CN101856102A - Milk pudding and preparation method thereof - Google Patents
Milk pudding and preparation method thereof Download PDFInfo
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- CN101856102A CN101856102A CN200910049130A CN200910049130A CN101856102A CN 101856102 A CN101856102 A CN 101856102A CN 200910049130 A CN200910049130 A CN 200910049130A CN 200910049130 A CN200910049130 A CN 200910049130A CN 101856102 A CN101856102 A CN 101856102A
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Abstract
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.
Description
Technical field
The invention belongs to the dairy products field, particularly a kind of milk pudding and preparation method thereof.
Background technology
Along with the growth of national economy, the improving constantly of living standard, people improve own health status by more healthy diet and more sports, and more and more the consumer begins to pay close attention to the inside health of own health.Having a good digestive system is necessary to the body and mind of health, and it can help us to obtain more nutrition from diet, makes us feel more joyful.
Dairy products are as the healthy food of first-selection, and the average dairy products consumption figure of national town dweller was 26Kg in 2007, and annual increasing rate has surpassed 20% over 10 years, drink the milk amount per capita and increased nearly 5 times, and the consumption of urban residents' milk also has growth by a relatively large margin.However, compare with the 320Kg of world consumption per head 104Kg and developed country, still have big gap, dairy products are consumed in China and still have very big development space.But because product homogeneity is serious, profit margin glides very fast in recent years in domestic dairy products enterprise.Therefore, how to carry out product restructuring, develop suitable market, satisfy the dairy products of consumption concept to keep the key that profit is the dairy products enterprise's existence and development.
Milk pudding (Pudding) is a kind of gelatinous semi-solid dairy products, delicate mouthfeel, soft, and form is full, and is as dessert or dessert, very popular in European and American countries usually.But, milk pudding goods kind on the China market is single at present, mostly be to make it be gel solid shape by adding a large amount of food glue, with jelly shape production marketing, product is longer in the following shelf-life of room temperature storage, but the nutritive value of milk containing jelly class milk pudding can not satisfy the masses' consumption demand with respect to being that the milk pudding that raw material is made then reduces greatly with fresh cow milk.And many edible safety incidents once took place in the jellies product, and countries such as European Union have forbidden selling this series products.
In recent years, the nutrition of inulin (Inulin) and physiological function have caused the extensive interest of whole world researcher greatly.March calendar year 2001, U.S. AACC report pointed out that inulin belongs to a kind of soluble dietary fiber.Inulin is not only decomposed by digestive ferment in vivo, and produce power not, and help to reduce the human body blood fat is regulated intestines and stomach transfer time, promotes mineral element such as Ga
2+, Mg
2+, Zn
2+, Cu
2+And Fe
2+Deng absorption.In addition, inulin is a kind of probiotic (Prebiotics), can stimulate intestinal bifidobacteria propagation, improve the Bifidobacterium vigor, suppress the pathogen growth, have the function of Oilgosaccharkdes, thereby promote the intestinal beneficial bacterium breeding, keep the gut flora balance, health is benefited.Inulin has potential antitumaous effect, and its this effect comes from the fermentation back and produces SCFA, particularly butyric acid antitumaous effect and high-concentration Ca, magnesium ion on cell proliferation inhibitory action.External clinical trial certificate is taken in 40～70g inulin every day health is had no adverse effects.Inulin is 1～4g/d in the intake per capita of the U.S., and the intake per capita in Europe is 3～10g/d.Therefore, that inulin has is safe, nontoxic, significantly improve the flavour of food products quality and characteristics such as promote health, and has been used as a kind of natural function food ingredient.
Summary of the invention
Therefore, the technical problem to be solved in the present invention is exactly to be mostly to make it be gel solid shape by adding a large amount of food glue at existing milk pudding, exist nutritive value not high, and the deficiency of edible safety incident easily takes place, a kind of novel milk pudding and preparation method thereof is provided, and this novel milk pudding has higher nutritive value than existing milk pudding, and structural state is finer and smoother, present half coagulating type, lotion state, having can the spoon feeding habits.
