CN108740786A - 一种鸡蛋布丁的生产工艺 - Google Patents
一种鸡蛋布丁的生产工艺 Download PDFInfo
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Classifications
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- 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
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- 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
-
- 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
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/12—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils
- A23L27/13—Natural spices, flavouring agents or condiments; Extracts thereof from fruit, e.g. essential oils from citrus fruits
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
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- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Mycology (AREA)
- Grain Derivatives (AREA)
Abstract
本发明提供了一种鸡蛋布丁的生产工艺,由以下重量份原料制备而成:80‑100份鸡蛋、60‑80份鲜奶、10‑20份砂糖、10‑30份香草粉、6‑10份水果丁、10‑20份核桃粉、8‑10份柠檬酸。本发明提供了一种鸡蛋布丁的生产工艺,通过在鸡蛋中添加柠檬酸,使得本发明具备独特的风味,既健康又好吃,可以增加人们的食欲,满足人们不同的口味;同时本发明制作的鸡蛋布丁,配方简单、营养价值较高,并且用料天然,食用安全,口感又滑又嫩,特别适合老人和小孩食用。
Description
技术领域
本发明涉及鸡蛋布丁加工技术领域,尤其涉及一种鸡蛋布丁的生产工艺。
背景技术
随着人们生活水平的提高,人们对于食品的多样性也要求越来越高。人们 已不再满足于现有的蛋糕、饼干等甜点,在不断的开发新的甜点品种。布丁是一种英国的传统食品。它是从古代用来表示掺有血肠的“布段”所演变而来的,现今以蛋、面粉与牛奶为材料制造而成的布丁,是由当时的撒克逊人所传授下来的。中世纪的修道院,则把“水果和燕麦粥的混合物”称为“布丁”。这种布丁的正式出现,是在16世纪伊丽莎白一世时代,它与肉汁、果汁、水果干及面粉一起调配制造。17世纪和18世纪的布丁是用蛋、牛奶以及面粉为材料来制作。鸡蛋布丁是用鸡蛋、鲜奶制作一道甜品小吃,口感爽滑,营养丰富。
目前市场上的布丁品种单一,多是果冻类产品,营养价值低。鸡蛋富含蛋白质、磷脂、矿物质、维生素等,作为一种全营养食品在日常饮食中具有重要地位,但是,其产品同质化严重、口感单一、人们长期食用会感到腻烦,且影响人们的食欲,随着社会进步,国家提倡绿色消费,绿色农业的思想,人们对纯天然,绿色健康,口感新鲜的鸡蛋布丁需求日益增大。
发明内容
