CN1097575A - Vinegar egg liquid drink and preparation method thereof - Google Patents
Vinegar egg liquid drink and preparation method thereof Download PDFInfo
- Publication number
- CN1097575A CN1097575A CN 94104874 CN94104874A CN1097575A CN 1097575 A CN1097575 A CN 1097575A CN 94104874 CN94104874 CN 94104874 CN 94104874 A CN94104874 A CN 94104874A CN 1097575 A CN1097575 A CN 1097575A
- Authority
- CN
- China
- Prior art keywords
- egg
- vinegar
- juice
- liquid
- shell
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Abstract
The present invention is a kind of preparation method of health-care hospital drink, is primary raw material with vinegar, egg, allocates anti-aging dose of Chinese medicine juice, pure natural addictive liquid, SOD etc. into, makes through operations such as standardization, sterilizations.Egg of the present invention and vinegar react, vinegar is not only removed egg fishy smell, and can eggshell is softening, generates calcium acetate, whole compositions of egg comprise that eggshell, egg film, egg white, yolk are utilized, be a kind ofly collect nutrition, health care, medical treatment is the natural shell egg vinegar egg liquid drink of milky of one.Adopt General Foods Corporation's equipment making, do not have complicated and accurate operation technology, be fit to a large amount of Development and Production of industrialization.
Description
The present invention is a vinegar egg liquid drink of being furnished with Chinese medicine, relates to a kind of preparation method of the medication drink that keeps healthy.
Prior art, Japanese kokai publication sho 54-16597 is with the preparation method of wine egg beverage, open CN1078871A full egg health nutritious beverage of the manufacture method of clear 64-85060 egg beverage and China and preparation method, more than this class egg beverage and preparation method remain in the some shortcomings part:
1, all be not the shell egg beverage, only extract albumen in the egg or some composition partly in the yolk, do not utilize eggshell, egg film, and the composition loss of the albumen in the egg and yolk is more in the manufacturing process.
2, pay attention to rendering palatable tasty and refreshing in the Beverage Service, generally add white sugar, essence etc., and do not have or only add single Chinese herbal medicine, the effect of curing the disease of anti-disease is very weak.
3, preparation method complexity, the most of employing to methods such as bioconversion reaction such as the even matter of egg liquid, adding protease, manufacture craft is difficult for grasping.
The recently domestic production method that discloses the CN1054178A honey-vinegar-egg drink again, its weak point: sugar and honey account for 35-40% in the vinegar egg juice composition, vinegar 10-14%, shell egg only accounts for 5-7%, no traditional Chinese medicine ingredients, be a kind of and contain the sweet drink that 5-7% shell egg composition has the smell of vinegar that its nutrition, health care, drug-treating action are relatively poor.
The object of the invention in order to overcome the prior art weak point, provides a kind of original whole nutrition of losing egg that have, and collection nutrition, health care, the medication of energy long preservation are the preparation method of the natural shell egg vinegar egg liquid drink of one.
The preparation method of vinegar egg liquid drink of the present invention as shown in Figure 1.Its main technique flow process is:
1, shell egg flushing, sterilize → in vinegar, soaks → pull out shell egg and carry out secondary and spare matter → filtration → shell egg Normal juice.
2, the vinegar that will contain calcium acetate heat → add mix in the shell egg Normal juice, even matter, embedding → vinegar egg juice.
3, Chinese medicine in proportion compatibility → low baking temperature fry in shallow oil → filter → Chinese medicine juice.
4, compound additive liquid batching → stirring → filtration → compound additive.
5, SOD → one time embedding → secondary embedding → modification SOD.
6, prepare burden in proportion: in vinegar egg juice, add Chinese medicine juice, compound additive liquid, modification SOD → mixing → stirring → vinegar egg slurry.
7, vinegar egg slurry is carried out standardization (acidity, sugariness, denseness).
8, with the vinegar egg after standardization slurry bottling → sterilization → seal.
Preparation method of the present invention is characterized in that:
1, shell egg Normal juice is produced: the bright egg of the band shell after will cleaning, disinfecting soaked 24-48 hour in containing the vinegar that vinegar concentration is 7-9%, made eggshell softening; Shell egg is pulled out, carried out the even matter of secondary after the pulverizing, after for the first time even matter, intensification 70-80 ℃, constant temperature 20-30 minute, be cooled to 20-30 ℃ again and carry out the even matter second time, the even at every turn matter time was advisable greater than 3 minutes, filtered out shell egg Normal juice.
