CN112293628A - 豆花布丁固体饮料、免蒸煮型豆花布丁及其制备方法 - Google Patents
豆花布丁固体饮料、免蒸煮型豆花布丁及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种豆花布丁固体饮料、免蒸煮型豆花布丁及其制备方法,豆花布丁固体饮料包括以下质量份数的各组分:速溶豆粉:10‑40份;植脂末:10‑40份;糖类物质及糖醇类物质:10‑20份;低温速溶琼脂:1‑5份;食用胶:0.1‑1份;余量为麦芽糊精;豆花布丁制作过程无需蒸煮,简单易操作,满足现在消费者免蒸煮制备获得豆花布丁的需求。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种豆花布丁固体饮料、免蒸煮型豆花布丁及其制备方法。
背景技术
我国大豆产量目前排在世界第四位,大豆是我国的主要植物性蛋白食物资源,其蛋白质含量一般为35~40%,大豆蛋白是目前报道的唯一一种含有人体所需的9种必需氨基酸且含量满足人体需求的植物蛋白,是公认的一种全价蛋白质,并且大豆蛋白不含胆固醇,有降低血液中胆固醇含量的功效。大豆源于中国,其制品作为我国优秀的传统食品,上千年来以其传统的口味、丰富的营养和低廉的价格养育着我们这个民族,成为我国老百姓的生活必需品,其中豆花又因其嫩滑的口感以及丰富的营养价值而深受人们喜爱。
目前市面上的豆花布丁的制备都需要蒸煮,制备过程繁杂,对制备场所有所限制,无法满足现在消费者免蒸煮食用豆花布丁的需求。
发明内容
为解决上述技术问题,本发明的目的在于提供一种豆花布丁固体饮料、免蒸煮型豆花布丁及其制备方法,制作过程无需蒸煮,简单易操作,方便快捷,满足现在消费者免蒸煮食用豆花布丁的需求。
为达到上述目的,本发明的技术方案如下:
一种豆花布丁固体饮料,包括以下质量份数的各组分:
速溶豆粉:10-40份;
植脂末:10-40份;
糖类物质及糖醇类物质:10-20份;
低温速溶琼脂:1-5份;
食用胶:0.1-1份
余量为麦芽糊精。
本发明提供的提供一种豆花布丁固体饮料、免蒸煮型豆花布丁及其制备方法,制作过程无需蒸煮,简单易操作,方便快捷,满足现在消费者免蒸煮食用豆花布丁的需求。
在上述技术方案的基础上,本发明还可以作如下改进:
作为优选方案,所述糖醇类物质为赤藓糖醇、麦芽糖醇和山梨糖醇中的任一种或任几种,所述糖类物质为白砂糖、葡萄糖和果糖中的任一种或任几种。
作为优选方案,所述食用胶为变性淀粉、瓜尔豆胶、刺槐豆胶和卡拉胶中的任一种或任几种。
作为优选方案,所述低温速溶琼脂的速溶温度为65-95℃。
作为优选方案,所述低温速溶琼脂包括以下制备步骤:
将亲水基团加入到琼脂大分子中,经过超高压均质、喷雾干燥工艺,制成低温速溶琼脂。
本发明还公开一种免蒸煮型豆花布丁的制备方法,包括以下制备步骤:
S1根据以上任意一项所述豆花布丁固体饮料和冲调用水进行搅拌混合均匀,形成混合溶液;
S2将所述混合溶液在室温下冷却后放至冰箱冷藏室中,直到完全冷却,制备得到免蒸煮型豆花布丁。
作为优选方案,所述冲调用水的温度为75-98℃。
作为优选方案,将步骤S1中的豆花布丁固体饮料和冲调用水按1∶3-1∶6的比例进行搅拌混合。
本发明还公开一种免蒸煮型豆花布丁,根据以上任意一项所述的免蒸煮型豆花布丁的制备方法制备得到。
具体实施方式
下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
除非特别指明,以下实施例中所用的试剂均可从正规渠道商购获得。
为了达到本发明的目的,一种豆花布丁固体饮料,包括以下质量份数的各组分:
速溶豆粉:10-40份;
植脂末:10-40份;
糖类物质及糖醇类物质:10-20份;
低温速溶琼脂:1-5份;
食用胶:0.1-1份
