CN102511745A - Acidic milk pudding and preparation method thereof - Google Patents
Acidic milk pudding and preparation method thereof Download PDFInfo
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Abstract
The invention belongs to the field of milk product processing, and relates to an acidic milk pudding and a preparation method thereof. The acidic milk pudding has a pH value of 4.2 to 4.4 and comprises: by weight, 7 to 10% of white sugar or one or more sweeteners, 1 to 2% of anhydrous milk fat, 0.3 to 0.6% of one or more stabilizing agents, an appropriate amount of one or more acidity conditioning agents and the balance milk. The one or more acidity conditioning agents are added into a milk pudding so that the acidic milk pudding having the characteristics of long quality guarantee period and good uniformity and stability is obtained.
Description
Technical field
The invention belongs to dairy product processing field, relate to a kind of pudding and preparation method thereof, relate in particular to a kind of acidic milk pudding and preparation method thereof.
Background technology
Pudding (Pudding) is in the existing long history of American-European countries; Be that American-European family is liked and a kind of milk system dessert that generally uses; Traditional pudding is a kind of albumin milk goods of gelatinous semi-solid, delicate mouthfeel, soft, and form is full; Be of high nutritive value, and unique flavor, mouthfeel have enjoyment.Pudding is the pure natural dairy products of a kind of very nutrition, health, becomes one of high-grade dairy products gradually, liked by consumers in general.
Pudding product kind on the China market is single at present; Must under 0-5 ℃ condition, refrigerate, refrigeration is sold, and; Because product does not reach commercial sterilization; Shelf-life is shorter, and the shelf-life under refrigerated condition, generally about 14 days, this brought very big trouble for transportation, storage and the sale of pudding.Therefore, produce that a kind of to grow the pudding of shelf-life imperative.
If acidity regulator is added in the pudding, reduce the pH of pudding product, can improve the mouthfeel of pudding; Can suppress growing of microorganism again; Prolong the shelf-life of product, therefore, it is suitable how to develop the full cunning of a kind of mouthfeel; Be of high nutritive value, the pudding goods of long shelf-life, become the inexorable trend of existing market.
Summary of the invention
For solving the problems of the technologies described above, the object of the present invention is to provide a kind of acidic milk pudding, the present invention is through adding acidity regulator in the milk pudding to, obtains a kind of uniform and stable and have the pudding of longer shelf-life.
For this reason, the present invention includes following aspect:
1, a kind of acidic milk pudding, the pH of this pudding is 4.2 to 4.4, preferred 4.3 to 4.35.
2, like above-mentioned 1 described acidic milk pudding, wherein in the gross weight of acidic milk pudding, it is following that it forms percentage by weight: white granulated sugar or sweetener, 7%～10%; Anhydrous butter oil, 1%～2%; Stabilizing agent, 0.3%～0.6%, acidity regulator is an amount of, and surplus is a milk; Preferred white granulated sugar or sweetener, 8%～9%, anhydrous butter oil, 1.4%～1.6%, stabilizing agent, 0.4%～0.5%, acidity regulator is an amount of, and surplus is a milk.
3, like above-mentioned 1 or 2 described acidic milk puddings, wherein said acidity regulator is a kind of material or the combination of two or more materials in lactic acid, citric acid, malic acid and the tartaric acid.
4, like any described acidic milk pudding of above-mentioned 1-3, wherein said sweetener is a kind of material or the combination of two or more materials in glucose, fructose, HFCS, maltose, xylitol, acesulfame potassium, Aspartame, Sucralose and the honey element.
5, like any described acidic milk pudding of above-mentioned 1-4, wherein said stabilizing agent is formed by thickener and/or emulsifier combination; Said thickener is a kind of material or the combination of two or more materials in sodium carboxymethylcellulose, carragheen, konjac glucomannan, gellan gum, xanthans, converted starch, pectin, agar, locust bean gum and the guar gum; Said emulsifying agent is a kind of material or the combination of two or more materials in diacetyl tartarate list double glyceride, glycerin monostearate, sucrose fatty ester, polyglycerol ester and the mono succinate glyceride.
