CN114009816A - Device for preparing pudding and application of device for preparing dried orange peel xylitol milk-flavor pudding - Google Patents
Device for preparing pudding and application of device for preparing dried orange peel xylitol milk-flavor pudding Download PDFInfo
- Publication number
- CN114009816A CN114009816A CN202111299694.XA CN202111299694A CN114009816A CN 114009816 A CN114009816 A CN 114009816A CN 202111299694 A CN202111299694 A CN 202111299694A CN 114009816 A CN114009816 A CN 114009816A
- Authority
- CN
- China
- Prior art keywords
- pudding
- stirring
- orange peel
- dried orange
- preparing
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 235000011962 puddings Nutrition 0.000 title claims abstract description 144
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 title claims description 44
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 title claims description 44
- 239000000811 xylitol Substances 0.000 title claims description 44
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 title claims description 44
- 235000010447 xylitol Nutrition 0.000 title claims description 44
- 229960002675 xylitol Drugs 0.000 title claims description 44
- 239000000796 flavoring agent Substances 0.000 title claims description 29
- 238000003756 stirring Methods 0.000 claims abstract description 164
- 239000007788 liquid Substances 0.000 claims abstract description 78
- 238000010438 heat treatment Methods 0.000 claims abstract description 57
- 238000000034 method Methods 0.000 claims abstract description 22
- 238000001914 filtration Methods 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 57
- 239000008267 milk Substances 0.000 claims description 37
- 235000013336 milk Nutrition 0.000 claims description 37
- 210000004080 milk Anatomy 0.000 claims description 37
- 150000001875 compounds Chemical class 0.000 claims description 30
- 239000003349 gelling agent Substances 0.000 claims description 27
- 238000002156 mixing Methods 0.000 claims description 20
- 235000019634 flavors Nutrition 0.000 claims description 19
- 239000006071 cream Substances 0.000 claims description 17
- 239000000679 carrageenan Substances 0.000 claims description 15
- 229940113118 carrageenan Drugs 0.000 claims description 15
- 235000010418 carrageenan Nutrition 0.000 claims description 15
- 229920001525 carrageenan Polymers 0.000 claims description 15
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 15
- 102000011632 Caseins Human genes 0.000 claims description 14
- 108010076119 Caseins Proteins 0.000 claims description 14
- 229940080237 sodium caseinate Drugs 0.000 claims description 14
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 11
- 239000000741 silica gel Substances 0.000 claims description 11
- 229910002027 silica gel Inorganic materials 0.000 claims description 11
- 238000001816 cooling Methods 0.000 claims description 8
- 239000007787 solid Substances 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 238000005057 refrigeration Methods 0.000 claims description 2
- 102000004169 proteins and genes Human genes 0.000 claims 1
- 108090000623 proteins and genes Proteins 0.000 claims 1
- 239000002994 raw material Substances 0.000 abstract description 45
- 238000002360 preparation method Methods 0.000 abstract description 26
- 241000675108 Citrus tangerina Species 0.000 abstract description 16
- 230000004927 fusion Effects 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 29
- 239000000203 mixture Substances 0.000 description 12
- 238000009835 boiling Methods 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 230000001953 sensory effect Effects 0.000 description 7
- 239000011259 mixed solution Substances 0.000 description 6
- 230000036528 appetite Effects 0.000 description 5
- 235000019789 appetite Nutrition 0.000 description 5
- 238000011156 evaluation Methods 0.000 description 4
- 238000004458 analytical method Methods 0.000 description 3
- 239000000110 cooling liquid Substances 0.000 description 3
- 235000021185 dessert Nutrition 0.000 description 3
- 230000001079 digestive effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 235000003599 food sweetener Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 150000002630 limonoids Chemical class 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 230000028327 secretion Effects 0.000 description 3
- 239000003765 sweetening agent Substances 0.000 description 3
- 235000010469 Glycine max Nutrition 0.000 description 2
- 244000068988 Glycine max Species 0.000 description 2
- 244000017020 Ipomoea batatas Species 0.000 description 2
- 235000002678 Ipomoea batatas Nutrition 0.000 description 2
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 2
- 206010012601 diabetes mellitus Diseases 0.000 description 2
- 238000001704 evaporation Methods 0.000 description 2
- 230000008020 evaporation Effects 0.000 description 2
- 235000015110 jellies Nutrition 0.000 description 2
- 239000008274 jelly Substances 0.000 description 2
- 238000005259 measurement Methods 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 235000005979 Citrus limon Nutrition 0.000 description 1
- 244000131522 Citrus pyriformis Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 238000007696 Kjeldahl method Methods 0.000 description 1
- 244000242564 Osmanthus fragrans Species 0.000 description 1
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 1
- 241001093501 Rutaceae Species 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 206010047700 Vomiting Diseases 0.000 description 1
- 235000006545 Ziziphus mauritiana Nutrition 0.000 description 1
- 244000126002 Ziziphus vulgaris Species 0.000 description 1
- 235000008529 Ziziphus vulgaris Nutrition 0.000 description 1
- 230000002411 adverse Effects 0.000 description 1
- 230000001174 ascending effect Effects 0.000 description 1
- 230000001580 bacterial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000000052 comparative effect Effects 0.000 description 1
- 230000006835 compression Effects 0.000 description 1
- 238000007906 compression Methods 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 235000015872 dietary supplement Nutrition 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 239000000499 gel Substances 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021096 natural sweeteners Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000003825 pressing Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 239000000523 sample Substances 0.000 description 1
- 238000007790 scraping Methods 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229960004793 sucrose Drugs 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 235000019605 sweet taste sensations Nutrition 0.000 description 1
- 229940124597 therapeutic agent Drugs 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 230000008673 vomiting Effects 0.000 description 1
Images
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Dispersion Chemistry (AREA)
- Molecular Biology (AREA)
- Zoology (AREA)
- Botany (AREA)
- Mycology (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a device for preparing pudding, which comprises an outer shell, an inner shell, a heating device, a cover body and a stirring mechanism, wherein the stirring mechanism comprises a stirring motor, a stirring shaft and a stirring cavity connected to the lower end of the stirring shaft, the stirring cavity is a cavity with an opening at the upper part, and a plurality of filtering holes are formed in the inner wall of the stirring cavity. This device of preparation pudding can directly use this device of preparation pudding to carry out the system of stewing of tangerine peel liquid, and regard as the chamber that holds of raw materials with stirring chamber, system tangerine peel extract or the in-process of preparation pudding liquid, and solid-state thick raw materials are arranged in stirring chamber, and along with heating and stirring carry out continuous and stirring chamber outer liquid fusion, need not in addition to filter the solution that obtains in the inner shell body after the preparation, unusual convenience.