本发明的目的在于提供一种鸡蛋布丁的生产工艺,以解决上述技术问题。
本发明为解决上述技术问题,采用以下技术方案来实现:
一种鸡蛋布丁,该果酱的组分及重量份数包括:80-100份鸡蛋、60-80份鲜奶、10-20份砂糖、10-30份香草粉、6-10份水果丁、10-20份核桃粉、8-10份柠檬酸。
优选地,该果酱的组分及重量份数包括:80份鸡蛋、60份鲜奶、10份砂糖、10份香草粉、6份水果丁、10份核桃粉、8份柠檬酸。
优选地,所述水果丁包括草莓丁、椰肉丁。
一种鸡蛋布丁的制备方法,包括以下步骤:
A.选择新鲜的草莓,冲洗干净,取其下半部分切成草莓肉丁,并将其和新鲜的椰肉丁冷冻10-20分钟,待用;
B.将砂糖放入容器中,加入适量水,用小火熬制5-10分钟,得到砂糖溶液,待用;
C.将鲜奶倒入步骤B得到的砂糖溶液内,搅拌3-5分钟,得到鲜奶糖液,待用;
D.将鸡蛋打入容器中,用打蛋器进行打撒,直到拿起打蛋器不挂丝为止,然后用密筛过滤蛋液,直到蛋液没有泡沫;
E.将步骤D得到的蛋液加入步骤C所得的鲜奶糖液中,再将香草粉、核桃粉、柠檬酸加入鲜奶糖液中,搅拌3-5分钟,得到布丁液;
F.步骤E得到的布丁液装入玻璃瓶中,放在蒸锅中,清蒸1-2分钟后,加入步骤A得到的草莓丁、椰肉丁,再继续清蒸6-8分钟出锅,降温后包装,既得鸡蛋布丁。
5.根据权利要求4所述的一种鸡蛋布丁的制备方法,其特征在于,所述步骤B少量水指水和砂糖的质量比为1:0.4-0.8。
6根据权利要求4所述的一种鸡蛋布丁的制备方法,其特征在于,所述步骤C中的容器为砂锅或搪瓷锅。
7.根据权利要求4所述的一种鸡蛋布丁的制备方法,其特征在于,所述步骤F中,鸡蛋布丁降温方式为分段降温,每个时间段为1-3分钟。
优选地,所述步骤B少量水指水和砂糖的质量比为1:0.4-0.8。
优选地,所述步骤C中的容器为砂锅或搪瓷锅。
优选地,所述步骤F中,鸡蛋布丁降温方式为分段降温,每个时间段为1-3分钟。
鸡蛋又名鸡卵、鸡子,是母鸡所产的卵。其外有一层硬壳,内则有气室、卵白及卵黄部分。富含胆固醇,营养丰富,一个鸡蛋重约50克,含蛋白质6-7克,脂肪5-6克。鸡蛋蛋白质的氨基酸比例很适合人体生理需要、易为机体吸收,利用率高达98%以上,营养价值很高,是人类常食用的食物之一。每百克鸡蛋含蛋白质12.8克,主要为卵白蛋白和卵球蛋白,其中含有人体必需的8种氨基酸,并与人体蛋白的组成极为近似,人体对鸡蛋蛋白质的吸收率可高达98%。每百克鸡蛋含脂肪11~15克,主要集中在蛋黄里,也极易被人体消化吸收,蛋黄中含有丰富的卵磷脂、固醇类、蛋黄素以及钙、磷、铁、维生素A、维生素D及B族维生素。这些成分对增进神经系统的功能大有裨益,因此,鸡蛋又是较好的健脑食品。一个鸡蛋所含的热量,相当于半个苹果或半杯牛奶的热量,但是它还拥有8%的磷、4%的锌、4%的铁、12. 6%的蛋白质、6%的维生素D、3%的维生素E、6%的维生素A、2%的维生素B、5%的维生素B2、4%的维生素B6。这些营养都是人体必不可少的,它们起着极其重要的作用,如修复人体组织、形成新的组织、消耗能量和参与复杂的新陈代谢过程等。
牛奶是最古老的天然饮料之一,被誉为“白色血液”,对人体的重要性可想而知。牛奶顾名思义是从雌性奶牛身上所挤出来的。在不同国家,牛奶也分有不同的等级。牛奶含有丰富的矿物质、钙、磷、铁、锌、铜、锰、钼。最难得的是,牛奶是人体钙的最佳来源,而且钙磷比例非常适当,利于钙的吸收。种类复杂,至少有100多种,主要成份有水、脂肪、磷脂、蛋白质、乳糖、无机盐等。水牛奶,水牛奶产量虽然较低,但奶中所含蛋白质、氨基酸,乳脂、维生素、微量元素等均高于黑白花牛奶。据国家有关科研部门测定,水牛奶质十分优良,可称得上是奶中极品,其价值相当于黑白花牛奶的二倍,最适宜儿童生长发育和抗衰老的锌、铁、钙含量特别高,氨基酸、维生素含量非常丰富,是老幼皆宜的营养食品。
