Frozen coconut-flavored egg tart liquid as well as preparation method and application thereof

Abstract

The invention belongs to the technical field of food processing, and discloses frozen coconut-flavored egg tart liquid as well as a preparation method and application thereof. The frozen coconut-flavored egg tart liquid comprises the following components in percentage by mass: 50-60% of coconut milk, 20-30% of egg yolk liquid, 1-1.5% of pregelatinized starch and the balance of auxiliary materials. According to the invention, the coconut milk is used for replacing single cream in the traditional frozen egg tart liquid for the first time, and the provided frozen coconut-flavored egg tart liquid still has better stability after being frozen and preserved for a long time, and does not have layering and flocculation phenomena after being unfrozen. In the preparation method, the traditional one-pot raw material mixing mode is changed, and the coconut milk and the egg yolk liquid are fully mixed by pre-mixing part of the raw materials and can be kept in a uniformly dispersed state in an egg tart liquid system. When the frozen coconut-flavored egg tart liquid is used for preparing an egg tart, it can be ensured that the egg tart obtained through baking is full in tart core, not prone to deformation, free of collapse or edge cracking conditions, free of obvious holes, fine and smooth in tissue and tender and smooth in taste.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, and in particular to frozen coconut-flavored egg tart liquid, a preparation method and application thereof. Background Art

[0002] Cream is one of the core ingredients of traditional egg tart liquid. The fat and protein it contains help the egg tart liquid to solidify and expand during the baking process, making the internal structure of the egg tart more delicate and the surface color more golden. However, the high content of long-chain fatty acids and cholesterol in cream is inconsistent with the current trend of low-fat, plant-based diets, and it is easy to make the egg tart taste greasy. Coconut milk is a milky white liquid squeezed from coconut meat. It is a plant-based raw material. It is rich in fat and protein and does not contain cholesterol. The medium-chain fatty acids such as lauric acid in the fat it contains account for more than 50%. Compared with the long-chain fatty acids in cream, it is more efficiently metabolized and can be directly converted into energy instead of being stored as fat. It is suitable for a wider range of people and is an ideal substitute for cream in egg tart liquid. However, the vegetable fat in coconut milk lacks natural emulsification function, and the emulsification ability of plant protein is also weak, making it difficult to form a stable emulsification system with egg yolk liquid. The egg tart liquid has strong fluidity during baking, and the solidification and expansion effects are relatively weak, which may cause the tart core of the egg tart to collapse or the edges to crack. In addition, stratification and flocculation will occur in the egg tart liquid during storage and transportation. Especially during frozen storage and frozen transportation, the formation of ice crystals will further destroy the stability of the egg tart liquid, leading to intensified stratification and flocculation, making the baked egg tarts have a rough taste and more holes inside.

[0003] In view of this, this invention is proposed. Summary of the invention

[0004] Based on the above reasons, the first object of the present invention is to provide a frozen coconut flavored egg tart liquid, using coconut milk to replace the cream in the traditional frozen egg tart liquid.

[0005] The second object of the present invention is to provide a preparation method of frozen coconut-flavored egg tart liquid, so as to improve the stability of the egg tart liquid and prevent stratification and flocculation during frozen storage and transportation.

[0006] The third object of the present invention is to provide application of frozen coconut-flavored egg tart liquid in egg products.

[0007] The fourth object of the present invention is to provide application of frozen coconut-flavored egg tart liquid in egg tarts.

[0008] In order to achieve the above object, the first technical solution adopted by the present invention is: The frozen coconut flavored egg tart liquid comprises, by weight percentage, 50-60% of coconut milk, 20-30% of egg yolk liquid, 1-1.5% of pregelatinized starch, and the rest are auxiliary materials.

[0009] Preferably, the proportion of amylopectin in the pregelatinized starch is 80-90%.

[0010] The second technical solution adopted by the present invention is: The preparation method of frozen coconut-flavored egg tart liquid comprises the following steps: Adding pregelatinized starch to coconut milk and subjecting to high-power ultrasonic treatment to obtain a first material; The egg yolk liquid is mixed with the auxiliary materials, homogenized, and then the first material is added to perform low-power ultrasonic treatment, followed by sterilization and quick freezing.

[0011] Preferably, the high-power ultrasonic treatment has a power of 700-800 W, a frequency of 20-30 kHz, a temperature of 25-30° C., and a time of 5-10 min.

