536 results about "Whole egg" patented technology

The invention discloses feeds for laying hens in egg producing periods, and belongs to the technical field of feeds and cultivation. According to the feeds for the laying hens in the egg producing period, corresponding scientific and reasonable nutrients are fed according to physical characteristics of the laying hens in different egg producing periods, and accurate feeding dosage is ensured, so that the requirements of the laying hens in different egg producing stages on accurate nutrition are met, the number of the laying hens rapidly peaks, and high peak duration, high egg quality, high immunity of the laying hens and great spent chicken weight are ensured; meanwhile, with the adoption of staging, the shortcoming that only one kind of feeds is used for the laying hens in the whole egg producing period at present is overcome, and the cultivation efficiency of the laying hens and the egg producing quality are effectively improved.

A skin care formulation is provided, the formulation comprises dehydrated whole egg, at least one emollient substance and at least one humectant substance and the dehydrated whole egg is hydrated during the manufacturing process.

An apparatus and method are provided for steam injection heating of a bulk food product. When cooking scrambled eggs, the method includes providing a predetermined amount of liquid uncooked egg. A predetermined amount of water is injected into a heated cavity to form a quantity of steam that is sufficient to cook the predetermined quantity of liquid uncooked egg when injected therein. The liquid egg may be liquid pasteurized whole egg. The predetermined amount of the food product may be a single serving, or integer multiples thereof. When heating a serving amount that is an integer multiple of at least two times the amount of a single serving, the predetermined quantity of water is injected in pulses. The number of pulses is the same as the integer multiple of servings being heated, and each pulse contains substantially equal amounts of liquid water.

The present invention relates to compositions and methods for preparation of vegan simulated egg yolks, simulated egg whites, and simulated whole eggs consisting of the vegan simulated egg yolk and egg white compositions, for consumption. The compositions simulate sensorily an animal-derived egg, such as a chicken egg, and may have the same protein and vitamin content.

The invention discloses a visual inspection device and method for inspecting freshness of poultry eggs, and relates to the technical field of poultry egg processing and grading. The device is characterized in that a light source is arranged under a conveyor belt, a dark box is arranged over the conveyor belt, and the top center of the dark box is provided with an industrial camera; the light source irradiates the poultry eggs placed on the conveyor belt through a gap of the conveyor belt, and the industrial camera is connected with a computer through a data line. The method comprises the following steps: (1) capturing a poultry egg image; (2) preprocessing the poultry egg image; (3) extracting the ratio of air chamber area to whole egg area, and taking the ratio as a characteristic parameter; (4) extracting other characteristic parameters; (5) establishing a model; and (6) distinguishing freshness. The device and the method inspect freshness through machine vision, are not captious to application environments, and have good application and promotion foreground; a method never used before is used for extraction of air chamber area, and works well; an SVM (Support Vector Machine) is used for grading, and accuracy is high; and the device and the method are efficient and highly intelligent, and can realize nondestructive inspection.

The invention discloses a making method of a novel egg bean curd cake. The method mainly includes: (1) selecting high quality dry soybeans, conducting cleaning, soaking, and impurity removal, then performing jordaning and slurry boiling; (2) adding a proper amount of a pasteurized whole egg liquid into cooled cooked soybean milk; (3) mixing the two, performing homogenizing, and then conducting curdling; (4) subjecting the mixed slurry to steam heating, then pressing a bean curd cake; (5) putting the well pressed egg bean curd cake into a seasoning cylinder to perform marinating; and (6) performing cooling sterilization, and packaging. The adding of egg solves the problem of single nutritional value in traditional bean curd cakes, and makes the product taste more smooth, delicious, and palatable.

