CN101167501A - Bean jelly and its preparing method - Google Patents
Bean jelly and its preparing method Download PDFInfo
- Publication number
- CN101167501A CN101167501A CNA2006101176995A CN200610117699A CN101167501A CN 101167501 A CN101167501 A CN 101167501A CN A2006101176995 A CNA2006101176995 A CN A2006101176995A CN 200610117699 A CN200610117699 A CN 200610117699A CN 101167501 A CN101167501 A CN 101167501A
- Authority
- CN
- China
- Prior art keywords
- bean milk
- soda
- hot soya
- tofu pudding
- soya
- 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.)
- Granted
Links
Landscapes
- Grain Derivatives (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a Tofu pudding, which is characterized in that the Tofu pudding is made of hot soya-bean milk and carbonated beverage, with a volumetric ratio of 100: 5-100, and temperature of the hot soya-bean milk is 40-100 DEG C. The Tofu pudding of the invention has the advantages that the Tofu pudding is simple and easy to make, a cup of Tofu pudding with proper temperature and great taste can be made through only mixing normal temperature carbonated beverage and hot soya-bean milk when needed, and various tastes can be realized through choosing different kinds of carbonated beverage according to requirements, thereby making Tofu pudding with different tastes.
Description
Technical field:
The present invention relates to a kind of food and preparation method thereof, specifically is exactly a kind of Tofu pudding and preparation method thereof.
Background technology:
Tofu pudding is that a kind of people like the bean product that eat very much, generally is to add bittern or gypsum is made by soya-bean milk, and the processing more complicated is difficult for a small amount of self-control when wanting to eat.Firm ready-made Tofu pudding generally is an original flavor, and taste is not good, need add that flavoring could eat.Soya-bean milk also is that people like a kind of bean product of eating, can make with soy bean milk making machine, and the general temperature of firm ready-made soya-bean milk be difficult for inlet, and taste is also more single all than higher.
Summary of the invention:
The purpose of this invention is to provide a kind of easy to make, comfortable taste, multiple tastes and the Tofu pudding that can drink.
To achieve these goals, the present invention proposes following technical scheme: a kind of Tofu pudding, it is characterized in that it is mixed and made into by hot soya-bean milk and soda, and the volume ratio of hot soya-bean milk and soda is 100: 5～100, the temperature of hot soya-bean milk is 40 ℃～100 ℃.
Another object of the present invention provides a kind of preparation method of Tofu pudding, and this method is simple, the Tofu pudding comfortable taste of producing, multiple tastes.
To achieve these goals, the present invention proposes following technical scheme: a kind of preparation method of Tofu pudding, it is characterized in that in container hot soya-bean milk being mixed with soda, the temperature of hot soya-bean milk is at 40 ℃～100 ℃, and the volume ratio of hot soya-bean milk and soda is 100: 5～100.
The invention has the advantages that simple, only need when wanting to eat the soda of normal temperature is added in the hot soya-bean milk, just can make that one glass of temperature is suitable, comfortable taste and the Tofu pudding that can drink, and multiple tastes, can select different types of soda as required for use, obtain the Tofu pudding of different taste.
The specific embodiment:
A kind of Tofu pudding provided by the invention is characterized in that it is mixed and made into by hot soya-bean milk and soda, and the volume ratio of hot soya-bean milk and soda is 100: 5～100, and the temperature of hot soya-bean milk is 40 ℃～100 ℃.
The preparation method of a kind of Tofu pudding provided by the invention is characterized in that in container hot soya-bean milk being mixed with soda, and the temperature of hot soya-bean milk is at 40 ℃～100 ℃, and the volume ratio of hot soya-bean milk and soda is 100: 5～100.Can make according to the following steps: A, in container, put into hot soya-bean milk; B, adding soda make it to mix with hot soya-bean milk.Can certainly add hot soya-bean milk more earlier with soda, perhaps add soda and hot soya-bean milk simultaneously.
