CN105901453A - Low-cholesterol egg drink and production method thereof - Google Patents
Low-cholesterol egg drink and production method thereof Download PDFInfo
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- CN105901453A CN105901453A CN201610272760.7A CN201610272760A CN105901453A CN 105901453 A CN105901453 A CN 105901453A CN 201610272760 A CN201610272760 A CN 201610272760A CN 105901453 A CN105901453 A CN 105901453A
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- 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
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- 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
Abstract
The invention discloses low- cholesterol egg drink and a production method thereof and belongs to the technical field of foods. The low-cholesterol egg drink provided herein is made from according to percent: 1.5-2.5% of fresh yolk particles, 0.2-1% of egg white powder, 0.5-5% of honey, 0.5-5% of sucrose, 0.1-0.5% of sodium carboxymethyl cellulose and the balance of water, via the steps such as acid adjustment, homogenization, pasteurization and filling. The drink of the invention retains beneficial ingredients of chicken egg, is free of most cholesterol ingredients that are adverse to human body, is rich in nutrition, tasty and healthy, has reasonable processing technique and simple and easily-operable production method, is suitable for industrial production and enables a wider applicable range of chicken egg.
Description
Technical field
The present invention relates to a kind of low-cholesterol chicken egg beverage and preparation method thereof, belong to food technology field.
Background technology
China's fowl egg yield occupies No. 1 in the world for years, and egg wide material sources are cheap, nutritious.In egg
Do not contain only rich in protein, lipid, and containing vitamin and mineral.Egg nutrient enriches, and acquiring way is many, phase
Cheap compared with the meat of high protein, and biological value is high, is one of source of nutrition important in people's daily life,
A lot of compositions of egg can be used as medicine simultaneously, is the good food materials of dietotherapeutic.But egg mostly is the most edible, gallbladder in addition
Sterin content is higher, so range of application is the most extensive.
Having egg drink at present is directly to use egg as raw material mostly, and cholesterol level is high, and part population can not be drunk.Mesh
Front existing low-cholesterol chicken egg beverage, needs through stirring and adsorbing, the centrifugal and step of removal precipitation, relatively in preparation process
For loaded down with trivial details, starch is had certain waste and removal rate of cholesterol between 32%-49%.
Summary of the invention
In order to expand the utilization ways of egg, it is thus achieved that nutritious, the healthy beverage of low cholesterol, present invention firstly provides one
Plant low-cholesterol chicken egg beverage.
Described low-cholesterol chicken egg beverage, counts in mass ratio, containing egg yolk granule 15-25 part, meringue powder 2-10 part, Mel 5-50
Part, sucrose 5-60 part, sodium carboxymethyl cellulose (CMC) 1-5 part, add water and complement to 1,000 parts.
In one embodiment of the invention, described egg yolk granule is to be diluted according to the volume ratio of 1:1.5 with water by egg yolk liquid,
Regulation pH neutrality after, low-temperature preservation overnight after, low-temperature and high-speed is centrifuged the lower floor's material obtained.It contains: about 70% highly dense
Degree lipoprotein (HDL), the phosvitin of about 16% and the low density lipoprotein, LDL (LDL) of about 12%.Described egg
Protein content in yellow granule dry sample is higher, and about 58%, lipid content is about 29%, cholesterol level disadvantageous to human body
Low.
In one embodiment of the invention, described egg yolk granule is by dilute according to the ratio of volume ratio 1:1.5 to egg yolk liquid and water
Releasing, regulation is after pH value is 7,4 DEG C of refrigerator overnight, and 4 DEG C, lower floor's material that centrifugal 45min obtains under 10000g.
