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High-dietary-fiber recombinant dried eggs and preparation method thereof

A technology of high dietary fiber and dried eggs, applied in food science and other fields, can solve the problem of single types of dried eggs, achieve the effects of improving the intestinal environment, saving production costs, and promoting the absorption of mineral elements

Inactive Publication Date: 2020-12-04
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Aiming at the problem that the current dried egg products are single and difficult to meet people’s nutritional and healthy consumption needs, the purpose of the present invention is to provide a high dietary fiber recombined dried egg and its preparation method. By compounding and modifying salted egg white and egg white, Add new type of soluble dietary fiber to prepare high dietary fiber recombined dried egg, so as to realize the efficient value-added utilization of salted egg white, and enrich the variety of dried egg products

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] The steps of the preparation method of high dietary fiber recombined dry egg are as follows:

[0031] Egg white preparation: select fresh, non-cracked eggs, wash the surface and dry them, then separate the shell liquid, separate the egg yolk and egg white with an egg separator, and filter the egg white to remove frenulum and sundries; choose pickled mature salted duck eggs, remove the egg yolk Obtain salted egg white, filter with gauze to remove impurities;

[0032] Ingredients: According to the ratio of egg white: salted egg white: resistant dextrin: edible glue: water = 2~4:4.5~5.5:0.7~0.9:0.01~0.02:1.5~2.5, weigh resistant dextrin and edible glue , water, weigh the seasoning according to the flavor requirements of the product, stir the above raw materials for 12-18 minutes, and mix well; degassing: vacuum degas the prepared material liquid for 8-12 minutes to remove the air bubbles;

[0033] Modification: Ultrasonic modification treatment is carried out on the degas...

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Abstract

The invention discloses high-dietary-fiber recombinant dried eggs and a preparation method thereof, and belongs to the technical field of dried egg manufacturing or food processing. The high-dietary-fiber recombinant dried eggs are prepared from egg white, salted egg white, resistant dextrin, edible gum and water as raw materials through mixing, degassing, modifying, molding, forming, baking, sterilizing and packaging. According to the method, the salted egg white and the egg white are compounded and modified, and the resistant dextrin is added, so that the high-dietary-fiber recombinant driedeggs with excellent flavor and taste are prepared, the efficient value-added utilization of the salted egg white is realized, the colors and varieties of dried egg products are enriched, and nutritional and healthy convenient leisure foods are provided for consumers.

Description

technical field [0001] The invention belongs to the technical field of egg product processing, and in particular relates to a high dietary fiber recombined dried egg and a preparation method thereof. Background technique [0002] Dried egg is a new type of egg product made from whole egg liquid or egg white liquid as the main raw material. It has the characteristics of high nutritional value, unique flavor, delicate taste, easy to carry and easy to eat, and is favored by consumers. However, with the continuous improvement of people's living standards, great changes have taken place in diet structure and consumption concepts. At present, the types of dried egg products on the market are relatively monotonous and cannot meet the diversified consumption needs. There is an urgent need to develop nutritious and healthy recombinant egg products. [0003] Salted egg white is a by-product of industrialized production of salted egg yolk. Because of its high salt content, it is usual...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/30A23L5/10A23L27/00A23L29/30A23L33/00
CPCA23L15/00A23L15/20A23L15/30A23L27/00A23L29/30A23L33/00A23L5/32A23L5/17
Inventor 唐宏刚陈黎洪陈伊凡李欢欢张晋
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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