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Egg powder special for baking and preparation method thereof

A technology for egg powder and baking, which is applied in the field of egg powder for baking and its preparation. It can solve the problems of loose structure of baked products, high production cost, and poor water retention, and achieve the effects of easy weighing and adding, convenient storage, and easy mixing.

Inactive Publication Date: 2016-10-19
NANTONG KANGDE BIOLOGICAL PROD
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  • Summary
  • Abstract
  • Description
  • Claims
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AI Technical Summary

Problems solved by technology

[0002] At present, fresh eggs are used as raw materials for baked goods. The high cost of egg powder increases the production cost of enterprises. At the same time, due to the denaturation of egg protein in egg powder, the baked products produced by adding egg powder have a loose structure, sticky taste, and poor water retention.

Method used

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Examples

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Effect test

Embodiment Construction

[0021] The preparation method of special egg powder for baking, the steps are as follows:

[0022] 1) Weigh 1000kg of fresh egg liquid, 80kg of starch sugar, and 80kg of soybean powder compound;

[0023] 2) the fresh egg liquid taken in step 1) is squeezed into the mixing tank;

[0024] 3) On the premise of stirring at a medium speed in the mixing tank, slowly add starch sugar into the egg liquid described in step 2), mix evenly and change to low speed stirring, heat up to 60°C, and keep warm for 4 hours;

[0025] 4) On the premise that the mixing tank is turned on and stirred at a medium speed, the soybean flour compound is added to the result of step 3), and mixed evenly;

[0026] 5) Pasteurize, spray dry, and package the product obtained in step 4).

[0027] The method for making bread using special egg powder for baking, the preparation steps are as follows:

[0028] 1) Weigh 0.1kg of low-gluten flour, 0.9kg of high-gluten flour, 0.025kg of egg powder for baking, 0.18kg...

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PUM

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Abstract

The invention discloses egg powder special for baking and a preparation method thereof. The egg powder is prepared from, by weight, 500-2,000 parts o fresh egg liquid, 30-200 parts of starch sugar and 30-200 parts of bean flour composition. The egg powder is safe, sanitary, convenient to use, stable in quality and convenient to store, cost is reduced, and the shelf life is prolonged. The starch sugar is added, the process is used in cooperation, egg albumin and the starch sugar are combined to form egg albumin, and therefore protein is protected. Meanwhile, the bean flour composition is added, the cost is reduced, and the product structure can be effectively supplemented through soybean protein in the bean flour composition. The egg powder special for baking basically replaces the fresh egg liquid in baked food, and the effect of a product made from the fresh egg liquid is achieved.

Description

Technical field: [0001] The invention relates to the field of food, in particular to a special egg powder for baking and a preparation method thereof. Background technique: [0002] At present, fresh eggs are used as raw materials for baked goods. The high cost of egg powder increases the production cost of enterprises. At the same time, due to the denaturation of egg protein in egg powder, the baked products produced by adding egg powder have a loose structure, sticky taste, and poor water retention. Invention content: [0003] In order to solve the above technical problems, the present invention provides a special egg powder for baking and a preparation method thereof. [0004] The special egg powder for baking, the ingredients and parts by weight of the raw materials are: 500-2000 parts of fresh egg liquid, 30-200 parts of starch sugar, and 30-200 parts of soybean flour compound. [0005] Further, the starch sugar is a seaweed polysaccharide complex. [0006] Further,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/09A21D2/36A21D2/34
Inventor 王俊伟
Owner NANTONG KANGDE BIOLOGICAL PROD
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