CN106473021A - A kind of sweet-smelling health care tempering egg - Google Patents
A kind of sweet-smelling health care tempering egg Download PDFInfo
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- CN106473021A CN106473021A CN201610865413.5A CN201610865413A CN106473021A CN 106473021 A CN106473021 A CN 106473021A CN 201610865413 A CN201610865413 A CN 201610865413A CN 106473021 A CN106473021 A CN 106473021A
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Abstract
The present invention relates to food technology field, disclose a kind of sweet-smelling health care tempering egg, be made up of following raw material：Hatching egg, Fructus Fragariae Ananssae, Flos Magnoliae, Rhizoma Polliae Japonicae, Radix ardisiae villosae, Cortex Ailanthi, Herba Potentillae Discoloris, blackberry seed, Fructus Citri grandiss seed, wine yeast, halite, spice, Herba bromi japonici beta glucan, compound enzyme；Product sweet-smelling is strong, and juice is delicious, and chewy is tasty and refreshing, and no egg fishy smell is nutritious, health care comprehensively, can enhancing immunity, skin maintenance, promote gastrointestinal function, slow down aging, anticancer presses down cancer；The firm hatching egg producing is processed, brooding time is shifted to an earlier date 7 ~ 15 days, in hatching process, incubation condition is adjusted according to embryo growth, reached the optimum state of nutrition and mouthfeel when 13 days, reduced by 2 days brooding times, make the income of cultivation peasant household improve 16.7%；Tempering egg, first through Fructus Fragariae Ananssae wine fermentation, increases sweet-smelling and delicate fragrance, and mouthfeel is micro- sweet, boils through spice, removes egg fishy smell, aromatic flavor, salty comfortable in, tasty mouthfeel.
Description
Technical field
The invention mainly relates to food technology field, more particularly, to a kind of sweet-smelling health care tempering egg.
Background technology
Tempering egg is with fresh fertile egg as raw material, according to its natural growth rhythm through hatching to optimal mouthfeel, optimal battalion
Stop hatching, human consumption, tempering egg is not polluted by any external substance in whole production process, is natural green when foster
Nutritive water in meat product, particularly tempering egg, is commonly called as foreign-water, nutritious, often eats, and can significantly improve and lose institute because of asthenia of qi and blood
The multiple symptoms causing, enhancing immunity, nourish skin care, health body-building.
But the production and selling scope also very little of current tempering egg, only area just has tempering egg to sell individually, and
Simply tempering egg is it is impossible to carry out large-scale production by this food rich in nutrition, makes egg products species on market, mouthfeel
More single with nutrition it is impossible to significantly improve cultivation peasant household income.
Content of the invention
In order to make up the defect of prior art, it is an object of the invention to provide a kind of sweet-smelling health care tempering egg.
A kind of sweet-smelling health care tempering egg, is made up of the raw material of following weight portion：Hatching egg 92 ~ 94, Fructus Fragariae Ananssae 21 ~ 23, Flos Magnoliae 1.6
~ 1.8, Rhizoma Polliae Japonicae 1.6 ~ 1.8, Radix ardisiae villosae 1.6 ~ 1.8, Cortex Ailanthi 1.3 ~ 1.5, Herba Potentillae Discoloris 1.3 ~ 1.5, blackberry seed 1.3 ~ 1.5, Fructus Citri grandiss
Seed 1.3 ~ 1.5, wine yeast 2 ~ 4, halite 1.2 ~ 1.4, spice 0.4 ~ 0.6, avenabeta glucosan 0.3 ~ 0.5, compound
Enzyme 0.02 ~ 0.04.
Described hatching egg, for the firm fresh goose egg producing.
Described spice, is made up of the raw material of following weight portion：Rhizoma Zingiberis Recenss 16 ~ 18, Pericarpium Zanthoxyli 15 ~ 17, Fructus Piperiss 14 ~ 16, fennel
Fragrant 10 ~ 12, Fructus Cumini Cymini 10 ~ 12, Fructus Tsaoko 8 ~ 10, anise 8 ~ 10, Flos Caryophylli 8 ~ 10, Fructus Amomi 6 ~ 8, Cortex Cinnamomi 6 ~ 8, the Radix Aucklandiae 6 ~ 8, will be all former
Feed powder is broken to 80 ~ 100 mesh, obtains spice.
Described compound enzyme, is made up of the raw material of following weight portion：Cellulase 11 ~ 13, pectase 10 ~ 12, half fiber
Plain enzyme 5 ~ 7, amylase 4 ~ 6.
Described avenabeta glucosan, is that Herba bromi japonici is crushed to 100 ~ 180 mesh, adds Herba bromi japonici weight 2.4 ~ 2.8 times amount
Water, stirs, steaming and decocting 30 ~ 35 minutes, is cooled to 43 ~ 45 DEG C, adds the amylase of Herba bromi japonici weight 0.06 ~ 0.08%, and insulation is stirred
Mix enzymolysis 200 ~ 220 minutes, add the trypsin of wheat weight 0.02 ~ 0.04%, 36 ~ 38 DEG C of 90 ~ 100 points of enzymolysis of stirring
Clock, filters, and removes oatmeal, and in supernatant, the volume fraction of addition wheat weight 3 ~ 4 times amount is 76 ~ 78% alcoholic solution,
Be placed in 4 ~ 6 DEG C stirring 35 ~ 40 minutes after, stand 6 ~ 8 hours, take precipitation, be placed in -46 ~ -44 DEG C of lyophilizations to water content be 3 ~
7%, obtain avenabeta glucosan.
