Stable egg tart liquid and preparation method thereof

Abstract

The invention discloses stable egg tart liquid and a preparation method thereof. The stable egg tart liquid is prepared from water, yolk liquid, egg white liquid, sugar, milk powder or milk and phospholipase A2, and the dosage of the phospholipase A2 is 0.0025 times larger than the total dosage of the yolk liquid and the egg white liquid; the dosage of the egg yolk liquid is greater than or equal to 1.5 times of that of the egg white liquid; the egg tart liquid is more resistant to baking, and it is ensured that the egg tart liquid can form ideal texture and taste in the baking process.

Description

Technical Field

[0001] The invention relates to an egg tart liquid, in particular to a stable egg tart liquid and a preparation method thereof. Background Art

[0002] The research on egg tart liquid mainly focuses on the formula, process, quality and application. The early egg tart liquid formula was relatively simple, and it may be mainly composed of basic ingredients such as eggs, milk, and sugar. In the later development, different regions have improved the egg tart liquid according to their own taste preferences and food characteristics. For example, in the Portuguese egg tart liquid, the amount of cream is relatively large, making the egg tart liquid richer and mellower. The baked egg tart has a crispy crust, smooth filling and full of milk flavor.

[0003] With the continuous advancement of baking technology and the development of industrialized production, the production of egg tart liquid has become more standardized and scaled. At the same time, in order to adapt to consumers' pursuit of health and diversity, the formula of egg tart liquid is also constantly innovating. On the one hand, the amount of sugar will be reduced in some formulas, or some natural sweeteners will be used to replace sucrose; on the other hand, some functional ingredients or other special ingredients will be added, such as dietary fiber, fruit particles, chocolate, cheese, etc., to enrich the taste and nutritional value of egg tarts and develop egg tarts with various innovative flavors. Moreover, the production process is constantly optimized, such as through more precise control of process parameters such as stirring, heating, and homogenization, to improve the quality and stability of egg tart liquid, so that it can form a more ideal texture and taste during the baking process.

[0004] However, more precise control of process parameters such as stirring, heating, and homogenization places high demands on the operator's level and equipment. How to achieve egg tart liquid that is easier to standardize and more resistant to baking, and ensure that the egg tart liquid can form an ideal texture and taste during the baking process, is a technical problem that needs to be solved urgently. Summary of the invention

[0005] The object of the present invention is to provide a method for preparing a stable egg tart liquid in view of the deficiencies in the prior art. The raw materials include: water, egg yolk liquid, egg white liquid, sugar, milk powder or milk, and phospholipase A2. The amount of phospholipase A2 is greater than 0.0025 times the total amount of the egg yolk liquid and the egg white liquid; and the amount of the egg yolk liquid is greater than or equal to 1.5 times the amount of the egg white liquid.

[0006] Optionally, it further comprises oil; preferably vegetable oil; in another embodiment, cream, such as light cream, is selected.

[0007] Optionally, the sugar may be a sugar substitute, such as xylitol, or glucose, fructose, etc.

[0008] Optionally, the milk powder can be whole milk powder, and the milk can be whole milk.

[0009] Optionally, the composition further comprises dextrin, such as maltodextrin, which also plays the role of stabilization, thickening, filling, etc.

[0010] Furthermore, it includes one or a combination of two or more of an emulsifier, a water-retaining agent, a thickener, an essence, and an edible coloring.

[0011] Furthermore, the emulsifier includes one or a combination of two or more of mono- and di-glycerol fatty acid esters, Tween, Span, and sodium caseinate.

[0012] Furthermore, the water retaining agent includes phosphates, such as dipotassium hydrogen phosphate, potassium dihydrogen phosphate, trisodium phosphate, sodium dihydrogen phosphate, or a combination of two or more thereof.

[0013] Furthermore, the thickener includes one or a combination of two or more of xanthan gum, hydroxypropyl methylcellulose and its salt, and carrageenan.

[0014] Furthermore, the food coloring is preferably natural carotene.

[0015] Furthermore, the water is 49-58 parts; the egg yolk liquid is 10-15 parts; the egg white liquid is 5-10 parts; and the phospholipase A2 is 0.05-0.1 parts.

