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A kind of brewing type soybean milk pudding powder and preparation method thereof

A technology of pudding powder and soybean milk powder, which is applied in the field of brewing soybean milk pudding powder and its preparation, can solve the problems of inconvenient eating and cumbersome pudding making process, and achieve the goals of preventing beany smell, ensuring food safety, and reducing contact time Effect

Active Publication Date: 2015-11-18
安吉祖名豆制食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The pudding powder will be made into pudding with complicated manufacturing process and inconvenient to eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0043] Raw material formula of brewing type soy milk pudding powder (in weight percentage): 30% of soy milk powder, 60% of powdered sugar, 6% of non-dairy creamer, 3.8% of coagulant, and 0.2% of potassium chloride.

[0044] 1. Material selection:

[0045] 1.1. Soybean milk powder: choose soymilk powder with no beany smell, no bitterness and astringency, and a fineness of more than 200 mesh. The product quality conforms to "GB / T18738-2006 Instant Soybean Powder and Soybean Milk Powder".

[0046] 1.2. Coagulant: use konjac gum as the coagulant.

[0047] 1.3 Powdered sugar and non-dairy creamer

[0048] Powdered sugar (commercially available) should have a mesh size of 100 mesh or more. Non-dairy creamer should contain ≥50% fat and can be instant-dissolved under 80°C hot water brewing conditions. Commercially available, Kairui Food Ingredients (Hangzhou) Co., Ltd. , smooth non-dairy creamer).

[0049] 2. Premix: Premix powdered sugar, non-dairy creamer, coagulant and potassium...

Embodiment 2

[0062] Raw material formula (weight percentage) of brewing type soy milk pudding powder: 50% soy milk powder, 40% powdered sugar, 3% non-dairy creamer, 6% coagulant, and 1% potassium chloride.

[0063] 1. Material selection:

[0064] 1.1. Soybean milk powder: choose soymilk powder with no beany smell, no bitterness and astringency, and a fineness of more than 200 mesh. The product quality conforms to "GB / T18738-2006 Instant Soybean Powder and Soybean Milk Powder".

[0065] 1.2. Coagulant: use carrageenan as the coagulant.

[0066] 1.3 Powdered sugar and non-dairy creamer

[0067] Powdered sugar (commercially available) should have a mesh size of 100 mesh or more. Non-dairy creamer should contain ≥50% fat and can be instant-dissolved under 80°C hot water brewing conditions. Commercially available, Kairui Food Ingredients (Hangzhou) Co., Ltd. , smooth non-dairy creamer).

[0068] 2. Premix: Premix powdered sugar, non-dairy creamer, coagulant and potassium chloride (coagulant ...

Embodiment 3

[0081] Raw material formula (by weight percentage) of brewed soy milk pudding powder: 40% soy milk powder, 53% powdered sugar, 4.5% non-dairy creamer, 2% coagulant, and 0.5% potassium chloride.

[0082] 1. Material selection:

[0083] 1.1. Soybean milk powder: choose soymilk powder with no beany smell, no bitterness and astringency, and a fineness of more than 200 mesh. The product quality conforms to "GB / T18738-2006 Instant Soybean Powder and Soybean Milk Powder".

[0084] 1.2. Coagulant: use carrageenan as the coagulant.

[0085] 1.3 Powdered sugar and non-dairy creamer

[0086] Powdered sugar (commercially available) should have a mesh size of 100 mesh or more. Non-dairy creamer should contain ≥50% fat and can be instant-dissolved under 80°C hot water brewing conditions. Commercially available, Kairui Food Ingredients (Hangzhou) Co., Ltd. , smooth non-dairy creamer).

[0087] 2. Premix: Premix powdered sugar, non-dairy creamer, coagulant and potassium chloride (coagulant...

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PUM

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Abstract

The invention discloses a brewing type soybean milk pudding powder and a preparation method thereof. The brewing type soybean milk pudding powder is prepared by mixing the following components by weight: 30 to 50% of soybean milk powder, 40 to 60% of powdered sugar, 3 to 6% of planting fat end, 2 to 7% of a coagulating agent and 0.2 to 1% of potassium chloride. The brewing type soybean milk pudding powder only needs to brewing with hot water and then refrigeration so as to prepare pudding, has the characteristics of rich fragrance, abundant nutrients, convenience in carrying, health in eating, long shelf-life, etc. and can meet demands of people both for fast pace life and on healthy cate. The pudding prepared by brewing of the brewing type soybean milk pudding powder has refreshing, slippery and moistening mouthfeel unique to pudding and unique flavor and nutrition and health effects of soybean milk, is a leisure foodstuff suitable for both old and young and integrates features of trophism, health, convenience and unique taste into one.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a brewing type soybean milk pudding powder and a preparation method thereof. Background technique [0002] Pudding is a kind of jelly. It was originally a kind of western dessert. It has won the favor of young people and children for its smooth and moist taste, strong fragrance and novel packaging form. It is a fast popular snack food in recent years. But puddings on the market are all ready-to-eat pudding finished products through industrialized processing, and puddings on the market are mainly divided into baked puddings and steamed puddings. The main materials of baked pudding include milk, sugar, eggs and seasonings, which are made by coagulating protein through baking process; the general raw materials of steamed pudding include flour, milk, eggs, sugar and fat, which need to be heated and shaped by steam . Whether it is baked pudding or steamed pudding, it must go...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C11/10A23L1/29A23L1/187A23L9/10A23L11/65A23L33/00
Inventor 蔡祖明孔祥盈
Owner 安吉祖名豆制食品有限公司