Multi-taste egg white soybean milk nutrient paste and making method thereof

A technology for nutritional paste and flavored eggs, applied in the field of food processing, can solve the problems of few products, etc., and achieve the effects of rich variety, easy portability, and convenient eating.

Inactive Publication Date: 2015-02-18
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beans, egg whites and milk are foods that people cannot live without, and are very popular with the public. There are also many products of the three on the market, but there are few products that organically combine the three

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Mango Flavor Egg White Soy Milk Nutrition Cream

[0019] Pretreatment of raw materials: Choose soybeans, red beans, kidney beans, and black beans with good gloss and full grains as high-quality raw materials, and clean away dust and other impurities at the same time.

[0020] (1) Refining soaked beans: Mix the selected 4 kinds of beans in a ratio of 1:1:1:1, soak them in warm water at 40°C for 10 hours, and after soaking, the ratio of beans to water is 1:3 (mass Ratio) Use a beater to grind into fine soybean milk.

[0021] (2) Heating and coagulation: move the fine soybean milk into the pot, heat to boil over high heat, and stir while heating to prevent the paste from sticking to the pot, until the slurry boils for 10 minutes, filter the boiled soybean milk with a filter cloth, remove the filter residue, and use the filtrate for later use.

[0022] (3) Prepare milk and egg white liquid: mix fresh milk and egg white at a ratio of 3:1 (mass ratio). Place the mixed solut...

Embodiment 2

[0028] Seafood Flavor Egg White Soy Milk Nutrition Cream

[0029] Pretreatment of raw materials: Choose soybeans, red beans, kidney beans, and black beans with good gloss and full grains as high-quality raw materials, and clean away dust and other impurities at the same time.

[0030] (1) Soaking beans and grinding: mix the selected 4 kinds of beans in a ratio of 1:2:1:3, soak them in warm water at 50°C for 8 hours, and after soaking, the ratio of beans to water is 1:4 (mass Ratio) Use a beater to grind into fine soybean milk.

[0031] (2) Heating and coagulation: move the fine soybean milk into the pot, heat to boil over high heat, and stir while heating to prevent the paste from sticking to the pot, until the slurry boils for 15 minutes, filter the boiled soybean milk with a filter cloth, remove the filter residue, and use the filtrate for later use.

[0032] (3) Prepare milk and egg white liquid: mix fresh milk and egg white at 2:1 (mass ratio). The mixture was placed in ...

Embodiment 3

[0038] Fish Flavored Egg White Soy Milk Nutrition Cream

[0039] Pretreatment of raw materials: Choose soybeans, red beans, kidney beans, and black beans with good gloss and full grains as high-quality raw materials, and clean away dust and other impurities at the same time.

[0040] (1) Refining of soaked beans: Mix the selected 4 kinds of beans according to the ratio of 2:1:3:1, soak in warm water at 45°C for 12 hours, after soaking, the ratio of beans to water is 1:2 (mass Ratio) Use a beater to grind into fine soybean milk.

[0041] (2) Heating and coagulation: move the fine soybean milk into the pot, heat to boil over high heat, stir while heating to prevent the paste from sticking to the pot, until the slurry boils for 20 minutes, filter the boiled soybean milk with a filter cloth, remove the filter residue, and use the filtrate for later use.

[0042] (3) Prepare milk and egg white liquid: mix fresh milk and egg white at a ratio of 4:1 (mass ratio). The mixture was pl...

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PUM

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Abstract

The invention discloses multi-taste egg white soybean milk nutrient paste and a making method thereof, and relates to the field of food processing. The multi-taste egg white soybean milk nutrient paste is mainly made of soybean milk, fresh milk and egg white, wherein the mass of the soybean milk is equal to the sum of the masses of the fresh milk and the egg white; and the mass ratio of the fresh milk to the egg white is (3-4):(1-1.5). The making method comprises the following steps: putting the fresh milk and the egg white into a refiner, sufficiently mixing for 10-30 minutes, adding the soybean milk, and mixing, thereby obtaining a nutrient mixed liquid; heating the nutrient mixed liquid to be 70-80 DEG C, adding pectin, stirring uniformly when the pectin is added, pouring into a mold cup, cooling to be in a semi-solidification state, sealing in vacuum, and sterilizing by using an ultra-high-temperature flash pasteurization machine, thereby obtaining the multi-taste egg white soybean milk nutrient paste. By adopting food matching and processing techniques, the soybean milk, the fresh milk and the egg white are perfectly combined and are made into the multi-taste multifunctional egg white soybean milk nutrient paste which is convenient to carry over, convenient to use and healthy and nutrient.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a multi-taste egg white soybean milk nutrition cream and a preparation method thereof. Background technique [0002] The amino acid composition of soy protein is similar to that of animal protein, which is close to the needs of the human body. The fat content of beans varies greatly due to different types, and most of them are unsaturated fatty acids, which have a low melting point and are easy to digest. In addition, it is also rich in linoleic acid and phospholipids. Soybeans are called "vegetable meat" because they contain extremely high protein and are high-quality protein. Soybeans and soybean oil are also often recommended as ideal foods for the prevention and treatment of coronary heart disease, hypertension, atherosclerosis and other diseases. The nutritional value of beans is very high. Many nutritionists have appealed that replacing a certain amount of meat and other a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/152A23C9/154
Inventor 关统伟邓奥宇董丹田蕾周强邢亚阁赵辉平
Owner XIHUA UNIV
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