CN112616928A - Fresh stewed instant milk jelly product and preparation process thereof - Google Patents
Fresh stewed instant milk jelly product and preparation process thereof Download PDFInfo
- Publication number
- CN112616928A CN112616928A CN202011382504.6A CN202011382504A CN112616928A CN 112616928 A CN112616928 A CN 112616928A CN 202011382504 A CN202011382504 A CN 202011382504A CN 112616928 A CN112616928 A CN 112616928A
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- parts
- sterilization
- jelly product
- milk
- milk jelly
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- 235000013336 milk Nutrition 0.000 title claims abstract description 56
- 239000008267 milk Substances 0.000 title claims abstract description 56
- 210000004080 milk Anatomy 0.000 title claims abstract description 56
- 235000015110 jellies Nutrition 0.000 title claims abstract description 34
- 239000008274 jelly Substances 0.000 title claims abstract description 34
- 238000002360 preparation method Methods 0.000 title claims description 15
- 238000004519 manufacturing process Methods 0.000 title description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 59
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 58
- 241000251468 Actinopterygii Species 0.000 claims abstract description 25
- 108010010803 Gelatin Proteins 0.000 claims abstract description 25
- 239000008273 gelatin Substances 0.000 claims abstract description 25
- 229920000159 gelatin Polymers 0.000 claims abstract description 25
- 235000019322 gelatine Nutrition 0.000 claims abstract description 25
- 235000011852 gelatine desserts Nutrition 0.000 claims abstract description 25
- 239000002994 raw material Substances 0.000 claims abstract description 20
- 239000011435 rock Substances 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 3
- 230000008569 process Effects 0.000 claims abstract description 3
- 239000000843 powder Substances 0.000 claims description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 235000009467 Carica papaya Nutrition 0.000 claims description 21
- 241000219173 Carica Species 0.000 claims description 17
- 229920001817 Agar Polymers 0.000 claims description 14
- 239000008272 agar Substances 0.000 claims description 14
- 238000009924 canning Methods 0.000 claims description 14
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 12
- 244000060011 Cocos nucifera Species 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- 238000005406 washing Methods 0.000 claims description 12
- 238000004806 packaging method and process Methods 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 238000001816 cooling Methods 0.000 claims description 8
- 238000004898 kneading Methods 0.000 claims description 8
- 238000002156 mixing Methods 0.000 claims description 8
- 239000004576 sand Substances 0.000 claims description 8
- 238000002791 soaking Methods 0.000 claims description 8
- 235000019698 starch Nutrition 0.000 claims description 8
- 239000008107 starch Substances 0.000 claims description 8
- 206010033546 Pallor Diseases 0.000 claims description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims description 4
- 240000006432 Carica papaya Species 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 235000013312 flour Nutrition 0.000 claims 2
- 235000011950 custard Nutrition 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 230000035764 nutrition Effects 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 5
- 230000002421 anti-septic effect Effects 0.000 abstract description 4
- 235000019640 taste Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 238000005538 encapsulation Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 27
- 239000004833 fish glue Substances 0.000 description 10
- 238000009835 boiling Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
Classifications
-
- 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
-
- 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
- A23C3/00—Preservation of milk or milk preparations
- A23C3/02—Preservation of milk or milk preparations by heating
- A23C3/023—Preservation of milk or milk preparations by heating in packages
-
- 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
- A23C9/156—Flavoured milk preparations ; Addition of fruits, vegetables, sugars, sugar alcohols or sweeteners
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention discloses a fresh stewed instant milk jelly product, which belongs to the technical field of food processing and comprises the following raw materials in parts by weight: 45-180 parts of milk, 5-20 parts of fish gelatin and 4-16 parts of rock sugar; compared with the traditional fresh stewed instant milk jelly product, the instant milk jelly product has the advantages that various formulas are added, the product has various tastes and can meet the requirements of different consumers, and the product is more sufficient in nutrition due to the addition of the various formulas, so that the effect of rapid supply can be achieved for people under high working pressure for a long time; in addition, compare in traditional congeneric goods in order to obtain longer shelf life, through the way of adding the antiseptic, this application adopts the high temperature sterilization mode after the goods in process encapsulation, not only can reach longer shelf life, has removed the addition of antiseptic moreover from.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a fresh stewed instant milk jelly product and a preparation process thereof.
Background
With the improvement of living standard, people often do not meet the existing food types, but pay more attention to nutrition and health, and although the food types are diversified under the meticulous creation of people, at present, no food capable of gathering all nutrient elements necessary for human bodies is available, and people need to supplement nutrition additionally, so that a lot of troubles are brought to people.
