CN101491280A - Milk pudding and preparation method thereof - Google Patents

Abstract

The invention provides a milk pudding which can be stored for a long time at normal temperature and a preparation method thereof. The milk pudding is a pasty or semi-fluid milk-containing product, and every 100 parts by weight is used to prepare the milk pudding. It includes: 30-80 parts of liquid milk raw materials, 4.0-20.0 parts of sugar, 0.1-5.0 parts of stabilizer and the rest of water. The milk pudding provided by the invention can be kept in a uniform and stable pasty or semi-fluid state, and can contain fruit and vegetable juices, fruit and vegetable granules, and grains through the rational deployment of stabilizers and high-temperature sterilization of the milk pudding provided by the invention. Particles and other ingredients become a dairy dessert food with both mouthfeel and nutrition, and are suitable for industrialized production.

Description

Milk pudding and its preparation method

technical field

The invention provides a milk pudding which can be stored for a long time at normal temperature and a preparation method thereof, belonging to the field of dairy processing.

Background technique

Pudding has a long history in European and American countries. It is a kind of milk dessert that is loved and commonly eaten by European and American families. Traditional pudding is a kind of high-protein dairy product. It is made at home using fresh eggs and pure milk as raw materials. It is a kind of Semi-solid or gel-like dairy products without any additives such as acidity agents, essences, colorings and preservatives. The taste is soft and delicate, with a strong milk flavor. Pudding is a very nutritious and healthy all-natural dairy product, usually served as a dessert or refreshment after a meal. This kind of product has a full and smooth taste, high nutritional value, unique flavor and extremely enjoyable taste. It has gradually become one of the high-end dairy products and is deeply loved by consumers. At present, it is misleading to refer to jelly as pudding in the domestic market, because the two are completely different in appearance, nature and taste.

The production of pudding in the dairy industry is mainly to add an appropriate stabilizer (egg itself is an excellent emulsifier) to the raw milk, and after homogenization, it becomes a kind of milk with high viscosity, which has been pasteurized before leaving the factory (currently pudding products are mainly sterilized by scraper type sterilizers), since pudding must be refrigerated at 0-5°C, the terminal retail method is mainly refrigerated sales. Moreover, because the product has not reached commercial sterility, the shelf life is short, and the shelf life under refrigerated conditions is generally about 15 days. Even if some related technologies report milk-containing jelly with a certain amount of milk added, while controlling the amount of milk added, acidity regulators are also needed to obtain a longer shelf life at room temperature. This product is obviously no longer equivalent to the traditional concept. pudding.

This kind of pudding product is also called milk pudding, or milk pudding. The main raw material is liquid milk. Because the product has not reached commercial sterility, it cannot be stored for a long time at room temperature (for example, the shelf life is 3-6 months), except for harmful bacteria. In addition to the deterioration of the product due to the reproduction of the milk pudding, another important reason is that this milk pudding is in a semi-fluid or pasty state at room temperature. The appearance of the product is no longer uniform due to the instability of fat and fat, which means that the texture stability of the product will decrease due to the increase of the ambient temperature. Production practice shows that to ensure the emulsification stability of milk pudding products in the process of sales and storage still needs a breakthrough in technology.

On the other hand, because the addition of ingredients (such as grains, fruit and vegetable raw materials, nuts, etc.) will have a significant impact on the protein and fat stability of dairy products, the current milk pudding products only use emulsifiers to properly deploy raw milk To obtain the required state and mouthfeel, the change of taste is only realized by adding flavoring agents such as essence, so the requirement of providing comprehensive nutritional effects has not really been met.

Contents of the invention

The technical problem solved by the present invention is to provide a milk pudding product that can be stored at room temperature. Through reasonable deployment of stabilizers and high-temperature sterilization, the shelf life of the obtained milk pudding at room temperature can reach more than six months, and the product can remain uniform and stable. Paste or semi-fluid, and can contain ingredients such as fruit and vegetable juices, fruit and vegetable granules, and grain granules, and become a dairy dessert food with both taste and nutrition, and is suitable for industrial production.

