CN115316605A - Instant tofu pudding and preparation method thereof - Google Patents
Instant tofu pudding and preparation method thereof Download PDFInfo
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- CN115316605A CN115316605A CN202210929972.3A CN202210929972A CN115316605A CN 115316605 A CN115316605 A CN 115316605A CN 202210929972 A CN202210929972 A CN 202210929972A CN 115316605 A CN115316605 A CN 115316605A
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- tofu pudding
- instant
- instant tofu
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- 238000002360 preparation method Methods 0.000 title abstract description 13
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- 239000000701 coagulant Substances 0.000 claims abstract description 33
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- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims description 6
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- 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 description 3
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- 238000010438 heat treatment Methods 0.000 description 5
- YLZOPXRUQYQQID-UHFFFAOYSA-N 3-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]propan-1-one Chemical compound N1N=NC=2CN(CCC=21)CCC(=O)N1CCN(CC1)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F YLZOPXRUQYQQID-UHFFFAOYSA-N 0.000 description 4
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- LDXJRKWFNNFDSA-UHFFFAOYSA-N 2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)-1-[4-[2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidin-5-yl]piperazin-1-yl]ethanone Chemical compound C1CN(CC2=NNN=C21)CC(=O)N3CCN(CC3)C4=CN=C(N=C4)NCC5=CC(=CC=C5)OC(F)(F)F LDXJRKWFNNFDSA-UHFFFAOYSA-N 0.000 description 1
- RGHNJXZEOKUKBD-UHFFFAOYSA-N D-gluconic acid Natural products OCC(O)C(O)C(O)C(O)C(O)=O RGHNJXZEOKUKBD-UHFFFAOYSA-N 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
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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
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
-
- 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
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
-
- 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
- A23L29/10—Foods or foodstuffs containing additives; Preparation or treatment thereof containing emulsifiers
-
- 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
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Molecular Biology (AREA)
- Agronomy & Crop Science (AREA)
- Botany (AREA)
- Inorganic Chemistry (AREA)
- Grain Derivatives (AREA)
Abstract
The invention provides instant tofu pudding and a preparation method thereof. The coagulant comprises one or more of carrageenan, xanthan gum, rhizoma Amorphophalli powder, low acyl gellan gum, locust bean gum, and agar. The emulsifier comprises one or more of monoglyceride and diglyceride, diacetyl tartaric acid monoglyceride and diglyceride, and sucrose fatty acid ester. The raw materials are mixed, sheared and homogenized, sterilized instantaneously at ultrahigh temperature, filled and cooled to form, and the prepared instant tofu pudding is fine and refreshing in taste, can be stored for 6-12 months at normal temperature, and is beneficial to transportation and storage.
Description
Technical Field
The invention relates to instant tofu pudding and a preparation method thereof.
Background
At present, commercially available tofu pudding or tofu is prepared by using soybean milk as a main raw material, adding gluconic acid-delta-lactone into the soybean milk, and utilizing the characteristic that the gluconic acid-delta-lactone is decomposed into gluconic acid by heating at high temperature to coagulate and precipitate protein in the soybean milk. The bean curd jelly or bean curd is prepared at present or sold in boxes. Wherein, the concentration of the soybean milk, the reaction temperature, the heat preservation time and the like after the gluconic acid-delta-lactone and the soybean milk are mixed are main control factors. The produced beancurd jelly or beancurd is easy to have the phenomena of poor solidification and forming and obvious sour taste. In addition, the boxed lactone bean curd prepared by the method can be stored for about 5 days at the storage temperature of 0-15 ℃.
In summary, the main problems of the lactone bean curd or bean curd are as follows: the product is fragile, has more water separation during storage, short shelf life and sour taste.
Disclosure of Invention
The invention aims to provide the instant tofu pudding which is fine and smooth in taste, elastic, not easy to break and long in shelf life. The second purpose of the invention is to provide a preparation method of the instant tofu pudding.
The invention adopts the following technical scheme:
the invention provides instant tofu pudding, which is prepared from raw materials including a flavoring agent, a coagulant, an emulsifier, stable salt and water, and also comprises instant soybean flour and/or soybean milk.
