CN111869743A - Instant soybean meal and instant soybean meal bag and method for preparing soybean meal from instant soybean meal and instant soybean meal bag - Google Patents
Instant soybean meal and instant soybean meal bag and method for preparing soybean meal from instant soybean meal and instant soybean meal bag Download PDFInfo
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- CN111869743A CN111869743A CN202010827794.4A CN202010827794A CN111869743A CN 111869743 A CN111869743 A CN 111869743A CN 202010827794 A CN202010827794 A CN 202010827794A CN 111869743 A CN111869743 A CN 111869743A
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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
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 provides instant soybean meal, an instant soybean meal bag and a method for preparing the same into soybean meal, wherein the instant soybean meal comprises the following raw materials in parts by weight: 85-100 parts of cooked bean flour, 5-13 parts of coagulant, 0-120 parts of sweetener, 0-5 parts of flavoring agent and 0-0.8 part of salt. The fast food bean-pollen bag comprises a material bag A and a material bag B, wherein the material bag A is prepared by uniformly mixing cooked bean powder, a sweetening agent, a flavoring agent and salt, and the material bag B is prepared by completely dissolving a coagulating agent in cold boiled water. Dissolving the material bag A in 90 deg.C water, stirring, quickly pouring into the solution of material bag B along the container wall, stirring, and cooling to obtain jellied bean curd. The instant bean pollen is convenient to carry and store, has a shelf life, is instant after being mixed with water, has convenient working procedures for preparing the bean pollen and little time and time consumption, and greatly meets the requirements of 'instant times'; meanwhile, the equipment needed for preparing the tofu pudding is few and simple, and the tofu pudding can be quickly prepared in families by using the preparation in common families, so that the problem that the tofu pudding cannot be prepared in families is solved.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to instant soybean meal and an instant soybean meal bag and a method for preparing soybean meal.
Background
The soybean is a traditional Chinese bean food, is relatively comprehensive in nutrition and rich in content, and each 100 g of the soybean contains 36.3 g of protein, 18.4 g of fat, 25.3 g of sugar, 412 kcal of heat, 367 mg of calcium, 571 mg of phosphorus, 11 mg of iron, 0.4 mg of carotene, 10.79 mg of vitamin B, 20.25 mg of vitamin B and 2.1 mg of nicotinic acid, so that compared with the same amount of pork, the soybean is 1 time more in protein, 33 times more in calcium and 26 times more in iron, and the price is much lower than that of the pork. Soybean protein contains various amino acids necessary for human body, and particularly, it contains comparatively many essential amino acids for human body such as lysine, leucine, threonine, etc., and only methionine is comparatively small. Soybeans contain a large amount of fat and are unsaturated fatty acids, particularly, the soybeans contain the most abundant linolenic acid, and therefore, the soybeans have a great effect on preventing arteriosclerosis. Soybean also contains about 1.5% of phospholipids, which are essential components of cells and play an important role in maintaining the health of human nerves, liver, bones and skin.
The tofu pudding is a typical bean product, is a famous Chinese traditional snack, is also called tofu pudding, is rich in nutrition, contains various essential trace elements such as iron, calcium, phosphorus, magnesium and the like, also contains sugar, vegetable oil and rich high-quality protein, and is called as 'vegetable meat'. Is a medicated diet for patients with hypertension, hyperlipemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. Is also a good food therapy product for supplementing nutrition for children, weak people and the old.
The existing preparation process of the tofu pudding comprises the following steps: the preparation method comprises the steps of bean selection, bean soaking, grinding (coarse grinding and fine grinding), residue discharging (filtering), pulp boiling, marinating, brain forming, marinating with halogen salt or gypsum, wherein the halogen salt is magnesium chloride, the gypsum contains calcium sulfate, the required preparation equipment comprises a stainless steel barrel, a soybean milk grinder, an electronic scale, a filter bag, a double-layer heating pot and the like, the preparation process is complex, the time is long, the required preparation equipment is multiple, the general family cannot meet the conditions for preparing the tofu pudding, the tofu pudding is required to be eaten, and the special shop for preparing the tofu pudding is required, so that the preparation method is very inconvenient.
Disclosure of Invention
The invention aims to provide instant soybean meal, aiming at solving the technical problem that the soybean meal cannot be prepared in families; meanwhile, the invention also aims to provide a method for preparing the bean curd jelly from the instant bean curd jelly bag and the comfortable bean curd jelly bag.