余量为麦芽糊精。
本发明提供的一种豆花布丁固体饮料、免蒸煮型豆花布丁及其制备方法,制作过程无需蒸煮,简单易操作,方便快捷,满足现在消费者免蒸煮食用豆花布丁的需求。
在一些实施例中,所述糖醇类物质为赤藓糖醇、麦芽糖醇和山梨糖醇中的任一种或任几种,所述糖类物质为白砂糖、葡萄糖和果糖中的任一种或任几种。
在一些实施例中,所述食用胶为变性淀粉、瓜尔豆胶、刺槐豆胶和卡拉胶中的任一种或任几种。
在一些实施例中,所述低温速溶琼脂的速溶温度为65-95℃。
在一些实施例中,所述低温速溶琼脂包括以下制备步骤:
将亲水基团加入到琼脂大分子中,经过超高压均质、喷雾干燥工艺,制成低温速溶琼脂。
本发明实施例还公开一种豆花布丁固体饮料的制备方法,将速溶豆粉、植脂末、糖类物质及糖醇类物质、低温速溶琼脂、食用胶和麦芽糊精按组分质量份数混合搅拌制备得到。
本发明实施例还公开一种免蒸煮型豆花布丁的制备方法,包括以下制备步骤:
S1根据以上任意一项所述豆花布丁固体饮料和冲调用水进行搅拌混合均匀,形成混合溶液;
S2将混合溶液在室温下冷却后放至冰箱冷藏室中,直到完全冷却,制备得到免蒸煮型豆花布丁。
在一些实施例中,所述冲调用水的温度为75-98℃。
在一些实施例中,将步骤S1中的豆花布丁固体饮料和冲调用水按1∶3-1∶6的比例进行搅拌混合。
本发明实施例还公开一种免蒸煮型豆花布丁,根据以上任意一项所述的免蒸煮型豆花布丁的制备方法制备得到。
实施例1
一种免蒸煮型豆花布丁,将速溶豆粉10份、植脂末40份、白砂糖20份、低温速溶琼脂1份、变性淀粉0.1份和麦芽糊精28.9份,按上述质量份数混合搅拌制备得到豆花布丁固体饮料1,将豆花布丁固体饮料1和冲调用水按1∶3的比例进行搅拌混合得到混合溶液,冲调用水的温度为85℃,将混合溶液室温冷却后放至冰箱冷藏室中,直到完全冷却,制备得到免蒸煮型豆花布丁1,消费者即可食用;免蒸煮型豆花布丁1制作过程无需蒸煮,简单易操作,方便快捷,满足现在消费者免蒸煮制备食用豆花布丁1的需求。
实施例2
一种免蒸煮型豆花布丁,将速溶豆粉40份、植脂末40份、葡萄糖10份、低温速溶琼脂5份、瓜尔豆胶1份和麦芽糊精4份,按上述质量份数混合搅拌制备得到豆花布丁固体饮料2,将豆花布丁固体饮料2和冲调用水按1∶6的比例进行搅拌混合得到混合溶液,冲调用水的温度为95℃,将混合溶液室温冷却后放至冰箱冷藏室中,直到完全冷却,制备得到免蒸煮型豆花布丁2,消费者即可食用;免蒸煮型豆花布丁2制作过程无需蒸煮,简单易操作,方便快捷,满足现在消费者免蒸煮制备食用豆花布丁2的需求。
实施例3
一种免蒸煮型豆花布丁,将速溶豆粉30份、植脂末25份、赤藓糖醇15份、低温速溶琼脂4份、刺槐豆胶0.6份和麦芽糊精25.4份,按上述质量份数混合搅拌制备得到豆花布丁固体饮料3,将豆花布丁固体饮料3和冲调用水按1∶5的比例进行搅拌混合得到混合溶液,冲调用水的温度为98℃,将混合溶液室温冷却后放至冰箱冷藏室中,直到完全冷却,制备得到免蒸煮型豆花布丁3,消费者即可食用;免蒸煮型豆花布丁3制作过程无需蒸煮,简单易操作,方便快捷,满足现在消费者免蒸煮制备食用豆花布丁3的需求。
实施例4
一种免蒸煮型豆花布丁,将速溶豆粉35份、植脂末30份、麦芽糖醇18份、低温速溶琼脂4份、卡拉胶0.6份和麦芽糊精12.4份,按上述质量份数混合搅拌制备得到豆花布丁固体饮料4,将豆花布丁固体饮料4和冲调用水按1∶4的比例进行搅拌混合得到混合溶液,冲调用水的温度为90℃,将混合溶液室温冷却后放至冰箱冷藏室中,直到完全冷却,制备得到免蒸煮型豆花布丁4,消费者即可食用;免蒸煮型豆花布丁4制作过程无需蒸煮,简单易操作,方便快捷,满足现在消费者免蒸煮制备食用豆花布丁4的需求。
实施例5