In the present invention, soya-bean milk adopts commercially available various soya-bean milk or can with the homemade soya-bean milk of soy bean milk making machine, soda can adopt commercially available various kind sodas, as Coca-Cola, Pepsi Cola, unusual cola such as cola, perhaps Seven Up, Finda, Sprite, salt soda water or the like are if interesting certainly self-control is good.Soda only needs room temperature just passable, generally at 4 ℃～28 ℃.
Cardinal principle of the present invention is: the micelle in the hot soya-bean milk electrically charged by in the electrolyte in the soda and after condense, form Tofu pudding.Though the volume ratio of hot soya-bean milk and soda is 100: 5～100 o'clock, can make Tofu pudding of the present invention, if concentration is fit to, mouthfeel is better, the volume ratio of hot soya-bean milk and soda is preferably 100: 10～and 50.According to the mouthfeel needs, can add the soda of different amounts, produce the Tofu pudding of varying number, so that make the different Tofu pudding of dense thick degree.
Enumerate some specific embodiments below:
1, in container, puts into the hot soya-bean milk 150ml of 50 ℃ of temperature, and then put into Coca-Cola 50ml of normal temperature, just can make laughable flavor Tofu pudding.
2, in container, put into the Sprite 100ml of normal temperature, and then put into the hot soya-bean milk 100ml of 90 ℃ of temperature, just can make the thick Tofu pudding of Sprite flavor.
3, in container, put into the hot soya-bean milk 150ml of 80 ℃ of temperature, and then put into the Finda 10ml of normal temperature, just can make thin Tofu pudding with light Finda flavor.
4, in container, put into the salt soda water 30ml of normal temperature, and then put into the hot soya-bean milk 150ml of 70 ℃ of temperature, just can make Tofu pudding with light saline taste.
5, in container, put into the hot soya-bean milk 150ml of 50 ℃ of temperature, and then put into the 20ml of Seven Up of normal temperature, just can make Seven Up's flavor Tofu pudding.
Like this, when people want to drink a glass hot soya-bean milk when going window-shopping, but because the general temperature of firm ready-made soya-bean milk is very high, in the time of can't entering the mouth immediately, in hot soya-bean milk, add an amount of soda after, promptly can reach the temperature of directly drinking, and bring different mouthfeels.Perhaps be in and want to eat Tofu pudding, can just can make one glass of homemade Tofu pudding with adding an amount of soda in the soy bean milk making machine ready-made hot soya-bean milk, very convenient, and can select the soda of different taste as required for use.
Claims (10)
1. a Tofu pudding is characterized in that it is mixed and made into by hot soya-bean milk and soda, and the volume ratio of hot soya-bean milk and soda is 100: 5～100, and the temperature of hot soya-bean milk is 40 ℃～100 ℃.
2. by the described Tofu pudding of claim 1, the volume ratio that it is characterized in that hot soya-bean milk and soda is 100: 10～50, and the temperature of hot soya-bean milk is 50 ℃～90 ℃.
3. by claim 1 or 2 described Tofu puddings, it is characterized in that soda is laughable.
4. by claim 1 or 2 described Tofu puddings, it is characterized in that soda is the Finda.
5. by claim 1 or 2 described Tofu puddings, it is characterized in that soda is a salt soda water.
6. by claim 1 or 2 described Tofu puddings, it is characterized in that soda is a Seven Up.
7. the preparation method of a Tofu pudding is characterized in that in container hot soya-bean milk being mixed with soda, and the temperature of hot soya-bean milk is at 40 ℃～100 ℃, and the volume ratio of hot soya-bean milk and soda is 100: 5～100.
8. by the preparation method of the described Tofu pudding of claim 7, it is characterized in that this method may further comprise the steps: A, in container, put into hot soya-bean milk; B, adding soda make it to mix with hot soya-bean milk.
9. according to the preparation method of claim 7 or 8 described Tofu puddings, the volume ratio that it is characterized in that hot soya-bean milk and soda is 100: 10～50, and the temperature of hot soya-bean milk is 50 ℃～90 ℃.
