CN111011518A - Chocolate pudding dessert and preparation method thereof - Google Patents
Chocolate pudding dessert and preparation method thereof Download PDFInfo
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- CN111011518A CN111011518A CN201911345822.2A CN201911345822A CN111011518A CN 111011518 A CN111011518 A CN 111011518A CN 201911345822 A CN201911345822 A CN 201911345822A CN 111011518 A CN111011518 A CN 111011518A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/154—Milk preparations; Milk powder or milk powder preparations containing additives containing thickening substances, eggs or cereal preparations; Milk gels
- A23C9/1544—Non-acidified gels, e.g. custards, creams, desserts, puddings, shakes or foams, containing eggs or thickening or gelling agents other than sugar; Milk products containing natural or microbial polysaccharides, e.g. cellulose or cellulose derivatives; Milk products containing nutrient fibres
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/152—Milk preparations; Milk powder or milk powder preparations containing additives
- A23C9/1528—Fatty acids; Mono- or diglycerides; Petroleum jelly; Paraffine; Phospholipids; Derivatives thereof
Abstract
The invention discloses a chocolate pudding dessert and a preparation method thereof, wherein the preparation method comprises the following steps: mixing part of raw milk with cacao butter, dark chocolate, cacao powder and water to obtain feed liquid A; mixing the rest raw milk with white granulated sugar, skim milk powder, modified starch, stabilizer and emulsifier to obtain feed liquid B; mixing the feed liquid A and the feed liquid B to obtain feed liquid C; sterilizing the feed liquid C, homogenizing, cooling, packaging, and cooling. The physical characteristics of the cocoa butter and the chocolate are utilized, the produced pudding product is just melted in the mouth, has rich, smooth and fine mouthfeel, is different from the jelly gel texture of the existing pudding product, and is similar to the manual and in-situ pudding dessert in a coffee dessert shop.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a chocolate pudding dessert and a preparation method thereof.
Background
With the increased standard of living, more and more desserts are present in a two-line city diet, either as snacks or as luncheon tea. Especially, the pudding dessert which appears in various coffee dessert shops and has extremely strong mouthfeel, fine and smooth taste can meet the preference of the current consumers, and brings happiness and satisfaction enjoyment to the consumers. However, the pudding dessert products produced industrially at present are all jelly gels, and the contents of protein, fat and the like are low, so that the requirements of consumers on pleasure and meeting the mouthfeel cannot be met.
The Chinese invention patent application with the application number of 201810600996.8 discloses a flavored milk pudding dessert which has good stability under refrigeration, thick texture and smooth and fine mouthfeel, and also realizes completely different mouthfeel from the existing pudding in a colloid state. However, the product of the invention does not achieve a mouth feel like chocolate, which is instantly melted in the mouth, which is rich in mouth feel, or a pleasant and satisfactory mouth feel like that of a pudding dessert manually made by dessert shops.
Therefore, in order to meet the needs of consumers, the technical staff in the field needs to solve the problem of how to realize the industrial production of pudding desserts with rich, fine and smooth mouthfeel to replace the manual production in stores, which is convenient for storage and transportation and is convenient for more consumers to purchase.
Disclosure of Invention
The technical problems to be solved by the invention are as follows: the method realizes the industrial production of the pudding dessert which is rich, fine and smooth in mouthfeel, has the fat content of more than 10 percent, the viscosity of 50-70 Pa.s, the texture of the pudding dessert in the shelf life of no layering and water bleeding, and the pudding dessert has the mouthfeel of melting in the mouth like chocolate so as to meet the requirements of consumers.
