CN103988914A - Brewing type soybean milk pudding powder and preparation method thereof - Google Patents
Brewing type soybean milk pudding powder and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a brewing type soybean milk pudding powder and a preparation method thereof. The brewing type soybean milk pudding powder is prepared by mixing the following components by weight: 30 to 50% of soybean milk powder, 40 to 60% of powdered sugar, 3 to 6% of planting fat end, 2 to 7% of a coagulating agent and 0.2 to 1% of potassium chloride. The brewing type soybean milk pudding powder only needs to brewing with hot water and then refrigeration so as to prepare pudding, has the characteristics of rich fragrance, abundant nutrients, convenience in carrying, health in eating, long shelf-life, etc. and can meet demands of people both for fast pace life and on healthy cate. The pudding prepared by brewing of the brewing type soybean milk pudding powder has refreshing, slippery and moistening mouthfeel unique to pudding and unique flavor and nutrition and health effects of soybean milk, is a leisure foodstuff suitable for both old and young and integrates features of trophism, health, convenience and unique taste into one.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of pouring type soya-bean milk pudding powder and preparation method thereof.
Background technology
Pudding is a kind of of jelly, former is the Western-style dessert of a class, with its smooth moistening mouthfeel, strong fragrance and novel packaged form, won young man and children's favor, it is rapid popular leisure food in recent years, but the pudding on market is all the instant type pudding finished product through industrialization processing, pudding is mainly divided into baking-type pudding and steams type pudding in the market.The main material of baking type suckling pig pudding comprises milk, sugar, egg and flavoring, by baking process, proteins coagulation is formed; Steam the general raw material of pudding and comprise flour, milk, egg, sugar and grease, need shape and make by Steam Heating.No matter be baking-type pudding or steam type pudding, all must be through loaded down with trivial details manufacture craft.And pudding mostly needs deepfreeze on market, the shelf-life is short, and sale is subject to certain restrictions.
The disclosure of the invention of CN1238138A a kind of formula and preparation method of pudding powder, pudding powder is coagulating agent (being pudding stabilization agent) with natural sea phycocolloid such as carragheen and carob L.B.G, adopting stearoyl lactate SSL and monoresin T-95 is emulsifying agent, then mixes egg, granulated sugar, grease and other batchings and stir evenly and form with water.The manufacture craft that this pudding powder will be made pudding is loaded down with trivial details, inconvenient eating.
Summary of the invention
The object of the present invention is to provide a kind of pouring type soya-bean milk pudding powder, take soybean milk powder as primary raw material, through adding the auxiliary materials such as sugar, vegetable fat powder, coagulating agent, only need after brewed in hot water, refrigeration, can be made into pudding, there is aromatic flavour, nutritious, easy to carry, sanitary edible, the features such as long shelf-life, can meet the allegro life of people, can meet again the demand of people to healthy food.
The present invention also provides the preparation method of above-mentioned pouring type soya-bean milk pudding powder, simple to operate, is applicable to suitability for industrialized production.
The technical solution adopted for the present invention to solve the technical problems is:
A pouring type soya-bean milk pudding powder, is mixed by the component of following weight percent meter: soybean milk powder 30-50%, Icing Sugar 40-60%, vegetable fat powder 3-6%, coagulating agent 2-7%, potassium chloride 0.2-1%.
As preferably, described coagulating agent is konjac glucomannan or carragheen.
As preferably, described Icing Sugar fineness more than 100 orders, fat content >=50% of described vegetable fat powder.
As preferably, described soybean milk powder is selected free from beany flavor, without bitter taste, and the soybean milk powder of fineness more than 200 orders.
As preferably, the preparation method of described soybean milk powder is:
(1) impurity in soybean is screened out totally;
(2) according to the ratio of material-water ratio 1:3-5, the soybean after step (1) processing is soaked to 8-15 hour in water;
(3) after step (2) has been soaked, first the water of soaking soybean is put dryly, and then with clear water, soybean is rinsed well;
(4) step (3) is processed to the soybean water defibrination obtaining and obtained mill paste;
(5) mill paste step (4) being obtained is squeezed in stream boiling slurry tank fully well-done, removes beany flavor;
(6) mill after step (5) processing is stuck with paste and filtered, obtain concentration at the soya-bean milk of 9-11 Baume degrees;
(7), after soya-bean milk step (6) being obtained concentrates, spraying is dry, obtains moisture content at the soybean milk powder below 10%, controls fineness after sieving more than 200 orders.
