Nutrient enrichment protein fluid and method for preparing same

A technology of nutritional enhancement and protein solution, which is applied in the field of egg products and can solve problems such as high fat content

Inactive Publication Date: 2013-02-20
BEIJING HELEE BIO ENERGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the high fat content in egg yolk, especially the high triglyceride and cholesterol content, many

Method used

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  • Nutrient enrichment protein fluid and method for preparing same
  • Nutrient enrichment protein fluid and method for preparing same
  • Nutrient enrichment protein fluid and method for preparing same

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] (1) Beat eggs, separate egg white and egg yolk to obtain egg white liquid, prepare nutritionally enhanced protein liquid according to the amount of egg white liquid 150kg, and the composition of each added ingredient in egg white liquid is shown in Table 1;

[0043] (2) Weigh the minerals and water-soluble vitamins as shown in Table 1, add them to 3.5kg of egg white liquid, stir and mix until completely dissolved;

[0044] (3) Weigh the phospholipids as shown in Table 1, add to 36kg of egg white liquid, stir and mix until completely dissolved;

[0045] (4) Weigh the fat-soluble vitamins as shown in Table 1, add them to the mixed liquid obtained in step (3), and mix well;

[0046] (5) Add the mixed solution obtained in step (2) to the mixed solution obtained in step (3), mix well, add 70kg of egg white liquid, and mix well;

[0047] (6) Add the mixed liquid obtained in step (5) to the remaining 40.5kg egg white liquid;

[0048] (7) Sterilizing the protein liquid obtain...

Embodiment 2

[0053] (1) Beat eggs, separate egg whites and egg yolks to obtain egg white liquid, prepare nutritionally enhanced protein liquid according to the amount of egg white liquid 150kg, and the composition of the ingredients in the egg white liquid is shown in Table 2;

[0054] (2) Weigh the minerals and water-soluble vitamins as shown in Table 2, add them to 2kg of egg white liquid, stir and mix until completely dissolved;

[0055] (3) Weigh the phospholipids as shown in Table 2, add to 18kg of egg white liquid, stir and mix until completely dissolved;

[0056] (4) Weigh fat-soluble vitamins as shown in Table 2, add to the mixed liquid obtained in step (3), and mix well;

[0057] (5) Add the mixed solution obtained in step (2) to the mixed solution obtained in step (3), mix well, add 80kg of egg white liquid, and mix well;

[0058] (6) Add the mixed liquid obtained in step (5) to the remaining 50kg egg white liquid;

[0059] (7) Sterilizing the protein liquid obtained in step (6...

Embodiment 3

[0063] (1) Beat eggs, separate egg white and egg yolk to obtain egg white liquid, prepare nutritionally enhanced protein liquid according to the amount of egg white liquid 150kg, and the composition of each added ingredient in egg white liquid is shown in Table 3;

[0064] (2) Weigh minerals and water-soluble vitamins as shown in Table 3, add to 325g egg white liquid, stir and mix until completely dissolved;

[0065] (3) Weigh the phospholipids as shown in Table 3, add to 4kg of egg white liquid, stir and mix until completely dissolved;

[0066] (4) Weigh the fat-soluble vitamins as shown in Table 3, add them to the mixed liquid obtained in step (3), and mix well;

[0067] (5) Add the mixed solution obtained in step (2) to the mixed solution obtained in step (3), mix well, add 32.5kg of egg white liquid, and mix well;

[0068] (6) Add the mixed liquid obtained in step (5) to the remaining 113.175kg egg white liquid;

[0069] (7) Sterilizing the protein liquid obtained in ste...

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Abstract

The invention provides a nutrient enrichment protein fluid and belongs to the technical field of egg products. The nutrient enrichment protein fluid is that one or more of fat soluble vitamins, water soluble vitamins, mineral substances and phospholipids are added in an egg white liquid. The invention further provides a method for preparing the nutrient enrichment protein fluid. According to the nutrient enrichment protein fluid, the nutrition value is high, and the protein liquid is easy to digest and absorb by human bodies; and the texture is uniform, the taste is delicate and smooth, the product is stable, cholesterol is not contained, and a high-nutrient protein fluid is provided for mass consumers including hypertension, hyperlipidemia and obese patients. The method for preparing the nutrient enrichment protein fluid has the advantages that the operation is simple, continuous production can be achieved, and the like.

Description

technical field [0001] The invention relates to the technical field of egg products, in particular to a nutrition-enhanced protein liquid and a preparation method thereof. Background technique [0002] Eggs are one of the best sources of nutrition for humans. Eggs contain a lot of vitamins and minerals, phospholipids and proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk. The calories contained in an egg are equivalent to the calories of half an apple or half a cup of milk, but it also contains 8% phosphorus, 4% zinc, 4% iron, 12.6% protein, 6% vitamin D, 3 % vitamin E, 6% vitamin A, 2% vitamin B, 5% vitamin B2, 4% vitamin B6. These nutrients are essential to the human body, and they play an extremely important role, such as repairing human tissues, forming new tissues, consuming energy and participating in complex metabolic processes, etc. [0003] At present, domestic eggs are mainly eaten in the form of shell...

Claims

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Application Information

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IPC IPC(8): A23J3/04
Inventor 熊星星韩兆鹏王旭清卢晓明刘旭明司伟达罗岩张庆万丽娜
Owner BEIJING HELEE BIO ENERGY TECH
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