CN112293628A - Tofu pudding solid beverage, steaming-free tofu pudding and preparation method thereof - Google Patents
Tofu pudding solid beverage, steaming-free tofu pudding and preparation method thereof Download PDFInfo
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- CN112293628A CN112293628A CN202011184231.4A CN202011184231A CN112293628A CN 112293628 A CN112293628 A CN 112293628A CN 202011184231 A CN202011184231 A CN 202011184231A CN 112293628 A CN112293628 A CN 112293628A
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- tofu pudding
- pudding
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- 238000002360 preparation method Methods 0.000 title claims abstract description 25
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- 244000068988 Glycine max Species 0.000 claims abstract description 10
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- 239000008103 glucose Substances 0.000 claims description 5
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- 229940035436 maltitol Drugs 0.000 claims description 5
- FBPFZTCFMRRESA-FSIIMWSLSA-N D-Glucitol Natural products OC[C@H](O)[C@H](O)[C@@H](O)[C@H](O)CO FBPFZTCFMRRESA-FSIIMWSLSA-N 0.000 claims description 4
- FBPFZTCFMRRESA-JGWLITMVSA-N D-glucitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)[C@H](O)CO FBPFZTCFMRRESA-JGWLITMVSA-N 0.000 claims description 4
- 229930091371 Fructose Natural products 0.000 claims description 4
- 239000005715 Fructose Substances 0.000 claims description 4
- RFSUNEUAIZKAJO-ARQDHWQXSA-N Fructose Chemical compound OC[C@H]1O[C@](O)(CO)[C@@H](O)[C@@H]1O RFSUNEUAIZKAJO-ARQDHWQXSA-N 0.000 claims description 4
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 239000000600 sorbitol Substances 0.000 claims description 4
- 235000010356 sorbitol Nutrition 0.000 claims description 4
- 229960002920 sorbitol Drugs 0.000 claims description 4
- 238000000265 homogenisation Methods 0.000 claims description 3
- 229920002521 macromolecule Polymers 0.000 claims description 3
- 238000001694 spray drying Methods 0.000 claims description 3
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims 1
- 229930006000 Sucrose Natural products 0.000 claims 1
- 238000010025 steaming Methods 0.000 abstract description 3
- 239000000203 mixture Substances 0.000 description 20
- 238000004519 manufacturing process Methods 0.000 description 8
- 244000046052 Phaseolus vulgaris Species 0.000 description 7
- 235000010627 Phaseolus vulgaris Nutrition 0.000 description 7
- 235000013312 flour Nutrition 0.000 description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 235000019710 soybean protein Nutrition 0.000 description 3
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 2
- 235000012000 cholesterol Nutrition 0.000 description 2
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- 238000012986 modification Methods 0.000 description 2
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- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
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Classifications
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- A23L11/00—Pulses, i.e. fruits of leguminous plants, for production of food; Products from legumes; Preparation or treatment thereof
- A23L11/05—Mashed or comminuted pulses or legumes; Products made therefrom
- A23L11/07—Soya beans, e.g. oil-extracted soya bean flakes
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
- A23L2/60—Sweeteners
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/35—Degradation products of starch, e.g. hydrolysates, dextrins; Enzymatically modified starches
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
- A23L29/37—Sugar alcohols
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
- A23L33/12—Fatty acids or derivatives thereof
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a tofu pudding solid beverage, a steaming-free tofu pudding and a preparation method thereof, wherein the tofu pudding solid beverage comprises the following components in parts by mass: instant soybean powder: 10-40 parts; non-dairy creamer: 10-40 parts; sugar substances and sugar alcohols: 10-20 parts; low-temperature instant agar: 1-5 parts; edible gum: 0.1-1 part; the balance being maltodextrin; the preparation process of the tofu pudding does not need to be steamed, is simple and easy to operate, and meets the requirement of the existing consumers for preparing the tofu pudding without steaming.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a solid tofu pudding beverage, a steaming-free tofu pudding and a preparation method thereof.
Background
The soybean yield of China is ranked fourth in the world at present, the soybean is a main vegetable protein food resource of China, the protein content of the soybean is generally 35-40%, the soybean protein is the only one vegetable protein which contains 9 essential amino acids required by a human body and meets the requirement of the human body at present, the soybean protein is a recognized complete protein, and the soybean protein does not contain cholesterol and has the effect of reducing the cholesterol content in blood. The soybean is originated from China, and the product of the soybean is used as an excellent traditional food in China, so that the people cultivate the nation with the traditional taste, rich nutrition and low price for thousands of years and become a necessity for life of people in China, wherein the tofu pudding is popular with people due to the tender taste and rich nutritional value.
