Nutritious vinegar egg juice and preparation method thereof
A technology for vinegar and egg liquid and nutrition, which is applied in the fields of health care products and health-care nutrition drinks, can solve the problems of many loss of components, complicated production methods, and difficulty in effectively removing the peculiar smell of vinegar and egg liquid.
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[0026] The present invention also provides a method for preparing nutritious vinegar and egg liquid, which includes the following steps:
[0027] (1) Hydrosol protoprotein: add collagen powder to purified water to dissolve, let it stand for 20-30 minutes, and pass it through colloid mill;
[0028] (2) Sugar production: Weigh high fructose syrup, sucralose, and sucrose according to the formula, dissolve it, and slowly add it to the mixing tank after cooling through a 400-mesh sieve;
[0029] (3) Add stabilizer: weigh the compound stabilizer according to the formula, soak in cold water for 20-30 minutes, pass through colloid mill, slowly add to the aqueous collagen solution for mixing, add sodium citrate, pass through colloid mill, and transfer to blending tank;
[0030] (4) Egg treatment: After the eggshell is disinfected and air-dried, the egg is beaten to separate the egg liquid from the eggshell. The eggshell is soaked in 10g rice vinegar containing more than 9% HAC for 24 hours for...
Example Embodiment
[0039] Example 1
[0040] Eggs accounting for 5% by weight of the ingredient, vinegar accounting for 10% by weight of the ingredient, collagen powder accounting for 5% by weight of the ingredient, and flavoring agent accounting for 5.5% by weight of the ingredient are processed by the processing steps in the above preparation process to make A nutrient vinegar and egg liquid that can be stored for a long time and integrates nutrition, health care, medicine and beauty.
Example Embodiment
[0041] Example 2
[0042] Eggs with 8% by weight of ingredients, vinegar with 30% by weight of ingredients, collagen powder with 5% by weight of ingredients, and flavoring agent with 5.5% by weight of ingredients are processed by using the processing steps in the above preparation process to make A nutrient vinegar and egg liquid that can be stored for a long time and integrates nutrition, health care, medicine and beauty.
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