Compound coagulating agent for pearl barley-soybean pudding and preparation method of pearl barley-soybean pudding
A technology of barley soybean and coagulant, which is applied in the direction of food ingredients as coagulants, food ingredients containing organic compounds, functions of food ingredients, etc., can solve problems such as inability to coagulate, and achieve good stability, smooth taste, good plasticity and stability. sexual effect
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Embodiment 1
[0026] The reagents described in this example are all food grade, and the raw soybeans are provided by Renrenfu Bean Products Enterprise in Hefei City, Anhui Province, and their protein content must reach more than 40%.
[0027] This example provides a composite coagulant suitable for barley and soybean pudding, which is prepared from the following ratios: calcium sulfate 5-10%, δ-gluconolactone: 20-35%, Vc 3-20% , and the balance is yam slurry. Its preparation method is as follows:
[0028] Yam pretreatment: After peeling and cleaning, precooking for 5-10 minutes to inactivate polyphenol oxidase, crushing and beating to make yam slurry;
[0029] Add calcium sulfate, δ-gluconolactone and Vc to the yam slurry according to the above coagulant formula, and mix evenly to obtain the composite coagulant of the present invention.
[0030] The preparation process steps of the seed of Job's tears soybean pudding described in the present embodiment are as follows:
[0031] A. Soybean...
Embodiment 2
[0038] The reagents described in this example are all food grade, and the raw soybeans are provided by Renrenfu Bean Products Enterprise in Hefei City, Anhui Province, and their protein content must reach more than 40%.
[0039] This example provides a composite coagulant suitable for barley and soybean pudding, which is prepared from the following ratios: calcium chloride 5-10%, δ-gluconolactone: 20-35%, Vc 3-20 %, the balance is yam slurry. Its preparation method is as follows:
[0040] Yam pretreatment: After peeling and cleaning, precooking for 5-10 minutes to inactivate polyphenol oxidase, crushing and beating to make yam slurry;
[0041] Add calcium chloride, δ-gluconolactone and Vc to the yam slurry according to the above coagulant formula, and mix evenly to obtain the composite coagulant of the present invention.
[0042] The method for adding the composite coagulant is the same as in Example 1.
[0043] After testing, in the yam barley and soybean pudding of the pr...
Embodiment 3
[0045] This example provides a composite coagulant suitable for barley and soybean pudding, which is prepared from the following ratios: calcium lactate 5-10%, δ-gluconolactone: 20-35%, Vc 3-20% , and the balance is yam slurry. Its preparation method is as follows:
[0046] Yam pretreatment: After peeling and cleaning, precooking for 5-10 minutes to inactivate polyphenol oxidase, crushing and beating to make yam slurry;
[0047] Add calcium lactate, δ-gluconolactone and Vc to the yam slurry according to the above coagulant formula, and mix evenly to obtain the composite coagulant of the present invention.
[0048] The method for adding the composite coagulant is the same as in Example 1.
[0049] After testing, in the yam barley and soybean pudding of the present invention, the protein content is about 30%, the essential amino acid is 4.62%, and the V C 9.72%, V E 4.08%, potassium 10.78%, calcium 13.86%, also contains magnesium, phosphorus, iron and other trace mineral e...
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