CN110584008A - 一种豆渣布丁及其制备方法 - Google Patents
一种豆渣布丁及其制备方法 Download PDFInfo
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- CN110584008A CN110584008A CN201910977351.0A CN201910977351A CN110584008A CN 110584008 A CN110584008 A CN 110584008A CN 201910977351 A CN201910977351 A CN 201910977351A CN 110584008 A CN110584008 A CN 110584008A
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- pudding
- starch
- mixed solution
- okara
- bean
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/238—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seeds, e.g. locust bean gum or guar gum
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Mycology (AREA)
- Grain Derivatives (AREA)
Abstract
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。
Description
技术领域
本发明涉及一种豆渣布丁的制备方法,属于食品加工技术领域。
背景技术
豆渣是大豆产品加工过程中的副产品,约占全豆的15%~20%,我国是生产和消费大豆的主要国家,大豆类制品产量巨大,因此相应的豆渣产量十分丰富。据统计,我国平均每年产生的鲜豆渣可达千万吨。豆渣营养成分高于众多槽渣,含有丰富的蛋白质、脂肪、膳食纤维、异黄酮、B族维生素以及钙、铁、锌、钾等多种微量元素。研究表明,每100g干豆渣中含有水分8.31g,蛋白质19.32g,脂肪12.40g,纤维素51.8g,灰分3.54g,是典型的低热能高植物蛋白的食品资源,更是一种很重要的天然膳食纤维资源,对预防和治疗肠道及血管***疾病,调节糖尿病人的血糖水平,预防肥胖症和胆结石等具有特殊的功效。然而,由于鲜豆渣含水量极高、易腐烂、贮藏困难等特性都使豆渣的进一步利用受到限制。近年来,豆渣仅仅只是作为动物饲料、植物肥料或者直接废弃,这不仅降低了豆渣的利用率,还造成环境污染。因此如何高效利用豆渣成为了急需解决的问题。
布丁是英文Pudding的译音,又称布甸。是由鲜奶油、牛乳、鸡蛋或面粉等原料加工而成,其组织状态类似于果冻,但营养价值较果冻高。布丁的最大特点是柔软适口、香甜爽滑、嫩滑香浓,已经成为一种老少皆宜的日常甜点。随着人们生活水平的提高,人们对布丁品种的多样性也提出了更高的要求。近年来风味酸乳布丁、魔芋速食布丁、葛粉布丁、杏仁蛋奶布丁、紫薯奶黄布丁、大米布丁等相继见诸报道。
现有的布丁商品虽然美味,可选择性多,但仍然没有一种布丁在满足口感的同时也达到使鲜豆渣变废为宝的目标。因此,建立豆渣布丁的制作方法不仅可以丰富布丁的口感,还可以减少豆渣废弃的现象,进一步提高豆渣利用率。
发明内容
本发明所要解决的技术问题是:提供一种组织状态稳定、富含丰富膳食纤维、风味优良的豆渣布丁及其制备方法。
为了解决上述问题,本发明提供了一种豆渣布丁,其特征在于,包括以下以质量百分比计的组分: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。
优选地,所述奶粉为全脂乳粉和脱脂乳粉中的至少一种。
