Tofu pudding powder free of non-dairy creamer, tofu pudding free of non-dairy creamer and making method of tofu pudding

Abstract

The invention discloses non-dairy creamer-free tofu pudding powder, non-dairy creamer-free tofu pudding and a preparation method of the non-dairy creamer-free tofu pudding. The non-dairy creamer-free tofu pudding powder comprises the following components in parts by mass: 40-60 parts of instant bean flour, 2-8 parts of cyperus esculentus powder, 0-8 parts of inulin, 20-30 parts of carbohydrates and sugar alcohols, 1.8-4 parts of a stabilizer and the balance of maltodextrin. The non-dairy creamer component in the traditional tofu pudding is removed, so that the content of trans fatty acid and saturated fatty acid is reduced, and the pursuit of modern people for healthy diet is better met. The cyperus esculentus is rich in nutrient substances such as various proteins, monounsaturated fatty acids and dietary fibers, the inulin is widely applied in simulating fat taste and providing viscosity in a low-fat product, and the compounding of the cyperus esculentus and the inulin can replace non-dairy creamer to provide fat taste in the tofu pudding product, so that the intestinal health is promoted, and the nutritional value of the tofu pudding product is improved. The formula without the non-dairy creamer can also effectively reduce the dependence of the tofu pudding product on processing grease, and is beneficial to reducing the environmental burden in the production process.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to bean curd pudding powder without vegetable creamer, bean curd pudding without vegetable creamer and a preparation method thereof. Background Art

[0002] Tofu pudding is a product with a delicate taste, sweet, soft and smooth, and in a semi-solid state. Its texture is similar to jelly, but it is more nutritious than jelly. It is rich in protein, unsaturated fatty acids and dietary fiber. It has a tender, smooth, delicate and soft taste, and is very popular among consumers. The domestic consumer market is gradually expanding. At present, the texture and flavor research of pudding products mainly focuses on milk pudding, which is not suitable for people with three highs and lactose intolerance. There are few studies on tofu pudding. The tofu pudding powder on the market mainly adds non-dairy creamer and dextrin as the main raw materials, with low nutritional value, which does not meet the health demands of consumers to use less food additives or natural and healthy ingredients.

[0003] In the prior art, the formula of tofu pudding powder usually contains a large amount of instant bean powder as a basic ingredient to provide the necessary protein and bean flavor. However, in order to improve the taste and stability, some products have to add artificial synthetic ingredients such as non-dairy creamer. The operation and preparation methods during the molding process are cumbersome, and the pudding needs to be shaped by steaming. Since ingredients such as non-dairy creamer contain trans fatty acids or other potential health risks that are harmful to the human body, they cannot meet the needs of catering stores for simple and fast menu operation. At present, there is still a lack of a tofu pudding powder product that can replace the role of non-dairy creamer in pudding products, which can simultaneously achieve simple operation of the production process, and the tofu pudding product obtained after the production is stable in texture, delicious and nutritious and healthy, thereby enriching the diversity of consumers' daily diet. Summary of the invention

[0004] The technical problem to be solved by the present invention is to overcome the shortcomings of the prior art and provide a method for preparing a non-cooking tofu pudding without adding non-dairy creamer. The formula does not contain non-dairy creamer, and the preparation process does not require steaming and cooking. The operation is simple and the tofu pudding can be formed after being dissolved in boiling water and cooled. The prepared tofu pudding has a soft, elastic and smooth texture, a mellow bean flavor, and a rich and full flavor.

[0005] In order to achieve the above object, the technical solution adopted by the present invention is as follows:

[0006] A tofu pudding powder without non-dairy creamer comprises the following components in parts by weight:

[0007] 40-60 parts of instant bean powder, 2-8 parts of cyperus oleifera powder, 0-8 parts of inulin, 20-30 parts of sugar substances and sugar alcohol substances, and 1.8-4 parts of stabilizer, and the balance is maltodextrin.

[0008] Furthermore, the tofu pudding powder comprises the following components in parts by mass: 40-60 parts of instant bean powder, 2-6 parts of cyperus oleifera powder, 3-8 parts of inulin, 20-30 parts of sugars and sugar alcohols, 1.8-4 parts of stabilizer, and the balance is maltodextrin.

