Milk cover pulp containing egg liquid and preparation method of milk cover pulp

Abstract

The invention provides milk cover pulp containing egg liquid and a preparation method of the milk cover pulp. The preparation method of the milk cover pulp comprises the following steps: (1) heating the water to 68-73 DEG C, adding the egg liquid and the yolk powder, and shearing to obtain a mixture A; (2) preheating cow milk, shearing and uniformly mixing the preheated cow milk with the mixture A, auxiliary materials, a stabilizer and an emulsifier, and homogenizing at the temperature of 45-60 DEG C under the pressure of 100-140 bar; and (3) performing sterilization treatment on the homogenized materials. The milk cover pulp containing the egg liquid provided by the invention is excellent in state after being whipped, has stronger characteristic flavor, is good in storage stability, can effectively retain the characteristic flavor of the milk cover pulp after being whipped in the storage period, avoids the generation of egg smell in the storage period, is good in shape retention, does not generate the phenomena of bubbles, layering, stickiness and the like, and is good in taste. And the product quality is excellent.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, and particularly to a milk cap slurry containing egg liquid and a preparation method thereof. Background Art

[0002] China is the hometown of tea and the birthplace of tea culture. Drinking tea has a long history in China. Along with various cultural blends, there has also been a collision between tea and dairy products, and milk tea has gradually become a popular beverage. Nowadays, milk tea has developed into a global beverage culture, with various flavors and styles of milk tea emerging in an endless stream. Among them, milk cap tea, as a relatively alternative type of milk tea, due to its unique taste and layered design, makes the dense texture of the milk cap form a sharp contrast with the tea base layer below, giving people a brand-new drinking experience.

[0003] Milk cap slurry is a special slurry used to make milk cap tea. After being whipped, it is coated on the surface of the tea drink to form a layer of dense milk cap foam, increasing the taste and visual effect of the tea drink. High-quality milk cap slurry should have a milky white or slightly yellowish color, a delicate and smooth texture, a moderate consistency, good stability, and rich nutritional components, and its quality directly affects the taste and flavor of milk cap tea.

[0004] In recent years, the milk cap slurry market has shown a trend of developing towards natural health, stability, and convenience. For example, thick cheese milk cap slurry and cheese milk cap slurry, which mainly use raw milk, light cream, and imported cheese as raw materials and focus on being free of flavors and pigments, are welcomed by the market.

[0005] Currently, the milk cap slurry used by tea drink stores to make milk cap tea is mainly in a salty cheese flavor. Most other flavors of milk caps are provided by adding the required flavor substances during or after the milk cap slurry is whipped. Among them, the milk cap with an egg flavor is to add egg liquid and mix it evenly before whipping. There are problems with the in-store preparation of the egg flavor milk cap slurry, such as cumbersome operation, uncontrollable microorganisms, and obvious flavor changes. Although in the store, when remaking, the sterilized egg liquid can be mixed evenly with the base material of the milk cap and then refrigerated at 2 - 8°C for whipping and refrigerated for standby. The milk cap made in this way can obtain the expected flavor and state. However, firstly, it will increase the complexity of the in-store preparation operation. At the same time, the aseptic situation of the egg liquid cannot be controlled during the operation, which will greatly affect the storage time of the whipped milk cap for standby. Secondly, during the period of refrigerating the whipped egg-containing milk cap for standby, the flavor dissipates quickly, and the egg smell is easily prominent. When remade into a milk cap tea drink, the overall quality is greatly affected. Moreover, the shape retention of the whipped egg milk cap is also very poor, and it is easy to produce unstable states such as bubbles and layering. Summary of the Invention

[0006] The present invention aims to solve one of the technical problems in the prior art at least to a certain extent. To this end, one object of the present invention is to provide a milk cap slurry containing egg liquid and a preparation method thereof.

[0007] In a first aspect of the present invention, the present invention provides a method for preparing a milk cap slurry containing egg liquid, the method comprising: (1) Heat water to 68-73°C, add egg liquid and egg yolk powder and shear to obtain mixture A; (2) preheating the milk, shearing and mixing the mixture A, auxiliary materials, stabilizer and emulsifier, and then homogenizing the mixture. The homogenization pressure is 100-140 bar, and the temperature of the materials during homogenization is 45-60° C.; (3) Sterilizing the homogenized material.

[0008] Cow's milk is rich in protein, mainly whey protein and casein. These proteins will be sterilized at high temperature during the production of the finished milk cap slurry. The main proteins in egg liquid are ovalbumin and ovoglobulin. Ovalbumin and ovoglobulin will denature directly and coagulate into flocs when directly exposed to high temperature. In addition to the bad appearance, it is mainly impossible to sterilize cow's milk and egg liquid at the same time to achieve the purpose of factory production and effective sterilization to extend the shelf life.

[0009] In view of this, the present invention first heats the water to 68-73°C and adds egg liquid and egg yolk powder for shearing, so that the protein in the egg liquid reaches a state of pre-denaturation but not complete denaturation, and then reduces the influence of high temperature in the subsequent mixing and sterilization process with milk and other systems, thereby achieving simultaneous sterilization of milk and egg liquid, extending the shelf life, and realizing factory production. At the same time, the egg liquid and egg yolk powder are pre-denatured at the above temperature, which can also promote the integration of egg flavor and enhance the egg flavor of the final product. Then, the preheated milk is sheared and mixed evenly with the mixture A, auxiliary materials, stabilizers and emulsifiers, and then homogenized. The protein and fat in the system are more uniform through homogenization, thereby making the flavor of the finished product more integrated. In particular, the inventors found that the homogenization pressure was controlled to be 100-140 bar, and the temperature of the material during homogenization was 45-60°C, which could build a stable system. The milk cap slurry not only had an excellent state after whipping, but also could effectively retain the characteristic flavor of the milk cap slurry during the whipping storage period, avoiding the generation of eggy smell during the storage period, significantly improving the flavor quality of the product, and achieving good shape retention of the milk cap after long-term storage, without bubbles, stratification, viscosity, etc., which improved the overall product quality during the storage period. Finally, the homogenized material was sterilized, thereby significantly extending the shelf life of the milk cap slurry.

[0010] Specifically, in step (1), if the temperature increase of water is too low, the purpose of good pre-denaturation cannot be achieved. If the temperature increase of water is too high, over-pre-denaturation will occur, reducing the shape retention of the whipped milk cap during storage. For example, the water temperature is increased to 68°C, 69°C, 70°C, 71°C, 72°C, 73°C, etc., or within the range between any two of the above values. Further, in step (3), if the homogenization pressure is too small, an effective homogenization effect cannot be achieved. If the homogenization pressure is too large, flavor loss will occur, and other off-flavors are likely to be generated, reducing the stability of the system and making the whipped state worse. For example, the homogenization pressure is 100 bar, 110 bar, 120 bar, 130 bar, 140 bar, etc., or within the range between any two of the above values. At the same time, if the temperature of the material during homogenization in step (3) is too high, the whipped state of the milk cap slurry becomes worse, the characteristic flavor weakens, the stability of the system decreases, the shape retention of whipping becomes worse, and the overall quality of the product is reduced. For example, the temperature of the material during homogenization is 45°C, 50°C, 55°C, 60°C, etc., or within the range between any two of the above values.

[0011] According to the method for preparing a milk cap slurry containing egg liquid provided by the present invention, in step (1), the shearing speed is 2800 - 3200 r / min, and the shearing time is 10 - 20 min. Controlling the shearing speed and time within the above range can effectively improve the pre-denaturation effect of the egg liquid and improve the quality of the product.

[0012] According to the method for preparing a milk cap slurry containing egg liquid provided by the present invention, in step (2), the preheating temperature of the cow milk is 50 - 60°C. When the preheating temperature of the cow milk is within the above range, the mixing effect of the cow milk, pre-denatured egg liquid, and other auxiliary materials can be achieved, and the uniformity of the system can be improved.

[0013] Preferably, in step (2), the cow milk is preheated first and then shear-mixed evenly with the mixture A and the auxiliary materials, and then the stabilizer and emulsifier are added and shear-mixed. Adopting the two-step mixing method can make the mixing of each material more uniform, give full play to the functions of the stabilizer and emulsifier, and further improve the stability of the system.

[0014] More preferably, the auxiliary materials include condensed milk, vegetable oil, sugar, edible salt, and buffer salt.

[0015] In some embodiments of the present invention, based on parts by weight, the raw materials for preparing the milk cap slurry containing egg liquid include 30 - 40 parts of cow milk, 8 - 10 parts of egg liquid, 2 - 4 parts of egg yolk powder, 10 - 15 parts of condensed milk, 10 - 12 parts of vegetable oil, 8 - 12 parts of sugar, 0.5 - 0.8 part of edible salt, 0.1 - 1 part of emulsifier, 1 - 2 parts of stabilizer, and 0.1 - 1 part of buffer salt. Using the above material system can further enhance the characteristic flavor of the product and improve the overall quality of the product.

