CN103652673A - 红枣布丁粉 - Google Patents
红枣布丁粉 Download PDFInfo
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- CN103652673A CN103652673A CN201210342261.2A CN201210342261A CN103652673A CN 103652673 A CN103652673 A CN 103652673A CN 201210342261 A CN201210342261 A CN 201210342261A CN 103652673 A CN103652673 A CN 103652673A
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- 239000000843 powder Substances 0.000 title claims abstract description 60
- 235000011962 puddings Nutrition 0.000 title claims abstract description 42
- 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
- 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
- 241000228347 Monascus <ascomycete fungus> Species 0.000 claims abstract description 9
- 241001312219 Amorphophallus konjac Species 0.000 claims abstract 3
- 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
- 244000247812 Amorphophallus rivieri Species 0.000 description 8
- 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
- 239000003205 fragrance Substances 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
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- 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
本发明的红枣布丁粉，由白砂糖、乳粉、蛋清粉、红枣粉、魔芋胶、卡拉胶、蔗糖酯、红曲红组成，各组分的重量百分比如下：白砂糖40%～50%、乳粉20％～30％、蛋清粉10%～15%、红枣粉10%～15%、魔芋胶2.3%～2.5%、卡拉胶1.6%～1.8%、蔗糖酯0.6%～0.8%、红曲红0.03%～0.05%，经配料、混合、微波杀菌、包装制成。用本发明的红枣布丁粉制备的红枣布丁外观诱人，口感爽滑、细腻，奶香浓郁，兼有红枣香味，无异味。且制作布丁的方法简单、方便，省时、省工，红枣布丁粉加定量的纯净水就完成了配料过程，省去了配料时每种成分都要称量、再混合、配制的麻烦，大大简化了配料工序。由于是粉状产品，更易于贮存和保管。
Description
技术领域
本发明属食品加工领域，涉及一种布丁粉，尤其是一种红枣布丁粉。
背景技术
布丁为英语Pudding的译音，是一种凝胶半固体奶制品，流行于欧美各国，一般作为日常甜点或餐后甜食。主要原料为牛奶、鸡蛋、胶凝剂，可添加水果、蔬菜、可可、咖啡等辅料。布丁产品既含有牛奶，又含有鸡蛋，还添加了水果、蔬菜等成分，因此营养非常丰富，是一种健康食品。
按照传统的布丁制作方法，需要加入鲜鸡蛋和鱼胶，二者均具有凝胶作用，是使布丁形成凝胶半固体的关键成分，但是鲜鸡蛋有蛋腥味，鱼胶也常有鱼腥味，这些异味降低了人们对布丁的喜爱程度，也影响布丁产品的推广和普及。
发明内容
本发明的目的在于提供一种红枣布丁粉，用其制作红枣布丁简单、方便，且制得的红枣布丁没有蛋腥或鱼腥等异味。
本发明的红枣布丁粉，由白砂糖、乳粉、蛋清粉、红枣粉、魔芋胶、卡拉胶、蔗糖酯、红曲红组成，各组分的重量百分比如下：白砂糖40%～50%、乳粉20％～30％、蛋清粉10%～15%、红枣粉10%～15%、魔芋胶2.3%～2.5%、卡拉胶1.6%～1.8%、蔗糖酯0.6%～0.8%、红曲红0.03%～0.05%。
所述的白砂糖是指经粉碎、过60目筛的白砂糖；
所述的蛋清粉是指鸡蛋蛋清粉；
所述的蔗糖酯是指亲水亲油平衡值为9-11的蔗糖酯。
红枣布丁粉制作步骤如下：
(1)配料、混合：将白砂糖、乳粉、蛋清粉、红枣粉、魔芋胶、卡拉胶、蔗糖酯、红曲红按比例称重后，置于混料机中，充分搅拌，混合均匀；
(2)杀菌、包装：混合均匀的物料经微波灭菌后进行包装，制得红枣布丁粉。灭菌温度75～80℃、灭菌时间2～3min。
鸡蛋的腥味主要来自鸡蛋黄，而鸡蛋的凝胶作用主要来自鸡蛋清，鸡蛋清也被称为鸡蛋白。蛋清粉是以新鲜鸡蛋的蛋清为原料，经搅拌过滤、巴氏杀菌、喷雾干燥等工序制成的，具有较强的凝胶性。由于蛋清粉几乎不含蛋黄成分，又经过了相对高温的喷雾干燥，因此蛋清粉完全没有蛋腥味。本发明采用蛋清粉代替鲜鸡蛋制作布丁产品，既产生了凝胶作用，又避免了出现蛋腥味。
传统布丁使用的胶凝剂是鱼胶（fish glue），而鱼胶是用鱼类的鳞、皮、鳔制得的明胶，因此常带有鱼腥味。本发明用魔芋胶和卡拉胶代替了鱼胶，而卡拉胶（Carrageenan）是从某些红藻类海草中提炼出来的精制胶体，魔芋胶是从根茎植物魔芋中提取的精制胶，这两种胶体都没有鱼腥味等异味，而且相互间还有协同增效作用，能显著增强凝胶强度和弹性，因此可减少胶凝剂的用量。
用本发明的红枣布丁粉制备的红枣布丁外观诱人，口感爽滑、细腻，奶香浓郁，兼有红枣香味，无异味。且制作布丁的方法简单、方便，省时、省工，红枣布丁粉加定量的纯净水就完成了配料过程，省去了配料时每种成分都要称量、再混合、配制的麻烦，大大简化了配料工序。由于是粉状产品，更易于贮存和保管。
