CN109527109A - Stabilizer and its preparation method and application and Tofu pudding pudding and preparation method thereof - Google Patents
Stabilizer and its preparation method and application and Tofu pudding pudding and preparation method thereof Download PDFInfo
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- 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
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Abstract
The invention belongs to food additives field, a kind of stabilizer and its preparation method and application and Tofu pudding pudding and preparation method thereof are disclosed.The stabilizer contains following weight percentage components: agar 52~80%, polyglyceryl fatty acid ester 10~22%, gellan gum 6~12%, carragheen 3~10%, potassium chloride 1~10%.Stabilizer provided by the invention not only solves that Tofu pudding pudding gelling temp is high, mouthfeel is not soft enough, protein denaturation, product bleed and other issues after high temperature sterilization, it also greatly reduces cost simultaneously, extend the room temperature shelf-life of Tofu pudding pudding, while meeting the requirement of industrial mass production.State in 6 months can be maintained using the Tofu pudding pudding that method provided by the invention produces uniform and stable at normal temperature, freeze that shape is good, and mouthfeel is soft, no flocculation phenomenon, bleed phenomenon and change, which lose phenomenon, to be occurred.
Description
Technical field
The invention belongs to food additives field more particularly to a kind of stabilizer and its preparation method and application and Tofu puddings
Pudding and preparation method thereof.
Background technique
China's soybean yields comes the 4th, the world at present, and soybean is the main plant albumen food resource in China,
Protein content is generally 35~40%, and soybean protein is the unique a kind of required ammonia in 9 containing needed by human body kind reported at present
Base acid and content meet the vegetable protein of human body requirements, are a kind of generally acknowledged complete proteins, and soybean protein is solid without gallbladder
Alcohol has the effect of reducing blood cholesterol level.Soybean is derived from Chinese, traditional food of the product as Chinese elite, on
With its traditional taste, nutrition abundant and cheap price bringing up us over thousand, this is national, becomes China common people
Daily necessities, wherein Tofu pudding again be favored by people because of its soft mouthfeel and nutritive value abundant.It is long at present
The Tofu pudding pudding product of shelf-life is seldom seen in the market, in order to realize the large-scale promotion of Tofu pudding pudding and edible convenient
Property, it is necessary to develop it is a kind of can long-term preservation at normal temperature Tofu pudding pudding.
However, microorganism easily breeds in neutral food, generally requiring high temperature, sterilizing or superhigh temperature are instantaneously gone out for a long time
Bacterium, and soybean protein content is higher in Tofu pudding pudding, is easy to appear two problems according to high temperature sterilization: first is that protein is in height
It will appear wadding Hua Xianxiang under temperature, keep product appearance uneven and fine and smooth, taste bad；Second is that being unable to gelation, product spy is lost
Point.The presence of these problems, can seriously affect the large-scale promotion of the product, therefore, it is necessary to develop suitable stabilizer ability
It solves.Existing gelling agent is developed for jelly powder or containing milk pudding mostly, and soybean protein is being prevented to be denaturalized and mention
There are clearly disadvantageous in terms of for the soft mouthfeel of Tofu pudding pudding.And cause the original that soybean protein is denaturalized and mouthfeel is not soft enough
Because the component selection or dosage of mainly stabilizer be not right, therefore, urgent need provides a kind of stabilizer to guarantee that Tofu pudding pudding is having
Having prevents soybean protein to be denaturalized on the basis of soft mouthfeel.
In addition to this, the component selection or dosage of stabilizer also will have a direct impact on the gelling temp of Tofu pudding pudding, existing
After gelling agent is used for Tofu pudding pudding, most gelling temp is higher, at 55 DEG C or so, if there is production equipment failure or personnel's operation
When the problems such as delay, causes temporary storage time longer, it is easy to occur the risk of gel in temporary storage tank, pipeline and equipment, cause pipe
The blocking in road and equipment, this risk also directly hinder the industrialization large-scale production of Tofu pudding pudding.
