阅读说明：本技术 一种蜡烛状的新颖布丁及其制备工艺 (The cereiform novel pudding of one kind and its preparation process ) 是由 赵春生 于 2019-09-07 设计创作，主要内容包括：本发明公开了一种蜡烛状的新颖布丁,包括红色蜡烛和白色灯芯,所述红色蜡烛包括以下成分：白砂糖、海藻胶、鲜牛奶、淡奶油、蜂蜜、黄油、布丁粉、香辛料和食用色素,所述白色灯芯包括以下成分：白砂糖、海藻胶、土豆泥、椰汁、椰丝、鲜牛奶、淡奶油、蜂蜜、布丁粉、香辛料和食用色素,本发明结构科学合理,使用安全方便,通过海藻胶增加口感,并且作为稳定剂,并且增加其凝型力,提高了其强度和韧性,而白色灯芯中的土豆泥、椰汁和椰丝含有淀粉和糖份,通过椰汁和椰丝在提高口感的同时,代替了牛奶,而红色蜡烛和白色灯芯组合而成的新颖布丁,口感丰富,含有两种口感,且新颖,适合不同人群的食用,提高了销量,适合推广使用。(The invention discloses a kind of cereiform novel puddings, including red candle and white wick, the red candle includes following component: white granulated sugar, seaweed glue, fresh milk, whipping cream, honey, butter, pudding powder, spice and edible pigment, the white wick includes following component: white granulated sugar, seaweed glue, mashed potatoes, coconut juice, shredded coconut meat, fresh milk, whipping cream, honey, pudding powder, spice and edible pigment, structure of the invention is scientific and reasonable, it is safe and convenient to use, increase mouthfeel by seaweed glue, and as stabilizer, and increase its solidifying type power, improve its intensity and toughness, and the mashed potatoes in white wick, coconut juice and shredded coconut meat contain starch and sugared part, through coconut juice and shredded coconut meat while improving mouthfeel, instead of milk, and the novel pudding that red candle and white wick are composed, rich in taste , the mouthfeel containing there are two types of, and it is novel, it is suitble to the edible of different crowd, improves sales volume, is suitble to popularization and use.)

1. a kind of cereiform novel pudding, it is characterised in that: including red candle and white wick；

The red candle includes following component: white granulated sugar, seaweed glue, fresh milk, whipping cream, honey, butter, pudding powder, perfume (or spice) Pungent material and edible pigment；

The white wick includes following component: white granulated sugar, seaweed glue, mashed potatoes, coconut juice, shredded coconut meat, fresh milk, whipping cream, bee Honey, pudding powder, spice and edible pigment.

2. the cereiform novel pudding of one kind according to claim 1, which is characterized in that the red candle by matching below It is formed than range: 2-5 parts of white granulated sugar, 0.3-1 parts of seaweed glue, 5-10 parts of fresh milk, 3-5 parts of whipping cream, 1-3 parts of honey, butter 0.5-1.5 parts, 1-2 parts of pudding powder, 0.5-1 parts of spice and 0.3-0.5 parts of edible pigment；

The white wick is made of following ratio range: 2-5 parts of white granulated sugar, 0.3-1 parts of seaweed glue, 5-10 parts of mashed potatoes, coconut palm 5-10 parts of juice, 1-3 parts of shredded coconut meat, 3-5 parts of fresh milk, 3-5 parts of whipping cream, 1-3 parts of honey, 1-2 parts of pudding powder, spice 0.5-1 Part and edible pigment 0.3-0.5 parts；

Wherein red candle accounting range is 8-10 parts, and white wick accounting range is 1-3 parts.

3. the cereiform novel pudding of one kind according to claim 1, which is characterized in that the red candle by matching below Than composition: 2 parts of white granulated sugar, 0.5 part of seaweed glue, 8 parts of fresh milk, 3 parts of whipping cream, 1.5 parts of honey, 0.5 part of butter, pudding powder 1 Part, 0.5 part of spice and 0.5 part of edible pigment；

The white wick is made of following proportion: 2 parts of white granulated sugar, 0.5 part of seaweed glue, 8 parts of mashed potatoes, 6 parts of coconut juice, shredded coconut meat 2 Part, 5 parts of fresh milk, 3 parts of whipping cream, 1 part of honey, 1 part of pudding powder, 0.5 part of spice and 0.3 part of edible pigment；

Wherein red candle accounting range is 10 parts, and white wick accounting range is 1 part.

