Preparation method of milk/egg nutrition beverage

A production method and egg technology, which are applied in the production field of milk and egg nutritional beverages, can solve the problems of difficult nutrition enhancement combined with advantages and the like, and achieve the effects of good taste, enhanced nutritional function and advanced production technology.

Inactive Publication Date: 2011-07-27
赵庆国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is difficult to make better use of the combined

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0022] 1) Select fresh eggs and stir the egg liquid evenly;

[0023] 2) Use deodorization equipment to deodorize the egg liquid, specifically vacuum evaporation equipment, under the condition of negative pressure of 1200, remove the fishy smell in the egg liquid for 4 minutes, and then sterilize the egg liquid at a high temperature of 110°C for an instant;

[0024] 3) Vacuum concentration, putting the sterilized and deodorized egg liquid into a double-effect falling film evaporator, and concentrating until the weight percentage of the dry matter concentration in the egg liquid reaches 80%;

[0025] 4) High-pressure homogenization, the egg liquid is crushed into particles through the tiny valve hole under high pressure, which is 180 mesh, and is evenly distributed in the feed liquid;

[0026] 5) Spray drying, spray drying is carried out by a spray dryer, the air inlet temperature is controlled at 150°C, and the exhaust air temperature is at 85°C, and the egg white liquid is eve...

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PUM

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Abstract

The invention relates to a preparation method of a milk/egg nutrition beverage, which specifically comprises the steps of: selecting fresh eggs, and evenly stirring the egg liquid; removing the bad smell of the egg liquid by bad smell removing equipment; concentrating under vacuum, and putting the sterilized and bad-smell-removed egg liquid into a double-effect falling film evaporator for concentrating; homogenizing under a high pressure, smashing the egg liquid into material points by a plurality of tinny valve openings under a high pressure, and evenly distributing the material points into a material liquid; atomizing and drying, and evenly spraying the plainwhite into a drying tower by a nozzle to prepare egg powder; and adding the egg powder into sterilized fresh milk, adding water, adding a food additive and white granulated sugar, stirring, and canning into a milk/egg mixed beverage. The preparation method is advanced in preparation technology, and the milk and the egg are scientifically mixed with each other, so that the nutrition functions of the milk and the egg are intensified. The beverage can be drunk at any time and any place, is very convenient, is good in mouthfeel, is suitable for drinking in four seasons, and is good for the children and the adults.

Description

technical field [0001] The invention relates to nutritious food, in particular to a method for making a milk and egg nutritious beverage, and belongs to the technical field of international patent classification A23L. Background technique [0002] Egg is an important food for human beings. It provides high-quality protein, and its amino acid composition is close to ideal protein. Every 100 grams of egg contains 12.7 grams of high-quality protein. Eggs are particularly rich in methionine, which is very much needed by the human body. As early as in the famous ancient Chinese medical book "Compendium of Materia Medica", there is such a description: Egg white, "its qi is clear and slightly cold...so it can clear qi and cure latent heat, red eyes, and sore throat". The modern Chinese "Dictionary of Traditional Chinese Medicine" describes "egg white, sweet and cool. Moisturizes the lungs and sore throat, clears away heat and detoxifies. Treats sore throat, red eyes, cough, diarrh...

Claims

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Application Information

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IPC IPC(8): A23C9/152
Inventor 赵庆国
Owner 赵庆国
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