6, like above-mentioned 5 described acidic milk puddings, wherein said thickener is a kind of material or the combination of two or more materials in sodium carboxymethylcellulose, carragheen, konjac glucomannan, xanthans, pectin, agar and the locust bean gum; Said emulsifying agent is diacetyl tartarate list double glyceride or glycerin monostearate.
7, like any described acidic milk pudding of above-mentioned 1-6; Wherein said acidic milk pudding also contains salts substances; This salts substances is a kind of material or the combination of two or more materials in sodium chloride, sodium phosphate trimer, natrium citricum and the calgon, and wherein preferred salts substances is sodium chloride and/or natrium citricum.
8, like any described acidic milk pudding of above-mentioned 1-7; Wherein said acidic milk pudding also contains acid fruit fruit juice; Preferred acidic fruit is a kind of fruit or the combination of two or more fruit in mango, red bayberry, prune, plum, plum, grape fruit, oranges and tangerines and the lemon, addition be the acidic milk pudding gross weight 8%～12%.
9, the preparation method of above-mentioned 1 to 8 any described acidic milk pudding, this method may further comprise the steps:
1) with milk, white granulated sugar or sweetener, anhydrous butter oil and stabilizing agent mix at 60～70 ℃, and wherein the addition of milk is to make the amount of the mixed material of acquisition not be higher than 95% of finished product gross weight;
2) mixed material that step 1) is obtained is cooled to 45-50 ℃, with acidity regulator with the mixed material acid adjustment to pH4.2-4.4, and add 100% of milk to finished product gross weight in the mixed material after the acid adjustment that obtains;
3) with step 2) mixed material that obtains carries out homogeneous under 60～70 ℃, 17～18MP pressure;
4) with the mixed material behind the step 3) homogeneous 85～121 ℃ of sterilizations;
5) mixed material after the step 4) sterilization is cooled to 80 ℃, and squeezes into insulation jar to be installed;
6) under the condition of holding temperature＞65 ℃, the mixed material that step 5) is obtained carries out can, warehouse-in cooling then.
10, like the preparation method of above-mentioned 9 described acidic milk puddings, wherein in step 1), add essence and/or fruit juice.
The specific embodiment
The present invention at first provides a kind of acidic milk pudding, and it is a kind of acidic milk pudding that adds acidity regulator, and the final pH of this pudding product is preferably 4.2-4.4.
Acidic milk pudding provided by the invention preferably can comprise following percentage by weight and form:
White granulated sugar or sweetener, 7%～10%, anhydrous butter oil, 1%～2%, stabilizing agent, 0.3%～0.6%, acidity regulator is an amount of, and surplus is a milk.
According to specific embodiments of the present invention; Primary raw material one milk (raw material milk) of acidic milk pudding of the present invention is meant the fresh milk that meets China fresh cow's milk acquisition criteria GB6914; Also can be to go back original product by what milk constituents such as milk powder, condensed milk, lactalbumin reduction was processed; Also can be in fat-enriched milk, whole milk, skim milk and the partly defatted milk one or more, that is to say that the milk that the present invention adopted can be fresh milk; Perhaps go back original product, perhaps one or more in fat-enriched milk, whole milk, skim milk and the partly defatted milk by what milk powder, condensed milk or lactalbumin reduction were processed.
Acidic milk pudding provided by the invention is all processed by the original product of going back that fresh milk or milk powder, condensed milk or lactalbumin reduction are processed; Do not add water; Compare with the pudding of mentioning in the invention in the past, both increased the nutritive value of product, improved the mouthfeel of product again; Improve the stability of product, prolonged the shelf-life of product.
In acidic milk pudding provided by the invention, can add a certain amount of anhydrous butter oil, improve the fat content of product, improve the mouthfeel and the state of product.The addition of the anhydrous butter oil of said acid pudding is 1%～2%, is preferably 1.4%～1.6%.
In acidic milk pudding provided by the invention; Can add a certain amount of white granulated sugar (sucrose); Also can add the sweetener that sugariness is equivalent to sucrose; Preferably, the sweetener that is adopted comprises one or more in glucose, fructose, HFCS, maltose, xylitol, acesulfame potassium, Aspartame, Sucralose and the honey element etc.The white granulated sugar of said acid pudding or sweetener addition are 7%～10%, are preferably 8%～9%.
