CN103719740A - Long-guarantee-period pudding and preparation method thereof - Google Patents
Long-guarantee-period pudding and preparation method thereof Download PDFInfo
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- CN103719740A CN103719740A CN201310708082.0A CN201310708082A CN103719740A CN 103719740 A CN103719740 A CN 103719740A CN 201310708082 A CN201310708082 A CN 201310708082A CN 103719740 A CN103719740 A CN 103719740A
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- pudding
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- 235000011962 puddings Nutrition 0.000 title claims abstract description 72
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000003381 stabilizer Substances 0.000 claims abstract description 48
- 235000013336 milk Nutrition 0.000 claims abstract description 42
- 239000008267 milk Substances 0.000 claims abstract description 42
- 210000004080 milk Anatomy 0.000 claims abstract description 42
- 239000002253 acid Substances 0.000 claims abstract description 37
- 230000001954 sterilising effect Effects 0.000 claims abstract description 31
- 150000001875 compounds Chemical class 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 239000000463 material Substances 0.000 claims abstract description 23
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 17
- 239000003765 sweetening agent Substances 0.000 claims abstract description 17
- 238000011049 filling Methods 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 12
- 238000001816 cooling Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 229930006000 Sucrose Natural products 0.000 claims abstract 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 26
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 24
- 239000007788 liquid Substances 0.000 claims description 22
- 235000021552 granulated sugar Nutrition 0.000 claims description 20
- 239000002994 raw material Substances 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 12
- 239000000243 solution Substances 0.000 claims description 11
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- WBZFUFAFFUEMEI-UHFFFAOYSA-M Acesulfame k Chemical compound [K+].CC1=CC(=O)[N-]S(=O)(=O)O1 WBZFUFAFFUEMEI-UHFFFAOYSA-M 0.000 claims description 7
- 108010011485 Aspartame Proteins 0.000 claims description 7
- 235000010358 acesulfame potassium Nutrition 0.000 claims description 7
- 229960004998 acesulfame potassium Drugs 0.000 claims description 7
- 239000000619 acesulfame-K Substances 0.000 claims description 7
- 239000000605 aspartame Substances 0.000 claims description 7
- IAOZJIPTCAWIRG-QWRGUYRKSA-N aspartame Chemical compound OC(=O)C[C@H](N)C(=O)N[C@H](C(=O)OC)CC1=CC=CC=C1 IAOZJIPTCAWIRG-QWRGUYRKSA-N 0.000 claims description 7
- 235000010357 aspartame Nutrition 0.000 claims description 7
- 229960003438 aspartame Drugs 0.000 claims description 7
- 239000001814 pectin Substances 0.000 claims description 7
- 235000010987 pectin Nutrition 0.000 claims description 7
- 229920001277 pectin Polymers 0.000 claims description 7
- 238000010792 warming Methods 0.000 claims description 7
- 229920001817 Agar Polymers 0.000 claims description 6
- 229920002752 Konjac Polymers 0.000 claims description 6
- 239000004376 Sucralose Substances 0.000 claims description 6
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims description 6
- 239000008272 agar Substances 0.000 claims description 6
- 238000004090 dissolution Methods 0.000 claims description 6
- 235000013312 flour Nutrition 0.000 claims description 6
- 235000019408 sucralose Nutrition 0.000 claims description 6
- BAQAVOSOZGMPRM-QBMZZYIRSA-N sucralose Chemical compound O[C@@H]1[C@@H](O)[C@@H](Cl)[C@@H](CO)O[C@@H]1O[C@@]1(CCl)[C@@H](O)[C@H](O)[C@@H](CCl)O1 BAQAVOSOZGMPRM-QBMZZYIRSA-N 0.000 claims description 6
- 241000206575 Chondrus crispus Species 0.000 claims description 5
- 229920002907 Guar gum Polymers 0.000 claims description 5
- 239000007864 aqueous solution Substances 0.000 claims description 5
- 239000000665 guar gum Substances 0.000 claims description 5
- 235000010417 guar gum Nutrition 0.000 claims description 5
- 229960002154 guar gum Drugs 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims description 4
- 229920000161 Locust bean gum Polymers 0.000 claims description 4
- 229920002472 Starch Polymers 0.000 claims description 4
