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A kind of egg yolk non-dairy creamer and its preparation process

A preparation process and technology of non-dairy creamer, which is applied in the field of non-dairy creamer, can solve the problems of easy deterioration of food and limited use of space, and achieve the effects of easy storage and transportation, easy digestion and good stability

Active Publication Date: 2019-02-22
JIANGXI HENGDING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Egg yolk powder and whole egg powder currently used in many fields are prepared by simple processing dilution or adding coating agents such as cyclodextrin and sodium caseinate, and spray drying. The products are easily oxidized due to phospholipids and lipoproteins, resulting The prepared food is easy to deteriorate and deteriorate, which limits the use space

Method used

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  • A kind of egg yolk non-dairy creamer and its preparation process

Examples

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Comparison scheme
Effect test

Embodiment 1

[0015] An egg yolk non-dairy creamer, in parts by weight, is composed of 100 parts of vegetable oil, 2500 parts of glucose syrup, 250 parts of egg yolk liquid and 550 parts of water.

[0016] Process flow:

[0017] 1. Egg pretreatment Egg selection-egg washing-disinfection-beating-filtering;

[0018] 2. Chemical pretreatment

[0019] (1) Add shortening, heat up and melt in the oil pan.

[0020] (2) Pump the glucose syrup into the syrup pot, the temperature shall not exceed 55°C, and wait for use.

[0021] (3) Add 60-degree hot water into the water phase pot, turn on the high-speed shear mixer, put the egg yolk liquid into it, fully dissolve it, and set it aside.

[0022] (4) Put the oil and syrup into the mixing pot in turn, then put the water phase into the mixing pot and mix well.

[0023] (5) Pump the material liquid in the mixing pot into the homogeneous temporary storage pot, turn on the homogenizer, pressurize to 29MPa, and the homogenized material liquid enters the ...

Embodiment 2

[0030] An egg yolk non-dairy creamer, in parts by weight, its raw materials are: vegetable oil 100, glucose syrup 2482, egg yolk liquid 250, water 528, β-carotene 8000, and an appropriate amount of essence.

[0031] Process flow:

[0032] 1. Egg pretreatment Egg selection-egg washing-disinfection-beating-filtering;

[0033] 2. Chemical pretreatment

[0034] (1) Add shortening, heat up and melt in the oil pan.

[0035] (2) Heat the oil phase to 80°C, add β-carotene, and set aside.

[0036] (3) Pump the glucose syrup into the syrup pot, the temperature shall not exceed 55°C, and wait for use.

[0037] (4) Add hot water at 55 degrees to the water phase pot, turn on the high-speed shear mixer, put in the egg yolk liquid, fully dissolve, and set aside.

[0038] (5) After pouring the oil and syrup into the mixing pot in turn, pour the water phase into the mixing pot and mix thoroughly.

[0039] (6) Pump the material liquid in the mixing pot into the homogeneous temporary storag...

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Abstract

The invention relates to a yolk non-dairy creamer, and belongs to the field of foods. The yolk non-dairy creamer is prepared from the following components in parts by weight: 90-110 parts of vegetable oil, 2400-2600 parts of glucose syrup, 240-260 parts of yolk liquid, 500-600 parts of water and 0-9,000 parts of a pigment. The technology for preparing the yolk non-dairy creamer comprises the following steps: 1 pretreatment of eggs; 2 pretreatment of materials, and 3 spray drying. Compared with the prior art, the yolk non-dairy creamer has the advantages that 1 the yolk non-dairy creamer is convenient to store and prepare; and 2 the yolk non-dairy creamer is good in stability and easy to digest.

Description

technical field [0001] The invention relates to a non-dairy creamer, which belongs to the field of food. Background technique [0002] Traditional egg yolk powder uses fresh eggs as raw materials, and is produced through more than 10 processes such as egg washing, disinfection, spraying, drying, egg beating, separation, filtration, homogenization, pasteurization, spraying, and drying. It is the most ideal substitute for fresh eggs and has good emulsification properties. It is an ideal raw material for biscuits, chicken essence, egg yolk pies, instant noodles, ice cream, puffed snacks, high-grade feed and other products. It has more outstanding properties than eggs. Superiority. Egg yolk powder and whole egg powder currently used in many fields are prepared by simple processing and dilution or adding coating agents such as cyclodextrin and sodium caseinate, and spray drying. The products are easily oxidized due to phospholipids and lipoproteins The prepared food is easy to ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00
Inventor 刘小兵刘胜国陈桂兰朱永刚罗雪辉
Owner JIANGXI HENGDING FOOD
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