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A kind of durian yogurt pudding and preparation method thereof

A technology of durian acid and milk pudding is applied in the direction of bacteria used in food preparation, food ingredients as thickeners, functions of food ingredients, etc. problems, to achieve enhanced nutritional and functional properties, good spoonability, and extended shelf life

Active Publication Date: 2016-04-13
HEBEI BROS ILONG FOOD TECH LLC
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The product uses a small amount of yogurt powder and low protein content. Consumers need to brew pudding powder after purchasing it, which is not ready-to-eat. After the pudding powder is mixed, it is sterilized by microwave at 75-80°C, and then the pudding powder is prepared during the brewing process. And 85-90 ℃, 5-6min heat preservation, after brewing, the filling is sterilized again at 85 ℃ for 30 minutes, after 3 times of sterilization, most of the live bacteria in the yogurt powder will be inactivated and lose their physiological activity, thus Significantly reduces the nutritional and functional properties of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] To make durian yogurt pudding with a weight of 1000g, the steps are as follows:

[0030] (1) Weigh 600g of milk, 10g of whole milk powder, 1g of durian pulp, 10g of cream, 5g of sweetener, 5g of compound emulsifying thickener, 0.5g of essence, the mixture of Streptococcus thermophilus and Lactobacillus bulgaricus Bacteria powder 0.2g, water balance, spare;

[0031] (2) Mix and stir all the components in step (1) except durian pulp and mixed bacteria powder at 55-60°C for 15 minutes, then homogenize at 70-75°C and 18Mpa, and then mix at 90-95°C ℃ sterilization 300S;

[0032] (3) Cooling the sterilized material in step (2) to 42-43°C, adding mixed bacteria powder to ferment, the fermentation temperature is controlled at 37-43°C, the fermentation time is 4h, and the acidity is terminated at 70°T;

[0033] (4) Stir and demulsify the fermented material in step (3) with a sterilized agitator at a stirring speed of 800r / min, add durian pulp and mix evenly during the stirring...

Embodiment 2

[0037] To make durian yogurt pudding with a weight of 1000g, the steps are as follows:

[0038] (1) Weigh 800g of milk, 50g of whole milk powder, 20g of durian pulp, 60g of cream, 12g of sweetener, 12g of compound emulsifying thickener, 1.5g of essence, a mixture of Streptococcus thermophilus and Lactobacillus bulgaricus Bacteria powder 0.3g, water balance, spare;

[0039] (2) Mix and stir all the components in step (1) except durian pulp and mixed bacteria powder at 55-60°C for 15 minutes, then homogenize at 70-75°C and 20Mpa, and then mix at 90-95°C ℃ sterilization 300S;

[0040] (3) cooling the sterilized material in step (2) to 42-43°C, adding mixed bacteria powder to ferment, the fermentation temperature is controlled at 37-43°C, the fermentation time is 5h, and the acidity is terminated at 75°T;

[0041] (4) Stir and demulsify the fermented material in step (3) with a sterilized agitator at a stirring speed of 1000r / min, add durian pulp and mix evenly during the stirri...

Embodiment 3

[0045] To make durian yogurt pudding with a weight of 1000g, the steps are as follows:

[0046] (1) Weigh 750g of milk, 40g of whole milk powder, 12g of durian, 40g of cream, 9g of sweetener, 9g of compound emulsifying thickener, 1g of essence, 0.3 of mixed bacterial powder of Streptococcus thermophilus and Lactobacillus bulgaricus g, water balance, spare;

[0047](2) Mix and stir all the components in step (1) except durian pulp and mixed bacteria powder at 55-60°C for 15 minutes, then homogenize at 70-75°C and 19Mpa, and then mix at 90-95°C ℃ sterilization 300S;

[0048] (3) cooling the sterilized material in step (2) to 42-43°C, adding mixed bacteria powder to ferment, the fermentation temperature is controlled at 37-43°C, the fermentation time is 5h, and the acidity is terminated at 75°T;

[0049] (4) Stir and demulsify the fermented material in step (3) with a sterilized agitator at a stirring speed of 1000r / min, add durian pulp and mix evenly during the stirring and de...

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Abstract

The invention discloses a durian yogurt pudding and a preparation method thereof. The composition per 100 parts by weight includes: 60-80 parts of milk, 1-5 parts of whole milk powder, 0.1-2 parts of durian pulp, and 1-6 parts of cream 0.5-1.2 parts of sweetener, 0.5-1.2 parts of compound emulsifying thickener, 0.05-0.15 parts of essence, 0.02-0.03 parts of mixed bacteria powder of Streptococcus thermophilus and Lactobacillus bulgaricus, and the balance of water. The durian yogurt pudding has the advantages of high nutritional value, fine and smooth taste, uniform and stable, and long shelf life. The preparation method simplifies the technological process, is suitable for industrial production, and ensures the vitality of bacteria to the greatest extent, enhances the nutritional and functional characteristics of the product, and is more beneficial to the health of the human intestinal tract.

Description

technical field [0001] The invention belongs to the technical processing field of dairy products, and relates to a pudding and a preparation method thereof, in particular to a durian yoghurt pudding and a preparation method thereof. Background technique [0002] Durian is a tropical fruit. Eating it can strengthen the body, invigorate the spleen and qi, nourish the kidney and strengthen the yang, and warm the body. It is a nourishing and beneficial fruit. It can be made into yogurt puddings with special taste and texture and rich nutrition. Although durian is rich in nutrition and has medicinal effects, it is not suitable for everyone, because durian is a strong heat fruit, which can easily cause dryness and heat in the body, causing symptoms such as getting angry, dry throat, tongue, and sore throat. [0003] In the existing durian fermented drink processing technology, the Chinese patent application with the application number 201310140558.5 discloses a patent document ent...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L9/10A23L33/10
CPCA23L9/10A23L33/10A23V2002/00A23V2400/123A23V2400/249A23V2200/30A23V2200/242A23V2250/5036A23V2250/5086A23V2250/5024A23V2250/30
Inventor 梁俊平马志梅屈竹丽杨晓光康云峰
Owner HEBEI BROS ILONG FOOD TECH LLC
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