CN107568600A - A kind of egg pudding containing probiotics and preparation method thereof - Google Patents
A kind of egg pudding containing probiotics and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a kind of egg pudding containing probiotics, the pudding is made up of 10 20 parts of egg white solution, 2 10 parts of egg yolk liquid, 4 10 parts of whole milk powder, 4 10 parts of skimmed milk power, 5 10 parts of sweet condensed milk, 25 parts of dilute cream, 25 parts of white granulated sugar, 15 parts of lactic acid bacteria powder, 40 65 parts of water.The egg pudding high yield rate containing probiotics of gained, solves the defects of the past thermocoagulation shaping is poor, high-quality egg white and yolk ratio allows the more preferable retentiveness of product, flavor is stronger, mouthfeel is finer and smoother, probiotics is enhanced be formulated simultaneously in, intestine activities is helped, further increases the nutrition of product.
Description
Technical field
The present invention relates to a kind of method for producing of food, and in particular to a kind of preparation of the egg pudding containing probiotics
Method, belong to egg products manufacture field.
Background technology
Egg nutrient enriches, and is natural wholefood, is given birth to rich in high quality protein matter, high-quality fatty and a variety of tie up
Element, mineral matter etc., there is high nutritive value for children, adult and old man.But the consumption pattern of egg is long-term
Since change little, eaten always with traditional cooking method.In egg products field of deep, product is less, and this is few
With the presence of deep processed product also with raw material forms such as powdered egg, egg liquids.In the egg products that lie fallow, product category is few, therefore, one
Leisure food of the kind using egg as primary raw material is that in the market is badly in need of, and it can be stopped the high nutritive value of egg with delicious
The form of not busy food is esthetically acceptable to the consumers.Therefore, some scientific workers are also attempted.
CN103637238B disclose it is a kind of steam egg and preparation method thereof, using carragheen, konjac glucomannan, white in the patent
Instant steaming egg has been made in sugar, monosodium glutamate, spice water and egg pulp, and the food additives such as edible glue, monosodium glutamate are largely with the addition of in formula,
Product taste type is single, mouthfeel is poor, based on saline taste, it is difficult to be acceptable to the market as leisure snacks.In addition, the patent uses food
It is with low content of technology by the use of glue as forming agent, while do not meet health idea yet.CN105360996A discloses a kind of high-moisture-retention
Sugar-free steams egg and preparation method thereof, the patent with egg, whole milk powder, skimmed milk power, water, D-sorbite, condensed milk, vegetable fat powder and
Modified soy bean lipoid has been made a kind of sweet taste and has steamed egg, and wherein D-sorbite, vegetable fat powder and modified soy bean lipoid is food additives,
The purpose of addition is to improve products'texture, illustrates that its technical merit is relatively low by additive to improve products'texture, can not
Realize " zero additive " this more healthy formula design.Meanwhile the most coarse mouthfeel of egg pudding made from existing process,
Texture is bad, the easy aliquation of product structure, division, rough.Particularly with the addition of auxiliary material（Such as lactic acid bacteria powder）, will be to chicken
The mouthfeel and texture of egg pudding cause more serious influence.
It is well known that sterilization is essential step in the preparation technology of egg pudding, it is existing to be directed to egg pudding
Although the bactericidal effect that has played to a certain extent of process for sterilizing, good bactericidal effect frequently can lead to egg pudding
Products'texture is highly unstable, i.e., bactericidal effect and products'texture this contradiction can not be solved properly all the time in existing process
Certainly.
Therefore, it is a kind of not add edible glue, emulsifying agent（Vegetable fat powder, modified soy bean lipoid）, spice water and monosodium glutamate, simultaneously
Again fortification, rich in probiotics, delicate mouthfeel, texture is homogeneous, product structure is intact, surface is smooth, bactericidal effect is good and production
Quality structure is good, and the good leisure egg products of retentiveness are market in urgent needs, and a kind of more Ensure Liquid is realized by natural ingredients and technique
Health and delicious egg products are following development trends.
