阅读说明：本技术 一种冰豆花及其制作方法 (Ice tofu pudding and preparation method thereof ) 是由 李超 陈春阳 于 2020-06-04 设计创作，主要内容包括：本发明公开了一种冰豆花及其制作方法,由以下重量份的各原料组成：植物蛋白浆液48～72份,动物蛋白0.8～1.2份；其制作步骤包括：将黄豆或绿豆置于常温清水中浸泡4个小时后捞出滤干,将浸泡后的黄豆或绿豆加入适量清水打磨成豆浆,滤去豆浆中的杂质,将豆浆用大火加热至沸腾,转小火继续加热10分钟,滤掉表面的泡沫；将煮沸后的豆浆冷却至30～40℃,向豆浆中加入动物蛋白并持续搅拌,直到动物蛋白完全溶解于豆浆中；将充分搅拌后的豆浆放入-18℃的冰柜冷冻15分钟,或是放入-4℃的冰箱冷藏45分钟即得。本发明的冰豆花既能保证优良的豆花口感,还能提高产品的营养价值,在冷藏状态下保存时间远远长于一般传统豆花的保存时间。(The invention discloses a frozen bean curd jelly and a preparation method thereof, wherein the frozen bean curd jelly is prepared from the following raw materials in parts by weight: 48-72 parts of plant protein slurry and 0.8-1.2 parts of animal protein; the manufacturing method comprises the following steps: soaking soybean or mung bean in normal temperature clear water for 4 hr, taking out, draining, adding appropriate amount of clear water, grinding into soybean milk, filtering to remove impurities, heating with strong fire to boil, turning to slow fire, heating for 10 min, and filtering off surface foam; cooling the boiled soybean milk to 30-40 ℃, adding animal protein into the soybean milk, and continuously stirring until the animal protein is completely dissolved in the soybean milk; and (3) putting the fully stirred soybean milk into a freezer with the temperature of-18 ℃ for freezing for 15 minutes, or putting the soybean milk into a refrigerator with the temperature of-4 ℃ for refrigerating for 45 minutes to obtain the soybean milk. The ice tofu pudding disclosed by the invention can ensure good tofu pudding taste and improve the nutritional value of the product, and the storage time of the ice tofu pudding in a refrigerated state is far longer than that of the common traditional tofu pudding.)

1. The ice tofu pudding is characterized by comprising the following raw materials in parts by weight: 48-72 parts of plant protein slurry and 0.8-1.2 parts of animal protein.

2. The ice tofu pudding of claim 1, wherein: the vegetable protein slurry is prepared from the following raw materials in parts by weight: 45-55 parts of soybeans or mung beans, 12-18 parts of peanuts, 90-110 parts of milk, 35-45 parts of white sugar or honey and 900-1100 parts of clear water.

3. The ice tofu pudding of claim 1, wherein: the vegetable protein slurry is prepared from the following raw materials in parts by weight: 45-55 parts of sticky rice, 45-55 parts of glutinous rice, 15-25 parts of soybeans, 15-25 parts of mung beans, 15-25 parts of red beans, 5-15 parts of black rice, 15-25 parts of black sesame seeds, 5-15 parts of peanuts, 180-220 parts of milk, 70-90 parts of white sugar or honey and 1800-2200 parts of clear water.

4. The ice tofu pudding of claim 1, wherein: the animal protein comprises one or more of animal protein powder, Gelidine powder or Gelidine gel tablet.

5. The making method of the ice tofu pudding is characterized by comprising the following steps:

step S1: soaking a certain amount of soybeans or mung beans and a certain amount of peanuts in clean water at normal temperature for 4 hours, fishing out and draining, adding a proper amount of clean water into the drained soybeans or mung beans and peanuts, grinding into soybean milk, and filtering out impurities in the soybean milk;

step S2: heating the soybean milk after filtering impurities to boiling with big fire, then turning to small fire and continuing heating for 10 minutes to remove foams on the surface;

step S3: cooling the boiled soybean milk to 30-40 ℃, adding a certain amount of milk, white sugar or honey into the soybean milk, and continuously stirring until uniformly mixed vegetable protein slurry is obtained;

step S4: adding an amount of animal protein to the vegetable protein slurry and continuing to stir until the animal protein is completely dissolved in the vegetable protein slurry;

step S5: and (3) putting the fully stirred plant protein slurry into a freezer at the temperature of-18 ℃ for freezing for 15 minutes, or putting the freezer at the temperature of-4 ℃ for refrigerating for 45 minutes to obtain the ice bean curd jelly.