优选地,所述鲜豆渣的制备方法为:挑选黄豆并洗净,浸泡过夜后以1:4的体积比加入水中混合,放入豆浆机中;豆浆机停止工作后,立即趁热将豆浆用四层纱布过滤,所得滤渣即为鲜豆渣。
优选地,所述甜味剂为白砂糖、果糖、甘露糖、果葡糖浆、葡糖糖浆、葡萄糖粉、三氯蔗糖、低聚果糖、木糖醇、甜菊糖和甜蜜素中的任意一种或几种。更优选地为选自白砂糖、果糖、甘露糖、果葡糖浆、三氯蔗糖和甜菊糖中的任意一种或几种,最佳地为白砂糖。
优选地,所述淀粉为原淀粉或变性淀粉。.6.如权利要求5所述的豆渣布丁,其特征在于,所述淀粉为玉米淀粉、小麦淀粉、木薯淀粉、马铃薯淀粉、羟丙基淀粉、羟丙基化二淀粉磷酸酯、磷酸化二淀粉丙三醇和抗性淀粉中的任意一种或几种。更佳地为玉米淀粉、小麦淀粉和羟丙基化二淀粉磷酸酯中的任意一种或几种。
优选地,还包括香精,其加入量为原料总量的0.01~0.1%。较佳地为炼奶香精或牛奶香精。
优选地,所述水为软化水。
本发明还提供了上述豆渣布丁的制备方法,其特征在于,包括以下步骤:
步骤1):将奶粉加水混合均匀,得到混合液A;
步骤2):将混合液A、甜味剂、淀粉、单/双甘油酯、卡拉胶与刺槐豆胶、食用琼脂混合,得到混合液B,将混合液B均质;
步骤3):在混合液B中加入鲜豆渣搅拌至无团块,得到混合液C;
步骤4):将混合液C杀菌后热灌装,冷却后得到豆渣布丁。
优选地,所述步骤1)中将水加热至30~60℃后,加入奶粉搅拌混合15~60min。
优选地,所述步骤2)中混合的温度为30~60℃,保温搅拌15~60min;均质的温度为55~65℃,压力为15~22MPa。
更优选地,所述混合的温度为50~60℃,保温搅拌20~30min。
优选地,所述步骤4)中的杀菌采用超高温瞬时杀菌,杀菌温度为85~125℃,杀菌时间为15s~30s;热灌装的温度为60~80℃。更优选地,热灌装的温度为65~80℃,热灌装在10s内密封。
优选地,所述步骤4)中的杀菌采用超高温瞬时杀菌,杀菌温度为138~142℃,杀菌时间为3~4s;热灌装的温度为60~80℃。
优选地,所述步骤4)中冷却的方法为:将灌装好的布丁置于冰水浴中,迅速冷却至4℃。
与现有技术相比,本发明具有以下有益效果:
1、本发明制得的豆渣布丁无豆腥味,奶粉、豆渣作为主要原料,提高豆渣布丁的豆香味和奶香味,丰富传统布丁口感;
2、本发明制得的豆渣布丁,配方简单、成型速度快、稳定性好、营养价值较高,并且用料天然,食用安全,口感顺滑,特别适合老人和小孩食用;
3、本发明制得的豆渣布丁实现了高膳食纤维布丁的生产,有助于具有调节人体的血糖平衡,预防便秘,还可以有效预防肥胖、具有提高抵抗力的生理功能。
具体实施方式
为使本发明更明显易懂,兹以优选实施例,作详细说明如下。
实施例1-5和对比例1-6中单/双甘油酯即单/双脂肪酸甘油酯,是一种由油酸、亚油酸、棕榈酸、山嵛酸、硬脂酸、月桂酸、亚麻酸等组成的混合物,是一种市售产品,购自千志食品专营店,产自浙江恒发食品科技有限公司。
实施例1
一种豆渣布丁,配方如表1所示:
表1
上述豆渣布丁的制备方法,包括以下步骤:
(1)将水加热至30℃,缓慢加入全脂乳粉,保温搅拌60min,混合均匀,得到混合液A。
(2)将混合液A与白砂糖、小麦淀粉、单、双甘油酯、卡拉胶、刺槐豆胶、食用琼脂混合,混合温度为30℃,保温搅拌60min,得到混合液B。
(3)将混合液B均质,均质条件为15MPa,65℃。
(4)在步骤(3)所得液体中加入鲜豆渣搅拌至无团块,得到混合液C。
(5)将混合液C灭菌灌装,灭菌条件为138℃,4s;灌装温度为60℃,灌装完成后在10s内密封;
(6)将步骤(5)密封完成的产品置于冰水浴中迅速冷却至4℃。
实施例2
一种豆渣布丁,配方如表2所示:
表2
上述豆渣布丁的制备方法,包括以下步骤:
(1)将水加热至50℃,缓慢加入脱脂乳粉,保温搅拌20min,混合均匀,得到混合液A。
(2)将混合液A与白砂糖、果糖、小麦淀粉、单、双甘油酯、卡拉胶、刺槐豆胶和食用琼脂混合,混合温度为40℃,保温搅拌30min,得到混合液B。