Disclosure of Invention
One of the purposes of the invention is to provide a fresh stewed instant milk jelly product, which is provided with a plurality of formulas according to different tastes of consumers, thereby not only ensuring sufficient nutrition, but also obtaining better taste.
In order to solve the technical problems of short storage time and lack of nutrition of the milk jelly in the prior art, the application provides a fresh stewed instant milk jelly product, which comprises the following raw materials in parts by weight: 45-180 parts of milk, 5-20 parts of fish gelatin and 4-16 parts of rock sugar.
Preferably, the fresh stewed instant milk jelly product provided by the application comprises 90 parts by mass of milk, 10 parts by mass of fish gelatin and 8 parts by mass of rock candy.
Preferably, the fresh stewed instant milk jelly product provided by the application further comprises the following raw materials in parts by weight: 2.5-10 parts of dried papaya and 0.5-2 parts of pawpaw powder.
Preferably, the fresh stewed instant milk jelly product provided by the application further comprises the following raw materials in parts by weight: 1.5-6 parts of coconut powder.
Preferably, the fresh stewed instant milk jelly product provided by the application further comprises 0.1-0.4 parts by mass of agar.
Another object of the present application is to provide a process for preparing a freshly stewed instant milk jelly product, comprising the following steps:
step one, pretreatment: soaking fish gelatin in water 30 min in advance, manually adding starch, kneading for 2 min to remove sand, washing for 2 times, cleaning, and blanching for 30 s;
step two, blending: placing milk, agar, rock sugar and the fish gelatin pretreated in the first step into water, stewing for 30 minutes, and then placing at 0-6 ℃ for cooling for 60 minutes;
step three, canning: filling the liquid prepared in the step two into a tank;
step four, packaging;
step five, sterilization: and placing the packaged tank body in a sterilization kettle for sterilization.
Preferably, the preparation process provided by the application further comprises the step of taking the dried papaya, washing the dried papaya with flowing water for later use, and preparing sufficient papaya powder, wherein the dried papaya pretreated in the step one, the papaya powder and the liquid prepared in the step two are sequentially poured into a tank, such as a pot.
Preferably, the preparation process provided by the present application further comprises a step of preparing coconut powder in the first step, and the coconut powder pretreated in the first step and the liquid prepared in the second step are sequentially canned in the third step.
Preferably, in the fifth step, the sterilization pressure in the sterilization kettle is 0.18-0.2 mpa, the sterilization temperature is controlled at 121 ℃, and the sterilization time is maintained for 13 minutes.
Compared with the prior art, the fresh stewed instant milk jelly product provided by the application has the following advantages: compared with the traditional fresh stewed instant milk jelly product, the instant milk jelly product has the advantages that various formulas are added, the product has various tastes and can meet the requirements of different consumers, and the product is more sufficient in nutrition due to the addition of the various formulas, so that the effect of rapid supply can be achieved for people under high working pressure for a long time; in addition, compare in traditional congeneric goods in order to obtain longer shelf life, through the way of adding the antiseptic, this application adopts the high temperature sterilization mode after the goods in process encapsulation, not only can reach longer shelf life, has removed the addition of antiseptic moreover from.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
It should be noted that: the calibration of the measuring device is required before the preparation of the raw materials: including checking whether all appliances and work tables are clean or not, whether the machine runs normally or not: sterilizing with ultraviolet rays for 30 +/-2 minutes in production places and production equipment such as pretreatment, batching, boiling, filling rooms and the like, and whether all packaging bags are sterilized or not; the raw materials all meet the corresponding product standards, and can not be used when the raw materials are mildewed, deteriorated and exceed the quality guarantee period.
Example 1
A fresh stewed instant milk jelly product is characterized by comprising the following raw materials in parts by weight: 45-180 parts of milk, 5-20 parts of fish gelatin and 4-16 parts of rock sugar; 0.1-0.4 parts of agar;
a preparation process of a fresh stewed instant milk jelly product comprises the following steps:
step one, pretreatment: soaking fish gelatin in water 30 min in advance, manually adding starch, kneading for 2 min to remove sand, washing for 2 times, cleaning, and blanching for 30 s;
step two, blending: placing milk, agar, rock sugar and the fish gelatin pretreated in the first step into water, stewing for 30 minutes, and then placing at 0-6 ℃ for cooling for 60 minutes;
step three, canning: filling the liquid prepared in the step two into a tank;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure in the sterilization kettle is 0.18-0.2 MPa, the sterilization temperature is controlled at 121 ℃, and the sterilization time is maintained for 13 minutes.
Example 2
A fresh stewed instant milk jelly product is characterized by comprising the following raw materials in parts by weight: 45-180 parts of milk, 5-20 parts of fish gelatin and 4-16 parts of rock sugar; the fish glue comprises, by mass, 90 parts of milk, 10 parts of fish glue and 8 parts of rock sugar; 0.1-0.4 parts of agar;
a preparation process of a fresh stewed instant milk jelly product comprises the following steps:
step one, pretreatment: soaking fish gelatin in water 30 min in advance, manually adding starch, kneading for 2 min to remove sand, washing for 2 times, cleaning, and blanching for 30 s;
step two, blending: placing milk, agar, rock sugar and the fish gelatin pretreated in the first step into water, stewing for 30 minutes, and then placing at 0-6 ℃ for cooling for 60 minutes;
step three, canning: filling the liquid prepared in the step two into a tank;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure in the sterilization kettle is 0.18-0.2 MPa, the sterilization temperature is controlled at 121 ℃, and the sterilization time is maintained for 13 minutes.
Example 3
The embodiment provides a fresh stewed instant milk jelly product, which comprises the following raw materials in parts by weight: 45-180 parts of milk, 5-20 parts of fish gelatin, 4-16 parts of rock candy and 0.1-0.4 part of agar; the fish glue comprises, by mass, 90 parts of milk, 10 parts of fish glue and 8 parts of rock sugar; the feed also comprises the following raw materials in parts by weight: 2.5-10 parts of dried papaya and 0.5-2 parts of pawpaw powder;
a preparation process of a fresh stewed instant milk jelly product comprises the following steps:
step one, pretreatment: soaking fish gelatin in water 30 min in advance for use, manually adding starch, kneading for 2 min to remove sand, washing for 2 times, cleaning, scalding in water for 30 s, and washing dried fructus Chaenomelis with flowing water for use to obtain sufficient fructus Chaenomelis powder;
step two, blending: placing milk, agar, rock sugar and the fish gelatin pretreated in the first step into water, stewing for 30 minutes, and then placing at 0-6 ℃ for cooling for 60 minutes;
step three, canning: sequentially canning the dried papaya pretreated in the first step and the papaya powder and the liquid blended in the second step into a can;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure in the sterilization kettle is 0.18-0.2 MPa, the sterilization temperature is controlled at 121 ℃, and the sterilization time is maintained for 13 minutes.
Example 4
The embodiment provides a fresh stewed instant milk jelly product, which comprises the following raw materials in parts by weight: 90 parts of milk, 10 parts of fish gelatin and 8 parts of rock sugar; the feed also comprises the following raw materials in parts by weight: 2.5-10 parts of dried papaya and 0.5-2 parts of pawpaw powder;
a preparation process of a fresh stewed instant milk jelly product comprises the following steps:
step one, pretreatment: soaking fish gelatin in water 30 min in advance for use, manually adding starch, kneading for 2 min to remove sand, washing for 2 times, cleaning, scalding in water for 30 s, and washing dried fructus Chaenomelis with flowing water for use to obtain sufficient fructus Chaenomelis powder;
step two, blending: placing milk, agar, rock sugar and the fish gelatin pretreated in the first step into water, stewing for 30 minutes, and then placing at 0-6 ℃ for cooling for 60 minutes;
step three, canning: sequentially canning the dried papaya pretreated in the first step and the papaya powder and the liquid blended in the second step into a can;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure in the sterilization kettle is 0.18-0.2 MPa, the sterilization temperature is controlled at 121 ℃, and the sterilization time is maintained for 13 minutes.
Example 5
A fresh stewed instant milk jelly product is characterized by comprising the following raw materials in parts by weight: 45-180 parts of milk, 5-20 parts of fish gelatin, 4-16 parts of rock candy and 0.1-0.4 part of agar; the fish glue comprises, by mass, 90 parts of milk, 10 parts of fish glue and 8 parts of rock sugar; the feed also comprises the following raw materials in parts by weight: 1.5-6 parts by mass of coconut powder;
a preparation process of a fresh stewed instant milk jelly product comprises the following steps:
step one, pretreatment: preparing sufficient coconut powder, taking fish glue, soaking the fish glue in water for standby use 30 minutes in advance, manually adding starch, kneading for 2 minutes, removing sand, washing for 2 times, cleaning, and blanching for 30 seconds;
step two, blending: placing milk, agar, rock sugar and the fish gelatin pretreated in the first step into water, stewing for 30 minutes, and then placing at 0-6 ℃ for cooling for 60 minutes;
step three, canning: sequentially canning the coconut powder pretreated in the first step and the liquid prepared in the second step into a tank;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure in the sterilization kettle is 0.18-0.2 MPa, the sterilization temperature is controlled at 121 ℃, and the sterilization time is maintained for 13 minutes.
Example 6
A fresh stewed instant milk jelly product is characterized by comprising the following raw materials in parts by weight: 90 parts of milk, 10 parts of fish gelatin and 8 parts of rock sugar; the feed also comprises the following raw materials in parts by weight: 1.5-6 parts by mass of coconut powder;
a preparation process of a fresh stewed instant milk jelly product comprises the following steps:
step one, pretreatment: preparing sufficient coconut powder, taking fish glue, soaking the fish glue in water for standby use 30 minutes in advance, manually adding starch, kneading for 2 minutes, removing sand, washing for 2 times, cleaning, and blanching for 30 seconds;
step two, blending: placing milk, agar, rock sugar and the fish gelatin pretreated in the first step into water, stewing for 30 minutes, and then placing at 0-6 ℃ for cooling for 60 minutes;
step three, canning: sequentially canning the coconut powder pretreated in the first step and the liquid prepared in the second step into a tank;
step four, packaging;
step five, sterilization: and placing the packaged tank body into a sterilization kettle for sterilization, wherein the sterilization pressure in the sterilization kettle is 0.18-0.2 MPa, the sterilization temperature is controlled at 121 ℃, and the sterilization time is maintained for 13 minutes.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein. Any reference sign in a claim should not be construed as limiting the claim concerned.
Claims (9)
1. A fresh stewed instant milk jelly product is characterized by comprising the following raw materials in parts by weight: 45-180 parts of milk, 5-20 parts of fish gelatin and 4-16 parts of rock sugar.
2. The freshly stewed ready-to-eat custard product according to claim 1, wherein the milk is 90 parts by mass, the fish gelatin is 10 parts by mass and the rock candy is 8 parts by mass.
3. The freshly stewed instant milk jelly product according to claim 1, further comprising the following raw materials in parts by weight: 2.5-10 parts of dried papaya and 0.5-2 parts of pawpaw powder.
4. The freshly stewed instant milk jelly product according to claim 1, further comprising the following raw materials in parts by weight: 1.5-6 parts of coconut powder.
5. The freshly stewed ready-to-eat milk jelly product as claimed in any one of claims 1 to 4, further comprising 0.1 to 0.4 parts by mass of agar.
6. A preparation process relates to the fresh stewed instant milk jelly product as claimed in any one of claims 1-5, which is characterized by comprising the following steps:
step one, pretreatment: soaking fish gelatin in water 30 min in advance, manually adding starch, kneading for 2 min to remove sand, washing for 2 times, cleaning, and blanching for 30 s;
step two, blending: placing milk, agar, rock sugar and the fish gelatin pretreated in the first step into water, stewing for 30 minutes, and then placing at 0-6 ℃ for cooling for 60 minutes;
step three, canning: filling the liquid prepared in the step two into a tank;
step four, packaging;
step five, sterilization: and placing the packaged tank body in a sterilization kettle for sterilization.
7. The preparation process according to claim 6, wherein the first step further comprises washing the dried papaya with flowing water for later use, and preparing sufficient papaya powder, and the third step comprises sequentially canning the dried papaya pretreated in the first step, the papaya powder and the liquid blended in the second step.
8. The process of claim 6, wherein the first step further comprises preparing coconut flour, and the third step comprises sequentially canning the coconut flour pretreated in the first step and the liquid prepared in the second step.
9. The preparation process according to claim 6, wherein in the fifth step, the sterilization pressure in the sterilization kettle is 0.18-0.2 MPa, the sterilization temperature is controlled at 121 ℃, and the sterilization time is maintained for 13 minutes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011382504.6A CN112616928A (en) | 2020-12-01 | 2020-12-01 | Fresh stewed instant milk jelly product and preparation process thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011382504.6A CN112616928A (en) | 2020-12-01 | 2020-12-01 | Fresh stewed instant milk jelly product and preparation process thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112616928A true CN112616928A (en) | 2021-04-09 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011382504.6A Pending CN112616928A (en) | 2020-12-01 | 2020-12-01 | Fresh stewed instant milk jelly product and preparation process thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN112616928A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669733A (en) * | 2021-07-23 | 2023-02-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Instant flower-jelly milk jelly rich in protein and preparation method thereof |
-
2020
- 2020-12-01 CN CN202011382504.6A patent/CN112616928A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115669733A (en) * | 2021-07-23 | 2023-02-03 | 内蒙古蒙牛乳业（集团）股份有限公司 | Instant flower-jelly milk jelly rich in protein and preparation method thereof |
| CN115669733B (en) * | 2021-07-23 | 2024-02-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Instant flower jelly rich in protein and preparation method thereof |
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Application publication date: 20210409 |
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