The stabilizing agent that acidic milk pudding of the present invention is adopted is selected the stabilizing agent of national Specification for use; Preferably; This stabilizing agent is for to be formed by thickener and/or emulsifier combination, and thickener is one or more the combination in sodium carboxymethylcellulose, carragheen, konjac glucomannan, gellan gum, xanthans, converted starch, pectin, agar, locust bean gum, the guar gum etc.Emulsifying agent is one or more the combination in diacetyl tartarate list double glyceride, glycerin monostearate, sucrose fatty ester, polyglycerol ester and the butanedioic acid monoglyceride etc.Wherein, thickener is preferably sodium carboxymethylcellulose, carragheen, konjac glucomannan, xanthans, pectin, agar, locust bean gum, and emulsifying agent is preferably diacetyl tartarate list double glyceride, glycerin monostearate.The whole addition of stabilizing agent may be controlled to 0.3%～0.6%, is preferably 0.4%～0.5%.The stabilizing agent that uses among the present invention is preferably the combination of thickener and emulsifying agent, and wherein the part by weight of thickener and emulsifying agent is 2 to 5: 1, preferred 3 to 4: 1.Employed stabilizing agent can be protected the matter structure of acid pudding in the method for the present invention.
Also comprise salts substances in the preparation raw material of acid pudding of the present invention; This salts substances is the combination of one or more materials in sodium chloride, sodium phosphate trimer, natrium citricum, the calgon etc.; Wherein be preferably sodium chloride, natrium citricum; The salts substances addition of said acid pudding is 0.03%～0.08%, is preferably 0.04%～0.06%.This salts substances can be used as the pH buffer, and the pH system of buffered acid pudding gives acid pudding softer local flavor.
Added acidity regulator in the acid pudding provided by the present invention, acidity regulator is the combination of one or more materials in lactic acid, citric acid, malic acid, the tartaric acid etc.An amount of acidity regulator of the present invention is pH4.2～pH4.4 for regulating finished product acidity, wherein is preferably the amount of the used acidity regulator of pH4.3～pH4.35.
In the present invention; Can add an amount of acid fruit fruit juice (or magma) according to the taste demand of product; Comprise mango, red bayberry,, the combination of one or more materials in prune, plum, plum, grape fruit, oranges and tangerines, lemon etc., addition is 8%～12%.
In the present invention, can add an amount of essence and flavoring agent according to the taste demand of product, its addition can be not counted among the total amount of acid pudding.
In the present invention, except that specified otherwise, all " % " " be " weight % ".
The present invention also provides a kind of preparation method of above-mentioned acid pudding, and it may further comprise the steps:
1) with milk, white granulated sugar or sweetener, anhydrous butter oil and stabilizing agent; Mixed 25～35 minutes at 60～70 ℃; Wherein the addition of milk is to make the amount of the mixed material of acquisition be equivalent to 95% of finished product gross weight, if any essence, fruit juice (or magma), adds in this step;
2) mixed material that step 1) is obtained is cooled to 45-50 ℃, with acidity regulator with the mixed material acid adjustment to pH4.2-4.4, and add 100% of milk to finished product gross weight in the mixed material after the acid adjustment that obtains;
3) with step 2) mixed material that obtains carries out homogeneous under 60～70 ℃, 17～18MP pressure;
4) with the mixed material behind the step 3) homogeneous 85～121 ℃ of sterilization/30 minute～4 seconds;
5) mixed material after the step 4) sterilization is cooled to 80 ℃, and squeezes into insulation jar to be installed, stir all the time and open;
6) under the condition of holding temperature＞65 ℃, the mixed material that step 5) is obtained carries out can, warehouse-in cooling then.
Acidic milk pudding provided by the invention is compared with existing like product and is had the following advantages and useful effect:
Acid pudding provided by the invention is through the adjustment to raw material composition and production technology; Solved short problem of pudding stability and shelf-life, acid pudding mouthfeel provided by the invention full smooth, quality is fine and smooth, flexible, can not precipitate, situation such as bleed; Has stable status; And shelf life of products can reach 28 days, is beneficial to the storage and the sale of product, has objective economic benefit and social benefit.
To understand in order technical characterictic of the present invention, purpose and beneficial effect being had more clearly, technical scheme of the present invention is carried out following detailed description, but but can not be interpreted as qualification at present practical range of the present invention.