The invention is realized by the following technical scheme in order to achieve the purpose:
a preparation method of chocolate pudding dessert comprises the following raw materials of 65-70% of raw milk, 5.0-5.5% of white granulated sugar, 4.0-4.6% of cocoa butter, 12-14% of dark chocolate, 0.8-1.2% of skim milk powder, 0.6-1.0% of cocoa powder, 0.6-1.0% of modified starch, 0.06-0.08% of stabilizer, 0.08-0.12% of emulsifier and water which is supplemented to 100%, wherein the percentage is that each raw material accounts for the total mass percentage of the raw materials;
the preparation method comprises the following steps:
(1) mixing part of raw milk with cacao butter, dark chocolate, cacao powder and water to obtain feed liquid A;
(2) mixing the rest raw milk with white granulated sugar, skimmed milk powder, modified starch, stabilizer and emulsifier to obtain feed liquid B;
(3) mixing the feed liquid A and the feed liquid B to obtain feed liquid C;
(4) sterilizing the feed liquid C, homogenizing, cooling, packaging, and cooling.
Further optimizing the scheme, the melting point of the cocoa butter is 30-34 ℃; and/or the cocoa butter content of the dark chocolate is 38-40%, and the percentage is mass percentage; and/or the cocoa powder fat content is 10-12%, and the percentages are mass percentages.
According to the further optimization of the scheme, the modified starch is hydroxypropyl distarch phosphate; and/or the stabilizer is carrageenan, xanthan gum and locust bean gum, and the mass ratio of the carrageenan, the xanthan gum and the locust bean gum is (4:1:1) - (6:1: 1); and/or the emulsifier is one or two of mono-diglycerol fatty acid ester and sucrose fatty acid ester, and the mass ratio of the emulsifier to the sucrose fatty acid ester is 2:1 when the emulsifier is compounded for use.
And (2) further optimizing the scheme, wherein in the step (1), the mixing is stirring and mixing, the mixing temperature is 80-90 ℃, and the mixing time is 15-20 min.
And (3) further optimizing the scheme, wherein in the step (2), the mixing is stirring and mixing, the mixing temperature is 65-75 ℃, and the mixing time is 10-20 min.
And (4) further optimizing the scheme, wherein in the step (3), the mixing is stirring and mixing, the mixing temperature is 70-75 ℃, and the mixing time is 10-20 min.
And (4) further optimizing the scheme, wherein in the step (4), the sterilization is immersion ultrahigh-temperature instant sterilization, the sterilization temperature is 135-145 ℃, and the sterilization time is 1-2 s.
Further optimizing the scheme, in the step (4), the homogenization is carried out after sterilization, the temperature of the homogenization is 60-70 ℃, and the pressure of the homogenization is 20-25 MPa; and/or the cooling temperature after homogenizing is reduced to 45-50 ℃.
And (3) further optimizing the scheme, wherein in the step (4), the cooling after filling is tunnel cooling to be below 10 ℃.
The invention also provides a chocolate pudding dessert prepared by the preparation method of any one of the chocolate pudding dessert.
The positive progress effects of the invention are as follows:
(1) the physical characteristics of the cocoa butter and the chocolate are utilized, the produced pudding product is just melted in the mouth, has rich, smooth and fine mouthfeel, is different from the jelly gel texture of the existing pudding product, and is similar to the manual and in-situ pudding dessert in a coffee dessert shop.
(2) The fat content of the product reaches more than 10 percent, the viscosity is controlled to be 50-70 Pa.s, the quality guarantee period is 30 days, the texture is soft and dense, the tissue state is uniform and stable, the phenomenon of layered water separation is avoided, and the industrial production can be realized.
Detailed Description
The invention is further illustrated by the following examples, which are not intended to limit the scope of the invention. The experimental methods without specifying specific conditions in the following examples were selected according to the conventional methods and conditions, or according to the commercial instructions.
A preparation method of chocolate pudding dessert comprises the following raw materials of 65-70% of raw milk, 5.0-5.5% of white granulated sugar, 4.0-4.6% of cocoa butter, 12-14% of dark chocolate, 0.8-1.2% of skim milk powder, 0.6-1.0% of cocoa powder, 0.6-1.0% of modified starch, 0.06-0.08% of stabilizer, 0.08-0.12% of emulsifier and water which is supplemented to 100%, wherein the percentage is that each raw material accounts for the total mass percentage of the raw materials;
the preparation method comprises the following steps:
(1) mixing part of raw milk with cacao butter, dark chocolate, cacao powder and water to obtain feed liquid A;
(2) mixing the rest raw milk with white granulated sugar, skim milk powder, modified starch, stabilizer and emulsifier to obtain feed liquid B;
(3) mixing the feed liquid A and the feed liquid B to obtain feed liquid C;
(4) sterilizing the feed liquid C, homogenizing, cooling, packaging, and cooling.
