CN103652656A - Blueberry pudding powder - Google Patents
Blueberry pudding powder Download PDFInfo
- Publication number
- CN103652656A CN103652656A CN201210341013.6A CN201210341013A CN103652656A CN 103652656 A CN103652656 A CN 103652656A CN 201210341013 A CN201210341013 A CN 201210341013A CN 103652656 A CN103652656 A CN 103652656A
- Authority
- CN
- China
- Prior art keywords
- powder
- blueberry
- pudding
- egg
- white
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 239000000843 powder Substances 0.000 title claims abstract description 60
- 235000011962 puddings Nutrition 0.000 title claims abstract description 42
- 235000003095 Vaccinium corymbosum Nutrition 0.000 title claims abstract description 38
- 235000017537 Vaccinium myrtillus Nutrition 0.000 title claims abstract description 38
- 235000021014 blueberries Nutrition 0.000 title claims abstract description 38
- 244000077233 Vaccinium uliginosum Species 0.000 title description 6
- 240000000851 Vaccinium corymbosum Species 0.000 claims abstract description 32
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 20
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 20
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000014103 egg white Nutrition 0.000 claims abstract description 19
- 210000000969 egg white Anatomy 0.000 claims abstract description 19
- 235000013336 milk Nutrition 0.000 claims abstract description 14
- 239000008267 milk Substances 0.000 claims abstract description 14
- 210000004080 milk Anatomy 0.000 claims abstract description 14
- 229930006000 Sucrose Natural products 0.000 claims abstract description 13
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 13
- 239000005720 sucrose Substances 0.000 claims abstract description 13
- -1 sucrose ester Chemical class 0.000 claims abstract description 13
- 229920002752 Konjac Polymers 0.000 claims abstract description 12
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 11
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 11
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 11
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 11
- 229940046240 glucomannan Drugs 0.000 claims abstract description 11
- 239000000252 konjac Substances 0.000 claims abstract description 11
- 235000010485 konjac Nutrition 0.000 claims abstract description 11
- 241000206575 Chondrus crispus Species 0.000 claims description 10
- 238000010298 pulverizing process Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 17
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 12
- 238000000034 method Methods 0.000 abstract description 10
- 238000002156 mixing Methods 0.000 abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 5
- 235000010418 carrageenan Nutrition 0.000 abstract description 2
- 229920001525 carrageenan Polymers 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract 2
- 235000019634 flavors Nutrition 0.000 abstract 2
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 14
- 239000000203 mixture Substances 0.000 description 8
- 239000004833 fish glue Substances 0.000 description 7
- 238000003756 stirring Methods 0.000 description 6
- 239000000463 material Substances 0.000 description 5
- 241000251468 Actinopterygii Species 0.000 description 4
- 239000000499 gel Substances 0.000 description 3
- 239000003349 gelling agent Substances 0.000 description 3
- 108010010803 Gelatin Proteins 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 2
- 235000021185 dessert Nutrition 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 239000008273 gelatin Substances 0.000 description 2
- 229920000159 gelatin Polymers 0.000 description 2
- 235000019322 gelatine Nutrition 0.000 description 2
- 235000011852 gelatine desserts Nutrition 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 235000020995 raw meat Nutrition 0.000 description 2
- 238000005507 spraying Methods 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 240000007058 Halophila ovalis Species 0.000 description 1
- 241000206572 Rhodophyta Species 0.000 description 1
- 235000009470 Theobroma cacao Nutrition 0.000 description 1
- 244000299461 Theobroma cacao Species 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 235000016213 coffee Nutrition 0.000 description 1
- 235000013353 coffee beverage Nutrition 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 238000007670 refining Methods 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention relates to a blueberry pudding powder which is prepared from the following components in percentage by weight: 40-50% of white granulated sugar, 25-35% of milk powder, 10-15% of egg white powder, 8-10% of blueberry powder, 2.3-2.5% of konjac glucomannan, 1.6-1.8% of carrageenin and 0.6-0.8% of sucrose ester. The pudding powder is prepared by the following steps: proportioning, mixing, microwave sterilization and packaging. The blueberry pudding prepared from the blueberry pudding powder has the advantages of seductive appearance, smooth and delicate mouthfeel, thick milk flavor, fresh blueberry flavor and no peculiar smell. The pudding preparation method is simple and convenient, and saves both time and labor; and the proportioning process is completed by adding a certain amount of pure water into the blueberry pudding powder, thereby avoiding the inconvenience of weighing, mixing and preparing every component in the proportioning process, and greatly simplifying the proportioning procedure. The product is powdery, and thus, is easier to store and preserve.
