CN106819856A - A kind of pudding and preparation method thereof - Google Patents
A kind of pudding and preparation method thereof Download PDFInfo
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- CN106819856A CN106819856A CN201611154599.XA CN201611154599A CN106819856A CN 106819856 A CN106819856 A CN 106819856A CN 201611154599 A CN201611154599 A CN 201611154599A CN 106819856 A CN106819856 A CN 106819856A
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- pudding
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- sugar
- stabilizer
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- 235000011962 puddings Nutrition 0.000 title claims abstract description 95
- 238000002360 preparation method Methods 0.000 title claims abstract description 35
- 239000008267 milk Substances 0.000 claims abstract description 36
- 235000020185 raw untreated milk Nutrition 0.000 claims abstract description 29
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims abstract description 27
- 239000008101 lactose Substances 0.000 claims abstract description 27
- 230000007062 hydrolysis Effects 0.000 claims abstract description 21
- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 21
- 239000007788 liquid Substances 0.000 claims abstract description 20
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 239000003381 stabilizer Substances 0.000 claims abstract description 19
- 238000001816 cooling Methods 0.000 claims abstract description 18
- 235000003599 food sweetener Nutrition 0.000 claims abstract description 17
- 239000003765 sweetening agent Substances 0.000 claims abstract description 17
- 102100026189 Beta-galactosidase Human genes 0.000 claims abstract description 15
- 108010059881 Lactase Proteins 0.000 claims abstract description 15
- 108010005774 beta-Galactosidase Proteins 0.000 claims abstract description 15
- 238000005238 degreasing Methods 0.000 claims abstract description 15
- 229940116108 lactase Drugs 0.000 claims abstract description 15
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims abstract description 14
- 229910052791 calcium Inorganic materials 0.000 claims abstract description 14
- 239000011575 calcium Substances 0.000 claims abstract description 14
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 14
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 14
- 108090000790 Enzymes Proteins 0.000 claims abstract description 10
- 102000004190 Enzymes Human genes 0.000 claims abstract description 10
- 229940088598 enzyme Drugs 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims description 20
- 241000206575 Chondrus crispus Species 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 9
- 235000019698 starch Nutrition 0.000 claims description 9
- 239000008107 starch Substances 0.000 claims description 9
- 210000000481 breast Anatomy 0.000 claims description 5
- 229920000161 Locust bean gum Polymers 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
- 229920001285 xanthan gum Polymers 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 32
- 235000019634 flavors Nutrition 0.000 abstract description 32
- 235000013336 milk Nutrition 0.000 abstract description 14
- 210000004080 milk Anatomy 0.000 abstract description 14
- 238000010924 continuous production Methods 0.000 abstract description 3
- 235000004213 low-fat Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 description 15
- 238000011049 filling Methods 0.000 description 10
- 238000002156 mixing Methods 0.000 description 10
- 230000008719 thickening Effects 0.000 description 9
- 238000005057 refrigeration Methods 0.000 description 8
- 239000011552 falling film Substances 0.000 description 7
- 239000012141 concentrate Substances 0.000 description 6
- 235000021552 granulated sugar Nutrition 0.000 description 6
- 238000010348 incorporation Methods 0.000 description 6
- 239000003795 chemical substances by application Substances 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 5
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 4
- 239000008103 glucose Substances 0.000 description 4
- 230000001954 sterilising effect Effects 0.000 description 4
- 238000004659 sterilization and disinfection Methods 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 201000010538 Lactose Intolerance Diseases 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 235000020183 skimmed milk Nutrition 0.000 description 3
- 239000007787 solid Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- 150000001720 carbohydrates Chemical class 0.000 description 2
- 235000014633 carbohydrates Nutrition 0.000 description 2
- 238000007796 conventional method Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 239000000686 essence Substances 0.000 description 2
