Brewing type egg custard powder capable of rehabilitation and health preservation

A custard and brewing technology, applied in the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc., can solve the problems of poor taste quality, poor rehydration, etc., to prevent viral colds and improve stability. , the effect of enhancing antibody activity

Inactive Publication Date: 2015-11-04
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the shortcomings of the custard powder produced by the existing technology, such as poor rehydration and poor eating quality, we now provide a brewed custard powder with good rehydration and rehabilitation.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] (1) Egg liquid breaking up: poultry eggs are shelled, take 10000g of egg liquid, add 13000g of drinking water, and use a beater to break up;

[0020] (2) Negative pressure cooking: add water and disperse the egg liquid and steam it until fully cooked at 122°C and a negative pressure of 0.06Mpa;

[0021] (3) Mechanical shearing: After steaming, add 10,000g of drinking water and 600g of ethanol, pass through a colloid mill together, and use a 100Mpa dynamic high-pressure homogenizer to circulate the egg liquid. The egg liquid becomes thinner by shearing, and the viscosity is 0.05Pa.s Get liquid A;

[0022] (4) deployment: take by weighing 200g of sucrose esters, 500g of carrageenan, 30g of propolis containing 40% polyphenols, and 9% echinacea extract containing cichoric acid (mixing echinacea with drinking water, extracting at 100°C for 2 hours, filtering , adjusted concentration) 8g, and 11000g of drinking water, stirred until all dissolved to obtain liquid B;

[0023]...

Embodiment 2

[0028] (1) Egg liquid breaking up: poultry eggs are shelled, take 10000g of egg liquid, add 12000g of drinking water, and use a beater to break up;

[0029] (2) Negative pressure steaming: steam the beaten egg liquid with water at 120°C and a negative pressure of 0.05Mpa until fully cooked;

[0030] (3) Mechanical shearing: After steaming, add 12,000g of drinking water and 500g of ethanol, pass through the colloid mill together, and use a 120Mpa dynamic high-pressure homogenizer to circulate the egg liquid. The egg liquid becomes thinner by shearing, and the viscosity is 0.04Pa.s Get liquid A;

[0031] (4) deployment: take by weighing 100g of sucrose esters, 600g of carrageenan, 40g of propolis containing 30% polyphenols, and 8% echinacea extract containing cichoric acid (mixing echinacea with drinking water, extracting at 100°C for 2 hours, filtering , adjusted concentration) 9g, and 10000g of drinking water, stirred until completely dissolved to obtain liquid B;

[0032] (...

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PUM

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Abstract

The invention relates to brewing type egg custard powder capable of rehabilitation and health preservation, and belongs to the field of processing of agricultural products. The brewing type egg custard powder disclosed by the invention is prepared through the following steps: using eggs as a main raw material, beating egg liquid, cooking the egg liquid through negative pressure, mechanically cutting the cooked egg liquid, allocating the cut egg liquid, performing self-assembly on the allocated egg liquid, drying the self-assembled egg liquid and packing the dried egg liquid to obtain convenient and instant egg custard powder. The brewing type egg custard powder disclosed by the invention is characterized in that the cooked egg liquid is mechanically cut, and the cut egg liquid, allocated functional factors and a gel additive are self-assembled and merged. The made egg custard powder is rich in nutrition and convenient to eat.

Description

technical field [0001] The invention relates to a brewing custard powder for rehabilitation and health preservation, which belongs to the field of agricultural product processing. Background technique [0002] After diseases, especially after surgery, or suffering from chronic diseases leading to weakness, as well as the elderly, proper nutritional supplementation is required to speed up recovery and delay aging. Under the environment of huge work pressure, urban white-collar workers are prone to sub-health conditions such as fatigue, lack of energy, and insomnia, resulting in decreased immunity. It is also necessary to improve immunity, enhance disease resistance, and improve sub-health conditions. [0003] Poultry eggs are rich in nutrition and are an excellent source of protein, minerals and vitamins. The protein contains a variety of essential amino acids that people need. Egg custard is a common processed egg product. It is rich in nutrition, delicious in taste and eas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/30A23L1/0532A23L15/00A23L29/256
CPCA23V2002/00A23V2200/30A23V2250/21A23V2250/5036
Inventor 钟业俊
Owner NANCHANG UNIV
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