Description
Technical Field
The invention belongs to the technical field of food processing and preparation, and particularly relates to a pudding preparation device and application thereof in preparing dried orange peel xylitol milk-flavor pudding.
Background
Pericarpium Citri Tangerinae is dried mature pericarp of Rutaceae plant fructus Citri Tangerinae and its cultivar. The dried orange peel is pungent and bitter in taste and warm in nature, enters spleen and lung channels, and has the effects of strengthening spleen and stomach, lowering adverse qi and reducing phlegm, stopping vomiting and the like. The pericarpium Citri Tangerinae contains limonoid, and has effects of promoting secretion of digestive juice and stimulating appetite. Xylitol is a natural sweetener extracted from plant raw materials, has the heat equivalent to glucose and the sweetness equivalent to cane sugar, is the favorite of sports and fitness people, can be widely applied to the food industry of mixing milk, beverages, soybean milk, coffee and the like, the pharmaceutical industry and the light chemical industry production, and is a functional sweetener, a nutritional supplement and an auxiliary therapeutic agent suitable for diabetics.
Pudding, also known as pudding, is a common semisolid dessert serving as a modern popular nutritional dairy product, and has silky mouthfeel, fragrant and sweet taste and mellow flavor. At present, many researches on pudding products are carried out in China, such as soybean milk pudding, matcha flavor milk pudding, Chinese date milk pudding, purple sweet potato cream pudding, sweet osmanthus flavor purple sweet potato pudding and lemon egg milk pudding, but the researches on dried orange peel xylitol milk flavor pudding are not reported in documents.
The existing equipment and method for preparing pudding are complex, low in preparation efficiency, particularly complex in preparation process, and mainly completed by manually operating various sub-equipment, for example, dried orange peel needs to be decocted, after decoction, the dried orange peel needs to be further filtered and then mixed with other raw materials for heating, the heating duration needs to be judged by an operator according to experience in the heating process, and the pudding liquid can be obtained by filtering again after heating is finished. After the pudding liquid is obtained, the pudding liquid needs to be cooled naturally and then subpackaged, and the consumed time is long; meanwhile, as the cooling time is long, the packaged pudding liquid needs to be sterilized after being packaged for edible safety.
Therefore, a device for preparing pudding is needed to prepare the dried orange peel xylitol milk-flavor pudding more conveniently and rapidly.
Disclosure of Invention
The object of the present invention is to solve at least the above drawbacks and to provide advantages which will be explained later.
To achieve these objects and other advantages and in accordance with the purpose of the invention, there is provided an apparatus for preparing pudding, comprising: the device comprises an outer shell, an inner shell, a heating device, a cover body and a stirring mechanism.
The shell body is a cavity with an opening at the upper part, and a bracket is arranged on the bottom surface of the shell body.
The inner shell is a cavity with an upper opening, and the bottom of the inner shell is connected above the bracket.
A heating device disposed on an inner wall of the outer case to heat contents inside the outer case.
The cover body is connected with the upper opening of the outer shell in a matching mode, and a stirring hole is formed in the middle of the cover body.
The stirring mechanism comprises a stirring motor, a stirring shaft and a stirring cavity connected to the lower end of the stirring shaft; the stirring motor is connected to the upper part of the cover body; the stirring motor and the stirring shaft are connected to drive the stirring shaft to rotate, and the other end of the stirring shaft penetrates through the stirring hole and extends vertically downwards; the stirring chamber is a cavity with an opening at the upper part, a plurality of filtering holes are arranged on the inner wall of the stirring chamber, and the diameter of each filtering hole is smaller than 0.1 micron.
Among the above-mentioned scheme, at first, regard as the chamber that holds of raw materials with the stirring chamber, can directly use this device of preparing pudding to carry out the system of decocting of tangerine peel liquid to place the tangerine peel in the stirring intracavity, the clear water is directly placed in the inner shell and is decocted, directly leave away the remaining tangerine peel that stirs the intracavity after system of decocting finishes can, need not in addition to filter the tangerine peel extract that obtains, thereby reduced work load. Meanwhile, after the preparation of the dried orange peel extracting solution is finished, the dried orange peel extracting solution can be calculated according to the liquid level height of the dried orange peel extracting solution, and then other raw materials are weighed according to the weight ratio of the raw materials; or decocting in advance according to the required amount of pericarpium Citri Tangerinae extractive solution, and discarding part of pericarpium Citri Tangerinae extractive solution after decocting.
Secondly, because the diameter of the filter hole of the stirring cavity is small, the raw materials can be filtered when being added, the liquid raw materials with smaller density after being filtered by the stirring cavity are directly filtered to the inner shell to be mixed with the dried orange peel extracting solution, and other raw materials are still remained in the stirring cavity to continuously fuse all the raw materials together along with the heating and stirring; the above scheme may further include the following technical details to better achieve the technical effects: the stirring chamber is transparent and visible so as to judge whether the raw materials are fused or not according to the condition of the raw materials in the stirring chamber.
In addition, the shell body of the device for preparing the pudding surrounds the outer side of the inner shell, liquid is added into the outer shell in the using process and the liquid is heated, so that the raw material mixed liquid in the inner shell is heated, the mixed liquid in the inner shell is heated uniformly, and the problem that the taste of the pudding is influenced due to the fact that the raw material is pasted on the inner wall of the inner shell due to the fact that the partial region is heated highly is avoided.
Finally, the above scheme may further include the following technical details to better achieve the technical effects: the stirring motor is configured to be intermittently switched on and off, so that the solution in the inner shell flows into the stirring cavity to be mixed with the raw material in the stirring cavity in the process of stopping stirring, the raw material fused together is separated out of the stirring cavity in the stirring process, and the solution in the inner shell is further stirred, and therefore the uniformity of the prepared pudding liquid is better.
