Egg yolk yogurt production method

A production method and technology of egg yolk acid, applied in the field of food and its processing, can solve problems such as affecting children's consumption, inability to eat immediately and carry, etc., and achieve the effects of being conducive to sales, long shelf life of products, and smooth taste.

Active Publication Date: 2013-11-20
王莉
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But for a long time, it has affected children's eating because it can't be eaten and carried, especially so far there is no product and process that combines the two, can have both characteristics and can be convenient and ready-to-eat

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Egg yolk yogurt formula: 1000g egg yolk, 240g yogurt, 0.1g sour agent, 0.2g aspartame, 0.3g yogurt essence.

[0022] Preparation method: Weigh each raw material in the above egg yolk yogurt formula, mix them in a stainless steel bucket and let it stand for 30 minutes

[0023] Finally, to obtain egg yolk yoghurt, take 50 g of egg yolk yoghurt and 100 g of guar gum sugar aqueous solution, mix them evenly, divide them into plastic cups, keep them warm for 10 minutes at a water temperature of 85°C, and heat seal the package after cooling. Among them, guar gum sugar aqueous solution preparation: guar gum 4.2g, granulated sugar 64g, pure water are added to 1000mL, stir evenly. The sour agent is formed by compounding the following acids in a weight ratio: citric acid: malic acid: lactic acid = 1:0.2:0.5.

Embodiment 2

[0025] Egg yolk yogurt formula: 1000g egg yolk, 300g yogurt, 0.1g sour agent, 0.3g sugar, 0.3g yogurt essence.

[0026] Preparation method: Weigh each raw material in the above egg yolk yogurt formula, mix them in a stainless steel bucket and let it stand for 30 minutes

[0027] Finally, to obtain egg yolk yoghurt, take 50 g of egg yolk yoghurt and 100 g of guar gum sugar aqueous solution, mix them evenly, divide them into plastic cups, keep them warm for 10 minutes at a water temperature of 85°C, and heat seal the package after cooling. Among them, guar gum sugar aqueous solution preparation: guar gum 4.2g, granulated sugar 64g, pure water are added to 1000mL, stir evenly. The sour agent is formed by compounding the following acids in a weight ratio: citric acid: malic acid: lactic acid = 1:0.2:0.5.

Embodiment 3

[0029] Egg yolk yogurt formula: egg yolk 1000g, yogurt 240g, aspartame 0.2g, sour agent 0.1g, yogurt essence 0.3g, vitamin A1000U, vitamin D150U.

[0030] Preparation method: Weigh each raw material in the above egg yolk yogurt formula, mix them in a stainless steel bucket and let it stand for 30 minutes

[0031] Finally, to obtain egg yolk yoghurt, take 50 g of egg yolk yoghurt and 100 g of guar gum sugar aqueous solution, mix them evenly, divide them into plastic cups, keep them warm for 10 minutes at a water temperature of 85°C, and heat seal the package after cooling. Among them, guar gum sugar aqueous solution preparation: guar gum 4.2g, granulated sugar 64g, pure water are added to 1000mL, stir evenly. The sour agent is formed by compounding the following acids in a weight ratio: citric acid: malic acid: lactic acid = 1:0.2:0.5.

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PUM

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Abstract

The present invention discloses an egg yolk yogurt production method, wherein the egg yolk yogurt is prepared by adopting yogurt and egg yolk as main raw materials. The preparation method comprises: preparing an egg yolk yogurt solution, uniformly dispersing the egg yolk yogurt solution into a guar gum sugar aqueous solution, carrying out pasteurization, and cooling to obtain the finished product. The product has sour, sweet and creamy taste of the yogurt and egg yolk aroma, contains all the nutrients and advantages of the yogurt and the egg yolk, is a novel nutrition health care food combining the dairy product and the egg product, and has characteristics of easy carrying, easy taking, suitability for children taste. In addition, the production method has characteristics of low cost, simple and easy performing, and easy promotion.

Description

technical field [0001] The invention belongs to the field of food and its processing, in particular to a method for making egg yolk yogurt. Background technique [0002] Yogurt is a product of fresh milk fermented with inoculated strains. It contains various enzymes and a large amount of lactic acid. It is rich in nutrition and can inhibit the growth and reproduction of harmful bacteria in the intestines, improve the micro-ecological environment in the intestines, and enhance the body's immunity. Dairy products such as yogurt are usually in the form of liquid or curd, and usually need to be stored at low temperature. The shelf life is mostly 10 days at 0-4°C, and it is inconvenient to carry, store and eat. In addition, the protein content in yogurt is only about 3%, the fat content is ≥ 2.8%, and the non-fat milk solids are ≥ 6.5%, so the total amount of nutrients provided is not high. Eggs are one of the most complete natural foods known to mankind. They are complete prote...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C19/00
Inventor 王莉贾蓓茜
Owner 王莉
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