CN114586939A - Neutral milk-containing pudding and preparation method thereof - Google Patents
Neutral milk-containing pudding and preparation method thereof Download PDFInfo
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- CN114586939A CN114586939A CN202111670216.5A CN202111670216A CN114586939A CN 114586939 A CN114586939 A CN 114586939A CN 202111670216 A CN202111670216 A CN 202111670216A CN 114586939 A CN114586939 A CN 114586939A
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- 235000013336 milk Nutrition 0.000 title claims abstract description 67
- 239000008267 milk Substances 0.000 title claims abstract description 67
- 210000004080 milk Anatomy 0.000 title claims abstract description 67
- 235000011962 puddings Nutrition 0.000 title claims abstract description 53
- 230000007935 neutral effect Effects 0.000 title claims abstract description 49
- 238000002360 preparation method Methods 0.000 title claims abstract description 20
- 239000000843 powder Substances 0.000 claims abstract description 33
- 239000007788 liquid Substances 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 21
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 16
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 16
- 239000000084 colloidal system Substances 0.000 claims abstract description 16
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 16
- 235000000346 sugar Nutrition 0.000 claims abstract description 16
- 239000000654 additive Substances 0.000 claims abstract description 14
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 14
- 229920000161 Locust bean gum Polymers 0.000 claims abstract description 12
- 239000000679 carrageenan Substances 0.000 claims abstract description 12
- 235000010418 carrageenan Nutrition 0.000 claims abstract description 12
- 229920001525 carrageenan Polymers 0.000 claims abstract description 12
- 229940113118 carrageenan Drugs 0.000 claims abstract description 12
- 239000004519 grease Substances 0.000 claims abstract description 12
- 239000000711 locust bean gum Substances 0.000 claims abstract description 12
- 235000010420 locust bean gum Nutrition 0.000 claims abstract description 12
- 239000000230 xanthan gum Substances 0.000 claims abstract description 12
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 12
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 12
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 12
- 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 12
- 229920002752 Konjac Polymers 0.000 claims abstract description 10
- 235000010485 konjac Nutrition 0.000 claims abstract description 10
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 7
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 7
- 235000013312 flour Nutrition 0.000 claims abstract description 7
- 239000000252 konjac Substances 0.000 claims abstract description 7
- 239000011259 mixed solution Substances 0.000 claims description 36
- 230000001954 sterilising effect Effects 0.000 claims description 29
- 238000004659 sterilization and disinfection Methods 0.000 claims description 23
- 239000002002 slurry Substances 0.000 claims description 19
- 238000002156 mixing Methods 0.000 claims description 18
- 238000000034 method Methods 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 14
- 238000011049 filling Methods 0.000 claims description 12
- 230000000996 additive effect Effects 0.000 claims description 11
- 235000014113 dietary fatty acids Nutrition 0.000 claims description 9
- 230000001804 emulsifying effect Effects 0.000 claims description 9
- 239000000194 fatty acid Substances 0.000 claims description 9
- 229930195729 fatty acid Natural products 0.000 claims description 9
- 238000010008 shearing Methods 0.000 claims description 9
- 235000008939 whole milk Nutrition 0.000 claims description 8
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 claims description 6
- 239000006071 cream Substances 0.000 claims description 6
- 238000004945 emulsification Methods 0.000 claims description 4
- 235000020183 skimmed milk Nutrition 0.000 claims description 4
- 238000004519 manufacturing process Methods 0.000 claims description 3
- DNISEZBAYYIQFB-PHDIDXHHSA-N (2r,3r)-2,3-diacetyloxybutanedioic acid Chemical compound CC(=O)O[C@@H](C(O)=O)[C@H](C(O)=O)OC(C)=O DNISEZBAYYIQFB-PHDIDXHHSA-N 0.000 claims description 2
- 229930006000 Sucrose Natural products 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 239000008172 hydrogenated vegetable oil Substances 0.000 claims description 2
