CN107637770A - A kind of Milk and Strawberry pudding and preparation method thereof - Google Patents
A kind of Milk and Strawberry pudding and preparation method thereof Download PDFInfo
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- CN107637770A CN107637770A CN201610572044.0A CN201610572044A CN107637770A CN 107637770 A CN107637770 A CN 107637770A CN 201610572044 A CN201610572044 A CN 201610572044A CN 107637770 A CN107637770 A CN 107637770A
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Abstract
The present invention designs a kind of Milk and Strawberry pudding and preparation method thereof, described its pinkiness of Milk and Strawberry pudding, and sugariness is 8% 10%, and protein content is 2.3% 3.5%, and fat content is 3.5% 6.0%；Every 100 parts by weight include in its preparing raw material component：70 85 parts of fresh milk, 14 parts of whole milk powder, 13 parts of strawberry powder, 16 parts of dilute cream, 7 10 parts of white sugar, 0.5 1.0 parts of compound emulsion thickener, 0.15 part of essence 0.05 part, water surplus.The present invention is single for milk pudding product category, flavor, filling temperature is higher, produces and sells restricted problem, develops Milk and Strawberry pudding, it is easily made the series of products such as egg milk flavor, milk caramel flavor, vanilla egg-milk flavor, meets different taste consumer demand.Due to filling temperature is reduced into 35 DEG C, it is more easy to meet actual production demand, realizes pudding cold-aseptic filling and storage.
Description
Technical field
The present invention relates to a kind of pudding and preparation method thereof, more particularly to a kind of Milk and Strawberry pudding and preparation method thereof,
Belong to food technology field.
Background technology
Pudding, food name, English pudding transliteration, also there is referred to as " cloth pasture ", be dessert common 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. a variety of flavors.At present, in 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
Most of food enterprise, which can not make pudding, turns into the instant dessert that can be store.
Strawberry, perennial herb are high 10-40 centimetres.Stem is close to be opened exhibition yellow pubescences less than leaf or near equal.Leaf three
Go out, leaflet tool short handle, quality is thicker, obovate or rhombus, above bottle green, it is several hairless, below light white green, thinly covered hair, edge
Arteries and veins is closeer；Petiole is close by development yellow pubescence.Cyme, the leaflet of the short handle of mask one under inflorescence；Flower both sexes；Sepal is avette,
It is slightly longer than calycule piece；Petal white, subcircular or the ellipse of falling ovum.Aggregate fruit is big, and it is upright to harbor sepal, is close to fruit；It is thin
Fruit point is avette, smooth.The month at florescence 4-5, the fruiting period 6-7 months.South America is originated in, all over China and the ground such as Europe is widely cultivated.Strawberry is sought
It is high to support value, containing a variety of nutriments, and has health-care efficacy.
Strawberry nutrition value is abundant, is described as being " fruit queen ", contains abundant vitamin C, vitamin A, vitamin
E, nicotinic acid, vitamin B1, vitamin B2, carrotene, tannic acid, aspartic acid, copper, strawberry amine, pectin, cellulose, leaf
The nutriments such as acid, iron, calcium, ellagic acid and anthocyanidin.Especially contained vitamin C, its content are all higher 7- than apple, grape
10 times.And contained malic acid, citric acid, vitamin B1, vitamin B2, and the content of carrotene, calcium, phosphorus, iron also compare apple
Fruit, pears, grape are high 3 to 4 times.
And can alleviate yctalopia rich in abundant carrotene and vitamin A in strawberry, have safeguard epithelial tissue health,
Improving eyesight nourishing the liver, the effect of enhancing development.Aid digestion, avoid constipation.Rich in abundant dietary fiber in strawberry, intestines and stomach can be promoted
Wriggling, promote intestines and stomach in food digestion, improve constipation, prevent acne, intestinal cancer generation.
The content of the invention
The present invention is to provide a kind of Milk and Strawberry pudding, the milk pudding has delicate mouthfeel, smooth, just melt in the mouth simultaneously
And material sense is very strong and the features such as suitable for cold-aseptic filling and storage；In addition, the present invention will also further provide for the Milk and Strawberry
The preparation method of pudding.
Technical problem of the present invention is realized by following technical scheme.
The making step of strawberry powder first：
1. strawberry is cleaned, stalk, thinly slice, it is thinner better, it is placed on and is covered with non-sticky cloth Kao Disk；
2. Fang Ru ovens dry the universe with 80oC -90oC, 3-4 hours are taken, temperature can bake no more than 100oC, otherwise the strawberry universe
It is burnt, it is difficult to retain original red, reversion is taken out during baking；
Beaten 3. the strawberry universe is put into sander to powder, such as wanting powder, children is a little thin again, can add 1/2 teaspoon of granulated sugar and beat again
Mill, the color of powder can become more shallow, and can extend the shelf life.