2, vinegar egg juice is produced: the vinegar that will contain calcium acetate is allocated in the egg pulp Normal juice in proportion, and its ratio is a vinegar: shell egg Normal juice=2-3: 1; Use the cyclodextrine embedding; Even matter, filter that to become vinegar egg juice stand-by.This vinegar egg juice should drop into burden process in 24 hours.
3, batching (weight %):
Vinegar egg juice 70-80 Chinese medicine juice 4-6
Compound additive liquid 4-10 modification SOD 6-8.
4, vinegar egg slurry standardization: divide three aspects
1) acid adjustment degree:, acidity is transferred to pH value 0.8-1.2 by titration with vinegar liquid or water;
2) transfer rare denseness: denseness is transferred to Baume 4-6 degree with vinegar egg juice or water;
3) transfer sugariness:, vinegar egg slurry sugariness is transferred to 4-6 with compound additive liquid or water.
5, sterilization: vinegar egg after standardization slurry is heated to 30 ± 2 ℃, quiet putting 24-36 hour, treat that its spore germination becomes trophosome after, in the aseptic bottle of can packing into; After the bottle of filling vinegar egg slurry was placed to thermostat water bath, heat 70-80 ℃, constant temperature 20-30 minute carried out sealing immediately after the sterilization.
6, the proportioning of compound additive liquid and extraction
1, batching (weight %):
Bee milk 2-4, honey 25-35, GL-B liquid 1-3, rock sugar 5-15, molasses plain 1-3, citric acid 1-3, distilled water 40-60.
2, above-mentioned additive is mixed stir evenly, fully after the dissolving, heat up 100 ℃, constant temperature 3 minutes is cooled to 50 ℃ again, and to be compound additive liquid in 10 minutes standby with boiling after the filtered through gauze again.
Embodiment: the preparation of milky vinegar egg slurry
Select fresh kind of egg for use, in the light-coloured vinegar that contains acetate concentration 9%, soaked 48 hours, pull, pulverize shell egg out back even matter, for the first time even matter 3 minutes, the 80 ℃ of constant temperature 20 minutes of heating up are cooled to 30 ℃ again and carry out the second time and spare matter, go out shell egg Normal juice with two layers of filtered through gauze; The light-coloured vinegar liquid that soaks egg, pour even matter in the shell egg Normal juice into 2: 1 ratios, the cyclodextrine that adds 0.5% ratio again carries out embedding, is filtered into vinegar egg juice, drops into burden process in 12 hours; Batching (weight %) is vinegar egg juice 80, Chinese medicine juice 6, compound additive liquid 10, modification SOD 8; Standardization: acid adjustment degree pH value is 1, degree of coagulating the soup to Baume 5, to transfer sugariness be 5; Vinegar egg after standardization slurry is heated 30 ℃, quiet putting 30 hours, treat that spore germination becomes trophosome after, pack in the aseptic bottle, after the bottle of filling milky vinegar egg slurry is placed to thermostat water bath, heat 80 ℃, constant temperature carried out sealing immediately after sterilization, the sterilization in 30 minutes.
Further specify preparation method of the present invention and trophic analysis below in conjunction with embodiment:
1, carried out the even matter of intensification in the shell egg Normal juice manufacturing process, for the first time even matter is 3 minutes, heats up 80 ℃, and constant temperature 20 minutes makes protein coagulation.Lower the temperature again 30 ℃ and carry out the even matter of secondary, avoided occurring solidification phenomenon once more in the operation afterwards.This intensification secondary is spared matter, and nutrient protein is not destroyed basically.
Remove in this shell egg Normal juice manufacturing process nutrition in albumen, the yolk is all utilized, and the egg film has also been utilized, the traditional Chinese medical science claims that the egg film is a chorion ovi, except that containing collagen protein and multiple metallic element, also contains a large amount of lysozymes.The egg film has the function of nourishiing yin to clear away the lung-heat, controls diseases such as asthma, dizziness.