In order to realize the purpose, the instant soybean powder adopts the technical scheme that: the fast-food soybean meal comprises the following raw materials in parts by weight: 85-100 parts of cooked bean flour, 5-13 parts of coagulant, 0-120 parts of sweetener, 0-5 parts of flavoring agent and 0-0.8 part of salt.
Preferably, the instant soybean meal comprises the following raw materials in parts by weight: 85-100 parts of bean flour, 5-13 parts of coagulant, 90-120 parts of sweetener, 3-5 parts of flavoring agent and 0.2-0.8 part of salt.
Preferably, the coagulant is one or more of glucono-lactone, agar powder, low acyl gellan gum and carrageenan.
Preferably, the coagulator is gluconic acid-lactone, agar powder, low-acyl gellan gum and carrageenan, wherein the gluconic acid-lactone accounts for 5-10 parts by weight, the agar powder accounts for 0.1-1.0 part by weight, the low-acyl gellan gum accounts for 0.2-0.8 part by weight and the carrageenan accounts for 0.5-1.0 part by weight.
Preferably, the sweetener is one or more of white granulated sugar, glucose, xylitol and fructo-oligosaccharide.
Preferably, the sweetening agent is white granulated sugar and glucose, and the sweetening agent comprises, by weight, 20-40 parts of white granulated sugar and 70-80 parts of glucose powder.
Preferably, the flavoring agent is one of natural fruit and vegetable powder, natural fruit and vegetable juice and coconut powder.
Preferably, the cooked bean flour is one of soybean flour, pea flour, mung bean flour and broad bean flour.
The instant bean pollen bag adopts the technical scheme that: the fast bean pollen bag comprises a material bag A and a material bag B, wherein the material bag A is prepared by uniformly mixing the following raw materials in parts by weight: 85-100 parts of cooked bean flour, 0-120 parts of sweetening agent, 0-5 parts of flavoring agent and 0-0.8 part of salt; the material bag B is prepared by completely dissolving 5-13 parts of coagulant in 90-100 parts of cold boiled water.
The method for preparing the bean curd jelly by the instant bean curd jelly bag comprises the following steps:
(1) opening the material bag B and pouring the material bag B into a container to obtain a solution of the material bag B for later use;
(2) opening the material bag A, dissolving the material bag A in 360-400 parts of 90 ℃ water, and uniformly stirring to obtain a material bag A solution for later use;
(3) under the condition that the temperature of the solution of the material bag A is not lower than 75 ℃, the solution of the material bag A is quickly poured into the solution of the material bag B along the wall of the container and is uniformly stirred;
(4) cooling for 8-10 minutes to form the brain, wherein the temperature is 40-45 ℃ during the brain formation.
The invention has the beneficial effects that: the instant bean pollen is convenient to carry and store, has a shelf life, is instant after being mixed with water, has convenient working procedures for preparing the bean pollen and little time and time consumption, and greatly meets the requirements of 'instant times'; meanwhile, the equipment needed for preparing the tofu pudding is few and simple, and the tofu pudding can be quickly prepared in families by using the preparation in common families, so that the problem that the tofu pudding cannot be prepared in families is solved.
Detailed Description
The present invention will be further described with reference to the following examples.
The instant soybean powder of the invention is specifically implemented as follows:
example 1
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 90 parts of cooked soybean meal and 5 parts of gluconic acid-lactone.
Example 2
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 85 parts of cooked pea powder, 5 parts of gluconic acid-lactone and 0.1 part of agar powder.
Example 3
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 portions of cooked bean powder, 5 portions of gluconic acid-lactone, 0.1 portion of agar powder and 0.2 portion of low acyl gellan gum.
Example 4
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 parts of cooked mung bean powder, 5 parts of gluconic acid-lactone, 0.1 part of agar powder, 0.2 part of low-acyl gellan gum and 0.5 part of carrageenan.
Example 5
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 parts of cooked broad bean powder, 5 parts of gluconic acid-lactone, 0.1 part of agar powder, 0.2 part of low acyl gellan gum, 0.5 part of carrageenan, 30 parts of white granulated sugar and 75 parts of glucose powder.
Example 6
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 parts of cooked soybean meal, 8 parts of gluconic acid-lactone, 1.0 part of agar powder, 0.2 part of low acyl gellan gum, 1.0 part of carrageenan, 30 parts of white granulated sugar and 80 parts of glucose powder.
