CN105011215A - Brewing egg custard powder manufacturing method - Google Patents
Brewing egg custard powder manufacturing method Download PDFInfo
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- CN105011215A CN105011215A CN201510382896.9A CN201510382896A CN105011215A CN 105011215 A CN105011215 A CN 105011215A CN 201510382896 A CN201510382896 A CN 201510382896A CN 105011215 A CN105011215 A CN 105011215A
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- egg
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- weight portion
- custard powder
- self assembly
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Abstract
The present invention discloses a brewing egg custard powder manufacturing method and belongs to the field of agricultural product processing. The brewing egg custard powder uses eggs as main raw materials, and the instant egg custard powder is prepared by beating egg liquid, negative pressure cooking, mechanically shearing, blending, self-assembling, drying and packaging. The distinctive part of the egg custard powder is that after the steamed egg liquid is subjected to the mechanical shearing, the egg liquid can conduct self-assembling integration with well-blended gel aids. The prepared egg custard powder is rich in nutrition and convenient in consumption, and can be consumed conveniently by consumers when working and travelling.
Description
Technical field
The present invention relates to a kind of preparation method of pouring type egg egg custard powder, belong to processing of farm products field.
Background technology
Egg nutrient enriches, splendid protein, minerals and vitamins source, contained by it, protein belongs to good protein, except containing except kind of the essential amino acid of 8 needed for adult, the histidine of meal supplement is also must pass through containing infant, and various amino acid whose ratio is similar with human body protein, very applicable human body requirements, and digestibility is high.Egg custard is common egg fabricated product, because of features such as it is nutritious, delicious flavour, easy digested absorptions, has become traditional cuisines that China is all-ages.Tradition egg custard needs to steam, although be simply easy to do, along with rapid development of economy, the quickening of people's rhythm of life and the increase of work competitive pressure, a lot of people wishes to save cooking time but can also have nutritious convenient egg custard.Therefore, the egg custard powder of exploitation convenient instant, can adapt to people's living needs, for market provides a kind of novel egg product.
Summary of the invention
There is the defects such as rehydration difference, Cooking Quality be not good in the egg custard powder produced for prior art, now provides that a kind of Cooking Quality is good, easy to digest, the preparation method of pouring type egg egg custard powder.
A preparation method for pouring type egg egg custard powder, is made by following methods:
(1) egg liquid is broken up: egg shells, and gets egg liquid 100 weight portion, with drinking water 120-130 weight portion, adopts beetling machine to break up;
(2) negative pressure boiling: add water the egg liquid broken up 120-122 DEG C, steam to well done under the subnormal ambient of 0.05-0.06Mpa;
(3) mechanical shearing: add 100-120 weight portion drinking water, 20-30 parts by weight of ethanol after steamed, after crossing colloid mill together, adopt 100-120Mpa dynamic high-pressure homogenizer circular treatment egg liquid, the shear shinning of egg liquid, obtains A liquid when viscosity is 0.04-0.05Pa.s;
(4) allocate: take 1-2 weight portion lecithin, 5-8 weight portion carragheen, and 600-700 weight portion drinking water, be stirred to whole dissolving, obtain B liquid;
(5) self assembly: by A liquid and the mixing of B liquid, carry out the self assembly of 10-12 minute, then adopts 120-130Mpa dynamic high-pressure homogeneous process 2-3 minute;
(6) dry, packaging: self assembly gained liquid carries out drying, packaging.
The superiority of present invention process:
1, steamed egg liquid, after mechanical shearing, can carry out self assembly fusion with deployed gel auxiliary agent; Rehydration is good.
2, nutritious, the instant of products obtained therefrom, consumer is edible very convenient in the middle of office and journey.
Detailed description of the invention
Below in conjunction with embodiment, the present invention will be further described.
Embodiment 1:
(1) egg liquid is broken up: egg shells, and gets egg liquid 100g, with drinking water 130g, adopts beetling machine to break up;
(2) negative pressure boiling: add water the egg liquid broken up 120 DEG C, steam to well done under 0.05MPa subnormal ambient;
(3) mechanical shearing: add 100g drinking water, 20g ethanol after steamed, after crossing colloid mill together, adopt 100Mpa dynamic high-pressure homogenizer circular treatment egg liquid, the shear shinning of egg liquid, obtains A liquid when viscosity is 0.04Pa.s;
(4) allocate: take 2g lecithin, 5g carragheen, and 600g drinking water, be stirred to whole dissolving, obtain B liquid;
(5) self assembly: by A liquid and the mixing of B liquid, carry out the self assembly of 10 minutes, then adopts 120Mpa dynamic high-pressure homogeneous process 2 minutes;
(6) dry, packaging: self assembly gained liquid carries out drying, packaging.
Time edible, pouring type egg egg custard powder is poured in vessel, adds hot boiling water and is stirred to dissolving, leaves standstill about 3 minutes, can become one bowl of nutritious egg custard by gel.
Detect by analysis, the storage 12 months under (25 ± 2) DEG C, humidity (70 ± 3) % environment of egg custard powder product, rehydration effect is still fine, brews, leaves standstill 3 minutes through boiling water, can become nutritious egg custard by gel.