To sum up, there is an urgent need to develop a kind of new stabilizers to protect for a long time to meet the industrialized production of Tofu pudding pudding and room temperature
The requirement deposited.
Summary of the invention
The present invention is intended to provide one kind can room temperature after can provide soft mouthfeel, low gel temperature (about 37 DEG C) and high temperature sterilization
Save 6 months stabilizers.
Specifically, the present invention provides a kind of stabilizers, wherein the stabilizer contains the group of following weight percent
Point:
Preferably, the stabilizer by forming following weight percentage components:
Preferably, the stabilizer by forming following weight percentage components:
It is particularly preferred that the stabilizer by forming following weight percentage components: agar 61%, polyglycerol fatty acid
Ester 16%, gellan gum 10%, carragheen 6% and potassium chloride 7%.
The polyglyceryl fatty acid ester is the ester formed by polyglycereol and fatty acid, and the present invention preferably selects three polyglycereol lists
Stearate.
The present invention also provides the preparation methods of the stabilizer, this method comprises: by the agar, polyglycerol fatty acid
Ester, gellan gum, carragheen and potassium chloride are uniformly mixed according to the proportion, obtain stabilizer.
Preferably, the uniformly mixed method is that each component is added in the cone-type mixer of double helix, sets institute
The autorotation speed for stating cone-type mixer is 40~70rpm and revolution rate is 1~5rpm, is stopped after 10~20min of booting stirring
Machine releases bottom material from discharge port, then returns the bottom material of releasing and be added in the cone-type mixer, then with identical stirring rate
2~10min is stirred, stabilizer is obtained.
Application the present invention also provides the stabilizer as Tofu pudding pudding stabilizer.Wherein, beans of the present invention
Figured cloth fourth is modulated using bean powder as primary raw material.
The present invention also provides a kind of Tofu pudding pudding, the Tofu pudding pudding contain 5~9wt% bean powder, 0~9wt% white sugar,
0.2~0.5wt% above stabilizer and 0~0.02wt% Sucralose, surplus are water.
In addition, the present invention also provides the preparation methods of the Tofu pudding pudding, this method comprises:
Bean powder dissolution: bean powder being dissolved in 50~55 DEG C of warm water, and the dosage of the warm water is the 5~10 of bean powder weight
It measures again, obtains bean powder solution；
Stabilizer dissolution: the stabilizer and optional white sugar and Sucralose are dissolved to 80~85 DEG C of hot water
In, obtain stabiliser solution；
Constant volume: being settled to scale after the bean powder solution and stabiliser solution are mixed, stirring is determined to being uniformly mixed
Hold solution；
Homogeneous: being heated to 60~85 DEG C of progress homogenizations for the constant volume solution, and homogenization pressure is 10~30MPa, is obtained
To homogenizing fluid.
The preparation method of a kind of specific embodiment according to the present invention, the Tofu pudding pudding includes:
Bean powder dissolution: 50~55 DEG C of warm water of 5~10 times of bean powder weight amounts is added into blend tank, is then slowly added into
Bean powder, stirring while adding, mixing speed is 100~200rpm, and mixing time is 20~40 minutes, until bean powder sufficiently dissolves, is obtained
To bean powder solution；
Stabilizer dissolution: the stabilizer and optional white granulated sugar and Sucralose is dry-mixed uniformly, it is slowly added to later
Stirring while adding into 80~85 DEG C of hot water, mixing speed is 1400~2000rpm, and mixing time is 10~20 minutes, until
Stabilizer and optional white granulated sugar and Sucralose sufficiently dissolve, and obtain stabiliser solution；
Constant volume: being settled to scale after the bean powder solution and stabiliser solution are mixed, stirring is determined to being uniformly mixed
Hold solution；
Homogeneous: being heated to 60~85 DEG C of progress homogenizations for the constant volume solution, and homogenization pressure is 10~30MPa, is obtained
To homogenizing fluid；
Sterilization: the homogenizing fluid is sterilized into 15-30s at 130~150 DEG C；
It is filling: the Tofu pudding pudding liquid after sterilization is cooled to 40~45 DEG C of progress filling and sealings；
Cooling gel: the Tofu pudding pudding after will be filling cools down 8-24h at normal temperature up to Tofu pudding pudding.
The agar, gellan gum and carragheen are gelling agents, mainly play gelatification herein, and are had between this three aobvious
The adjustment of the synergistic function of work, proportions and dosage can control the intensity of gel, and influence gelling temp, pass through three
The adjustment of person's dosage can make the elasticity of gel and brittleness keep mouthfeel appropriate, while gelling temp being made to be maintained at suitable model
In enclosing.The polyglyceryl fatty acid ester can make fat uniformly and stably be dispersed in water to form emulsion in Tofu pudding pudding, from
And fat floating is prevented, while can interact to form stabilising system with protein, protein high-temperature denaturation is prevented, protection is played
The effect of albumen.The addition of potassium chloride is primarily to make carragheen form gel, because the carragheen of Kappa type is potassium sensitivity
Carragheen could be formed and be congealed only in the presence of having potassium ion or calcium ion, and the effect of potassium is bigger than the effect of calcium.Meanwhile chlorine
Change potassium improve gelling property, including gel strength, transparency, viscoelasticity, dissolubility of agar etc. with can dramatically.
Stabilizer provided by the invention according to protein content addition stabilizer in Tofu pudding pudding for using in Tofu pudding pudding
Amount, relative to 5~9wt% bean powder, the dosage of stabilizer is usually 0.2~0.5wt%.Protein content is high in Tofu pudding pudding, surely
It is high to determine agent dosage；Protein content is low, and stabilizing agent dosage can be reduced suitably, for example, in the Tofu pudding pudding of 1.8wt% albumen, surely
Determining agent dosage can be 0.2~0.3wt%.Meanwhile stabilizing agent dosage is higher, product elasticity is more obvious.
Stabilizer provided by the invention contain 52~80wt% agar, 10~22wt% polyglyceryl fatty acid ester, 6~
12wt% gellan gum, 3~10wt% carragheen and 1~10wt% potassium chloride.It is right when the content of each component is not in the range of setting
The stability influence of Tofu pudding pudding is as follows: 1. agar, and constituent content < 52wt%, gel strength is poor, and gelation is unable to after sterilization
Risk obviously increase；Constituent content > 80wt%, other active principle dosages are reduced, and Tofu pudding pudding fat control effect becomes
Difference；2. polyglyceryl fatty acid ester: constituent content < 10wt%, Tofu pudding pudding fat floating risk increase；Constituent content >
22wt%, other active principle dosages are reduced, and gel strength is poor, and the risk that gelation is unable to after sterilization obviously increases；3. tying cold
Glue: constituent content < 6wt%, gel strength is poor, and the elasticity of Tofu pudding pudding is obvious weak；Constituent content > 12wt%, Tofu pudding cloth
The toughness of fourth can be remarkably reinforced, and product does not allow easy-to-use suction pipe to suck up or dug with spoon；4. carragheen: cooperation gellan gum makes
With mouthfeel appropriate, constituent content < 3wt% can be provided, and gel strength obviously weakens；Constituent content > 10wt%, Tofu pudding
The brittleness and hardness of pudding can be remarkably reinforced, and taste and flavor release is obvious to be deteriorated；5. potassium chloride: constituent content < 1wt%,
Gel strength obviously weakens；, there is obvious bitter taste and astringent taste in constituent content > 10wt%, Tofu pudding pudding taste bad.
The present invention is not only solved by compounding agar, polyglyceryl fatty acid ester, gellan gum, carragheen and potassium chloride
Determined Tofu pudding pudding gelling temp is high, mouthfeel is not soft enough, protein denaturation (albumen flocculation is unable to gelation) after high temperature sterilization,
Product bleed and other issues can guarantee that Product Status is uniform, jelly shape is complete, smooth mouth feel is fine and smooth, just melt in the mouth, and transport
The generation for phenomena such as being amenable to certain fluctuation and vibration during defeated, its deformation, broken and bleed can be effectively prevented, simultaneously
Also it greatly reduces cost, extend the room temperature shelf-life of Tofu pudding pudding, while meeting the requirement of industrial mass production.