The present invention also provides a method for industrialized production of the above-mentioned milk pudding product, without special modification of existing devices and equipment, and through the combination of process conditions, the milk pudding product with a long shelf life at room temperature can be produced.

The milk pudding provided by the present invention is a pasty or semi-fluid dairy product, and every 100 parts by weight is used to prepare the raw material composition of the milk pudding comprising:

Liquid milk raw material 30-80 parts

Sugar 4.0-20.0 parts

Stabilizer 0.1-5.0 parts

Water balance.

The stabilizer suitable for the milk pudding provided by the present invention is composed of emulsifiers and/or thickeners, and the emulsifiers are selected from monostearic acid esters (monoglycerides), sucrose fatty acid esters, polyglycerol esters, diacetyl One or a combination of monoglyceride tartrate and monoglyceride succinate; the thickener is selected from sodium carboxymethylcellulose, gellan gum, modified starch, konjac gum, carrageenan, dextrin, yellow One or more combinations of raw gum, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum; wherein, the emulsifier is preferably a single stearic acid ester, sucrose fatty acid ester or a combination thereof, and the thickener is preferably one or a combination of modified starch, dextrin, agar and sodium alginate.

The raw materials for preparing milk pudding of the present invention also include salt substances, and the salt substances can preferably be selected from sodium tripolyphosphate, sodium citrate, potassium citrate, sodium hexametaphosphate and sodium pyrophosphate, etc. One or a combination of several substances, among which sodium tripolyphosphate, potassium citrate or sodium citrate is preferably used.

The milk pudding of the present invention is a normal-temperature preservation product obtained by cooling a material liquid composed of the raw materials after high-temperature sterilization. That is, the milk pudding provided by the present invention is a dairy dessert that can be stored at room temperature for a long time. Compared with the current similar products, the main difference is that the milk pudding is in a pasty or semi-fluid state at room temperature. It has a long shelf life (for example, up to six months), solves the problem of precipitation and emulsification of this pasty or semi-fluid milk product, and has a stable and uniform appearance and a smooth and delicate texture when eaten at room temperature. Full-bodied and smooth, it can be smoked or eaten with a small spoon.

In the milk pudding of the present invention, the sugar includes any one or a combination of granulated sugar, (fructose) syrup or sweetener, and the content of the syrup or sweetener is converted to the sugar content of white granulated sugar in the above content range. as the benchmark. That is to say, the sugar in the above formula refers to granulated sugar, which is the same as the raw material selection of other dairy products. The sugar in the milk pudding raw material composition of the present invention can be various sweet substances that are allowed to be used in the production of this product. These sweet substances The amount of added sugar can be based on the sugar content that can be provided and the granulated sugar in the above formula range.

The milk pudding provided by the present invention can be a kind of dairy product with milk as main raw material, and the liquid milk raw material in formula can be: common cow's milk, can be full-fat, skimmed or semi-skimmed milk as required; It can also be milk powder, The reconstituted milk prepared by cream, hydrolyzed protein, whey powder or other components in milk is not particularly limited in the present invention. The milk in the milk pudding of the present invention can be absolutely the main raw material, and by adding appropriate ingredients, not only a strong and pure milk fragrance is provided, but also the product is not acid-adjusted, and the taste is more mellow and delicate. For example, per 100 parts by weight of the raw material composition, the amount of liquid milk can be 60-80 parts, while the stabilizer is preferably 0.2-5.0 parts.

In order to improve the nutritional value and flavor of milk pudding products, the milk pudding of the present invention can also be a product containing fruit juice, fruit and vegetable particles and/or grains, and nut particles, that is, every 100 parts by weight is used to prepare the raw material composition of the milk pudding Also included are 0.5-20 servings of fruit and vegetable juices, fruit and vegetable granules, cereal granules and/or nut granules.

In order to provide a good taste while maintaining the required emulsification stability, preferably, the fruit and vegetable particles suitable for the present invention may include granular fruit particles or pulp-like fruit particles with a particle diameter of 1-20mm; or a length of 1-20mm , fibrous fruit particles with a width of 1-10 mm; or a combination thereof.

