Health-care capsule of chicken embryo egg and processing technique thereof
A technology of health-care capsules and processing technology, which is applied in the field of chicken embryo-egg health-care capsules and its processing technology, can solve the problems of reduced health care functions, troublesome taking, and difficulty in carrying, etc., and achieves anti-aging, obvious health-care effects, and easy to carry and eat Effect
Inactive Publication Date: 2012-10-03
HENAN UNIV OF SCI & TECH
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Problems solved by technology
But, so far, the edible method of the egg of the chicken among the people is also limited to taking after cooking the egg of the chicken embryo
Because heating in the cooking process will decompose and lose the bioactive components such as vitamins and trace elements that are not resistant to high temperature and play a health care role in chicken embryos and eggs, therefore, its health care function is greatly reduced.
In addition, it is not easy to carry, and it is troublesome to take
Method used
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[0013] Embryon egg health-care capsule of the present invention and processing technology thereof are described in detail below, but the present invention is not limited to following embodiment:
[0014] 1. Select chicken embryo eggs with an embryonic age of 10-15 days as the processing object. On the basis of measuring the content of main nutrients in the hatching process of chicken embryos and eggs, find out its changing law: with the increase of the number of days of incubation, the contents of multivitamins and beneficial metal elements in chicken embryos and eggs gradually increase, and the hatching Nutrients increase rapidly in the first 10 days, and the rate of increase decreases after 10 days; at the same time, considering that the eggs start to form bones and hair after 15 days of hatching, it is not easy to mix them evenly with a homogenizer, so nutrition and health care are selected. Embryo eggs with a higher component content and an incubation period of 15 are used...
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The invention discloses a health-care capsule of a chicken embryo egg and a processing technique thereof. The processing technique is as follows: shelling the selected egg, and then using a pulp refiner to carrying out pulp refining on tissues; then using a freeze dryer to dry the refined pulp liquid of the chicken embryo egg, and grinding the dried chicken embryo into powder; and after sterilization and detection, manufacturing into the capsule. According to the invention, the chicken embryo egg is processed by a freeze drying technology and an ultraviolet sterilizing technology, so that the nutrition health-care components in the chicken embryo egg are effectively stored, and the health-care effect of the product is more obvious than that of a cooked chicken embryo egg. The final form of the product is a capsule, so as to be convenient to carry. In the processing production process, artificial synthesized substances except the nutrients contained in the chicken embryo egg are not added, so the health-care capsule is pure-natural health-care food and is beneficial to absorption of a human body. With rich vitamin A, vitamin E, vitamins B1, VA and VE, iron, zinc and the like, the product has the effects of deferring senility and beautifying the skin.
Description
technical field [0001] The invention belongs to the technical field of health care product processing technology, and mainly relates to a chicken embryo egg health care capsule and a processing technology thereof. Background technique [0002] "Compendium of Materia Medica" records: "Chicken embryo eggs have the function of curing headaches, migraines, head madness and miasma of the limbs. Children, elderly and weak often eat them. They have the effect of strengthening the spleen and stomach, and thus have the effect of strengthening the body." Because of the miraculous efficacy of chicken embryo eggs, folks have long had the habit of eating them, and as a good product for nutrition, tonic and treatment, they are widely spread in China and Southeast Asia. But, so far, the eating method of the embryonic egg among the people is also limited to taking after the embryonic egg is cooked. Because heating in the cooking process will cause the decomposition and loss of bioactive co...
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IPC IPC(8): A23L1/29A23L1/32A23L33/00A23L15/00
Inventor 秦翠丽任军甫李松彪牛明福孙晓菲
Owner HENAN UNIV OF SCI & TECH