A kind of preparation method of sweet-smelling health care tempering egg, comprises the following steps：
（1）Select the same day produce health, good hatching egg, be placed in temperature be 5 ~ 6 DEG C, humidity be 72 ~ 74% environment in standing 4 ~
5 hours, middle egg-turning twice, took out, temperature is adjusted to 25 ~ 27 DEG C, stands 35 ~ 40 minutes, then temperature is adjusted to 37 ~ 38 DEG C,
Standing 45 ~ 50 minutes, is carried out with disinfectant solution, keeps embryo viability, accelerates acid-base balance in hatching egg, it is to avoid storage life, carries
Before hatched, obtain clean hatching egg, wait to hatch；
（2）The temperature of hatch machine is adjusted to 21 ~ 23 DEG C, after humidity is adjusted to 68 ~ 70%, 40 ~ 50 minutes, clean hatching egg is placed in and incubates
In change machine, after 25 ~ 30 minutes, temperature is adjusted to 26 ~ 28 DEG C, after being incubated 2 ~ 3 hours, temperature is adjusted to 32 ~ 33 DEG C, humidity is 71
~ 72%, after continuing insulation 3 ~ 4 hours, temperature is adjusted to 33 ~ 35 DEG C, after continuing insulation 3 ~ 4 hours, temperature is adjusted to 38.6 ~
39.2 DEG C, be incubated 7 days, 8 ~ 12 days, temperature be adjusted to 37.5 ~ 37.9 DEG C, humidity be 58 ~ 59%, adjust temperature and humidity, accelerate embryo
Viviparous length, shortens the incubation period, 13 days, and mouthfeel and nutrition reach most preferably, take out hatching egg, are placed in 8 ~ 10 DEG C and are preserved, obtain tempering
Egg；
（3）Flos Magnoliae, Rhizoma Polliae Japonicae, Radix ardisiae villosae, Cortex Ailanthi, Herba Potentillae Discoloris, blackberry seed and Fructus Citri grandiss seed are cleaned, are crushed to 120 ~ 180 mesh sieves,
Obtain Chinese medicine powder, be placed in pot and stir-fry 8 ~ 10 minutes, add the water of Chinese medicine powder weight 25 ~ 30 times amount, after heated and boiled, infusion is to body
Amass as original 1/3, filter, add in filtering residue filtering residue weight 14 ~ 16 times amount volume fraction be 76 ~ 78% alcoholic solution,
Boiling rear infusion to volume is original 1/2, filters, and merges all filtrates, is placed in 54 ~ 56 DEG C of rotary evaporations to no moisture, obtains
Chinese medicine extract；
（4）Select fresh, complete, no disease pest Fructus Fragariae Ananssae, clean, stalk, pull an oar to 60 ~ 80 mesh sieves, add compound enzyme, be placed in 38
~ 40 DEG C of 220 ~ 240 DEG C of enzymolysis of stirring, add wine yeast, stir, be placed in 32 ~ 34 DEG C of ferment at constant temperature 12 ~ 14 hours,
Gently add tempering egg, avenabeta glucosan and Chinese medicine extract, be placed in 18 ~ 20 DEG C, ferment at constant temperature 14 ~ 16 days, increase tempering
The sweet-smelling of egg and strawberry aroma, desalinate egg fishy smell, must pickle tempering egg；
（5）Take the water of hatching egg weight 3 ~ 4 times amount, add halite and spice, heated and boiled, after 30 ~ 35 minutes, is cooled to room
Temperature, adds and pickles tempering egg, soaks 20 ~ 25 minutes, turns small fire and continues heating 40 ~ 45 minutes, abundant mouthfeel, go after heated and boiled
Except egg fishy smell, obtain sweet-smelling health care tempering egg；
（6）Inflated with nitrogen is packed, inspection, obtains finished product.
Described step（1）Disinfectant solution, be made up of the raw material of following weight portion：Semen Persicae 17 ~ 19, Rhizoma Homalomenae 13 ~ 15, Fructus Gleditsia
13 ~ 15, Japanese pagodatree leaf 13 ~ 15, Chinese Wingmut Leaf 10 ~ 12, Gordonia Acuminata 10 ~ 12, Herba Agerati Conyzoidiss 10 ~ 12, spiderflower 8 ~ 10, Luan Shu spend 7 ~ 9, fly swallow
Grass 7 ~ 9, all raw material pulverizing to 100 ~ 200 mesh add the boiling water of raw material gross weight 26 ~ 28 times amount, ultrasonic in 37 ~ 39kHz
35 ~ 40 minutes, filter, in filtering residue, the volume fraction of addition raw material gross weight 14 ~ 16 times amount is 67 ~ 69% alcoholic solution, close
Envelope, in 42 ~ 44 DEG C, ultrasonic 30 ~ 35 minutes of 36 ~ 38kHz, filters, merges all extracting solution, cross 0.22 μm of microporous filter membrane, in
57 ~ 59 DEG C of rotary evaporations, to mass fraction 1.4 ~ 1.6%, obtain disinfectant solution.
Described sweet-smelling health care tempering egg, in whole preparation process, keeps that eggshell is complete, does not rupture.
