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Egg powder special for baking and its preparation method

A technology for egg powder and baking, which is applied in the field of egg powder for baking and its preparation. It can solve the problems of loose structure of baked products, high production cost, and sticky taste, and achieve the effects of easy weighing and adding, convenient storage, and easy mixing

Inactive Publication Date: 2015-07-01
SHENYANG FENGKEQI FOOD ADDITIVES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, fresh eggs are used as raw materials for baked goods. The high cost of egg powder increases the production cost of enterprises. At the same time, due to the denaturation of egg protein in egg powder, the baked products produced by adding egg powder have a loose structure, sticky taste, and poor water retention.

Method used

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Examples

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Effect test

Embodiment Construction

[0021] The preparation method of special egg powder for baking, the steps are as follows:

[0022] 1) Weigh 1000kg of fresh egg liquid, 80kg of starch sugar, and 80kg of soybean flour compound;

[0023] 2) Put the fresh egg liquid weighed in step 1) into the mixing tank;

[0024] 3) On the premise of stirring at a medium speed in the mixing tank, slowly add starch sugar into the egg liquid described in step 2), mix well and then change to low speed stirring, heat up to 60°C, and keep warm for 4 hours;

[0025] 4) On the premise of stirring at a medium speed in the mixing tank, add the soybean flour compound to the result of step 3) and mix evenly;

[0026] 5) Pasteurize, spray-dry, and package the product obtained in step 4).

[0027] The method for making bread using special egg powder for baking, the preparation steps are as follows:

[0028] 1) Weigh 0.1kg of low-gluten flour, 0.9kg of high-gluten flour, 0.025kg of egg powder for baking, 0.18kg of white sugar, 0.01kg of ...

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Abstract

The invention relates to an egg powder special for baking and its preparation method. The egg powder comprises the following raw materials by weight: 500-2000 parts of fresh egg liquid, 30-200 parts of starch sugar, and 30-200 parts of bean powder compound. The egg powder provided in the invention has the advantages of safety and sanitation, convenient use, cost saving, stable quality, easy storage, and extended shelf life. By adding the starch sugar, and through a blending process, ovalbumin and starch sugar are combined to form egg albumin so as to form protection on egg white. At the same time, the bean powder compound is added to reduce the cost, and the soybean protein in the bean powder compound also can form an effective supplement to the product structure. The egg powder special for baking basically replaces fresh egg liquid in baked food, thus achieving the effect of making the product from fresh egg liquid.

Description

Technical field: [0001] The invention relates to the field of food, in particular to a special egg powder for baking and a preparation method thereof. Background technique: [0002] At present, fresh eggs are used as raw materials for baked goods. The high cost of egg powder increases the production cost of enterprises. At the same time, due to the denaturation of egg protein in egg powder, the baked products produced by adding egg powder have a loose structure, sticky taste, and poor water retention. Invention content: [0003] In order to solve the above technical problems, the present invention provides a special egg powder for baking and a preparation method thereof. [0004] The special egg powder for baking, the ingredients and parts by weight of the raw materials are: 500-2000 parts of fresh egg liquid, 30-200 parts of starch sugar, and 30-200 parts of soybean flour compound. [0005] Further, the starch sugar is a seaweed polysaccharide complex. [0006] Further,...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 张翼
Owner SHENYANG FENGKEQI FOOD ADDITIVES CO LTD
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