Chewable egg powder tablet and its preparation method

A chewable tablet and egg powder technology, which is applied in the field of egg powder chewable tablet and its preparation, can solve the problems of low degree of industrialization and immature product development technology, and achieve the effects of rich nutrition, rich nutritional value and lowering blood lipids

Active Publication Date: 2014-07-23
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The reason is that the high-efficiency extraction and preparation technology and product development technology of high-value-added natural products in poultry and egg products in my country are still immature, and their industrialization degree is low.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Embodiment 1: a chewable egg powder tablet is characterized in that it is prepared from the following raw materials in parts by weight: 65 parts of egg powder, 12 parts of oat flour, 12 parts of walnut powder, 10 parts of peanut powder, 9 parts of concentrated whey protein powder , 9 parts of skim milk powder, 11 parts of corn milk powder, 5 parts of inulin, 3 parts of corn starch, 4 parts of tomato powder, 5 parts of maltodextrin, 6 parts of non-dairy creamer, 0.8 parts of protein sugar, 0.6 parts of milk essence, 0.6 1 part of egg essence, 0.1 part of ethyl maltol, 1 part of magnesium stearate, 0.3 part of micropowdered silica gel; prepared according to the following method: the solid raw materials are respectively pulverized and passed through a 40-mesh sieve, and each raw material is weighed successively according to the stated parts by weight. Mix the raw materials excluding magnesium stearate and micropowder silica gel evenly and mix them with 60-70 parts by weight...

Embodiment 2

[0019] Embodiment 2: a kind of powdered egg chewable tablet is characterized in that it is mainly prepared from the raw materials of the following parts by weight: 65 parts of egg powder, 12 parts of oat flour, 12 parts of walnut powder, 10 parts of peanut powder, 9 parts of concentrated whey protein powder, 9 parts of skimmed milk powder, 11 parts of corn milk powder, 5 parts of inulin, 3 parts of corn starch, 4 parts of tomato powder, 5 parts of maltodextrin, 6 parts of non-dairy creamer, 0.8 parts of protein sugar, 0.6 parts of milk essence, 0.6 parts of egg essence, 0.1 parts of ethyl maltol, 1 part of magnesium stearate, 0.3 parts of micronized silica gel, 8 parts of honey, 7 parts of wheat germ oil, and 11 parts of carrot powder;

[0020] It is prepared according to the following method: the solid raw materials are respectively pulverized and passed through a 40-mesh sieve, and each raw material is weighed in turn according to the weight parts, and the raw materials exclu...

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PUM

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Abstract

The invention provides a chewable egg powder tablet and its preparation method, and belongs to the technical filed of egg product processing. The chewable egg powder tablet is prepared by adopting specific raw materials and auxiliary materials according to a specific ratio. Lactobacillus bulgaricus, Streptococcus thermophilus, Bifidobacterium bifidum and Lactobacillus casei are used together according to a ratio of 4:2:1:2, and fermentation is carried out in under unique multistep reaction conditions, so natural, pure and nice flavor and abundant nutrition are realized. The chewable egg powder tablet has balanced nutrition, and is endowed with high nutritional values through the synergistic effect of the above components. The preparation method has the advantages of simple operation technology, and easy realization of the industrialized production, and provides a new approach for the advanced processing of eggs.

Description

technical field [0001] The invention relates to a chewable egg powder tablet, in particular to a chewable egg powder tablet and a preparation method thereof. Background technique [0002] Eggs contain almost all the nutrients needed by the human body, so they are called "the ideal nutrient bank". Among natural foods, the composition of egg protein is the closest to that of human tissue protein, so it has the highest physiological value. Egg powder is a powdery or easily loose block-shaped edible egg product obtained by drying egg liquid as raw material to remove moisture. It maintains the nutritional content and flavor of fresh eggs, and also has foaming, Various functional properties such as gelation and emulsification. [0003] The processing of poultry and egg products in my country started relatively late, and has been in a state of hesitation in recent years. Compared with developed countries, the gap is relatively large. The deep processing technology of poultry eggs...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/09A23L15/00
CPCA23L15/00A23L29/30A23P10/28A23V2002/00A23V2200/30A23V2200/302A23V2200/328
Inventor 迟玉杰赵英王欢沈青王晓莹程缘林丽
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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