CN103396927A - Egg and rice wine contained beverage and production method thereof - Google Patents
Egg and rice wine contained beverage and production method thereof Download PDFInfo
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- CN103396927A CN103396927A CN2013103459170A CN201310345917A CN103396927A CN 103396927 A CN103396927 A CN 103396927A CN 2013103459170 A CN2013103459170 A CN 2013103459170A CN 201310345917 A CN201310345917 A CN 201310345917A CN 103396927 A CN103396927 A CN 103396927A
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Abstract
The invention belongs to the nutritional drink field, and concretely relates to an egg and rice wine contained beverage and a production method thereof. The raw materials of the egg and rice wine contained beverage comprise 1-5wt% of an egg, 10-40wt% of rice wine, 4-20wt% of white granulated sugar, 0.01-0.2wt% of malic acid, 0.01-0.2wt% of citric acid, 0.05-2wt% of agar, and the balance water. The preparation of the beverage through processing the egg and rice changes a traditional hot drink mode, accords with modern consumption fashions, and has good nutrition.
Description
Technical field
The invention belongs to the nutritional drink field, be specifically related to a kind of egg flower rice wine beverage and production method thereof.
Background technology
Rice wine, main raw material are glutinous rice, i.e. soup juice in fermented glutinour rice, and the loose soup of rice is clear, and honey is aromatic strongly fragrant, entrance is sweet, contains abundant multivitamin, glucose, the nutritive ingredients such as amino acid, can whet the appetite and refresh oneself after drink, and have lively atmosphere to nourish blood, the function of enriching yin and nourishing kidney, be all suitable nutrient excellent products of old children.Egg is rich in protein, Yelkin TTS, VITAMIN and the immune protein etc. of high-quality, and egg is added in rice wine, makes nutrition general equilibrium more.Tradition egg flower rice wine is drunk and mostly is hot drink, and with the quickening pace of modern life, traditional drinking way can not meet modern's demand; Be exactly that taste is very single in addition, can not well cause popular appetite.
Summary of the invention
Technical problem to be solved by this invention is to provide a kind of egg flower rice wine beverage and production method thereof for the deficiency of above-mentioned prior art existence, changed traditional hot drink mode, instant nutrient, be fit to modern fast pace consumer groups, and sweet mouthfeel is smooth, the beverage stable homogeneous.
The present invention is that the technical scheme that the problem of the above-mentioned proposition of solution adopts is:
A kind of egg flower rice wine beverage, its raw material packet contains egg, rice wine, water, white sugar, citric acid, oxysuccinic acid, agar, be egg 1%～5%, rice wine 10%～40%, white sugar 4% ~ 20%, oxysuccinic acid 0.01%～0.2%, citric acid 0.01%～0.2%, agar 0.05% ~ 2% by mass percentage, surplus is water.
Press such scheme, described raw material is egg 1%～1.5%, rice wine 20%～30%, white sugar 15% ~ 20%, oxysuccinic acid 0. 1%～0.15%, citric acid 0.01%～0.05%, agar 1% ~ 1.5% by mass percentage, and surplus is water.
Press such scheme, described rice wine is alcoholic strength at 0.5%～5.0% fermented glutinous rice.