10. by the preparation method of claim 7 or 8 described Tofu puddings, it is characterized in that soda is laughable.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101176995A CN101167501B (en) | 2006-10-27 | 2006-10-27 | Bean jelly and its preparing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2006101176995A CN101167501B (en) | 2006-10-27 | 2006-10-27 | Bean jelly and its preparing method |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN101167501A true CN101167501A (en) | 2008-04-30 |
| CN101167501B CN101167501B (en) | 2012-08-08 |
Family
ID=39388365
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2006101176995A Expired - Fee Related CN101167501B (en) | 2006-10-27 | 2006-10-27 | Bean jelly and its preparing method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101167501B (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101744186B (en) * | 2008-12-01 | 2012-09-05 | 孟庆东 | Bean curd and preparation method thereof |
| CN101558854B (en) * | 2008-04-18 | 2013-05-15 | 孟庆东 | Bean curd and making method thereof |
| CN103598347A (en) * | 2013-10-16 | 2014-02-26 | 杨茹芹 | Fruit cola flavour bean curd |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1040489A (en) * | 1988-08-27 | 1990-03-21 | 李旭念 | The preparation method of dried bean-curd jelly powder |
-
2006
- 2006-10-27 CN CN2006101176995A patent/CN101167501B/en not_active Expired - Fee Related
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101558854B (en) * | 2008-04-18 | 2013-05-15 | 孟庆东 | Bean curd and making method thereof |
| CN101744186B (en) * | 2008-12-01 | 2012-09-05 | 孟庆东 | Bean curd and preparation method thereof |
| CN103598347A (en) * | 2013-10-16 | 2014-02-26 | 杨茹芹 | Fruit cola flavour bean curd |
Also Published As
| Publication number | Publication date |
|---|---|
| CN101167501B (en) | 2012-08-08 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101779714B (en) | Honey and ginger tea and manufacturing method thereof | |
| CN102349606A (en) | Honey juice beverage and preparation method thereof | |
| CN103396927B (en) | Egg and rice wine contained beverage and production method thereof | |
| CN101167501B (en) | Bean jelly and its preparing method | |
| CN102599254A (en) | Whey cheese sauce and preparation method thereof | |
| CN103584054A (en) | Method for preparing milk-flavor spice by utilizing compound lipase | |
| CN103005058A (en) | Oriental cherry milk tea and manufacturing method thereof | |
| CN104560616A (en) | Sushi vinegar | |
| KR20090009424A (en) | Gochujang sauce and method for making the same | |
| CN101343600A (en) | Milk beer with external appearance characteristic of milk beverage | |
| CN101283825B (en) | Tomato fruit vinegar beverage and production method thereof | |
| JP2007215451A (en) | Milk beverage added with salt, and beverage flavor improving method | |
| CN101107945B (en) | Cheese flavourings milk and method for making same | |
| CN114041521A (en) | Portable bubble buccal tablet capable of being applied to multiple occasions for refreshing and production process thereof | |
| CN113875958A (en) | Suction type functional sleep jelly and production process thereof | |
| CN113367226A (en) | Sweet osmanthus milk tea flavored frozen beverage and preparation method thereof | |
| CN107668204A (en) | A kind of light loquat green grass or young crops lemon taste sour milk beverage and preparation method thereof | |
| CN101283827A (en) | Tomato fruit vinegar beverage and production method thereof | |
| CN101088418A (en) | Functional beverage | |
| CN111248267A (en) | Interesting dirty-organ yoghourt and preparation method thereof | |
| CN102078017A (en) | Sweet potato beverage and manufacturing method thereof | |
| CN107173517A (en) | A kind of ice cream slurry and preparation method thereof | |
| CN101779712B (en) | Honey and papaw tea and manufacturing method thereof | |
| CN106889195A (en) | A kind of salty cream and preparation method thereof | |
| US20090252835A1 (en) | Palate Cleansing Beverage and Method of Making and Using the Same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C57 | Notification of unclear or unknown address | ||
| DD01 | Delivery of document by public notice |
Addressee: Meng Qingdong Document name: Notification of the application for patent for invention to go through the substantive examination procedure Addressee: Meng Qingdong Document name: Notice of conformity |
|
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 20120808 Termination date: 20171027 |
|
| CF01 | Termination of patent right due to non-payment of annual fee |