CN108323575A - A kind of fast food Tofu pudding and preparation method thereof - Google Patents
A kind of fast food Tofu pudding and preparation method thereof Download PDFInfo
- Publication number
- CN108323575A CN108323575A CN201710179556.5A CN201710179556A CN108323575A CN 108323575 A CN108323575 A CN 108323575A CN 201710179556 A CN201710179556 A CN 201710179556A CN 108323575 A CN108323575 A CN 108323575A
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- parts
- fast food
- tofu pudding
- preparation
- soybean milk
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- 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.)
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 37
- 235000011962 puddings Nutrition 0.000 title claims abstract description 37
- 235000013410 fast food Nutrition 0.000 title claims abstract description 24
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 52
- 239000008267 milk Substances 0.000 claims abstract description 31
- 210000004080 milk Anatomy 0.000 claims abstract description 31
- 235000013336 milk Nutrition 0.000 claims abstract description 31
- UIIMBOGNXHQVGW-UHFFFAOYSA-M Sodium bicarbonate Chemical class [Na+].OC([O-])=O UIIMBOGNXHQVGW-UHFFFAOYSA-M 0.000 claims abstract description 27
- 244000068988 Glycine max Species 0.000 claims abstract description 25
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 25
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 23
- 235000017557 sodium bicarbonate Nutrition 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000463 material Substances 0.000 claims abstract description 12
- 229910000030 sodium bicarbonate Inorganic materials 0.000 claims abstract description 9
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 7
- 239000002131 composite material Substances 0.000 claims description 19
- 238000003756 stirring Methods 0.000 claims description 8
- 238000004321 preservation Methods 0.000 claims description 6
- BVKZGUZCCUSVTD-UHFFFAOYSA-M Bicarbonate Chemical class OC([O-])=O BVKZGUZCCUSVTD-UHFFFAOYSA-M 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 4
- 229910052708 sodium Inorganic materials 0.000 claims description 4
- 239000011734 sodium Substances 0.000 claims description 4
- 150000002148 esters Chemical class 0.000 claims 2
- 235000012208 gluconic acid Nutrition 0.000 claims 2
- 235000009754 Vitis X bourquina Nutrition 0.000 claims 1
- 235000012333 Vitis X labruscana Nutrition 0.000 claims 1
- 240000006365 Vitis vinifera Species 0.000 claims 1
- 235000014787 Vitis vinifera Nutrition 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- -1 saccharic acid lactone Chemical class 0.000 claims 1
- 230000006378 damage Effects 0.000 abstract description 5
- 238000000034 method Methods 0.000 abstract description 4
- UIIMBOGNXHQVGW-DEQYMQKBSA-M Sodium bicarbonate-14C Chemical compound [Na+].O[14C]([O-])=O UIIMBOGNXHQVGW-DEQYMQKBSA-M 0.000 abstract 1
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 15
- 244000046052 Phaseolus vulgaris Species 0.000 description 15
- 238000012360 testing method Methods 0.000 description 2
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000008103 glucose Substances 0.000 description 1
- 150000002596 lactones Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005360 mashing Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
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
- A23C20/02—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 discloses a kind of fast food Tofu puddings and preparation method thereof, the fast food Tofu pudding is using soybean milk powder as base-material, and it adds auxiliary material in base-material and mixes, the auxiliary material includes glucolactone, carragheen and sodium bicarbonate, by weight, 16 parts of glucolactones, 0.05 0.25 parts of carragheens, 0.1 0.6 parts of sodium bicarbonates are added in every 100 parts of soybean milk powders；Fast food Tofu pudding of the present invention is used soybean milk powder, glucolactone, carragheen and sodium bicarbonate after mixing, the mode that is disposably reconstituted of addition water, reconstitute that process is simple, and the Tofu pudding curdled milk speed of acquisition is fast, mouthfeel is soft flexible, and when destruction has fault plane and bleed is few；The preparation method of fast food Tofu pudding of the present invention is simple, product quality is controllable.
Description
Technical field
The present invention relates to food processing technology fields more particularly to a kind of fast food Tofu pudding and preparation method thereof.
Background technology
Traditional Tofu pudding production technology using soybean as raw material, to carried out successively after soybean pretreatment bubble beans, defibrination, mashing off,
The processes such as point brain, you can obtain fresh Tofu pudding.The preparation of above-mentioned fresh Tofu pudding needs multiple step substeps to carry out, and preparation process is complicated,
It takes, and there is a problem of that product mouthfeel, fresh and tender degree are unstable.
