CN111513143A - Making method of ice bean curd jelly - Google Patents
Making method of ice bean curd jelly Download PDFInfo
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- CN111513143A CN111513143A CN202010420823.5A CN202010420823A CN111513143A CN 111513143 A CN111513143 A CN 111513143A CN 202010420823 A CN202010420823 A CN 202010420823A CN 111513143 A CN111513143 A CN 111513143A
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- Prior art keywords
- bean curd
- pulp
- coconut
- soybeans
- soybean milk
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 101
- 235000015110 jellies Nutrition 0.000 title claims abstract description 15
- 239000008274 jelly Substances 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title claims abstract description 13
- 244000068988 Glycine max Species 0.000 claims abstract description 77
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 77
- 150000002596 lactones Chemical class 0.000 claims abstract description 42
- 235000013336 milk Nutrition 0.000 claims abstract description 42
- 239000008267 milk Substances 0.000 claims abstract description 42
- 210000004080 milk Anatomy 0.000 claims abstract description 42
- 238000010438 heat treatment Methods 0.000 claims abstract description 28
- 239000000203 mixture Substances 0.000 claims abstract description 28
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 22
- 235000011962 puddings Nutrition 0.000 claims abstract description 21
- 238000004537 pulping Methods 0.000 claims abstract description 21
- 235000020197 coconut milk Nutrition 0.000 claims abstract description 20
- 244000046052 Phaseolus vulgaris Species 0.000 claims abstract description 15
- 235000010627 Phaseolus vulgaris Nutrition 0.000 claims abstract description 15
- 238000002791 soaking Methods 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 14
- 238000010009 beating Methods 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 238000001914 filtration Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 8
- 239000002002 slurry Substances 0.000 claims abstract description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 7
- 239000010935 stainless steel Substances 0.000 claims abstract description 7
- 238000005406 washing Methods 0.000 claims abstract description 7
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 23
- 244000060011 Cocos nucifera Species 0.000 claims description 23
- 239000011259 mixed solution Substances 0.000 claims description 12
- 235000020415 coconut juice Nutrition 0.000 claims description 5
- 238000005520 cutting process Methods 0.000 claims description 5
- 235000013372 meat Nutrition 0.000 claims description 5
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 3
- 244000105624 Arachis hypogaea Species 0.000 claims description 3
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 3
- 235000018262 Arachis monticola Nutrition 0.000 claims description 3
- 235000021329 brown rice Nutrition 0.000 claims description 3
- 235000020232 peanut Nutrition 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 claims 3
- 239000007788 liquid Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 238000011161 development Methods 0.000 description 4
- 230000000052 comparative effect Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 239000013065 commercial product Substances 0.000 description 2
- 238000011156 evaluation Methods 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 241001131796 Botaurus stellaris Species 0.000 description 1
- 241000219764 Dolichos Species 0.000 description 1
- 241000628997 Flos Species 0.000 description 1
- 229920002752 Konjac Polymers 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 150000002333 glycines Chemical class 0.000 description 1
- 238000000227 grinding Methods 0.000 description 1
- 235000010485 konjac Nutrition 0.000 description 1
- 239000000252 konjac Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 231100000331 toxic Toxicity 0.000 description 1
- 230000002588 toxic effect Effects 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
The invention discloses a making method of ice bean curd jelly, which comprises the following steps: 1) soaking: selecting dry soybeans, putting the soybeans into a basin, adding clear water to soak the soybeans for 8 hours, and washing the soybeans with clear water for later use; 2) preparing soybean milk: soaking soybeans and clean water into the mixture according to the weight ratio of 1: 4, pulping into pulp by using a pulping machine according to the proportion, and pulping the pulp again by using the beaten soybean milk and the bean dregs after the beans are beaten to obtain the soybean milk for later use; 3) preparing bean curd slurry: beating lactone bean curd into lactone bean curd pulp by a wall breaking machine and pouring the lactone bean curd pulp into a basin for later use; 4) preparing coconut milk; 5) preparing a stainless steel barrel, pouring a proper amount of soybean milk into the barrel, slowly heating to boil with medium fire, turning to small fire, and heating for 3 minutes; 6) heating soybean milk, adding lactone bean curd pulp and coconut milk, stirring, adding ice powder with middle and small fire, and heating to 80 deg.C; 7) finally, filtering the mixed liquid of the tofu pudding and the tofu pudding, pouring the mixture into a vessel, naturally cooling the mixture, and then putting the cooled mixture into a refrigerator with the temperature of 0-10 ℃ for cooling and forming; compared with the bean curd jelly and the soft bean curd, the frozen bean curd jelly prepared by the invention has better mouthfeel.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a making method of ice tofu pudding.