The invention relates to high-foamability whole egg powder and a preparation method thereof. The invention solves the problem that the whole egg powder has low foamability and poor foam stability in the prior art. Whole egg powder is selected as a raw material unconventionally, disaccharide and polysaccharide are compounded and added into a whole egg liquid creatively, the foamability and foam stability of the whole egg powder are improved through heat treatment and chemical reaction, and unexpected technical effects are achieved by using the disaccharide and the polysaccharide in a ratio of 1:1.2. When the disaccharide is sucrose, lactose and maltose in a weight part ratio of 2:1:1, the polysaccharide is carrageenan, xanthan gum and maltodextrin in a weight part ratio of 2:5:1, and the inventor discovers that the foamability and foam stability are obviously improved unexpectedly. The preparation method has the advantages of simple process, simple operation, low cost and the like, a technical foundation is laid for developing and industrially producing special whole egg powder products, and the economic benefits of enterprises are increased.

The invention provides a rice-made sponge cake and a processing method thereof. The rice-made sponge cake comprises the following ingredients in parts by weight: 100-180 parts of whole eggs, 60-70 parts of granulated sugar, 100 parts of rice flours, 1-1.5 parts of salt, 6-9 parts of vital gluten, o.5-2 parts of baking powders, 3-5 parts of cake oil, 10-15 parts of vegetable oil, and 20-35 parts of water. The rice-made sponge cake provided by the utility model has fine and smooth internal tissues, uniform air holes, spongy appearance, and no sour flavor, and is soft and elastic, and not easy to age.

A skin care formulation is provided, the formulation comprises whole egg, at least one herbal extract, at least one humectant and at least one aromatherapeutical substance or essential oil, whereby the formulation is used to reduce the visible appearance of cellulite. The formulation contains no caffeine, no aminophylline and no caffeine derivatives.

The invention discloses high-protein high-dietary-fiber nutrient bars and a preparation method thereof. The nutrient bars comprise the following components in parts by weight: 5-15 parts of whey protein, 10-20 parts of soy protein isolate, 6-15 parts of dietary fibers, 2-5 parts of isomaltooligosacharide, 15-30 parts of sugar alcohol, 2-5 parts of whole egg powder, 0.2-0.6 part of cocoa, 1-2 partsof phosphatide, 5-8 parts of fat, 10-15 parts of broken nuts, 6-8 parts of eggs, 5-11 parts of starch and 0.1-0.3 part of table salt. The nutrient bars can strengthen the nutrition of eaters and strengthen satiety, are good in eating feeling, and can be stored for 10 months or above under the condition that no preservatives are used, and after the high-protein high-dietary-fiber nutrient bars areeaten, the blood sugar increasing index is low. According to the preparation method, the stirring time is shortened, and the problems that materials are easy to be tenacious and hard after being stirred for a long time, and products are not good in mouth feel can be solved.

The invention relates to the foodstuff field, in particular to a nutrient egg powder. The nutrient egg powder consists of raw materials with the weight portions as follows: 100 portions of whole egg powder, whole yolk egg powder or whole egg white egg powder, 10 to 30 portions of milk powder, 10 to 20 portions of fruit and vegetable, 0.1 to 0.5 portion of vitamin B1, 0.1 to 0.5 portion of vitamin B2, 0.1 to 0.5 portion of vitamin E, 0.005 portion of vitamin D and 0.1 to 0.05 portion of calcium powder which are mixed. The whole egg powder is prepared by the steps as follows: a fresh egg is pasteurized and spray-dried or is fermented and dried for drying after removing a shell and is made into powdery solid granules. The whole yolk egg powder or the whole egg white egg powder is prepared by the steps as follows: the shell of the fresh egg is removed; the fresh egg is pasteurized; yolk and egg white are separated and are spray-dried and dried separately and are made into the powdery solid granules. The invention has the beneficial effects that the nutrient egg powder is easy for preserving and convenient for eating, the nutrient egg powder not only has the nutrient components of the fresh egg but also has other nutrient components and can be fit for the requirements of different people.