- 235000008476 powdered milk Nutrition 0.000 claims description 2
- 239000005720 sucrose Substances 0.000 claims description 2
- 239000000049 pigment Substances 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 8
- 235000019634 flavors Nutrition 0.000 abstract description 8
- 239000002994 raw material Substances 0.000 abstract description 8
- 230000000052 comparative effect Effects 0.000 description 24
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 description 16
- 239000001103 potassium chloride Substances 0.000 description 8
- 235000011164 potassium chloride Nutrition 0.000 description 8
- 239000000047 product Substances 0.000 description 8
- OENHQHLEOONYIE-UKMVMLAPSA-N all-trans beta-carotene Natural products CC=1CCCC(C)(C)C=1/C=C/C(/C)=C/C=C/C(/C)=C/C=C/C=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C OENHQHLEOONYIE-UKMVMLAPSA-N 0.000 description 7
- 235000013734 beta-carotene Nutrition 0.000 description 7
- TUPZEYHYWIEDIH-WAIFQNFQSA-N beta-carotene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1=C(C)CCCC1(C)C)C=CC=C(/C)C=CC2=CCCCC2(C)C TUPZEYHYWIEDIH-WAIFQNFQSA-N 0.000 description 7
- 239000011648 beta-carotene Substances 0.000 description 7
- 229960002747 betacarotene Drugs 0.000 description 7
- 235000019864 coconut oil Nutrition 0.000 description 7
- 239000003240 coconut oil Substances 0.000 description 7
- OENHQHLEOONYIE-JLTXGRSLSA-N β-Carotene Chemical compound CC=1CCCC(C)(C)C=1\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C OENHQHLEOONYIE-JLTXGRSLSA-N 0.000 description 7
- 238000009472 formulation Methods 0.000 description 6
- 238000000265 homogenisation Methods 0.000 description 6
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000009928 pasteurization Methods 0.000 description 4
- 230000002035 prolonged effect Effects 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 235000013361 beverage Nutrition 0.000 description 2
- 238000004939 coking Methods 0.000 description 2
- -1 fatty acid ester Chemical class 0.000 description 2
- 238000005429 filling process Methods 0.000 description 2
- 239000012467 final product Substances 0.000 description 2
- 235000021243 milk fat Nutrition 0.000 description 2
- 238000001556 precipitation Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000010998 test method Methods 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 238000012371 Aseptic Filling Methods 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000032798 delamination Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000009658 destructive testing Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000003651 drinking water Substances 0.000 description 1
- 235000020188 drinking water Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 150000004665 fatty acids Chemical class 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000002864 food coloring agent Nutrition 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 235000010692 trans-unsaturated fatty acids Nutrition 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
- 238000005303 weighing Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Grain Derivatives (AREA)
Abstract
The invention relates to a neutral milk-containing pudding and a preparation method thereof, wherein the raw materials of the neutral milk-containing pudding comprise water accounting for 78-82% of the total mass of the neutral milk-containing pudding, sugar accounting for 9-13% of the total mass of the neutral milk-containing pudding, colloid accounting for 0.25-0.5% of the total mass of the neutral milk-containing pudding, grease accounting for 2-6% of the total mass of the neutral milk-containing pudding, emulsifying agent accounting for 0.08-0.2% of the total mass of the neutral milk-containing pudding, milk powder accounting for 3-5% of the total mass of the neutral milk-containing pudding, egg yolk liquid accounting for 0.3-0.8% of the total mass of the neutral milk-containing pudding, and additives accounting for 0.1-0.3% of the total mass of the neutral milk-containing pudding; the gum is a mixture of carrageenan, konjac flour, locust bean gum and xanthan gum, and the mass ratio of the carrageenan, the konjac flour, the locust bean gum and the xanthan gum is (4-7): (3-5): (5-9): 1. the neutral milk-containing pudding has long shelf life, and good product flavor, taste and appearance.
Description
Technical Field
The invention relates to neutral milk-containing pudding and a preparation method thereof.
