CN104413318A - Low-sugar low-fat tea-containing pudding and preparation method thereof - Google Patents
Low-sugar low-fat tea-containing pudding and preparation method thereof Download PDFInfo
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- 235000011962 puddings Nutrition 0.000 title claims abstract description 94
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 241001122767 Theaceae Species 0.000 title claims abstract 17
- 235000004213 low-fat Nutrition 0.000 title abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 13
- 235000013616 tea Nutrition 0.000 claims description 91
- 239000000843 powder Substances 0.000 claims description 58
- 238000000605 extraction Methods 0.000 claims description 49
- 239000004833 fish glue Substances 0.000 claims description 34
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 33
- 238000003756 stirring Methods 0.000 claims description 32
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 25
- 235000013351 cheese Nutrition 0.000 claims description 25
- 235000020186 condensed milk Nutrition 0.000 claims description 25
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 25
- 235000013336 milk Nutrition 0.000 claims description 25
- 239000008267 milk Substances 0.000 claims description 25
- 210000004080 milk Anatomy 0.000 claims description 25
- 235000010447 xylitol Nutrition 0.000 claims description 25
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 25
- 239000000811 xylitol Substances 0.000 claims description 25
- 229960002675 xylitol Drugs 0.000 claims description 25
- 239000000155 melt Substances 0.000 claims description 18
- 235000015122 lemonade Nutrition 0.000 claims description 17
- 239000007788 liquid Substances 0.000 claims description 13
- 235000005979 Citrus limon Nutrition 0.000 claims description 12
- 244000131522 Citrus pyriformis Species 0.000 claims description 12
- 235000020121 low-fat milk Nutrition 0.000 claims description 12
- 235000013399 edible fruits Nutrition 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000010438 heat treatment Methods 0.000 claims description 10
- 238000000034 method Methods 0.000 claims description 9
- 238000005057 refrigeration Methods 0.000 claims description 9
- 239000000463 material Substances 0.000 claims description 5
- 235000019224 Camellia sinensis var Qingmao Nutrition 0.000 claims description 4
- 235000020339 pu-erh tea Nutrition 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 235000015203 fruit juice Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 2
- 235000013305 food Nutrition 0.000 abstract description 9
- 235000000346 sugar Nutrition 0.000 abstract description 6
- 235000003599 food sweetener Nutrition 0.000 abstract description 5
- 239000003765 sweetening agent Substances 0.000 abstract description 5
- 150000005846 sugar alcohols Chemical class 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 239000004615 ingredient Substances 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract 1
- 210000004369 blood Anatomy 0.000 abstract 1
- 244000269722 Thea sinensis Species 0.000 description 68
- 235000013601 eggs Nutrition 0.000 description 32
- 235000021552 granulated sugar Nutrition 0.000 description 8
- 238000002347 injection Methods 0.000 description 7
- 239000007924 injection Substances 0.000 description 7
- 241000220223 Fragaria Species 0.000 description 5
- 235000016623 Fragaria vesca Nutrition 0.000 description 5
- 235000011363 Fragaria x ananassa Nutrition 0.000 description 5
- 239000000203 mixture Substances 0.000 description 5
- VMHLLURERBWHNL-UHFFFAOYSA-M Sodium acetate Chemical compound [Na+].CC([O-])=O VMHLLURERBWHNL-UHFFFAOYSA-M 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 4
- 244000005700 microbiome Species 0.000 description 4
- 239000003755 preservative agent Substances 0.000 description 4
- 235000017281 sodium acetate Nutrition 0.000 description 4
- 239000001632 sodium acetate Substances 0.000 description 4
- 235000004936 Bromus mango Nutrition 0.000 description 3
- 240000007228 Mangifera indica Species 0.000 description 3
- 235000014826 Mangifera indica Nutrition 0.000 description 3
- 235000009184 Spondias indica Nutrition 0.000 description 3
- 235000009508 confectionery Nutrition 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 238000005461 lubrication Methods 0.000 description 3
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- 239000000047 product Substances 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 235000019640 taste Nutrition 0.000 description 3
- 150000001298 alcohols Chemical class 0.000 description 2
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- 241000894006 Bacteria Species 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000007705 chemical test Methods 0.000 description 1
- 235000011967 chocolate pudding Nutrition 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 239000002872 contrast media Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 101150073877 egg-1 gene Proteins 0.000 description 1
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- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000014509 gene expression Effects 0.000 description 1
- 235000009569 green tea Nutrition 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 201000001421 hyperglycemia Diseases 0.000 description 1
- 230000001631 hypertensive effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
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- 238000002372 labelling Methods 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
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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
- A23L29/30—Foods 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
- A23L29/37—Sugar alcohols
-
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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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- 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)
- Molecular Biology (AREA)
- Botany (AREA)
- Grain Derivatives (AREA)
- Dairy Products (AREA)
Abstract
The invention relates to a preparation method of a low-sugar low-fat tea-containing pudding. Tea extract is added into ingredients of the pudding, and the raw materials of the pudding are filtered, roasted and cooled to finally produce the tea-containing pudding with tea flavor and tea color, and a sugar alcohol sweetener is adopted to make the product be a low-sugar food, so that the low-sugar low-fat tea-containing pudding has the low-sugar and blood sugar reducing function, and the shelf life can be extended.
