Preparation method of instant high-calcium egg milk powder

Abstract

The invention belongs to the technical field of food processing, and particularly relates to a preparation method of instant high-calcium egg milk powder. The instant high-calcium egg milk powder comprises the following raw materials: 650 parts of egg milk powder, 150 parts of a flavoring agent, 95 parts of calcium salt, 100 parts of a filling agent and 1 part of an antioxidant, the egg milk powder is prepared by mixing yolk liquid and high-calcium milk and then performing spray drying. The prepared instant high-calcium egg milk powder has the advantages of being high in nutritive value, good in solubility and dispersity, good in sensory quality, long in shelf life and the like.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and more specifically relates to a preparation method of instant high-calcium egg and milk powder. Background Art

[0002] Eggs and milk are among the most commonly consumed animal-derived foods. Egg yolk accounts for about 40% of the total egg mass, and is rich in lipids, proteins, minerals and vitamins required for poultry development. Compared with egg protein, egg yolk contains higher levels of various nutrients required by the human body. The vitamin D and vitamin K rich in egg yolk significantly promote calcium absorption in the human body and can effectively prevent bone calcium deficiency. The higher cholesterol content in egg yolk can prevent the deposition of fat particles in blood vessels. At the same time, the rich carotenoids in egg yolk have a strong antioxidant effect and delay the aging of the eyes and heart. As a common drink, milk is rich in vitamins, minerals and all the essential amino acids required by the human body. Compared with other foods, dairy products have the richest and easiest to absorb calcium, which can promote brain development, bone growth and calm the nerves.

[0003] Through the analysis of the current status of research on egg and milk powder at home and abroad, in some technical schemes, the effect of promoting calcium absorption is achieved by adding dietary fiber and multivitamin mixed supplements, but the nutrients that work synergistically with calcium are all derived from food additives and the added amount is large; in some technical schemes, it is obtained by spray-drying a mixture of whole egg liquid and milk, but a large amount of research data has shown that the content of various nutrients in egg yolk is higher than that in protein. The calcium content in 100g of egg yolk liquid is 112mg, which is significantly higher than the calcium content of 56mg in the same mass of whole egg liquid, and is more in line with the ideal purpose of high-calcium egg and milk powder; in some technical schemes, lactose is selected as a flavoring agent, but the sweetness of lactose is relatively low. In order to achieve the sweetness effect, a large amount needs to be added, which is not suitable for people with lactose intolerance or even the general population.

[0004] Therefore, considering consumer acceptance, material types and other aspects, producing a high-calcium egg and milk powder with a smooth taste has become an urgent problem that technicians in this field need to overcome. Summary of the invention

[0005] The purpose of the present invention is to provide a method for preparing instant high-calcium egg and milk powder to solve the problems existing in the above-mentioned prior art.

[0006] To achieve the above object, the present invention provides the following solutions:

[0007] One of the technical solutions of the present invention is to provide an instant high-calcium egg and milk powder, wherein the raw materials include, by weight:

[0008] 650 parts of egg and milk powder, 150 parts of flavoring agent, 95 parts of calcium salt, 100 parts of filler and 1 part of antioxidant;

[0009] The egg-milk powder is prepared by mixing egg yolk liquid and milk and then spray-drying.

[0010] Furthermore, the volume ratio of the egg yolk liquid and milk is 1:1.

[0011] Furthermore, the milk is high-calcium milk, with a specific calcium content of 120 mg / 100 mL.

[0012] Furthermore, the spray drying parameters include: air inlet temperature of 140-180° C., feed creeping speed of 8 s / time, and spray pressure of 0.1 MPa.

[0013] Spray drying technology can efficiently change the state of the product, quickly dehydrating high calcium egg and milk liquid to form solid powder, reducing product nutritional loss, extending shelf life and reducing transportation costs. At the same time, high temperature will reduce the foaming property of egg liquid and increase its solubility, which is more conducive to the development of solid instant beverages.

[0014] Furthermore, the flavoring agent includes at least one of xylitol, oligofructose and sucrose, preferably xylitol.

[0015] The flavoring agent defined in the present invention is used as a low-calorie sweetener to replace ordinary sugars; appropriate intake of the flavoring agent has almost no effect on blood sugar and insulin during human absorption and utilization, and has resistance to oral bacteria and Candida in the stomach and intestines, and is suitable for consumption by most people with healthy stomachs, teenagers, diabetic patients, etc.

[0016] Furthermore, the calcium salt is an ionic organic calcium salt, including at least one of calcium gluconate, calcium caseinate and calcium lactate, preferably calcium gluconate.

[0017] The calcium salt specified in the present invention uses ionic organic calcium salt as a calcium supplement, which has significantly higher solubility than inorganic calcium salt, has an excellent taste after being dissolved in water, does not require the participation of gastric acid for absorption after entering the human body, has little irritation to the intestine, and the addition of calcium salt to the diet has no effect on the liver triglyceride concentration or plasma glucose and insulin levels. It is suitable for children, middle-aged and elderly people and people with poor gastrointestinal function.

[0018] Furthermore, the filler includes at least one of maltodextrin, corn starch and β-cyclodextrin, preferably maltodextrin.