Embodiment 1
One, composition of raw materials (in 1000g):
White granulated sugar: 70g; Anhydrous butter oil: 20g; Stabilizing agent: (sodium carboxymethylcellulose 1g+ carragheen 0.5g+ konjac glucomannan 0.2g+ agar 0.3g+ diacetyl tartarate monoglyceride 1g) 3g; Lactic acid is an amount of; Surplus is a milk.
Two, preparation method:
1, the fresh milk in the composition of raw materials, white granulated sugar, anhydrous butter oil and stabilizing agent were mixed 35 minutes at 60 ℃, wherein fresh milk 857g;
2, mixed material is cooled to 45 ℃, to pH4.2, adds fresh milk then to 1000g with the lactic acid acid adjustment;
3, mixed material is carried out homogeneous under 60 ℃, 17MP pressure;
4, the mixed material behind the homogeneous was sterilized 300 seconds at 95 ℃;
5, the mixed material after will sterilizing is cooled to 80 ℃, and squeezes into insulation to be installed jar, stirs all the time and opens.
6, keeping under the condition of the temperature of mixed material＞65 ℃, mixed material is carried out can, warehouse-in cooling then.
Embodiment 2
One, composition of raw materials (in 1000g):
White granulated sugar: 80g; Anhydrous butter oil: 16g; Stabilizing agent: (sodium carboxymethylcellulose 1g+ carragheen 0.4g+ agar 0.3g+ starch 1g+ sucrose fatty ester 1g+ sodium chloride 0.3g) 4g; Citric acid is an amount of; Mango juice 8g; Surplus is a milk.
Two, preparation method:
1, the fresh milk in the composition of raw materials, white granulated sugar, anhydrous butter oil and stabilizing agent are mixed 30min at 65 ℃, wherein fresh milk 850g;
2, add mango juice, stir;
3, mixed material is cooled to 48 ℃, to pH4.3, adds fresh milk then to 1000g with the citric acid acid adjustment;
4, mixed material is carried out homogeneous under 65 ℃, 18MP pressure;
5, with the mixed material behind the homogeneous 110 ℃ of sterilizations 10 minutes;
6, the mixed material after the sterilization is cooled to 80 ℃, and squeezes into insulation jar to be installed, stir all the time and open.
7, keeping under the condition of the temperature of mixed material＞65 ℃, mixed material is carried out can, warehouse-in cooling then.
Embodiment 3
One, composition of raw materials (in 1000g):
White granulated sugar: 90g; Anhydrous butter oil: 16g; Stabilizing agent: (the single hard fatty acid ester 1g+ of carragheen 1.5g+ agar 0.7g+ xanthans 0.3g+ starch 1g+ natrium citricum 0.5g) 5g; Malic acid is an amount of, prune fruit juice 12g; Surplus is a milk.
Two, preparation method:
1, the fresh milk in the composition of raw materials, white granulated sugar, anhydrous butter oil and stabilizing agent are mixed 30min at 68 ℃, wherein fresh milk 820g;
2, add prune fruit juice, stir;
3, mixed material is cooled to 50 ℃, to pH4.35, adds fresh milk then to 1000g with the citric acid acid adjustment;
4, mixed material is carried out homogeneous under 68 ℃, 17MP pressure;
5, with the mixed material behind the homogeneous 121 ℃ of sterilizations 4 seconds;
6, the mixed material after the sterilization is cooled to 80 ℃, and squeezes into insulation jar to be installed, stir all the time and open.
7, keeping under the condition of the temperature of mixed material＞65 ℃, mixed material is carried out can, warehouse-in cooling then.
Embodiment 4
One, composition of raw materials (in 1000g):
White granulated sugar: 100g; Anhydrous butter oil: 10g; Stabilizing agent: (agar 0.8g+ xanthans 0.8g+ starch 2g+ locust bean gum 0.6g+ diacetyl tartarate monoglyceride 1g+ sodium chloride 0.8g) 6g; Tartaric acid is an amount of; Lemon juice 10g; Surplus is a milk.