[0016] A method for preparing a stable egg tart liquid comprises the following steps: S1: preparation; S2: mixing and stirring; S3: enzyme treatment; S4: heating, sterilization and enzyme inactivation; and S5: cooling and homogenization.

[0017] Optionally, further S6 secondary sterilization; S7 filling; S8 refrigeration.

[0018] Further, S2 mixes and stirs to evenly mix the ingredients: egg tart liquid is usually composed of eggs, milk, fine sugar, light cream and other ingredients. Stirring can fully mix these different ingredients to ensure that the ingredients of each part of the egg tart liquid are consistent Further, in the S3 enzyme treatment, phospholipase A2 can hydrolyze fatty acids in phospholipid molecules to produce lysophospholipids and free fatty acids. Lysophospholipids have strong emulsifying properties and can better combine the oil and water in the egg tart liquid to form a stable emulsion.

[0019] Effect: The amount of phospholipase A2 is greater than 0.0025 times the total amount of egg yolk liquid and egg white liquid; it makes it difficult for the egg tart liquid to be stratified during storage and processing, ensures the uniformity and stability of the egg tart liquid, and makes the product more resistant to baking. When baking egg tarts, it also helps to make the texture of the egg tarts more delicate, the taste smoother, and not easy to be over-baked.

[0020] The enzymatic hydrolysis time is generally between 20 minutes and 60 minutes; the suitable temperature range is usually between 35℃ - 50℃. If the temperature is too low, the activity of the enzyme will be inhibited; if the temperature is too high, the enzyme may be inactivated. For example, enzymatic hydrolysis at a temperature of 40℃ - 45℃ is more conducive to the function of phospholipase A2.

[0021] Further, S4 heating sterilization and enzyme inactivation: Sterilization: Use high temperature sterilization, ultraviolet irradiation, chemical sterilization and other methods to sterilize the egg tart liquid to kill the microorganisms in it. Common sterilization methods include pasteurization, ultra-high temperature instantaneous sterilization (UHT), etc. High temperature enzyme inactivation: The egg tart liquid can be heated to 80℃ - 90℃ and kept for a few minutes to more than ten minutes to inactivate the enzyme. The specific temperature and time should be determined according to the characteristics of the enzyme and the tolerance of the egg tart liquid. For example, heating to 85℃ and keeping it for 10-15 minutes can usually effectively inactivate the enzyme.

[0022] Further, S5 cooling and homogenization; cooling usually cools the egg tart liquid to 0-10℃. This temperature range can effectively inhibit the growth and reproduction of microorganisms, ensure the safety and stability of the egg tart liquid during subsequent storage, transportation and use, and also help maintain the quality and taste of the egg tart liquid. Homogenization can make the fat particles in the egg tart liquid more fine and evenly dispersed, improving the stability of the product and the delicate taste.

[0023] The invention also provides a stable egg tart liquid, which is prepared by the above method. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] Figure 1 The egg tart baked in Example 1; Figure 2 The egg tart baked in Example 2; Figure 3 The egg tart baked in Example 3; Figure 4 The egg tart baked in Example 4; Figure 5 The egg tart baked in Example 5; Figure 6 The egg tarts are baked for comparison. DETAILED DESCRIPTION

[0025] In order to facilitate the understanding of those skilled in the art, the present invention is further described below in conjunction with embodiments, and the contents mentioned in the implementation modes are not intended to limit the present invention. Example 1

[0026] A method for preparing a stable egg tart liquid, the raw materials comprising: Water: 54 parts Egg yolk liquid: 15 parts Egg white liquid: 10 parts White sugar: 10 parts Whole milk powder: 8 parts Maltodextrin: 2 parts Phospholipase A2: 0.1 parts It also includes emulsifiers, humectants, thickeners, flavors, and food coloring. Example 2

[0027] A method for preparing a stable egg tart liquid, the raw materials comprising: Water: 50 parts Egg yolk liquid: 14 parts Egg white liquid: 9 parts White sugar: 9 parts Whole milk powder: 8 parts Maltodextrin: 2 parts Phospholipase A2: 0.09 parts It also includes emulsifiers, humectants, thickeners, flavors, and food coloring. Example 3

