Bean-based pudding and manufacturing method thereof

A soy-based pudding and pudding technology, applied in the field of vegetable protein products, can solve the problems of not being able to meet the requirements of normal temperature storage and transportation, not adopting sterilization treatment, easy to be spoiled and deteriorated, etc., and achieve suitable for large-scale production and application, good flavor, and excellent flavor Effect

Inactive Publication Date: 2019-11-19
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, its products have not been sterilized and are prone to spoilage and can only be stored in cold storage, which cannot meet the requirements for storage and transportation at room temperature

Method used

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  • Bean-based pudding and manufacturing method thereof
  • Bean-based pudding and manufacturing method thereof
  • Bean-based pudding and manufacturing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A recipe for soy-based pudding is shown in Table 1:

[0033] Table 1

[0034]

[0035] The preparation method of described soybean-based pudding comprises the following steps:

[0036] (1) Heat water to 25°C, slowly add soybean protein isolate, keep warm and stir for 30 minutes, and mix evenly to obtain mixed liquid A.

[0037] (2) Mix the mixed solution A with white granulated sugar, soybean oil, wheat starch, mono- and diglycerides, carrageenan (Kappa type), and tara gum at a mixing temperature of 25°C, and keep stirring for 30 minutes to obtain the mixed solution B .

[0038] (3) Homogenize the mixed liquid B, the homogenization condition is 15MPa, 65°C.

[0039] (4) Ultra-high temperature instantaneous sterilization of the mixed liquid obtained by homogenizing in step (3), the sterilization condition is 138° C., 4 s.

[0040] (5) Cool the mixed solution sterilized in step (4) to 50° C., then fill it, and seal it within 10 seconds after filling.

Embodiment 2

[0042] A recipe for soy-based pudding is shown in Table 2:

[0043] Table 2

[0044]

[0045] The preparation method of described soybean-based pudding comprises the following steps:

[0046] (1) Heat the water to 40°C, slowly add soybean powder, keep stirring for 20 minutes, and mix well to obtain the mixed solution A.

[0047] (2) Mix the mixed solution A with white granulated sugar, fructose, peanut oil, wheat starch, mono- and diglycerides, carrageenan (iota type), and tara gum, at a mixing temperature of 40°C, and keep stirring for 20 minutes to obtain a mixed solution b.

[0048] (3) Homogenize the mixed liquid B, the homogenization condition is 18MPa, 60°C.

[0049] (4) Sterilize the homogenized mixed solution obtained in step (3), and the sterilization condition is 139° C. for 3 s.

[0050] (5) Cool the mixed solution sterilized in step (4) to 40° C., then fill it, and seal it within 10 seconds after filling.

Embodiment 3

[0052] A recipe for soy-based pudding is shown in Table 3:

[0053] table 3

[0054]

[0055] The preparation method of described soybean-based pudding comprises the following steps:

[0056] (1) Heat water to 60°C, slowly add soybean protein isolate, keep warm and stir for 15 minutes, and mix well to obtain mixed solution A.

[0057] (2) Mix the mixed liquid A with white granulated sugar, sunflower oil, hydroxypropyl distarch phosphate, mono- and diglycerides, carrageenan ((Kappa type), tara gum, the mixing temperature is 60°C, and keep warm Stir for 15 min to obtain mixed solution B.

[0058] (3) Homogenize the mixed liquid B, the homogenization condition is 22MPa, 55°C.

[0059] (4) Sterilize the homogenized mixed solution obtained in step (3), and the sterilization condition is 140° C. for 3 s.

[0060] (5) Cool the mixed solution sterilized in step (4) to 60° C., then fill it, and seal it within 10 seconds after filling.

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PUM

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Abstract

The invention provides a bean-based pudding and a manufacturing method thereof. The soy-based pudding comprises, by mass, 5-10% of soybean protein isolate and/or soybean flour, 10-15% of a sweetener,2-5% of vegetable oil, 12-20% of starch, 0.05-0.2% of mono- and diglycerides, 0.2-0.5% of carrageenan, 0.1-0.2% of Tara gum, and the balance of water. The soybean protein and/or soybean flour are/is used as the raw material, so the product is rich in nutrients, has good flavor, state and mouthfeel, has elasticity and a good stability, and does not delaminate after long-term storage.

Description

technical field [0001] The invention belongs to the field of vegetable protein products, and in particular relates to a bean-based pudding and a preparation method thereof. Background technique [0002] Soybeans are rich in nutrition, containing high-quality protein, various amino acids, fats, vitamin E, inorganic salts and other nutrients, of which the protein mass fraction averages about 40%, and contains various amino acids necessary for the human body. In addition, soybean protein does not contain cholesterol, which is an ideal food for cardiovascular, arteriosclerosis and obese people. As a healthy food containing only plant protein, soy-based pudding is not only suitable for people with lactose intolerance, easy to digest and absorb, but also has health functions such as lowering cholesterol and preventing cardiovascular diseases. It is a better food choice. [0003] Pudding is a semi-solidified or solid food, usually steamed, baked, or baked. It is a traditional West...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02
CPCA23C20/025
Inventor 陈臣王琳琳于海燕田怀香黄轲何晓葳陈小燕袁佳杰陈彬
Owner SHANGHAI INST OF TECH
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