The content of the invention
Based on above-mentioned analysis, the present invention will provide it is a kind of do not add edible glue, emulsifying agent simultaneously again fortification, rich in benefit
Raw bacterium, delicate mouthfeel, texture are homogeneous, product structure is intact, surface is smooth, bactericidal effect is good, products'texture is good and retentiveness is good
Egg pudding, realize texture, the delicious food attribute laid equal stress on health.
In order to achieve the above object, present invention employs following technical scheme, the dosage of each component of the present invention is also process
Inventor carries out largely groping to summarize what is drawn, and the egg pudding that each component dosage is prepared in the range of following weight still has
There is high nutritive value, rich in probiotics, protein adsorption rate height, delicate mouthfeel, texture is homogeneous, the advantage such as yield rate height.
In order to solve whole milk powder in inventive formulation, skimmed milk power, sweet condensed milk, dilute cream, white granulated sugar and lactic acid
After bacterium powder collocation the problem of retentiveness difference, present invention employs chosen below：
Using raw material of the present invention（Formula ratio is different）And different egg puddings is made in technique, and surveyed using following methods
Examination：Using the method for 1993 such as P.N.KOCHER and improved, determine the retentiveness of pudding.
（1）By filter paper（Size is the cm of φ 12）Doubling is made for 3 times coniform, is put into the middle part of 50 ml centrifuge tubes；
（2）Egg pudding core is taken, the mm of φ 7 × 5 cylindrical sample is obtained with sampler, weigh 3 ± 0.05g samples
It is put into coniform filter paper, in 4000 rpm（2810×g）Under the conditions of centrifuge 10 min.
（3）The quality m of gel before and after centrifuging is weighed respectively1And m2, calculated for gel retentiveness according to the following formula（Water
Holding capacity, WHC）：
WHC=m1/m2 ×100%
Above-mentioned experiment measures 4 samples, the value averaged as the retentiveness of this measurement every time.Each group do three it is parallel
Experiment, as a result as shown in table 1.
Retentiveness test result under different egg white ratios in the egg pudding of table 1
。
Retentiveness refers to protein adsorption water and retains water（To antigravity）In proteinaceous tissue（As protein gel,
Beef and the flesh of fish）In ability, it is one of important functional character of protein, and the important physical ginseng in egg products processing
Number, the texture feature such as its size and the hardness of product, elasticity are closely related；Meanwhile the size of retentiveness can reflect egg
The change of protein gel microstructure, and then reflect the gel characteristic and rheological property of protein.As can be seen from Table 1 not
It is different to egg pudding retentiveness improvement with egg white ratio, wherein when egg white addition number is 10 ~ 20 parts, egg pudding
Retentiveness be obviously improved, it is better.
To sum up draw, a kind of egg pudding containing probiotics, be made up of the raw material of following weight：
Egg white solution 10-20 parts, egg yolk liquid 2-10 parts, whole milk powder 4-10 parts, skimmed milk power 4-10 parts, sweet condensed milk 5-10 parts,
Dilute cream 2-5 parts, white granulated sugar 2-5 parts, lactic acid bacteria powder 1-5 parts, water 40-65 parts.
Further, the egg pudding for containing probiotics, is made up of the raw material of following weight：
It is 15 parts of egg white solution, 6 parts of egg yolk liquid, 7 parts of whole milk powder, 7 parts of skimmed milk power, 7.5 parts of sweet condensed milk, 3.5 parts of dilute cream, white
3.5 parts of granulated sugar, 3 parts of lactic acid bacteria powder, 52.5 parts of water.