(3)将混合液B均质,均质条件为18MPa,60℃。
(4)在步骤(3)所得液体中加入鲜豆渣搅拌至无团块,得到混合液C。
(5)将混合液C灭菌灌装,灭菌条件为139℃,3s;灌装温度为65℃,灌装完成后在10s内密封;
(6)将步骤(5)密封完成的产品置于冰水浴中迅速冷却至4℃。
实施例3
一种豆渣布丁,配方如表3所示:
表3
原料 | 质量百分比% |
全脂乳粉 | 10 |
脱脂乳粉 | 5 |
鲜豆渣 | 15 |
白砂糖 | 5 |
羟丙基二淀粉磷酸酯 | 5 |
单/双甘油酯 | 0.2 |
卡拉胶 | 0.15 |
刺槐豆胶 | 0.1 |
食用琼脂 | 0.05 |
水 | 补至100% |
上述豆渣布丁的制备方法,包括以下步骤:
(1)将水加热至60℃,缓慢加入全脂乳粉和脱脂乳粉,保温搅拌15min,混合均匀,得到混合液A。
(2)将混合液A与白砂糖、羟丙基二淀粉磷酸酯、单、双甘油酯、卡拉胶、刺槐豆胶和食用琼脂混合,混合温度为50℃,保温搅拌20min,得到混合液B。
(3)将混合液B均质,均质条件为22MPa,55℃。
(4)在步骤(3)所得液体中加入鲜豆渣搅拌至无团块,得到混合液C。
(5)将混合液C灭菌灌装,灭菌条件为140℃,3s;灌装温度为80℃,灌装完成后在10s内密封;
(6)将步骤(5)密封完成的产品置于冰水浴中迅速冷却至4℃。
实施例4
一种豆渣布丁,配方如表4所示:
表4
原料 | 质量百分比% |
脱脂乳粉 | 20 |
鲜豆渣 | 10 |
甜菊糖 | 3.5 |
玉米淀粉 | 3 |
单/双甘油酯 | 0.05 |
卡拉胶 | 0.30 |
刺槐豆胶 | 0.05 |
食用琼脂 | 0.10 |
水 | 补至100% |
上述豆渣布丁的制备方法,包括以下步骤:
(1)将水加热至45℃,缓慢加入脱脂乳粉,保温搅拌40min,混合均匀,得到混合液A。
(2)将混合液A与甜菊糖、羟丙基二淀粉磷酸酯、单、双甘油酯、卡拉胶、刺槐豆胶和食用琼脂混合,混合温度为55℃,保温搅拌25min,得到混合液B。
(3)将混合液B均质,均质条件为20MPa,55℃。
(4)在步骤(3)所得液体中加入鲜豆渣搅拌至无团块,得到混合液C。
(5)将混合液C灭菌灌装,灭菌条件为140℃,4s;灌装温度为70℃,灌装完成后在10s内密封;
(6)将步骤(5)密封完成的产品置于冰水浴中冷却至4℃。
实施例5
一种豆渣布丁,配方如表5所示:
表5
原料 | 质量百分比% |
全脂乳粉 | 10 |
鲜豆渣 | 8 |
白砂糖 | 8 |
羟丙基二淀粉磷酸酯 | 1 |
单、双甘油酯 | 0.05 |
卡拉胶 | 0.05 |
刺槐豆胶 | 0.15 |
食用琼脂 | 0.25 |
水 | 补至100% |
上述豆渣布丁的制备方法,包括以下步骤:
(1)将水加热至50℃,缓慢加入脱脂乳粉,保温搅拌30min,混合均匀,得到混合液A。
(2)将混合液A与白砂糖、羟丙基二淀粉磷酸酯、单、双甘油酯、卡拉胶、刺槐豆胶和食用琼脂混合,混合温度为60℃,保温搅拌15min,得到混合液B。
(3)将混合液B均质,均质条件为22MPa,65℃。
(4)在步骤(3)所得液体中加入鲜豆渣搅拌至无团块,得到混合液C。
(5)将混合液C灭菌灌装,灭菌条件为142℃,3s;灌装温度为75℃,灌装完成后在10s内密封;
(6)将步骤(5)密封完成的产品置于冰水浴中迅速冷却至4℃。
对比例1
一种豆渣布丁,配方如表6所示:
表6
原料 | 质量百分比% |
全脂乳粉 | 25 |
鲜豆渣 | 5 |
白砂糖 | 0.2 |
小麦淀粉 | 1 |
单/双甘油酯 | 0.1 |
卡拉胶 | 0.2 |
刺槐豆胶 | 0.15 |
黄原胶 | 0.05 |
水 | 补至100% |
制备方法同实施例1。
对比例2
一种豆渣布丁,配方如表7所示:
表7
制备方法同实施例1。
对比例3
一种豆渣布丁,配方同实施例1。
