CN106942547A

CN106942547A - A kind of new egg-milk beverage

Info

Publication number: CN106942547A
Application number: CN201610004696.4A
Authority: CN
Inventors: 吕学栋
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-01-07
Filing date: 2016-01-07
Publication date: 2017-07-14

Abstract

The present invention discloses a kind of new egg-milk beverage, and main component is made up of egg, rice germ etc., and through over cleaning, the drinking water for adding 7-8 times soaks 3-4 hours, reuses and more than 120 mesh be sieved through filter with colloid mill defibrination twice.Egg liquid is broken into after egg cleaning, is poured into Cooling or heating jar, is well mixed with rice germ slurry, white granulated sugar, is stirred, is heated to 95-100 DEG C.Be cooled to 70 DEG C of progress homogeneous, homogenization pressure is sterilized the good beverage of homogeneous using superhigh temperature disinfecting machine, filling in 20-25Mpa, sterilising temp is at 130-138 DEG C, and the time is 4-10 seconds, both a kind of new egg-milk beverage.

Description

A kind of new egg-milk beverage

Technical field

The present invention relates to beverage, more particularly to egg products manufacture field.

Background technology

Protein is one of the main nutrients that human body sustains life, grown with metabolism, at present, China resident Mainly using dairy products or dairy products as protein supplements, or even as daily life nutriment, especially in infant raising side Face is extremely universal.

Nearly ten years, there are many bad factors in scientific discovery milk., Yamanashi, Japan University Environment health system in 2005 Doctor of medicine Davaasambuu Ganmaa exist《Medical science hypothesis》(Medical Hypotheses) magazine is published an article and pointed out, existing Female hormone content is dramatically increased in the milk of consumption, and its reason is (exogenous in addition to being added in feed and injecting Hormonal methods Hormone), (endogenous hormone) relevant with milk from pregnant cows.

Because " in modern Cow product, milk cow can carry out artificial insemination in three months after manufacture, instead of nature friendship Match somebody with somebody, almost estrogen level is significantly improved in whole period of gestation continues lactation, especially latter half of gestation, its serum, milk In estrogen be consequently increased.”

Ganmaa is pointed out, it is estimated that about 75% commercially available milk origin is in milk from pregnant cows.Ganmaa etc. animal is real Test research to also indicate that, although do not find that modern milk has a significant effect to rat parental generation and filial generation reproductive function, but in filial generation I.e. death when having 1 birth, 3 have skeletal abnormality.

Ganmaa analyzes 40 national diet and women with breast cancer, oophoroma and onset of endometrial cancer rate and the death rate Correlation, its coefficient correlation is respectively 0.817,0.779 and 0.814, is finally speculated, in milk and dairy products estrogen with breast Gland cancer, oophoroma are relevant with the generation of carcinoma of endometrium.Before some scholars point out that the estrogen in milk and dairy products may be One of inducement that row gland cancer occurs.With regard to the safe condition of current milk, someone emphasizes, allows milk to be disappeared from life.

Although whether the estrogen in milk can influence growing with Development of Reproductive System for children etc., at present research money Material is very few, still, studies and finds from medical college of University Copenhagen Denmark professor Anna-Maria Andersson, puberty Estrogen is produced in preceding children's body few, it is higher for exogenous hormones sensitiveness, it is extremely hazardous exposed to exogenous sex hormone , its Acceleration of growth may be made or mammary development occur, sperm reduction etc. after adult.

In addition, in human fatty tissue, there is a kind of hormone-sensitive lipase, the size of the enzymatic activity is moved to fat depot With having a great impact.

It is not enough present in milk in order to solve, make resident's food more safe and reliable, scientific and technical personnel are researching and developing in the industry, Using egg drink to substitute milk.

In egg, egg white accounts for 55%, and yolk accounts for 45%.Egg white is containing molten in known standard protein, egg white Bacterium enzyme, the enzyme has the effect such as antibacterial, anti-inflammatory, antiviral, raising immunologic function；In shell egg, rich in vitamin and iron, calcium, potassium Deng the mineral matter required for human body, there is repair to liver organization damage；Contain more vitamin B and other micro members Element, can decompose and aoxidize the carcinogen in human body, with protective effect on cancer risk；Yolk is rich in DHA and lecithin, vitellin, right Nervous system and body development are favourable, energy brain tonic and intelligence development, improve memory, and promote liver cell regeneration；Though in egg contain compared with Many cholesterol, but simultaneously also containing abundant lecithin.Lecithin enters after blood, can become the particle of cholesterol and fat It is small, and be allowed to keep suspended state, so as to prevent cholesterol and fat in the deposition of vascular wall.Lecithin has balance cholesterol to make With.

But, because egg has inborn characteristic, i.e., it will solidify denaturation more than 70 DEG C of temperature.Chicken without curing Egg, egg fishy taste is not only existed, and sterilizing is not difficult to thoroughly preserve (national 40 Duo Suo universities and colleges, scientific research institutions, egg product industry yet What association and experts and scholars edited jointly【Egg product science and technology】The 234-235 pages is 1.), inventor by studying for many years, eventually In the defect for overcoming this respect.

Present invention has the advantages that, safe using 95-138 DEG C of high-temperature sterilization, nutritious and equilibrium is not got angry, Good to absorb, cost performance is higher than milk.

The content of the invention

Egg 10-15

Rice germ 4-8

White granulated sugar 3-10

Milk 0-10

Drinking water 70-80

Embodiment

1st, fresh rice germ is selected, impurity elimination, cleaning, the drinking water for adding 7-8 times soaks 3-4 hours；Immersion is completed, With colloid mill defibrination twice, using more than 120 mesh sieved filters.

2nd, egg liquid is broken into after the cleaning of selection Fresh Egg, poured into Cooling or heating jar, mixed with rice germ slurry, white granulated sugar It is even；Stir, be heated to 95-100 DEG C, mixing speed is 120 revs/min, is kept for 3-5 minutes, is cooled to 70 DEG C；Add milk, Carry out homogeneous, homogenization pressure in 20-25Mpa,

3rd, the good beverage of homogeneous is sterilized using superhigh temperature disinfecting machine, it is filling, sterilising temp at 130-138 DEG C, when Between be 4-10 second, both must.

①【Egg product science and technology】China Standards Press of Li Can rocs Wu Zijian chief editors Chinese quality inspection publishing house In April, 2013 publishes.

Claims

1. a kind of new egg-milk beverage, it is characterised in that select following weight item：

Egg 10-15

Rice germ 4-8

White granulated sugar 3-10

Milk 0-10

Drinking water 70-80.

2. egg according to claim 1, its feature includes：(1) egg white solution, (2) egg yolk liquid, (3) egg pulp, (4) egg white Powder, (5) yolk powder, (6) dried whole-egg.

3. it is according to claim 1 or claim 2, it is characterised in that following preparation method：

1. fresh rice germ, is selected, impurity elimination, cleaning, the drinking water for adding 7-8 times is soaked 3-4 hours, and immersion is completed, and is used Colloid mill defibrination twice, is filtered using more than 120 mesh being sieved through,

2. egg liquid, is broken into after the cleaning of selection Fresh Egg, is poured into Cooling or heating jar, is well mixed with rice germ slurry, white granulated sugar；Stir Mix and be heated to 95-100 DEG C, kept for 3-5 minutes；70 DEG C are cooled to, or adds milk, homogeneous is carried out, homogenization pressure is in 20- 25Mpa,

3. the good material of homogeneous is subjected to instantaneous sterilizing, filling using superhigh temperature disinfecting machine, sterilising temp at 130-138 DEG C, when Between be 4-10 seconds.