[0009] Furthermore, the tofu pudding powder comprises the following components in parts by mass: 40-60 parts of instant bean powder, 5-8 parts of cyperus oleifera powder, 20-30 parts of sugars and sugar alcohols, 1.8-4 parts of stabilizer, and the balance is maltodextrin.

[0010] Furthermore, the stabilizer is composed of the following components in parts by weight: 0.5 to 1.2 parts of edible gum, 0.3 to 0.8 parts of potassium chloride, and 1 to 2 parts of agar.

[0011] Furthermore, the edible gum is carrageenan.

[0012] Furthermore, the sugar alcohol substance is any one or any combination of erythritol, maltitol and sorbitol, and the sugar substance is any one or any combination of white sugar, glucose and fructose.

[0013] A method for preparing bean curd pudding without non-dairy creamer, comprising:

[0014] Weigh the raw materials according to the tofu pudding powder example above and mix them evenly;

[0015] Mix the bean curd pudding powder and the water for making the bean curd according to a set ratio, and stir until the powder is completely dissolved to obtain a bean curd pudding powder solution;

[0016] The bean curd pudding powder solution is placed at room temperature or in a refrigerator to cool until it is completely formed to obtain bean curd pudding.

[0017] Furthermore, the set ratio is a powder-water ratio of 1:5 to 1:8.

[0018] Furthermore, the temperature of the flushing water is 70-95°C.

[0019] A bean curd pudding without non-dairy creamer is prepared according to the preparation method of bean curd pudding without non-dairy creamer according to any one of claims 7 to 9.

[0020] Due to the adoption of the above technical solution, the present invention has the following beneficial effects:

[0021] 1. By removing the non-dairy creamer component in traditional bean curd pudding, the patented product of the present invention reduces the content of trans fatty acids and saturated fatty acids, which is more in line with modern people's pursuit of healthy diet. Cyperus oleiferus is rich in nutrients such as various proteins, monounsaturated fatty acids, dietary fiber, etc., and has a smooth and full taste. Inulin is widely used in simulating the fat taste and providing viscosity in low-fat products. The combination of Cyperus oleiferus powder and inulin can replace non-dairy creamer in bean curd pudding products to provide a fat taste, which not only enriches the nutritional structure, but also promotes intestinal health, increases dietary fiber intake, and helps regulate blood sugar and blood lipid levels. At the same time, the formula without non-dairy creamer can also effectively reduce the dependence of bean curd pudding products on processed oils, which is conducive to reducing the environmental burden in the production process and meets the current social requirements for sustainable development.

[0022] 2. The present invention prepares a non-cooking tofu pudding product without adding non-dairy creamer. Carrageenan and agar can be compounded to form a stable system. The scientific combination of the stabilizer (carrageenan, potassium chloride, agar) effectively improves the coagulation and stability of the pudding, making the finished product structure more compact without losing its smoothness, thereby improving the overall eating experience.

[0023] 3. The method for preparing the bean curd pudding proposed by the present invention is simple and quick. It only needs to mix the bean curd pudding powder and the brewing water in proportion and stir evenly to obtain the well-formed bean curd pudding in a short time. The appropriate powder-water ratio and brewing water temperature setting ensure the success rate and consistency of the product, making it simple and easy for both home production and industrial production. DETAILED DESCRIPTION

[0024] Some embodiments of the present invention are described in detail below. In the absence of conflict, the features of the following embodiments can be combined with each other.

[0025] It should be noted that the endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of each range, the endpoint values ​​of each range and the individual point values, and the individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein. In addition, in the present invention, unless otherwise specified, the raw materials and equipment used can be purchased from the market or are commonly used in the art.

[0026] The invention discloses a bean curd pudding powder without non-dairy creamer, which comprises the following components in parts by weight: 40-60 parts of instant bean powder, 2-8 parts of cyperus oleifera powder, 0-8 parts of inulin, 20-30 parts of sugar substances and sugar alcohol substances, and 1.8-4 parts of stabilizer, and the balance is maltodextrin. Specifically, as the main component of bean curd pudding, the instant bean powder provides rich plant protein and bean flavor.