The production method of above-mentioned egg flower rice wine beverage, it comprises the following steps:
(1) prepare raw material: by percentage to the quality, prepare egg 1%～5%, rice wine 10%～40%, white sugar 4% ~ 20%, oxysuccinic acid 0.01%～0.2%, citric acid 0.01%～0.2%, agar 0.05% ~ 2%, surplus is water, and moisture is 3 uses;
(2) agar dissolves: the agar that will take and white sugar are dry mixed evenly, with 60-80 ℃ of warm water (adding for the first time water), dissolve, and boil to little and boil;
(3) egg flower moulding: the egg liquid that will stir slowly adds in the agar solution that boils in a subtle way, and the limit edged stirs, and makes egg flower slabbing or thread, and after the egg liquid interpolation was completed, gained solution was mother liquor, and temperature is controlled at 60-90 ℃;
(4) rice wine is boiled, join in mother liquor after being cooled to 60-80 ℃, mix, during mixing, the temperature of rice wine, not higher than mother liquor, is not more than 20 ℃ with the temperature interval of mother liquor;
(5) acid adjustment: after dissolving in the warm water (adding for the second time water) that the citric acid that takes and oxysuccinic acid are dissolved in 60-80 ℃, continue to add in mother liquor, mix, during mixing, the temperature of citric acid and apple aqueous acid, not higher than mother liquor, is not more than 20 ℃ with the mother liquor temperature interval;
(6), with continuing to add the water (adding for the third time water) of remainder in mother liquor, mix, water temperature is controlled at 60-80 ℃, and the temperature of the aqueous solution, not higher than mother liquor, is not more than 20 ℃ with the temperature interval of mother liquor;
(7) the gained beverage is carried out filling, then carry out pasteurize;
(8) cooling: filling good egg flower rice wine gradient is cooling, and the cooling temperature interval of gradient is not more than 20 ℃; Shake up egg flower and rice wine are evenly distributed in bottle, keep uniform outer appearance, be finished product egg flower rice wine beverage.
Press such scheme, described rice wine is alcoholic strength at 0.5%～5.0% commercially available fermented glutinous rice.
Press such scheme, in described step (2), the consumption of warm water is the 50-60% of water inventory, in described step (6), the consumption of warm water is water inventory 10-15%, and in described step (7), the amount of water is the 25-40% of water inventory, and the summation of three water yields is to take a hundred per cent of the water yield in raw material.
Press such scheme, when in described step (4)-(6), each solution mixed, temperature was 60 ℃.
Press such scheme, in described step (8), Pasteur's sterilization conditions is that 85 ℃ to 95 ℃ constant temperature kept 10 to 30 minutes.
Press such scheme, after described gradient is cooled to first filling good egg flower rice wine is placed in 60 ℃ of clear water and is cooled to 60 ℃, then be placed in the clear water of 40 ℃ and be cooled to 40 degrees centigrade, then slowly cool to room temperature.
Compared with prior art, the invention has the beneficial effects as follows:
1, egg of the present invention flower rice wine beverage, changed traditional hot drink mode, and instant nutrient be fit to modern fast pace consumer groups, and sweet mouthfeel is smooth, the beverage stable homogeneous;
2, the present invention has added agar, and the use of agar of the present invention and consumption thereof not only give egg flower rice wine stable outward appearance, more make its mouthfeel smooth,, if agar consumption is too much, can cause egg flower rice wine beverage flow bad, too sticky, and mouthfeel is not good; If agar consumption is on the low side, egg flower and rice wine can't be in beverage stable suspersion, the mouthfeel outward appearance is all not good;
3, egg of the present invention flower rice wine beverage adds citric acid, oxysuccinic acid and white sugar, gives its sour-sweet taste, can better stimulate appetite, and is agreeably sweet, and citric acid, the composite use of oxysuccinic acid, and mouthfeel is abundanter, and entrance is soft;
4, the present invention pours egg liquid in little agar solution that boils into, and the limit edged stirs, and can make the egg flower become good thread or sheet, the egg flower ability slabbing or thread that forms like this, the egg flower just can be not fragmentary, and when forming the exterior of commodity of high-quality, the gradation sense of entrance is also abundanter;
5, after beverage filling of the present invention is completed, adopt the gradient method of cooling to carry out beverage cooling, fully guaranteed the whole homogeneity of beverage, prevent from raw material having material to separate out and produce precipitation, more also avoid the sunken of beverage filling bottle, guaranteed the outward appearance of beveragebottling;
6, beverage of the present invention strict temperature of controlling the solution of each step in the preparation production process, the solution temperature of each step is not all higher than the mother liquor temperature, and temperature interval is not more than 20 ℃, avoid the agar partial coagulation in mother liquor, do not destroy like this homogeneity of mother liquor in the follow-up reinforced process of guarantee.