Fruit and vegetable particles that can be used in the present invention, for example, can be selected from tomato particles, peach particles, coconut particles, orange fruit particles, mango fruit particles, grape fruit particles, papaya fruit particles, pineapple fruit particles, strawberry fruit particles, celery particles, Pear fruit granules, cucumber granules, radish granules, aloe vera gel granules, etc., one or a combination of several kinds can be added; cereal granules can be selected from oatmeal, rice granules, sesame granules; nut granules such as peanut powder or granules, walnuts Powder or granules, hazelnut granules and chestnut granules, etc., one or a combination of several can be added.

In terms of taste, the milk pudding of the present invention can be formulated into various desired flavors, such as chocolate flavor (adding cocoa powder), coffee flavor (adding coffee powder), fruit flavor (adding fruit juice or fruit essence) and the like.

Appropriate nutritional supplements can also be added to the milk pudding of the present invention, so that the milk pudding has comprehensive nutritional effects at the same time. Preferably, every 100 parts by weight of raw materials used to prepare the milk pudding may also include 0.01-0.5 parts of nutritional supplements selected from vitamin A, vitamin B complex, vitamin C, vitamin D, vitamin E, calcium lactate, milk One or a combination of sulfonic acid, folic acid and niacin.

The present invention also provides a method for preparing the milk pudding, which comprises the following steps:

Mix the sugar and stabilizer solution dissolved in water in advance with the liquid milk raw material evenly and homogeneously;

The homogenized mixed material is sterilized at high temperature;

The sterilized product is cooled and filled.

The method of the present invention prepares a high-temperature sterilized milk pudding product, and the high-temperature sterilization condition is preferably 90-141° C. for 4 seconds to 15 minutes. For example, ultra-high temperature instantaneous sterilization can be used. According to the sterilization conditions and the sterilization status of various ingredients, the materials that have been sterilized in advance (including various sterilized ingredients according to the formula design) can be aseptically filled, or the materials can be mixed and filled. After packaging, it is sterilized again at high temperature (ie, secondary sterilization process). According to the method of the present invention, the liquid milk material can have a relatively low viscosity under high temperature sterilization conditions, and the selection range of the sterilization equipment is relatively large, which can be completed by using a scraper type sterilizer or a tube type sterilizer, or can be Plate sterilizer, or a combination of these sterilizing equipment to achieve high temperature sterilization of milk pudding. The process of the invention can effectively avoid damage to product properties and ensure the stability of product texture.

When the formula raw materials include the above-mentioned salt substances, the salt and the stabilizer are dissolved together and then mixed with the liquid milk.

When preparing and adding ingredients such as fruit and vegetable juices, fruit and vegetable granules, nut granules or grain granules, they are added in the following ways: adding them to the homogenized mixed material for high-temperature sterilization; In materials after high temperature sterilization. Specifically, these ingredients can be added and sterilized together after the main ingredients (raw milk, stabilizer, sugar, etc.) Medium; the addition method can be online mixed addition or separate addition. The so-called online mixing and adding means that the materials are mixed online during filling, that is, filling is realized at the same time as mixing; or, the materials are sterilized separately and directly filled together, or put into the batching tank for pre-mixing and then filling.

When the nutritional supplements are added to the milk pudding formula of the present invention, these nutritional supplements can be mixed with stabilizers or sugar and homogenized.

The milk pudding of the present invention can be sucked or scooped, and can have various packaging forms. The present invention has no special limitation to this, but the packaging material is required to be suitable for aseptic filling or high-temperature sterilization. For example it could be a Tetra Pak or a blister pack.

Compared with existing similar products, the milk pudding provided by the invention has the following advantages and beneficial effects:

The milk pudding of the present invention solves the stability problem of the pasty or semi-fluid product with milk as the main raw material through the adjustment of raw material composition and production process, and the product has stable emulsification characteristics, and no precipitation or water separation and other common problems, the shelf life of the product at room temperature can reach more than six months, and it does not need to rely on cold chain transportation and sales, which is conducive to expanding the sales scope of the product, and also provides a broader space for the development of products in the dairy industry, which has considerable economic benefits and social benefits. benefit;

The milk pudding product of the present invention breaks through the product structure and formula composition of the formulated milk beverage currently on the market, makes the texture of the product reach a pasty or semi-fluid state, and improves the taste and texture of the pasty or semi-fluid state product. Flavor, so that it achieves a smooth and delicate taste;

Milk pudding is a kind of traditional dessert made at home. The implementation of the present invention realizes its industrialized production, which is conducive to promoting the dessert products on the market to achieve the characteristics of high nutritional value, diverse tastes and convenient drinking.