The present invention is through research and a large amount of tests back are found repeatedly, add the inulin of appropriate amount in the fresh milk, functional food glue, converted starch and WPC, and make above-mentioned raw materials in certain ratio range, can obtain a traditional milk pudding that is similar to, but has much higher nutritive value than traditional milk pudding, and product has and a kind ofly partly solidifies, the appearance of paste body shape, this paste body shape is different with the gel state that is only produced with the food glue of same concentrations, can keep specific face shaping and more be similar to the paste of paste or butter and present solid shape, but state people, people's appetite is heightened, and the mouthfeel of this paste body shape does not have some local flavor yet, is that traditional pudding is never before seen.Therefore the inventor has finished the present invention finally by to after the repetition test and improvement of filling a prescription, and has obtained the above-mentioned novel milk pudding that is different from traditional milk pudding---soft milk pudding.
Therefore, the present invention solves the problems of the technologies described above one of technical scheme of being adopted, a kind of milk pudding, wherein, in 1000 parts of final products, it comprises each component of following mass parts: 300～850 parts in milk, 0.3～150 part of sweetener, 15～30 parts of inulin, 4～15 parts in food glue, 5～20 parts of converted starches, 5～30 parts of WPCs, 48～380 parts in 0.1～1 part of flavoring essence and water.
Milk pudding of the present invention; preferable, can further include in each component of following mass parts one or more: 0.0006～0.001 part vitamin A, 0.12～0.24 part vitamin C, 0.012～0.02 part vitamin E, 1～80 part cocoa power and 1～80 part cocoa power, fruit grain or jam.
Among the present invention, described milk is meant sweet milk or the reconstituted milk that meets the fresh cow's milk acquisition criteria of China, can be full-cream, degreasing and half skimmed milk.Adopt low fat or skim milk can reduce fat and take in, help avoiding the hyperlipidemia risk and keep good figure.
Among the present invention, described inulin is a kind of high-quality soluble dietary fiber, it is the linear straight chain polysaccharide that is formed by connecting with the glycosidic bond of β-(2-1) by D-fructofuranose molecule, each inulin molecular end is so that α-(1-2) glycosidic bond connects glucose residue, the degree of polymerization is generally 2～60, and average degree of polymerization is 10.Inulin can effectively improve human body in dairy products more than 20%, be the significant Bifidobacterium MF of a kind of effect to calcareous absorptivity.The use amount of inulin meets the regulation in " the food nutrition tag control standard " that the Ministry of Public Health came into effect on May 1st, 2008 among the present invention.
Among the present invention, described food glue can be selected from a kind of or its several combinations in carragheen, melon bean gum, xanthans, locust bean gum and the pectin.Selecting suitable colloid and proportioning thereof for use is one of key point of the present invention.The rheological properties of milk pudding system is given or improved to food glue as stabilizing agent and thickener, has the characteristics such as function of thickening property, stability, retentiveness, gelling, dietary fiber.
Among the present invention, described converted starch is as thickener, it preferably is the converted starch that raw material is made with the waxy corn starch, can under high temperature, high-shear conditions, keep higher stability of viscidity, thereby keep its thickening capabilities, improve the glossiness and the sophistication of products'texture, increase product simultaneously.
Among the present invention, described WPC not only can improve protein content in the product, can also play and improve milk pudding local flavor and quality, fortification and prebiotic function, separate out and prolong shelf life of products thereby reduce whey, product by fresh and have the made off-white powder of the whey of sweet taste, dissolubility is good, retentiveness is strong, have good dispersiveness and Combination.
Among the present invention, described sweetener is in order further to regulate the local flavor and the mouthfeel of product, comprise auxotype sweetener and non-nutritive sweetener, the for example combination of one or more in sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and the honey element etc., preferably white granulated sugar (refining or top grade).
Among the present invention, the interpolation of described flavoring essence can remedy the loss of cocoa power, fruit grain or jam local flavor, makes soft milk pudding obtain abundanter mouthfeel.Milk flavour for example, vanilla, chocolate essence, orange flavor, strawberry essence, grape essence, peach essence, cocoanut flavour, lychee flavor, flavoring apple essence, honeydew melon essence, mango essence, passionflower essence, lemon extract, blueberry essence, pawpaw essence, flavoring banana essence, flavoring pineapple essence, carrot essence, aloe essence, spinach essence, apricot essence, pear essence, kiwi flavor, flavoring rose essence, walnut essence, the wheat essence, egg essence, one or more combination in the cherry essence etc.