- 238000002474 experimental method Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 235000000346 sugar Nutrition 0.000 description 2
- 238000009923 sugaring Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010020843 Hyperthermia Diseases 0.000 description 1
- 244000061176 Nicotiana tabacum Species 0.000 description 1
- 235000002637 Nicotiana tabacum Nutrition 0.000 description 1
- 208000008589 Obesity Diseases 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 108010089934 carbohydrase Proteins 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000002425 crystallisation Methods 0.000 description 1
- 230000008025 crystallization Effects 0.000 description 1
- 235000011959 crème brûlée Nutrition 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000013601 eggs Nutrition 0.000 description 1
- 239000004744 fabric Substances 0.000 description 1
- 239000010408 film Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 230000009931 harmful effect Effects 0.000 description 1
- 238000000265 homogenisation Methods 0.000 description 1
- 230000036031 hyperthermia Effects 0.000 description 1
- 235000015110 jellies Nutrition 0.000 description 1
- 239000008274 jelly Substances 0.000 description 1
- 238000005374 membrane filtration Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000020824 obesity Nutrition 0.000 description 1
- 239000005022 packaging material Substances 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
Classifications
-
- 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
- Dairy Products (AREA)
- Grain Derivatives (AREA)
Abstract
The invention belongs to pudding field, specifically disclose a kind of preparation method of pudding, including following mass percent raw material：87.3~94.65% raw milks, 0.2~0.5% lactase；5~10% sweeteners and 0.15~2.2% stabilizer；The preparation method is comprised the following steps：(1) raw milk is carried out into degreasing, concentration, pre- pasteurize and is cooled down, add lactose enzyme hydrolysis, obtain agalasisa sugar-milk；(2) agalasisa sugar-milk, sweetener and stabilizer are mixed, obtains feed liquid；(3) feed liquid is carried out into homogeneous, sterilized, cooling.The pudding obtained by preparation method in above-mentioned technical proposal, the characteristics of with low fat, Low lactose milk, high protein, high calcium, and excellent flavor, delicate mouthfeel Q bullets；Preparation method simple possible, is suitable to large-scale continuous production.
Description
Technical field
The invention belongs to pudding field, and in particular to a kind of pudding and preparation method thereof.
Background technology
Pudding product is liked by children and young man deeply, consumes pudding, it has also become a kind of enjoyment of life.On Vehicles Collected from Market
Pudding it is most be egg pudding, Creme Brulee and jelly pudding etc..The distinguishing feature of these pudding products is fat content high,
High-fat pudding is phitosite, although meets the demand that consumer suits one's taste, but also brings intake hyperthermia simultaneously
Amount food is easily caused the problem of body obesity.However, the fat content reduced in pudding can influence the mouthfeel of pudding, can also shadow
Ring its outward appearance and white effect.Fat content in reduction pudding is mainly to produce products taste and local flavor to be influenceed, particularly
The smooth mouthfeel of pudding.
Patent 201510897915.1 discloses a kind of pudding product containing viable bacteria, helps human body to be eaten by viable bacteria
The method of the digestion of thing reduces the intake of heat to reach, while nor affecting on the mouthfeel of pudding product.
Therefore, the local flavor of patch how is preferably kept while the fat content of pudding is reduced, is art technology
Personnel's problem demanding prompt solution.
The content of the invention
Based on above-mentioned prior art, the present invention is intended to provide a kind of new pudding preparation method, by using party's legal system
The fat content of the pudding for obtaining is low and local flavor is preferable, while be adapted to lactose intolerance crowd eating.
Specifically, on the one hand, there is provided a kind of preparation method of pudding, including following mass percent raw material：
87.3~94.65% raw milks, 0.2~0.5% lactase；5~10% sweeteners and 0.15~2.2% stabilization
Agent；Above-mentioned preparation method is comprised the following steps：
(1) raw milk is carried out into degreasing, concentration, pre- pasteurize and is cooled down, add lactose enzyme hydrolysis, obtain lactose-free ox
Milk；
(2) agalasisa sugar-milk, sweetener and stabilizer are mixed, obtains feed liquid；
(3) feed liquid is carried out into homogeneous, sterilized, cooling.