Preferably, the lower end of the stirring shaft is provided with a concave part, the upper part of the stirring cavity is provided with a bulge matched with the concave part, the concave part is in threaded connection with the bulge, and the screwing direction of the threads is consistent with the rotating direction of the stirring shaft.
In the above-mentioned scheme, conveniently put into the raw materials and take out the waste material to the stirring chamber through threaded connection, simultaneously because the direction of stirring is unanimous can avoid deviating from at the in-process stirring frame of stirring with the direction that the screw thread was screwed.
Preferably, the outer wall of the stirring cavity is provided with a stirring handle; the stirring handle is U-shaped; still be connected with silica gel on the stirring and scrape the handle, silica gel is scraped the handle and is kept away from the stirring chamber is stretched and is extended, when the lid closes silica gel scrape the handle with the inner wall butt of interior casing.
Among the above-mentioned scheme, stir the solution to in the interior casing that can be better through the stirring, simultaneously silica gel is scraped and is scraped the raw materials that can will adhere on the inner wall of the interior casing at the in-process of stirring and scrape out to avoid the raw materials to paste on the inner wall of interior casing and influence the taste of pudding.
Preferably, the outer shell is provided with a water inlet and a water outlet, and the water inlet and the water outlet are respectively provided with a water inlet switch and a water drainage switch.
In the scheme, the liquid can be added into the inner shell in time through the water inlet to heat, so that the outer shell is prevented from being dried due to heating and evaporation; meanwhile, the water outlet is arranged, so that the heated liquid can be discharged after the preparation of the pudding liquid is finished, and the cooling liquid is added in time through the water inlet to carry out water bath cooling on the pudding liquid, so that the preparation efficiency of the pudding liquid is improved.
In the above scheme, the following technical details can be included to better achieve the technical effect: the inner wall of the inner shell is provided with a temperature sensor, the water inlet and the water outlet are respectively connected with a water inlet switch and a water outlet switch, the temperature sensor, the water inlet switch and the water outlet switch are connected with a controller, and the controller is also connected with a heating device; the controller is configured to: when the water inlet and the water outlet are opened or closed within a certain time after the heating device stops heating, for example, 5 minutes after the heating device stops heating, the water outlet is opened to discharge the liquid heated in the outer shell, and the water outlet is closed 7 minutes after the heating device stops heating; and 6-7 minutes after the heating device stops heating, opening the water inlet to add cooling liquid, and closing the water inlet 7-8 minutes after the heating device stops heating. Thereby cooling the pudding liquid by replacing the liquid in the outer shell after the pudding liquid preparation is finished.
A method for preparing dried orange peel xylitol milk flavor pudding by using a pudding preparation device comprises the following steps:
weighing a certain amount of dried orange peel and clear water 15 times of the weight of the dried orange peel, placing the weighed dried orange peel in a stirring cavity, placing the weighed clear water in an inner shell, adding water which does not pass through a heating device into the outer shell, connecting the stirring cavity with the stirring shaft, covering a cover body on the outer shell, and starting the heating device to heat for at least 20 minutes to obtain dried orange peel extracting solution.
Step two, mixing sodium caseinate and carrageenan in a ratio of 5: 1-9 to obtain the compound gelling agent.
Step three, mixing the dried orange peel extract, xylitol, a compound gelling agent, pure milk and cream according to the weight ratio of 60-140: 15-35: 2-6: 50-150: weighing 20-40 parts by weight, placing the weighed dried orange peel extract and pure milk in an inner shell, placing xylitol, compound gelling agent and cream in a stirring cavity, connecting the stirring cavity with a stirring shaft, covering a cover body on an outer shell, starting a heating device to heat for at least 10 minutes, stopping heating, standing and cooling until the temperature of the mixed liquid is less than 60 ℃ to obtain the pudding liquid.
And step four, subpackaging the pudding liquid, and then putting the pudding liquid into a freezer at 4 ℃ for refrigerating for at least 2 hours to obtain the dried orange peel xylitol milk-flavor pudding.
In the scheme, the dried orange peel extract is firstly used as a preparation raw material to blend limonoid contained in the dried orange peel into pudding, so that the prepared pudding can play the effects of promoting secretion of digestive juice and increasing appetite, and the problem that the pudding as a dessert is easy to feel greasy and reduce the appetite is solved.
Secondly, xylitol is used as a sweetening agent, so that the overall calorie of the pudding can be reduced while the sweetness is kept, and the eating requirement of a diabetic patient can be met.
Also, with sodium caseinate and carrageenan in a 5: 1-9, and the sodium caseinate and the carrageenan can synergistically act to adjust the texture of the pudding, so that the mouthfeel of the pudding is improved.
Preferably, the weight ratio of the dried orange peel extract, the xylitol, the compound gelling agent, the pure milk and the cream is 100: 15: 4: 100: 25.
preferably, the compound gelling agent is prepared from sodium caseinate and carrageenan in a weight ratio of 5: 5 in a weight ratio.
Preferably, the pudding liquid is subpackaged and then put into cold water with the temperature lower than 20 ℃ until the temperature of the pudding liquid is 20-30 ℃, and then the pudding liquid is transferred into a freezer for refrigeration.
Preferably, the protein content of the dried orange peel xylitol milk-flavor pudding is more than or equal to 3.5g/100g, and the soluble solid content is more than or equal to 17g/100 g.
The invention has the advantages that:
firstly, the device for preparing the pudding takes the stirring cavity as the accommodating cavity of the raw materials, the device for preparing the pudding can be directly used for boiling the tangerine peel liquid, the tangerine peel is placed in the stirring cavity, clear water is directly placed in the inner shell for boiling, the rest tangerine peel in the stirring cavity is directly removed after boiling, and the obtained tangerine peel extracting solution is not required to be additionally filtered, so that the workload is reduced. Meanwhile, after the preparation of the dried orange peel extracting solution is finished, the dried orange peel extracting solution can be calculated according to the liquid level height of the dried orange peel extracting solution, and then other raw materials are weighed according to the weight ratio of the raw materials; or decocting in advance according to the required amount of pericarpium Citri Tangerinae extractive solution, and discarding part of pericarpium Citri Tangerinae extractive solution after decocting.
Secondly, the device for preparing pudding can filter the raw materials when adding the raw materials due to the small diameter of the filter holes of the stirring cavity, the liquid raw materials with small density after being filtered by the stirring cavity are directly filtered to the inner shell to be mixed with the dried orange peel extract, and other raw materials are still remained in the stirring cavity to continuously fuse all the raw materials together along with heating and stirring; the above scheme may further include the following technical details to better achieve the technical effects: the stirring chamber is transparent and visible so as to judge whether the raw materials are fused or not according to the condition of the raw materials in the stirring chamber.
In addition, the outer shell of the device for preparing the pudding surrounds the outer side of the inner shell, and liquid is added into the outer shell and heated in the using process, so that the raw material mixed liquid in the inner shell is heated, the mixed liquid in the inner shell is uniformly heated, and the problem that the taste of the pudding is influenced because the raw materials are pasted on the inner wall of the inner shell due to high heating of partial areas is avoided.
In addition, the device for preparing pudding is convenient for putting raw materials into the stirring cavity and taking out waste materials through threaded connection, and meanwhile, the stirring frame can be prevented from falling off in the stirring process due to the fact that the stirring direction is consistent with the screwing direction of the threads.
In addition, the device for preparing the pudding can better stir the solution in the inner shell through the stirring handle, and meanwhile, the silica gel scraping handle can scrape the raw materials adhered to the inner wall of the inner shell in the stirring process, so that the problem that the taste of the pudding is influenced by the raw materials pasted on the inner wall of the inner shell is avoided.
In addition, the device for preparing the pudding can add liquid into the inner shell in time through the water inlet to heat, so that the outer shell is prevented from being dried due to heating and evaporation; meanwhile, the water outlet is arranged, so that the heated liquid can be discharged after the preparation of the pudding liquid is finished, and the cooling liquid is added in time through the water inlet to carry out water bath cooling on the pudding liquid, so that the preparation efficiency of the pudding liquid is improved.
In addition, according to the method for preparing the dried orange peel xylitol milk flavor pudding by using the device for preparing the pudding, the dried orange peel extracting solution is used as the preparation raw material, and the limonoid contained in the dried orange peel is dissolved in the pudding, so that the prepared pudding can play the effects of promoting secretion of digestive juice and increasing appetite, and the problem that the appetite is reduced because the pudding is easy to feel greasy as a dessert is solved.
In addition, according to the method for preparing the dried orange peel xylitol milk flavor pudding by using the device for preparing the pudding, the xylitol is used as the sweetener, the overall heat of the pudding can be reduced while the sweetness is kept, and meanwhile, the eating requirement of a diabetic patient can be met.
Finally, the method for preparing the dried orange peel xylitol milk flavor pudding by using the device for preparing the pudding, disclosed by the invention, comprises the following steps of mixing sodium caseinate and carrageenan in a ratio of 5: 1-9, and the sodium caseinate and the carrageenan can synergistically act to adjust the texture of the pudding, so that the mouthfeel of the pudding is improved.
Drawings
FIG. 1 is a schematic structural view of an apparatus for preparing pudding according to the present invention;
FIG. 2 is a schematic view of another embodiment of the apparatus for preparing pudding according to the present invention;
FIG. 3 is a schematic view of the connection structure of the stirring shaft and the stirring frame in the device for preparing pudding of the present invention.
Detailed Description
The present invention is described in further detail below to enable those skilled in the art to practice the invention with reference to the description.
Example 1
As shown in fig. 1, an apparatus for preparing pudding comprises: outer shell 1, inner shell 2, heating device 3, lid 4 and rabbling mechanism 5.
The outer shell 1 is a cavity with an opening at the upper part, and a bracket 11 is arranged on the bottom surface of the outer shell 1.
And an inner housing 2 which is a cavity with an upper opening, wherein the bottom of the inner housing 2 is connected above the bracket 11.
And a heating device 3 disposed on an inner wall of the outer case 1 to heat the contents of the outer case 1.
The cover body 4 is connected to the upper opening of the outer shell body 1 in a matching mode, and the middle of the cover body 1 is provided with a stirring hole 41.
The stirring mechanism 5 comprises a stirring motor 51, a stirring shaft 52 and a stirring cavity 53 connected to the lower end of the stirring shaft 52; the stirring motor 51 is connected to the upper part of the cover body 4; the stirring motor 51 is connected with the stirring shaft 52 and drives the stirring shaft 52 to rotate, and the other end of the stirring shaft 52 penetrates through the stirring hole 41 and extends vertically downwards; the stirring cavity 53 is a cavity with an opening at the upper part, the inner wall of the stirring cavity 53 is provided with a plurality of filtering holes 531, and the diameter of each filtering hole 531 is smaller than 0.1 micrometer.
Example 2
As shown in fig. 2 to 3, an apparatus for preparing pudding comprises: outer shell 1, inner shell 2, heating device 3, lid 4 and rabbling mechanism 5.
The outer shell 1 is a cavity with an opening at the upper part, and a bracket 11 is arranged on the bottom surface of the outer shell 1.
And an inner housing 2 which is a cavity with an upper opening, wherein the bottom of the inner housing 2 is connected above the bracket 11.
And a heating device 3 disposed on an inner wall of the outer case 1 to heat the contents of the outer case 1.
The cover body 4 is connected to the upper opening of the outer shell body 1 in a matching mode, and the middle of the cover body 1 is provided with a stirring hole 41.
The stirring mechanism 5 comprises a stirring motor 51, a stirring shaft 52 and a stirring cavity 53 connected to the lower end of the stirring shaft 52; the stirring motor 51 is connected to the upper part of the cover body 4; the stirring motor 51 is connected with the stirring shaft 52 and drives the stirring shaft 52 to rotate, and the other end of the stirring shaft 52 penetrates through the stirring hole 41 and extends vertically downwards; the stirring cavity 53 is a cavity with an opening at the upper part, the inner wall of the stirring cavity 53 is provided with a plurality of filtering holes 531, and the diameter of each filtering hole 531 is smaller than 0.1 micrometer.
Further, a concave portion is arranged at the lower end of the stirring shaft 52, a protrusion matched with the concave portion is arranged at the upper portion of the stirring cavity 53, the concave portion and the protrusion are in threaded connection, and the screwing direction of the threads is consistent with the rotating direction of the stirring shaft 52.
