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Grain egg milk pudding and preparation method thereof

A cereal and pudding technology, applied in the field of cereal custard pudding and its preparation, can solve the problems of not being able to meet the production requirements of the product, achieve the effects of diversifying food types, maintaining the taste, and inhibiting the return of grains

Inactive Publication Date: 2017-07-18
BEIJING SANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN201210399459.4 discloses a rice milk pudding and its preparation method, the method can only meet the pudding process of rice as a raw material, if the grain raw material is replaced, it cannot meet the production requirements of the product

Method used

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  • Grain egg milk pudding and preparation method thereof
  • Grain egg milk pudding and preparation method thereof
  • Grain egg milk pudding and preparation method thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0037] This embodiment provides a cereal custard pudding, which is made from the following raw materials in parts by weight: 79 parts of milk, 10 parts of millet, 0.5 part of whole egg powder, 1 part of oatmeal, 3 parts of hydroxypropyl distarch phosphate , 1 part of stabilizer (carrageenan, xanthan gum, sucrose fatty acid ester), 0.5 part of fructooligosaccharide, 1.5 part of polydextrose, 5 parts of white granulated sugar, 0.02 part of milk essence.

[0038] The preparation method comprises the following steps:

[0039] (1) Precooked grains: heat 40 parts of pure water to 90-95°C and pour into a sterilizing tank, add 10 parts of washed millet, stir and precook for 0.4 hours, remove the rice cooking water, and obtain cooked grains;

[0040] (2) Preparation of custard pudding base: 0.5 parts of whole egg powder, 1 part of oatmeal, 3 parts of hydroxypropyl distarch phosphate, 1 part of stabilizer (carrageenan, xanthan gum, sucrose fatty acid ester), 0.5 1 part of fructooligosa...

Embodiment 2

[0048] Compared with Example 1, the only difference is that in this example, the sterilization process is 90-95 ° C for 20 minutes, and the frame type stirring is used to slowly stir the product, so as to avoid the coking of cooked rice grains at the bottom of the container to form hard cooked rice Floor. This process is suitable for enterprises that have no sterilizing tanks and only have interlayer insulation tanks, and are products with a short shelf life. Using this sterilizing condition, the grain needs to prolong the precooking time appropriately.

Embodiment 3

[0050] Compared with Example 1, the only difference is that in this example, the grain is barley, and the precooking time is 1 hour.

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Abstract

The invention relates to a grain egg milk pudding which is prepared from the following raw materials in parts by weight: 30-85 parts of milk, 1-25 parts of grains, 0.01-2 parts of whole egg powder, 0.1-3 parts of oatmeal, 0.5-5 parts of modified starch, 0.1-2 parts of stabilizer, 0.01-5 parts of prebiotics, 0.01-5 parts of dietary fiber and 0-8 parts of white granulated sugar. The invention also provides a method of preparing the grain egg milk pudding, wherein the method comprises the following steps: pre-cooking the grain into cooked grain; uniformly mixing the rest raw materials to obtain a base material; and uniformly mixing the cooked grain with the base material to obtain the grain egg milk pudding. In the invention, the product is of rational nutrition arrangement and unique mouthfeel and meets existing market needs.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a cereal custard pudding and a preparation method thereof. Background technique [0002] Pudding generally refers to food that is solidified from a slurry-like material into a solid state. Most of the puddings currently on the market are neutral products prepared with raw milk or dairy products as the main raw material, adding white sugar and coagulant, such as milk pudding; or using water as the carrier, adding white sugar, fruit or jam to adjust the acidity Acidic products. This type of pudding is positioned as casual and delicious, and pursues a delicate and sweet taste, giving people a pleasant feeling. As consumers' requirements for healthy food further increase, balanced nutrition has become an important focus while paying attention to taste. CN201210399459.4 discloses a rice milk pudding and a preparation method thereof. This method can only meet the pudding process of us...

Claims

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Application Information

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IPC IPC(8): A23L9/10
Inventor 陈历俊唐璐田晓琦卢阳周伟明林莉武思凡
Owner BEIJING SANYUAN FOOD
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