It is an advantage of the invention that：A kind of sweet-smelling health care tempering egg that the present invention provides, sweet-smelling is strong, and juice is delicious, chewy
Tasty and refreshing, no egg fishy smell, nutrition storage rate be 93.2%, digestibility reaches 82.7%, can enhancing immunity, skin maintenance, promote
Enter gastrointestinal function, slow down aging, anticancer presses down cancer；The firm hatching egg producing is placed through low temperature and HIGH TEMPERATURE PURGE sterilization, keeps embryo
Maximum activity, accelerates hatching egg acid-base balance, and brooding time is shifted to an earlier date 7 ~ 15 days, adjusts hatching according to embryo growth in hatching process
Condition, made embryo reach the optimum state of nutrition and mouthfeel when 13 days, nutritious it is easy to absorb, chewy in taste, more conventional
Hatching method reduces by 2 days brooding times, improves hatching efficiency, makes tempering egg with large-scale production, can make the economy of cultivation peasant household
Income raising 16.7%；Tempering egg, first through Fructus Fragariae Ananssae wine fermentation, increases sweet-smelling and delicate fragrance, and mouthfeel is micro- sweet, boils through spice, removes
Egg fishy smell, aromatic flavor, salty comfortable in, tasty mouthfeel.
Specific embodiment
With specific embodiment, the present invention is described below.
Embodiment 1
A kind of sweet-smelling health care tempering egg, is made up of the raw material of following weight portion：Hatching egg 92, Fructus Fragariae Ananssae 21, Flos Magnoliae 1.6, Rhizoma Polliae Japonicae 1.6,
Radix ardisiae villosae 1.6, Cortex Ailanthi 1.3, Herba Potentillae Discoloris 1.3, blackberry seed 1.3, Fructus Citri grandiss seed 1.3, wine yeast 2, halite 1.2, perfume are pungent
Material 0.4, avenabeta glucosan 0.3, compound enzyme 0.02.
Described hatching egg, for the firm fresh goose egg producing.
Described spice, is made up of the raw material of following weight portion：Rhizoma Zingiberis Recenss 16, Pericarpium Zanthoxyli 15, Fructus Piperiss 14, Fructus Foeniculi 10, Fructus Cumini Cymini
10th, Fructus Tsaoko 8, anise 8, Flos Caryophylli 8, Fructus Amomi 6, Cortex Cinnamomi 6, the Radix Aucklandiae 6, by all raw material pulverizing to 80 mesh, obtain spice.
Described compound enzyme, is made up of the raw material of following weight portion：Cellulase 11, pectase 10, hemicellulase 5,
Amylase 4.
Described avenabeta glucosan, is that Herba bromi japonici is crushed to 100 mesh, adds the water of Herba bromi japonici weight 2.4 times amount, and stirring is all
Even, steaming and decocting 30 minutes, it is cooled to 43 DEG C, adds the amylase of Herba bromi japonici weight 0.06%, insulated and stirred digests 200 minutes, adds
The trypsin of wheat weight 0.02%, 36 DEG C of stirrings digest 90 minutes, filter, and remove oatmeal, add Semen Tritici aestivi in supernatant
The volume fraction of weight 3 times amount is 76% alcoholic solution, after being placed in 4 DEG C of stirrings 35 minutes, stands 6 hours, takes precipitation, be placed in-
46 DEG C of lyophilizations are 3% to water content, obtain avenabeta glucosan.
A kind of preparation method of sweet-smelling health care tempering egg, comprises the following steps：
（1）Select the same day produce health, good hatching egg, be placed in temperature be 5 DEG C, humidity be 72% environment in stand 4 hours,
Middle egg-turning twice, takes out, temperature is adjusted to 25 DEG C, stands 35 minutes, then temperature is adjusted to 37 DEG C, stands 45 minutes, with disappearing
Venom is carried out, and keeps embryo viability, accelerates acid-base balance in hatching egg, it is to avoid storage life, is hatched in advance, obtain and totally plant
Egg, waits to hatch；
（2）The temperature of hatch machine is adjusted to 21 DEG C, humidity is adjusted to 68%, after 40 minutes, clean hatching egg is placed in hatch machine, 25
After minute, temperature is adjusted to 26 DEG C, after being incubated 2 hours, temperature is adjusted to 32 DEG C, humidity is 71%, after continuing insulation 3 hours, will
Temperature is adjusted to 33 DEG C, continue insulation 3 hours after, temperature is adjusted to 38.6 DEG C, be incubated 7 days, 8 ~ 12 days, temperature be adjusted to 37.5 DEG C,
Humidity is 58%, adjusts temperature and humidity, accelerates embryo growth, shortens the incubation period, 13 days, and mouthfeel and nutrition reach most preferably, take out
Hatching egg, is placed in 8 DEG C and is preserved, obtain tempering egg；
（3）Flos Magnoliae, Rhizoma Polliae Japonicae, Radix ardisiae villosae, Cortex Ailanthi, Herba Potentillae Discoloris, blackberry seed and Fructus Citri grandiss seed are cleaned, is crushed to 120 mesh sieves, in obtaining
Medicated powder, is placed in pot and stir-fries 8 minutes, adds the water of Chinese medicine powder weight 25 times amount, after heated and boiled, infusion to volume is original
1/3, filter, in filtering residue, the volume fraction of addition filtering residue weight 14 times amount is 76% alcoholic solution, boils rear infusion to volume
For original 1/2, filter, merge all filtrates, be placed in 54 DEG C of rotary evaporations to no moisture, obtain Chinese medicine extract；
（4）Select fresh, complete, no disease pest Fructus Fragariae Ananssae, clean, stalk, pull an oar to 60 mesh sieves, add compound enzyme, be placed in 38 DEG C
Stirring enzymolysis 220 DEG C, add wine yeast, stir, be placed in 32 DEG C of ferment at constant temperature 12 hours, gently add tempering egg,
Avenabeta glucosan and Chinese medicine extract, are placed in 18 DEG C, ferment at constant temperature 14 days, increase sweet-smelling and the strawberry aroma of tempering egg, light
Change egg fishy smell, tempering egg must be pickled；
（5）Take the water of hatching egg weight 3 times amount, add halite and spice, heated and boiled, after 30 minutes, is cooled to room temperature, plus
Enter to pickle tempering egg, soak 20 minutes, turn small fire after heated and boiled and continue heating 40 minutes, abundant mouthfeel, remove egg fishy smell, obtain
Sweet-smelling health care tempering egg；
（6）Inflated with nitrogen is packed, inspection, obtains finished product.