In the present invention, the cocoa butter is conventional in the art, and the melting point is preferably 30 to 34 ℃. The dark chocolate is conventional in the field, the content of the cocoa butter is preferably 38-40%, and the percentage is mass percent. The cocoa powder is conventional in the field, preferably has a fat content of 10-12%, and the percentage is mass percentage. The raw milk is conventional in the art, and can be produced by Holstein cattle, Juansan cattle, etc. The skim milk powder is conventional in the field, and preferably has a protein content of more than or equal to 33%.
In the present invention, the modified starch is conventional in the art, and preferably hydroxypropyl distarch phosphate.
In the invention, the stabilizer is carrageenan, xanthan gum and locust bean gum, and the mass ratio of the carrageenan, the xanthan gum and the locust bean gum is (4:1:1) - (6:1: 1). In the invention, the emulsifier is one or two of mono-diglycerol fatty acid ester and sucrose fatty acid ester, and when the emulsifier is used in a compounding way, the mass ratio of the mono-diglycerol fatty acid ester to the sucrose fatty acid ester is 2: 1.
In the present invention, in step (1), the mixing method and conditions can be conventional in the art, and preferably, the mixing is stirring mixing; the mixing temperature is 80-90 ℃, and more preferably 85 ℃; the mixing time is 15-20 min, preferably 17 min.
In the present invention, in the step (2), the mixing method and conditions can be conventional in the art, and preferably, the mixing is stirring mixing; the mixing temperature is 65-75 ℃, and more preferably 70 ℃; the mixing time is 10-20 min, preferably 15 min.
In the invention, in the step (3), the mixing method and conditions can be conventional in the field, preferably, the mixing is stirring mixing, and the mixing temperature is 70-75 ℃, more preferably 70 ℃; the mixing time is 10-20 min, preferably 15 min.
In the invention, in the step (4), the sterilization is immersion ultrahigh-temperature instantaneous sterilization, which refers to a process of injecting the product into high-temperature food-grade steam for sterilization, and can be a conventional operation condition, and generally comprises the following specific operation steps: preheating the product to 75 ℃ through a tubular heat exchanger, then injecting the product into a sterilization bin, instantly heating the product to above 130 ℃, and quickly cooling the product after heat preservation for 1-6 seconds; preferably, the sterilization temperature is 135-145 ℃ and the sterilization time is 1-2 s.
In the invention, in the step (4), the homogenization is carried out after sterilization, and the homogenization temperature is 60-70 ℃, and is preferably 65 ℃; the homogenizing pressure is 20-25 MPa, preferably 22 MPa. The cooling after homogenizing is conventional in the field, and the preferable cooling temperature is reduced to 45-50 ℃.
In the invention, in the step (4), the filling is conventional aseptic filling in the field; preferably the cooling after filling is tunnel cooling to below 10 ℃.
The invention also provides a chocolate pudding dessert prepared by the preparation method of any one of the chocolate pudding dessert.
On the basis of the common knowledge in the field, the above preferred conditions can be combined randomly to obtain the preferred embodiments of the invention.
The reagents and starting materials used in the present invention are commercially available.
In the following examples, raw milk and defatted powder were obtained from Guangming Dairy, Inc., stabilizers and emulsifiers were obtained from Danisco (China) Inc., modified starch was obtained from Yiranan food ingredients, Inc., cocoa butter, dark chocolate and cocoa powder were obtained from Jiaji investor (China) Inc., and other materials and equipment not specifically described were obtained by conventional commercial routes.
Example 1
A chocolate pudding dessert is prepared by using the raw material formula shown in Table 1.
Table 1 raw material recipe of example 1
| Raw materials | Technical index | Addition amount (wt%) |
| Raw milk | Protein is more than or equal to 2.9 percent, and fat is more than or equal to 3.1 percent | 65 |
| White granulated sugar | Food grade | 5.0 |
| Cocoa butter | The melting point is 30-34 DEG C | 4.0 |
| Dark chocolate | The cocoa butter content is 38-40% | 12 |
| Cocoa powder | 10 to 12 percent of fat | 0.6 |
| Defatted milk powder | The protein is more than or equal to 33 percent | 0.8 |
| Hydroxypropyl distarch phosphate | Food grade | 0.6 |
| Stabilizer | Carrageenin: xanthan gum: locust bean gum is 4:1 | 0.06 |
| Mono-diglycerol fatty acid ester | Food grade | 0.08 |
| Water (W) | Softened water | 11.86 |
| Total of | 100 |
The preparation method comprises the following steps:
(1) mixing part of raw milk with cacao butter, dark chocolate, cacao powder and water at 80 deg.C for 15min to obtain feed liquid A;
(2) mixing the rest raw milk with white sugar, skimmed milk powder, modified starch, stabilizer and emulsifier at 65 deg.C for 10min to obtain feed liquid B;
(3) mixing the feed liquid A and the feed liquid B at 70 ℃ for 10min to obtain feed liquid C;
(4) sterilizing the feed liquid C (steam immersion ultra-high temperature sterilization 135 deg.C for 1s), homogenizing (60 deg.C, 20MPa), cooling (45 deg.C), aseptically packaging, and cooling (cooling tunnel rapid cooling 10 deg.C). The fat content of the product of example 1 was: 10.62 percent.
Example 2
A chocolate pudding dessert is prepared by using the raw material formula shown in Table 2.
Table 2 raw material recipe of example 2
| Raw materials | Technical index | Addition amount (wt%) |
| Raw milk | Protein is more than or equal to 2.9 percent, and fat is more than or equal to 3.1 percent | 70 |
| White granulated sugar | Food grade | 5.5 |
| Cocoa butter | The melting point is 30-34 DEG C | 4.6 |
| Dark chocolate | The cocoa butter content is 38-40% | 14 |
| Cocoa powder | 10 to 12 percent of fat | 1.0 |
| Defatted milk powder | The protein is more than or equal to 33 percent | 1.2 |
| Hydroxypropyl distarch phosphate | Food grade | 1.0 |
| Stabilizer | Carrageenin: xanthan gum: locust bean gum ═ 6:1 | 0.08 |
| Mono-diglycerol fatty acid ester | Food grade | 0.12 |
| Water (W) | Softened water | 2.5 |
| Total of | 100 |
The preparation method comprises the following steps:
(1) mixing part of raw milk, cacao butter, dark chocolate, cacao powder and water at 90 deg.C for 20min to obtain feed liquid A;
(2) mixing the rest raw milk, white sugar, skimmed milk powder, modified starch, stabilizer and emulsifier at 75 deg.C for 20min to obtain feed liquid B;
(3) mixing the feed liquid A and the feed liquid B at 75 ℃ for 20min to obtain feed liquid C;
(4) sterilizing the feed liquid C (steam immersion ultra-high temperature sterilization at 145 deg.C for 2s), homogenizing (70 deg.C, 25MPa), cooling (50 deg.C), aseptically packaging, and cooling (cooling tunnel rapid cooling at 6 deg.C). The fat content of the product prepared in example 2 was: 12.19 percent.
Example 3
A chocolate pudding dessert is prepared by using the raw material formula shown in Table 3.
