CN112704148A - Anti-bleeding frozen pudding stabilizer and anti-bleeding frozen pudding - Google Patents
Anti-bleeding frozen pudding stabilizer and anti-bleeding frozen pudding Download PDFInfo
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- CN112704148A CN112704148A CN202011555313.5A CN202011555313A CN112704148A CN 112704148 A CN112704148 A CN 112704148A CN 202011555313 A CN202011555313 A CN 202011555313A CN 112704148 A CN112704148 A CN 112704148A
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- pudding
- bleeding
- stabilizer
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- 235000011962 puddings Nutrition 0.000 title claims abstract description 104
- 239000003381 stabilizer Substances 0.000 title claims abstract description 37
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 32
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 29
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 23
- 229920001525 carrageenan Polymers 0.000 claims abstract description 23
- 239000000679 carrageenan Substances 0.000 claims abstract description 21
- 229940113118 carrageenan Drugs 0.000 claims abstract description 21
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims abstract description 21
- 229920002752 Konjac Polymers 0.000 claims abstract description 18
- 235000004298 Tamarindus indica Nutrition 0.000 claims abstract description 17
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 16
- 239000001103 potassium chloride Substances 0.000 claims abstract description 16
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 16
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 16
- 239000000230 xanthan gum Substances 0.000 claims abstract description 16
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 16
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 16
- 235000010485 konjac Nutrition 0.000 claims description 17
- 241000596504 Tamarindus Species 0.000 claims description 16
- 239000000843 powder Substances 0.000 claims description 12
- 239000004615 ingredient Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 3
- 235000019640 taste Nutrition 0.000 abstract description 12
- 230000000740 bleeding effect Effects 0.000 abstract description 9
- 230000008859 change Effects 0.000 abstract description 8
- 235000013312 flour Nutrition 0.000 abstract description 8
- 230000035939 shock Effects 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 4
- 238000000926 separation method Methods 0.000 abstract description 3
- 240000004584 Tamarindus indica Species 0.000 abstract 1
- 235000015243 ice cream Nutrition 0.000 description 14
- 239000000047 product Substances 0.000 description 12
- 238000007710 freezing Methods 0.000 description 8
- 230000008014 freezing Effects 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- 235000013305 food Nutrition 0.000 description 6
- 244000247812 Amorphophallus rivieri Species 0.000 description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 5
- 239000000252 konjac Substances 0.000 description 5
- 239000003921 oil Substances 0.000 description 4
- 235000019198 oils Nutrition 0.000 description 4
- 229910001414 potassium ion Inorganic materials 0.000 description 4
- 238000003860 storage Methods 0.000 description 4
- 239000000654 additive Substances 0.000 description 3
- 230000000996 additive effect Effects 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 3
- 150000004676 glycans Chemical class 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 229920001282 polysaccharide Polymers 0.000 description 3
- 239000005017 polysaccharide Substances 0.000 description 3
- 238000007711 solidification Methods 0.000 description 3
- 230000008023 solidification Effects 0.000 description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 230000000052 comparative effect Effects 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 235000021552 granulated sugar Nutrition 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical group O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 1
- 241001474374 Blennius Species 0.000 description 1
- BHPQYMZQTOCNFJ-UHFFFAOYSA-N Calcium cation Chemical compound [Ca+2] BHPQYMZQTOCNFJ-UHFFFAOYSA-N 0.000 description 1
- 229920002581 Glucomannan Polymers 0.000 description 1
- 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 1
- 239000002253 acid Substances 0.000 description 1
- 230000003796 beauty Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 229910001424 calcium ion Inorganic materials 0.000 description 1
- 150000001768 cations Chemical class 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000019864 coconut oil Nutrition 0.000 description 1
- 239000003240 coconut oil Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000003086 food stabiliser Nutrition 0.000 description 1
- 235000015203 fruit juice Nutrition 0.000 description 1
- 229940046240 glucomannan Drugs 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 235000019534 high fructose corn syrup Nutrition 0.000 description 1
- 230000002503 metabolic effect Effects 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 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
- 230000000087 stabilizing effect Effects 0.000 description 1
- 230000000638 stimulation Effects 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 230000009466 transformation Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/34—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by carbohydrates used, e.g. polysaccharides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/325—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds containing inorganic compounds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/327—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the fatty product used, e.g. fat, fatty acid, fatty alcohol, their esters, lecithin, glycerides
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G9/00—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor
- A23G9/32—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds
- A23G9/40—Frozen sweets, e.g. ice confectionery, ice-cream; Mixtures therefor characterised by the composition containing organic or inorganic compounds characterised by the dairy products used
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Inorganic Chemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Molecular Biology (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a bleeding-resistant frozen pudding stabilizer which comprises the following raw materials in parts by weight: 2.0-5.0 parts of konjaku flour, 1.0-2.0 parts of carrageenan, 0.2-1.0 part of xanthan gum, 0.1-0.5 part of emulsifier, 0.3-1.2 parts of potassium chloride and 0.1-2.0 parts of tamarind gum. Besides the stabilizer component, the other components can be any raw materials and contents adopted by the pudding in the prior art. The pudding stabilizer disclosed by the invention has a good water locking effect, can reduce the temperature of pudding gel, controls water separation of pudding at a low temperature, and does not change the taste and state of pudding under thermal shock. The frozen pudding prepared by adding the stabilizer can not separate water after being frozen, and does not influence the mouthfeel along with the change of temperature.