Description
Technical field
Field belonging to the present invention is food processing field, and particularly a kind of low-sugar low-fat is containing the preparation method of tea napkin fourth.
Background technology
Pudding is the transliteration of English pudding.Western-style food food, makes with flour, milk, egg, fruit etc.Pudding has a variety of: egg pudding, Mango pudding, Milk pudding, chocolate pudding, strawberry pudding etc.Pudding not only looks delicious, tastes better.Pudding is also the one of jelly.Pudding, due to its abundant nutritive value, promotes the production of body fluid to quench thirst, and lubricate the feature such as tasty and refreshing is the food that people like always, and way is varied to be steamed, baking, boiling.In existing market, the making pattern of pudding presents gesture in different poses and with different expressions, but mostly all obtain liking of people with sweet taste, and along with the raising of people's living standard, healthy unfavorable to people of sugary too many food, therefore containing confectionery worried hyperlipemia and hyperglycemia and hypertensive people refuse.
Tealeaves has health-care efficacy, its component content has the effect of hypoglycemic, occur a large amount of containing tea product in the market, someone combines smearing tea (belonging to steaming green tea gained after ultramicro grinding of special process) with pudding, makes and smears tea napkin fourth, obtain health-care efficacy while enjoying cuisines, deeply like by consumer, also have and use the making tea napkin fourth of the mode removed slag of making tea, but process is loaded down with trivial details, rough sledding occurs easily to cause that food microorganisms exceed standard etc.
Find in test, heating using microwave milk, cheese, the temperature of the pudding raw materials such as condensed milk is an important technical controlling point, general temperature controls between 70 DEG C-85 DEG C, time controling is within 15 minutes, heating-up temperature can make heat-sensitive substance sex change in raw material show bottom higher than 90 DEG C a large amount of precipitation, thus affect mouthfeel and the form of pudding, heat time is oversize also can cause as too high in temperature shown in phenomenon, temperature can not make raw material well melt lower than 60 DEG C, just can not kill the bacterium of raw material, finally can affect the mouthfeel of pudding, the change of form also may affect the pudding shelf-life.
The present invention is through research, invent a kind of new pudding formula, namely in the manufacturing process of pudding, appropriate tea extraction is added, and batching adopts glycitols sweetener and lowfat milk, make a kind of low fat and sugar or sugar-free containing tea napkin fourth, gained pudding glossiness is good, free from admixture, and taste lubrication is fine and smooth, functional nutrient component content is high, and extends the shelf life 1.5 times-2 times.
Summary of the invention:
The invention provides a kind of new pudding formula, it is composed as follows:
Fish glue powder, water, milk, xylitol, cheese powder, condensed milk, tea extraction, lemonade, egg.
Preferably, it is composed as follows:
| Fish glue powder | 10g-20g |
| Water | In right amount |
| Milk | 200ml-300ml |
| Xylitol | 0g-30g |
| Cheese powder | 10g-100g |
| Condensed milk | 5-20ml |
| Tea extraction | 2g-5g |
| Lemonade | 4-6ml |
| Egg | 1-3 |
Most preferred, it is composed as follows:
| Fish glue powder | 14g |
| Water | In right amount |
| Milk | 250ml |
| Xylitol | 20-30g |
| Cheese powder | 10g |
| Condensed milk | 10ml |
| Tea extraction | 2g |
| Lemonade | 5ml |
| Egg | 1 |
The preparation method of pudding of the present invention is as follows:
Milk is boiled heat, lets cool, add cheese powder, egg, condensed milk, softening after fish glue powder, xylitol, water, lemonade, tea extraction, make abundant mixing, stir.
Preferred preparation method is as follows:
Milk is boiled heat, let cool, add pudding preparing ingredients (be mainly: cheese powder, egg, condensed milk, softening after fish glue powder, xylitol etc.), after stirring, tea extraction is joined pudding to make in raw material, make abundant mixing, stir, every 100g pudding makes tea extraction 0.5g ~ 1g that raw material can add solid-state instant, adds pudding and make in raw material after also tea extraction can being dissolved by suitable quantity of water in advance; For liquid tea extraction, as liquid tea Solution Concentrate, according to self concentration and quality, can be converted to the quality of contained solid tea extract, Adding Way and the pudding preparation method of reference solid tea extract obtain a kind of pudding adding tea of the present invention.
Preferred preparation method is as follows further:
1) fish glue powder is in clean container, adds hot pure water, stirs and melts;
2) xylitol, cheese powder, condensed milk is added in milk; Heating; The fish glue powder that step 1 is dissolved is added after taking-up; Stir, guarantee that content melts completely, be cooled to 30 DEG C to 40 DEG C;
3) tea extraction dissolves: in clean container, add tea extraction, injects hot pure water and is stirred to and dissolves completely;
4) pudding mixed liquor: get egg, break up in clean container, tea extraction step 3 dissolved, egg, lemonade add in step 2, stir;
5) refrigerate: by pudding liquid in 1-5 DEG C of refrigeration 1 hour, can take out edible.
Particularly preferred preparation method is as follows:
1) fish glue powder (10g-20g) is in clean container, adds (10ml-25ml) hot pure water, stirs and melts;
2) (20g-30g suitably can add according to mouthfeel) xylitol, cheese powder (10g-100g), 5-20ml condensed milk is added in (200ml-300ml) milk; Heating; The fish glue powder that step 1 is dissolved is added after taking-up; Stir, guarantee that content melts completely, be cooled to 30 DEG C to 40 DEG C;
3) tea extraction dissolves: in clean container, add tea extraction (2g-5g), and the hot pure water of injection 4-10ml is stirred to and dissolves completely;
4) pudding mixed liquor: get egg 1-3, break up in clean container, tea extraction step 3 dissolved, egg, 4-6ml lemonade add in step 2, stir;
5) refrigerate: pudding liquid is put into 4 DEG C, refrigerator refrigeration 1 hour, can take out edible.
Most preferred preparation method is as follows:
1) fish glue powder 14g is in clean container, adds the hot pure water of 15ml, stirs and melts;
2) 30g xylitol, 10g cheese powder, 10ml condensed milk is added in 250ml milk; Heating; The fish glue powder that step 1 is dissolved is added after taking-up; Stir, guarantee that content melts completely, be cooled to 30 DEG C to 40 DEG C;
3) tea extraction dissolves: in clean container, add the precious 2g of tea, the hot pure water of injection 5ml is stirred to and dissolves completely;
4) pudding mixed liquor: get 1, egg and break up in clean container, tea extraction step 3 dissolved, egg, 5ml lemonade add in step 2, stir;
5) refrigerate: by pudding liquid 4 DEG C refrigeration 1 hour, can take out edible.
Tea extraction of the present invention, refers to all kinds of tealeaves for raw material, through extraction, be separated, concentrated, drying is prepared into can be completely water-soluble solid tea material or liquid tea material; Extract raw material comprises any combination of the one or more than one in six large teas, and it is complete or remove the extract (as low-caffeine instant tea) of fractions after being separated that the tea extraction be prepared into comprises component content.Preferred Pu'er tea, it is precious that the Supreme Being that more preferably Yunnan Tasly Deepure Biological Tea Group Co., Ltd. produces moors Pu'er tea tea.