[0012] Preferably, the power of the low-power ultrasonic treatment is 80-160 W, the frequency is 20-30 kHz, the temperature is 25-30° C., and the time is 15-20 min.

[0013] Preferably, the low-power ultrasonic treatment mode is 3-5 min working time and 3-5 min rest time.

[0014] Preferably, the homogenization pressure is 8-12 MPa, and the number of times is 1-3 times.

[0015] The third technical solution adopted by the present invention is: Application of frozen coconut-flavored egg tart liquid in egg products.

[0016] The fourth technical solution adopted by the present invention is: Application of frozen coconut-flavored egg tart liquid in egg tarts.

[0017] The beneficial effects of the present invention are: 1. The present invention proposes for the first time to use coconut milk to replace the thin cream in the traditional frozen egg tart liquid. The provided frozen coconut-flavored egg tart liquid still has good stability after long-term frozen storage, and no stratification and flocculation will occur after thawing.

[0018] 2. The present invention ensures that the coconut flavor egg tart liquid has a suitable viscosity and the stability is effectively improved by using pre-gelatinized starch with a branched starch ratio of 80-90%.

[0019] 3. The preparation method of the frozen coconut-flavored egg tart liquid provided by the present invention changes the traditional "one-pot" raw material mixing method. Part of the raw materials are pre-mixed, that is, coconut milk and pregelatinized starch are first mixed and subjected to high-power ultrasonic treatment, and then mixed with egg yolk liquid and auxiliary materials and subjected to intermittent low-power ultrasonic treatment, so that the coconut milk and egg yolk liquid are fully mixed and can be kept in a uniformly dispersed state in the egg tart liquid system. The egg tart liquid still has good stability after freeze-thaw treatment.

[0020] 4. The frozen coconut-flavored egg tart liquid provided by the present invention can be used to prepare common egg products such as bread, cake, and pudding, and can give the egg products a more delicate taste and enhance the flavor level of the product.

[0021] 5. When the frozen coconut-flavored egg tart liquid provided by the present invention is used to prepare egg tarts, it has good solidification and expansion effects during the baking process, and can ensure that the baked egg tarts have a full tart core that is not easy to deform, has no collapse or edge cracking, has no obvious holes, has a delicate texture, and has a tender and smooth taste. DETAILED DESCRIPTION

[0022] In order to make the purpose, technical scheme and advantages of the present invention clearer, the scheme of the present invention is further described in detail below in conjunction with embodiment.It will be appreciated by those skilled in the art that the following examples are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, those not indicating specific conditions in the examples are carried out according to the conditions of normal conditions or manufacturer's recommendations.Reagents used or instruments not indicating manufacturers are conventional products that can be obtained by commercial purchase.

[0023] Based on the development of low-fat and plant-based diet trends, the prior art has related research on using coconut milk to replace cream in egg tart liquid. When using coconut milk, thickeners such as starch are usually added to improve the texture of the egg tart liquid to solve the problem that the egg tart liquid caused by coconut milk has strong fluidity during baking and relatively weak solidification and expansion effects. However, traditional egg tart liquid is often prepared by mixing raw materials in a "one-pot" manner. This preparation method will result in the egg tart liquid made by replacing cream with coconut milk. Even if it contains a thickener, the stability is poor and stratification and flocculation are very likely to occur. The mixed raw materials are emulsified by ultrasonic, high-pressure homogenization and other technologies, which can improve its stability to a certain extent, but the improvement effect is limited. In order to extend the shelf life of the egg tart liquid, if it is frozen again, the formation of ice crystals will further destroy the stability of the egg tart liquid, and the fat globule particles in the coconut milk and egg yolk liquid will gradually aggregate into large particles during the long-term frozen storage process, resulting in the stratification and flocculation of the egg tart liquid after thawing, which cannot be further used.

[0024] In view of the above problems, a first embodiment of the present invention provides a frozen coconut flavored egg tart liquid, which comprises, by mass percentage, 50-60% of coconut milk, 20-30% of egg yolk liquid, 1-1.5% of pregelatinized starch, and the rest are auxiliary materials.

[0025] The purpose of using pregelatinized starch in the embodiment of the present invention is to promote the full mixing of the raw materials and uniform dispersion in the egg tart liquid system, improve the stability of the egg tart liquid, and at the same time be able to adjust the viscosity of the egg tart liquid and improve the coagulation and expansion effect of the egg tart liquid during baking.