Description
Technical Field
The invention belongs to the field of food stabilizers, and particularly relates to a bleeding-resistant frozen pudding stabilizer and a bleeding-resistant frozen pudding prepared from the bleeding-resistant frozen pudding stabilizer.
Background
The pudding is a popular dessert, and has various structures and rich and colorful colors and tastes. The pudding is prepared by combining white granulated sugar, water, milk, fruit juice and other substances, and then the combined raw materials are heated to be cooked and solidified, so that the cooked pudding is prepared; or adding colloid, heating to 85 deg.C to melt colloid and raw materials, and cooling to obtain raw pudding. The colloid can make the pudding gel, and the pudding gel has smooth and transparent surface, high elasticity and fresh and cool taste.
The pudding can be an alternative product if combined with ice cream, and is novel and appetizing. However, the pudding is easy to separate out water after being placed for a long time or being alternately influenced by low temperature and high temperature, so that the beauty and the taste of the product can be influenced, and the pudding is combined with ice cream and can generate ice crystals. The gel temperature of pudding is generally about 50 ℃, if the pudding is combined with ice cream, the gel temperature cannot be too high, the ice cream can be melted, and the pudding can separate water along with temperature stimulation, so that the product quality is influenced.
The term "water separation" refers to a phenomenon of liquid coming out of the food itself, and is generally caused by the fact that free water in the product cannot be locked, and gradually flows out of the product as the product is left standing for a longer time, and more water is separated particularly by vibration, high and low temperature impact, and the like. At present, the water control of the pudding at normal temperature has a mature proposal, but if the pudding and the ice cream are combined together, the pudding is generally solidified at 30-45 ℃, and is contacted with the ice cream at-4 ℃ and stored at-20 ℃, free water in the raw pudding can be separated out or changed into ice crystals under the impact of the high-low temperature transformation, and the quality of the appearance, the taste and the quality of the finished product during storage can be damaged. The normal temperature pudding system can not be controlled to not precipitate water or generate ice crystals under the temperature change impact. The dessert has various market patterns, the ice cream and pudding combined product is the choice and the requirement of the market, and the invention provides the non-bleeding frozen pudding which can well meet the requirement of the market and generate more economic value.
Disclosure of Invention
In order to achieve the aim, the invention provides the anti-bleeding frozen pudding stabilizer which has a good water locking effect, does not change the taste and the state of pudding under high-temperature and low-temperature thermal shock, can reduce the temperature of pudding gel, controls bleeding of pudding under temperature shock and keeps the taste of frozen pudding.
The technical scheme of the invention is that the anti-bleeding frozen pudding stabilizer comprises the following raw materials in parts by weight: 2.0-5.0 parts of konjak powder: 1.0-2.0 parts of carrageenan: xanthan gum 0.2-1.0: 0.1-0.5% of emulsifier: potassium chloride 0.3-1.2: tamarind gum 0.1-1.0. Namely, the weight ratio of the raw materials is as follows: konjak flour: carrageenin: xanthan gum: emulsifier: potassium chloride: tamarind gum 2.0-5.0: 1.0-2.0: 0.2-1.0: 0.1-0.5: 0.3-1.2: 0.1-1.0.