核桃中的磷脂,对脑神经有良好保健作用。核桃油含有不饱和脂肪酸,有防治动脉硬化的功效。核桃仁中含有锌、锰、铬等人体不可缺少的微量元素。人体在衰老过程中锌、锰含量日渐降低,铬有促进葡萄糖利用、胆固醇代谢和保护心血管的功能。核桃仁的镇咳平喘作用也十分明显,冬季,对慢性气管炎和哮喘病患者疗效极佳。可见经常食用核桃,既能健身体,又能抗衰老。有些人往往吃补药,其实每天早晚各吃几枚核桃,实在大有裨益,往往比吃补药还好。
柠檬酸主要用作酸味剂、增溶剂、缓冲剂、抗氧化剂、除腥脱臭剂、风味增进剂、胶凝剂、调色剂等。此外,柠檬酸还有抑制细菌、护色、改进风味、促进蔗糖转化等作用。柠檬酸还具有螯合作用,能够清除某些有害金属。柠檬酸能够防止因酶催化和金属催化引起的氧化作用,从而阻止速冻水果变色变味;在凝胶食品如果酱、果冻中使用柠檬酸能有效降低果胶负电荷,从而使果胶分子间氢键结合而凝胶。在加工蔬菜罐头时,一些蔬菜呈碱性反应,用柠檬酸作pH调整剂,不但可以起到调味作用,还可保持其品质。柠檬酸所具有螯合作用和调节pH值得特性使其在速冻食品的加工中能增加抗氧剂的性能,抑制酶活性,延长食品保存期。
本发明的有益效果是:本发明提供了一种鸡蛋布丁的生产工艺,通过在鸡蛋中添加柠檬酸,使得本发明具备独特的风味,既健康又好吃,可以增加人们的食欲,满足人们不同的口味;同时本发明制作的鸡蛋布丁,配方简单、营养价值较高,并且用料天然,食用安全,口感又滑又嫩,特别适合老人和小孩食用。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面结合具体实施例,进一步阐述本发明,但下述实施例仅仅为本发明的优选实施例,并非全部。基于实施方式中的实施例,本领域技术人员在没有做出创造性劳动的前提下所获得其它实施例,都属于本发明的保护范围。下述实施例中的实验方法,如无特殊说明,均为常规方法,下述实施例中所用的材料、试剂等,如无特殊说明,均可从商业途径得到。
实施例1
A.选择新鲜的3份草莓,冲洗干净,取其下半部分切成草莓肉丁,并将其和新鲜的3份椰肉丁冷冻10分钟,待用;
B.将10份砂糖放入容器中,加入适量水,用小火熬制5分钟,得到砂糖溶液,待用;
C.将60份鲜奶倒入步骤B得到的砂糖溶液内,搅拌3分钟,得到鲜奶糖液,待用;
D.将80份鸡蛋打入容器中,用打蛋器进行打撒,直到拿起打蛋器不挂丝为止,然后用密筛过滤蛋液,直到蛋液没有泡沫;
E.将步骤D得到的蛋液加入步骤C所得的鲜奶糖液中,再将10份香草粉、10份核桃粉、8份柠檬酸加入鲜奶糖液中,搅拌3分钟,得到布丁液;
F.步骤E得到的布丁液装入玻璃瓶中,放在蒸锅中,清蒸1分钟后,加入步骤A得到的草莓丁、椰肉丁,再继续清蒸6分钟出锅,降温后包装,既得鸡蛋布丁。
所述水果丁包括草莓丁、椰肉丁;所述步骤B少量水指水和砂糖的质量比为1:0.4;所述步骤C中的容器为砂锅或搪瓷锅;所述步骤F中,鸡蛋布丁降温方式为分段降温,每个时间段为1分钟。
实施例2
A.选择新鲜的4份草莓,冲洗干净,取其下半部分切成草莓肉丁,并将其和新鲜的4份椰肉丁冷冻15分钟,待用;
B.将15份砂糖放入容器中,加入适量水,用小火熬制7分钟,得到砂糖溶液,待用;
C.将70份鲜奶倒入步骤B得到的砂糖溶液内,搅拌4分钟,得到鲜奶糖液,待用;
D.将90份鸡蛋打入容器中,用打蛋器进行打撒,直到拿起打蛋器不挂丝为止,然后用密筛过滤蛋液,直到蛋液没有泡沫;
E.将步骤D得到的蛋液加入步骤C所得的鲜奶糖液中,再将20份香草粉、15份核桃粉、9份柠檬酸加入鲜奶糖液中,搅拌4分钟,得到布丁液;
F.步骤E得到的布丁液装入玻璃瓶中,放在蒸锅中,清蒸1.5分钟后,加入步骤A得到的草莓丁、椰肉丁,再继续清蒸7分钟出锅,降温后包装,既得鸡蛋布丁。
