Preparation method for creamy pudding characterized by controlling the temperature and the sequence of adding agar powder and gelatin, thereby making the pudding have a shock-resistance to its appearance and providing eater with better enjoyments of taste buds and vision
The present method provides a preparation method for creamy pudding, which increases the fat proportion in the pudding raw materials and the addition of the agar powder and the gelatin to effectively promote the creamy taste of the pudding. In addition, the invention further controls the adding sequence of the agar powder and the gelatin and the liquid-adding temperature, so as to improve the defect of the agar powder having low solubility, effectively increase the amount of the agar powder dissolving in the pudding raw materials, prevent the gelatin from damaged by high temperature, make the pudding have a creamy taste and a shock-resistance to keep its appearance, prevent the pudding from damaged by shaking during shipping, and provide eater with better enjoyments of taste buds and vision.本發明提供之綿密布丁的製造方法,其利用於布丁原料中之脂肪含量比例的提升,以及洋菜粉與動物膠的添加,有效提升製成之布丁的綿密口感。此外,本發明進一步藉由控制洋菜粉與動物膠的添加順序以及其各別添加時的液體溫度,改變洋菜粉溶解度低的缺點,有效提升洋菜粉溶於布丁原料中的溶解量,並且避免動物膠因高溫而被破壞,同時達到布丁之綿密口感以及耐晃動之保型特性,防止運送過程中因搖晃而破損,提供食用者更佳的味蕾感受與視覺享受。無