The invention discloses egg powder rich in organic selenium and low in cholesterol and a production method thereof, relating to egg powder and a production method thereof. The egg powder rich in organic selenium and low in cholesterol comprises whole egg powder, meringue powder and egg yolk powder, wherein, in the whole egg powder, the content of organic selenium is 15-30mg/kg, and the content of cholesterol is 600-655mg/100g; in the meringue powder, the content of organic selenium is 25-40mg/kg; and in the egg yolk powder, the content of organic selenium is 10-20mg/kg, the content of cholesterol is 855-935mg/100g. The production method is as follows: breaking fresh eggs rich in organic selenium and low in cholesterol into egg liquid, carrying out pasteurization treatment, and then carrying out enzymolysis reaction, ozone sterilization and spray drying to obtain the egg powder rich in organic selenium and low in cholesterol. Egg powder prepared by the invention can be directly used as food or excellent food addictives, the content of organic selenium of the egg powder is high, and element selenium daily needed by human body can be supplemented by a diet way, thereby effectively preventing and reducing metabolic syndrome complication, in addition, the content of cholesterol is low, which is only 20-30% of that of merchant egg powder cholesterol.

The invention provides an egg freshness nondestructive testing system based on an Android system and an egg freshness nondestructive testing method. By utilizing the egg freshness nondestructive testing system and the testing method, a target can be subjected to real-time testing, the speed is high, and the testing accuracy is high. The testing method comprises the following steps: firstly determining whether an egg has a crack, then fractionizing freshness testing to four different testing items of air chamber area, ratio of egg yolk pixel to whole egg pixel, egg yolk ovality and egg yolk deviation, training to obtain effect weight to the freshness of the different testing items, namely a freshness model, and synthesizing to obtain a Half value of the tested egg. By utilizing the egg freshness nondestructive testing system and method, the freshness of the egg can be directly provided, and the egg freshness nondestructive testing system has testing instantaneity and high testing stability and accuracy and is suitable for an egg consumer to use.

A reduced egg product produced by supercritical fluid extraction comprising egg yolk from a whole egg that has a portion of undesired components, such as cholesterol and triglycerides (including saturated fats), selectively removed from the natural egg yolk while the beneficial components, such as phosphotipids, are selectively retained and while the consumer-desired flavor, texture, and/or functionality of the egg yolk is retained. A method for producing the reduced egg product comprises at least one of separating, drying, and extracting and optionally reconstituting. The continuous drying method produces dried egg yolk with a honeycomb type structure or small particle with low densities allowing for effective extraction and reconstitution. Furthermore, the reconstituting method is efficient and the pasteurizing method is capable of pasteurizing triglyceride and fat reduced egg yolk and triglyceride and fat reduced whole egg.

The invention relates to a method for preparing cholesterol reducing eggnog fermenting drink by utilizing lactobacillus and microzyme which produce bile salt hydrolase, belonging to a functional drinkwhich is prepared from the following ingredients: 15% of whole egg pulp, 35% of milk, 7% of saccharose, 0.3% of CMC-Na. and 0.2% of carrageenin, wherein the ratio of the raw materials (the whole eggplug and the milk) to water is 1:1 (W/V). The primary fermentation condition is described as following: streptococcus thermophilus Tx, Lactococcus lactis subsp.lactis KS4 and Lactobacillus casei KL1 are mixed in proportion of 1:1:1, the inoculum size is 3%, and then the mixture is fermented for 8h at the temperature of 43 DEG C. The secondary fermentation condition is described as following: Kluyveromyces marxianus M3 and K1 are compounded in proportion of 1:1 or the inoculum size of the single strain is 1%, and then the composite is fermented for 24-26 h at the temperature of 30 DEG C (mixture strain) or 32-34 DEG C; after ripening is carried out for 1 day at the temperature of 4 DEG C, the reducing rate of raw material cholesterol reaches as high as 89.3%. By utilizing the characteristics of strain high-yielding BSH, exopolysaccharide and the like, the invention has the efficiencies of immunological regulation, cholesterol reducing, tumor prevention and the like, and the problem of egg smell is not only solved, but also the content of raw material cholesterol is efficiently reduced through egg pulp proper sterilization and eggnog secondary fermentation. The eggnog drink preparedby the invention has simple fermentation process, short period and lower cost and is suitable for industrialized production.

The invention discloses an online visual inspection device and an online visual inspection method for surface dirt of group origin eggs, relating to the technical field of egg processing and grading. The method comprises the following steps: (1) acquiring an egg image; (2) preprocessing the egg image; (3) extracting the color characteristic parameters, and dividing the eggs into green-shell eggs and white-shell eggs according to the shell color; (4) extracting the egg surface dirt characteristic parameters comprising the ratio of the dirt area to the whole egg area and the number of dirt blocks; (5) finding the characteristic parameter range for distinguishing the clean eggs and dirty eggs; and (6) establishing an automatic identification model, and discriminating the dirt on the eggs. Detection is performed by utilizing machine vision, and the method has the non-critical property on the application environment and has good popularization and application prospects; and moreover, high efficiency and high intelligence are realized, and nondestructive testing can be realized.

This invention discloses a fruit and vegetable breakfast formula containing pumpkin, comprising 88-93% of fresh pumpkin, 3-7% of soybean meal, 2-7% of fruit and vegetable powder, 1-5% of whole-wheat flour, 0.5-3% of whole egg powder, 0.5-5% of whole milk powder, tiny mineral substance, vitamin and condiment by weight percent; meanwhile, the invention also discloses a processing method of the fruit and vegetable breakfast formula which comprises the following steps: cutting fresh pumpkin into grain, pulping, centrifuging, dehydrating and putting into a stirring tank; adding soybean meal, fruit and vegetable powder, whole-wheat flour, whole egg powder, whole milk powder, mineral substance, vitamin and condiment to the stirring tank; uniformly mixing and stirring; moulding, curing, cooling and packaging the finished products into a bag. The invention is characterized by convenient eating, low fat, high dietary fibre and pectin, and rich nutrition, and is applied to the health demand of the modern people.

The invention provides an instant egg product and a preparation method thereof. The instant egg product comprises whole egg powder, wheat meal, modified starch and xanthan gum in mass ratio of (65-75): (10-12): (1.6-2.3): (0.2-0.4). The preparation method of the instant egg product comprises the following steps of: weighting and completely mixing the raw materials, kneading dough, pelletizing, and performing microwave drying, secondary pelletizing, and sieve shaking, thus preparing the particles with diameter of 0.2-1.2 cm. The preparation method provided by the invention is used for preparing the instant egg product.

The invention discloses conditioning cream for egg tart pudding and application of the conditioning cream.The conditioning cream is prepared from, by weight, 80-200 parts of vegetable oil, 0-20 parts of glucose, 1-200 parts of white granulated sugar, 0-200 parts of sugar alcohol, 50-100 parts of butterfat, 50-100 parts of milk powder, 100-250 parts of liquid whole eggs, 0-100 parts of liquid egg yolks, 60-120 parts of emulsifier, 0.1-0.5 part of carrageenan, 0.1-5 parts of phosphate buffer salt, 0.5-2 parts of edible salt, 0-2 parts of flavoring essence and the balance water, and the raw materials are added to 1,000 parts.The conditioning cream can replace traditional manual liquid egg tars and pudding liquid, time and labor are saved, the quality is stable, frost resistance and high temperature resistance are achieved, user using or DIY is convenient, the conditioning cream can also be added to desserts to enhance the flavor, and the baking quality is improved; the conditioning cream is moderate in milk flavor, the egg flavor is rich, high temperature resistant baking is achieved, the unique flavor of animal fat is achieved, and use is convenient; meanwhile, the texture state of a product is improved, the stability is good, baking resistance and collapsing are achieved, and the Portuguese-style egg tart or Hong Kong-style egg tart state can be achieved through baking according to needs.