CN105433287A - Liquid food used as meal replacement - Google Patents
Liquid food used as meal replacement Download PDFInfo
- Publication number
- CN105433287A CN105433287A CN201510762258.XA CN201510762258A CN105433287A CN 105433287 A CN105433287 A CN 105433287A CN 201510762258 A CN201510762258 A CN 201510762258A CN 105433287 A CN105433287 A CN 105433287A
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- Prior art keywords
- egg
- liquid food
- powder
- yolk
- omega
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- 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
- 235000012054 meals Nutrition 0.000 title claims abstract description 14
- 235000021056 liquid food Nutrition 0.000 title abstract 7
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 35
- 239000000843 powder Substances 0.000 claims abstract description 31
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 30
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 30
- 239000000203 mixture Substances 0.000 claims abstract description 21
- 239000003921 oil Substances 0.000 claims abstract description 20
- 235000019198 oils Nutrition 0.000 claims abstract description 20
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 19
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 13
- 235000014103 egg white Nutrition 0.000 claims abstract description 13
- 210000000969 egg white Anatomy 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims description 24
- 239000000194 fatty acid Substances 0.000 claims description 16
- 239000007788 liquid Substances 0.000 claims description 12
- 235000021388 linseed oil Nutrition 0.000 claims description 10
- 239000000944 linseed oil Substances 0.000 claims description 10
- 241000272814 Anser sp. Species 0.000 claims description 8
- 241000272525 Anas platyrhynchos Species 0.000 claims description 6
- 244000302909 Piper aduncum Species 0.000 claims description 4
- 235000016761 Piper aduncum Nutrition 0.000 claims description 4
- 239000001335 perilla frutescens leaf extract Substances 0.000 claims description 3
- 240000006240 Linum usitatissimum Species 0.000 claims description 2
- 235000004431 Linum usitatissimum Nutrition 0.000 claims description 2
- 235000004347 Perilla Nutrition 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 claims description 2
- 235000004426 flaxseed Nutrition 0.000 claims description 2
- 240000008415 Lactuca sativa Species 0.000 abstract description 15
- 235000012045 salad Nutrition 0.000 abstract description 15
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 12
- 239000003963 antioxidant agent Substances 0.000 abstract description 10
- 235000011803 sesame oil Nutrition 0.000 abstract description 10
- 239000008159 sesame oil Substances 0.000 abstract description 10
- 239000003381 stabilizer Substances 0.000 abstract description 10
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 abstract description 6
- 229940067606 lecithin Drugs 0.000 abstract description 6
- 239000000787 lecithin Substances 0.000 abstract description 6
- 235000010445 lecithin Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 5
- 238000010521 absorption reaction Methods 0.000 abstract description 4
- 239000000945 filler Substances 0.000 abstract description 4
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 230000006806 disease prevention Effects 0.000 abstract 1
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 10
- 230000003078 antioxidant effect Effects 0.000 description 9
- 244000061456 Solanum tuberosum Species 0.000 description 8
- 235000002595 Solanum tuberosum Nutrition 0.000 description 8
- DTOSIQBPPRVQHS-PDBXOOCHSA-N alpha-linolenic acid Chemical compound CC\C=C/C\C=C/C\C=C/CCCCCCCC(O)=O DTOSIQBPPRVQHS-PDBXOOCHSA-N 0.000 description 8
- 235000013336 milk Nutrition 0.000 description 8
- 239000008267 milk Substances 0.000 description 8
- 210000004080 milk Anatomy 0.000 description 8
- 235000020238 sunflower seed Nutrition 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 6
- 150000003839 salts Chemical class 0.000 description 6
- 235000012000 cholesterol Nutrition 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 239000006002 Pepper Substances 0.000 description 4
- 235000020661 alpha-linolenic acid Nutrition 0.000 description 4
- 229960004488 linolenic acid Drugs 0.000 description 4
- 239000002002 slurry Substances 0.000 description 4
- 240000007594 Oryza sativa Species 0.000 description 3
- 235000007164 Oryza sativa Nutrition 0.000 description 3
- 201000010099 disease Diseases 0.000 description 3
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 3
- 235000003642 hunger Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 235000009566 rice Nutrition 0.000 description 3
- 235000002566 Capsicum Nutrition 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- 235000017804 Piper guineense Nutrition 0.000 description 2
- 235000008184 Piper nigrum Nutrition 0.000 description 2