[0028] A method for preparing a stable egg tart liquid, the raw materials comprising: Water: 55 parts Egg yolk liquid: 10 parts Egg white liquid: 5 parts White sugar: 8 parts Whole milk powder: 9 parts Maltodextrin: 7 parts Phospholipase A2: 0.1 parts It also includes emulsifiers, humectants, thickeners, flavors, and food coloring. Example 4

[0029] A method for preparing a stable egg tart liquid, the raw materials comprising: Water: 49 parts Egg yolk liquid: 20 parts Egg white liquid: 8 parts White sugar: 8 parts Whole milk powder: 4 parts Maltodextrin: 3 parts Phospholipase A2: 0.07 parts It also includes emulsifiers, humectants, thickeners, flavors, and food coloring. Example 5

[0030] A method for preparing a stable egg tart liquid, the raw materials comprising: Water: 58 parts Egg yolk liquid: 10 parts Egg white liquid: 5 parts White sugar: 9 parts Whole milk powder: 8 parts Maltodextrin: 5 parts Phospholipase A2: 0.1 parts It also includes emulsifiers, humectants, thickeners, flavors, and food coloring.

[0031] Comparative Example 1 Compared with Example 1, the difference is that phospholipase A2 is not contained, and the other aspects are the same.

[0032] Comparative Example 2 Compared with Example 1, the difference is that the egg yolk liquid: 12 parts, the egg white liquid: 13 parts, and the others are the same.

[0033] Preheat the oven to 210℃ for 30 min, put the egg tarts in, then bake at 210℃ for 20 min, and finally bake at 220℃ for 5 min.

[0034] Figure 1-5 The egg tarts prepared in Examples 1-5, Figure 6 The two on the left are egg tarts of Comparative Example 1; Figure 6 The two on the right are egg tarts of Comparative Example 2. Figure 1-6 It can be seen that by adding phospholipase A2, controlling the dosage of phospholipase A2 and the ratio to egg liquid, and controlling the ratio of the dosage of egg yolk liquid to egg white liquid in the egg liquid, the baking resistance can be enhanced, and the product is not easy to deteriorate during the baking process. Although CN117179250A discloses a method for preparing heat-resistant egg white, egg yolk and whole egg liquid, CN115517284B discloses a method for making cakes using egg liquid treated with phospholipase, and other prior arts mention the use of phospholipase to treat egg liquid; but none of them involves using phospholipase to treat egg liquid to make egg tarts to improve the baking resistance of egg tarts.

[0035] In practical operation, the following method can be used for preparation.

[0036] Evenly mix the ingredients: Stirring can fully mix these different ingredients to ensure that the ingredients of each part of the egg tart liquid are consistent. This way, when baking the egg tarts, the taste and texture of each egg tart can be kept uniform. For example, the protein in the eggs, the butter fat in the milk, the sweetness of the granulated sugar, and the mellow taste of the whipped cream are evenly distributed in the egg tart liquid through stirring, giving the egg tarts a rich flavor and delicate taste.

[0037] Dissolve the granulated sugar: The granulated sugar needs to be fully dissolved in the egg tart liquid to avoid the sugar grains not being melted during the baking process, which will affect the taste of the egg tart. Stirring can accelerate the dissolution of the granulated sugar and make it completely integrated into the liquid. If the granulated sugar is not completely dissolved, granular crystals may form on the surface or inside of the egg tart after baking, which will not only affect the appearance, but also make the taste rough.

[0038] Avoid bubbles: Moderate stirring can prevent too many bubbles from forming in the egg tart liquid. Too many bubbles will expand during baking, causing pores or unevenness on the surface of the egg tart, affecting the appearance and taste.

[0039] During the stirring process, use a gentle method and avoid excessive force or rapid stirring to reduce the generation of bubbles.

[0040] Tool selection: You can use a hand mixer, electric mixer or stirring rod for stirring. A hand mixer is suitable for small-scale production and is easy to operate, but it requires a certain amount of physical strength and time. An electric mixer is more efficient and can stir the egg tart liquid quickly and evenly, but you must pay attention to controlling the stirring speed to avoid excessive bubbles. A stirring rod is usually used to stir a small amount of egg tart liquid, which is convenient and quick. No matter which tool you choose, you should ensure that it is clean and hygienic, and has no odor, so as not to affect the quality of the egg tart liquid.