Further, in step (1), the temperature of above-mentioned concentration is 40-60 DEG C；The pressure of concentration is 10000-20000Pa.
Further, aforementioned stable agent includes carragheen 0.05~0.2% and converted starch 0.1~2%.
Further, aforementioned stable agent also includes xanthans and/or locust bean gum.
Further, in step (1), the temperature of above-mentioned hydrolysis is 4~40 DEG C, and hydrolysis time is 2~24h；Hydrolysis is obtained
Agalasisa sugar-milk in, lactose content be less than 0.5g/100g.
On the other hand, a kind of pudding is additionally provided, according to obtained by any of the above-described kind of preparation method.
Further, fat mass percentage composition is less than 0.5% in above-mentioned pudding.
Further, protein quality percentage composition is more than 6% in above-mentioned pudding.
Further, calcium content is more than 150mg/100g in above-mentioned pudding.
Further, lactose content is less than 0.5g/100g in above-mentioned pudding.
By the preparation method of above-mentioned pudding, on the one hand, by degreasing and concentration to raw milk, be greatly reduced in pudding
Fat content, meanwhile, improve the total solid content of on-fat milk, lift the local flavor of pudding；On the other hand, lactase is by raw material
Lactose hydrolysis in breast turn into glucose and galactolipin, and both sugarinesses are higher than the sugariness of lactose, so as to also improve product
Sugariness and local flavor, reduce the addition of outer sugaring, reduce the energy of pudding.By obtained by the method in above-mentioned technical proposal
Pudding fat content is low, excellent flavor, while be adapted to lactose intolerance consumer eating, expands product consumption colony.
The characteristics of above-mentioned pudding also has high calcium, high protein, delicate mouthfeel Q bullets；Also, its preparation process is simple is feasible,
Can be manufactured using existing production line, be suitable to large-scale continuous production.
Specific embodiment
Technical solution of the present invention is illustrated for clearer, below in conjunction with specific embodiment to skill of the invention
Art scheme is further elaborated：
In a specific embodiment, there is provided a kind of preparation method of pudding, including following mass percent
Raw material：87.3~94.65% raw milks, 0.2~0.5% lactase；5~10% sweeteners and 0.15~2.2% stabilizer；System
Preparation Method is comprised the following steps：
(1) raw milk is carried out into degreasing, concentration, pre- pasteurize and is cooled down, add lactose enzyme hydrolysis,
Obtain agalasisa sugar-milk；
(2) agalasisa sugar-milk, sweetener and stabilizer are mixed, obtains feed liquid；
(3) feed liquid is carried out into homogeneous, sterilized, cooling.
Above-mentioned steps (1), (2), the label of (3) are not used in the order for limiting each step in preparation method, in method
Each step, as long as in logic rationally, the order of each step can change；Also, the front and rear of each step can also include it
He does not influence the logical step of essence of the invention.
By the preparation method of above-mentioned pudding, on the one hand, by degreasing and concentration to raw milk, be greatly reduced in pudding
Fat content, meanwhile, improve the total solid content of on-fat milk, lift the local flavor of pudding；On the other hand, lactase is by raw material
Lactose hydrolysis in breast turn into glucose and galactolipin, and both sugarinesses are higher than the sugariness of lactose, so as to also improve product
Sugariness and local flavor, reduce the addition of outer sugaring, reduce the energy of pudding.By obtained by the method in above-mentioned technical proposal
Pudding fat content is low, excellent flavor, while be adapted to lactose intolerance consumer eating, expands product consumption colony.
The characteristics of above-mentioned pudding also has high calcium, high protein, delicate mouthfeel Q bullets；Also, its preparation process is simple is feasible,
Can be manufactured using existing production line, be suitable to large-scale continuous production.
Additionally, comparatively high protein is less useful for the shelf-life of product, shelf-life of common commercially available pudding is general also
- 1 month more than 20 days, although and pudding protein content obtained in the above method is higher, its low temperature for a long time refrigeration guarantees the quality
Phase can be more than 1 month, with shelf-life of ordinary commercial products without significant difference.
