Stabilizer, preparation method and application thereof, tofu pudding and preparation method thereof

Abstract

Belonging to the field of food additives, the invention discloses a stabilizer, a preparation method and application thereof, and a tofu pudding and a preparation method thereof. The stabilizer comprises the following components by weight percentage: 52-80% of agar, 10-22% of polyglycerol fatty acid ester, 6-12% of gellan gum, 3-10% of carrageenan, and 1-10% of potassium chloride. The stabilizer provided by the invention not only solves the quality problems of high gelling temperature, lack of tender and smooth taste, protein denaturation after high temperature sterilization, product water exudation and the like in tofu pudding, but also greatly reduces the cost, prolongs the normal temperature shelf-life of tofu pudding, and at the same time meets the requirements of large-scale industrial production. The tofu pudding produced by the method provided by the invention can maintain a uniform and stable state at room temperature for 6 months, the jel shape is good, the taste is tender andsmooth, and no flocculation, water exudation or spoilage phenomenon arises.

Description

technical field [0001] The invention belongs to the field of food additives, and in particular relates to a stabilizer, a preparation method and application thereof, bean curd pudding and a preparation method thereof. Background technique [0002] my country's soybean output currently ranks fourth in the world. Soybean is the main vegetable protein food resource in my country, and its protein content is generally 35-40%. Plant protein with amino acid content meeting the needs of the human body is recognized as a complete protein, and soybean protein does not contain cholesterol, which has the effect of reducing blood cholesterol levels. Soybean originated in China, and its products, as an excellent traditional food in our country, have nurtured our nation with its traditional taste, rich nutrition and low price for thousands of years, and have become the daily necessities of our people. It is loved by people for its delicious taste and rich nutritional value. Bean curd pudd...

AI Technical Summary

Problems solved by technology

[0003] However, in neutral foods, microorganisms are easy to multiply, and often require high-temperature long-term sterilization or ultra-high temperature instant sterilization, and soybean curd pudding contains high soybean protein content, and two problems are likely to occur if high-temperature sterilization is used: one is protein in Flocks will appear at high temperature, making the appearance of the product uneven and delicate, and the taste will deteriorate; second, it cannot be frozen and loses the characteristics of the product

The existence of these problems will seriously affect the large-scale promotion of this product, therefore, it is necessary to develop a suitable stabilizer to solve

Most of the existing gelling agents are developed for jelly powder or milk-containing pudding, and there are obvious deficiencies in preventing the denaturation of soybean protein and providing a smooth taste of bean curd pudding

The reason

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