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims description 4
- 239000001768 carboxy methyl cellulose Substances 0.000 claims description 4
- 235000012907 honey Nutrition 0.000 claims description 4
- 239000004310 lactic acid Substances 0.000 claims description 4
- 235000014655 lactic acid Nutrition 0.000 claims description 4
- 239000000711 locust bean gum Substances 0.000 claims description 4
- 235000010420 locust bean gum Nutrition 0.000 claims description 4
- 239000001630 malic acid Substances 0.000 claims description 4
- 235000011090 malic acid Nutrition 0.000 claims description 4
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims description 4
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims description 4
- 239000001488 sodium phosphate Substances 0.000 claims description 4
- 229910000162 sodium phosphate Inorganic materials 0.000 claims description 4
- 235000019698 starch Nutrition 0.000 claims description 4
- 239000008107 starch Substances 0.000 claims description 4
- 239000013638 trimer Substances 0.000 claims description 4
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims description 4
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-JCYAYHJZSA-N Dextrotartaric acid Chemical compound OC(=O)[C@H](O)[C@@H](O)C(O)=O FEWJPZIEWOKRBE-JCYAYHJZSA-N 0.000 claims description 2
- 239000001263 FEMA 3042 Substances 0.000 claims description 2
- 229920002148 Gellan gum Polymers 0.000 claims description 2
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 claims description 2
- FEWJPZIEWOKRBE-UHFFFAOYSA-N Tartaric acid Natural products [H+].[H+].[O-]C(=O)C(O)C(O)C([O-])=O FEWJPZIEWOKRBE-UHFFFAOYSA-N 0.000 claims description 2
- 238000013019 agitation Methods 0.000 claims description 2
- 229920003123 carboxymethyl cellulose sodium Polymers 0.000 claims description 2
- 229940063834 carboxymethylcellulose sodium Drugs 0.000 claims description 2
- 239000003795 chemical substances by application Substances 0.000 claims description 2
- 235000009508 confectionery Nutrition 0.000 claims description 2
- 238000007865 diluting Methods 0.000 claims description 2
- LRBQNJMCXXYXIU-QWKBTXIPSA-N gallotannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@H]2[C@@H]([C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-QWKBTXIPSA-N 0.000 claims description 2
- 239000000216 gellan gum Substances 0.000 claims description 2
- 235000010492 gellan gum Nutrition 0.000 claims description 2
- 238000000265 homogenisation Methods 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- 239000007921 spray Substances 0.000 claims description 2
- 229940033123 tannic acid Drugs 0.000 claims description 2
- 235000015523 tannic acid Nutrition 0.000 claims description 2
- 229920002258 tannic acid Polymers 0.000 claims description 2
- 239000011975 tartaric acid Substances 0.000 claims description 2
- 235000002906 tartaric acid Nutrition 0.000 claims description 2
- 238000010438 heat treatment Methods 0.000 abstract 1
- 230000002950 deficient Effects 0.000 description 9
- CEYULKASIQJZGP-UHFFFAOYSA-L disodium;2-(carboxymethyl)-2-hydroxybutanedioate Chemical compound [Na+].[Na+].[O-]C(=O)CC(O)(C(=O)O)CC([O-])=O CEYULKASIQJZGP-UHFFFAOYSA-L 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 2
- 230000002378 acidificating effect Effects 0.000 description 2
- 235000011838 bread pudding Nutrition 0.000 description 2
- 230000007547 defect Effects 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 229920001202 Inulin Polymers 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020246 buffalo milk Nutrition 0.000 description 1
- 235000014121 butter Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000011967 chocolate pudding Nutrition 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000006071 cream Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 235000020251 goat milk Nutrition 0.000 description 1