Detailed ways

Embodiment 1, chocolate milk pudding

Formula (according to 1 ton):

Milk: 650.0 kg;

White sugar: 50.0 kg Fructose syrup: 70.0 kg Aspartame: 0.1 kg Cocoa powder: 10 kg;

Modified starch: 10 kg Carrageenan: 0.2 kg Microcrystalline cellulose: 1.0 kg Locust bean gum: 4.0 kg Monoglyceride: 1.2 kg;

Sodium tripolyphosphate: 1.0 kg;

Chocolate essence: 1.0 kg;

Purified water: 201.5 kg.

Raw material standard:

Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

White granulated sugar: in line with the national first-class standard.

High fructose syrup: F≥42.0%

Pure water meets national standards.

Preparation Process:

1) Pour the tested raw milk into the batching tank.

2) The ingredients of the stabilizer: mix the stabilizer with sodium tripolyphosphate, white sugar and sweetener evenly to form a stabilizer mixture, take an appropriate amount of pure water and heat it to 80°C, slowly add the stabilizer mixture into hot water, keep warm Stir for 20 minutes to dissolve, cool to 30°C, pour into the batching tank, and mix with milk evenly to become a feed liquid.

3) Pour the rest of the pure water into the buffer tank and mix it with the above material liquid evenly.

4) Add chocolate essence and mix well with the material liquid.

5) Homogenization: Preheat the feed liquid to 70°C, input it into a homogenizer, and the homogenization pressure is 20MPa.

6) Sterilization: high-temperature sterilization of the homogenized material liquid at 138° C. for 4 seconds.

7) Filling: the sterilized feed liquid is cooled to below 50.0° C. for aseptic filling to obtain the milk pudding product of the present invention.

The milk pudding is a stable paste at normal temperature, has a chocolate flavor, can be sucked (for example, Tetra Pak), and can also be eaten with a spoon (for example, a blister box). Product testing indicators:

Protein: 2.31% Fat: 2.50% Dry matter: 22.1% Milk solids not fat: 3.80%

Product status observation (room temperature):

One week later: The product is in normal condition, without water analysis and other product defects; the taste is full and smooth, and the chocolate aroma is normal. The product meets various technical requirements.

One month later: The product is in normal condition, without water precipitation and other product defects; the taste is full and smooth, and the chocolate aroma is normal. The product meets various technical requirements.

Two months later: The product is in normal condition, without any adverse product conditions such as water analysis; the taste is full and smooth, and the chocolate aroma is normal. The product meets various technical requirements.

After four months: the product is in normal condition, without any bad product conditions such as water analysis; the taste is full and smooth, and the chocolate aroma is normal. The product meets various technical requirements.

Six months later: The product is in normal condition, without any adverse product conditions such as water analysis; the taste is full and smooth, and the chocolate aroma is normal. The product meets various technical requirements.

Embodiment 2, wheat-flavored milk pudding

Formula (according to 1 ton):

Milk: 700.0 kg;

White sugar: 70.0 kg Fructose syrup: 40.0 kg Aspartame: 0.2 kg;

Oatmeal: 10 kg;

Dextrin: 12kg Xanthan Gum: 0.3kg Microcrystalline Cellulose: 1.2kg Guar Gum: 3.0kg Sucrose Esters: 1.5kg;

Potassium citrate: 1.0 kg;

Wheat essence: 1.0 kg;

Purified water: 159.8 kg.

Raw material standard:

Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

White granulated sugar: in line with the national first-class standard.

High fructose syrup: F≥42.0%

Pure water meets national standards.

Preparation Process:

1) Pour the tested raw milk into the batching tank.