Further, the outer wall of the stirring cavity 53 is provided with a stirring handle 532; the stirring handle 532 is U-shaped; still be connected with silica gel on the stirring handle 532 and scrape handle 533, silica gel is scraped 533 keep away from stirring chamber 53 extends, when lid 4 lid closes silica gel scrape handle 533 with the inner wall butt of interior casing 2.
Further, a water inlet 12 and a water outlet 13 are arranged on the outer shell 1, and a water inlet switch and a water outlet switch are respectively arranged on the water inlet 12 and the water outlet 13.
Example 3
A method for preparing dried orange peel xylitol milk flavor pudding by using a pudding preparation device comprises the following steps:
weighing a certain amount of dried orange peel and clear water 15 times of the weight of the dried orange peel, placing the weighed dried orange peel in a stirring cavity, placing the weighed clear water in an inner shell, adding water which does not pass through a heating device into the outer shell, connecting the stirring cavity with the stirring shaft, covering a cover body on the outer shell, and starting the heating device to heat for at least 20 minutes to obtain dried orange peel extracting solution.
Step two, mixing sodium caseinate and carrageenan in a ratio of 5: 5 to obtain the compound gelling agent.
Step three, extracting the dried orange peel, xylitol, a compound gelling agent, pure milk and cream according to the weight ratio of 60: 15: 4: 100: 25, placing the weighed dried orange peel extract and pure milk in an inner shell, placing xylitol, compound gelling agent and cream in a stirring cavity, connecting the stirring cavity with a stirring shaft, covering a cover body on an outer shell, starting a heating device to heat for at least 10 minutes, stopping heating, standing and cooling until the temperature of the mixed liquid is less than 60 ℃ to obtain the pudding liquid.
And step four, subpackaging the pudding liquid, and then putting the pudding liquid into a freezer at 4 ℃ for refrigerating for at least 2 hours to obtain the dried orange peel xylitol milk-flavor pudding.
According to the scheme of the embodiment, the required raw material amount is estimated according to the required pudding preparation amount, and then the dried orange peel, the sodium caseinate and the carrageenan are prepared according to the required raw material amount. For example, if 1000g of pudding liquid is needed, 300g of dried orange peel extract, 75g of xylitol, 20g of compound gelling agent, 500g of pure milk and 75g of cream are needed, and 30g of dried orange peel is prepared and decocted in 450ml of clear water to obtain the dried orange peel liquid. Meanwhile, the required liquid level height of the tangerine peel liquid is estimated according to the required amount of the tangerine peel extract of 300g and the bottom area of the inner shell.
In the boiling process of the dried orange peel extracting solution, 450ml of clear water is firstly placed in the inner shell, then 30g of dried orange peel is placed in the stirring cavity, the stirring cavity and the stirring shaft are screwed, and then clear water or oil higher than the liquid level of the inner shell is added into the outer shell. Then covering the cover body on the upper part of the outer shell, starting the heating device and the stirring device to boil the dried orange peel extracting solution, presetting the stirring device to a rotating speed of 30r/min according to requirements, rotating for 20s each time, stopping for 10s, and repeating the steps until the boiling is finished; or the rotating speed is 30r/min, the rotation is stopped for 10s every time for 30s, and the steps are repeated until the boiling is finished; rotating at 40r/min, stopping rotating for 10s every time for 20s, and repeating the steps until the boiling is finished.
After the tangerine peel extracting solution is boiled, the heating device is closed, the cover body is lifted upwards, the stirring cavity is unscrewed after the solution in the stirring cavity flows out, and the rest tangerine peel is taken out and cleaned. And then removing the redundant tangerine peel liquid according to the liquid level of the tangerine peel liquid required by budget. Then, 500g of pure milk is poured into the inner shell through the stirring cavity, 75g of xylitol, 20g of compound gelling agent and 75g of cream are placed into the stirring cavity, the stirring cavity and the stirring shaft are screwed, the cover body is covered on the upper portion of the outer shell, the heating device and the stirring device are started to prepare the pudding liquid, the stirring device is preset to be 50r/min according to requirements, and the process is repeated until the boiling is finished after 20s of rotation and 10s of stopping of each time; or the rotating speed is 50r/min, the rotation is carried out for 25s every time, and the operation is stopped for 10s, and the steps are repeated until the boiling is finished; rotating at 40r/min, stopping rotating for 10s every time for 20s, and repeating the steps until the boiling is finished.
After the pudding liquid is boiled, the heating device is closed, the cover body is lifted upwards, the stirring cavity and the cover body are taken down together after the solution in the stirring cavity flows out, and the solution in the inner shell is the pudding liquid at the moment.
After the pudding liquid is prepared, the liquid with the temperature contained in the outer shell is discharged by opening the water outlet, and when the liquid in the outer shell is completely discharged or a part of the liquid is discharged, the water inlet is opened to supplement the liquid with the lower temperature into the outer shell so as to carry out water bath cooling on the pudding liquid in the inner shell until the temperature of the pudding liquid is less than 60 ℃.
Example 4
On the basis of the embodiment 1, the step three is replaced by the following step:
step three: mixing pericarpium Citri Tangerinae extractive solution, xylitol, compound gelatinizer, pure milk and cream according to the ratio of 80: 15: 4: 100: 25 weight percent of the mixture is put into a pudding preparation machine to be heated and stirred for 10 minutes, the heating is continued until the raw materials are uniformly mixed, the heating is stopped, and the mixture is kept stand and cooled until the temperature of the mixed solution is less than 60 ℃ to obtain the pudding liquid.
Example 5
On the basis of the embodiment 1, the step three is replaced by the following step:
step three: mixing dried orange peel extract, xylitol, compound gelling agent, pure milk and cream according to the weight ratio of 100: 15: 4: 100: 25 weight percent of the mixture is put into a pudding preparation machine to be heated and stirred for 10 minutes, the heating is continued until the raw materials are uniformly mixed, the heating is stopped, and the mixture is kept stand and cooled until the temperature of the mixed solution is less than 60 ℃ to obtain the pudding liquid.
Example 6
On the basis of the embodiment 1, the step three is replaced by the following step:
step three: mixing pericarpium Citri Tangerinae extractive solution, xylitol, compound gelatinizer, pure milk and cream according to a ratio of 120: 15: 4: 100: 25 weight percent of the mixture is put into a pudding preparation machine to be heated and stirred for 10 minutes, the heating is continued until the raw materials are uniformly mixed, the heating is stopped, and the mixture is kept stand and cooled until the temperature of the mixed solution is less than 60 ℃ to obtain the pudding liquid.
