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Probiotics-containing egg pudding and preparation method thereof

A technology of probiotics and eggs, which is applied in food science and other fields, can solve problems such as poor water holding capacity, and achieve the effect of smooth surface, smooth product surface and uniform texture

Inactive Publication Date: 2018-01-12
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, sweetened condensed milk, cream, white sugar and lactic acid bacteria powder in the formula of the present invention, the present invention adopts the following options:

Method used

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  • Probiotics-containing egg pudding and preparation method thereof
  • Probiotics-containing egg pudding and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] An Egg Pudding Containing Probiotics

[0042] (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;

[0043] (2) Hydration of milk powder: Weigh 52.5kg of water at 46°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, then increase the speed to 900r / min, Stir for 5 minutes, hydrate for 25 minutes;

[0044] (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 150r / 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 150r / min, then increase the rotating speed to 900r / min, and stir for 5 minutes to obtain ingredient b,...

Embodiment 2

[0051] An Egg Pudding Containing Probiotics

[0052] The preparation process is the same as in Example 1, except that the pudding is made of the following quality raw materials: 10 kg of egg white liquid, 2 kg of egg yolk liquid, 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 1 kg of lactic acid bacteria powder , 40kg of water.

[0053] 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, rich in probiotics and water holding capacity Well, it is a food that pays equal attention to texture, deliciousness and health.

Embodiment 3

[0055] An Egg Pudding Containing Probiotics

[0056] The preparation process is the same as that in Example 1, except that the pudding is made of the following raw materials: 20 kg of egg white liquid, 10 kg of egg yolk liquid, 10 kg of whole milk powder, 10 kg of skim milk powder, 10 kg of sweetened condensed milk, 5 kg of cream, 5 kg of white sugar, and 5 kg of lactic acid bacteria powder , 65kg of water.

[0057] 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, rich in probiotics and water holding capacity Well, it is a food that pays equal attention to texture, deliciousness and health.

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Abstract

The invention discloses probiotics-containing egg pudding. The pudding is prepared from, by weight, 10-20 parts of egg white fluid, 2-10 parts of yolk fluid, 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 thin cream, 2-5 parts of white granulated sugar, 1-5 parts of lactobacillus powder and 40-65 parts of water. The probiotics-containing egg pudding is high in yield, the defect of poor thermal coagulation forming performance is overcome, a great proportion of egg white to yolk makes a product better in moisture retention, richer in flavor and more delicate in taste, intestinal activity is facilitated due to fortified probiotics in the formulation, and product nutrition is further improved.

Description

technical field [0001] The invention relates to a food processing and production method, in particular to a preparation method of egg pudding containing probiotics, 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 consu...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L9/10A23L33/135
Inventor 刘福权赵志峰吴斌任超高颖
Owner SICHUAN UNIV
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