Embodiment
Further illustrate the application's invention below in conjunction with embodiment, but embodiment should not regard the restriction to right of the present invention as.In the present invention, rice wine used is purchased from Xiaogan Halvah and Rice Wine Co., Ltd., and alcoholic strength is 1.0-3.5(m/m), solid substance 〉=48%.
Embodiment 1:
A kind of egg flower rice wine beverage, its raw material packet contains egg, rice wine, water, white sugar, citric acid, oxysuccinic acid, agar, be egg 1%, rice wine 20%, white sugar 20%, oxysuccinic acid 0.1%, citric acid 0.05%, agar 1.5% by mass percentage, water 57.35%.
The production method of above-mentioned vinegar egg beverage, it comprises the following steps:
(1) prepare raw material: by percentage to the quality, prepare egg 1%, rice wine 20%, white sugar 20%, oxysuccinic acid 0.1%, citric acid 0.05%, agar 1.5%, water 57.35%;
(2) agar dissolves: the agar that will take and white sugar are dry mixed evenly,, with 60 ℃ of warm water (water gross weight 60%) dissolving, boil to little and boil;
(3) egg flower moulding: the egg liquid that will stir slowly adds in the agar solution that boils in a subtle way, and the limit edged stirs, and makes egg flower slabbing or thread, and after the egg liquid interpolation was completed, gained solution was mother liquor, and temperature is controlled at 60 ℃;
(4) rice wine is boiled, join in mother liquor after being cooled to 60 ℃, mix;
(5) acid adjustment: after dissolving in the warm water that the citric acid that takes and oxysuccinic acid are dissolved in 60 ℃ (water gross weight 10%), continue to add in mother liquor, mix;
(6), with continuing to add the water (water inventory 30%) of remainder in mother liquor, mix, water temperature is controlled at 60 ℃;
(7) the gained beverage is carried out filling, then carry out pasteurize, 95 ℃ of constant temperature kept 10 minutes;
(8) cooling: filling good egg flower rice wine first is placed in the clear water of 60 ℃ and 40 ℃ gradient cooling, then is cooled to room temperature, shake up egg flower and rice wine are evenly distributed in bottle, the maintenance uniform outer appearance, be finished product egg flower rice wine beverage.
Embodiment 2:
A kind of egg flower rice wine beverage, its raw material packet contains egg, rice wine, water, white sugar, citric acid, oxysuccinic acid, agar, be egg 1.5%, rice wine 30%, white sugar 20%, oxysuccinic acid 0.1%, citric acid 0.05%, agar 1.5% by mass percentage, surplus is water.
The production method of above-mentioned vinegar egg beverage, it comprises the following steps:
(1) prepare raw material: by percentage to the quality, prepare egg 1.5%, rice wine 30%, white sugar 20%, oxysuccinic acid 0.1%, citric acid 0.05%, agar 1.5%, surplus is water;
(2) agar dissolves: the agar that will take and white sugar are dry mixed evenly,, with 70 ℃ of warm water (water gross weight 50%) dissolving, boil to little and boil;
(3) egg flower moulding: the egg liquid that will stir slowly adds in the agar solution that boils in a subtle way, and the limit edged stirs, and makes egg flower slabbing or thread, and after the egg liquid interpolation was completed, gained solution was mother liquor, and temperature is controlled at 80 ℃;
(4) rice wine is boiled, join in mother liquor after being cooled to 70 ℃, mix;
(5) acid adjustment: after dissolving in the warm water that the citric acid that takes and oxysuccinic acid are dissolved in 70 ℃ (water gross weight 15%), continue to add in mother liquor, mix;
(6), with continuing to add the water (water inventory 35%) of remainder in mother liquor, mix, water temperature is controlled at 60 ℃;
(7) the gained beverage is carried out filling, then carry out pasteurize, 85 ℃ of constant temperature kept 30 minutes;
(8) cooling: filling good egg flower rice wine first is placed in the clear water of 60 ℃ and 40 ℃ gradient cooling, then is cooled to room temperature, shake up egg flower and rice wine are evenly distributed in filling bottle, the maintenance uniform outer appearance, be finished product egg flower rice wine beverage.