Example 7
On the basis of the embodiment 1, the step three is replaced by the following step:
step three: mixing pericarpium Citri Tangerinae extractive solution, xylitol, compound gelatinizer, pure milk and cream according to a ratio of 140: 15: 4: 100: 25 weight percent of the mixture is put into a pudding preparation machine to be heated and stirred for 10 minutes, the heating is continued until the raw materials are uniformly mixed, the heating is stopped, and the mixture is kept stand and cooled until the temperature of the mixed solution is less than 60 ℃ to obtain the pudding liquid.
Example 8
On the basis of the embodiment 1, the step three is replaced by the following step:
step three: mixing dried orange peel extract, xylitol, compound gelling agent, pure milk and cream according to the weight ratio of 100: 15: 2: 100: 25 weight percent of the mixture is put into a pudding preparation machine to be heated and stirred for 10 minutes, the heating is continued until the raw materials are uniformly mixed, the heating is stopped, and the mixture is kept stand and cooled until the temperature of the mixed solution is less than 60 ℃ to obtain the pudding liquid.
Example 9
On the basis of the embodiment 1, the step three is replaced by the following step:
step three: mixing dried orange peel extract, xylitol, compound gelling agent, pure milk and cream according to the weight ratio of 100: 15: 6: 100: 25 weight percent of the mixture is put into a pudding preparation machine to be heated and stirred for 10 minutes, the heating is continued until the raw materials are uniformly mixed, the heating is stopped, and the mixture is kept stand and cooled until the temperature of the mixed solution is less than 60 ℃ to obtain the pudding liquid.
Example 10
On the basis of the embodiment 3, the step two is replaced by the following step:
step two: mixing sodium caseinate and carrageenan in a ratio of 5: 1 to obtain the compound gelling agent.
Example 11
On the basis of the embodiment 3, the step two is replaced by the following step:
step two: mixing sodium caseinate and carrageenan in a ratio of 5: 3 to obtain the compound gelatinizer.
Example 12
On the basis of the embodiment 3, the step two is replaced by the following step:
step two: mixing sodium caseinate and carrageenan in a ratio of 5: 7 to obtain the compound gelling agent.
Example 13
On the basis of the embodiment 3, the step two is replaced by the following step:
step two: mixing sodium caseinate and carrageenan in a ratio of 5: 9 to obtain the compound gelatinizer.
Index determination of dried orange peel xylitol milk flavor pudding
1. Selecting 10 foods with certain sensory evaluation abilityThe sensory quality evaluation of the dried orange peel xylitol milk flavor pudding prepared in the embodiment 3-12 is carried out by the professional, the product prepared under the condition of each factor level is subjected to sensory evaluation from four aspects of appearance, taste, flavor and tissue state, and the national standard of pudding (GB 19299-[13]And GB/T19883-2018[14]) And (5) carrying out analysis, and taking the average score of each item as the final score, wherein the full score is 100. Sensory scoring criteria are shown in table 1:
table 1: sensory evaluation standard of dried orange peel xylitol milk flavor pudding
2. The texture characteristics of the dried orange peel xylitol milk flavor pudding prepared in the embodiment 3-12 are measured by adopting a TA.XTplus texture analyzer under the following measurement conditions: the measuring range of the force sensing element is 250N, the type of the probe is TA/36R, the descending speed is 60mm/min, the testing speed is 60mm/min, the ascending speed is 60mm/min, the downward pressing deformation is 60%, and the retention time between two times of compression is 5 s. Each test was repeated 10 times and averaged.
The texture measurement and sensory evaluation results of the dried orange peel xylitol milk flavor pudding are shown in table 2.
Table 2:
note: different lower case letters represent significant differences in the data from the same column (P < 0.05).
From the data in Table 2, it is understood from the data of comparative examples 3 to 7 that the hardness becomes smaller as the amount of the dried orange peel extract is increased, and it is indicated that when the amount of the compounded gelling agent is constant, the texture of pudding is less likely to gel and the moldability is worse as the amount of the dried orange peel extract is increased. When the addition amount of the dried orange peel extracting solution is 120g, the elasticity and chewiness are best, and the mouthfeel is best.
The data of examples 5, 8 and 9 show that when the amount of the compounded gelling agent is 2g, the hardness, elasticity and chewiness are all the minimum, indicating that too little compounded gelling agent is used, and the pudding is not formed or too thin and soft, resulting in poor mouthfeel. With the increase of the dosage of the compound gelling agent, the mouth feel is optimal when the addition amount of the compound gelling agent is 4g, and after the addition amount of the compound gelling agent is more than 4g, the hardness, the adhesiveness, the gumminess and the chewiness are increasingly large, so that the mouth feel of the pudding is too hard.
Comparing the data of example 5 and examples 10-13, it can be seen that when the ratio of the compound gelling agent is 5: 1, the texture and taste of the pudding are poor, and the product is not formed or is too thin and soft probably due to too little amount of carrageenan; when the compound gelatinizer is 5: 5, the scores of all the sensory indexes are higher.
3. According to GB5009.5-2016[15]Kjeldahl method and GB/T10786-2006[16]The protein content and the soluble solid content of the pudding prepared in the example 3-12 are respectively measured by using the soluble solid (by a refractometer), and the physical and chemical standard GB/T19883-2018 of jelly is used[14]The analysis was carried out, and the results are shown in Table 3.
Table 3:
note: the national standard of the protein content is more than or equal to 1.0; the national standard of soluble solid is more than or equal to 15.0.
4. According to GB 4789.2-2016[17]、GB4789.3-2016[18]And GB 4789.15-2016[19]The total number of colonies, the number of coliform groups, mold and yeast in the pudding prepared in examples 3 to 12 were determined by plate counting method, and the jelly hygiene standard GB 19299-[13]The analysis was carried out, and the results are shown in Table 4.
Table 4:
note: the national standard of the total number of the bacterial colonies is less than or equal to 1000; the national standard of the coliform count is less than or equal to 10; the national standard of the mould is less than or equal to 20; the national standard of the yeast is less than or equal to 20.
