CN103766774A - Rice-containing milk pudding and making method thereof - Google Patents
Rice-containing milk pudding and making method thereof Download PDFInfo
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- CN103766774A CN103766774A CN201210399459.4A CN201210399459A CN103766774A CN 103766774 A CN103766774 A CN 103766774A CN 201210399459 A CN201210399459 A CN 201210399459A CN 103766774 A CN103766774 A CN 103766774A
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- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 72
- 235000009566 rice Nutrition 0.000 title claims abstract description 72
- 235000011962 puddings Nutrition 0.000 title claims abstract description 46
- 235000013336 milk Nutrition 0.000 title claims abstract description 42
- 239000008267 milk Substances 0.000 title claims abstract description 42
- 210000004080 milk Anatomy 0.000 title claims abstract description 42
- 238000000034 method Methods 0.000 title claims abstract description 22
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 71
- 239000003381 stabilizer Substances 0.000 claims abstract description 26
- 230000001954 sterilising effect Effects 0.000 claims abstract description 21
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 238000011049 filling Methods 0.000 claims abstract description 12
- 239000000463 material Substances 0.000 claims abstract description 9
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 9
- 238000001816 cooling Methods 0.000 claims abstract description 8
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 5
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 5
- 239000000711 locust bean gum Substances 0.000 claims abstract description 5
- 235000020195 rice milk Nutrition 0.000 claims description 31
- 244000299461 Theobroma cacao Species 0.000 claims description 26
- 235000009470 Theobroma cacao Nutrition 0.000 claims description 21
- 238000004659 sterilization and disinfection Methods 0.000 claims description 20
- 238000003756 stirring Methods 0.000 claims description 19
- 229920002472 Starch Polymers 0.000 claims description 15
- 235000019698 starch Nutrition 0.000 claims description 15
- 239000006071 cream Substances 0.000 claims description 14
- 235000021552 granulated sugar Nutrition 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 14
- 239000008107 starch Substances 0.000 claims description 7
- 238000005057 refrigeration Methods 0.000 abstract description 7
- 239000008187 granular material Substances 0.000 abstract 2
- 229920000881 Modified starch Polymers 0.000 abstract 1
- 239000004368 Modified starch Substances 0.000 abstract 1
- 238000009413 insulation Methods 0.000 abstract 1
- 235000019426 modified starch Nutrition 0.000 abstract 1
- 235000010493 xanthan gum Nutrition 0.000 abstract 1
- 239000000230 xanthan gum Substances 0.000 abstract 1
- 229940082509 xanthan gum Drugs 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 19
- 238000002360 preparation method Methods 0.000 description 8
- 239000005862 Whey Substances 0.000 description 6
- 102000007544 Whey Proteins Human genes 0.000 description 6
- 108010046377 Whey Proteins Proteins 0.000 description 6
- 125000003118 aryl group Chemical group 0.000 description 5
- 235000019219 chocolate Nutrition 0.000 description 5
- 238000000280 densification Methods 0.000 description 5
- 239000000796 flavoring agent Substances 0.000 description 5
- 235000019634 flavors Nutrition 0.000 description 5
- 240000008886 Ceratonia siliqua Species 0.000 description 4
- 235000013912 Ceratonia siliqua Nutrition 0.000 description 4
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 240000004859 Gamochaeta purpurea Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000001055 chewing effect Effects 0.000 description 1
- 235000021185 dessert Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000008188 pellet Substances 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Abstract
The invention provides a rice-containing milk pudding. Raw materials for making the rice-containing milk pudding comprise, by weight, 700-850 parts of milk, 50-130 parts of rice and 7-25 parts of a stabilizer; and the stabilizer comprises, by weight, 0.5-3 parts of locust bean gum, 0.5-3 parts of xanthan gum and 5-20 parts of modified starch. The rice-containing milk pudding has a good stability under a refrigeration condition, and unlikely generates a rice granule retrogradation phenomenon. The invention also provides a making method of the rice-containing milk pudding. The making method comprises the following steps: mixing milk with the stabilizer, and cooling; carrying out online rice addition; carrying out heat insulation of the rice added material at 105-110DEG C for 5-15min; sterilizing; and carrying out cooling filling. The rice-containing milk pudding made through the method has a good stability under a refrigeration condition, and unlikely generates a rice granule retrogradation phenomenon.
Description
Technical field
The present invention relates to a kind of milk pudding, especially a kind of milk pudding that contains the large grain of rice and preparation method thereof.
Background technology
Pudding is a kind of dessert that favored by consumer, and up to the present, pudding market product appears, and taste is different, constantly weeds out the old and bring forth the new in packing and external form, is attracting consumer's sight.