2, during vinegar egg juice was made, vinegar: shell egg Normal juice was 2-3: 1.Contain calcium acetate in this vinegar and can remove outside the egg raw meat, also have the medication effect.As saying of " that vinegar can disappear being painful swollen, aproll gas, pathogenic toxin killing, all medicines of reason " promptly arranged in the physician of the Ming Dynasty Li Shizhen (1518-1593 A.D.) Compendium of Material Medica.The honorary professor of Tokyo Univ Japan autumn doctor Gu Qilang sums up four big curative effects of drink-service vinegar: be to prevent and to eliminate fatigue, human body is through after the motion of certain hour, pH value is reduced to acidity by neutrality in the body, have tired sensation this moment, behind the alimentary acetic acid, Jiao's property glucose, active acetate, citric acid can carry out tricarboxylic acid cycle, muscle power and also comparatively fast recover normal; The 2nd, hypotensive, as to prevent artery sclerosis function is arranged; The 3rd, pathogenic bacteria there is kill capability; The 4th, the effect of beauty treatment skin care is arranged.
Be noted that the vinegar in the vinegar egg juice preparation of the present invention especially, be the vinegar that contains calcium acetate, calcium acetate is soluble in water, and calcium is easily absorbed by stomach, calcium not only to skeleton, blood is useful but also can further generate calcium phosphate, become to keep nerve, intramuscular excitatory substance.So it all has certain facilitation to heart, nerve, stomach.
This drink is preferably selected light-coloured vinegar for use, is made preparation vinegar egg slurry be creamy white better.
3, the removal way of egg fishy smell in the present invention's preparation by vinegar itself and egg reaction, can be removed outside the egg fishy smell on the one hand, and in the manufacturing process of vinegar egg juice, the cyclodextrine that adds 0.5% ratio carries out embedding treatment in addition.It is hollow poroid that cyclodextrine is that the scintilla structure is, and egg liquid is adsorbed on embedding in the hole, plays the effect of removing the egg raw meat.
4, the compatibility of Chinese medicine juice (weight %) can adopt multiple formulations.
The compatibility (weight %) of the Chinese medicine juice that present embodiment adopts
System tag 1-2, fruit of Chinese magnoliavine 1-2, Chinese cassia tree 0.5-1.5, the tuber of dwarf lilyturf 1.5-3, the northern bar 2-6 of party, RHIZOMA POLYGONATI PREPARATA 2-6, water 70-90.
5, modification SOD: the modification SOD that can adopt the distinct methods embedding treatment.
The modification SOD that present embodiment adopts: be to adopt laurate and hyaluronic acid decorated SOD, do embedding treatment once more with cyclodextrine again.
2) " modification SOD " after the embedding is dissolved in the distilled water.
3) heat and boil 1 minute.
4) in 10 minutes, be cooled to 40 ℃ rapidly, standby in 48 hours.
With the vinegar egg liquid drink of preparation method of the present invention, through the analyzing and testing result of Shanxi Province Food Research Inst., health meets the GB2719-81 standard.
Physics and chemistry nutrition accord with Q/XN2001-93 company standard
See table one, table two for details.
Table one:
Table two:
| Interventions Requested | Measurement unit | The technical standard requirement | Check data |
| Arsenic (in As) | mg/ml | ≤0.5 | 0.04 |
| Plumbous (in Pb) | mg/ml | ≤1.0 | 0.1 |
| Mercury (in Hg) | mg/ml | ≤0.05 | ＜0.002 |
| Free mineral acid | Must not detect | Do not detect | |
| Total number of bacteria | Individual/ml | ≤100 | 60 |
| Coliform | Individual/ml | ≤3 | ＜3 |
| Pathogenic bacteria | Individual/ml | Must not detect | Do not detect |
The major advantage of vinegar egg liquid drink of the present invention and preparation method thereof:
1, the nutritional labeling of bright egg can all take full advantage of. Comprise eggshell, egg film, egg white, yolk. The nutritional labeling of egg loss is less in manufacturing process, and nutrition not have destruction substantially, is a kind of shell egg nourishing beverage worthy of the name.
2, vinegar egg liquid drink, take shell egg and vinegar as base stock, egg and vinegar react, and vinegar is not only removed egg fishy smell, and eggshell is softening, generates calcium acetate. So this vinegar egg liquid drink not only contains whole nutritional labelings of egg but also has brought into play the medical functions of vinegar, easily is absorbed by the body the effect that has anti-disease to cure the disease.
