Egg with matcha flavor and preparation method thereof

Abstract

The invention discloses an egg with matcha flavor, and relates to the technical field of food processing, and the egg comprises the following components: fresh eggs with the weight of 50-60g within 72 hours, skim milk with the fat content of less than or equal to 0.5% and the protein content of more than or equal to 3.2%, and matcha powder with the granularity of less than or equal to 15 microns, the chlorophyll content of more than or equal to 1.2% and the L-theanine of more than or equal to 1.5%. According to the egg with the matcha flavor and the preparation method of the egg, the matcha solution rich in chlorophyll and L-theanine is injected into the egg through a precise drilling and filling technology, and the perfect fusion of the matcha flavor and the nutrition of the egg is realized by combining a gradient heating cooking process and a rapid cooling process. According to the technology, the problems that traditional seasoned eggs are uneven in flavor and rough in taste are solved, functional ingredients of matcha and high-quality protein of the eggs are reserved, the finished product has the advantages of being low in fat and high in protein, and food safety is ensured through strict microorganism control and sealing performance detection.

Description

Technical Field

[0001] The present invention relates to the technical field of food processing, in particular to an egg with matcha flavor and a preparation method thereof. Background Art

[0002] Eggs are a highly nutritious food, rich in high-quality protein, vitamins, and minerals. However, traditional processing methods (such as boiled eggs and braised eggs) result in a monotonous flavor and are prone to hardening and nutrient loss due to high-temperature processing. Existing seasoned eggs are mostly soaked or pickled externally (such as tea eggs and braised eggs in soy sauce), which suffers from uneven seasoning penetration and excessive sodium content (salting process), making it difficult to meet the demands of modern consumers for health, low-salt, and distinctive flavors.

[0003] Matcha is widely used in beverages, desserts and other fields because it is rich in active ingredients such as chlorophyll and L-theanine. However, adding it directly to eggs faces the following technical difficulties: poor solubility and dispersibility: the particle size of matcha powder (usually >20μm) is too large, which can easily lead to precipitation and affect the uniformity of egg mixing; thermal sensitivity: high-temperature cooking can easily destroy chlorophyll (degradation temperature ≥80℃) and L-theanine (boiling point loss rate >30%), reducing its functional value; microbial risk: both fresh eggs and matcha powder are easily contaminated raw materials. Traditional processes make it difficult to balance sterilization and flavor retention. Single-temperature cooking (continuous heating at 100℃) causes excessive denaturation of protein and a rough taste; lack of quality control: there is a lack of systematic monitoring of raw material microorganisms (such as Salmonella) and finished product physical and chemical indicators (such as pH and water activity), and food safety risks are prominent. To this end, we propose an egg with matcha flavor and a preparation method thereof. Summary of the Invention

[0004] The technical problem addressed by the present invention is to overcome existing deficiencies by providing a matcha-flavored egg and its preparation method. A matcha solution rich in chlorophyll and L-theanine is injected into the egg through precision drilling and filling technology. Combined with a gradient heating and steaming process and rapid cooling, this technology achieves a perfect fusion of matcha flavor and egg nutrition. This technology not only addresses the uneven flavor and rough texture of traditional seasoned eggs, but also preserves the functional ingredients of matcha and the high-quality protein of eggs. The finished product is low in fat and high in protein. Furthermore, strict microbial control and sealing testing ensure food safety, effectively resolving the problems encountered in the prior art.

[0005] To achieve the above objectives, the present invention provides the following technical solution: an egg with matcha flavor, comprising the following components: fresh eggs weighing 50-60g within 72 hours, skim milk with a fat content of ≤0.5% and a protein content of ≥3.2%, and matcha powder with a particle size of ≤15μm, a chlorophyll content of ≥1.2%, and an L-theanine content of ≥1.5%.

[0006] A method for preparing eggs with matcha flavor, comprising the following steps:

[0007] Step 1: The equipment used in the preparation process includes a precision drilling machine, a centrifuge, a constant temperature cooking device, and an aseptic filling device. Detection equipment is used to test the microorganisms of eggs, skim milk, and matcha powder.

[0008] Step 2: Place matcha powder and water in a mixing tank at a weight ratio of 1:10 and stir thoroughly to dissolve the matcha powder into matcha paste. Then, mix the matcha paste and skim milk in a weight ratio of 1:15 to prepare a matcha solution.

