Wheat-fragrance egg puddings and making method thereof

An egg and aroma technology, applied in the field of preparation of wheat-flavored egg pudding, can solve the problems such as the sterilization effect and product texture cannot be properly solved, the texture of egg pudding products is unstable, and it is difficult to be accepted by the market of leisure snacks, and the product structure can be achieved. In good condition, easy to burst, good effect of thermal solidification

Inactive Publication Date: 2018-02-16
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] CN103637238B discloses a steamed egg and its preparation method. In this patent, carrageenan, konjac gum, white sugar, monosodium glutamate, flavored water and whole egg liquid are used to make instant steamed egg, and a large amount of foods such as edible gum and monosodium glutamate are added in the formula. Additives, the product has a single taste, poor taste, mainly salty, and it is difficult to be accepted by the market as a casual snack
In addition, this patent uses edible glue as a molding agent, which has low technical content and does not conform to the concept of health.
CN105360996A discloses a sugar-free steamed egg with high water retention and a preparation method thereof. The patent makes a steamed egg, whole milk powder, skimmed milk powder, water, sorbitol, condensed milk, non-dairy creamer and ...

Method used

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  • Wheat-fragrance egg puddings and making method thereof
  • Wheat-fragrance egg puddings and making method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A Wheat Flavored Egg Pudding

[0030] (1) Prepare the whole egg liquid: break the eggs into a glass container, use an egg beater to stir the egg white and egg yolk evenly, and get 20kg of whole egg liquid for later use;

[0031] (2) Hydration of milk powder: Weigh 46.5kg of water at 47°C, mix 7kg of whole milk powder and 7kg of skimmed milk powder, slowly add to the water at a stirring speed of 150r / min, and then increase the speed to 800~1000r / min min, stirring for 5 min, hydration for 25 min;

[0032] (3) Ingredients: Weigh 7.5kg of sweetened condensed milk and 3.5kg of cream, and slowly add them to the milk powder hydration liquid at a stirring speed of 180r / 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 180r / min, then increase the rotating speed to 900r / min, stir for 5 minutes to obtain ingredient b, weigh 3.5kg of white sugar, 0.05kg of burnt...

Embodiment 2

[0039] A Wheat Flavored Egg Pudding

[0040] The preparation process is the same as in Example 1, except that the pudding is made of the following raw materials: 30 kg of whole egg liquid, 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, 0.10 kg of burnt barley essence, β-carotene 0.2kg, water 65kg.

[0041]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 and delicate taste. Healthy food.

Embodiment 3

[0043] A Wheat Flavored Egg Pudding

[0044] 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 whole egg 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, 0.01 kg of burnt barley essence, β-carotene 0.15kg, water 30kg.

[0045] 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 and delicate taste. Healthy food.

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Abstract

The invention discloses wheat-fragrance egg puddings. The puddings are made from 10-30 parts of liquid whole eggs, 4-10 parts of whole milk powder, 4-10 parts of nonfat dry milk, 5-10 parts of sweetened condensed milk, 2-5 parts of coffee cream, 2-5 parts of white granulated sugar, 0.01-0.10 part of scorched barley essence, 0.15-0.20 part of beta-carotene and 30-65 parts of water. The wheat-fragrance egg puddings are rich in fragrance, high in rate of finished products, rich in flavor and fine and smooth in mouth feel, and the defect of being poor in thermal coagulation shaping is overcome.

Description

technical field [0001] The invention relates to a food processing and production method, in particular to a preparation method of wheat-flavored egg pudding, which 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 ...

Claims

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Application Information

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IPC IPC(8): A23L9/10
CPCA23L9/10
Inventor 赵志峰廖梓羽刘福权李翠任超高颖
Owner SICHUAN UNIV
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