A kind of Milk and Strawberry pudding, the pudding are in cerise, sugariness 8%-10%, protein content 2.3%-3.5%,
Fat content is 3.0%-5.0%；
In the Milk and Strawberry pudding, every 100 parts by weight include in each raw material components：Fresh milk 70-80 parts, whole milk powder 1-3
Part, strawberry 1-2 parts, dilute cream 1-5 parts, white sugar 5-8 parts, compound emulsion thickener 0.5-1.0 parts, essence 0.05-0.15 parts, water
Surplus.
An optimal technical scheme in above-mentioned Milk and Strawberry pudding, every 100 parts by weight include in its preparing raw material component：
Fresh milk 75-80 parts, whole milk powder 1-2 parts, strawberry powder 1-2 parts, dilute cream 1-5 parts, white sugar 7-8 parts, compound emulsion thickener
0.5-1.0 parts, essence 0.05-0.15 parts, water surplus.
Above-mentioned Milk and Strawberry pudding, the compound emulsion thickener is using agar 20-30%, carragheen 5-20%, xanthans
10-20%, monoglyceride 20-30%, Ultra Tex 2 10-20% are formulated for raw material.
A kind of method for preparing above-mentioned Milk and Strawberry pudding, it is carried out as follows：
1st, fresh milk by net breast, bar kill, be cooled to less than 10 DEG C, wherein 30%-40% milk be warming up to 50 DEG C；By strawberry
Powder, whole milk powder, 50% white sugar are mixed and are slowly added in milk, 1000r/min stirring 30-60min, while add dilute cream,
Fully hydration（It is integrated with water）, then feed liquid is cooled to less than 10 DEG C, it is standby；
2nd, compound emulsion thickener and the white sugar of residue 50% are mixed, 80 DEG C of shearing materials is warming up to remaining milk
20min, fully dissolving, it is standby；
3rd, feed liquid obtained by step a and step b is mixed, adds essence, constant volume（Add water to quantitative）, more than 70 DEG C are warming up to,
20Mpa homogeneous one time, 130-137 DEG C, 3-15s sterilizations, 35-50 DEG C of sterile filling, sealing, produce Milk and Strawberry cloth of the present invention
Fourth.
The beneficial effects of the invention are as follows：
A. strawberry powder is added in milk pudding, nutrition is more rich, meets the taste demand of different consumers.
B. inventive gel temperature is relatively low, can substantially reduce filling temperature, make it filling at 35-40 DEG C, so as to improve
The security of production.And existing product gelling temp is typically at 50-60 DEG C, if paused in production process（This be through
Often occur）, can not it is filling in time if.Feed liquid meeting temperature during to be installed declines, and causes product gel treating tinning
In, it can not clear up, scrap feed liquid, production accident occur.
In a word, the present invention is single for milk pudding product category, flavor, and filling temperature is higher, produces and sells limited
The problem of processed, Milk and Strawberry pudding is have developed, it is easily made the series of products of various flavors, meets that different taste is consumed
The demand of person.Due to filling temperature is reduced into 35 DEG C, it is more easy to meet actual production demand, realizes pudding cold-aseptic filling and storage
Hide.
Embodiment
Embodiment 1：
The composition of 100g Milk and Strawberry puddings of the present invention：Fresh milk 70g, whole milk powder 1g, strawberry powder 1g, dilute cream 1g, white sugar
5g parts, compound emulsion thickener 0.5g, essence 0.05g, water add to 100g.
Prepare：A. fresh milk through net breast, bar kill, be cooled to less than 10 DEG C, 30% milk be warming up to 50 DEG C, by strawberry
Powder, milk powder, 50% white sugar are mixed and are slowly added in milk, 1000r/min stirring 30min, while add dilute cream, abundant water
Close, then feed liquid is cooled to less than 10 DEG C, it is standby；
B. compound emulsion thickener and the white sugar of residue 50% are mixed, 80 DEG C of shearing materials is warming up to remaining milk
20min, fully dissolving；
C. feed liquid obtained by step a and step b is mixed, blending, adds vanilla, milk flavour, be settled to 100g, be warming up to
More than 70 DEG C, 20Mpa homogeneous one time, 130 DEG C, 3s sterilizations, 35 DEG C of sterile fillings, sealing, produce Milk and Strawberry pudding of the present invention.
Quality investigation：Color pinkiness, sugariness 8%, protein content 2.3%, fat content 3.0%；2 DEG C cold
Hide, never degenerate within 30 days.
Embodiment 2：
The composition of 100g Milk and Strawberry puddings of the present invention：Fresh milk 70g, whole milk powder 1g, strawberry powder 1g, dilute cream 1g, white sugar
5g parts, compound emulsion thickener 0.5g, essence 0.05g, water add to 100g.