In above-mentioned preparation method, if being configured to solution using skimmed milk powder to replace raw milk, obtained pudding
Local flavor it is very poor, and easily produce miscellaneous taste.Even if addition essence is covered, its in terms of local flavor still with common commercially available cloth
The local flavor difference of the pudding obtained by fourth and the method for the present invention is larger.Above-mentioned raw materials breast preferably uses raw milk.
Further, above-mentioned lactase is conventional lactase, it is preferred to use the high-quality sterilized lactase of membrane filtration treatment.
Preferably, the consumption of lactase is 0.2~0.5%.
Further, above-mentioned sweetener can be using the conventional sweetener of this area, preferably white granulated sugar, crystallization fruit
One or more in sugar and powdered glucose；The consumption of sweetener is preferably 8~10%.
Further, above-mentioned stabilizer preferably consumption is 1.1~1.7%.It is preferred that stabilizer includes carragheen
0.05~0.2% and converted starch 0.1~2%, both compounding uses have more preferably thickening and gel characteristic.More preferably, surely
Determining agent includes carragheen 0.1~0.2% and converted starch 1~1.5%.
Further, aforementioned stable agent can also include one or more in xanthans and locust bean gum.
Further, in step (1), through degreasing, concentration raw milk in, fat mass percentage composition be less than 0.5%.Egg
White matter weight/mass percentage composition is more than 6%, and calcium content is more than 150mg/100g.
Further, in step (1), raw milk degreasing preferably uses centrifugal degreasing.
Further, in step (1), raw milk concentration, preferably using falling film concentration.Thickening temperature is preferably 40-
60℃；The pressure of concentration is 10000-20000Pa.More preferably, thickening temperature is 50-60 DEG C；Concentration pressure is 15000-
20000Pa.The acidity of the raw milk after concentration is preferably 16-18.
The technique of above-mentioned concentration, is not concentration that the routine of this area is understood in meaning.The conventional concentration in this area
It is the removal of simple moisture, it is however generally that the calcium content of concentrated milk of the concentrating capacity after 10%-20% or so, concentration is general
＜ 120mg/100g, calcium ion content is not dramatically increased.And in above-mentioned technical proposal, specific concentration technology is set,
The on-fat milk total solids content in raw milk can be further improved, among these including protein, carbohydrate, micro unit
Element etc..On the one hand, the albumen and calcium content in concentrated milk are increased by the technique so that product protein quality percentage after concentration
Content is more than 6%, and calcium content is more than 150mg/100g；On the other hand, carbohydrate lactose content is also improved, then by breast
Agalasisa sugar-milk is obtained after the hydrolysis of carbohydrase, the local flavor of final obtained pudding is further improved.Also, use above-mentioned drop
The process conditions of film concentration, it also avoid excessively concentration, cause fixture or salt content too high, and the local flavor to pudding is produced on the contrary
Harmful effect.
In step (1), the method and condition of pre- pasteurize are the conventional method and condition in this area.
Further, in step (1), the temperature of cooling is preferably 4~40 DEG C.
Further, in step (1), the temperature of hydrolysis is preferably 4~40 DEG C, hydrolyzes 2~24h；The nothing that hydrolysis is obtained
In lactose milk, lactose content is less than 0.5g/100g.
Further, in step (2), the temperature of mixing is preferably 60~75 DEG C；The time of mixing is preferably 15~
40 minutes；Mix and preferably mixed using stirring.
Further, in step (3), the method for homogeneous can be the conventional homogenizing method in this area；For example, the temperature of homogeneous
It can be the conventional homogenizing temperature in this area；Again for example, the pressure of homogeneous can be the conventional homogenization pressure in this area.It is preferred that
The temperature of matter is 65 DEG C~75 DEG C；The pressure of homogeneous is 20MPa~25MPa.