Described step（1）Disinfectant solution, be made up of the raw material of following weight portion：Semen Persicae 17, Rhizoma Homalomenae 13, Fructus Gleditsia 13, Chinese scholartree
Leaf 13, Chinese Wingmut Leaf 10, Gordonia Acuminata 10, Herba Agerati Conyzoidiss 10, spiderflower 8, Luan Shu spend 7, Radix Consolidae 7, by all raw material pulverizing to 100
Mesh, adds the boiling water of raw material gross weight 26 times amount, ultrasonic 35 minutes in 37kHz, filters, and adds raw material gross weight 14 in filtering residue
The volume fraction of times amount is 67% alcoholic solution, sealing, in 42 DEG C, ultrasonic 30 minutes of 36kHz, filters, merges all extractions
Liquid, crosses 0.22 μm of microporous filter membrane, in 57 DEG C of rotary evaporations to mass fraction 1.4%, obtains disinfectant solution.
Described sweet-smelling health care tempering egg, in whole preparation process, keeps that eggshell is complete, does not rupture.
The tempering egg that this comparative example obtains, no egg fishy smell, sweet-smelling is strong, and nutrition storage rate is 93.2%, and digestibility reaches
82.5%, save brooding time 9 ~ 17 days, after test, the patient of 100 gastrointestinal disease, daily sooner or later each edible the present embodiment
2, tempering egg, after 30 days, the improved patient of gastrointestinal function 77.
Embodiment 2
A kind of sweet-smelling health care tempering egg, is made up of the raw material of following weight portion：Hatching egg 93, Fructus Fragariae Ananssae 22, Flos Magnoliae 1.7, Rhizoma Polliae Japonicae 1.7,
Radix ardisiae villosae 1.7, Cortex Ailanthi 1.4, Herba Potentillae Discoloris 1.4, blackberry seed 1.4, Fructus Citri grandiss seed 1.4, wine yeast 3, halite 1.3, perfume are pungent
Material 0.5, avenabeta glucosan 0.4, compound enzyme 0.03.
Described hatching egg, for the firm fresh goose egg producing.
Described spice, is made up of the raw material of following weight portion：Rhizoma Zingiberis Recenss 17, Pericarpium Zanthoxyli 16, Fructus Piperiss 15, Fructus Foeniculi 11, Fructus Cumini Cymini
11st, Fructus Tsaoko 9, anise 9, Flos Caryophylli 9, Fructus Amomi 7, Cortex Cinnamomi 7, the Radix Aucklandiae 7, by all raw material pulverizing to 80 mesh, obtain spice.
Described compound enzyme, is made up of the raw material of following weight portion：Cellulase 12, pectase 11, hemicellulase 6,
Amylase 5.
Described avenabeta glucosan, is that Herba bromi japonici is crushed to 140 mesh, adds the water of Herba bromi japonici weight 2.6 times amount, and stirring is all
Even, steaming and decocting 33 minutes, it is cooled to 44 DEG C, adds the amylase of Herba bromi japonici weight 0.07%, insulated and stirred digests 210 minutes, adds
The trypsin of wheat weight 0.03%, 37 DEG C of stirrings digest 95 minutes, filter, and remove oatmeal, add Semen Tritici aestivi in supernatant
The volume fraction of weight 3.5 times amount is 77% alcoholic solution, after being placed in 5 DEG C of stirrings 38 minutes, stands 7 hours, takes precipitation, put
It is 5% in -45 DEG C of lyophilizations to water content, obtain avenabeta glucosan.