3, be natural material in the batching, making vinegar egg slurry is a kind of milky natural beverage that integrates nutrition, health care, medical treatment, beauty treatment, and nutritious, sweet mouthfeel is moderate, and color, smell and taste are good.
4, manufacture craft science has solved the thermocoagulation problem of egg cleverly, the physical conditions such as the temperature when rationally raw meat, sterilization are gone in control, time. When making such as shell egg Normal juice, for the second time homogeneous is to carry out after intensification, avoids again occurring solidification phenomenon. And for example in the overall process of preparation, shell egg Normal juice and vinegar egg juice heating-up temperature all are no more than 80 ℃, and sterilization is carried out after spore germination becomes trophosome, 80 ℃ can kill microorganisms trophosome.
5, preparation method simple, adopt General Foods Corporation's process equipment to make, do not have complicated and accurate operation technology, be fit to the industrial mass production exploitation.
Claims (8)
1, a kind of vinegar egg liquid drink and preparation method, its main procedure of processing is:
1) the bright egg of band shell soaks in vinegar and is no less than 24 hours, pulls shell egg, pulverizing, the even matter of intensification out, is processed into shell egg Normal juice;
2) allocate certain proportion vinegar in the shell egg Normal juice, stir evenly into vinegar egg juice;
3) batching: in vinegar egg juice, allocate Chinese medicine juice, compound additive liquid, modification SOD in proportion into, be mixed into vinegar egg slurry;
4) bottling, sterilization after the standardization, seal.
2, according to the described vinegar egg liquid drink preparation method of claim 1, it is characterized in that shell egg Normal juice is made carries out the even matter of secondary, after for the first time even matter, intensification 70-80 ℃, constant temperature 20-30 minute, be cooled to 20-30 ℃ again and carry out the even matter second time, the even at every turn matter time was advisable greater than 3 minutes.
3, according to the described vinegar egg liquid drink preparation method of claim 1, it is characterized in that the vinegar of adding in the vinegar egg juice making, be the vinegar liquid that contains calcium acetate.
4, according to claim 1,3 described vinegar egg liquid drink preparation methods, it is characterized in that the vinegar egg juice composition is a vinegar: shell egg Normal juice=2-3: 1.
5, according to claim 1,3 described vinegar egg liquid drink preparation methods, it is characterized in that the vinegar in the vinegar egg juice composition, generally select for use light-coloured vinegar to be advisable.
6, vinegar egg liquid drink preparation method according to claim 1 is characterized in that the batching (weight %) that shell egg vinegar egg is starched:
Vinegar egg juice 70-80 Chinese medicine juice 4-6
Compound additive liquid 4-10 modification SOD 6-8
7,, it is characterized in that the batching (weight %) of compound additive liquid according to claim 1,5 described vinegar egg liquid drink preparation methods:
Bee milk 2-4 honey 25-35 GL-B liquid 1-3
The plain 1-3 citric acid of rock sugar 5-15 molasses 1-3
Distilled water 40-60.
