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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

Active Publication Date: 2012-10-24
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] 2. The sterilization temperature is higher than 100°C, and the sterilization time is long, which will easily lead to the loss of nutrients

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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Abstract

The invention belongs to the field of nutrition health-care beverages, in particular relates to a vinegar egg beverage. The vinegar egg beverage is formed by processing and mixing the following raw materials in parts by weight: 50-60 parts of eggs, 10-40 parts of rice vinegar, 900 parts of water, 10-30 parts of honey, 70-120 parts of white granulated sugars, 2-5 parts of citric acid and 2-5 parts of sodium carboxymethylcellulose. The production method comprises the following steps of: performing acidolysis on the eggs by using the rice vinegar at the first time; adding enzyme to perform enzymolysis on the eggs; adding water and seasoning stabilizer to mix with the eggs; and finally, canning and sterilizing. Protein macromolecules in the eggs are decomposed into micromolecule substances of polypeptide and the like by using the vinegar and the enzyme so as to easily absorb by the human body; and therefore, the vinegar egg beverage can be used as a beverage for daily drinking, and also has a certain nutritional supplement function.

Description

technical field [0001] The invention belongs to the field of nutrition and health drinks, and in particular relates to a vinegar egg drink and a production method thereof. Background technique [0002] In our daily life, we often see people make their own homemade vinegar egg liquid, but the traditional vinegar egg liquid has strong irritant acetic acid and strong eggy smell, so it cannot be stored or mass-produced. In this type of egg drink and preparation method at present, there are still some weak points: [0003] 1. Nisin, potassium sorbate, sodium benzoate, etc. are added as preservatives, which are not conducive to human health; [0004] 2. The sterilization temperature is higher than 100°C, and the sterilization time is long, which will easily lead to the loss of nutrients. Contents of the invention [0005] The technical problem to be solved by the present invention is to provide a vinegared egg beverage and a production method thereof, which is rich in nutritio...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L2/52A23L1/32A23L15/00
Inventor 刘华桥刘传菊戴淑香
Owner HUBEI SHENDAN HEALTHY FOOD
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