[0041] Mixing steps: (1) First, beat the eggs into a container and use a whisk to gently beat them. Do not over-beat to avoid excessive bubbles. (2) Then, add an appropriate amount of granulated sugar and continue to stir until the granulated sugar is completely dissolved. You can observe while stirring to ensure that no sugar particles remain. (3) Next, pour in the milk and whipped cream and gently stir evenly. At this time, you can stir in a circular motion to fully mix the various ingredients, but be careful not to use too much force. (4) Finally, sieve the stirred egg tart liquid once or twice to remove impurities and unbeaten particles, making the egg tart liquid more delicate and smooth.

[0042] Temperature control: When stirring the egg tart liquid, you should pay attention to the temperature of the raw materials. Generally speaking, it is best to stir raw materials such as eggs, milk and whipping cream at room temperature, so that they can be mixed more evenly. If the temperature of the raw materials is too low, it may cause uneven stirring and affect the quality of the egg tart liquid. At the same time, you should also avoid stirring the egg tart liquid in a high temperature environment to avoid accelerating the deterioration of the raw materials or causing adverse chemical reactions.

[0043] Stirring time: The stirring time should not be too long to avoid excessive bubbles or making the egg tart liquid too thin. Generally speaking, it is enough to stir until all the ingredients are completely mixed, which usually takes about 2-3 minutes. If an electric mixer is used, the stirring time should be adjusted appropriately according to the power and speed of the mixer to avoid over-stirring.

[0044] Hygiene requirements: The containers and tools used to stir the egg tart liquid should be kept clean and hygienic, free of oil and odor. Before stirring, the containers and tools can be rinsed and disinfected with hot water, and then dried for later use. The hands of the operator should also be cleaned to avoid bringing bacteria into the egg tart liquid.

[0045] The effect of phospholipase A2 on the flavor and nutritional value of egg tart liquid, in addition to enhancing the baking resistance of egg tarts, also has the following effects: Flavor release: By hydrolyzing phospholipids, phospholipase A2 can release some flavor-related substances, such as fatty acids, diglycerides, etc. These substances may have a positive effect on the flavor of egg tarts, increasing the aroma and richness of the egg tarts.

[0046] Unique flavor contribution: Phospholipases A2 from different sources may produce different hydrolysis products, thus bringing unique flavor characteristics to egg tarts. For example, some phospholipases A2 may produce fatty acids with a creamy aroma, making the flavor of egg tarts richer.

[0047] Improved nutritional value and digestibility: The lysophospholipids and small molecular fatty acids produced by phospholipase A2 hydrolyzing phospholipids may be more easily digested and absorbed by the human body. This may be a positive factor for consumers who pay attention to health and nutrition.

[0048] Potential release of nutrients: The action of phospholipase A2 may release some nutrients originally bound to phospholipids, such as vitamin E, choline, etc. The release of these nutrients may increase the nutritional value of egg tarts.

[0049] Sterilization: Use high temperature sterilization, ultraviolet irradiation, chemical sterilization and other methods to sterilize the egg tart liquid to kill the microorganisms in it. Commonly used sterilization methods include pasteurization and ultra-high temperature instantaneous sterilization (UHT).

[0050] Enzyme inactivation: High temperature inactivation: The egg tart liquid can be heated to 80℃ - 90℃ and kept for several minutes to ten minutes to inactivate the enzyme. The specific temperature and time should be determined according to the characteristics of the enzyme and the tolerance of the egg tart liquid. For example, heating to 85℃ and keeping it for 10 - 15 minutes can usually effectively inactivate the enzyme.

[0051] Adjusting pH to inactivate enzyme: Changing the pH of the egg tart liquid to make it deviate from the optimal pH range of phospholipase A2, thereby inactivating the enzyme. However, it should be noted that the change in pH value should not have too much adverse effect on the quality of the egg tart liquid. Generally speaking, the enzyme can be inactivated by adjusting the pH value to more extreme acidic or alkaline conditions, but the specific pH range needs to be determined according to the characteristics of the enzyme.