Further, a kind of preparation method of the egg pudding containing probiotics includes：
（1）Prepare egg pulp：Egg white solution and egg yolk liquid are weighed by formula to add in glass container, with egg-whisk by egg white and yolk
Stir, it is standby to obtain egg pulp；
（2）Milk powder is hydrated：45 DEG C ~ 50 DEG C of water is weighed by formula, after whole milk powder and skimmed milk power are mixed, low whipping speed
To be slowly added into during 100 ~ 300r/min in water, rotating speed is improved to 800 ~ 1000r/min afterwards, stirs 5min, hydration
25min；
（3）Dispensing：Dilute cream and sweet condensed milk are weighed by formula, low whipping speed is slowly added into breast when being 100 ~ 300r/min
In powder aqua liquid, rotating speed is improved to 800 ~ 1000r/min afterwards, 5min is stirred, obtains dispensing a, take egg pulp low whipping speed
To be slowly added into dispensing a during 100 ~ 300r/min, rotating speed is improved to 800 ~ 1000r/min afterwards, 5min is stirred, obtains dispensing
B, white granulated sugar and lactic acid bacteria powder are weighed by formula, low whipping speed be slowly added into when being 100 ~ 300r/min in dispensing b,
Rotating speed is improved to 800 ~ 1000r/min afterwards, stirs 5min, it is standby；
（4）Filtering, homogeneous：Above-mentioned dispensing is filtered through 80 mesh filter screens, and carries out 180Bar homogeneous 1 time；
（5）Filling spiral cover：Carried out with vial filling, filling amount is 100g ~ 105g/ bottles, the quick spiral cover under vacuum condition；
（6）Three-stage heating sterilization：5min is sterilized at 60 DEG C first, with after sterilizing 10min under 90 DEG C, 0.15Mpa, finally
Sterilize 30min under 112 DEG C, 0.24Mpa, slowly enter cold water and cooled down, prevent bottle quenching burst, go out pot temperature 40 ~
45℃；
（7）Water removal, cooling：Bottle surface moisture is wiped, and by the control of product below 25 DEG C, obtains rich lactobacteria-containing egg cloth
Fourth.
Further, step（5）The vacuum ＞ 0.09Mpa of quick spiral cover under the vacuum condition.
Compared with prior art, the invention has the advantages that：
1st, the food additives such as edible glue, preservative, colouring agent, emulsifying agent are not added in product formula, select the dispensing of health,
Therefore, the egg pudding thus produced was not only healthy but also delicious.
2nd, milk powder hydration technique is employed in the preparation technology of product, the innovative usage of this technique causes egg pudding mouth
Sense is fine and smooth, and texture is homogeneous, and product structure is intact, and surface is smooth.
3rd, three-stage heating sterilization is employed in the preparation technology of product, the innovation and application of this technique not only solves tradition
The key issue that vial easily bursts in high temperature high pressure sterilizing, yield rate is low, also solve bactericidal effect and production in existing process
This opposition contradiction of quality structure, both improves yield rate, improves economic benefit, has reached thermal sterilization and thermocoagulation shaping again
Double action, and three-stage heating sterilization can significantly put forward the hardness, elasticity and cohesion of egg pudding compared with normal sterile,
So that its thermocoagulation effect is more preferable, products'texture is more stable.
4th, use the egg white different from shell egg liquid proportional to be combined with yolk in product formula, utilize the superior gelation of egg white
The more preferable retentiveness of product is assigned, makes products'texture more excellent, flavor is stronger；The emulsibility and can of yolk makes production simultaneously
Product surface is more smooth, and mouthfeel is finer and smoother.
5th, lactic acid bacteria is enhanced in product formula, further increases the nutrition of product, it is both high-protein food to make product
Belong to the food rich in probiotics again, probiotics has good healthcare function, meets pursuit of the consumer for health, together
Formula and preparation technology unique Shi Caiyong is combined so that the addition of lactic acid bacteria powder is not only without the mouth for influenceing egg pudding
Sense, can also lift the tenderness, fine and smooth degree and elasticity of pudding, obtain good mouthfeel to a certain extent.
Brief description of the drawings
Egg pudding electron-microscope scanning result figure obtained by Fig. 1 embodiments 1.
Egg pudding electron-microscope scanning result figure obtained by Fig. 2 comparative examples 1.