[0009] Step 3: The selected eggs are placed in a cleaning tank for cleaning. The water temperature in the cleaning tank is maintained at 40°C. After the eggs are cleaned, they are centrifuged to fully mix the egg white and egg yolk. Then, a precision drilling machine is used to punch holes in the air chamber end of the eggs. While drilling, the hole diameter is sampled and tested for smoothness and cracks on the hole edge.

[0010] Step 4: Use a syringe pump to extract 10ml of egg liquid from each egg through the holes on the surface of the egg. After the egg liquid is extracted, use a sterile filling device to re-inject the matcha solution into the egg. Let the egg stand for 5 minutes to allow the injected matcha solution to diffuse naturally. After the egg is left to stand for a second time, centrifuge it a second time to fully mix the matcha solution with the egg liquid. After the egg is left to stand and after the second centrifugation, samples are taken from the egg to check the color change inside the egg liquid to determine the diffusion situation.

[0011] Step 5: After filling, place food-grade tape on a constant temperature heating plate for preheating, and use alcohol to wipe the surface of the egg to remove grease and moisture. Then use food-grade tape to seal the holes in the egg. After sealing, place the sampled eggs in the vacuum chamber of a vacuum testing machine and perform a negative pressure test at a pressure of -0.05MPa to test the sealing of the egg holes. The negative pressure test time is 30-50s.

[0012] Step 6: After the eggs are sealed, they are placed in a constant temperature cooking device for cooking. The constant temperature cooking device uses a gradient heating method for cooking. During the cooking process, a temperature sensor is placed at the yolk position of the egg to detect the temperature. After the eggs are cooked, they are placed in a 0-4℃ ice water bath for 5-10 minutes to cool them. After the ice water bath, the temperature of the eggs is quickly cooled to 8-10℃.

[0013] Step 7: The inspectors conduct sensory inspections on the appearance, color, smell and taste of the prepared eggs. The net weight of a single finished egg should be 50-60g, with an error of ±2g allowed. The pH value of the finished egg is 6.5-7.5. Finally, the finished eggs are tested for microorganisms.

[0014] Preferably, in step one, the drill bit diameter used by the precision drilling machine is 0.8-1.0 mm, the rotation speed is 3000 rpm, the adjustable speed range of the centrifuge is 0-5000 rpm, the temperature control accuracy of the constant temperature cooking equipment is ±1°C, the pressure range of the aseptic filling device is 0.1-0.3 MPa, and the flow control accuracy is ±0.5 ml / min.

[0015] Preferably, in step 1, the total colony count of the egg is ≤10 4 CFU / g, coliform bacteria ≤ 100 CFU / g, Salmonella shall not be detected 0 / 25g, and the total colony count of the skim milk shall be ≤ 2×10 4 CFU / mL, coliform bacteria ≤ 1 CFU / mL, Staphylococcus aureus shall not be detected 0 / 25mL, and the total colony count of the matcha powder shall be ≤ 10 4 CFU / g, mold ≤100CFU / g, coliform bacteria must not be detected at 0 / 10g.

[0016] Preferably, in step 2, the temperature of the matcha solution during preparation is controlled at 15-25° C., and the matcha solution is stirred for 15 minutes and then allowed to stand. After standing for 30 minutes, a 200-mesh sieve is used to remove undissolved particles in the matcha solution.

[0017] Preferably, in step three, the centrifuge speed for centrifuging the eggs is 2500 rpm, and this speed is maintained for 5 minutes. The temperature inside the centrifuge cavity is maintained at 15-25°C, and the diameter of the holes punched on the egg surface is 2±0.05 mm.

[0018] Preferably, in step 4, the injection volume of the matcha solution is 5-8 ml, the pressure of the aseptic filling device filling the matcha solution is 0.15-0.2 MPa, the flow rate of the matcha solution filling is ±0.5 ml / min, the speed of the centrifuge in the secondary centrifugation treatment is 3500 rpm and the centrifugation is maintained for 2 minutes, and the temperature inside the centrifuge cavity is 20°C.

[0019] Preferably, in step five, the food-grade tape is selected from one of silicone tape, PP tape and aluminum foil tape, the temperature of the constant temperature heating plate is maintained at 63-67° C., and the depth of the food-grade tape sealing the egg is 2-3 mm.

