Chocolate-flavored bean curd mousse and preparation method thereof

Abstract

The invention discloses chocolate-flavored bean curd mousse and a preparation method thereof, and belongs to the technical field of food processing. The chocolate-flavored bean curd mousse is prepared from the following raw materials in parts by weight: 10 parts of soybeans; 10 to 11 parts of soybean oil; 8-10 parts of cocoa powder; 3 to 6 parts of erythritol; 1.5 to 1.9 parts of gelatin; 0.58 to 0.62 part of monostearin; 0.1 to 0.2 part of glutamine transaminase; and 0.04 to 0.06 part of magnesium chloride. The chocolate-flavored bean curd mousse does not contain dairy products, eggs, nuts and other sensitization components, adopts soybeans as a main raw material, is pure plant-based soybean protein, has the characteristics of low sugar, low calorie and low carbon water, and has a good market prospect. And a healthy food which is rich in nutrition, sufficient in chocolate flavor, bean flavor and good in taste is provided for weight-losing people, diabetics and people with sensitive constitution.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to chocolate-flavored tofu mousse and a preparation method thereof. Background Art

[0002] Soybeans are rich in nutrients, containing 40% protein, 20% fat, 20% carbohydrates, 10% water, 5% crude fiber, and a variety of minerals and vitamins. The high-quality soy protein contained in soybeans is a rare complete protein, containing 9 essential amino acids required by the human body, especially rich in lysine, suitable for consumption with grains; containing healthy fats, mainly unsaturated fatty acids, including linoleic acid and α-linolenic acid, which help regulate blood lipids; containing phospholipids, promoting cell metabolism and brain health. Containing carbohydrates and dietary fiber, low glycemic index, suitable for diabetic patients; containing soluble fiber (such as oligosaccharides), promoting the proliferation of intestinal probiotics; containing insoluble fiber to help prevent constipation.

[0003] Soy products are foods made from soybeans as the main raw material. There are many types, including soy milk, tofu, dried tofu, yuba, fermented black beans, natto, soy sauce, etc. Tofu is a type of soy product. It is rich in nutrition and has a strong bean flavor. It can be served cold or fried with various vegetables and meats. It has a wide range of uses and is deeply loved by consumers. It is the main raw material for vegetarian dishes in my country. It not only retains the nutrients of soybeans, but also improves the digestion and absorption rate or produces new active substances through processing. Soy products are an important part of a balanced diet, especially for vegetarians and patients with chronic diseases. Diversifying the selection of different products can better play their health benefits.

[0004] Mousse is a dessert or savory food originated from France, which is loved for its light, delicate taste and rich flavor. Sweet mousse is usually made with cream, eggs, and sugar as the main ingredients, combined with flavor ingredients such as chocolate, fruit or coffee; salty mousse can be made with seafood, vegetables or cheese. Mousse has a soft texture and melts in the mouth. The traditional preparation method of mousse is to add a coagulant to the cream and cool it. Its biggest feature is that egg whites, egg yolks, fresh cream, etc. are beaten separately with sugar and then mixed together. Adding gelatin to cool and coagulate is a representative of high-end cakes.

[0005] Traditional mousse has high calories, so people who are losing weight and people with diabetes need to eat it in moderation. It may contain allergenic ingredients such as dairy products, eggs, and nuts, so people with allergies also need to be cautious when eating it. Therefore, it is necessary to develop a chocolate-flavored tofu mousse that uses soybeans as the main raw material, does not use animal protein, egg yolks, and fresh milk, is rich in protein, and low in carbohydrates, which can satisfy people's taste buds without making people fat. It can be eaten by people who are losing weight and people with diabetes, filling a gap in the industry. Summary of the invention

[0006] The technical problem to be solved by the present invention is to provide a chocolate-flavored tofu mousse and a preparation method thereof which uses pure plant-based soy protein, is low in sugar, low in calories, and low in carbon water, and can be safely consumed by people who are losing weight and diabetic patients. It solves the technical problems of using animal protein, high sugar, high calories, and high carbon water.

[0007] In order to solve the above technical problems, the present invention is implemented by adopting the following technical solutions: A chocolate-flavored tofu mousse is prepared from the following raw materials in parts by weight: 10 parts of soybeans; 10-11 parts of soybean oil; 8-10 parts of cocoa powder; 3-6 parts of erythritol; 1.5-1.9 parts of gelatin; 0.58-0.62 parts of monoglyceride; 0.1-0.2 parts of glutamyl aminotransferase; and 0.04-0.06 parts of magnesium chloride.

[0008] A method for preparing the chocolate flavored tofu mousse comprises the following steps: the raw materials are prepared by sequentially washing, soaking, grinding, boiling, separating, emulsifying, mixing, gelatinizing and filling soybeans.

[0009] Preferably, the preparation method of the chocolate flavored tofu mousse comprises the following specific preparation steps: taking 10 parts by weight of soybeans, washing the soybeans, adding clean water, and soaking the soybeans until the volume is 2.2-2.3 times of the dry beans; grinding the soaked soybeans into bean paste by an automatic quantitative pulping machine, and sucking the bean paste into a pulping device for pulping; after the bean paste is cooked, separating the soybean milk into a cooked pulp tank by a pulp-residue separator, adding 10-11 parts by weight of soybean oil and 0.58-0.62 parts by weight of monoglyceride to the soybean milk for emulsification; to obtain soybean cream; adding 8-10 parts by weight of cocoa powder, 3-6 parts by weight of erythritol, and 0.1-0.2 parts by weight of glutamyl aminotransferase into the soybean cream and mixing them evenly; then adding 1.5-1.9 parts by weight of melted gelatin and 0.04-0.06 parts by weight of magnesium chloride and mixing them thoroughly; putting the thoroughly mixed materials into a sandwich pot, heating and stirring them to gelatinize them into a relatively viscous fluid; injecting the gelatinized fluid into a packaging box for film sealing, sterilization, and maturation.

[0010] Preferably, the above-mentioned sterilization is carried out using a fully automatic pasteurizer, the sterilization temperature is 86-90°C, and the sterilization time is 60 minutes; the cooling water temperature is 5°C, and the time is 75 minutes; after sterilization, the ripening is continued in a cold storage at 0-5°C for 4 hours to allow it to be fully cooled and completely solidified.

[0011] Preferably, in the step of grinding into bean paste, the mass ratio of water to dry beans is 4:1; the ground bean paste is rubbed by hand and has a fine granular feel without broken beans and bean fragments.

[0012] Preferably, the pulp cooking is carried out using a continuous micro-pressure pulp cooking tank, and the pulp cooking temperatures are: 55°C, 75°C, 95°C, 100°C, 106°C; the steam pressure is 0.6MPa, and the pulp cooking time in each pulp cooking tank is 4-5min.

[0013] Preferably, the soy milk concentration is 13 Brix.

[0014] Preferably, the melted gelatin is soaked in water and then heated in water to completely dissolve it; and the magnesium chloride is added after being dissolved in water.

[0015] Preferably, the temperature of the sandwich pot is maintained at 80° C. for 9-11 minutes.

[0016] Due to the adoption of the above technical solution, the present invention has the following advantages and effects: The chocolate-flavored tofu mousse of the present invention uses soybeans as the main raw material, which is pure plant-based soybean protein. It has the characteristics of low sugar, low calories, and low carbon water, and can be safely consumed by people who are losing weight and diabetic patients. It has opened up a new field of soy products, provided a new direction for the diversified selection of soy products, and filled the gap in the industry. The chocolate-flavored tofu mousse of the present invention has the same taste as the commercially available mousse, is full of chocolate flavor, and has a bean flavor. It solves the technical problems of the existing commercially available mousse using animal protein, high sugar, high calories, high carbon water, etc. The chocolate-flavored tofu mousse of the present invention does not contain allergenic ingredients such as dairy products, eggs, nuts, etc., and provides a nutritious and good-tasting healthy food for people who are losing weight, diabetic patients and people with sensitive physiques. DETAILED DESCRIPTION

[0017] The following will be combined with the specific implementation of the present invention to clearly and completely describe the technical solutions in the specific implementation of the present invention. Obviously, the specific implementation described is only a part of the specific implementation of the present invention, rather than all the specific implementations. Based on the specific implementation of the present invention, all other specific implementations obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0018] The preparation methods in the following embodiments are conventional methods unless otherwise specified, and the percentages are by mass unless otherwise specified.

[0019] Example 1

[0020] A preparation method of chocolate flavored tofu mousse: (1) Soybean screening: Take 10 parts by weight of non-GMO soybeans, which should have full seeds and no insects or mold; (2) Cleaning: Use a vacuum bean suction machine to suck the soybeans into the soaking tank, add water and stir; remove floating debris and drain the bean washing water; (3) Soaking: Add clean water again and soak the beans. The amount of water added is 2.75 times the volume of the dry beans. The soaking water should be underground deep well water at 12-13°C. Soak until the volume is 2.2-2.3 times the volume of the dry beans. (4) Grinding: Grind the soaked soybeans into bean paste using an automatic quantitative grinding machine, with a water:dry bean mass ratio of 4:1; rub the ground bean paste with hands, and it should have a fine granular feel without broken beans and bean shells. The bean paste is automatically sucked into the pulp cooking tank by the pulp residue pump; (5) Slurry cooking: The pulp is cooked in a continuous micro-pressure pulp cooking tank, and the pulp cooking temperatures are: 55℃, 75℃, 95℃, 100℃, and 106℃; the steam pressure is 0.6MPa, and the pulp cooking time in each pulp cooking tank is 4-5min; (6) Slurry-residue separation: After the bean paste is cooked, the soy milk is separated into the cooked milk tank through a 300-mesh filter screen of a screw-type automatic slurry-residue separator, and the soy milk concentration is 13 Brix; the dregs are blown into the outdoor dregs tank by a fan; (7) Emulsification: adding 10.58 parts by weight of soybean oil and 0.6 parts by weight of monoglyceride to soybean milk for emulsification to obtain soybean cream; (8) Mixing: 8 parts by weight of cocoa powder, 5 parts by weight of erythritol, and 0.1 parts by weight of glutamyl aminotransferase are added to the soybean cream and mixed evenly; then 1.5 parts by weight of melted gelatin and 0.05 parts by weight of magnesium chloride are added and mixed thoroughly; the melted gelatin is soaked in water and then heated in water bath to completely dissolve; the magnesium chloride is dissolved in an appropriate amount of water and then added; (9) Gelatinization: Place the fully mixed materials into a sandwich pot, heat and stir them, and keep them at 80°C for 10 minutes to gelatinize them into a viscous fluid; (10) Filling: injecting the gelatinized fluid into the packaging box; (11) Sealing: Sealing with a packaging machine; (12) Sterilization: Use a fully automatic pasteurizer with a sterilization temperature of 86°C and a sterilization time of 60 minutes; the cooling water temperature is 5°C and the time is 75 minutes; (13) Ripening: After sterilization, continue deep aging in a cold storage at 0-5°C for 4 hours to allow it to fully cool and completely solidify.

[0021] Example 2

[0022] A preparation method of chocolate flavored tofu mousse: (1) Soybean screening: Take 10 parts by weight of non-GMO soybeans, which should have full seeds and no insects or mold; (2) Cleaning: Use a vacuum bean suction machine to suck the soybeans into the soaking tank, add water and stir; remove floating debris and drain the bean washing water; (3) Soaking: Add clean water again and soak the beans. The amount of water added is 2.75 times the volume of the dry beans. The soaking water should be underground deep well water at 12-13°C. Soak until the volume is 2.2-2.3 times the volume of the dry beans. (4) Grinding: Grind the soaked soybeans into bean paste using an automatic quantitative grinding machine, with a water:dry bean mass ratio of 4:1; rub the ground bean paste with hands, and it should have a fine granular feel without broken beans and bean shells. The bean paste is automatically sucked into the pulp cooking tank by the pulp residue pump; (5) Slurry cooking: The pulp is cooked in a continuous micro-pressure pulp cooking tank, and the pulp cooking temperatures are: 55℃, 75℃, 95℃, 100℃, and 106℃; the steam pressure is 0.6MPa, and the pulp cooking time in each pulp cooking tank is 4-5min; (6) Slurry-residue separation: After the bean paste is cooked, the soy milk is separated into the cooked milk tank through a 300-mesh filter screen of a screw-type automatic slurry-residue separator, and the soy milk concentration is 13 Brix; the dregs are blown into the outdoor dregs tank by a fan; (7) Emulsification: adding 10.76 parts by weight of soybean oil and 0.6 parts by weight of monoglyceride to soybean milk for emulsification to obtain soybean cream; (8) Mixing: 9 parts by weight of cocoa powder, 4 parts by weight of erythritol, and 0.1 parts by weight of glutamyl aminotransferase are added to the soybean cream and mixed evenly; then 1.5 parts by weight of melted gelatin and 0.05 parts by weight of magnesium chloride are added and mixed thoroughly; the melted gelatin is soaked in water and then heated in water bath to completely dissolve; the magnesium chloride is dissolved in an appropriate amount of water and then added; (9) Gelatinization: Place the fully mixed materials into a sandwich pot, heat and stir them, and keep them at 80°C for 10 minutes to gelatinize them into a viscous fluid; (10) Filling: injecting the gelatinized fluid into the packaging box; (11) Sealing: Sealing with a packaging machine; (12) Sterilization: Use a fully automatic pasteurizer with a sterilization temperature of 88°C and a sterilization time of 60 minutes; the cooling water temperature is 5°C and the time is 75 minutes; (13) Ripening: After sterilization, continue deep aging in a cold storage at 0-5°C for 4 hours to allow it to fully cool and completely solidify.

[0023] Example 3

[0024] A preparation method of chocolate flavored tofu mousse: (1) Soybean screening: Take 10 parts by weight of non-GMO soybeans, which should have full seeds and no insects or mold; (2) Cleaning: Use a vacuum bean suction machine to suck the soybeans into the soaking tank, add water and stir; remove floating debris and drain the bean washing water; (3) Soaking: Add clean water again and soak the beans. The amount of water added is 2.75 times the volume of the dry beans. The soaking water should be underground deep well water at 12-13°C. Soak until the volume is 2.2-2.3 times the volume of the dry beans. (4) Grinding: Grind the soaked soybeans into bean paste using an automatic quantitative grinding machine, with a water:dry bean mass ratio of 4:1; rub the ground bean paste with hands, and it should have a fine granular feel without broken beans and bean shells. The bean paste is automatically sucked into the pulp cooking tank by the pulp residue pump; (5) Slurry cooking: The pulp is cooked in a continuous micro-pressure pulp cooking tank, and the pulp cooking temperatures are: 55℃, 75℃, 95℃, 100℃, and 106℃; the steam pressure is 0.6MPa, and the pulp cooking time in each pulp cooking tank is 4-5min; (6) Slurry-residue separation: After the bean paste is cooked, the soy milk is separated into the cooked milk tank through a 300-mesh filter screen of a screw-type automatic slurry-residue separator, and the soy milk concentration is 13 Brix; the dregs are blown into the outdoor dregs tank by a fan; (7) Emulsification: adding 10.36 parts by weight of soybean oil and 0.59 parts by weight of monoglyceride to soybean milk for emulsification to obtain soybean cream; (8) Mixing: 10 parts by weight of cocoa powder, 3 parts by weight of erythritol, and 0.1 parts by weight of glutamyl transaminase are added to the soybean cream and mixed evenly; then 1.9 parts by weight of melted gelatin and 0.05 parts by weight of magnesium chloride are added and mixed thoroughly; the melted gelatin is soaked in water and then heated in water bath to completely dissolve; the magnesium chloride is dissolved in an appropriate amount of water and then added; (9) Gelatinization: Place the fully mixed materials into a sandwich pot, heat and stir them, and keep them at 80°C for 10 minutes to gelatinize them into a viscous fluid; (10) Filling: injecting the gelatinized fluid into the packaging box; (11) Sealing: Sealing with a packaging machine; (12) Sterilization: Use a fully automatic pasteurizer with a sterilization temperature of 90°C and a sterilization time of 60 minutes; the cooling water temperature is 5°C and the time is 75 minutes; (13) Ripening: After sterilization, continue deep aging in a cold storage at 0-5°C for 4 hours to allow it to fully cool and completely solidify.