- JYJIGFIDKWBXDU-MNNPPOADSA-N inulin Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)OC[C@]1(OC[C@]2(OC[C@]3(OC[C@]4(OC[C@]5(OC[C@]6(OC[C@]7(OC[C@]8(OC[C@]9(OC[C@]%10(OC[C@]%11(OC[C@]%12(OC[C@]%13(OC[C@]%14(OC[C@]%15(OC[C@]%16(OC[C@]%17(OC[C@]%18(OC[C@]%19(OC[C@]%20(OC[C@]%21(OC[C@]%22(OC[C@]%23(OC[C@]%24(OC[C@]%25(OC[C@]%26(OC[C@]%27(OC[C@]%28(OC[C@]%29(OC[C@]%30(OC[C@]%31(OC[C@]%32(OC[C@]%33(OC[C@]%34(OC[C@]%35(OC[C@]%36(O[C@@H]%37[C@@H]([C@@H](O)[C@H](O)[C@@H](CO)O%37)O)[C@H]([C@H](O)[C@@H](CO)O%36)O)[C@H]([C@H](O)[C@@H](CO)O%35)O)[C@H]([C@H](O)[C@@H](CO)O%34)O)[C@H]([C@H](O)[C@@H](CO)O%33)O)[C@H]([C@H](O)[C@@H](CO)O%32)O)[C@H]([C@H](O)[C@@H](CO)O%31)O)[C@H]([C@H](O)[C@@H](CO)O%30)O)[C@H]([C@H](O)[C@@H](CO)O%29)O)[C@H]([C@H](O)[C@@H](CO)O%28)O)[C@H]([C@H](O)[C@@H](CO)O%27)O)[C@H]([C@H](O)[C@@H](CO)O%26)O)[C@H]([C@H](O)[C@@H](CO)O%25)O)[C@H]([C@H](O)[C@@H](CO)O%24)O)[C@H]([C@H](O)[C@@H](CO)O%23)O)[C@H]([C@H](O)[C@@H](CO)O%22)O)[C@H]([C@H](O)[C@@H](CO)O%21)O)[C@H]([C@H](O)[C@@H](CO)O%20)O)[C@H]([C@H](O)[C@@H](CO)O%19)O)[C@H]([C@H](O)[C@@H](CO)O%18)O)[C@H]([C@H](O)[C@@H](CO)O%17)O)[C@H]([C@H](O)[C@@H](CO)O%16)O)[C@H]([C@H](O)[C@@H](CO)O%15)O)[C@H]([C@H](O)[C@@H](CO)O%14)O)[C@H]([C@H](O)[C@@H](CO)O%13)O)[C@H]([C@H](O)[C@@H](CO)O%12)O)[C@H]([C@H](O)[C@@H](CO)O%11)O)[C@H]([C@H](O)[C@@H](CO)O%10)O)[C@H]([C@H](O)[C@@H](CO)O9)O)[C@H]([C@H](O)[C@@H](CO)O8)O)[C@H]([C@H](O)[C@@H](CO)O7)O)[C@H]([C@H](O)[C@@H](CO)O6)O)[C@H]([C@H](O)[C@@H](CO)O5)O)[C@H]([C@H](O)[C@@H](CO)O4)O)[C@H]([C@H](O)[C@@H](CO)O3)O)[C@H]([C@H](O)[C@@H](CO)O2)O)[C@@H](O)[C@H](O)[C@@H](CO)O1 JYJIGFIDKWBXDU-MNNPPOADSA-N 0.000 description 1
- 229940029339 inulin Drugs 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000011169 microbiological contamination Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000001103 potassium chloride Substances 0.000 description 1
- 235000011164 potassium chloride Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000021487 ready-to-eat food Nutrition 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000012859 sterile filling Methods 0.000 description 1
- 238000003860 storage Methods 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a long-guarantee-period pudding and a preparation method thereof. The pudding comprises the following components by weight percentage: 20-50% of fresh milk or 2.5-6.5% of milk powder, 5-15% of white sugar, 0.005-0.15% of a sweetening agent, 0.25-0.50% of a compound stabilizer A, 0.2-0.4% of a compound stabilizer B, 0.2-0.6% of an acidity regulator and the balance being water. The preparation method of the pudding comprises the following steps: dissolving the compound stabilizer A, the white sugar and the sweetening agent with hot milk, cooling and adding an acid to obtain a material solution; next, heating the material solution and performing hot mixing on the heated material solution with a solution of the compound stabilizer B, and then homogenizing, filling, sterilizing and cooling to prepare the long-guarantee period pudding. The long-guarantee period pudding is lower than the common pudding in material cost; the guarantee period of the long-guarantee period pudding can be 8 months at the normal temperature.
Description
Technical field
The invention belongs to dairy products technology manufacture field, relate to a kind of pudding and preparation method thereof, particularly a kind of long shelf-life pudding and preparation method thereof.
Background technology
Pudding contains a lot of nutrients such as rich in protein, carbohydrate, can be digested and assimilated rapidly by human body.The method of solidifying with interpolation gel colloid in recent years, produce bread pudding (breadpudding), rice pudding (ricepudding), Lemon pudding (lemonCreampudding), polytype pudding of chocolate pudding (ehoColatepudding) etc., the consumption of the pudding of using as dessert and snacks is more and more, and this type of pudding mostly is ready-to-eat food.
In existing pudding process technology, application number is that 200910049130.3 Chinese patent discloses the patent documentation of a kind of " a kind of milk pudding and preparation method thereof " by name, its batching is: in 1000 parts of final products, it comprises each component of following mass parts: milk 300-850 part, sweetener 0.3-150 part, inulin 15-30 part, foodstuff glue 4-15 part, converted starch 5-20 part, WPC 5-30 part, flavoring essence 0.1-1 part and water 48-380 part; Be half coagulating type, lotion state, have can spoon feeding habits, better reserve temperature 4-8 ℃, shelf-life 20-25 days.The defect of this patent is: product reserve temperature 4-8 ℃, shelf-life 20-25 days.Normal temperature is placed, and the shelf-life is shorter.