The present invention also provides for a kind of method preparing described low-cholesterol chicken egg beverage, mainly comprises the steps that
(1) with water, egg yolk granule is made into the egg yolk granule suspension that mass fraction is 8-10%；
(2) 1-5 part sodium carboxymethyl cellulose and 5-60 part sucrose mix homogeneously, 300 parts under high-speed stirred state, are joined
In warm water, stirring is fully dissolved, and is cooled to 20-25 DEG C after dissolving, adds Mel and meringue powder, and stirring is fully dissolved, stirred
Mix and mix with egg yolk granule suspension under state, obtain mixed liquor；
(3) with water, the quality of mixed liquor is mended to 1,000 parts, with citric acid (50%, w/w) its pH value is transferred to 4 to 6 it
Between, obtain seasoning liquid；
(4) seasoning liquid is carried out homogenizing, prepare low-cholesterol chicken egg beverage；
(5) beverage heated sealed 2 to 5 minutes under the conditions of 80 DEG C to 90 DEG C that will prepare；
(6) egg drink after sterilizing is put in frozen water cooling immediately, preserves under 4 DEG C of low temperature.
In one embodiment of the invention, egg yolk granule is made into the egg yolk granule that mass fraction is 10% by step (1) water
Suspension.
In one embodiment of the invention, step (2) is cooled to 20 DEG C after dissolving, and adds Mel and meringue powder.
In one embodiment of the invention, the quality of mixed liquor, at 30 DEG C, is mended 1,000 parts also with water by step (3)
Adjust pH.
In one embodiment of the invention, step (4) carries out homogenizing to seasoning liquid under the conditions of 20MPa to 30MPa.
The low-cholesterol chicken egg beverage that the present invention provides, not only comprehensive nutrition equilibrium, product special taste, egg is aromatic strongly fragrant, is suitable for
Drink in various people, and low cost, preparation method is simple, it is adaptable to industrialized production, has very much Development volue.By closing
The processing technique of reason, saves the beneficiating ingredients such as the original phospholipid of egg, protein, decreases gallbladder disadvantageous to health solid
Alcohol, removal rate of cholesterol is between 63%-75%.
Accompanying drawing explanation
The canonical plotting of Fig. 1: Directly saponification-ammonium ferric sulfate colorimetric method for determining cholesterol level；
Fig. 2: the product picture of different embodiments；
Fig. 3: the product picture of different reference examples.
Detailed description of the invention
Determination of Cholesterol Content method:
With reference to the cholesterol level in Directly saponification-ammonium ferric sulfate colorimetric method for determining egg yolk liquid and egg yolk granule.Each sample determination three
Secondary.Concrete grammar is as follows:
Accurately weigh 0.2g sample to be positioned in 50mL color-comparison tube, add KOH-ethanol solution (2.0mol/L) 5.0mL,
Vibration mixing, is put in frozen water cooling after being put in saponification 30min in 65 DEG C of water-baths (shaking 1 time every 5min), cools down backward
Add the saturated nacl aqueous solution of 2.0mL in solution, add 20.0mL petroleum ether, centrifugation after mixing, draw 1.0mL
Supernatant is in 25mL color-comparison tube, and in 65 DEG C of water-baths, logical nitrogen dries up, and adds 4.0mL glacial acetic acid dissolved residue,
Residue adds 2.0mL ammonium ferric sulfate developer, mixing after dissolving, measure and inhale after 10min at spectrophotometer 560nm wavelength
Luminosity.On standard curve, corresponding cholesterol level is checked in by the absorbance recorded.
Color measuring method:
Take appropriate drink sample, utilize colour difference meter to carry out color difference analysis, it is thus achieved that L*, a* and b* value.L* represents the brightness of sample,
A* is the red green deflection of sample, and b* is the champac deflection of sample.Using pure water as mark product, under the difference between sample and water
Formula calculates:
Particle Size Determination Method:
After taking appropriate drink sample dilution 100 times, measure the size of sample with Malvern ParticleSizer.
Centrifugation rate:
Taking after appropriate drink sample weighs, centrifugal 10min, abandoning supernatant under conditions of 4000r/min, erasing tube wall mouth is attached
Precipitation quality is weighed after liquid.The calculating of rate of deposition it is centrifuged by following formula:
Centrifugation rate (%)=(precipitation quality/beverage quality) * 100%
Embodiment 1: the preparation of low-cholesterol chicken egg beverage
Take 2g CMC and 50g sucrose mix homogeneously, join in 300g warm water under high-speed stirred state, cool down after fully dissolving
To 20 DEG C, adding 20g Mel and 10g meringue powder, stirring is fully dissolved, after dissolving under stirring with 150g egg yolk
Particle suspension liquid (mass fraction 10%) mixes, then adds 468g water and mend 1000g.With citric acid the pH regulator of mixed liquor
To 4, homogenizing under 20MPa pressure, mixed liquor heated sealed sterilizing in 3 minutes under the conditions of 85 DEG C that homogenizing is good, after sterilizing
Beverage is put in frozen water cooling, 4 DEG C of preservations immediately.
Embodiment 2: the preparation of low-cholesterol chicken egg beverage
Take 1g CMC and 20g sucrose mix homogeneously, join in 300g warm water under high-speed stirred state, cool down after fully dissolving
To 20 DEG C, adding 20g Mel and 10g meringue powder, stirring is fully dissolved, after dissolving under stirring with 200g egg yolk
Particle suspension liquid (mass fraction 10%) mixes, then adds 449g water and mend 1000g.With citric acid the pH regulator of mixed liquor
To 5, homogenizing under 27MPa pressure, mixed liquor heated sealed sterilizing in 4 minutes under the conditions of 80 DEG C that homogenizing is good, after sterilizing
Beverage is put in frozen water cooling, 4 DEG C of preservations immediately.
Embodiment 3: the preparation of low-cholesterol chicken egg beverage
Take 2g CMC and 60g sucrose mix homogeneously, join in 300g warm water under high-speed stirred state, cool down after fully dissolving
To 20 DEG C, adding 20g Mel and 5g meringue powder, stirring is fully dissolved, after dissolving under stirring with 250g egg yolk
Grain suspension (mass fraction 10%) mixing, then add 363g water and mend 1000g.With citric acid, the pH regulator of mixed liquor is arrived
4, homogenizing under 25MPa pressure, mixed liquor heated sealed sterilizing in 4 minutes, the drink after sterilizing under the conditions of 80 DEG C that homogenizing is good
Material is put in frozen water cooling, 4 DEG C of preservations immediately.
Embodiment 4: the preparation of low-cholesterol chicken egg beverage
Take 1g CMC and 30g sucrose mix homogeneously, join in 300g warm water under high-speed stirred state, cool down after fully dissolving
To 20 DEG C, adding 20g Mel and 5g meringue powder, stirring is fully dissolved, after dissolving under stirring with 150g egg yolk
Grain suspension (mass fraction 10%) mixing, then add 494g water and mend 1000g.With citric acid, the pH regulator of mixed liquor is arrived
4.5, homogenizing under 23MPa pressure, mixed liquor heated sealed sterilizing in 2 minutes under the conditions of 90 DEG C that homogenizing is good, after sterilizing
Beverage is put in frozen water cooling, 4 DEG C of preservations immediately.
Reference examples 1: the preparation of low-cholesterol chicken egg beverage
Take 2g CMC and 30g sucrose mix homogeneously, join in 300g warm water under high-speed stirred state, cool down after fully dissolving
To 20 DEG C, adding 20g Mel and 5g meringue powder, stirring is fully dissolved, after dissolving under stirring with 150g egg yolk
Grain suspension (mass fraction 10%) mixing, then add 493g water and mend 1000g.With citric acid, the pH regulator of mixed liquor is arrived
3.5, homogenizing under 23MPa pressure, mixed liquor heated sealed sterilizing in 2 minutes under the conditions of 90 DEG C that homogenizing is good, after sterilizing
Beverage is put in frozen water cooling, 4 DEG C of preservations immediately.
After placing 3 hours, beverage is substantially layered, and illustrates that pH is adjusted to 3.5 infeasible.
Reference examples 2: the preparation of low-cholesterol chicken egg beverage
Take 1g CMC and 50g sucrose mix homogeneously, join in 300g warm water under high-speed stirred state, cool down after fully dissolving
To 20 DEG C, adding 20g Mel, stirring is fully dissolved, after dissolving under stirring with 250g egg yolk granule suspension (matter
Amount mark 10%) mixing, then add 379g water and mend 1000g.With citric acid the pH regulator of mixed liquor to 4.5, at 23MPa
Homogenizing under pressure, mixed liquor heated sealed sterilizing in 3 minutes under the conditions of 85 DEG C that homogenizing is good, the beverage after sterilizing is put into ice immediately
Water cools down, 4 DEG C of preservations.The rate of deposition of reference examples 2, apparently higher than other groups, illustrates in formula stable without meringue powder beverage
Property can decline.