At present, the kind of horn of plenty milk pudding, adds rice to improve nutritional labeling in the pudding of being everlasting, and what common product often added in milk pudding is rice meal.In order to improve the interest of chewing of rice milk pudding; be chosen in the process of existing milk pudding and add the ripe large grain of rice; and in process, do not destroy the natural form of the large grain of rice; and the rice milk pudding of preparing so easily occurs in low-temperature storage process that whey is separated out and the large grain of rice is brought back to life phenomenon affects product quality and mouthfeel.If can effectively address the above problem, can make rice pellets class pudding product there is the market vitality, therefore market prospects are wide, contain huge commercial opportunities.
Summary of the invention
The object of this invention is to provide a kind of rice milk pudding, better at refrigerated condition stability inferior, be difficult for producing the large grain of rice phenomenon of bringing back to life.
Another object of the present invention is to provide a kind of method of preparing rice milk pudding, and its rice milk pudding product refrigerated condition stability inferior of preparing is better, is difficult for producing the large grain of rice phenomenon of bringing back to life.
The invention provides a kind of rice milk pudding, the raw material of making it comprises: milk 700 to 850 weight portions, rice 50 to 130 weight portions, stabilizing agent 7 to 25 weight portions; Stabilizing agent is combined by 0.5 to 3 weight portion locust bean gum, 0.5 to 3 weight portion xanthans and 5 to 20 weight portion converted starches.
In a kind of exemplary embodiment of rice milk pudding, raw material also comprises salt 0.5 to 3 weight portion, white granulated sugar 50 to 90 weight portions and rare cream 5 to 50 weight portions.
In the another kind of exemplary embodiment of rice milk pudding, raw material also comprises cocoa power 0.5 to 5 weight portion, and wherein the fat content of cocoa power is that 10% to 12%, pH value is 5.4 to 8.2.
In another exemplary embodiment of rice milk pudding, rice is polished rice, its protein content >=7.5%, content of starch≤80%.The large grain of rice in such rice milk pudding can keep good structural state and matter structure, makes it have good maturity and mouthfeel.
The present invention also provides a kind of method of preparing above-mentioned rice milk pudding, comprising: milk and stabilizing agent are mixed, and cooling after mixing; The online rice that adds; The material that has added rice is incubated to 5 to 15 minutes at 105 to 110 ℃; Sterilization; Cooling filling.
In a kind of exemplary embodiment of method of preparing rice milk pudding, mixing comprises: get stabilizing agent; Add the part milk that is heated to 70 to 75 ℃; Stirring and dissolving 5 to 15 minutes; Add remaining milk to mix.
In the another kind of exemplary embodiment of method of preparing rice milk pudding, be also included in and add before the part milk that is heated to 70 to 75 ℃, stabilizing agent and cocoa power, white granulated sugar and salt are mixed.
In another exemplary embodiment of method of preparing rice milk pudding, be also included in and add before remaining milk, add rare cream and stir.
In also a kind of exemplary embodiment of method of preparing rice milk pudding, the temperature of sterilization is 120 to 130 ℃, and duration is 1 to 5 minute.
In also a kind of exemplary embodiment of method of preparing rice milk pudding, in the time being cooled to 20 to 60 ℃, carry out filling.Can make so the good gel state of the filling rear formation of product, be conducive to keep the rice kernel Characters in rice milk pudding stablize and do not bring back to life.
A kind of rice milk pudding provided by the invention, the raw material of making it comprises: milk 700 to 850 weight portions, rice 50 to 130 weight portions, stabilizing agent 7 to 25 weight portions; Stabilizing agent is combined by 0.5 to 3 weight portion locust bean gum, 0.5 to 3 weight portion xanthans and 5 to 20 weight portion converted starches.It is better at refrigerated condition stability inferior, is difficult for producing the large grain of rice phenomenon of bringing back to life.
A kind of method of preparing rice milk pudding provided by the invention, comprising: milk and stabilizing agent mixed, and cooling after mixing; The online rice that adds; The material that has added rice is incubated to 5 to 15 minutes at 105 to 110 ℃; Sterilization; Cooling filling.The rice milk pudding refrigerated condition stability inferior of preparing through it is better, is difficult for producing the large grain of rice phenomenon of bringing back to life.
The specific embodiment
For technical characterictic, object and the effect of invention are had more clearly and understood, the existing the specific embodiment of the present invention that illustrates with the following Examples.
the first embodiment.
1, raw material
Milk: 700 kilograms;
Rice: 130 kilograms, wherein rice is polished rice, and protein content is 7.5%, and content of starch is 80%;
Stabilizing agent: 25 kilograms, comprising 20 kilograms of 2 kilograms of locust bean gums, 3 kilograms of xanthans and converted starches;
Cocoa power: 3.5 kilograms, wherein the fat content of cocoa power is that 10%, pH value is 5.4;
Salt: 1.5 kilograms;
White granulated sugar: 90 kilograms;
Rare cream: 50 kilograms.
2, preparation method
A. white granulated sugar, salt, stabilizing agent and cocoa power are mixed; Add 300 kilograms, the milk that is heated to 70 ℃; Stirring and dissolving 15 minutes; Add rare cream and stir 5 minutes; Add again remaining milk to mix; Be cooled to 4 ℃;
B. add online rice;
C. the material that has added rice is incubated to 15 minutes at 105 ℃, stirs simultaneously;
D. carry out sterilization with scraper-type sterilization machine, the temperature of sterilization is 120 ℃, and duration is 5 minutes;
E. filling while being cooled to 40 ℃;
F. in 1 hour, temperature is down to 10 ℃, then refrigeration at 2-6 ℃.
The present embodiment product refrigerated after 30 days at 2-6 ℃, and the densification of product institutional framework, chocolate flavouring are dense, bright in color; Large grain of rice mouthfeel is pliable and tough, aromatic flavour, and the stability of final products is better, does not have the large grain of rice to bring back to life and whey is separated out phenomenon.
the second embodiment.
1, raw material
Milk: 815 kilograms;
Rice: 110 kilograms, wherein rice is polished rice, and protein content is 7.6%, and content of starch is 78%;
Stabilizing agent: 7 kilograms, comprising 5 kilograms of 1.5 kilograms of locust bean gums, 0.5 kilogram of xanthans and converted starches;
Cocoa power: 5 kilograms, wherein the fat content of cocoa power is that 12%, pH value is 5.8;
Salt: 3 kilograms;
White granulated sugar: 50 kilograms;
Rare cream: 10 kilograms.
2, preparation method
A. white granulated sugar, salt, stabilizing agent and cocoa power are mixed; Add 300 kilograms, the milk that is heated to 72 ℃; Stirring and dissolving 12 minutes; Add rare cream and stir 10 minutes; Add again remaining milk to mix; Be cooled to 6 ℃;
B. add online rice;
C. the material that has added rice is incubated to 8 minutes at 108 ℃, stirs simultaneously;
D. carry out sterilization with scraper-type sterilization machine, the temperature of sterilization is 125 ℃, and duration is 3 minutes;
E. filling while being cooled to 30 ℃;
F. in 1 hour, temperature is down to 10 ℃, then refrigeration at 2-6 ℃.
The present embodiment product refrigerated after 30 days at 2-6 ℃, and the densification of product institutional framework, chocolate flavouring are dense, bright in color; Large grain of rice mouthfeel is pliable and tough, aromatic flavour, and the stability of final products is better, does not have the large grain of rice to bring back to life and whey is separated out phenomenon.
the 3rd embodiment.
1, raw material
Milk: 774 kilograms;
Rice: 90 kilograms, wherein rice is polished rice, and protein content is 7.8%, and content of starch is 72%;
Stabilizing agent: 20 kilograms, comprising 17.8 kilograms of 1.2 kilograms of locust bean gums, 1 kilogram of xanthans and converted starches;
Cocoa power: 4 kilograms, wherein the fat content of cocoa power is that 11%, pH value is 6.5;
Salt: 2 kilograms;
White granulated sugar: 80 kilograms;
Rare cream: 30 kilograms.
2, preparation method
A. white granulated sugar, salt, stabilizing agent and cocoa power are mixed; Add 300 kilograms, the milk that is heated to 73 ℃; Stirring and dissolving 8 minutes; Add rare cream and stir 8 minutes; Add again remaining milk to mix; Be cooled to 8 ℃;
B. add online rice;
C. the material that has added rice is incubated to 5 minutes at 110 ℃, stirs simultaneously;
D. carry out sterilization with scraper-type sterilization machine, the temperature of sterilization is 128 ℃, and duration is 2 minutes;
E. filling while being cooled to 20 ℃;
F. in 1 hour, temperature is down to 10 ℃, then refrigeration at 2-6 ℃.
The present embodiment product refrigerated after 30 days at 2-6 ℃, and the densification of product institutional framework, chocolate flavouring are dense, bright in color; Large grain of rice mouthfeel is pliable and tough, aromatic flavour, and the stability of final products is better, does not have the large grain of rice to bring back to life and whey is separated out phenomenon.
the 4th embodiment.