[0027] It should be noted that, since non-dairy creamer is often added to traditional bean curd pudding products to improve mouthfeel and formability, the use of non-dairy creamer may bring health risks, such as increasing the risk of cardiovascular disease and obesity. Therefore, the present invention replaces the non-dairy creamer component added in ordinary bean curd pudding by compounding cyperus juncea powder and inulin. Among them, cyperus juncea is rich in nutrients such as various proteins, monounsaturated fatty acids, dietary fiber, and minerals such as magnesium, calcium, sodium, and potassium, so that it can be used as a raw material for products such as edible oils, beverages, gluten-free and low-GI foods, and cyperus juncea can also be used as edible flour in baking, noodles, and pastry products. The present invention adds cyperus juncea powder in the formula, which not only enriches the taste and nutritional value of the product, but also helps to simulate the fat taste brought by traditional non-dairy creamer, while maintaining health attributes. Inulin is a functional polysaccharide, a water-soluble dietary fiber and a prebiotic, and also an excellent fat substitute. It is widely used in low-fat foods, dairy products, and baked products. It can simulate the taste of fat in low-fat products and increase the consistency in yogurt and beverage products. Inulin also has the functions of improving intestinal function, moistening the intestines and relieving constipation, controlling blood lipids, lowering blood sugar, and promoting the absorption of mineral elements. Therefore, the addition of inulin in the present invention helps to simulate the taste of fat and provide viscosity, thereby improving the overall taste of the product. Therefore, the composite combination of cyperus oleifera powder and inulin can achieve a perfect replacement for non-dairy creamer. By replacing the non-dairy creamer component in traditional tofu pudding, this patented product reduces the content of trans fatty acids and saturated fatty acids, which is more in line with modern people's pursuit of healthy diet.

[0028] Furthermore, the stabilizer is composed of the following components in parts by mass: 0.5-1.2 parts of edible gum, 0.3-0.8 parts of potassium chloride, and 1-2 parts of agar. In the present embodiment, the edible gum is carrageenan. It should be noted that the present invention uses carrageenan + agar to compound a stabilizing system, thereby improving the gel strength and water holding capacity of the product. Specifically, carrageenan, potassium chloride and agar are compounded as stabilizers and the ratio of various components is strictly controlled. Among them, carrageenan and potassium chloride can form a hard and elastic gel, while agar is a common pudding gel colloid. The compound of the three can significantly improve the gel strength, increase water holding capacity and elasticity, so that the tofu pudding can still maintain a moderate hardness and elasticity after refrigeration.

[0029] It should be noted that as sweeteners, sugars (such as white sugar, glucose, fructose, etc.) and sugar alcohols (such as erythritol, maltitol, sorbitol, etc.) jointly provide the necessary sweetness and taste.

[0030] The present invention also discloses a method for preparing bean curd pudding without non-dairy creamer and the bean curd pudding without non-dairy creamer prepared by the method. The method for preparing the bean curd pudding in the present invention comprises:

[0031] Weigh the ingredients according to the above-mentioned tofu pudding powder example and mix them evenly;

[0032] Mix the bean curd pudding powder and the water for making the bean curd according to a set ratio, and stir until the powder is completely dissolved to obtain a bean curd pudding powder solution;

[0033] The bean curd pudding powder solution is placed at room temperature or in a refrigerator to cool until it is completely formed to obtain bean curd pudding.

[0034] Furthermore, in this embodiment, the set ratio is a powder-water ratio of 1:5 to 1:8, and the temperature of the water used for brewing is 70 to 95°C.

[0035] The technical solution of the present invention is described in detail below by taking different embodiments and comparative examples.

[0036] Embodiment 1:

[0037] The tofu pudding powder of this embodiment includes the following components in parts by weight: 50 parts of instant bean powder, 4 parts of cyperus oleifera powder, 6 parts of inulin, 25 parts of white sugar, 0.8 parts of carrageenan, 0.5 parts of potassium chloride, 1.5 parts of agar, and the balance is maltodextrin.