State in 6 months can be maintained using the Tofu pudding pudding that method provided by the invention produces uniform and stable at normal temperature, freeze shape
Well, mouthfeel is soft, and no flocculation phenomenon, bleed phenomenon and change lose phenomenon appearance.
Specific embodiment
The embodiment of the present invention is described below in detail, the examples of the embodiments are intended to be used to explain the present invention, and cannot
It is interpreted as limitation of the present invention.In the examples where no specific technique or condition is specified, described according to the literature in the art
Technology or conditions or carried out according to product description.Reagents or instruments used without specified manufacturer is that can lead to
Cross the conventional products of commercially available acquisition.
The specification of carragheen is Kappa type in following embodiment.
Embodiment 1: the preparation of stabilizer
Composition of raw materials: it is shown in Table 1.
Preparation method:
1, weigh: weight demands weigh each component respectively according to the ratio；
2, it mixes: load weighted each component being added in the cone-type mixer of double helix, sets rotation quantity as 57rpm
And revolution rate is 2rpm, booting stirring is shut down after 15 minutes, bottom material about 25kg is released from discharge port, then by the bottom of releasing
Expect back to be added in above-mentioned cone-type mixer, then with identical stirring rate stirring 5 minutes, it is ensured that be uniformly mixed, obtain stabilizer；
3, weighing and bagging: the stabilizer mixed is weighed according to specification requirement, is packed as finished product.
Embodiment 2: the preparation of stabilizer
Composition of raw materials: it is shown in Table 1.The preparation method is the same as that of Example 1.
Embodiment 3: the preparation of stabilizer
Composition of raw materials: it is shown in Table 1.The preparation method is the same as that of Example 1.
Embodiment 4: the preparation of stabilizer
Composition of raw materials: it is shown in Table 1.The preparation method is the same as that of Example 1.
Embodiment 5: the preparation of stabilizer
Composition of raw materials: it is shown in Table 1.The preparation method is the same as that of Example 1.
Embodiment 6: the preparation of stabilizer
Composition of raw materials: it is shown in Table 1.The preparation method is the same as that of Example 1.
Each embodiment stabilizer formula table (wt%) of table 1
| Project | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 | Embodiment 5 | Embodiment 6 |
| Agar | 80 | 67 | 65 | 61 | 55 | 52 |
| Tripolyglycerol monostearates | 10 | 12 | 14 | 16 | 20 | 22 |
| Gellan gum | 6 | 7 | 10 | 10 | 9 | 12 |
| Carragheen | 3 | 10 | 5 | 6 | 8 | 4 |
| Potassium chloride | 1 | 4 | 6 | 7 | 8 | 10 |
| It is total | 100 | 100 | 100 | 100 | 100 | 100 |
Embodiment 7: the preparation of Tofu pudding pudding
Composition of raw materials: it is shown in Table 1.
The preparation method is as follows:
1) bean powder dissolves: 52 DEG C of warm water of 8 times of bean powder weight amounts is added in blend tank, is then slowly added into bean powder,
Stirring while adding, mixing speed 120rpm, mixing time is 30 minutes, until bean powder sufficiently dissolves, obtains bean powder solution；
2) stabilizer dissolves: by the stabilizer being made by embodiment 1 and white granulated sugar, Sucralose (if white granulated sugar and/or three
Chlorine sucrose be 0 when, then do not add) it is dry-mixed uniformly after, be slowly added into 83 DEG C of hot water, stirring while adding, mixing speed is
1800rpm, mixing time are 15 minutes, until stabilizer and optional white granulated sugar and Sucralose sufficiently dissolve, are stablized
Agent solution；
3) constant volume: after bean powder solution and stabiliser solution are mixed, water is added to be settled to scale, stirring is obtained to being uniformly mixed
To constant volume solution；
4) homogeneous: the constant volume solution is heated to 75 DEG C of progress homogenizations, homogenization pressure is 20MPa to get homogeneous
Liquid；
5) it sterilizes: gained homogenizing fluid is sterilized into 20s at 138 DEG C；
7) filling: the Tofu pudding pudding liquid after sterilization is cooled to 42 DEG C of progress filling and sealings；
8) cooling gel: the Tofu pudding pudding after will be filling cools down 10h at normal temperature up to Tofu pudding pudding.