Further, in step (3), sterilized method can be the conventional method for disinfection in this area；For example, the temperature of sterilization
It can be the conventional sterilization temperature in this area；Again for example, the time of sterilization can be the conventional sterilizing time in this area.It is preferred that killing
The temperature of bacterium is 120 DEG C~137 DEG C；The sterilized time is 2~4S.
Further, in step (3), the temperature of cooling is preferably more than 50 DEG C.
Further, it is filling after step (3), also including filling step, it is contemplated that influence of the filling temperature to packaging material
Temperature is preferably 50~75 DEG C.
Further, after step (3), it is filling finish after can also include refrigeration the step of, refrigerated storage temperature is preferably
It is 2~6 DEG C.
Additionally, can also further, in the raw material of above-mentioned pudding include the essence routinely added in this area, preferably
One or more in for cake essence and milk flavour；The consumption of essence is preferably 0.01~0.1%, and above-mentioned percentage is
Mass percent of the essence relative to raw material gross mass.Essence addition preferably in step (2).By adding essence, Ke Yigeng
Further lift the local flavor of pudding.
In another embodiment, a kind of pudding is additionally provided, is obtained by any of the above-described kind of preparation method.
Further, fat mass percentage composition is less than 0.5% in above-mentioned pudding.
Further, protein quality percentage composition is more than 6% in above-mentioned pudding, and calcium content is more than 150mg/100g.More
Preferably, the protein quality percentage composition in above-mentioned pudding is 6-7%.
Further, above-mentioned lactose content is less than 0.5g/100g.
The preparation method of above-mentioned pudding has foregoing beneficial effect, and pudding also possesses accordingly as obtained in the above method
Above-mentioned beneficial effect, here is omitted.
Above-mentioned specific embodiment is further illustrated below by embodiment, but is not therefore limited the present invention to described
Scope of embodiments among.The experimental technique of unreceipted actual conditions in the following example, conventionally and condition, or presses
According to catalogue selection.
In following embodiments, in addition to special instruction, percentage used is all percentage by weight.Original used in embodiment
The production firm of material is as follows：
Raw milk：He Sitan branch companies of Shanghai Bright Dairy ＆ Food Co., Ltd..
White granulated sugar：Shanghai City sugar industry tobacco and wine (group) Co., Ltd.
Crystal diabetin：Shandong Xiwang Sugar Co., Ltd.
Powdered glucose：Shandong Xiwang Sugar Co., Ltd.
Carragheen CW735：Danisco (China) Co., Ltd.
Converted starch MLB-03：Tai Lai trades (Shanghai) Co., Ltd..
Stabilizer 9373-D (xanthans and locust bean gum)：Danisco (China) Co., Ltd.
Milk flavour：Apple Flavor ＆ Fragrance Group Co., Ltd..
Cake essence：Apple Flavor ＆ Fragrance Group Co., Ltd..
Lactase：Section's Hansen (Beijing) trade Co., Ltd
Other are not made reagent, raw material and the instrument and equipment for illustrating and can directly be bought by commercial sources.
Embodiment 1
Composition of raw materials：
Preparation method：
(1) will be through centrifugal degreasing, the raw milk of falling film concentration (50 DEG C of thickening temperature concentrates pressure 20000Pa, acidity 16)
40 DEG C of pre- pasteurize and cooling are carried out, lactose enzyme hydrolysis 2h is added, agalasisa sugar-milk is obtained；
(2) by agalasisa sugar-milk, and sweetener, stabilizer mix, and 60 DEG C of mixing temperature, incorporation time 15 minutes is obtained
Feed liquid；
(3) feed liquid is carried out into homogeneous, 65 DEG C of temperature, pressure 20MPa is sterilized 120 DEG C, and 4S, 50 DEG C of cooling is filling, refrigeration 2
℃；
The present embodiment obtains the key technical indexes of pudding：
| Project | Content |
| Protein | 6.1% |
| Fat | 0.3% |
| Calcium | 160mg/100g |
| Lactose | Do not detect |
The present embodiment obtains pudding has the mouthfeel of good local flavor and exquisiteness Q bullets, and under 2 DEG C of refrigerated conditions, shelf are protected
The matter phase can reach 1 month.