The coagulant comprises one or more of carrageenan, xanthan gum, konjac flour, low acyl gellan gum, locust bean gum and agar.
The emulsifier comprises one or more of monoglyceride and diglyceride, diacetyl tartaric acid monoglyceride and diglyceride, and sucrose fatty acid ester.
The traditional coagulator is gypsum, brine, gluconic acid-delta-lactone and the like, and the tofu pudding prepared by the traditional coagulator is coarse in taste, poor in fineness, low in elasticity and toughness and more in water precipitation during storage. The tofu pudding prepared by compounding the coagulant and the emulsifier provided by the invention has the characteristics of smooth mouthfeel, elasticity, low probability of breakage, less water precipitation during storage and the like. Moreover, the instant tofu pudding can be stored at normal temperature, and the shelf life of the instant tofu pudding can be as long as 6-12 months.
Preferably, the stabilizing salt comprises one or both of calcium lactate and potassium chloride.
Preferably, the flavoring agent comprises one or more of edible salt, pine nut paste, white granulated sugar and oat pulp. In addition, other seasonings can be added into the raw materials of the instant tofu pudding according to the needs, so that the tofu pudding has richer taste.
Preferably, the instant soybean powder comprises one or two of instant black soybean powder and instant soybean powder.
Preferably, the soybean milk comprises one or two of soybean milk and black soybean milk.
The instant black bean powder, instant soybean powder, soybean milk and black bean milk are used as flavor sources, and the flavoring agents are added into the raw materials, so that the prepared tofu pudding has rich taste, can be directly eaten, added into an existing beverage, and used as a cold dish before a meal. The prepared tofu pudding can be stored for a long time at normal temperature and is not easy to break, so that the tofu pudding is convenient to store and transport and is suitable for occasions such as families, restaurants, dessert shops and the like.
Preferably, the raw material of the instant tofu pudding further comprises hydrogenated coconut oil, and the added mass of the hydrogenated coconut oil is 1-3% of the total mass of the raw material of the instant tofu pudding.
More preferably, the adding mass of the hydrogenated coconut oil is 1.5-2.5% of the total mass of the raw materials of the instant tofu pudding.
Preferably, the addition mass of the coagulant is 0.15-0.6% of the total mass of the raw materials of the instant tofu pudding.
More preferably, the addition amount of the coagulant is 0.2 to 0.5% by mass, for example, 0.2%, 0.3%, 0.4%, 0.5% by mass or the like, based on the total mass of the raw materials of the instant tofu pudding.
More preferably, when the coagulating agent comprises the carrageenan, the added mass of the carrageenan is 0.04% to 0.08% of the total mass of the raw materials of the instant tofu pudding, and may be, for example, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, or the like.
Still more preferably, when the coagulating agent comprises xanthan gum, the added mass of the xanthan gum is 0.01% to 0.05% of the total mass of the raw materials of the instant tofu pudding, and may be, for example, 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, or the like.
More preferably, when the coagulant includes the konjac flour, the added mass of the konjac flour is 0.05% to 0.1% of the total mass of the raw materials of the instant tofu pudding, and may be, for example, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, or the like.
More preferably, when the coagulant comprises the low acyl gellan gum, the addition mass of the low acyl gellan gum is 0.02% to 0.05% of the total mass of the raw materials of the instant tofu pudding, and may be, for example, 0.02%, 0.03%, 0.04%, 0.05%, or the like.
More preferably, when the coagulant includes the locust bean gum, the added amount of the locust bean gum is 0.05% to 0.1% of the total amount of the raw materials of the instant soybean curd, and may be, for example, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, or the like.
More preferably, when the coagulating agent comprises the agar, the added mass of the agar is 0.01% to 0.05% of the total mass of the raw materials of the instant tofu pudding, and may be, for example, 0.01%, 0.02%, 0.03%, 0.04%, 0.05%, or the like.
Preferably, the coagulant comprises carrageenan, xanthan gum, konjac flour and low-acyl gellan gum, and the mass ratio of the carrageenan, the xanthan gum, the konjac flour and the low-acyl gellan gum is 1-4.