Background
The neutral pudding containing milk is prepared by taking drinking water, vegetable oil and milk powder as raw materials, adding colloid and emulsifier, boiling, mixing materials, homogenizing, sterilizing and filling. The existing preparation method usually adopts pasteurization or ultrahigh temperature long-time sterilization, and the pasteurization has the problem of short shelf life in the product storage process, thereby limiting the application and popularization of the pudding to a certain extent. When the sterilization is carried out at a high temperature for a long time, browning imagination is easy to occur, the color of a final product is deepened, the appearance of the product is influenced, the time and temperature are not well controlled, even coking can occur, the taste is influenced, and slurry layering is easy to occur during the long-time sterilization operation. With the development of the instantaneous high-temperature technology, the shelf life of the neutral milk-containing pudding can be prolonged while the sterilization time is greatly shortened, but due to the fact that higher temperature is used, the phenomenon that browning occurs in the existing preparation method or formula is more serious, the stability of the slurry is further improved, and the comprehensive qualities such as the flavor, the taste and the appearance of the neutral milk-containing pudding can be guaranteed while the shelf life of the neutral milk-containing pudding is greatly prolonged.
Disclosure of Invention
The invention aims to provide a preparation method of neutral milk-containing pudding, which can shorten the sterilization time, avoid browning and layering phenomena, prolong the shelf life and simultaneously give consideration to the comprehensive qualities of product flavor, taste, appearance and the like.
Another object of the invention is to provide a neutral milk-containing pudding with bright color, good flavor, high stability and long shelf life.
In order to achieve the purpose, the invention adopts the following technical scheme:
the neutral milk-containing pudding comprises, by mass, 78-82% of water, 9-13% of sugar, 0.25-0.5% of colloid, 2-6% of grease, 0.08-0.2% of emulsifier, 3-5% of milk powder, 0.3-0.8% of egg yolk liquid and 0.1-0.3% of additive.
Preferably, the colloid is a mixture of carrageenan, konjac flour, locust bean gum and xanthan gum.
Preferably, the mass ratio of the carrageenan, the konjac flour, the locust bean gum and the xanthan gum is (4-7): (3-5): (5-9): 1.
further preferably, the mass ratio of the carrageenan, the konjac flour, the locust bean gum and the xanthan gum is (4-6): (3-4.5): (5.5-8): 1.
preferably, the grease is hydrogenated vegetable oil and/or cream.
The hydrogenated coconut oil is fully hydrogenated coconut oil without trans fatty acid.
The cream is milk fat with protein content of 1-5 g/100g and fat content of 40-45 g/100 g.
Preferably, the emulsifier is one or more of monoglyceride and diglyceride, sucrose fatty acid glyceride and diacetyl tartaric acid monoglyceride and diglyceride.
Preferably, the milk powder is full-fat milk powder and/or skim milk powder.
Preferably, the additives include potassium chloride, food colors and food flavors.
The invention also provides a preparation method of the neutral milk-containing pudding, which comprises the following steps:
mixing sugar and colloid with part of water to prepare a mixed solution A;
mixing the grease with an emulsifier to prepare a mixed solution B;
mixing the milk powder, the egg yolk liquid, the additive and the residual water to prepare a mixed solution C;
mixing the mixed solution A, the mixed solution B and the mixed solution C, and shearing, emulsifying and homogenizing to obtain slurry;
and sterilizing the slurry by adopting instantaneous high-temperature sterilization, cooling and filling.
The instantaneous high-temperature sterilization conditions are 132-140 ℃ and 4-6 seconds. For example, the instantaneous high-temperature sterilization is carried out at 133 ℃, 134 ℃, 135 ℃, 136 ℃, 137 ℃, 138 ℃, 139 ℃ and 140 ℃ for 4S, 5S and 6S.
The filling temperature is 40-45 ℃, for example, 40 ℃, 41 ℃, 42 ℃, 43 ℃, 44 ℃ or 45 ℃.
Preferably, the mass ratio of the sugar to the colloid is (25-32): 1, e.g. 25: 1. 26: 1. 27: 1. 28: 1. 29: 1. 30: 1. 31: 1. 32: 1.
preferably, the mass of the sugar is 15% to 25% of the total mass of the mixed solution a.
Preferably, the mass of the colloid is 0.4 to 1.0% of the total mass of the mixed solution a.
Preferably, the sugar and the colloid are dissolved in water at the temperature of 75-85 ℃, and are kept at the temperature of 80-95 ℃ and stirred for 5-15 min.