2) The ingredients of the stabilizer: mix the stabilizer, potassium citrate, white sugar and sweetener evenly to form a mixture, take an appropriate amount of pure water and heat it to 80°C, slowly add the mixture to the hot water, keep stirring for 20 minutes to make it Dissolve, cool to 30°C, pour into the batching tank, and mix with milk evenly to become a feed liquid.

3) Homogenization: preheat the feed liquid to 70°C, input it into a homogenizer, and the homogenization pressure is 20MPa.

4) Add wheat flavor essence and mix evenly with the homogenized feed liquid.

5) Pour the rest of the pure water into the buffer tank and mix it with the feed liquid evenly.

6) Temporary storage: Pour the homogenized feed liquid into a buffer tank for temporary storage and cooling, and add sterilized oatmeal and mix well.

7) Sterilization: 140°C, 4 seconds.

8) Filling: cooling to 50.0° C. for aseptic filling, or high-temperature sterilization again after filling to ensure commercial sterility of the product, to obtain the milk pudding product containing oatmeal of the present invention.

The milk pudding is mushy at room temperature, and is distributed with oatmeal, and the oatmeal can be chewed when scooped. Product testing indicators:

Protein: 2.38% Fat: 2.59% Dry Matter: 23.2% Milk Solids Not Fat: 3.92%

Product status observation (room temperature):

One week later: The product is in normal condition, without any adverse product conditions such as water analysis; the taste is full and smooth, and the aroma is normal. The product meets various technical requirements.

One month later: The product is in normal condition, without water analysis and other bad product conditions; the taste is full and smooth, and the aroma is normal. The product meets various technical requirements.

Two months later: The product is in normal condition, without any adverse product conditions such as water analysis; the taste is full and smooth, and the aroma is normal. The product meets various technical requirements.

Four months later: The product is in normal condition, without any adverse product conditions such as water analysis; the taste is full and smooth, and the aroma is normal. The product meets various technical requirements.

Six months later: The product is in normal condition, without any adverse product conditions such as water analysis; the taste is full and smooth, and the aroma is normal. The product meets various technical requirements.

Example 3, Grain and Rice Flavored Milk Pudding

Formula (according to 1 ton):

Milk: 750.0 kg;

White sugar: 60.0 kg Fructose syrup: 60.0 kg Acesulfame potassium: 0.2 kg;

Rice grains: 20 kg;

Modified starch: 15 kg Gellan gum: 0.5 kg Microcrystalline cellulose: 1.2 kg Xanthan gum: 1.0 kg Monoglyceride: 1.5 kg;

Sodium tripolyphosphate: 1.0 kg;

Wheat essence: 1.0 kg;

Purified water: 88.6 kg.

Raw material standard:

Milk: protein ≥ 2.95%, fat ≥ 3.0%, non-fat milk solids ≥ 8.5%

White granulated sugar: in line with the national first-class standard.

High fructose syrup: F≥42.0%

Pure water meets national standards.

Preparation Process:

1) Pour the tested raw milk into the batching tank.

2) Ingredients of the stabilizer: Mix the stabilizer with white sugar, sweetener and sodium tripolyphosphate evenly to form a mixture, take an appropriate amount of pure water and heat it to 80°C, slowly add the mixture into hot water, keep stirring for 20 minutes to make It dissolves, cools to 30°C, puts it into the batching tank, and mixes it with milk evenly to become a feed liquid.

3) Homogenization: preheat the feed liquid to 70°C, input it into a homogenizer, and the homogenization pressure is 20MPa.

4) Add wheat flavor essence and mix evenly with the material liquid.

5) Add the cooked rice grains and mix well with the feed liquid.

6) Pour the remaining part of pure water into the batching tank and mix with the feed liquid evenly.

7) Sterilization: 140°C, 4 seconds.

8) Filling: cooling to 50.0°C and filling to obtain the product of the present invention.

The milk pudding is mushy at room temperature, and is distributed with rice grains. It has a wheat aroma and can be chewed when scooped. Product testing indicators:

Protein: 2.40% Fat: 2.61% Dry matter: 27.6%

Product status observation (room temperature):

One week later: the product is in normal condition, without water analysis and other bad product conditions; the taste is full and smooth, the hardness of rice grains is normal, and the aroma is normal. The product meets various technical requirements.

