Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Milk pudding added with AD calcium and making method thereof

A technology of milk pudding and milk powder, which is applied to the functions of food ingredients, food ingredients as colors, and food ingredients as emulsifiers, etc., which can solve the problems of restricting the marketing of milk pudding products, lack of milk flavor and creaminess, and inability to meet normal temperature storage requirements. Transportation requirements and other issues, to achieve the effect of solving stability and short shelf life, good market response, and improving flavor and taste

Inactive Publication Date: 2019-02-26
莒南和信食品有限公司
View PDF7 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The quality of pudding is affected by the compatibility of raw materials and the production process. There are mainly shortcomings in the following aspects: single nutritional components, unreasonable raw material compatibility, and immature process technology, resulting in a taste that cannot meet the needs of consumers. Not delicate, lacking milk fragrance and creamy feeling; poor gel properties, mechanical shocks during transportation will cause damage to the tissue structure and affect the appearance of the product; the shelf life is generally short, mostly only three to six months Between, can not meet the storage and transportation requirements at room temperature
Above-mentioned shortcoming has limited the market promotion of milk pudding product

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Milk pudding added with AD calcium and making method thereof
  • Milk pudding added with AD calcium and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] A milk pudding with AD calcium added, which is prepared from the following raw materials: according to the formula per ton, 43kg of milk powder, 40kg of white sugar, 6kg of emulsifier, 1.5kg of DL-malic acid, 1.5kg of lactic acid, 1kg of honey, β - Carotene 0.5kg, calcium lactate 0.5kg, food grade vitamin A 0.5kg, cholecalciferol (vitamin D3) 0.5kg, Lactobacillus bulgaricus 0.3kg, Streptococcus thermophilus 0.3kg, the rest is drinking purified water;

[0026] The emulsifier is prepared by mixing pectin, sodium carboxymethylcellulose and sodium alginate according to the mass ratio of 1:1:1;

[0027] The preparation method of described milk pudding comprises the steps:

[0028] Preparation of fermented liquid: fully stir 1kg of milk powder (select whole milk powder, protein content is 30wt%) and 8kg of drinking purified water evenly, pump into fermentation tank, heat up to 90°C for sterilization for 15min, then drop to 40°C, then Enter Lactobacillus bulgaricus (1×10 9 i...

Embodiment 2

[0034] A milk pudding with AD calcium added, which is prepared from the following raw materials: according to the formula per ton, 43kg of milk powder, 40kg of white sugar, 6kg of emulsifier, 1.5kg of DL-malic acid, 1.5kg of lactic acid, 1kg of honey, β -Carotene 0.6kg, calcium lactate 0.6kg, food grade vitamin A 0.6kg, cholecalciferol (vitamin D3) 0.6kg, Lactobacillus bulgaricus 0.4kg, Streptococcus thermophilus 0.4kg, the rest is pure drinking water;

[0035] The emulsifier is prepared by mixing pectin, sodium carboxymethylcellulose and sodium alginate according to the mass ratio of 1:1:1;

[0036] The preparation method of described milk pudding comprises the steps:

[0037] Preparation of fermented liquid: fully stir 1kg of milk powder (select whole milk powder, protein content is 30wt%) and 8kg of drinking purified water evenly, pump into fermentation tank, heat up to 90°C for sterilization for 15min, then drop to 40°C, then Enter Lactobacillus bulgaricus (1×10 9 indivi...

Embodiment 3

[0043] Each raw material standard that product of the present invention uses is shown in Table 1:

[0044] Table 1

[0045] raw material name

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention belongs to the technical field of food processing, and discloses milk pudding added with AD calcium. The milk pudding is prepared from the following raw materials, according to the formula per ton: 43 kg of milk powder, 40 kg of white sugar, 6 kg of an emulsifier, 1.5 kg of DL-malic acid, 1.5 kg of lactic acid, 1 kg of honey, 0.5-0.6 kg of beta-carotene, 0.5-0.6 kg of calcium lactate, 0.5-0.6 kg of food grade vitamin A, 0.5-0.6 kg of cholecalciferol, 0.3-0.4 kg of lactobacillus bulgaricus, and 0.3-0.4 kg of streptococcus thermophilus, with the balance being purified water for drinking. The milk pudding is reasonable in component formula, unique in preparation technology, high in nutrition and good in taste, so that the milk pudding is popular among consumers.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to milk pudding added with AD calcium and a production method. Background technique [0002] Pudding, food name, transliteration of English pudding, also known as "pudding", is a frozen semi-solid dairy product, popular in European and American countries, generally used as dessert or dessert after meals. In recent years, there have been more and more researches on pudding products in China, and many pudding manufacturers have emerged. At present, milk pudding is mainly made of water, milk powder, white granulated sugar, etc., and food additives and other auxiliary materials are added in an appropriate amount. It is completed by blending, emulsification, sterilization, homogenization, and canning. It is suitable for the physical development of growing children. , can increase appetite, and is suitable for industrial mass production and promotion. [0003] The quality of puddi...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L9/10A23L21/25A23L5/44A23L29/00A23L29/10A23L33/16A23L3/36
CPCA23L3/36A23L5/44A23L9/12A23L21/25A23L29/035A23L29/065A23L29/10A23L33/16A23V2002/00A23V2400/123A23V2400/249A23V2200/04A23V2200/15A23V2200/16A23V2200/222A23V2200/30A23V2250/042A23V2250/044A23V2250/1578A23V2250/211A23V2250/5026A23V2250/5072A23V2250/51088A23V2250/702A23V2250/7106A23V2300/20A23V2300/26
Inventor 陈利山
Owner 莒南和信食品有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com