Acidic milk jelly foods and method for producing the same

Abstract

The invention belongs to the technical field of the dairy products and the jelly food, which in particular relates to an acidic custard food and the preparation method. The acidic custard food of the invention comprises the components in a weight percentage of 34 to 40 percent of the fresh milk or 4.0 to 4.8 percent of the whole milk powder, 4 to 12 percent of the sweetener, 0.6 to 1.50 percent of the thickener, 0.59 to 1.20 percent of the acid regulator, 0.01 to 0.05 percent of the preservative and 0.005 to 0.04 percent of the food flavor, and the remaining component is supplemented to the 100 percent by the water. The product of the invention has a shelf life of more than 6 months at room temperature and the contents of the protein and the fat are both more than or equal to 1 percent with the pH being controlled to range from 4.00 to 4.30. The gel strength is high and the stability is good. The invention is fine, smooth and fresh when going into the mouth, has a deep flavor and is delicious in sour and sweet.

Description

technical field [0001] The invention belongs to the technical field of dairy products and jelly food, and in particular relates to an acid jelly food and a preparation method thereof. Background technique [0002] Dairy products contain almost all the nutrients needed by the human body and are the closest to perfect food. All countries in the world regard the per capita consumption of dairy products as an important indicator to measure their national living standards. At present, my country's dairy industry is in a stage of rapid development. With the strong support of the government and the change of people's consumption concept, dairy products have gradually changed from the previous nutritional products to daily consumer goods. According to statistics, the annual growth rate of dairy production in my country from 2001 to 2004 was above 28%, and the average annual growth rate of liquid milk in the six years from 1999 to 2004 was as high as 48.15%. While the per capita sh...

AI Technical Summary

Problems solved by technology

[0004] The development of acidic jelly food with milk as raw material has the following technical difficulties: (1) the casein component in milk is prone to precipitation, stratification and flocculation under acidic conditions, and its water holding capacity is also greatly reduced. It is easy to cause a large amount of water seepage in the product after gelation, which will affect the stability and appearance quality of the final product;

[0005] (2) Under acidic heat treatment conditions, the colloid (thickener) will degrade, its gel ability will decrease, it is difficult to achieve the required product gel strength, it is difficult to give the product a jelly-like taste and body, and the product has requirements for the packaging form High, the gel is prone to breakage due to bumps during transportation; (3) Since the manufacturers of this product are usually fruit juice beverage companies and dairy companies, how to avoid the production of this product through scientific design of formula and reasonable control of process? It is also a problem to make major adjustments to the current production process to reduce equipment investment and facilitate production