One month later: The product is in normal condition, without water analysis and other bad product conditions; the taste is full and smooth, the hardness of rice grains is normal, and the aroma is normal. The product meets various technical requirements.

Two months later: The product is in normal condition, without water analysis and other bad product conditions; the taste is full and smooth, the hardness of rice grains is normal, and the aroma is normal. The product meets various technical requirements.

After four months: the product is in normal condition, without water analysis and other bad product conditions; the taste is full and smooth, the hardness of rice grains is normal, and the aroma is normal. The product meets various technical requirements.

Six months later: The product is in normal condition, without water analysis and other product defects; the taste is full and smooth, the hardness of rice grains is normal, and the aroma is normal. The product meets various technical requirements.

Claims (12)

1. A milk pudding is a pasty or semi-fluid milk-containing product, and comprises the following raw materials in parts by weight per 100 parts by weight for preparing the milk pudding:

30-80 parts of liquid milk raw material

Sugar 4.0-20.0 parts

0.1 to 5.0 portions of stabilizer

The balance of water.

2. The milk pudding of claim 1, wherein the stabilizer is formed by combining an emulsifier and/or a thickener, and the emulsifier is selected from one or more of monostearyl fatty acid ester, sucrose fatty acid ester, polyglycerol ester, diacetyl tartaric acid monoglyceride and succinic acid monoglyceride; the thickener is selected from one or more of sodium carboxymethylcellulose, gellan gum, modified starch, konjac gum, carrageenan, dextrin, xanthan gum, microcrystalline cellulose, pectin, propylene glycol alginate, agar, gelatin, locust bean gum, sodium alginate and guar gum.

3. A milk pudding according to claim 1, wherein the sugar comprises granulated sugar, syrup or a mixture of one or more of sweeteners, wherein the sugar, when syrup or sweetener, is present in an amount determined as a function of the sugar content of the granulated sugar.

4. The milk pudding according to claim 1, which is a normal-temperature storage product obtained by sterilizing a material liquid consisting of the raw materials at high temperature and then cooling.

5. A milk pudding according to any of claims 1 to 4 wherein the raw material composition for preparing the milk pudding further comprises a salt selected from the group consisting of sodium tripolyphosphate, sodium citrate, potassium citrate, sodium hexametaphosphate and sodium pyrophosphate in one or more combinations per 100 parts by weight.

6. A milk pudding according to any of claims 1 to 4 wherein the raw material composition for preparing the milk pudding further comprises 0.5 to 20 parts of fruit and vegetable juice, fruit and vegetable particles and/or cereal particles per 100 parts by weight.

7. A milk pudding according to any of claims 1 to 4 further comprising 0.01 to 0.5 parts per 100 parts by weight of the raw material composition used to prepare the milk pudding of a nutritional supplement selected from the group consisting of vitamin A, vitamin B, vitamin C, vitamin D, vitamin E, calcium lactate, taurine, folic acid and niacin.

8. A process for the preparation of a milk pudding according to any one of claims 1 to 4, comprising the steps of:

uniformly mixing sugar and stabilizer solution dissolved in water in advance with the liquid milk raw material and homogenizing;

sterilizing the homogenized mixed material at high temperature;

and cooling and filling the sterilized product.

9. The method of claim 8, wherein the high temperature sterilization condition is sterilization at 90-141 ℃ for 4 seconds-15 minutes.

10. The method of claim 9, wherein the high temperature sterilization is performed using a blade sterilizer, a tube sterilizer, or a plate sterilizer.

11. The process according to any one of claims 8 to 10, wherein the raw material composition for preparing the milk pudding further comprises 0.5 to 20 parts of fruit and vegetable juice, fruit and vegetable particles and/or cereal particles per 100 parts by weight, and the addition is carried out in the following manner:

adding the mixture into the homogenized mixed material for high-temperature sterilization; or,

sterilizing, and aseptically adding into the material after ultra-high temperature sterilization.

12. The method of claim 8, wherein a salt selected from the group consisting of sodium tripolyphosphate, sodium citrate, potassium citrate, sodium hexametaphosphate, and sodium pyrophosphate in combination with the stabilizer solution is mixed with the liquid milk.