Embodiment 2
Composition of raw materials：
Preparation method：
(1) will be through centrifugal degreasing, the raw milk of falling film concentration (60 DEG C of thickening temperature concentrates pressure 15000Pa, acidity 18)
4 DEG C of pre- pasteurize and cooling are carried out, lactose enzyme hydrolysis 24h is added, agalasisa sugar-milk is obtained；
(2) by agalasisa sugar-milk, and sweetener, stabilizer mix, and 75 DEG C of mixing temperature, incorporation time 15 minutes is obtained
Feed liquid；
(3) feed liquid is carried out into homogeneous, 75 DEG C of temperature, pressure 20MPa is sterilized 137 DEG C, and 2S, 75 DEG C of cooling is filling, refrigeration 6
℃；
The present embodiment obtains the key technical indexes of pudding：
| Project | Content |
| Protein | 6.2% |
| Fat | 0.2% |
| Calcium | 164mg/100g |
| Lactose | 0.4g/100g |
The present embodiment obtains pudding has the mouthfeel of good local flavor and exquisiteness Q bullets, and under 6 DEG C of refrigerated conditions, shelf are protected
The matter phase can reach 1 month.
Embodiment 3
Composition of raw materials：
| Raw material | Addition (wt%) |
| Raw milk | 87.3 |
| White granulated sugar | 10 |
| Lactase | 0.5 |
| Stabilizer 9373-D | 0.1 |
| Carragheen CW735 | 0.1 |
| Converted starch MLB-03 | 2 |
| Amount to | 100 |
Preparation method：
(1) will be through centrifugal degreasing, the raw milk of falling film concentration (40 DEG C of thickening temperature concentrates pressure 10000Pa, acidity 17)
40 DEG C of pre- pasteurize and cooling are carried out, lactose enzyme hydrolysis 2h is added, agalasisa sugar-milk is obtained；
(2) by agalasisa sugar-milk, and sweetener, stabilizer mix, and 70 DEG C of mixing temperature, incorporation time 40 minutes is obtained
Feed liquid；
(3) feed liquid is carried out into homogeneous, 65 DEG C of temperature, pressure 25MPa is sterilized 137 DEG C, and 2S, 75 DEG C of cooling is filling, refrigeration 4
℃；
The present embodiment obtains the key technical indexes of pudding：
The present embodiment obtains pudding has the mouthfeel of good local flavor and exquisiteness Q bullets, and under 4 DEG C of refrigerated conditions, shelf are protected
The matter phase can reach 1 month.
Embodiment 4
Composition of raw materials：
| Raw material | Addition (wt%) |
| Raw milk | 94.65 |
| White granulated sugar | 5 |
| Lactase | 0.2 |
| Carragheen CW735 | 0.05 |
| Converted starch MLB-03 | 0.1 |
| Amount to | 100 |
Preparation method：
(1) will be through centrifugal degreasing, the raw milk of falling film concentration (55 DEG C of thickening temperature concentrates pressure 18000Pa, acidity 17)
40 DEG C of pre- pasteurize and cooling are carried out, lactose enzyme hydrolysis 2.5h is added, agalasisa sugar-milk is obtained；
(2) by agalasisa sugar-milk, and sweetener, stabilizer mix, and 75 DEG C of mixing temperature, incorporation time 20 minutes is obtained
Feed liquid；
(3) feed liquid is carried out into homogeneous, 75 DEG C of temperature, pressure 20MPa is sterilized 120 DEG C, and 4S, 60 DEG C of cooling is filling, refrigeration 4
℃；
The present embodiment obtains the key technical indexes of pudding：
The present embodiment obtains pudding has the mouthfeel of good local flavor and exquisiteness Q bullets, and under 4 DEG C of refrigerated conditions, shelf are protected
The matter phase can reach 1 month.