Embodiment 3:
A kind of egg flower rice wine beverage, its raw material packet contains egg, rice wine, water, white sugar, citric acid, oxysuccinic acid, agar, be egg 1%, rice wine 25%, white sugar 20%, oxysuccinic acid 0.1%, citric acid 0.05%, agar 1.0% by mass percentage, surplus is water.
The production method of above-mentioned vinegar egg beverage, it comprises the following steps:
(1) prepare raw material: by percentage to the quality, prepare egg 1%, rice wine 25%, white sugar 20%, oxysuccinic acid 0.1%, citric acid 0.05%, agar 1.0%, surplus is water;
(2) agar dissolves: the agar that will take and white sugar are dry mixed evenly,, with 80 ℃ of warm water (water gross weight 50%) dissolving, boil to little and boil;
(3) egg flower moulding: the egg liquid that will stir slowly adds in the agar solution that boils in a subtle way, and the limit edged stirs, and makes egg flower slabbing or thread, and after the egg liquid interpolation was completed, gained solution was mother liquor, and temperature is controlled at 90 ℃;
(4) rice wine is boiled, join in mother liquor after being cooled to 80 ℃, mix;
(5) acid adjustment: after dissolving in the warm water that the citric acid that takes and oxysuccinic acid are dissolved in 80 ℃ (water gross weight 15%), continue to add in mother liquor, mix;
(6), with continuing to add the water (water inventory 35%) of remainder in mother liquor, mix, water temperature is controlled at 80 ℃;
(7) the gained beverage is carried out filling, then carry out pasteurize, 85 ℃ of constant temperature kept 30 minutes;
(8) cooling: filling good egg flower rice wine first is placed in the clear water of 60 ℃ and 40 ℃ gradient cooling, then is cooled to room temperature, shake up egg flower and rice wine are evenly distributed in filling bottle, the maintenance uniform outer appearance, be finished product egg flower rice wine beverage.
Embodiment 4:
A kind of egg flower rice wine beverage, its raw material packet contains egg, rice wine, water, white sugar, citric acid, oxysuccinic acid, agar, be egg 5%, rice wine 40%, white sugar 4%, oxysuccinic acid 0.2%, citric acid 0.01%, agar 0.08% by mass percentage, surplus is water.
The production method of above-mentioned vinegar egg beverage, it comprises the following steps:
(1) prepare raw material: by percentage to the quality, prepare egg 5%, rice wine 40%, white sugar 4%, oxysuccinic acid 0.2%, citric acid 0.01%, agar 0.08%;
(2) agar dissolves: the agar that will take and white sugar are dry mixed evenly,, with 60 ℃ of warm water (water gross weight 60%) dissolving, boil to little and boil;
(3) egg flower moulding: the egg liquid that will stir slowly adds in the agar solution that boils in a subtle way, and the limit edged stirs, and makes egg flower slabbing or thread, and after the egg liquid interpolation was completed, gained solution was mother liquor, and temperature is controlled at 60 ℃;
(4) rice wine is boiled, join in mother liquor after being cooled to 60 ℃, mix;
(5) acid adjustment: after dissolving in the warm water that the citric acid that takes and oxysuccinic acid are dissolved in 60 ℃ (water gross weight 10%), continue to add in mother liquor, mix;
(6), with continuing to add the water (water inventory 30%) of remainder in mother liquor, mix, water temperature is controlled at 60 ℃;
(7) the gained beverage is carried out filling, then carry out pasteurize, 95 ℃ of constant temperature kept 10 minutes;
(8) cooling: filling good egg flower rice wine first is placed in the clear water of 60 ℃ and 40 ℃ gradient cooling, then is cooled to room temperature, shake up egg flower and rice wine are evenly distributed in filling bottle, the maintenance uniform outer appearance, be finished product egg flower rice wine beverage.