- 206010039966 Senile dementia Diseases 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 230000004641 brain development Effects 0.000 description 2
- 201000011510 cancer Diseases 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000007654 immersion Methods 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000035479 physiological effects, processes and functions Effects 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- 238000003786 synthesis reaction Methods 0.000 description 2
- MJYQFWSXKFLTAY-OVEQLNGDSA-N (2r,3r)-2,3-bis[(4-hydroxy-3-methoxyphenyl)methyl]butane-1,4-diol;(2r,3r,4s,5s,6r)-6-(hydroxymethyl)oxane-2,3,4,5-tetrol Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O.C1=C(O)C(OC)=CC(C[C@@H](CO)[C@H](CO)CC=2C=C(OC)C(O)=CC=2)=C1 MJYQFWSXKFLTAY-OVEQLNGDSA-N 0.000 description 1
- 208000024827 Alzheimer disease Diseases 0.000 description 1
- 240000002791 Brassica napus Species 0.000 description 1
- 235000004977 Brassica sinapistrum Nutrition 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 240000008042 Zea mays Species 0.000 description 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 description 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 description 1
- 229960004373 acetylcholine Drugs 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000013019 agitation Methods 0.000 description 1
- 125000001931 aliphatic group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 229960001231 choline Drugs 0.000 description 1
- OEYIOHPDSNJKLS-UHFFFAOYSA-N choline Chemical compound C[N+](C)(C)CCO OEYIOHPDSNJKLS-UHFFFAOYSA-N 0.000 description 1
- 235000005822 corn Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000004519 grease Substances 0.000 description 1
- 238000001727 in vivo Methods 0.000 description 1
- -1 meanwhile Chemical compound 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000001629 suppression Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses a liquid food used as meal replacement, and belongs to the field of food and beverage. The liquid food is characterized in that the liquid food is prepared from egg white powder, egg yolk powder, raw materials containing Omega-3 composition, sesame oil, salad oil, antioxidants, stabilizers, fillers, seasonings and water. The liquid food not only meets different needs of the intake of egg yolks, egg white and other nutrient substances for different populations, but also to meets people's need of Omega-3 intake. Lecithin of the egg yolks also emulsifies the raw materials containing Omega-3 composition and other oils, which is conducive to digestion and absorption of nutrient substances including Omega-3. The liquid food not only has hunger-allaying and meal-replacing functions, but also has a variety of excellent health-care functions, achieving a dual-use effect of edible property and disease prevention. The liquid food has ready-to-eat property, and meets needs of the fast-paced life way.
Description
Technical field
The invention belongs to a kind of of food beverage industry field can for the supping of meal, by egg white, and yolk, and make containing the raw material of omega-fatty acid composition and other raw-food material.Different crowd can be applicable to respectively. meet the allegro 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 rhythm of life is more and more faster, and a lot of people can not have dinner on time, and long-term stomach will various defect, has a strong impact on healthy.The research of Pennsylvania State University and Thomas Jefferson Univ. also shows, in all nutriments that people's energy is enough, the omega-fatty acid in linseed oil can stop hunger, makes people have feeling of repletion.That is, only need to eat a light meal just to make you not feel hungry in one period of considerable time.
And the omega-fatty acid in linseed oil comprises alpha-linolenic acid, DHA, EPA.The nutritive physiology function analysis of modern nutriology to grease shows, alpha-linolenic acid is wherein the life core substance maintaining the evolution of mankind's brain.Be the important component forming human tissue cell, it maintains human body to evolve, and the necessary aliphatic acid of the human body kept fit, participates in the synthesis of phosphatide, metabolism, the vital activity factor D HA being converted into needed by human and EPA in vivo; Be in life concern process the most substantially, the most original material.Alpha-linolenic acid has very strong growth intelligence, vision protection, reduces blood fat, cholesterol, delays senility, antiallergy, the effects such as the generation of suppression cancer and transfer.But it can not synthesize in human body, must from external picked-up.Human body, once long-term lacking alpha-linolenic acid, will cause the deterioration of brain organ, the organs of vision and senile dementia to occur, and the incidence of the modern disease such as hypertension, cancer can be caused to rise.
