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Toxin-expelling and feature-beautifying brewing type egg custard powder

A technology of detoxification, beautification and brewing, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food preparation, etc. It can solve the problems of poor food quality and poor rehydration, and achieve improved stability, convenience, and Good rehydration effect

Inactive Publication Date: 2015-12-09
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 prior art, such as poor rehydration property and poor taste quality, a preparation method of brewed custard powder with good taste quality, detoxification and beautification is now provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (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;

[0021] (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;

[0022] (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;

[0023] (4) Deployment: Weigh 200g of sucrose ester, 500g of carrageenan, 30g of cactus extract containing 40% cactus polysaccharide (cactus and drinking water are mixed, extracted for 3 hours at 82°C, filtered and concentrated) 30g, aloin 10g of aloe fine powder (mixed with aloe and drinking water, extracted at 56°C for 3 hours, filtered and concentrated) with a content of 20...

Embodiment 2

[0029] (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;

[0030] (2) Negative pressure steaming: steam the beaten egg liquid with water at 120°C and a negative pressure of 0.05Mpa until fully cooked;

[0031] (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;

[0032] (4) Deployment: Weigh 100g of sucrose ester, 600g of carrageenan, 40g of cactus extract containing 30% cactus polysaccharide (cactus and drinking water are mixed, extracted for 3 hours at 82°C, filtered and concentrated) 40g, aloin 20 g of aloe fine powder (mixed with aloe and drinking water, extracted at 56°C for 3 hours, filtered and concentrated) with a content of 10%, and 1...

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PUM

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Abstract

The invention discloses a toxin-expelling and feature-beautifying brewing type egg custard powder, and belongs to the field of agricultural product processing. With bird eggs as a main raw material, an egg liquid is scattered, subjected to negative pressure steaming cooking, mechanically sheared, blended, self-assembled, dried and packed to prepare the instant fast egg custard powder. The egg custard powder is uniquely characterized in that the steamed egg liquid after mechanical shearing can be subjected to self-assembly fusion with a blended functional factor and a gel auxiliary agent; and the prepared egg custard powder is rich in nutrition and convenient to eat.

Description

technical field [0001] The invention relates to a brewing custard powder for detoxification and beautification, which belongs to the field of agricultural product processing. Background technique [0002] 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 easy to digest and absorb. It has become a traditional delicacy suitable for all ages in my country. Egg custard is a must-have dish in almost every family. However, with economic development, people’s pace of life is accelerating and work pressure is increasing, many people hope to eat convenient and nutritious brewed custard. [0003] In daily life, the body's metabolic process will be accompanied by the accumulation of toxins. If it is not discharged in time, it will gradually form a chronic inflammation inv...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/30A23L15/00
CPCA23V2002/00A23V2200/228A23V2200/318A23V2200/30A23V2250/21A23V2250/2102A23V2250/5036A23V2250/30
Inventor 钟业俊
Owner NANCHANG UNIV
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