[0016] Preferably, based on 100 parts by weight, the raw materials for preparing the milk cap slurry containing egg liquid include: 30 - 40 parts of cow milk, 8 - 10 parts of egg liquid, 2 - 4 parts of egg yolk powder, 10 - 15 parts of condensed milk, 10 - 12 parts of vegetable oil, 8 - 12 parts of sugar, 0.5 - 0.8 part of edible salt, 0.1 - 1 part of emulsifier, 1 - 2 parts of stabilizer, 0.1 - 1 part of buffer salt, and the balance of water.

[0017] In some embodiments of the present invention, the auxiliary materials further include milk fat.

[0018] In some embodiments of the present invention, the cow milk is selected from one or more of whole milk, skim milk, reconstituted milk, condensed milk, and cream.

[0019] In some embodiments of the present invention, the egg liquid is selected from one or more of whole egg liquid and egg yolk liquid.

[0020] In some embodiments of the present invention, the condensed milk is selected from one or more of whole milk sweetened condensed milk, skim milk sweetened condensed milk, and semi - skim milk sweetened condensed milk.

[0021] In some embodiments of the present invention, the vegetable oil is selected from one or more of coconut oil, palm oil, and soybean oil.

[0022] In some embodiments of the present invention, the buffer salt is selected from one or more of sodium citrate, sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium bicarbonate, and sodium tripolyphosphate.

[0023] In some embodiments of the present invention, the emulsifier is selected from one or more of sodium stearoyl lactylate, mono - and diglycerol fatty acid esters, polyglycerol fatty acid esters, diacetyl tartaric acid esters of mono - and diglycerides, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate, phospholipids, sucrose fatty acid esters, and sodium caseinate.

[0024] In some embodiments of the present invention, the stabilizer is selected from one or more of pectin, modified starch, agar, gelatin, sodium carboxymethyl cellulose, microcrystalline cellulose, hydroxypropyl methyl cellulose, carrageenan, xanthan gum, guar gum, locust bean gum, and maltodextrin.

[0025] According to the preparation method of the milk cap slurry containing egg liquid provided by the present invention, in step (3), the temperature of the sterilization is 80 - 100 °C, and the time is 10 - 30 s. By using a sterilization temperature of 80 - 100 °C and a sterilization time of 10 - 30 s, the characteristic flavor of the product can be effectively retained, the generation of bad flavors can be avoided, the whipping form of the product can be improved, and at the same time, the shelf life of the product is extended.

[0026] In a second aspect of the present invention, a milk cap slurry containing egg liquid is provided, and the milk cap slurry containing egg liquid is prepared by the above method. Thus, the milk cap slurry has a stable system, significant characteristic flavor, good flavor fusion, good whipping state, high retention of characteristic flavor during storage after whipping, no bad odors such as egg smell and oil smell, good whipping shape retention, and a long shelf life.

[0027] The present invention at least includes the following technical effects: The present invention pre-denatures the egg liquid and the egg yolk powder, thereby reducing the influence of high temperature in the subsequent sterilization process of the egg liquid and the system such as milk, achieving simultaneous sterilization of the milk and the egg liquid, extending the shelf life, achieving industrialization, and promoting the integration of egg flavor, thereby improving the characteristic flavor of the product.

[0028] The present invention makes the protein and fat in the system more uniform through homogenization, thereby making the flavor of the finished product more integrated. By controlling the pressure and temperature of the homogenization, a stable system can be constructed, and the milk cap slurry is not only in an excellent state after being whipped, but also can effectively retain the characteristic flavor of the milk cap slurry during the storage period after being whipped, avoiding the generation of eggy smell during the storage period, significantly improving the flavor quality of the product, and at the same time achieving good shape retention of the milk cap after a long storage period, without the generation of bubbles, stratification, viscosity and the like, and overall improving the product quality during the storage period.

[0029] The present invention successfully realizes the industrialized production of finished milk cap slurry of two-in-one milk and egg liquid by constructing a stable process and a stable system, reduces the complexity of production in stores, and can be stored for a long time after being whipped, keeping the flavor loss less for a certain period of time, while also maintaining the stability and smooth taste after being made into a beverage, meeting the market demand for some beverage combinations. BRIEF DESCRIPTION OF THE DRAWINGS

[0030] In order to more clearly illustrate the technical solutions in the present invention or the prior art, the following briefly introduces the drawings required for use in the embodiments or the description of the prior art. Obviously, the drawings described below are some embodiments of the present invention. For ordinary technicians in this field, other drawings can be obtained based on these drawings without paying creative work.

[0031] Figure 1 It is a physical picture of the milk cap slurry in the unwhipped state of Example 1 of the present invention and Comparative Example 1; Figure 2 It is a physical picture of the milk cap slurry after being whipped according to Example 1 of the present invention and Comparative Example 1. DETAILED DESCRIPTION

[0032] Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative efforts shall fall within the scope of protection of the present invention. The following describes the present invention with reference to specific embodiments. It should be noted that these embodiments are merely descriptive and do not limit the present invention in any way.

[0033] The preparation raw materials used in the milk cap slurry prepared in the embodiments and comparative examples of the present invention are the same, as follows: Based on a total amount of 1000 kg, including 350 kg of cow milk, 90 kg of egg liquid, 20 kg of egg yolk powder, 80 kg of granulated sugar, 120 kg of condensed milk, 120 kg of vegetable oil, 3 kg of phosphate (disodium hydrogen phosphate, trisodium phosphate, sodium hexametaphosphate), 10 kg of emulsifier (sodium stearoyl lactate, mono- and diglycerides of fatty acids, diacetyl tartaric acid esters of mono- and diglycerides, with a mass ratio of 1:1:1 for the three), 20 kg of stabilizer (modified starch, carrageenan, xanthan gum, guar gum, with a mass ratio of 1:1:1:1 for the four), 7 kg of edible salt, and the balance water.

[0034] Example 1 The preparation process of the milk cap slurry containing egg liquid in this example is as follows: (1) Pre-denaturation of egg liquid: Heat part of the water to 72 °C, start shearing, put in the egg liquid and egg yolk powder, and shear at a shearing speed of 3000 r / min for 15 min to obtain material a, and keep it warm for standby; (2) Mixing: Mix the remaining water and cow milk and heat to 45 °C, start shearing, put in the condensed milk, vegetable oil and material a, and add granulated sugar, edible salt, and phosphate, and shear for 10 min to obtain material b; (3) Emulsifier dissolution: Put the emulsifier and stabilizer into material b obtained in (2), and shear for 15 min for dissolution; (4) Make up the volume to the target total amount of 1000 kg; (5) Heat the material to 50 °C and then carry out homogenization, with a homogenization pressure of 100 bar; (6) Sterilization: Sterilize the homogenized material, and the sterilization conditions are 85 °C for 25 s; (7) Filling: Cool the material to room temperature for filling, and freeze it at ≤ -30 °C after filling. After storing at -18 °C or below for 72 h, thaw it and then conduct tests.

[0035] Example 2 The difference between the preparation process of the milk cap slurry containing egg liquid in Example 2 and that in Example 1 is as follows: (1) Pre-denaturation of egg liquid: Heat part of the water to 68 °C, start shearing, put in the egg liquid and egg yolk powder, and shear at a shearing speed of 3000 r / min for 15 min to obtain material a, and keep it warm for standby.

[0036] Example 3 The difference in the preparation process of the milk cap slurry containing egg liquid in Example 3 from that in Example 1 is as follows: (5) Heat the material to 50 °C and then perform homogenization at a homogenization pressure of 140 bar.

[0037] Example 4 The difference in the preparation process of the milk cap slurry containing egg liquid in Example 4 from that in Example 1 is as follows: (5) Heat the material to 60 °C and then perform homogenization at a homogenization pressure of 120 bar.

[0038] Comparative Example 1 Prepare a commercially available sweetened egg liquid, mix it with the milk cap slurry, and refrigerate it at 2 - 8 °C.

[0039] Comparative Example 2 The preparation process of the milk cap slurry containing egg liquid in this comparative example is as follows: (1) Mixing: Mix water and milk and heat it to 45 °C, start shearing, put in the egg liquid, egg yolk powder, condensed milk, and vegetable oil, and add granulated sugar, edible salt, and phosphate. Shear for 15 minutes at a shearing speed of 3000 r / min to obtain material a; (2) Dissolve the emulsifier: Put the premixed emulsifier and stabilizer into material a obtained in (1), and shear for 15 minutes for material dissolution; (3) Make up the volume to the target total of 1000 kg; (4) Heat the material to 50 °C and then perform homogenization at a homogenization pressure of 100 bar; (5) Sterilization: Sterilize the homogenized material under the sterilization conditions of 85 °C for 25 s; (6) Filling: Cool the material to room temperature for filling, and after filling, quickly freeze it at ≤ - 30 °C. Store it frozen (at - 18 °C or below) for 72 h, thaw it, and then conduct tests.

