bacterium (1 × 109A/g) and streptococcus thermophilus (1 × 109A/g), 200rpm is maintained, temperature is 40 DEG C, ferments 6 hours, then drops
Temperature obtains fermentation liquid to 20 DEG C；
It prepares dilution: DL-malic acid, lactic acid and calcium lactate is added in remaining drinking pure water, stirring is equal
It is even, obtain dilution；
Prepare major ingredient: emulsifier admixed into white granulated sugar and be warming up to 65 DEG C, high speed shear is allowed to dissolve fully, then according to
Secondary that remaining milk powder, honey, beta carotene, food-grade vitamin A and Vitamin D3 are put into pill tank, shearing is uniform
Afterwards, it is pumped into emulsion tank, then dilution is slowly uniformly added into emulsion tank, is warming up to 85 DEG C, 15min is sterilized, is then cooled to 20
DEG C, obtain major ingredient；
It prepares homogeneous material: fermentation liquid is added in major ingredient, and carry out first time homogeneous under 65 DEG C, 25MPa pressure, then
Second of homogeneous is carried out under 60 DEG C, 18MPa pressure, third time homogeneous is then carried out under 55 DEG C, 12MPa pressure, is obtained
Material；
Filling and sterilization, freezing and refrigeration: homogeneous material is carried out it is filling, sealing, 15min is sterilized under the conditions of 90 DEG C, so
Move back to -18 DEG C of freezing 4h, then move to 4 DEG C refrigeration to get.
Embodiment 2
A kind of milk pudding adding AD calcium, is prepared by the following raw material: being counted according to formula per ton, milk powder
43kg, white granulated sugar 40kg, emulsifier 6kg, DL-malic acid 1.5kg, lactic acid 1.5kg, honey 1kg, beta carotene 0.6kg, cream
Sour calcium 0.6kg, food-grade vitamin A 0.6kg, Vitamin D3 (vitamine D3) 0.6kg, lactobacillus bulgaricus 0.4kg are thermophilic
Hot streptococcus 0.4kg, remaining is drinking pure water；
The emulsifier are as follows: be mixed with pectin, sodium carboxymethylcellulose and sodium alginate according to mass ratio 1: 1: 1
And it obtains；
The preparation method of the milk pudding includes the following steps:
It prepares fermentation liquid: being drunk by the milk powder (selecting full-fat cow milk, protein content 30wt%) and 8kg of 1kg pure
Water purification stirs, and is pumped into jar fermenter, is warming up to 90 DEG C of sterilization 15min, is then down to 40 DEG C, accesses bulgarian milk bar
Bacterium (1 × 109A/g) and streptococcus thermophilus (1 × 109A/g), 200rpm is maintained, temperature is 40 DEG C, ferments 9 hours, then drops
Temperature obtains fermentation liquid to 30 DEG C；
It prepares dilution: DL-malic acid, lactic acid and calcium lactate is added in remaining drinking pure water, stirring is equal
It is even, obtain dilution；
Prepare major ingredient: emulsifier admixed into white granulated sugar and be warming up to 65 DEG C, high speed shear is allowed to dissolve fully, then according to
Secondary that remaining milk powder, honey, beta carotene, food-grade vitamin A and Vitamin D3 are put into pill tank, shearing is uniform
Afterwards, it is pumped into emulsion tank, then dilution is slowly uniformly added into emulsion tank, is warming up to 85 DEG C, 15min is sterilized, is then cooled to 30
DEG C, obtain major ingredient；
It prepares homogeneous material: fermentation liquid is added in major ingredient, and carry out first time homogeneous under 65 DEG C, 25MPa pressure, then
Second of homogeneous is carried out under 60 DEG C, 18MPa pressure, third time homogeneous is then carried out under 55 DEG C, 12MPa pressure, is obtained
Material；
Filling and sterilization, freezing and refrigeration: homogeneous material is carried out it is filling, sealing, 20min is sterilized under the conditions of 85 DEG C, so
Move back to -18 DEG C of freezing 4h, then move to 4 DEG C refrigeration to get.
Embodiment 3
Each raw material standard that product of the present invention uses is shown in Table 1:
Table 1
| Material name | In strict accordance with the regulation of GB2760, Normalization rule additive |
| Drinking pure water | Meet the raw material of GB 5749-2006 " standards for drinking water quality " |
| Milk powder | Meet the raw material of GB 19644-2010 " milk powder " |
| White granulated sugar | Meet the raw material of GB 317-2006 " white granulated sugar " |
| Pectin | In strict accordance with the regulation of GB2760, Normalization rule additive |
| Carboxymethylcellulose sodium | In strict accordance with the regulation of GB2760, Normalization rule additive |
| Sodium alginate | GB2760 regulation needs appropriate use by production in actual production |
| DL-malic acid | GB2760 regulation needs appropriate use by production in actual production |
| Lactic acid | GB2760 regulation needs appropriate use by production in actual production |
| Honey | GB2760 regulation needs appropriate use by production in actual production |
| Beta carotene | GB2760 regulation needs appropriate use by production in actual production |
| Calcium lactate | GB2760 regulation needs appropriate use by production in actual production |
| Food-grade vitamin A | GB2760 regulation needs appropriate use by production in actual production |
| Vitamin D3 (vitamine D3) | GB2760 regulation needs appropriate use by production in actual production |
| Lactobacillus bulgaricus | GB2760 regulation needs appropriate use by production in actual production |
| The hot streptococcus of Gel | GB2760 regulation needs appropriate use by production in actual production |
Embodiment 4
Product of the present invention attribute test:
Inventor is by 1 product of the above embodiment of the present invention and commercially available farm uncle milk pudding and import Hong Kong khaki promise ox
Milk pudding product compares, and carries out 100 people's sensory evaluations test using non-tangible mode, and the full marks of 7 indexs are 10 points, point
Number is higher, illustrates that effect is better, and test result statistics is as shown in table 2.
Table 2
Conclusion: by table 2 as it can be seen that for the product of the present invention milk pudding common compared with market, looking good, smell good and taste good, mouthfeel silk
Sliding, whole sensory effects are more preferable, deep to be liked by consumer.
Embodiment 4
By taking embodiment 1 as an example, multiple control groups are set, wherein control group 1: not using a small amount of fermenting raw materials mode (i.e. not
The step of fermentation liquid is prepared using the present invention), but after all raw materials are mixed, then ferment, remaining is the same as embodiment 1；It is right
According to group 2: using sodium carboxymethylcellulose, pectin according to the mixture prepared emulsifier of mass ratio 1: 1, remaining same embodiment
1；Control group 3: using by sodium carboxymethylcellulose and sodium alginate according to the mixture prepared emulsifier of mass ratio 1: 1,
Remaining same embodiment 1；Control group 4: not using homogeneous three times, and use time 65 DEG C, 25MPa pressure homogeneous, remaining same embodiment
1。
Resulting product is placed under 25 DEG C of environment of room temperature whether there is or not playing wadding and encapsulation is risen brokenly phenomenon by observation milk pudding,
The shelf-life is counted, the results are shown in Table 3:
Table 3
Conclusion: pudding product overall feeling scoring of the present invention is high, and state quality is most stable after sterilizing, shelf-life longest.
Although above having used general explanation, specific embodiment and test, the present invention is made to retouch in detail
It states, but on the basis of the present invention, it can be made some modifications or improvements, this is apparent to those skilled in the art
's.Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed
Range.
Claims (7)
1. a kind of milk pudding for adding AD calcium, is prepared by the following raw material: it is counted according to formula per ton, milk powder 43kg,
White granulated sugar 40kg, emulsifier 6kg, DL-malic acid 1.5kg, lactic acid 1.5kg, honey 1kg, beta carotene 0.5-0.6kg, lactic acid
Calcium 0.5-0.6kg, food-grade vitamin A 0.5-0.6kg, Vitamin D3 0.5-0.6kg, lactobacillus bulgaricus 0.3-
0.4kg, streptococcus thermophilus 0.3-0.4kg, remaining is drinking pure water.
2. milk pudding according to claim 1, which is characterized in that the emulsifier is prepared as follows and obtains:
Pectin, sodium carboxymethylcellulose and sodium alginate are mixed with according to mass ratio 1: 1: 1 and obtained.
3. milk pudding according to claim 1 to 2, which is characterized in that the preparation method of the milk pudding includes as follows
Step: 1) preparing fermentation liquid, 2) prepare dilution, 3) prepare major ingredient, 4) prepare homogeneous material, 5) filling and sterilization, freezing and cold
Hiding.
4. milk pudding according to claim 3, which is characterized in that the preparation method of the milk pudding includes following step
It is rapid:
1) it prepares fermentation liquid: being stirred by the milk powder and 8kg drinking pure water of 1kg, be pumped into jar fermenter, be warming up to 90
DEG C sterilization 15min, is then down to 40 DEG C, accesses lactobacillus bulgaricus and streptococcus thermophilus, maintain 200rpm, temperature 40
DEG C, it ferments 6-9 hours, is then cooled to 20-30 DEG C, obtains fermentation liquid；
2) it prepares dilution: DL-malic acid, lactic acid and calcium lactate being added in remaining drinking pure water, stirred evenly,
Obtain dilution；
3) it prepares major ingredient: emulsifier being admixed into white granulated sugar and is placed in pill tank, and be warming up to 65 DEG C, high speed shear is allowed to abundant
It dissolves, remaining milk powder, honey, beta carotene, food-grade vitamin A and Vitamin D3 is successively then put into pill tank
In, after shearing uniformly, it is pumped into emulsion tank, then dilution is slowly uniformly added into emulsion tank, is warming up to 85 DEG C, sterilizes 15min, so
After be cooled to 20-30 DEG C, obtain major ingredient；
4) it prepares homogeneous material: fermentation liquid is added in major ingredient, and carry out first time homogeneous under 65 DEG C, 25MPa pressure, then at
60 DEG C, carry out second of homogeneous under 18MPa pressure, third time homogeneous is then carried out under 55 DEG C, 12MPa pressure, obtains homogeneous
Material；
5) filling and sterilization, freezing and refrigeration: homogeneous material is carried out it is filling, sealing, 15- is sterilized under the conditions of 85-90 DEG C
Then 20min moves to -18 DEG C of freezing 4h, then move to 4 DEG C refrigeration to get.
5. milk pudding according to claim 3, which is characterized in that the milk powder is full-fat cow milk.
6. milk pudding according to claim 3, which is characterized in that the lactobacillus bulgaricus and streptococcus thermophilus
Concentration is 1 × 109A/g.
7. claim 1-6 be allowed to one described in milk pudding production method.
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| CN104207032A (en) * | 2014-08-15 | 2014-12-17 | 河北喜之郎食品有限公司 | Red bean pudding and making method thereof |
| KR20150082821A (en) * | 2014-01-08 | 2015-07-16 | 계명대학교 산학협력단 | Method for manufacturing lactic acid fermented pudding using sweet pumpkin powder containing lactic acid fermented tumeric |
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| 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 |
| CN103262992A (en) * | 2013-06-13 | 2013-08-28 | 湖南农业大学 | Purple sweet potato milk pudding and processing method thereof |
| CN103564345A (en) * | 2013-11-19 | 2014-02-12 | 绿雪生物工程(深圳)有限公司 | Semi-fermented acidic milk pudding and preparation method thereof |
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