阅读说明：本技术 一种大豆布丁的制备方法 (Preparation method of soybean pudding ) 是由 江连洲 朱建宇 齐宝坤 李杨 于 2019-11-05 设计创作，主要内容包括：本发明提供一种大豆布丁的制备方法,涉及食品加工技术领域。所述大豆布丁的制备方法,其主要生产步骤包括：(1)将大豆清理干净,脱皮去胚,微波熟化,超微粉碎；(2)乳化,高压微射流处理；(3)酸沉、乳化复性、调配,均质,杀菌,冷却,灌装。本发明所得大豆布丁,无豆腥味、苦涩味及不良气味,口感细腻爽滑,具有浓郁豆香味；营养丰富,生产成本低,风味好。(The invention provides a preparation method of soybean pudding, and relates to the technical field of food processing. The preparation method of the soybean pudding mainly comprises the following production steps: (1) cleaning semen glycines, peeling, removing embryo, microwave aging, and micronizing; (2) emulsifying and carrying out high-pressure micro-jet treatment; (3) acid precipitation, emulsification and renaturation, blending, homogenization, sterilization, cooling and filling. The soybean pudding obtained by the invention has no beany flavor, bitter and astringent taste and unpleasant odor, is fine and smooth in mouthfeel and has strong bean flavor; rich nutrition, low production cost and good flavor.)

1. The preparation method of the soybean pudding is characterized by comprising the following steps of:

(1) cleaning semen glycines, peeling, removing embryo, microwave aging, and micronizing;

(2) emulsifying and carrying out high-pressure micro-jet treatment;

(3) acid precipitation, emulsification and renaturation, blending, homogenization, sterilization, cooling and filling.

2. The method for preparing soybean pudding according to claim 1, wherein: in the step (1), the peel content of the peeled soybeans is less than or equal to 0.5 percent, and the embryo content is less than or equal to 0.1 percent; microwave curing conditions: the microwave power is 650W-800W, and the curing time is 30s-60 s; the bean flour after superfine grinding has the size of 800 meshes to 1000 meshes.

3. The method for preparing soybean pudding according to claim 1, wherein: in the step (2), the soybean powder and water are mixed at a ratio of 1:5-1:7, the water temperature is 85-95 ℃, and the emulsifying speed is 350-450 r/min; the high-pressure micro-jet pressure is 320MPa-350MPa, and the processing time is 8s-10 s.

4. The method for preparing soybean pudding according to claim 1, wherein: adding citric acid to regulate the pH value to 4.1-4.5 in the step (3); adding potassium bicarbonate, adjusting pH to 7.0-7.2, emulsifying and renaturing; blending: adding sodium alginate, carrageenan and soybean dietary fiber in a ratio of 2:1:5, wherein the addition amount is 0.22-0.23%.

Technical Field

The invention relates to the technical field of food processing, in particular to a preparation method of soybean pudding.

Background

Pudding is a common food in daily life, is a transliteration of english pudding, generally refers to a solid food solidified from a pasty material, and is mostly made from milk, flour, eggs, fruits and the like, and is in various types. The pudding is delicious, contains rich nutrition, and is particularly popular with children.

Application No. 201410815697.8 discloses a "preparation method of soybean pudding powder, soybean pudding and soybean pudding", soybean pudding powder uses soybean milk powder as base material to add the auxiliary material in the base material and mix and form, the auxiliary material includes fish glue powder, carrageenan, citric acid and potassium chloride, according to parts by weight, the addition of each auxiliary material in per 100 parts of soybean milk powder is: 4-5 parts of fish gelatin powder, 0.5-1 part of carrageenan, 0.2-0.3 part of citric acid and 0.2-0.3 part of potassium chloride.

The soybean milk powder replaces non-dairy creamer or dextrin, so that the soybean pudding powder is rich in nutrition and low in fat content, but the pudding prepared from the soybean milk powder is poor in taste and fine degree, and has beany flavor, bitter taste and unpleasant smell.

Disclosure of Invention

Aiming at the defects of the prior art, the invention provides the soybean pudding which has no beany flavor, bitter and astringent taste and unpleasant odor, is fine and smooth in mouthfeel and has strong bean flavor; rich nutrition, low production cost and good flavor.

In order to achieve the above purpose, the technical scheme of the invention is realized by the following technical scheme:

a preparation method of soybean pudding comprises the following steps:

(1) cleaning semen glycines, peeling, removing embryo, microwave aging, and micronizing;

(2) emulsifying and carrying out high-pressure micro-jet treatment;

(3) acid precipitation, emulsification and renaturation, blending, homogenization, sterilization, cooling and filling.

Preferably, the peel content of the peeled soybeans in the step (1) is less than or equal to 0.5 percent, and the embryo content is less than or equal to 0.1 percent; microwave curing conditions: the microwave power is 650W-800W, and the curing time is 30s-60 s; the bean flour after superfine grinding has the size of 800 meshes to 1000 meshes.

Preferably, in the step (2), the soybean powder and water are 1:5-1:7, the water temperature is 85-95 ℃, and the emulsifying speed is 350-450 r/min; the high-pressure micro-jet pressure is 320MPa-350MPa, and the processing time is 8s-10 s.

Preferably, citric acid is added in the step (3) to adjust the pH value to be 4.1-4.5; adding potassium bicarbonate, adjusting pH to 7.0-7.2, emulsifying and renaturing; blending: adding sodium alginate, carrageenan and soybean dietary fiber in a ratio of 2:1:5, wherein the addition amount is 0.22-0.23%.

The invention provides a preparation method of soybean pudding, which has the following advantages compared with the prior art:

(1) the invention adopts a microwave curing process to passivate anti-nutritional factors such as lipoxygenase and trypsin inhibitor, and reduce the generation of beany flavor.

(2) The invention uses ultramicro pulverization and high-pressure micro jet flow treatment, the grain diameter of the obtained soymilk is smaller and can reach 1000 meshes-1200 meshes, and finally the produced pudding has particularly fine and smooth taste and good stability.

Detailed Description

The following detailed description of specific embodiments of the invention:

a preparation method of soybean pudding comprises the following steps:

(1) cleaning semen glycines, peeling, removing embryo, microwave aging, and micronizing;

(2) emulsifying and carrying out high-pressure micro-jet treatment;

(3) acid precipitation, emulsification and renaturation, blending, homogenization, sterilization, cooling and filling.

Preferably, the peel content of the peeled soybeans in the step (1) is less than or equal to 0.5 percent, and the embryo content is less than or equal to 0.1 percent; microwave curing conditions: the microwave power is 650W-800W, and the curing time is 30s-60 s; the bean flour after superfine grinding has the size of 800 meshes to 1000 meshes.

Preferably, in the step (2), the soybean powder and water are 1:5-1:7, the water temperature is 85-95 ℃, and the emulsifying speed is 350-450 r/min; the high-pressure micro-jet pressure is 320MPa-350MPa, and the processing time is 8s-10 s.

Preferably, citric acid is added in the step (3) to adjust the pH value to be 4.1-4.5; adding potassium bicarbonate, adjusting pH to 7.0-7.2, emulsifying and renaturing; blending: adding sodium alginate, carrageenan and soybean dietary fiber in a ratio of 2:1:5, wherein the addition amount is 0.22-0.23%.