The result shows that the gelling temp of the Tofu pudding pudding is 37 DEG C, state is uniform and stable in 6 months, and jelly shape is good, mouth
Feel soft, no flocculation phenomenon, bleed phenomenon and change lose phenomenon appearance.
Embodiment 8: the preparation of Tofu pudding pudding
Composition of raw materials: 2 are shown in Table, wherein stabilizer used is the stabilizer as made from embodiment 2.Preparation method is the same as implementation
Example 7.The result shows that the gelling temp of the Tofu pudding pudding is 37 DEG C, state is uniform and stable in 6 months, and jelly shape is good, and mouthfeel is tender
Sliding, no flocculation phenomenon, bleed phenomenon and change lose phenomenon appearance.
Embodiment 9: the preparation of Tofu pudding pudding
Composition of raw materials: 2 are shown in Table, wherein stabilizer used is the stabilizer as made from embodiment 3.Preparation method is the same as implementation
Example 7.The result shows that the gelling temp of the Tofu pudding pudding is 37 DEG C, state is uniform and stable in 6 months, and jelly shape is good, and mouthfeel is tender
Sliding, no flocculation phenomenon, bleed phenomenon and change lose phenomenon appearance.
Embodiment 10: the preparation of Tofu pudding pudding
Composition of raw materials: 2 are shown in Table, wherein stabilizer used is the stabilizer as made from embodiment 4.Preparation method is the same as implementation
Example 7.The result shows that the gelling temp of the Tofu pudding pudding is 37 DEG C, state is uniform and stable in 6 months, and jelly shape is good, and mouthfeel is tender
Sliding, no flocculation phenomenon, bleed phenomenon and change lose phenomenon appearance.
Embodiment 11: the preparation of Tofu pudding pudding
Composition of raw materials: 2 are shown in Table, wherein stabilizer used is the stabilizer as made from embodiment 5.Preparation method is the same as implementation
Example 7.The result shows that the gelling temp of the Tofu pudding pudding is 37 DEG C, state is uniform and stable in 6 months, and jelly shape is good, and mouthfeel is tender
Sliding, no flocculation phenomenon, bleed phenomenon and change lose phenomenon appearance.
Embodiment 12: the preparation of Tofu pudding pudding
Composition of raw materials: 2 are shown in Table, wherein stabilizer used is the stabilizer as made from embodiment 6.Preparation method is the same as implementation
Example 7.The result shows that the gelling temp of the Tofu pudding pudding is 37 DEG C, state is uniform and stable in 6 months, and jelly shape is good, and mouthfeel is tender
Sliding, no flocculation phenomenon, bleed phenomenon and change lose phenomenon appearance.
The Tofu pudding pudding formula table (wt%) of each embodiment of table 2
Although the embodiments of the present invention has been shown and described above, it is to be understood that above-described embodiment is example
Property, it is not considered as limiting the invention, those skilled in the art are not departing from the principle of the present invention and objective
In the case where can make changes, modifications, alterations, and variations to the above described embodiments within the scope of the invention.
Claims (10)
1. a kind of stabilizer, which is characterized in that the stabilizer contains following weight percentage components:
2. stabilizer according to claim 1, which is characterized in that the stabilizer is by group following weight percentage components
At:
3. stabilizer according to claim 2, which is characterized in that the stabilizer is by group following weight percentage components
At:
4. stabilizer according to claim 3, which is characterized in that the stabilizer is by group following weight percentage components
At: agar 61%, polyglyceryl fatty acid ester 16%, gellan gum 10%, carragheen 6% and potassium chloride 7%.