6. The preparation method of claim 5, wherein the vegetable protein slurry is prepared from the following raw materials in parts by weight: 45-55 parts of soybeans or mung beans, 12-18 parts of peanuts, 90-110 parts of milk, 35-45 parts of white sugar or honey and 900-1100 parts of clear water.

7. The making method of the ice tofu pudding is characterized by comprising the following processing steps:

step S1: soaking a certain amount of sticky rice, soybean, mung bean, red bean, black rice, black sesame and peanut in normal-temperature clear water for 4 hours, fishing out and draining, adding a proper amount of clear water into the sticky rice, soybean, mung bean, red bean, black rice, black sesame and peanut which are drained, grinding into soybean milk, and filtering out impurities in the soybean milk;

step S2: heating the soybean milk after filtering impurities to boiling with big fire, then turning to small fire and continuing heating for 10 minutes to remove foams on the surface;

step S3: cooling the boiled soybean milk to 30-40 ℃, adding a certain amount of milk, white sugar or honey into the soybean milk, and continuously stirring until uniformly mixed vegetable protein slurry is obtained;

step S4: adding an amount of animal protein to the vegetable protein slurry and continuing to stir until the animal protein is completely dissolved in the vegetable protein slurry;

step S5: and (3) putting the fully stirred plant protein slurry into a freezer at the temperature of-18 ℃ for freezing for 15 minutes, or putting the freezer at the temperature of-4 ℃ for refrigerating for 45 minutes to obtain the ice bean curd jelly.

8. The method for preparing the vegetable protein slurry according to claim 7, wherein the vegetable protein slurry is prepared from the following raw materials in parts by weight: 45-55 parts of sticky rice, 45-55 parts of glutinous rice, 15-25 parts of soybeans, 15-25 parts of mung beans, 15-25 parts of red beans, 5-15 parts of black rice, 15-25 parts of black sesame seeds, 5-15 parts of peanuts, 180-220 parts of milk, 70-90 parts of white sugar or honey and 1800-2200 parts of clear water.

9. The manufacturing method of claim 5 or 7, wherein the ice bean curd is composed of the following raw materials in parts by weight: 48-72 parts of plant protein slurry and 0.8-1.2 parts of animal protein.

10. The making method of the ice tofu pudding is characterized by comprising the following processing steps:

step S1: mixing 200ml of commercially available soymilk of a certain brand with 100ml of commercially available soymilk of another brand, and uniformly stirring to obtain soybean milk;

step S2: adding 5 grams of the girlidine powder to the soybean milk and continuously stirring until the girlidine powder is completely dissolved in the soybean milk;

step S3: and (3) putting the fully stirred soybean milk into a freezer at the temperature of-18 ℃ for freezing for 15 minutes, or putting the soybean milk into a refrigerator at the temperature of-4 ℃ for refrigerating for 45 minutes to obtain the ice bean curd jelly.

Technical Field

The invention relates to the field of food, in particular to ice tofu pudding and a preparation method thereof.

Background

The tofu pudding is popular with people because of its good nutritive value. The traditional tofu pudding is a hot-eating food, is prepared by heating bean pulp at high temperature and then coagulating the bean pulp with glucolactone or edible lime in a dotting manner, has complex preparation process and longer preparation period, is prepared by dotting and coagulating most of tofu pudding with edible lime, and is not beneficial to human bodies after long-term consumption of the traditional tofu pudding prepared with the edible lime.

Chinese patent application No. 201510407257.3 discloses a formula of pudding tofu pudding and a preparation method thereof, wherein the pudding tofu pudding comprises the following components in parts by weight: 15% -80% of soybean milk, 15% -40% of water and 1% -18% of pudding powder, and the preparation method comprises the following steps: step 1, raw material optimization: selecting non-transgenic soybeans; step 2, cleaning: repeatedly cleaning the optimized soybeans for three times to clean the raw materials and screen out part of impurities; step 3, soaking: soaking the cleaned soybeans in filtered purified water at normal temperature for about 6 to 10 hours; and 4, grinding: draining water from soaked and plump soybeans, adding water, grinding, and filtering fine residues in the soybean milk twice by using a 100-mesh stainless steel screen; step 5, pouring the slurry into a steam furnace after filtering is finished, and stirring the added pudding material powder until the powder is completely dissolved; and 6, cooling, forming, and refrigerating for storage. The pudding powder is added, the prepared tofu pudding can be refrigerated, the taste is fine, but the pudding powder is prepared by taking natural seaweed gel as a main raw material, belongs to vegetable protein with beans, has single nutritional value, and has low digestibility of the vegetable protein, so that the pudding tofu pudding is difficult to provide enough nutritional substances such as amino acid and the like required by a human body.

Disclosure of Invention

The invention aims to solve the problems and provide a formula of ice tofu pudding and a preparation method thereof.

The invention realizes the purpose through the following technical scheme:

the ice bean curd jelly is prepared from the following raw materials in parts by weight: 48-72 parts of plant protein slurry and 0.8-1.2 parts of animal protein.

Preferably, the vegetable protein slurry consists of the following raw materials in parts by weight: 45-55 parts of soybeans or mung beans, 12-18 parts of peanuts, 90-110 parts of milk, 35-45 parts of white sugar or honey and 900-1100 parts of clear water.

Preferably, the vegetable protein slurry consists of the following raw materials in parts by weight: 45-55 parts of sticky rice, 45-55 parts of glutinous rice, 15-25 parts of soybeans, 15-25 parts of mung beans, 15-25 parts of red beans, 5-15 parts of black rice, 15-25 parts of black sesame seeds, 5-15 parts of peanuts, 180-220 parts of milk, 70-90 parts of white sugar or honey and 1800-2200 parts of clear water.

The invention also relates to a preparation method of the ice bean curd jelly, which comprises the following steps:

step S1: soaking a certain amount of soybeans or mung beans and a certain amount of peanuts in clean water at normal temperature for 4 hours, fishing out and draining, adding a proper amount of clean water into the drained soybeans or mung beans and peanuts, grinding into soybean milk, and filtering out impurities in the soybean milk;

step S2: heating the soybean milk after filtering impurities to boiling with big fire, then turning to small fire and continuing heating for 10 minutes to remove foams on the surface;

step S3: cooling the boiled soybean milk to 30-40 ℃, adding a certain amount of milk, white sugar or honey into the soybean milk, and continuously stirring until uniformly mixed vegetable protein slurry is obtained;

step S4: adding an amount of animal protein to the vegetable protein slurry and continuing to stir until the animal protein is completely dissolved in the vegetable protein slurry;

step S5: and (3) putting the fully stirred plant protein slurry into a freezer at the temperature of-18 ℃ for freezing for 15 minutes, or putting the freezer at the temperature of-4 ℃ for refrigerating for 45 minutes to obtain the ice bean curd jelly.

In addition, the invention also relates to another preparation method of the ice tofu pudding, which comprises the following steps:

step S1: soaking a certain amount of sticky rice, soybean, mung bean, red bean, black rice, black sesame and peanut in normal-temperature clear water for 4 hours, fishing out and draining, adding a proper amount of clear water into the sticky rice, soybean, mung bean, red bean, black rice, black sesame and peanut which are drained, grinding into soybean milk, and filtering out impurities in the soybean milk;

step S2: heating the soybean milk after filtering impurities to boiling with big fire, then turning to small fire and continuing heating for 10 minutes to remove foams on the surface;

step S3: cooling the boiled soybean milk to 30-40 ℃, adding a certain amount of milk, white sugar or honey into the soybean milk, and continuously stirring until uniformly mixed vegetable protein slurry is obtained;

step S4: adding an amount of animal protein to the vegetable protein slurry and continuing to stir until the animal protein is completely dissolved in the vegetable protein slurry;

step S5: and (3) putting the fully stirred plant protein slurry into a freezer at the temperature of-18 ℃ for freezing for 15 minutes, or putting the freezer at the temperature of-4 ℃ for refrigerating for 45 minutes to obtain the ice bean curd jelly.

The invention has the beneficial effects that: (1) the plant protein and the animal protein of the beans are blended into a food, the ice tofu pudding can ensure the excellent tofu pudding taste, improve the nutritional value of the product while the taste is tender and smooth, and the scientific matching of the plant protein and the animal protein is beneficial to more comprehensively absorbing essential amino acid in the protein by a human body;

(2) the preparation method has simple operation steps and short cycle for preparing the ice tofu pudding, and the animal protein needs to be solidified at a low temperature of about-4 ℃, so the ice tofu pudding needs to be preserved in a refrigerated state, can be preserved for about 48 hours in the refrigerated state, and is far longer than the preservation time of the common traditional tofu pudding.

Detailed Description

The invention is further illustrated by the following specific examples: