CN114009500A - Yoghourt-dissolved bean and preparation method thereof - Google Patents
Yoghourt-dissolved bean and preparation method thereof Download PDFInfo
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Classifications
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- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1315—Non-milk proteins or fats; Seeds, pulses, cereals or soja; Fatty acids, phospholipids, mono- or diglycerides or derivatives therefrom; Egg products
-
- 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
- A23C1/00—Concentration, evaporation or drying
-
- 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
- A23C1/00—Concentration, evaporation or drying
- A23C1/06—Concentration by freezing out the water
- A23C1/08—Freeze-drying
-
- 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
- A23C9/00—Milk preparations; Milk powder or milk powder preparations
- A23C9/12—Fermented milk preparations; Treatment using microorganisms or enzymes
- A23C9/13—Fermented milk preparations; Treatment using microorganisms or enzymes using additives
- A23C9/1307—Milk products or derivatives; Fruit or vegetable juices; Sugars, sugar alcohols, sweeteners; Oligosaccharides; Organic acids or salts thereof or acidifying agents; Flavours, dyes or pigments; Inert or aerosol gases; Carbonation methods
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Biophysics (AREA)
- Dairy Products (AREA)
Abstract
The invention discloses a yoghourt dissolving bean and a preparation method thereof, the yoghourt dissolving bean is prepared by adopting set yoghourt, corn starch, egg white, fruit source additives and water, the corn starch is pre-gelatinized and then is uniformly mixed with the yoghourt and the fruit source additives, and the mixture is sheared and emulsified to form milk paste; adding beaten egg white after ultrasonic treatment, mixing, and packaging in a piping bag or a die for extrusion molding; quick-freezing for 1-2 h at-35 ℃ to-30 ℃, carrying out vacuum freeze drying, carrying out sublimation drying for 3-4h when the vacuum degree is 280-320 Pa, finally heating to 20-30 ℃ until the residual water content is 18% -22%, putting into a microwave oven, and baking until the water content is reduced to below 10%; baking for 4-7 min by using far infrared waves; cooling to obtain the finished product of the dissolved bean. The preparation time of the soluble bean is short, and the production cost is low; the loss rate of nutrient components is low, the internal structure of the soluble bean is loose and porous, the external surface is smooth, the color is full, the breakage rate is low, and the milk flavor and the fruit taste are sufficient.
Description
Technical Field
The invention belongs to the technical field of baked foods, particularly relates to an infant baking complementary food, and specifically relates to a yoghourt dissolved bean and a preparation method thereof.
Background
The instant bean is an auxiliary food for infants of 6 months or more, which is produced by baking, vacuum drying and other technical means, and is characterized by good preservation of nutrient components, low water content, porosity, crispness, instant dissolution in the mouth, and delicate and fragrant taste.
The existing dissolved beans mainly comprise yoghourt, milk powder, white granulated sugar, cream, starch and the like, are high in sugar and oil, contain more food additives, are easy to get on fire, are not beneficial to balanced nutrition of infants, and are not rich enough in taste. In the prior art of bean-melting production technology, the drying and forming technology is a key technology, and most of the prior art adopts freeze drying or baking. The freeze drying process is adopted to better preserve the nutrient components in the dissolved beans, but the drying time is long and the production cost is high; the baking and drying time is relatively short, but the loss rate of nutrient components is high, the viable rate of probiotics is low, and the problems of poor forming, frangibility and the like exist in the soybean dissolving process. In addition, other bean-dissolving technology processes have the problems of poor starch ripening, influence on infant digestion and the like.
For example, in the Chinese patent 'preparation process of yoghourt-dissolving beans' with the patent application number of CN201910344852, the time for vacuum freeze-drying is 3-4 hours for quick-freezing and 9 hours for drying, which is long in time consumption. And the survival rate of the probiotics added to the bean-dissolving product can be influenced when the drying process needs to be kept for 6 hours at 75 ℃.