[0038] Embodiment 2:

[0039] The difference between this embodiment and embodiment 1 is that the bean curd pudding powder of this embodiment includes the following components in parts by mass: 50 parts of instant bean powder, 7 parts of cyperus rotundus powder, 25 parts of white sugar, 0.8 parts of carrageenan, 0.5 parts of potassium chloride, 1.5 parts of agar, and the balance is maltodextrin. The main difference between this embodiment and embodiment 1 is the increase in the proportion of cyperus rotundus powder added.

[0040] Embodiment 3:

[0041] The difference between this embodiment and embodiment 1 is that the bean curd pudding powder in this embodiment includes the following components in parts by mass: 50 parts of instant bean powder, 10 parts of inulin, 25 parts of white sugar, 0.8 parts of carrageenan, 0.5 parts of potassium chloride, 1.5 parts of agar, and the balance is maltodextrin. The main difference between this embodiment and embodiment 1 is that the addition ratio of the inulin component is increased, while the cyperus oleifera powder component is omitted.

[0042] Embodiment 4:

[0043] The bean curd pudding powder of this embodiment includes the following components in parts by weight: 50 parts of instant bean powder, 4 parts of cyperus oleifera powder, 6 parts of inulin, 25 parts of white sugar, 1.5 parts of carrageenan, 1.0 parts of potassium chloride, and the balance is maltodextrin. The main difference between this embodiment and embodiment 1 is that the addition ratio of carrageenan and potassium chloride components is increased.

[0044] Embodiment 5:

[0045] The bean curd pudding powder of this embodiment includes the following components in parts by weight: 50 parts of instant bean powder, 4 parts of cyperus oleifera powder, 6 parts of inulin, 25 parts of white sugar, 3.5 parts of agar, and the balance is maltodextrin. The main difference between this embodiment and embodiment 1 is that the proportion of agar added is increased, while carrageenan and potassium chloride are omitted.

[0046] Comparative Example 1:

[0047] The bean curd pudding powder of this embodiment includes the following components in parts by weight: 40 parts of instant bean powder, 20 parts of non-dairy creamer, 25 parts of white sugar, 0.8 parts of carrageenan, 0.5 parts of potassium chloride, 1.5 parts of agar, and the balance is maltodextrin. This is a bean curd pudding powder formula containing non-dairy creamer, and the main difference from Example 1 is the addition of non-dairy creamer.

[0048] Comparative Example 2:

[0049] The bean curd pudding powder of this embodiment includes the following components in parts by mass: 50 parts of instant bean powder, 4 parts of cyperus oleifera powder, 6 parts of inulin, 25 parts of white sugar, 0.8 parts of carrageenan, 0.5 parts of potassium chloride, 2 parts of agar, 2 parts of xanthan gum, and the balance is maltodextrin. The main difference between this embodiment and embodiment 1 is that the component of xanthan gum is added, and the content of the component of agar is increased.

[0050] Comparative Example 3:

[0051] The bean curd pudding powder of this embodiment includes the following components in parts by mass: 50 parts of instant bean powder, 4 parts of cyperus oleifera powder, 6 parts of inulin, 25 parts of white granulated sugar, 0.8 parts of carrageenan, 0.5 parts of potassium chloride, 2 parts of agar, 1.0 parts of xanthan gum, and the balance is maltodextrin. It is similar to Comparative Example 2, but the addition ratio of xanthan gum is reduced. Due to the addition of xanthan gum, the gelling property and texture of the product will be changed, and the increase of agar will further enhance the gelling property.

[0052] Comparative Example 4:

[0053] The bean curd pudding powder of this embodiment includes the following components in parts by mass: 50 parts of instant bean powder, 4 parts of cyperus oleifera powder, 6 parts of inulin, 25 parts of white sugar, 2 parts of agar, 2 parts of xanthan gum, and the balance is maltodextrin. The main difference between it and Example 1 is that carrageenan, potassium chloride and agar are omitted, and xanthan gum is added. The addition of xanthan gum will provide gelling properties to a certain extent.