Invention content
In order to solve the problems, such as that preparation process is complicated, time-consuming, product quality is unstable, the purpose of the present invention in the prior art
It is to provide a kind of fast food Tofu pudding, by once reconstituting acquisition Tofu pudding, preparation process is simple, time saving and energy saving；For this purpose, the present invention will also
A kind of method preparing the fast food Tofu pudding is provided.
To achieve the goals above, the present invention adopts the following technical scheme that：
The first aspect of the present invention provides a kind of fast food Tofu pudding, using soybean milk powder as base-material, and auxiliary material mixing is added in base-material
It forms, the auxiliary material includes that glucolactone, carragheen and sodium bicarbonate add in every 100 parts of soybean milk powders by weight
1-6 parts of glucolactones, 0.05-0.25 parts of carragheens, 0.1-0.6 parts of sodium bicarbonates.
Preferably, 5 parts of glucolactones, 0.15 part of carragheen, 0.3 part of bicarbonate are added in every 100 parts of soybean milk powders
Sodium.
The Tofu pudding curdled milk speed obtained using above-mentioned formula is fast, and mouthfeel is soft flexible, and there are fault plane and bleed in when destruction
It is few.
Preferably, 4 parts of glucolactones, 0.15 part of carragheen, 0.15 part of bicarbonate are added in every 100 parts of soybean milk powders
Sodium.
The second aspect of the present invention provides a kind of preparation method of fast food Tofu pudding, includes the following steps：
S1 weighs 100 parts of soybean milk powders, 1-6 parts of glucolactones, 0.05-0.25 parts of carragheens and 0.1-0.6 parts of bicarbonates
Sodium；
S2 sequentially adds glucolactone, carragheen and sodium bicarbonate into soybean milk powder, obtains composite powder after mixing；
S3 mixes the composite powder prepared in S2 with water, and stirring, heat preservation are stood, and obtain fast food Tofu pudding.
Preferably, the temperature of water is 85 ~ 95 DEG C in the S3.
Using the above scheme, composite powder is reconstituted with 85 ~ 95 DEG C of hot water, this temperature, which reconstitutes bean powder, can make powder
Solubility reaches best, and bean powder solution system is stablized the most.
Preferably, the mass ratio of composite powder and water is 1 in the S3：（3-7）.
Ratio is reconstituted using above-mentioned, this proportioning section can be such that the solubility of bean powder improves, the bean powder to reconstitute out
Solution is without caking or few caking so that final Tofu pudding product surface and section are smooth.
It is further preferred that the mass ratio of the composite powder and water is 1：6.
Using the ratio, the solubility of bean powder can be made to reach best, the bean powder solution to reconstitute out makes without caking
It obtains final Tofu pudding product surface and section smoothness reaches best.
Preferably, dwell temperature is 70 ~ 75 DEG C in the S3.
Preferably, time of repose is 10-15min in the S3.
Compared with prior art, the advantageous effect that the present invention realizes：Fast food Tofu pudding of the present invention is used soybean milk powder, glucose
Acid lactone, carragheen and sodium bicarbonate after mixing, the mode that is disposably reconstituted of addition water, it is simple to reconstitute process, and
And the Tofu pudding curdled milk speed obtained is fast, mouthfeel is soft flexible, and when destruction has fault plane and bleed is few；Fast food Tofu pudding of the present invention
Preparation method is simple, product quality is controllable.
Specific implementation mode
Embodiment 1
6g glucolactones, 0.2g carragheens, 0.6g sodium bicarbonates are added into 100g soybean milk powders to be answered after carrying out mixing
Powder is closed, 90 DEG C of hot water of addition 750g, which fully dissolve, into composite powder stirs evenly to obtain mixed liquor, and the mixed liquor stirred evenly is protected
Temperature stands 15min and can be obtained instant bean flower prod.
Embodiment 2
4g glucolactones, 0.15g carragheens, 0.4g sodium bicarbonates are added into 100g soybean milk powders to be answered after carrying out mixing
Powder is closed, 85 DEG C of hot water of addition 630g, which fully dissolve, into composite powder stirs evenly to obtain mixed liquor, and the mixed liquor stirred evenly is protected
Temperature stands 15min and can be obtained instant bean flower prod.
Embodiment 3
5g glucolactones and 0.15g carragheens are added into 100g soybean milk powders, 0.3 g sodium bicarbonates obtain after carrying out mixing
Composite powder, into composite powder, 95 DEG C of hot water of addition 740g, which fully dissolve, stirs evenly to obtain mixed liquor, the mixed liquor that will be stirred evenly
Heat preservation stands 10min and can be obtained instant bean flower prod.
Embodiment 4
6g glucolactones and 0.25g carragheens are added into 100g soybean milk powders, 0.4 g sodium bicarbonates obtain after carrying out mixing
Composite powder, into composite powder, 90 DEG C of hot water of addition 320g, which fully dissolve, stirs evenly to obtain mixed liquor, the mixed liquor that will be stirred evenly
Heat preservation stands 15min and can be obtained instant bean flower prod.
Embodiment 5
4g glucolactones and 0.15g carragheens are added into 100g soybean milk powders, 0.3g sodium bicarbonates obtain after carrying out mixing
Composite powder, into composite powder, 90 DEG C of hot water of addition 400g, which fully dissolve, stirs evenly to obtain mixed liquor, the mixed liquor that will be stirred evenly
Heat preservation stands 15min and can be obtained instant bean flower prod.
Embodiment 6
1g glucolactones and 0.05g carragheens are added into 100g soybean milk powders, 0.1g sodium bicarbonates obtain after carrying out mixing
Composite powder, into composite powder, 90 DEG C of hot water of addition 700g, which fully dissolve, stirs evenly to obtain mixed liquor, the mixed liquor that will be stirred evenly
Heat preservation stands 15min and can be obtained instant bean flower prod.
Each component additive amount is as shown in table 1 in embodiment 1-6.
Table 1
| Embodiment | Soybean milk powder（g） | Water（g） | Gluconic acid lactone（g） | Sodium bicarbonate（g） | Carragheen（g） |
| 1 | 100 | 750 | 6 | 0.6 | 0.2 |
| 2 | 100 | 630 | 4 | 0.4 | 0.15 |
| 3 | 100 | 740 | 5 | 0.3 | 0.15 |
| 4 | 100 | 320 | 6 | 0.4 | 0.25 |
| 5 | 100 | 400 | 4 | 0.3 | 0.15 |
| 6 | 100 | 700 | 1 | 0.1 | 0.05 |
The Tofu pudding prepared in embodiment 1-6 is used into Texture instrument, carries out hardness, elastic force, viscous force and masticatory force test, test respectively
The results are shown in Table 2.
Table 2
| Embodiment | Hardness（g） | Elastic force（g） | Viscous force（g） | Masticatory force（g） |
| 1 | 75.201 | 0.967 | 0.555 | 40.417 |
| 2 | 82.603 | 0.953 | 0.502 | 39.520 |
| 3 | 92.217 | 0.951 | 0.509 | 47.110 |
| 4 | 74.865 | 0.956 | 0.540 | 38.631 |
| 5 | 61.204 | 0.959 | 0.578 | 33.933 |
| 6 | 69.975 | 0.953 | 0.526 | 35.113 |
When the Tofu pudding prepared in embodiment 1-6 is carried out curdled milk time, mouthfeel, is destroyed respectively whether there is or not fault plane and bleed situation into
Row evaluation, the results are shown in Table 3.
Table 3
| Embodiment | The curdled milk time | Mouthfeel | Whether there is or not fault planes when destruction | Bleed situation |
| 1 | 20min | It is soft, elastic good | Have | It is few |
| 2 | 18min | It is soft, elastic good | Have | It is few |
| 3 | 15min | It is soft, elastic good | Have | It is few |
| 4 | 16min | It is soft, elastic good | Have | It is few |
| 5 | 20min | It is soft, elastic good | Have | It is few |
| 6 | 18min | It is soft, elastic good | Have | It is few |
As shown in table 3, the curdled milk time is 15-20min, and the curdled milk time is short, and curdled milk speed is fast；There is fault plane when destruction, illustrates beans
Surface is smooth is not adhered for flower, this is the good performance of Tofu pudding quality；Condensate rate is few, illustrates that the dissolubility of bean powder is good, and Tofu pudding shape
State is stablized.
