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A kind of health product vinegar egg powder and preparation method thereof

A technology for vinegar egg powder and health care product, applied in the field of health care product vinegar egg powder and preparation thereof, can solve the problems of destroying product color and nutrient substances, easily caking the vinegar egg powder, and easily deteriorating the product, and achieves the retention of nutrients. and color, broaden the scope of use, good rehydration effect

Active Publication Date: 2016-07-06
李保来
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The Taiwan patent "Vinegar-eggpowder'smanufacturing process" with the application number TW1999011640719990923 discloses a production process of vinegar egg powder. In this invention, the whole egg is soaked in edible acid to prepare vinegar egg liquid, and then the vinegar egg liquid is dried by spray drying To become vinegar egg powder, the temperature in the drying process is 190-230°C, and the outlet temperature is 120°C. The drying efficiency is high. The disadvantage is that the high temperature causes the denaturation of the egg, destroying the color and nutrients of the product, and the obtained vinegar egg powder is easy to agglomerate. Poor rehydration; Korean patent "Persimmonvinegaraddedwithggs" with application number KR2002004499420020730 mixes 25-35% of egg yolk and egg white, 55-65% of persimmon vinegar and 5-15% of honey syrup to prepare vinegar-egg liquid, and the resulting product tastes good , but the product is prone to deterioration and is inconvenient to carry

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] (1) Pretreatment: Soak 5 kg of fresh eggs in 10 L of chlorine water with an available chlorine concentration of 20 ppm for 5 minutes, rinse the residual chlorine on the egg shell surface with deionized water after taking it out, and drain.

[0022] (2) Preparation of Vinegar Egg Liquid: Add the pretreated eggs into 5kg of rice vinegar and soak for 48 hours, then use chopsticks to pierce the eggshell and stir well, so that the egg white, egg yolk and vinegar are evenly mixed to obtain Vinegar Egg Liquid.

[0023] (3) Preparation of Vinegar Egg Powder: Pour the obtained Vinegar Egg Liquid into the tray and place it in the quick-freezing cabin at -30°C for 2 hours, close the quick-freezing cabin to cool down the cold water, and wait for the temperature of the cold water to drop to -40°C for 30 minutes. The material is transferred from the quick-freezing chamber to the freeze-drying chamber for drying. The parameters of sublimation drying are set to vacuum degree of 40Pa, th...

Embodiment 2

[0026] (1) Pretreatment: Get 5kg of fresh duck eggs and soak them in 10L of chlorine water with an available chlorine concentration of 30ppm for 4 minutes, rinse the residual chlorine on the surface of the duck eggshell with deionized water after taking it out, and drain.

[0027] (2) Preparation of Vinegar Egg Liquid: Add the pretreated duck eggs into 5kg of rice vinegar and soak for 72 hours, then use chopsticks to pierce the eggshell and stir well, so that egg white, egg yolk and vinegar are evenly mixed to obtain Vinegar Egg Liquid.

[0028] (3) Preparation of custard egg powder: Pour the obtained custard egg liquid into a tray and place it in a quick-freezing cabin at -40°C for 1.5 hours, close the quick-freezing cabin to cool down the cold water, and wait until the temperature of the cold water drops to -50°C for 30 minutes. Transfer the material from the quick-freezing cabin to the freeze-drying cabin for drying. The parameters of sublimation drying are set to vacuum deg...

Embodiment 3

[0031] (1) Pretreatment: Get 5 kg of fresh quail eggs and soak them in 10 L of chlorine water with an available chlorine concentration of 20 ppm for 4 minutes, rinse the residual chlorine on the surface of the quail eggshells with deionized water after taking them out, and drain them.

[0032] (2) Preparation of Vinegar Egg Liquid: Add the pretreated quail eggs into 5kg of rice vinegar and soak for 24 hours, then use chopsticks to pierce the eggshell and stir well, so that the egg white, egg yolk and vinegar are evenly mixed to obtain Vinegar Egg Liquid.

[0033] (3) Preparation of Vinegar Egg Powder: Pour the obtained Vinegar Egg Liquid into a tray and place it in a quick-freezing cabin at -30°C for 1.5 hours, close the quick-freezing cabin to cool down the cold water, and wait until the temperature of the cold water drops to -50°C for 30 minutes. Transfer the material from the quick-freezing cabin to the freeze-drying cabin for drying. The parameters of sublimation drying are...

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PUM

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Abstract

The invention discloses health-care product vinegared egg powder and a preparation method thereof, and belongs to the technical field of processing of a health-care product. The preparation method mainly comprises the following steps: carrying out disinfection and pretreatment on fresh eggs; soaking the fresh eggs by rice vinegar; breaking the fresh eggs and evenly mixing with the rice vinegar; paving on a board; quickly freezing; sublimating and drying; analyzing and drying; packaging. The health-care product vinegared egg powder has the characteristics that vinegared egg liquid is frozen into the vinegared egg powder by adopting a vacuum freezing and drying technology; the temperature of the product in the overall preparation process is below 50 DEG C; nutritional ingredients and color and luster are reserved to the maximal extent; the prepared vinegared egg powder has significant advantages of high nutritive value, long quality guarantee period, proper taste and the like, and is convenient and fast to transport and convenient to eat.

Description

technical field [0001] The invention relates to a health food vinegar egg powder and a preparation method thereof, belonging to the technical field of health product processing. Background technique [0002] Vinegar egg liquid, as a pure natural health care product, not only combines all the nutritional and dietary health effects of fresh eggs and vinegar, but also its nutrients are easier to be absorbed by the human body after interaction, and some new bioactive components are produced. Vinegarized egg yolk can decompose and release active substances such as lecithin, choline and biotin, which have the functions of strengthening the brain, lowering cholesterol and delaying aging; the egg white soaked in vinegar can release a large amount of anti-cancer factors avidin and Lysozyme and other substances; the calcium carbonate content in eggshells is more than 94%. After soaking in rice vinegar, it softens and dissolves to form calcium acetate. This calcium ion is easily absorb...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L33/00A23L15/00A23P10/40
CPCA23L15/30A23L33/00A23P10/40
Inventor 李保来刘卫平
Owner 李保来