CN104397526A - Magical syrup for quickly making milk pudding and preparation method of magical syrup - Google Patents

Magical syrup for quickly making milk pudding and preparation method of magical syrup Download PDF

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Publication number
CN104397526A
CN104397526A CN201410682829.4A CN201410682829A CN104397526A CN 104397526 A CN104397526 A CN 104397526A CN 201410682829 A CN201410682829 A CN 201410682829A CN 104397526 A CN104397526 A CN 104397526A
Authority
CN
China
Prior art keywords
parts
syrup
magical
milk pudding
weight portions
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
Application number
CN201410682829.4A
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Chinese (zh)
Inventor
蒙文权
吴文旭
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
QINQIN CO Ltd FUJIAN
Original Assignee
QINQIN CO Ltd FUJIAN
Priority date (The priority date 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 date listed.)
Filing date
Publication date
Application filed by QINQIN CO Ltd FUJIAN filed Critical QINQIN CO Ltd FUJIAN
Priority to CN201410682829.4A priority Critical patent/CN104397526A/en
Publication of CN104397526A publication Critical patent/CN104397526A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L9/00Puddings; Cream substitutes; Preparation or treatment thereof
    • A23L9/10Puddings; Dry powder puddings
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The invention relates to magical syrup for quickly making milk pudding. The raw materials of the magical syrup comprise the following components in parts by weight: 50-60 parts of water, 20-30 parts of high fructose corn syrup, 10-15 parts of white sugar, 2-5 parts of gellan gum, 1-3 parts of sodium alginate, 1-3 parts of konjac gum, 10-15 parts of fruit juice, 2-4 parts of sodium citrate, 2-4 parts of citric acid and 0.05 part of potassium sorbate. The magical syrup is prepared through the technologies of mixing materials, dissolving, boiling, mixing, filtering, filling, disinfecting and the like. The magical syrup disclosed by the invention and fresh or boxed milk are mixed and stirred for 10 seconds at the proportion of 1:1, and are placed for 5 minutes at a normal temperature or in a refrigerator so as to obtain delicious milk pudding jellies. People can quickly make the milk pudding jellies at home, enjoy delicious taste at all times and all places, and enjoy the joy of the process of making the milk pudding jellies to the fullest; the method is simple and convenient, and the milk pudding jellies are easy to operate.

Description

A kind of magical syrup for quick Fabrication milk pudding and preparation method thereof
Technical field
The present invention relates to field of food, particularly a kind of magical syrup for quick Fabrication milk pudding and preparation method thereof.
Background technology
Jelly is a kind of all-ages leisure food, very popular because of the mouthfeel of its uniqueness and flavour.But in life, people directly can only eat by buying jelly finished product, in prior art, do not have the product of the self-control jelly pudding that people can be provided fast and convenient in the family, enjoy the enjoyment of self-control process for people.
Summary of the invention
Main purpose of the present invention is the shortcoming overcoming prior art, this magical syrup of a kind of magical syrup for quick Fabrication milk pudding and its preparation method and application is provided to make the method for milk pudding, make people can make milk pudding jelly fast by oneself in the family, enjoy delicious food whenever and wherever possible, and the enjoyment of the self-control process that indulges in luxuriousness to one's heart's desire, and method is easy, easy to operate.
The present invention adopts following technical scheme:
For a magical syrup for quick Fabrication milk pudding, raw material comprises the component of following weight portion: 50 ~ 60 parts, water, HFCS 20 ~ 30 parts, white granulated sugar 10 ~ 15 parts, gellan gum 2 ~ 5 parts, extra large bath acid 1 ~ 3 part, sodium, konjac glucomannan 1 ~ 3 part, fruit juice 10 ~ 15 parts, natrium citricum 2 ~ 4 parts, citric acid 2 ~ 4 parts and potassium sorbate 0.05 part.
For a preparation method for the magical syrup of quick Fabrication milk pudding, comprise the following steps successively:
1. prepare burden: the natrium citricum of the konjac glucomannan of the gellan gum of 2 ~ 5 weight portions, 1 ~ 3 weight portion, 2 ~ 4 weight portions, the potassium sorbate of 0.05 weight portion and the white granulated sugar of 10 ~ 15 weight portions, the sodium alginate of 1 ~ 3 weight portion are dry mixed, and stir, obtained compound;
2. dissolve, boil: the cold-water solution adding 50 ~ 60 weight portions in the compound that 1. step obtains, and add the HFCS of 20 ~ 30 weight portions and the fruit juice of 10 ~ 15 weight portions, be then heated to boiling while stirring, and azeotropic 2 ~ 3min;
3. allocate: treat that the mixeding liquid temperature that 2. step obtains reduces to 65 ~ 75 DEG C, add the citric acid of 2 ~ 4 weight portions, limit edged stirs, and makes it mix;
4. filter: mixed liquor step 3. obtained filters;
5. filling, sterilization: loaded in packing container rapidly by the liquid after filtering, and to seal, carry out sterilization processing, namely obtaining can the magical syrup of quick Fabrication milk pudding.
Further, described process for sterilizing adopts the water dip sterilization 15min of 85 DEG C.
Prepare a method for milk pudding based on the magical syrup for quick Fabrication milk pudding, by described magical syrup and milk with the ratio mix and blend 10s of 1:1, and place 5min in normal temperature or refrigerator, namely can be made into milk pudding.
From the above-mentioned description of this invention, compared with prior art, the invention has the beneficial effects as follows: by magical syrup and milk with the ratio mix and blend 10s of 1:1, and place 5min in normal temperature or refrigerator, just can make delicious milk pudding jelly.Make people just can make milk pudding by oneself fast in the family, enjoy delicious food whenever and wherever possible, and the enjoyment of the self-control process that indulges in luxuriousness to one's heart's desire, and method is easy, easy to operate.
Detailed description of the invention
Below by way of detailed description of the invention, the invention will be further described.
Embodiment one
A kind of magical syrup for quick Fabrication milk pudding of the present invention, raw material comprises the component of following weight portion: 55 parts, water, HFCS 25 parts, white granulated sugar 12 parts, gellan gum 3 parts, extra large bath acid 2 parts, sodium, konjac glucomannan 2 parts, fruit juice 12 parts, natrium citricum 3 parts, citric acid 3 parts and potassium sorbate 0.05 part.
For a preparation method for the magical syrup of quick Fabrication milk pudding, comprise the following steps successively:
1. prepare burden: the natrium citricum of the konjac glucomannan of the gellan gum of 3 weight portions, 2 weight portions, 3 weight portions, the potassium sorbate of 0.05 weight portion and the white granulated sugar of 12 weight portions, the sodium alginate of 2 weight portions are dry mixed, and stir, obtained compound;
2. dissolve, boil: the cold-water solution adding 55 weight portions in the compound that 1. step obtains, and add the HFCS of 25 weight portions and the fruit juice of 12 weight portions, be then heated to boiling while stirring, and azeotropic 2 ~ 3min;
3. allocate: treat that the mixeding liquid temperature that 2. step obtains reduces to 65 ~ 75 DEG C, add the citric acid of 3 weight portions, limit edged stirs, and makes it mix;
4. filter: mixed liquor step 3. obtained filters;
5. filling, sterilization: loaded in packing container rapidly by the liquid after filtering, and to seal, through the water dip sterilization 15min of 85 DEG C, namely obtaining can the magical syrup of quick Fabrication milk pudding.
The magical syrup made through above-mentioned technique of the present invention and fresh or boxed milk with the ratio mix and blend 10s of 1:1, and place 5min in normal temperature or refrigerator, just can make delicious milk pudding.
Embodiment two
The difference of the present embodiment and embodiment one is: the raw material of the present embodiment comprises the component of following weight portion: 50 parts, water, HFCS 20 parts, white granulated sugar 10 parts, gellan gum 2 parts, extra large bath acid 1 part, sodium, konjac glucomannan 1 part, fruit juice 10 parts, natrium citricum 2 parts, citric acid 2 parts and potassium sorbate 0.05 part.
Embodiment three
The difference of the present embodiment and embodiment one is: the raw material of the present embodiment comprises the component of following weight portion: 60 parts, water, HFCS 30 parts, white granulated sugar 15 parts, gellan gum 5 parts, extra large bath acid 3 parts, sodium, konjac glucomannan 3 parts, fruit juice 15 parts, natrium citricum 4 parts, citric acid 4 parts and potassium sorbate 0.05 part.
Above are only three detailed description of the invention of the present invention, but design concept of the present invention is not limited thereto, all changes utilizing this design the present invention to be carried out to unsubstantiality, all should belong to the behavior of invading scope.

