阅读说明：本技术 一种豆渣布丁及其制备方法 (Bean dreg pudding and preparation method thereof ) 是由 田怀香 何晓葳 陈臣 于海燕 陈霜 刘政 郭伟 于 2019-10-15 设计创作，主要内容包括：本发明公开了一种豆渣布丁及其制备方法。所述的豆渣布丁包括以质量百分比计奶粉5～25％、鲜豆渣5％～15％、甜味剂0.2～10％、淀粉1～5％、单/双甘油酯0.05～0.2％、卡拉胶0.10～0.30％、刺槐豆胶0.05～0.2％、食用琼脂0.05～0.25％,余量为水。将奶粉加水混合均匀,得到混合液A；将其与甜味剂、淀粉、单/双甘油酯、卡拉胶、刺槐豆胶、食用琼脂混合,得到混合液B；在混合液B中加入鲜豆渣搅拌,得到混合液C,杀菌后热灌装,冷却后得到豆渣布丁。本发明通过在以乳粉和鲜豆渣为原料,产品富含丰富的膳食纤维,营养价值高；具有良好奶香味及口感,有弹性,稳定性好,长时间放置不会发生分层现象。(The invention discloses bean dreg pudding and a preparation method thereof. The bean dreg pudding comprises, by mass, 5-25% of milk powder, 5-15% of fresh bean dregs, 0.2-10% of a 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. Adding water into milk powder, and mixing to obtain mixed solution A; mixing the mixture with sweetener, starch, mono/di-glyceride, carrageenan, locust bean gum and edible agar to obtain a mixed solution B; adding fresh bean dregs into the mixed liquid B, stirring to obtain mixed liquid C, sterilizing, hot filling, and cooling to obtain bean dreg pudding. The invention takes the milk powder and the fresh bean dregs as raw materials, and the product is rich in dietary fiber and has high nutritive value; has good milk flavor and taste, good elasticity and stability, and no delamination after long-term storage.)

1. The bean dreg pudding is characterized by comprising the following components in percentage by mass: 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.

2. The okara pudding according to claim 1, wherein said powdered milk is at least one of a whole milk powder and a skim milk powder.

3. The okara pudding according to claim 1, wherein the fresh okara is prepared by the method comprising: selecting soybeans, cleaning, soaking overnight, adding the soybeans into water according to the volume ratio of 1:4, mixing, and putting into a soybean milk machine; immediately filtering the soybean milk with four layers of gauze when the soybean milk machine stops working, and obtaining filter residues which are the fresh soybean dregs.

4. The okara pudding as claimed in claim 1, wherein said sweetener is any one or more of white granulated sugar, fructose, mannose, high fructose syrup, glucose powder, sucralose, fructo-oligosaccharide, xylitol, stevia and sodium cyclamate.

5. The okara pudding according to claim 1, wherein said starch is native starch or modified starch.

6. The okara pudding according to claim 5, wherein said starch is any one or more of corn starch, wheat starch, tapioca starch, potato starch, hydroxypropyl starch, hydroxypropylated distarch phosphate, phosphorylated distarch glycerol, and resistant starch.

7. The okara pudding according to any one of claims 1 to 6, further comprising an essence in an amount of 0.01 to 0.1% based on the total amount of the raw materials.

8. The method for preparing okara pudding according to any one of claims 1 to 7, comprising the steps of:

step 1): adding water into milk powder, and mixing to obtain mixed solution A;

step 2): mixing the mixed solution A, the sweetening agent, the starch, the mono/diglyceride, the carrageenan, the locust bean gum and the edible agar to obtain a mixed solution B, and homogenizing the mixed solution B;

step 3): adding fresh bean dregs into the mixed solution B, and stirring until no lumps exist to obtain mixed solution C;

step 4): and sterilizing the mixed solution C, then carrying out hot filling, and cooling to obtain the bean dreg pudding.

9. The preparation method of the okara pudding as claimed in claim 8, wherein in the step 1), the water is heated to 30-60 ℃, and then the milk powder is added and stirred for 15-60 min.

10. The preparation method of the okara pudding as claimed in claim 8, wherein the temperature for mixing in the step 2) is 30-60 ℃, and the temperature is kept for stirring for 15-60 min; the homogenizing temperature is 55-65 ℃, and the pressure is 15-22 MPa.

11. The preparation method of the okara pudding as claimed in claim 8, wherein the sterilization in the step 4) adopts ultra-high temperature instant sterilization, the sterilization temperature is 138-142 ℃, and the sterilization time is 3-4 s; the hot filling temperature is 60-80 ℃.

Technical Field

The invention relates to a preparation method of bean dreg pudding, and belongs to the technical field of food processing.

Background

The bean dregs are the by-products in the processing process of soybean products, which account for about 15-20% of the whole soybean, and China is the main country for producing and consuming soybeans, and the soybean products have huge yield, so the corresponding bean dregs are very rich in yield. According to statistics, the fresh bean dregs generated in China per year can reach thousands of tons on average. The bean dregs contain more nutrients than the various dregs, and are rich in protein, fat, dietary fiber, isoflavone, B vitamins and various trace elements such as calcium, iron, zinc, potassium and the like. Research shows that every 100g of dry bean dregs contain 8.31g of water, 19.32g of protein, 12.40g of fat, 51.8g of cellulose and 3.54g of ash, which are typical food resources with low heat and high vegetable protein, are very important natural dietary fiber resources and have special effects of preventing and treating intestinal tract and vascular system diseases, regulating the blood sugar level of diabetes patients, preventing obesity, gallstone and the like. However, due to the characteristics of extremely high water content, easy decay, difficult storage and the like of the fresh bean dregs, the further utilization of the bean dregs is limited. In recent years, the bean dregs are only used as animal feed, plant fertilizer or directly discarded, which not only reduces the utilization rate of the bean dregs, but also causes environmental pollution. Therefore, how to utilize the bean dregs efficiently becomes a problem which needs to be solved urgently.