Each raw material that the present invention is cited, and the bound of each raw material of the present invention, interval value, and the bound of processing parameter, interval value can realize the present invention, at this, do not enumerate embodiment.
Claims (9)
1. an egg is spent the rice wine beverage, what it is characterized in that it includes egg, rice wine, water, white sugar, citric acid, oxysuccinic acid, agar, each raw material is egg 1%～5%, rice wine 10%～40%, white sugar 4% ~ 20%, oxysuccinic acid 0.01%～0.2%, citric acid 0.01%～0.2%, agar 0.05% ~ 2% by mass percentage, and surplus is water.
2. a kind of egg according to claim 1 is spent the rice wine beverage, it is characterized in that described raw material is egg 1%～1.5%, rice wine 20%～30%, white sugar 15% ~ 20%, oxysuccinic acid 0.1%～0.15%, citric acid 0.01%～0.05%, agar 1% ~ 1.5% by mass percentage, surplus is water.
3. a kind of egg flower rice wine beverage according to claim 1, is characterized in that described rice wine is alcoholic strength at 0.5%～5.0% fermented glutinous rice.
4. a kind of egg claimed in claim 1 is spent the production method of rice wine beverage, it is characterized in that it comprises the following steps:
(1) prepare raw material: by percentage to the quality, prepare egg 1%～5%, rice wine 10%～40%, white sugar 4% ~ 20%, oxysuccinic acid 0.01%～0.2%, citric acid 0.01%～0.2%, agar 0.05% ~ 2%, surplus is water, and moisture is 3 uses;
(2) agar dissolves: the agar that will take and white sugar are dry mixed evenly, with 60-80 ℃ of warm water, dissolve, and boil to little and boil;
(3) egg flower moulding: the egg liquid that will stir slowly adds in the agar solution that boils in a subtle way, and the limit edged stirs, and makes egg flower slabbing or thread, and after the egg liquid interpolation was completed, gained solution was mother liquor, and temperature is controlled at 60-90 ℃;
(4) rice wine is boiled, join in mother liquor after being cooled to 60-80 ℃, mix, during mixing, the temperature of rice wine, not higher than mother liquor, is not more than 20 ℃ with the temperature interval of mother liquor;
(5) acid adjustment: after dissolving in the warm water that the citric acid that takes and oxysuccinic acid are dissolved in 60-80 ℃, continue to add in mother liquor, mix, during mixing, the temperature of citric acid and apple aqueous acid, not higher than mother liquor, is not more than 20 ℃ with the mother liquor temperature interval;
(6), with continuing to add the water of remainder in mother liquor, mix, water temperature is controlled at 60-80 ℃, and the temperature of the aqueous solution, not higher than mother liquor, is not more than 20 ℃ with the temperature interval of mother liquor;
(7) the gained beverage is carried out filling, then carry out pasteurize;
(8) cooling: filling good egg flower rice wine gradient is cooling, and the cooling temperature interval of gradient is not more than 20 ℃, then shakes up and is finished product egg flower rice wine beverage.
5. the production method of a kind of egg flower rice wine beverage according to claim 4, is characterized in that described rice wine is alcoholic strength at 0.5%～5.0% commercially available fermented glutinous rice.
6. a kind of egg according to claim 4 is spent the production method of rice wine beverage, the consumption that it is characterized in that warm water in described step (2) is the 50-60% of water total mass, in described step (6), the consumption of warm water is water total mass 10-15%, in described step (7), the amount of water is the 25-40% of water total mass, and the summation of three water yields is to take a hundred per cent of the water yield in step (1) raw material.