[0026] In order to further improve the viscosity and stability of frozen coconut flavor egg tart liquid, in some preferred embodiments, the proportion of amylopectin in pregelatinized starch is 80-90%. Generally speaking, the proportion of amylopectin in pregelatinized starch is 70-80%, which can make the egg tart liquid have suitable viscosity, and the stability is improved. The proportion of amylopectin is too high, which can make the egg tart liquid too thick, which is not conducive to further application. However, the frozen coconut flavor egg tart liquid provided by the present embodiment, the mixing process of each component can make the molecular chain of amylopectin in pregelatinized starch excessively broken and the viscosity decreases, and only when the proportion of amylopectin in pregelatinized starch is 80-90%, it can be ensured that the coconut flavor egg tart liquid has suitable viscosity and the stability is effectively improved.

[0027] In the present embodiment, coconut milk preferably has a fat content of about 20%, and the raw material is only coconut milk of coconut meat and water. The type and addition amount of auxiliary materials can be conventionally selected by those skilled in the art according to the requirements for the egg tart taste, and the present embodiment is not particularly limited. In some specific embodiments, the auxiliary materials are milk and white granulated sugar, and the role of milk is to provide a milky flavor, and its mass fraction is 8-12%, and the mass fraction of white granulated sugar is 2-5%.

[0028] It can be understood that the frozen coconut flavor egg tart liquid provided in this embodiment should be preserved by frozen storage, and the storage temperature is preferably -16°C to -18°C. After being preserved at this temperature for 12 months, it can still maintain good stability, and no stratification and flocculation will occur after thawing.

[0029] A second embodiment of the present invention provides a method for preparing frozen coconut flavored egg tart liquid, comprising the following steps: Adding pregelatinized starch to coconut milk and subjecting to high-power ultrasonic treatment to obtain a first material; The egg yolk liquid is mixed with the auxiliary materials, homogenized, and then the first material is added to perform low-power ultrasonic treatment, followed by sterilization and quick freezing.

[0030] The preparation method provided in this embodiment is key to the change in the raw material mixing method. Coconut milk is first mixed with pregelatinized starch and subjected to high-power ultrasonic treatment to obtain the first material, and the fat globule particles in the coconut milk are broken by cavitation and wrapped with pregelatinized starch, and evenly dispersed in the first material; after the egg yolk liquid is mixed with the auxiliary materials and homogenized, the fat globule particles in the egg yolk liquid are initially broken, and then mixed with the first material and subjected to low-power ultrasonic treatment, the fat globules in the egg yolk liquid are further broken and evenly dispersed around the coconut milk fat globules wrapped with pretreated starch, thereby significantly enhancing the stability of the egg tart liquid, and preventing the fat globules from aggregating during the frozen storage process, ensuring that the frozen coconut-flavored egg tart liquid remains stable during long-term frozen storage, and no stratification and flocculation will occur after thawing.

[0031] In the present embodiment, the power of high-power ultrasonic treatment is 700-800 W, the frequency is 20-30 kHz, the temperature is 25-30 ° C, and the time is 5-10 min; the power of low-power ultrasonic treatment is 80-160 W, the frequency is 20-30 kHz, the temperature is 25-30 ° C, the time is 15-25 min, and the treatment mode is 3-5 min of working and 3-5 min of intermittent. The power parameters of the above high-power ultrasonic treatment and the low-power ultrasonic treatment mode are the key parameters of the present embodiment. The power of high-power ultrasonic treatment is lower than 700 W or higher than 800 W, which will affect the viscosity and stability of the egg tart liquid; if the low-power ultrasonic treatment mode is a one-time treatment without interruption, it will destroy the pre-gelatinized starch layer wrapped on the surface of the coconut milk fat globules, resulting in the phenomenon of fat globules aggregation in the frozen coconut flavor egg tart liquid during the frozen storage process.

[0032] In this embodiment, the pressure of homogenization after the egg yolk liquid and the auxiliary materials are mixed is 8-12 MPa, and the number of homogenization times can be conventionally adjusted according to the mixing conditions of the materials. In some preferred embodiments, the number of homogenization times is 1-3 times.

[0033] It should be noted that since heat treatment can cause the egg tart liquid to produce peculiar smell, the coconut flavored egg tart liquid of the present embodiment is sterilized by non-thermal sterilization methods, such as ultra-high voltage, high-voltage pulse electric field and other non-thermal sterilization methods. It is worth noting that ultrasonic sterilization method cannot be used, otherwise the stability of the egg tart liquid will be reduced. In some preferred embodiments, the sterilization method is high-voltage pulse electric field sterilization, and the sterilization parameters are: electric field strength 20-30 kV / cm, pulse width 10-30 μs, pulse frequency 10-20 kHz, time 1-3 min. The method of quick freezing after sterilization is liquid nitrogen quick freezing, and the processing temperature is -60~-40°C, and quick freezing to the center temperature of the egg tart liquid is ≤-18°C.