Lemonade of the present invention is that fresh lemon process squeezes the lemon juice obtained.
Milk of the present invention is lowfat milk.
Can also add in pudding raw material of the present invention fruit grain, fruit juice etc. make containing fruit containing tea napkin fourth, the feed postition of fruit grain, fruit juice adds in step 4) and mixes.
If desired, nontoxic a small amount of anticorrisive agent can also be added in pudding of the present invention.
The present invention carries out demonstration test the shelf-life to the pudding that different formulations same process (listed by the embodiment of the present application 1 technique) makes, add tea extraction we be called containing tea napkin fourth, do not add tea extraction we be called traditional pudding.
(1) test method: be preserve pudding routine observation in the environment of 0-5 DEG C of humidity 60%-75% to detect until be test endpoint when stigma of degeneracy (microorganism exceeds standard, and physical and chemical inspection value exceeds standard) appears in sample in temperature.Test
(2) material: as follows by the formula of experimental group each listed by the application:
Aa formula is: cheese powder: 10g; Lowfat milk: 250ml; Egg: 1; Condensed milk: 10ml; Fish glue powder: 14g; Xylitol: 30g; Tea is precious: 2.4g; Pure water: 30ml; Lemon juice: 5ml; White granulated sugar: 5g; Strawberry 15g; Dehydro sodium acetate: 0.04g
Ba formula is: cheese powder: 10g; Lowfat milk: 250ml; Egg: 1; Condensed milk: 10ml; Fish glue powder: 14g; Xylitol: 30g; Tea is precious: 2.4g; Pure water: 30ml; Lemon juice: 5ml; White granulated sugar: 5g; Strawberry 15g
Ca formula is: cheese powder: 10g; Lowfat milk: 250ml; Egg: 1; Condensed milk: 10ml; Fish glue powder: 14g; Xylitol: 30g; Tea is precious: 2.4g; Pure water: 30ml; Lemon juice: 5ml; White granulated sugar: 5g; Dehydro sodium acetate: 0.04g
Da formula is: cheese powder: 10g; Lowfat milk: 250ml; Egg: 1; Condensed milk: 10ml; Fish glue powder: 14g; Xylitol: 30g; Tea is precious: 2.4g; Pure water: 30ml; Lemon juice: 5ml; White granulated sugar: 5g
Ab formula is: cheese powder: 10g; Lowfat milk: 250ml; Egg: 1; Condensed milk: 10ml; Fish glue powder: 14g; Xylitol: 30g; Pure water: 30ml; Lemon juice: 5ml; White granulated sugar: 5g; Strawberry 15g; Dehydro sodium acetate: 0.04g
Bb formula is: cheese powder: 10g; Lowfat milk: 250ml; Egg: 1; Condensed milk: 10ml; Fish glue powder: 14g; Xylitol: 30g; Pure water: 30ml; Lemon juice: 5ml; White granulated sugar: 5g; Strawberry 15gCb formula is: cheese powder: 10g; Lowfat milk: 250ml; Egg: 1; Condensed milk: 10ml; Fish glue powder: 14g; Xylitol: 30g; Pure water: 30ml; Lemon juice: 5ml; White granulated sugar: 5g; Dehydro sodium acetate: 0.04g
Db formula is: cheese powder: 10g; Lowfat milk: 250ml; Egg: 1; Condensed milk: 10ml; Fish glue powder: 14g; Xylitol: 30g; Pure water: 30ml; Lemon juice: 5ml; White granulated sugar: 5g
(3) test index: observation of use senses's (comprising form, color and luster, flavour, impurity four), microorganism detection (comprising coliform, total plate count), Physico-chemical tests (protein, acid value, peroxide value) each kind (such as with the non-adding preservative agent pudding of fruit) arranges the accuracy of 3 parallel test guarantee tests.Judgment basis in this test is according to the standard determination containing newborn type jelly in GB19883-2005.
