CN106858347A - A kind of oat milk pudding and preparation method thereof - Google Patents

Abstract

The present invention discloses a kind of oat milk pudding and preparation method thereof, belongs to food processing technology field.The oat milk pudding includes the raw material of following parts by weight：30 80 parts of 300 450 parts of milk, 20 30 parts of oat, 39 parts of emulsifying agent, 10 15 parts of raisins, 20 25 parts of grease, 8 13 parts of lotus root starch, 50 80 parts of white granulated sugar and thickener.Its preparation method includes dispensing, prepares oat enzymolysis liquid, prepares oat pudding liquid, homogeneous, sterilization, canned and cooling gel.The present invention is single for milk pudding product category, local flavor, and filling temperature is higher, produces and sells restricted problem, have developed oat milk pudding, and it is easily made the series of products of various local flavors, meets different taste consumer demand.

Description

A kind of oat milk pudding and preparation method thereof

Technical field

The invention belongs to food processing technology field, more particularly to dairy product processing field, and in particular to a kind of oat ox Milk pudding and preparation method thereof.

Background technology

Pudding, food name, the transliteration of English pudding also has referred to as " cloth pasture ", is common dessert in western-style food, mostly It is made of flour, milk, egg, fruit etc., there is egg pudding, Mango pudding, Milk pudding, chocolate pudding, strawberry pudding It is delicate mouthfeel, sweet and delicious etc. various local flavors.At present, in the market circulation it is main still to the west of meal food appear on dining table, produce Product form is more original, domestic because the restriction by sterilization mode and filling temperature and pudding normal temperature are influenceed intolerant to storage Pudding cannot be prepared most of food enterprise the instant dessert that turn into and can store.

Existing pudding has as a drawback that in the market：

（1）The single varieties of pudding, nutritive value is relatively low.The patent or research report of most puddings are only using liquid milk material as master Raw material is wanted, the product special flavour of preparation is more single, being difficult in the processing of pudding using stabilizer and the technology of processing at present will Other dispensings, such as Ipomoea batatas class product, fruit raw material, coffee, chocolate, the raw material smearing tea and have molecule are applied to pudding Production, therefore the cloth class D product of local flavor, rich in taste cannot be produced.

（2）The mouthfeel of product can not meet consumer demand.With the improvement of people ' s living standards, consumer is to pudding Demand stepping up, traditional pudding is low due to fat content, and the gel that stabilizer is formed is more crisp, therefore prior art Pudding product coarse mouthfeel, fineless and smooth, shortage milk fragrant smell and the cream sense for processing.

（3）The gel characteristic of existing stabilizer is more crisp, and gel state is easily broken by machinery in transportation It is bad, the institutional framework of pudding is destroyed, the outward appearance of product is influenceed, more seriously pudding product occurs showing for water outlet As in the stabilizer of compounding, seldom using agar；Some employ agar, because usage amount is small, it is impossible to improve stabilization comprehensively The gel characteristic of agent.

The content of the invention

It is an object of the invention to provide a kind of process is simple, security performance be high, cost is less and excellent taste oat Milk pudding, discloses a kind of oat milk pudding and preparation method thereof.

A kind of oat milk pudding, including following parts by weight raw material：Milk 300-450 parts, oat 20-30 parts, breast Agent 3-9 parts, raisins 10-15 parts, grease 20-25 parts, lotus root starch 8-13 parts, white granulated sugar 50-80 parts and thickener 30-80 parts.

Preferably, salt 0.5-2 parts is also included in the raw material.

A kind of preparation method of oat milk pudding, the preparation method step is as follows：

（1）Dispensing：Each composition is weighed by formula, it is standby；

（2）Prepare oat enzymolysis liquid：Oat is carried out at 100-150 DEG C to bakee 50-80 minutes, oat is crushed to 80- 100 mesh, are added in enzymatic vessel, are 1 by the material liquid volume ratio of oat and water:After 5-20 adds water, 80-90 DEG C are warming up to, Insulation 60-100 minute, by oat and water with the amount addition enzyme that gross mass is 0.01-0.5% digest 50-90 minutes it is laggard The capable enzyme that goes out, is crushed to 50-90 mesh, obtains final product oat enzymolysis liquid, standby；

（3）Prepare oat pudding liquid：The milk of 30-40% is warming up to 50 DEG C, emulsifying agent, grease and white granulated sugar, 1300- is added 700r/min is stirred 30-50 minutes, then heats to 75-85 DEG C, lotus root starch is added, with the speed of 3000-5000 r/min Shearing material 10-20 minutes, addition oat enzymolysis liquid, raisins and remaining milk, stirring 20-30 minutes, in whipping process not It is disconnected to add thickener, oat pudding liquid is obtained, it is standby；

（4）Homogeneous：By step（3）In the oat pudding liquid that obtains in 70-85 DEG C of temperature, homogeneous under pressure 20-35Mpa；

（5）It is sterilized：Oat pudding liquid after homogeneous is sterilized, and sterilization conditions are 120-130 DEG C, 10-30 seconds；

（6）It is filling：Filling, sealing is carried out after oat pudding liquid after sterilization is cooled into 40-50 DEG C；

（7）Cooling gel：Pudding after will be filling is cooled down 8-24 hours at 0-4 DEG C, obtains final product oat milk cloth of the present invention Fourth.

Preferably, described enzyme is selected from one or more in amylase, carbohydrase, protease and cellulase.