Example 7
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 parts of cooked soybean meal, 10 parts of gluconic acid-lactone, 0.5 part of agar powder, 0.8 part of low acyl gellan gum, 0.5 part of carrageenan, 20 parts of white granulated sugar and 70 parts of glucose powder.
Example 8
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 parts of cooked soybean meal, 10 parts of gluconic acid-lactone, 0.5 part of agar powder, 0.8 part of low-acyl gellan gum, 0.5 part of carrageenan, 40 parts of white granulated sugar and 80 parts of glucose powder.
Example 9
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 95 parts of cooked soybean meal, 10 parts of gluconic acid-lactone, 0.5 part of agar powder, 0.8 part of low-acyl gellan gum, 0.5 part of carrageenan, 20 parts of white granulated sugar, 70 parts of glucose powder and 3 parts of natural fruit and vegetable powder.
Example 10
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 90 parts of cooked soybean meal, 10 parts of gluconic acid-lactone, 0.5 part of agar powder, 0.8 part of low-acyl gellan gum, 0.5 part of carrageenan, 30 parts of white granulated sugar, 75 parts of glucose powder and 5 parts of natural fruit juice.
Example 11
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 parts of cooked soybean meal, 10 parts of gluconic acid-lactone, 0.5 part of agar powder, 0.8 part of low-acyl gellan gum, 0.5 part of carrageenan, 30 parts of white granulated sugar, 75 parts of glucose powder and 4 parts of coconut powder.
Example 12
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 90 parts of cooked soybean meal, 10 parts of gluconic acid-lactone, 0.5 part of agar powder, 0.8 part of low-acyl gellan gum, 0.5 part of carrageenan, 30 parts of white granulated sugar, 75 parts of glucose powder, 4 parts of coconut powder and 0.5 part of salt.
Example 13
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 90 parts of cooked soybean meal, 10 parts of gluconic acid-lactone, 0.5 part of agar powder, 0.8 part of low-acyl gellan gum, 0.5 part of carrageenan, 30 parts of white granulated sugar, 75 parts of glucose powder, 4 parts of coconut powder and 0.2 part of salt.
Example 14
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 parts of cooked soybean meal, 8 parts of gluconic acid-lactone, 1.0 part of agar powder, 0.8 part of low-acyl gellan gum, 1.0 part of carrageenan, 20 parts of white granulated sugar, 80 parts of glucose powder, 4 parts of coconut powder and 0.8 part of salt.
Example 15
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 parts of cooked soybean meal, 8 parts of gluconic acid-lactone, 1.0 part of agar powder, 0.8 part of low acyl gellan gum, 1.0 part of carrageenan, 20 parts of white granulated sugar, 80 parts of glucose powder and 0.8 part of salt.
Example 16
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 parts of cooked soybean meal, 8 parts of glucono-lactone, 1.0 part of agar powder, 0.8 part of low acyl gellan gum, 1.0 part of carrageenan and 0.5 part of salt.
Example 17
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 90 parts of cooked soybean meal, 8 parts of gluconic acid-lactone, 1.0 part of agar powder, 0.8 part of low-acyl gellan gum, 1.0 part of carrageenan, 3 parts of natural fruit and vegetable powder and 0.5 part of salt.
Example 18
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 parts of cooked soybean meal, 8 parts of gluconic acid-lactone, 1.0 part of agar powder, 0.8 part of low-acyl gellan gum, 1.0 part of carrageenan and 3 parts of natural fruit and vegetable powder.
Example 19
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 parts of cooked soybean meal, 10 parts of glucono-lactone, 1.0 part of agar powder, 0.8 part of low acyl gellan gum, 1.0 part of carrageenan and 0.5 part of salt.
Example 20
The instant soybean meal of the embodiment comprises the following raw materials in parts by weight: 100 parts of cooked soybean meal, 10 parts of gluconic acid-lactone, 1.0 part of agar powder, 0.8 part of low acyl gellan gum, 1.0 part of carrageenan, 20 parts of white granulated sugar, 70 parts of glucose, 10 parts of xylitol and 20 parts of fructo-oligosaccharide.
In the above examples, white granulated sugar, glucose, xylitol, and fructo-oligosaccharide were used as sweeteners. In other embodiments, the sweetener may be one or a combination of any of white granulated sugar, glucose, xylitol, and fructo-oligosaccharide.