A kind of preparation method of sweet-smelling health care tempering egg, comprises the following steps：
（1）Select the same day produce health, good hatching egg, be placed in temperature be 5 DEG C, humidity be 73% environment in stand 4 hours,
Middle egg-turning twice, takes out, temperature is adjusted to 26 DEG C, stands 38 minutes, then temperature is adjusted to 37.5 DEG C, stands 48 minutes, uses
Disinfectant solution is carried out, and keeps embryo viability, accelerates acid-base balance in hatching egg, it is to avoid storage life, is hatched in advance, obtain totally
Hatching egg, waits to hatch；
（2）The temperature of hatch machine is adjusted to 22 DEG C, humidity is adjusted to 69%, after 45 minutes, clean hatching egg is placed in hatch machine, 28
After minute, temperature is adjusted to 27 DEG C, after being incubated 2.5 hours, temperature is adjusted to 32.5 DEG C, humidity is 71.5%, continues insulation 3.5
After hour, temperature is adjusted to 34 DEG C, after continuing insulation 3.5 hours, temperature is adjusted to 38.8 DEG C, be incubated 7 days, 8 ~ 12 days, temperature
Be adjusted to 37.7 DEG C, humidity be 58.5%, adjust temperature and humidity, accelerate embryo growth, shorten the incubation period, 13 days, mouthfeel and nutrition
Reach optimal, take out hatching egg, be placed in 9 DEG C and preserved, obtain tempering egg；
（3）Flos Magnoliae, Rhizoma Polliae Japonicae, Radix ardisiae villosae, Cortex Ailanthi, Herba Potentillae Discoloris, blackberry seed and Fructus Citri grandiss seed are cleaned, is crushed to 160 mesh sieves, in obtaining
Medicated powder, is placed in pot and stir-fries 9 minutes, adds the water of Chinese medicine powder weight 28 times amount, after heated and boiled, infusion to volume is original
1/3, filter, in filtering residue, the volume fraction of addition filtering residue weight 15 times amount is 77% alcoholic solution, boils rear infusion to volume
For original 1/2, filter, merge all filtrates, be placed in 55 DEG C of rotary evaporations to no moisture, obtain Chinese medicine extract；
（4）Select fresh, complete, no disease pest Fructus Fragariae Ananssae, clean, stalk, pull an oar to 70 mesh sieves, add compound enzyme, be placed in 39 DEG C
Stirring enzymolysis 230 DEG C, add wine yeast, stir, be placed in 33 DEG C of ferment at constant temperature 13 hours, gently add tempering egg,
Avenabeta glucosan and Chinese medicine extract, are placed in 19 DEG C, ferment at constant temperature 15 days, increase sweet-smelling and the strawberry aroma of tempering egg, light
Change egg fishy smell, tempering egg must be pickled；
（5）Take the water of hatching egg weight 3 ~ 4 times amount, add halite and spice, heated and boiled, after 33 minutes, is cooled to room temperature,
Add and pickle tempering egg, soak 22 minutes, turn small fire after heated and boiled and continue heating 43 minutes, abundant mouthfeel, remove egg fishy smell,
Obtain sweet-smelling health care tempering egg；
（6）Inflated with nitrogen is packed, inspection, obtains finished product.
Described step（1）Disinfectant solution, be made up of the raw material of following weight portion：Semen Persicae 18, Rhizoma Homalomenae 14, Fructus Gleditsia 14, Chinese scholartree
Leaf 14, Chinese Wingmut Leaf 11, Gordonia Acuminata 11, Herba Agerati Conyzoidiss 11, spiderflower 9, Luan Shu spend 8, Radix Consolidae 8, by all raw material pulverizing to 160
Mesh, adds the boiling water of raw material gross weight 27 times amount, ultrasonic 38 minutes in 38kHz, filters, and adds raw material gross weight 15 in filtering residue
The volume fraction of times amount is 68% alcoholic solution, sealing, in 43 DEG C, ultrasonic 33 minutes of 37kHz, filters, merges all extractions
Liquid, crosses 0.22 μm of microporous filter membrane, in 58 DEG C of rotary evaporations to mass fraction 1.5%, obtains disinfectant solution.
Described sweet-smelling health care tempering egg, in whole preparation process, keeps that eggshell is complete, does not rupture.
The tempering egg that this comparative example obtains, no egg fishy smell, sweet-smelling is strong, and nutrition storage rate is 92.3%, and digestibility reaches
82.7%, save brooding time 9 ~ 17 days, after test, the patient of 100 gastrointestinal disease, daily sooner or later each edible the present embodiment
2, tempering egg, after 30 days, the improved patient of gastrointestinal function 73.
Embodiment 3
A kind of sweet-smelling health care tempering egg, is made up of the raw material of following weight portion：Hatching egg 94, Fructus Fragariae Ananssae 23, Flos Magnoliae 1.8, Rhizoma Polliae Japonicae 1.8,
Radix ardisiae villosae 1.8, Cortex Ailanthi 1.5, Herba Potentillae Discoloris 1.5, blackberry seed 1.5, Fructus Citri grandiss seed 1.5, wine yeast 4, halite 1.4, perfume are pungent
Material 0.6, avenabeta glucosan 0.5, compound enzyme 0.04.
Described hatching egg, for the firm fresh goose egg producing.
Described spice, is made up of the raw material of following weight portion：Rhizoma Zingiberis Recenss 18, Pericarpium Zanthoxyli 17, Fructus Piperiss 16, Fructus Foeniculi 12, Fructus Cumini Cymini
12nd, Fructus Tsaoko 10, anise 10, Flos Caryophylli 10, Fructus Amomi 8, Cortex Cinnamomi 8, the Radix Aucklandiae 8, by all raw material pulverizing to 100 mesh, obtain spice.
Described compound enzyme, is made up of the raw material of following weight portion：Cellulase 13, pectase 12, hemicellulase 7,
Amylase 6.
Described avenabeta glucosan, is that Herba bromi japonici is crushed to 180 mesh, adds the water of Herba bromi japonici weight 2.8 times amount, and stirring is all
Even, steaming and decocting 35 minutes, it is cooled to 45 DEG C, adds the amylase of Herba bromi japonici weight 0.08%, insulated and stirred digests 220 minutes, adds
The trypsin of wheat weight 0.04%, 38 DEG C of stirrings digest 100 minutes, filter, and remove oatmeal, add little in supernatant
The volume fraction of wheat weight 4 times amount is 78% alcoholic solution, after being placed in 6 DEG C of stirrings 40 minutes, stands 8 hours, takes precipitation, put
It is 7% in -44 DEG C of lyophilizations to water content, obtain avenabeta glucosan.