Background
The tofu pudding is popular with people because of its good nutritive value. The preparation process of the beancurd jelly in the prior art is generally as follows: soaking semen glycines in water, grinding, filtering to remove bean dregs to obtain soybean milk paste, filtering soybean milk paste, decocting soybean milk paste, adding bittern, stirring with spoon, solidifying and molding, and squeezing with dustpan.
The traditional tofu pudding has single flavor and poor taste.
Disclosure of Invention
In view of the technical defects, the invention aims to provide a method for making ice tofu pudding with good taste.
In order to solve the technical problems, the invention adopts the following technical scheme:
the invention provides a method for making ice bean curd jelly, which comprises the following steps:
1) soaking: selecting dry soybeans, putting the soybeans into a basin, adding clear water to soak the soybeans for 8 hours, and washing the soybeans with clear water for later use;
2) preparing soybean milk: soaking soybeans and clean water into the mixture according to the weight ratio of 1: 4, pulping into pulp by using a pulping machine according to the proportion, and pulping the pulp again by using the beaten soybean milk and the bean dregs after the beans are beaten to obtain the soybean milk for later use;
3) preparing bean curd slurry: beating lactone bean curd into lactone bean curd pulp by a wall breaking machine and pouring the lactone bean curd pulp into a basin for later use;
4) preparing coconut milk;
5) preparing a stainless steel barrel, pouring a proper amount of soybean milk into the barrel, slowly heating to boil with medium fire, turning to small fire, and heating for 3 minutes, wherein the soybean milk is boiled while no foam is generated after boiling, and the uncooked soybean milk is toxic and inedible;
6) heating soybean milk, pouring prepared lactone bean curd pulp and coconut milk, uniformly stirring, adding ice powder with medium and low fire, heating to 80 ℃ to obtain a bean curd mixed solution, adding the lactone bean curd to increase the consistency of the lactone bean curd, adding the coconut milk to increase the fragrance of the coconut milk, and adding konjac flour into the ice powder, which is an important material for forming the bean curd and producing good mouthfeel;
7) and finally, filtering the mixed solution of the tofu pudding, pouring the mixture into a vessel, naturally cooling the mixture, and then putting the cooled mixture into a refrigerator at 0-10 ℃ for cooling and forming to obtain the finished product of the ice tofu pudding.
Preferably, step 6) further comprises: mixing one or more of peanut pulp and brown rice pulp, lactone bean curd pulp and coconut pulp with soybean milk, and stirring.
Preferably, the preparation method of the coconut milk comprises the following steps: peeling fresh coconut, pouring coconut water in the coconut into a wall breaking machine, cutting coconut meat into small pieces, adding into the wall breaking machine, beating into coconut milk, and pouring into a basin for later use.
Preferably, the coconut milk is a commercially available product.
Preferably, the lactone bean curd is a commercial product.
The invention has the beneficial effects that: compared with the bean curd jelly and the soft bean curd, the frozen bean curd jelly prepared by the invention has better mouthfeel.
Detailed Description
The technical solution of the present invention will be clearly and completely described below with reference to the embodiments of the present invention.