Embodiment 5
Composition of raw materials：
| Raw material | Addition (wt%) |
| Raw milk | 89.9 |
| White granulated sugar | 8 |
| Lactase | 0.3 |
| Carragheen CW735 | 0.2 |
| Converted starch MLB-03 | 1.5 |
| Milk flavour | 0.1 |
| Amount to | 100 |
Preparation method：
(1) will be through centrifugal degreasing, the raw milk of falling film concentration (58 DEG C of thickening temperature concentrates pressure 17000Pa, acidity 17)
38 DEG C of pre- pasteurize and cooling are carried out, lactose enzyme hydrolysis 2.15h is added, agalasisa sugar-milk is obtained；
(2) by agalasisa sugar-milk, and the mixing of sweetener, stabilizer, essence, 65 DEG C of mixing temperature, incorporation time 30 minutes,
Obtain feed liquid；
(3) feed liquid is carried out into homogeneous, 65 DEG C of temperature, pressure 25MPa is sterilized 130 DEG C, and 3S, 65 DEG C of cooling is filling, refrigeration 4
℃；
The present embodiment obtains the key technical indexes of pudding：
| Project | Content |
| Protein | 6.16% |
| Fat | 0.4% |
| Calcium | 157mg/100g |
| Lactose | Do not detect |
The present embodiment obtains pudding has the mouthfeel of good local flavor and exquisiteness Q bullets, and under 4 DEG C of refrigerated conditions, shelf are protected
The matter phase can reach 1 month.
Embodiment 6
Composition of raw materials：
| Raw material | Addition (wt%) |
| Raw milk | 89.59 |
| White granulated sugar | 8 |
| Powdered glucose | 1 |
| Lactase | 0.3 |
| Carragheen CW735 | 0.1 |
| Converted starch MLB-03 | 1.0 |
| Milk flavour | 0.01 |
| Amount to | 100 |
Preparation method：
(1) will be through centrifugal degreasing, the raw milk of falling film concentration (55 DEG C of thickening temperature concentrates pressure 20000Pa, acidity 18)
35 DEG C of pre- pasteurize and cooling are carried out, lactose enzyme hydrolysis 2.5h is added, agalasisa sugar-milk is obtained；
(2) by agalasisa sugar-milk, and the mixing of sweetener, stabilizer, essence, 70 DEG C of mixing temperature, incorporation time 15 minutes,
Obtain feed liquid；
(3) feed liquid is carried out into homogeneous, temperature 70 C, pressure 22MPa is sterilized 130 DEG C, and 3S, 60 DEG C of cooling is filling, refrigeration 4
℃；
The present embodiment obtains the key technical indexes of pudding：
| Project | Content |
| Protein | 6.2% |
| Fat | 0.4% |
| Calcium | 157mg/100g |
| Lactose | Do not detect |
The present embodiment obtains pudding has the mouthfeel of good local flavor and exquisiteness Q bullets, and under 4 DEG C of refrigerated conditions, shelf are protected
The matter phase can reach 1 month.
Comparative example 1
Commercially available ordinary milk pudding 1 and commercially available ordinary milk pudding 2.
Comparative example 2
The solution prepared using skimmed milk powder replaces raw milk, and other experiment conditions are with embodiment 2.
The sensory evaluation of effect example 1
The local flavor and mouthfeel of the pudding of pudding and comparative example 1 to embodiment 1-3 are tested, and method of testing is as follows：
Test number：58 people；
Test crowd：The consumer of pudding product；
Evaluation method：Score index has 30 points of local flavor, 30 points of mouthfeel, nutrition content evaluation：20 points of energy content, battalion
Support material value and understand 20 points, fraction is higher, and satisfaction is better.Experimental result is as shown in table 1.
The results of sensory evaluation of table 1
Pudding obtained in embodiments of the invention preparation method is can be seen that from the Analyses Methods for Sensory Evaluation Results of consumer above
Local flavor and mouthfeel are better than and equivalent to commercially available pudding product.Nutriment value understanding aspect is substantially better than commercially available pudding product.
