Preparation method of fermentation vinegar egg juice

A vinegar-egg liquid, fermentation type technology is applied in the directions of bacteria used in food preparation, the function of food ingredients, bifidobacteria, etc., and can solve problems such as unfavorable popularization of health care products, irregular production process, high cholesterol content and the like, To achieve the effect of improving immunity, improving human health and high nutritional value

Inactive Publication Date: 2017-02-01
镇江刘恒记食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although the nutritional value and health functions of vinegar eggs have been fully recognized, such products have not been accepted by most consumers due to their irregular production process, poor flavor and high cholesterol content, which is not conducive to this Popularization of health products

Method used

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  • Preparation method of fermentation vinegar egg juice
  • Preparation method of fermentation vinegar egg juice
  • Preparation method of fermentation vinegar egg juice

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A kind of preparation method of fermented vinegar egg liquid of the present invention, comprises the steps:

[0035] (1) Egg liquid preparation: select fresh poultry eggs, wash them, soak them in 10 mg / kg chlorine water for 10 minutes for disinfection, break and separate the egg shells, collect the egg liquid, and stir evenly.

[0036] (2) Mix homogeneously; mix the homogeneously stirred egg liquid, milk, and white granulated sugar in a ratio of 60:20:8, and homogenize at 20MPa.

[0037] (3) Sterilization and cooling: sterilize the homogenized mixed raw materials at 70°C for 2 minutes, and cool to 40°C.

[0038] (4) Inoculation and fermentation; add the bacterium powder of lactic acid bacteria in the mixed raw material after cooling, and cultivate and ferment for 3h at 43°C; the quality of the bacterium powder of the lactic acid bacteria is 0.5% of the fermentation mixed liquid quality; the lactic acid bacteria are A combination of four of Lactobacillus acidophilus, St...

Embodiment 2

[0048] The difference between embodiment 2 and embodiment 1 is that the preparation method of a kind of fermented vinegar egg liquid of the present invention comprises the following steps:

[0049] (1) Egg liquid preparation: select fresh poultry eggs, wash them, soak them in 10 mg / kg chlorine water for 10 minutes for disinfection, break and separate the egg shells, collect the egg liquid, and stir evenly.

[0050] (2) Mix homogeneously; mix the homogeneously stirred egg liquid, milk, and white granulated sugar in a ratio of 70:15:10, and homogenize at 20 MPa.

[0051] (3) Sterilization and cooling: sterilize the homogenized mixed raw materials at 80°C for 20 minutes, and cool to 42°C.

[0052] (4) inoculation and fermentation; the bacterium powder of the lactic acid bacteria that adds in the mixed raw material after cooling, and cultivate and ferment 5h at 40 ℃; The quality of the bacterium powder of described lactic acid bacteria is 2.5% of the fermentation mixed liquor qual...

Embodiment 3

[0062] The difference between embodiment 3 and embodiment 1 is that the preparation method of a kind of fermented vinegar egg liquid of the present invention comprises the following steps:

[0063] (1) Egg liquid preparation: select fresh poultry eggs, wash them, soak them in 10 mg / kg chlorine water for 10 minutes for disinfection, break and separate the egg shells, collect the egg liquid, and stir evenly.

[0064] (2) Mix homogeneously; mix the homogeneously stirred egg liquid, milk, and white granulated sugar in a ratio of 80:30:5, and homogenize at 20MPa.

[0065] (3) Sterilization and cooling: sterilize the homogenized mixed raw materials at 55°C for 30 minutes, and cool to 45°C.

[0066] (4) inoculation and fermentation; the bacterium powder of the lactic acid bacteria that adds in the mixed raw material after cooling, and cultivate and ferment 6h at 45 ℃; The quality of the bacterium powder of described lactic acid bacteria is 4% of the fermentation mixed liquor quality;...

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PUM

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Abstract

The invention discloses a preparation method of fermentation vinegar egg juice. The method comprises the following steps of 1 egg liquid preparation, 2 mixing and homogenizing, 3 sterilizing and cooling, 4 inoculating and fermenting, 5 fermentation vinegar egg juice obtaining through filtering, 6 pasteurizing and sterile filling. The vinegar egg juice has high nutrient value, the taste of the vinegar egg juice can be improved, the nutrient value of the vinegar egg juice is increased, the content of cholesterol is lowered, the vinegar egg juice can be absorbed better, the organism immunity is improved, fatigue is relieved, the certain fermentation milk flavor is obtained, and stimulation to the intestines and stomach of a consumer is lowered.

Description

technical field [0001] The invention relates to the field of food liquid preparations, in particular to a method for preparing fermented vinegar egg liquid. Background technique [0002] Chinese medicine believes that vinegar is warm in nature, sour and bitter in taste, and has the effects of appetizing, nourishing liver, dispelling blood stasis, and relieving pain. Eggs are sweet in taste and flat in nature, and have the functions of invigorating the middle and replenishing qi, nourishing yin and calming convulsions. Honey is sweet in taste and flat in nature, which can nourish the middle, moisten dryness, relieve pain and detoxify. The combination of the three can nourish yin and nourish the liver, invigorate the stomach and nourish the stomach. Ancient doctors used vinegar eggs to treat sore throat, angina, stomach pain and other diseases. [0003] According to modern nutrition, rice vinegar contains a variety of organic acids, amino acids, trace elements and vitamins,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/135
CPCA23V2002/00A23V2400/143A23V2400/123A23V2400/175A23V2400/113A23V2400/169A23V2400/517A23V2400/249A23V2200/324A23V2200/3262A23V2200/30
Inventor 饶胜其刘潮军杨严俊谢鑫田雪红张秋艳
Owner 镇江刘恒记食品有限公司
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