[0052] The egg tart liquid is usually cooled to 0 - 10 ° C. This temperature range can effectively inhibit the growth and reproduction of microorganisms, ensure the safety and stability of the egg tart liquid during subsequent storage, transportation and use, and is also conducive to maintaining the quality and taste of the egg tart liquid.

[0053] Cooling method: Water cooling: (1) Principle: Taking advantage of the large specific heat capacity and good thermal conductivity of water, rapid cooling is achieved by exchanging heat between the egg tart liquid and low-temperature water. (2) Operation method: A device similar to a jacketed cooling tank can be used. A water jacket is set on the outside of the tank, and the egg tart liquid is placed in the tank. The cooling water circulates in the water jacket, continuously taking away the heat of the egg tart liquid. Alternatively, a pipeline cooler can be used to allow the egg tart liquid to flow in the pipeline, while the outside is sprayed or immersed in cold water for cooling. This method has a faster cooling speed and can meet the requirements for rapid cooling of egg tart liquid in large-scale production.

[0054] Air-cooled cooling: (1) Principle: The heat of the egg tart liquid is removed by the flow of air, so that the temperature of the egg tart liquid is reduced. Air-cooled cooling usually uses a blower or fan to blow low-temperature air to the surface of the egg tart liquid, and achieves cooling through convective heat transfer. (2) Operation method: Place the egg tart liquid in a well-ventilated cooling room or cooling tunnel, and install a blower in the cooling room or tunnel to circulate the air. In order to improve the cooling effect, a heat exchange device such as a finned radiator can be installed in the cooling room or tunnel to enhance the heat exchange efficiency between the air and the egg tart liquid. However, the speed of air-cooled cooling is slower than that of water-cooled cooling, and it is suitable for large-scale production scenarios where the cooling speed requirements are not particularly high. Refrigeration unit cooling: (1) Principle: Through the coordinated work of the compressor, condenser, evaporator and other components in the refrigeration unit, the refrigerant evaporates in the evaporator to absorb heat, thereby cooling the egg tart liquid. (2) Operation method: Connect the egg tart liquid to the evaporator of the refrigeration unit through a pipe, let the egg tart liquid circulate in the evaporator, and exchange heat with the low-temperature refrigerant in the evaporator. This cooling method has a stable and precise cooling effect, and can meet the strict requirements of egg tart liquid cooling temperature in large-scale production, but the equipment investment and operating costs are relatively high.

[0055] Homogenization: Homogenization can make the fat particles in the egg tart liquid more finely dispersed and improve the stability of the product and the fineness of the taste. The study involved the influence of parameters such as homogenization pressure and number of times on the quality of egg tart liquid. The homogenization of egg tart liquid is an important part of the egg tart production process, which has the following functions and significance: Improve the taste: Make the various ingredients in the egg tart liquid mix more evenly to avoid stratification. The egg tarts made in this way have a more delicate and smooth taste without any graininess or roughness. After homogenization, the fat globules in the egg tart liquid are refined and distributed more evenly, making the taste of the egg tarts more mellow.

[0056] Improve stability: Homogenization can make the protein, fat and other ingredients in the egg tart liquid form a more stable system. During storage and transportation, it is not easy to stratify and precipitate, which ensures the quality stability of the egg tart liquid. Stable egg tart liquid can also better maintain its shape and taste during the baking process, and is not prone to collapse, cracking and other problems.

[0057] Enhance the emulsification effect: Homogenization helps to enhance the emulsification effect of oil and water in the egg tart liquid, so that the two can be better combined. A good emulsification state can improve the taste and flavor of the egg tart, and it is also conducive to extending the shelf life of the egg tart.

[0058] Homogenization method and equipment selection: High-pressure homogenizers are usually used to homogenize egg tart liquid. High-pressure homogenizers apply high pressure to the egg tart liquid, causing the liquid to pass through a narrow gap in a very short time, thereby generating strong shear force, impact force and cavitation effect to achieve the purpose of homogenization. High-speed agitators or ultrasonic homogenizers can also be used, but the effect may not be as significant as that of high-pressure homogenizers.