The processing of traditional soybean milk powder, the soya-bean milk of often taking raw sizing process to be prepared from is dried and obtains: be about to soybean and be first processed into soya-bean milk, during the acquisition of soya-bean milk, the bean dregs centrifugation in the raw slurry grinding is gone out, raw slurry cooks in plasma burning tank afterwards, after last concentrate drying soybean milk powder.The weak point that the method exists is: 1, take the mode of repeatedly centrifugation to remove bean dregs, and long-time the exposure at normal temperatures of raw like this slurry, microbial reproduction increases, and is unfavorable for the quality of product, and isolated bean dregs are easy to putrid and deteriorated, are unfavorable for recycling.2, because bean dregs are discharged, many nutriments that bean dregs itself are rich in cannot discharge in soya-bean milk.3, need many centrifugation apparatus, and mostly be open type mashing off, energy consumption is large, and material is easily polluted.
Soybean milk powder processing of the present invention, takes the soya-bean milk that ripe sizing process is prepared to be dried and to obtain: bean dregs obtain soya-bean milk (ripe slurry) after heating together with raw slurry, then concentrate drying obtains soybean milk powder.Soybean milk powder processing technology of the present invention is compared with existing raw sizing process, and tool has the following advantages:
1, after defibrination, mill is stuck with paste and is admitted to immediately stream boiling slurry tank heating, and the time of staying of raw slurry is very short, and the more difficult breeding of microorganism, meanwhile, has also reduced the time of contact of raw slurry and air, prevents the beany flavor that fat oxidation brings.
2, in nutrition, the nutriment in bean dregs is fully released in soya-bean milk after heating, the soya-bean milk that nutrition content is made higher than raw sizing process.In processes of the present invention, there is the bone health of increasing pectic substance and enter soya-bean milk, and the pectic substance content of raw sizing process is relatively low.In addition, in ripe sizing process, the sex change effect of protein is relatively good, is conducive to digestion and the absorption of protein.Technique bean dregs of the present invention can utilize at once, are processed into varieties of food items, and the bean dregs that raw sizing process produces are not easy to utilize.
3, on local flavor, the soybean milk powder that technique of the present invention makes, 3-methyl-butyraldehyde content with fragrant and sweet taste is higher, and the hexanal content of beany flavor is lower.And 3-methyl-butyraldehyde content of raw sizing process is lower, the hexanal content of beany flavor is higher.Technique soybean milk powder of the present invention is higher than raw sizing process aspect the non-beany flavors such as beany flavour, fragrant and sweet taste, cereal taste, and mouthfeel is better full smooth.
4,, in safety and sanitation, removed more thorough of the anti-nutrient substances such as the fatty acid oxidase in technique of the present invention, protease inhibitors, has guaranteed the foodsafety of product.In addition, the whole manufacture craft of technique of the present invention is all in closed environment, and material does not subject to the pollution of external environment, has higher wholesomeness.
5, in energy consumption, in equal disposal ability situation, the number of devices of technique of the present invention will be less than raw sizing process, and floor space is also less, more saves energy consumption.
As preferably, when step (2) is soaked, first discharge water and put afterwards beans, soybean stirs 3-8 time after putting into water, pulls floating skin of beancurd and impurity out.
Therefore, the non-beany flavor aspects such as the beany flavor of soybean milk powder of the present invention, nutriment and beany flavour, fragrant and sweet taste, cereal taste, all will significantly be better than existing common soybean milk powder.
As preferably, the stream boiling slurry tank described in step (5) has 7-10, and stream boiling slurry tank is connected in turn, and the temperature of initial stream boiling slurry tank is controlled at 70-90 ℃, and last stream boiling slurry tank temperature is controlled at 105-115 ℃.
As preferably, the described filtration of step (6) adopts spiral seperator to filter, and filter screen order number is 280-320 order.
As preferably, during use, in pouring type soya-bean milk pudding powder, according to weight ratio 1:6 proportioning, add 80-100 ℃ of hot water, mix and blend 3-5 minute to after evenly, pours in mould, and in 4 ℃, refrigerating 0.5-1 hour is edible.
The pudding of making after product of the present invention brews had both had the peculiar smooth moistening mouthfeel of pudding, was again a kind of suitable to people of all ages leisure food.And there is the distinctive local flavor of soya-bean milk and nutrition health-care functions, integrate nutrient health, hygienic and convenient, special taste, for this reason, the present invention is studied and explores its formula and processing technology, object is for this wholesome food development is promoted, to meet the demand of people to this new product.
A preparation method for pouring type soya-bean milk pudding powder, comprises the steps:
1, premix: according to Icing Sugar 40-60%, vegetable fat powder 3-6%, coagulating agent 2-7%, potassium chloride 0.2-1% ratio is carried out premix;
2, sieve: above-mentioned premix is sieved through 80-100 order mesh screen;
3, batch mixing: the premix after sieving and the soybean milk powder that accounts for formula total amount 30-50% are added in mixer, stir 3-5 minute, mix to obtain pouring type soya-bean milk pudding powder;
4, packing: by the packing of pouring type soya-bean milk pudding powder, be then packaged into finished product.
The invention has the beneficial effects as follows:
1, take soybean milk powder as primary raw material, through adding the auxiliary materials such as sugar, vegetable fat powder, coagulating agent, only need after brewed in hot water, refrigeration, can be made into pudding, there is aromatic flavour, nutritious, easy to carry, sanitary edible, the features such as long shelf-life, the allegro life of people can be met, the demand of people to healthy food can be met again.
2, the pudding that product of the present invention is made after brewing had both had the peculiar smooth moistening mouthfeel of pudding, it is again a kind of suitable to people of all ages leisure food, and there is the distinctive local flavor of soya-bean milk and nutrition health-care functions, integrate nutrient health, hygienic and convenient, special taste.
The specific embodiment
Below by specific embodiment, technical scheme of the present invention is described in further detail.
In the present invention, if not refer in particular to, the raw material adopting and equipment etc. all can be buied from market or this area is conventional.Method in following embodiment, if no special instructions, is the conventional method of this area.
Embodiment 1:
Pouring type soya-bean milk pudding powder composition of raw materials (weight percent meter): soybean milk powder 30%, Icing Sugar 60%, vegetable fat powder 6%, coagulating agent 3.8%, potassium chloride 0.2%.
1, select materials:
1.1, soybean milk powder: select free from beany flavor, at the above soybean milk powder of 200 order, product quality meets " GB/T 18738-2006 instant bean and soymilk powder " without bitter taste, fineness.
1.2, coagulating agent: selecting konjac glucomannan is coagulating agent.
1.3 Icing Sugar and vegetable fat powder
Icing Sugar (commercially available) selects order number more than 100 orders, and vegetable fat powder selects fat containing >=50%, can be under 80 ℃ of brewed in hot water conditions instant raw material, commercially available, triumphant auspicious food ingredient (Hangzhou) Co., Ltd, smooth type vegetable fat powder).
2, premix: Icing Sugar, vegetable fat powder, coagulating agent and potassium chloride (flocculation aid) are carried out to premix in proportion.
3, sieve: above-mentioned premix is sieved through 80 mesh screens.
4, batch mixing: the premix after sieving and soybean milk powder are added in mixer, stir 3 minutes, mix to obtain pouring type soya-bean milk pudding powder.
5, packing: by the packing of pouring type soya-bean milk pudding powder, take 30g as 1 parcel, 10 parcels are 1 to pack greatly, heat sealing.
The preparation technology of soybean milk powder is:
(1) impurity in soybean is screened out totally;
(2) according to the ratio of material-water ratio 1:3 (weight ratio), the soybean after step (1) processing is soaked 15 hours in water, first discharged water and put afterwards beans during immersion, soybean stirs 8 times after putting into water, pulls floating skin of beancurd and impurity out;
(3) after step (2) has been soaked, first the water of soaking soybean is put dryly, and then with clear water, soybean is rinsed well;
(4) step (3) is processed to the soybean water defibrination obtaining and obtained mill paste;
(5) mill paste step (4) being obtained is squeezed in stream boiling slurry tank fully well-done, removes beany flavor; Stream boiling slurry tank has 7, and stream boiling slurry tank is connected in turn, and the temperature of initial stream boiling slurry tank is controlled at 70 ℃, middle stream boiling slurry tank temperature is controlled at 95 ℃ successively, and 100 ℃, 100 ℃, 105 ℃, 105 ℃, last stream boiling slurry tank temperature is controlled at 105 ℃;
(6) mill after step (5) processing is stuck with paste and filtered, filter and adopt spiral seperator filtration, filter screen order number is 280 orders, obtains fine and smooth soya-bean milk uniformly, and the concentration of soya-bean milk is in 9 Baume degrees left and right;
(7), after soya-bean milk step (6) being obtained concentrates, spraying is dry, obtains moisture content at the soybean milk powder below 10%, controls fineness after sieving more than 200 orders.
Embodiment 2:
Pouring type soya-bean milk pudding powder composition of raw materials (weight percent meter): soybean milk powder 50%, Icing Sugar 40%, vegetable fat powder 3%, coagulating agent 6%, potassium chloride 1%.
1, select materials:
1.1, soybean milk powder: select free from beany flavor, at the above soybean milk powder of 200 order, product quality meets " GB/T 18738-2006 instant bean and soymilk powder " without bitter taste, fineness.
1.2, coagulating agent: selecting carragheen is coagulating agent.
1.3 Icing Sugar and vegetable fat powder
Icing Sugar (commercially available) selects order number more than 100 orders, and vegetable fat powder selects fat containing >=50%, can be under 80 ℃ of brewed in hot water conditions instant raw material, commercially available, triumphant auspicious food ingredient (Hangzhou) Co., Ltd, smooth type vegetable fat powder).
2, premix: Icing Sugar, vegetable fat powder, coagulating agent and potassium chloride (flocculation aid) are carried out to premix in proportion.
3, sieve: above-mentioned premix is sieved through 100 mesh screens.
4, batch mixing: the premix after sieving and soybean milk powder are added in mixer, stir 5 minutes, mix to obtain pouring type soya-bean milk pudding powder.
5, packing: by the packing of pouring type soya-bean milk pudding powder, take 30g as 1 parcel, 10 parcels are 1 to pack greatly, heat sealing.
The preparation technology of soybean milk powder is:
(1) impurity in soybean is screened out totally;
(2) according to the ratio of material-water ratio 1:5 (weight ratio), the soybean after step (1) processing is soaked 8 hours in water, first discharged water and put afterwards beans during immersion, soybean stirs 3 times after putting into water, pulls floating skin of beancurd and impurity out;
(3) after step (2) has been soaked, first the water of soaking soybean is put dryly, and then with clear water, soybean is rinsed well;
(4) step (3) is processed to the soybean water defibrination obtaining and obtained mill paste;
(5) mill paste step (4) being obtained is squeezed in stream boiling slurry tank fully well-done, removes beany flavor; Stream boiling slurry tank has 10, stream boiling slurry tank is connected in turn, and the temperature of initial stream boiling slurry tank is controlled at 90 ℃, and middle stream boiling slurry tank temperature is controlled at 95 ℃ successively, 100 ℃, 100 ℃, 105 ℃, 105 ℃, 105 ℃, 105 ℃, 110 ℃, last stream boiling slurry tank temperature is controlled at 115 ℃;
(6) mill after step (5) processing is stuck with paste and filtered, filter and adopt spiral seperator filtration, filter screen order number is 320 orders, obtains fine and smooth soya-bean milk uniformly, and the concentration of soya-bean milk is in 11 Baume degrees left and right;
(7), after soya-bean milk step (6) being obtained concentrates, spraying is dry, obtains moisture content at the soybean milk powder below 10%, controls fineness after sieving more than 200 orders.
Embodiment 3:
Pouring type soya-bean milk pudding powder composition of raw materials (weight percent meter): soybean milk powder 40%, Icing Sugar 53%, vegetable fat powder 4.5%, coagulating agent 2%, potassium chloride 0.5%.
1, select materials:
1.1, soybean milk powder: select free from beany flavor, at the above soybean milk powder of 200 order, product quality meets " GB/T 18738-2006 instant bean and soymilk powder " without bitter taste, fineness.
1.2, coagulating agent: selecting carragheen is coagulating agent.
1.3 Icing Sugar and vegetable fat powder
Icing Sugar (commercially available) selects order number more than 100 orders, and vegetable fat powder selects fat containing >=50%, can be under 80 ℃ of brewed in hot water conditions instant raw material, commercially available, triumphant auspicious food ingredient (Hangzhou) Co., Ltd, smooth type vegetable fat powder).
2, premix: Icing Sugar, vegetable fat powder, coagulating agent and potassium chloride (flocculation aid) are carried out to premix in proportion.
3, sieve: above-mentioned premix is sieved through 90 mesh screens.
4, batch mixing: the premix after sieving and soybean milk powder are added in mixer, stir 4 minutes, mix to obtain pouring type soya-bean milk pudding powder.
5, packing: by the packing of pouring type soya-bean milk pudding powder, take 30g as 1 parcel, 10 parcels are 1 to pack greatly, heat sealing.
The preparation technology of soybean milk powder is:
(1) impurity in soybean is screened out totally;
(2) according to the ratio of material-water ratio 1:4 (weight ratio), the soybean after step (1) processing is soaked 10 hours in water, first discharged water and put afterwards beans during immersion, soybean stirs 5 times after putting into water, pulls floating skin of beancurd and impurity out;
(3) after step (2) has been soaked, first the water of soaking soybean is put dryly, and then with clear water, soybean is rinsed well;
(4) step (3) is processed to the soybean water defibrination obtaining and obtained mill paste;
(5) mill paste step (4) being obtained is squeezed in stream boiling slurry tank fully well-done, removes beany flavor; Stream boiling slurry tank has 8, and stream boiling slurry tank is connected in turn, and the temperature of initial stream boiling slurry tank is controlled at 80 ℃, and middle stream boiling slurry tank temperature is controlled at 95 ℃ successively, 100 ℃, 100 ℃, 105 ℃, 105 ℃, 105 ℃, last stream boiling slurry tank temperature is controlled at 110 ℃;
(6) mill after step (5) processing is stuck with paste and filtered, filter and adopt spiral seperator filtration, filter screen order number is 300 orders, obtains fine and smooth soya-bean milk uniformly, and the concentration of soya-bean milk is in 10 Baume degrees left and right;
(7), after soya-bean milk step (6) being obtained concentrates, spraying is dry, obtains moisture content at the soybean milk powder below 10%, controls fineness after sieving more than 200 orders.
Embodiment 4
The present embodiment difference from Example 3 is pouring type soya-bean milk pudding powder composition of raw materials (weight percent meter): soybean milk powder 37%, Icing Sugar 50%, vegetable fat powder 5.5%, coagulating agent 7%, potassium chloride 0.5%.The other the same as in Example 3.
The present invention in use, in pouring type soya-bean milk pudding powder, according to weight ratio 1:6 proportioning, add 80-100 ℃ of hot water, mix and blend 3-5 minute to after evenly, pour in mould, in 4 ℃, refrigerating 0.5-1 hour is edible, is a kind of strong beany flavour that has, and there is no beans astringent taste, nutritious, smooth moistening, appetizing pudding sweet food.The present invention has the distinctive local flavor of soya-bean milk and nutrition health-care functions, integrate nutrient health, hygienic and convenient, special taste, easy to carry, sanitary edible, long shelf-life (can reach 18 months), can meet the allegro life of people, can meet again people to health, the demand of nutrition, tasty food.
product of the present invention, physics and chemistry testing result is as follows:
1. sense index
| Project | Index | Range estimation taste result | Evaluate |
| Color and luster | Be creamy white to faint yellow | Milky | Qualified |
| Tissue morphology | Powdery | Powdery | Qualified |
| Taste | There is soy flavor, free from extraneous odour | There is soy flavor, pure taste, free from extraneous odour | Qualified |
| Brew | Reconstitute rear solublely, allow minute quantity to unite | All dissolve | Qualified |
| Impurity | Without the visible exogenous impurity of naked eyes | Without the visible impurity of naked eyes | Qualified |
2. physical and chemical index
| Project | Index | Measured value | Evaluate |
| Moisture (gram/100 grams) | ≤7.0 | 4.12 | Qualified |
| Protein (gram/100 grams) | ≥6.0 | 7.93 | Qualified |
3. sanitary index
| Project | Index | Measured value | Evaluate |
| Total plate count (CFU/ gram) | ≤30000 | ＜300 | Qualified |
| Coliform (MPN/100 gram) | ≤90 | ＜10 | Qualified |
Above-described embodiment is a kind of preferably scheme of the present invention, not the present invention is done to any pro forma restriction, also has other variant and remodeling under the prerequisite that does not exceed the technical scheme that claim records.
