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Brewing egg custard powder manufacturing method

A production method and technology of eggs, applied in food preparation, application, food science, etc., can solve the problems of poor taste quality and poor rehydration, and achieve the effect of convenient eating, good rehydration, and rich nutrition

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

[0003] Aiming at the shortcomings of the custard powder produced by the prior art, such as poor rehydration property and poor eating quality, a method for making egg custard powder with good eating quality, easy to digest, and brewing is now provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] (1) Egg liquid breaking up: shell the eggs, take 100g of egg liquid, add 130g of drinking water, and use a beater to break up;

[0017] (2) Negative pressure cooking: steam the beaten eggs with water at 120°C and 0.05MPa negative pressure until fully cooked;

[0018] (3) Mechanical shearing: After steaming, add 100g of drinking water and 20g of ethanol, and pass through the colloid mill together, then use a 100Mpa dynamic high-pressure homogenizer to circulate the egg liquid, the egg liquid will become thinner by shearing, and the viscosity will be 0.04Pa.s Get liquid A;

[0019] (4) Deployment: Weigh 2g of lecithin, 5g of carrageenan, and 600g of drinking water, stir until completely dissolved, and obtain liquid B;

[0020] (5) Self-assembly: Mix liquid A and liquid B for 10 minutes of self-assembly, and then use 120Mpa dynamic high-pressure homogenization for 2 minutes;

[0021] (6) Drying and packaging: the liquid obtained from self-assembly is dried and packaged. ...

Embodiment 2

[0025] (1) Egg liquid breaking up: shell the eggs, take 100g of egg liquid, add 120g of drinking water, and use a beater to break up;

[0026] (2) Negative pressure cooking: steam the beaten eggs with water at 122°C and a negative pressure of 0.06Mpa until fully cooked;

[0027] (3) Mechanical shearing: After steaming, add 120g of drinking water and 30g of ethanol, pass through the colloid mill together, and use a 110Mpa 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;

[0028] (4) Deployment: Weigh 1g of lecithin, 8g of carrageenan, and 700g of drinking water, stir until completely dissolved, and obtain liquid B;

[0029] (5) Self-assembly: Mix liquid A and liquid B for 12 minutes of self-assembly, and then use 130Mpa dynamic high-pressure homogenization for 3 minutes;

[0030] (6) Drying and packaging: the liquid obtained from self-assembly is dried and packaged.

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Abstract

The present invention discloses a brewing egg custard powder manufacturing method and belongs to the field of agricultural product processing. The brewing egg custard powder uses eggs as main raw materials, and the instant egg custard powder is prepared by beating egg liquid, negative pressure cooking, mechanically shearing, blending, self-assembling, drying and packaging. The distinctive part of the egg custard powder is that after the steamed egg liquid is subjected to the mechanical shearing, the egg liquid can conduct self-assembling integration with well-blended gel aids. The prepared egg custard powder is rich in nutrition and convenient in consumption, and can be consumed conveniently by consumers when working and travelling.

Description

technical field [0001] The invention relates to a method for preparing brewed egg custard powder, which belongs to the field of agricultural product processing. Background technique [0002] Eggs are rich in nutrition and are an excellent source of protein, minerals and vitamins. The protein contained in it is a high-quality protein. In addition to the 8 essential amino acids required by adults, it also contains histidine, which must be supplemented by infants and young children. Moreover, the ratio of various amino acids is similar to that of human protein, which is very suitable for the needs of the human body, and has a high digestion and absorption rate. Egg custard is a common processed egg product. Because of its rich nutrition, delicious taste, and easy digestion and absorption, it has become a traditional delicacy suitable for all ages in my country. Traditional custard needs to be steamed. Although it is simple and easy to make, with the rapid development of econom...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 钟业俊
Owner NANCHANG UNIV
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