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Banana and purple sweet potato flavored pudding

A purple sweet potato and banana technology, applied in food science, application, food ingredients, etc., can solve problems such as unsafe, too many additives, and insufficient taste and flavor dual-layer experience, achieve good market effect, improve nutritional value and taste, The effect of reducing usage

Inactive Publication Date: 2020-03-27
XUZHOU UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing pudding products have insufficient taste and flavor double-layer experience, and many artificial food additives have been added, which destroys the natural taste of fruit pudding and only has sweetness; as people's health requirements continue to increase, food safety has also been greatly improved. Big concern, especially jelly and pudding products, always give people the impression that there are too many additives and are unsafe, so there is a need for a pudding product that retains the unique taste of fruit and reduces the use of additives

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] A banana-purple potato-flavored pudding is prepared according to the following steps:

[0023] First, weigh 500-600g of milk, 30-40g of purple potato juice, 10-15g of multi-fiber thickener, 50-100g of mashed banana, 3-4g of caster sugar, and 30-50g of whole milk powder;

[0024] The specific preparation method is as follows: dissolve milk, whole milk powder, caster sugar, purple potato juice, multi-fiber thickener and banana puree at 55°C, homogenize, sterilize, rapidly cool to 28°C and stir , the filling is completed within 1.5h. The filled product is rapidly cooled to 5-6° C. to prepare a banana-purple potato-flavored pudding.

[0025] The purple potato juice refers to cleaning and cutting the purple potato into pieces, adding 5 ml of water per 100 g of the purple potato, pulverizing it evenly in a mixer, and separating it with a centrifuge to obtain purple potato juice.

[0026] The banana puree refers to peeling the bananas, putting them into a blender, and adding...

Embodiment 2

[0034] A banana-purple potato-flavored pudding is prepared according to the following steps:

[0035] First, weigh 500-600g of milk, 30-40g of purple potato juice, 10-15g of multi-fiber thickener, 50-100g of mashed banana, 3-4g of caster sugar, and 30-50g of whole milk powder;

[0036] The specific preparation method is as follows: dissolve milk, whole milk powder, caster sugar, purple potato juice, multi-fiber thickener and banana puree at 55°C, homogenize, sterilize, rapidly cool to 28°C and stir , the filling is completed within 1.5h. The filled product is rapidly cooled to 5-6° C. to prepare a banana-purple potato-flavored pudding.

[0037] The purple potato juice refers to cleaning and cutting the purple potato into pieces, adding 5 ml of water per 100 g of the purple potato, pulverizing it evenly in a mixer, and separating it with a centrifuge to obtain purple potato juice.

[0038] The banana puree refers to peeling the bananas, putting them into a blender, and adding...

Embodiment 3

[0046] A banana-purple potato-flavored pudding is prepared according to the following steps:

[0047] First, weigh 500-600g of milk, 30-40g of purple potato juice, 10-15g of multi-fiber thickener, 50-100g of mashed banana, 3-4g of caster sugar, and 30-50g of whole milk powder;

[0048] The specific preparation method is as follows: dissolve milk, whole milk powder, caster sugar, purple potato juice, multi-fiber thickener and banana puree at 55°C, homogenize, sterilize, rapidly cool to 28°C and stir , the filling is completed within 1.5h. The filled product is rapidly cooled to 5-6° C. to prepare a banana-purple potato-flavored pudding.

[0049] The purple potato juice refers to cleaning and cutting the purple potato into pieces, adding 5 ml of water per 100 g of the purple potato, pulverizing it evenly in a mixer, and separating it with a centrifuge to obtain purple potato juice.

[0050] The banana puree refers to peeling the bananas, putting them into a blender, and adding...

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Abstract

The invention discloses a banana and purple sweet potato flavored pudding. The pudding is prepared according to the following steps: firstly, weighing 500-600g of milk, 30-40g of purple sweet potato juice, 10-15g of a multi-fiber thickener, 50-100g of mashed banana, 3-4g of fine granulated sugar and 30-50g of whole milk powder. A specific preparation method comprises the following steps: dissolving the milk, the whole milk powder, the fine granulated sugar, the purple sweet potato juice, the multi-fiber thickener and the mashed banana at 55 DEG C, performing homogenizing and sterilizing, quickly cooling the sterilized material to 28 DEG C, performing stirring, performing filling within 1.5 hours, and quickly cooling the filled product to 5-6 DEG C. The special taste of purple sweet potatoes and bananas is reserved, the nutritional value and taste of the pudding are further improved, the use amount of edible gum is reduced, and a better market effect is achieved.

Description

technical field [0001] The invention relates to a method for making pudding, in particular to a banana-purple potato-flavored pudding. Background technique [0002] Most of the existing pudding products have insufficient taste and flavor, and many artificial food additives are added, which destroys the natural taste of fruit pudding, and only has a sweet taste. With the continuous improvement of people's health requirements, food safety has also been greatly improved. Big concerns, especially jelly and pudding products, always give the impression that there are too many additives and are not safe, so there is a need for a pudding product that retains the unique taste of the fruit and reduces the use of additives. SUMMARY OF THE INVENTION [0003] In order to overcome the above-mentioned deficiencies of the prior art, the present invention provides a pudding that reduces the use of artificial food additives, adds more nutrients, and retains the taste of the fruit itself, an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L19/10A23L19/00A23L29/20
CPCA23V2002/00A23L9/10A23L19/01A23L19/10A23L29/20A23V2250/511A23V2250/5024A23V2250/5072
Inventor 王春艳李同祥黄天姿汤薇孙会刚张传丽
Owner XUZHOU UNIV OF TECH
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