Preparation method of milk beverage added with fresh eggs

A production method and technology for milk beverages, which are applied in dairy products, milk preparations, applications, etc., can solve the problems of single nutrient composition, single applicable population, and less applicable population, and achieve better taste, strong operability, and production efficiency. high effect

Inactive Publication Date: 2020-04-21
莒南和信食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The invention overcomes the disadvantages of the traditional technology, such as too thin or too thick viscosity, more coagulum, watery taste after high temperature, strong eggy smell, single nutrient, not satisfying hunger, and single applicable population, and solves the problem of single nutrient composition and adaptability of traditional lactic acid bacteria beverages. To solve the problem of less crowds, we have developed a convenient and nutritious milk drink with various nutrients, which can not only quench thirst but also replace meals

Method used

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  • Preparation method of milk beverage added with fresh eggs

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of preparation method of the milk drink of adding fresh egg, it comprises the steps:

[0033] The formula is as follows, according to the weight ratio: whole milk powder 18‰, skimmed milk powder 18‰, white sugar 50‰, egg liquid 12‰, sorbitol 3‰, mannitol 3‰, β-cyclodextrin 2‰, fruit Gum 2‰, Sodium Carboxymethyl Cellulose 1.5‰, Sodium Alginate 1.5‰, Sucralose 0.04‰, Lactic Acid 0.8‰, Citric Acid 3.2‰, Sodium Citrate 0.8‰, Yogurt Flavor 0.53‰, Potassium Sorbate 0.3‰ , The balance is pure water, and the protein content of the product is ≥1.0%.

[0034] 1) Mix 18kg of whole milk powder, 18kg of skimmed milk powder and 720kg of pure water, fully stir evenly, pump into a fermentation tank (aging tank), heat up to 90°C for sterilization for 15 minutes; then drop to 40°C to obtain milk powder for use ;

[0035]2) Mix 12kg of egg liquid after eggshell separation and beat evenly, fully stir, and shear at high speed for 20 minutes; after the mixture reaches the requiremen...

Embodiment 2

[0042] 1. The effect of sorbitol and mannitol on the sterilization temperature of egg liquid.

[0043] Egg liquid contains a certain amount of microorganisms, which requires high temperature to kill, but high temperature easily leads to egg liquid coagulation and the appearance of paste; verify the influence of sorbitol, mannitol and xylitol on sterilization temperature; The bacteria time is 5min as the consideration, and the critical maximum sterilization temperature is the appearance of a small amount of coagulation.

[0044] Group 1: Sorbitol;

[0045] Group 2: Mannitol;

[0046] Group 3: Xylitol;

[0047] Group 4: Sorbitol:Mannitol=1:1;

[0048] Group 5: sorbitol:xylitol=1:1;

[0049] Group 6: Mannitol: Xylitol = 1:1.

[0050] The setting gradient of the addition amount of each group is 0, 1‰, 2‰, 3‰, 4‰, 5‰, 6‰, 7‰, 8‰, 9‰, 10‰.

[0051] like figure 1 As shown in the figure, with the increase of the addition amount, the maximum temperature also increases. Among the...

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Abstract

The invention belongs to the technical field of preparation of protein beverages, and discloses a preparation method of a milk beverage added with fresh eggs. The method comprises the following steps:1) preparing a milk powder liquid; 2) preparing an egg material liquid; 3) preparing a stabilizer; 4) preparing an acidity regulator; 5) mixing the ingredients; 6) performing high-pressure homogenization; and 7) canning, sealing, and sterilizing. According to the invention, after egg-shell separation, egg-milk mixing and homogenization, the prepared product is uniform in texture distribution, sour, sweet and refreshing, free of separation phenomenon, smooth in taste, free of peculiar smell and high in nutritional value.

Description

technical field [0001] The invention relates to a preparation method of a milk drink added with fresh eggs, belonging to the technical field of protein drink preparation. Background technique [0002] At present, lactic acid drinks have occupied a large share in the market and are loved by consumers. The related product technology is "the production method of lactic acid bacteria beverage". The disadvantages of the product prepared by this method are that the viscosity is too thin, the mouthfeel is watery after high temperature, the nutrients are single, the hunger is not satisfied, and the suitable crowd is single. The patented technology "CN200810052066X" discloses that the egg yogurt beverage is composed of the following components: milk powder, whole egg liquid, white sugar, stabilizer, citric acid, lactic acid, and purified water. Milk powder is dissolved in pure water, and white sugar is added to make milk liquid; eggs are washed, dried, beaten, and then subjected to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23C9/156A23C9/154A23C9/152
CPCA23C9/156A23C9/154A23C9/152
Inventor 陈利山
Owner 莒南和信食品有限公司
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