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Xylitol egg milk solid beverage and preparation method
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A technology of solid beverage and xylitol, which is applied in the field of food processing, can solve the problem of high sugar intake, and achieve the effects of good dispersion, uniform particles, and fast dissolution rate
Inactive Publication Date: 2019-04-16
HUBEI SHENDAN HEALTHY FOOD
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[0004] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a xylitol custard milk solid beverage and its preparation method to solve the problem of excessive sugar intake in existing beverages. The product has uniform particles, good integrity, and It is light yellow, and the drink is yellow emulsion after brewing. The protein is uniform and stable.
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Embodiment 1
[0030] A xylitol custard solid beverage, made of the following raw materials in parts by weight: 40 parts of egg liquid, 20 parts of milk, 25 parts of xylitol, 15 parts of maltodextrin, 0.5 part of citric acid, and 0.5 part of ginger powder , 0.15 parts of xanthan gum, 0.1 parts of sodium alginate, 0.05 parts of papain, 0.03 parts of potassium sorbate, and 60 parts of water.
[0031] The preparation method of above-mentioned xylitol custard milk solid drink, concrete steps are as follows:
[0032] (1) Weighing: Weigh 40 parts of egg liquid, 20 parts of milk, 25 parts of xylitol, 15 parts of maltodextrin, 0.5 part of citric acid, 0.5 part of ginger powder, 0.15 part of xanthan gum, and 0.1 part of sodium alginate , 0.05 parts of papain, 0.03 parts of potassium sorbate, 60 parts of water, set aside;
[0033] (2) Egg liquid enzymatic hydrolysis: Add papain into the egg liquid, stir and mix well, control the temperature at 45°C, enzymatic hydrolysis time 2h, and then filter to re...
Embodiment 2
[0039] A xylitol custard solid beverage, made of the following raw materials in parts by weight: 30 parts of egg liquid, 25 parts of milk, 30 parts of xylitol, 12 parts of maltodextrin, 0.8 parts of citric acid, and 0.3 parts of ginger powder , 0.18 parts of xanthan gum, 0.05 parts of sodium alginate, 0.03 parts of papain, 0.05 parts of potassium sorbate, and 60 parts of water.
[0040] The preparation method of above-mentioned xylitol custard milk solid drink, concrete steps are as follows:
[0041] (1) Weighing: 30 parts of egg liquid, 25 parts of milk, 30 parts of xylitol, 12 parts of maltodextrin, 0.8 parts of citric acid, 0.3 parts of ginger powder, 0.18 parts of xanthan gum, 0.05 parts of sodium alginate, papain 0.03 parts, 0.05 parts of potassium sorbate, 34 parts of water, set aside;
[0042] (2) Egg liquid enzymatic hydrolysis: Add papain into the egg liquid, stir and mix well, control the temperature at 50°C, enzymatic hydrolysis time 1.5h, and then filter to remove...
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Abstract
The invention discloses a xylitol egg milk solid beverage. The beverage is prepared from, by weight, 30-50 parts of egg liquids, 15-25 parts of milk, 25-35 parts of xylitol, 10-15 parts of maltodextrin, 0.5-1 part of citric acid, 0.2-0.5 part of ginger powder, 0.15-0.2 part of xanthan gum, 0.05-0.1 part of sodium alginate, 0.03-0.05 part of papain. 0.03-0.05 part of potassium sorbate and 35-75 parts of water. A preparation method of the beverage mainly comprises the following steps of a, weighing; b, enzymolysis; c, filtering; d, mixing; e, sterilizing; f, spray drying; g, granulating; h, screening. The provided preparation method of the xylitol egg milk solid beverage which is high in uniformity, great in taste and stable in product performance overcomes the defects in the prior art. Thebeverage is uniform in particle size, high in integrity and yellowish in appearance; the beverage after being brewed is a yellow emulsion which has a strong fragrance of egg and milk and is appropriate in the content of sourness and sweetness, and a user has a slight cool feeling when drinking the beverage.
Description
technical field [0001] The invention relates to the technical field of food processing, in particular to a xylitol egg milk solid drink and a preparation method thereof. The invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg ProductProcessing, Ministry of Agriculture and Rural Affairs). Background technique [0002] Protein is the material basis of all life and the main source of human growth and metabolism. As a well-known high-protein product, eggs have an amino acid ratio suitable for the physiological needs of the human body, are easily absorbed by the body, and have a utilization rate of more than 98%, with high nutritional value. Milk is also the main source of protein intake, and the trace element Ca in milk 2+ 、K + , Fe 3+ It can be well absorbed by the human body, and is complementary to eggs in terms of nutrition, providing important nutrients for the human body. [0003] At present, there are many kinds of so...
Claims
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Application Information
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