Description
Technical field
The invention belongs to food processing field, relate to a kind of pudding powder, especially a kind of blueberry pudding powder.
Background technology
Pudding is the transliteration of English Pudding, is a kind of gel semi-solid milk prods, is popular in European and American countries, generally as daily dessert or dessert.Primary raw material is milk, egg, gelling agent, can add the auxiliary materials such as fruit, vegetables, cocoa, coffee.Pudding product had both contained milk, contained again egg, also added the compositions such as fruit, vegetables, so nutrition was very abundant, is a kind of healthy food.
According to traditional pudding preparation method, need to add fresh hen egg and fish glue, the two all has gelatification, to make pudding form the semisolid key component of gel, but fresh hen egg has egg fishy smell, fish glue also often has a fish like smell, and these peculiar smell have reduced the favorable rating of people to pudding, also affect popularizing of pudding product.
Summary of the invention
The object of the present invention is to provide a kind of blueberry pudding powder, with it, make blueberry pudding simple, convenient, and the blueberry pudding making does not have the peculiar smell such as egg raw meat or fish raw meat.
Blueberry pudding powder of the present invention, white granulated sugar, milk powder, egg-white powder, blueberry powder, konjac glucomannan, carragheen, sucrose ester, consist of, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, milk powder 25%～35%, egg-white powder 10%～15%, blueberry powder 8%～10%, konjac glucomannan 2.3%～2.5%, carragheen 1.6%～1.8%, sucrose ester 0.6%～0.8%.
Described white granulated sugar refers to through pulverizing, cross the white granulated sugar of 60 mesh sieves;
Described egg-white powder refers to egg white powder;
Described sucrose ester refers to that hydrophilic lipophilic balance is the sucrose ester of 9-11.
Blueberry pudding powder making step is as follows:
(1) batching, mixing: after white granulated sugar, milk powder, egg-white powder, blueberry powder, konjac glucomannan, carragheen, sucrose ester are weighed in proportion, be placed in batch mixer, fully stir, mix;
(2) sterilization, packing: the material mixing is packed after microwave sterilization, make blueberry pudding powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
The fishy smell of egg is mainly from egg yolk, and the gelatification of egg is mainly from egg, and egg is also referred to as Egg-white.Egg-white powder is that to take the egg white of Fresh Egg be raw material, through operations such as agitation and filtration, pasteurize, spraying are dry, makes, and has stronger gelation.Because egg-white powder is hardly containing yolk composition, the spraying of having passed through again relatively-high temperature is dry, so egg-white powder does not have egg fishy smell completely.The present invention adopts egg-white powder to replace fresh hen egg to make pudding product, has both produced gelatification, has avoided again occurring egg fishy smell.
The gelling agent that tradition pudding is used is fish glue (fish glue), and fish glue is the gelatin that squama, skin, fish glue with fish make, and therefore normal band has a fish like smell.The present invention has replaced fish glue with konjac glucomannan and carragheen, and carragheen (Carrageenan) is the refining colloid extracting from some red algae sea grass, konjac glucomannan is the purified gelatin extracting from radicant konjaku, these two kinds of colloids all do not have the peculiar smell such as fishlike smell, and also has each other synergistic function, can significantly strengthen gel strength and elasticity, therefore can reduce the consumption of gelling agent.
The blueberry pudding outward appearance of preparing with blueberry pudding powder of the present invention is tempting, and mouthfeel is smooth, fine and smooth, and milk is strong, has the fruital of blueberry concurrently, free from extraneous odour.And the method for making pudding is simple, convenient, saves time, saving of labor, and pudding powder adds quantitative pure water and just completed blending process, and every kind of trouble that composition all will weigh, mix, prepares while having saved batching, has simplified burden process greatly.Owing to being powder product, be easier to store and keeping.
Four, the specific embodiment
Embodiment 1:
Take white granulated sugar 4.5 kg, milk powder 3.0 kg, egg-white powder 1.2 kg, blueberry powder 0.9 kg, konjac glucomannan 0.24 kg, carragheen 0.17 kg, sucrose ester 0.07 kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes blueberry pudding powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Blueberry pudding powder using method 1: 4kg pure water is added in uncovered, clean, heat-resisting container, slowly pour 1kg blueberry pudding powder into, be heated to while stirring 85～90 ℃, be incubated 5～8 minutes, be cooled to 60 ℃ of left and right, pour into mould, be cooled to room temperature forming, after the demoulding, pack service plate into, for doing instant blueberry pudding.Also can be edible after refrigerator and cooled is hidden.
