CN109497450A - A kind of preparation method for the dried whole-egg dried eggs adding soybean fiber - Google Patents
A kind of preparation method for the dried whole-egg dried eggs adding soybean fiber Download PDFInfo
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- CN109497450A CN109497450A CN201910006790.7A CN201910006790A CN109497450A CN 109497450 A CN109497450 A CN 109497450A CN 201910006790 A CN201910006790 A CN 201910006790A CN 109497450 A CN109497450 A CN 109497450A
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- egg
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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
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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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food processing fields, are related to a kind of preparation method of dried whole-egg dried eggs for adding soybean fiber.What in the present invention prepared by dried eggs mainly comprises the following steps proportion, stirring, homogeneous, boiling, baking, preservation.Preparation section of the present invention is simple, with short production cycle, cost is relatively low, dried egg product are uniform, good-toughness.Soybean fiber is added in product, having improves dried eggs texture, reduces plasma cholesterol, adjusts the functions such as gastrointestinal function and insulin level.The present invention solves the problems, such as that dried eggs demolding rate is low in industrial production, meets the needs of people are to food nutrition health, convenient and safety, provides a practicable path for the deep processing of egg.
Description
Technical field
The invention belongs to food processing fields, are related to a kind of preparation method of dried whole-egg dried eggs for adding soybean fiber.
Background technique
Dried eggs are a kind of Novel egg deep processed products, can directly be eaten, delicious flavour, and the battalion of dried eggs is remained
Support value, the potentiality that are widely used and important market value.Dried eggs are with its unique superiority increasingly by people
Concern, but that there are still mouthfeels is single for current egg dried product, and texture characteristic is poor, not the defects of easy mold release, Related product
Middle and low-end market can only be rested on, this, which has become, restricts the big bottleneck that dried egg product expand market.
The process is more complicated for current dried egg product, and improves grinding for products'texture characteristic and demolding rate for additive
Study carefully less.There is part to be directed to the research of dried egg product at present, it is excellent that patent CN107549673A has developed a kind of water retention property
Pot-stewed fowl egg pulp dried eggs production method, squeeze that scrambled egg is clear, yolk respectively using double gauze, then according to a certain percentage
Re-mix egg white and yolk；Step is more, complex process, higher cost.Patent CN107041519A is added in the feed
Konjaku flour can improve the hardness, toughness and retentiveness of dried eggs, improve product yield ratio, and Product Process uses stew in soy sauce, saliferous
Amount is higher, and process flow elapsed time is long；Patent CN107772308A carries out Chinese yam pulp and egg liquid to be mixed with dried eggs,
Control product fishy smell, but texture characteristic and demolding rate without improving product.
The present invention is effectively improved the texture characteristic of dried eggs by addition soybean fiber with dried whole-egg primary raw material, thus
The demolding rate for improving product is prepared for the dried whole-egg dried eggs of a addition soybean fiber.Implementation of the invention, improves egg
The demolding rate of dryed product can be Reducing Cost in Enterprises and product good in taste is made, to making full use of China's egg
Product resources advantage extends related fields industrial chain and exploitation high value added product etc. and suffers from higher practical significance and section
Grind meaning.
Summary of the invention
The object of the present invention is to provide a kind of preparation methods of dried whole-egg dried eggs for adding soybean fiber, can effectively change
The texture characteristic of kind dried eggs, improves the demolding rate of product, to prepare the dried whole-egg dried eggs of a addition soybean fiber.This
Invention can break through the limitation of traditional egg products edible way and dried eggs processing technology, and it is strong to food nutrition to meet people
The demand of health, convenience and safety.
To achieve the above object, the technical solution adopted by the present invention are as follows: proportion → stirring → homogeneous → boiling → baking →
It saves
Aforesaid operations step includes:
(1) it matches: it is spare to measure 30 to 50 portions of dried whole-eggs, 100 to 150 parts of distilled water.According to the mass percent of gross mass
Be added, into distilled water add 0.1%~0.4% salt, 0.1%~0.3% sucrose, 2%~4% soy sauce and
0.5%~3% soybean fiber, and egg powder is added.