The ingredients of the Chinese patent with the patent number of CN201810271733, namely 'a low-temperature puffed viable bacteria yoghourt dissolving bean and a preparation method thereof', contain about 10% of cassava starch and maltodextrin, but the starch enters a gelatinization stage at the temperature of more than 50 ℃ generally, puffing and generating gel, and the gel property of the starch is very important for the digestibility of food. The patent requires no starch gelatinization process, the temperature in the puffing and drying processes is low, and maltodextrin and starch cannot be sufficiently cooked, so that the digestibility of the maltodextrin and the starch can be influenced.
Disclosure of Invention
The invention aims to overcome the defects in the prior art and provide the yoghourt dissolving bean and the preparation method thereof, and the yoghourt dissolving bean which is rich in nutrition, high in nutrition preservation rate, loose in structure, easy to dissolve and good in forming effect is prepared in a short time and at the condition of reducing cost. The purpose of the invention is realized by the following technical scheme:
a yoghourt-soluble bean comprises the following components: the fruit source additive is any one of natural fruit pulp, fruit pulp and fruit powder; the weight parts of the components are as follows: 60-80 parts of set yogurt, 20-40 parts of corn starch and 105-125 parts of egg white; 10-15 parts of natural pulp, 10-15 parts of fruit pulp, or 1-2 parts of fruit powder;
a preparation method of a yoghourt-dissolved bean comprises the following components: the fruit source additive is any one of natural fruit powder, fruit pulp and fruit pulp; the weight parts of the components are as follows: 60-80 parts of set yogurt, 20-40 parts of corn starch and 105-125 parts of egg white; 10-15 parts of natural pulp, 10-15 parts of fruit pulp, or 1-2 parts of fruit powder;
comprises the following preparation steps:
the method comprises the following steps: preparing set yogurt;
step two: pretreatment of raw materials: filtering the set yogurt with filter cloth to remove water; sieving the corn starch;
step three: weighing the following raw materials: weighing set yogurt, corn starch, egg white and fruit source additives according to the mixture ratio of the components;
step four: adding water into the corn starch weighed in the third step, heating for pre-gelatinization, cooling to 40-45 ℃, stirring with the yoghourt and the fruit source additive, and shearing and emulsifying to form milk paste;
step five: treating the milk paste with ultrasonic frequency of 20-40 kHz for 10-15 min;
step six: beating the egg white weighed in the third step until foaming;
step seven: mixing the egg white beaten in the sixth step with the milk paste processed in the fifth step, and filling into a piping bag or a mould;
step eight: extrusion molding;
step nine: and (3) freeze drying: quickly freezing the formed dissolved beans for 1-2 h at-35-30 ℃; vacuumizing, freezing and drying, wherein sublimation is started when the vacuum degree is 280-320 Pa, the temperature is finally raised to 20-30 ℃ until the residual moisture content is 18-22%, the freezing and drying procedure is finished, and the time from the beginning of sublimation to the end of the freezing and drying procedure is 3-4 hours;
step ten: baking and drying: putting the freeze-dried soluble beans in the step nine into a microwave oven, and baking the soluble beans with medium and low firepower of 52-58 ℃ (200-300W) until the water content is reduced to below 10%; baking for 4-7 min at 52-58 ℃ by using (4-12 mu m) far infrared waves; cooling to obtain a finished product of the dissolved bean;
step eleven: and (5) performing vacuum or nitrogen-filled packaging on the finished product dissolved beans.
Further optimization, the preparation method of the set yogurt in the first step comprises the following steps: mixing and sterilizing fresh milk and white granulated sugar according to the proportion of 100mL:3.2g, adding a lactic acid bacteria starter accounting for 4% of the weight of the fresh milk, putting the mixture into a cleaned and sterilized yogurt machine, and fermenting for 6 hours at the temperature of 39-45 ℃ to prepare the set yogurt.
Further optimizing, filtering the yoghourt in the step two by using 200-mesh filter cloth to remove part of water; the corn starch is sieved by a 120-mesh sieve.
Further, the specific operation of the step four is as follows: pre-gelatinizing the corn starch weighed in the third step by adding water at the weight ratio of 1:3 of the corn starch to the water at 60-90 ℃, cooling to 40-45 ℃, stirring with the yoghourt and the fruit source additive, and shearing and emulsifying for 2-5 min at the rotating speed of 5500-6500 r/min to form milk paste; the fruit source additives with different colors are independently blended.
Further, in the sixth step, the egg white weighed in the third step is uniformly beaten by a beater or a stirrer for 3 times until rigid foaming.
Further, in the seventh step, the egg white which is beaten in the sixth step is evenly mixed with the milk paste which is processed in the fifth step in a chopping or turning mode, and then the milk pastes with 2 or more colors are filled into the decorating bag in layers for standby.
Further, in step eight, the milk paste in the decorating bag is extruded into elliptical or polygonal dissolved beans, and the dissolved beans are distributed continuously or discontinuously or in a dotted manner.
The invention has the beneficial effects that:
1) the method for preparing the soluble beans by combining freeze drying with low-temperature microwave and far infrared baking shortens the drying time compared with the method only adopting a freeze drying process, and reduces the production cost; compared with the traditional baking process, the loss rate of nutritional ingredients such as probiotics, vitamins and the like is low, the internal structure of the bean curd is loose and porous, the outer surface of the far infrared baked bean curd is smooth, full in color, low in breakage rate, rich in milk flavor and fruity flavor, and the bean curd is easy to accept by infants.
2) The starch in the bean-dissolving ingredient is subjected to a pre-gelatinization process, so that the gel property and digestibility of the starch are improved.
3) The ultrasonic treatment process is adopted after the ingredients for dissolving the beans are uniformly mixed, the ultrasonic has high frequency, short wavelength and strong penetrating power, and the mechanical oscillation impact and cavitation generated in the liquid can improve the dispersibility, uniformity and fluffiness of the raw materials for dissolving the beans, so that the taste of the dissolved beans is more delicate. And the nutrient components are not changed. Meanwhile, the microwave can reduce the foreign bacteria, and the number of the live bacteria of the probiotics is not influenced.
4) The yoghourt in the ingredients for preparing the dissolved beans is self-made set-style yoghourt, and the dissolved beans are formed with good effect by filtering and dewatering before use.
5) The natural fruit powder or pulp is added into the ingredients for making the soluble bean, thereby enriching the taste and strengthening the nutrient components such as vitamins and the like. And the fruit powder, the fruit pulp and the fruit pulp are all colored, and various colors are distributed continuously or discontinuously or in a dotted manner, so that the sensory color of the dissolved bean is enriched, and the appetite of infants and people can be stimulated.
6) The ingredients for making the soluble bean do not contain milk powder, so that the soluble bean can be eaten by infants with lactose intolerance and is easy to digest.
7) The addition of the pulp or the fruit pulp into the yogurt bean-dissolving powder is different from the traditional technology, and the addition of the pulp or the fruit pulp can make the yogurt bean-dissolving powder have richer mouthfeel and more comprehensive nutrition. The pulp and the pulp can be uniformly added into the dissolved bean by matching with the emulsification and shearing technology, the mouth feel of the dissolved bean which is instantly melted in the mouth is not influenced, and the dissolved bean is easy to absorb by infants.
8) After the dissolved beans are prepared, vacuum or nitrogen-filled packaging is carried out immediately, so that the effects of preventing the moisture absorption of the product and prolonging the storage life of the product are achieved.
Detailed Description
Example 1
A preparation method of yogurt dissolving beans comprises the following steps:
the method comprises the following steps: self-made set yoghurt. Mixing fresh milk or reconstituted milk (without antibiotic) and white granulated sugar according to a ratio of 100mL:3.2g, sterilizing, adding lactobacillus starter accounting for 4% of the weight of the fresh milk, putting into a cleaned and sterilized yogurt machine, and fermenting at 42 deg.C for 6h to obtain the set yogurt.