[0019] Furthermore, the antioxidant is ascorbic acid.

[0020] The antioxidant defined in the present invention is ascorbic acid (vitamin C), which not only acts as a strong antioxidant but also serves as an intake supplement of essential vitamins for the human body.

[0021] The recommended preparation method of the instant high calcium egg and milk powder prepared by the present invention is as follows:

[0022] Weigh 20g of instant high-calcium egg and milk powder and mix it with 100mL of 45-55℃ warm water. The beverage is light yellow after mixing and has a strong egg and milk aroma. According to the standards of "Dietary Nutrient Reference Intake for Chinese Residents" (2023 edition), it can meet 30.25% of the recommended daily intake of dietary calcium (RNI) for adults, 7.3% of the recommended daily intake of dietary protein and 24% of the recommended daily intake of total fat.

[0023] The second technical solution of the present invention is to provide a method for preparing the instant high calcium egg and milk powder, comprising the following steps:

[0024] The instant high-calcium egg-milk powder is obtained by uniformly mixing the egg-milk powder, flavoring agent, calcium salt, filler and antioxidant.

[0025] The present invention discloses the following technical effects:

[0026] The invention utilizes high-temperature spray drying technology, selects eggs and high-calcium milk that meet food consumption standards, and adds other materials in different types and amounts, removes moisture, and obtains a high-calcium egg and milk powder that can be quickly dissolved in warm water and consumed.

[0027] The invention adopts high-temperature spray drying technology to remove moisture, which can not only prevent the growth of microorganisms to extend the shelf life, but also maintain the original effective ingredients of eggs and milk. The formed powder particles are uniform and have good solubility and dispersibility. The invention also spray-dries the egg yolk and milk after mixing them to prepare high-calcium egg and milk powder. The amino acids, vitamin D and vitamin K in the egg yolk are combined with the calcium in the milk to promote their absorption and utilization in the human body.

[0028] The invention uses xylitol instead of white sugar as a flavor corrector to adjust the flavor. Meanwhile, xylitol itself is not used by the human body and will not cause changes in blood sugar. Meanwhile, it can inhibit the growth of oral bacteria and prevent the formation of tooth decay. Maltodextrin is used as a filler to increase the viscosity of the dissolving liquid and cover up the egg smell, thereby improving the taste of the food. DETAILED DESCRIPTION

[0029] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0030] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0031] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0032] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0033] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0034] The “parts” in the examples of the present invention are all expressed as parts by mass.

[0035] The raw materials and reagents used in the specific embodiments of the present invention are all commercially available products.

[0036] The high-calcium milk used in the embodiment of the present invention is commercially available Wandashan high-calcium milk (calcium content is 120 mg / 100 mL).

[0037] Example 1

[0038] The preparation method of instant high calcium egg milk powder comprises the following steps:

[0039] S1, removing the eggshell and egg white from the egg to collect the yolk, and then removing the yolk membrane to obtain the yolk liquid;

[0040] S2, adding an equal volume of high calcium milk to the egg yolk liquid, and mixing evenly to obtain an egg and milk diluted liquid;

[0041] S3, spray drying the egg-milk dilution to obtain egg-milk powder; wherein the spray drying parameters are: inlet air temperature is 140° C., feed peristaltic speed is 8 s / time, and spray pressure is 0.1 MPa;

[0042] S4, weigh 650 parts of the egg-milk powder in step S3, 150 parts of the flavoring agent (xylitol), 95 parts of the calcium salt (calcium gluconate), 100 parts of the filler (maltodextrin) and 1 part of the antioxidant (ascorbic acid), mix them evenly to obtain instant high-calcium egg-milk powder.

[0043] Example 2

[0044] Compared with Example 1, the only difference is that the inlet air temperature in step S3 is 160°C.

[0045] Example 3

[0046] Compared with Example 1, the only difference is that the inlet air temperature in step S3 is 180°C.

[0047] Comparative Example 1

[0048] Compared with Example 1, the only difference is that the inlet air temperature in step S3 is 120°C.

[0049] Comparative Example 2

[0050] Compared with Example 1, the only difference is that the inlet air temperature in step S3 is 200°C.

[0051] Test example

[0052] The moisture content, water activity, protein content, fat content, total calcium content, solubility and hydration capacity of the instant high calcium egg and milk powder prepared in Examples 1 to 3 and Comparative Examples 1 to 2 were tested.

[0053] 1. Determination of moisture content and water activity

[0054] The determination method refers to GB 2009.3-2016 “Determination of Water in Foods”. The determination results are shown in Table 1.

[0055] Table 1

[0056]

[0057] As can be seen from the data in Table 1, the moisture content of the egg and milk powder of Examples 1 to 3 is less than 2%, which meets the requirements of the national standard GB / T42237-2022 "General Rules for Egg Powder Quality" on moisture content (whole egg powder ≤4.5%, egg yolk powder ≤4.0%, egg white powder ≤9.0%) and meets the national standard GB 19644-2010 "National Food Safety Standard Milk Powder" on moisture content (milk powder and modulated milk powder ≤5.0%); the water activity is less than 0.6, which belongs to low-moisture food, and most microorganisms cannot grow; the results show that the egg and milk powder prepared by spray drying of the present invention has good storage performance. The moisture content and water activity of the egg and milk powder of Comparative Examples 1 to 2 are higher than those of Examples 1 to 3.