Claims (10)
1. a pouring type soya-bean milk pudding powder, is characterized in that: the component by following weight percent meter is mixed: soybean milk powder 30-50%, Icing Sugar 40-60%, vegetable fat powder 3-6%, coagulating agent 2-7%, potassium chloride 0.2-1%.
2. a kind of pouring type soya-bean milk pudding powder according to claim 1, is characterized in that: described coagulating agent is konjac glucomannan or carragheen.
3. a kind of pouring type soya-bean milk pudding powder according to claim 1, is characterized in that: described Icing Sugar fineness more than 100 orders, fat content >=50% of described vegetable fat powder.
4. according to a kind of pouring type soya-bean milk pudding powder described in claim 1 or 2 or 3, it is characterized in that: described soybean milk powder is selected free from beany flavor, without bitter taste, the soybean milk powder of fineness more than 200 orders.
5. a kind of pouring type soya-bean milk pudding powder according to claim 4, is characterized in that: the preparation method of described soybean milk powder is:
(1) impurity in soybean is screened out totally;
(2) according to the ratio of material-water ratio 1:3-5, the soybean after step (1) processing is soaked to 8-15 hour in water;
(3) after step (2) has been soaked, first the water of soaking soybean is put dryly, and then with clear water, soybean is rinsed well;
(4) step (3) is processed to the soybean water defibrination obtaining and obtained mill paste;
(5) mill paste step (4) being obtained is squeezed in stream boiling slurry tank fully well-done, removes beany flavor;
(6) mill after step (5) processing is stuck with paste and filtered, obtain concentration at the soya-bean milk of 9-11 Baume degrees;
(7), after soya-bean milk step (6) being obtained concentrates, spraying is dry, obtains moisture content at the soybean milk powder below 10%, controls fineness after sieving more than 200 orders.
6. a kind of pouring type soya-bean milk pudding powder according to claim 5, is characterized in that: when step (2) is soaked, first discharge water and put afterwards beans, soybean stirs 3-8 time after putting into water, pulls floating skin of beancurd and impurity out.
7. a kind of pouring type soya-bean milk pudding powder according to claim 5, it is characterized in that: the stream boiling slurry tank described in step (5) has 7-10, stream boiling slurry tank is connected in turn, the temperature of initial stream boiling slurry tank is controlled at 70-90 ℃, and last stream boiling slurry tank temperature is controlled at 105-115 ℃.
8. a kind of pouring type soya-bean milk pudding powder according to claim 5, is characterized in that: the described filtration of step (6) adopts spiral seperator to filter, and filter screen order number is 280-320 order.
9. according to a kind of pouring type soya-bean milk pudding powder described in claim 1 or 2 or 3, it is characterized in that: during use, in pouring type soya-bean milk pudding powder, according to weight ratio 1:6 proportioning, add 80-100 ℃ of hot water, mix and blend 3-5 minute to after evenly, pour in mould, in 4 ℃, refrigerating 0.5-1 hour is edible.
10. a preparation method for pouring type soya-bean milk pudding powder as claimed in claim 1, is characterized in that: comprise the steps:
1, premix: according to Icing Sugar 40-60%, vegetable fat powder 3-6%, coagulating agent 2-7%, potassium chloride 0.2-1% ratio is carried out premix;
2, sieve: above-mentioned premix is sieved through 80-100 order mesh screen;
3, batch mixing: the premix after sieving and the soybean milk powder that accounts for formula total amount 30-50% are added in mixer, stir 3-5 minute, mix to obtain pouring type soya-bean milk pudding powder;
4, packing: by the packing of pouring type soya-bean milk pudding powder, be then packaged into finished product.
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| CN105815669A (en) * | 2016-03-22 | 2016-08-03 | 山东中科生物科技股份有限公司 | Heat-insoluble soybean milk pudding and making method thereof |
| CN107668461A (en) * | 2017-10-30 | 2018-02-09 | 王才旺 | A kind of edible calendar and preparation method thereof |
| CN109645293A (en) * | 2019-01-31 | 2019-04-19 | 上海爵升生物科技有限公司 | A kind of Tofu pudding pudding powder solid beverage and preparation method thereof |
| CN110692926A (en) * | 2019-11-05 | 2020-01-17 | 东北农业大学 | Preparation method of soybean pudding |
| CN112293628A (en) * | 2020-10-29 | 2021-02-02 | 昆山速品食品有限公司 | Tofu pudding solid beverage, steaming-free tofu pudding and preparation method thereof |
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