Egg pudding and making method thereof

An egg and formula technology, applied in food science and other directions, can solve problems such as poor water holding capacity, and achieve the effect of smooth surface, uniform texture and good thermal coagulation effect.

Inactive Publication Date: 2017-12-29
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] In order to solve the problem of poor water holding capacity after the combination of whole milk powder, skimmed milk powder, swe

Method used

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  • Egg pudding and making method thereof
  • Egg pudding and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0040] an egg pudding

[0041] (1) Preparation of whole egg liquid: Weigh 15 kg of egg white liquid and 6 kg of egg yolk liquid into a glass container, stir the egg white and egg yolk evenly with an egg beater, and obtain the whole egg liquid for later use;

[0042] (2) Hydration of milk powder: Weigh 52.5kg of water at 48°C, mix 7kg of whole milk powder and 7kg of skimmed milk powder, slowly add to the water at a stirring speed of 200r / min, and then increase the speed to 900r / min, Stir for 5 minutes, hydrate for 25 minutes;

[0043](3) Ingredients: Weigh 7.5kg of sweetened condensed milk and 3.5kg of cream, slowly add them into the milk powder hydration liquid at a stirring speed of 200r / min, then increase the speed to 900r / min, and stir for 5min to obtain ingredient a. Take the whole egg liquid and slowly add it to ingredient a when the stirring speed is 200r / min, then increase the rotating speed to 900r / min, and stir for 5 minutes to obtain ingredient b. Slowly add to the...

Embodiment 2

[0050] an egg pudding

[0051] The preparation process is the same as that in Example 1, except that the pudding is made of the following raw materials: 10 kg of liquid egg white, 2 kg of liquid egg yolk, 4 kg of whole milk powder, 4 kg of skimmed milk powder, 5 kg of sweetened condensed milk, 2 kg of cream, 2 kg of white sugar, and 40 kg of water.

[0052] After inspection, the product prepared in this example has good thermal coagulation effect, excellent hardness, elasticity and cohesion of egg pudding, uniform texture, good product structure, smooth surface, delicate taste and good water holding capacity. Food that combines texture, flavor and health.

Embodiment 3

[0054] an egg pudding

[0055] The preparation process is the same as in Example 1, except that the pudding is made of the following raw materials: 20 kg of liquid egg white, 10 kg of liquid egg yolk, 10 kg of whole milk powder, 10 kg of skimmed milk powder, 10 kg of sweetened condensed milk, 5 kg of cream, 5 kg of white sugar, and 65 kg of water.

[0056] After inspection, the product prepared in this example has good thermal coagulation effect, excellent hardness, elasticity and cohesion of egg pudding, uniform texture, good product structure, smooth surface, delicate taste and good water holding capacity. Food that combines texture, flavor and health.

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Abstract

The invention discloses an egg pudding. The egg pudding is made by 10-20 parts of egg white, 2-10 parts of yolk liquid, 4-10 parts of whole milk powder, 4-10 parts of skim milk powder, 5-10 parts of sweetened condensed milk, 2-5 parts of single cream, 2-5 parts of white granulated sugar and 40-65 parts of water. The egg pudding has the advantages that the egg pudding is high in yield, the defect that an original pudding is poor in thermal coagulation forming performance is overcome, and the egg pudding is good in water retention, rich in flavor and fine and smooth in taste by the excellent proportion of the egg white and the yolk liquid.

Description

technical field [0001] The invention relates to a food processing and production method, in particular to a method for preparing egg pudding, and belongs to the field of egg product processing. Background technique [0002] Eggs are rich in nutrition and are natural whole-nutrition food. They are rich in high-quality protein, high-quality fat, vitamins and minerals, etc. They have extremely high nutritional value for children, adults and the elderly. However, the consumption form of eggs has not changed much for a long time, and has been eaten in traditional cooking methods. In the field of deep processing of egg products, there are fewer products, and these rare deep-processed products still exist in the form of raw materials such as egg powder and egg liquid. In leisure egg products, there are very few product types. Therefore, a kind of leisure food with eggs as the main raw material is urgently needed in the market, and it can be accepted by consumers in the form of del...

Claims

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Application Information

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IPC IPC(8): A23L9/10
CPCA23L9/12
Inventor 刘福权赵志峰任超高颖
Owner SICHUAN UNIV
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