CN106306107A - Frozen Tofu pudding and preparing method thereof - Google Patents
Frozen Tofu pudding and preparing method thereof Download PDFInfo
- Publication number
- CN106306107A CN106306107A CN201610715197.6A CN201610715197A CN106306107A CN 106306107 A CN106306107 A CN 106306107A CN 201610715197 A CN201610715197 A CN 201610715197A CN 106306107 A CN106306107 A CN 106306107A
- Authority
- CN
- China
- Prior art keywords
- pudding
- bean milk
- parts
- tofu pudding
- tofu
- 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
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/005—Cheese substitutes mainly containing proteins from pulses or oilseeds
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
- A23C20/025—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates mainly containing proteins from pulses or oilseeds
Abstract
The invention, relating to the field of frozen food technique, provides frozen Tofu pudding and a preparing method thereof. It solves the defects in the existing technology that water will be precipitated, holes may appear, and the taste and appearance are all deficient after the tofu being frozen or chilled. The frozen Tofu pudding is prepared from, by weight, 260-265 parts of non-GMO soys, 2.5-4.5 parts of transglutaminase, 450-460 parts of pure water.
Description
Technical field
The present invention relates to frozen food processing technique field, particularly relate to a kind of freezing tofu pudding pudding and preparation method thereof.
Background technology
Tofu pudding has preferably nutritive value because of it, very popular.The tofu pudding of prior art, its preparation process one
As be: by soybean soaking water, grind, be filtered to remove bean dregs and obtain soybean milk paste, filter bean river paste, cooked beans paste, add lactone, stir
Mix, carry out cold preservation further according to needs.Tradition tofu pudding pudding only has the bean under cold preservation and room temperature two states, cold preservation and room temperature state
The figured cloth fourth shelf-life is short, it has not been convenient to circulates and transports, and product all customizes in factory or shops simultaneously, and flavor taste is single.And such as
Fruit carries out freezing to tofu pudding, and the easy bleed of tofu pudding taken out after freezing, the volumetric expansion tofu pudding of ice there will be Cavitated, affects tofu pudding
Mouthfeel and outward appearance.
Chinese Patent Application No. 201510407257.3 discloses formula of a kind of tofu-style pudding and preparation method thereof, and it becomes
Point with weight ratio being: bean milk 15%-80%, water 15%-40%, pudding powder 1%-18%, its preparation process includes: step 1, former
Material is preferred: select non-transgenic Semen Glycines；Step 2, cleaning: the Semen Glycines after preferably is cleaned three times, repeatedly to reach the clear of raw material
Clean, and screen out partial impurities；Step 3, immersion: the pure water soak at room temperature about 6 to 10 after the Semen Glycines after cleaning is filtered is little
Time；Step 4, grinding: add water after soaking full Semen Glycines dewatering grinding, the serosity after grinding is with 100 mesh stainless steel meshs two
Fine slag in secondary filter soy-bean milk；Step 5, filtered after serosity is poured in steam oven, the pudding material powder of addition stirs to powder
Thoroughly dissolve；Stored refrigerated after step 6, cooling molding.Which are added pudding powder, prepared tofu pudding can be with cold preservation, delicate mouthfeel,
But pudding powder contains preservative, hyperlipidemia, the crowd of hyperglycemia are all not suitable for eating, and have the slight side effect that suffocates.
Summary of the invention
Therefore, for above content, the present invention provides a kind of freezing tofu pudding pudding and preparation method thereof, solves prior art
Tofu pudding freezing or cold preservation can separate out moisture, the defect that Cavitated, mouthfeel and outward appearance are the best occurs.
For reaching above-mentioned purpose, the present invention is achieved by the following technical solutions: a kind of freezing tofu pudding pudding, by following
Each raw material composition of weight portion: Non-transgenic soybean 260～265 parts, glutamine transaminage 2.5～4.5 parts, pure water 450
～460 parts.
Further, it is made up of each raw material of following weight portion: Non-transgenic soybean 261 parts, glutamine transaminage 3.5
Part, pure water 450 parts.