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 containing probiotics
（1）Prepare egg pulp：Weigh egg white solution 15kg and egg yolk liquid 6kg to add in glass container, with egg-whisk by egg white and egg
Huang stirs, and it is standby to obtain egg pulp；
（2）Milk powder is hydrated：52.5kg 46 DEG C of water is weighed, after whole milk powder 7kg and skimmed milk power 7kg is mixed, is being stirred
Speed is slowly added into water when being 200r/min, is afterwards improved rotating speed to 900r/min, is stirred 5min, is hydrated 25min；
（3）Dispensing：Sweet condensed milk 7.5kg, dilute cream 3.5kg are weighed, low whipping speed is slowly added into breast when being 150r/min
In powder aqua liquid, rotating speed is improved to 900r/min afterwards, 5min is stirred, obtains dispensing a, takes the egg pulp low whipping speed to be
Dispensing a is slowly added into during 150r/min, rotating speed is improved to 900r/min afterwards, 5min is stirred, obtains dispensing b, is claimed by formula
Take white granulated sugar 3.5kg, lactic acid bacteria powder 3kg, low whipping speed be slowly added into when being 150r/min in dispensing b, will turn afterwards
Speed is improved to 900r/min, stirs 5min, standby；
（4）Filtering, homogeneous：Above-mentioned dispensing is filtered through 80 mesh filter screens, and carries out 180Bar homogeneous 1 time；
（5）Filling spiral cover：Carried out with vial filling, filling amount is 100g ~ 105g/ bottles, the quick spiral cover under vacuum condition, very
Reciprocal of duty cycle ＞ 0.09Mpa；
（6）Three-stage heating sterilization：5min is sterilized at 60 DEG C first, with after sterilizing 10min under 90 DEG C, 0.15Mpa, finally
Sterilize 30min under 112 DEG C, 0.24Mpa, slowly enter cold water and cooled down, prevent bottle quenching burst, go out pot temperature 40 ~
45℃；
（7）Water removal, cooling：Bottle surface moisture is wiped, and by the control of product below 25 DEG C, obtains egg pudding.
Through examining, product its thermocoagulation effect obtained by the present embodiment is good, hardness, elasticity and the cohesion of egg pudding
Property is excellent, and texture is homogeneous, and product structure is intact, and surface is smooth, delicate mouthfeel, rich in probiotics and retentiveness it is good, be a matter
Sense, the delicious food laid equal stress on health.
Embodiment 2
A kind of egg pudding containing probiotics
Preparation technology is made up with embodiment 1, the simply pudding of the raw material of following quality：It is egg white solution 10kg, egg yolk liquid 2kg, complete
Fat milk powder 4kg, skimmed milk power 4kg, sweet condensed milk 5kg, dilute cream 2kg, white granulated sugar 2kg, lactic acid bacteria powder 1kg, water 40kg.
Through examining, product its thermocoagulation effect obtained by the present embodiment is good, hardness, elasticity and the cohesion of egg pudding
Property is excellent, and texture is homogeneous, and product structure is intact, and surface is smooth, delicate mouthfeel, rich in probiotics and retentiveness it is good, be a matter
Sense, the delicious food laid equal stress on health.
Embodiment 3
A kind of egg pudding containing probiotics
Preparation technology is made up with embodiment 1, the simply pudding of the raw material of following quality：It is egg white solution 20kg, egg yolk liquid 10kg, complete
Fat milk powder 10kg, skimmed milk power 10kg, sweet condensed milk 10kg, dilute cream 5kg, white granulated sugar 5kg, lactic acid bacteria powder 5kg, water 65kg.
Through examining, product its thermocoagulation effect obtained by the present embodiment is good, hardness, elasticity and the cohesion of egg pudding
Property is excellent, and texture is homogeneous, and product structure is intact, and surface is smooth, delicate mouthfeel, rich in probiotics and retentiveness it is good, be a matter
Sense, the delicious food laid equal stress on health.