Preferably, the anti-bleeding frozen pudding stabilizer comprises the following raw materials in percentage by weight: 3.2-5.0 parts of konjak powder: 1.0-2.0 parts of carrageenan: xanthan gum 0.5-1.0: 0.2-0.5% of emulsifier: potassium chloride 0.3-0.7: tamarind gum 0.1-1.0. Namely, the weight ratio of the raw materials is as follows: konjak flour: carrageenin: xanthan gum: emulsifier: potassium chloride: tamarind gum 3.2-5.0: 1.0-2.0: 0.5-1.0: 0.2-0.5: 0.3-0./: 0.1-1.0.
The konjac flour is a natural raw material, the main component of the konjac flour is glucomannan which is rich in gel, and the pudding can be more tough and elastic in taste.
The carrageenan is an industrial seaweed product, belongs to a polysaccharide colloidal substance, can interact with the konjac flour to form elastic thermoreversible gel, and has synergistic effect, so that the strength and elasticity of the gel can be enhanced, and the water precipitation rate can be reduced.
Xanthan gum is a microbial metabolic gum, a polysaccharide gum produced by microorganisms under different external conditions during the growth and metabolism process. Has thickening and emulsifying effects, and can interact with carrageenan to make gel softer, more viscous and more elastic, and reduce food water shrinkage.
The emulsifier is mainly a mixture of oil and water to form stable emulsion, improves the surface tension among various constituent phases in the mixture, and forms a uniform emulsifying system, thereby stabilizing the physical state of food, improving the food organization structure, simplifying and controlling food processing control, improving flavor and taste, improving food quality, and prolonging shelf life.
The potassium chloride provides potassium ions for the carrageenan to promote the elasticity and the gelling speed of the gel, the metal cations have great influence on the gel of the carrageenan, the potassium ions are the most typical representative of the influence on the rheological property of the carrageenan, the carrageenan can form gel with thermal reversibility only when potassium or calcium ions exist, and the carrageenan is most sensitive to the potassium ions and is called potassium-sensitive carrageenan.
The tamarind gum is also called tamarind polysaccharide liquid, has good heat resistance, salt resistance, acid resistance and freezing and thawing resistance, has the functions of stabilization, emulsification, water retention and film formation, can control the gel temperature, and provides better production conditions for production.
Meanwhile, the invention also provides anti-bleeding freezing pudding which comprises an anti-bleeding freezing pudding stabilizer, wherein the anti-bleeding freezing pudding stabilizer exists in the anti-bleeding freezing pudding by the following components in percentage by weight: 2.0-5.0 per mill of konjak powder, 1.0-2.0 per mill of carrageenan, 0.2-1.0 per mill of xanthan gum, 0.1-0.5 per mill of emulsifier, 0.3-1.2 per mill of potassium chloride and 0.1-1.0 per mill of tamarind gum.
Preferably, the anti-bleeding frozen pudding stabilizer is present in the anti-bleeding frozen pudding in the following ingredients and amounts: 3.2-5.0 per mill of konjak powder, 1.0-2.0 per mill of carrageenan, 0.5-1.0 per mill of xanthan gum, 0.2-0.5 per mill of emulsifier, 0.3-0.7 per mill of potassium chloride and 0.1-1.0 per mill of tamarind gum.
Except the stabilizer component, the rest components in the anti-bleeding frozen pudding can be the raw materials and the content of the pudding in any prior art, and the raw material components, the proportion and the preparation method can be any mode in the prior art.
The invention also provides an application of the anti-bleeding frozen pudding stabilizer, and the anti-bleeding frozen pudding stabilizer is used for producing pudding which can not bleed water at different temperatures.
The frozen pudding disclosed by the invention is anti-bleeding pudding after being frozen.
The pudding is divided into cooked pudding and raw pudding, wherein the cooked pudding is prepared by mixing egg with milk, sugar and other raw materials by using the characteristic that the egg is solidified by heat, and is baked or steamed in a water-proof heating mode, and the raw pudding is prepared by heating an additive to 85 ℃ to fully melt the additive, uniformly mixing the additive with the raw materials and then solidifying. The frozen pudding is a pudding which is prepared by freezing and storing raw pudding at-20 ℃, and then unfreezing and eating.