Reference examples 3: the preparation of low-cholesterol chicken egg beverage
Take 1g CMC and 30g sucrose mix homogeneously, join in 300g warm water under high-speed stirred state, cool down after fully dissolving
To 20 DEG C, adding 20g Mel and 5g meringue powder, stirring is fully dissolved, after dissolving under stirring with 150g egg yolk
Grain suspension (mass fraction 10%) mixing, then add 494g water and mend 1000g.With citric acid, the pH regulator of mixed liquor is arrived
4.5, homogenizing under 23MPa pressure, mixed liquor heated sealed sterilizing in 2 minutes under the conditions of 100 DEG C that homogenizing is good, after sterilizing
Beverage is put in frozen water cooling, 4 DEG C of preservations immediately.
After sterilizing, there is flocculent deposit in beverage.The complete degeneration of protein in beverage is described, sterilising temp is too high infeasible.
According to formula constituent, weight ratio and preparation condition, prepare 7 kinds of different proportions and the beverage of condition, and it is carried out
Subjective appreciation and mensuration color, particle diameter and stability, the sensory evaluation of the beverage of final result display embodiment 1-4 and character are all
Satisfactory, and the beverage of matched group is because going wrong in stability beyond given condition scope.Illustrate formula components ratio and
It is feasible that preparation condition changes within the specific limits.
Measuring egg yolk liquid and the cholesterol level of egg yolk granule according to method and compare, final result is as follows:
Table 1 egg yolk liquid and egg yolk granule cholesterol level
Upper table data show, the cholesterol level in egg yolk granule is significantly lower than the content of cholesterol, going of cholesterol in egg yolk liquid
Except rate reaches 66.97%.
According to the method for testing of index, testing sample, experimental data is as follows:
The color difference analysis of the different embodiment of table 2
Note: represent that beverage has obvious sediment with this understanding.
The particle diameter of the different embodiment of table 3 and rate of deposition
Note: represent that beverage has obvious sediment with this understanding.
The rate of deposition of reference examples 2, apparently higher than other groups, illustrates decline without meringue powder beverage stability in formula.
Although the present invention is open the most as above with preferred embodiment, but it is not limited to the present invention, any person skilled in the art,
Without departing from the spirit and scope of the present invention, all can do various changes and modification, therefore protection scope of the present invention should be with
What claims were defined is as the criterion.
Claims (9)
1. a low-cholesterol chicken egg beverage, it is characterised in that count in mass ratio, containing egg yolk granule 15-25 part, meringue powder
2-10 part, Mel 5-50 part, sucrose 5-60 part, sodium carboxymethyl cellulose 1-5 part, add water and complement to 1,000 parts.
A kind of low-cholesterol chicken egg beverage the most according to claim 1, it is characterised in that described egg yolk granule is by egg yolk
Liquid dilute, pH is neutral in regulation, low-temperature preservation overnight after, low-temperature and high-speed is centrifuged the lower floor's material obtained.
A kind of low-cholesterol chicken egg beverage the most according to claim 1 and 2, it is characterised in that described egg yolk granule be by
Egg yolk liquid and water are according to the dilution proportion of volume ratio 1:1.5, after regulation pH value is 7, at 4 DEG C of refrigerator overnight, 4 DEG C, 10000g
It is centrifuged down lower floor's material that 45min obtains.
A kind of low-cholesterol chicken egg beverage the most according to claim 1 and 2, it is characterised in that preparation process includes:
(1) with water, egg yolk granule is made into the egg yolk granule suspension that mass fraction is 8-10%；
(2) 1-5 part sodium carboxymethyl cellulose and 5-60 part sucrose mix homogeneously, 300 parts under high-speed stirred state, are joined
In warm water, it is sufficiently stirred for making dissolving, after dissolving, is cooled to 20-25 DEG C, add Mel and meringue powder, be sufficiently stirred for making dissolving,
Mix with egg yolk granule suspension under stirring, obtain mixed liquor；
(3) with water, the quality of mixed liquor is mended to 1,000 parts, with citric acid, its pH value is transferred to 4-6, obtains seasoning liquid；
(4) seasoning liquid is carried out homogenizing, prepare low-cholesterol chicken egg beverage；
(5) beverage heated sealed 2 to 5 minutes under the conditions of 80 DEG C to 90 DEG C that will prepare；
(6) egg drink after sterilizing is put in frozen water cooling immediately, preserves under 4 DEG C of low temperature.
5. prepare the method for low-cholesterol chicken egg beverage described in claim 1 or 2 for one kind, it is characterised in that mainly include following
Step:
(1) with water, egg yolk granule is made into the egg yolk granule suspension that mass fraction is 8-10%；
(2) 1-5 part sodium carboxymethyl cellulose and 5-60 part sucrose mix homogeneously, 300 parts under high-speed stirred state, are joined
In warm water, stirring is fully dissolved, and is cooled to 20-25 DEG C after dissolving, adds Mel and meringue powder, and stirring is fully dissolved, stirred
Mix and mix with egg yolk granule suspension under state, obtain mixed liquor；
(3) with water, the quality of mixed liquor is mended to 1,000 parts, with citric acid, its pH value is transferred between 4 to 6, is allocated
Liquid；
(4) seasoning liquid is carried out homogenizing, prepare low-cholesterol chicken egg beverage；
(5) beverage heated sealed 2 to 5 minutes under the conditions of 80 DEG C to 90 DEG C that will prepare；
(6) egg drink after sterilizing is put in frozen water cooling immediately, preserves under 4 DEG C of low temperature.
Method the most according to claim 5, it is characterised in that step (2) is cooled to 20 DEG C after dissolving, and adds honeybee
Honey and meringue powder.
Method the most according to claim 5, it is characterised in that step (3) is at 30 DEG C, with water by the matter of mixed liquor
Amount is mended to 1,000 parts and adjusts pH.
Method the most according to claim 5, it is characterised in that egg yolk granule is made into mass fraction with water by step (1)
It it is the egg yolk granule suspension of 10%.
Method the most according to claim 5, it is characterised in that step (4) to seasoning liquid at 20MPa to 30MPa
Under the conditions of carry out homogenizing.
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| CN201610272760.7A CN105901453B (en) | 2016-04-28 | 2016-04-28 | A kind of low-cholesterol chicken egg beverage and preparation method thereof |
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| CN201610272760.7A CN105901453B (en) | 2016-04-28 | 2016-04-28 | A kind of low-cholesterol chicken egg beverage and preparation method thereof |
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| CN105901453B CN105901453B (en) | 2019-07-23 |
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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 |
| CN107518236A (en) * | 2017-08-22 | 2017-12-29 | 北京德青源蛋品安全工程技术研究有限公司 | A kind of pure fowls egg protein drink and preparation method thereof |
| CN109527314A (en) * | 2018-12-24 | 2019-03-29 | 合浦县二轻工业联社 | The preparation method of egg drink |
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| US3941892A (en) * | 1974-07-01 | 1976-03-02 | General Foods Corporation | Low-cholesterol egg product and process |
| CN1079748A (en) * | 1992-02-03 | 1993-12-22 | 卡夫通用食品有限公司 | The whole egg product that cholesterol has reduced |
| CN102038120A (en) * | 2009-10-20 | 2011-05-04 | 江南大学 | Process for degrading cholesterol in yolk |
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| US3941892A (en) * | 1974-07-01 | 1976-03-02 | General Foods Corporation | Low-cholesterol egg product and process |
| CN1079748A (en) * | 1992-02-03 | 1993-12-22 | 卡夫通用食品有限公司 | The whole egg product that cholesterol has reduced |
| CN102038120A (en) * | 2009-10-20 | 2011-05-04 | 江南大学 | Process for degrading cholesterol in yolk |
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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 |
| CN107518236A (en) * | 2017-08-22 | 2017-12-29 | 北京德青源蛋品安全工程技术研究有限公司 | A kind of pure fowls egg protein drink and preparation method thereof |
| CN109527314A (en) * | 2018-12-24 | 2019-03-29 | 合浦县二轻工业联社 | The preparation method of egg drink |
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| CN105901453B (en) | 2019-07-23 |
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