While embodiments of the invention have been disclosed above, it is not intended to be limited to the uses set forth in the specification and examples. It can be applied to all kinds of fields suitable for the present invention. Additional modifications will readily occur to those skilled in the art. The invention is therefore not to be limited to the specific details described herein, without departing from the general concept as defined by the appended claims and their equivalents.
Claims (9)
1. An apparatus for preparing pudding, comprising:
the outer shell is a cavity with an opening at the upper part, and a bracket is arranged on the bottom surface of the outer shell;
the inner shell is a cavity with an opening at the upper part, and the bottom of the inner shell is connected above the bracket;
a heating device disposed on an inner wall of the outer case to heat contents inside the outer case;
the cover body is connected to the upper opening of the outer shell in a matching way, and the middle part of the cover body is provided with a stirring hole;
the stirring mechanism comprises a stirring motor, a stirring shaft and a stirring cavity connected to the lower end of the stirring shaft; the stirring motor is connected to the upper part of the cover body; the stirring motor is connected with the stirring shaft and drives the stirring shaft to rotate, and the other end of the stirring shaft penetrates through the stirring hole and extends vertically downwards; the stirring chamber is a cavity with an opening at the upper part, a plurality of filtering holes are arranged on the inner wall of the stirring chamber, and the diameter of each filtering hole is smaller than 0.1 micron.
2. The apparatus for preparing pudding as set forth in claim 1, wherein said stirring shaft is provided at a lower end thereof with a recess, and said stirring chamber is provided at an upper portion thereof with a projection engaged with said recess, said recess and said projection being threadedly engaged with each other in such a manner that a screwing direction of said screw is identical to a rotation direction of said stirring shaft.
3. The apparatus for preparing pudding as defined in claim 1 wherein the outer wall of said mixing chamber is provided with a mixing handle;
the stirring handle is U-shaped; still be connected with silica gel on the stirring and scrape the handle, silica gel is scraped the handle and is kept away from the stirring chamber is stretched and is extended, when the lid closes silica gel scrape the handle with the inner wall butt of interior casing.
4. The apparatus for preparing pudding according to claim 1 wherein said outer shell has a water inlet and a water outlet, and said water inlet and said water outlet have a water inlet switch and a water outlet switch, respectively.
5. A method for preparing dried orange peel xylitol milk flavor pudding by using the device for preparing pudding as claimed in any one of claims 1-4, which is characterized by comprising the following steps:
weighing a certain amount of dried orange peel and clear water 15 times of the weight of the dried orange peel, placing the weighed dried orange peel in a stirring cavity, placing the weighed clear water in an inner shell, adding water which does not pass through a heating device into the outer shell, connecting the stirring cavity with the stirring shaft, covering a cover body on the outer shell, starting the heating device to heat for at least 20 minutes, and obtaining dried orange peel extracting solution;
step two, mixing sodium caseinate and carrageenan in a ratio of 5: 1-9 to obtain a compound gelling agent;
step three, mixing the dried orange peel extract, xylitol, a compound gelling agent, pure milk and cream according to the weight ratio of 60-140: 15-35: 2-6: 50-150: weighing 20-40 parts by weight, placing the weighed dried orange peel extract and pure milk in an inner shell, placing xylitol, a compound gelling agent and cream in a stirring cavity, connecting the stirring cavity with a stirring shaft, covering a cover body on an outer shell, starting a heating device to heat for at least 10 minutes, stopping heating, standing and cooling until the temperature of the mixed liquid is less than 60 ℃ to obtain pudding liquid;
and step four, subpackaging the pudding liquid, and then putting the pudding liquid into a freezer at 4 ℃ for refrigerating for at least 2 hours to obtain the dried orange peel xylitol milk-flavor pudding.
6. The method for preparing the dried orange peel xylitol milk flavor pudding by using the device for preparing pudding as claimed in claim 5, wherein the weight ratio of the dried orange peel extract, the xylitol, the compound gelling agent, the pure milk and the cream is 100: 15: 4: 100: 25.
7. the method for preparing the dried orange peel xylitol milk flavor pudding by using the device for preparing pudding as claimed in claim 5, wherein the compound gelling agent is prepared by mixing sodium caseinate and carrageenan in a ratio of 5: 5 in a weight ratio.
8. The method for preparing the dried orange peel xylitol milk flavor pudding by using the device for preparing pudding as claimed in claim 5, further comprising:
and subpackaging the pudding liquid, putting the pudding liquid into cold water with the temperature lower than 20 ℃ until the temperature of the pudding liquid is 20-30 ℃, and transferring the pudding liquid into a freezer for refrigeration.