1, raw material
Milk: 824 kilograms;
Rice: 80 kilograms, wherein rice is polished rice, and protein content is 7.9%, and content of starch is 68%;
Stabilizing agent: 10 kilograms, comprising 7.5 kilograms of 0.5 kilogram of locust bean gum, 2 kilograms of xanthans and converted starches;
Cocoa power: 5 kilograms, wherein the fat content of cocoa power is that 10.5%, pH value is 7;
Salt: 1 kilogram;
White granulated sugar: 75 kilograms;
Rare cream: 5 kilograms.
2, preparation method
A. white granulated sugar, salt, stabilizing agent and cocoa power are mixed; Add 300 kilograms, the milk that is heated to 74 ℃; Stirring and dissolving 6 minutes; Add rare cream and stir 7 minutes; Add again remaining milk to mix; Be cooled to 4 ℃;
B. add online rice;
C. the material that has added rice is incubated to 15 minutes at 105 ℃, stirs simultaneously;
D. carry out sterilization with scraper-type sterilization machine, the temperature of sterilization is 130 ℃, and duration is 1 minute;
E. filling while being cooled to 50 ℃;
F. in 1 hour, temperature is down to 10 ℃, then refrigeration at 2-6 ℃.
The present embodiment product refrigerated after 30 days at 2-6 ℃, and the densification of product institutional framework, chocolate flavouring are dense, bright in color; Large grain of rice mouthfeel is pliable and tough, aromatic flavour, and the stability of final products is better, does not have the large grain of rice to bring back to life and whey is separated out phenomenon.
the 5th embodiment.
1, raw material
Milk: 850 kilograms;
Rice: 50 kilograms, wherein rice is polished rice, and protein content is 8.2%, and content of starch is 65%;
Stabilizing agent: 24 kilograms, comprising 20 kilograms of 3 kilograms of locust bean gums, 1 kilogram of xanthans and converted starches;
Cocoa power: 0.5 kilogram, wherein the fat content of cocoa power is that 11%, pH value is 8.2;
Salt: 0.5 kilogram;
White granulated sugar: 55 kilograms;
Rare cream: 20 kilograms.
2, preparation method
A. white granulated sugar, salt, stabilizing agent and cocoa power are mixed; Add 300 kilograms, the milk that is heated to 75 ℃; Stirring and dissolving 5 minutes; Add rare cream and stir 5 minutes; Add again remaining milk to mix; Be cooled to 10 ℃;
B. add online rice;
C. the material that has added rice is incubated to 12 minutes at 106 ℃, stirs simultaneously;
D. carry out sterilization with scraper-type sterilization machine, the temperature of sterilization is 128 ℃, and duration is 2 minutes;
E. filling while being cooled to 60 ℃;
F. in 1 hour, temperature is down to 10 ℃, then refrigeration at 2-6 ℃.
The present embodiment product refrigerated after 30 days at 2-6 ℃, and the densification of product institutional framework, chocolate flavouring are dense, bright in color; Large grain of rice mouthfeel is pliable and tough, aromatic flavour, and the stability of final products is better, does not have the large grain of rice to bring back to life and whey is separated out phenomenon.
In this article, " equating ", " identical " etc. are not the restriction in strict mathematical meaning, it also can comprise it will be appreciated by those skilled in the art that and preparation or the error that allows while using this product and method.
Be to be understood that, although this description is described according to each embodiment, but be not that each embodiment only comprises an independently technical scheme, this narrating mode of description is only for clarity sake, those skilled in the art should make description as a whole, technical scheme in each embodiment also can, through appropriately combined, form other embodiments that it will be appreciated by those skilled in the art that.
Listed a series of detailed description is above only illustrating for feasibility embodiment of the present invention; they are not in order to limit the scope of the invention, all do not depart from the equivalent embodiment that skill spirit of the present invention does or change and all should be included in protection scope of the present invention within.
Claims (10)
1. a rice milk pudding, is characterized in that, the raw material of making it comprises: milk 700 to 850 weight portions, rice 50 to 130 weight portions, stabilizing agent 7 to 25 weight portions; Described stabilizing agent is combined by 0.5 to 3 weight portion locust bean gum, 0.5 to 3 weight portion xanthans and 5 to 20 weight portion converted starches.
2. rice milk pudding as claimed in claim 1, wherein said raw material also comprises salt 0.5 to 3 weight portion, white granulated sugar 50 to 90 weight portions and rare cream 5 to 50 weight portions.
3. rice milk pudding as claimed in claim 1, wherein said raw material also comprises cocoa power 0.5 to 5 weight portion, the fat content of wherein said cocoa power is that 10% to 12%, pH value is 5.4 to 8.2.