Therefore, on the basis of nutritional need considering multiple crowd, a kind of supping has been invented, by egg white, yolk, containing the raw material of omega-fatty acid composition, sesame oil, salad oil, antioxidant, stabilizing agent, filler, flavoring and water composition.Not only meet different crowd for yolk, the different demands that the nutriments such as albumen are taken in, also the absorption demand of people to omega-fatty acid is met, lecithin in yolk has also carried out emulsification to the raw material and other oils that comprise omega-fatty acid, is conducive to digesting and assimilating of the nutriment comprising omega-fatty acid.This supping not only has the function of generation meal of allaying one's hunger but also has multiple excellent health care, reaches edible, effect that diseases prevention is dual-purpose.And have instant, meet the demand of fast pace life style.
Summary of the invention
1. for a supping for meal, can it is characterized in that: supping be a kind of containing egg white 1-30%, yolk 1-30% and containing omega-fatty acid composition raw material 1-20% can instant liquid.
2. the egg white in feature 1, including but not limited to egg clear liquid, duck's egg clear liquid, goose albumen liquid, egg powder, pale blue powder, goose albumen powder.
3. the yolk in feature 1, including but not limited to egg yellow liquor, duck's egg yellow liquor, goose egg yolk liquid, dried hen egg yolk, duck's egg bloom, goose egg yolk powder.
4. the raw material containing omega-fatty acid composition in feature 1, including but not limited to linseed oil, Purple Perilla Seed Oil, Fructus Zanthoxyli oil, linseed meal, purple perilla seed powder or wild pepper seed powder.
Can for a supping for meal, by egg white, yolk, containing the raw material of omega-fatty acid composition, sesame oil, salad oil, antioxidant, stabilizing agent, filler, flavoring and water form.Described salad oil is soybean salad oil, rapeseed salad oil, sunflower seeds salad oil or rice bran salad oil; Filler has milk powder, meat meal tankage, mealy potato, glutinous rice flour, rice meal, corn flour.This supping is containing abundant lecithin, and omega-fatty acid, protein etc. nutriment, fully meets needed by human body.Not only meet the different demands that different crowd is taken in for yolk, nutrient protein material, also the absorption demand of people to omega-fatty acid is met, lecithin in yolk has also carried out emulsification to the raw material and other oils that comprise omega-fatty acid, is conducive to digesting and assimilating of the nutriment comprising omega-fatty acid.This supping not only has the function of generation meal of allaying one's hunger but also has multiple excellent health care, reaches edible, effect that diseases prevention is dual-purpose.And have instant, meet the demand of fast pace life style.
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. original flavor height aioli:
Composition (calculating by every tank 310ml): egg powder 1g dried hen egg yolk 10g linseed oil 5g sesame oil 1ml sunflower seeds salad oil 5ml milk powder 15g mealy potato 20g pepper powder 0.02g salt 1.1g antioxidant 15mg, stabilizing agent 1.5g water surplus.
Production process: dried hen egg yolk is dissolved immersion 2 hours with 50g water, forms egg yolk liquid, with 50g water, egg powder is dissolved immersion 3 hours, forms egg white solution, under agitation by linseed oil, sesame oil and sunflower seeds salad oil are poured in egg yolk liquid fully emulsified, then add egg white solution, stir, add excess water, by milk powder, mealy potato, antioxidant, stabilizing agent, after flavoring adds and stirs, slowly be warmed up to 100 degree, be incubated 10 minutes, then high-pressure homogeneous, filling, sterilization, dispatches from the factory.
This kind is containing high yolk, and linseed oil fully meets teen-age brain development needs, and applicable teenager drinks.
2. spiced high aioli:
Composition (calculating by every tank 310ml): egg powder 1g dried hen egg yolk 6g linseed oil 10g sesame oil 1ml sunflower seeds salad oil 5ml milk powder 15g mealy potato 20g five-spice powder 0.02g salt 1.1g antioxidant 15mg stabilizing agent 1.5g water surplus.
Above various composition reference example 1 production process produce, the cholesterol that this kind is applicable in adult is drunk by people normally.
3. spiced high Egg-white slurry:
Composition (calculating by every tank 310ml): egg powder 5g dried hen egg yolk 2g linseed oil 10g sesame oil 1ml sunflower seeds salad oil 5ml milk powder 15g mealy potato 20g five-spice powder 0.02g salt 1.1g antioxidant 15mg stabilizing agent 1.5g water surplus.
Above various composition reference example 1 production process produce, applicable cholesterol is drunk by people not too normally.
4. vinegar-pepper full egg slurry:
Composition (calculating by every tank 310ml): egg powder 3g dried hen egg yolk 7g linseed oil 10g sesame oil 1ml sunflower seeds salad oil 5ml milk powder 15g mealy potato 20g vinegar-pepper flavoring 0.02g salt 1.1g antioxidant 15mg stabilizing agent 1.5g water surplus.
Above various composition reference example 1 production process produce, applicable Adult Groups is drunk.
5. spicy full egg slurry:
Composition (calculating by every tank 310ml): egg powder 3g dried hen egg yolk 7g Purple Perilla Seed Oil 10g sesame oil 1ml sunflower seeds salad oil 5ml milk powder 15g mealy potato 20g hot and numb flavour seasoning 0.02g salt 1.1g antioxidant 15mg stabilizing agent 1.5g water surplus.
Above various composition reference example 1 production process produce, applicable Adult Groups is drunk.
6. whole chicken with original taste egg slurry:
Composition (calculating by every tank 310ml): egg powder 3g dried hen egg yolk 7g fine flax seed powder 10g sesame oil 1ml sunflower seeds salad oil 5ml milk powder 15g mealy potato 20g pepper powder 0.02g salt 1.1g antioxidant 15mg stabilizing agent 1.5g water surplus.
Above various composition reference example 1 production process produce, applicable adult drinks.
Claims (4)
1. for a supping for meal, can it is characterized in that: supping be a kind of containing egg white 1-30%, yolk 1-30% and containing omega-fatty acid composition raw material 1-20% can instant liquid.
2. the egg white in claim 1, including but not limited to egg clear liquid, duck's egg clear liquid, goose albumen liquid, egg powder, pale blue powder, goose albumen powder.
3. the yolk in claim 1, including but not limited to egg yellow liquor, duck's egg yellow liquor, goose egg yolk liquid, dried hen egg yolk, duck's egg bloom, goose egg yolk powder.
4. the raw material containing omega-fatty acid composition in claim 1, including but not limited to linseed oil, Purple Perilla Seed Oil, Fructus Zanthoxyli oil, linseed meal, purple perilla seed powder or wild pepper seed powder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510762258.XA CN105433287A (en) | 2015-11-04 | 2015-11-04 | Liquid food used as meal replacement |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510762258.XA CN105433287A (en) | 2015-11-04 | 2015-11-04 | Liquid food used as meal replacement |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105433287A true CN105433287A (en) | 2016-03-30 |
Family
ID=55544283
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510762258.XA Pending CN105433287A (en) | 2015-11-04 | 2015-11-04 | Liquid food used as meal replacement |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105433287A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114027342A (en) * | 2021-11-08 | 2022-02-11 | 青岛丹香投资管理有限公司 | Cake formula with improved protein ingredients and processing technology |
Citations (5)
| 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 |
| CN1954709A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Egg beverage and its producing method |
| CN101099580A (en) * | 2007-08-10 | 2008-01-09 | 刘双喜 | Method for making fowls egg beverage |
| CN101317683A (en) * | 2008-07-16 | 2008-12-10 | 刘双喜 | Process for preparing instant liquid egg |
| CN102406207A (en) * | 2011-09-28 | 2012-04-11 | 吉林金翼蛋品有限公司 | Liquid eggs drink made of full egg powder and preparation method |
-
2015
- 2015-11-04 CN CN201510762258.XA patent/CN105433287A/en active Pending
Patent Citations (5)
| 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 |
| CN1954709A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Egg beverage and its producing method |
| CN101099580A (en) * | 2007-08-10 | 2008-01-09 | 刘双喜 | Method for making fowls egg beverage |
| CN101317683A (en) * | 2008-07-16 | 2008-12-10 | 刘双喜 | Process for preparing instant liquid egg |
| CN102406207A (en) * | 2011-09-28 | 2012-04-11 | 吉林金翼蛋品有限公司 | Liquid eggs drink made of full egg powder and preparation method |
Non-Patent Citations (1)
| Title |
|---|
| NISSAN KASSIS ET AL: "Development of nutraceutical egg products with omega-3-rich oils", 《LWT - FOOD SCIENCE AND TECHNOLOGY》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114027342A (en) * | 2021-11-08 | 2022-02-11 | 青岛丹香投资管理有限公司 | Cake formula with improved protein ingredients and processing technology |
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Application publication date: 20160330 |