Comparative example 1（Do not use milk powder hydrating process for embodiment 1）
A kind of egg pudding containing probiotics
（1）Prepare egg pulp：Weigh egg white solution 15kg and egg yolk liquid 6kg to add in glass container, with egg-whisk by egg white and egg
Huang stirs, and it is standby to obtain egg pulp；
（2）Dispensing：Weigh whole milk powder 7kg, skimmed milk power 7kg, sweet condensed milk 7.5kg, dilute cream 3.5kg, low whipping speed
To be slowly added into during 150r/min in the 46 of 52.5kg DEG C of water, rotating speed is improved to 900r/min afterwards, 5min is stirred, obtains
Dispensing a, dispensing a is slowly added into when to take egg pulp low whipping speed be 150r/min, afterwards improves rotating speed to 900r/min,
5min is stirred, dispensing b is obtained, weighs white granulated sugar 3.5kg, lactic acid bacteria powder 3kg by formula, low whipping speed is slow when being 150r/min
Be added in dispensing b, rotating speed is improved to 900r/min afterwards, stirs 5min, it is standby；
（3）Filtering, homogeneous：Above-mentioned dispensing is filtered through 80 mesh filter screens, and carries out 180Bar homogeneous 1 time；
（4）Filling spiral cover：Carried out with vial filling, filling amount is 100g ~ 105g/ bottles, the quick spiral cover under vacuum condition, very
Reciprocal of duty cycle ＞ 0.09Mpa；
（5）Three-stage heating sterilization：5min is sterilized at 60 DEG C first, with after sterilizing 10min under 90 DEG C, 0.15Mpa, finally
Sterilize 30min under 112 DEG C, 0.24Mpa, slowly enter cold water and cooled down, prevent bottle quenching burst, go out pot temperature 40 ~
45℃；
（6）Water removal, cooling：Bottle surface moisture is wiped, and by the control of product below 25 DEG C, obtains egg pudding.
Comparative example 2（Not using three-stage heating process for sterilizing for embodiment 1, only with normal sterile technique）
A kind of egg pudding containing probiotics
（1）Prepare egg pulp：Weigh egg white solution 15kg and egg yolk liquid 6kg to add in glass container, with egg-whisk by egg white and egg
Huang stirs, and it is standby to obtain egg pulp；
（2）Milk powder is hydrated：52.5kg 46 DEG C of water is weighed, after whole milk powder 7kg and skimmed milk power 7kg is mixed, is being stirred
Speed is slowly added into water when being 200r/min, is afterwards improved rotating speed to 900r/min, is stirred 5min, is hydrated 25min；
（3）Dispensing：Sweet condensed milk 7.5kg, dilute cream 3.5kg are weighed, low whipping speed is slowly added into breast when being 150r/min
In powder aqua liquid, rotating speed is improved to 900r/min afterwards, 5min is stirred, obtains dispensing a, takes the egg pulp low whipping speed to be
Dispensing a is slowly added into during 150r/min, rotating speed is improved to 900r/min afterwards, 5min is stirred, obtains dispensing b, is claimed by formula
Take white granulated sugar 3.5kg, lactic acid bacteria powder 3kg, low whipping speed be slowly added into when being 150r/min in dispensing b, will turn afterwards
Speed is improved to 900r/min, stirs 5min, standby；
（4）Filtering, homogeneous：Above-mentioned dispensing is filtered through 80 mesh filter screens, and carries out 180Bar homogeneous 1 time；
（5）Filling spiral cover：Carried out with vial filling, filling amount is 100g ~ 105g/ bottles, the quick spiral cover under vacuum condition, very
Reciprocal of duty cycle ＞ 0.09Mpa；
（6）Sterilization：45min is sterilized under 112 DEG C, 0.24Mpa, cold water is slowly entered and is cooled down, prevents bottle quenching from bursting,
Go out 40 ~ 45 DEG C of pot temperature；
（7）Water removal, cooling：Bottle surface moisture is wiped, and by the control of product below 25 DEG C, obtains egg pudding.
Comparative example 3（Without lactic acid bacteria powder in being formulated for embodiment 1）.
Texture analysis：
Test 1
Test material：Egg pudding obtained by embodiment 1；Egg pudding obtained by comparative example 1.
Method of testing：Adjusted with reference to the method for 2009 such as Salvador P and suitably.Take egg pudding central part
The fritter that position is cut into 3 mm*3mm*3mm or so is put into the glutaraldehyde solution of volume fraction 2.5%（The phosphorus of 0.1 mol/L pH=7.4
Acid buffering solution is prepared）In, deposit 2h in 4 DEG C.With the phosphate buffer cleaning sample of 0.1mol/LpH=7.4 three times, every time
10min, drain surface buffer liquid.Ethanol gradient solution is used again（60%、70%、80%、90%、100%）It is dehydrated 15 min.Use uncle
Butanol is dehydrated 2 times, 30 min every time.Then freeze-drying.With E-1010 ion sputtering instrument metal sprayings, in SEM
It is scanned using the kV of accelerating potential 15.Egg pudding electron-microscope scanning result obtained by embodiment 1 is as shown in Figure 1；Comparative example
Egg pudding electron-microscope scanning result obtained by 1 is as shown in Figure 2.
From Fig. 1 and Fig. 2 this it appears that after egg pudding obtained by embodiment 1 uses milk powder hydration technique, chicken
Protein spheres are closely coupled in egg pudding, and tissue is finer and close.The hole of its formation is smaller simultaneously, and arrangement is uniform, section knot
Structure it is more smooth with it is homogeneous.And Protein spheres group in the egg pudding obtained by the comparative example 1 of milk powder hydration technique is not used
Knit than more loose.The hole of its formation is larger simultaneously, and arrangement is uneven, and cross section structure is relatively rough.Therefore, it is hydrated using milk powder
Technology can obtain the more homogeneous egg pudding product of texture.
Test 2
Test material：Egg pudding obtained by embodiment 1；Egg pudding obtained by comparative example 2.
Method of testing：Experiment uses TA-XT Plus Texture instruments, chooses texture profile analysis (TPA)
Pattern is measured.Φ 4.5cm × 1cm cylindrical samples will be taken from egg pudding center, will be popped one's head in using P/0.5S, each group sample
Parallel determination 6 times at room temperature.Location parameter：Speed before survey：5.0mm/s, test speed：1.0mm/s, speed after survey：5.0mm/
S, compression degree：50%, trigger force：5g, trigger pattern：Automatically, the residence time：5 s, data acquisition rate：200 pps.Test
Index is hardness, elasticity and cohesion.
2 different sterilization modes of table are molded the influence of texture to egg pudding
。
Hardness represents the power made required for food denaturation, elastic then represent food stress and deform upon, and removes extensive after external force
The ratio of multiple original state, and cohesion then represents the cohesive force of food product, the i.e. cohesion by food product drawing together
Power.These characteristic values can objectively reflect thermocoagulation effect of the egg pudding in forming process.Three sections as can be seen from Table 2
Formula heating sterilization（The method for disinfection of embodiment 1）Compared with normal sterile（The method for disinfection of comparative example 2）The hard of egg pudding can significantly be carried
Degree, elasticity and cohesion so that its thermocoagulation effect is more preferable, and products'texture is more stable.
Test 3
Test material：Embodiment 1-3 and the egg pudding obtained by comparative example 3.
Sensory evaluation：The method of 2010 is ridiculed using king and improved.Invite each 10 of men and women for possessing the experience of judging
Form evaluation group.Tested using double-blind study.Fraction is evaluated using 1-5 points of systems, evaluation is single by each evaluation member every time
Solely carry out, mutually contact ac, sample are not gargled between evaluating with clear water.Each subjective appreciation index and it is defined as follows：
1. tenderness (Tenderness):The power that the bite-actuated sample of molar first is applied（5=tenderness is moderate, l：Cross it is soft, it is really up to the mark）.
2. sophistication (Exquisiteness):The exquisiteness observed sample and experienced in mouth or when swallowing
Degree（5=fine and smooth, agranular sense organ sense, fiber sense；1=coarse, granular sensation, fiber sense are obvious）.
3. sense organ is elastic：(Sensory Springiness)：Molar exerts a force to sample part（Do not bite broken）Sample recovers afterwards
To the degree of original state.
4. overall acceptance (Overall Acceptability):To the overall acceptance level of sample texture property（5=non-
Often it is willing to accept, l=can not receive）.
