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Dried egg with effectively-improved flavor substances of aldehydes and alcohols and preparation method thereof

A technology for flavor substances and dried eggs, applied in the field of food processing, can solve problems such as single taste, and achieve the effect of rich flavor and simple process

Active Publication Date: 2019-05-28
BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, the dried eggs on the market are all processed through traditional steaming and stewing, and the taste is relatively simple, mainly stewed.

Method used

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  • Dried egg with effectively-improved flavor substances of aldehydes and alcohols and preparation method thereof
  • Dried egg with effectively-improved flavor substances of aldehydes and alcohols and preparation method thereof
  • Dried egg with effectively-improved flavor substances of aldehydes and alcohols and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] This embodiment provides a dried egg that effectively enhances the flavor substances of aldehydes and alcohols, and its preparation method includes the following steps:

[0040] (1) Material selection and egg beating: select fresh, undamaged eggs, wash and break the shell, put the egg liquid into the container, stir with the single probe of the egg stirrer at low speed for 2 minutes until the egg liquid is uniform, and filter the egg liquid Remove foam to obtain whole egg liquid;

[0041] (2) Add ingredients: add skimmed milk powder with 1% weight of the whole egg liquid to the whole egg liquid, stir with the single probe of the egg stirrer at a low speed for 2 to 3 minutes until it is uniform, and pour the mixed liquid into the mold ;

[0042] (3) Water-bath steaming: heat the mold containing the mixture in a 95°C water bath for 60 minutes, take it out immediately after steaming, and cool to room temperature to obtain egg embryos;

[0043] (4) Drying and cooling: the...

Embodiment 2

[0045] This embodiment provides a dried egg that effectively enhances the flavor substances of aldehydes and alcohols, and its preparation method includes the following steps:

[0046] (1) Material selection and egg beating: select fresh, undamaged eggs, wash and break the shell, put the egg liquid into the container, stir with the single probe of the egg stirrer at low speed for 2 minutes until the egg liquid is uniform, and filter the egg liquid Remove foam to obtain whole egg liquid;

[0047] (2) Add ingredients: add whole milk powder with 1% weight of the whole egg liquid to the whole egg liquid, stir with the single probe of the egg stirrer at a low speed for 2 to 3 minutes until it is uniform, and pour the mixed liquid into the mold middle;

[0048] (3) Water-bath steaming: heat the mold containing the mixture in a 95°C water bath for 60 minutes, take it out immediately after steaming, and cool to room temperature to obtain egg embryos;

[0049] (4) Drying and cooling:...

Embodiment 3

[0051] This embodiment provides a dried egg that effectively enhances the flavor substances of aldehydes and alcohols, and its preparation method includes the following steps:

[0052](1) Material selection and egg beating: select fresh, undamaged eggs, wash and break the shell, put the egg liquid into the container, stir with the single probe of the egg stirrer at low speed for 2 minutes until the egg liquid is uniform, and filter the egg liquid Remove foam to obtain whole egg liquid;

[0053] (2) Add ingredients: add compound phosphate of 0.1% of the weight of the whole egg liquid to the whole egg liquid, then add skim milk powder of 1% of the weight of the whole egg liquid to the whole egg liquid, and use a single Stir the probe at a low speed for 2~3 minutes until it is uniform, and pour the mixture into the mold;

[0054] The weight fraction ratio of sodium pyrophosphate, sodium tripolyphosphate and sodium hexametaphosphate in the composite phosphate is 1:1:1.

[0055] ...

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Abstract

The invention provides dried egg with effectively-improved flavor substances of aldehydes and alcohols and a preparation method thereof. The prepared dried egg is prepared from the raw materials of egg liquid and milk powder, wherein the adding amount of the milk powder is 1% to 20% of the weight of the egg pulp; furthermore, the content of the aldehyde flavor substance of n-caproaldehyde in the dried egg is larger than 250 ng / g, and the content of pelargonaldehyde is larger than 300 ng / g; in addition, compound phosphate can be added into the dried egg, and the adding amount of the compound phosphate is 0.1% to 1% of the weight of the egg pulp. In the preparation method of the dried egg disclosed by the invention, a marinating process in a traditional dried egg technology is removed, and the flavor substances generated by the egg liquid self in a hot processing process are developed to a great extent; when the dried egg is prepared, the milk powder is added into the egg liquid to improve the content of aldehyde and alcohol compound in the flavor substances of the dried egg; thus, the prepared dried egg has a strong flavor and the characteristics of egg products.

Description

technical field [0001] The invention belongs to the technical field of food processing, in particular to a dried egg that can effectively improve the flavor substances of aldehydes and alcohols and a preparation method thereof. Background technique [0002] Dried eggs are a kind of convenience food processed by traditional food technology and modern equipment. The production of dried eggs uses egg liquid as the main raw material, with appropriate amount of salt, sugar, monosodium glutamate, spices, etc., after a certain temperature treatment, the ovalbumin and yolk protein are denatured and solidified by heat to form a new type of egg product. The appearance and color are similar to traditional dried tofu food. [0003] Eggs are rich in lipids and proteins. Lipid oxidation and degradation, Maillard reaction, Strecker degradation, etc. can all produce volatile compounds or precursors of flavor substances. Many processing-derived flavor compounds have strong, positive odors,...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
Inventor 张明李睿佳韩雨婷董园园
Owner BEIJING TECHNOLOGY AND BUSINESS UNIVERSITY