The preparation of the tofu pudding on the market at present needs to be cooked, the preparation process is complicated, all places of the preparation field are limited, and the requirement of the existing consumers for cooking-free edible tofu pudding cannot be met.
Disclosure of Invention
In order to solve the technical problems, the invention aims to provide a solid tofu pudding beverage, a steaming-free tofu pudding and a preparation method thereof, wherein the production process is free of steaming, simple, easy to operate, convenient and quick, and meets the requirements of the existing consumers for steaming-free edible tofu puddings.
In order to achieve the purpose, the technical scheme of the invention is as follows:
the tofu pudding solid beverage comprises the following components in parts by mass:
instant soybean powder: 10-40 parts;
non-dairy creamer: 10-40 parts;
sugar substances and sugar alcohols: 10-20 parts;
low-temperature instant agar: 1-5 parts;
edible gum: 0.1 to 1 portion
The balance being maltodextrin.
The invention provides the solid tofu pudding beverage, the steaming-free tofu pudding and the preparation method thereof, the preparation process does not need to be steamed, the operation is simple and easy, the convenience and the rapidness are realized, and the requirements of the existing consumers on steaming-free edible tofu pudding are met.
On the basis of the technical scheme, the invention can be further improved as follows:
as a preferred scheme, the sugar alcohol substance is any one or more of erythritol, maltitol and sorbitol, and the sugar substance is any one or more of white granulated sugar, glucose and fructose.
Preferably, the edible gum is any one or more of modified starch, guar gum, locust bean gum and carrageenan.
Preferably, the quick dissolving temperature of the low-temperature quick dissolving agar is 65-95 ℃.
Preferably, the low-temperature instant agar comprises the following preparation steps:
adding hydrophilic groups into agar macromolecules, and carrying out ultrahigh pressure homogenization and spray drying processes to prepare the low-temperature instant agar.
The invention also discloses a preparation method of the steaming-free tofu pudding, which comprises the following preparation steps:
s1, uniformly stirring and mixing the solid tofu pudding beverage and water for brewing according to any one of the above to form a mixed solution;
s2, cooling the mixed solution at room temperature, and then putting the cooled mixed solution into a refrigerating chamber of a refrigerator until the mixed solution is completely cooled to prepare the steaming-free tofu pudding.
Preferably, the temperature of the water for brewing is 75-98 ℃.
Preferably, the solid tofu pudding beverage obtained in step S1 and the water for brewing are mixed by stirring at a ratio of 1: 3 to 1: 6.
The invention also discloses a steaming-free tofu pudding prepared by the preparation method of any one of the steaming-free tofu puddings.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Unless otherwise specified, the reagents used in the following examples are commercially available from normal sources.
In order to achieve the aim of the invention, the solid tofu pudding beverage comprises the following components in parts by mass:
instant soybean powder: 10-40 parts;
non-dairy creamer: 10-40 parts;
sugar substances and sugar alcohols: 10-20 parts;
low-temperature instant agar: 1-5 parts;
edible gum: 0.1 to 1 portion
The balance being maltodextrin.
The solid beverage of the tofu pudding, the steaming-free tofu pudding and the preparation method thereof provided by the invention have the advantages that the steaming is not needed in the preparation process, the operation is simple and easy, the convenience and the rapidness are realized, and the requirements of the existing consumers on steaming-free edible tofu pudding are met.
In some embodiments, the sugar alcohol is any one or more of erythritol, maltitol, and sorbitol, and the sugar substance is any one or more of white granulated sugar, glucose, and fructose.
In some embodiments, the edible gum is any one or any combination of modified starch, guar gum, locust bean gum and carrageenan.
In some embodiments, the low temperature quick dissolving agar has a quick dissolving temperature of 65-95 ℃.
In some embodiments, the low temperature quick dissolving agar comprises the following preparation steps:
adding hydrophilic groups into agar macromolecules, and carrying out ultrahigh pressure homogenization and spray drying processes to prepare the low-temperature instant agar.
The embodiment of the invention also discloses a preparation method of the tofu pudding solid beverage, which is prepared by mixing and stirring the instant soybean powder, the non-dairy creamer, the saccharides and the sugar alcohols, the low-temperature instant agar, the edible gum and the maltodextrin according to the parts by weight of the components.
The embodiment of the invention also discloses a preparation method of the steaming-free tofu pudding, which comprises the following preparation steps:
s1, uniformly stirring and mixing the solid tofu pudding beverage and water for brewing according to any one of the above to form a mixed solution;
s2, cooling the mixed solution at room temperature, and placing the cooled mixed solution in a refrigerating chamber of a refrigerator until the mixed solution is completely cooled to prepare the steaming-free tofu pudding.
In some embodiments, the reconstitution water has a temperature of 75-98 ℃.