[0034] The third embodiment of the present invention provides an application of frozen coconut-flavored egg tart liquid in egg products. Egg products include common egg products such as bread, cake, and pudding. The frozen coconut-flavored egg tart liquid of this embodiment is used in the preparation of the above egg products to give the egg products a more delicate taste and enhance the product flavor level.

[0035] A fourth embodiment of the present invention provides an application of frozen coconut-flavored egg tart liquid in egg tarts. The frozen coconut-flavored egg tart liquid of this embodiment has good solidification and expansion effects during baking, and can ensure that the baked egg tart has a full tart core that is not easily deformed, has no collapse or edge cracking, has no obvious holes, has a delicate texture, and has a tender and smooth taste.

[0036] Specific embodiments for implementing the present invention will be disclosed below, as well as corresponding comparative examples to demonstrate the relevant technical effects of the present invention.

[0037] The coconut milk in the following examples has a fat content of about 20%, and the raw materials are only coconut meat and water; the egg yolk liquid comes from Mianyang Luanxiang Fengji Food Co., Ltd., and the remaining raw materials are purchased from the market.

[0038] Example 1 Prepare the frozen coconut tart mixture: In terms of mass percentage, the raw material composition is: 50% coconut milk, 30% egg yolk liquid, 1% pregelatinized starch (80% amylopectin), 8% milk, and 11% white sugar; Pregelatinized starch was added to coconut milk, and high-power ultrasonic treatment was performed for 5 min at a power of 700 W, a frequency of 20 kHz, and a temperature of 25° C. to obtain a first material; The egg yolk liquid was mixed with milk and white sugar, homogenized once at a pressure of 8 MPa, the first material was added, and low-power ultrasonic treatment was performed for 15 min under the conditions of power 80 W, frequency 20 kHz, and temperature 25 ℃. The treatment mode was working for 3 min and resting for 3 min. Subsequently, high-voltage pulse electric field sterilization was performed for 1 min under the conditions of electric field strength of 20 kV / cm, pulse width of 10 μs, and pulse frequency of 10 kHz. Then, the mixture was quickly frozen with liquid nitrogen at -60 ℃ to a central temperature of ≤-18 ℃ to obtain frozen coconut flavor egg tart liquid, which was stored at -18 ℃.

[0039] Example 2 Prepare the frozen coconut tart mixture: In terms of mass percentage, the raw material composition is: 55% coconut milk, 25% egg yolk liquid, 1.2% pregelatinized starch (85% amylopectin), 10% milk, and 8.8% white sugar; Pregelatinized starch was added to coconut milk, and high-power ultrasonic treatment was performed for 8 min at a power of 750 W, a frequency of 25 kHz, and a temperature of 28° C. to obtain a first material; The egg yolk liquid was mixed with milk and white sugar, homogenized twice at a pressure of 10 MPa, the first material was added, and low-power ultrasonic treatment was performed for 20 min under the conditions of power of 120 W, frequency of 25 kHz, and temperature of 28 ℃. The treatment mode was working for 4 min and resting for 4 min. Subsequently, high-voltage pulse electric field sterilization was performed for 2 min under the conditions of electric field strength of 25 kV / cm, pulse width of 20 μs, and pulse frequency of 15 kHz. Then, the mixture was quickly frozen with liquid nitrogen at -50 ℃ to a central temperature of ≤-18 ℃ to obtain frozen coconut flavor egg tart liquid, which was stored at -18 ℃.

[0040] Example 3 Prepare the frozen coconut tart mixture: Calculated by mass percentage, the raw material composition is: 60% coconut milk, 20% egg yolk liquid, 1.5% pregelatinized starch (90% amylopectin), 12% milk, and 6.5% white sugar.

