CN107156660A - A kind of egg pudding and preparation method thereof - Google Patents
A kind of egg pudding and preparation method thereof Download PDFInfo
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- CN107156660A CN107156660A CN201710586954.9A CN201710586954A CN107156660A CN 107156660 A CN107156660 A CN 107156660A CN 201710586954 A CN201710586954 A CN 201710586954A CN 107156660 A CN107156660 A CN 107156660A
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- 235000011962 puddings Nutrition 0.000 title claims abstract description 61
- 238000002360 preparation method Methods 0.000 title claims description 13
- 235000013601 eggs Nutrition 0.000 claims abstract description 68
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 239000000843 powder Substances 0.000 claims abstract description 25
- 235000013336 milk Nutrition 0.000 claims abstract description 24
- 239000008267 milk Substances 0.000 claims abstract description 24
- 210000004080 milk Anatomy 0.000 claims abstract description 24
- 229920002752 Konjac Polymers 0.000 claims abstract description 21
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 21
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 20
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 17
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 241000206575 Chondrus crispus Species 0.000 claims abstract description 11
- 235000020186 condensed milk Nutrition 0.000 claims abstract description 11
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 10
- 239000001103 potassium chloride Substances 0.000 claims abstract description 10
- 235000011164 potassium chloride Nutrition 0.000 claims abstract description 10
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 9
- 230000001954 sterilising effect Effects 0.000 claims description 24
- 238000004659 sterilization and disinfection Methods 0.000 claims description 14
- 238000000034 method Methods 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 11
- 239000000839 emulsion Substances 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 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 description 8
- 235000014103 egg white Nutrition 0.000 claims description 8
- 210000000969 egg white Anatomy 0.000 claims description 8
- 239000003292 glue Substances 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 238000009928 pasteurization Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 239000003643 water by type Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 230000000249 desinfective effect Effects 0.000 claims description 3
- 239000006260 foam Substances 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 claims 1
- 238000005660 chlorination reaction Methods 0.000 claims 1
- 229910052700 potassium Inorganic materials 0.000 claims 1
- 239000011591 potassium Substances 0.000 claims 1
- 230000007547 defect Effects 0.000 abstract description 7
- 239000007787 solid Substances 0.000 abstract description 7
- 238000003860 storage Methods 0.000 abstract description 7
- 238000005516 engineering process Methods 0.000 abstract description 6
- 230000007774 longterm Effects 0.000 abstract description 6
- 235000003599 food sweetener Nutrition 0.000 abstract description 5
- 239000003765 sweetening agent Substances 0.000 abstract description 5
- 235000005135 Micromeria juliana Nutrition 0.000 abstract description 4
- 241000246354 Satureja Species 0.000 abstract description 4
- 235000007315 Satureja hortensis Nutrition 0.000 abstract description 4
- 235000008935 nutritious Nutrition 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 239000003755 preservative agent Substances 0.000 abstract description 3
- 230000002335 preservative effect Effects 0.000 abstract description 3
- 238000010923 batch production Methods 0.000 abstract description 2
- 238000012360 testing method Methods 0.000 description 8
- 238000004519 manufacturing process Methods 0.000 description 7
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 description 6
- 229920002581 Glucomannan Polymers 0.000 description 6
- 229940046240 glucomannan Drugs 0.000 description 6
- 239000000243 solution Substances 0.000 description 6
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 239000002253 acid Substances 0.000 description 3
- 239000000084 colloidal system Substances 0.000 description 3
- 238000004925 denaturation Methods 0.000 description 3
- 230000036425 denaturation Effects 0.000 description 3
- 238000011161 development Methods 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000015203 fruit juice Nutrition 0.000 description 3
- 238000010438 heat treatment Methods 0.000 description 3
- 235000010485 konjac Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 230000002378 acidificating effect Effects 0.000 description 2
- 239000003795 chemical substances by application Substances 0.000 description 2
- 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 2
- 239000004744 fabric Substances 0.000 description 2
- 238000005189 flocculation Methods 0.000 description 2
- 230000016615 flocculation Effects 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000002864 food coloring agent Nutrition 0.000 description 2
- 238000009472 formulation Methods 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 230000009467 reduction Effects 0.000 description 2
- 238000007711 solidification Methods 0.000 description 2
- 230000008023 solidification Effects 0.000 description 2
- 244000247812 Amorphophallus rivieri Species 0.000 description 1
- 235000001206 Amorphophallus rivieri Nutrition 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 102000007544 Whey Proteins Human genes 0.000 description 1