[0054] Comparative Example 5:

[0055] The bean curd pudding powder of this embodiment includes the following components in parts by mass: 50 parts of instant bean powder, 4 parts of cyperus oleifera powder, 6 parts of inulin, 25 parts of white sugar, 1.5 parts of carrageenan, 1.0 parts of potassium chloride, 2 parts of xanthan gum, and the balance is maltodextrin. It is similar to Example 4, but agar is omitted and the addition ratio of xanthan gum is increased.

[0056] The present invention uses a TA.XT-Plus texture analyzer to test the hardness and elasticity of the tofu pudding product made by using the above-mentioned tofu pudding preparation method using Examples 1 to 5 and Comparative Examples 1 to 5. It should be noted that the hardness of the present invention refers to the force required for food to deform to a certain extent. Elasticity is measured by the value of the elastic coefficient. In the present invention, the larger the elastic coefficient, the stronger the elasticity of the object, and the higher its ability to resist deformation. At the same time, 50 people were randomly selected for tasting, and the product flavor, taste, tissue state, and texture were comprehensively scored. The specific scoring rules and evaluation dimensions are shown in Table 1 below.

[0057] Table 1 Sensory evaluation scoring table for bean curd pudding

[0058]

[0059] Table 2 shows the test results of texture, sensory and water holding capacity tests on tofu pudding products made by using the above-mentioned tofu pudding preparation method using Examples 1 to 5 and Comparative Examples 1 to 5.

[0060]

[0061] Table 2 Physical and chemical indexes, sensory evaluation and water holding capacity of tofu pudding

[0062] Through the above experiments, it can be seen that Examples 1 to 5 have good hardness and elasticity, among which the tofu pudding in Example 5 has the highest hardness but the lowest elasticity index. The test subjects have a high preference for the organizational state and texture of the tofu pudding in Examples 1 to 3, which are delicate and smooth in the mouth. The organizational state of Example 2 with the addition of cyperus juncea powder is lower than that of Example 1, and the taste is close to that of Example 2. It can be concluded that the addition of cyperus juncea powder can increase the fullness of the taste and the intensity of the flavor. The addition of inulin in Example 3 does not have a fullness of taste, indicating that the addition of cyperus juncea powder and inulin or only cyperus juncea powder in the examples can increase the taste and texture preference of tofu pudding. Compared with Examples 1 and 4 to 5, the carrageenan and potassium chloride compound system in Example 4 has moderate hardness, general elasticity, and the taste is not soft and elastic enough. The hardness of the agar system alone in Example 5 is significantly higher than that in Example 1, but the high hardness affects the release of flavor, and the taste score is low. From this, it can be seen that using a single colloid in large amounts will result in excessive costs, so the compounding of colloids can not only balance the implementation costs, but also the synergistic properties of each colloid gel can enhance the texture and taste of the product.

[0063] Compared with Example 1 with non-dairy creamer, Example 1 has no significant difference in overall flavor, and the tissue state and taste scores are better than those of Example 1. It can be seen that the compounding of the two components of cyperus oleifera and inulin can improve the oiliness and smoothness of the mouthfeel of the bean curd pudding in the present invention, while keeping the embodiment clean. Compared with Example 1 and Comparative Examples 2 to 5, it can be concluded that different embodiments of compounding different colloid components have a greater impact on the taste. Comparative Example 2 adds 4 colloids, and the hardness is significantly increased, but the mouthfeel is too strong and there is no bean taste. Comparative Example 3 adds konjac gum with moderate hardness and elasticity, but the tissue state score is low, the surface is rough and not smooth, and there are bubbles. Comparative Example 4 has the highest hardness of agar and xanthan gum system, but the tissue state and flavor taste scores are low. Comparative Example 5 has water precipitation and no molding. It can be seen that the texture and preference of bean curd pudding have a certain correlation. The hardness is too high, the entrance is hard and broken, the preference is low, and the texture is too soft. The entrance flavor release is good but the molding is poor.

[0064] After the bean curd pudding is refrigerated and placed in the refrigerator for 24 hours, its water retention is observed to detect the amount of water precipitated on the surface of the bean curd pudding. The amount of water precipitated in Examples 1 to 3 is significantly less than that in Examples 4 and 5. Examples 4 and 5 are single colloid systems, and the water retention of a single colloid on bean curd pudding is lower than that of two or more compound colloids on bean curd pudding, but excessive colloid addition and high hardness will also cause poor water retention. Comparative Examples 2 and 4 have poor water retention due to their high hardness. Comparative Example 5 has the largest amount of water precipitated due to poor formability. It can be seen that the selection of appropriate colloids and the appropriate proportion of colloid addition have a great effect on the texture, taste and water retention of bean curd pudding. The bean curd pudding prepared by the bean curd pudding powder of the present invention without adding non-dairy creamer has a good flavor, texture and taste, and has good water retention after being refrigerated for 24 hours after forming. The operation is convenient and quick without cooking, and the ingredients are clean, which meets the nutritional and health needs of consumers.

[0065] The above is only a specific embodiment of the present invention, but the protection scope of the present invention is not limited thereto. Any changes or substitutions that can be easily thought of by a person skilled in the art within the technical scope disclosed by the present invention should be included in the protection scope of the present invention. Therefore, the protection scope of the present invention shall be subject to the protection scope of the claims.

Claims

1. A tofu pudding powder without non-dairy creamer, characterized in that: The composition comprises the following components in parts by weight: 40-60 parts of instant bean powder, 2-8 parts of cyperus oleifera powder, 0-8 parts of inulin, 20-30 parts of sugar substances and sugar alcohol substances, and 1.8-4 parts of stabilizer, and the balance is maltodextrin.

2. The tofu pudding powder without non-dairy creamer according to claim 1, characterized in that: The bean curd pudding powder comprises the following components in parts by weight: 40-60 parts of instant bean powder, 2-6 parts of cyperus oleifera powder, 3-8 parts of inulin, 20-30 parts of sugar substances and sugar alcohol substances, 1.8-4 parts of stabilizer, and the balance is maltodextrin.

3. The tofu pudding powder without non-dairy creamer according to claim 1, characterized in that: The bean curd pudding powder comprises the following components in parts by weight: 40-60 parts of instant bean powder, 5-8 parts of cyperus oleifera powder, 20-30 parts of sugar substances and sugar alcohol substances, 1.8-4 parts of stabilizer, and the balance is maltodextrin.

4. The tofu pudding powder without non-dairy creamer according to claim 1, 2 or 3, characterized in that: The stabilizer is composed of the following components in parts by mass: 0.5 to 1.2 parts of edible gum, 0.3 to 0.8 parts of potassium chloride, and 1 to 2 parts of agar.

5. The tofu pudding powder without non-dairy creamer according to claim 4, characterized in that: The edible gum is carrageenan.

6. The tofu pudding powder without non-dairy creamer according to claim 1, 2 or 3, characterized in that: The sugar alcohol substance is any one or any combination of erythritol, maltitol and sorbitol, and the sugar substance is any one or any combination of white sugar, glucose and fructose.

7. A method for preparing tofu pudding without non-dairy creamer, characterized in that: include: Weigh the raw materials according to the tofu pudding powder according to any one of claims 1 to 6, and mix them evenly; Mix the bean curd pudding powder and the water for making the bean curd according to a set ratio, and stir until the powder is completely dissolved to obtain a bean curd pudding powder solution; The bean curd pudding powder solution is placed at room temperature or in a refrigerator to cool until it is completely formed to obtain bean curd pudding.

8. The method for preparing tofu pudding without non-dairy creamer according to claim 7, characterized in that: The set ratio is a powder-water ratio of 1:5 to 1:

8.

9. The method for preparing tofu pudding without non-dairy creamer according to claim 7, characterized in that: The temperature of the flushing water is 70-95°C.

10. A tofu pudding without non-dairy creamer, characterized in that: The bean curd pudding without non-dairy creamer is prepared according to the preparation method of any one of claims 7 to 9.

Images