Sugarless steamed eggs with high water retention and preparation method of sugarless steamed eggs
A technology of water retention and egg steaming, which is applied in the direction of food science, etc., can solve the problems that affect the sensory quality and shelf life of products, insufficient water retention, and water separation problems of products, so as to improve quality and preservation, increase water activity, The effect of improving water retention
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[0063] A sugar-free steamed egg with high water retention is prepared by the following preparation method:
[0064] (1) According to the ratio of parts by weight, weigh 24.5 parts of eggs, 55.8 parts of water, and 6 parts of condensed milk to obtain material 1, then take 9.85 parts of whole milk powder, 9.85 parts of skimmed milk powder, 6 parts of non-dairy creamer, and Mix 6 parts of sugar alcohol and 1 part of modified soybean lecithin to obtain material 2;
[0065] (2) Put the material 1 into the mixing tank first, then add the material 2 while stirring, so that the material 2 is evenly dispersed and dissolved in the material 1, the stirring speed is 1200r / min, after stirring for 15 minutes, let stand for 10 minutes;
[0066] (3) the material obtained in step (2) is pumped into the filter bucket and crosses 80 mesh screens to remove impurities and undissolved components therein;
[0067] (4) Using a fully automatic filling and sealing machine, pump the material obtained i...
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