7. a kind of egg according to claim 4 is spent the production method of rice wine beverage, and while it is characterized in that in described step (4)-(6), each solution mixes, temperature is 60 ℃.
8. the production method of a kind of egg flower rice wine beverage according to claim 4, is characterized in that in described step (8), Pasteur's sterilization conditions is that 85 ℃ to 95 ℃ constant temperature kept 10 to 30 minutes.
9. a kind of egg according to claim 4 is spent the production method of rice wine beverage, after it is characterized in that described gradient is cooled to first filling good egg flower rice wine is placed in 60 ℃ of clear water and is cooled to 60 ℃, the clear water that is placed in again 40 ℃ is cooled to 40 ℃, then slowly cools to room temperature.
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Cited By (6)
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| CN104687096A (en) * | 2015-03-26 | 2015-06-10 | 熊翼德 | Fermented glutinous rice and egg convenient food and manufacturing method thereof |
| CN105567516A (en) * | 2016-01-14 | 2016-05-11 | 黄文辉 | Fresh ginger and mint egg liquor and household preparing method thereof |
| CN105767932A (en) * | 2016-03-16 | 2016-07-20 | 粉嫩公主生物科技有限公司耒阳分公司 | Production method of instant sweet fermented rice egg/bird's nest |
| CN106085758A (en) * | 2016-07-16 | 2016-11-09 | 湖北新美香食品有限公司 | A kind of processing method of vacuum lyophilization egg flower rice wine |
| CN111567756A (en) * | 2020-06-04 | 2020-08-25 | 东北农业大学 | Vegetable composite vinegar egg liquid product and preparation method thereof |
| CN111961563A (en) * | 2020-08-31 | 2020-11-20 | 王春 | Egg-soup-flavored beverage and preparation method and application thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104687096A (en) * | 2015-03-26 | 2015-06-10 | 熊翼德 | Fermented glutinous rice and egg convenient food and manufacturing method thereof |
| CN105567516A (en) * | 2016-01-14 | 2016-05-11 | 黄文辉 | Fresh ginger and mint egg liquor and household preparing method thereof |
| CN105767932A (en) * | 2016-03-16 | 2016-07-20 | 粉嫩公主生物科技有限公司耒阳分公司 | Production method of instant sweet fermented rice egg/bird's nest |
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| JP2018512045A (en) * | 2016-03-16 | 2018-05-10 | 粉嫩公主生物科技有限公司耒陽分公司Ｐｉｎｋ Ｐｒｉｎｃｅｓｓ Ｂｉｏｔｅｃｈｎｏｌｏｇｙ Ｃｏ．， Ｌｔｄ． Ｌｅｉｙａｎｇ Ｂｒａｎｃｈ | Production method of instant egg / swallow nest brewer |
| CN105767932B (en) * | 2016-03-16 | 2018-07-27 | 粉嫩公主生物科技有限公司耒阳分公司 | A kind of production method of fast food type fermented glutinous rice egg or bird's nest |
| CN106085758A (en) * | 2016-07-16 | 2016-11-09 | 湖北新美香食品有限公司 | A kind of processing method of vacuum lyophilization egg flower rice wine |
| CN111567756A (en) * | 2020-06-04 | 2020-08-25 | 东北农业大学 | Vegetable composite vinegar egg liquid product and preparation method thereof |
| CN111961563A (en) * | 2020-08-31 | 2020-11-20 | 王春 | Egg-soup-flavored beverage and preparation method and application thereof |
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| CN103396927B (en) | 2015-05-20 |
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Address after: 430206, No. 3, Jiefang East Road, Xiaogan, Hubei, Anlu Patentee after: Hubei Shendan Healthy Food Co., Ltd. Address before: 430206 888 hi tech Avenue, East Lake New Technology Development Zone, Wuhan, Hubei Patentee before: Hubei Shendan Healthy Food Co., Ltd. |