Heat-insoluble soybean milk pudding and making method thereof
A technology for soy milk and pudding, which is applied to the field of thermally insoluble soy milk pudding and its preparation, can solve the problems of low protein content of soy milk pudding, non-thick bean flavor, uneven preparation, etc., and achieves good taste and texture, plastic shape, sweetness and the like. moderate effect
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Embodiment 1
[0030] The proportion of raw materials required for soy milk pudding in this embodiment is 90% of freshly ground soy milk (this soy milk is soybean milk), 5.46% of powdered sugar, 0.5% of non-dairy creamer, 0.04% of sucrose fatty acid ester, curdlan (thermocoagulant )4%.
[0031] The preparation method of described soybean milk pudding comprises the following steps:
[0032] (1) Weigh 90 g of cooled freshly ground soybean milk, the mesh of which is between 100 mesh and 120 mesh, and the protein content is more than 20%. Powdered sugar is 5.46g, and the fineness is above 120 mesh. Non-dairy creamer 0.5g, fat content above 55%. Sucrose fatty acid ester 0.04g. Curdlan gum 4g, gel strength at 450g / cm 2 above.
[0033] (2) Pour the weighed sugar powder, non-dairy creamer, sucrose fatty acid ester, and curdlan (heat coagulant) into the cooled freshly ground soybean milk, stir well, and fully dissolve. After the stirring is completed, Load into mold.
[0034] (3) Adjust the te...
Embodiment 2
[0046] The proportion of raw materials required for soymilk pudding in this embodiment is 88% of freshly ground soymilk (this soymilk is red bean soymilk), 6.37% of powdered sugar, 0.6% of non-dairy creamer, 0.03% of sucrose fatty acid ester, curdlan gum (thermocoagulant )5%.
[0047] (1) Weigh 88 g of cooled freshly ground soybean milk, the mesh number of which is 100 mesh to 120 mesh, and the protein content is more than 20%. Powdered sugar 6.37g, fineness above 120 mesh. Non-dairy creamer 0.6g, fat content above 55%. Sucrose fatty acid ester 0.03g. Curdlan gum 4g, gel strength at 450g / cm 2 above.
[0048] (2) Pour the weighed sugar powder, non-dairy creamer, sucrose fatty acid ester, and curdlan (heat coagulant) into the cooled freshly ground soybean milk, stir well, and fully dissolve. After the stirring is completed, Load into mold.
[0049] (3) Adjust the temperature of the water bath to 85°C to 95°C. After the temperature of the water bath reaches above 85°C, put ...
Embodiment 3
[0053]The proportion of raw materials required for soy milk pudding in this embodiment is 91.65% of freshly ground soy milk (this soy milk is soybean milk), 2.5% of powdered sugar, 0.8% of non-dairy creamer, 0.05% of sucrose fatty acid ester, curdlan gum (thermocoagulant )5%.
[0054] The preparation method of described soybean milk pudding comprises the following steps:
[0055] (1) Weigh 91.65 g of cooled freshly ground soybean milk, the mesh number of which is between 100 mesh and 120 mesh, and the protein content is more than 20%. 2.5g powdered sugar, fineness above 120 mesh. Non-dairy creamer 0.8g, fat content above 55%. Sucrose fatty acid ester 0.05g. Curdlan gum 5g, gel strength at 450g / cm 2 above.
[0056] (2) Pour the weighed sugar powder, non-dairy creamer, sucrose fatty acid ester, and curdlan (heat coagulant) into the cooled freshly ground soybean milk, stir well, and fully dissolve. After the stirring is completed, Load into mold.
[0057] (3) Adjust the te...
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