Example 1
The making method of the ice bean curd jelly comprises the following steps:
1) soaking: selecting dry soybeans, putting the soybeans into a basin, adding clear water to soak the soybeans for 8 hours, and washing the soybeans with clear water for later use;
2) preparing soybean milk: soaking soybeans and clean water into the mixture according to the weight ratio of 1: 4, pulping into pulp by using a pulping machine according to the proportion, and pulping the pulp again by using the beaten soybean milk and the bean dregs after the beans are beaten to obtain the soybean milk for later use;
3) preparing bean curd slurry: beating lactone bean curd into lactone bean curd pulp by a wall breaking machine, and pouring the lactone bean curd pulp into a basin for later use, wherein the lactone bean curd is boxed lactone bean curd produced by Tianrun food development Limited company in Chongqing;
4) preparing coconut pulp, peeling fresh coconuts, pouring coconut water in the coconut pulp into a wall breaking machine, cutting coconut meat into small pieces, adding the small pieces into the wall breaking machine, beating the small pieces into coconut pulp, and pouring the coconut pulp into a basin for later use;
5) preparing a stainless steel barrel, pouring a proper amount of soybean milk into the barrel, slowly heating to boil with medium fire, turning to small fire, and heating for 3 minutes;
6) heating soybean milk, adding lactone bean curd pulp and coconut milk, stirring, adding ice powder with middle and low fire, and heating to 80 deg.C to obtain mixed solution of bean curd and bean curd;
7) and finally, filtering the mixed solution of the tofu pudding, pouring the mixture into a utensil, naturally cooling the mixture, and then putting the cooled mixture into a refrigerator at 0 ℃ for cooling and forming to obtain the finished product of the ice tofu pudding.
Example 2
The making method of the ice bean curd jelly comprises the following steps:
1) soaking: selecting dry soybeans, putting the soybeans into a basin, adding clear water to soak the soybeans for 8 hours, and washing the soybeans with clear water for later use;
2) preparing soybean milk: soaking soybeans and clean water into the mixture according to the weight ratio of 1: 4, pulping into pulp by using a pulping machine according to the proportion, and pulping the pulp again by using the beaten soybean milk and the bean dregs after the beans are beaten to obtain the soybean milk for later use;
3) preparing bean curd slurry: beating lactone bean curd into lactone bean curd pulp by a wall breaking machine, and pouring the lactone bean curd pulp into a basin for later use, wherein the lactone bean curd is boxed lactone bean curd produced by Tianrun food development Limited company in Chongqing;
4) preparing coconut milk which is a commercial product;
5) preparing a stainless steel barrel, pouring a proper amount of soybean milk into the barrel, slowly heating to boil with medium fire, turning to small fire, and heating for 3 minutes;
6) heating soybean milk, adding lactone bean curd pulp and coconut milk, stirring, adding ice powder with middle and low fire, and heating to 80 deg.C to obtain mixed solution of bean curd and bean curd;
7) and finally, filtering the mixed solution of the tofu pudding, pouring the mixture into a utensil, naturally cooling the mixture, and then putting the cooled mixture into a refrigerator at 5 ℃ for cooling and forming to obtain the finished product of the ice tofu pudding.
Example 3
The making method of the ice bean curd jelly comprises the following steps:
1) soaking: selecting dry soybeans, putting the soybeans into a basin, adding clear water to soak the soybeans for 8 hours, and washing the soybeans with clear water for later use;
2) preparing soybean milk: soaking soybeans and clean water into the mixture according to the weight ratio of 1: 4, pulping into pulp by using a pulping machine according to the proportion, and pulping the pulp again by using the beaten soybean milk and the bean dregs after the beans are beaten to obtain the soybean milk for later use;
3) preparing bean curd slurry: beating lactone bean curd into lactone bean curd pulp by a wall breaking machine, and pouring the lactone bean curd pulp into a basin for later use, wherein the lactone bean curd is boxed lactone bean curd produced by Tianrun food development Limited company in Chongqing;
4) preparing coconut milk: peeling fresh coconut, pouring coconut water in the coconut into a wall breaking machine, cutting coconut meat into small pieces, adding into the wall breaking machine, beating into coconut pulp, and pouring into a basin for later use;
5) preparing a stainless steel barrel, pouring a proper amount of soybean milk into the barrel, slowly heating to boil with medium fire, turning to small fire, and heating for 3 minutes;
6) heating soybean milk, adding lactone bean curd pulp, peanut pulp and coconut pulp, stirring, adding ice powder with middle and small fire, and heating to 80 deg.C to obtain mixed solution of flos Sophorae;
7) and finally, filtering the mixed solution of the tofu pudding, pouring the mixture into a utensil, naturally cooling the mixture, and then putting the cooled mixture into a refrigerator at 8 ℃ for cooling and forming to obtain the finished product of the ice tofu pudding.