Two, preparation method:
1, the fresh milk in the composition of raw materials, white granulated sugar, anhydrous butter oil and stabilizing agent are mixed 25min at 70 ℃, wherein fresh milk 820g;
2, add lemon juice, stir;
3, mixed material is cooled to 50 ℃, to pH4.4, adds fresh milk then to 1000g with the citric acid acid adjustment;
4, mixed material is carried out homogeneous under 70 ℃, 18MP pressure;
5, with the mixed material behind the homogeneous at 85 ℃ of sterilization/30min;
6, the mixed material after the sterilization is cooled to 80 ℃, and squeezes into insulation jar to be installed, stir all the time and open.
7, keeping under the condition of the temperature of mixed material＞65 ℃, mixed material is carried out can, warehouse-in cooling then.
The stabilizing agent of embodiment 5 different additions is to the influence of product mouthfeel, structural state and local flavor
Inventor of the present invention has investigated the influence of the stabilizing agent of different additions to mouthfeel, structural state (having or not whey to separate out, soft durometer, fine and smooth degree, smooth degree etc.) and the local flavor of product, investigates standards of grading and sees table 1.Except the addition of stabilizing agent, other is identical with embodiment 1, and the number of participating in the experiment is totally 60 people, and comprehensive average ratings result is as shown in table 2.
Table 1 is investigated standards of grading
| Scoring item | Standards of grading | Score |
| Structural state | Structural state is good, and the matter structure is fine and smooth, and no whey separates out, smooth, not loose | 1 |
| Mouthfeel | Fine and smooth, smooth, neither too hard, nor too soft | 1 |
| Local flavor | Distinctive natural fragrance, free from extraneous odour | 1 |
| Total points | 3 |
The stabilizing agent of the different additions of table 2. is to the influence of product mouthfeel, structural state and local flavor
| Addition weight % | The product mouthfeel | The product structural state | Product special flavour | Total points |
| 0.1 | 0.1 | 0.1 | 0.8 | 1 |
| 0.2 | 0.3 | 0.3 | 0.8 | 1.4 |
| 0.3 | 0.8 | 0.7 | 0.9 | 2.4 |
| 0.4 | 0.9 | 0.9 | 0.9 | 2.7 |
| 0.5 | 0.9 | 0.9 | 0.9 | 2.7 |
| 0.6 | 0.8 | 0.9 | 0.9 | 2.6 |
| 0.7 | 0.5 | 0.9 | 0.5 | 1.9 |
| 0.8 | 0.4 | 0.9 | 0.4 | 1.7 |
Can know according to table 2, stabilizing agent addition＜0.3% of acidic milk pudding of the present invention o'clock, though product can keep local flavor preferably, mouthfeel is too soft, and has a large amount of wheys to separate out, and has a strong impact on the state of product; And the addition of stabilizing agent＞0.6% o'clock, the mouthfeel of product is too hard, and local flavor can not discharge, and influences product quality.Therefore, comprehensive above factor, the stabilizing agent addition of acid pudding of the present invention is 0.3%～0.6%, is preferably 0.4%～0.5%.
Embodiment 6 different pH are to the influence of product mouthfeel, structural state and local flavor
Inventor of the present invention has investigated the influence of different pH to product mouthfeel, structural state and local flavor, investigates standards of grading and sees table 1.Except acid adjustment is to pH4.0, pH4.1, pH4.2, pH4.3pH4.35, pH4.4, pH4.5, pH4.6 respectively with lactic acid with the acidic milk pudding, other step condition is identical with embodiment 1.The number of participating in the experiment is totally 60 people, and comprehensive average ratings result is as shown in table 3.
The different pH of table 3. are to product mouthfeel, structural state and local flavor influence
| pH | The product mouthfeel | The product structural state | Product special flavour | Total points |
| 4.0 | 0.2 | 0.4 | 0.4 | 1 |
| 4.1 | 0.3 | 0.4 | 0.5 | 1.2 |
| 4.2 | 0.9 | 0.8 | 0.9 | 2.6 |
| 4.3 | 0.9 | 0.9 | 0.9 | 2.7 |
| 4.35 | 0.9 | 0.9 | 0.9 | 2.7 |
| 4.4 | 0.8 | 0.9 | 0.9 | 2.6 |
| 4.5 | 0.5 | 0.9 | 0.5 | 1.9 |
| 4.6 | 0.4 | 0.9 | 0.5 | 1.8 |
Can know according to table 3, the pH of acidic milk pudding of the present invention＜4.2 o'clock, the mouthfeel of product is acid, and have more whey to separate out; And pH＞4.4 o'clock, the mouthfeel of product is sweet partially, and greasy feeling is stronger, influences product quality.Therefore, comprehensive above factor, the pH of acid pudding of the present invention is 4.2～4.4, is preferably 4.3～4.35.