The above specific embodiments are only exemplary, is to preferably make skilled artisans appreciate that originally
Patent, be not to be construed as include to this patent range limitation；As long as appointing according to made by spirit disclosed in this patent
How with change or modification, the range that this patent includes is each fallen within.
Claims (9)
1. a kind of fast food Tofu pudding, which is characterized in that it adds auxiliary material in base-material and mix using soybean milk powder as base-material, institute
It includes that glucolactone, carragheen and sodium bicarbonate add 1-6 parts of Portugals by weight in every 100 parts of soybean milk powders to state auxiliary material
Grape saccharic acid lactone, 0.05-0.25 parts of carragheens, 0.1-0.6 parts of sodium bicarbonates.
2. fast food Tofu pudding as described in claim 1, which is characterized in that added in 5 parts of gluconic acids in every 100 parts of soybean milk powders
Ester, 0.15 part of carragheen, 0.3 part of sodium bicarbonate.
3. fast food Tofu pudding as described in claim 1, which is characterized in that added in 4 parts of gluconic acids in every 100 parts of soybean milk powders
Ester, 0.15 part of carragheen, 0.15 part of sodium bicarbonate.
4. a kind of preparation method of fast food Tofu pudding, which is characterized in that include the following steps：
S1 weighs 100 parts of soybean milk powders, 1-6 parts of glucolactones, 0.05-0.25 parts of carragheens and 0.1-0.6 parts of bicarbonates
Sodium；
S2 sequentially adds glucolactone, carragheen and sodium bicarbonate into soybean milk powder, obtains composite powder after mixing；
S3 mixes the composite powder prepared in S2 with water, and stirring, heat preservation are stood, and obtain fast food Tofu pudding.
5. the preparation method of fast food Tofu pudding as claimed in claim 4, which is characterized in that the temperature of water is 85 ~ 95 DEG C in the S3.
6. the preparation method of fast food Tofu pudding as claimed in claim 4, which is characterized in that the mass ratio of composite powder and water in the S3
It is 1：（3-7）.
7. the preparation method of fast food Tofu pudding as claimed in claim 6, which is characterized in that the mass ratio of the composite powder and water is 1：
6。
8. the preparation method of fast food Tofu pudding as claimed in claim 4, which is characterized in that dwell temperature is 70 ~ 75 DEG C in the S3.
9. the preparation method of fast food Tofu pudding as claimed in claim 4, which is characterized in that time of repose is 10- in the S3
15min。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710179556.5A CN108323575A (en) | 2017-03-23 | 2017-03-23 | A kind of fast food Tofu pudding and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710179556.5A CN108323575A (en) | 2017-03-23 | 2017-03-23 | A kind of fast food Tofu pudding and preparation method thereof |
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| Publication Number | Publication Date |
|---|---|
| CN108323575A true CN108323575A (en) | 2018-07-27 |
Family
ID=62922969
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| CN201710179556.5A Pending CN108323575A (en) | 2017-03-23 | 2017-03-23 | A kind of fast food Tofu pudding and preparation method thereof |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074335A (en) * | 2019-05-17 | 2019-08-02 | 苏州闻达食品配料有限公司 | A kind of instant green gram pollen, instant green gram flower and preparation method |
| CN110279001A (en) * | 2019-08-14 | 2019-09-27 | 中国农业大学 | A kind of Tofu pudding and its processing technology |
| CN110403021A (en) * | 2019-08-14 | 2019-11-05 | 新派(上海)餐饮管理有限公司 | A kind of compound coagulant and its preparation method and application making Tofu pudding |
| CN111869743A (en) * | 2020-08-17 | 2020-11-03 | 郑州康晖食品科技有限公司 | Instant soybean meal and instant soybean meal bag and method for preparing soybean meal from instant soybean meal and instant soybean meal bag |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074335A (en) * | 2019-05-17 | 2019-08-02 | 苏州闻达食品配料有限公司 | A kind of instant green gram pollen, instant green gram flower and preparation method |
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| CN111869743A (en) * | 2020-08-17 | 2020-11-03 | 郑州康晖食品科技有限公司 | Instant soybean meal and instant soybean meal bag and method for preparing soybean meal from instant soybean meal and instant soybean meal bag |
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Application publication date: 20180727 |