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

Active Publication Date: 2016-08-03
山东中科生物科技股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The prior art has reconstituted soy milk pudding powder, which is made into soy milk pu

Method used

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  • Heat-insoluble soybean milk pudding and making method thereof
  • Heat-insoluble soybean milk pudding and making method thereof

Examples

Experimental program
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Effect test

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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Abstract

The invention discloses a heat-insoluble soybean milk pudding and a making method thereof.The pudding is made from 85-95 parts of ground soybean milk, 5-8 parts of powdered sugar, 0.2-0.8 part of non-dairy creamer, 0.01-0.05 part of sucrose fatty acid ester and 3-5 parts of Curdlan (heat coagulant).All the substances need to be sufficiently mixed and dissolved and then put in a water bath at 85-95 DEG C to be stirred while being heated till the temperature reaches 46-50 DEG C, stirring is stopped but heating is continued when the substances are stirred to have certain viscosity, heating can not be stopped till the central temperature reaches 80 DEG C or above through heating, and cooling is conducted to form the pudding.The formed pudding is milk white, tender and smooth in taste, fine and smooth, moderate in sweetness, shapable and capable of being freely formed into wanted shapes.The pudding can be widely promoted in pudding shops, dessert shops and cold drink shops, is suitable for people of all ages, and has original nutrients and flavor of soybean milk.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a heat-insoluble soybean milk pudding and a preparation method thereof. Background technique [0002] Soymilk is a favorite drink of the Chinese people and a nutritious food suitable for all ages. It enjoys the reputation of "plant milk" in Europe and the United States. Soy milk is rich in vegetable protein and phospholipids, as well as vitamins B1, B2 and niacin. In addition, soy milk also contains minerals such as iron and calcium, especially the calcium contained in it, which is very suitable for various groups of people, including the elderly, adults, teenagers, children and so on. Fresh soy milk can be drunk in all seasons. Drinking soy milk in spring and autumn can nourish yin and moisten dryness, and reconcile yin and yang; drink soy milk in summer, reduce heat and prevent heatstroke, produce body fluid and quench thirst; Pudding is a traditional British food. ...

Claims

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Application Information

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IPC IPC(8): A23L9/10A23L29/269A23L29/10A23L29/00
CPCA23V2002/00A23V2200/228A23V2250/504
Inventor 滕晓彩严希海严谨万丽萍原泽
Owner 山东中科生物科技股份有限公司
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