[0041] Pregelatinized starch was added to coconut milk, and high-power ultrasonic treatment was performed for 10 min under the conditions of power 800 W, frequency 30 kHz, and temperature 30° C. to obtain a first material; The egg yolk liquid was mixed with milk and white sugar, homogenized three times under a pressure of 12 MPa, the first material was added, and low-power ultrasonic treatment was performed for 25 min under the conditions of power of 160 W, frequency of 30 kHz, and temperature of 30 ℃. The treatment mode was working for 5 min and resting for 5 min. Subsequently, high-voltage pulse electric field sterilization was performed for 3 min under the conditions of electric field strength of 30 kV / cm, pulse width of 30 μs, and pulse frequency of 20 kHz. Then, the mixture was quickly frozen with liquid nitrogen at -40 ℃ to a central temperature of ≤-18 ℃ to obtain frozen coconut flavor egg tart liquid, which was stored at -16 ℃.

[0042] Comparative Example 1 The frozen coconut-flavored egg tart liquid is prepared by a traditional method, specifically: Coconut milk, egg yolk liquid, pregelatinized starch (amylopectin accounts for 85%), milk, and white sugar are mixed, homogenized once at a pressure of 8 MPa, then sterilized for 1 min in a high-voltage pulse electric field under the conditions of an electric field strength of 20 kV / cm, a pulse width of 10 μs, and a pulse frequency of 10 kHz, and then quickly frozen in liquid nitrogen at -60 °C to a material center temperature of ≤-18 °C to obtain frozen egg tart liquid; In the raw material composition, the proportion of amylopectin in the pregelatinized starch is 75% to ensure that the egg tart liquid has good fluidity, and the other raw materials are the same as in Example 1.

[0043] Comparative Example 2 Compared with Example 1, the only difference is that the proportion of amylopectin in the pregelatinized starch is 75%.

[0044] Comparative Example 3 Compared with Example 1, the only difference is that the proportion of amylopectin in the pregelatinized starch is 90%.

[0045] Comparative Example 4 Compared with Example 1, the only difference is that the frequency of the high-power ultrasonic treatment is 650W.

[0046] Comparative Example 5 Compared with Example 1, the only difference is that the frequency of the high-power ultrasonic treatment is 850W.

[0047] Comparative Example 6 Compared with Example 1, the only difference is that the low-power ultrasonic treatment mode is a one-time treatment without interruption.

[0048] Comparative Example 7 Compared with Example 1, the only difference is that the sterilization method is ultrasonic sterilization treatment, and the sterilization parameters are: power 280 W, time 20 min. Under this sterilization treatment, the shelf life of the frozen coconut egg tart liquid can reach 12 months.

[0049] Test Example 1 Stability and viscosity test of frozen coconut egg tart liquid (1) Stability test The stability of the frozen coconut flavor egg tart liquid of the embodiment and the comparative example during storage was tested, and the testing method was as follows: Take out the frozen coconut egg tart liquid, thaw it in a water bath at 25℃, and let it stand for 30 min. Observe the stratification (separation of fat layer and water phase) and flocculation of the coconut egg tart liquid, and record it in the following way: "-" means that the coconut egg tart liquid has no obvious stratification and flocculation; "+" means that the coconut egg tart liquid has slight stratification and flocculation; "++" means that the coconut egg tart liquid has obvious stratification and flocculation. The more obvious the stratification and flocculation of the egg tart liquid, the worse its stability. During the storage of coconut milk egg tart liquid, samples were taken every 2 months for testing. The test results are shown in Table 1.

[0050] Table 1 Stability test results of frozen coconut egg tart liquid .

[0051] (2) Viscosity test The frozen coconut flavored egg tart liquid (preserved for 0 days) of the embodiment and the comparative example was thawed in a water bath at 25°C, and the viscosity of the thawed coconut flavored egg tart liquid was tested using a rotational rheometer. When the viscosity of the coconut flavored egg tart liquid of the present invention is between 200-250 mPa·s, it has good fluidity and is conducive to further processing and application. The specific test results are shown in Table 2.

[0052] Table 2 Viscosity test results of frozen coconut egg tart liquid .

[0053] According to the results in Table 1 and Table 2, it can be seen that only the frozen coconut flavor egg tart liquid prepared according to the process of the present invention has both good stability and suitable viscosity, and has good further processing performance. Compared with Example 1, the samples of Comparative Examples 3 and 4 have good stability, but the viscosity is too large; while the stability of the samples of other comparative examples has decreased to a certain extent, and the viscosity of the samples of Comparative Examples 2, 5, and 7 has also decreased, which is not suitable for further application.

