Wheat germ blancmange and preparation method thereof

Abstract

The invention relates to a preparation method of wheat germ blancmange. The preparation method comprises the following steps of taking 10 parts by weight of wheat germs, soaking the taken wheat germsin 90-100 parts by weight of water for 2 hours, and then performing superfine crushing to obtain micronized liquid of which the granularity D50 is smaller than or equal to 5[mu]m; adding 0.18-0.3 partby weight of a composite emulsifying agent and milk powder, performing placing in a homogenizing machine, and performing homogenizing twice so as to obtain homogenizing liquid; taking 0.72-1.0 part by weight of blancmange powder and 13.5-20 parts by weight of white granulated sugar, and performing mixing so as to obtain a mixture; adding the mixture to the homogenizing liquid, performing heatingto a boiling state, and maintaining the micro boiling state for 5-10min so as to obtain wheat germ blancmange liquid; and performing cooling to 50-60 DEG C, and adding 0.1-0.11 part by weight of a sour agent and 0.001-0.0011 part by weight of wheat-fragrance essence. The wheat germ blancmange prepared by the method has nutrient components of the wheat germs, and is fine and smooth in mouth feel, tender, smooth and plump in shape. Besides, the method is simple in steps, and the wheat germ blancmange is convenient to prepare.

Description

Technical field [0001] The invention relates to a wheat germ milk jelly and a preparation method thereof. Background technique [0002] Milk jelly is a new type of dairy product with a delicate taste, sweet and smooth, gel state. Its texture is similar to jelly but the nutritional value is higher than jelly. It is very popular in European and American countries and is often used as a dessert or dessert. Currently, the milk jelly products on the market are mostly formulated with water, sucrose, sweeteners, sour agents, gelling agents, flavors, pigments, etc., with low nutritional value. Milk jelly has the characteristics of a food emulsion system during the preparation process, while the finished product is a typical milky gel system. Therefore, it has the characteristics different from ordinary emulsion, protein emulsion gel system and polysaccharide gel system. In recent years, with the changes in domestic and foreign markets, food promotes green and health functions, so the qu...

AI Technical Summary

Problems solved by technology

[0004] There are following problems in the processing of wheat germ panna colloid: (1) due to the large particle size of wheat germ, if it is directly processed into panna colloid, it will cause the mouthfeel of panna colloid to be rough and destroy the network structure of panna colloid

In addition, since the proteins and lipids in wheat germ are combined in the cell wall of wheat germ and are wrapped by the fibrous tissue in wheat germ, they cannot be treated in the usual way of directly extracting juice and then separating pulp and slag, otherwise, part of the germ protein and lipid (2) because lipid content is about 10% in the wheat germ, after wheat germ superfine pulverization process, lipid can be released from the fibrous tissue of wheat germ, and solidifies in subsequent milk jelly And during the sterilization process, lipids will be released, resulting in uneven texture of milk jelly; (3) milk jelly is a gelatinous semi-solid dairy product with delicate, tender and full shape. At present, the processing of milk jelly products Mostly by adding a large amount of food glue to make it into a gel solid state, adding too much food glue will cause the milk jelly to be too thick and have a high viscosity, resulting in poor taste and affecting consumer acceptance, and the processing cost is too high

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