(4) test period: cycle 5 days/time, amounts to the test period of 30 days
(5) result of the test table
Different formulations pudding shelf-life contrast table
| The shelf-life of different formulations pudding | a | b |
| A | More than 30 days | More than 30 days |
| B | 12 days | 5 days |
| C | More than 30 days | More than 30 days |
| D | 15 days | 7 days |
Note: in this test, whether rotten judgment basis is microorganism, fat, protein.
Wherein each letter representative is on the basis that conventional pudding is filled a prescription, the contrast material had, and a is for containing tea extract; B does not add tea extract; A is fruit+anticorrisive agent; B only represents formula containing in fruit, C representative formula be only conventional pudding formula containing anticorrisive agent, D
(6) result is summed up: pudding (non-adding preservative agent) shelf-life that the inventive method makes reaches two weeks, is 1.5 ~ 2 times of the pudding shelf-life of general not adding preservative agent.The pudding long shelf-life adding anticorrisive agent makes the non-adding preservative agent pudding shelf-life in the inventive method.The pudding not adding fruit is 0.5 times that adds the fruit pudding shelf-life, and adds the pudding that tea extraction pudding lubricity and color and luster be obviously better than not adding tea extraction.
Tea extraction is combined with pudding by the present invention, and in mouthfeel, make pudding delicate mouthfeel, color is even, quality is unified, has unique taste, has the fresh and sweet unique perfume again containing tea, does not affect the lubrication sense of pudding simultaneously; In nutritive value, make pudding not only have the protein of traditional pudding, carbohydrate, fat waits nutrient, and also to supplement in tealeaves the nutritional labelings such as distinctive Tea Polyphenols, Tea Pigment, amino acid, the pudding prepared has more healthy feature.In addition, the use of different tea extract brings different color and lusters and different mouthfeels to pudding, provides the Different Nutrition composition containing tea napkin fourth, and the use of alcohols sweetener simultaneously makes product become the representative of food with low sugar content.
The adding of tea extraction pudding is provided with dark brown, tea is fragrant.More supplement tealeaves component content human body being had to health care in pudding simultaneously, the mixed effect of low sugar and hypoglycemic makes pudding meet the healthy requirement of modern, and tea extraction add simple and convenient, and to extend the shelf life, be convenient to promote the use of on a large scale.
The use of tea extraction, glycitols sweetener and lowfat milk is added in pudding, also fragrant containing unique tea while maintaining the lubrication sense of traditional pudding and fresh and sweet sense, the use of different tea extract brings different color and lusters and different mouthfeels to pudding, provide the Different Nutrition composition containing tea napkin fourth, the use of alcohols sweetener simultaneously makes product become the representative of food with low sugar content.The pudding prepared has more healthy, that the shelf-life is longer feature.
Accompanying drawing illustrates:
Fig. 1 is the process chart preparing pudding of the present invention.
Detailed description of the invention:
Further illustrate the present invention by the following examples, but not as limitation of the present invention.
Embodiment 1
1) fish glue powder 14g is in clean container, adds the hot pure water of 15ml, stirs and melts;
2) 30g xylitol, 10g cheese powder, 10ml condensed milk is added in 250ml milk; Heating; The fish glue powder that step 1 is dissolved is added after taking-up; Stir, guarantee that content melts completely, be cooled to 30 DEG C to 40 DEG C;
3) tea extraction dissolves: in clean container, add the precious 2g of tea, the hot pure water of injection 5m is stirred to and dissolves completely;
4) pudding mixed liquor: get 1, egg, break up in clean container, tea extraction step 3 dissolved, egg, 5ml lemonade add in step 2, stir;
5) refrigerate: by pudding liquid 4 DEG C refrigeration 1 hour, can take out edible.
Embodiment 2
First 1 egg (more than 40g) is stirred, then 250ml(200ml-300ml) milk boils about 15min at 80 DEG C, cools; 2) and then while milk is poured into one side rapid stirring inside egg, add 3g instant tea extract, till being stirred to evenly, then add 5g sugar; 3) and then put into pot and steam about 10min; 4) steamed cooling just can be eaten or once freezing later, and mouthfeel is better.
Embodiment 3
200ml milk adds xylitol 6g(suitably can add 15g to according to sugariness) little fire is heated to 80 DEG C (75 DEG C-85 DEG C) degree left and right, and after flame-out, the 100ml fish glue powder that bubble is sent out is poured into, add the tea extraction of 2.5g.Mango mud is poured in the milk slightly cooled and is mixed, and loads in mould, put into refrigerator cold-storage mango tea napkin fourth.
Embodiment 4
1) fish glue powder 10g is in clean container, adds the hot pure water of 10ml, stirs and melts;
2) 30g xylitol, 10g cheese powder, 5ml condensed milk is added in 300ml milk; Heating; The fish glue powder that step 1 is dissolved is added after taking-up; Stir, guarantee that content melts completely, be cooled to 30 DEG C to 40 DEG C;
3) tea extraction dissolves: in clean container, add the precious 2g of tea, the hot pure water of injection 4ml is stirred to and dissolves completely;
4) pudding mixed liquor: get 3, egg, break up in clean container, tea extraction step 3 dissolved, egg, 5ml lemonade add in step 2, stir;
5) refrigerate: by pudding liquid 5 DEG C refrigeration 1 hour, can take out edible.
Embodiment 5
1) fish glue powder 20g is in clean container, adds the hot pure water of 25ml, stirs and melts;
2) 20g xylitol, 100 cheese powders, 20ml condensed milk is added in 200ml milk; Heating; The fish glue powder that step 1 is dissolved is added after taking-up; Stir, guarantee that content melts completely, be cooled to 30 DEG C to 40 DEG C;
3) tea extraction dissolves: in clean container, add the precious 5g of tea, the hot pure water of injection 10m is stirred to and dissolves completely;
4) pudding mixed liquor: get 3, egg, break up in clean container, tea extraction step 3 dissolved, egg, 5ml lemonade add in step 2, stir;
5) refrigerate: by pudding liquid 1 DEG C refrigeration 1 hour, can take out edible.
Embodiment 6
1) fish glue powder 16g is in clean container, adds the hot pure water of 17ml, stirs and melts;
2) 27g xylitol, 10g cheese powder, 10ml condensed milk is added in 270ml milk; Heating; The fish glue powder that step 1 is dissolved is added after taking-up; Stir, guarantee that content melts completely, be cooled to 30 DEG C to 40 DEG C;
3) tea extraction dissolves: in clean container, add the precious 3g of tea, the hot pure water of injection 8ml is stirred to and dissolves completely;
4) pudding mixed liquor: get 1, egg, break up in clean container, tea extraction step 3 dissolved, egg, 5ml lemonade add in step 2, stir;
5) refrigerate: by pudding liquid 4 DEG C refrigeration 1 hour, can take out edible.
Embodiment 7
1) fish glue powder 12g is in clean container, adds the hot pure water of 13ml, stirs and melts;
2) 23g xylitol, 80g cheese powder, 8ml condensed milk is added in 230ml milk; Heating; The fish glue powder that step 1 is dissolved is added after taking-up; Stir, guarantee that content melts completely, be cooled to 30 DEG C to 40 DEG C;
3) tea extraction dissolves: in clean container, add the precious 4g of tea, the hot pure water of injection 8ml is stirred to and dissolves completely;
4) pudding mixed liquor: get 2, egg, break up in clean container, tea extraction step 3 dissolved, egg, 6ml lemonade add in step 2, stir;
5) refrigerate: by pudding liquid 3 DEG C refrigeration 1 hour, can take out edible.
Claims (10)
1. a pudding, its formula is composed as follows:
Fish glue powder, water, milk, xylitol, cheese powder, condensed milk, tea extraction, lemonade, egg.
2. pudding according to claim 1, its formula is composed as follows:
3. pudding according to claim 1, its formula is composed as follows:
4. pudding according to claim 1, wherein said tea extraction, refers to all kinds of tealeaves for raw material, through extraction, be separated, concentrated, drying is prepared into can be completely water-soluble solid tea material or liquid tea material; Extract raw material comprises any combination of the one or more than one in six large teas, and it is complete or remove the extract of fractions after being separated that the tea extraction be prepared into comprises component content.
5. pudding according to claim 1, wherein said tea extraction is Pu'er tea.
