CN105380059A - Solid beverage containing egg components - Google Patents
Solid beverage containing egg components Download PDFInfo
- Publication number
- CN105380059A CN105380059A CN201510656849.9A CN201510656849A CN105380059A CN 105380059 A CN105380059 A CN 105380059A CN 201510656849 A CN201510656849 A CN 201510656849A CN 105380059 A CN105380059 A CN 105380059A
- Authority
- CN
- China
- Prior art keywords
- egg
- yolk
- component
- powder
- eggs
- 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
Links
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
- A23L2/385—Concentrates of non-alcoholic beverages
- A23L2/39—Dry compositions
-
- 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
- A23L2/52—Adding ingredients
- A23L2/56—Flavouring or bittering agents
Abstract
The invention relates to a solid beverage containing egg components. The solid beverage is powder prepared by blending egg white and yolk by the ratio of egg white/ yolk=(100-0)/(0-100). The egg components and other food raw materials are compounded and processed to prepare the solid beverage, and therefore the solid beverage is diversified in taste. The solid beverage containing the egg components meets different requirements for intake of yolk and egg white nutritive substances of different people groups, is instant and meets the requirement of the rapid pace life mode.
Description
Technical field
The invention belongs to food beverage industry field, make various solid 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 the powder finished product containing eggs composition.
Summary of the invention
1. one kind is characterized in that containing the solid beverage of eggs component: beverage is a kind of powder 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, can cook eggs component by direct shell egg. also can be deployed into shell egg component with egg white and yolk.
4. the egg white in feature 3, 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 powdery solid in feature 1 is that eggs component becomes powder with other raw-food material together Compound Machining.
6. the powder in feature 1 can be original flavor, also can be seasoning. preferred spices are spicy or vinegar-pepper etc.
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. whole chicken with original taste egg yolk solid beverage.
Composition (by weight percentage): dried hen egg yolk 30% walnut powder 5% black sesame powder 5% oatmeal 20% milk powder 30% mealy potato 9%, mushroom powder 1%.
Various composition is produced by existing food production process above. and be applicable to teenager and pregnant woman and reconstitute and drink.
2. spiced high egg yolk solid beverage.
Composition (by weight percentage): dried hen egg yolk 25% egg white powder 5% walnut powder 5% black sesame powder 5% oatmeal 20% milk powder 30% mealy potato 9%, mushroom powder 1%, spices flavouring is appropriate.
Various composition is produced by existing food production process above. and be applicable to teenager and cholesterol normal crowd and reconstitute and drink.
3. spiced high Egg-white solid beverage.
Composition (by weight percentage): egg white powder 25% dried hen egg yolk 5% walnut powder 5% black sesame powder 5% oatmeal 20% milk powder 30% mealy potato 5%. wolfberry fruit powder 4%, mushroom powder 1% spices flavouring is appropriate.
Various composition is produced by existing food production process above. and the not too normal crowd of applicable cholesterol reconstitutes and drinks.
4. vinegar-pepper full egg solid beverage.
Composition (by weight percentage): the vinegar-pepper condiment of raw egg (egg liquid is got in broken shell) 30 ~ 40% milk 30-40% walnut powder 5% black sesame powder 5% oatmeal 10-20% mealy potato 5% mushroom powder 1% is appropriate.
Various composition shatters into powder again after mixing rear bulking process process above, then PROCESS FOR TREATMENT routinely. and be applicable to teenager and cholesterol normal crowd and reconstitute and drink.
5. spicy full egg solid beverage.
Composition (by weight percentage): raw egg (egg liquid is got in broken shell) 30-40% milk 30-40% walnut powder 5% black sesame powder 5% oatmeal 10-20% mealy potato 5% wolfberry fruit powder 4% mushroom powder 1% tingle and hot flavorings is appropriate.
Various composition is by mixing rear defibrination then with after drying process with atomizing process above, then PROCESS FOR TREATMENT routinely. and be applicable to the normal crowd of cholesterol and reconstitute and drink.
Claims (6)
1. one kind is characterized in that containing the solid beverage of eggs component: beverage is a kind of powder 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) egg white/yolk=(40 ~ 0))/(60-100) when being called that high yolk component, particularly protein part are 0, is called the yellow component of shell egg.
3) egg white/yolk=(40 ~ 60)/(60 ~ 40) are called shell egg component, can cook eggs component by direct shell egg. also can be deployed into shell egg component with egg white and yolk.
