Egg pudding rich in dietary fibers and making method of egg pudding

A technology of dietary fiber and eggs, which is applied to the functions of food ingredients, food ingredients containing natural extracts, food science, etc., can solve the problems of poor water holding capacity and achieve smooth surface, good water holding capacity, and smooth product surface

Inactive Publication Date: 2018-03-27
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 conden

Method used

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  • Egg pudding rich in dietary fibers and making method of egg pudding

Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0040] Example 1

[0041] An egg pudding rich in dietary fiber

[0042] (1) Preparation of whole egg liquid: Weigh 15kg of egg white liquid and 6kg of egg yolk liquid into a glass container, stir the egg white and egg yolk evenly with a whisk to obtain whole egg liquid for use;

[0043] (2) Milk powder hydration: Weigh 52.5kg of water at 47.5°C, mix 7kg of whole milk powder and 7kg of skimmed milk powder, slowly add it to the water at a stirring speed of 150r / min, then increase the speed to 900r / min, Stir for 5 minutes and hydrate for 25 minutes to obtain milk powder hydration liquid;

[0044] (3) Ingredients: Weigh 7.5kg of sweetened condensed milk and 3.5kg of cream, slowly add it to the milk powder hydration solution when the stirring speed is 150r / min, then increase the speed to 900r / min and stir for 5min to obtain ingredient a, take The whole egg liquid was slowly added to ingredient a when the stirring speed was 150r / min, then the speed was increased to 900r / min, and stirred fo...

Example Embodiment

[0050] Example 2

[0051] An egg pudding rich in dietary fiber

[0052] The preparation process is the same as in Example 1, except that the pudding is made of the following quality raw materials: egg white liquid 10kg, egg yolk liquid 2kg, whole milk powder 4kg, skimmed milk powder 4kg, sweetened condensed milk 5kg, cream 2kg, mogroside 2kg, inulin 2.5kg, 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 dietary fiber and water holding capacity Well, it is a food that emphasizes texture, deliciousness and health.

Example Embodiment

[0054] Example 3

[0055] An egg pudding rich in dietary fiber

[0056] The preparation process is the same as in Example 1, except that the pudding is made of the following quality raw materials: egg white liquid 20kg, egg yolk liquid 10kg, whole milk powder 10kg, skimmed milk powder 10kg, sweetened condensed milk 10kg, cream 5kg, mogroside 10kg, resistance Dextrin 5kg, water 65kg.

[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 dietary fiber and water holding capacity Well, it is a food that emphasizes texture, deliciousness and health.

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Abstract

The invention discloses an egg pudding rich in dietary fibers. The pudding is made from 10-20 parts of egg white liquid, 2-10 parts of plain yolk, 4-10 parts of whole milk powder, 4-10 parts of nonfatdry milk powder, 5-10 parts of sweet condensed milk, 2-5 parts of cream powder, 2-10 parts of mogrosides, 0-5 parts of inulin, 0-5 parts of resistant dextrin and 40-65 parts of water. The obtained egg pudding rich in dietary fibers is high in rate of finished products, and overcomes the defect of being poor in thermocoagulation shaping; and a good proportion of the egg white to the yolk is adopted, so that the egg pudding is good in water retention property, rich in flavor, and fine and smooth in mouth feel. Besides, according to the formula, the dietary fibers are strengthened, so that the nutrients of the products are further increased.

Description

technical field [0001] The invention relates to a food processing and production method, in particular to a preparation method of egg pudding rich in dietary fiber, 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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IPC IPC(8): A23L9/10A23L5/20A23L3/02A23L29/00A23L33/21
CPCA23L3/02A23L5/21A23L9/12A23L29/00A23L33/21A23V2002/00A23V2200/14A23V2200/15A23V2200/30A23V2250/21A23V2250/5116A23V2300/24
Inventor 赵志峰刘福权吴斌任超
Owner SICHUAN UNIV
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