A kind of preparation method of freezing tofu pudding pudding, including following process step:
(1) bean milk ice body is made: Non-transgenic soybean is filtrated to get bean milk, then after colloidal grinding 80～120 mesh
Heating soybean milk is warming up to 75～85 DEG C, adds glutamine transaminage, be stirred to be completely dispersed and be dissolved in bean milk, be cooled to
After room temperature, pack, after packaging, be directly entered freezer IQF, be refrigerated to-18 DEG C and become bean milk ice body；
(2) customized bean milk pudding manufacturing process uses following processing method a or processing method b:a, is led to by bean milk ice body
Cross water-bath to heat, carry out solution and be frozen into liquid, load in set molding container, directly put freezer or refrigerator into, be cooled to 5～10
DEG C time, be shaped to colloidal, form tofu pudding pudding；
B, bean milk ice body are heated by water-bath, carry out solution and are frozen into liquid, add various nutrient or ornament materials, will add
Various nutrients or the bean milk of ornament materials or pudding are cooled to 5～10 DEG C and become colloid, i.e. edible, or are refrigerated to-18 DEG C
It is easy to long term storage and refrigeration transportation.
Further modification is: processing method a is additionally included in tofu pudding pudding and adds liquid or solid-state companion.
Further improve and be: nutrient in processing method b or ornament materials are fruit and vegetable juice, coconut palm slurry Cortex cocois radicis gel, functional
In oligosaccharide any one or two or more with any than mixing mixture.
By using preceding solution, the invention has the beneficial effects as follows: the freezing tofu pudding pudding of the present invention, be non-turn base
Because of Semen sojae atricolor, glutamine transaminage, pure water composition, raw material components is simple, utilizes glutamine transaminage and the egg in Semen sojae atricolor
White matter is reacted so that gelling performance and the water retention property of the tofu pudding pudding prepared are the most preferable.Front manufacturing engineering is turned by glutamine
Ammonia enzyme composite colloid and bean milk are constituted, and are fabricated to bean milk ice body, and bean milk ice body is heated defrosting by rear manufacturing engineering in client, adds
Add various nutrient or ornament materials, as fruit and vegetable juice, coconut palm starch Cortex cocois radicis gel, functional oligose etc., by various for interpolation nutrients or dress
The bean milk of exterior material or pudding be cooled to 5～10 DEG C become colloids, i.e. edible, or be refrigerated to-18 DEG C be easy to long term storage and
Refrigeration transportation.Compared with prior art, the present invention solves after tradition tofu pudding pudding freezing easily bleed, or swollen the rising of volume of ice and
Cavitateds etc. affect a difficult problem for mouthfeel and outward appearance, meet the various application demand of client simultaneously.
Detailed description of the invention
Describe embodiments of the present invention in detail below with reference to specific embodiment, whereby how the present invention is applied skill
Art means solve technical problem, and the process that realizes reaching technique effect can fully understand and implement according to this.
If not specializing, the conventional hands that the technological means employed in embodiment is well known to those skilled in the art
Section, the reagent used and product are also available commercial.The source of agents useful for same, trade name and be necessary to list it
Constituent person, all indicates when occurring first.
Embodiment one
A kind of freezing tofu pudding pudding, is made up of each raw material of following weight portion: Non-transgenic soybean 260 parts, glutamine
Transaminase 2.5 parts, pure water 450 parts.
Its preparation method, including following process step:
(1) bean milk ice body is made: Non-transgenic soybean is filtrated to get bean milk, then by bean milk after colloidal grinding 80 mesh
It is heated to 75 DEG C, adds glutamine transaminage, be stirred to be completely dispersed and be dissolved in bean milk, after being cooled to room temperature, enter
Row packaging, is directly entered freezer IQF after packaging, be refrigerated to-18 DEG C and become bean milk ice body；
(2) bean milk ice body is heated by customized bean milk pudding manufacturing process by water-bath, carries out solution and is frozen into liquid, had both loaded
In fixed molding container, directly put freezer or refrigerator into, when being cooled to 5～10 DEG C, be shaped to colloidal, form tofu pudding pudding,
Add liquid companion at tofu pudding pudding, constitute the dessert combination of tofu pudding pudding.