5. stabilizer described in any one of -4 according to claim 1, which is characterized in that the polyglyceryl fatty acid ester is three
Polyglycerol monostearate.
6. the preparation method of stabilizer described in any one of claim 1-5, which is characterized in that this method comprises: by institute
It states agar, polyglyceryl fatty acid ester, gellan gum, carragheen and potassium chloride to be uniformly mixed according to the proportion, obtains stabilizer；
Preferably, the uniformly mixed method is that each component is added in the cone-type mixer of double helix, sets the cone
The autorotation speed of shape mixing machine is 40~70rpm and revolution rate is 1~5rpm, is shut down after 10~20min of booting stirring, from
Discharge port releases bottom material, then returns the bottom material of releasing and is added in the cone-type mixer, then with identical stirring rate stirring 2
~10min, obtains stabilizer.
7. application of the stabilizer as Tofu pudding pudding stabilizer described in any one of claim 1-5.
8. a kind of Tofu pudding pudding, the Tofu pudding pudding, which contains 5~9wt% bean powder, 0~9wt% white sugar, 0.2~0.5wt%, to be stablized
Agent and 0~0.02wt% Sucralose, surplus are water, which is characterized in that the stabilizer is any one of claim 1-5
The stabilizer.
9. the preparation method of Tofu pudding pudding described in claim 8, which is characterized in that this method comprises:
Bean powder dissolution: bean powder being dissolved in 50~55 DEG C of warm water, and the dosage of the warm water is 5~10 times of bean powder weight
Amount, obtains bean powder solution；
Stabilizer dissolution: the stabilizer and optional white sugar and Sucralose are dissolved in 80~85 DEG C of hot water, obtained
To stabiliser solution；
Constant volume: being settled to scale after the bean powder solution and stabiliser solution are mixed, it is molten to obtain constant volume to being uniformly mixed for stirring
Liquid；
Homogeneous: being heated to 60~85 DEG C of progress homogenizations for the constant volume solution, and homogenization pressure is 10~30MPa, is obtained
Matter liquid.
10. preparation method according to claim 9, which is characterized in that this method comprises:
Bean powder dissolution: 50~55 DEG C of warm water of 5~10 times of bean powder weight amounts is added into blend tank, is then slowly added into beans
Powder, stirring while adding, mixing speed is 100~200rpm, and mixing time is 20~40 minutes, until bean powder sufficiently dissolves, is obtained
Bean powder solution；
Stabilizer dissolution: the stabilizer and optional white granulated sugar and Sucralose is dry-mixed uniformly, it is slowly added into 80 later
Stirring while adding in~85 DEG C of hot water, mixing speed is 1400~2000rpm, and mixing time is 10~20 minutes, until stablizing
Agent and optional white granulated sugar and Sucralose sufficiently dissolve, and obtain stabiliser solution；
Constant volume: being settled to scale after the bean powder solution and stabiliser solution are mixed, it is molten to obtain constant volume to being uniformly mixed for stirring
Liquid；
Homogeneous: being heated to 60~85 DEG C of progress homogenizations for the constant volume solution, and homogenization pressure is 10~30MPa, is obtained
Matter liquid；
Sterilization: the homogenizing fluid is sterilized into 15-30s at 130~150 DEG C；
It is filling: the Tofu pudding pudding liquid after sterilization is cooled to 40~45 DEG C of progress filling and sealings；
Cooling gel: the Tofu pudding pudding after will be filling cools down 8-24h at normal temperature up to Tofu pudding pudding.
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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 |
| 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 |
| CN115316605A (en) * | 2022-08-03 | 2022-11-11 | 佳禾食品工业股份有限公司 | Instant tofu pudding and preparation method thereof |
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| CN115316605A (en) * | 2022-08-03 | 2022-11-11 | 佳禾食品工业股份有限公司 | Instant tofu pudding and preparation method thereof |
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