制备方法与实施例1的不同之处在于,步骤(1)中水加热至75℃,缓慢加入全脂乳粉,保温搅拌20min,混合均匀,得到混合液A。
对比例4
一种豆渣布丁,配方同实施例1。
制备方法与实施例1的不同之处在于,步骤(2)中的混合温度为20℃。
对比例5
一种豆渣布丁,配方同实施例1。
制备方法与实施例1的不同之处在于,步骤(3)中均质的压力为10MPa,温度为68℃。
对比例6
一种豆渣布丁,配方同实施例1。
制备方法与实施例1的不同之处在于,步骤(5)中罐装温度为50℃。
将实施例1-5和对比例1-6得到的布丁进行以下试验。
一、感官评定
考察实施例1-5和对比例1-6得到的布丁的感官状态,包括状态、风味和感官特性三个方面,结果如表8所示。
表8
由表8可知,布丁产品的感官品质受到配方的稳定剂组成、配料温度、均质条件和灌装温度的影响。从对比例1-2可知,相同的贮存条件,因产品的稳定剂组成成分不同,造成产品的状态和口感质地有明显差异,甚至有分层现象。从对比例3~5可知,加工过程中配料温度和均质条件都是影响产品状态和质地的因素。对比例6,由于样品在灌装时温度过低,混合液已经凝结,无法形成布丁。
二、布丁的质构特性
实施例1-5以及对比例1-5制得的布丁的质构特性参数如表9所示。
表9
由表9可知,对比例1硬度下降明显,凝胶强度降低;对比例2硬度较高、咀嚼性和胶着性较强烈,说明在这些质构分析指标中,硬度、咀嚼性以及胶着性受稳定剂组成成分影响明显。对比例3硬度和弹性明显小于实例1,体现为入口柔软,无弹性,对比例4的弹性和胶着性降低明显,入口无质感。说明配料温度对质构参数影响明显。从对比例5的数据上可知,均质条件同样会影响布丁的质构参数值,但影响较小。
Claims (11)
1.一种豆渣布丁,其特征在于,包括以下以质量百分比计的组分: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。
2.如权利要求1所述的豆渣布丁,其特征在于,所述奶粉为全脂乳粉和脱脂乳粉中的至少一种。
3.如权利要求1所述的豆渣布丁,其特征在于,所述鲜豆渣的制备方法为:挑选黄豆并洗净,浸泡过夜后以1:4的体积比加入水中混合,放入豆浆机中;豆浆机停止工作后,立即趁热将豆浆用四层纱布过滤,所得滤渣即为鲜豆渣。
4.如权利要求1所述的豆渣布丁,其特征在于,所述甜味剂为白砂糖、果糖、甘露糖、果葡糖浆、葡糖糖浆、葡萄糖粉、三氯蔗糖、低聚果糖、木糖醇、甜菊糖和甜蜜素中的任意一种或几种。
5.如权利要求1所述的豆渣布丁,其特征在于,所述淀粉为原淀粉或变性淀粉。
6.如权利要求5所述的豆渣布丁,其特征在于,所述淀粉为玉米淀粉、小麦淀粉、木薯淀粉、马铃薯淀粉、羟丙基淀粉、羟丙基化二淀粉磷酸酯、磷酸化二淀粉丙三醇和抗性淀粉中的任意一种或几种。
7.如权利要求1-6任意一项所述的豆渣布丁,其特征在于,还包括香精,其加入量为原料总量的0.01~0.1%。
8.权利要求1-7任意一项所述的豆渣布丁的制备方法,其特征在于,包括以下步骤:
步骤1):将奶粉加水混合均匀,得到混合液A;
步骤2):将混合液A、甜味剂、淀粉、单/双甘油酯、卡拉胶与刺槐豆胶、食用琼脂混合,得到混合液B,将混合液B均质;
步骤3):在混合液B中加入鲜豆渣搅拌至无团块,得到混合液C;
步骤4):将混合液C杀菌后热灌装,冷却后得到豆渣布丁。
9.如权利要求8所述的豆渣布丁的制备方法,其特征在于,所述步骤1)中将水加热至30~60℃后,加入奶粉搅拌混合15~60min。
10.如权利要求8所述的豆渣布丁的制备方法,其特征在于,所述步骤2)中混合的温度为30~60℃,保温搅拌15~60min;均质的温度为55~65℃,压力为15~22MPa。
11.如权利要求8所述的豆渣布丁的制备方法,其特征在于,所述步骤4)中的杀菌采用超高温瞬时杀菌,杀菌温度为138~142℃,杀菌时间为3~4s;热灌装的温度为60~80℃。
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