Example 4
The making method of the ice bean curd jelly comprises the following steps:
1) soaking: selecting dry soybeans, putting the soybeans into a basin, adding clear water to soak the soybeans for 8 hours, and washing the soybeans with clear water for later use;
2) preparing soybean milk: soaking soybeans and clean water into the mixture according to the weight ratio of 1: 4, pulping into pulp by using a pulping machine according to the proportion, and pulping the pulp again by using the beaten soybean milk and the bean dregs after the beans are beaten to obtain the soybean milk for later use;
3) preparing bean curd slurry: beating lactone bean curd into lactone bean curd pulp by a wall breaking machine, and pouring the lactone bean curd pulp into a basin for later use, wherein the lactone bean curd is boxed lactone bean curd produced by Tianrun food development Limited company in Chongqing;
4) preparing coconut milk: peeling fresh coconut, pouring coconut water in the coconut into a wall breaking machine, cutting coconut meat into small pieces, adding into the wall breaking machine, beating into coconut pulp, and pouring into a basin for later use;
5) preparing a stainless steel barrel, pouring a proper amount of soybean milk into the barrel, slowly heating to boil with medium fire, turning to small fire, and heating for 3 minutes;
6) heating soybean milk, adding lactone bean curd pulp, brown rice pulp and coconut milk, stirring, adding ice powder with middle and small fire, and heating to 80 deg.C to obtain mixed solution of bean curd and flower;
7) and finally, filtering the mixed solution of the tofu pudding, pouring the mixture into a utensil, naturally cooling the mixture, and then putting the cooled mixture into a refrigerator at 10 ℃ for cooling and forming to obtain the finished product of the ice tofu pudding.
Comparative example 1
Dolichos is commercially available.
Comparative example 2
Tender bean curd is commercially available.
And (3) evaluating the mouthfeel: the taste evaluation results of the ice bean curd provided in the above examples and the commercially available bean curd and soft bean curd provided in the comparative example are shown in table 1:
table 1: taste evaluation results
As can be seen from Table 1, the frozen tofu pudding prepared by the method of the present invention is superior to commercially available tofu pudding and soft tofu in taste.
It will be apparent to those skilled in the art that various changes and modifications may be made in the present invention without departing from the spirit and scope of the invention. Thus, if such modifications and variations of the present invention fall within the scope of the claims of the present invention and their equivalents, the present invention is also intended to include such modifications and variations.
Claims (5)
1. The making method of the ice bean curd jelly is characterized by comprising the following steps:
1) soaking: selecting dry soybeans, putting the soybeans into a basin, adding clear water to soak the soybeans for 8 hours, and washing the soybeans with clear water for later use;
2) preparing soybean milk: soaking soybeans and clean water into the mixture according to the weight ratio of 1: 4, pulping into pulp by using a pulping machine according to the proportion, and pulping the pulp again by using the beaten soybean milk and the bean dregs after the beans are beaten to obtain the soybean milk for later use;
3) preparing bean curd slurry: beating lactone bean curd into lactone bean curd pulp by a wall breaking machine and pouring the lactone bean curd pulp into a basin for later use;
4) preparing coconut milk;
5) preparing a stainless steel barrel, pouring a proper amount of soybean milk into the barrel, slowly heating to boil with medium fire, turning to small fire, and heating for 3 minutes;
6) heating soybean milk, adding lactone bean curd pulp and coconut milk, stirring, adding ice powder with middle and low fire, and heating to 80 deg.C to obtain mixed solution of bean curd and bean curd;
7) and finally, filtering the mixed solution of the tofu pudding, pouring the mixture into a vessel, naturally cooling the mixture, and then putting the cooled mixture into a refrigerator at 0-10 ℃ for cooling and forming to obtain the finished product of the ice tofu pudding.