[0020] Preferably, in step six, the gradient heating of the constant temperature cooking equipment has three stages, the temperature of the first stage is 60°C and kept for cooking for 5 minutes, the temperature of the second stage is 75°C and kept for cooking for 8 minutes, and the temperature of the third stage is 100°C and kept for cooking for 3 minutes.

[0021] Preferably, in step seven, the moisture content of each 100g of the finished eggs is ≤76.0%, the protein content is ≥12.0%, the fat content is ≤0.8%, and the ash content is ≤1.2%. The total colony count of the finished eggs is ≤1000CFU / g, the coliform group is ≤10CFU / g, Salmonella must not be detected at 0 / 25g, and Staphylococcus aureus is ≤100CFU / g.

[0022] Compared with the prior art, the beneficial effects of the present invention are: the eggs with matcha flavor and the preparation method thereof have the following advantages:

[0023] 1. By using a precision injection process to evenly inject the matcha solution into the egg, combined with secondary centrifugal diffusion technology, the matcha flavor is evenly distributed at the molecular level throughout the egg liquid. The matcha content variation per gram of egg liquid is ≤5%, completely solving the problem of "salty on the outside, bland on the inside" or uneven flavor caused by traditional pickling or soaking processes.

[0024] 2. Through two centrifugal treatments, the egg white and yolk are completely homogenized, breaking the hierarchical structure of natural eggs to form a delicate texture similar to "pudding". The taste is smooth and there is no graininess. It is significantly better than the rubbery texture of traditional boiled eggs. The gradient cooking process used controls the rate of protein denaturation and avoids the hardening of the texture caused by sudden high temperature changes, so as to improve the elasticity of the finished egg.

[0025] 3. The finished eggs contain ≥1.5% L-theanine, which helps relieve anxiety, and ≥1.2% chlorophyll, which helps with anti-oxidation, achieving the dual value of "basic nutrition + functional health". At the same time, the fat content is ≤0.8%, which meets the needs of light meals. The egg protein and skim milk protein used complement each other to form a complete amino acid spectrum to enhance nutrition.

[0026] 4. By breaking through the inherent white / yellow visual characteristics of eggs and using chlorophyll for natural dyeing to form a uniform matcha green color, it enhances consumer appeal and creates a new way to eat eggs. The process parameters in the preparation process are precisely controllable and suitable for large-scale production. DETAILED DESCRIPTION

[0027] The following is a clear and complete description of the technical solutions in the embodiments of the present invention. Obviously, the embodiments described are only some embodiments of the present invention, not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without making any creative efforts are within the scope of protection of the present invention.

[0028] Example 1:

[0029] A matcha-flavored egg comprises the following components: a fresh egg weighing 50 g within 72 hours, skimmed milk with a fat content of 0.5% or less and a protein content of 3.2% or more, and matcha powder with a particle size of 15 μm or less, a chlorophyll content of 1.2% or more, and an L-theanine content of 1.5% or more.

[0030] A method for preparing eggs with matcha flavor, comprising the following steps:

[0031] Step 1: The equipment used in the preparation process is a precision drilling machine, a centrifuge, a constant temperature cooking device and an aseptic filling device. The diameter of the drill bit used by the precision drilling machine is 0.8mm, the speed is 3000rpm, the speed of the centrifuge is adjustable in the range of 0-5000rpm, the temperature control accuracy of the constant temperature cooking device is ±1°C, the pressure range of the aseptic filling device is 0.1MPa, and the flow control accuracy is ±0.5ml / min. The detection device is used to detect the microorganisms of eggs, skim milk and matcha powder. The total colony count of the eggs is ≤10 4 CFU / g, coliform bacteria ≤ 100 CFU / g, Salmonella shall not be detected 0 / 25g, and the total colony count of the skim milk shall be ≤ 2×10 4 CFU / mL, coliform bacteria ≤ 1 CFU / mL, Staphylococcus aureus shall not be detected 0 / 25mL, and the total colony count of the matcha powder shall be ≤ 10 4 CFU / g, mold ≤100CFU / g, coliform bacteria must not be detected 0 / 10g;

[0032] Step 2: Put matcha powder and water in a mixing tank at a weight ratio of 1:10 and stir them thoroughly to dissolve the matcha powder into matcha paste, and prepare a matcha solution by adding matcha paste and skim milk at a weight ratio of 1:15. The temperature of the matcha solution during the preparation process is controlled at 15°C, and the matcha solution is stirred for 15 minutes and then allowed to stand. After standing for 30 minutes, a 200-mesh sieve is used to remove undissolved particles in the matcha solution.

