CN105146583A - Drink containing egg-type components - Google Patents
Drink containing egg-type components Download PDFInfo
- Publication number
- CN105146583A CN105146583A CN201510626057.7A CN201510626057A CN105146583A CN 105146583 A CN105146583 A CN 105146583A CN 201510626057 A CN201510626057 A CN 201510626057A CN 105146583 A CN105146583 A CN 105146583A
- Authority
- CN
- China
- Prior art keywords
- egg
- yolk
- component
- eggs
- white
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
Abstract
The invention discloses a drink containing egg-type components and belongs to the field of foods. The drink is characterized in that the egg-type components in the drink are prepared from egg white and egg yolk according to the ratio of (100-0)/(0-100), and the drink is fluid food which is formed by compounding the egg-type components and other food raw materials, wherein the drink is in seasoning type box package or bottle package or can package or barrel package and is in a juice shape or paste shape or soup shape or curd shape. The drink containing the egg-type components meets different requirements for intake of egg white and egg yolk nutrient substances of different groups of people, has instant performance and meets the requirements of a rapid pace of life.
Description
Technical field
The invention belongs to food beverage industry field, make various beverage by eggs component etc., different crowd can be applicable to respectively. facilitate the life of the people.
Background technology
The amino acid ratio of the ovalbumin matter in egg white is well suited for Human Physiology to be needed, is easily body absorption, and utilization rate is up to more than 98%, and nutritive value is very high.
Have a large amount of phosphorus in yolk, also have many iron, meanwhile, lecithin all in egg is all from yolk, and lecithin can provide choline, helps synthesis a kind of important neurotransmitter---acetylcholine.So the first diatery supplement of baby is exactly often egg yolk.It is useful that yolk mends iron to child, also useful to the brain development of child.
Containing more cholesterol in yolk, every hectogram can up to 1500 milligrams, and therefore, the elderly that Bu Shaoren, particularly cholesterol are high keeps a sharp lookout to eating egg.
Present eggs food method has: boil, decoct, and the modes such as steaming can not meet present fast pace life very well, market are not seen canned, bottled, the box-packed beverage product containing eggs composition.
Summary of the invention
1. one kind is characterized in that containing the beverage of eggs component: beverage is a kind of supping containing eggs component.
2. the eggs in feature 1: comprise known edible egg, duck's egg, goose egg, quail egg, pigeon egg etc., preferred egg.
3. the eggs component in feature 1 is that egg white and yolk form by egg white/yolk=(100 ~ 0)/(0 ~ 100) this proportioning.
1), when egg white/yolk=(60 ~ 100)/(40 ~ 0) are called that high protein component, particularly egg yolk fractions are 0, holoprotein component is called.
2), when egg white/yolk=(40-0)/(60-100) is called that high yolk component, particularly protein part are 0, the yellow component of shell egg is called.
3) egg white/yolk=(40 ~ 60)/(60 ~ 40) are called shell egg component, now can be deployed into shell egg component with egg white and yolk, also can cook eggs component by direct shell egg. preferably egg white and yolk are deployed into shell egg component.
4. the egg white in feature 2, yolk, shell egg can be fresh goods, also can be dried powder. and thing as dry in egg is egg white powder, and the dry thing of egg yolk is dried hen egg yolk. and the dry thing of egg shell egg is dried whole hen egg. preferably egg white powder, dried hen egg yolk.
5. the supping in feature 1 can be that simple eggs component is made, and also can be eggs component and other raw-food material as milk, walnut, sesame, potato, rice, corn, oat, tomato, matrimony vine, mushroom etc. is composite together to be made. preferably Compositional type.
6. the supping in feature 1 is seasoning. as: sour-sweet, salty perfume (or spice), spiced, vinegar-pepper, spicy etc. preferably spiced, vinegar-pepper, spicy.
7. it can be sap-shape that the supping in feature 1 divides by denseness, pulpous state, custard shape, pasty state etc. preferably pulpous state. and custard shape.
8. the supping packing material in feature 1 is box-packed bottled or canned or barreled.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail, but embodiments of the present invention are not limited thereto, without departing from the idea case in the present invention described above, according to ordinary skill knowledge and customary means, make various replacement and change, all should comprise within the scope of the invention.
1. spiced full egg yolk slurry.
Composition (by weight percentage): dried hen egg yolk 1-5% walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% milk powder 0-5% mealy potato 0-5% tomato 0-5%, matrimony vine 0-5%, the appropriate spices flavouring of mushroom 0-5% water is appropriate.
Various composition is produced by existing food and drink production technology above, and the full egg yolk of the box-packed spices of filling one-tenth is starched. and applicable teenager drinks.
2. vinegar-pepper full Egg-white slurry.
Composition (by weight percentage): egg white powder 1-5% walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% milk powder 0-5% mealy potato 0-5% tomato 0-5%, matrimony vine 0-5%, the appropriate vinegar-pepper condiment of mushroom 0-5% water is appropriate.
Various composition is produced by existing food and drink production technology above, the bottled vinegar-pepper full Egg-white slurry of filling one-tenth. be applicable to high drunk by people of cholesterol
3. spicy full egg slurry.
Composition (by weight percentage): dried hen egg yolk 1-5% egg white powder (with dried hen egg yolk equivalent) walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% milk powder 0-5% mealy potato 0-5% tomato 0-5%, matrimony vine 0-5%, the appropriate tingle and hot flavorings of mushroom 0-5% water is appropriate.
Various composition is produced by existing food and drink production technology above, and filling one-tenth draws canned spicy full egg slurry. and applicable cholesterol is drunk by people normally.
4. spiced high egg yolk slurry.
Composition (by weight percentage): dried hen egg yolk 1-5% egg white powder (30% of dried hen egg yolk weight) walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% milk powder 0-5% mealy potato 0-5% tomato 0-5%, matrimony vine 0-5%, the appropriate spices flavouring of mushroom 0-5% water is appropriate.
Various composition is produced by existing food and drink production technology above, and filling one-tenth draws canned spiced high egg yolk slurry. be applicable to teenager and cholesterol drunk by people normally.
5. spiced high Egg-white slurry.
Composition (by weight percentage): egg white powder 1-5% dried hen egg yolk (30% of egg white powder weight) walnut powder 0-5% black sesame powder 0-5% oatmeal 0-5% milk powder 0-5% mealy potato 0-5% tomato 0-5%, matrimony vine 0-5%, the appropriate spices flavouring of mushroom 0-5% water is appropriate.
Various composition is produced by existing food and drink production technology above, and filling one-tenth draws canned spiced high Egg-white slurry. and applicable cholesterol is drunk by people not too normally.
6. vinegar-pepper full egg custard.
Composition (by weight percentage): dried hen egg yolk 1-5% egg white powder (with dried hen egg yolk equivalent) oat 0-5% millet 0-10% tomato 0-5%, matrimony vine 0-5%, the appropriate vinegar-pepper condiment of mushroom 0-5% water is appropriate.
Various composition is produced by existing food and drink production technology above, and filling one-tenth draws canned vinegar-pepper full egg custard. and applicable cholesterol is drunk by people normally.
Claims (8)
1. one kind is characterized in that containing the beverage of eggs component: beverage is a kind of supping containing eggs component.
2. the eggs in claim 1: comprise known edible egg, duck's egg, goose egg, quail egg, pigeon egg etc., preferred egg.
3. the eggs component in claim 1 is that egg white and yolk form by egg white/yolk=(100 ~ 0)/(0 ~ 100) this proportioning.
1), when egg white/yolk=(60 ~ 100)/(40 ~ 0) are called that high protein component, particularly egg yolk fractions are 0, holoprotein component is called.
2), when egg white/yolk=(40-0)/(60-100) is called that high yolk component, particularly protein part are 0, the yellow component of shell egg is called.
3) egg white/yolk=(40 ~ 60)/(60 ~ 40) are called shell egg component, now can be deployed into shell egg component with egg white and yolk, also can cook eggs component by direct shell egg. preferably egg white and yolk are deployed into shell egg component.
4. the egg white in claim 2, yolk, shell egg can be fresh goods, also can be dried powder. and thing as dry in egg is egg white powder, and the dry thing of egg yolk is dried hen egg yolk. and the dry thing of egg shell egg is dried whole hen egg. preferably egg white powder, dried hen egg yolk.
5. the supping in claim 1 can be that simple eggs component is made, and also can be eggs component and other raw-food material as milk, walnut, sesame, potato, rice, corn, oat, tomato, matrimony vine, mushroom etc. is composite together to be made. preferably Compositional type.
6. the supping in claim 1 is seasoning. as: sour-sweet, salty perfume (or spice), spiced, vinegar-pepper, spicy etc. preferably spiced, vinegar-pepper, spicy.
7. it can be sap-shape that the supping in claim 1 divides by denseness, pulpous state, custard shape, pasty state etc. preferably pulpous state. and custard shape.
8. the supping packing material in claim 1 is box-packed bottled or canned or barreled.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510626057.7A CN105146583A (en) | 2015-09-22 | 2015-09-22 | Drink containing egg-type components |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510626057.7A CN105146583A (en) | 2015-09-22 | 2015-09-22 | Drink containing egg-type components |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105146583A true CN105146583A (en) | 2015-12-16 |
Family
ID=54787974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510626057.7A Pending CN105146583A (en) | 2015-09-22 | 2015-09-22 | Drink containing egg-type components |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105146583A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106578790A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Duck egg white polypeptide beverage and preparation method thereof |
| CN107302957A (en) * | 2016-04-19 | 2017-10-31 | 吉洪尧 | A kind of eggs beverage |
| CN109619349A (en) * | 2019-01-10 | 2019-04-16 | 中铭生物科技(深圳)有限公司 | It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130038A (en) * | 1995-10-27 | 1996-09-04 | 谷茂田 | Full-egg liquid food and its producing method |
| CN1593232A (en) * | 2004-07-06 | 2005-03-16 | 李孝良 | Egg product and its making method |
| CN1628560A (en) * | 2003-12-18 | 2005-06-22 | 中国农业大学 | Egg drink and making method thereof |
| CN101099580A (en) * | 2007-08-10 | 2008-01-09 | 刘双喜 | Method for making fowls egg beverage |
| CN101283813A (en) * | 2008-05-27 | 2008-10-15 | 龙岩家歌食品有限公司 | Instant complex type egg custard and its processing method |
| CN103704617A (en) * | 2013-12-25 | 2014-04-09 | 湖北神丹健康食品有限公司 | Egg pudding and production technology thereof |
-
2015
- 2015-09-22 CN CN201510626057.7A patent/CN105146583A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1130038A (en) * | 1995-10-27 | 1996-09-04 | 谷茂田 | Full-egg liquid food and its producing method |
| CN1628560A (en) * | 2003-12-18 | 2005-06-22 | 中国农业大学 | Egg drink and making method thereof |
| CN1593232A (en) * | 2004-07-06 | 2005-03-16 | 李孝良 | Egg product and its making method |
| CN101099580A (en) * | 2007-08-10 | 2008-01-09 | 刘双喜 | Method for making fowls egg beverage |
| CN101283813A (en) * | 2008-05-27 | 2008-10-15 | 龙岩家歌食品有限公司 | Instant complex type egg custard and its processing method |
| CN103704617A (en) * | 2013-12-25 | 2014-04-09 | 湖北神丹健康食品有限公司 | Egg pudding and production technology thereof |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107302957A (en) * | 2016-04-19 | 2017-10-31 | 吉洪尧 | A kind of eggs beverage |
| CN106578790A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Duck egg white polypeptide beverage and preparation method thereof |
| CN109619349A (en) * | 2019-01-10 | 2019-04-16 | 中铭生物科技(深圳)有限公司 | It is a kind of using natural astaxanthin yolk as the processing method of the sour milk beverage of primary raw material |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| DD01 | Delivery of document by public notice |
Addressee: Liu Fumin Document name: Notification of Patent Invention Entering into Substantive Examination Stage |
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| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20151216 |