Consumer is higher than commercially available common pudding product to the preference degree of pudding obtained in technical scheme.And use skimmed milk powder
Solution is configured to replace raw milk, the local flavor of obtained pudding, mouthfeel, nutriment value understand and energy aspect
Much worse than the pudding obtained by embodiments of the invention and commercially available common pudding.
Finally it should be noted that：Various embodiments above is only used to help understand technical scheme and core concept,
Rather than its limitations；Although being described in detail to the present invention with reference to foregoing embodiments, the ordinary skill people of this area
Member should be understood：It can still modify to the technical scheme described in foregoing embodiments, or to which part or
Person's all technical characteristic carries out equivalent, and these modifications or replacement also fall into the protection domain of the claims in the present invention
It is interior.
Claims (10)
1. a kind of preparation method of pudding, it is characterised in that the raw material including following mass percent：87.3~94.65% is former
Material breast, 0.2~0.5% lactase；5~10% sweeteners and 0.15~2.2% stabilizer；The preparation method includes following step
Suddenly：
(1) raw milk is carried out into degreasing, concentration, pre- pasteurize and is cooled down, add lactose enzyme hydrolysis, obtain agalasisa sugar-milk；
(2) agalasisa sugar-milk, sweetener and stabilizer are mixed, obtains feed liquid；
(3) feed liquid is carried out into homogeneous, sterilized, cooling.
2. the preparation method of pudding as claimed in claim 1, it is characterised in that in step (1), the temperature of the concentration is
40-60℃；The pressure of concentration is 10000-20000Pa.
3. the preparation method of pudding as claimed in claim 1, it is characterised in that the stabilizer include carragheen 0.05~
0.2% and converted starch 0.1~2%.
4. the preparation method of pudding as claimed in claim 3, it is characterised in that the stabilizer also include xanthans and/or
Locust bean gum.
5. the preparation method of pudding as claimed in claim 1, it is characterised in that in step (1), the temperature of the hydrolysis is 4
~40 DEG C, hydrolysis time is 2~24h；In the agalasisa sugar-milk that hydrolysis is obtained, lactose content is less than 0.5g/100g.
6. a kind of pudding, it is characterised in that be obtained according to the preparation method described in any one of Claims 1 to 5.
7. pudding as claimed in claim 7, it is characterised in that fat mass percentage composition is less than 0.5% in the pudding.
8. pudding as claimed in claim 7, it is characterised in that protein quality percentage composition is more than 6% in the pudding.
9. pudding as claimed in claim 7, it is characterised in that calcium content is more than 150mg/100g in the pudding.
10. pudding as claimed in claim 7, it is characterised in that lactose content is less than 0.5g/100g in the pudding.
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| CN107495124A (en) * | 2017-08-31 | 2017-12-22 | 无穷食品有限公司 | A kind of method that pudding is prepared using birds, beasts and eggs processed side product |
| CN110558383A (en) * | 2018-06-06 | 2019-12-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | milk nutritional pudding and preparation method thereof |
| CN113632837A (en) * | 2020-04-27 | 2021-11-12 | 河北宝益乳业股份有限公司 | Lactose-free lactobacillus milk beverage and preparation method thereof |
| CN113632853A (en) * | 2020-04-27 | 2021-11-12 | 河北宝益乳业股份有限公司 | Lactose-free cream and preparation method thereof |
| CN113632836A (en) * | 2020-04-27 | 2021-11-12 | 河北宝益乳业股份有限公司 | Lactose-free pasteurized milk and preparation method thereof |
| CN113632844A (en) * | 2020-04-27 | 2021-11-12 | 河北宝益乳业股份有限公司 | Zero-lactose modified milk and preparation method thereof |
| CN115226772A (en) * | 2022-07-29 | 2022-10-25 | 东莞波顿香料有限公司 | High-protein low-carbohydrate pudding ketogenic food and preparation method thereof |
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| CN115226772A (en) * | 2022-07-29 | 2022-10-25 | 东莞波顿香料有限公司 | High-protein low-carbohydrate pudding ketogenic food and preparation method thereof |
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Application publication date: 20170613 |