Step two: and (4) pretreating raw materials. Filtering yogurt with 200 mesh filter cloth to remove part of water; sieving the corn starch by a 120-mesh sieve for later use.
Step three: raw material 1, weighing 65 parts of yoghourt, 35 parts of corn starch, 115 parts of egg white and 10 parts of strawberry pulp according to the mixture ratio of the components; weighing 65 parts of yoghourt, 35 parts of corn starch, 115 parts of egg white and 10 parts of mango pulp according to the mixture ratio of the raw materials 2; and 3, weighing 65 parts of yoghourt, 35 parts of corn starch, 115 parts of egg white and 10 parts of kiwi fruit pulp according to the mixture ratio of the components.
Step four: adding water into the starch weighed in the third step according to the ratio of the starch to the water of 1:3 for pre-gelatinization at 80 ℃, cooling to 45 ℃, uniformly stirring with the yoghourt and the fruit pulp, and shearing and emulsifying for 3min at the rotating speed of 6000r/min to form milk paste; the raw materials 1, 2 and 3 are independently prepared.
Step five: and (4) treating the uniformly mixed milk paste for 12min by adopting 30kHz ultrasonic waves.
Step six: and (4) uniformly beating the egg white weighed in the step three by using an egg beater for 3 times until the egg white is foamed rigidly.
Step seven: and D, uniformly mixing the egg white beaten in the step five with the yoghourt paste in the step four in a chopping or turning mode, and quickly filling the three-color milk paste into a decorating bag in a layering mode for later use.
Step eight: and (3) quickly squeezing the milk paste in the six-layer decorated bag into oval rainbow soluble beans with three colors of pink, yellow and green.
Step nine: quickly freezing the formed dissolved beans at-32 ℃ for 2 h; vacuumizing, freeze-drying, starting sublimation when the vacuum degree is 300Pa, finally heating to 30 ℃ until the residual moisture content is 20%, ending the freeze-drying process, and finishing the time from the beginning of sublimation to the end of the freeze-drying process for 3.5 h.
Step ten: and (3) quickly putting the freeze-dried dissolved beans into a microwave oven, and baking at 55 ℃ until the water content is reduced to below 10%. And finally heating and baking for 5min at the far infrared temperature of 55 ℃.
Step eleven: and immediately carrying out vacuum or nitrogen-filled packaging on the cooled finished product dissolved beans.
Comparative example 1
The raw material formulation of the yoghurt bean-dissolving is the same as that of example 1.
The fifth step of the process for preparing the soluble bean is as follows: ultrasonic treatment is not carried out; step nine and step ten are replaced by: quickly freezing the formed dissolved beans at-32 ℃ for 2h, then carrying out vacuum freeze drying, drying for 10h when the vacuum degree is 300Pa, and finally heating to 45 ℃ until the residual water content is reduced to below 10%; the rest of the procedure was the same as in example 1.
Comparative example 2
The raw material formulation of the yoghurt bean-dissolving is the same as that of example 1.
The fifth step of the process for preparing the soluble bean is as follows: ultrasonic treatment is not carried out; step nine and step ten are replaced by: baking the formed dissolved beans in an oven at 105 ℃ for 50min until the residual moisture content is reduced to below 10%; the rest of the procedure was the same as in example 1.
The finished soluble beans of example 1, comparative example 1 and comparative example 2 were scored according to color (10 points), morphology (20 points), odor (20 points) and mouthfeel (50 points) by 15 sensory evaluators (no special taste preference), and the scoring criteria and results (average) are shown in table 1.
TABLE 1 evaluation criteria and results for sensory quality of different drying processes
According to the sensory quality evaluation table, the yogurt dissolved bean prepared by the embodiment has high sensory quality, strong milk flavor and fruit flavor, melting in the mouth, full appearance without collapse, and bright and uniform color.
Meanwhile, the internal structure of the finished product soyabean of example 1, comparative example 1 and comparative example 2 is observed by an electron microscope, and the nutritional ingredients such as viable count, vitamin C, protein content and the like are measured, and the measurement results are detailed in table 2.
TABLE 2 soluble bean structure and nutrient content for different drying modes
Remarking: the number of viable bacteria in the yoghourt raw material is as follows: 10.2X 108_cfu/g
As can be seen from table 2, the yogurt melting bean produced in this embodiment has more voids per unit area inside the yogurt melting bean, and has high filling power; the viable bacteria number is slightly lower than that of the soluble bean prepared by only adopting a vacuum freeze drying method in the comparative example 1, but is more than 5000 times higher than that of the soluble bean prepared by only adopting baking drying in the comparative example 2; the content of the vitamin C is basically consistent with the rule of viable count, the content of the vitamin C in the embodiment is not much different from that in comparative example 1, but is more than 7 times higher than that in comparative example 2; the protein content of the soyabean protein prepared by the three drying modes is more than 12 percent, and the difference is not very obvious.
Example 2
A preparation method of yogurt dissolving beans comprises the following steps:
step one, self-making set yogurt. Mixing fresh milk or reconstituted milk (without antibiotic) and white granulated sugar according to a ratio of 100mL:3.2g, sterilizing, adding lactobacillus starter accounting for 4% of the weight of the fresh milk, putting into a cleaned and sterilized yogurt machine, and fermenting at 42 deg.C for 6h to obtain the set yogurt.
Step two: and (4) pretreating raw materials. Filtering yogurt with 200 mesh filter cloth to remove part of water; sieving the corn starch by a 120-mesh sieve for later use.
Step three: raw material 1, 70 parts of yoghourt, 30 parts of corn starch, 120 parts of egg white and 1.5 parts of blueberry powder are weighed according to the mixture ratio of the components. And 2, weighing 70 parts of yoghourt, 30 parts of corn starch, 120 parts of egg white and 1.5 parts of mango powder according to the mixture ratio of the components.
Step four: adding water into the starch weighed in the third step according to the ratio of the starch to the water of 1:3 for pre-gelatinization at 80 ℃, cooling to 45 ℃, uniformly stirring with the yoghourt and the fruit powder, and shearing and emulsifying for 3min at the rotating speed of 5500r/min to form milk paste; the raw materials 1 and 2 are independently prepared.
Step five: and (4) treating the uniformly mixed milk paste for 10min by adopting 40kHz ultrasonic waves.
Step six: and (4) uniformly beating the egg white weighed in the step three by using a stirrer for 3 times until the egg white is foamed rigidly.
Step seven: and (4) uniformly mixing the egg white beaten in the fifth step with the yoghourt paste in the fourth step in a chopping or turning manner, and quickly filling the milk paste with the color of 2 into a decorating bag in a layered manner for later use.
Step eight: and (4) quickly squeezing the milk paste in the six-layer decorating bag into oval-shaped purple and yellow dissolved beans.
Step nine: quickly freezing the formed dissolved beans at-30 ℃ for 1.5 h; vacuumizing, freeze-drying, starting sublimation when the vacuum degree is 300Pa, finally heating to 25 ℃, ending the freeze-drying process when the residual moisture content is 20%, and finishing the time from the beginning of sublimation to the end of the freeze-drying process for 3 hours.
Step ten: quickly placing the freeze-dried dissolved beans into a microwave oven, and baking at 58 ℃ until the water content is reduced to below 10%. And finally heating and baking for 5min at the far infrared temperature of 58 ℃.
Step eleven: and immediately carrying out vacuum or nitrogen-filled packaging on the cooled finished product dissolved beans.
The finished product of example 2 was determined to have 216 voids/cm2The number of viable bacteria is 7.8 multiplied by 108cfu/g, the content of vitamin C is 1.36mg/100g, and the content of protein is 13.6g/100 g; meanwhile, the sensory quality evaluation criteria according to table 1 were scored as 83 points.
Example 3
A preparation method of yogurt dissolving beans comprises the following steps:
step one, self-making set yogurt. Mixing fresh milk or reconstituted milk (without antibiotic) and white granulated sugar according to a ratio of 100mL:3.2g, sterilizing, adding lactobacillus starter accounting for 4% of the weight of the fresh milk, putting into a cleaned and sterilized yogurt machine, and fermenting at 42 deg.C for 6h to obtain the set yogurt.
Step two: and (4) pretreating raw materials. Filtering yogurt with 200 mesh filter cloth to remove part of water; sieving the corn starch by a 120-mesh sieve for later use.
Step three: raw material 1, weighing 70 parts of yoghourt, 30 parts of corn starch, 120 parts of egg white and 10 parts of yellow peach pulp according to the mixture ratio of the components. And 2, weighing 70 parts of yoghourt, 30 parts of corn starch, 120 parts of egg white and 10 parts of strawberry pulp according to the mixture ratio of the components.
Step four: adding water into the starch weighed in the third step according to the ratio of the starch to the water of 1:3 for pre-gelatinization at 80 ℃, cooling to 45 ℃, uniformly mixing with the yogurt, respectively and fully stirring with the fruit powder with the two colors, and shearing and emulsifying for 5min at the rotating speed of 6500r/min to form milk paste; the raw materials 1 and 2 are independently prepared.
Step five: and (4) treating the uniformly mixed milk paste for 15min by adopting 25kHz ultrasonic waves.
Step six: and (4) uniformly beating the egg white weighed in the step three by using an egg beater for 3 times until the egg white is foamed rigidly.
Step seven: and (4) uniformly mixing the egg white beaten in the fifth step with the yoghourt paste in the fourth step in a chopping or turning manner, and quickly filling the milk paste with the color of 2 into a decorating bag in a layered manner for later use.
Step eight: and (3) quickly squeezing the milk paste in the six-layer decorative bag into oval rainbow soluble beans with purple and yellow colors.
Step nine: quickly freezing the formed dissolved beans at-35 ℃ for 2 h; vacuumizing, freeze-drying, starting sublimation when the vacuum degree is 300Pa, finally heating to 25 ℃, ending the freeze-drying process when the residual moisture content is 18%, and finishing the freeze-drying process for 4 hours from the beginning of sublimation to the end of the freeze-drying process.
Step ten: quickly placing the freeze-dried dissolved beans into a microwave oven, and baking at 52 ℃ until the water content is reduced to below 10%. And finally heating and baking for 5min at the far infrared temperature of 52 ℃.
Step eleven: and immediately carrying out vacuum or nitrogen-filled packaging on the cooled finished product dissolved beans.
The finished product of example 3 was determined to have 208 voids/cm2The number of viable bacteria is 8.1 × 108cfu/g, the content of vitamin C is 2.52mg/100g, and the content of protein is 13.3g/100 g; meanwhile, the sensory quality evaluation criteria according to table 1 were scored at 85 points.
The above-mentioned embodiments are only part of the present invention, and do not cover the whole of the present invention, and on the basis of the above-mentioned embodiments, those skilled in the art can obtain more embodiments without creative efforts, so that the embodiments obtained without creative efforts are all included in the protection scope of the present invention.
Claims (8)
1. A yoghurt-dissolving bean is characterized in that: the preparation method of the yoghourt bean-dissolving comprises the following steps: the fruit source additive is any one of natural fruit pulp, fruit pulp and fruit powder; the weight parts of the components are as follows: 60-80 parts of set yogurt, 20-40 parts of corn starch and 105-125 parts of egg white; when the fruit source additive is natural pulp, the adding amount is 10-15 parts; when the fruit source additive is fruit pulp, the adding amount is 10-15 parts; when the fruit source additive is fruit powder, the addition amount is 1-2 parts.