In the above examples, glucono-lactone, agar powder, low acyl gellan gum, and carrageenan were used as coagulants. In other embodiments, the coagulant may be one or more of glucono-lactone, agar powder, low acyl gellan gum, and carrageenan.
In the above embodiments, natural fruit and vegetable powder, natural fruit and vegetable juice, and coconut powder are used as flavoring agents.
According to the embodiment of the instant bean pollen bag, the instant bean pollen bag comprises a material bag A and a material bag B, wherein the material bag A is prepared by uniformly mixing cooked bean flour, a sweetening agent, a flavoring agent and salt; the material bag B is prepared by completely dissolving a coagulant in 90-100 parts of cold boiled water. The types and weights of the cooked bean flour, sweetener, flavoring agent, salt and coagulant are the same as those of the cooked bean flour, sweetener, flavoring agent, salt and coagulant described in the above instant soybean powder examples, and will not be described in detail here.
The method for preparing the bean curd jelly from the instant bean curd jelly bag comprises the following steps:
(1) opening the material bag B and pouring the material bag B into a container to obtain a solution of the material bag B for later use;
(2) opening the material bag A, dissolving the material bag A in 360-400 parts of 90 ℃ water, and uniformly stirring to obtain a material bag A solution for later use;
(3) under the condition that the temperature of the solution of the material bag A is not lower than 75 ℃, the solution of the material bag A is quickly poured into the solution of the material bag B along the wall of the container and is uniformly stirred;
(4) cooling for 8-10 minutes to form the brain, wherein the temperature is 40-45 ℃ during the brain formation.
Claims (10)
1. The fast-food soybean meal is characterized by comprising the following raw materials in parts by weight: 85-100 parts of cooked bean flour, 5-13 parts of coagulant, 0-120 parts of sweetener, 0-5 parts of flavoring agent and 0-0.8 part of salt.
2. The instant soybean meal as claimed in claim 1, which comprises the following raw materials in parts by weight: 85-100 parts of bean flour, 5-13 parts of coagulant, 90-120 parts of sweetener, 3-5 parts of flavoring agent and 0.2-0.8 part of salt.
3. The instant soybean meal according to claim 1 or 2, wherein the coagulant is one or more of glucono-lactone, agar powder, low acyl gellan gum, and carrageenan.
4. The instant soybean meal according to claim 3, wherein the coagulant is 5 to 10 parts by weight of glucono-lactone, 0.1 to 1.0 part by weight of agar powder, 0.2 to 0.8 part by weight of low acyl gellan gum, and 0.5 to 1.0 part by weight of carrageenan.
5. The instant soybean meal according to claim 1 or 2, wherein the sweetener is one or more of white granulated sugar, glucose, xylitol and fructo-oligosaccharide.
6. The instant soybean meal as claimed in claim 5, wherein the sweetener is white granulated sugar and glucose, and the sweetener comprises 20-40 parts by weight of white granulated sugar and 70-80 parts by weight of glucose powder.
7. The instant soybean meal according to claim 1 or 2, wherein the flavoring agent is one of natural fruit and vegetable powder, natural fruit and vegetable juice, and coconut powder.
8. The instant soybean meal as claimed in claim 1, wherein the cooked soybean meal is one of soybean meal, pea meal, mung bean meal and broad bean meal.
9. The fast-food bean pollen bag is characterized by comprising a material bag A and a material bag B, wherein the material bag A is prepared by uniformly mixing the following raw materials in parts by weight: 85-100 parts of cooked bean flour, 0-120 parts of sweetening agent, 0-5 parts of flavoring agent and 0-0.8 part of salt; the material bag B is prepared by completely dissolving 5-13 parts of coagulant in 90-100 parts of cold boiled water.
10. The method for preparing tofu pudding with instant tofu pudding according to claim 9, comprising the steps of:
(1) opening the material bag B and pouring the material bag B into a container to obtain a solution of the material bag B for later use;
(2) opening the material bag A, dissolving the material bag A in 360-400 parts of 90 ℃ water, and uniformly stirring to obtain a material bag A solution for later use;
(3) under the condition that the temperature of the solution of the material bag A is not lower than 75 ℃, the solution of the material bag A is quickly poured into the solution of the material bag B along the wall of the container and is uniformly stirred;
(4) cooling for 8-10 minutes to form the brain, wherein the temperature is 40-45 ℃ during the brain formation.
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Cited By (1)
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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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