Unlock instant, AI-driven research and patent intelligence for your innovation.

A kind of low-cholesterol egg beverage and preparation method thereof

A low-cholesterol, beverage technology, applied in the direction of food science, etc., can solve the problems of insufficient application range, high cholesterol content, starch waste, etc., and achieve the effects of reducing cholesterol that is not good for human health, rich egg fragrance, and low cost

Active Publication Date: 2019-07-23
JIANGNAN UNIV
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, eggs are mostly eaten directly, and the cholesterol content is high, so the scope of application is not wide enough.
[0003] At present, most of the existing egg beverages use eggs directly as raw materials, and the content of cholesterol is high, so some people cannot drink them.
At present, the existing low-cholesterol egg beverages need to go through the steps of stirring and absorbing, centrifuging and removing sediment during the preparation process, which is relatively cumbersome, wastes starch to a certain extent, and the removal rate of cholesterol is between 32% and 49%.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • A kind of low-cholesterol egg beverage and preparation method thereof
  • A kind of low-cholesterol egg beverage and preparation method thereof
  • A kind of low-cholesterol egg beverage and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: the preparation of low-cholesterol egg drink

[0035] Mix 2g of CMC and 50g of sucrose evenly, add it into 300g of warm water under high-speed stirring, fully dissolve and cool to 20°C, then add 20g of honey and 10g of egg white powder, stir to fully dissolve, and mix with 150g of egg yolk particles under stirring The suspension (mass fraction 10%) was mixed, and 468g of water was added to make up to 1000g. Use citric acid to adjust the pH of the mixed solution to 4, homogenize it under 20 MPa pressure, heat the homogenized mixed solution at 85°C for 3 minutes to sterilize, put the sterilized drink into ice water immediately, Store at ℃.

Embodiment 2

[0036] Embodiment 2: the preparation of low-cholesterol egg drink

[0037] Mix 1g of CMC and 20g of sucrose evenly, add it into 300g of warm water under high-speed stirring, fully dissolve and cool to 20°C, then add 20g of honey and 10g of egg white powder, stir to fully dissolve, and mix with 200g of egg yolk particles under stirring The suspension (mass fraction 10%) was mixed, and 449 g of water was added to make up to 1000 g. Use citric acid to adjust the pH of the mixture to 5, homogenize it under a pressure of 27 MPa, heat the homogenized mixture at 80°C for 4 minutes to sterilize, put the sterilized drink into ice water immediately, and cool it for 4 minutes. Store at ℃.

Embodiment 3

[0038] Embodiment 3: the preparation of low-cholesterol egg drink

[0039] Take 2g of CMC and 60g of sucrose and mix evenly, add it into 300g of warm water under high-speed stirring, fully dissolve and cool to 20°C, then add 20g of honey and 5g of egg white powder, stir to fully dissolve, and mix with 250g of egg yolk particles under stirring The suspension (mass fraction 10%) was mixed, and 363 g of water was added to make up to 1000 g. Use citric acid to adjust the pH of the mixture to 4, homogenize it under a pressure of 25 MPa, heat the homogenized mixture in a sealed container at 80°C for 4 minutes to sterilize, and immediately put the sterilized drink into ice water to cool it, Store at ℃.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a low-cholesterol egg drink and a preparation method thereof, belonging to the technical field of food. The proportion of the low-cholesterol egg drink provided by the invention is 1.5%-2.5% of fresh egg yolk particles, 0.2%-1% of egg white powder, 0.5%-5% of honey, 0.5%-5% of sucrose, and 0.1% of sodium carboxymethylcellulose ‑0.5%, the balance is water, and the egg drink is made through acid adjustment, homogenization, pasteurization, filling and other processes. The beverage of the present invention not only preserves the beneficial components of eggs, but also removes most of the cholesterol components that are unfavorable to the human body. application range.

Description

technical field [0001] The invention relates to a low-cholesterol egg drink and a preparation method thereof, belonging to the technical field of food. Background technique [0002] The output of poultry eggs in my country has occupied the first place in the world for many years in a row. Eggs come from a wide range of sources, are cheap and nutritious. Eggs are not only rich in protein and lipids, but also vitamins and minerals. Eggs are rich in nutrition, and there are many ways to obtain them. Compared with high-protein meat, the price is low, and the biological potency is high. It is one of the important sources of nutrition in people's daily life. At the same time, many components of eggs can be used as medicine. good ingredients. However, eggs are mostly eaten directly, and the cholesterol content is high, so the scope of application is not wide enough. [0003] Existing egg drinks mostly directly use eggs as raw materials, and have high cholesterol content, so some...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L2/38A23L2/52A23L33/10
CPCA23L2/38A23L2/52
Inventor 杨严俊苏宇杰张蒙琪
Owner JIANGNAN UNIV