[0025] Example 4

[0026] A preparation method of chocolate flavored tofu mousse: (1) Soybean screening: Take 10 parts by weight of soybeans, which should have full seeds and no insects or mold; (2) Cleaning: Use a vacuum bean suction machine to suck the soybeans into the soaking tank, add water and stir; remove floating debris and drain the bean washing water; (3) Soaking: Add clean water again and soak the beans. The amount of water added is 2.75 times the volume of the dry beans. The soaking water should be underground deep well water at 12-13°C. Soak until the volume is 2.2-2.3 times the volume of the dry beans. (4) Grinding: Grind the soaked soybeans into bean paste using an automatic quantitative grinding machine, with a water:dry bean mass ratio of 4:1; rub the ground bean paste with hands, and it should have a fine granular feel without broken beans and bean shells. The bean paste is automatically sucked into the pulp cooking tank by the pulp residue pump; (5) Slurry cooking: The pulp is cooked in a continuous micro-pressure pulp cooking tank, and the pulp cooking temperatures are: 55℃, 75℃, 95℃, 100℃, and 106℃; the steam pressure is 0.6MPa, and the pulp cooking time in each pulp cooking tank is 4-5min; (6) Slurry-residue separation: After the bean paste is cooked, the soy milk is separated into the cooked milk tank through a 300-mesh filter screen of a screw-type automatic slurry-residue separator, and the soy milk concentration is 13 Brix; the dregs are blown into the outdoor dregs tank by a fan; (7) Emulsification: adding 10 parts by weight of soybean oil and 0.58 parts by weight of monoglyceride to soybean milk for emulsification to obtain soybean cream; (8) Mixing: 8.5 parts by weight of cocoa powder, 6 parts by weight of erythritol, and 0.15 parts by weight of glutamyl transaminase are added to the soybean cream and mixed evenly; then 1.8 parts by weight of melted gelatin and 0.04 parts by weight of magnesium chloride are added and mixed thoroughly; the melted gelatin is soaked in water and then heated in water bath to completely dissolve; the magnesium chloride is dissolved in an appropriate amount of water and then added; (9) Gelatinization: Place the fully mixed materials into a sandwich pot, heat and stir them, and keep them at 80°C for 9 minutes to gelatinize them into a viscous fluid; (10) Filling: injecting the gelatinized fluid into the packaging box; (11) Sealing: Sealing with a packaging machine; (12) Sterilization: Use a fully automatic pasteurizer with a sterilization temperature of 90°C and a sterilization time of 60 minutes; the cooling water temperature is 5°C and the time is 75 minutes; (13) Ripening: After sterilization, continue deep aging in a cold storage at 0-5°C for 4 hours to allow it to fully cool and completely solidify.

[0027] Example 5

[0028] A preparation method of chocolate flavored tofu mousse: (1) Soybean screening: Take 10 parts by weight of soybeans, which should have full seeds and no insects or mold; (2) Cleaning: Use a vacuum bean suction machine to suck the soybeans into the soaking tank, add water and stir; remove floating debris and drain the bean washing water; (3) Soaking: Add clean water again and soak the beans. The amount of water added is 2.75 times the volume of the dry beans. The soaking water should be underground deep well water at 12-13°C. Soak until the volume is 2.2-2.3 times the volume of the dry beans. (4) Grinding: Grind the soaked soybeans into bean paste using an automatic quantitative grinding machine, with a water:dry bean mass ratio of 4:1; rub the ground bean paste with hands, and it should have a fine granular feel without broken beans and bean shells. The bean paste is automatically sucked into the pulp cooking tank by the pulp residue pump; (5) Slurry cooking: The pulp is cooked in a continuous micro-pressure pulp cooking tank, and the pulp cooking temperatures are: 55℃, 75℃, 95℃, 100℃, and 106℃; the steam pressure is 0.6MPa, and the pulp cooking time in each pulp cooking tank is 4-5min; (6) Slurry-residue separation: After the bean paste is cooked, the soy milk is separated into the cooked milk tank through a 300-mesh filter screen of a screw-type automatic slurry-residue separator, and the soy milk concentration is 13 Brix; the dregs are blown into the outdoor dregs tank by a fan; (7) Emulsification: adding 11 parts by weight of soybean oil and 0.62 parts by weight of monoglyceride to soybean milk for emulsification to obtain soybean cream; (8) Mixing: 9.5 parts by weight of cocoa powder, 5 parts by weight of erythritol, and 0.2 parts by weight of glutamyl transaminase are added to the soybean cream and mixed evenly; then 1.7 parts by weight of melted gelatin and 0.06 parts by weight of magnesium chloride are added and mixed thoroughly; the melted gelatin is soaked in water and then heated in water bath to completely dissolve; the magnesium chloride is dissolved in an appropriate amount of water and then added; (9) Gelatinization: Put the fully mixed materials into a sandwich pot, heat and stir them, and keep them at 80°C for 12 minutes to gelatinize them into a viscous fluid; (10) Filling: injecting the gelatinized fluid into the packaging box; (11) Sealing: Sealing with a packaging machine; (12) Sterilization: Use a fully automatic pasteurizer with a sterilization temperature of 90°C and a sterilization time of 60 minutes; the cooling water temperature is 5°C and the time is 75 minutes; (13) Ripening: After sterilization, continue deep aging in a cold storage at 0-5°C for 4 hours to allow it to fully cool and completely solidify.