Among the present invention, described vitamin A (V
A) have another name called retinol, have the normal growth and the breeding of promotion, keep epithelial tissue and twenty-twenty physiological function, strengthen human body immune function and anti-cancer, antitumaous effect; Vitamin C (V
C) have another name called ascorbic acid, ascorbic acid can participate in the vivo oxidation reduction reaction, and be a kind of important antioxidants in the body, it can remove free radical as antioxidant, exempt from protection DNA, protein and membrane structure and to play an important role aspect the damage, can improve the immunity function and the stress ability of body simultaneously; Vitamin E (V
E) have another name called tocopherol, have antioxidation, make the good antioxidant of body, it can protect V
A, V
CAnd unrighted acid etc. avoids oxidation and destroys, and also can protect the complete of membrane structure etc., has antiatherosclerosis and antidotal effect.Studies show that V behind the process ultra high temperature sterilization
A, V
E, V
CLoss less.
Among the present invention, the interpolation of described cocoa power, fruit grain or jam can help further to enrich product nutrition, improves product special flavour, diversify.Among the present invention, described fruit grain and jam can be single varieties, also can carry out compound use.Described fruit grain can be the one or more combination in the various fruit-vegetable granules such as blueberry fruit grain, peach particle, coconut palm fruit granule, orange fruit grain, mango fruit grain, grape fruit, cherry fruit grain, raspberry fruit grain, mulberry fruit fruit grain, watermelon fruit grain, passionfruit grain, pawpaw fruit grain, pineapple fruit grain, strawberry fruit grain, the operatic circle grain, cucumber particle, radish particle and aloe vera gel particle; Usually select granular garden stuff grain or the slurry class fruit and vegetable of diameter 1～20mm for use, or length is that 1～20mm, width are the fibrous fruit and vegetable of 1～10mm.Described jam can be various jam such as strawberry jam, blueberry jam, apple jam, pawpaw sauce, banana sauce, pineapple jam, mango chutney, catsup, carrot sauce, asparagus sauce, spinach sauce, peach butter, apricot sauce, pears sauce, grape sauce, aloe paste, kiwi-fruit jam, lichee sauce, jam with lemon and jam.
Among the present invention, described water is pure water preferably.
Milk pudding of the present invention can be prepared by the preparation method of traditional milk pudding, yet adopt milk/or the large-scale industrial production technology of sour milk in employed conventional production equipment, carry out the preparation of milk pudding as system equipments such as pill tank, homogenizer, sterilization machine and bottle placers, just can industrialization, make milk pudding of the present invention on a large scale.The inventor has finished this method through research.
Therefore, to solve the problems of the technologies described above two of the technical scheme that adopted be that a kind of method for preparing described milk pudding may further comprise the steps in the present invention:
1) with sweetener, food glue, inulin, converted starch and WPC dried be mixed even after, join and be preheated to 50～80 ℃ milk or purify waste water, circulation was stirred 10～30 minutes, until the complete dispersing and dissolving of all materials, at last by the prescription constant volume;
2) semi-finished product behind the step 1) constant volume are cooled to 4～20 ℃, homogeneous then, processing condition is: 50～70 ℃, 10～20MPa, then sterilization, sterilization conditions is: 110～135 ℃, 5～900 seconds;
3) with step 2) material of gained is cooled to 60～70 ℃, and add in flavoring essence, cocoa power, fruit grain and the jam one or more and carry out blending;
4) under 42 ℃～60 ℃ conditions, carry out sterile filling, simultaneously stirring at low speed.
Wherein, preferable when being cooled to below 25 ℃ in the step 1), vitamin A, vitamin C and/or vitamin E are joined in the milk, to reduce the loss of heating vitamin;
Wherein, described milk has passed through raw material milk and has detected and the raw material milk standardization, meets the milk of country and industry pertinent regulations.Wherein, described raw material milk detects and comprises: organoleptic indicator, protein, fat, non-fat solid, acidity, impurity degree, alcohol testing, mix several indexs such as alkali test, antibiotic test, melamine detection raw material milk is detected.Described raw material milk standardization comprises: milk is heated to 45～50 ℃, and circulation is stirred and was carried out standardized step in 20 minutes.The milk index request is after the standardization: protein 〉=3.2%, fat 〉=3.4%, non-fat solid 〉=8.5%.