Substantive distinguishing features of the invention and progress are：

Inventive gel temperature is relatively low, can substantially reduce filling temperature, makes it filling at 40-50 DEG C, so as to improve production Security.And existing product gelling temp is general at 50-60 DEG C, if occurring pausing in production process（This is that often occur 's）Can not it is filling in time if.Feed liquid during to be installed can temperature drop, and cause product gel in tinning is treated, it is impossible to Cleaning, scraps feed liquid, production accident occurs.

The present invention is single for milk pudding product category, local flavor, and filling temperature is higher, produces and sells restricted asking Topic, have developed oat milk pudding, and it is easily made the series of products of various local flavors, meets the need of different taste consumer Ask.Due to filling temperature is reduced into 40 DEG C, it is more easy to meet actual production demand, realizes pudding cold-aseptic filling and storage.

Specific embodiment

Embodiment 1

Raw material：Milk 300kg, oat 20kg, emulsifying agent 3kg, raisins 10kg, grease 20kg, lotus root starch 8kg, white granulated sugar 50kg With thickener 30kg.Its preparation method is as follows：

（1）Dispensing：Each composition is weighed by formula, it is standby；

（2）Prepare oat enzymolysis liquid：Oat is carried out at 100-150 DEG C to bakee 50-80 minutes, oat is crushed to 80- 100 mesh, are added in enzymatic vessel, are 1 by the material liquid volume ratio of oat and water:After 5-20 adds water, 80-90 DEG C are warming up to, Insulation 60-100 minute, by oat and water with the amount addition enzyme that gross mass is 0.01-0.5% digest 50-90 minutes it is laggard The capable enzyme that goes out, is crushed to 50-90 mesh, obtains final product oat enzymolysis liquid, standby；

（3）Prepare oat pudding liquid：The milk of 30-40% is warming up to 50 DEG C, emulsifying agent, grease and white granulated sugar, 1300- is added 700r/min is stirred 30-50 minutes, then heats to 75-85 DEG C, lotus root starch is added, with the speed of 3000-5000 r/min Shearing material 10-20 minutes, addition oat enzymolysis liquid, raisins and remaining milk, stirring 20-30 minutes, in whipping process not It is disconnected to add thickener, oat pudding liquid is obtained, it is standby；

（4）Homogeneous：By step（3）In the oat pudding liquid that obtains in 70-85 DEG C of temperature, homogeneous under pressure 20-35Mpa；

（5）It is sterilized：Oat pudding liquid after homogeneous is sterilized, and sterilization conditions are 120-130 DEG C, 10-30 seconds；

（6）It is filling：Filling, sealing is carried out after oat pudding liquid after sterilization is cooled into 40-50 DEG C；

（7）Cooling gel：Pudding after will be filling is cooled down 8-24 hours at 0-4 DEG C, obtains final product oat milk cloth of the present invention Fourth.

Embodiment 2

Raw material：Milk 450kg, oat 30kg, emulsifying agent 9kg, raisins 15kg, grease 25kg, lotus root starch 13kg, white granulated sugar 80kg With thickener 80kg.Its preparation method is with embodiment 1.

Embodiment 3

Raw material：Milk 400kg, oat 25kg, emulsifying agent 5kg, raisins 12kg, grease 22kg, lotus root starch 10kg, white granulated sugar 60kg With thickener 50kg.Its preparation method is with embodiment 1.

Claims (4)

1. a kind of oat milk pudding, it is characterised in that the raw material including following parts by weight：Milk 300-450 parts, oat 20-30 parts, emulsifying agent 3-9 parts, raisins 10-15 parts, grease 20-25 parts, lotus root starch 8-13 parts, white granulated sugar 50-80 parts and thickening Agent 30-80 parts.

2. the oat milk pudding according to right 1, it is characterised in that also include salt 0.5-2 parts in the raw material.

3. the preparation method of oat milk pudding according to claim 1, it is characterised in that the preparation method step is such as Under：

（1）Dispensing：Each composition is weighed by formula, it is standby；

（2）Prepare oat enzymolysis liquid：Oat is carried out at 100-150 DEG C to bakee 50-80 minutes, oat is crushed to 80- 100 mesh, are added in enzymatic vessel, are 1 by the material liquid volume ratio of oat and water:After 5-20 adds water, 80-90 DEG C are warming up to, Insulation 60-100 minute, by oat and water with the amount addition enzyme that gross mass is 0.01-0.5% digest 50-90 minutes it is laggard The capable enzyme that goes out, is crushed to 50-90 mesh, obtains final product oat enzymolysis liquid, standby；

（3）Prepare oat pudding liquid：The milk of 30-40% is warming up to 50 DEG C, emulsifying agent, grease and white granulated sugar, 1300- is added 700r/min is stirred 30-50 minutes, then heats to 75-85 DEG C, lotus root starch is added, with the speed of 3000-5000 r/min Shearing material 10-20 minutes, addition oat enzymolysis liquid, raisins and remaining milk, stirring 20-30 minutes, in whipping process not It is disconnected to add thickener, oat pudding liquid is obtained, it is standby；

（4）Homogeneous：By step（3）In the oat pudding liquid that obtains in 70-85 DEG C of temperature, homogeneous under pressure 20-35Mpa；

（5）It is sterilized：Oat pudding liquid after homogeneous is sterilized, and sterilization conditions are 120-130 DEG C, 10-30 seconds；

（6）It is filling：Filling, sealing is carried out after oat pudding liquid after sterilization is cooled into 40-50 DEG C；

（7）Cooling gel：Pudding after will be filling is cooled down 8-24 hours at 0-4 DEG C, obtains final product oat milk cloth of the present invention Fourth.

4. the preparation method of oat milk pudding according to claim 3, it is characterised in that described enzyme be selected from amylase, One or more in carbohydrase, protease and cellulase.