Application number is 201110434040.3 to have announced a kind of acid pudding, and the pH of described acidic milk pudding is 4.2 to 4.4, and it is as follows 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 appropriate, and surplus is milk.The present invention is by adding acidity regulator in milk pudding to, obtains a kind of uniform and stable and have the pudding of longer shelf-life.Its shortcoming is, during the pH<4.2 of this acidic milk pudding, the mouthfeel of product is sourer, and has more whey to separate out; Under different pH environment, this acidity pudding is preserved 35 days, all occurs that mould, yeast etc. grow.
At present, commercialization pudding product category is single, high to sterilization conditions requirement, General Requirements UHT137 ℃ of 3-4s sterilizing, and a lot of manufacturers do not reach commercial sterilization requirement, so the necessary 0-10 ℃ of refrigeration of product, and the shelf-life is shorter, only 20-25 days.The pudding product of at present long shelf-life is seldom being seen on the market, in order to realize the edible convenience of pudding, reduce the problems such as microbiological contamination that sterilization brings to the requirement of equipment with because of Refrigerated Transport, storage and sales process is rotten, be necessary to provide a kind of long shelf-life pudding.
Summary of the invention
Technical problem to be solved by this invention is to overcome the defect of prior art, a kind of long shelf-life pudding is provided, this pudding possesses the shelf-life and is not less than 8 months, the advantage that cost is low, and the present invention also further provides the preparation method of above-mentioned long shelf-life milk pudding in addition.
For addressing the above problem, the technical solution used in the present invention is:
A long shelf-life pudding, it comprises the raw material of following percentage by weight: fresh milk 20-50% or milk powder 2.5-6.5%, white granulated sugar 5-15%, compound stabilizer A0.25-0.5%, stabilizing agent B0.2-0.4%, acidity regulator 0.2-0.6%, surplus is water.
Above-mentioned long shelf-life pudding, described compound stabilizer A is selected from sodium carboxymethylcellulose, pectin, xanthans, guar gum, sodium phosphate trimer two or more, and described stabilizing agent B is selected from agar, gellan gum, carragheen, xanthans, konjaku flour, guar gum, converted starch, locust bean gum the combination of one or more.
Above-mentioned long shelf-life pudding, described compound stabilizer A is selected from preferably carboxymethyl cellulose sodium and pectin; Described stabilizing agent B is selected from one or more the combination in agar, xanthans, carragheen, konjaku flour, locust bean gum.
Above-mentioned long shelf-life pudding, also comprises sweetener 0.005-0.15%, and described sweetener is that knob is sweet, one or more in acesulfame potassium, Aspartame, Sucralose and honey element.
Above-mentioned long shelf-life pudding, described acidity regulator is selected from one or more combination of citric acid or its salt, lactic acid or its salt, malic acid, tartaric acid, tannic acid.
Above-mentioned long shelf-life pudding, pH is 4.0-4.4, preferably pH is 4.2.
The protein content of above-mentioned long shelf-life pudding is 0.6-1.5.
The present invention provides the preparation method of above-mentioned long shelf-life pudding on the other hand: it specifically comprises the steps:
(1) batching: take each raw material for standby by formula;
(2) material A: fresh milk or milk powder are mixed and are warming up to 50-90 ℃ with the water of 30-65% wherein, compound stabilizer A, 60% white granulated sugar are dissolved, dissolution time 10-30min, then the fresh milk aqueous solution is cooled to below 30 ℃, standby;
(3) mix acid adjustment: it is 5-10% that acidity regulator is diluted to concentration with the cold water of 5-10%, obtains diluting acid solution, adds the feed liquid of step (2) gained to carry out acid adjustment, mixing time 10-30min;
(4) material B: the water of 30-60% is warming up to 60-90 ℃, under agitation steady dissolution agent B and residue 40% white granulated sugar, and keep 10-30min;
(5) mix: more than the feed liquid of the resulting acid adding of step (3) is warmed up to 50 ℃, mix with the resulting stabilizing agent B of step (4) solution heat, obtain mixed liquor;
(6) homogeneous: the mixed liquor that step (5) is obtained is at 60-90 ℃, homogeneous one or twice under the pressure of 16-30Mpa;
(7) filling: the feed liquid after step (6) homogeneous, at 85-95 ℃, is filled with in cup by certain speed;
(8) sterilization: the feed liquid after filling is carried out to sterilization, and sterilization conditions is 80-100 ℃, and sterilization 10-30 divides.
(9) cooling: sample to be cooled to rapidly to 15-25 ℃, to obtain the pudding of long shelf-life.
Above-mentioned steps also comprises the step of dissolving sweetener in (2).
In above-mentioned steps (2), described dissolution time is preferably 15min, and cooling temperature is preferably 20 ℃.
In above-mentioned steps (3), molten sour temperature is 20 ℃, and acid strength is 10%.
In above-mentioned steps (3), the mode of feed liquid acid adding is rapid stirring acid adding, spray acid adding, online acid adding, and the temperature of acid adding is below 30 ℃; Preferred acid adjustment mode is online acid adding, and acid adding temperature is 18 ℃.
In above-mentioned steps (4), preferred material temperature is 85 ℃, and the time is 15min.
In above-mentioned steps (6), preferred homogenizing temperature is 65 ℃, and pressure is 20MPa, and homogenization cycles is for once.
In above-mentioned steps (7), preferred filling temperature is 86-88 ℃.
In above-mentioned steps (8), preferred sterilization temperature is 90 ℃, and sterilizing time is 15min.
The beneficial effect that compared with prior art the present invention obtains is:
1, pudding product cost of the present invention is low, more common pudding cost 15-35%.
2, pudding sterilization temperature requirement of the present invention is low, can realize sterilizing for 85-95 ℃.To medium-sized and small enterprises, cannot meet the producer of superhigh temperature sterile filling device requirement, all can easily realize large-scale production.
3, pudding pH4.0-4.4 of the present invention, the normal temperature shelf-life can extend to 8 months, and Product Status homogeneous loses phenomenon without becoming.
The specific embodiment
Below in conjunction with specific embodiment, the present invention is described in more detail.
If do not specialize, experiment material, reagent and instrument etc. used in the embodiment of the present invention are all commercially available, if specifically do not indicate, and the conventional means that in embodiment, technological means used is well known to the skilled person.
Milk powder described in the present invention is selected from New Zealand's milk powder, nest's milk powder, German milk powder, U.S.'s milk powder.
Fresh milk described in the present invention is selected from milk, goat milk, buffalo milk;
Rare cream is purchased from company of nest (China);
Sweetener is all derived from Shijiazhuang City brother Yi Lan food ingredient Co., Ltd;
embodiment 1:
The long shelf-life pudding of the present embodiment, comprises the raw material of following percentage by weight: fresh milk 35%, and white granulated sugar 15%, acesulfame potassium 0.0075%, Aspartame 0.0075%, compound stabilizer A0.3%, stabilizing agent B0.3%, acidity regulator 0.48%, surplus is water.Be that every 1 ton of finished product comprises following weight raw material fresh milk 350Kg, white granulated sugar 150Kg, acesulfame potassium 0.075kg, Aspartame 0.075kg, compound stabilizer A3Kg, stabilizing agent B3.0Kg, acidity regulator citric acid 4.3kg, natrium citricum 0.5kg, surplus is water.Compound stabilizer A is sodium carboxymethylcellulose 2.5Kg and pectin 0.5Kg, and stabilizing agent B is agar 2.3kg, xanthans 0.50kg and konjaku flour 0.20kg.
The preparation method of the long shelf-life pudding of the present embodiment comprises the steps:
(1) batching: take each raw material for standby by formula, fresh milk homogeneous bar kills, and is cooled to 10 ℃ and deposits below;
(2) material A: the hot water of the hot fresh milk of 85 ℃ of 350kg and 200Kg85 ℃ is added and sheared in tank, add compound stabilizer A3kg, white granulated sugar 90kg and acesulfame potassium 0.075kg, Aspartame 0.075kg, material time 20min, take without visible colloidal solid as judging terminal, then the fresh milk aqueous solution is cooled to below 20 ℃, standby;
(3) mix acid adjustment: with 80kg cold-water solution 4.3kg citric acid+0.5kg natrium citricum, at 20 ℃, add acid adjustment in the feed liquid of step (2) gained, stir 15min;
(4) material B: compound stabilizer B and residue 60Kg white granulated sugar are mixed, be warming up to 80-85 ℃ with excess water and shear material 15min;
(5) mix: the feed liquid of the resulting acid adding of step (3) is warmed up to 75 ℃ and mixes with the resulting stabilizing agent B of step (4) solution heat, obtain mixed liquor;
(6) homogeneous: the mixed liquor that step (5) is obtained is at 65 ℃, and under the pressure of 20Mpa, homogeneous is a time;
(7) filling: the feed liquid after step (6) homogeneous, at 86 ℃, is filled with in cup by certain speed;
(8) sterilization: the feed liquid after filling is carried out to sterilization, and sterilization conditions is 90 ℃, sterilization 15min.