4. rice milk pudding as claimed in claim 1, wherein said rice is polished rice, its protein content >=7.5%, content of starch≤80%.
5. a method of preparing rice milk pudding as claimed in claim 1, is characterized in that, comprising:
Milk and stabilizing agent are mixed, cooling after described mixing;
The online rice that adds;
The material that has added described rice is incubated to 5 to 15 minutes at 105 to 110 ℃;
Sterilization;
Cooling filling.
6. the method for preparing rice milk pudding as claimed in claim 5, wherein, described mixing comprises: get stabilizing agent; Add the described milk of part that is heated to 70 to 75 ℃; Stirring and dissolving 5 to 15 minutes; Add remaining described milk to mix.
7. the method for preparing rice milk pudding as claimed in claim 6, wherein, adds described in being also included in before the described milk of part that is heated to 70 to 75 ℃, and described stabilizing agent and cocoa power, white granulated sugar and salt are mixed.
8. the method for preparing rice milk pudding as claimed in claim 6, wherein, is also included in and adds before remaining described milk, adds rare cream and stirs.
9. the method for preparing rice milk pudding as claimed in claim 5, wherein, the temperature of described sterilization is 120 to 130 ℃, duration is 1 to 5 minute.
10. the method for preparing rice milk pudding as claimed in claim 5, wherein, described carry out while being cooled to 20 to 60 ℃ described filling.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210399459.4A CN103766774A (en) | 2012-10-19 | 2012-10-19 | Rice-containing milk pudding and making method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210399459.4A CN103766774A (en) | 2012-10-19 | 2012-10-19 | Rice-containing milk pudding and making method thereof |
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| CN103766774A true CN103766774A (en) | 2014-05-07 |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106954796A (en) * | 2017-02-07 | 2017-07-18 | 北京三元食品股份有限公司 | A kind of cereal egg milk pudding and preparation method thereof |
| CN107581503A (en) * | 2017-09-06 | 2018-01-16 | 新希望乳业股份有限公司 | A kind of rice milk pudding and preparation method thereof |
| CN108850177A (en) * | 2018-06-12 | 2018-11-23 | 新希望乳业股份有限公司 | A kind of flavoured milk pudding sweets and preparation method thereof |
| WO2019134907A1 (en) * | 2018-01-05 | 2019-07-11 | Groupe Lactalis | Sterilized high-protein dessert-type nutritional composition comprising starches |
| CN113383906A (en) * | 2020-03-12 | 2021-09-14 | 内蒙古伊利实业集团股份有限公司 | Acidic rice pudding and preparation method thereof |
| CN116649418A (en) * | 2022-02-17 | 2023-08-29 | 内蒙古伊利实业集团股份有限公司 | Rice pudding milk product and preparation method and application thereof |
| CN116686872A (en) * | 2022-02-24 | 2023-09-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk pudding containing grains and preparation method thereof |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106954796A (en) * | 2017-02-07 | 2017-07-18 | 北京三元食品股份有限公司 | A kind of cereal egg milk pudding and preparation method thereof |
| CN107581503A (en) * | 2017-09-06 | 2018-01-16 | 新希望乳业股份有限公司 | A kind of rice milk pudding and preparation method thereof |
| WO2019134907A1 (en) * | 2018-01-05 | 2019-07-11 | Groupe Lactalis | Sterilized high-protein dessert-type nutritional composition comprising starches |
| FR3076440A1 (en) * | 2018-01-05 | 2019-07-12 | Groupe Lactalis | NUTRITIONAL COMPOSITION OF DESSERT TYPE, HYPERPROTEINED, STERILIZED AND COMPRISING FECULENTS |
| CN108850177A (en) * | 2018-06-12 | 2018-11-23 | 新希望乳业股份有限公司 | A kind of flavoured milk pudding sweets and preparation method thereof |
| CN108850177B (en) * | 2018-06-12 | 2022-02-01 | 新希望乳业股份有限公司 | Flavored milk pudding dessert and preparation method thereof |
| CN113383906A (en) * | 2020-03-12 | 2021-09-14 | 内蒙古伊利实业集团股份有限公司 | Acidic rice pudding and preparation method thereof |
| CN116649418A (en) * | 2022-02-17 | 2023-08-29 | 内蒙古伊利实业集团股份有限公司 | Rice pudding milk product and preparation method and application thereof |
| CN116686872A (en) * | 2022-02-24 | 2023-09-05 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk pudding containing grains and preparation method thereof |
| CN116686872B (en) * | 2022-02-24 | 2024-03-01 | 内蒙古蒙牛乳业（集团）股份有限公司 | Milk pudding containing grains and preparation method thereof |
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Application publication date: 20140507 |