Blueberry pudding powder using method 2: 4kg pure water is added in uncovered, clean, heat-resisting container, slowly pour 1kg blueberry pudding powder into, be heated to while stirring 85～90 ℃, be incubated 5～8 minutes, be cooled to 60 ℃ of left and right, pour into immediately pudding cup, after sealing, carry out water dip sterilization, 85 ℃ of sterilization temperatures, sterilizing time 30min, be cooled to room temperature, be the blueberry pudding of certain shelf-life.
Embodiment 2:
Take white granulated sugar 5.0 kg, milk powder 3.5 kg, egg-white powder 1.5 kg, blueberry powder 1.0 kg, konjac glucomannan 0.25 kg, carragheen 0.18 kg, sucrose ester 0.08 kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes blueberry pudding powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Two kinds of usings method of blueberry pudding powder are all with embodiment 1.
Embodiment 3:
Take white granulated sugar 4.0 kg, milk powder 2.5 kg, egg-white powder 1.0 kg, blueberry powder 0.8 kg, konjac glucomannan 0.23 kg, carragheen 0.16 kg, sucrose ester 0.06 kg, be placed in batch mixer, fully stir, mix; The material mixing is packed after microwave sterilization, makes blueberry pudding powder.75～80 ℃ of sterilising temps, sterilization time 2～3min.
Two kinds of usings method of blueberry pudding powder are all with embodiment 1.
More than describe embodiments of the present invention in detail, but this example of just lifting for the ease of understanding should not be considered to be limitation of the scope of the invention.Equally, any those skilled in the art all can, according to the description of technical scheme of the present invention and preferred embodiment thereof, make various possible being equal to and change or replace.
Claims (4)
1. blueberry pudding powder of the present invention, white granulated sugar, milk powder, egg-white powder, blueberry powder, konjac glucomannan, carragheen, sucrose ester, consist of, the percentage by weight of each component is as follows: white granulated sugar 40%～50%, milk powder 25%～35%, egg-white powder 10%～15%, blueberry powder 8%～10%, konjac glucomannan 2.3%～2.5%, carragheen 1.6%～1.8%, sucrose ester 0.6%～0.8%.
2. according to white granulated sugar claimed in claim 1, refer to through pulverizing, cross the white granulated sugar of 60 mesh sieves.
3. according to egg-white powder claimed in claim 1, refer to egg white powder.
4. according to sucrose ester claimed in claim 1, refer to that hydrophilic lipophilic balance is the sucrose ester of 9-11.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210341013.6A CN103652656A (en) | 2012-09-16 | 2012-09-16 | Blueberry pudding powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210341013.6A CN103652656A (en) | 2012-09-16 | 2012-09-16 | Blueberry pudding powder |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103652656A true CN103652656A (en) | 2014-03-26 |
Family
ID=50292375
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210341013.6A Pending CN103652656A (en) | 2012-09-16 | 2012-09-16 | Blueberry pudding powder |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103652656A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783170A (en) * | 2015-05-12 | 2015-07-22 | 沈小玲 | Blueberry weight losing glue and preparation method thereof |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238138A (en) * | 1999-04-30 | 1999-12-15 | 赵国献 | Pudding flour |
| 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 |
| CN102450327A (en) * | 2010-10-28 | 2012-05-16 | 长春新高食品有限公司 | Nutritional yolk milk pudding and preparation method thereof |
-
2012
- 2012-09-16 CN CN201210341013.6A patent/CN103652656A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238138A (en) * | 1999-04-30 | 1999-12-15 | 赵国献 | Pudding flour |
| 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 |
| CN102450327A (en) * | 2010-10-28 | 2012-05-16 | 长春新高食品有限公司 | Nutritional yolk milk pudding and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| （日）滨内千波著，王超莲译: "《一辈子做S型女人》", 31 July 2011, 武汉出版社 * |
| 张东华等: "魔芋果冻粉工艺配方", 《食品工业科技》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104783170A (en) * | 2015-05-12 | 2015-07-22 | 沈小玲 | Blueberry weight losing glue and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140326 |