CN110692926A - Preparation method of soybean pudding - Google Patents
Preparation method of soybean pudding Download PDFInfo
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- CN110692926A CN110692926A CN201911070928.6A CN201911070928A CN110692926A CN 110692926 A CN110692926 A CN 110692926A CN 201911070928 A CN201911070928 A CN 201911070928A CN 110692926 A CN110692926 A CN 110692926A
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- soybean
- emulsifying
- pudding
- preparation
- blending
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
Abstract
The invention provides a preparation method of soybean pudding, and relates to the technical field of food processing. The preparation method of the soybean pudding mainly comprises the following production steps: (1) cleaning semen glycines, peeling, removing embryo, microwave aging, and micronizing; (2) emulsifying and carrying out high-pressure micro-jet treatment; (3) acid precipitation, emulsification and renaturation, blending, homogenization, sterilization, cooling and filling. The soybean pudding obtained by the invention has no beany flavor, bitter and astringent taste and unpleasant odor, is fine and smooth in mouthfeel and has strong bean flavor; rich nutrition, low production cost and good flavor.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a preparation method of soybean pudding.
Background
Pudding is a common food in daily life, is a transliteration of english pudding, generally refers to a solid food solidified from a pasty material, and is mostly made from milk, flour, eggs, fruits and the like, and is in various types. The pudding is delicious, contains rich nutrition, and is particularly popular with children.
Application No. 201410815697.8 discloses a "preparation method of soybean pudding powder, soybean pudding and soybean pudding", soybean pudding powder uses soybean milk powder as base material to add the auxiliary material in the base material and mix and form, the auxiliary material includes fish glue powder, carrageenan, citric acid and potassium chloride, according to parts by weight, the addition of each auxiliary material in per 100 parts of soybean milk powder is: 4-5 parts of fish gelatin powder, 0.5-1 part of carrageenan, 0.2-0.3 part of citric acid and 0.2-0.3 part of potassium chloride.
The soybean milk powder replaces non-dairy creamer or dextrin, so that the soybean pudding powder is rich in nutrition and low in fat content, but the pudding prepared from the soybean milk powder is poor in taste and fine degree, and has beany flavor, bitter taste and unpleasant smell.
Disclosure of Invention
Aiming at the defects of the prior art, the invention provides the soybean pudding which has no beany flavor, bitter and astringent taste and unpleasant odor, is fine and smooth in mouthfeel and has strong bean flavor; rich nutrition, low production cost and good flavor.
In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:
a preparation method of soybean pudding comprises the following steps:
(1) cleaning semen glycines, peeling, removing embryo, microwave aging, and micronizing;
(2) emulsifying and carrying out high-pressure micro-jet treatment;
(3) acid precipitation, emulsification and renaturation, blending, homogenization, sterilization, cooling and filling.
Preferably, the peel content of the peeled soybeans in the step (1) is less than or equal to 0.5 percent, and the embryo content is less than or equal to 0.1 percent; microwave curing conditions: the microwave power is 650W-800W, and the curing time is 30s-60 s; the bean flour after superfine grinding has the size of 800 meshes to 1000 meshes.
Preferably, in the step (2), the soybean powder and water are 1:5-1:7, the water temperature is 85-95 ℃, and the emulsifying speed is 350-450 r/min; the high-pressure micro-jet pressure is 320MPa-350MPa, and the processing time is 8s-10 s.
Preferably, citric acid is added in the step (3) to adjust the pH value to be 4.1-4.5; adding potassium bicarbonate, adjusting pH to 7.0-7.2, emulsifying and renaturing; blending: adding sodium alginate, carrageenan and soybean dietary fiber in a ratio of 2:1:5, wherein the addition amount is 0.22-0.23%.
The invention provides a preparation method of soybean pudding, which has the following advantages compared with the prior art:
(1) the invention adopts a microwave curing process to passivate anti-nutritional factors such as lipoxygenase and trypsin inhibitor, and reduce the generation of beany flavor.
(2) The invention uses ultramicro pulverization and high-pressure micro jet flow treatment, the grain diameter of the obtained soymilk is smaller and can reach 1000 meshes-1200 meshes, and finally the produced pudding has particularly fine and smooth taste and good stability.
Detailed Description
The following detailed description of specific embodiments of the invention:
a preparation method of soybean pudding comprises the following steps:
(1) cleaning semen glycines, peeling, removing embryo, microwave aging, and micronizing;
(2) emulsifying and carrying out high-pressure micro-jet treatment;
(3) acid precipitation, emulsification and renaturation, blending, homogenization, sterilization, cooling and filling.
Preferably, the peel content of the peeled soybeans in the step (1) is less than or equal to 0.5 percent, and the embryo content is less than or equal to 0.1 percent; microwave curing conditions: the microwave power is 650W-800W, and the curing time is 30s-60 s; the bean flour after superfine grinding has the size of 800 meshes to 1000 meshes.
Preferably, in the step (2), the soybean powder and water are 1:5-1:7, the water temperature is 85-95 ℃, and the emulsifying speed is 350-450 r/min; the high-pressure micro-jet pressure is 320MPa-350MPa, and the processing time is 8s-10 s.
Preferably, citric acid is added in the step (3) to adjust the pH value to be 4.1-4.5; adding potassium bicarbonate, adjusting pH to 7.0-7.2, emulsifying and renaturing; blending: adding sodium alginate, carrageenan and soybean dietary fiber in a ratio of 2:1:5, wherein the addition amount is 0.22-0.23%.
Example 1:
a preparation method of soybean pudding comprises the following steps:
(1) cleaning semen glycines, peeling, removing embryo, microwave aging, and micronizing;
(2) emulsifying and carrying out high-pressure micro-jet treatment;
(3) acid precipitation, emulsification and renaturation, blending, homogenization, sterilization, cooling and filling.
Preferably, the peel content of the peeled soybeans in the step (1) is less than or equal to 0.5 percent, and the embryo content is less than or equal to 0.1 percent; microwave curing conditions: microwave power 780W and curing time 52 s; the bean flour after superfine grinding has the size of 950 meshes.
Preferably, in the step (2), the soybean powder and water are mixed at a ratio of 1:6, the water temperature is 90 ℃, and the emulsifying speed is 420 r/min; the high-pressure micro-jet pressure is 340MPa, and the processing time is 8.5 s.
Preferably, citric acid is added in the step (3) to adjust the pH value to be 4.3; adding potassium bicarbonate, and adjusting the pH value to 7.1 for emulsification and renaturation; blending: adding sodium alginate, carrageenan and soybean dietary fiber in a ratio of 2:1:5, wherein the addition amount is 0.227%.
Example 2:
a preparation method of soybean pudding comprises the following steps:
(1) cleaning semen glycines, peeling, removing embryo, microwave aging, and micronizing;
(2) emulsifying and carrying out high-pressure micro-jet treatment;
(3) acid precipitation, emulsification and renaturation, blending, homogenization, sterilization, cooling and filling.
Preferably, the peel content of the peeled soybeans in the step (1) is less than or equal to 0.5 percent, and the embryo content is less than or equal to 0.1 percent; microwave curing conditions: microwave power is 650W, and curing time is 30 s; the bean flour after superfine grinding has the size of 800 meshes.
Preferably, in the step (2), the soybean powder and water are mixed at a ratio of 1:5, the water temperature is 85 ℃, and the emulsifying speed is 350 r/min; the high-pressure micro-jet pressure is 320MPa, and the processing time is 8 s.
Preferably, citric acid is added in the step (3) to adjust the pH value to be 4.1; adding potassium bicarbonate, and adjusting the pH value to 7.0 for emulsification and renaturation; blending: adding sodium alginate, carrageenan and soybean dietary fiber in a ratio of 2:1:5, wherein the addition amount is 0.22%.
Example 3:
a preparation method of soybean pudding comprises the following steps:
(1) cleaning semen glycines, peeling, removing embryo, microwave aging, and micronizing;
(2) emulsifying and carrying out high-pressure micro-jet treatment;
(3) acid precipitation, emulsification and renaturation, blending, homogenization, sterilization, cooling and filling.
Preferably, the peel content of the peeled soybeans in the step (1) is less than or equal to 0.5 percent, and the embryo content is less than or equal to 0.1 percent; microwave curing conditions: the microwave power is 800W, and the curing time is 60 s; the bean flour after superfine grinding has the size of 1000 meshes.
Preferably, in the step (2), the soybean powder and water are mixed at a ratio of 1:7, the water temperature is 95 ℃, and the emulsifying speed is 450 r/min; the high-pressure micro-jet pressure is 350MPa, and the processing time is 10 s.