[0033] Step 3: The selected eggs are uniformly placed in a cleaning tank for cleaning. The water temperature in the cleaning tank is maintained at 40°C. After the eggs are cleaned, they are centrifuged in a centrifuge to fully mix the egg white and egg yolk. Subsequently, a precision drilling machine is used to punch holes at the air chamber end of the eggs. While punching, the hole diameter is sampled and tested, and the hole edges are tested for smoothness and cracks. The centrifuge is used to centrifuge the eggs at a speed of 2500rpm and this speed is maintained for 5 minutes. The temperature inside the centrifuge cavity is maintained at 15°C. The hole diameter of the egg surface is 2±0.05mm.

[0034] Step 4: Use a syringe pump to extract 10ml of egg liquid from each egg through the holes on the surface of the egg. After the egg liquid is extracted, use a sterile filling device to re-inject the matcha solution into the egg, and let the egg stand for 5 minutes to allow the injected matcha solution to diffuse naturally. After the egg is left standing, perform a secondary centrifugation to fully mix the matcha solution with the egg liquid. The injection volume of the matcha solution is 5ml, and the pressure of the sterile filling device for filling the matcha solution is 0.15MPa. The flow rate of the matcha solution filling is ±0.5ml / min. The speed of the centrifuge in the secondary centrifugation is 3500rpm and kept centrifuged for 2min. The temperature in the cavity of the centrifuge is 20°C. After the egg is left standing and after the secondary centrifugation, samples are taken to check the color change inside the egg liquid to judge the diffusion situation.

[0035] Step 5: After filling is completed, place the food-grade tape on a constant temperature heating plate for preheating, and use alcohol to wipe the surface of the egg to remove grease and moisture, and then use food-grade tape to seal the holes in the egg. The food-grade tape is selected from one of silicone tape, PP tape and aluminum foil tape. The temperature of the constant temperature heating plate is maintained at 63°C. The depth of the egg sealing with the food-grade tape is 2mm. After sealing, the sampled eggs are placed in the vacuum chamber of a vacuum testing machine and a negative pressure test is performed at a pressure of -0.05MPa to detect the sealing of the egg sealing. The negative pressure test time is 30s.

[0036] Step 6: After the eggs are sealed, they are uniformly placed in a constant temperature cooking device for cooking. The constant temperature cooking device adopts a gradient heating method for cooking. The gradient heating of the constant temperature cooking device has three stages. The temperature of the first stage is 60°C and kept for cooking for 5 minutes, the temperature of the second stage is 75°C and kept for cooking for 8 minutes, and the temperature of the third stage is 100°C and kept for cooking for 3 minutes. During the cooking process, a temperature sensor is placed at the yolk position of the egg to detect the temperature. After the eggs are cooked, they are placed in a 0°C ice water bath for 5 minutes to cool them. The temperature of the eggs after the ice water bath is quickly cooled to 8°C.

[0037] Step 7: The inspectors conduct sensory inspection on the appearance, color, smell and taste of the prepared eggs. The net weight of a single finished egg should be 50g, with an error of ±2g allowed. The pH value of the finished egg is 6.5. Finally, the finished eggs are tested for microorganisms. The moisture content of each 100g of the finished eggs is ≤76.0%, protein ≥12.0%, fat ≤0.8%, and ash content ≤1.2%. The total colony count of the finished eggs is ≤1000CFU / g, coliform bacteria ≤10CFU / g, Salmonella must not be detected at 0 / 25g, and Staphylococcus aureus ≤100CFU / g.

[0038] Example 2:

[0039] A matcha-flavored egg comprises the following components: a fresh egg weighing 55 g within 72 hours, skimmed milk with a fat content of 0.5% or less and a protein content of 3.2% or more, and matcha powder with a particle size of 15 μm or less, a chlorophyll content of 1.2% or more, and an L-theanine content of 1.5% or more.