Wherein, sterile filling can carry out with the conventional aseptic filler in the milk production.Agitator needs stirring at low speed always in the pouring process.The can temperature controlling is a CCP of the present invention, carries out sterile filling and can reach effect preferably under 42 ℃～60 ℃ conditions.Best can temperature is 52 ℃.Temperature is too low not only to influence soft milk pudding structural state, also can influence the operating efficiency of filling apparatus.After the can, preferable refrigerates the finished product warehouse-in, preferably can effectively guarantee the quality of product 4～10 ℃ of following refrigerations.
The preferable technological process of method for preparing milk pudding of the present invention is: raw material milk detection → raw material milk standardization → preheating → batching → homogeneous → sterilization → cooling → blending → sterile filling → warehouse-in refrigeration.Details are as follows:
1, raw material milk detects.The organoleptic indicator, advance factory's milk temperature :≤8 ℃, protein: 〉=3.1%, fat: 〉=3.3%, non-fat solid: 〉=8.1%, acidity: 12～18 ° of T, impurity degree :≤2mg/Kg, alcohol testing is mixed alkali test, antibiotic test, melamine detection etc.Detect the next procedure of being allowed for access after qualified.
2, raw material milk standardization.Milk is heated to 45～50 ℃, and circulation was stirred 20 minutes, and the milk index request is after the standardization: protein 〉=3.2%, fat 〉=3.4%, non-fat solid 〉=8.5%.
3, batching.An amount of raw material milk is heated to 50～80 ℃, with sweetener (preferable as white granulated sugar) 0.3～150Kg, inulin 15～30Kg, functional food glue 4～15Kg, converted starch 5～20Kg, WPC 5～30Kg is (preferable as WPC-34, WPC-34) etc. supplementary material in the ratio in the prescription dried be mixed even after, add in the milk, 10～30min is stirred in circulation at a high speed, until the complete dispersing and dissolving of all materials, quantitatively arrives 1000Kg with remaining milk or pure water then, according to test of the present invention as can be known, needed raw material milk is 300～850Kg.Semi-finished product are cooled to 4～20 ℃ at last, the next procedure of being allowed for access after the detection of indexs such as protein and fat is qualified.If contain 600～1000 μ g/Kg vitamin As, 120～240mg/Kg vitamin C or 12～20mg/Kg vitamin E in the prescription, preferably be cooled in 25 ℃ of following processes and join in the milk, to reduce the loss of heating to vitamin in this step.
4, homogeneous and sterilization.Treat that indexs such as semi-finished product protein and fat detect be allowed for access after qualified homogeneous and sterilization stage, the homogenizing temperature of material is 50～70 ℃, and homogenization pressure is 10～20MPa, and sterilization temperature is 110～135 ℃, and sterilizing time is 5～900s.
5, cooling.Material after the sterilization is squeezed in the milk surge tank, and chilling temperature is 60～70 ℃.
6, blending.Turn on agitator is added required flavoring essence 0.1～1Kg, and one or more in the cocoa power of 1～80Kg, fruit grain or the jam mix.
7, sterile filling.Agitator needs stirring at low speed always in the pouring process, and the optimum temperature of can is controlled between 42～60 ℃ and is advisable.
8, warehouse-in refrigeration.Product after the can is preserved under 4～10 ℃ of conditions.
9, finished product detection.
The present invention is except that specifying, used percentage all is mass percent.
Raw material that the present invention is used or reagent except that specifying, all commercially available getting.
Than prior art, the invention has the beneficial effects as follows:
1, protein content 1.0～5.0% in the milk pudding of the present invention, fat content 0.1～3.5%, total solid 20～30%.
2, added probiotic in the milk pudding of the present invention, inulin is a kind of natural fructose polymer that can extract from jerusalem artichoke and witloof, it can be used as dietary fiber and adds in the food, the bidirectional modulation gut flora, improve function of intestinal canal, prevent constipation and diarrhoea, human body is had special health-care effect, dietary fiber 〉=1.5%.
3, the appropriate reasonable proportioning of raw materials such as functional food glue, converted starch makes milk pudding product of the present invention be half coagulating type, lotion state, smooth mouth feel, exquisiteness, salubrious, have can the spoon feeding habits, this paste body shape, a mouthfeel that can spoon food do not have some local flavor, be that traditional pudding or dairy products are never before seen, therefore product of the present invention is a kind of novel milk food, has enriched the kind of dairy products.