[0058] 2. Determination of protein, fat and total calcium content

[0059] The determination method refers to GB 5009.5-2016 “Determination of Protein in Foods” and GB 5009.6-2016 “Determination of Fat in Foods”. The total calcium content is determined using an inductively coupled plasma optical emission spectrometer (ICP-OES). The determination results are shown in Table 2.

[0060] Table 2

[0061]

[0062] From the data in Table 2, it can be seen that there is no significant difference in protein content, fat content and calcium content among Examples 1 to 3, and the spray drying temperature has no effect on the sample composition.

[0063] 3. Determination of solubility, dispersibility and hydration capacity

[0064] The solubility determination method refers to GB 5413.29-2010 "Determination of solubility of infant foods and dairy products".

[0065] Determination method of hydration capacity: Weigh 1.0g of egg-milk powder and place it in a centrifuge tube, add 10mL of distilled water to fully dissolve it, centrifuge at 4500r / min for 20min, pour off the supernatant, and calculate the mass of water absorbed by each gram of egg-milk powder, which is the hydration capacity of the egg-milk powder. The calculation formula is as follows:

[0066]

[0067] Wherein, M is the sample mass; M1 is the centrifuge tube mass; M2 is the total mass of the centrifuge tube and the sediment.

[0068] The average particle size was measured using a laser particle size analyzer (MICROTRAC, USA).

[0069] Dispersibility determination method: Weigh 5.0 g of egg-milk powder, add 50 mL of distilled water to dissolve, place on a constant temperature magnetic stirrer and stir at 500 rpm. Record the time required from the beginning of stirring to complete dispersion of each example to represent the dispersibility of the egg-milk powder.

[0070] Table 3

[0071]

[0072]

[0073] From the data in Table 3, it can be seen that the powder particle size of Example 2 is small, the dispersion rate in water is high, the interaction between protein and water molecules is strong, and the adsorption capacity of water is strong, so the solubility is the best. Compared with Examples 1 to 3, the powder particle size of Comparative Examples 1 to 2 is large and the solubility is poor, which may be due to the high temperature of spray drying causing protein denaturation and exposing the internal hydrophobic groups, or due to the low temperature of spray drying causing the powder particles to have a large specific surface area, resulting in reduced solubility in mixing.

[0074] 4. Sensory evaluation

[0075] The evaluation criteria are shown in Table 4, and the results are shown in Table 5.

[0076] After Examples 1 to 3 and Comparative Examples 1 to 2 were dissolved (20 g of instant high calcium egg milk powder, prepared with 100 mL of 45-55° C. warm water), a sensory evaluation was conducted, and 50 people (evenly drawn from people aged 15 to 25, 26 to 35, 36 to 45, 46 to 55, and 56 to 65, with half men and half women) were selected for evaluation, and the average score was calculated as the evaluation result.

[0077] Table 4

[0078]

[0079] Table 5

[0080]

[0081]

[0082] It can be seen from the contents in Table 5 that the products of Examples 1 to 3 have higher scores in aroma, taste and appearance than Comparative Examples 1 to 2 on average. The products of Examples 1 to 3 have appropriate egg and milk flavors after mixing, and the solutions are in a uniform milky yellow state. Comparative Examples 1 to 2 are unevenly dissolved and a small amount of precipitation and stratification will occur. Comparative Example 2 has a darker color and a lighter egg and milk flavor.

[0083] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.

[0084] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A ready-to-eat high calcium egg and milk powder, characterized in that: By mass, the raw materials include: 650 parts of egg and milk powder, 150 parts of flavoring agent, 95 parts of calcium salt, 100 parts of filler and 1 part of antioxidant; The egg-milk powder is prepared by mixing egg yolk liquid and milk and then spray-drying; The antioxidant is ascorbic acid.

2. The instant high calcium egg and milk powder according to claim 1, characterized in that: The volume ratio of the egg yolk liquid and milk is 1:

1.

3. The instant high calcium egg and milk powder according to claim 1, characterized in that: The spray drying parameters include: air inlet temperature of 140-180° C., feed creeping speed of 8 s / time, and spray pressure of 0.1 MPa.

4. The instant high calcium egg and milk powder according to claim 1, characterized in that: The flavoring agent includes at least one of xylitol, oligofructose and sucrose.

5. The instant high calcium egg and milk powder according to claim 1, characterized in that: The calcium salt is an ionic organic calcium salt.

6. The instant high calcium egg and milk powder according to claim 1, characterized in that: The filler includes at least one of maltodextrin, corn starch and β-cyclodextrin.

7. A method for preparing the instant high calcium egg and milk powder according to any one of claims 1 to 6, characterized in that the steps include: The instant high-calcium egg-milk powder is obtained by uniformly mixing the egg-milk powder, flavoring agent, calcium salt, filler and antioxidant.

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