Embodiment 7 different pH are to the influence of shelf life of products
Inventor of the present invention has investigated the influence of different pH to shelf life of products.Except that the step cancellation of the acidic milk pudding being carried out the acidity regulator acid adjustment, other step condition is with embodiment 1, and the pH of the product of acquisition is about 6.7.The acidic milk pudding of other pH value is identical with embodiment 6, and the result is as shown in table 4.
The different pH of table 4. are to the influence of shelf life of products
| pH | Preserved 7 days | Preserved 14 days | Preserved 21 days | Preserved 28 days | Preserved 35 days |
| 4.0 | A2+B1 | A2+B1 | A2+B1 | A2+B1 | A3+B2 |
| 4.1 | A2+B1 | A2+B1 | A2+B1 | A2+B1 | A3+B2 |
| 4.2 | A1+B1 | A1+B1 | A1+B1 | A1+B1 | A2+B2 |
| 4.3 | A1+B1 | A1+B1 | A1+B1 | A1+B1 | A2+B2 |
| 4.35 | A1+B1 | A1+B1 | A1+B1 | A1+B1 | A2+B2 |
| 4.4 | A1+B1 | A1+B1 | A1+B1 | A1+B1 | A2+B2 |
| 4.5 | A1+B1 | A1+B1 | A1+B1 | A1+B1 | A2+B2 |
| 4.6 | A1+B1 | A1+B1 | A1+B1 | A2+B2 | A2+B2 |
| 6.7 | A1+B1 | A1+B1 | A2+B2 | A3+B3 | A3+B3 |
In the table 4:
A1 represents state fine and smooth, and no whey is separated out the no mould of B1 representative, yeast etc. and grown
A2 represents state fine and smooth, and having a little whey to separate out the B2 representative has a little mould, yeast etc. to grow
A3 represents state coarse, and having a large amount of wheys to separate out the B3 representative has a large amount of moulds, yeast etc. to grow
Can find out that from table 4 for the neutral pudding without the acidity regulator acid adjustment, the state of preserving after 14 days is coarse, and growing of mould and yeast etc. occur, has had a strong impact on the pot-life of pudding; And when pH＜4.2 and pH＞4.4, though product can be saved to 28 days, it out of order.Therefore, the present invention adopts acidity regulator that the pH of pudding is transferred to 4.2～4.4, not only brings good local flavor and mouthfeel to pudding product, and has prolonged the shelf-life of product, gives to produce and sell and transport to bring great convenience.
Mouthfeel and local flavor are judged experiment
The acid pudding that embodiment 1～4 is provided carries out mouthfeel and local flavor is judged experiment.Main examination by sensory organs project: color and luster, structural state (having or not whey to separate out, soft durometer, fine and smooth degree, smooth degree etc.), mouthfeel, sour-sweet degree, local flavor etc.The number of participating in the experiment is totally 67 people, and the acid pudding product to embodiment 1～4 carries out subjective appreciation respectively.The sensory evaluation scores standard is seen table 5, and the comprehensive average ratings result of each acid pudding product sees table 6.
Table 5 sensory evaluation scores standard
| Scoring item | Standards of grading | Score |
| Color and luster | Milky or faint yellow | 1 |
| Structural state | Structural state is good, and the matter structure is fine and smooth, and no whey separates out, smooth, not loose | 1 |
| Mouthfeel | Fine and smooth, smooth, neither too hard, nor too soft | 1 |
| Local flavor | Distinctive natural fragrance, free from extraneous odour | 1 |
| Sour-sweet degree | Sour-sweet ratio is appropriate | 1 |
| Total points | 5 |
The evaluation result of the acid pudding that table 6 embodiment 1～4 provides
Subjective appreciation is the result show: the acid pudding mouthfeel that the embodiment of the invention 1～4 provides is smooth, fine and smooth, and light yellow is neither too hard, nor too soft, just melt in the mouth, moderately sour and sweet.
