Special egg liquid for frozen egg tart and preparation method thereof

An egg liquid and egg white liquid technology, applied in the field of food processing, can solve problems such as unstable quality, achieve the effects of uniform and fine tissue state, prolong shelf life and enhance stability

Active Publication Date: 2012-12-26
BEIJING HELEE BIO ENERGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to overcome the problem that the egg tart liquid produced in the traditional way needs to be prepared and used immediately, otherwise the qua

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] Embodiment 1 prepares the egg liquid special for frozen egg tart of the present invention

[0023] Raw material formula (based on 100g):

[0024] Egg yolk liquid 14g, egg white liquid 5g, whole milk powder 12g, white sugar 17g, maltodextrin 5g, water 46g;

[0025] The emulsifier is sodium caseinate and glyceryl monostearate mixed in a weight ratio of 2:3, totaling 0.5g;

[0026] The water retaining agent is a mixture of dipotassium hydrogen phosphate and potassium dihydrogen phosphate in a weight ratio of 1:1, totaling 0.2g;

[0027] The anticaking agent is a mixture of silicon dioxide and calcium silicate at a weight ratio of 2:1, totaling 0.3g.

[0028] Acceptance of egg yolk liquid and egg white liquid: the solid content of egg yolk liquid ≥ 42%, the solid content of egg white liquid ≥ 14%; the total number of bacteria in egg yolk liquid and egg white liquid ≤ 3.0×10 4 cfu / ml, Escherichia coli ≤10mpn / g, Salmonella shall not be detected.

[0029] Process flow:

...

Embodiment 2

[0036] Embodiment 2 prepares the egg liquid special for frozen egg tart of the present invention

[0037] Raw material formula (based on 100g):

[0038] Egg yolk liquid 12g, egg white liquid 3g, whole milk powder 16g, white sugar 15g, maltodextrin 3g, water 49.8g;

[0039] The emulsifier is sodium caseinate and glyceryl monostearate mixed in a weight ratio of 1:5, totaling 0.3g;

[0040] The water retaining agent is a mixture of dipotassium hydrogen phosphate and potassium dihydrogen phosphate at a weight ratio of 2:1, totaling 0.3g;

[0041] The anticaking agent is a mixture of silicon dioxide and calcium silicate at a weight ratio of 1:1, totaling 0.6g.

[0042] Acceptance of egg yolk liquid and egg white liquid: the solid content of egg yolk liquid ≥ 42%, the solid content of egg white liquid ≥ 14%; the total number of bacteria in egg yolk liquid and egg white liquid ≤ 3.0×10 4 cfu / ml, Escherichia coli ≤10mpn / g, Salmonella shall not be detected.

[0043] Process flow: ...

Embodiment 3

[0050] Embodiment 3 prepares the special egg liquid of frozen egg tart of the present invention

[0051] Raw material formula (based on 100g):

[0052] Egg yolk liquid 13g, egg white liquid 4g, whole milk powder 14g, white sugar 18g, maltodextrin 8g, water 41.5g;

[0053] The emulsifier is sodium caseinate and glyceryl monostearate mixed in a weight ratio of 3:5, totaling 0.4g;

[0054] The water retaining agent is a mixture of disodium hydrogen phosphate and sodium dihydrogen phosphate in a weight ratio of 1:1, totaling 0.3g;

[0055] The anticaking agent is silicon dioxide and calcium silicate mixed in a weight ratio of 3:2, totaling 0.8g.

[0056] Acceptance of egg yolk liquid and egg white liquid: the solid content of egg yolk liquid ≥ 42%, the solid content of egg white liquid ≥ 14%; the total number of bacteria in egg yolk liquid and egg white liquid ≤ 3.0×10 4 cfu / ml, Escherichia coli ≤10mpn / g, Salmonella shall not be detected.

[0057] Process flow:

[0058] 1) In...

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PUM

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Abstract

The invention provides a special egg liquid for a frozen egg tart; the special egg liquid is prepared by the following raw materials in percentage by mass: 12-14% of egg-buffer solution, 3-5% of egg white, 12-16% of full-cream milk powder, 15-18% of white sugars, 3-8% of maltodextrin, 0.2-0.5% of emulsifying agent, 0.1-0.36% of water-retaining agent, 0.3-0.8% of anti-caking agent and the balance of water. The invention further discloses a method for preparing the special egg liquid for the frozen egg tart. The special egg liquid for the frozen egg tart, provided by the invention, has the advantages as follows: 1), baked egg tart has fine organization; 2), the water retention of the egg tart during baking is guaranteed; and 3), the stability of a product is enhanced and the shelf life of the product is prolonged.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a special egg liquid for frozen egg tarts and a preparation method thereof. Background technique [0002] Egg tarts are crispy on the outside and tender on the inside, smooth and delicious, both delicious and nutritious, and have become a dessert sought after by many people, especially young people. Egg tarts are composed of egg tart skin and egg tart liquid. Among them, the egg tart skin is generally made of meringue, and the egg tart liquid is made of white sugar, egg liquid, milk and whipped cream. [0003] Egg tarts have a large market capacity, the baking industry and western food chains are developing strongly, and household consumption tends to be quick and convenient. At present, frozen egg tart skins are very popular in the market. However, there are relatively few types of frozen egg tart liquids, and egg tart liquids made by traditional methods generally need to be pre...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 张庆王旭清卢晓明韩兆鹏刘旭明王培张晓伟田冬雪司伟达
Owner BEIJING HELEE BIO ENERGY TECH
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