[0040] A method for preparing eggs with matcha flavor, comprising the following steps:

[0041] Step 1: The equipment used in the preparation process is a precision drilling machine, a centrifuge, a constant temperature cooking device and an aseptic filling device. The diameter of the drill bit used by the precision drilling machine is 0.9mm, the speed is 3000rpm, the speed of the centrifuge is adjustable in the range of 0-5000rpm, the temperature control accuracy of the constant temperature cooking device is ±1°C, the pressure range of the aseptic filling device is 0.2MPa, and the flow control accuracy is ±0.5ml / min. The detection device is used to detect the microorganisms of eggs, skim milk and matcha powder. The total colony count of the eggs is ≤10 4 CFU / g, coliform bacteria ≤ 100 CFU / g, Salmonella shall not be detected 0 / 25g, and the total colony count of the skim milk shall be ≤ 2×10 4 CFU / mL, coliform bacteria ≤ 1 CFU / mL, Staphylococcus aureus shall not be detected 0 / 25mL, and the total colony count of the matcha powder shall be ≤ 10 4 CFU / g, mold ≤100CFU / g, coliform bacteria must not be detected 0 / 10g;

[0042] Step 2: Put matcha powder and water in a mixing tank at a weight ratio of 1:10 and stir them thoroughly to dissolve the matcha powder into matcha paste, and prepare a matcha solution by adding matcha paste and skim milk at a weight ratio of 1:15. The temperature of the matcha solution during the preparation process is controlled at 20°C, and the matcha solution is stirred for 15 minutes and then allowed to stand. After standing for 30 minutes, a 200-mesh sieve is used to remove undissolved particles in the matcha solution.

[0043] Step 3: The selected eggs are uniformly placed in a cleaning tank for cleaning. The water temperature in the cleaning tank is maintained at 40°C. After the eggs are cleaned, they are centrifuged in a centrifuge to fully mix the egg white and egg yolk. Subsequently, a precision drilling machine is used to punch holes at the air chamber end of the eggs. While punching, the hole diameter is sampled and tested, and the hole edges are tested for smoothness and cracks. The centrifuge is used to centrifuge the eggs at a speed of 2500rpm and this speed is maintained for 5 minutes. The temperature inside the centrifuge cavity is maintained at 20°C. The hole diameter of the egg surface is 2±0.05mm.

[0044] Step 4: Use a syringe pump to extract 10ml of egg liquid from each egg through the holes on the surface of the egg. After the egg liquid is extracted, use a sterile filling device to re-inject the matcha solution into the egg, and let the egg stand for 5 minutes to allow the injected matcha solution to diffuse naturally. After the egg is allowed to stand, perform a second centrifugation to fully mix the matcha solution with the egg liquid. The injection volume of the matcha solution is 6ml, and the pressure of the sterile filling device for filling the matcha solution is 0.15MPa. The flow rate of the matcha solution filling is ±0.5ml / min. The speed of the centrifuge in the second centrifugation is 3500rpm and the centrifugation is maintained for 2min. The temperature in the cavity of the centrifuge is 20°C. After the egg is allowed to stand and after the second centrifugation, samples are taken to check the color change inside the egg liquid to judge the diffusion situation.

[0045] Step 5: After filling is completed, place the food-grade tape on a constant temperature heating plate for preheating, and use alcohol to wipe the surface of the egg to remove grease and moisture, and then use food-grade tape to seal the holes in the egg. The food-grade tape is selected from one of silicone tape, PP tape and aluminum foil tape. The temperature of the constant temperature heating plate is maintained at 65°C. The depth of the egg sealing with the food-grade tape is 2-3mm. After sealing, the sampled eggs are placed in the vacuum chamber of a vacuum testing machine and a negative pressure test is performed at a pressure of -0.05MPa to detect the sealing of the egg sealing. The negative pressure test time is 40s.

[0046] Step 6: After the eggs are sealed, they are uniformly placed in a constant temperature cooking device for cooking. The constant temperature cooking device adopts a gradient heating method for cooking. The gradient heating of the constant temperature cooking device has three stages. The temperature of the first stage is 60°C and kept for cooking for 5 minutes, the temperature of the second stage is 75°C and kept for cooking for 8 minutes, and the temperature of the third stage is 100°C and kept for cooking for 3 minutes. During the cooking process, a temperature sensor is placed at the yolk position of the egg to detect the temperature. After the eggs are cooked, they are placed in a 5°C ice water bath for 8 minutes to cool them. The temperature of the eggs after the ice water bath is quickly cooled to 9°C.