(2) it stirs: being evenly stirred until in sample liquid without particle.
(3) homogeneous: using homogenizer carry out homogeneous, 2 to 5 grades, 15~30 seconds.
(4) boiling: product is poured into mold, product sample liquid depth should be controlled at 1~2 centimetre, boiling 6~14 minutes, cold
But to room temperature.
(5) it toasts: temperature fiery above and below oven being disposed as 110~150 DEG C, is toasted 10~15 minutes.Product baking knot
It can be served after beam.
(6) it saves: 0~4 DEG C of preservation.
Compared with prior art, the present invention has the advantage that as follows with effect:
(1) product of the present invention uses dried whole-egg as products material, under certain conditions can be to avoid product quality not
Uniformly.
(2) product of the present invention addition soybean fiber etc., not only improves the demolding rate for improving dried eggs, and is conducive to improve and produce
Product flavor.
(3) product of the present invention is using the technique toasted after first boiling, and product process flow is short, when greatly reducing production
Between, it reduces costs.
Specific embodiment:
Combined with specific embodiments below, the invention will be further elaborated.
Embodiment 1
Dried eggs of the present invention are prepared by dried whole-egg, soybean fiber, water, salt, sucrose, soy sauce.It is wherein complete
50 parts of powdered egg, 0.9 part of soybean fiber, 130 parts of water, 0.56 part of salt, 0.2 part of sucrose, 5.6 parts of soy sauce.
Acquired dried eggs have egg fragrance in faint yellow, and surfacing, mouthfeel is soft, and chewiness numerical value is 40.85mj.
Its specific processing method is as described below:
1, it matches: it is spare to measure 50g dried whole-egg, 130g distilled water.Dissolve into distilled water the salt of 0.56g, 0.2g
Egg powder is added in the soybean fiber of sucrose, the soy sauce of 5.6g and 0.9g.
2, it stirs: stirring evenly, until without particle in sample liquid.
3, homogeneous: using homogenizer carry out homogeneous, 3 grades, 15 seconds.
4, boiling: pouring into mold for product, and product sample liquid depth should be controlled at 2 centimetres, boiling 10 minutes, be cooled to room
Temperature.
5, it toasts: temperature fiery above and below oven being disposed as 110 DEG C, is toasted 10 minutes.Product is i.e. edible after toasting
With.
6, it saves: 0~4 DEG C of preservation.
Embodiment 2
Dried eggs of the present invention are prepared by dried whole-egg, soybean fiber, water, salt, sucrose, soy sauce.It is wherein complete
50 parts of powdered egg, 1.8 parts of soybean fiber, 130 parts of water, 0.6 part of salt, 0.2 part of sucrose, 5.6 parts of soy sauce.
Acquired dried eggs are in yellow, there is egg fragrance, and surfacing, mouthfeel is soft, and chewiness numerical value is 35.43mj.
Its specific processing method is as described below:
1, it matches: it is spare to measure 50g dried whole-egg, 130g distilled water.The salt of 0.6g, 0.2 sugarcane are dissolved into distilled water
Egg powder is added in the soybean fiber of sugar, the soy sauce of 5.6g and 1.8g.
2, it stirs: stirring evenly, until without particle in sample liquid.
3, homogeneous: using homogenizer carry out homogeneous, 3 grades, 15 seconds.
4, boiling: pouring into mold for product, and product sample liquid depth should be controlled at 2 centimetres, boiling 10 minutes, be cooled to room
Temperature.
5, it toasts: temperature fiery above and below oven being disposed as 110 DEG C, is toasted 10 minutes.Product is i.e. edible after toasting
With.
6, it saves: 0~4 DEG C of preservation.