2. A preparation method of yogurt dissolving beans is characterized by comprising the following steps: the preparation method of the yoghourt bean-dissolving comprises the following steps: the fruit source additive is any one of natural fruit pulp, fruit pulp and fruit powder; the weight parts of the components are as follows: 60-80 parts of set yogurt, 20-40 parts of corn starch and 105-125 parts of egg white; when the fruit source additive is natural pulp, the adding amount is 10-15 parts; when the fruit source additive is fruit pulp, the adding amount is 10-15 parts; when the fruit source additive is fruit powder, the addition amount is 1-2 parts,
comprises the following preparation steps:
the method comprises the following steps: preparing set yogurt;
step two: pretreatment of raw materials: filtering the set yogurt with filter cloth to remove water; sieving the corn starch;
step three: weighing the following raw materials: weighing set yogurt, corn starch, egg white and fruit source additives according to the mixture ratio of the components;
step four: adding water into the corn starch weighed in the third step, heating for pre-gelatinization, cooling to 40-45 ℃, stirring with the yoghourt and the fruit source additive, and shearing and emulsifying to form milk paste;
step five: treating the milk paste with ultrasonic frequency of 20 kHz-40 kHz for 10 min-15 min;
step six: beating the egg white weighed in the third step;
step seven: mixing the egg white beaten in the sixth step with the milk paste processed in the fifth step, and filling into a piping bag or a mould;
step eight: extrusion molding;
step nine: and (3) freeze drying: eighthly, quickly freezing the molded dissolved beans at-35 to-30 ℃ for 1 to 2 hours; vacuumizing, freezing and drying, wherein sublimation is started when the vacuum degree is 280-320 Pa, the temperature is finally raised to 20-30 ℃ until the residual moisture content is 18-22%, the freezing and drying procedure is finished, and the time from the beginning of sublimation to the end of the freezing and drying procedure is 3-4 hours;
step ten: baking and drying: putting the freeze-dried soluble beans in the step nine into a microwave oven, and baking at 52-58 ℃ until the moisture content is reduced to below 10%; baking for 4-7 min at 52-58 ℃ by using far infrared waves; cooling to obtain a finished product of the dissolved bean;
step eleven: and (5) performing vacuum or nitrogen-filled packaging on the finished product dissolved beans.
3. The method for preparing yogurt sol beans according to claim 2, characterized in that: the preparation method of the set yogurt in the first step comprises the following steps: mixing and sterilizing fresh milk and white granulated sugar according to the proportion of 3.2g to 100mL, adding a lactic acid bacteria starter accounting for 4% of the weight of the fresh milk, and fermenting at 39-45 ℃ for 6h to prepare the set yoghurt.
4. The method for preparing yogurt sol beans according to claim 2, characterized in that: filtering the yoghourt by using 200-mesh filter cloth to remove part of water; the corn starch is sieved by a 120-mesh sieve.
5. The method for preparing yogurt sol beans according to claim 2, characterized in that: the specific operation of the step four: pre-gelatinizing the corn starch weighed in the third step by adding water at the temperature of 60-90 ℃ according to the weight ratio of the corn starch to the water of 1:3, cooling to the temperature of 40-45 ℃, stirring with the yoghourt and the fruit source additive, and shearing and emulsifying for 2-5 min at the rotating speed of 5500-6500 r/min to form milk paste; the fruit source additives with different colors are independently blended.
6. The method for preparing yogurt sol beans according to claim 2, characterized in that: and in the sixth step, the egg white weighed in the third step is uniformly beaten by an egg beater or a stirrer for 3 times until rigid foaming is achieved.
7. The method for preparing yogurt sol beans according to claim 2, characterized in that: and seventhly, uniformly mixing the egg white beaten in the sixth step with the milk paste processed in the fifth step in a chopping or stirring manner, and then filling the milk pastes with 2 or more colors into a decorating bag in layers for later use.
8. The method for preparing yogurt sol beans according to claim 7, characterized in that: and step eight, extruding the milk paste in the decorating bag into elliptical or polygonal dissolved beans, wherein the dissolved beans are distributed continuously or discontinuously or in a dotted manner.
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