The egg pudding Analyses Methods for Sensory Evaluation Results of table 3
。
Probiotics is added as can be seen from Table 3（Lactic acid bacteria）Embodiment 1-3 egg pudding not only without influence chicken
The mouthfeel of egg pudding, and to a certain extent relative to not plus probiotics（Lactic acid bacteria）Comparative example 3 egg pudding for,
The tenderness, fine and smooth degree and elasticity of pudding can be more lifted, obtains good mouthfeel acceptance.
Claims (4)
1. a kind of egg pudding containing probiotics, it is characterised in that the egg pudding is made up of the raw material of following weight：
Egg white solution 10-20 parts, egg yolk liquid 2-10 parts, whole milk powder 4-10 parts, skimmed milk power 4-10 parts, sweet condensed milk 5-10 parts,
Dilute cream 2-5 parts, white granulated sugar 2-5 parts, lactic acid bacteria powder 1-5 parts, water 40-65 parts.
2. the egg pudding according to claim 1 containing probiotics, it is characterised in that the egg pudding is by following parts by weight
The raw material of proportioning is made：
It is 15 parts of egg white solution, 6 parts of egg yolk liquid, 7 parts of whole milk powder, 7 parts of skimmed milk power, 7.5 parts of sweet condensed milk, 3.5 parts of dilute cream, white
3.5 parts of granulated sugar, 3 parts of lactic acid bacteria powder, 52.5 parts of water.
A kind of 3. preparation method of the egg pudding according to claim 1 or 2 containing probiotics, it is characterised in that the system
Preparation Method comprises the following steps：
（1）Prepare egg pulp：Egg white solution and egg yolk liquid are weighed by formula to add in glass container, with egg-whisk by egg white and yolk
Stir, it is standby to obtain egg pulp；
（2）Milk powder is hydrated：45 DEG C ~ 50 DEG C of water is weighed by formula, after whole milk powder and skimmed milk power are mixed, low whipping speed
To be slowly added into during 100 ~ 300r/min in water, rotating speed is improved to 800 ~ 1000r/min afterwards, stirs 5min, hydration
25min；
（3）Dispensing：Dilute cream and sweet condensed milk are weighed by formula, low whipping speed is slowly added into breast when being 100 ~ 300r/min
In powder aqua liquid, rotating speed is improved to 800 ~ 1000r/min afterwards, 5min is stirred, obtains dispensing a, take egg pulp low whipping speed
To be slowly added into dispensing a during 100 ~ 300r/min, rotating speed is improved to 800 ~ 1000r/min afterwards, 5min is stirred, obtains dispensing
B, white granulated sugar and lactic acid bacteria powder are weighed by formula, low whipping speed be slowly added into when being 100 ~ 300r/min in dispensing b,
Rotating speed is improved to 800 ~ 1000r/min afterwards, stirs 5min, it is standby；
（4）Filtering, homogeneous：Above-mentioned dispensing is filtered through 80 mesh filter screens, and carries out 180Bar homogeneous 1 time；
（5）Filling spiral cover：Carried out with vial filling, filling amount is 100g ~ 105g/ bottles, the quick spiral cover under vacuum condition；
（6）Three-stage heating sterilization：5min is sterilized at 60 DEG C first, with after sterilizing 10min under 90 DEG C, 0.15Mpa, finally
Sterilize 30min under 112 DEG C, 0.24Mpa, slowly enter cold water and cooled down, prevent bottle quenching burst, go out pot temperature 40 ~
45℃；
（7）Water removal, cooling：Bottle surface moisture is wiped, and by the control of product below 25 DEG C, obtains egg pudding.
4. the preparation method of the egg pudding according to claim 3 containing probiotics, it is characterised in that step（5）It is described
The vacuum ＞ 0.09Mpa of quick spiral cover under vacuum condition.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN111067035A (en) * | 2020-01-06 | 2020-04-28 | 浙江艾格生物科技股份有限公司 | Egg white peptide pudding containing probiotics and preparation method thereof |
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