[0059] Operation steps: (1) Pour the prepared egg tart liquid into the hopper of the homogenizer. (2) According to the properties of the egg tart liquid and the desired homogenization effect, adjust the homogenizer parameters such as pressure, temperature and number of cycles. (3) Start the homogenizer and allow the egg tart liquid to be homogenized under high pressure. Generally speaking, the higher the pressure and the more cycles, the better the homogenization effect, but the equipment's bearing capacity and the characteristics of the egg tart liquid also need to be considered. (4) After the homogenization is completed, remove the egg tart liquid from the homogenizer and proceed to the next step of filling or use.

[0060] Temperature control: During homogenization, the temperature of the egg tart liquid has a certain influence on the homogenization effect. Generally speaking, the suitable temperature range is 40℃-60℃. Too high temperature may cause protein denaturation in the egg tart liquid, affecting the taste and stability; too low temperature will increase the difficulty of homogenization and reduce the homogenization effect. Before homogenization, you can heat the egg tart liquid to an appropriate temperature and then perform the homogenization operation.

[0061] Equipment cleaning: The homogenizer must be thoroughly cleaned and disinfected before and after use to prevent the residual egg tart liquid from breeding bacteria and affecting the homogenization effect and product quality of the next time. When cleaning, you can use special cleaning agents and tools and clean according to the operating instructions of the equipment.

[0062] Adjustment of homogenization parameters: Different egg tart liquid formulas and production processes may require different homogenization parameters. Before homogenization, tests and adjustments should be carried out according to actual conditions to determine the best homogenization parameters. At the same time, attention should also be paid to observing the state and effect of the egg tart liquid after homogenization. If problems are found, adjust the parameters in time or take other measures.

[0063] Aseptic filling of egg tart liquid is a technology that ensures that the egg tart liquid remains sterile during the packaging process. The following are some important aspects of aseptic filling of egg tart liquid: Ensure food safety: Through aseptic filling, bacteria, mold and other microorganisms can be effectively prevented from contaminating the egg tart liquid, greatly reducing the risk of food spoilage and foodborne diseases, and providing consumers with safe and reliable food.

[0064] Extend product shelf life: The egg tart liquid filled in a sterile environment has a longer shelf life because there is no contamination and reproduction of microorganisms, which is beneficial to the storage, transportation and sales of the product.

[0065] Improve product quality: Aseptic filling can maintain the original flavor, taste and nutritional content of the egg tart liquid, ensuring that the product can maintain high quality in every link.

[0066] Filling environment control: Establish a sterile filling workshop and conduct strict sterile control on the air, equipment, personnel, etc. in the workshop. Ensure the sterility of the filling environment through air purification system, equipment disinfection, personnel hygiene management and other measures.

[0067] Filling operation: In a sterile environment, use a dedicated aseptic filling equipment to fill the egg tart liquid into a sterile packaging container. The filling equipment should have the characteristics of high precision, high speed, and high degree of automation to ensure the accuracy and efficiency of filling.

[0068] Sealed packaging: After filling, the packaging container should be sealed immediately to prevent the invasion of external microorganisms. The sealing method can be heat sealing, pressure sealing, screw capping, etc.

[0069] Equipment requirements: Aseptic filling equipment should have advanced technology and reliable performance to meet the filling requirements of egg tart liquid. The equipment should have automatic cleaning, disinfection, filling, sealing and other functions, and be able to operate stably in a sterile environment.

[0070] Packaging material requirements: Choose packaging materials suitable for aseptic filling, such as aseptic cartons, aseptic plastic bags, aseptic glass bottles, etc. The packaging materials should have good barrier properties, sealing and corrosion resistance, and can effectively protect the egg tart liquid from the influence of the external environment.

[0071] Personnel requirements: Operators involved in aseptic filling should undergo professional training and master aseptic operation techniques and hygiene knowledge. Operators should wear sterile work clothes, masks, gloves, etc. and strictly abide by aseptic operation specifications.

