CN1915075A - Fast food of bean curd flower - Google Patents
Fast food of bean curd flower Download PDFInfo
- Publication number
- CN1915075A CN1915075A CNA2006100775937A CN200610077593A CN1915075A CN 1915075 A CN1915075 A CN 1915075A CN A2006100775937 A CNA2006100775937 A CN A2006100775937A CN 200610077593 A CN200610077593 A CN 200610077593A CN 1915075 A CN1915075 A CN 1915075A
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- CN
- China
- Prior art keywords
- content
- fast food
- bean curd
- protein
- condensed milk
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- 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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Abstract
An instant bean-curd jelly is proportionally prepared from condensed milk, soybean milk, granular white sugar and gamma-lactone gluconate. It contains different kinds of protein with high content.
Description
Technical field:
The present invention relates to a kind of fast food bean product food.
Background technology:
Existing fast food jellied bean curd mainly becomes the soya-bean milk that contains flavoring ingredients such as coagulating agent and sugar of solid particle to constitute by mummification, this kind fast food jellied bean curd mouthfeel is single, contained protein properties is single, there is not animal protein, can not satisfy the demand of people to protein comprehensively, and Protein content is not easy to reach the high level that satisfies people's needs.
Summary of the invention:
Goal of the invention of the present invention is to provide a kind of protein properties fast food jellied bean curd various, that content is high.
The present invention realizes like this, mainly oven dry thing, gluconic acid δ-lactones, the white granulated sugar by condensed milk and soya-bean milk mixture constitutes, wherein Protein content is 8-50wt%, the content of condensed milk is 5-30wt%, the content of white granulated sugar is for being less than or equal to 70wt%, and gluconic acid δ-lactones content is 1-8wt%.
The present invention has not only enriched the kind of protein owing to added condensed milk, has also improved the mouthfeel of product, therefore, has the fast food jellied bean curd that protein properties is various, that content is high, mouthfeel is good.
The specific embodiment:
Now in conjunction with the embodiments the present invention is described in further detail:
The present invention realizes like this, mainly oven dry thing, gluconic acid δ-lactones, the white granulated sugar by condensed milk and soya-bean milk mixture constitutes, wherein Protein content is 8-50wt%, the content of condensed milk is 5-30wt%, the content of white granulated sugar is for being less than or equal to 70wt%, and gluconic acid δ-lactones content is 1-8wt%.
Claims (1)
1, a kind of fast food jellied bean curd, it is characterized in that main oven dry thing, gluconic acid δ-lactones, white granulated sugar by condensed milk and soya-bean milk mixture constitutes, wherein Protein content is 8-50wt%, the content of condensed milk is 5-30wt%, the content of white granulated sugar is for being less than or equal to 70wt%, and gluconic acid δ-lactones content is 1-8wt%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100775937A CN1915075A (en) | 2006-04-24 | 2006-04-24 | Fast food of bean curd flower |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2006100775937A CN1915075A (en) | 2006-04-24 | 2006-04-24 | Fast food of bean curd flower |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1915075A true CN1915075A (en) | 2007-02-21 |
Family
ID=37736252
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2006100775937A Pending CN1915075A (en) | 2006-04-24 | 2006-04-24 | Fast food of bean curd flower |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1915075A (en) |
Cited By (3)
| 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 |
| CN103891894A (en) * | 2012-12-31 | 2014-07-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Solidification diary product as well as preparation method thereof |
| CN105613779A (en) * | 2014-10-28 | 2016-06-01 | 黄武 | Preparation method of mangosteen jellied bean curds |
-
2006
- 2006-04-24 CN CNA2006100775937A patent/CN1915075A/en active Pending
Cited By (3)
| 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 |
| CN103891894A (en) * | 2012-12-31 | 2014-07-02 | 内蒙古蒙牛乳业（集团）股份有限公司 | Solidification diary product as well as preparation method thereof |
| CN105613779A (en) * | 2014-10-28 | 2016-06-01 | 黄武 | Preparation method of mangosteen jellied bean curds |
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| 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 |