Egg custard with elastic and crisp taste and production process thereof

A technology of custard and taste, applied in the field of food processing
CN114831276AActive Publication Date: 2022-08-02安徽荣达食品有限公司
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
安徽荣达食品有限公司
Publication Date
2022-08-02

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to an egg custard with elastic and crisp taste and a production process thereof.The egg custard is prepared through a gradient cooling process, protein in composite egg liquid can be evenly and mildly denatured through the cooling treatment process, the protein can further react with previously added ingredients, intermolecular acting force is formed, and therefore the egg custard is prepared. Therefore, the crisp taste is finally presented. Comprising the following components in percentage by mass: 0.1-0.5% of corn starch, 1-3% of edible salt and the balance of whole egg liquid. The egg custard with elastic and crisp taste is obtained by integrating the raw materials and the process. After the corn starch, the modified starch, the maltodextrin and the like are mixed with the protein and the lipid, the whole structure is compact, and the elastic and crisp feeling is more obvious.
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Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to an egg custard with a crispy taste and a production process thereof. Background technique

[0002] Egg liquid is the main raw material of egg custard, and its properties have a great influence on the taste and flavor of egg custard. The main components of egg liquid are water, protein, fat and other substances. In addition, there are trace elements, inorganic salts, etc. The traditional recipe of egg custard is egg liquid, water, edible salt, etc. The egg custard made by this recipe has a smooth and soft taste.

[0003] With the enrichment of food types and the emergence of products with different tastes, people, especially young people, are no longer satisfied with the taste of traditional egg custards, and put forward higher requirements for the taste of egg custards. SUMMARY OF THE INVENTION

[0004] In view of the deficiencies of the prior art, the purpose of the...

Claims

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