A kind of preparation method of sweet-smelling health care tempering egg, comprises the following steps：
（1）Select the same day produce health, good hatching egg, be placed in temperature be 6 DEG C, humidity be 74% environment in stand 5 hours,
Middle egg-turning twice, takes out, temperature is adjusted to 27 DEG C, stands 40 minutes, then temperature is adjusted to 38 DEG C, stands 50 minutes, with disappearing
Venom is carried out, and keeps embryo viability, accelerates acid-base balance in hatching egg, it is to avoid storage life, is hatched in advance, obtain and totally plant
Egg, waits to hatch；
（2）The temperature of hatch machine is adjusted to 23 DEG C, humidity is adjusted to 70%, after 50 minutes, clean hatching egg is placed in hatch machine, 30
After minute, temperature is adjusted to 28 DEG C, after being incubated 3 hours, temperature is adjusted to 33 DEG C, humidity is 72%, after continuing insulation 4 hours, will
Temperature is adjusted to 35 DEG C, continue insulation 4 hours after, temperature is adjusted to 39.2 DEG C, be incubated 7 days, 8 ~ 12 days, temperature be adjusted to 37.9 DEG C,
Humidity is 59%, adjusts temperature and humidity, accelerates embryo growth, shortens the incubation period, 13 days, and mouthfeel and nutrition reach most preferably, take out
Hatching egg, is placed in 10 DEG C and is preserved, obtain tempering egg；
（3）Flos Magnoliae, Rhizoma Polliae Japonicae, Radix ardisiae villosae, Cortex Ailanthi, Herba Potentillae Discoloris, blackberry seed and Fructus Citri grandiss seed are cleaned, is crushed to 180 mesh sieves, in obtaining
Medicated powder, is placed in pot and stir-fries 10 minutes, adds the water of Chinese medicine powder weight 30 times amount, after heated and boiled, infusion to volume is original
1/3, filter, in filtering residue add filtering residue weight 16 times amount volume fraction be 78% alcoholic solution, boil rear infusion to body
Amass as original 1/2, filter, merge all filtrates, be placed in 56 DEG C of rotary evaporations to no moisture, obtain Chinese medicine extract；
（4）Select fresh, complete, no disease pest Fructus Fragariae Ananssae, clean, stalk, pull an oar to 80 mesh sieves, add compound enzyme, be placed in 40 DEG C
Stirring enzymolysis 240 DEG C, add wine yeast, stir, be placed in 34 DEG C of ferment at constant temperature 14 hours, gently add tempering egg,
Avenabeta glucosan and Chinese medicine extract, are placed in 20 DEG C, ferment at constant temperature 16 days, increase sweet-smelling and the strawberry aroma of tempering egg, light
Change egg fishy smell, tempering egg must be pickled；
（5）Take the water of hatching egg weight 4 times amount, add halite and spice, heated and boiled, after 35 minutes, is cooled to room temperature, plus
Enter to pickle tempering egg, soak 25 minutes, turn small fire after heated and boiled and continue heating 45 minutes, abundant mouthfeel, remove egg fishy smell, obtain
Sweet-smelling health care tempering egg；
（6）Inflated with nitrogen is packed, inspection, obtains finished product.
Described step（1）Disinfectant solution, be made up of the raw material of following weight portion：Semen Persicae 19, Rhizoma Homalomenae 15, Fructus Gleditsia 15, Chinese scholartree
Leaf 15, Chinese Wingmut Leaf 12, Gordonia Acuminata 12, Herba Agerati Conyzoidiss 12, spiderflower 10, Luan Shu spend 9, Radix Consolidae 9, by all raw material pulverizing to 200
Mesh, adds the boiling water of raw material gross weight 28 times amount, ultrasonic 40 minutes in 39kHz, filters, and adds raw material gross weight 16 in filtering residue
The volume fraction of times amount is 69% alcoholic solution, sealing, in 44 DEG C, ultrasonic 35 minutes of 38kHz, filters, merges all extractions
Liquid, crosses 0.22 μm of microporous filter membrane, in 59 DEG C of rotary evaporations to mass fraction 1.6%, obtains disinfectant solution.
Described sweet-smelling health care tempering egg, in whole preparation process, keeps that eggshell is complete, does not rupture.
The tempering egg that this comparative example obtains, no egg fishy smell, sweet-smelling is strong, and nutrition storage rate is 92.6%, and digestibility reaches
81.7%, save brooding time 9 ~ 17 days, after test, the patient of 100 gastrointestinal disease, daily sooner or later each edible the present embodiment
2, tempering egg, after 30 days, the improved patient of gastrointestinal function 74.
Comparative example 1
A kind of sweet-smelling health care tempering egg, is made up of the raw material of following weight portion：Hatching egg 92 ~ 94, Flos Magnoliae 1.6 ~ 1.8, Rhizoma Polliae Japonicae 1.6 ~
1.8th, Radix ardisiae villosae 1.6 ~ 1.8, Cortex Ailanthi 1.3 ~ 1.5, Herba Potentillae Discoloris 1.3 ~ 1.5, blackberry seed 1.3 ~ 1.5, Fructus Citri grandiss seed 1.3 ~ 1.5, big
Halitum 1.2 ~ 1.4, spice 0.4 ~ 0.6, avenabeta glucosan 0.3 ~ 0.5, compound enzyme 0.02 ~ 0.04.