(9) cooling: sample to be cooled to rapidly to 25 ℃, to obtain the pudding of long shelf-life.
The protein content of this pudding is that 1.0, pH is 4.2.
Product Status is observed (25 ℃ of room temperatures):
After one week: Product Status is normal, without product defective modes such as elutriations, mouthfeel is smooth, protein content 1.0, and pH4.2, meets the requirement of product indices.
After two weeks: Product Status is normal, without product defective modes such as elutriations, mouthfeel is smooth, protein content 1.0, and pH4.2, meets the requirement of product indices.
After one month: Product Status is normal, without product defective modes such as elutriations, mouthfeel is smooth, protein content 1.0, and pH4.2, meets the requirement of product indices.
After two months: Product Status is normal, without product defective modes such as elutriations, mouthfeel is smooth, protein content 1.0, and pH4.2, meets the requirement of product indices.
After four months: Product Status is normal, without product defective modes such as elutriations, mouthfeel is smooth, protein content 1.0, and pH4.2, meets the requirement of product indices.
After six months: Product Status is normal, without product defective modes such as elutriations, mouthfeel is smooth, protein content 1.0, and pH4.2, meets the requirement of product indices.
After eight months: Product Status is normal, without product defective modes such as elutriations, mouthfeel is smooth, protein content 1.0, and pH4.2, meets the requirement of product indices.
The long shelf-life pudding that provides of proof the present embodiment is shelf-life > 8 months at normal temperatures.
embodiment 2
The long shelf-life pudding of the present embodiment, comprises the raw material of following percentage by weight: fresh milk 50%, and white granulated sugar 5%, sweetener 0.15%, compound stabilizer A0.5%, stabilizing agent B0.2%, acidity regulator 0.55%, surplus is water.Be that every 1 ton of finished product comprises following weight raw material fresh milk 500Kg, white granulated sugar 50Kg, sweetener 1.6Kg, compound stabilizer A5Kg, stabilizing agent B2.0Kg, acidity regulator 5.5Kg, excess water.
Wherein: sweetener comprises: honey element 0.5kg Aspartame 0.15kg acesulfame potassium 0.10kg Sucralose 0.025kg granulated sugar powder 0.825kg.
Compound stabilizer A comprises: sodium carboxymethylcellulose 4kg, sodium phosphate trimer 0.5kg, pectin 0.5kg.
Stabilizing agent B comprises: agar 2.0kg.
Acidity regulator comprises: citric acid 2.0kg, malic acid 1.5kg, lactic acid 1.5kg, natrium citricum 0.5kg.
The preparation method of the long shelf-life pudding of the present embodiment comprises the steps:
(1) batching: take each raw material for standby by formula, fresh milk homogeneous bar kills, and is cooled to 10 ℃ and deposits below;
(2) material A: the hot water of the hot fresh milk of 80 ℃ of 500kg and 282Kg80 ℃ is added and sheared in tank, add compound stabilizer A5kg, white granulated sugar 30kg, peace honey element 0.5kg, Aspartame 0.15kg, acesulfame potassium 0.10kg, Sucralose 0.025kg and granulated sugar powder 0.825kg, material time 30min, take without visible colloidal solid as judging terminal, then the fresh milk aqueous solution is cooled to below 20 ℃, standby;
(3) mix acid adjustment: with 50kg cold-water solution citric acid 2.0kg malic acid 1.5kg lactic acid 1.5kg natrium citricum 0.5kg, at 20 ℃, add acid adjustment in the feed liquid of step (2) gained, stir 10min;
(4) material B: compound stabilizer B and residue 20Kg white granulated sugar are mixed, be warming up to 80-85 ℃ with excess water and shear material 30min;
(5) mix: the feed liquid of the resulting acid adding of step (4) is warmed up to 75 ℃ and mixes with the resulting stabilizing agent B of step (5) solution heat, obtain mixed liquor;
(6) homogeneous: the mixed liquor that step (5) is obtained is at 70 ℃, and under the pressure of 20Mpa, homogeneous is a time;
(7) filling: the feed liquid after step (6) homogeneous, at 95 ℃, is filled with in cup by certain speed;
(8) sterilization: the feed liquid after filling is carried out to sterilization, and sterilization conditions is 100 ℃, sterilization 10min.
