Heat-resistant pudding and preparation method thereof

一种耐热布丁及其制备方法

Abstract

本发明公开了一种耐热布丁及其制备方法,所述耐热布丁以重量份计,由以下组分组成:卡拉胶1‑10份,魔芋粉0.1‑5份,羧甲基纤维素0.1‑5份,黄原胶0.1‑3份,乳粉30‑70份,结冷胶0.1‑10份,乳酸钙0.1‑5份,氯化钾0.1‑5份,白砂糖100‑400份,工艺水550‑950份,香精0.1‑6份。本发明采用使用结冷胶与乳粉中的钙离子及外加钙离子形成高熔点的耐热性布丁凝胶,使耐热奶茶布丁在80℃以上的热开水中冲泡3分钟以上仍能保持一定的成型度以及嫩滑的口感,可以与奶茶搭配食用,提升奶茶的口感。所述制备方法简单易行,适合批量化工业生产。
The invention discloses a heat-resistant pudding and a preparation method thereof. The heat-resistant pudding is prepared from the following components in parts by weight: 1-10 parts of carrageenan, 0.1-5 parts of konjaku flour, 0.1-5 parts of carboxymethylcellulose, 0.1-3 parts of xanthan gum, 30-70 parts of milk powder, 0.1-10 parts of gellan gum, 0.1-5 parts of calcium lactate, 0.1-5 parts of potassium chloride, 100-400 parts of white granulated sugar, 550-950 parts of process water and 0.1-6 parts of essence. The heat-resistant pudding gel with a high melting point is formed by calcium ions in gellan gum and milk powder and additional calcium ions and thus can keep a certain forming degree and tender taste after being brewed in hot boiled water at 80 DEG C and above for over 3 minutes; the heat-resistant pudding can be matched with milky tea for eating, and thus the mouthfeel of the milky tea is improved. The preparation method is simple and feasible and is suitable for massive industrial production.

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