一种免蒸煮型豆花布丁,将速溶豆粉35份、植脂末30份、赤藓糖醇18份、低温速溶琼脂4份、变性淀粉、瓜尔豆胶、刺槐豆胶和卡拉胶混合食用胶0.6份和麦芽糊精12.4份,按上述质量份数混合搅拌制备得到豆花布丁固体饮料5,将豆花布丁固体饮料5和冲调用水按1∶4的比例进行搅拌混合得到混合溶液,冲调用水的温度为93℃,将混合溶液室温冷却后放至冰箱冷藏室中,直到完全冷却,制备得到免蒸煮型豆花布丁5,消费者即可食用;免蒸煮型豆花布丁5制作过程无需蒸煮,简单易操作,方便快捷,满足现在消费者免蒸煮制备食用豆花布丁5的需求。
实施例6
一种免蒸煮型豆花布丁,将速溶豆粉36份,植脂末10份,赤藓糖醇、麦芽糖醇、山梨糖醇混合糖醇类物质20份,低温速溶琼脂5份,变性淀粉、瓜尔豆胶、刺槐豆胶和卡拉胶混合食用胶1份和麦芽糊精28份,按上述质量份数混合搅拌制备得到豆花布丁固体饮料6,将豆花布丁固体饮料6和冲调用水按1∶5的比例进行搅拌混合得到混合溶液,冲调用水的温度为97℃,将混合溶液室温冷却后放至冰箱冷藏室中,直到完全冷却,制备得到免蒸煮型豆花布丁6,消费者即可食用;免蒸煮型豆花布丁6制作过程无需蒸煮,简单易操作,方便快捷,满足现在消费者免蒸煮制备食用豆花布丁6的需求。
实施例7
一种免蒸煮型豆花布丁,将速溶豆粉36份,植脂末10份,白砂糖、葡萄糖和果糖混合糖类物质20份,低温速溶琼脂5份,变性淀粉、瓜尔豆胶、刺槐豆胶和卡拉胶混合食用胶1份和麦芽糊精28份,按上述质量份数混合搅拌制备得到豆花布丁固体饮料7,将豆花布丁固体饮料7和冲调用水按1∶5的比例进行搅拌混合得到混合溶液,冲调用水的温度为75℃,将混合溶液室温冷却后放至冰箱冷藏室中,直到完全冷却,制备得到免蒸煮型豆花布丁7,消费者即可食用;免蒸煮型豆花布丁7制作过程无需蒸煮,简单易操作,方便快捷,满足现在消费者免蒸煮制备食用豆花布丁7的需求。
以上所述的仅是本发明的优选实施方式,应当指出,对于本领域的普通技术人员来说,在不脱离本发明创造构思的前提下,还可以做出若干变形和改进,这些都属于本发明的保护范围。
Claims (9)
1.一种豆花布丁固体饮料,其特征在于,包括以下质量份数的各组分:
速溶豆粉:10-40份;
植脂末:10-40份;
糖类物质及糖醇类物质:10-20份;
低温速溶琼脂:1-5份;
食用胶:0.1-1份
余量为麦芽糊精。
2.根据权利要求1所述的豆花布丁固体饮料,其特征在于,所述糖醇类物质为赤藓糖醇、麦芽糖醇和山梨糖醇中的任一种或任几种,所述糖类物质为白砂糖、葡萄糖和果糖中的任一种或任几种。
3.根据权利要求1所述的豆花布丁固体饮料,其特征在于,所述食用胶为变性淀粉、瓜尔豆胶、刺槐豆胶和卡拉胶中的任一种或任几种。
4.根据权利要求1所述的豆花布丁固体饮料,其特征在于,所述低温速溶琼脂的速溶温度为65-95℃。
5.根据权利要求1或4所述的豆花布丁固体饮料,其特征在于,所述低温速溶琼脂包括以下制备步骤:
将亲水基团加入到琼脂大分子中,经过超高压均质、喷雾干燥工艺,制成低温速溶琼脂。
6.一种免蒸煮型豆花布丁的制备方法,其特征在于,包括以下制备步骤:
S1根据权利要求1-4任一项所述豆花布丁固体饮料和冲调用水进行搅拌混合均匀,形成混合溶液;
S2将所述混合溶液在室温下冷却后放至冰箱冷藏室中,直到完全冷却,制备得到免蒸煮型豆花布丁。
7.根据权利要求6所述的免蒸煮型豆花布丁的制备方法,其特征在于,所述冲调用水的温度为75-98℃。
8.根据权利要求6所述的免蒸煮型豆花布丁的制备方法,其特征在于,将步骤S1中的豆花布丁固体饮料和冲调用水按1∶3-1∶6的比例进行搅拌混合。
9.一种免蒸煮型豆花布丁,其特征在于,根据权利要求6-8中任一项所述的免蒸煮型豆花布丁的制备方法制备得到。
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