More preferably, the coagulant further comprises locust bean gum, and the mass ratio of the carrageenan, the xanthan gum, the konjac flour, the low acyl gellan gum and the locust bean gum is 1.5-4.
More preferably, the coagulant further comprises locust bean gum and agar, and the mass ratio of the carrageenan, the xanthan gum, the konjac flour, the low acyl gellan gum, the locust bean gum and the agar is 1.5-4.
Preferably, the adding mass of the emulsifier is 0.01-0.15% of the total mass of the raw materials of the instant tofu pudding.
More preferably, the added mass of the emulsifier is 0.03 to 0.14% of the total mass of the raw materials of the instant tofu pudding, and may be, for example, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.10%, 0.11%, 0.12%, 0.13%, 0.14% or the like.
More preferably, when the emulsifier includes the monoglyceride and diglyceride fatty acid esters, the added mass of the monoglyceride and diglyceride fatty acid esters is 0.02% to 0.1% of the total mass of the raw materials of the instant tofu pudding, and may be, for example, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, or the like.
More preferably, when the emulsifier comprises the diacetyl tartaric acid ester of mono-and diglycerides, the added amount of diacetyl tartaric acid ester of mono-and diglycerides is 0.02 to 0.1% of the total amount of the raw materials of the instant soybean curd, and may be, for example, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, or the like.
More preferably, when the emulsifier includes the sucrose fatty acid ester, the added mass of the sucrose fatty acid ester is 0.02% to 0.1% of the total mass of the raw materials of the instant tofu pudding, and may be, for example, 0.02%, 0.03%, 0.04%, 0.05%, 0.06%, 0.07%, 0.08%, 0.09%, 0.1%, or the like.
Preferably, the emulsifier comprises a monoglyceride and a diglyceride, and the mass ratio of the monoglyceride to the diglyceride is 1 to 2:1.
Preferably, the emulsifier comprises a monoglyceride and a sucrose fatty acid ester, and the mass ratio of the monoglyceride to the sucrose fatty acid ester is 1.5 to 3:1.
Preferably, the emulsifier comprises a monoglyceride/diglyceride fatty acid ester, a diacetyl tartaric acid monoglyceride/diglyceride, and a sucrose fatty acid ester, and the mass ratio of the monoglyceride/diglyceride/diacetyl tartaric acid monoglyceride/sucrose fatty acid ester is 1.5-3.
Preferably, the adding mass of the flavoring agent is 0.1-13% of the total mass of the raw materials of the instant tofu pudding.
Further preferably, the adding mass of the flavoring agent is 0.2-12% of the total mass of the raw materials of the instant tofu pudding.
Preferably, the adding mass of the stable salt is 0.02-0.1% of the total mass of the raw materials of the instant tofu pudding.
Further preferably, the adding mass of the stable salt is 0.04-0.08% of the total mass of the raw materials of the instant tofu pudding.
Preferably, the raw materials of the instant tofu pudding comprise instant soybean powder, a flavoring agent, a coagulant, an emulsifier, stable salt and water, and the adding mass of the instant soybean powder is 10-20% of the total mass of the raw materials of the instant tofu pudding.
Preferably, the raw materials of the instant tofu pudding comprise soybean milk, a flavoring agent, a coagulant, an emulsifier, stable salt and water, and the addition mass of the soybean milk is 50-75% of the total mass of the raw materials of the instant tofu pudding. Wherein the mass percentage of solid matters in the soybean milk is 8-13%.
The second aspect of the invention provides a preparation method of instant tofu pudding, which comprises the following steps:
s1, adding the coagulant into water at the temperature of 80-90 ℃ and stirring for 10-20 min.
S2, adding the flavoring agent, the emulsifying agent and the stable salt into the soybean milk at the temperature of 50-80 ℃, and stirring until the flavoring agent, the emulsifying agent and the stable salt are dissolved.
Or adding the instant soybean powder, a flavoring agent, an emulsifying agent and stable salt into water with the temperature of 50-75 ℃ and stirring until the mixture is dissolved.
Or adding the flavoring agent and the stabilizing salt into the soybean milk at 50-80 ℃, stirring until the flavoring agent and the stabilizing salt are dissolved, adding the emulsifier into the hydrogenated coconut oil at 75-90 ℃, and stirring until the emulsifier is dissolved.
Or adding the instant soybean powder, a flavoring agent and stable salt into water with the temperature of 50-75 ℃, stirring until the mixture is dissolved, adding the emulsifier into hydrogenated coconut oil with the temperature of 75-90 ℃, and stirring until the mixture is dissolved.
And S3, mixing the S1 and the S2, stirring for 5-10 min, and sequentially performing the treatment procedures of emulsification, constant volume and homogenization.
S4, sterilizing the homogenized slurry at 136-145 ℃ for 5-15 s, quickly cooling to 40-50 ℃, filling, and quickly cooling for forming.
Compared with the prior art, the invention has the following advantages:
the instant tofu pudding prepared by the invention has the advantages of rich taste, fine and smooth mouthfeel, good elasticity and toughness, and low possibility of being broken, is suitable for multiple scenes such as families, restaurants, dessert shops and the like, and is convenient to package and transport. In addition, the instant tofu pudding can be stored at normal temperature without refrigeration, the shelf life can reach 6-12 months, little water is separated out during storage, and the storage is convenient. Meanwhile, the preparation method of the instant tofu pudding provided by the invention is simple. Therefore, the instant tofu pudding is beneficial to production and sale of manufacturers, and can bring better economic benefits.
Drawings
FIG. 1 is an appearance diagram of instant tofu pudding prepared in example 3-1 of the present invention;
FIG. 2 is an appearance diagram of the instant tofu pudding according to example 2-2 of the present invention.
Detailed Description
The invention takes yellow/black soya bean as raw material, according to the bean water proportion of 1:3-10, the soybean milk is prepared by the processes of soaking, grinding, filtering, boiling and filling; or instant semen glycines powder and semen Sojae Atricolor powder are used as raw materials, and dissolved in water to obtain soybean milk. The instant tofu pudding is prepared by using soybean milk, wherein the soybean milk has different concentrations, and the prepared instant tofu pudding has different flavors. Because the instant tofu pudding is prepared by compounding one or more coagulants of carrageenan, xanthan gum, konjaku flour, low acyl gellan gum, locust bean gum and agar and compounding one or more emulsifiers of monoglyceride and diglyceride fatty acid ester, diacetyl tartaric acid monoglyceride and sucrose fatty acid ester, the instant tofu pudding with fine and smooth mouthfeel, good elasticity and toughness and difficult breakage can be prepared in the soybean milk concentration added in the raw materials within a large range under the synergistic action of the coagulants, the emulsifiers, the flavoring agents, the stable salt and other raw materials.
The invention changes the current situations that the conventional tofu pudding or tofu prepared by using gypsum, brine and gluconic acid-delta-lactone as coagulants is rough in taste, poor in fineness, short in quality guarantee period, low in elasticity and toughness, easy to acid, easy to break and more in water bleeding during storage. The instant tofu pudding prepared by the invention can be stored for 6-12 months at normal temperature, has fine and refreshing taste, is not easy to crack, has less water bleeding during storage, is beneficial to storage and transportation, and brings better economic benefit.
The present invention will be further described with reference to the following examples. However, the present invention is not limited to the following examples. The implementation conditions adopted in the embodiments can be further adjusted according to different requirements of specific use, and the implementation conditions not mentioned are conventional conditions in the industry. The technical features of the embodiments of the present invention may be combined with each other as long as they do not conflict with each other. In the specific examples of the present invention, the raw materials used are all commercially available.
Example 1-1:
| name of raw materials | The mass percentage is% |
| Water (W) | 27.24 |
| Soybean milk | 70.0 |
| Edible salt | 0.3 |
| Hydrogenated coconut oil | 2.0 |
| Mono-diglycerol fatty acid ester | 0.08 |
| Diacetyl tartaric acid esters of mono-and diglycerides | 0.05 |
| Carrageenan | 0.07 |
| Xanthan gum | 0.02 |
| Konjak powder | 0.05 |
| Low acyl gellan gum | 0.03 |
| Locust bean gum | 0.1 |
| Calcium lactate | 0.03 |
| Potassium chloride | 0.03 |
The preparation method comprises the following steps:
(1) Adding coagulant into 80 deg.C water, and stirring for 15min.