[0029] Test example

[0030] The chocolate-flavored tofu mousse prepared by the methods of the five embodiments of the present invention was compared with the existing commercially available chocolate mousse in a taste test. The chocolate-flavored tofu mousse prepared by the methods of the five embodiments of the present invention and the commercially available chocolate mousse both have the characteristics of melting in the mouth and rich taste. The taste evaluation of the chocolate-flavored tofu mousse prepared by the five embodiments of the present invention and the commercially available chocolate mousse of the comparative example was obtained after evaluation by 700 people of different age groups and genders.

[0031] Table 1: Oral evaluation form.

[0032]

[0033] Through the evaluation of the results of the above implementation cases, Example 2 is the preferred best solution.

[0034] Table 2: Nutritional composition of chocolate flavored tofu mousse prepared by the methods of Examples 1-5 of the present invention

[0035] Table 3: Inspection report of chocolate flavored tofu mousse prepared by the method of Example 2 of the present invention

[0036] The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments. All technical solutions under the concept of the present invention belong to the protection scope of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements without departing from the principle of the present invention should also be regarded as the protection scope of the present invention.

Claims

1. A chocolate-flavored tofu mousse, characterized in that It is prepared from the following raw materials according to the weight proportions: 10 parts of soybeans; 10-11 parts of soybean oil; 8-10 parts of cocoa powder; 3-6 parts of erythritol; 1.5-1.9 parts of gelatin; Monoglyceride 0.58-0.62 parts; glutamyl aminotransferase 0.1-0.2 parts; magnesium chloride 0.04-0.06 parts.

2. A method for preparing the chocolate-flavored tofu mousse according to claim 1, characterized in that: The raw material is prepared by sequentially comprising the steps of soybean washing, soaking, grinding, boiling, separation, emulsification, mixing, gelatinization and filling.

3. The method for preparing chocolate-flavored tofu mousse according to claim 2, characterized in that The specific preparation steps are as follows: taking 10 parts by weight of soybeans, washing the soybeans, adding clean water, and soaking them until the volume is 2.2-2.3 times of the dry beans; grinding the soaked soybeans into bean paste using an automatic quantitative pulping machine, and sucking the bean paste into a pulp cooking device for pulp cooking; after the bean paste is cooked, the soybean milk is separated into a cooked pulp tank by a pulp-residue separator, and 10-11 parts by weight of soybean oil and 0.58-0.62 parts by weight of monoglyceride are added to the soybean milk for emulsification to obtain soybean cream; 8-10 parts by weight of cocoa powder, 3-6 parts by weight of erythritol and 0.1-0.2 parts by weight of glutamyl aminotransferase are added to soybean cream and mixed evenly; 1.5-1.9 parts by weight of melted gelatin and 0.04-0.06 parts by weight of magnesium chloride are added and mixed thoroughly; the thoroughly mixed materials are put into a sandwich pot and heated and stirred to gelatinize into a relatively viscous fluid; the gelatinized fluid is injected into a packaging box for film sealing, sterilization and maturation.

4. The method for preparing chocolate-flavored tofu mousse according to claim 3, characterized in that The sterilization is carried out by using a fully automatic pasteurization machine, the sterilization temperature is 86-90°C, and the sterilization time is 60 minutes; the cooling water temperature is 5°C, and the time is 75 minutes; after sterilization, the ripening is continued in a cold storage at 0-5°C for 4 hours to allow it to be fully cooled and completely solidified.

5. The method for preparing chocolate-flavored tofu mousse according to claim 3, characterized in that In the step of grinding into bean paste, the mass ratio of water to dry beans is 4:1; the ground bean paste is rubbed by hand and has a fine granular feel without broken beans and bean paste.

6. The method for preparing chocolate-flavored tofu mousse according to claim 2 or 3, characterized in that The pulp is cooked in a continuous micro-pressure pulp cooking tank, and the pulp cooking temperatures are 55°C, 75°C, 95°C, 100°C, and 106°C respectively; the steam pressure is 0.6MPa, and the pulp cooking time in each pulp cooking tank is 4-5min.

7. The method for preparing chocolate-flavored tofu mousse according to claim 3, characterized in that The soy milk concentration is 13 Brix.

8. The method for preparing chocolate flavored tofu mousse according to claim 3, characterized in that The melted gelatin is soaked in water and then heated in water to be completely melted; magnesium chloride is added after being dissolved in water.

9. The method for preparing chocolate flavored tofu mousse according to claim 3, characterized in that The temperature of the sandwich pot is maintained at 80° C. for 9-11 minutes.

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