Preferably, the mixed liquid B is mixed at a temperature of 70 to 85 ℃, for example, 70 ℃, 71 ℃, 72 ℃, 73 ℃, 74 ℃, 75 ℃, 76 ℃, 77 ℃, 78 ℃, 79 ℃, 80 ℃, 81 ℃, 82 ℃, 83 ℃, 84 ℃, 85 ℃.
Preferably, the mass ratio of the grease to the emulsifier is 30-40: 1, e.g., 30: 1. 32: 1. 34: 1. 36: 1. 38: 1. 40: 1.
preferably, the mass of the oil is 96 to 98 percent of the total mass of the mixed liquid B.
Preferably, the mass of the emulsifier is 2 to 3.5 percent of the total mass of the mixed liquid B.
Preferably, the mass ratio of the milk powder, the egg yolk liquid and the additive is (20-26): (1-6): 1.
further preferably, the mass ratio of the milk powder, the egg yolk liquid and the additive is (22-25): (2-5): 1.
preferably, the mass of the milk powder is 5 to 15 percent of the total mass of the mixed liquid C.
Preferably, the mass of the egg yolk liquid is 0.8-2% of the total mass of the mixed liquid C.
Preferably, the mass of the additive is 0.2-0.8% of the total mass of the mixed solution C.
Preferably, the mass ratio of the mixed solution A to the mixed solution B to the mixed solution C is (10-30): 1: (5-20).
Preferably, the condition of the shearing emulsification is that the stirring speed is 10000-15000 r/min.
Preferably, the homogeneous pressure is 150 to 200 bar.
Due to the adoption of the technical scheme, compared with the prior art, the invention has the following advantages:
the invention effectively avoids browning and layering phenomena by adjusting the preparation process and further combining with the adjustment and optimization of the formula of the raw materials while prolonging the shelf life, has simple and efficient process, is convenient for market popularization, and increases the richness of small materials in the catering beverage industry.
Detailed Description
The technical solution of the present invention is further described below with reference to specific embodiments, but the present invention is not limited to the following embodiments. The implementation conditions used in the examples can be further adjusted according to specific requirements, and the implementation conditions not indicated are generally the conditions in routine experiments.
In the prior art, in order to ensure the comprehensive quality of the neutral milk-containing pudding, such as appearance, taste, aroma and the like, pasteurization is mostly used, the quality guarantee period is short, and the application and popularization of the pudding are not facilitated. When the ultra-high temperature long-time sterilization is used, although the shelf life is prolonged to a certain extent, browning, layering and coking are easy to occur in the sterilization process, the appearance, flavor and structure of the final product are seriously lost, and the quality is greatly reduced. Therefore, the inventors have conducted extensive studies and have proposed a method for producing a neutral milk-containing pudding, which can shorten the sterilization time, avoid browning and delamination, prolong the shelf life, and simultaneously achieve the overall qualities of the product such as flavor, taste, and appearance.
In the invention, the preparation method of the neutral milk-containing pudding comprises the following steps:
mixing sugar, colloid and water to prepare a mixed solution A;
mixing the grease with an emulsifier to prepare a mixed solution B;
mixing milk powder, yolk liquid, additive and water to prepare a mixed solution C;
mixing the mixed solution A, the mixed solution B and the mixed solution C, and shearing, emulsifying and homogenizing to obtain slurry;
the pulp is sterilized at instantaneous high temperature and then is cooled and filled,
the instantaneous high-temperature sterilization conditions are 132-140 ℃ and 4-6 seconds, and the filling temperature is 40-45 ℃.
In the invention, the neutral raw material containing the milk pudding comprises 78-82% of water, 9-13% of sugar, 0.25-0.5% of colloid, 2-6% of grease, 0.08-0.2% of emulsifier, 3-5% of milk powder, 0.3-0.8% of egg yolk liquid and 0.1-0.3% of additive.
According to the invention, by optimizing the formula and improving the preparation process and combining the instantaneous sterilization and aseptic filling processes, the instant neutral milk-containing pudding with long shelf life (up to 12 months) can be obtained, the color and luster of the instant neutral milk-containing pudding are bright, the aroma of the instant milk-containing pudding is natural, no peculiar smell exists, the instant milk-containing pudding is good in structure and high in stability, and the richness of small materials in the catering beverage industry is increased by utilizing market popularization and application.