所述水果丁包括草莓丁、椰肉丁;所述步骤B少量水指水和砂糖的质量比为1:0.6;所述步骤C中的容器为砂锅或搪瓷锅;所述步骤F中,鸡蛋布丁降温方式为分段降温,每个时间段为2分钟。
实施例3
A.选择新鲜的5份草莓,冲洗干净,取其下半部分切成草莓肉丁,并将其和新鲜的5份椰肉丁冷冻20分钟,待用;
B.将20份砂糖放入容器中,加入适量水,用小火熬制10分钟,得到砂糖溶液,待用;
C.将80份鲜奶倒入步骤B得到的砂糖溶液内,搅拌5分钟,得到鲜奶糖液,待用;
D.将100份鸡蛋打入容器中,用打蛋器进行打撒,直到拿起打蛋器不挂丝为止,然后用密筛过滤蛋液,直到蛋液没有泡沫;
E.将步骤D得到的蛋液加入步骤C所得的鲜奶糖液中,再将30份香草粉、20份核桃粉、10份柠檬酸加入鲜奶糖液中,搅拌5分钟,得到布丁液;
F.步骤E得到的布丁液装入玻璃瓶中,放在蒸锅中,清蒸2分钟后,加入步骤A得到的草莓丁、椰肉丁,再继续清蒸8分钟出锅,降温后包装,既得鸡蛋布丁。
所述水果丁包括草莓丁、椰肉丁;所述步骤B少量水指水和砂糖的质量比为1:0.8;所述步骤C中的容器为砂锅或搪瓷锅;所述步骤F中,鸡蛋布丁降温方式为分段降温,每个时间段为3分钟。
本发明提供了一种鸡蛋布丁的生产工艺,通过在鸡蛋中添加柠檬酸,使得本发明具备独特的风味,既健康又好吃,可以增加人们的食欲,满足人们不同的口味;同时本发明制作的鸡蛋布丁,配方简单、营养价值较高,并且用料天然,食用安全,口感又滑又嫩,特别适合老人和小孩食用。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的仅为本发明的优选例,并不用来限制本发明,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (7)
1.一种鸡蛋布丁,其特征在于,该果酱的组分及重量份数包括:80-100份鸡蛋、60-80份鲜奶、10-20份砂糖、10-30份香草粉、6-10份水果丁、10-20份核桃粉、8-10份柠檬酸。
2.根据权利要求1所述的一种鸡蛋布丁,其特征在于,该果酱的组分及重量份数包括:80份鸡蛋、60份鲜奶、10份砂糖、10份香草粉、6份水果丁、10份核桃粉、8份柠檬酸。
3.根据权利要求1所述的一种鸡蛋布丁,其特征在于,所述水果丁包括草莓丁、椰肉丁。
4.一种鸡蛋布丁的制备方法,其特征在于,包括以下步骤:
A.选择新鲜的草莓,冲洗干净,取其下半部分切成草莓肉丁,并将其和新鲜的椰肉丁冷冻10-20分钟,待用;
B.将砂糖放入容器中,加入适量水,用小火熬制5-10分钟,得到砂糖溶液,待用;
C.将鲜奶倒入步骤B得到的砂糖溶液内,搅拌3-5分钟,得到鲜奶糖液,待用;
D.将鸡蛋打入容器中,用打蛋器进行打撒,直到拿起打蛋器不挂丝为止,然后用密筛过滤蛋液,直到蛋液没有泡沫;
E.将步骤D得到的蛋液加入步骤C所得的鲜奶糖液中,再将香草粉、核桃粉、柠檬酸加入鲜奶糖液中,搅拌3-5分钟,得到布丁液;
F.步骤E得到的布丁液装入玻璃瓶中,放在蒸锅中,清蒸1-2分钟后,加入步骤A得到的草莓丁、椰肉丁,再继续清蒸6-8分钟出锅,降温后包装,既得鸡蛋布丁。
5.根据权利要求4所述的一种鸡蛋布丁的制备方法,其特征在于,所述步骤B少量水指水和砂糖的质量比为1:0.4-0.8。
6.根据权利要求4所述的一种鸡蛋布丁的制备方法,其特征在于,所述步骤C中的容器为砂锅或搪瓷锅。
7.根据权利要求4所述的一种鸡蛋布丁的制备方法,其特征在于,所述步骤F中,鸡蛋布丁降温方式为分段降温,每个时间段为1-3分钟。
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