Above-described specific embodiment; The object of the invention, technical scheme and beneficial effect have been carried out further explain, and institute it should be understood that the above is merely specific embodiment of the present invention; And be not used in qualification protection scope of the present invention; All within spirit of the present invention and principle, any modification of being made, be equal to replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (10)
1. acidic milk pudding, the pH of this pudding is 4.2 to 4.4, preferred 4.3 to 4.35.
2. acidic milk pudding as claimed in claim 1, wherein in the gross weight of acidic milk pudding, it is following that it forms percentage by weight: white granulated sugar or sweetener, 7%～10%; Anhydrous butter oil, 1%～2%; Stabilizing agent, 0.3%～0.6%, acidity regulator is an amount of, and surplus is a milk; Preferred white granulated sugar or sweetener, 8%～9%, anhydrous butter oil, 1.4%～1.6%, stabilizing agent, 0.4%～0.5%, acidity regulator is an amount of, and surplus is a milk.
3. acidic milk pudding as claimed in claim 2, wherein said acidity regulator are a kind of material or the combination of two or more materials in lactic acid, citric acid, malic acid and the tartaric acid.
4. acidic milk pudding as claimed in claim 3, wherein said sweetener are a kind of material or the combination of two or more materials in glucose, fructose, HFCS, maltose, xylitol, acesulfame potassium, Aspartame, Sucralose and the honey element.
5. acidic milk pudding as claimed in claim 4, wherein said stabilizing agent is formed by thickener and/or emulsifier combination; Said thickener is a kind of material or the combination of two or more materials in sodium carboxymethylcellulose, carragheen, konjac glucomannan, gellan gum, xanthans, converted starch, pectin, agar, locust bean gum and the guar gum; Said emulsifying agent is a kind of material or the combination of two or more materials in diacetyl tartarate list double glyceride, glycerin monostearate, sucrose fatty ester, polyglycerol ester and the mono succinate glyceride.
6. acidic milk pudding as claimed in claim 5, wherein said thickener are a kind of material or the combination of two or more materials in sodium carboxymethylcellulose, carragheen, konjac glucomannan, xanthans, pectin, agar and the locust bean gum; Said emulsifying agent is diacetyl tartarate list double glyceride or glycerin monostearate.
7. acidic milk pudding as claimed in claim 6; Wherein said acidic milk pudding also contains salts substances; This salts substances is a kind of material or the combination of two or more materials in sodium chloride, sodium phosphate trimer, natrium citricum and the calgon, and wherein preferred salts substances is sodium chloride and/or natrium citricum.
8. like any described acidic milk pudding of claim 1-7; Wherein said acidic milk pudding also contains fruit juice; Preferred fruit is a kind of fruit or the combination of two or more fruit in mango, red bayberry, prune, plum, plum, grape fruit, oranges and tangerines and the lemon, addition be the acidic milk pudding gross weight 8%～12%.
9. the preparation method of any described acidic milk pudding of claim 1 to 8, this method may further comprise the steps:
1) with milk, white granulated sugar or sweetener, anhydrous butter oil and stabilizing agent mix at 60～70 ℃, and wherein the addition of milk is to make the amount of the mixed material of acquisition not be higher than 95% of finished product gross weight;
2) mixed material that step 1) is obtained is cooled to 45-50 ℃, with acidity regulator with the mixed material acid adjustment to pH4.2-4.4, and add 100% of milk to finished product gross weight in the mixed material after the acid adjustment that obtains;
3) with step 2) mixed material that obtains carries out homogeneous under 60～70 ℃, 17～18MP pressure;
4) with the mixed material behind the step 3) homogeneous 85～121 ℃ of sterilizations;
5) mixed material after the step 4) sterilization is cooled to 80 ℃, and squeezes into insulation jar to be installed;
6) under the condition of holding temperature＞65 ℃, the mixed material that step 5) is obtained carries out can, warehouse-in cooling then.
10. the preparation method of acidic milk pudding as claimed in claim 9 wherein adds essence and/or fruit juice in step 1).
Priority Applications (1)
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| CN103564274A (en) * | 2013-10-29 | 2014-02-12 | 厦门欧凯科技有限公司 | Yoghurt pudding stabilizer, yoghurt pudding and preparation method of yoghurt pudding |
| CN103564278A (en) * | 2012-08-08 | 2014-02-12 | 福建天线宝宝食品股份有限公司 | Jelly powder for preparing fruit salad |
| CN103704617A (en) * | 2013-12-25 | 2014-04-09 | 湖北神丹健康食品有限公司 | Egg pudding and production technology 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 |
| CN104171777A (en) * | 2014-08-06 | 2014-12-03 | 阳江喜之郎果冻制造有限公司 | Yoghurt jelly and making method thereof |
| 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 |
| CN104207033A (en) * | 2014-08-15 | 2014-12-17 | 阳江喜之郎果冻制造有限公司 | Neutral milk pudding and preparation method |
| CN104799200A (en) * | 2015-05-19 | 2015-07-29 | 娄尤来 | Kombucha acidic milk pudding and preparation method thereof |
| CN104799199A (en) * | 2015-05-19 | 2015-07-29 | 娄尤来 | Kombucha milk tea pudding rich in dietary fibers and preparation method of kombucha milk tea pudding |
| CN106306323A (en) * | 2016-08-22 | 2017-01-11 | 徐州统食品工业有限公司 | Acidic soft ice cream milk sauce and preparation method thereof |
| CN106819856A (en) * | 2016-12-14 | 2017-06-13 | 光明乳业股份有限公司 | A kind of pudding and preparation method thereof |
| CN106922815A (en) * | 2017-03-10 | 2017-07-07 | 王志勇 | Acid cheese's pudding and preparation method thereof |
| CN108719806A (en) * | 2017-04-13 | 2018-11-02 | 荣海生物科技有限公司 | A kind of soybean peptide pudding and preparation method thereof |
| CN109221596A (en) * | 2018-09-12 | 2019-01-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of Yoghourt ice-cream and preparation process |
| CN114982908A (en) * | 2022-04-13 | 2022-09-02 | 青海益洁生物工程有限公司 | Mousse dessert and preparation method thereof |
| CN115702656A (en) * | 2021-08-11 | 2023-02-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown yogurt rice pudding and preparation method thereof |
| CN116806957A (en) * | 2022-03-22 | 2023-09-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk pudding and preparation method thereof |
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| CN104799200A (en) * | 2015-05-19 | 2015-07-29 | 娄尤来 | Kombucha acidic milk pudding and preparation method thereof |
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| CN108185306A (en) * | 2015-05-19 | 2018-06-22 | 吴丽清 | A kind of fermented tea milk tea pudding and preparation method thereof |
| CN106306323A (en) * | 2016-08-22 | 2017-01-11 | 徐州统食品工业有限公司 | Acidic soft ice cream milk sauce and preparation method thereof |
| CN106819856A (en) * | 2016-12-14 | 2017-06-13 | 光明乳业股份有限公司 | A kind of pudding and preparation method thereof |
| CN106922815A (en) * | 2017-03-10 | 2017-07-07 | 王志勇 | Acid cheese's pudding and preparation method thereof |
| CN106922815B (en) * | 2017-03-10 | 2020-09-18 | 王志勇 | Acidic cheese pudding and preparation method thereof |
| CN108719806A (en) * | 2017-04-13 | 2018-11-02 | 荣海生物科技有限公司 | A kind of soybean peptide pudding and preparation method thereof |
| CN109221596A (en) * | 2018-09-12 | 2019-01-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of Yoghourt ice-cream and preparation process |
| CN115702656A (en) * | 2021-08-11 | 2023-02-17 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown yogurt rice pudding and preparation method thereof |
| CN115702656B (en) * | 2021-08-11 | 2023-11-21 | 内蒙古蒙牛乳业（集团）股份有限公司 | Brown yogurt rice pudding and preparation method thereof |
| CN116806957A (en) * | 2022-03-22 | 2023-09-29 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk pudding and preparation method thereof |
| CN116806957B (en) * | 2022-03-22 | 2024-04-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk pudding and preparation method thereof |
| CN114982908A (en) * | 2022-04-13 | 2022-09-02 | 青海益洁生物工程有限公司 | Mousse dessert and preparation method thereof |
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