CN103584000B - 一种椰香紫米布丁的制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明属于乳制品领域，具体涉及一种椰香紫米布丁的制备方法；配料罐中打入生鲜牛奶，加热后在剪切机的作用下加入脱脂粉水和40分钟，升温之后加入白砂糖、稀奶油、麦芽糊精、椰浆原粉、明胶、变性淀粉、剪切至无颗粒，是的物料充分混合，将调配好的物料降温之后再加入草莓酱、剩余生鲜奶搅拌，使得牛奶营养成分充分混合，避免高温破坏营养成分，将物料均质，采用超高温瞬时灭菌，之后再调香，加紫米酱搅拌，使得紫米香味更为纯正，最后灌装、检验、入库即可；采用本发明技术方案生产的椰香紫米布丁营养丰富，蛋白含量高，能够提供人体所需的多种维生素以及钙、铁、锌等多种微量元素，具有补血益气、健肾润肝、提高抗病能力等功效。
Description
技术领域
本发明属于乳制品领域，具体涉及一种椰香紫米布丁的制备方法。
背景技术
近年来采用了添加凝胶体来凝固的方法，制造出面包布丁，大米布丁，柠檬布丁，巧克力布丁等的多种类型的布丁，特别是现代社会进入饮食多样化、高级化、营养化以及便利化的时代，作为甜点和零食用的布丁的消费越来越普遍。
椰子，拉丁学名为Cocos nucifera L，别名胥余、越王头、椰瓢、大椰等。现广泛分布于亚洲、非洲、大洋洲及美洲的热带海滨及内陆地区。我国种植椰子已有2000多年的历史，现主要集中分布于海南各地，太晚南部，广东雷州半岛，我国海南岛在海拔150-200m以下的地方生长发育良好。椰肉含有蛋白质、果糖、葡萄糖、蔗糖、脂肪、维生素B1、维生素E、维生素C、钾、钙、镁等，其中含有脂肪33%，蛋白质4.02%、碳水化合物11.29%、粗纤维4.4%。不仅营养丰富，且风味独特。紫米是水稻的一个品种，属于糯米类，仅湖南、四川、贵州、云南有少量栽培，是较珍贵的水稻品种，分紫粳、紫糯两种。紫米颗粒均匀，颜色紫黑，食味香甜，甜而不腻。紫米中含有丰富的淀粉、蛋白质、脂肪、赖氨酸、核黄素、硫胺素、叶酸、以及铁、锌、钙、磷等人体所需的微量元素，具有补血益气、健肾润肝的功效。紫米富含硒，对防止自由基的形成、防治癌症、防止女性更年期发热潮红、预防心脏病及血液循环方面的疾病有一定的作用。
但是目前椰子的食用仅作为椰子水或制作椰汁饮用，或制作椰子糖等，利用率不高，紫米也多是采用传统烹饪的方式食用，还未出现椰香紫米布丁的标准化制作工艺。
发明内容
本发明要解决的技术问题是针对现有的布丁无椰汁与紫米香味或口感单一的缺点，提供一种椰汁口味与紫米香味结合，且营养丰富，蛋白含量高，能够提供人体所需的多种维生素以及钙、铁、锌等多种微量元素，具有补血益气、健肾润肝、提高抗病能力等功效的一种椰香紫米布丁的制备方法。
为了解决上述技术问题，本发明提供一种椰香紫米布丁的制备方法，依次包括如下步骤：
a 配料：配料罐中打入300kg左右生鲜牛奶，加热到45℃，启动剪切机，缓慢分散加入脱脂粉10～20kg水和40分钟，升温至80℃缓慢分散加入白砂糖30～80kg，稀奶油10～30Kg，麦芽糊精5～10kg，椰浆原粉10～20kg，明胶5～15kg，变性淀粉5～10kg，剪切15分钟以上至无颗粒；
b 降温：将调配好的物料降温打入暂存罐备用，加入草莓酱10～100kg，加入剩余生鲜奶700kg左右，保证暂存罐内最终温度在30～40℃，开启搅拌器，搅拌器保持开启。
c 定容：补足纯净水定容；
d 均质、杀菌：通过巴氏杀菌机组，使物料在65℃、一级8Mpa、二级4Mpa条件下均质，并在95℃/300S条件下杀菌，降温至出口温度在15～16℃，打入待装罐，待装罐温度控制在17～18℃；
e 调香、加紫米酱：物料在待装罐内30分钟后，通过无菌操作，缓慢加入紫米酱10～100kg，香精100～1000ml，开启搅拌器，搅拌器保持开启；；
f 灌装、检验、入库即可。
采用上述技术方案的一种椰香紫米布丁的制备方法，其制作方法简单可行，只需经过配料、降温、定容、均质、杀菌、调香、加紫米酱、灌装、检验、入库即可，配料罐中打入生鲜牛奶，加热后在剪切机的作用下加入脱脂粉水和40分钟，升温之后加入白砂糖、稀奶油、麦芽糊精、椰浆原粉、明胶、变性淀粉、剪切至无颗粒，是的物料充分混合，将调配好的物料降温之后再加入草莓酱、剩余生鲜奶搅拌，使得牛奶营养成分充分混合，避免高温破坏营养成分，将物料均质，采用超高温瞬时灭菌，之后再调香，加紫米酱搅拌，使得紫米香味更为纯正，最后灌装、检验、入库即可，因加入了椰浆原粉、草莓酱、紫米酱，提高了布丁的口感，又结合了布丁与椰果，紫米的多重营养，即增加了营养，同时具备补血益气、健肾润肝、提高抗病能力等功效，又丰富了布丁的口味，使得人们更加喜爱食用布丁。