Embodiment 3
Dried eggs of the present invention are prepared by dried whole-egg, soybean fiber, water, salt, sucrose, soy sauce.It is wherein complete
50 parts of powdered egg, 4 parts of soybean fiber, 130 parts of water, 0.6 part of salt, 0.2 part of sucrose, 5.7 parts of soy sauce.
Acquired dried eggs have egg fragrance in faint yellow, and surfacing, mouthfeel is softer, and chewiness numerical value is 41.873mj.
Its specific processing method is as described below:
1, it matches: it is spare to measure 50g dried whole-egg, 130g distilled water.The salt of 0.6g, the sugarcane of 0.2g are dissolved into distilled water
Egg powder is added in the soybean fiber of sugar, the soy sauce of 5.7g and 4g.
2, it stirs: stirring evenly, until without particle in sample liquid.
3, homogeneous: using homogenizer carry out homogeneous, 3 grades, 15 seconds.
4, boiling: pouring into mold for product, and product sample liquid depth should be controlled at 2 centimetres, boiling 10 minutes, be cooled to room
Temperature.
5, it toasts: temperature fiery above and below oven being disposed as 110 DEG C, is toasted 10 minutes.Product is i.e. edible after toasting
With.
6, it saves: 0~4 DEG C of preservation.
Embodiment 4
Dried eggs of the present invention are prepared by dried whole-egg, soybean fiber, water, salt, sucrose, soy sauce.It is wherein complete
50 parts of powdered egg, 5.8 parts of soybean fiber, 130 parts of water, 0.6 part of salt, 0.2 part of sucrose, 5.8 parts of soy sauce.
Acquired dried eggs have egg fragrance, surface slightly out-of-flatness, mouthfeel is harder, and chewiness numerical value is in faint yellow
54.78mj。
Its specific processing method is as described below:
1, it matches: it is spare to measure 50g dried whole-egg, 130g distilled water.The salt of 0.6g, the sugarcane of 0.2g are dissolved into distilled water
Egg powder is added in the soybean fiber of sugar, the soy sauce of 5.8g and 5.8g.
2, it stirs: stirring evenly, until without particle in sample liquid.
3, homogeneous: using homogenizer carry out homogeneous, 3 grades, 15 seconds.
4, boiling: pouring into mold for product, and product sample liquid depth should be controlled at 2 centimetres, boiling 10 minutes, be cooled to room
Temperature.
5, it toasts: temperature fiery above and below oven being disposed as 110 DEG C, is toasted 10 minutes.Product is i.e. edible after toasting
With.
6, it saves: 0~4 DEG C of preservation.
Claims (10)
1. a kind of preparation method for the dried whole-egg dried eggs for adding soybean fiber, it is characterised in that comprising the following specific steps
(1) match: measuring that 30 to 50 portions of dried whole-eggs, 100 to 150 parts of distilled water are spare, according to gross mass mass percent into
Row addition, into distilled water add 0.1%~0.4% salt, 0.1%~0.3% sucrose, 2%~4% soy sauce and
0.5%~3% soybean fiber, and egg powder is added；
(2) it stirs: being evenly stirred until in sample liquid without particle；
(3) homogeneous: using homogenizer carry out homogeneous, 2 to 5 grades, 15~30 seconds；
(4) boiling: product is poured into mold, product sample liquid depth should be controlled at 1~2 centimetre, boiling 6~14 minutes, is cooled to
Room temperature；
(5) it toasts: temperature fiery above and below oven being disposed as 110~150 DEG C, is toasted 10~15 minutes；After product toasts
It can be served；
(6) it saves: 0~4 DEG C of preservation.
2. a kind of preparation method of dried whole-egg dried eggs for adding soybean fiber according to claim 1, which is characterized in that
Raw material used in the step (1) simplifies production stage using dried whole-egg as egg dry raw material for dried whole-egg, improves
The texture characteristic of dried eggs.
3. a kind of preparation method of dried whole-egg dried eggs for adding soybean fiber according to claim 1, which is characterized in that
The ratio of egg powder and distilled water is 3~5:10~15 in the step (1).