Preparation method, with embodiment 1.
The tempering egg that this comparative example obtains, egg fishy smell is light, no sweet-smelling, and nutrition storage rate is 84.6%, and digestibility reaches
78.4%, save brooding time 9 ~ 17 days, after test, the patient of 100 gastrointestinal disease, daily sooner or later each this comparative example edible
2, tempering egg, after 30 days, the improved patient of gastrointestinal function 6.
Comparative example 2
A kind of sweet-smelling health care tempering egg, is made up of the raw material of following weight portion：Hatching egg 92 ~ 94, Fructus Fragariae Ananssae 21 ~ 23, wine yeast 2
~ 4, halite 1.2 ~ 1.4, avenabeta glucosan 0.3 ~ 0.5, compound enzyme 0.02 ~ 0.04.
Preparation method, with embodiment 1.
The tempering egg that this comparative example obtains, egg fishy smell is dense, has sweet-smelling, and nutrition storage rate is 85.8%, and digestibility reaches
78.9%, save brooding time 9 ~ 17 days, after test, the patient of 100 gastrointestinal disease, daily sooner or later each this comparative example edible
2, tempering egg, after 30 days, the improved patient of gastrointestinal function 3.
Comparative example 3
A kind of sweet-smelling health care tempering egg, is made up of the raw material of following weight portion：Hatching egg 92 ~ 94, Fructus Fragariae Ananssae 21 ~ 23, Flos Magnoliae 1.6 ~
1.8th, Rhizoma Polliae Japonicae 1.6 ~ 1.8, Radix ardisiae villosae 1.6 ~ 1.8, Cortex Ailanthi 1.3 ~ 1.5, Herba Potentillae Discoloris 1.3 ~ 1.5, blackberry seed 1.3 ~ 1.5, Fructus Citri grandiss
Seed 1.3 ~ 1.5, wine yeast 2 ~ 4, halite 1.2 ~ 1.4, spice 0.4 ~ 0.6, avenabeta glucosan 0.3 ~ 0.5, compound
Enzyme 0.02 ~ 0.04.
Routinely technique is hatched, other preparation methoies, with embodiment 1.
The tempering egg that this comparative example obtains, egg fishy smell is light, has sweet-smelling, and nutrition storage rate is 65.4%, and digestibility reaches
68.8%, save brooding time 0 day, after test, the patient of 100 gastrointestinal disease, daily sooner or later each tempering eating this comparative example
2, egg, after 30 days, the improved patient of gastrointestinal function 35.
Claims (8)
1. a kind of sweet-smelling health care tempering egg is it is characterised in that be made up of the raw material of following weight portion：Hatching egg 92 ~ 94, Fructus Fragariae Ananssae 21 ~
23rd, Flos Magnoliae 1.6 ~ 1.8, Rhizoma Polliae Japonicae 1.6 ~ 1.8, Radix ardisiae villosae 1.6 ~ 1.8, Cortex Ailanthi 1.3 ~ 1.5, Herba Potentillae Discoloris 1.3 ~ 1.5, blackberry seed
1.3 ~ 1.5, Fructus Citri grandiss seed 1.3 ~ 1.5, wine yeast 2 ~ 4, halite 1.2 ~ 1.4, spice 0.4 ~ 0.6, avenabeta glucosan
0.3 ~ 0.5, compound enzyme 0.02 ~ 0.04.
2. according to claim 1 sweet-smelling health care tempering egg it is characterised in that described hatching egg, for the firm fresh goose producing
Egg.
3. according to claim 1 sweet-smelling health care tempering egg it is characterised in that described spice, by following weight portion
Raw material forms：Rhizoma Zingiberis Recenss 16 ~ 18, Pericarpium Zanthoxyli 15 ~ 17, Fructus Piperiss 14 ~ 16, Fructus Foeniculi 10 ~ 12, Fructus Cumini Cymini 10 ~ 12, Fructus Tsaoko 8 ~ 10, anistree 8 ~ 10,
Flos Caryophylli 8 ~ 10, Fructus Amomi 6 ~ 8, Cortex Cinnamomi 6 ~ 8, the Radix Aucklandiae 6 ~ 8, by all raw material pulverizing to 80 ~ 100 mesh, obtain spice.
4. according to claim 1 sweet-smelling health care tempering egg it is characterised in that described compound enzyme, by following weight portion
Raw material forms：Cellulase 11 ~ 13, pectase 10 ~ 12, hemicellulase 5 ~ 7, amylase 4 ~ 6.
5. sweet-smelling health care tempering egg, it is characterised in that described avenabeta glucosan, is by Herba bromi japonici according to claim 1
It is crushed to 100 ~ 180 mesh, add the water of Herba bromi japonici weight 2.4 ~ 2.8 times amount, stir, steaming and decocting 30 ~ 35 minutes, it is cooled to 43 ~
45 DEG C, add the amylase of Herba bromi japonici weight 0.06 ~ 0.08%, insulated and stirred digests 200 ~ 220 minutes, adds wheat weight
0.02 ~ 0.04% trypsin, 36 ~ 38 DEG C are stirred enzymolysis 90 ~ 100 minutes, filter, remove oatmeal, add in supernatant
The volume fraction of wheat weight 3 ~ 4 times amount is 76 ~ 78% alcoholic solution, after being placed in 4 ~ 6 DEG C of stirrings 35 ~ 40 minutes, stands 6 ~ 8
Hour, take precipitation, being placed in -46 ~ -44 DEG C of lyophilizations to water content is 3 ~ 7%, obtains avenabeta glucosan.
6. the preparation method of sweet-smelling health care tempering egg described in a kind of claim 1 is it is characterised in that comprise the following steps：
（1）Select the same day produce health, good hatching egg, be placed in temperature be 5 ~ 6 DEG C, humidity be 72 ~ 74% environment in standing 4 ~
5 hours, middle egg-turning twice, took out, temperature is adjusted to 25 ~ 27 DEG C, stands 35 ~ 40 minutes, then temperature is adjusted to 37 ~ 38 DEG C,
Standing 45 ~ 50 minutes, is carried out with disinfectant solution, obtains clean hatching egg, wait to hatch；
（2）The temperature of hatch machine is adjusted to 21 ~ 23 DEG C, after humidity is adjusted to 68 ~ 70%, 40 ~ 50 minutes, clean hatching egg is placed in and incubates
In change machine, after 25 ~ 30 minutes, temperature is adjusted to 26 ~ 28 DEG C, after being incubated 2 ~ 3 hours, temperature is adjusted to 32 ~ 33 DEG C, humidity is 71
~ 72%, after continuing insulation 3 ~ 4 hours, temperature is adjusted to 33 ~ 35 DEG C, after continuing insulation 3 ~ 4 hours, temperature is adjusted to 38.6 ~
39.2 DEG C, be incubated 7 days, 8 ~ 12 days, temperature be adjusted to 37.5 ~ 37.9 DEG C, humidity be 58 ~ 59%, 13 days, take out hatching egg, be placed in 8 ~ 10
DEG C preserved, obtained tempering egg；
（3）Flos Magnoliae, Rhizoma Polliae Japonicae, Radix ardisiae villosae, Cortex Ailanthi, Herba Potentillae Discoloris, blackberry seed and Fructus Citri grandiss seed are cleaned, are crushed to 120 ~ 180 mesh sieves,
Obtain Chinese medicine powder, be placed in pot and stir-fry 8 ~ 10 minutes, add the water of Chinese medicine powder weight 25 ~ 30 times amount, after heated and boiled, infusion is to body
Amass as original 1/3, filter, add in filtering residue filtering residue weight 14 ~ 16 times amount volume fraction be 76 ~ 78% alcoholic solution,
Boiling rear infusion to volume is original 1/2, filters, and merges all filtrates, is placed in 54 ~ 56 DEG C of rotary evaporations to no moisture, obtains
Chinese medicine extract；
（4）Select fresh, complete, no disease pest Fructus Fragariae Ananssae, clean, stalk, pull an oar to 60 ~ 80 mesh sieves, add compound enzyme, be placed in 38
~ 40 DEG C of 220 ~ 240 DEG C of enzymolysis of stirring, add wine yeast, stir, be placed in 32 ~ 34 DEG C of ferment at constant temperature 12 ~ 14 hours,
Gently add tempering egg, avenabeta glucosan and Chinese medicine extract, be placed in 18 ~ 20 DEG C, ferment at constant temperature 14 ~ 16 days, steel must be pickled
Change egg；
（5）Take the water of hatching egg weight 3 ~ 4 times amount, add halite and spice, heated and boiled, after 30 ~ 35 minutes, is cooled to room
Temperature, adds and pickles tempering egg, soaks 20 ~ 25 minutes, turns small fire and continues heating 40 ~ 45 minutes, obtain sweet-smelling health care after heated and boiled
Tempering egg；
（6）Inflated with nitrogen is packed, inspection, obtains finished product.
7. according to claim 6 the preparation method of sweet-smelling health care tempering egg it is characterised in that described step（1）Sterilization
Liquid, is made up of the raw material of following weight portion：Semen Persicae 17 ~ 19, Rhizoma Homalomenae 13 ~ 15, Fructus Gleditsia 13 ~ 15, Japanese pagodatree leaf 13 ~ 15, Chinese Wingmut Leaf 10 ~
12nd, Gordonia Acuminata 10 ~ 12, Herba Agerati Conyzoidiss 10 ~ 12, spiderflower 8 ~ 10, Luan Shu spend 7 ~ 9, Radix Consolidae 7 ~ 9, by all raw material pulverizing to 100
~ 200 mesh, add the boiling water of raw material gross weight 26 ~ 28 times amount, ultrasonic 35 ~ 40 minutes in 37 ~ 39kHz, filter, add in filtering residue
Enter raw material gross weight 14 ~ 16 times amount volume fraction be 67 ~ 69% alcoholic solution, sealing, in 42 ~ 44 DEG C, 36 ~ 38kHz ultrasonic
30 ~ 35 minutes, filter, merge all extracting solution, cross 0.22 μm of microporous filter membrane, in 57 ~ 59 DEG C of rotary evaporations to mass fraction
1.4 ~ 1.6%, obtain disinfectant solution.
8. according to claim 6 or 7 preparation method of sweet-smelling health care tempering egg it is characterised in that described sweet-smelling health care
In the whole preparation process of tempering egg, keep that eggshell is complete, do not rupture.
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| CN108740831A (en) * | 2018-05-31 | 2018-11-06 | 四川众润食品有限公司 | A kind of instant brown sugar fermented glutinour rice egg and preparation method thereof |
| CN109536349A (en) * | 2018-12-18 | 2019-03-29 | 江苏省农业科学院 | A kind of preparation method of function strawberry fruit wine |
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