The technical scheme and technical effect of the invention are further illustrated by the following embodiments.
In the following examples and comparative examples, the sugar is white granulated sugar, the hydrogenated coconut oil is fully hydrogenated coconut oil containing no trans-fatty acids, the cream is milk fat with a protein content of 1.8g/100g and a fat content of 42.0g/100g, and the edible essence is relatively stable artificial essence.
In the following examples and comparative examples, the starting materials used were either commercially available or self-made unless otherwise specified.
Example 1
This example provides a neutral milk-containing pudding, the formula of which is shown in table 1, and the total mass of the formula is 1 kg.
TABLE 1
| Name of raw materials | The ratio of the components |
| Water (W) | 79.8％ |
| White granulated sugar | 11％ |
| Hydrogenated coconut oil | 3.4％ |
| Whole milk powder | 4.5％ |
| Egg yolk liquid | 0.6％ |
| Mono-diglycerol fatty acid ester | 0.1％ |
| Beta-carotene | 0.08％ |
| Edible essence | 0.1％ |
| Carrageenan | 0.12％ |
| Konjak powder | 0.08％ |
| Locust bean gum | 0.16％ |
| Xanthan gum | 0.02％ |
| Potassium chloride | 0.035％ |
The preparation method comprises the following steps:
(1) mixing sugar with carrageenan, rhizoma Amorphophalli powder, locust bean gum and xanthan gum, stirring with 80 deg.C water (about 60% of the required water), dissolving, heating while stirring to 80 deg.C (about 85 deg.C), and keeping the temperature for 10 min.
(2) Heating hydrogenated coconut oil, maintaining the temperature at 75-80 deg.C, adding monoglyceride and diglyceride fatty acid ester, stirring, and dissolving.
(3) Adding the whole milk powder, the yolk liquid, the beta-carotene, the potassium chloride and the edible essence into the rest water while stirring in sequence until the whole milk powder, the yolk liquid, the beta-carotene, the potassium chloride and the edible essence are completely dissolved.
(4) And (3) injecting the (1), (2) and (3) into an emulsification tank for 13000r/min shearing emulsification, quantitatively stirring the emulsified slurry, sieving by a 60-mesh sieve, and injecting into a homogenizer for secondary homogenization, wherein the homogenization pressure is 150-200 bar.
(5) Sterilizing the homogenized slurry at UHT 138 deg.C for 5S, setting filling temperature to 43 + -2 deg.C, and filling.
Example 2
This example provides a neutral milk-containing pudding, whose formula is shown in table 2, and whose total formula mass is 1 kg.
TABLE 2
| Name of raw materials | The ratio of the components |
| Water (W) | 78.7％ |
| White granulated sugar | 12％ |
| Cream | 4％ |
| Defatted milk powder | 4％ |
| Egg yolk liquid | 0.6％ |
| Mono-diglycerol fatty acid ester | 0.12％ |
| Carrageenan | 0.13％ |
| Konjak powder | 0.1％ |
| Locust bean gum | 0.17％ |
| Xanthan gum | 0.03％ |
| Beta-carotene | 0.08％ |
| Edible essence | 0.1％ |
| Potassium chloride | 0.04％ |
The preparation method comprises the following steps:
(1) mixing sugar with carrageenan, rhizoma Amorphophalli powder, locust bean gum and xanthan gum, stirring with 80 deg.C water (half of water), heating while stirring to 80 deg.C above (about 90 deg.C), and keeping the temperature for 10 min.
(2) Heating cream, keeping the temperature at 75-80 deg.C, adding monoglyceride and diglyceride fatty acid ester, stirring, and dissolving.
(3) Adding the skim milk powder, the yolk liquid, the beta-carotene, the potassium chloride and the edible essence into the rest water while stirring in sequence until the skim milk powder, the yolk liquid, the beta-carotene, the potassium chloride and the edible essence are completely dissolved.
(4) And (3) injecting the mixed liquid in the step (1), the mixed liquid in the step (2) and the mixed liquid in the step (3) into an emulsifying tank for 13000r/min shearing and emulsifying, quantitatively stirring the emulsified slurry, then sieving the slurry with a 60-mesh screen, and injecting the slurry into a homogenizer for secondary homogenization, wherein the homogenization pressure is 150-200 bar.