Embodiment 2:
(1) egg liquid is broken up: egg shells, and gets egg liquid 100g, with drinking water 120g, adopts beetling machine to break up;
(2) negative pressure boiling: add water the egg liquid broken up 122 DEG C, steam to well done under the subnormal ambient of 0.06Mpa;
(3) mechanical shearing: add 120g drinking water, 30g ethanol after steamed, after crossing colloid mill together, adopt 110Mpa dynamic high-pressure homogenizer circular treatment egg liquid, the shear shinning of egg liquid, obtains A liquid when viscosity is 0.04Pa.s;
(4) allocate: take 1g lecithin, 8g carragheen, and 700g drinking water, be stirred to whole dissolving, obtain B liquid;
(5) self assembly: by A liquid and the mixing of B liquid, carry out the self assembly of 12 minutes, then adopts 130Mpa dynamic high-pressure homogeneous process 3 minutes;
(6) dry, packaging: self assembly gained liquid carries out drying, packaging.
Claims (1)
1. a preparation method for pouring type egg egg custard powder, is characterized in that being made by following methods:
(1) egg liquid is broken up: egg shells, and gets egg liquid 100 weight portion, with drinking water 120-130 weight portion, adopts beetling machine to break up;
(2) negative pressure boiling: add water the egg liquid broken up 120-122 DEG C, steam to well done under the subnormal ambient of 0.05-0.06Mpa;
(3) mechanical shearing: add 100-120 weight portion drinking water, 20-30 parts by weight of ethanol after steamed, after crossing colloid mill together, adopt 100-120Mpa dynamic high-pressure homogenizer circular treatment egg liquid, the shear shinning of egg liquid, obtains A liquid when viscosity is 0.04-0.05Pa.s;
(4) allocate: take 1-2 weight portion lecithin, 5-8 weight portion carragheen, and 600-700 weight portion drinking water, be stirred to whole dissolving, obtain B liquid;
(5) self assembly: by A liquid and the mixing of B liquid, carry out the self assembly of 10-12 minute, then adopts 120-130Mpa dynamic high-pressure homogeneous process 2-3 minute;
(6) dry, packaging: self assembly gained liquid carries out drying, packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510382896.9A CN105011215A (en) | 2015-06-28 | 2015-06-28 | Brewing egg custard powder manufacturing method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510382896.9A CN105011215A (en) | 2015-06-28 | 2015-06-28 | Brewing egg custard powder manufacturing method |
Publications (1)
| Publication Number | Publication Date |
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| CN105011215A true CN105011215A (en) | 2015-11-04 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510382896.9A Pending CN105011215A (en) | 2015-06-28 | 2015-06-28 | Brewing egg custard powder manufacturing method |
Country Status (1)
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| CN (1) | CN105011215A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942717A (en) * | 2016-01-07 | 2017-07-14 | 吕学栋 | A kind of new protein powder |
| CN110637996A (en) * | 2019-11-05 | 2020-01-03 | 西南大学 | Fiber-rich egg custard can and production process thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58111652A (en) * | 1981-12-24 | 1983-07-02 | Meiji Milk Prod Co Ltd | Preparation of custard pudding |
| CN1242159A (en) * | 1998-07-21 | 2000-01-26 | 梁龙德 | Egg like bean curd can food, and method for preparing same |
| CN101380132A (en) * | 2008-10-14 | 2009-03-11 | 邹卫华 | Nutrient egg powder production method |
| CN102450691A (en) * | 2010-10-20 | 2012-05-16 | 刘孝 | Instant soluble gel-like cake egg powder |
| CN102972799A (en) * | 2012-12-07 | 2013-03-20 | 北京二商健力食品科技有限公司 | Preparing and sterilizing method for egg powder |
| CN103841838A (en) * | 2011-04-12 | 2014-06-04 | 福瑞托-雷北美有限公司 | Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom |
-
2015
- 2015-06-28 CN CN201510382896.9A patent/CN105011215A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58111652A (en) * | 1981-12-24 | 1983-07-02 | Meiji Milk Prod Co Ltd | Preparation of custard pudding |
| CN1242159A (en) * | 1998-07-21 | 2000-01-26 | 梁龙德 | Egg like bean curd can food, and method for preparing same |
| CN101380132A (en) * | 2008-10-14 | 2009-03-11 | 邹卫华 | Nutrient egg powder production method |
| CN102450691A (en) * | 2010-10-20 | 2012-05-16 | 刘孝 | Instant soluble gel-like cake egg powder |
| CN103841838A (en) * | 2011-04-12 | 2014-06-04 | 福瑞托-雷北美有限公司 | Methods of flavor encapsulation and matrix-assisted concentration of aqueous foods and products produced therefrom |
| CN102972799A (en) * | 2012-12-07 | 2013-03-20 | 北京二商健力食品科技有限公司 | Preparing and sterilizing method for egg powder |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106942717A (en) * | 2016-01-07 | 2017-07-14 | 吕学栋 | A kind of new protein powder |
| CN110637996A (en) * | 2019-11-05 | 2020-01-03 | 西南大学 | Fiber-rich egg custard can and production process thereof |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20151104 |
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| RJ01 | Rejection of invention patent application after publication |