- 108010046377 Whey Proteins Proteins 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000006978 adaptation Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 239000011230 binding agent Substances 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 238000004040 coloring Methods 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 125000004122 cyclic group Chemical group 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 238000005238 degreasing Methods 0.000 description 1
- 235000013325 dietary fiber Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 239000008236 heating water Substances 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011259 mixed solution Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000008271 nervous system development Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- 210000000056 organ Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 235000020995 raw meat Nutrition 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 235000000346 sugar Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/244—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from corms, tubers or roots, e.g. glucomannan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/256—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin from seaweeds, e.g. alginates, agar or carrageenan
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/294—Inorganic additives, e.g. silica
-
- 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
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Inorganic Chemistry (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Grain Derivatives (AREA)
Abstract
The invention discloses a kind of egg pudding, it is characterised in that the egg pudding is made up of the raw material of following weight：30 50 parts of egg yolk liquid, 15 30 parts of whole-fat milk powder, 10 15 parts of white granulated sugar, 5 10 parts of condensed milk, 0.4 2.0 parts of konjaku powder, 0.2 0.5 parts of K-type carragheen, 0.04 1.0 parts of potassium chloride, 140 180 parts of water.Egg pudding smooth in taste that the present invention makes, quality Q bullets, egg are savory dense, nutritious, and without preservative, sweetener, be convenient for carrying, the shelf life of pudding is extended simultaneously, also improve the defect that long-term storage is collapsed, liquid is separated with solid, processing technology is simple, cost is low, is adapted to batch production.
Description
Technical field
The present invention relates to a kind of method for producing of food, belong to pudding product manufacture field.
Background technology
Pudding, bright in colour because outward appearance is sparkling and crystal-clear, the soft cunning of mouthfeel, fresh and sweet moisten and be well received by consumers, its five colours is in riotous profusion
Confused color is even more that children can not resist.But the composition of pudding in the market is made a general survey of, for nutritive value, mainly
It is based on edible glue, to add various synthetic fragrances, colouring agent, sweetener, acid etc. and be formulated.Some puddings
Even if adding fruit juice and pulp, though wherein containing a small amount of mineral matter, soluble dietary fiber and vitamin, through production and processing
Afterwards, nutritional ingredient is also almost lost and made a gift of to the greatest extent.And for children：They are in growth and development stage, intracorporeal organ function
Compare fragile, nervous system development is still unsound, it is sensitive to chemical substance, if excessive feed too long contains synthetic food color, perfume (or spice)
The food of essence, intake can excessively influence absorption of the human body to fat, protein, be unfavorable for child growth development.
There is part egg pudding visible on market today, part pudding uses egg essence and sunset yellow to reduce cost
Formed Deng pigment allotment, wherein having no egg ingredients.The reason for phenomenon occur is mainly egg pudding to be existed in development
The problem of egg heat denaturation solidification, so that production phase heat treatment parameter is difficult to accurate control, ultimately result in the market production
Product can not be popularized.CN103704617B discloses a kind of egg pudding and its production technology, and it is with cholesterol reduction egg pulp, degreasing
Milk powder is raw material, adds xylitol, complex thickener, compound water binding agent, water, vanillic aldehyde, fruit juice, flavor deployment and forms, although
Its clean taste, but because having used fruit juice, it is impossible to which improving pudding and being long placed in rear homogenieity reduction causes pudding to collapse, produces floccule
Defect.CN102511745B discloses a kind of acidic milk pudding and preparation method thereof, and the present invention is by by acidity regulator
It is added in milk pudding, obtains pudding a kind of uniform and stable and with long quality guarantee period, but also because of the acidic milk cloth
The pH of fourth<4.2 just occur whey separate out, the defect of mouthfeel meta-acid, in addition the acid pudding preserve 35 days, occur mould,
Yeast etc. grows.
Based on above-mentioned analysis, the invention provides a kind of smooth in taste, quality Q bullets, egg are savory dense, nutritious, and not
Addition preservative, sweetener, be convenient for carrying, while extend the shelf life of pudding, also improve long-term storage collapse, liquid with
The defect of solid separation, processing technology is simple, cost is low, is adapted to the egg pudding and preparation method thereof of batch production.Equally exist
The preparation technology for egg liquid thermal denaturation temperature improve processing is previously also had no in disclosed egg pudding, above-mentioned material is entered
The obtained egg pudding of row proportioning, it will be understood by those skilled in the art that being difficult to expect.