[0072] Quality control requirements: Establish a complete quality control system to monitor the entire process of aseptic filling of egg tart liquid. Ensure that the product meets the quality standards through sampling testing, online testing and other methods.

[0073] In short, aseptic filling of egg tart liquid is a complex and critical technology that requires strict management and control from multiple aspects such as raw material processing, sterilization, filling environment control, filling operation, sealed packaging, etc. to ensure the safety, quality and shelf life of the product.

[0074] Refrigeration: The effects of refrigeration include extending the shelf life: Refrigeration can slow down the growth and reproduction of bacteria, thereby extending the shelf life of the egg tart liquid. Generally speaking, homemade egg tart liquid can be stored for about 2 to 3 days under refrigerated conditions.

[0075] Maintain the taste: Refrigeration can make the ingredients in the egg tart liquid more stable, which helps to maintain the taste and texture of the egg tart liquid. When using refrigerated egg tart liquid to make egg tarts, the taste of the egg tarts will be more delicate and smooth.

[0076] Sealed storage: Pour the egg tart liquid into a clean, sealed container, such as a fresh-keeping box or a sealed bag. Make sure the container is well sealed to prevent air and moisture from entering and affecting the quality of the egg tart liquid.

[0077] Mark the date: Mark the production date on the container so that you can know how long the egg tart liquid can be stored.

[0078] Placement: Place the sealed egg tart liquid in the refrigerator, where the temperature is generally between 2-8°C. Avoid placing the egg tart liquid near the refrigerator door or in a place with large temperature fluctuations to avoid affecting the refrigeration effect.

[0079] Observe the condition: Before using the refrigerated egg tart liquid, observe its condition. If the egg tart liquid has any abnormalities such as odor, discoloration, or stratification, it should be discarded immediately and not used.

[0080] Stir well: Since the egg tart liquid may stratify during the refrigeration process, it needs to be stirred evenly before use to ensure consistent taste and texture of the egg tart.

[0081] Use as soon as possible: Although refrigeration can extend the shelf life of egg tart liquid, it is still recommended to use it as soon as possible to ensure the freshness and taste of the egg tart.

[0082] It will be understood by those skilled in the art that, unless otherwise defined, all terms (including technical and scientific terms) used herein have the same meaning as generally understood by those skilled in the art in the art to which the present invention belongs. It should also be understood that terms such as those defined in general dictionaries should be understood to have meanings consistent with the meanings in the context of the prior art, and will not be interpreted with idealized or overly formal meanings unless specifically defined as herein.

[0083] It should be understood that the detailed description of the technical solutions of the present invention by means of the preferred embodiments is illustrative rather than restrictive. A person skilled in the art may modify the technical solutions described in the embodiments, or replace some of the technical features by equivalents, based on reading the specification of the present invention; and these modifications or replacements do not deviate the essence of the corresponding technical solutions from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A method for preparing a stable egg tart liquid, characterized in that: The raw materials include: water, egg yolk liquid, egg white liquid, sugar, milk powder or milk, phospholipase A2, the amount of phospholipase A2 is greater than 0.0025 times the total amount of egg yolk liquid and egg white liquid; the amount of egg yolk liquid is greater than or equal to 1.5 times the amount of egg white liquid.

2. The method according to claim 1, characterized in that Including oil; preferably vegetable oil; in another embodiment, cream, such as light cream, is selected.

3. The method according to claim 1, characterized in that You can choose sugar substitutes such as xylitol, or you can choose glucose, fructose, etc.

4. The method according to claim 1, characterized in that: For milk powder, choose whole milk powder, and for milk, choose whole milk.

5. The method according to claim 1, characterized in that the step include: S1 preparation; S2 mixing and stirring; S3 enzyme treatment; S4 heating sterilization and enzyme inactivation; S5 cooling and homogenization.

6. The method according to claim 5, characterized in that S6 secondary sterilization; S7 filling; S8 refrigeration.

7. The method according to claim 5, characterized in that S3 enzyme treatment, phospholipase A2 enzymatic hydrolysis time is between 20 minutes and 60 minutes; the temperature range is between 35℃ - 50℃.

8. A stable egg tart liquid prepared by the method according to any one of claims 1 to 7.

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