A kind of red bean pudding and preparation method thereof
A production method, the technology of red bean pudding, which is applied in the field of food processing, can solve the problems of spoilage, packaging bursting, and appearance flocking, etc., and achieve the effects of high fat content, increased nutrition, and increased temperature resistance
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Embodiment 1
[0026] Cook the washed red beans and process water at 95-100°C for 120 minutes at a ratio of 70:30, drain the boiled red beans for 10-15 minutes, and then place the red beans in white sugar with a mass concentration of 80% at a ratio of 1:1 In the solution, keep warm at 60-65℃ for 20-24 hours to make honey-soaked red beans for later use; put 8-11 parts of milk powder and 64-88 parts of process water at 60-65℃ in the ratio of 1:8 in the emulsification tank Mix, emulsify and shear at a shear speed of 2000r / min for 8-10min to form a preliminary emulsion, then add 0.1-0.15 parts of emulsifier and 6-10 parts of oil, emulsify and shear at a shear speed of 2000r / min into a uniform emulsion Liquid; heat 6-12 parts of process water, 0.3-0.4 parts of thickener, and 10-15 parts of white sugar to 85°C in the cooking tank and mix and stir for 10 minutes, then pump the emulsion in the emulsification tank to the cooking tank , after stirring and mixing at a stirring speed of 60r / min for 30mi...
Embodiment 2
[0029] Cook the washed red beans and process water at 95-100°C for 120 minutes at a ratio of 70:30, drain the boiled red beans for 10-15 minutes, and then place the red beans in white sugar with a mass concentration of 80% at a ratio of 1:1 In the solution, keep warm at 60-65℃ for 20-24 hours to make honey-soaked red beans for later use; in the emulsification tank, mix 8-11 parts of whole milk powder and 64-88 parts of process water at 60-65℃ in a ratio of 1:8 Mixed in a certain ratio, emulsified and sheared at a shear speed of 2000r / min for 8-10min to form a preliminary emulsion, then added 0.1-0.15 parts of emulsifier, 6-10 parts of oil, emulsified and sheared at a shear speed of 2000r / min to form a Homogeneous system; heat 6-12 parts of process water, 0.3-0.4 parts of thickener, and 10-15 parts of white sugar to 85°C in the cooking tank and mix and stir for 10 minutes, then pump the emulsion in the emulsification tank to the cooking material tank, stir and mix at a stirring...
Embodiment 3
[0032]Boil the washed red beans and process water at 100°C for 120 minutes at a ratio of 70:30, drain the boiled red beans for 10 minutes, then place the red beans in a white sugar solution with a mass concentration of 80% at a ratio of 1:1, and keep warm Honey-soak at 65°C for 24 hours to make honey-soaked red beans for later use; mix 8 parts of whole milk powder and 64 parts of process water at 65°C in an emulsification tank, and emulsify and shear at a shear speed of 2000r / min for 8 minutes to form a preliminary milky state Then add 0.15 parts of monoglycerides and 6 parts of coconut oil, emulsify and shear at a shear speed of 2000r / min to form a uniform system; heat 6 parts of process water, 0.3 parts of carrageenan and 10 parts of white sugar in a cooking tank Mix and stir at 85°C for 10 minutes, then pump the emulsion in the emulsification tank to the cooking tank, stir and mix at a stirring speed of 60r / min for 30 minutes, add baking soda to adjust the pH of the mixture ...
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