CN105053234A - Formula and preparation method of jelly powder - Google Patents
Formula and preparation method of jelly powder Download PDFInfo
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- CN105053234A CN105053234A CN201510407257.3A CN201510407257A CN105053234A CN 105053234 A CN105053234 A CN 105053234A CN 201510407257 A CN201510407257 A CN 201510407257A CN 105053234 A CN105053234 A CN 105053234A
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- pudding
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Abstract
The invention discloses a formula and a preparation method of jelly powder. The jelly powder consists of the following components in percentage by weight: 15%-80% of soybean milk, 15%-40% of water, and 1%-18% of pudding powder. The preparation method specifically comprises the steps: preferably selecting raw materials; cleaning the selected raw materials; soaking the cleaned raw materials; grinding the soaked raw materials; filtering the ground raw materials to obtain serosity, pouring the serosity into a steam boiler, and stirring the added pudding powder until the powder is thoroughly dissolved; cooling and forming the stirred serosity in which the pudding powder is dissolved, and then storing the formed serosity and the pudding powder in a refrigeration manner. According to the formula and the preparation method disclosed by the invention, the pudding powder and the jelly powder are masterly combined, so that the jelly powder which can be refrigerated is provided, the nutrient value of the jelly powder is ensured, and the fine, smooth and tenacious mouth feel of the jelly powder is also improved.
Description
Technical field
The present invention relates to a kind of sweets, formula of a kind of tofu-style pudding and preparation method thereof is particularly provided.
Background technology
Tofu pudding, because having preferably nutritive value, be food common on the daily dining table of people, but its mouthfeel is in small, broken bits, how Tofu pudding to be made the mouthfeel with certain exquisiteness and flexible, and the origin that the sweets that can refrigerate is the present invention to be produced.
Summary of the invention
The object of this invention is to provide formula of a kind of tofu-style pudding that can refrigerate and preparation method thereof.
For achieving the above object, solution of the present invention is:
Tofu-style pudding is filled a prescription, and its composition with weight ratio is: soya-bean milk 15%-80%, water 15%-40%, pudding powder 1%-18%.
The preparation method of tofu-style pudding, its step comprises:
Step 1, raw material are preferred: select non-transgenic soya bean;
Step 2, cleaning: the soya bean is preferably cleaned three times repeatedly, to reach the clean of raw material, and screen out partial impurities;
Step 3, immersion: the pure water soak at room temperature after the soya bean after cleaning is filtered about 6 to 10 hours;
Step 4, grinding: by the grinding that adds water after soya bean draining full for immersion, the thin slag of the slurries after grinding in 100 order stainless steel mesh, twice filter soy-bean milk;
Step 5, filtered after slurries are poured in steam oven, the pudding material powder added is stirred to powder and thoroughly dissolves;
Stored refrigerated after step 6, cooling forming.
Vapor (steam) temperature in described step 5 is 160 degrees Celsius-400 degrees Celsius.
The nature that is cooled to of described step 6 cools or water-cooled.
Adopt after such scheme, scientific formula of the present invention, and boiled by high-temperature steam and the special process of cooling forming, pudding powder is combined cleverly with Tofu pudding, and provide a kind of Tofu pudding that can refrigerate, both ensure that the nutritive value of Tofu pudding, turn improve the mouthfeel of Tofu pudding exquisiteness and toughness.
Detailed description of the invention
Present invention is disclosed a kind of tofu-style pudding formula, its each Ingredients Weight ratio is: soya-bean milk 15%-80%, water 15%-40%, pudding powder 1%-18%.
The concrete preparation method of above-mentioned tofu-style pudding formula is adopted to be:
Step 1, raw material are preferred: select the manual fresh soya bean selecting full grains uniform color of non-transgenic soya bean, ensure raw-material quality;
Step 2, cleaning: the soya bean is preferably cleaned three times repeatedly, to reach the clean of raw material, and screen out partial impurities;
Step 3, immersion: the pure water soak at room temperature after the soya bean after cleaning is filtered about 6 to 10 hours;
Step 4, grinding: by the grinding that adds water after soya bean draining full for immersion, the refining equipment of traditional Tofu pudding production is generally monomer console mode, and single of these functions of the equipments possess grinding function; And fiberizer equipment used in the present invention uses disjunctor refining equipment, integral part is fiberizer and dress slurry bucket disjunctor, the advantage of this equipment is that mill beans rear slurry flows directly in the pot bucket of disjunctor, and convenient operation person can have other links of time enough process; The thin slag of slurries after grinding in 100 order stainless steel mesh, twice filter soy-bean milk, to change the method all directly using gauze in traditional manufacturing technique;
Step 5, filtered after slurries are poured in steam oven, the material powder added is stirred to powder and thoroughly dissolves, and traditional Tofu pudding making is with soya-bean milk in the direct boiled pot of naked light, and the present invention utilizes steam directly to inject in pot to be boiled by slurries, the benefit of this kind of way is that the temperature of steam can reach 160 degree of-400 degree, high temperature directly can act in slurries, and not only while of efficient energy-saving, soya-bean milk can not produce burning because burning, and once can heat again the slurries of more than 100KG; Simultaneously because steam has pressure, the steam of injection can diffusion rapidly, and slurries are heated evenly, and there will not be naked light to be heated uneven problem, for sanitary disinfecting aspect be also traditional fire boiling can not than;
Stored refrigerated after step 6, cooling forming, cooling comprises nature cooling or water-cooled, and traditional Tofu pudding does not have cooling step, and traditional Tofu pudding production technology is it is desirable that heat insulation, and Tofu pudding of the present invention is against routinely, needs to carry out packing cooling processing link.
In sum, the present invention by scientific formula, and is boiled by high-temperature steam and the special process of cooling forming, pudding powder is combined cleverly with Tofu pudding, and provide a kind of Tofu pudding that can refrigerate, both ensure that the nutritive value of Tofu pudding, turn improve the mouthfeel of Tofu pudding exquisiteness and toughness.
The above, it is only the embodiment of the present invention, not technical scope of the present invention is imposed any restrictions, thus every above embodiment is done according to technical spirit of the present invention any trickle amendment, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (4)
1. tofu-style pudding formula, its composition with weight ratio is: soya-bean milk 15%-80%, water 15%-40%, pudding powder 1%-18%.
2. the preparation method of tofu-style pudding, its step comprises:
Step 1, raw material are preferred: select non-transgenic soya bean;
Step 2, cleaning: the soya bean is preferably cleaned three times repeatedly, to reach the clean of raw material, and screen out partial impurities;
Step 3, immersion: the pure water soak at room temperature after the soya bean after cleaning is filtered about 6 to 10 hours;
Step 4, grinding: by the grinding that adds water after soya bean draining full for immersion, the thin slag of the slurries after grinding in 100 order stainless steel mesh, twice filter soy-bean milk;
Step 5, filtered after slurries are poured in steam oven, the pudding material powder added is stirred to powder and thoroughly dissolves;
Stored refrigerated after step 6, cooling forming.
3. the preparation method of tofu-style pudding as claimed in claim 2, is characterized in that: the vapor (steam) temperature in described step 5 is 160 degrees Celsius-400 degrees Celsius.
4. the preparation method of tofu-style pudding as claimed in claim 2, is characterized in that: the nature that is cooled to of described step 6 cools or water-cooled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510407257.3A CN105053234A (en) | 2015-07-13 | 2015-07-13 | Formula and preparation method of jelly powder |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510407257.3A CN105053234A (en) | 2015-07-13 | 2015-07-13 | Formula and preparation method of jelly powder |
Publications (1)
| Publication Number | Publication Date |
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| CN105053234A true CN105053234A (en) | 2015-11-18 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201510407257.3A Pending CN105053234A (en) | 2015-07-13 | 2015-07-13 | Formula and preparation method of jelly powder |
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| CN (1) | CN105053234A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360341A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Cold uncongealed beancurd beverage and processing method thereof |
| CN108142578A (en) * | 2017-12-22 | 2018-06-12 | 北京二商希杰食品有限责任公司 | A kind of bean curd pudding and preparation method thereof |
| CN109527109A (en) * | 2018-11-21 | 2019-03-29 | 厦门欧凯科技有限公司 | Stabilizer and its preparation method and application and Tofu pudding pudding 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 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87106010A (en) * | 1986-09-27 | 1988-04-13 | 明治制果株式会社 | The production method of packed aseptic soybean curd |
| CN102273513A (en) * | 2011-08-22 | 2011-12-14 | 美的集团有限公司 | Soybean milk machine capable of quickly making soybean milk and method for making soybean milk |
| CN102907623A (en) * | 2012-09-26 | 2013-02-06 | 北京康比特体育科技股份有限公司 | Pudding powder for losing weight and preparation method thereof |
| CN104431807A (en) * | 2014-12-24 | 2015-03-25 | 黑龙江省农垦龙王食品有限责任公司 | Soybean pudding powder, soybean pudding and preparation method of soybean pudding |
-
2015
- 2015-07-13 CN CN201510407257.3A patent/CN105053234A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN87106010A (en) * | 1986-09-27 | 1988-04-13 | 明治制果株式会社 | The production method of packed aseptic soybean curd |
| CN102273513A (en) * | 2011-08-22 | 2011-12-14 | 美的集团有限公司 | Soybean milk machine capable of quickly making soybean milk and method for making soybean milk |
| CN102907623A (en) * | 2012-09-26 | 2013-02-06 | 北京康比特体育科技股份有限公司 | Pudding powder for losing weight and preparation method thereof |
| CN104431807A (en) * | 2014-12-24 | 2015-03-25 | 黑龙江省农垦龙王食品有限责任公司 | Soybean pudding powder, soybean pudding and preparation method of soybean pudding |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360341A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Cold uncongealed beancurd beverage and processing method thereof |
| CN108142578A (en) * | 2017-12-22 | 2018-06-12 | 北京二商希杰食品有限责任公司 | A kind of bean curd pudding and preparation method thereof |
| CN109527109A (en) * | 2018-11-21 | 2019-03-29 | 厦门欧凯科技有限公司 | Stabilizer and its preparation method and application and Tofu pudding pudding 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 |
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Application publication date: 20151118 |