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Bean dreg pudding and preparation method thereof

A technology for bean dregs pudding and bean dregs, which is applied in the field of food processing, can solve the problems of turning waste into treasure from fresh bean dregs, and achieve the effects of smooth taste, simple formula and natural materials.

Inactive Publication Date: 2019-12-20
SHANGHAI INST OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the existing pudding products are delicious and have many choices, there is still no pudding that satisfies the taste and also achieves the goal of turning fresh bean dregs into treasures

Method used

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  • Bean dreg pudding and preparation method thereof
  • Bean dreg pudding and preparation method thereof
  • Bean dreg pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A kind of okara pudding, the formula is shown in Table 1:

[0032] Table 1

[0033]

[0034]

[0035] The method for preparing the bean dregs pudding includes the following steps:

[0036] (1) Heat the water to 30°C, slowly add the whole milk powder, keep stirring for 60 minutes, and mix evenly to obtain a mixed solution A.

[0037] (2) Mix liquid A with white granulated sugar, wheat starch, mono- and diglycerides, carrageenan, locust bean gum, and edible agar. The mixing temperature is 30°C, and the mixture is kept and stirred for 60 minutes to obtain mixed liquid B.

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

[0039] (4) Add fresh okara into the liquid obtained in step (3) and stir until there are no clumps to obtain a mixed liquid C.

[0040] (5) Sterilize and fill the mixture C, the sterilization conditions are 138℃, 4s; the filling temperature is 60℃, and it will be sealed within 10s after filling;

[0041] (6) Place the se...

Embodiment 2

[0043] A kind of okara pudding, the formula is shown in Table 2:

[0044] Table 2

[0045]

[0046]

[0047] The method for preparing the bean dregs pudding includes the following steps:

[0048] (1) Heat water to 50°C, slowly add skimmed milk powder, keep stirring for 20 minutes, mix well, and obtain mixed liquid A.

[0049] (2) Mix liquid A with white granulated sugar, fructose, wheat starch, mono- and diglycerides, carrageenan, locust bean gum, and edible agar at a mixing temperature of 40° C., heat preservation and stirring for 30 minutes to obtain mixed liquid B.

[0050] (3) Homogenize the mixed solution B, and the homogenization conditions are 18MPa and 60°C.

[0051] (4) Add fresh okara into the liquid obtained in step (3) and stir until there are no clumps to obtain a mixed liquid C.

[0052] (5) Sterilize and fill the mixture C, the sterilization condition is 139℃, 3s; the filling temperature is 65℃, and it will be sealed within 10s after filling;

[0053] (6) Place the sealed pr...

Embodiment 3

[0055] A kind of okara pudding, the formula is shown in Table 3:

[0056] table 3

[0057] raw material Mass percentage% Whole milk powder10 Skimmed milk powder5 Fresh Okara15 White sugar5 Hydroxypropyl distarch phosphate5 Mono / Diglycerides0.2 Carrageenan0.15 Locust Bean Gum0.1 Edible agar0.05 water Make up to 100%

[0058] The method for preparing the bean dregs pudding includes the following steps:

[0059] (1) Heat water to 60°C, slowly add whole milk powder and skimmed milk powder, keep stirring for 15 minutes, mix well, and obtain mixed liquid A.

[0060] (2) Mix the mixture A with white granulated sugar, hydroxypropyl distarch phosphate, mono- and diglycerides, carrageenan, locust bean gum and edible agar at a mixing temperature of 50°C, keep it warm and stir for 20 minutes to obtain a mixture B .

[0061] (3) Homogenize the mixed solution B, the homogenization condition is 22MPa, 55°C.

[0062] (4) Add fresh okara into the liquid obtained in step (3) and stir until t...

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Abstract

The invention discloses bean dreg pudding and a preparation method thereof. The bean dregs pudding comprises 5-25% of milk powder, 5-15% of fresh bean dregs, 0.2-10% of sweetening agent, 1-5% of starch, 0.05-0.2% of mono / diglyceride, 0.10-0.30% of carrageenan, 0.05-0.2% of locust bean gum, 0.05-0.25% of edible agar and the balance of water, based on mass percentage. The preparation method comprises the following steps: uniformly mixing the milk powder with water to obtain a mixed solution A; mixing the mixed solution A with the sweetening agent, starch, mono / diglyceride, carrageenan, locust bean gum, and edible agar to obtain a mixed solution B; adding the fresh bean dregs into the mixed solution B, stirring to obtain a mixed solution C, and sterilizing, hot filling, and cooling the mixedsolution C to obtain the bean dregs pudding. According to the preparation method, the milk powder and the fresh bean dregs are taken as raw materials, so that the bean dreg pudding is rich in dietaryfibers and high in nutritional value, and has good milk flavor and taste, elasticity, good stability and no delamination phenomenon after long-time storage.

Description

Technical field [0001] The invention relates to a preparation method of bean dregs pudding, belonging to the technical field of food processing. Background technique [0002] Okara is a by-product in the processing of soybean products, accounting for about 15% to 20% of whole soybeans. my country is the main country producing and consuming soybeans. The output of soybean products is huge, so the corresponding output of soybean dregs is very abundant. According to statistics, the average annual production of fresh okara can reach 10 million tons. The nutrient content of bean dregs is higher than that of many trough dregs, and it is rich in protein, fat, dietary fiber, isoflavones, B vitamins, calcium, iron, zinc, potassium and other trace elements. Studies have shown that every 100g of dried okara contains 8.31g of moisture, 19.32g of protein, 12.40g of fat, 51.8g of cellulose, and 3.54g of ash. It is a typical food resource with low heat energy and high plant protein, and it is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L29/238A23L29/256A23L33/00
CPCA23L9/10A23L29/238A23L29/256A23L33/00A23V2002/00A23V2200/30A23V2200/32A23V2200/328A23V2200/332
Inventor 田怀香何晓葳陈臣于海燕陈霜刘政郭伟
Owner SHANGHAI INST OF TECH
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