Claims (4)

1. for a magical syrup for quick Fabrication milk pudding, it is characterized in that: raw material comprises the component of following weight portion: 50 ~ 60 parts, water, HFCS 20 ~ 30 parts, white granulated sugar 10 ~ 15 parts, gellan gum 2 ~ 5 parts, extra large bath acid 1 ~ 3 part, sodium, konjac glucomannan 1 ~ 3 part, fruit juice 10 ~ 15 parts, natrium citricum 2 ~ 4 parts, citric acid 2 ~ 4 parts and potassium sorbate 0.05 part.
2., as claimed in claim 1 for a preparation method for the magical syrup of quick Fabrication milk pudding, it is characterized in that: comprise the following steps successively:
1. prepare burden: the natrium citricum of the konjac glucomannan of the gellan gum of 2 ~ 5 weight portions, 1 ~ 3 weight portion, 2 ~ 4 weight portions, the potassium sorbate of 0.05 weight portion and the white granulated sugar of 10 ~ 15 weight portions, the sodium alginate of 1 ~ 3 weight portion are dry mixed, and stir, obtained compound;
2. dissolve, boil: the cold-water solution adding 50 ~ 60 weight portions in the compound that 1. step obtains, and add the HFCS of 20 ~ 30 weight portions and the fruit juice of 10 ~ 15 weight portions, be then heated to boiling while stirring, and azeotropic 2 ~ 3min;
3. allocate: treat that the mixeding liquid temperature that 2. step obtains reduces to 65 ~ 75 DEG C, add the citric acid of 2 ~ 4 weight portions, limit edged stirs, and makes it mix;
4. filter: mixed liquor step 3. obtained filters;
5. filling, sterilization: loaded in packing container rapidly by the liquid after filtering, and to seal, carry out sterilization processing, namely obtaining can the magical syrup of quick Fabrication milk pudding.
3. the preparation method of a kind of magical syrup for quick Fabrication milk pudding as claimed in claim 2, is characterized in that: described process for sterilizing adopts the water dip sterilization 15min of 85 DEG C.
4. prepare the method for milk pudding based on the arbitrary described magical syrup for quick Fabrication milk pudding of claims 1 to 3 for one kind, it is characterized in that: by described magical syrup and milk with the ratio mix and blend 10s of 1:1, and 5min is placed in normal temperature or refrigerator, namely can be made into milk pudding.
CN201410682829.4A 2014-11-24 2014-11-24 Magical syrup for quickly making milk pudding and preparation method of magical syrup Pending CN104397526A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410682829.4A CN104397526A (en) 2014-11-24 2014-11-24 Magical syrup for quickly making milk pudding and preparation method of magical syrup

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410682829.4A CN104397526A (en) 2014-11-24 2014-11-24 Magical syrup for quickly making milk pudding and preparation method of magical syrup

Publications (1)

Publication Number Publication Date
CN104397526A true CN104397526A (en) 2015-03-11

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104855776A (en) * 2015-05-15 2015-08-26 李燕 Processing process for malt sugar
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

Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62126943A (en) * 1985-11-26 1987-06-09 San Ei Chem Ind Ltd Heat-resistant water-based gel
US6171633B1 (en) * 1998-08-14 2001-01-09 Natura, Inc. Milk-based drink
CN1561794A (en) * 2004-04-13 2005-01-12 李全胜 Vaccinium uliginosum milk gelly
CN101461477A (en) * 2007-12-21 2009-06-24 朱锦全 Fresh fruit pure jelly and method for producing the same
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
CN101584423A (en) * 2009-06-03 2009-11-25 浙江中肯生物科技有限公司 A kind ofly be used to prepare the novel composite edible gum of jelly and by its jelly that makes
CN101744161A (en) * 2010-01-05 2010-06-23 上海荣港工贸发展有限公司 Milk fruit accompaniment and making technique
CN103393015A (en) * 2013-08-08 2013-11-20 上海奕方农业科技股份有限公司 Milk fruit mate and preparation process thereof

Patent Citations (8)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
JPS62126943A (en) * 1985-11-26 1987-06-09 San Ei Chem Ind Ltd Heat-resistant water-based gel
US6171633B1 (en) * 1998-08-14 2001-01-09 Natura, Inc. Milk-based drink
CN1561794A (en) * 2004-04-13 2005-01-12 李全胜 Vaccinium uliginosum milk gelly
CN101461477A (en) * 2007-12-21 2009-06-24 朱锦全 Fresh fruit pure jelly and method for producing the same
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
CN101584423A (en) * 2009-06-03 2009-11-25 浙江中肯生物科技有限公司 A kind ofly be used to prepare the novel composite edible gum of jelly and by its jelly that makes
CN101744161A (en) * 2010-01-05 2010-06-23 上海荣港工贸发展有限公司 Milk fruit accompaniment and making technique
CN103393015A (en) * 2013-08-08 2013-11-20 上海奕方农业科技股份有限公司 Milk fruit mate and preparation process thereof

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104855776A (en) * 2015-05-15 2015-08-26 李燕 Processing process for malt sugar
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

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Application publication date: 20150311