(2) Heating soybean milk to 75 ℃, sequentially adding edible salt and stable salt into the soybean milk, and stirring for dissolving; the hydrogenated coconut oil was then heated to 75 ℃, the emulsifier was added to the hydrogenated coconut oil, and stirred until completely dissolved.
(3) Mixing the components (1) and (2), stirring for 10min, injecting into an emulsification tank, fully shearing and emulsifying, fixing the volume through a constant volume tank, and injecting the slurry with the fixed volume into a homogenizer for homogenization treatment.
(4) And (3) sterilizing the homogenized slurry at 138 ℃ for 5 seconds, quickly cooling to 40-50 ℃, filling, and quickly cooling and forming.
Examples 1 to 2
The preparation method comprises the following steps:
(1) Adding coagulant into water of 80 deg.C, and stirring for 15min.
(2) Heating soybean milk to 75 ℃, sequentially adding edible salt and stable salt into the soybean milk, and stirring for dissolving; the hydrogenated coconut oil was then heated to 75 ℃, the emulsifier was added to the hydrogenated coconut oil, and stirred until completely dissolved.
(3) Mixing the components (1) and (2), stirring for 10min, injecting into an emulsification tank, fully shearing and emulsifying, fixing the volume through a constant volume tank, and injecting the slurry with the fixed volume into a homogenizer for homogenization treatment.
(4) And (3) sterilizing the homogenized slurry at 138 ℃ for 5 seconds, quickly cooling to 40-50 ℃, filling, and quickly cooling and forming.
Example 2-1:
| name of raw materials | Is in percentage by weight |
| Water (W) | 76.605 |
| Instant black bean powder | 15 |
| Pine nut sauce | 1 |
| White granulated sugar | 7 |
| Mono-diglycerol fatty acid ester | 0.05 |
| Diacetyl tartaric acid esters of mono-and diglycerides | 0.02 |
| Sucrose fatty acid ester | 0.02 |
| Carrageenan | 0.05 |
| Xanthan gum | 0.02 |
| Konjak powder | 0.05 |
| Low acyl gellan gum | 0.03 |
| Locust bean gum | 0.1 |
| Agar-agar | 0.01 |
| Calcium lactate | 0.02 |
| Potassium chloride | 0.025 |
The preparation method comprises the following steps:
(1) Adding coagulant into 80 deg.C water, and stirring for 15min.
(2) Adding white granulated sugar into hot water of 70 ℃, stirring until the white granulated sugar is dissolved, and sieving by a 60-mesh sieve.
(3) Adding instant semen Sojae Atricolor powder and semen Pini paste into 70 deg.C hot water, stirring to dissolve, and sequentially adding emulsifier and stabilizing salt into the hot water.
(4) Mixing the components (1), (2) and (3), stirring for 10min, injecting into an emulsification tank, fully shearing and emulsifying, fixing the volume through a constant volume tank, and injecting the slurry with the fixed volume into a homogenizer for homogenization treatment.
(5) And (3) sterilizing the homogenized slurry at 138 ℃ for 5 seconds, quickly cooling to 40-50 ℃, filling, and quickly cooling and forming.
Example 2-2:
| name of raw materials | Is in percentage by weight |
| Water (I) | 76.625 |
| Instant black bean powder | 15 |
| Pine nut sauce | 1 |
| White granulated sugar | 7 |
| Mono-diglycerol fatty acid ester | 0.05 |
| Sucrose fatty acid ester | 0.02 |
| Carrageenan | 0.05 |
| Xanthan gum | 0.02 |
| Konjak powder | 0.05 |
| Low acyl gellan gum | 0.03 |
| Locust bean gum | 0.1 |
| Agar-agar | 0.01 |
| Calcium lactate | 0.02 |
| Potassium chloride | 0.025 |
The preparation method comprises the following steps:
(1) Adding coagulant into 80 deg.C water, and stirring for 15min.