4. the cereiform novel pudding of one kind according to claim 1, which is characterized in that eat color in the red candle Element is red, and edible pigment is white in the white wick.

5. the preparation process of cereiform novel pudding according to claim 1-4, which is characterized in that described white The production stage of colored lights core is as follows:

A1, raw material is put into reaction kettle, and heated, is stirred continuously in heating process, boiled to it to 100 degree；

A2, it is drained into dispensing cylinder from reaction kettle, cools to 86 degree, be filtered by filter, after the completion of filtering, passed through Blower cools down；

The production stage of the red candle is as follows:

B1, raw material is put into reaction kettle, and heated, is stirred continuously in heating process, boiled to it to 100 degree；

B2, it is drained into dispensing cylinder from reaction kettle, cools to 83 degree, be filtered by filter, red feed liquid is made;

The synthesis step of the cereiform novel pudding is as follows

C1, white wick is placed in mold, is then poured into red feed liquid；

After the completion of C2, injection, filling and sealing is carried out, and sterilize；

It is cooled down after the completion of C3, sterilization, is dried after being cooled to room temperature；

It tests after C4, drying, is packed and stored after having inspected.

6. the preparation process of the cereiform novel pudding of one kind according to claim 5, which is characterized in that the step A1 The rotation of middle reaction kettle is rotated by motor, and motor slewing rate is 30-60r/min；

Filter screen diameter is 2-5mm in the A2, and it is room temperature that cold wind, which is blown to white wick,.

7. the preparation process of the cereiform novel pudding of one kind according to claim 5, which is characterized in that the step B1 The rotation of middle reaction kettle is rotated by motor, and motor slewing rate is 30-40r/min；

Filter screen diameter is 3-5mm in the B2.

8. the preparation process of the cereiform novel pudding of one kind according to claim 5, which is characterized in that the step C2 Middle sterilization is sterilized by ultraviolet radiator；

Water cooling is carried out by water cooling unit in the step C3.

9. the preparation process of the cereiform novel pudding of one kind according to claim 5, which is characterized in that the step C4 Middle inspection project is hardness, mouthfeel, color and specific retention.

10. the preparation process of the cereiform novel pudding of one kind according to claim 5, which is characterized in that the step It is inspected by random samples after being packed in C4, prevents packaging from substandard products occur, sampling observation rate is 0.2-0.3%.

Technical field

The present invention relates to food technology field, specially a kind of cereiform novel pudding and its preparation process.

Background technique

Pudding is a kind of traditional food of Britain.It is to be used to indicate to be evolved mixed with blood sausage " cloth section " from ancient times , the pudding being fabricated now using egg, flour and milk as material is to teach by Saxon at that time, in The convent in century is then known as " mixture of fruit and sowens " " pudding ", and the formal appearance of this pudding is in 16 generation In discipline Elizabethan's epoch, it deploys manufacture, the cloth of the 17th century and 18th century together with gravy, fruit juice, dried fruit and flour Fourth is made of egg, milk and flour are material.

But pudding taste currently on the market is single, and not novel enough, reduces appetite and mouthfeel, and cannot inhale Draw pediatric population, causes the phenomenon of the amount of peddling deficiency.

Summary of the invention

The present invention provides the cereiform novel pudding of one kind and its preparation process, can effectively solve in above-mentioned background technique It proposes that pudding taste currently on the market is single, and not novel enough, reduces appetite and mouthfeel, and children people cannot be attracted Group, the problem of causing the phenomenon of the amount of peddling deficiency.

To achieve the above object, the invention provides the following technical scheme: a kind of cereiform novel pudding, including red wax Candle and white wick；

The red candle includes following component: white granulated sugar, seaweed glue, fresh milk, whipping cream, honey, butter, pudding Powder, spice and edible pigment；

The white wick includes following component: white granulated sugar, seaweed glue, mashed potatoes, coconut juice, shredded coconut meat, fresh milk, evaporated milk Oil, honey, pudding powder, spice and edible pigment.

According to the above technical scheme, the red candle is made of following ratio range: 2-5 parts of white granulated sugar, seaweed glue 0.3-1 parts, 5-10 parts of fresh milk, 3-5 parts of whipping cream, 1-3 parts of honey, 0.5-1.5 parts of butter, 1-2 parts of pudding powder, spice 0.5-1 parts and edible pigment 0.3-0.5 parts；

The white wick is made of following ratio range: 2-5 parts of white granulated sugar, 0.3-1 parts of seaweed glue, mashed potatoes 5-10 Part, 5-10 parts of coconut juice, 1-3 parts of shredded coconut meat, 3-5 parts of fresh milk, 3-5 parts of whipping cream, 1-3 parts of honey, 1-2 parts of pudding powder, spice 0.5-1 parts and edible pigment 0.3-0.5 parts；

Wherein red candle accounting range is 8-10 parts, and white wick accounting range is 1-3 parts.

According to the above technical scheme, the red candle is made of following proportion: 2 parts of white granulated sugar, 0.5 part of seaweed glue, fresh 8 parts of milk, 3 parts of whipping cream, 1.5 parts of honey, 0.5 part of butter, 1 part of pudding powder, 0.5 part of spice and 0.5 part of edible pigment；

The white wick is made of following proportion: 2 parts of white granulated sugar, 0.5 part of seaweed glue, 8 parts of mashed potatoes, 6 parts of coconut juice, coconut palm 2 parts of silk, 5 parts of fresh milk, 3 parts of whipping cream, 1 part of honey, 1 part of pudding powder, 0.5 part of spice and 0.3 part of edible pigment；

Wherein red candle accounting range is 10 parts, and white wick accounting range is 1 part.

According to the above technical scheme, edible pigment is red in the red candle, edible pigment in the white wick For white.

A kind of preparation process of cereiform novel pudding, the production stage of the white wick are as follows:

A1, raw material is put into reaction kettle, and heated, is stirred continuously in heating process, boiled to it to 100 degree；

A2, it is drained into dispensing cylinder from reaction kettle, cools to 86 degree, be filtered by filter, after the completion of filtering, Cooled down by blower；

The production stage of the red candle is as follows:

B1, raw material is put into reaction kettle, and heated, is stirred continuously in heating process, boiled to it to 100 degree；

B2, it is drained into dispensing cylinder from reaction kettle, cools to 83 degree, be filtered by filter, red stain is made Liquid；

The synthesis step of the cereiform novel pudding is as follows

C1, white wick is placed in mold, is then poured into red feed liquid；

After the completion of C2, injection, filling and sealing is carried out, and sterilize；

It is cooled down after the completion of C3, sterilization, is dried after being cooled to room temperature；

It tests after C4, drying, is packed and stored after having inspected.

According to the above technical scheme, the rotation of reaction kettle is rotated by motor in the step A1, motor rotation speed Rate is 30-60r/min；

Filter screen diameter is 2-5mm in the A2, and it is room temperature that cold wind, which is blown to white wick,.

According to the above technical scheme, the rotation of reaction kettle is rotated by motor in the step B1, motor rotation speed Rate is 30-40r/min；

Filter screen diameter is 3-5mm in the B2.

According to the above technical scheme, it sterilizes in the step C2 and is sterilized by ultraviolet radiator；

Water cooling is carried out by water cooling unit in the step C3.

According to the above technical scheme, it is hardness, mouthfeel, color and specific retention that project is examined in the step C4.

According to the above technical scheme, it is inspected by random samples after being packed in the step C4, prevents packaging from substandard products occur, sampling observation rate is 0.2-0.3%.

Compared with prior art, beneficial effects of the present invention: structure of the invention is scientific and reasonable, safe and convenient to use, passes through Seaweed glue increases mouthfeel, and as stabilizer, and increases its solidifying type power, improves its intensity and toughness, and red candle Honey and butter while ensuring the taste, improve the supplement of sugar, and mashed potatoes, coconut juice and shredded coconut meat in white wick Containing starch and sugared part, through coconut juice and shredded coconut meat while improving mouthfeel, instead of milk, and red candle and white wick The novel pudding being composed, rich in taste, the mouthfeel containing there are two types of, and it is novel, it is suitble to the edible of different crowd, improves pin Amount is suitble to promote the use of.

Detailed description of the invention

Attached drawing is used to provide further understanding of the present invention, and constitutes part of specification, with reality of the invention It applies example to be used to explain the present invention together, not be construed as limiting the invention.

In the accompanying drawings:

Fig. 1 is pudding composite structure schematic diagram of the invention；

Fig. 2 is the production stage schematic diagram of white wick of the invention；

Fig. 3 is the production stage schematic diagram of red candle of the invention.

Specific embodiment

Hereinafter, preferred embodiments of the present invention will be described with reference to the accompanying drawings, it should be understood that preferred reality described herein Apply example only for the purpose of illustrating and explaining the present invention and is not intended to limit the present invention.