Egg pudding and production technology thereof

A production process and egg technology, which is applied to the field of egg pudding and its production technology, can solve the problems of inability to open the bag and eat immediately, high cholesterol content, single variety of pudding, etc., and achieve reduced fat intake, low cholesterol content and smooth taste. delicate effect

Active Publication Date: 2014-04-09
HUBEI SHENDAN HEALTHY FOOD
View PDF5 Cites 19 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there is a single variety of pudding on the market, mostly jelly products, with low nutritional value
Eggs are rich in protein, phospholipids, minerals, vitamins, etc. As a complete nutritional food, eggs play an important role in the daily diet. H...

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Egg pudding and production technology thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of egg pudding, its raw material counts in parts by weight: 677 parts of water, 110 parts of cholesterol-free egg liquid, 60 parts of skimmed milk powder, 70 parts of xylitol, 3 parts of compound thickeners (1.5 parts of carrageenan, konjac gum 1.5 parts), 3 parts of composite water-holding agent (1 part of sodium tripolyphosphate, 2 parts of sodium pyrophosphate), 75 parts of concentrated fruit juice (45 parts of apple juice, 30 parts of white grape juice), 5 parts of vanillin, 0.5 parts of essence .

[0033] A kind of production technology of above-mentioned egg pudding, it comprises the following steps:

[0034] (1) Prepare raw materials by weight: 110 parts of cholesterol-free egg liquid, 60 parts of skimmed milk powder, 70 parts of xylitol, 3 parts of compound thickener (1.5 parts of carrageenan, 1.5 parts of konjac gum), 3 parts of compound water-holding agent (1 part of sodium tripolyphosphate, 2 parts of sodium pyrophosphate), 677 parts of water, 75 part...

Embodiment 2

[0042] A kind of egg pudding, its raw material counts in parts by weight: 692 parts of water, 90 parts of cholesterol-free egg liquid, 65 parts of skimmed milk powder, 75 parts of xylitol, 4 parts of compound thickeners (2 parts of carrageenan, konjac gum 2 parts), 4 parts of composite water-holding agent (2 parts of sodium tripolyphosphate, 2 parts of sodium pyrophosphate), 73 parts of concentrated fruit juice (30 parts of strawberry juice, 43 parts of white grape juice), 4 parts of vanillin, 0.4 parts of essence .

[0043] A kind of production technology of above-mentioned egg pudding, it comprises the following steps:

[0044] (1) Prepare raw materials by weight: 692 parts of water, 90 parts of decholesterolized egg liquid, 65 parts of skimmed milk powder, 75 parts of xylitol, 4 parts of compound thickener (2 parts of carrageenan, 2 parts of konjac gum), compound 4 parts of water retention agent (2 parts of sodium tripolyphosphate, 2 parts of sodium pyrophosphate), 73 part...

Embodiment 3

[0051] A kind of egg pudding, its raw material counts in parts by weight: 702 parts of water, 70 parts of cholesterol-free egg liquid, 70 parts of skimmed milk powder, 80 parts of xylitol, 5 parts of compound thickeners (2.5 parts of carrageenan, konjac gum 2.5 parts), 3 parts of composite water-holding agent (2 parts of sodium tripolyphosphate, 1 part of sodium pyrophosphate), 70 parts of concentrated fruit juice (40 parts of mango juice, 30 parts of red grape juice), 3 parts of vanillin, 0.3 parts of essence .

[0052] A kind of production technology of above-mentioned egg pudding, it comprises the following steps:

[0053] (1) Prepare raw materials by weight: 702 parts of water, 70 parts of decholesterolized egg liquid, 70 parts of skimmed milk powder, 80 parts of xylitol, 5 parts of compound thickener (2.5 parts of carrageenan, 2.5 parts of konjac gum), compound 3 parts of water retention agent (2 parts of sodium tripolyphosphate, 1 part of sodium pyrophosphate), 70 parts...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention relates to an egg pudding made by egg liquid and a preparation technology for the egg pudding. The egg pudding is prepared by adding xylitol, a composite thickener, a composite water carrying agent, vanillin, juice and essence into cholesterol-removed egg pulp and skim milk powder which serve as main raw materials. The egg pudding comprises the following components in parts by weight: 70-110 parts of the egg liquid, 60-70 parts of the milk powder, 60-80 parts of the xylitol, 1-5 parts of the composite thickener, 1-4 parts of the composite water carrying agent, 655-735 parts of water, 70-75 parts of the juice, 3-5 parts of the vanillin and 0.3-0.5 part of the essence. The egg pudding is prepared by raw material mixing, fragrance enhancing, seasoning preparation, emulsification, homogenization, canning, sterilization and cooling, is rich in nutrition, tastes sour, sweet, delicious and clear and can be preserved for 12 months.

Description

technical field [0001] The invention belongs to the field of leisure desserts, and in particular relates to an egg pudding and a production process thereof. Background technique [0002] At present, the pudding varieties on the market are single, mostly jelly products, and have low nutritional value. Eggs are rich in protein, phospholipids, minerals, vitamins, etc. As a complete nutritional food, eggs play an important role in the daily diet. However, their high cholesterol content and low calcium content make them difficult to store. Skimmed milk powder is rich in protein, calcium, and low in fat content. However, its products are highly homogenized, have a single taste, and cannot be eaten immediately after opening the bag. Combining the two major nutrients of cholesterol-free eggs and skimmed milk powder, the egg pudding made as a snack food or dessert solves the problems of difficult storage of eggs, high cholesterol content, and low calcium content, and fills the egg p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
IPC IPC(8): A23L1/187A23L1/32A23L9/10A23L15/00
CPCA23L5/27A23L9/10A23L15/00A23V2002/00A23V2300/26A23V2300/24A23V2200/242A23V2250/5112
Inventor 刘华桥戴淑香汪雨龙
Owner HUBEI SHENDAN HEALTHY FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap