Method for preparing beverage of whole egg rich in calcium

A beverage and calcium-enriched technology, which is applied in food science and other fields, can solve the problems of low utilization rate of eggshell resources and environmental pollution, and achieve the effect of improving absorption utilization rate, high purity, and sweet and sour taste

Inactive Publication Date: 2009-04-29
李勇
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] According to preliminary statistics, the total amount of eggshells discarded in a medium-sized city reaches 50-80 tons per month. However, the utilization rate of eggshell resources is still very low. A large number of eggshells are discarded, causing great pollution to the environment.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] Embodiment 1, carry out according to the following steps: 1, get 500g egg and wash with clear water, then sterilize with the chlorine water of 10PPM, dry naturally, then beat eggs to obtain 96g eggshell and 400g egg liquid, 400g egg liquid is used pure Dilute it twice with water, add 4g of papain, hydrolyze at 50°C and pH 6.0 for 12 hours, then inactivate the enzyme at 90°C for 10 minutes to obtain egg enzymatic hydrolyzate. 2. Take 100g of dried eggshells and crush them, incinerate at 900°C for 110 minutes, add 450ml of water to the ashes, then add 130ml of 90% lactic acid for neutralization, stir in a water bath at 90°C for 5 minutes, and filter through a filter cloth Filter to obtain calcium lactate filtrate 660g. 3. Add 2.4g of dissolved sucrose esters, 4g of xanthan gum, 4g of CMC, 70g of sucrose, 1.2g of protein sugar, 14g of milk powder, 0.6g of vanillin, 12g of ginger juice, 12g of liquor alcohol, and lactic acid to the above 804g of enzymolysis solution Calciu...

Embodiment 2

[0041]Embodiment 2, carry out according to the following steps: 1, get 500g egg and wash with clear water, then sterilize with the chlorine water of 10PPM, dry naturally, then beat eggs to obtain 98g eggshell and 400g egg liquid, 400g egg liquid is used pure Dilute it twice with water, add 6g of papain, hydrolyze at 52°C and pH 6.0 for 10 hours, then inactivate the enzyme at 90°C for 12 minutes to obtain egg enzymatic hydrolyzate. 2. Take 95g of dried eggshells and crush them, incinerate at 930°C for 90 minutes, add 450ml of water to the ashes, then add 130ml of 90% lactic acid to neutralize, stir in a water bath at 70°C for 8 minutes, and filter with a filter cloth Filter to obtain calcium lactate filtrate 660g. 3. Add 3.9g of dissolved sucrose esters, 6.5g of xanthan gum, 6.5g of CMC, 104g of sucrose, 2.08g of protein sugar, 20.8g of milk powder, 1.3g of vanillin, and 20.8g of ginger juice to the above 803.5g of enzymolysis solution , white wine alcohol 20.8g, calcium lacta...

Embodiment 3

[0043] Embodiment 3, carry out according to the following steps: 1, get 500g egg and wash with clear water, sterilize with the chlorine water of 10PPM, dry naturally, then beat eggs to obtain 100g eggshell and 400g egg liquid, 400g egg liquid is washed with pure water Dilute it twice, add 2g of papain, hydrolyze at 55°C and pH 6.5 for 12 hours, then inactivate the enzyme at 90°C for 5 minutes to obtain egg enzymatic hydrolyzate. 2. Take 98g of dried eggshells and crush them, incinerate at 830°C for 120 minutes, add 450ml of water to the ash, then add 130ml of 90% lactic acid to neutralize, stir in a water bath at 95°C for 5 minutes, and filter through a filter cloth Filter to obtain calcium lactate filtrate 660g. 3. Add 1.6g of dissolved sucrose ester, 2.4g of xanthan gum, 2.4g of CMC, 48g of sucrose, 0.48g of protein sugar, 8g of milk powder, 0.32g of vanillin, 8g of ginger juice, and liquor alcohol to the above 802g of enzymolysis solution 8g, 440g of calcium lactate filtra...

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PUM

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Abstract

A process for preparing Calcium-enriched whole egg beverage similar to milk in appearance includes such steps as ashing egg shells, adding water, adding acid for neutralizing, filtering, enzymolyzing whole egg liquid by papain, deactivating enzyme, dispensing, homogenizing, pouring in containers, sealing, sterilizing and cooling.

Description

technical field [0001] The invention belongs to a beverage preparation method, and is particularly suitable for preparing a calcium-enriched protein beverage with fresh eggs as main raw materials. Background technique [0002] With the continuous improvement of people's living standards, people not only choose thirst-quenching and delicious beverages, but also pursue beverages with nutritional value. Egg beverages are just such beverages with heat-relieving and thirst-quenching effects and nutritional value. According to reports, eggs, like milk, are praised as whole-nutrition foods, and eggs are commonly eaten in eastern and western families. Eggs are rich in protein and lipids with high nutritional value, and are also a good source of vitamins and minerals. They are rich in essential amino acids, especially egg yolk lecithin, which can inhibit the increase of cholesterol and neutral fat in the blood and prevent arteriosclerosis. , prevent fatty liver, promote the absorpti...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L15/00
Inventor 李勇孙玉萍
Owner 李勇
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