Pudding is the transliteration of Pudding, also known as Pudding. Is prepared from fresh cream, cow milk, eggs or flour and the like, has a tissue state similar to that of jelly, but has higher nutritional value than the jelly. The pudding is characterized by softness, palatability, sweet and smooth taste, tenderness, smoothness and strong fragrance, and becomes a daily dessert suitable for people of all ages. Along with the improvement of the living standard of people, people also put higher requirements on the diversity of pudding varieties. In recent years, flavor yoghurt pudding, konjak instant pudding, arrowroot pudding, almond egg milk pudding, purple potato cream pudding, rice pudding and the like are reported in succession.

Although the existing pudding is delicious and has a plurality of options, no pudding can meet the taste and simultaneously achieve the aim of changing fresh bean dregs into valuables. Therefore, the method for manufacturing the bean dreg pudding can enrich the taste of the pudding, reduce the phenomenon of bean dreg waste and further improve the utilization rate of the bean dreg.

Disclosure of Invention

The technical problem to be solved by the invention is as follows: provides the bean dreg pudding which is stable in tissue state, rich in dietary fiber and excellent in flavor and the preparation method thereof.

In order to solve the problems, the invention provides bean dreg pudding which is characterized by comprising the following components in percentage by mass: 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.

Preferably, the milk powder is at least one of whole milk powder and skim milk powder.

Preferably, the preparation method of the fresh bean dregs comprises the following steps: selecting soybeans, cleaning, soaking overnight, adding the soybeans into water according to the volume ratio of 1:4, mixing, and putting into a soybean milk machine; immediately filtering the soybean milk with four layers of gauze when the soybean milk machine stops working, and obtaining filter residues which are the fresh soybean dregs.

Preferably, the sweetener is one or more of white granulated sugar, fructose, mannose, high fructose syrup, glucose powder, sucralose, fructo-oligosaccharide, xylitol, stevioside and sodium cyclamate. More preferably, the sugar is any one or more selected from white granulated sugar, fructose, mannose, high fructose syrup, sucralose and stevioside, and most preferably, white granulated sugar.

Preferably, the starch is native starch or modified starch. The okara pudding according to claim 5, wherein said starch is any one or more of corn starch, wheat starch, tapioca starch, potato starch, hydroxypropyl starch, hydroxypropylated distarch phosphate, phosphorylated distarch glycerol, and resistant starch. More preferably one or more of corn starch, wheat starch and hydroxypropylated distarch phosphate.

Preferably, the perfume compound also comprises essence, and the adding amount of the perfume compound is 0.01-0.1% of the total amount of the raw materials. Preferably condensed milk essence or milk essence.

Preferably, the water is demineralized water.

The invention also provides a preparation method of the bean dreg pudding, which is characterized by comprising the following steps:

step 1): adding water into milk powder, and mixing to obtain mixed solution A;

step 2): mixing the mixed solution A, the sweetening agent, the starch, the mono/diglyceride, the carrageenan, the locust bean gum and the edible agar to obtain a mixed solution B, and homogenizing the mixed solution B;

step 3): adding fresh bean dregs into the mixed solution B, and stirring until no lumps exist to obtain mixed solution C;

step 4): and sterilizing the mixed solution C, then carrying out hot filling, and cooling to obtain the bean dreg pudding.

Preferably, in the step 1), after the water is heated to 30-60 ℃, the milk powder is added and stirred for 15-60 min.

Preferably, the mixing temperature in the step 2) is 30-60 ℃, and the heat preservation and stirring are carried out for 15-60 min; the homogenizing temperature is 55-65 ℃, and the pressure is 15-22 MPa.

More preferably, the mixing temperature is 50-60 ℃, and the stirring is carried out for 20-30 min under heat preservation.

Preferably, the sterilization in the step 4) adopts ultrahigh temperature instantaneous sterilization, the sterilization temperature is 85-125 ℃, and the sterilization time is 15-30 s; the hot filling temperature is 60-80 ℃. More preferably, the hot filling temperature is 65-80 ℃, and the hot filling is sealed within 10 s.

Preferably, the sterilization in the step 4) adopts ultrahigh-temperature instantaneous sterilization, the sterilization temperature is 138-142 ℃, and the sterilization time is 3-4 s; the hot filling temperature is 60-80 ℃.

Preferably, the cooling method in the step 4) is as follows: the filled pudding was placed in an ice water bath and rapidly cooled to 4 ℃.

Compared with the prior art, the invention has the following beneficial effects:

1. the bean dreg pudding prepared by the method has no beany flavor, and the milk powder and the bean dregs are used as main raw materials, so that the beany flavor and the milk flavor of the bean dreg pudding are improved, and the taste of the traditional pudding is enriched;

2. the bean dreg pudding prepared by the invention has the advantages of simple formula, high forming speed, good stability, higher nutritional value, natural materials, safe eating and smooth mouthfeel, and is particularly suitable for old people and children;

3. the bean dreg pudding prepared by the invention realizes the production of high dietary fiber pudding, is beneficial to regulating the blood sugar balance of human body, preventing constipation, effectively preventing obesity and improving the physiological function of resistance.

Detailed Description

In order to make the invention more comprehensible, preferred embodiments are described in detail below.