4. the egg white in claim 3, 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 powdery solid in claim 1 is that eggs component becomes powder with other raw-food material together Compound Machining.
6. the powder in claim 1 can be original flavor, also can be seasoning. preferred spices are spicy or vinegar-pepper etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510656849.9A CN105380059A (en) | 2015-10-09 | 2015-10-09 | Solid beverage containing egg components |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510656849.9A CN105380059A (en) | 2015-10-09 | 2015-10-09 | Solid beverage containing egg components |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105380059A true CN105380059A (en) | 2016-03-09 |
Family
ID=55413315
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510656849.9A Pending CN105380059A (en) | 2015-10-09 | 2015-10-09 | Solid beverage containing egg components |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105380059A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107302957A (en) * | 2016-04-19 | 2017-10-31 | 吉洪尧 | A kind of eggs beverage |
| CN108041486A (en) * | 2017-12-11 | 2018-05-18 | 丹阳市茂园果业专业合作社 | A kind of Fruit powder and preparation method thereof |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104868A (en) * | 1993-11-19 | 1995-07-12 | 谭建华 | Nutrient powder for pupil and its making method |
| CN1114531A (en) * | 1995-03-09 | 1996-01-10 | 孙明堂 | Compound high iodine calcium egg powder (Shenyi) health-care powder |
| CN1310947A (en) * | 2001-02-28 | 2001-09-05 | 陈胜利 | High quality artificial human milk powder |
| CN101336660A (en) * | 2008-08-14 | 2009-01-07 | 杨均海 | Honey egg milk beverage and processing method thereof |
| CN101455358A (en) * | 2008-11-12 | 2009-06-17 | 河北科技师范学院 | Infant nutrient Chinese chestnut superfines and processing technique thereof |
| CN101473960A (en) * | 2009-02-05 | 2009-07-08 | 黄震山 | Egg nutrient powder |
| CN101849670A (en) * | 2009-03-31 | 2010-10-06 | 胥永贵 | Composite balancing nutritional agent |
| CN104223182A (en) * | 2014-09-30 | 2014-12-24 | 北京二商健力食品科技有限公司 | Nutritional instant yolk powder for infants and preparation method thereof |
| CN104305329A (en) * | 2014-09-30 | 2015-01-28 | 北京二商健力食品科技有限公司 | Special instant yolk powder for pregnant women and preparation method thereof |
-
2015
- 2015-10-09 CN CN201510656849.9A patent/CN105380059A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1104868A (en) * | 1993-11-19 | 1995-07-12 | 谭建华 | Nutrient powder for pupil and its making method |
| CN1114531A (en) * | 1995-03-09 | 1996-01-10 | 孙明堂 | Compound high iodine calcium egg powder (Shenyi) health-care powder |
| CN1310947A (en) * | 2001-02-28 | 2001-09-05 | 陈胜利 | High quality artificial human milk powder |
| CN101336660A (en) * | 2008-08-14 | 2009-01-07 | 杨均海 | Honey egg milk beverage and processing method thereof |
| CN101455358A (en) * | 2008-11-12 | 2009-06-17 | 河北科技师范学院 | Infant nutrient Chinese chestnut superfines and processing technique thereof |
| CN101473960A (en) * | 2009-02-05 | 2009-07-08 | 黄震山 | Egg nutrient powder |
| CN101849670A (en) * | 2009-03-31 | 2010-10-06 | 胥永贵 | Composite balancing nutritional agent |
| CN104223182A (en) * | 2014-09-30 | 2014-12-24 | 北京二商健力食品科技有限公司 | Nutritional instant yolk powder for infants and preparation method thereof |
| CN104305329A (en) * | 2014-09-30 | 2015-01-28 | 北京二商健力食品科技有限公司 | Special instant yolk powder for pregnant women and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107302957A (en) * | 2016-04-19 | 2017-10-31 | 吉洪尧 | A kind of eggs beverage |
| CN108041486A (en) * | 2017-12-11 | 2018-05-18 | 丹阳市茂园果业专业合作社 | A kind of Fruit powder and preparation method thereof |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| 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 that Application Deemed to be Withdrawn |
|
| DD01 | Delivery of document by public notice | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20160309 |
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| WD01 | Invention patent application deemed withdrawn after publication |