6. pudding according to claim 1, wherein said tea extraction, for Pu'er tea is precious.
7. pudding according to claim 1, wherein said lemonade, be that fresh lemon process squeezes the lemon juice obtained, described milk is lowfat milk.
8. pudding according to claim 1, can also add fruit grain, fruit juice.
9. the preparation method of the arbitrary described pudding of claim 1-8, step is as follows:
Milk is boiled heat, lets cool, add cheese powder, egg, condensed milk, softening after fish glue powder, xylitol, water, lemonade, tea extraction, make abundant mixing, stir.
10. the preparation method of pudding as claimed in claim 9, step is as follows:
1) fish glue powder is in clean container, adds hot pure water, stirs and melts;
2) xylitol, cheese powder, condensed milk is added in milk; Heating; The fish glue powder that step 1 is dissolved is added after taking-up; Stir, guarantee that content melts completely, be cooled to 30 DEG C to 40 DEG C;
3) tea extraction dissolves: in clean container, add tea extraction, injects hot pure water and is stirred to and dissolves completely;
4) pudding mixed liquor: get egg, break up in clean container, tea extraction step 3 dissolved, egg, lemonade add in step 2, stir;
5) refrigerate: by pudding liquid 1-5 DEG C refrigeration 1 hour, can take out edible.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310371464.9A CN104413318A (en) | 2013-08-23 | 2013-08-23 | Low-sugar low-fat tea-containing pudding and preparation method thereof |
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| CN201310371464.9A CN104413318A (en) | 2013-08-23 | 2013-08-23 | Low-sugar low-fat tea-containing pudding and preparation method thereof |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431807A (en) * | 2014-12-24 | 2015-03-25 | 黑龙江省农垦龙王食品有限责任公司 | Soybean pudding powder, soybean pudding and preparation method of soybean pudding |
| CN106035667A (en) * | 2016-07-14 | 2016-10-26 | 吴徽 | Rice wine and pudding double-skin milk and making method thereof |
| CN106922815A (en) * | 2017-03-10 | 2017-07-07 | 王志勇 | Acid cheese's pudding and preparation method thereof |
| CN110432329A (en) * | 2019-09-18 | 2019-11-12 | 大连民族大学 | A kind of preparation method of grassland dried milk cake pudding |
| CN110463914A (en) * | 2019-09-18 | 2019-11-19 | 大连民族大学 | A kind of norcholesterol red rice pudding |
| CN111938083A (en) * | 2020-08-17 | 2020-11-17 | 东北农业大学 | Inulin cheese peel pudding and preparation method thereof |
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| JPS62122564A (en) * | 1985-11-25 | 1987-06-03 | Mitsuo Ichikawa | Production of novel custard pudding |
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| US20070184164A1 (en) * | 2006-01-19 | 2007-08-09 | Liangli Yu | Methods of making and using nutritional compositions |
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| JPS62122564A (en) * | 1985-11-25 | 1987-06-03 | Mitsuo Ichikawa | Production of novel custard pudding |
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104431807A (en) * | 2014-12-24 | 2015-03-25 | 黑龙江省农垦龙王食品有限责任公司 | Soybean pudding powder, soybean pudding and preparation method of soybean pudding |
| CN106035667A (en) * | 2016-07-14 | 2016-10-26 | 吴徽 | Rice wine and pudding double-skin milk and making method thereof |
| CN106922815A (en) * | 2017-03-10 | 2017-07-07 | 王志勇 | Acid cheese's pudding and preparation method thereof |
| CN106922815B (en) * | 2017-03-10 | 2020-09-18 | 王志勇 | Acidic cheese pudding and preparation method thereof |
| CN110432329A (en) * | 2019-09-18 | 2019-11-12 | 大连民族大学 | A kind of preparation method of grassland dried milk cake pudding |
| CN110463914A (en) * | 2019-09-18 | 2019-11-19 | 大连民族大学 | A kind of norcholesterol red rice pudding |
| CN111938083A (en) * | 2020-08-17 | 2020-11-17 | 东北农业大学 | Inulin cheese peel pudding and preparation method thereof |
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Application publication date: 20150318 |