(5) Sterilizing the homogenized slurry at UHT 140 deg.C for 4S, setting filling temperature at 43 + -2 deg.C, and filling.
Comparative example 1
The comparative example provides a neutral milk-containing pudding having a formula as shown in table 3, with a total formula mass of 1 kg.
TABLE 3
The preparation method is the same as example 1.
Comparative example 2
This comparative example provides a neutral milk-containing pudding having the same formulation as in example 1.
The preparation method is basically the same as that of example 1, except that the sterilization and filling processes are different, and in this comparative example, the homogenized slurry is hot-filled at 80 ℃ and then placed in a counter-pressure sterilization pot for sterilization at 121 ℃/20 min.
Comparative example 3
This comparative example provides a neutral milk-containing pudding having the same formulation as in example 1.
The preparation method is basically the same as that of example 1, except that the sterilization and filling processes are different, and in the comparative example, after the homogenized slurry is filled, pasteurization is carried out at 85 ℃/15 min.
Comparative example 4
This comparative example provides a neutral milk-containing pudding having the same formulation as in example 1.
The preparation method is basically the same as that of comparative example 1, except that UHT 8S sterilization at 130 ℃ is used.
Comparative example 5
This comparative example provides a neutral milk-containing pudding having the same formulation as in example 1.
The preparation method comprises the following steps:
(1) mixing the raw materials except the whole milk powder and the egg yolk liquid with water (about half of the water) at about 80 ℃, shearing and emulsifying in an emulsifying tank at 13000r/min, and keeping the temperature for 20min within the temperature range of 80-90 ℃;
(2) mixing the whole milk powder and egg yolk liquid with the rest water;
(3) and (3) injecting the mixed solution obtained in the step (1) and the mixed solution obtained in the step (2) into an emulsifying tank for 13000r/min shearing and emulsifying, quantitatively stirring the emulsified slurry, sieving the slurry with a 60-mesh sieve, and injecting the slurry into a homogenizer for secondary homogenization, wherein the homogenization pressure is 150-200 bar.
(4) Sterilizing the homogenized slurry at UHT 140 deg.C for 4S, setting filling temperature at 43 + -2 deg.C, and filling.
Comparative example 6
This comparative example provides a neutral milk-containing pudding having the formulation shown in table 4.
TABLE 4
| Name of raw materials | The ratio of the components |
| Water (W) | 69.905％ |
| White granulated sugar | 10％ |
| Hydrogenated coconut oil | 6.4％ |
| Whole milk powder | 7.5％ |
| Egg yolk liquid | 3.6％ |
| Mono-diglycerol fatty acid ester | 2％ |
| Beta-carotene | 0.08％ |
| Edible essence | 0.1％ |
| Carrageenan | 0.12％ |
| Konjak powder | 0.08％ |
| Locust bean gum | 0.16％ |
| Xanthan gum | 0.02％ |
| Potassium chloride | 0.035％ |
The neutral milk-containing pudding of each example and comparative example was tested for performance and the results are shown in table 5.
The test method is as follows:
sensory test methods: placing 100g of sample on a white tray, observing the color of the sample, and tasting the flavor of the sample;
the water separation rate measuring method comprises the following steps: weighing, wherein the water precipitation rate is water precipitation amount/total weight;
the texture testing method comprises the following steps: detecting a texture analyzer;
the quality guarantee period determination method comprises the following steps: accelerated destructive testing method.
TABLE 5
Table 2 shows that the formulations and preparation methods of examples 1 and 2 can prolong the shelf life to 12 months while ensuring the overall quality of the product. Comparative example 1 the colloid formula was adjusted to increase the use of agar, but the roughness of the finished product was obvious and the smoothness was poor; comparative example 2, the product quality is greatly reduced by using ultra-high temperature long-time sterilization; comparative example 3 pasteurized with a shelf life of only 21 days; comparative example 4 using a slightly lower sterilization temperature and appropriately extending the sterilization time, the shelf life was shortened; comparative example 5 the process is adjusted, the implementation process is difficult, and the material loss is large; comparative example 6 increases the addition of protein, fat and mono-diglycerol fatty acid ester, and the product has poor stability and protein denaturation.