Table 3 raw material recipe of example 3
| Raw materials | Technical index | Addition amount (wt%) |
| Raw milk | Protein is more than or equal to 2.9 percent, and fat is more than or equal to 3.1 percent | 65 |
| White granulated sugar | Food grade | 5.5 |
| Cocoa butter | The melting point is 30-34 DEG C | 4.0 |
| Dark chocolate | The cocoa butter content is 38-40% | 12 |
| Cocoa powder | 10 to 12 percent of fat | 0.6 |
| Defatted milk powder | The protein is more than or equal to 33 percent | 0.8 |
| Hydroxypropyl distarch phosphate | Food grade | 1.0 |
| Stabilizer | Carrageenin: xanthan gum: locust bean gum is 4:1 | 0.08 |
| Mono-diglycerol fatty acid ester | Food grade | 0.12 |
| Water (W) | Softened water | 10.9 |
| Total of | 100 |
The preparation method comprises the following steps:
(1) mixing part of raw milk with cacao butter, dark chocolate, cacao powder and water at 80 deg.C for 20min to obtain feed liquid A;
(2) mixing the rest raw milk with white sugar, skimmed milk powder, modified starch, stabilizer and emulsifier at 65 deg.C for 20min to obtain feed liquid B;
(3) mixing the feed liquid A and the feed liquid B at 70 ℃ for 20min to obtain feed liquid C;
(4) sterilizing the feed liquid C (steam immersion ultra-high temperature sterilization at 135 deg.C for 2s), homogenizing (60 deg.C, 25MPa), cooling (45 deg.C), aseptically packaging, and cooling (cooling tunnel rapid cooling at 6 deg.C). The fat content of the product prepared in example 3 was: 10.62 percent.
Example 4
A chocolate pudding dessert is prepared by using the raw material formula shown in Table 4.
Table 4 raw material recipe of example 4
| Raw materials | Technical index | Addition amount (wt%) |
| Raw milk | Protein is more than or equal to 2.9 percent, and fat is more than or equal to 3.1 percent | 70 |
| White granulated sugar | Food grade | 5.0 |
| Cocoa butter | The melting point is 30-34 DEG C | 4.6 |
| Dark chocolate | The cocoa butter content is 38-40% | 14 |
| Cocoa powder | 10 to 12 percent of fat | 1.0 |
| Defatted milk powder | The protein is more than or equal to 33 percent | 1.2 |
| Hydroxypropyl distarch phosphate | Food grade | 0.6 |
| Stabilizer | Carrageenin: xanthan gum: locust bean gum ═ 6:1 | 0.06 |
| Mono-diglycerol fatty acid ester | Food grade | 0.08 |
| Water (W) | Softened water | 3.46 |
| Total of | 100 |
The preparation method comprises the following steps:
(1) mixing part of raw milk with cacao butter, dark chocolate, cacao powder and water at 90 deg.C for 15min to obtain feed liquid A;
(2) mixing the rest raw milk with white sugar, skimmed milk powder, modified starch, stabilizer and emulsifier at 75 deg.C for 10min to obtain feed liquid B;
(3) mixing the feed liquid A and the feed liquid B at 75 ℃ for 10min to obtain feed liquid C;
(4) sterilizing the feed liquid C (steam immersion ultra-high temperature sterilization at 145 deg.C for 1s), homogenizing (70 deg.C, 20MPa), cooling (45 deg.C), aseptically packaging, and cooling (cooling tunnel rapid cooling at 10 deg.C). The fat content of the product prepared in example 4 was: 12.19 percent.
Example 5
A chocolate pudding dessert, which is prepared with a raw material formulation as shown in Table 5:
table 5 raw material recipe for example 5
The preparation method comprises the following steps:
(1) mixing part of raw milk with cacao butter, dark chocolate, cacao powder and water at 85 deg.C for 17min to obtain feed liquid A; (2) mixing the rest raw milk with white sugar, skimmed milk powder, modified starch, stabilizer and emulsifier at 70 deg.C for 15min to obtain feed liquid B; (3) mixing the feed liquid A and the feed liquid B at 68 ℃ for 15min to obtain feed liquid C; (4) sterilizing the feed liquid C (steam immersion ultra-high temperature sterilization at 140 deg.C for 2s), homogenizing (65 deg.C, 22MPa), cooling (48 deg.C), aseptically packaging, and cooling (cooling tunnel rapid cooling at 8 deg.C). The fat content of the product prepared in example 5 was: 11.39 percent.