4, the soft milk pudding series products with functional characteristic of the present invention is a kind of not only nourishing healthy but also the novel dairy product that meets social fashion, be not only a infant foods, be a leisure dessert that is fit to white collar, the elderly equally, it is edible for a long time to can be used as diet, must be subjected to consumers in general's favor, huge consumption market is arranged.
5, the present invention has guaranteed good stability and the good taste of product in shelf life by reasonably filling a prescription and appropriate process.Preferably 4～8 ℃ of the reserve temperatures of this product, 20～25 days shelf-lifves, farthest kept milk and add the nutritive value of nutrient.
The specific embodiment
Further specify the present invention with embodiment below, but the present invention is not limited.The experimental technique of unreceipted actual conditions in the following example, usually according to normal condition, or the condition of advising according to manufacturer.
Embodiment 1
1, prescription (seeing Table 1)
Table 1. raw material, addition, standard and source thereof (calculating) with 1 ton of product
Annotate: each material performance index meets the correlated quality standard-required.
2, preparation technology:
A) materials such as white granulated sugar, inulin, WPC-80, functional food glue and converted starch are mixed by described the doing of list of ingredients, be dissolved in 50 ℃, in the milk after the 500Kg standardization, and stirred 20 minutes, quantitatively arrive 1000Kg with remaining milk or pure water then, treat to add vitamin A, C and E when temperature is reduced to 25 ℃, be cooled to 10 ℃ before the sterilization;
B) semi-finished product detect and to enter homogeneous and sterilization stage after qualified, and material is heated to 50 ℃, homogeneous under the 18MPa pressure condition, sterilization under 110 ℃, 900s condition;
C) material after the sterilization is squeezed in the milk surge tank, chilling temperature is 60 ℃;
D) turn on agitator is added vanilla 0.8Kg/ ton, mixes;
E) when dropping to 42 ℃, temperature carries out sterile filling, the agitator stirring at low speed, and the product after the can was preserved under the condition at 6 ℃, 12 hours, can outbound after the detection index is qualified.
Embodiment 2
1, prescription (seeing Table 2)
Table 2. raw material, addition, standard and source thereof (calculating) with 1 ton of product
Annotate: each material performance index meets the correlated quality standard-required.
2, preparation technology:
A) materials such as white granulated sugar, inulin, WPC-34, functional food glue, converted starch, cocoa power are mixed by described the doing of list of ingredients, be dissolved in 68 ℃, in the milk after the 400Kg standardization, and stirred 18 minutes, quantitatively arrive 1000Kg with remaining milk or pure water then, be cooled to 8 ℃ before the sterilization;
B) semi-finished product detect and to enter homogeneous and sterilization stage after qualified, and material is heated to 68 ℃, homogeneous under the 20MPa pressure condition, sterilization under 135 ℃, 5s condition;
C) material after the sterilization is squeezed in the milk surge tank, chilling temperature is 68 ℃;
D) turn on agitator is added cacao essence 0.7Kg/ ton, mixes;
E) when dropping to 55 ℃, temperature carries out sterile filling, the agitator stirring at low speed, and the product after the can was preserved under the condition at 8 ℃, 24 hours, can outbound after the detection index is qualified.
Embodiment 3
1, prescription (seeing Table 3)
Table 3. raw material, addition, standard and source thereof (calculating) with 1 ton of product
Annotate: each material performance index meets the correlated quality standard-required.
2, preparation technology:
A) materials such as acesulfame potassium, Aspartame, inulin, WPC-34, functional food glue, converted starch are mixed by described the doing of list of ingredients, be dissolved in 70 ℃, in the milk after the 300Kg standardization, and stirred 10 minutes, quantitatively arrive 1000Kg with remaining milk or pure water then, be cooled to 4 ℃ before the sterilization;
B) semi-finished product detect and to enter homogeneous and sterilization stage after qualified, and material is heated to 70 ℃, homogeneous under the 10MPa pressure condition, sterilization under 120 ℃, 10s condition;
C) material after the sterilization is squeezed in the milk surge tank, chilling temperature is 65 ℃;
D) turn on agitator is added cherry essence 0.1Kg/ ton, mixes;
E) when dropping to 60 ℃, temperature carries out sterile filling, the agitator stirring at low speed, and the product after the can was preserved under the condition at 4 ℃, 12 hours, can outbound after the detection index is qualified.