The anti-bleeding frozen pudding stabilizer has a good water locking effect, can reduce the temperature of pudding gel, controls bleeding of pudding at low temperature, does not change the taste and state of pudding under thermal shock, and is a stabilizer invented for diversified puddings. The frozen pudding prepared by adding the stabilizer can not separate water after being frozen, and does not influence the mouthfeel along with the change of temperature.
Detailed Description
The invention will be further illustrated with reference to the following specific examples. It should be understood that these examples are for illustrative purposes only and are not intended to limit the scope of the present invention. Furthermore, it should be understood that various changes or modifications can be made by those skilled in the art after reading the disclosure of the present invention, and such equivalents also fall within the scope of the invention.
A water-bleeding-resistant frozen pudding stabilizer comprises the following raw materials in parts by weight: 2.0-5.0 parts of konjak powder: 1.0-2.0 parts of carrageenan: xanthan gum 0.2-1.0: 0.1-0.5% of emulsifier: potassium chloride 0.3-1.2: tamarind gum 0.1-1.0.
A water-bleeding resistant frozen pudding comprising: 2.0-5.0 per mill of konjak powder, 1.0-2.0 per mill of carrageenan, 0.2-1.0 per mill of xanthan gum, 0.1-0.5 per mill of emulsifier, 0.3-1.2 per mill of potassium chloride and 0.1-2.0 per mill of tamarind gum.
Table 1 is a comparative list of test results obtained by performing experimental comparison on the aspects of the appearance of the raw pudding added with the stabilizing agent during solidification and freezing, such as the temperature of gel, the time of gel, the high and low temperature impact water evolution conditions and the like. The pudding recipe used in the test was: white granulated sugar: 2-6% of high fructose corn syrup: 10-25%, glucose powder: 3-6%, coconut oil: 0.2-0.6%, fresh milk: 20-70%, cheese powder: 0.9-1.5%, stabilizer: 0.53-1.02% and the balance of drinking water.
The invention aims to provide the anti-bleeding frozen pudding stabilizer and the anti-bleeding frozen pudding, which can be matched with ice cream to form a dessert to meet the market demand. However, the special temperature requirement is that the discharge temperature is-4 ℃ and the storage temperature is-20 ℃ during the production of ice cream, and the special temperature requirement is greatly different from the temperature requirement of pudding production, so that the frozen pudding which can be perfectly combined with the ice cream is obtained, and the freezing time, the temperature during the solidification and the storage state at-20 ℃ of the pudding are greatly related. Therefore, the comparative test is mainly carried out by selecting and demonstrating proper gel time, gel temperature and water separating condition and judging to find out proper stabilizer content range, so that pudding which is not affected by high and low temperature impact and does not separate water can be produced, and the pudding can not be damaged in the aspects of production, storage, taste and the like of the whole product after ice cream is added.
TABLE 1
The test indexes and properties in table 1 are related to the quality of the overall product. The gel temperature, which can affect the state and quality of the ice cream, can also affect the production efficiency; the speed of the gel affects the production efficiency; floating oil and bleeding water affect the quality of pudding. The gel is fast, the gel has low temperature, no floating oil and no water separation, and the quality of the combined finished product can be ensured.
As can be seen from table 1, through a large number of experimental tests, in the frozen pudding, 2.0 to 5.0% of konjac flour, 1.0 to 2.0% of carrageenan, 0.2 to 1.0% of xanthan gum, 0.1 to 0.5% of emulsifier, 0.3 to 1.2% of potassium chloride, 0.1 to 1.0% of tamarind gum, especially, 3.2 to 5.0% of konjac flour, 1.0 to 2.0% of carrageenan, 0.5 to 1.0% of xanthan gum, 0.2 to 0.5% of emulsifier, 0.3 to 0.7% of potassium chloride, and 0.1 to 1.0% of tamarind gum are contained, the pudding has a high gelling speed, a proper gelling temperature, no floating oil, no water, can withstand low-temperature impact when the ice cream is combined with the ice cream, and the perfect combination can be achieved.
When the invention is applied, the temperature, the solidification speed and the water separating degree during high and low temperature impact of the raw pudding can be controlled according to the content of the stabilizer.
The anti-bleeding frozen pudding stabilizer disclosed by the invention has a good water locking effect, can reduce the temperature of pudding gel, controls bleeding of pudding at a low temperature, and does not change the taste and state of pudding under thermal shock. The frozen pudding prepared by adding the stabilizer can not separate water after being frozen, and does not influence the mouthfeel along with the change of temperature.
The previous description of the disclosed embodiments is provided to enable any person skilled in the art to make or use the present invention, including any reference to the above-mentioned embodiments. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the generic principles defined herein may be applied to other embodiments without departing from the spirit or scope of the invention. Thus, the present invention is not intended to be limited to the embodiments shown herein but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.
Claims (6)
1. The anti-bleeding frozen pudding stabilizer is characterized by comprising the following raw materials in parts by weight: 2.0-5.0 parts of konjak powder: 1.0-2.0 parts of carrageenan: xanthan gum 0.2-1.0: 0.1-0.5% of emulsifier: potassium chloride 0.3-1.2: tamarind gum 0.1-2.0.
2. The anti-bleeding frozen pudding stabilizer according to claim 1, wherein the anti-bleeding frozen pudding stabilizer comprises the following raw materials in parts by weight: 3.2-5.0 parts of konjak powder: 1.0-2.0 parts of carrageenan: xanthan gum 0.5-1.0: 0.2-0.5% of emulsifier: potassium chloride 0.3-0.7: tamarind gum 0.1-1.0.
3. The anti-bleeding-out frozen pudding is characterized by comprising an anti-bleeding-out frozen pudding stabilizer, wherein the anti-bleeding-out frozen pudding stabilizer exists in the anti-bleeding-out frozen pudding according to the following components in percentage by weight: 2.0-5.0 per mill of konjak powder, 1.0-2.0 per mill of carrageenan, 0.2-1.0 per mill of xanthan gum, 0.1-0.5 per mill of emulsifier, 0.3-1.2 per mill of potassium chloride and 0.1-2.0 per mill of tamarind gum.
4. The anti-bleeding frozen pudding according to claim 3 wherein said anti-bleeding frozen pudding stabilizer is present in the anti-bleeding frozen pudding in the following composition and amount: 3.2-5.0 per mill of konjak powder, 1.0-2.0 per mill of carrageenan, 0.5-1.0 per mill of xanthan gum, 0.2-0.5 per mill of emulsifier, 0.3-0.7 per mill of potassium chloride and 0.1-1.0 per mill of tamarind gum.
5. The anti-bleeding frozen pudding according to claim 2 or 3 wherein the ingredients other than the ingredient added with the anti-bleeding frozen pudding stabilizer are any of the ingredients and amounts used in prior art puddings.
6. The application of the anti-bleeding frozen pudding stabilizer is characterized in that the anti-bleeding frozen pudding stabilizer is used for producing pudding which can not bleed water at different temperatures.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114868877A (en) * | 2022-05-31 | 2022-08-09 | 苏州金猫咖啡有限公司 | Cheese pudding and preparation method thereof |
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| JPS6143966A (en) * | 1984-08-07 | 1986-03-03 | Mitsubishi Acetate Co Ltd | Gelatinous composition for food |
| JP2005270029A (en) * | 2004-03-25 | 2005-10-06 | Sanei Gen Ffi Inc | Frozen dessert being gel-like state when thawing |
| CN106666590A (en) * | 2017-02-10 | 2017-05-17 | 南京晓庄学院 | Coconut jelly and preparation method thereof |
| CN107307392A (en) * | 2017-06-19 | 2017-11-03 | 必优食品工业（昆山）有限公司 | A kind of weak jelly gel type stabilizer and its application |
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| JPS6143966A (en) * | 1984-08-07 | 1986-03-03 | Mitsubishi Acetate Co Ltd | Gelatinous composition for food |
| JP2005270029A (en) * | 2004-03-25 | 2005-10-06 | Sanei Gen Ffi Inc | Frozen dessert being gel-like state when thawing |
| CN106666590A (en) * | 2017-02-10 | 2017-05-17 | 南京晓庄学院 | Coconut jelly and preparation method thereof |
| CN107307392A (en) * | 2017-06-19 | 2017-11-03 | 必优食品工业（昆山）有限公司 | A kind of weak jelly gel type stabilizer and its application |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN114868877A (en) * | 2022-05-31 | 2022-08-09 | 苏州金猫咖啡有限公司 | Cheese pudding and preparation method thereof |
| CN114868877B (en) * | 2022-05-31 | 2024-01-30 | 苏州金猫咖啡有限公司 | Cheese pudding and preparation method thereof |
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| CN112704148B (en) | 2024-01-12 |
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