[0040] Comparative Example 3 The difference in the preparation process of the milk cap slurry containing egg liquid in Comparative Example 3 from that in Example 1 is as follows: (1) Pre - denaturation of the egg liquid: Heat part of the water to 76 °C, start shearing, put in the egg liquid and egg yolk powder, and shear for 15 minutes at a shearing speed of 3000 r / min to obtain material a, and keep it warm for standby.

[0041] Comparative Example 4 The difference in the preparation process of the milk cap slurry containing egg liquid in Comparative Example 4 from that in Example 1 is as follows: (5) Heat the material to 50 °C and then perform homogenization at a homogenization pressure of 180 bar.

[0042] Comparative Example 5 The difference between the preparation process of the milk cap slurry containing egg liquid in Comparative Example 5 and Example 1 is as follows: (5) The material is heated to 70°C and homogenized at a homogenization pressure of 100 bar; (6) Sterilization: The material is sterilized after homogenization at 135°C for 10 seconds.

[0043] Comparative Example 6 The difference between the preparation process of the milk cap slurry containing egg liquid in Comparative Example 6 and Example 1 is as follows: (5) The material is heated to 70°C and homogenized at a homogenization pressure of 180 bar; (6) Sterilization: The material is sterilized after homogenization at 135°C for 10 seconds.

[0044] In order to verify the quality of the milk cap slurry containing egg liquid in the embodiment and the comparative example, the quality of the milk cap slurry containing egg liquid in the embodiment and the comparative example was measured, as follows: After thawing the milk cap slurry containing egg liquid in the refrigerator or under running water, the center temperature of the sample should be 2-8°C. Weigh 500g of the slurry in a milk cap machine (or chef machine) and beat it.

[0045] (1) Test of whipping rate: Weigh the mass of the milk slurry before whipping (m) and the volume of the milk slurry after whipping (V), and calculate the whipping rate according to the formula: whipping rate (%) = V / m.

[0046] (2) Whipping status: Observe the state of the milk cap after whipping (whether the surface is smooth, whether there are obvious bubbles, whether there are obvious stratification and precipitation, etc.).

[0047] State after being placed at room temperature for 2 hours: Place the whipped sample at room temperature (25°C) for 24 hours and observe the state of the milk cap.

[0048] Status after 24h refrigeration: Place the whipped sample in a refrigerator (4°C) for 24h and observe the status of the milk cap.

[0049] (3) Flavor test: The characteristic flavor of the whipped milk cap is measured. A good characteristic flavor means a sweet milk flavor at the beginning, a full egg and milk aroma in the middle, a cream cake aroma at the end, and no greasy or eggy smell. (The flavor test is conducted by professionally screened sensory tasters).

[0050] Flavor after refrigeration for 24 hours: The characteristic flavor of the milk cap after refrigeration for 24 hours was measured.

[0051] The quality measurement results of the milk cap slurry containing egg liquid in the embodiments and comparative examples are shown in Table 1.

[0052] Table 1 As can be seen from Table 1, the milk cap slurries containing egg liquid in Examples 1-4 have a high whipping rate, a thick whipping state, no bubbles, a strong characteristic flavor, and a good integration of egg flavor. After storage at room temperature and refrigeration, their characteristic flavors do not change significantly, and they have good shape retention and no change in shape. Comparative Example 1 was prepared using a commercially available milk cap slurry and egg liquid. The non-whipped states of the milk cap slurries in Comparative Example 1 and Example 1 are shown in Figure 1 , and the whipped states are shown in Figure 2 . As can be seen from Figure 2 , there are almost no bubbles in the whipped milk cap of Example 1, while there are obvious bubbles in the milk cap of Comparative Example 1.

[0053] Comparative Example 2 adopted a one-time mixing and sterilization treatment process, that is, the egg liquid was not pre-denatured. Although the whipping state was good, the storage stability was poor, the characteristic flavor changed significantly after storage, and the whipping shape retention was also poor. In Comparative Examples 3-6, the pre-denaturation temperature was too high, the homogenization temperature was too high, or the homogenization pressure was too large in the preparation process parameters used, and the obtained milk caps could not achieve the effects of good whipping state, strong characteristic flavor, and good stability at the same time.

