阅读说明：本技术 一种速食豆花粉、速食豆花粉包其制备成豆花的方法 (Instant soybean meal and instant soybean meal bag and method for preparing soybean meal from instant soybean meal and instant soybean meal bag ) 是由 李伟伟 贾琳璐 翟耀琨 于 2020-08-17 设计创作，主要内容包括：本发明提供一种速食豆花粉、速食豆花粉包及其制备成豆花的方法,所述速食豆花粉包括以下重量份数的原料：熟豆粉85～100份、凝固剂5～13份、甜味剂0～120份、增香剂0～5份、食盐0～0.8份。速食速食豆花粉包,包括A料包和B料包,A料包由熟豆粉、甜味剂、增香剂、食盐混匀而得,B料包由凝固剂完全溶解于凉开水中而得。将A料包溶于的90℃水中,搅拌均匀后迅速沿容器壁倒入B料包溶液中,搅拌均匀,冷却成脑,即得豆花。本发明的速食豆花粉携带、储存方便,有货架期,即冲即食,制备成豆花的工序方便,时间用时少,极大地满足了“速食年代”的需求；同时,制备成豆花所需的设备少且简单,一般家庭中都有该制备,在家庭中即可快速的制作豆花,从而有效了家庭中无法制作豆花的难题。(The invention provides instant soybean meal, an instant soybean meal bag and a method for preparing the same into soybean meal, wherein the instant soybean meal comprises the following raw materials in parts by weight: 85-100 parts of cooked bean flour, 5-13 parts of coagulant, 0-120 parts of sweetener, 0-5 parts of flavoring agent and 0-0.8 part of salt. The fast food bean-pollen bag comprises a material bag A and a material bag B, wherein the material bag A is prepared by uniformly mixing cooked bean powder, a sweetening agent, a flavoring agent and salt, and the material bag B is prepared by completely dissolving a coagulating agent in cold boiled water. Dissolving the material bag A in 90 deg.C water, stirring, quickly pouring into the solution of material bag B along the container wall, stirring, and cooling to obtain jellied bean curd. The instant bean pollen is convenient to carry and store, has a shelf life, is instant after being mixed with water, has convenient working procedures for preparing the bean pollen and little time and time consumption, and greatly meets the requirements of 'instant times'; meanwhile, the equipment needed for preparing the tofu pudding is few and simple, and the tofu pudding can be quickly prepared in families by using the preparation in common families, so that the problem that the tofu pudding cannot be prepared in families is solved.)

1. The fast-food soybean meal is characterized by comprising the following raw materials in parts by weight: 85-100 parts of cooked bean flour, 5-13 parts of coagulant, 0-120 parts of sweetener, 0-5 parts of flavoring agent and 0-0.8 part of salt.

2. The instant soybean meal as claimed in claim 1, which comprises the following raw materials in parts by weight: 85-100 parts of bean flour, 5-13 parts of coagulant, 90-120 parts of sweetener, 3-5 parts of flavoring agent and 0.2-0.8 part of salt.

3. The instant soybean meal according to claim 1 or 2, wherein the coagulant is one or more of glucono-lactone, agar powder, low acyl gellan gum, and carrageenan.

4. The instant soybean meal according to claim 3, wherein the coagulant is 5 to 10 parts by weight of glucono-lactone, 0.1 to 1.0 part by weight of agar powder, 0.2 to 0.8 part by weight of low acyl gellan gum, and 0.5 to 1.0 part by weight of carrageenan.

5. The instant soybean meal according to claim 1 or 2, wherein the sweetener is one or more of white granulated sugar, glucose, xylitol and fructo-oligosaccharide.

6. The instant soybean meal as claimed in claim 5, wherein the sweetener is white granulated sugar and glucose, and the sweetener comprises 20-40 parts by weight of white granulated sugar and 70-80 parts by weight of glucose powder.

7. The instant soybean meal according to claim 1 or 2, wherein the flavoring agent is one of natural fruit and vegetable powder, natural fruit and vegetable juice, and coconut powder.

8. The instant soybean meal as claimed in claim 1, wherein the cooked soybean meal is one of soybean meal, pea meal, mung bean meal and broad bean meal.

9. The fast-food bean pollen bag is characterized by comprising a material bag A and a material bag B, wherein the material bag A is prepared by uniformly mixing the following raw materials in parts by weight: 85-100 parts of cooked bean flour, 0-120 parts of sweetening agent, 0-5 parts of flavoring agent and 0-0.8 part of salt; the material bag B is prepared by completely dissolving 5-13 parts of coagulant in 90-100 parts of cold boiled water.

10. The method for preparing tofu pudding with instant tofu pudding according to claim 9, comprising the steps of:

(1) opening the material bag B and pouring the material bag B into a container to obtain a solution of the material bag B for later use;

(2) opening the material bag A, dissolving the material bag A in 360-400 parts of 90 ℃ water, and uniformly stirring to obtain a material bag A solution for later use;

(3) under the condition that the temperature of the solution of the material bag A is not lower than 75 ℃, the solution of the material bag A is quickly poured into the solution of the material bag B along the wall of the container and is uniformly stirred;

(4) cooling for 8-10 minutes to form the brain, wherein the temperature is 40-45 ℃ during the brain formation.

Technical Field

The invention relates to the technical field of food processing, in particular to instant soybean meal and an instant soybean meal bag and a method for preparing soybean meal.