四、具体实施方式
实施例1：
称取白砂糖4.5 kg、乳粉2.5 kg、蛋清粉1.2 kg、红枣粉1.3 kg、魔芋胶0.24 kg、卡拉胶0.17 kg、蔗糖酯0.07 kg、红曲红0.004 kg，置于混料机中，充分搅拌，混合均匀；混合均匀的物料经微波灭菌后进行包装，制得红枣布丁粉。灭菌温度75～80℃、灭菌时间2～3min。
红枣布丁粉使用方法1：将4kg纯净水加入敞口、干净、耐热的容器中，缓慢倒入1kg红枣布丁粉，边搅拌边加热至85～90℃，保温 5～8分钟，冷却至60℃左右，灌入模具，冷却至室温成型，脱模后装入餐盘，为即做即食的红枣布丁。亦可在冰箱中冷藏后食用。
红枣布丁粉使用方法2：将4kg纯净水加入敞口、干净、耐热的容器中，缓慢倒入1kg红枣布丁粉，边搅拌边加热至85～90℃，保温 5～8分钟，冷却至60℃左右，立即灌入布丁杯，封口后进行水浴杀菌，杀菌温度85℃，杀菌时间30min,冷却至室温，即为有一定保质期的红枣布丁。
实施例2：
称取白砂糖5.0 kg、乳粉3.0 kg、蛋清粉1.5 kg、红枣粉1.5 kg、魔芋胶0.25 kg、卡拉胶0.18 kg、蔗糖酯0.08 kg、红曲红0.005 kg，置于混料机中，充分搅拌，混合均匀；混合均匀的物料经微波灭菌后进行包装，制得红枣布丁粉。灭菌温度75～80℃、灭菌时间2～3min。
红枣布丁粉两种使用方法均同实施例1。
实施例3：
称取白砂糖4.0 kg、乳粉2.0 kg、蛋清粉1.0 kg、红枣粉1.0 kg、魔芋胶0.23 kg、卡拉胶0.16 kg、蔗糖酯0.06 kg、红曲红0.003 kg，置于混料机中，充分搅拌，混合均匀；混合均匀的物料经微波灭菌后进行包装，制得红枣布丁粉。灭菌温度75～80℃、 灭菌时间2～3min。
红枣布丁粉两种使用方法均同实施例1。
以上详细说明了本发明的实施方式，但这只是为了便于理解而举的实例，不应被视为是对本发明范围的限制。同样，任何所属领域的技术人员均可根据本发明的技术方案及其较佳实施例的描述，做出各种可能的等同改变或替换。
Claims (4)
1.本发明的红枣布丁粉，由白砂糖、乳粉、蛋清粉、红枣粉、魔芋胶、卡拉胶、蔗糖酯、红曲红组成，各组分的重量百分比如下：白砂糖40%～50%、乳粉20％～30％、蛋清粉10%～15%、红枣粉10%～15%、魔芋胶2.3%～2.5%、卡拉胶1.6%～1.8%、蔗糖酯0.6%～0.8%、红曲红0.03%～0.05%。
2.按照权利要求1所述的白砂糖是指经粉碎、过60目筛的白砂糖。
3.按照权利要求1所述的蛋清粉是指鸡蛋蛋清粉。
4.按照权利要求1所述的蔗糖酯是指亲水亲油平衡值为9-11的蔗糖酯。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210342261.2A CN103652673A (zh) | 2012-09-17 | 2012-09-17 | 红枣布丁粉 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210342261.2A CN103652673A (zh) | 2012-09-17 | 2012-09-17 | 红枣布丁粉 |
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| Publication Number | Publication Date |
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| CN103652673A true CN103652673A (zh) | 2014-03-26 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201210342261.2A Pending CN103652673A (zh) | 2012-09-17 | 2012-09-17 | 红枣布丁粉 |
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| Country | Link |
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| CN (1) | CN103652673A (zh) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238138A (zh) * | 1999-04-30 | 1999-12-15 | 赵国献 | 布丁粉 |
| CN101856102A (zh) * | 2009-04-10 | 2010-10-13 | 光明乳业股份有限公司 | 一种牛奶布丁及其制备方法 |
| CN102613495A (zh) * | 2012-04-16 | 2012-08-01 | 中国农业大学 | 大豆酸奶布丁及其制备方法 |
-
2012
- 2012-09-17 CN CN201210342261.2A patent/CN103652673A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1238138A (zh) * | 1999-04-30 | 1999-12-15 | 赵国献 | 布丁粉 |
| CN101856102A (zh) * | 2009-04-10 | 2010-10-13 | 光明乳业股份有限公司 | 一种牛奶布丁及其制备方法 |
| CN102613495A (zh) * | 2012-04-16 | 2012-08-01 | 中国农业大学 | 大豆酸奶布丁及其制备方法 |
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, article "做布丁时用蛋清和脱脂牛奶", pages: 175 * |
| 张东华等: "魔芋果冻粉工艺配方", 《食品工业科技》, no. 04, 31 December 1998 (1998-12-31), pages 57 - 58 * |
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