2. The method for making ice tofu pudding according to claim 1, wherein step 6) further comprises: mixing one or more of peanut pulp and brown rice pulp, lactone bean curd pulp and coconut pulp with soybean milk, and stirring.
3. The method of making ice flakes according to claim 1, wherein the coconut milk is prepared by: peeling fresh coconut, pouring coconut water in the coconut into a wall breaking machine, cutting coconut meat into small pieces, adding into the wall breaking machine, beating into coconut milk, and pouring into a basin for later use.
4. The method of making ice flakes according to claim 1, wherein said coconut milk is a commercially available product.
5. The method for producing ice bean curd jelly according to claim 1, wherein the lactone bean curd is a commercially available product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010420823.5A CN111513143A (en) | 2020-05-18 | 2020-05-18 | Making method of ice bean curd jelly |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010420823.5A CN111513143A (en) | 2020-05-18 | 2020-05-18 | Making method of ice bean curd jelly |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111513143A true CN111513143A (en) | 2020-08-11 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010420823.5A Pending CN111513143A (en) | 2020-05-18 | 2020-05-18 | Making method of ice bean curd jelly |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0870808A (en) * | 1994-09-01 | 1996-03-19 | Sakae Yoshinari | Production of bean curd-like food |
| CN106260015A (en) * | 2015-05-24 | 2017-01-04 | 袁鸿明 | The way of household bean curd brain |
| CN106720448A (en) * | 2017-01-13 | 2017-05-31 | 三亚大学科技园有限公司 | A kind of preparation method of coconut bean curd and its coconut bean curd of preparation |
| CN107821619A (en) * | 2017-08-01 | 2018-03-23 | 张家福 | A kind of production technology of high-quality Tofu pudding |
| CN109793049A (en) * | 2017-11-16 | 2019-05-24 | 涟源市曾泰顺游浆豆腐有限公司 | A kind of trip liquid bean curd preparation method |
| CN109820052A (en) * | 2019-04-03 | 2019-05-31 | 福州大学 | A kind of agar jellied bean curd and preparation method thereof |
-
2020
- 2020-05-18 CN CN202010420823.5A patent/CN111513143A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH0870808A (en) * | 1994-09-01 | 1996-03-19 | Sakae Yoshinari | Production of bean curd-like food |
| CN106260015A (en) * | 2015-05-24 | 2017-01-04 | 袁鸿明 | The way of household bean curd brain |
| CN106720448A (en) * | 2017-01-13 | 2017-05-31 | 三亚大学科技园有限公司 | A kind of preparation method of coconut bean curd and its coconut bean curd of preparation |
| CN107821619A (en) * | 2017-08-01 | 2018-03-23 | 张家福 | A kind of production technology of high-quality Tofu pudding |
| CN109793049A (en) * | 2017-11-16 | 2019-05-24 | 涟源市曾泰顺游浆豆腐有限公司 | A kind of trip liquid bean curd preparation method |
| CN109820052A (en) * | 2019-04-03 | 2019-05-31 | 福州大学 | A kind of agar jellied bean curd and preparation method thereof |
Non-Patent Citations (2)
| Title |
|---|
| 吴金等: "营养谷物豆冻的研制", 《食品工业科技》 * |
| 欣蒂小姐: "《餐桌上的恋人》", 31 July 2016, 北京时代华文书局 * |
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Application publication date: 20200811 |
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