(9) cooling: sample to be cooled to rapidly to 25 ℃, to obtain the pudding of long shelf-life.
The long shelf-life pudding that the present embodiment prepares is placed after eight months through 25 ℃ of room temperatures: Product Status is normal, and without product defective modes such as elutriations, mouthfeel is smooth, protein content 1.5, and pH4.2, meets the requirement of product indices.The pudding mouthfeel obtaining through embodiment: soft, tasty and refreshing.
Embodiment 3
The long shelf-life pudding of the present embodiment, comprises the raw material of following percentage by weight: fresh milk 20%, and white granulated sugar 15%, sweetener 0.005%, compound stabilizer A0.35%, stabilizing agent B0.40%, acidity regulator 0.4%, surplus is water.Be that every 1 ton of finished product comprises following weight raw material fresh milk 200Kg, white granulated sugar 150Kg, sweetener 0.05Kg, compound stabilizer A3.5Kg, stabilizing agent B4.0Kg, acidity regulator 4.0Kg, surplus is water.
Wherein: sweetener comprises: Sucralose 0.05kg.
Compound stabilizer A comprises: pectin 3.0kg, xanthans 0.2kg, guar gum 0.2kg, sodium phosphate trimer 0.1kg.
Stabilizing agent B comprises: carragheen 1.5kg, konjaku flour 0.5kg, potassium chloride 0.5kg, converted starch 1.5kg.
Acidity regulator comprises: citric acid 3.6kg, natrium citricum 0.4kg.
The preparation method of the long shelf-life pudding of the present embodiment comprises the steps:
(1) batching: take each raw material for standby by formula, fresh milk homogeneous bar kills, and is cooled to 10 ℃ and deposits below;
(2) material A: the hot water of the hot fresh milk of 90 ℃ of 200kg and 320Kg90 ℃ is added and sheared in tank, add compound stabilizer A3.5kg, white granulated sugar 90Kg and Sucralose 0.05kg, material time 30min, take without visible colloidal solid as judging terminal, then the fresh milk aqueous solution is cooled to below 20 ℃, standby;
(3) mix acid adjustment: with 72kg cold-water solution citric acid 3.6kg, natrium citricum 0.4kg, at 20 ℃, add acid adjustment in the feed liquid of step (2) gained, stir 10min;
(4) material B: compound stabilizer B and residue 60Kg white granulated sugar are mixed, be warming up to 85 ℃ with excess water and shear material 30min;
(5) mix: the feed liquid of the resulting acid adding of step (3) is warmed up to 75 ℃ and mixes with the resulting stabilizing agent B of step (4) solution heat, obtain mixed liquor;
(6) homogeneous: the mixed liquor that step (5) is obtained is at 80 ℃, and under the pressure of 20Mpa, homogeneous is a time;
(7) filling: the feed liquid after step (6) homogeneous, at 85 ℃, is filled with in cup by certain speed;
(8) sterilization: the feed liquid after filling is carried out to sterilization, and sterilization conditions is 80 ℃, sterilization 30min.
(9) cooling: sample to be cooled to rapidly to 25 ℃, to obtain the pudding of long shelf-life.
The long shelf-life pudding that the present embodiment prepares is placed after eight months through 25 ℃ of room temperatures: Product Status is normal, and without product defective modes such as elutriations, mouthfeel is smooth, protein content 0.6, and pH4.1, meets the requirement of product indices.The pudding mouthfeel obtaining through embodiment: soft, tasty and refreshing.
The above embodiment is only the preferred embodiments of the present invention, and is not the exhaustive of the feasible enforcement of the present invention.For persons skilled in the art, any apparent change of under the prerequisite that does not deviate from the principle of the invention and spirit, it having been done, within all should being contemplated as falling with claim protection domain of the present invention.
Claims (10)
1. a long shelf-life pudding, is characterized in that: it comprises the raw material of following percentage by weight: fresh milk 20-50% or milk powder 2.5-6.5%, white sugar 5-15%, compound stabilizer A0.25-0.5%, stabilizing agent B0.2-0.4%, acidity regulator 0.2-0.6%, surplus is water.
2. a kind of long shelf-life pudding according to claim 1, it is characterized in that: described compound stabilizer A is selected from sodium carboxymethylcellulose, pectin, xanthans, guar gum, sodium phosphate trimer two or more, described stabilizing agent B is selected from agar, gellan gum, carragheen, xanthans, konjaku flour, guar gum, converted starch, locust bean gum the combination of one or more.
