Compound coagulating agent for pearl barley-soybean pudding and preparation method of pearl barley-soybean pudding

A technology of barley soybean and coagulant, which is applied in the direction of food ingredients as coagulants, food ingredients containing organic compounds, functions of food ingredients, etc., can solve problems such as inability to coagulate, and achieve good stability, smooth taste, good plasticity and stability. sexual effect

Inactive Publication Date: 2016-08-17
ANHUI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] In order to solve the problem that barley and soybeans cannot be coagulated when preparing pudding, the present invention prov

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The reagents described in this example are all food grade, and the raw soybeans are provided by Renrenfu Bean Products Enterprise in Hefei City, Anhui Province, and their protein content must reach more than 40%.

[0027] This example provides a composite coagulant suitable for barley and soybean pudding, which is prepared from the following ratios: calcium sulfate 5-10%, δ-gluconolactone: 20-35%, Vc 3-20% , and the balance is yam slurry. Its preparation method is as follows:

[0028] Yam pretreatment: After peeling and cleaning, precooking for 5-10 minutes to inactivate polyphenol oxidase, crushing and beating to make yam slurry;

[0029] Add calcium sulfate, δ-gluconolactone and Vc to the yam slurry according to the above coagulant formula, and mix evenly to obtain the composite coagulant of the present invention.

[0030] The preparation process steps of the seed of Job's tears soybean pudding described in the present embodiment are as follows:

[0031] A. Soybean...

Embodiment 2

[0038] The reagents described in this example are all food grade, and the raw soybeans are provided by Renrenfu Bean Products Enterprise in Hefei City, Anhui Province, and their protein content must reach more than 40%.

[0039] This example provides a composite coagulant suitable for barley and soybean pudding, which is prepared from the following ratios: calcium chloride 5-10%, δ-gluconolactone: 20-35%, Vc 3-20 %, the balance is yam slurry. Its preparation method is as follows:

[0040] Yam pretreatment: After peeling and cleaning, precooking for 5-10 minutes to inactivate polyphenol oxidase, crushing and beating to make yam slurry;

[0041] Add calcium chloride, δ-gluconolactone and Vc to the yam slurry according to the above coagulant formula, and mix evenly to obtain the composite coagulant of the present invention.

[0042] The method for adding the composite coagulant is the same as in Example 1.

[0043] After testing, in the yam barley and soybean pudding of the pr...

Embodiment 3

[0045] This example provides a composite coagulant suitable for barley and soybean pudding, which is prepared from the following ratios: calcium lactate 5-10%, δ-gluconolactone: 20-35%, Vc 3-20% , and the balance is yam slurry. Its preparation method is as follows:

[0046] Yam pretreatment: After peeling and cleaning, precooking for 5-10 minutes to inactivate polyphenol oxidase, crushing and beating to make yam slurry;

[0047] Add calcium lactate, δ-gluconolactone and Vc to the yam slurry according to the above coagulant formula, and mix evenly to obtain the composite coagulant of the present invention.

[0048] The method for adding the composite coagulant is the same as in Example 1.

[0049] After testing, in the yam barley and soybean pudding of the present invention, the protein content is about 30%, the essential amino acid is 4.62%, and the V C 9.72%, V E 4.08%, potassium 10.78%, calcium 13.86%, also contains magnesium, phosphorus, iron and other trace mineral e...

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PUM

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Abstract

The invention discloses a compound coagulating agent for a pearl barley-soybean pudding and a preparation method of the pearl barley-soybean pudding, belonging to the technical field of pudding processes. The formula of the compound coagulating agent comprises the following components in percentage by weight: 5%-10% of calcium sulfate, 20%-35% of delta-glucolactone, 3%-20% of Vc and the balance of Chinese yam pulp. Meanwhile, the preparation method of the pearl barley-soybean pudding comprises the following steps: preparing soybean pulp from soybeans through soaking and pulping, and preparing pearl barley pulp from pearl barley through cleaning, soaking, draining, baking, grinding, size mixing, heating and gelatinization; and mixing the soybean pulp with the pearl barley pulp, carrying out curdling by virtue of the compound coagulating agent, adding into a mold, carrying out constant temperature solidification, and cooling, so as to obtain a nutrient Chinese yam-pearl barley-soybean pudding finished product. The preparation raw materials are common, the process is simple, the preparation cost is low, the contents of protein, essential amino acids, VC, VE, VA, potassium, calcium and the like in the pudding finished product are relatively high, and the pudding has very high nutrition and health care values.

Description

technical field [0001] The invention relates to the technical field of a pudding composite coagulant and a pudding preparation method, in particular to a composite coagulant suitable for job's tears and soybean pudding and a preparation method of the job's tears and soybean pudding. Background technique [0002] Soybeans are known as the "king of beans", and are called "vegetable meat" and "green dairy cows", with the most nutritious value. Dried soybeans contain about 40% high-quality protein, which is the crown of other grains. Modern nutrition research shows that one catty of soybeans is equivalent to the protein content of two catties of lean pork, or three catties of eggs, or twelve catties of milk. In addition, it also contains vitamins A, B, D, E, calcium, phosphorus, iron and other minerals. Various soy products processed from soybeans not only have high protein content, but also contain a variety of essential amino acids that cannot be synthesized by the human bod...

Claims

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Application Information

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IPC IPC(8): A23L9/10A23L29/294A23L29/20A23L33/00
CPCA23V2002/00A23V2200/202A23V2200/30A23V2200/324A23V2200/308A23V2200/318A23V2200/328A23V2200/32A23V2200/326A23V2250/1578A23V2250/30A23V2250/708
Inventor 郭丽彭艳肖瑀王水林
Owner ANHUI AGRICULTURAL UNIVERSITY
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