(2) Adding white granulated sugar into hot water of 70 ℃, stirring until the white granulated sugar is dissolved, and sieving by a 60-mesh sieve.
(3) Adding instant semen Sojae Atricolor powder and semen Pini paste into 70 deg.C hot water, stirring to dissolve, and sequentially adding emulsifier and stabilizing salt into the hot water.
(4) Mixing the components (1), (2) and (3), stirring for 10min, injecting into an emulsification tank, fully shearing and emulsifying, adding into a constant volume tank to constant volume, and injecting the slurry with constant volume into a homogenizer for homogenizing.
(5) And (3) sterilizing the homogenized slurry at 138 ℃ for 5 seconds, quickly cooling to 40-50 ℃, filling, and quickly cooling and forming.
Example 3-1:
the preparation method comprises the following steps:
(1) Adding coagulator into 80 deg.C water, stirring for 15min, adding white sugar into the water, and stirring.
(2) Mixing the black soybean milk and the oat milk, heating to 75 ℃, sequentially adding the edible salt, the emulsifier and the stable salt into the black soybean milk, and stirring for dissolving.
(3) Mixing the components (1) and (2), stirring for 10min, injecting into an emulsification tank, fully shearing and emulsifying, adding a constant volume tank to a constant volume, and injecting the slurry with the constant volume into a homogenizer for homogenizing.
(4) And (3) sterilizing the homogenized slurry at 138 ℃ for 5 seconds, quickly cooling to 40-50 ℃, filling, and quickly cooling and forming.
Example 3-2:
| name of raw materials | Is in percentage by weight |
| Water (W) | 28.6 |
| Black soybean milk | 60 |
| Oat slurry | 5 |
| White granulated sugar | 6 |
| Edible salt | 0.05 |
| Mono-diglycerol fatty acid ester | 0.05 |
| Sucrose fatty acid ester | 0.03 |
| Carrageenan | 0.06 |
| Xanthan gum | 0.04 |
| Konjak powder | 0.07 |
| Low acyl gellan gum | 0.04 |
| Calcium lactate | 0.03 |
| Potassium chloride | 0.03 |
The preparation method comprises the following steps:
(1) Adding coagulator into 80 deg.C water, stirring for 15min, adding white sugar into the water, and stirring.
(2) Mixing the black soybean milk and the oat pulp, heating to 75 ℃, adding the edible salt, the emulsifier and the stable salt into the black soybean milk in sequence, and stirring to dissolve.
(3) Mixing the components (1) and (2), stirring for 10min, injecting into an emulsification tank, fully shearing and emulsifying, adding a constant volume tank to a constant volume, and injecting the slurry with the constant volume into a homogenizer for homogenizing.
(4) And (3) sterilizing the homogenized slurry at 138 ℃ for 5 seconds, quickly cooling to 40-50 ℃, filling, and quickly cooling and forming.
Meanwhile, the invention tests various performances of the instant tofu pudding prepared by the embodiments.
It should be noted that the instant tofu pudding prepared according to the present invention has hardness, elasticity, and chewiness data obtained by the Texture analyzer (Texture Profile Analysis) using a TMS-pilot model.
The shelf life of the instant tofu pudding prepared by the embodiments can be obtained by experiment and calculation based on T/CNFIA001-2017 general food shelf life guide.
It should be noted that the water-separating rate of the instant tofu pudding prepared in the examples of the present invention is calculated by the following formula: water separation rate = mass of separated water/total mass of raw material × 100%.
The results of comparing the flavor, taste, appearance, shelf life, water separation rate, texture and the like of the instant tofu pudding and the lactone tofu sold on the market in the examples are shown in table 1.