[0047] Step 7: The inspectors conduct sensory inspection on the appearance, color, smell and taste of the prepared eggs. The net weight of a single finished egg should be 55g, with an error of ±2g allowed. The pH value of the finished egg is 7. Finally, the finished eggs are tested for microorganisms. The moisture content of each 100g of the finished eggs is ≤76.0%, protein ≥12.0%, fat ≤0.8%, and ash content ≤1.2%. The total colony count of the finished eggs is ≤1000CFU / g, coliform bacteria ≤10CFU / g, Salmonella must not be detected at 0 / 25g, and Staphylococcus aureus ≤100CFU / g.

[0048] Example 3:

[0049] A matcha-flavored egg comprises the following components: fresh eggs within 72 hours weighing 60 g, skimmed milk with a fat content of 0.5% or less and a protein content of 3.2% or more, and matcha powder with a particle size of 15 μm or less, a chlorophyll content of 1.2% or more, and an L-theanine content of 1.5% or more.

[0050] A method for preparing eggs with matcha flavor, comprising the following steps:

[0051] Step 1: The equipment used in the preparation process is a precision drilling machine, a centrifuge, a constant temperature cooking device and an aseptic filling device. The diameter of the drill bit used by the precision drilling machine is 1.0mm, the speed is 3000rpm, the speed of the centrifuge is adjustable in the range of 0-5000rpm, the temperature control accuracy of the constant temperature cooking device is ±1°C, the pressure range of the aseptic filling device is 0.3MPa, and the flow control accuracy is ±0.5ml / min. The detection device is used to detect the microorganisms of eggs, skim milk and matcha powder. The total colony count of the eggs is ≤10 4 CFU / g, coliform bacteria ≤ 100 CFU / g, Salmonella shall not be detected 0 / 25g, and the total colony count of the skim milk shall be ≤ 2×10 4 CFU / mL, coliform bacteria ≤ 1 CFU / mL, Staphylococcus aureus shall not be detected 0 / 25mL, and the total colony count of the matcha powder shall be ≤ 10 4 CFU / g, mold ≤100CFU / g, coliform bacteria must not be detected 0 / 10g;

[0052] Step 2: Put matcha powder and water in a mixing tank at a weight ratio of 1:10 and stir them thoroughly to dissolve the matcha powder into matcha paste, and prepare a matcha solution by adding matcha paste and skim milk at a weight ratio of 1:15. The temperature of the matcha solution during the preparation process is controlled at 25°C, and the matcha solution is stirred for 15 minutes and then allowed to stand. After standing for 30 minutes, a 200-mesh sieve is used to remove undissolved particles in the matcha solution.

[0053] Step 3: The selected eggs are uniformly placed in a cleaning tank for cleaning. The water temperature in the cleaning tank is maintained at 40°C. After the eggs are cleaned, they are centrifuged in a centrifuge to fully mix the egg white and egg yolk. Subsequently, a precision drilling machine is used to punch holes at the air chamber end of the eggs. While punching, the hole diameter is sampled and tested, and the hole edges are tested for smoothness and cracks. The centrifuge is used to centrifuge the eggs at a speed of 2500rpm and this speed is maintained for 5 minutes. The temperature inside the centrifuge cavity is maintained at 25°C. The hole diameter of the egg surface is 2±0.05mm.

[0054] Step 4: Use a syringe pump to extract 10ml of egg liquid from each egg through the holes on the surface of the egg. After the egg liquid is extracted, use a sterile filling device to re-inject the matcha solution into the egg, and let the egg stand for 5 minutes to allow the injected matcha solution to diffuse naturally. After the egg is left standing, perform a secondary centrifugation to fully mix the matcha solution with the egg liquid. The injection volume of the matcha solution is 8ml, and the pressure of the sterile filling device for filling the matcha solution is 0.2MPa. The flow rate of the matcha solution filling is ±0.5ml / min. The speed of the centrifuge in the secondary centrifugation is 3500rpm and kept centrifuged for 2min. The temperature in the cavity of the centrifuge is 20°C. After the egg is left standing and after the secondary centrifugation, samples are taken to check the color change inside the egg liquid to judge the diffusion situation.

