CN113647569A - 果汁豆腐花 - Google Patents
果汁豆腐花 Download PDFInfo
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- CN113647569A CN113647569A CN202110950648.5A CN202110950648A CN113647569A CN 113647569 A CN113647569 A CN 113647569A CN 202110950648 A CN202110950648 A CN 202110950648A CN 113647569 A CN113647569 A CN 113647569A
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- 235000013527 bean curd Nutrition 0.000 title claims abstract description 33
- 235000015203 fruit juice Nutrition 0.000 title claims abstract description 22
- 235000015110 jellies Nutrition 0.000 claims abstract description 9
- 239000008274 jelly Substances 0.000 claims abstract description 9
- 239000000203 mixture Substances 0.000 claims abstract description 9
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 8
- 244000068988 Glycine max Species 0.000 claims abstract description 8
- 239000000701 coagulant Substances 0.000 claims abstract description 8
- 235000013336 milk Nutrition 0.000 claims abstract description 8
- 239000008267 milk Substances 0.000 claims abstract description 8
- 210000004080 milk Anatomy 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000004519 manufacturing process Methods 0.000 claims abstract description 7
- 235000011962 puddings Nutrition 0.000 claims abstract description 7
- 238000002156 mixing Methods 0.000 claims abstract description 6
- 239000006174 pH buffer Substances 0.000 claims abstract description 6
- 235000000346 sugar Nutrition 0.000 claims abstract description 6
- 108010073771 Soybean Proteins Proteins 0.000 claims abstract description 5
- 239000000049 pigment Substances 0.000 claims abstract description 5
- 229940001941 soy protein Drugs 0.000 claims abstract description 4
- 239000006179 pH buffering agent Substances 0.000 claims abstract description 3
- 238000003756 stirring Methods 0.000 claims description 4
- 235000019710 soybean protein Nutrition 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 9
- 239000008369 fruit flavor Substances 0.000 abstract description 4
- 238000002844 melting Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 235000017060 Arachis glabrata Nutrition 0.000 description 2
- 244000105624 Arachis hypogaea Species 0.000 description 2
- 235000010777 Arachis hypogaea Nutrition 0.000 description 2
- 235000018262 Arachis monticola Nutrition 0.000 description 2
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 description 2
- OSGAYBCDTDRGGQ-UHFFFAOYSA-L calcium sulfate Chemical compound [Ca+2].[O-]S([O-])(=O)=O OSGAYBCDTDRGGQ-UHFFFAOYSA-L 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 235000012209 glucono delta-lactone Nutrition 0.000 description 2
- 239000000182 glucono-delta-lactone Substances 0.000 description 2
- 229960003681 gluconolactone Drugs 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 235000020232 peanut Nutrition 0.000 description 2
- 239000004033 plastic Substances 0.000 description 2
- 239000002994 raw material Substances 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 229920001817 Agar Polymers 0.000 description 1
- 108010010803 Gelatin Proteins 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- 239000008272 agar Substances 0.000 description 1
- 235000010419 agar Nutrition 0.000 description 1
- 239000006172 buffering agent Substances 0.000 description 1
- 238000009833 condensation Methods 0.000 description 1
- 230000005494 condensation Effects 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 239000012467 final product Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 239000008273 gelatin Substances 0.000 description 1
- 229920000159 gelatin Polymers 0.000 description 1
- 235000019322 gelatine Nutrition 0.000 description 1
- 235000011852 gelatine desserts Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 239000002985 plastic film Substances 0.000 description 1
- 229920006255 plastic film Polymers 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 239000001509 sodium citrate Substances 0.000 description 1
- NLJMYIDDQXHKNR-UHFFFAOYSA-K sodium citrate Chemical compound O.O.[Na+].[Na+].[Na+].[O-]C(=O)CC(O)(CC([O-])=O)C([O-])=O NLJMYIDDQXHKNR-UHFFFAOYSA-K 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 239000007858 starting material Substances 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
