Vinegar egg beverage and production method thereof
A production method and beverage technology, applied in the field of vinegar egg beverage and its production, can solve the problems of long sterilization time, loss of nutrients, high sterilization temperature, etc., and achieve the effect of long sterilization time, complete protein degradation and rich nutrition
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Embodiment 1
[0017] A kind of vinegar egg drink, its raw material is counted as in parts by weight:
[0018] Water: 900 parts
[0019] Fresh eggs: 60 servings
[0020] Rice vinegar: 40 parts
[0021] White sugar: 120 parts
[0022] Honey: 30 parts
[0023] Sodium carboxymethylcellulose: 5 parts
[0024] Citric acid: 5 parts
[0025] A production method of vinegared egg drink according to the present invention comprises the following steps: (1) preparing raw materials: preparing raw materials according to the above weight; (2) preparing vinegared egg liquid: shelling eggs, taking out egg liquid and breaking up, Soak in rice vinegar at 5 degrees for 0.5 days, and the vinegar egg liquid includes eggshells to prepare calcium acetate to make vinegar egg liquid; (3) enzymatic hydrolysis: take a compound protease whose mass is 0.01% of the egg liquid, and water After dispersing the compound protease, add it to the vinegar egg liquid and stir well, place it at 55°C for 6 hours for enzymatic ...
Embodiment 2
[0027] A kind of vinegar egg drink, its raw material is counted as in parts by weight:
[0028] Water: 900 parts
[0029] Fresh eggs: 50 servings
[0030] Rice vinegar: 10 parts
[0031] White sugar: 70 parts
[0032] Honey: 10 parts
[0033] Sodium carboxymethylcellulose: 2 parts
[0034] Citric acid: 2 parts
[0035] A production method of vinegared egg drink according to the present invention comprises the following steps: (1) preparing raw materials: preparing raw materials according to the above weight; (2) preparing vinegared egg liquid: shelling eggs, taking out egg liquid and breaking up, Soak in rice vinegar at 9 degrees for acid hydrolysis for 0.5 days. Calcium acetate was prepared from eggshells in vinegar egg liquid to make vinegar egg liquid; (3) enzymatic hydrolysis: disperse the compound protease with water and add to vinegar egg liquid and stir well. Place at 60°C for 5 hours for enzymolysis; (4) seasoning and homogenization: add water and seasoning stabi...
Embodiment 3
[0037] A kind of vinegar egg drink, its raw material is counted as in parts by weight:
[0038] Water: 900 parts
[0039] Fresh eggs: 55 servings
[0040] Rice vinegar: 20 parts
[0041] White sugar: 90 parts
[0042] Honey: 20 parts
[0043] Sodium carboxymethylcellulose: 3 parts
[0044] Citric acid: 3 parts
[0045] A production method of vinegared egg drink according to the present invention comprises the following steps: (1) preparing raw materials: preparing raw materials according to the above weight; (2) preparing vinegared egg liquid: shelling eggs, taking out egg liquid and breaking up, Soak in rice vinegar at 8 degrees for 0.5 days to make vinegar egg liquid; (3) enzymatic hydrolysis: disperse the compound protease with water, add it to vinegar egg liquid, stir well, and place at 50°C for 6 hours for enzymatic hydrolysis; (4) Seasoning and homogenization: Add water and seasoning stabilizer to the vinegar egg liquid after step (3) enzymolysis, and season and ho...
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