The present invention is described in detail in order to make those skilled in the art understand the content and practice the present invention, and the present invention is not limited to the above embodiments, and all equivalent changes or modifications made according to the spirit of the present invention should be covered within the protection scope of the present invention.
Claims (10)
1. A neutral milk-containing pudding characterized in that: the neutral milk-containing pudding comprises water accounting for 78-82% of the total mass of the neutral milk-containing pudding, sugar accounting for 9-13% of the total mass of the neutral milk-containing pudding, colloid accounting for 0.25-0.5% of the total mass of the neutral milk-containing pudding, grease accounting for 2-6% of the total mass of the neutral milk-containing pudding, emulsifier accounting for 0.08-0.2% of the total mass of the neutral milk-containing pudding, milk powder accounting for 3-5% of the total mass of the neutral milk-containing pudding, egg yolk liquid accounting for 0.3-0.8% of the total mass of the neutral milk-containing pudding and additives accounting for 0.1-0.3% of the total mass of the neutral milk-containing pudding;
the gum is a mixture of carrageenan, konjac flour, locust bean gum and xanthan gum, and the mass ratio of the carrageenan, the konjac flour, the locust bean gum and the xanthan gum is (4-7): (3-5): (5-9): 1.
2. the neutral milk-containing pudding according to claim 1, wherein: the grease is hydrogenated vegetable oil and/or cream; and/or the emulsifier is one or more of monoglyceride and diglyceride, sucrose fatty acid glyceride and diacetyl tartaric acid monoglyceride and diglyceride; and/or the milk powder is full-fat milk powder and/or skim milk powder; and/or the additive comprises edible pigment and edible essence.
3. A method for producing neutral milk-containing pudding according to claim 1 or 2, wherein: the preparation method comprises the following steps:
mixing sugar and colloid with part of water to prepare a mixed solution A;
mixing the grease with an emulsifier to prepare a mixed solution B;
mixing the milk powder, the egg yolk liquid, the additive and the residual water to prepare a mixed solution C;
mixing the mixed solution A, the mixed solution B and the mixed solution C, and shearing, emulsifying and homogenizing to obtain slurry;
and (3) sterilizing the slurry by adopting instantaneous high-temperature sterilization, cooling and filling.
4. The production method according to claim 3, characterized in that: the instantaneous high-temperature sterilization condition is 132-140 ℃ and 4-6S; and/or the filling temperature is 40-45 ℃.
5. The method according to claim 3, wherein: the mass ratio of the sugar to the colloid is (25-32) to 1;
and/or the mass of the sugar is 15-25% of the total mass of the mixed solution A;
and/or the mass of the colloid is 0.4-1.0% of the total mass of the mixed solution A.
6. The method according to claim 3, wherein: firstly, dissolving sugar and colloid in water at 75-85 ℃, preserving heat at 80-95 ℃, and stirring for 5-15 min to obtain a mixed solution A.
7. The method according to claim 3, wherein: the mixing temperature of the mixed liquid B is 70-85 ℃;
and/or the mass ratio of the grease to the emulsifier is 30-40: 1;
and/or the mass of the grease is 96-98% of the total mass of the mixed solution B;
and/or the mass of the emulsifier is 2-3.5% of the total mass of the mixed solution B.
8. The method according to claim 3, wherein: the milk powder, the egg yolk liquid and the additive are in a mass ratio of (20-26): (1-6): 1;
and/or the mass of the milk powder is 5-15% of the total mass of the mixed solution C;
and/or the mass of the egg yolk liquid is 0.8-2% of the total mass of the mixed liquid C;
and/or the mass of the additive is 0.2-0.8% of the total mass of the mixed solution C.
9. The method according to claim 3, wherein: the mass ratio of the mixed solution A to the mixed solution B to the mixed solution C is (10-30): 1: (5-20).
10. The method according to claim 3, wherein: the condition of shearing emulsification is that the stirring speed is 10000-15000 r/min;
and/or the homogenizing pressure is 150-200 bar.
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