[0054] Finally, it should be noted that the above examples are only used to illustrate the technical solutions of the present invention and are not intended to limit them; although the present invention has been described in detail with reference to the foregoing examples, those of ordinary skill in the art should understand that they can still modify the technical solutions described in the foregoing examples, or perform equivalent replacements for some of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the spirit and scope of the technical solutions of the embodiments of the present invention.

Claims

1. A preparation method of a milk cap slurry containing egg liquid, characterized in that, Comprising: (1) Heat water to 68 - 73°C, add egg liquid and egg yolk powder, and shear to obtain mixture A; (2) Preheat milk, shear and mix it evenly with the said mixture A, auxiliary materials, stabilizer and emulsifier, and then perform homogenization. The pressure of the homogenization is 100 - 140 bar, and the temperature of the material during homogenization is 45 - 60°C; (3) Sterilize the homogenized material.

2. The method according to claim 1, characterized in that, In step (1), the shear speed is 2800 - 3200 r / min, and the shear time is 10 - 20 min.

3. The method according to claim 1 or 2, characterized in that, In step (2), the preheating temperature of the milk is 50 - 60°C.

4. The method according to claim 1, wherein In step (2), first preheat the milk, shear and mix it evenly with the said mixture A and the auxiliary materials, and then add the stabilizer and emulsifier and shear and mix them; Preferably, the auxiliary materials include condensed milk, vegetable oil, sugar, edible salt and buffer salt.

5. The method according to claim 4, characterized in that, Based on parts by weight, the raw materials for preparing the milk cap slurry containing egg liquid include 30 - 40 parts of milk, 8 - 10 parts of egg liquid, 2 - 4 parts of egg yolk powder, 10 - 15 parts of condensed milk, 10 - 12 parts of vegetable oil, 8 - 12 parts of sugar, 5 - 8 parts of edible salt, 0.1 - 1 part of emulsifier, 1 - 2 parts of stabilizer, 0.1 - 1 part of buffer salt; Preferably, based on 100 parts by weight, the raw materials for preparing the milk cap slurry containing egg liquid include: 30 - 40 parts of milk, 8 - 10 parts of egg liquid, 2 - 4 parts of egg yolk powder, 10 - 15 parts of condensed milk, 10 - 12 parts of vegetable oil, 8 - 12 parts of sugar, 5 - 8 parts of edible salt, 0.1 - 1 part of emulsifier, 1 - 2 parts of stabilizer, 0.1 - 1 part of buffer salt, and the balance water; And / or, the auxiliary materials further include milk fat.

6. The method according to claim 4 or 5, characterized in that The milk is selected from one or more of whole milk, skim milk, reconstituted milk, condensed milk, and cream; And / or, the egg liquid is selected from one or more of whole egg liquid and egg yolk liquid.

7. The method according to claim 4 or 5, characterized in that, The condensed milk is selected from one or more of whole milk sweetened condensed milk, skim milk sweetened condensed milk, and semi - skim milk sweetened condensed milk; And / or, the vegetable oil is selected from one or more of coconut oil, palm oil, and soybean oil; And / or, the buffer salt is selected from one or more of sodium citrate, sodium hexametaphosphate, trisodium phosphate, disodium hydrogen phosphate, dipotassium hydrogen phosphate, sodium bicarbonate, and sodium tripolyphosphate; 8. The method according to claim 4 or 5, characterized in that, The emulsifier is selected from one or more of sodium stearoyl lactate, mono - and diglycerol fatty acid esters, polyglycerol fatty acid esters, diacetyl tartaric acid esters of mono - and diglycerides, polyoxyethylene (20) sorbitan monostearate, polyoxyethylene (20) sorbitan monooleate, phospholipids, sucrose fatty acid esters, and sodium caseinate; And / or, the stabilizer is selected from one or more of pectin, modified starch, agar, gelatin, sodium carboxymethyl cellulose, microcrystalline cellulose, hydroxypropyl methyl cellulose, carrageenan, xanthan gum, guar gum, locust bean gum, and maltodextrin; 9. The method according to claim 1 or 2, characterized in that, In step (3), the sterilization temperature is 80 - 100°C, and the time is 4 - 30 s.

10. A milk cap slurry containing egg liquid, characterized in that, Prepared by the method according to any one of claims 1 - 9.

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