In some embodiments, the solid tofu pudding beverage and the brewing water in step S1 are mixed with stirring at a ratio of 1: 3 to 1: 6.
The embodiment of the invention also discloses a steaming-free tofu pudding prepared by the preparation method of any one of the steaming-free tofu puddings.
Example 1
A kind of non-cooking type bean curd pudding, mix 10 shares of instant bean flour, 40 shares of non-dairy creamer, 20 shares of white granulated sugar, 1 share of low-temperature instant agar, 0.1 share of modified starch and 28.9 shares of maltodextrin according to the above-mentioned quality share stirs and prepares and gets bean curd pudding solid beverage 1, stir and mix bean curd pudding solid beverage 1 and water of concocting according to the proportion of 1: 3 and get the mixed solution, the temperature of the water of concocting is 85 degrees centigrade, put the mixed solution into refrigerator chill cabinet after the room temperature cooling, until totally cooling, prepare and get non-cooking type bean curd pudding 1, the consumer can eat; the cooking-free tofu pudding 1 is not required to be cooked in the production process, is simple and easy to operate, is convenient and quick, and meets the requirements of the existing consumers for preparing the edible tofu pudding 1 without cooking.
Example 2
A kind of cooking-free type bean curd pudding, 40 shares of instant bean flour, 40 shares of non-dairy creamer, 10 shares of glucose, 5 shares of low-temperature instant agar, 1 share of guar gum and 4 shares of maltodextrin, mix and stir and prepare to get bean curd pudding solid beverage 2 according to the above-mentioned quality share, mix and mix the bean curd pudding solid beverage 2 and water for reconstitution according to the proportion of 1: 6 to get the mixed solution, the temperature of the water for reconstitution is 95 ℃, put the mixed solution into refrigerator chill room after cooling at room temperature, until completely cool, prepare and get the cooking-free type bean curd pudding 2, the consumer can eat; the cooking-free tofu pudding 2 is not required to be cooked in the production process, is simple and easy to operate, is convenient and quick, and meets the requirements of the existing consumers for preparing the edible tofu pudding 2 without cooking.
Example 3
A kind of non-cooking type bean curd pudding, 30 shares of instant bean flour, 25 shares of non-dairy creamer, 15 shares of erythritol, 4 shares of low-temperature instant agar, 0.6 shares of locust bean gum and 25.4 shares of maltodextrin, mix and stir according to the above-mentioned quality share and prepare and get bean curd pudding solid beverage 3, mix and mix the bean curd pudding solid beverage 3 and water for reconstitution according to the proportion of 1: 5 and get the mixed solution, the temperature of the water for reconstitution is 98 ℃, put the mixed solution into refrigerator chill cabinet after the room temperature cooling, until completely cooling, prepare and get the non-cooking type bean curd pudding 3, the consumer can eat; the cooking-free tofu pudding 3 is free of cooking in the manufacturing process, simple, easy to operate, convenient and fast, and meets the requirement of the existing consumers for preparing the edible tofu pudding 3 without cooking.
Example 4
A kind of non-cooking type bean curd pudding, 35 shares of instant bean flour, 30 shares of non-dairy creamer, 18 shares of maltitol, 4 shares of low-temperature instant agar, 0.6 shares of carrageenan and 12.4 shares of maltodextrin, mix and stir according to the above-mentioned quality share and prepare and get the bean curd pudding solid beverage 4, mix and mix the bean curd pudding solid beverage 4 and water for reconstitution according to the proportion of 1: 4 and get the mixed solution, the temperature of the water for reconstitution is 90 ℃, the mixed solution is put into refrigerator after the room temperature cooling, until totally cooling, prepare and get the non-cooking type bean curd pudding 4, the consumer can eat; the cooking-free tofu pudding 4 is not required to be cooked in the production process, is simple and easy to operate, is convenient and quick, and meets the requirement of the existing consumers for preparing edible tofu pudding 4 without cooking.
Example 5
A kind of non-cooking type bean curd pudding, 35 shares of instant bean flour, 30 shares of non-dairy creamer, 18 shares of erythritol, 4 shares of low-temperature instant agar, 0.6 shares of modified starch, guar gum, locust bean gum and carrageenan mixed edible gum and 12.4 shares of maltodextrin, mix and stir according to the above-mentioned quality share and prepare and get bean curd pudding solid beverage 5, mix and mix bean curd pudding solid beverage 5 and water for reconstitution according to the proportion of 1: 4 and get the mixed solution, the temperature of the water for reconstitution is 93 ℃, cool mixed solution room temperature and put into refrigerator chill room, until completely cool, prepare and avoid cooking type bean curd pudding 5, consumer can eat; the cooking-free tofu pudding 5 is not required to be cooked in the production process, is simple and easy to operate, is convenient and quick, and meets the requirement of the existing consumers for preparing the edible tofu pudding 5 without cooking.
Example 6
A kind of cooking-free type bean curd pudding, 36 shares of instant bean flour, 10 shares of non-dairy creamer, 20 shares of erythritol, maltitol, sorbitol mixed sugar alcohol substance, 5 shares of low-temperature instant agar, 1 share of modified starch, guar gum, locust bean gum and carrageenan mixed edible gum and 28 shares of maltodextrin, mix and stir according to the above-mentioned quality shares to prepare the bean curd pudding solid beverage 6, mix and mix the bean curd pudding solid beverage 6 and water for reconstitution according to the proportion of 1: 5 to obtain the mixed solution, the temperature of the water for reconstitution is 97 ℃, the mixed solution is put into the refrigerator after cooling at room temperature, until completely cooling, prepare and avoid cooking type bean curd pudding 6, the consumer can eat; the cooking-free tofu pudding 6 is not required to be cooked in the production process, is simple and easy to operate, is convenient and quick, and meets the requirements of the existing consumers for preparing edible tofu pudding 6 without cooking.
Example 7
A kind of cooking-free type bean curd pudding, 36 shares of instant bean flour, 10 shares of non-dairy creamer, 20 shares of sugar substance of white granulated sugar, glucose and fructose, 5 shares of low-temperature instant agar, 1 share of edible gum of modified starch, guar gum, locust bean gum and carrageenan and 28 shares of maltodextrin, mix and stir according to the above-mentioned quality shares to prepare bean curd pudding solid beverage 7, mix and mix bean curd pudding solid beverage 7 and water for reconstitution according to the proportion of 1: 5 to obtain mixed solution, the temperature of the water for reconstitution is 75 ℃, the mixed solution is put into the refrigerator after cooling at room temperature, until completely cooling, prepare and avoid cooking type bean curd pudding 7, the consumer can eat; the cooking-free tofu pudding 7 is free of cooking in the manufacturing process, simple, easy to operate, convenient and fast, and meets the requirements of the existing consumers for preparing the edible tofu pudding 7 without cooking.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, various changes and modifications can be made without departing from the inventive concept of the present invention, and these changes and modifications are all within the scope of the present invention.
Claims (9)
1. The tofu pudding solid beverage is characterized by comprising the following components in parts by mass:
instant soybean powder: 10-40 parts;
non-dairy creamer: 10-40 parts;
sugar substances and sugar alcohols: 10-20 parts;
low-temperature instant agar: 1-5 parts;
edible gum: 0.1 to 1 portion
The balance being maltodextrin.
2. The tofu pudding solid beverage according to claim 1, wherein the sugar alcohol is any one or more of erythritol, maltitol, and sorbitol, and the sugar substance is any one or more of white sugar, glucose, and fructose.
3. The tofu pudding solid beverage according to claim 1, wherein the edible gum is any one or more of modified starch, guar gum, locust bean gum and carrageenan.
4. The tofu pudding solid beverage according to claim 1, wherein said low temperature instant agar has an instant temperature of 65-95 ℃.
5. The tofu pudding solid beverage according to claim 1 or 4, wherein said low temperature instant agar comprises the following preparation steps:
adding hydrophilic groups into agar macromolecules, and carrying out ultrahigh pressure homogenization and spray drying processes to prepare the low-temperature instant agar.
6. The preparation method of the cooking-free tofu pudding is characterized by comprising the following preparation steps:
s1, stirring and mixing the solid tofu pudding beverage according to any one of claims 1 to 4 and water for brewing uniformly to form a mixed solution;
s2, cooling the mixed solution at room temperature, and then putting the cooled mixed solution into a refrigerating chamber of a refrigerator until the mixed solution is completely cooled to prepare the steaming-free tofu pudding.
7. The method of claim 6, wherein the brewing water is at a temperature of 75-98 ℃.
8. The method of preparing a boil-free tofu pudding according to claim 6, wherein the tofu pudding solid beverage obtained in step S1 and the reconstitution water are mixed under stirring at a ratio of 1: 3 to 1: 6.
9. A non-cooking type tofu pudding characterized by being prepared by the method of any one of claims 6 to 8.
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| CN110463779A (en) * | 2019-08-22 | 2019-11-19 | 上海应用技术大学 | A kind of beans base fabric fourth and preparation method thereof |
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| JPH09322730A (en) * | 1996-06-07 | 1997-12-16 | Tajimaya Shokuhin Kk | Bean curd pudding and its production |
| CN103907834A (en) * | 2013-01-04 | 2014-07-09 | 中粮营养健康研究院有限公司 | Double protein pudding and its preparation method |
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