Embodiment 4
1, prescription (seeing Table 4)
Table 4. raw material, addition, standard and source thereof (calculating) with 1 ton of product
Annotate: each material performance index meets the correlated quality standard-required.
2, preparation technology:
A) materials such as white granulated sugar, inulin, WPC-34, functional food glue, converted starch are mixed by described the doing of list of ingredients, be dissolved in 65 ℃, in the milk after the 400Kg standardization, and stirred 15 minutes, quantitatively arrive 1000Kg with remaining milk or pure water then, be cooled to 10 ℃ before the sterilization;
B) semi-finished product detect and to enter homogeneous and sterilization stage after qualified, and material is heated to 65 ℃, homogeneous under the 10MPa pressure condition, sterilization under 125 ℃, 10s condition;
C) material after the sterilization is squeezed in the milk surge tank, chilling temperature is 60 ℃;
D) turn on agitator is added the yellow peach fruit of yellow peach essence 0.5Kg/ ton and 80Kg/ ton grain, mixes;
E) when dropping to 55 ℃, temperature carries out sterile filling, the agitator stirring at low speed, and the product after the can was preserved under the condition at 8 ℃, 12 hours, can outbound after the detection index is qualified.
Embodiment 5
1, prescription (seeing Table 5)
Table 5. raw material, addition, standard and source thereof (calculating) with 1 ton of product
| Raw material | Addition | Raw material standard and source |
| ??(Kg) | ||
| Fresh milk | ??300 | Meet the raw milk acquisition criteria, bright dairy industry Co., Ltd pasture |
| Sucrose | ??100 | Meet GB 317-2006 primary standard, Beijing sugar industry Co., Ltd |
| HFCS | ??50 | Luzhou Bio-Chem. Technology (Shaanxi) Co., Ltd. |
| Inulin | ??30 | Holland SENSUS company |
| ??WPC-34 | ??24 | Pan Asia dairy products (Shanghai) Co., Ltd. |
| Carragheen | ??6 | Chile Di Longkesi limited company, model LACT |
| Pectin | ??9 | Qiu Bo invests (China) Co., Ltd, model LM-222 |
| Converted starch | ??20 | The chemical trade Co., Ltd of national starch, model THERMTEX |
| Strawberry jam | ??80 | Food Co., Ltd after Hebei the present is bright |
| Edible strawberry essence | ??1 | Qi Huadun flavoring essence spices Co., Ltd |
| Pure water | ??380 | Industrial pure water |
Annotate: each material performance index meets the correlated quality standard-required.
2, preparation technology:
A) materials such as sucrose, HFCS, inulin, WPC-34, functional food glue, converted starch are mixed by described the doing of list of ingredients, be dissolved in 80 ℃, in the milk after the 300Kg standardization, and stir 30min, quantitatively arrive 1000Kg with pure water then, be cooled to 20 ℃ before the sterilization;
B) semi-finished product detect and to enter homogeneous and sterilization stage after qualified, and material is heated to 60 ℃, homogeneous under the 20MPa pressure condition, sterilization under 120 ℃, 20s condition;
C) material after the sterilization is squeezed in the milk surge tank, chilling temperature is 70 ℃;
D) turn on agitator is added edible strawberry essence 1.0Kg/ ton and 80Kg/ ton strawberry jam, mixes;
E) when dropping to 52 ℃, temperature carries out sterile filling, the agitator stirring at low speed, and the product after the can was preserved under the condition at 4 ℃, 12 hours, can outbound after the detection index is qualified.Further specify beneficial effect of the present invention below by the test example.
Effect embodiment 1
The trial test mode: the present invention is with embodiment 1, two kinds of soft milk pudding of taste of the vanilla of 2 gained and cocoa are evaluated and tested, evaluating method is equally applicable to the soft milk pudding of other taste and type, adopt the mode of blank marking, invite 8 expert and 30 ordinary consumer to form criticism group by dairy products judgment experience, outward appearance tissue to product, rare denseness, tasty and refreshing degree, soft and smooth degree, milk fragrance, sugariness, fragrance, local flavor, 10 indexs such as product novelty degree and product customer satisfaction are estimated score, adopt the hundred-mark system point system, mark is high more, the best features that expression gets over product, sensory evaluation the results are shown in Table 6.