附图说明
下面结合附图和实施例对本发明技术方案进一步说明：
图1是本发明一种实施例的工艺流程图。
如图1所示，本发明提供一种椰香紫米布丁的制备方法，依次包括如下步骤：
a 配料：配料罐中打入生鲜牛奶，加热，启动剪切机，缓慢加入脱脂粉水和，升温至80℃缓慢加入稀奶油、明胶、淀粉、白砂糖、麦芽糊精、椰浆原粉，剪切；
b 降温：将调配好的物料塔水降温打入暂存罐备用，加入草莓酱，加入剩余生鲜奶，开启搅拌器，搅拌器保持开启。
c 定容：补足纯净水定容；
d 均质、杀菌：将物料均质，采用超高温瞬时灭菌；
e 调香、加紫米酱：通过无菌操作缓慢加入紫米酱、香精，开启搅拌器，搅拌器保持开启；
f 灌装、检验、入库即可。
具体实施方式
实施例一
每1000L中包括下列成分：生鲜奶1000kg，白砂糖30kg，稀奶油10Kg，脱脂粉10kg，麦芽糊精5kg，椰浆原粉10kg，明胶5kg，变性淀粉5kg，草莓酱10kg，紫米酱10kg，香精100ml。
实施例二
每1000L中包括下列成分：生鲜奶1000kg，白砂糖80kg，稀奶油30Kg，脱脂粉20kg，麦芽糊精10kg，椰浆原粉20kg，明胶15kg，变性淀粉10kg，草莓酱100kg，紫米酱100kg，香精1000ml。
实施例三
每1000L中包括下列成分：生鲜奶1000kg，白砂糖55kg，稀奶油20Kg，脱脂粉15kg，麦芽糊精7.5kg，椰浆原粉15kg，明胶10kg，变性淀粉7.5kg，草莓酱55kg，紫米酱55kg，香精550ml。
以上述实施例之一为例，详细说明本发明的制备方法：
在具体实施过程中，其制作工艺为：
a 配料：配料罐中打入300kg左右生鲜牛奶，加热到45℃，启动剪切机，缓慢分散加入脱脂粉10kg水和40分钟，升温至80℃缓慢分散加入白砂糖30kg，稀奶油10Kg，麦芽糊精5kg，椰浆原粉10kg，明胶5kg，变性淀粉5kg，剪切15分钟以上；
b 降温：将调配好的物料降温至30-40℃打入暂存罐备用，加入草莓酱，加入剩余生鲜奶，开启搅拌器，搅拌器保持开启。
c 定容：补足纯净水定容；
d 均质、杀菌：使物料在65℃、一级8Mpa、二级4Mpa条件下均质，并在95℃/300S条件下杀菌；
e 调香、加紫米酱：物料在待装罐内30分钟后，通过无菌操作，缓慢加入紫米酱，香精，开启搅拌器，搅拌器保持开启；
f 灌装、检验、入库即可。
当然，物料在61℃、62℃、63℃、64℃、65℃、66℃、67℃、68℃、69℃、70℃、71℃、72℃、73℃、74℃、75℃条件下均质，均在保护范围之内。
以上所述的仅是本发明的优选实施方式，应当指出，对于本领域的技术人员来说，在不脱离本发明结构的前提下，还可以作出若干变形和改进，这些也应该视为本发明的保护范围，这些都不会影响本发明实施的效果和专利的实用性。
Claims (1)
1.一种椰香紫米布丁的制备方法，其特征在于，依次包括如下步骤：
a 配料：配料罐中打入300kg生鲜牛奶，加热到45℃，启动剪切机，缓慢分散加入脱脂粉10～20kg水和40分钟，升温至80℃缓慢分散加入白砂糖30～80kg，稀奶油10～30Kg，麦芽糊精5～10kg，椰浆原粉10～20kg，明胶5～15kg，变性淀粉5～10kg，剪切15分钟以上至无颗粒；
b 降温：将调配好的物料降温打入暂存罐备用，加入草莓酱10～100kg，加入剩余生鲜奶700kg，保证暂存罐内最终温度在30～40℃，开启搅拌器，搅拌器保持开启；
c 均质、杀菌：通过巴氏杀菌机组使物料在65℃、一级8Mpa、二级4Mpa条件下均质，并在95℃/300S条件下杀菌，降温至出口温度在15～16℃，打入待装罐，待装罐温度控制在17～18℃；
d 调香、加紫米酱：物料在待装罐内30分钟后，通过无菌操作，缓慢加入紫米酱10～100kg，香精100～1000ml，开启搅拌器，搅拌器保持开启；
e 灌装、检验、入库即可。
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