Embodiment two
A kind of freezing tofu pudding pudding, is made up of each raw material of following weight portion: Non-transgenic soybean 261 parts, glutamine
Transaminase 3.5 parts, pure water 450 parts.
Its preparation method, including following process step:
(1) bean milk ice body is made: Non-transgenic soybean is filtrated to get bean milk, then by bean after colloidal grinding 100 mesh
Slurry is heated to 80 DEG C, adds glutamine transaminage, is stirred to be completely dispersed and be dissolved in bean milk, after being cooled to room temperature,
Pack, after packaging, be directly entered freezer IQF, be refrigerated to-15 DEG C and become bean milk ice body；
(2) customized bean milk pudding manufacturing process: bean milk ice body is heated by water-bath, carries out solution and is frozen into liquid, add fruit
Vegetables juice, coconut palm slurry Cortex cocois radicis gel, functional oligose, be then cooled to 8 DEG C and become colloid, i.e. edible.
Embodiment three
A kind of freezing tofu pudding pudding, is made up of each raw material of following weight portion: Non-transgenic soybean 265 parts, glutamine
Transaminase 4.5 parts, pure water 460 parts.
Its preparation method, including following process step:
(1) bean milk ice body is made: Non-transgenic soybean is filtrated to get bean milk, then by bean after colloidal grinding 120 mesh
Slurry is heated to 85 DEG C, adds glutamine transaminage, is stirred to be completely dispersed and be dissolved in bean milk, after being cooled to room temperature,
Pack, after packaging, be directly entered freezer IQF, be refrigerated to-10 DEG C and become bean milk ice body；
(2) customized bean milk pudding manufacturing process: bean milk ice body is heated by water-bath, carries out solution and is frozen into liquid, add fruit
Vegetables juice, coconut palm slurry Cortex cocois radicis gel, be cooled to 10 DEG C and become colloid, be refrigerated to-10 DEG C and be easy to long term storage and refrigeration transportation.
Wherein, in the present invention, each raw material components of described freezing tofu pudding pudding all can realize this in following parameter area
The purpose of invention: Non-transgenic soybean 260～265 parts, glutamine transaminage 2.5～4.5 parts, pure water 450～460 parts.
Described above, only utilize the embodiment of this origination techniques content, any those skilled in the art to use this wound
Make modification, the change done, all belong to the scope of the claims that this creation is advocated, and be not limited to those disclosed embodiments.
Claims (5)
1. a freezing tofu pudding pudding, it is characterised in that be made up of each raw material of following weight portion: Non-transgenic soybean 260～
265 parts, glutamine transaminage 2.5～4.5 parts, pure water 450～460 parts.
A kind of freezing tofu pudding pudding the most according to claim 1, it is characterised in that by each raw material group of following weight portion
Become: Non-transgenic soybean 261 parts, glutamine transaminage 3.5 parts, pure water 450 parts.
3. the preparation method of a freezing tofu pudding pudding, it is characterised in that include following process step:
(1) bean milk ice body is made: Non-transgenic soybean is filtrated to get bean milk, then by bean after colloidal grinding 80～120 mesh
Slurry is heated to 75～85 DEG C, adds glutamine transaminage, is stirred to be completely dispersed and be dissolved in bean milk, is cooled to room temperature
After, pack, after packaging, be directly entered freezer IQF, be refrigerated to-18 DEG C and become bean milk ice body；
(2) customized bean milk pudding manufacturing process uses following processing method a or processing method b:a, bean milk ice body is passed through water
Bath is heated, and carries out solution and is frozen into liquid, loads in set molding container, directly puts freezer or refrigerator into, is cooled to 5～10 DEG C
Time, it is shaped to colloidal, forms tofu pudding pudding；
B, bean milk ice body are heated by water-bath, carry out solution and are frozen into liquid, add various nutrient or ornament materials, and interpolation is various
Nutrient or the bean milk of ornament materials or pudding are cooled to 5～10 DEG C and become colloids, i.e. edible, or are refrigerated to-18 DEG C and are easy to
Long term storage and refrigeration transportation.
The preparation method of a kind of freezing tofu pudding pudding the most according to claim 3, it is characterised in that: processing method a is also wrapped
Include and add liquid or solid-state companion at tofu pudding pudding.