3. a kind of long shelf-life pudding according to claim 2, is characterized in that: described compound stabilizer A is selected from preferably carboxymethyl cellulose sodium and pectin; Described stabilizing agent B is selected from one or more the combination in agar, xanthans, carragheen, konjaku flour, locust bean gum.
4. a kind of long shelf-life pudding according to claim 1, is characterized in that: also comprise sweetener 0.005-0.15%, described sweetener is that knob is sweet, one or more in acesulfame potassium, Aspartame, Sucralose and honey element.
5. according to a kind of long shelf-life pudding described in claim 1-4 any one, it is characterized in that: described acidity regulator is selected from one or more combination of citric acid or its salt, lactic acid or its salt, malic acid, tartaric acid, tannic acid.
6. according to a kind of long shelf-life pudding described in claim 1-4 any one, it is characterized in that: pH is 4.0-4.4, preferably pH is 4.2.
7. according to a kind of long shelf-life pudding described in claim 1-4 any one, it is characterized in that: the protein content of long shelf-life pudding is 0.6-1.5.
8. according to a preparation method for the long shelf-life pudding described in claim 1-3 any one, it is characterized in that: it specifically comprises the steps:
(1) batching: take each raw material for standby by formula;
(2) material A: fresh milk or milk powder are mixed and are warming up to 50-90 ℃ with the water of 30-65% wherein, compound stabilizer A, 60% white granulated sugar are dissolved, dissolution time 10-30min, then the fresh milk aqueous solution is cooled to below 30 ℃, standby;
(3) mix acid adjustment: it is 5-10% that acidity regulator is diluted to concentration with the cold treatment water of 5-10%, obtains diluting acid solution, adds the feed liquid of step (2) gained to carry out acid adjustment, mixing time 10-30min;
(4) material B: the water of 30-60% is warming up to 60-90 ℃, under agitation steady dissolution agent B and residue 40% white granulated sugar, and keep 10-30min;
(5) mix: more than the feed liquid of the resulting acid adding of step (3) is warmed up to 50 ℃, mix with the resulting stabilizing agent B of step (4) solution heat, obtain mixed liquor;
(6) homogeneous: the mixed liquor that step (5) is obtained is at 60-90 ℃, homogeneous one or twice under the pressure of 16-30Mpa;
(7) filling: the feed liquid after step (6) homogeneous, at 85-95 ℃, is filled with in cup by certain speed;
(8) sterilization: the feed liquid after filling is carried out to sterilization, and sterilization conditions is 80-100 ℃, and sterilization 10-30 divides;
(9) cooling: sample to be cooled to rapidly to 15-25 ℃, to obtain the pudding of long shelf-life.
9. a preparation method for the long shelf-life pudding described in any one according to Claim 8, is characterized in that: described step also comprises the step of dissolving sweetener in (2).
10. a kind of preparation method who grows shelf-life pudding according to claim 8, is characterized in that:
In described step (2), described dissolution time is 15min, and cooling temperature is 20 ℃;
In described step (3), molten sour temperature is 20 ℃, and acid strength is 10%;
In described step (3), the mode of feed liquid acid adding is rapid stirring acid adding, spray acid adding, online acid adding, and the temperature of acid adding is below 30 ℃; Acid adjustment mode is online acid adding, and acid adding temperature is 18 ℃;
In described step (4), material temperature is 85 ℃, and the time is 15min;
In described step (6), preferred homogenizing temperature is 65 ℃, and pressure is 20MPa, and homogenization cycles is for once;
In described step (7), filling temperature is 86-88 ℃;
In described step (8), sterilization temperature is 90 ℃, and sterilizing time is 15min.
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| 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 |
| CN107484964A (en) * | 2017-08-16 | 2017-12-19 | 香飘飘食品股份有限公司 | A kind of pudding and preparation method thereof |
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| CN109601865A (en) * | 2018-11-30 | 2019-04-12 | 内蒙古蒙牛乳业（集团）股份有限公司 | A kind of pudding and preparation method thereof containing liquid filler |
| CN111011518A (en) * | 2019-12-24 | 2020-04-17 | 光明乳业股份有限公司 | Chocolate pudding dessert 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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Address after: 050800 Zhengding County, Hebei Province, north of the village is now the village of Shijiazhuang Patentee after: Hebei brothers Ilong food Polytron Technologies Inc Address before: 050800 Zhengding County, Hebei Province, north of the village is now the village of Shijiazhuang Patentee before: Shijiazhuang Brothers Ilong Food Ingredients & Additives Co., Ltd. |