TABLE 1
In the instant tofu pudding prepared in example 3-1, the appearance is shown in fig. 1, and it can be seen that when the emulsifier comprises diacetyl tartaric acid esters of mono-and diglycerides, and the ratio of diacetyl tartaric acid esters of mono-and diglycerides to the total mass of the instant tofu pudding raw material is 0.03% or more, a small amount of air bubbles are generated at the top of the prepared instant tofu pudding. Although a small amount of air bubbles are present at the top of the instant tofu pudding, the textural properties (hardness, elasticity, chewiness) of the instant tofu pudding are still significantly improved compared to the commercially available lactone tofu, as detailed in table 1.
In the instant tofu pudding prepared in example 2-2, the appearance is shown in fig. 2, and it can be seen that when the emulsifier comprises a monoglyceride and a sucrose fatty acid ester, and the amount of diacetyl tartaric acid monoglyceride is relatively small in the total mass of the raw material for the instant tofu pudding, or the emulsifier does not comprise diacetyl tartaric acid monoglyceride, the instant tofu pudding prepared in example 2-2 has a smooth surface and no white spots or bubbles on the top. Meanwhile, the texture performance (hardness, elasticity and chewiness) of the instant beancurd jelly is remarkably improved compared with that of the commercially available lactone beancurd, and the detailed properties are shown in table 1.
As can be seen from the table 1, the instant tofu pudding prepared by the scheme provided by the invention has the characteristics of rich taste and fine and smooth mouthfeel. Compared with the lactone tofu sold in the market, the instant tofu pudding prepared by the invention has the advantages of complete structure, low collapse tendency, low water-separating rate, moderate hardness, higher elasticity and better chewiness. Meanwhile, the commercially available instant tofu pudding can be stored for only 5 days at the temperature of 0-15 ℃ or can be prepared and sold at the moment, and the instant tofu pudding prepared by the invention can be stored for 6-12 months at the temperature of 5-30 ℃, namely the instant tofu pudding prepared by the invention is more convenient to package, transport and store.
Wherein, the emulsifier in the examples 1-1, 2-1 and 3-1 comprises diacetyl tartaric acid ester of mono-and-diglycerides, and the diacetyl tartaric acid ester of mono-and-diglycerides is not added in the examples 1-2, 2-2 and 3-2. Comparing the examples, it can be seen that the instant tofu puddings prepared in examples 1-2, 2-2, and 3-2 have smooth surfaces and no bubbles or white spots on the tops because diacetyl tartaric acid ester of mono-di-glyceride is not added in examples 1-2, 2-2, and 3-2, and a smaller amount of diacetyl tartaric acid ester of mono-di-glyceride is added in example 2-1. Meanwhile, the water-separating rate of the instant tofu pudding prepared in example 2-1 is lower than that of examples 1-1 and 3-1, and the water-separating rates of the instant tofu pudding prepared in examples 1-2, 2-2 and 3-2 are further improved.
In conclusion, the instant tofu pudding prepared by the invention can be obviously improved in eating feeling, packaging, storage and transportation compared with the commercially available lactone tofu, and can bring better economic benefits.
The present invention has been described in detail for the purpose of illustration and description, and it will be apparent to those skilled in the art that the invention can be practiced without limitation to such detail, and all changes and modifications that come within the spirit of the invention are desired to be protected.
Claims (10)
1. The instant tofu pudding is characterized in that raw materials of the instant tofu pudding comprise a flavoring agent, a coagulating agent, an emulsifying agent, stable salt and water, and the raw materials of the instant tofu pudding further comprise instant soybean flour and/or soybean milk;
the coagulant comprises one or more of carrageenan, xanthan gum, konjaku flour, low acyl gellan gum, locust bean gum and agar;
the emulsifier comprises one or more of monoglyceride and diglyceride, diacetyl tartaric acid monoglyceride and diglyceride, and sucrose fatty acid ester.
2. The instant tofu pudding of claim 1 wherein said stabilizing salt comprises one or both of calcium lactate and potassium chloride.
3. The instant tofu pudding according to claim 1, wherein the added mass of the coagulant is 0.15% to 0.6% of the total mass of the raw materials of the instant tofu pudding;
and/or the adding mass of the emulsifier is 0.01-0.15% of the total mass of the raw materials of the instant tofu pudding;
and/or the adding mass of the flavoring agent is 0.1-13% of the total mass of the raw materials of the instant tofu pudding;
and/or the adding mass of the stable salt is 0.02-0.1% of the total mass of the raw materials of the instant tofu pudding.
4. The ready-to-eat tofu pudding of claim 1, wherein the flavoring comprises one or more of edible salt, pine nut paste, white sugar, oat syrup;
and/or the instant soybean powder comprises one or two of instant black soybean powder and instant soybean powder;
and/or the soybean milk comprises one or two of soybean milk and black soybean milk;
and/or the raw material of the instant tofu pudding further comprises hydrogenated coconut oil, and the added mass of the hydrogenated coconut oil is 1-3% of the total mass of the raw material of the instant tofu pudding.
5. The instant tofu pudding according to claim 1, wherein the coagulant comprises carrageenan, xanthan gum, konjac flour and low acyl gellan gum, and the mass ratio of the carrageenan, the xanthan gum, the konjac flour and the low acyl gellan gum is 1-4.
6. The instant tofu pudding according to claim 5, wherein said setting agent further comprises locust bean gum, and the mass ratio of xanthan gum to locust bean gum is 1:4-6;
or the coagulant also comprises locust bean gum and agar, and the mass ratio of the xanthan gum to the locust bean gum to the agar is 1:4-6.
7. The instant tofu pudding according to claim 1, wherein the emulsifier comprises a monoglyceride and diglyceride fatty acid ester, and the added mass of the monoglyceride is 0.02 to 0.1% of the total mass of the raw materials of the instant tofu pudding.
8. The instant tofu pudding according to claim 7, wherein said emulsifier further comprises diacetyl tartaric acid esters of mono-and diglycerides, and wherein the mass ratio of the mono-and diglycerides is 1 to 2:1;
or the emulsifier also comprises sucrose fatty acid ester, and the mass ratio of the mono-diglycerol fatty acid ester to the sucrose fatty acid ester is 1.5-3:1;
or the emulsifier also comprises diacetyl tartaric acid monoglyceride and diacetyl tartaric acid monoglyceride, wherein the mass ratio of the monoglyceride to the diacetyl tartaric acid monoglyceride to the sucrose fatty acid ester is 1.5-3.
9. The instant tofu pudding according to claim 1, wherein the raw materials of the instant tofu pudding comprise instant tofu pudding, a flavoring agent, a coagulant, an emulsifier, a stable salt and water, and the added mass of the instant tofu pudding is 10-20% of the total mass of the raw materials of the instant tofu pudding;
and/or the raw materials of the instant tofu pudding comprise soybean milk, a flavoring agent, a coagulating agent, an emulsifying agent, stable salt and water, wherein the adding mass of the soybean milk is 50-75% of the total mass of the raw materials of the instant tofu pudding.
10. A method for preparing instant tofu pudding according to any one of claims 1 to 9, comprising the steps of:
s1, adding the coagulant into water at the temperature of 80-90 ℃ and stirring for 10-20 min;
s2, adding the flavoring agent, the emulsifying agent and the stable salt into the soybean milk at the temperature of 50-80 ℃, and stirring until the flavoring agent, the emulsifying agent and the stable salt are dissolved;
or adding the instant soybean powder, flavoring agent, emulsifier and stable salt into water with the temperature of 50-75 ℃ and stirring until the mixture is dissolved;
or adding the flavoring agent and the stabilizing salt into the soybean milk at 50-80 ℃, stirring until the flavoring agent and the stabilizing salt are dissolved, adding the emulsifier into the hydrogenated coconut oil at 75-90 ℃, and stirring until the emulsifier is dissolved;
or adding the instant soybean powder, a flavoring agent and stable salt into water with the temperature of 50-75 ℃, stirring until the mixture is dissolved, adding the emulsifier into hydrogenated coconut oil with the temperature of 75-90 ℃, and stirring until the mixture is dissolved;
s3, mixing the S1 and the S2, stirring for 5-10 min, and sequentially performing the treatment procedures of emulsification, constant volume and homogenization;
s4, sterilizing the homogenized slurry at 136-145 ℃ for 5-15 s, cooling to 40-50 ℃, filling, cooling and forming.
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