[0055] Step 5: After filling is completed, place the food-grade tape on a constant temperature heating plate for preheating, and use alcohol to wipe the surface of the egg to remove grease and moisture, and then use food-grade tape to seal the holes in the egg. The food-grade tape is selected from one of silicone tape, PP tape and aluminum foil tape. The temperature of the constant temperature heating plate is maintained at 67°C. The depth of the egg sealing with the food-grade tape is 3mm. After sealing, the sampled eggs are placed in the vacuum chamber of a vacuum testing machine and a negative pressure test is performed at a pressure of -0.05MPa to detect the sealing of the egg sealing. The negative pressure test time is 50s.

[0056] Step 6: After the eggs are sealed, they are uniformly placed in a constant temperature cooking device for cooking. The constant temperature cooking device adopts a gradient heating method for cooking. The gradient heating of the constant temperature cooking device has three stages. The temperature of the first stage is 60°C and kept for cooking for 5 minutes, the temperature of the second stage is 75°C and kept for cooking for 8 minutes, and the temperature of the third stage is 100°C and kept for cooking for 3 minutes. During the cooking process, a temperature sensor is placed at the yolk position of the egg to detect the temperature. After the eggs are cooked, they are placed in a 4°C ice water bath for 10 minutes to cool them. The temperature of the eggs after the ice water bath is quickly cooled to 10°C.

[0057] Step 7: The inspectors conduct sensory inspection on the appearance, color, smell and taste of the prepared eggs. The net weight of a single finished egg should be 60g, with an error of ±2g allowed. The pH value of the finished egg is 7.5. Finally, the finished eggs are tested for microorganisms. The moisture content of each 100g of the finished eggs is ≤76.0%, protein ≥12.0%, fat ≤0.8%, and ash content ≤1.2%. The total colony count of the finished eggs is ≤1000CFU / g, coliform bacteria ≤10CFU / g, Salmonella must not be detected at 0 / 25g, and Staphylococcus aureus ≤100CFU / g.

[0058] The above descriptions are merely embodiments of the present invention and are not intended to limit the patent scope of the present invention. Any equivalent structure or equivalent process transformation made using the contents of the present invention specification, or directly or indirectly applied in other related technical fields, are also included in the patent protection scope of the present invention.

Claims

1. A matcha-flavored egg, characterized by: The invention comprises the following components: fresh eggs weighing 50-60 g within 72 hours, skimmed milk with a fat content of ≤0.5% and a protein content of ≥3.2%, and matcha powder with a particle size of ≤15 μm, a chlorophyll content of ≥1.2%, and an L-theanine content of ≥1.5%.

2. A method for preparing eggs with matcha flavor, characterized in that: The following steps are included: Step 1: The equipment used in the preparation process includes a precision drilling machine, a centrifuge, a constant temperature cooking device, and an aseptic filling device. Detection equipment is used to test the microorganisms of eggs, skim milk, and matcha powder. Step 2: Place matcha powder and water in a mixing tank at a weight ratio of 1:10 and stir thoroughly to dissolve the matcha powder into matcha paste. Then, mix the matcha paste and skim milk in a weight ratio of 1:15 to prepare a matcha solution. Step 3: The selected eggs are placed in a cleaning tank for cleaning. The water temperature in the cleaning tank is maintained at 40°C. After the eggs are cleaned, they are centrifuged to fully mix the egg white and egg yolk. Then, a precision drilling machine is used to punch holes in the air chamber end of the eggs. While drilling, the hole diameter is sampled and tested for smoothness and cracks on the hole edge. Step 4: Use a syringe pump to extract 10ml of egg liquid from each egg through the holes on the surface of the egg. After the egg liquid is extracted, use a sterile filling device to re-inject the matcha solution into the egg. Let the egg stand for 5 minutes to allow the injected matcha solution to diffuse naturally. After the egg is left to stand for a second time, centrifuge it a second time to fully mix the matcha solution with the egg liquid. After the egg is left to stand and after the second centrifugation, samples are taken from the egg to check the color change inside the egg liquid to determine the diffusion situation. Step 5: After filling, place food-grade tape on a constant temperature heating plate for preheating, and use alcohol to wipe the surface of the egg to remove grease and moisture. Then use food-grade tape to seal the holes in the egg. After sealing, place the sampled eggs in the vacuum chamber of a vacuum testing machine and perform a negative pressure test at a pressure of -0.05MPa to test the sealing of the egg holes. The negative pressure test time is 30-50s. Step 6: After the eggs are sealed, they are placed in a constant temperature cooking device for cooking. The constant temperature cooking device uses a gradient heating method for cooking. During the cooking process, a temperature sensor is placed at the yolk position of the egg to detect the temperature. After the eggs are cooked, they are placed in a 0-4℃ ice water bath for 5-10 minutes to cool them. After the ice water bath, the temperature of the eggs is quickly cooled to 8-10℃. Step 7: The inspectors conduct sensory inspections on the appearance, color, smell and taste of the prepared eggs. The net weight of a single finished egg should be 50-60g, with an error of ±2g allowed. The pH value of the finished egg is 6.5-7.

