Nutritious vinegar egg juice and preparation method thereof

Abstract

The invention relates to nutritious vinegar egg juice which contains, by weight percent, 5%-10% of egg, 10%-50% of vinegar, 5%-10% of collagen powder and 5.5% of seasonings. A preparation method includes the steps of dissolving the collagen with water, preparing sugar, adding stabilizer, processing the egg, mixing, stirring, degassing and filtering, sterilizing, and cooling and packaging. The invention adopts biological enzymolysis technology to remove the peculiar smell of the egg while preserving the diverse active substances in the egg, and then adopts bio-enzyme extraction technology to evenly distribute the amino acid, the collagen and the like into the drink to enable the rich collagen to combine with the diverse nutrient elements in the egg perfectly. The nutritious vinegar egg juice integrates the nutrition and health care value of vinegar and egg, not only has the nutrient elements of egg, such as rich protein and vitamins and the like, but also integrates the health care function and the skin beautifying function of vinegar and has the efficacy of preventing and curing diseases.

Description

technical field [0001] The invention belongs to health products, and relates to a health-care nutritional drink, in particular to a nutritious vinegar-egg liquid with health-care and beauty effects and a preparation method thereof. Background technique [0002] Vinegar egg liquid is usually made by soaking eggs or other poultry eggs in vinegar. Eggshells contain more than 94% of calcium carbonate, soaked in vinegar to form calcium acetate, which is soluble in water and easily absorbed by the human body. Egg white is a complete protein, which contains eight kinds of amino acids necessary for the human body, and is decomposed into active polypeptides and amino acids to a certain extent during the soaking process with vinegar. Therefore, vinegar egg liquid is rich in active compound polypeptide amino acids and calcium, which can promote metabolism, eliminate circulatory disorders, help digestion, prevent high blood pressure, lose weight and beautify, delay aging, etc. It is an...

AI Technical Summary

Problems solved by technology

[0004] 1. None of them are whole-egg beverages. They only extract the egg white or some parts of the egg yolk, without using the egg shell and egg membrane, and the egg white and egg yolk components lose a lot during the production process. The protein in eggs has a large molecular weight and complex structure, and the human body lacks decomposing enzymes. Traditional processing and eating methods make it difficult to fully absorb the nutrients;

[0005] 2. The production method is complicated, and most of them use methods such as homogenizing the egg liquid and adding protease and other biotransformation reactions, and the production process is not easy to master;

[0006] 3. Poor taste: It is difficult to effectively remove the peculiar smell in vinegar egg liquid with traditional methods, and the taste is poor, making it difficult for people to persist in taking it for a long time