Multi-protein egg puddings and preparation method thereof

Abstract

The invention discloses multi-protein egg puddings and a preparation method thereof. The multi-protein egg puddings are prepared from 10-20 parts of whole egg liquid, 0-5 parts of soybean protein, 0-5parts of pea protein, 4-10 parts of whole milk powder, 4-10 parts of skimmed milk powder, 5-10 parts of sugared condensed milk, 2-5 parts of watery cream, 2-5 parts of white granulated sugar and 40-65 parts of water; and no edible gums, emulsifiers (non-dairy cream and modified soybean phospholipids), spice water or monosodium glutamate is added during the whole preparation process. Natural ingredients and processes are adopted so as to obtain a leisure egg product which is rich in protein component; moreover, the prepared multi-protein egg puddings are high in protein absorption rate, rich in nutrition, healthy and delicious.

Description

Technical field [0001] The invention relates to a food processing and production method, in particular to a preparation method of multi-protein egg pudding, and belongs to the field of egg product processing. Background technique [0002] Eggs are rich in nutrition and are a natural all-nutritious food. They are rich in high-quality protein, high-quality fat, and a variety of vitamins and minerals. They have extremely high nutritional value for children, adults and the elderly. However, the consumption pattern of eggs has not changed much for a long time, and they have 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 types of products. Therefore, a snack food with eggs as the main raw material is urgently needed in the market. It can accept the high nutri...

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 modified soybean lecithin. Flavored steamed eggs, in which sorbitol, non-dairy creamer and modified soybean lecithin are food additives, the purpose of adding them is to improve the texture of the product, and the use of additives to improve the texture of the product shows that its technical level is low and it is impossible to achieve "zero additives" "This healthier formula design

[0004] As we all know, sterilization is an essential step in the preparation process of egg pudding. Although the existing sterilization process for egg pudding has a good bactericidal effect to a certain extent, the good bactericidal effect often leads to poor texture of the egg pudding product. Very unstable, that is, the contradiction between the sterilization effect and the product texture in the existing process cannot be properly resolved

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