Example 6
A chocolate pudding dessert is prepared by using the raw material formulation shown in Table 6.
Table 6 raw material recipe of example 6
The preparation method comprises the following steps:
(1) mixing part of raw milk with cacao butter, dark chocolate, cacao powder and water at 85 deg.C for 17min to obtain feed liquid A;
(2) mixing the rest raw milk with white sugar, skimmed milk powder, modified starch, stabilizer and emulsifier at 70 deg.C for 15min to obtain feed liquid B;
(3) mixing the feed liquid A and the feed liquid B at 68 ℃ for 15min to obtain feed liquid C;
(4) sterilizing the feed liquid C (steam immersion ultra-high temperature sterilization at 140 deg.C for 2s), homogenizing (65 deg.C, 22MPa), cooling (48 deg.C), aseptically packaging, and cooling (cooling tunnel rapid cooling at 8 deg.C). The fat content of the product prepared in example 6 was: 11.39 percent.
Example 7
A chocolate pudding dessert is prepared by using the raw material formulation shown in Table 7.
Table 7 raw material recipe for example 7
The preparation method comprises the following steps:
(1) mixing part of raw milk, cacao butter, dark chocolate, cacao powder and water at 85 deg.C for 17min to obtain feed liquid A;
(2) mixing the rest raw milk with white sugar, skimmed milk powder, modified starch, stabilizer and emulsifier at 70 deg.C for 15min to obtain feed liquid B;
(3) mixing the feed liquid A and the feed liquid B at 68 ℃ for 15min to obtain feed liquid C;
(4) sterilizing the feed liquid C (steam immersion ultra-high temperature sterilization at 140 deg.C for 1s), homogenizing (65 deg.C, 22MPa), cooling (48 deg.C), aseptically packaging, and cooling (cooling tunnel rapid cooling at 8 deg.C). The fat content of the product prepared in example 7 was: 10.79 percent.
Effect example 1
Sensory evaluation was performed on the products of examples 1 to 7. Selecting 30 professional sensory evaluation personnel, randomly dividing into 3 groups, and evaluating 4 indexes such as appearance color, smoothness and fineness, taste, stability and the like of the chocolate pudding dessert by 10 persons in each group, wherein the total score of the 4 indexes is used as a sample evaluation score, the average score of 30 persons is used as a final evaluation score, and the evaluation rule is shown in table 8. The results are reported in table 9.
TABLE 8 sensory evaluation scoring rules
TABLE 9 sensory evaluation results
| Sample (I) | Color and luster | Degree of smoothness | Taste of the product | Stability of | Total score |
| Example 1 | 15 | 25 | 21 | 18 | 79 |
| Example 2 | 18 | 23 | 27 | 17 | 85 |
| Example 3 | 15 | 25 | 21 | 18 | 79 |
| Example 4 | 19 | 26 | 26 | 17 | 88 |
| Example 5 | 19 | 28 | 26 | 19 | 92 |
| Example 6 | 19 | 27 | 25 | 18 | 89 |
| Example 7 | 16 | 25 | 22 | 18 | 81 |
As can be seen from the data in Table 9, the chocolate pudding dessert prepared by the invention is basically recognized in appearance color, smoothness and fineness, taste and stability, and is rich in chocolate flavor, smooth and fine in taste and instantly melted in the mouth.
Comparative example 1
The stabilizer used in comparative example 1 is one of carrageenan, xanthan gum and locust bean gum, and the rest of the process steps and conditions are the same as in example 5.
The chocolate pudding produced in comparative example 1 had a hard texture, was jelly-like in gel package, and could not achieve smooth and fine mouthfeel to melt immediately in the mouth.
Comparative example 2
The cocoa butter used in comparative example 2 was replaced with other fats such as cream, coconut oil, etc., and the remaining process steps and conditions were the same as those of example 5.
The chocolate pudding produced in comparative example 2 was in a texture state of either hard or soft, and did not melt in the mouth as chocolate and had a strong full mouthfeel.
The embodiments of the present invention are merely illustrative and not restrictive, and those skilled in the art can modify the embodiments without inventive contribution as required after reading the present specification, but the present invention is protected by patent law within the scope of the appended claims.
Claims (10)
1. A preparation method of a chocolate pudding dessert is characterized in that the raw materials comprise 65-70% of raw milk, 5.0-5.5% of white granulated sugar, 4.0-4.6% of cocoa butter, 12-14% of dark chocolate, 0.8-1.2% of skim milk powder, 0.6-1.0% of cocoa powder, 0.6-1.0% of modified starch, 0.06-0.08% of stabilizer, 0.08-0.12% of emulsifier and water which is supplemented to 100%, wherein the percentages are the total mass percentage of the raw materials;
the preparation method comprises the following steps:
(1) mixing part of raw milk with cacao butter, dark chocolate, cacao powder and water to obtain feed liquid A;
(2) mixing the rest raw milk with white granulated sugar, skim milk powder, modified starch, stabilizer and emulsifier to obtain feed liquid B;
(3) mixing the feed liquid A and the feed liquid B to obtain feed liquid C;
(4) sterilizing the feed liquid C, homogenizing, cooling, packaging, and cooling.
2. A process for the preparation of a chocolate pudding dessert according to claim 1, wherein the cocoa butter has a melting point of 30 ℃ to 34 ℃; and/or the cocoa butter content of the dark chocolate is 38-40%, and the percentage is mass percentage; and/or the cocoa powder fat content is 10-12%, and the percentages are mass percentages.
3. A process for the preparation of a chocolate pudding dessert according to claim 1, wherein said modified starch is hydroxypropyl distarch phosphate; and/or the stabilizer is carrageenan, xanthan gum and locust bean gum, and the mass ratio of the carrageenan, the xanthan gum and the locust bean gum is (4:1:1) - (6:1: 1); and/or the emulsifier is one or two of mono-diglycerol fatty acid ester and sucrose fatty acid ester.
4. The preparation method of the chocolate pudding dessert according to claim 1, wherein in the step (1), the mixing is stirring mixing, the mixing temperature is 80-90 ℃, and the mixing time is 15-20 min.
5. The preparation method of the chocolate pudding dessert according to claim 1, wherein in the step (2), the mixing is stirring mixing, the mixing temperature is 65-75 ℃, and the mixing time is 10-20 min.
6. The preparation method of the chocolate pudding dessert according to claim 1, wherein in the step (3), the mixing is stirring mixing, the mixing temperature is 70-75 ℃, and the mixing time is 10-20 min.
7. The preparation method of the chocolate pudding dessert according to claim 1, wherein in the step (4), the sterilization is immersion ultra-high temperature instant sterilization, the sterilization temperature is 135-145 ℃, and the sterilization time is 1-2 s.
8. The method for preparing a chocolate pudding dessert according to claim 1, wherein in step (4), the homogenization is performed after sterilization, the temperature of the homogenization is 60-70 ℃, and the pressure of the homogenization is 20-25 MPa; and/or the cooling temperature after homogenizing is reduced to 45-50 ℃.
9. The process for the preparation of a chocolate pudding dessert of claim 1, wherein in step (4), said cooling after filling is tunnel cooling to below 10 ℃.
10. A chocolate pudding dessert manufactured by the method for manufacturing a chocolate pudding dessert according to any one of claims 1 to 9.
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| CN103719740A (en) * | 2013-12-20 | 2014-04-16 | 石家庄市兄弟伊兰食品配料有限公司 | Long-guarantee-period pudding and preparation method thereof |
| 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 |
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| US4587130A (en) * | 1982-12-10 | 1986-05-06 | Cpc International Inc. | Storable product which can be whipped up to a dessert mousse, and a process for its preparation |
| CN103719740A (en) * | 2013-12-20 | 2014-04-16 | 石家庄市兄弟伊兰食品配料有限公司 | Long-guarantee-period pudding and preparation method thereof |
| 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 |
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