CN1078104A - Acid egg milk beverage, ice lolly, ice-cream manufacture method - Google Patents
Acid egg milk beverage, ice lolly, ice-cream manufacture method Download PDFInfo
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- CN1078104A CN1078104A CN92106505A CN92106505A CN1078104A CN 1078104 A CN1078104 A CN 1078104A CN 92106505 A CN92106505 A CN 92106505A CN 92106505 A CN92106505 A CN 92106505A CN 1078104 A CN1078104 A CN 1078104A
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Abstract
A kind of acid egg milk beverage, ice lolly, ice-cream manufacture method, it is characterized in that earlier the mixture of birds, beasts and eggs egg white or egg white and yolk is taken off raw meat, fermentation, further tunning is processed into the acid egg milk beverage of variable concentrations different taste or ice lolly, ice cream again.This series products contains a large amount of amino acid, lactic acid, other organic acid and multiple enzyme, cancer-resisting substance is wherein arranged, nutritious, eating it has activity of the enteric bacteria of inhibition and breeding and adjusting flora to make it to be tending towards normal effect, its taste is all good, sour and sweet palatability has the special fragrance of birds, beasts and eggs, and is fit to packing long term storage and remote transportation.
Description
The present invention relates to a kind of employing animal birds, beasts and eggs and make raw material, make acid egg milk beverage, ice lolly, method of ice cream through lactic fermentation.
Birds, beasts and eggs are high protein diet, are human important source of nutrition.People take traditional preparation method to eating of birds, beasts and eggs always so far.These methods mainly contain boiling, stir-fry, cold mixing braised in soy sauce, fast, bake, fried, levigation etc.These methods remain some shortcomings, and at first they are all handled without taking off raw meat, and taste is not good so that many people particularly child and old man owing to the usefulness of guarding against particular about food; Secondly, because the result that flame enrichment is handled makes protein hardness and agglomerate bigger, young baby and some the elderlys, patient etc. can not eat; Moreover above method all will could eat through kitchen processing temporarily, and therefore picked-up is convenient inadequately.In addition, the birds, beasts and eggs pH of processing is about 7.0, and bacterial infection causes that corruption is not easy to store easily.
The object of the present invention is to provide a kind of novel beverage acid egg breast, ice lolly, manufacturing method of ice cream.This method has changed the food custom of people to the Poultry and Eggs high protein diet, and it need not be processed through the kitchen, simultaneously, handle because birds, beasts and eggs have been carried out taking off raw meat, the fishy smell material reduces in a large number, under the covering of the sour odour material that fermentation is produced, its taste tool is good, and it is edible to help people.
Basic design of the present invention: earlier the mixture with birds, beasts and eggs egg white or egg white and yolk takes off raw meat, fermentation, further tunning is processed again, makes the acid egg milk beverage of variable concentrations, different taste or ice lolly, ice cream.
Its technical process is as follows:
One, the lactic fermentation of birds, beasts and eggs:
Earlier birds, beasts and eggs are smashed peeling, egg white is separated (also can not separating) with yolk, dilute with water also takes off raw meat and carries out after homogeneous handles again, the sugar fermentation of the sucrose of adding 1～9% and interpolation 2～9%, treat that all the dissolving back is under the temperature about 45 ℃, insert the mixture of Bulgarian Lactobacillus and streptococcus lactis, inoculum concentration is 1～10% of a zymotic fluid, and both ratios are 1～2: 1.Carry out packing after fully stirring, in 20～45 ℃ of condition bottom fermentations 2～8 hours, pH reached at 4.5 o'clock and is fermentation termination, obtains the viable bacteria fermentation product.
Two, the reprocessing of birds, beasts and eggs lactic fermenting products:
The water that above tunning is added 0～6 times dilutes, add the 4%(volume then) sucrose, adding citric acid or sorbic acid make pH about 4.5, progress greatly row allotment of perfuming again till exhilarating smell occurring, is packed refrigeration behind homogeneous and high-temperature sterilization.This product also can be processed into ice lolly, ice cream.
Above-mentioned sugar fermentation partly or all can use root, stem, leaf, flower, fruit, seed or the milk of the plant tissue of respective amount instead.
The present invention compares with traditional eating method technology, and its advantage is:
1, nutrition increases:
Lactic acid bacteria can produce a large amount of amino acid, lactic acid, other organic acid and multiple enzyme during the fermentation, thereby total amino acid content significantly increases in the fermented product.Show according to another achievement in research: animal-plant material can produce the cancer resistance material through after the lactic fermentation, because cancer cell is had the obvious suppression effect, and make it possess special nutritive value.
2, health properties is remarkable:
After the lactic fermentation,, can also regulate flora simultaneously, make it to be tending towards normally to prevent enteric infection, thereby have the effect of convergence, objectively have digestant effect owing to can produce the movable and breeding that certain acidity can suppress enteric bacteria.
