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Formula and preparation method of jelly powder

A technology of pudding bean curd and formula, applied in the field of desserts, can solve problems such as finely broken taste, and achieve the effects of ensuring nutritional value and improving delicate and tough taste.

Inactive Publication Date: 2015-11-18
厦门德熙捷工贸有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Bean curd is a common food on people's daily table because of its better nutritional value, but its taste is fine and broken. How to make bean curd into a dessert with a certain delicate and tough taste and can be refrigerated is the origin of the invention

Method used

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Embodiment Construction

[0016] The invention discloses a pudding bean curd formula, the weight ratio of each component is: soybean milk 15%-80%, water 15%-40%, pudding powder 1%-18%.

[0017] The concrete preparation method that adopts above-mentioned pudding bean curd formula is:

[0018] Step 1. Selection of raw materials: select non-genetically modified soybeans and manually select fresh soybeans with full grains and uniform color to ensure the quality of raw materials;

[0019] Step 2. Cleaning: Repeatedly wash the optimized soybeans three times to clean the raw materials and screen out some impurities;

[0020] Step 3. Soaking: Soak the cleaned soybeans with filtered pure water at room temperature for about 6 to 10 hours;

[0021] Step 4. Grinding: Drain the soaked soybeans and then add water to grind them. The traditional refining equipment used in the production of bean curds is generally a single floor-standing type. Use one-piece refining equipment, the one-piece part is the one-piece refi...

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Abstract

The invention discloses a formula and a preparation method of jelly powder. The jelly powder consists of the following components in percentage by weight: 15%-80% of soybean milk, 15%-40% of water, and 1%-18% of pudding powder. The preparation method specifically comprises the steps: preferably selecting raw materials; cleaning the selected raw materials; soaking the cleaned raw materials; grinding the soaked raw materials; filtering the ground raw materials to obtain serosity, pouring the serosity into a steam boiler, and stirring the added pudding powder until the powder is thoroughly dissolved; cooling and forming the stirred serosity in which the pudding powder is dissolved, and then storing the formed serosity and the pudding powder in a refrigeration manner. According to the formula and the preparation method disclosed by the invention, the pudding powder and the jelly powder are masterly combined, so that the jelly powder which can be refrigerated is provided, the nutrient value of the jelly powder is ensured, and the fine, smooth and tenacious mouth feel of the jelly powder is also improved.

Description

technical field [0001] The invention relates to a dessert, in particular to a formula of pudding bean curd and a preparation method thereof. Background technique [0002] Bean curd is a common food on people's daily table because of its better nutritional value, but its taste is fine and broken. How to make bean curd into a dessert that has a certain delicate and tough taste and can be refrigerated is the origin of the present invention. Contents of the invention [0003] The object of the present invention is to provide a formula of pudding beancurd that can be refrigerated and a preparation method thereof. [0004] To achieve the above object, the solution of the present invention is: [0005] The pudding bean curd formula has the following ingredients in weight ratio: 15%-80% of soybean milk, 15%-40% of water, and 1%-18% of pudding powder. [0006] The preparation method of pudding beancurd, its step comprises: [0007] Step 1. Raw material selection: select non-tran...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C20/02A23L11/45
Inventor 施聪德朱捷
Owner 厦门德熙捷工贸有限公司
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