5. Finally, the finished eggs are tested for microorganisms.

3. The method for preparing eggs with matcha flavor according to claim 2, characterized in that: In step one, the drill bit diameter used by the precision drilling machine is 0.8-1.0 mm, the rotation speed is 3000 rpm, the adjustable speed range of the centrifuge is 0-5000 rpm, the temperature control accuracy of the constant temperature cooking equipment is ±1°C, the pressure range of the aseptic filling device is 0.1-0.3 MPa, and the flow control accuracy is ±0.5 ml / min.

4. The method for preparing eggs with matcha flavor according to claim 2, wherein: In step 1, the total colony count of the egg is ≤10 4 CFU / g, coliform bacteria ≤ 100 CFU / g, Salmonella shall not be detected 0 / 25g, and the total colony count of the skim milk shall be ≤ 2×10 4 CFU / mL, coliform bacteria ≤ 1 CFU / mL, Staphylococcus aureus shall not be detected 0 / 25mL, and the total colony count of the matcha powder shall be ≤ 10 4 CFU / g, mold ≤100CFU / g, coliform bacteria must not be detected at 0 / 10g.

5. The method for preparing eggs with matcha flavor according to claim 2, characterized in that: In step 2, the temperature of the matcha solution during preparation is controlled at 15-25° C., and the matcha solution is stirred for 15 minutes and then allowed to stand. After standing for 30 minutes, a 200-mesh sieve is used to remove undissolved particles in the matcha solution.

6. The method for preparing eggs with matcha flavor according to claim 2, characterized in that: In step three, the centrifuge is used to centrifuge the eggs at a speed of 2500 rpm and maintains this speed for 5 minutes. The temperature inside the centrifuge chamber is maintained at 15-25° C. The diameter of the holes punched on the surface of the eggs is 2±0.05 mm.

7. The method for preparing eggs with matcha flavor according to claim 2, characterized in that: In step 4, the amount of matcha solution injected is 5-8 ml, the pressure of the aseptic filling device filling the matcha solution is 0.15-0.2 MPa, the flow rate of the matcha solution filling is ±0.5 ml / min, the speed of the centrifuge in the secondary centrifugation is 3500 rpm and the centrifugation is maintained for 2 minutes, and the temperature inside the centrifuge cavity is 20°C.

8. The method for preparing eggs with matcha flavor according to claim 2, characterized in that: In step five, the food-grade tape is selected from one of silicone tape, PP tape and aluminum foil tape, the temperature of the constant temperature heating plate is maintained at 63-67° C., and the depth of the food-grade tape sealing the egg is 2-3 mm.

9. The method for preparing eggs with matcha flavor according to claim 2, characterized in that: In step six, the gradient heating of the constant temperature cooking equipment has three stages: the temperature of the first stage is 60°C and kept for cooking for 5 minutes; the temperature of the second stage is 75°C and kept for cooking for 8 minutes; the temperature of the third stage is 100°C and kept for cooking for 3 minutes.

10. The method for preparing eggs with matcha flavor according to claim 2, characterized in that: In step seven, the moisture content of each 100g of the finished eggs is ≤76.0%, the protein content is ≥12.0%, the fat content is ≤0.8%, and the ash content is ≤1.2%. The total colony count of the finished eggs is ≤1000CFU / g, the coliform group is ≤10CFU / g, Salmonella must not be detected at 0 / 25g, and Staphylococcus aureus is ≤100CFU / g.