3, the taste tool is good:
Beverage of the present invention, ice lolly, ice cream sour and sweet palatability have the special fragrance of birds, beasts and eggs, quality homogeneous exquisiteness, and color and luster is white to milky white, and simple product is the similar ice cream of solid shape, reprocessing product resemble cows milk shape.
4, be fit to packing, can Long-term Storage, can transport at a distance.But simple viable bacteria beverage reprocessing product is Long-term Storage also.
Embodiment:
With the beating eggs peeling, egg white is separated with yolk, get 50ml egg white, add 200ml water and dilute, add the NaHCO of 1ml2%
3Solution takes off raw meat, adds 8 gram sucrose and 5 gram lactose, and inserts the mixture of 3.8ml Bulgarian Lactobacillus and 3.8ml streptococcus lactis, ferments under 42 ℃ condition, and pH 4.5 is fermentation termination after 4 hours.Add 400 gram water and dilute in the viable bacteria fermentation product that makes, add 16 gram sucrose, it is 4.5 that adding citric acid solution makes its pH, adds 6 commercially available essence again, and homogeneous, packing promptly obtain the acid egg milk beverage then.
Claims (4)
1, the ice-cream manufacture method of a kind of acid egg milk beverage ice lolly, it is characterized in that earlier the mixture of birds, beasts and eggs egg white or egg white and yolk is taken off raw meat, fermentation, further tunning is processed into the acid egg milk beverage of variable concentrations different taste or ice lolly, ice cream again.
2, manufacture method as claimed in claim 1, it is characterized in that what described fermentation was performed such: egg white after taking off raw meat or egg white and egg yolk mixture add 1～9% sucrose, the sugar fermentation of interpolation 2～9%, treat that all the dissolving back is under the temperature about 45 ℃, insert the mixture of Bulgarian Lactobacillus and streptococcus lactis, inoculum concentration be zymotic fluid 1～10%(by volume), both ratios are 1～2: 1, carry out packing after fully stirring, in 20～45 ℃ of bottom fermentations 2～8 hours, pH4.5 was a fermentation termination.
3, manufacture method as claimed in claim 1, it is characterized in that described with tunning further processing be achieved in that earlier adding 0～6 times water to tunning dilutes, add about 4%(volume again) sucrose, adding citric acid or sorbic acid to make pH be about 4.5, perfuming progresses greatly to go and allocates, occur behind homogeneous and high-temperature sterilization, packing refrigeration till the exhilarating smell.
4, manufacture method as claimed in claim 2 is characterized in that described sugar fermentation can use the root of respective amount plant tissue, stem, leaf, flower, fruit, seed or milk instead.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92106505A CN1078104A (en) | 1992-05-07 | 1992-05-07 | Acid egg milk beverage, ice lolly, ice-cream manufacture method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN92106505A CN1078104A (en) | 1992-05-07 | 1992-05-07 | Acid egg milk beverage, ice lolly, ice-cream manufacture method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1078104A true CN1078104A (en) | 1993-11-10 |
Family
ID=4942173
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN92106505A Pending CN1078104A (en) | 1992-05-07 | 1992-05-07 | Acid egg milk beverage, ice lolly, ice-cream manufacture method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1078104A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100502699C (en) * | 2005-02-03 | 2009-06-24 | 西北农林科技大学 | Method for preparing egg milk biological polypeptide fruit and vegetable juice milk wine beverage |
| CN101933645A (en) * | 2010-08-11 | 2011-01-05 | 肖建生 | Poultry-egg beverage and processing method thereof |
| CN101473884B (en) * | 2009-01-13 | 2011-06-08 | 甜蜜风情饮食文化传播（北京）有限公司 | Yoghourt ice-cream and preparation method thereof |
| CN101175414B (en) * | 2005-05-20 | 2012-01-11 | 丘比株式会社 | Taste-improving material, method of producing the same, and food composition, acidic food composition and acidic seasoning containing the taste-improving material |
-
1992
- 1992-05-07 CN CN92106505A patent/CN1078104A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100502699C (en) * | 2005-02-03 | 2009-06-24 | 西北农林科技大学 | Method for preparing egg milk biological polypeptide fruit and vegetable juice milk wine beverage |
| CN101175414B (en) * | 2005-05-20 | 2012-01-11 | 丘比株式会社 | Taste-improving material, method of producing the same, and food composition, acidic food composition and acidic seasoning containing the taste-improving material |
| CN101473884B (en) * | 2009-01-13 | 2011-06-08 | 甜蜜风情饮食文化传播（北京）有限公司 | Yoghourt ice-cream and preparation method thereof |
| CN101933645A (en) * | 2010-08-11 | 2011-01-05 | 肖建生 | Poultry-egg beverage and processing method thereof |
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| WD01 | Invention patent application deemed withdrawn after publication |