Background

The soybean is a traditional Chinese bean food, is relatively comprehensive in nutrition and rich in content, and each 100 g of the soybean contains 36.3 g of protein, 18.4 g of fat, 25.3 g of sugar, 412 kcal of heat, 367 mg of calcium, 571 mg of phosphorus, 11 mg of iron, 0.4 mg of carotene, 10.79 mg of vitamin B, 20.25 mg of vitamin B and 2.1 mg of nicotinic acid, so that compared with the same amount of pork, the soybean is 1 time more in protein, 33 times more in calcium and 26 times more in iron, and the price is much lower than that of the pork. Soybean protein contains various amino acids necessary for human body, and particularly, it contains comparatively many essential amino acids for human body such as lysine, leucine, threonine, etc., and only methionine is comparatively small. Soybeans contain a large amount of fat and are unsaturated fatty acids, particularly, the soybeans contain the most abundant linolenic acid, and therefore, the soybeans have a great effect on preventing arteriosclerosis. Soybean also contains about 1.5% of phospholipids, which are essential components of cells and play an important role in maintaining the health of human nerves, liver, bones and skin.

The tofu pudding is a typical bean product, is a famous Chinese traditional snack, is also called tofu pudding, is rich in nutrition, contains various essential trace elements such as iron, calcium, phosphorus, magnesium and the like, also contains sugar, vegetable oil and rich high-quality protein, and is called as 'vegetable meat'. Is a medicated diet for patients with hypertension, hyperlipemia, hypercholesterolemia, arteriosclerosis and coronary heart disease. Is also a good food therapy product for supplementing nutrition for children, weak people and the old.

The existing preparation process of the tofu pudding comprises the following steps: the preparation method comprises the steps of bean selection, bean soaking, grinding (coarse grinding and fine grinding), residue discharging (filtering), pulp boiling, marinating, brain forming, marinating with halogen salt or gypsum, wherein the halogen salt is magnesium chloride, the gypsum contains calcium sulfate, the required preparation equipment comprises a stainless steel barrel, a soybean milk grinder, an electronic scale, a filter bag, a double-layer heating pot and the like, the preparation process is complex, the time is long, the required preparation equipment is multiple, the general family cannot meet the conditions for preparing the tofu pudding, the tofu pudding is required to be eaten, and the special shop for preparing the tofu pudding is required, so that the preparation method is very inconvenient.

Disclosure of Invention

The invention aims to provide instant soybean meal, aiming at solving the technical problem that the soybean meal cannot be prepared in families; meanwhile, the invention also aims to provide a method for preparing the bean curd jelly from the instant bean curd jelly bag and the comfortable bean curd jelly bag.

In order to realize the purpose, the instant soybean powder adopts the technical scheme that: the fast-food soybean meal comprises the following raw materials in parts by weight: 85-100 parts of cooked bean flour, 5-13 parts of coagulant, 0-120 parts of sweetener, 0-5 parts of flavoring agent and 0-0.8 part of salt.

Preferably, the instant soybean meal comprises the following raw materials in parts by weight: 85-100 parts of bean flour, 5-13 parts of coagulant, 90-120 parts of sweetener, 3-5 parts of flavoring agent and 0.2-0.8 part of salt.

Preferably, the coagulant is one or more of glucono-lactone, agar powder, low acyl gellan gum and carrageenan.

Preferably, the coagulator is gluconic acid-lactone, agar powder, low-acyl gellan gum and carrageenan, wherein the gluconic acid-lactone accounts for 5-10 parts by weight, the agar powder accounts for 0.1-1.0 part by weight, the low-acyl gellan gum accounts for 0.2-0.8 part by weight and the carrageenan accounts for 0.5-1.0 part by weight.

Preferably, the sweetener is one or more of white granulated sugar, glucose, xylitol and fructo-oligosaccharide.

Preferably, the sweetening agent is white granulated sugar and glucose, and the sweetening agent comprises, by weight, 20-40 parts of white granulated sugar and 70-80 parts of glucose powder.

Preferably, the flavoring agent is one of natural fruit and vegetable powder, natural fruit and vegetable juice and coconut powder.

Preferably, the cooked bean flour is one of soybean flour, pea flour, mung bean flour and broad bean flour.

The instant bean pollen bag adopts the technical scheme that: the fast bean pollen bag comprises a material bag A and a material bag B, wherein the material bag A is prepared by uniformly mixing the following raw materials in parts by weight: 85-100 parts of cooked bean flour, 0-120 parts of sweetening agent, 0-5 parts of flavoring agent and 0-0.8 part of salt; the material bag B is prepared by completely dissolving 5-13 parts of coagulant in 90-100 parts of cold boiled water.

The method for preparing the bean curd jelly by the instant bean curd jelly bag comprises the following steps:

(1) opening the material bag B and pouring the material bag B into a container to obtain a solution of the material bag B for later use;

(2) opening the material bag A, dissolving the material bag A in 360-400 parts of 90 ℃ water, and uniformly stirring to obtain a material bag A solution for later use;

(3) under the condition that the temperature of the solution of the material bag A is not lower than 75 ℃, the solution of the material bag A is quickly poured into the solution of the material bag B along the wall of the container and is uniformly stirred;

(4) cooling for 8-10 minutes to form the brain, wherein the temperature is 40-45 ℃ during the brain formation.

The invention has the beneficial effects that: the instant bean pollen is convenient to carry and store, has a shelf life, is instant after being mixed with water, has convenient working procedures for preparing the bean pollen and little time and time consumption, and greatly meets the requirements of 'instant times'; meanwhile, the equipment needed for preparing the tofu pudding is few and simple, and the tofu pudding can be quickly prepared in families by using the preparation in common families, so that the problem that the tofu pudding cannot be prepared in families is solved.

Detailed Description

The present invention will be further described with reference to the following examples.

The instant soybean powder of the invention is specifically implemented as follows: