CN1843185A - Instant jellied bean curd - Google Patents
Instant jellied bean curd Download PDFInfo
- Publication number
- CN1843185A CN1843185A CNA2006100352237A CN200610035223A CN1843185A CN 1843185 A CN1843185 A CN 1843185A CN A2006100352237 A CNA2006100352237 A CN A2006100352237A CN 200610035223 A CN200610035223 A CN 200610035223A CN 1843185 A CN1843185 A CN 1843185A
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- China
- Prior art keywords
- peanut
- soya bean
- parts
- content
- gluconic acid
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Confectionery (AREA)
- Beans For Foods Or Fodder (AREA)
Abstract
Disclosed is an instant jellied bean curd, which comprises mixed soya bean and peanut grout dried matter, gluconic acid delta-lactone and refined granulated sugar, wherein the content of protein is the mixed soya bean and peanut grout dried matter is 8-50 parts by weight, the content of gluconic acid delta-lactone is 1-8 parts by weight, the content of refined granulated sugar us 70 parts by weight.
Description
Technical field:
The present invention relates to a kind of bean product.
Background technology:
Existing fast food jellied bean curd generally is the jellied bean curd that contains flavoring substances such as sugar of making the solid shape.When edible, water dissolves solid particle, leave standstill and promptly obtains jellied bean curd.Though this kind fast food jellied bean curd instant, have rich in protein,, the protein kind is single, and mouthfeel is single and have a little beany flavor, is not easy to add other material when edible and improves its mouthfeel.
Summary of the invention:
Goal of the invention of the present invention is to provide a kind of can provide protein wide in variety, simultaneously the fast food bean product of special mouthfeel.
The present invention realizes like this, mainly constitute by soya bean and peanut mixing slurry oven dry thing, gluconic acid δ-lactones, white granulated sugar, wherein protein wt content is 8-50 part in soya bean and the peanut mixing slurry oven dry thing, the weight content of gluconic acid δ-lactones is 1-8 part, the white granulated sugar weight content is below 70 parts or 70 parts, soya bean and peanut mix slurry to be made like this, and peanut is through the slaking of peeling of parch technology, again with soya bean grind, filter residue forms.When edible, reconstitute, leave standstill then with boiling water, treat soya-bean milk the stable solidification agent coagulate form jellied bean curd under gluconic acid δ-lactones effect after with regard to edible.Owing to have unique fragrance behind the peanut parch, fragrant mouthful mouthfeel not only arranged when edible but also can provide protein numerous in variety for the eater.
Compared with the prior art the present invention has the protein that can provide wide in variety, simultaneously special mouthfeel advantage.
The specific embodiment:
Now in conjunction with the embodiments the present invention is described in further detail:
The present invention mainly is made of soya bean and peanut mixing slurry oven dry thing, gluconic acid δ-lactones, white granulated sugar, wherein protein wt content is 8-50 part in soya bean and the peanut mixing slurry oven dry thing, the weight content of gluconic acid δ-lactones is 1-8 part, the white granulated sugar weight content is below 70 parts or 70 parts, soya bean and peanut mix slurry and make like this, peanut is through the slaking of peeling of parch technology, again with soya bean grind, filter residue forms.
Claims (1)
1, a kind of fast food jellied bean curd, it is characterized in that mainly constituting by soya bean and peanut mixing slurry oven dry thing, gluconic acid δ-lactones, white granulated sugar, wherein protein wt content is 8-50 part in soya bean and the peanut mixing slurry oven dry thing, the weight content of gluconic acid δ-lactones is 1-8 part, the white granulated sugar weight content is below 70 parts or 70 parts, soya bean and peanut mix slurry to be made like this, and peanut is through the slaking of peeling of parch technology, again with soya bean grind, filter residue forms.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100352237A CN1843185A (en) | 2006-04-24 | 2006-04-24 | Instant jellied bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100352237A CN1843185A (en) | 2006-04-24 | 2006-04-24 | Instant jellied bean curd |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1843185A true CN1843185A (en) | 2006-10-11 |
Family
ID=37062176
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100352237A Pending CN1843185A (en) | 2006-04-24 | 2006-04-24 | Instant jellied bean curd |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1843185A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411434B (en) * | 2008-11-12 | 2011-05-04 | 曾兴源 | Instant jellied bean curd with spicy flavor |
| CN101444280B (en) * | 2008-12-23 | 2011-09-07 | 华南理工大学 | Method for producing preserving tofu pudding at normal temperature |
-
2006
- 2006-04-24 CN CNA2006100352237A patent/CN1843185A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101411434B (en) * | 2008-11-12 | 2011-05-04 | 曾兴源 | Instant jellied bean curd with spicy flavor |
| CN101444280B (en) * | 2008-12-23 | 2011-09-07 | 华南理工大学 | Method for producing preserving tofu pudding at normal temperature |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20061011 |