Preferably, citric acid is added in the step (3) to adjust the pH value to 4.5; adding potassium bicarbonate, and adjusting the pH value to 7.2 for emulsification and renaturation; blending: adding sodium alginate, carrageenan and soybean dietary fiber in a ratio of 2:1:5, wherein the addition amount is 0.23%.
Claims (4)
1. The preparation method of the soybean pudding is characterized by comprising the following steps of:
(1) cleaning semen glycines, peeling, removing embryo, microwave aging, and micronizing;
(2) emulsifying and carrying out high-pressure micro-jet treatment;
(3) acid precipitation, emulsification and renaturation, blending, homogenization, sterilization, cooling and filling.
2. The method for preparing soybean pudding according to claim 1, wherein: in the step (1), the peel content of the peeled soybeans is less than or equal to 0.5 percent, and the embryo content is less than or equal to 0.1 percent; microwave curing conditions: the microwave power is 650W-800W, and the curing time is 30s-60 s; the bean flour after superfine grinding has the size of 800 meshes to 1000 meshes.
3. The method for preparing soybean pudding according to claim 1, wherein: in the step (2), the soybean powder and water are mixed at a ratio of 1:5-1:7, the water temperature is 85-95 ℃, and the emulsifying speed is 350-450 r/min; the high-pressure micro-jet pressure is 320MPa-350MPa, and the processing time is 8s-10 s.
4. The method for preparing soybean pudding according to claim 1, wherein: adding citric acid to regulate the pH value to 4.1-4.5 in the step (3); adding potassium bicarbonate, adjusting pH to 7.0-7.2, emulsifying and renaturing; blending: adding sodium alginate, carrageenan and soybean dietary fiber in a ratio of 2:1:5, wherein the addition amount is 0.22-0.23%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911070928.6A CN110692926A (en) | 2019-11-05 | 2019-11-05 | Preparation method of soybean pudding |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201911070928.6A CN110692926A (en) | 2019-11-05 | 2019-11-05 | Preparation method of soybean pudding |
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| CN110692926A true CN110692926A (en) | 2020-01-17 |
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| CN201911070928.6A Pending CN110692926A (en) | 2019-11-05 | 2019-11-05 | Preparation method of soybean pudding |
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Citations (12)
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| GB1459422A (en) * | 1973-02-03 | 1976-12-22 | British Arkady Co Ltd | Treatment of soya |
| JPH0564558A (en) * | 1991-04-11 | 1993-03-19 | Tsukishima Kikai Co Ltd | Production of soybean protein-containing custard pudding |
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| CN103988914A (en) * | 2014-01-14 | 2014-08-20 | 安吉祖名豆制食品有限公司 | Brewing type soybean milk pudding powder 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 |
| CN105638910A (en) * | 2015-12-31 | 2016-06-08 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method and application of blood-glucose-lowering and high-dietary-fiber soybean milk powder |
| 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 |
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| CN109090254A (en) * | 2018-07-31 | 2018-12-28 | 东北农业大学 | A kind of production method reducing bean powder Oxidation of Fat and Oils degree |
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|---|---|---|---|---|
| GB1459422A (en) * | 1973-02-03 | 1976-12-22 | British Arkady Co Ltd | Treatment of soya |
| JPH0564558A (en) * | 1991-04-11 | 1993-03-19 | Tsukishima Kikai Co Ltd | Production of soybean protein-containing custard pudding |
| CN1357254A (en) * | 2001-12-21 | 2002-07-10 | 吴承霖 | Pure bean meal and its production process |
| CN101223960A (en) * | 2008-01-21 | 2008-07-23 | 南昌大学 | Method of preparing fat substitute using soybean meal fiber as substrate |
| CN103988914A (en) * | 2014-01-14 | 2014-08-20 | 安吉祖名豆制食品有限公司 | Brewing type soybean milk pudding powder and preparation method thereof |
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| CN105638910A (en) * | 2015-12-31 | 2016-06-08 | 黑龙江省北大荒绿色健康食品有限责任公司 | Preparation method and application of blood-glucose-lowering and high-dietary-fiber soybean milk powder |
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| CN108185009A (en) * | 2018-01-26 | 2018-06-22 | 厦门唯康食品科技有限公司 | A kind of fermented sour soybean milk and its production method |
| CN109090254A (en) * | 2018-07-31 | 2018-12-28 | 东北农业大学 | A kind of production method reducing bean powder Oxidation of Fat and Oils degree |
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