The content of the invention
In view of above-mentioned deficiency, it is an object of the invention to provide a kind of formula of egg pudding and preparation method, the egg
Pudding smooth in taste, quality Q bullets, egg are savory dense, nutritious, and without preservative, sweetener, be convenient for carrying, same to time delay
The shelf life of pudding has been grown, the defect that long-term storage is collapsed, liquid is separated with solid is also improved.The present invention improves egg liquid thermal change
Warm-natured degree, and each phase heat treatment temperature is strictly set from technique based on this, make the egg pudding mouldability and homogeneity good,
Mouthfeel is unaffected with formability after long-term storage, and with better nutritivity value, is adapted to children and is eaten.
In order to achieve the above object, present invention employs following technical scheme, the consumption of each component of the present invention be also by
Inventor carries out largely groping to summarize what is drawn, the smooth Q of egg pudding that each component consumption is prepared in the range of following weight
Mouthfeel is unaffected with formability after bullet, long-term storage, and with better nutritivity value, is adapted to children and is eaten：
A kind of egg pudding, is made up of the raw material of following weight：
30-50 parts of egg yolk liquid, 15-30 parts of whole-fat milk powder, 10-15 parts of white granulated sugar, 5-10 parts of condensed milk, 0.4-2.0 parts of konjaku powder,
0.2-0.5 parts of K-type carragheen, 0.04-1.0 parts of potassium chloride, 140-180 parts of water.
Further, described egg pudding is made up of the raw material of following weight：
40 parts of egg yolk liquid, 22.5 parts of whole-fat milk powder, 12.5 parts of white granulated sugar, 7.5 parts of condensed milk, 1.2 parts of konjaku powder, K-type carragheen
0.35 part, 0.07 part of potassium chloride, 160 parts of water.
A kind of preparation method of egg pudding, comprises the following steps：
（1）Separate the yellow and white：Egg, separation yolk and egg white are taken, indwelling yolk is standby；
（2）Dispensing：Yolk, whole-fat milk powder, condensed milk are well mixed, formed dispensing A, then by konjaku powder, K-type carragheen,
Potassium chloride, white granulated sugar are mixed to form dispensing B；
（3）Stirring, filtering：Dispensing A is added into agitator, the water of half formula ratio is added while stirring, 15-20min is stirred
After stand 5min, using 100 mesh sieve net filtrations, untill liquid surface is there is no foam, formed egg milk emulsion, it is standby；
（4）Feed liquid is sterilized：Waters sterilizing is carried out to egg milk emulsion, 80-83 DEG C of sterilising temp maintains 30min；
（5）Endure glue：Remaining water is added to being stirred under vacuum in tank, dispensing B is slowly added to while stirring, is subsequently heated and boils, is made
Glue is fully swelled, after boiling continue infusion 5-8min, be made colloidal solution, be cooled to 85 DEG C it is standby；
（6）Vacuum is mixed：Slowly step is at the uniform velocity added to being stirred under vacuum in tank（4）With step（5）Standby material, in
13-15min is stirred under vacuum at 85-88 DEG C, egg milk emulsion is mixed homogeneous with colloidal solution, no entrained air bubbles；
（7）Filling, sealing：By step（6）The feed liquid of middle acquisition injects full-automatic filling and sealing machine cast, sealing, and the process is needed
Completed in 30min；
（8）Re-pasteurization：The filling product finished is put into disinfecting vehicle, push-in sterilization kettle and sterilized, sterilization kettle temperature 85-
95 DEG C, sterilizing time 25-30min；
（9）Cooling：By step（8）Product after middle sterilization naturally cools to normal temperature；
（10）Examine, case：Cased after being verified by specification, as finished product.
The present invention has advantages below：
1. the present invention is by optimizing critical formulations, egg pulp is replaced using egg yolk liquid, albumen portion, simple efficient solution is removed
Material produces the technical problem for being denatured solidification phenomenon through high temperature sterilization.The formation of egg gel networks relies primarily on albumen
Hydrophobic interaction between matter.
2. the present invention also added the raw materials such as whole-fat milk powder, condensed milk on formula, the soluble solid of feed liquid is improved
Content, further improves material heat resistance, feed liquid is difficult flocculation in sterilization process；The battalion of egg pudding is also enhanced simultaneously
Support value.
3. present invention employs re-pasteurization technique, it can effectively control shelf life to be grown with microorganism, due to being sought in egg
Support abundant, be that microorganism improves good living environment, therefore, sterilization both can guarantee that product was guaranteed the quality to low temperature for a long time twice
Phase, it is avoided that between a high temperature, short time and sterilizes the albuminous degeneration caused that feed liquid flocculation ultimately results in pudding texture uneven again.
4. konjaku powder, K-type carragheen, potassium chloride are matched somebody with somebody as the key of control egg pudding formability in the present invention
Fang Jinhang is used, and thereby reduces the use of colloid, obtains the unique egg pudding of quality Q bullets, mouthfeel；In addition, the pudding
It is experimentally verified that, term storage will not also cause quality homogeneity to decline, and cause pudding liquid to separate, the defect of inter collapse.
5. the present invention is employed after re-pasteurization naturally cools to room temperature, it is ensured that Q bullets, the smooth texture of pudding, keep away
Exempt from previously because of the ice crystal grain produced caused by rapid cooling inside pudding.
6. the present invention is not added with synthetic food color, is coloured, not only ensured by the natural pigment of itself in yolk
Shape of the pudding in process of production caused by other additives is unstable outer, while safety and Health, being convenient for carrying, is more suitable for
Children eat.
7. the technique of the present invention is inseparable with formula, mutually collaboration, it is an indispensable integrated artistic, only exists
The egg pudding produced under inventive formulation and process conditions could preferably balance each raw material, draw the best combination of raw material
Property, is finally obtained that mouthfeel is good, character is good, long shelf-life egg pudding.
Brief description of the drawings
The electron-microscope scanning figure of Fig. 1 albumen and konjaku glucomannan mixed gel.
Embodiment
The present invention is specifically described below by embodiment, it is necessary to it is pointed out here that be that the present embodiment is served only for
The present invention is further described, it is impossible to be interpreted as limiting the scope of the invention, the person skilled in the art in the field
Some nonessential modifications and adaptations can be made according to the content of the invention described above.
Embodiment 1
A kind of egg pudding
（1）Separate the yellow and white：Egg, separation yolk and egg white are taken, indwelling yolk is standby；
（2）Dispensing：40 parts of yolk, 22.5 parts of whole-fat milk powders, 7.5 parts of condensed milk are well mixed, dispensing A are formed, then by 1.2 parts
Konjaku powder, 0.35 portion of K-type carragheen, 0.07 portion of potassium chloride, 12.5 portions of white granulated sugars are mixed to form dispensing B；
（3）Stirring, filtering：Dispensing A is added into agitator, is stood after 80 parts of water, stirring 15-20min are added while stirring
5min, using 100 mesh sieve net filtrations, untill liquid surface is there is no foam, forms egg milk emulsion, standby；
（4）Feed liquid is sterilized：Waters sterilizing is carried out to egg milk emulsion, 80-83 DEG C of sterilising temp maintains 30min；
（5）Endure glue：80 parts of water are added to being stirred under vacuum in tank, dispensing B is slowly added to while stirring, is subsequently heated and boils, makes glue
Fully be swelled, after boiling continue infusion 6.5min, be made colloidal solution, be cooled to 85 DEG C it is standby；
（6）Vacuum is mixed：Slowly step is at the uniform velocity added to being stirred under vacuum in tank（4）With step（5）Standby material, in
14min is stirred under vacuum at 86.5 DEG C, egg milk emulsion is mixed homogeneous with colloidal solution, no entrained air bubbles；
（7）Filling, sealing：By step（6）The feed liquid of middle acquisition injects full-automatic filling and sealing machine cast, sealing, and the process is needed
Completed in 30min；
（8）Re-pasteurization：The filling product finished is put into disinfecting vehicle, push-in sterilization kettle and sterilized, sterilization kettle temperature 90
DEG C, sterilizing time 28min；
（9）Cooling：By step（8）Product after middle sterilization naturally cools to normal temperature；
（10）Examine, case：Cased after being verified by specification, as finished product.
Embodiment 2
A kind of egg pudding
Preparation method be the same as Example 1, is that the egg pudding is made up of the raw material of following weight：It is 30 parts of egg yolk liquid, complete
15 parts of fat milk powder, 10 parts of white granulated sugar, 5 parts of condensed milk, 0.4 part of konjaku powder, 0.2 part of K-type carragheen, 0.04 part of potassium chloride, water 140
Part（70 parts are used for step (3), and 70 parts are used for step (5)）.
Embodiment 3
A kind of egg pudding
Preparation method be the same as Example 1, is that the egg pudding is made up of the raw material of following weight：It is 50 parts of egg yolk liquid, complete
30 parts of fat milk powder, 15 parts of white granulated sugar, 10 parts of condensed milk, 2.0 parts of konjaku powder, 0.5 part of K-type carragheen, 1.0 parts of potassium chloride, water 180
Part（90 parts are used for step (3), and 90 parts are used for step (5)）.
Test example 1
A kind of egg pudding
Preparation method be the same as Example 1, is that the egg pudding uses the egg yolk liquid in egg pulp substitution embodiment 1.
Test example 2
A kind of egg pudding
Preparation method be the same as Example 1, simply omits the step in embodiment 1（4）, i.e. this test example is only with once sterilizing.
To embodiment 1, test example 1, test example 2, felt by People's Republic of China (PRC) professional standard SBT10069-1992
Official evaluates.
Method of testing：Appropriate amount of sample is taken to be placed in white porcelain dish, and cross-section incision, estimate it under sufficient available light
Color and luster, tissue morphology and impurity, smell its smell, taste its flavour, as a result as shown in table 1.
The contrast of 1 three kinds of formula egg pudding subjective appreciations of table
。
As shown in Table 1, test example 1 can not only increase the raw meat of pudding using egg pulp as the main material of egg pudding
Taste, shortcoming egg local flavor, while influenceing its preparation technology, cause institutional framework loose, and tangent plane is not fine and smooth enough, have stomata etc. to ask
Topic.And test example 2 eliminates step（4）Waters sterilization process, cause egg liquid thermal denaturation temperature not high enough so that the egg cloth
Fourth mouldability is not good with homogeneity, influences tissue profile.
For there is institutional framework loosely by the use of egg white as raw material in test example 1, tangent plane is not fine and smooth enough, there is obvious gas
Hole and the theoretical explanation of colloidal solid：
Experimental method：First by konjaku glucomannan（The main component of konjaku powder）1% solution is dissolved as at room temperature, point
0,6,12,18,24,30 g konjak portuguese gansu polyose sugar juices are not added into 270g egg white, make Amorphophallus rivieri glucomannan in sample A-F
Glycan is respectively 0,0.02,0.04,0.06,0.08,0.1 %.Then by 90 DEG C of heating water bath 30min systems of mixed solution
Obtain mixed gel.Electron-microscope scanning is carried out after slicing treatment.Accelerating potential 6KV, 2000 times of multiplication factor.Experimental result such as Fig. 1 institutes
Show.
Albumen is under conditions of without other colloids as seen from Figure 1, because protein is dredged under heating condition
Water effect can form fine and smooth homogeneous gel, and pore-free, tangent plane is smooth, as indicated at a.And with the increasing of content of konjak glucomannan
Plus, gel surface becomes coarse, can be seen that some larger holes, connects not close, many fractures.Reason is probably because egg white
Albumen is asynchronous with konjak portuguese gansu polyose gel, protein konjaku glucomannan shape before occurring to fold in order in egg white
Into itself cyclic structure, thus produce more aperture[1].Konjaku powder is not only, other colloids can with albumen mixed liquor
Analogue can be caused, because the protein in egg white is macromolecular, konjaku glucomannan is also polysaccharide macro-molecular, two kinds big point
Son can not form homogeneous gel under common heat condition, respective conglomeration on the contrary, form colloidal solid and aperture.
In summary, the present invention eliminates albumen and only retains yolk by optimization of C/C composites, and sterilization is improved first
The thermal denaturation temperature of yolk, it is savory dense, nutritious to be finally obtained a kind of smooth in taste, quality Q bullets, egg, and without anti-
Rotten agent, sweetener, be convenient for carrying, while extend the shelf life of pudding, also improve collapse because of long-term storage, liquid and solid
Separate a kind of egg pudding of defect.
Claims (3)
1. a kind of egg pudding, it is characterised in that：The egg pudding is made up of the raw material of following weight：Egg yolk liquid 30-
50 parts, 15-30 parts of whole-fat milk powder, 10-15 parts of white granulated sugar, 5-10 parts of condensed milk, 0.4-2.0 parts of konjaku powder, K-type carragheen 0.2-
0.5 part, 0.04-1.0 parts of potassium chloride, 140-180 parts of water.
2. egg pudding according to claim 1, it is characterised in that：The egg pudding by following weight raw material
It is made：
40 parts of egg yolk liquid, 22.5 parts of whole-fat milk powder, 12.5 parts of white granulated sugar, 7.5 parts of condensed milk, 1.2 parts of konjaku powder, K-type carragheen
0.35 part, 0.07 part of potassium chloride, 160 parts of water.
3. a kind of preparation method of egg pudding according to claim 1 or 2, it is characterised in that this method includes following step
Suddenly：
Separate the yellow and white：Egg, separation yolk and egg white are taken, indwelling yolk is standby；
Dispensing：Yolk, whole-fat milk powder, condensed milk are well mixed, dispensing A is formed, then by konjaku powder, K-type carragheen, chlorination
Potassium, white granulated sugar are mixed to form dispensing B；
Stirring, filtering：Dispensing A is added into agitator, is added while stirring quiet after the water of half formula ratio, stirring 15-20min
5min is put, using 100 mesh sieve net filtrations, untill liquid surface is there is no foam, egg milk emulsion is formed, it is standby；
Feed liquid is sterilized：Waters sterilizing is carried out to egg milk emulsion, 80-83 DEG C of sterilising temp maintains 30min；
Endure glue：Remaining water is added to being stirred under vacuum in tank, dispensing B is slowly added to while stirring, is subsequently heated and boils, glue is filled
Point be swelled, continue infusion 5-8min after boiling, colloidal solution is made, be cooled to 85 DEG C it is standby；
Vacuum is mixed：Slowly step is at the uniform velocity added to being stirred under vacuum in tank（4）With step（5）Standby material, in 85-88
13-15min is stirred under vacuum at DEG C, egg milk emulsion is mixed homogeneous with colloidal solution, no entrained air bubbles；
Filling, sealing：By step（6）The feed liquid of middle acquisition injects full-automatic filling and sealing machine cast, sealing, and the process need to be
Completed in 30min；
Re-pasteurization：The filling product finished is put into disinfecting vehicle, push-in sterilization kettle and sterilized, sterilization kettle temperature 85-95
DEG C, sterilizing time 25-30min；
Cooling：By step（8）Product after middle sterilization naturally cools to normal temperature；
Examine, case：Cased after being verified by specification, as finished product.
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| CN107518298A (en) * | 2017-10-25 | 2017-12-29 | 四川大学 | A kind of egg pudding and preparation method thereof |
| CN107568600A (en) * | 2017-10-25 | 2018-01-12 | 四川大学 | A kind of egg pudding containing probiotics and preparation method thereof |
| CN107692044A (en) * | 2017-10-25 | 2018-02-16 | 四川大学 | A kind of wheat fragrance egg pudding and preparation method thereof |
| CN107736560A (en) * | 2017-10-25 | 2018-02-27 | 四川大学 | A kind of multielement protein egg pudding and preparation method thereof |
| CN107836650A (en) * | 2017-10-25 | 2018-03-27 | 四川大学 | A kind of egg pudding rich in dietary fiber and preparation method thereof |
| CN107836649A (en) * | 2017-10-25 | 2018-03-27 | 四川大学 | A kind of caf egg pudding and preparation method thereof |
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| CN107518298A (en) * | 2017-10-25 | 2017-12-29 | 四川大学 | A kind of egg pudding and preparation method thereof |
| CN107568600A (en) * | 2017-10-25 | 2018-01-12 | 四川大学 | A kind of egg pudding containing probiotics and preparation method thereof |
| CN107692044A (en) * | 2017-10-25 | 2018-02-16 | 四川大学 | A kind of wheat fragrance egg pudding and preparation method thereof |
| CN107736560A (en) * | 2017-10-25 | 2018-02-27 | 四川大学 | A kind of multielement protein egg pudding and preparation method thereof |
| CN107836650A (en) * | 2017-10-25 | 2018-03-27 | 四川大学 | A kind of egg pudding rich in dietary fiber and preparation method thereof |
| CN107836649A (en) * | 2017-10-25 | 2018-03-27 | 四川大学 | A kind of caf egg pudding and preparation method thereof |
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Application publication date: 20170915 |