9. A dried orange peel xylitol milk-flavor pudding prepared by using the device for preparing pudding as defined in any one of claims 1-4 is characterized in that the dried orange peel xylitol milk-flavor pudding contains more than or equal to 3.5g/100g of protein and more than or equal to 17g/100g of soluble solid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111299694.XA CN114009816A (en) | 2021-11-04 | 2021-11-04 | Device for preparing pudding and application of device for preparing dried orange peel xylitol milk-flavor pudding |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111299694.XA CN114009816A (en) | 2021-11-04 | 2021-11-04 | Device for preparing pudding and application of device for preparing dried orange peel xylitol milk-flavor pudding |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114009816A true CN114009816A (en) | 2022-02-08 |
Family
ID=80061011
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111299694.XA Pending CN114009816A (en) | 2021-11-04 | 2021-11-04 | Device for preparing pudding and application of device for preparing dried orange peel xylitol milk-flavor pudding |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114009816A (en) |
Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1323380A (en) * | 1970-12-18 | 1973-07-11 | Lenderink & Co Nv | Process for making light desserts |
| CN103262992A (en) * | 2013-06-13 | 2013-08-28 | 湖南农业大学 | Purple sweet potato milk pudding and processing method thereof |
| CN104489428A (en) * | 2014-12-01 | 2015-04-08 | 张旭 | Preparation method of appetite stimulating and digestion promoting jelly |
| CN206483488U (en) * | 2016-11-30 | 2017-09-12 | 上海孤蓬机械科技有限公司 | A kind of use for laboratory water-bath |
| CN206483487U (en) * | 2016-11-30 | 2017-09-12 | 上海长赋机械科技有限公司 | A kind of use for laboratory water bath equipment |
| CN108849585A (en) * | 2018-05-31 | 2018-11-23 | 王菲 | A kind of device for feeding of the herding with automatic charging function |
| CN208525427U (en) * | 2017-12-07 | 2019-02-22 | 江西安天高新材料有限公司 | A kind of anti-stick Chinese medicine steaming device |
| CN109938306A (en) * | 2019-03-22 | 2019-06-28 | 五邑大学 | Jiuzhi tangerine peel and bowl cake and its preparation device |
| CN210993999U (en) * | 2019-09-18 | 2020-07-14 | 湖北景田农业科技发展有限公司 | Feeding and stirring integrated device in canned orange processing |
| CN211537563U (en) * | 2020-01-13 | 2020-09-22 | 深圳市萨米医疗中心 | A water bath constant temperature oscillator |
| CN111773961A (en) * | 2020-07-23 | 2020-10-16 | 湖南文理学院 | A kind of auxiliary material cleaning mechanism for highland barley oatmeal processing with auxiliary material proportioning structure |
| CN112808081A (en) * | 2020-12-23 | 2021-05-18 | 合肥工业大学 | Automatic batching device for meat food processing |
| CN113336965A (en) * | 2021-06-29 | 2021-09-03 | 青海省交通规划设计研究院有限公司 | OMMT (OMMT) -modified anti-freezing emulsified asphalt and preparation method thereof |
| CN214261956U (en) * | 2021-01-07 | 2021-09-24 | 山西卓瑞德科技有限公司 | A reagent tube water bath device |
-
2021
- 2021-11-04 CN CN202111299694.XA patent/CN114009816A/en active Pending
Patent Citations (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1323380A (en) * | 1970-12-18 | 1973-07-11 | Lenderink & Co Nv | Process for making light desserts |
| CN103262992A (en) * | 2013-06-13 | 2013-08-28 | 湖南农业大学 | Purple sweet potato milk pudding and processing method thereof |
| CN104489428A (en) * | 2014-12-01 | 2015-04-08 | 张旭 | Preparation method of appetite stimulating and digestion promoting jelly |
| CN206483488U (en) * | 2016-11-30 | 2017-09-12 | 上海孤蓬机械科技有限公司 | A kind of use for laboratory water-bath |
| CN206483487U (en) * | 2016-11-30 | 2017-09-12 | 上海长赋机械科技有限公司 | A kind of use for laboratory water bath equipment |
| CN208525427U (en) * | 2017-12-07 | 2019-02-22 | 江西安天高新材料有限公司 | A kind of anti-stick Chinese medicine steaming device |
| CN108849585A (en) * | 2018-05-31 | 2018-11-23 | 王菲 | A kind of device for feeding of the herding with automatic charging function |
| CN109938306A (en) * | 2019-03-22 | 2019-06-28 | 五邑大学 | Jiuzhi tangerine peel and bowl cake and its preparation device |
| CN210993999U (en) * | 2019-09-18 | 2020-07-14 | 湖北景田农业科技发展有限公司 | Feeding and stirring integrated device in canned orange processing |
| CN211537563U (en) * | 2020-01-13 | 2020-09-22 | 深圳市萨米医疗中心 | A water bath constant temperature oscillator |
| CN111773961A (en) * | 2020-07-23 | 2020-10-16 | 湖南文理学院 | A kind of auxiliary material cleaning mechanism for highland barley oatmeal processing with auxiliary material proportioning structure |
| CN112808081A (en) * | 2020-12-23 | 2021-05-18 | 合肥工业大学 | Automatic batching device for meat food processing |
| CN214261956U (en) * | 2021-01-07 | 2021-09-24 | 山西卓瑞德科技有限公司 | A reagent tube water bath device |
| CN113336965A (en) * | 2021-06-29 | 2021-09-03 | 青海省交通规划设计研究院有限公司 | OMMT (OMMT) -modified anti-freezing emulsified asphalt and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李建颖，等, 中国轻工业出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101263906A (en) | Manufacturing technology of gynostemma pentaphylla rice | |
| CN109846009A (en) | The preparation method of pears clear cream, pears clear cream, pear syrup and preparation method thereof, pear syrup food | |
| CN114916650B (en) | Mulberry paste processing equipment and method | |
| CN101816414B (en) | Application of sunflower leaves in preparing food and health-care food for assisting in reducing blood pressure | |
| CN114009816A (en) | Device for preparing pudding and application of device for preparing dried orange peel xylitol milk-flavor pudding | |
| CN101703218A (en) | Health protection beverage and making technology thereof | |
| CN112970923A (en) | Plant extract for flavoring syrup | |
| CN106261409A (en) | The manufacture method of Radix Tinosporae Fructus Crataegi lactic acid beverage | |
| CN1168245A (en) | Beverage and its preparation process | |
| CN115316483A (en) | Fructus amomi soft sweets and preparation method thereof | |
| CN105054011A (en) | Food, health-care product or medical composition, as well as preparation method and application thereof | |
| CN112841650A (en) | Preparation method of soft extract with effects of tonifying qi and enriching blood | |
| CN106615363A (en) | Slimming health-care tea and preparation method thereof | |
| CN106561812A (en) | Beautifying and health preserving fermentation yogurt walnut juice | |
| CN106387551A (en) | Ginseng flower bud and raspberry composite beverage and preparation technology thereof | |
| CN106819842B (en) | Self-mixing coarse cereal rice cake powder and preparation method thereof | |
| CN109938142A (en) | A kind of pulp is for cocoa health type chocolate and preparation method thereof | |
| CN110408507A (en) | A kind of health liquor and preparation method thereof with anti-oxidation function | |
| CN106561815A (en) | Fermented yoghurt pecan juice for lowering blood pressure | |
| CN109275716A (en) | A kind of ginger loofah vegetable protein beverage and preparation method thereof | |
| CN107197979A (en) | A kind of preparation method of birchleaf pear fragrant solomonseal health-care drink | |
| CN100362935C (en) | Biological activity candy and process for preparing same | |
| CN106561809A (en) | Heat-clearing and body-fluid-increasing fermented sour-milk walnut-kernel juice | |
| CN107439867A (en) | A kind of bee honey drink preparation method of instant | |
| CN118511941A (en) | Allulose anti-caries leisure candied fruit low GI food and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20220208 |