Prepare：A. fresh milk through net breast, bar kill, be cooled to less than 10 DEG C, 30% milk be warming up to 50 DEG C, by strawberry
Powder, milk powder, 50% white sugar are mixed and are slowly added in milk, 1000r/min stirring 30min, while add dilute cream, abundant water
Close, then feed liquid is cooled to less than 10 DEG C, it is standby；
B. compound emulsion thickener and the white sugar of residue 50% are mixed, 80 DEG C of shearing materials is warming up to remaining milk
20min, fully dissolving；
C. feed liquid obtained by step a and step b is mixed, blending, adds vanilla, milk flavour, be settled to 100g, be warming up to
More than 70 DEG C, 20Mpa homogeneous one time, 130 DEG C, 3s sterilizations, 35 DEG C of sterile fillings, sealing, produce Milk and Strawberry pudding of the present invention.
Quality investigation：Color pinkiness, sugariness 8%, protein content 2.3%, fat content 3.0%；2 DEG C cold
Hide, never degenerate within 30 days.
Claims (5)
1. a kind of Milk and Strawberry pudding, it is characterised in that the pudding pinkiness, sugariness 8%-10%, protein content are
2.3%-3.5%, fat content 3.5%-6.0%；
In the pudding, every 100 parts by weight include in each raw material components：Fresh milk 70-80 parts, whole milk powder 1-3 parts, strawberry powder
1-2 parts, dilute cream 1-5 parts, white sugar 5-8 parts, compound emulsion thickener 0.5-1.0 parts, 0.05 part -0.15 part of essence, water surplus.
2. Milk and Strawberry pudding according to claim 1, it is characterised in that the making step of strawberry powder：
A. strawberry is cleaned, and stalk, thinly slices, thinner better, is placed on and is covered with non-sticky cloth Kao Disk；
B. Fang Ru ovens dry the universe with 80oC-90oC, take 3-4 hours, and temperature is no more than 100oC, the otherwise strawberry universe
Can be burned, it is difficult to retain original red, reversion is taken out during baking；
C. the strawberry universe is put into sander and beaten to powder, such as wanting powder, children is a little thin again, can add 1/2 teaspoon of granulated sugar again
Polishing, the color of powder can become more shallow, and can extend the shelf life.
3. Milk and Strawberry pudding according to claim 1, it is characterised in that every 100 parts by weight in its preparing raw material component
Including：Fresh milk 75-80 parts, whole milk powder 1-2 parts, strawberry powder 1-2 parts, dilute cream 1-5 parts, white sugar 7-8 parts, compound emulsion increase
Thick dose of 0.5-1.0 part, 0.05 part -0.15 part of essence, water surplus.
4. Milk and Strawberry pudding according to claim 2, it is characterised in that the compound emulsion thickener uses agar
20-30%, carragheen 5-20%, xanthans 10-20%, monoglyceride 20-30%, Ultra Tex 2 10-20% match somebody with somebody for raw material
System forms.
A kind of 5. method for preparing the Milk and Strawberry pudding as described in claim 1,2 or 3, it is characterised in that it is by following step
It is rapid to carry out：
A. fresh milk by net breast, bar kill, be cooled to less than 10 DEG C, wherein 30%-40% milk be warming up to 50 DEG C；By strawberry
Powder, whole milk powder, 50% white sugar are mixed and are slowly added in milk, 1000r/min stirring 30-60min, while add dilute cream,
Fully hydration（It is integrated with water）, then feed liquid is cooled to less than 10 DEG C, it is standby；
B. compound emulsion thickener and the white sugar of residue 50% are mixed, 80 DEG C of shearing materials is warming up to remaining milk
20min, fully dissolving, it is standby；
C. by step A and step B, sealing, Milk and Strawberry pudding of the present invention is produced.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610572044.0A CN107637770A (en) | 2016-07-20 | 2016-07-20 | A kind of Milk and Strawberry pudding and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610572044.0A CN107637770A (en) | 2016-07-20 | 2016-07-20 | A kind of Milk and Strawberry pudding and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107637770A true CN107637770A (en) | 2018-01-30 |
Family
ID=61108372
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610572044.0A Pending CN107637770A (en) | 2016-07-20 | 2016-07-20 | A kind of Milk and Strawberry pudding and preparation method thereof |
Country Status (1)
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| CN (1) | CN107637770A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740786A (en) * | 2018-06-07 | 2018-11-06 | 安徽舒香食品有限公司 | A kind of production technology of egg pudding |
| CN108850177A (en) * | 2018-06-12 | 2018-11-23 | 新希望乳业股份有限公司 | A kind of flavoured milk pudding sweets and preparation method thereof |
-
2016
- 2016-07-20 CN CN201610572044.0A patent/CN107637770A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740786A (en) * | 2018-06-07 | 2018-11-06 | 安徽舒香食品有限公司 | A kind of production technology of egg pudding |
| CN108850177A (en) * | 2018-06-12 | 2018-11-23 | 新希望乳业股份有限公司 | A kind of flavoured milk pudding sweets and preparation method thereof |
| CN108850177B (en) * | 2018-06-12 | 2022-02-01 | 新希望乳业股份有限公司 | Flavored milk pudding dessert and preparation method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180130 |
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| WD01 | Invention patent application deemed withdrawn after publication |