[0054] Test Example 2 Application of Frozen Coconut Flavored Egg Tart Liquid in Cakes The frozen coconut-flavored egg tart liquid (preserved for 0 days) of Example 1 was used to prepare cakes, and the specific preparation method was as follows: In terms of percentage by mass, the raw materials of the cake are: 53% frozen coconut tart liquid, 30% egg white, 10% low-gluten flour, 6.8% white sugar, and 0.2% lemon juice; Thaw the frozen coconut flavored egg tart liquid in a water bath at 25°C, sift in low-gluten flour, and stir in a zigzag pattern until there is no dry powder to obtain the egg tart liquid batter; Add lemon juice to the egg whites and beat until hard foam forms. Add granulated sugar three times during the beating process. After beating, add 1 / 3 of the mixture to the egg tart batter, stir evenly, and pour it back into the remaining beaten egg whites. Stir quickly and pour into a mold. Bake at 200°C for 20 minutes to obtain a cake. (Experimental sample) The frozen coconut-flavored egg tart liquid in the cake ingredients was replaced with commercially available frozen egg tart liquid (containing cream), and the prepared cake was used as a control sample.

[0055] Sensory evaluation was conducted on the above experimental samples and control samples. The two samples were similar in appearance, but compared with the control samples, the experimental samples had a more uniform texture, a more delicate taste, an enhanced flavor level, and a reduced greasy feeling.

[0056] Test Example 3 Application of Frozen Coconut Flavored Egg Tart Liquid in Egg Tarts The frozen coconut-flavored egg tart liquid (preserved for 0 days) of Example 1 and Comparative Example 1 was used to prepare egg tarts, and the preparation method was as follows: The frozen coconut flavored egg tart liquids of Example 1 and Comparative Example 1 were thawed in a water bath at 25° C., poured into egg tart crusts, and baked at an upper heating temperature of 190° C. and a lower heating temperature of 210° C. for 20 min to obtain experimental samples and comparative samples, respectively.

[0057] The egg tarts prepared with commercially available frozen egg tart liquid (containing cream) were used as control samples, and the preparation method was the same as above.

[0058] A panel of 10 trained sensory assessors (5 males and 5 females) conducted a sensory assessment on the egg tart samples. They first observed the appearance of the egg tarts, then cut the egg tarts open to observe the internal pore formation, and finally tasted and gave sensory scores to each group of samples. The scoring criteria are shown in Table 3, and the scoring results are shown in Table 4.

[0059] Table 3 Egg tart sensory scoring standard .

[0060] Table 4 Sensory evaluation results of egg tart samples .

[0061] It can be seen from the sensory scoring results in Table 4 that the egg tarts prepared using the frozen coconut flavored egg tart liquid of the present invention have higher scores for each index and have the best sensory quality.

[0062] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the aforementioned embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the aforementioned embodiments, or replace some or all of the technical features therein by equivalents. However, these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. Frozen coconut flavored egg tart liquid, characterized in that: Calculated by mass percentage, the components are 50-60% of coconut milk, 20-30% of egg yolk liquid, 1-1.5% of pregelatinized starch, and the rest are auxiliary materials.

2. The frozen coconut flavored egg tart liquid as claimed in claim 1, characterized in that The proportion of amylopectin in the pregelatinized starch is 80-90%.

3. A method for preparing the frozen coconut flavored egg tart liquid as claimed in claim 1 or 2, characterized in that: The following steps are involved: Adding pregelatinized starch to coconut milk and subjecting to high-power ultrasonic treatment to obtain a first material; The egg yolk liquid is mixed with the auxiliary materials, homogenized, and then the first material is added to perform low-power ultrasonic treatment, followed by sterilization and quick freezing.

4. The preparation method according to claim 3, characterized in that: The high-power ultrasonic treatment has a power of 700-800 W, a frequency of 20-30 kHz, a temperature of 25-30° C., and a time of 5-10 min.

5. The preparation method according to claim 3, characterized in that: The low-power ultrasonic treatment has a power of 80-160 W, a frequency of 20-30 kHz, a temperature of 25-30° C., and a time of 15-20 min.

6. The preparation method according to claim 3 or 5, characterized in that: The low-power ultrasonic treatment mode is 3-5 min working and 3-5 min resting.

7. The preparation method according to claim 3, characterized in that: The homogenization pressure is 8-12 MPa, and the number of times is 1-3 times.

8. Application of the frozen coconut-flavored egg tart liquid as claimed in claim 1 or 2 in egg products.

9. Application of frozen coconut fragrant egg tart liquid as claimed in claim 1 or 2 in egg tarts.