The soft milk pudding evaluation result of table 6. cocoa/vanilla taste
| Project | Best features | Average |
| The outward appearance tissue | Tissue is fine and smooth, evenly, no bubble, no whey separate out | ??85 |
| Rare denseness | Be half coagulating type, lotion state, having can the spoon feeding habits | ??89 |
| Project | Best features | Average |
| Tasty and refreshing degree | It is clearly pleasant to enter the mouth | ??80 |
| Soft and smooth degree | The inlet silk is sliding, mellow full | ??90 |
| Milk fragrance | Milk fragrance is strong | ??86 |
| Sugariness | Sugariness is suitable | ??82 |
| Fragrance | Has distinctive, the natural fragrance of cocoa or vanilla | ??91 |
| Local flavor | Unique flavor, enjoy endless aftertastes | ??86 |
| Product novelty degree | Meet the consumer psychology demand, increase desire to purchase | ??95 |
| Product customer satisfaction | Meet nutrition, health care, instant, popular consumption concept | ??93 |
Claims (9)
1. milk pudding, it is characterized in that, in 1000 parts of final products, it comprises each component of following mass parts: 300～850 parts in milk, 0.3～150 part of sweetener, 15～30 parts of inulin, 4～15 parts in food glue, 5～20 parts of converted starches, 5～30 parts of WPCs, 48～380 parts in 0.1～1 part of flavoring essence and water.
2. milk pudding as claimed in claim 1; it is characterized in that, can further include in each component of following mass parts one or more: 0.0006～0.001 part vitamin A, 0.12～0.24 part vitamin C, 0.012～0.02 part vitamin E and 1～80 part cocoa power, fruit grain or jam.
3. milk pudding as claimed in claim 1 is characterized in that, described food glue can be selected from a kind of or its several combinations in carragheen, melon bean gum, xanthans, locust bean gum and the pectin.
4. milk pudding as claimed in claim 1 is characterized in that, described converted starch is to be the converted starch that raw material is made with the waxy corn starch.
5. milk pudding as claimed in claim 1, it is characterized in that described sweetener is to be selected from white granulated sugar, sucrose, beet sugar, maltose, glucose, fructose, lactose, HFCS, glycitols sweetener, Sucralose, acesulfame potassium, Aspartame and the honey element one or more.
6. milk pudding as claimed in claim 1, it is characterized in that described flavoring essence is selected from milk flavour, vanilla, chocolate essence, orange flavor, strawberry essence, grape essence, peach essence, cocoanut flavour, lychee flavor, flavoring apple essence, honeydew melon essence, mango essence, passionflower essence, lemon extract, blueberry essence, pawpaw essence, flavoring banana essence, flavoring pineapple essence, carrot essence, aloe essence, spinach essence, apricot essence, pear essence, kiwi flavor, flavoring rose essence, walnut essence, the wheat essence, in egg essence and the cherry essence one or more.
7. a method for preparing described milk pudding is characterized in that, may further comprise the steps:
1) with sweetener, food glue, inulin, converted starch and WPC dried be mixed even after, join and be preheated to 50～80 ℃ milk or purify waste water, circulation was stirred 10～30 minutes, until the complete dispersing and dissolving of all materials, at last by the prescription constant volume;
2) semi-finished product behind the step 1) constant volume are cooled to 4～20 ℃, homogeneous then, processing condition is: 50～70 ℃, 10～20MPa, then sterilization, sterilization conditions is: 110～135 ℃, 5～900 seconds;
3) with step 2) material of gained is cooled to 60～70 ℃, and add in flavoring essence, cocoa power, fruit grain and the jam one or more and carry out blending;
4) under 42 ℃～60 ℃ conditions, carry out sterile filling, simultaneously stirring at low speed.
8. method as claimed in claim 7 is characterized in that, when being cooled to below 25 ℃, vitamin A, vitamin C and/or vitamin E is joined in the milk in the step 1).
9. method as claimed in claim 7 is characterized in that, described sterile filling carries out under 52 ℃ of conditions.
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