Images
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
-
- 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
- A23L33/125—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives containing carbohydrate syrups; containing sugars; containing sugar alcohols; containing starch hydrolysates
-
- 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
- A23L11/40—Pulse curds
- A23L11/45—Soy bean curds, e.g. tofu
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
- A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
-
- 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
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Beans For Foods Or Fodder (AREA)
- Jellies, Jams, And Syrups (AREA)
Abstract
此发明是关于果汁豆腐花及其生产工艺。该工艺包括：把水、糖、豆腐凝结剂、pH缓冲剂、果汁，也可以加些天然香精和色素，混合成预混合料；加适量的pH缓冲剂把预混合料的pH值调节到略高于大豆蛋白等电点；把豆浆加进以上预混合料，做成混合料；使该混合料高温凝结和灭菌，做成具有爽滑，入口即化口感和丰富水果风味的豆腐花。
Description
技术领域
此发明是关于一类新型的食品，确切地说, 是关于果汁豆腐花及其生产工艺。
背景技术
传统的豆腐花是用豆浆、糖、豆腐凝结剂，也可以加些香精做成。而水果味的豆腐布丁是采用淀粉，明胶或琼脂等胶代替豆腐凝结剂而做成。这些豆腐布丁都不具有传统豆腐花那种爽滑，入口即化的良好口感。在传统豆腐花生产中加入果汁，一般会导致蛋白质的无控凝固，失去豆腐花爽滑的质感。
因此，需要一种特殊的工艺来制作这种果汁豆腐花，来达到传统豆腐花一样的爽滑，入口即化的良好口感，并具有丰富的水果风味。
发明内容
本发明是关于果汁豆腐花及其生产工艺。该工艺包括先将水、糖、豆腐凝结剂、pH缓冲剂、果汁，也可以加些天然的香精和色素，混合成预混合料；加入适量的pH缓冲剂把预混合料的pH值调节到略高于大豆蛋白的等电点；等pH 值达到合适的范围后，把豆浆加进前面的预混合料混合成混合料；把该混合料充填进塑料杯并封口；加热到预定的温度使其凝固和高温灭菌；这样就能生产出具有爽滑，入口即化口感和丰富水果风味的豆腐花。
说明书附图
附图1. 果汁豆腐花生产工艺流程示意图从另一个角度对本发明进行了描述。
具体实施例
以下是对该发明产品、相关工艺条件和数据的详细描述。然而很明显，具有相关专业知识的人会了解，该发明不仅限于此应用，还适用于一些其它方面的应用。
这种制作爽滑果汁豆腐花的工艺包括以下基本原料。这些基本原料仅是例子，可以制作这类型果汁豆腐花的原料不仅限于这些。有相关知识和技能的人会明白，采用类似的原材料代替这些也可以达到相似的效果，而不影响产品的感官效果。
1.水果汁
2.pH 缓冲剂
3.水
4.豆腐凝结剂
5.豆浆
这发明所列举的原料和工艺仅是例子，而不是仅限于这些应用。
附图一是这种果汁豆腐花生产工艺的示意图。这个工艺采用了果汁、糖、pH缓冲剂，例如柠檬酸钠、水、传统豆腐凝结剂，例如硫酸钙、葡萄糖酸内酯 (GDL)、 豆浆，也可以加些天然的香精和色素。
如附图一所示, 这种制作果汁豆腐花的工艺包括：把水、糖、豆腐凝结剂、pH缓冲剂加进混料缸；然后把果汁、天然香精和色素加进混料缸，搅拌均匀；通过适量的缓冲剂来把预混合料的pH值调节到比大豆蛋白的等电点稍高，例如：5.0 到5.5，这样可以避免加进豆浆后产生无控凝结；然后加豆浆进混料缸，搅拌均匀成混合料。采用杯（盒）充填封口机把该混合料满满地充填进塑料杯（盒），用塑料膜封口。装有该混合料的杯封口后，被送进豆腐灭菌机采用热水加热到凝结的温度，就会凝结成爽滑，入口即化的果汁豆腐花，同时达到一定程度的灭菌效果。然后采用冷水冷却成成品。预混合料的pH太高或太低，都会影响该果汁豆腐花的质感，达不到爽滑的口感。
采用这发明的工艺，可以加入各种不同的水果汁，来制作具有不同水果风味的豆腐花.
以上示意图和描述仅仅是为了解析该发明的基本原理，而不仅限于这些应用。具有相关专业知识的人会了解，这发明描述的工艺可以作一些适度的调整，而不违背这发明的精髓。
Claims (2)
1.制作果汁豆腐花的工艺，该工艺包括：
把水、糖、豆腐凝结剂、pH缓冲剂、果汁，也可以加些天然香精和色素，搅拌均匀成预混合料;
加进适量的pH缓冲剂，把预混合料的pH值调节到比大豆蛋白的等电点稍高；
把豆浆加进以上的预混合料，搅拌均匀成混合料；
把该混合料装杯（盒）后，加热到一定温度，使其凝结和灭菌，就可以做成爽滑，入口即化的果汁豆腐花。
2.以上的合适pH值是略高于大豆蛋白的等电点，例如：5.0 到5.5 。
Applications Claiming Priority (2)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| US17/353,814 US20220400714A1 (en) | 2021-06-22 | 2021-06-22 | Tofu pudding made with fruit juice |
| US17/353814 | 2021-06-22 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN113647569A true CN113647569A (zh) | 2021-11-16 |
Family
ID=78481070
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110950648.5A Pending CN113647569A (zh) | 2021-06-22 | 2021-08-18 | 果汁豆腐花 |
Country Status (2)
| Country | Link |
|---|---|
| US (1) | US20220400714A1 (zh) |
| CN (1) | CN113647569A (zh) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1640304A (zh) * | 2004-01-12 | 2005-07-20 | 朱婷 | 全天然柠檬果汁营养豆腐及其制作方法 |
| CN101214023A (zh) * | 2008-01-09 | 2008-07-09 | 晏亚清 | 一种果蔬彩色保健豆腐及其制备方法 |
| CN101305784A (zh) * | 2008-07-11 | 2008-11-19 | 相国松 | 一种彩色豆腐及其生产方法 |
| JP2016119867A (ja) * | 2014-12-25 | 2016-07-07 | 町田食品株式会社 | 温泉水を含有した柔食感を有する豆腐の製造方法 |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103596442B (zh) * | 2011-06-07 | 2016-06-08 | 不二制油株式会社 | 降脂大豆蛋白材料在含有来自大豆原料的饮食品中的新用途 |
-
2021
- 2021-06-22 US US17/353,814 patent/US20220400714A1/en not_active Abandoned
- 2021-08-18 CN CN202110950648.5A patent/CN113647569A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1640304A (zh) * | 2004-01-12 | 2005-07-20 | 朱婷 | 全天然柠檬果汁营养豆腐及其制作方法 |
| CN101214023A (zh) * | 2008-01-09 | 2008-07-09 | 晏亚清 | 一种果蔬彩色保健豆腐及其制备方法 |
| CN101305784A (zh) * | 2008-07-11 | 2008-11-19 | 相国松 | 一种彩色豆腐及其生产方法 |
| JP2016119867A (ja) * | 2014-12-25 | 2016-07-07 | 町田食品株式会社 | 温泉水を含有した柔食感を有する豆腐の製造方法 |
Non-Patent Citations (1)
| Title |
|---|
| 徐怀德: "《天然产物提取工艺学》", 中国轻工业出版社, pages: 260 * |
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| US20220400714A1 (en) | 2022-12-22 |
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