The preparation method of a kind of freezing tofu pudding pudding the most according to claim 3, it is characterised in that: in processing method b
Nutrient or ornament materials be in fruit and vegetable juice, coconut palm slurry Cortex cocois radicis gel, functional oligose any one or two or more with arbitrarily than
The mixture of mixing.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610715197.6A CN106306107A (en) | 2016-08-24 | 2016-08-24 | Frozen Tofu pudding and preparing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610715197.6A CN106306107A (en) | 2016-08-24 | 2016-08-24 | Frozen Tofu pudding and preparing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106306107A true CN106306107A (en) | 2017-01-11 |
Family
ID=57790136
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610715197.6A Pending CN106306107A (en) | 2016-08-24 | 2016-08-24 | Frozen Tofu pudding and preparing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106306107A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108464443A (en) * | 2018-03-02 | 2018-08-31 | 泰兴市东圣生物科技有限公司 | A kind of pudding quality improver and its preparation method and application |
| 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 |
| CN112690407A (en) * | 2020-12-17 | 2021-04-23 | 青岛明月海藻生物健康科技集团有限公司 | Instant seaweed and tofu pudding soup and preparation method and eating method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176520A (en) * | 2007-11-30 | 2008-05-14 | 华南理工大学 | Method for producing soybean curd using zyme as setting-up agent |
-
2016
- 2016-08-24 CN CN201610715197.6A patent/CN106306107A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101176520A (en) * | 2007-11-30 | 2008-05-14 | 华南理工大学 | Method for producing soybean curd using zyme as setting-up agent |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108464443A (en) * | 2018-03-02 | 2018-08-31 | 泰兴市东圣生物科技有限公司 | A kind of pudding quality improver and its preparation method and application |
| 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 |
| CN112690407A (en) * | 2020-12-17 | 2021-04-23 | 青岛明月海藻生物健康科技集团有限公司 | Instant seaweed and tofu pudding soup and preparation method and eating method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101088415B (en) | Inkfish ball with mustard and its making process | |
| CN103583782B (en) | Healthy edible fungus ice cream and production method thereof | |
| CN102370201B (en) | Method for producing Chinese chestnut crisp-baked cake | |
| CN103689661B (en) | Instant double-pepper fish head and production method thereof | |
| CN103110055A (en) | Production process of convenient preserved egg and pork congee | |
| CN106261843A (en) | A kind of preparation method of the ripe Carnis caprae seu ovis of quick-freezing local flavor | |
| CN106306107A (en) | Frozen Tofu pudding and preparing method thereof | |
| CN102224911B (en) | Processing method of leisure food | |
| CN102325470A (en) | Manufacturing method for fish paste products | |
| CN103027131A (en) | Freezing-resistant and boiling-resistant quick-frozen recombinant seafood bean curd and preparation method thereof | |
| CN101971886B (en) | Flavor dried buffalo cheese and making method thereof | |
| CN101327001B (en) | Edible fungi prepared food and production method | |
| CN106261695A (en) | A kind of manufacture method of instant rice-pudding | |
| CN105380218B (en) | Can normal temperature storage Japanese skewer-roasted pork and preparation method thereof | |
| CN103027128A (en) | Freezing-resistant and boiling-resistant quick frozen bean curd and preparation method thereof | |
| KR20190064355A (en) | Fabrication of carrot ice cream | |
| CN104687111A (en) | Squid ball and preparation method thereof | |
| CN106213168A (en) | A kind of production technology facilitating preserved egg Carnis Gallus domesticus medicated porridge | |
| CN106036797A (en) | Orange-flavored vermicelli | |
| CN110269201A (en) | A kind of preparation method of the crisp ball of bamboo shoot | |
| CN104996710A (en) | Potato mochi ice cream and making method thereof | |
| CN104687110A (en) | Octopus ball and preparation method thereof | |
| CN104171018A (en) | Pig-blood balls and production method thereof | |
| CN109567020B (en) | Cheese and mustard mixed noodles and preparation method thereof | |
| JP5840898B2 (en) | Method for producing frozen takoyaki |
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: 20170111 |