4. a kind of preparation method of dried whole-egg dried eggs for adding soybean fiber according to claim 1, which is characterized in that
The mass fraction 0.1%~0.4% of step (1) the addition salt, adds sucrose quality fraction 0.1%~0.3%, adds sauce
The mass fraction 2%~4% of oil.
5. a kind of preparation method of dried whole-egg dried eggs for adding soybean fiber according to claim 1, which is characterized in that
Step (3) homogenizing time is 15~30 seconds.
6. a kind of preparation method of dried whole-egg dried eggs for adding soybean fiber according to claim 1, which is characterized in that
Step (3) the homogeneous power is 2 to 5 grades.
7. a kind of preparation method of dried whole-egg dried eggs for adding soybean fiber according to claim 1, which is characterized in that
Step (4) the product sample liquid depth should be controlled at 1~2 centimetre.
8. a kind of preparation method of dried whole-egg dried eggs for adding soybean fiber according to claim 1, which is characterized in that
Step (4) digestion time is 6~14 minutes.
9. a kind of preparation method of dried whole-egg dried eggs for adding soybean fiber according to claim 1, which is characterized in that
Fiery temperature is disposed as 110~150 DEG C to step (5) oven up and down, and baking time is 10~15 minutes.
10. a kind of preparation method of dried whole-egg dried eggs for adding soybean fiber according to claim 1, feature exist
In step (6) storage temperature is 0~4 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910006790.7A CN109497450A (en) | 2019-01-04 | 2019-01-04 | A kind of preparation method for the dried whole-egg dried eggs adding soybean fiber |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910006790.7A CN109497450A (en) | 2019-01-04 | 2019-01-04 | A kind of preparation method for the dried whole-egg dried eggs adding soybean fiber |
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| CN109497450A true CN109497450A (en) | 2019-03-22 |
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| CN201910006790.7A Pending CN109497450A (en) | 2019-01-04 | 2019-01-04 | A kind of preparation method for the dried whole-egg dried eggs adding soybean fiber |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663891A (en) * | 2019-10-31 | 2020-01-10 | 湖北神丹健康食品有限公司 | Method for making dried meat and eggs |
Citations (9)
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|---|---|---|---|---|
| CA898056A (en) * | 1972-04-18 | Corn Products Company | Egg food product and process for the preparation thereof | |
| CN103300413A (en) * | 2013-07-04 | 2013-09-18 | 吉林大学 | Dual-egg-white dry food and manufacturing method thereof |
| CN103598352A (en) * | 2013-12-02 | 2014-02-26 | 成都亚玛亚天然食品有限公司 | Preparation method for composite dried albumen |
| US20140106053A1 (en) * | 2012-10-11 | 2014-04-17 | Noel Rudie | Egg Substitute |
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2019
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| US20140106053A1 (en) * | 2012-10-11 | 2014-04-17 | Noel Rudie | Egg Substitute |
| CN103300413A (en) * | 2013-07-04 | 2013-09-18 | 吉林大学 | Dual-egg-white dry food and manufacturing method thereof |
| CN103598352A (en) * | 2013-12-02 | 2014-02-26 | 成都亚玛亚天然食品有限公司 | Preparation method for composite dried albumen |
| CN103798836A (en) * | 2014-03-10 | 2014-05-21 | 江西洪门实业集团有限公司 | Preparation method of leisure dried eggs |
| CN105995617A (en) * | 2016-05-23 | 2016-10-12 | 吉林大学 | High-elasticity high-lecithin dried eggs and production method thereof |
| CN107041519A (en) * | 2017-04-25 | 2017-08-15 | 四川大学 | A kind of konjaku dried eggs and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110663891A (en) * | 2019-10-31 | 2020-01-10 | 湖北神丹健康食品有限公司 | Method for making dried meat and eggs |
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Application publication date: 20190322 |
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