8,, it is characterized in that sterilization process is that vinegar egg slurry after standardization is heated to 30 ± 2 ℃, in the aseptic bottle for the treatment of in the quiet 24-36 of putting hour to pack into after its spore germination according to the described vinegar egg liquid drink preparation method of claim 1; Heat again 70-80 ℃, constant temperature 20-30 minute carries out sealing immediately after the sterilization.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94104874 CN1097575A (en) | 1994-05-03 | 1994-05-03 | Vinegar egg liquid drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN 94104874 CN1097575A (en) | 1994-05-03 | 1994-05-03 | Vinegar egg liquid drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1097575A true CN1097575A (en) | 1995-01-25 |
Family
ID=5031782
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN 94104874 Pending CN1097575A (en) | 1994-05-03 | 1994-05-03 | Vinegar egg liquid drink and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1097575A (en) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049801C (en) * | 1996-05-20 | 2000-03-01 | 李德库 | Method for producing solidified egg |
| CN103859413A (en) * | 2014-04-08 | 2014-06-18 | 贵州大学 | Beautifying and calcium-supplementing nourishment and preparation method thereof |
| CN104172272A (en) * | 2014-08-08 | 2014-12-03 | 钟金泉 | Modern process production method for vinegar-egg juice |
| CN104187841A (en) * | 2014-08-26 | 2014-12-10 | 陈德志 | Vinegar and egg beverage and preparation method thereof |
| CN104855516A (en) * | 2015-06-17 | 2015-08-26 | 刘丽亭 | Preparation method for vinegar-egg milk beverage suitable for conditioning of patients suffering from cardiovascular and cerebrovascular diseases |
| CN104982532A (en) * | 2015-06-10 | 2015-10-21 | 刘丽亭 | Preparation method of vinegar-egg milk drink suitable for conditioning diabetic |
| CN105029553A (en) * | 2015-06-15 | 2015-11-11 | 温星潼 | Fruit juice-egg-calcium traditional Chinese medicine health beverage and preparation method thereof |
| CN105105234A (en) * | 2014-05-08 | 2015-12-02 | 齐银芳 | Method for making vinegar egg lemon ginger juice honey liquid |
| CN105400629A (en) * | 2016-01-07 | 2016-03-16 | 黄利文 | Egg white wine and preparation method thereof |
| CN113974040A (en) * | 2021-11-15 | 2022-01-28 | 杭州裕善源科技有限公司 | Health-care beverage |
| CN114732110A (en) * | 2022-04-11 | 2022-07-12 | 海南家家康医药科技发展合伙企业(普通合伙) | Vinegar-egg powder composition and preparation method and application thereof |
-
1994
- 1994-05-03 CN CN 94104874 patent/CN1097575A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1049801C (en) * | 1996-05-20 | 2000-03-01 | 李德库 | Method for producing solidified egg |
| CN103859413A (en) * | 2014-04-08 | 2014-06-18 | 贵州大学 | Beautifying and calcium-supplementing nourishment and preparation method thereof |
| CN103859413B (en) * | 2014-04-08 | 2016-02-10 | 贵州大学 | A kind of beauty treatment calcium-supplementing nutritive product and preparation method thereof |
| CN105105234A (en) * | 2014-05-08 | 2015-12-02 | 齐银芳 | Method for making vinegar egg lemon ginger juice honey liquid |
| CN104172272A (en) * | 2014-08-08 | 2014-12-03 | 钟金泉 | Modern process production method for vinegar-egg juice |
| CN104187841A (en) * | 2014-08-26 | 2014-12-10 | 陈德志 | Vinegar and egg beverage and preparation method thereof |
| CN104982532A (en) * | 2015-06-10 | 2015-10-21 | 刘丽亭 | Preparation method of vinegar-egg milk drink suitable for conditioning diabetic |
| CN105029553A (en) * | 2015-06-15 | 2015-11-11 | 温星潼 | Fruit juice-egg-calcium traditional Chinese medicine health beverage and preparation method thereof |
| CN104855516A (en) * | 2015-06-17 | 2015-08-26 | 刘丽亭 | Preparation method for vinegar-egg milk beverage suitable for conditioning of patients suffering from cardiovascular and cerebrovascular diseases |
| CN105400629A (en) * | 2016-01-07 | 2016-03-16 | 黄利文 | Egg white wine and preparation method thereof |
| CN113974040A (en) * | 2021-11-15 | 2022-01-28 | 杭州裕善源科技有限公司 | Health-care beverage |
| CN114732110A (en) * | 2022-04-11 | 2022-07-12 | 海南家家康医药科技发展合伙企业(普通合伙) | Vinegar-egg powder composition and preparation method and application thereof |
| CN114732110B (en) * | 2022-04-11 | 2023-11-28 | 海南家家康医药科技发展合伙企业(普通合伙) | Vinegar-egg powder composition and preparation method and application thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103960729B (en) | The black garlic drink made from flower of low sugar and preparation method | |
| CN1097575A (en) | Vinegar egg liquid drink and preparation method thereof | |
| CN105685620A (en) | Moringa oleifera oral liquid and preparation method thereof | |
| CN110200179A (en) | A kind of Morinda Citrifolia juice and preparation method thereof that is anti-oxidant, improving immunity | |
| CN105341827A (en) | Haw jam and making method thereof | |
| CN1164207C (en) | Healthy sealwort beverage and its production process | |
| CN104397792A (en) | Making method for Pleurotus eryngii ginger juice beverage | |
| CN1682611A (en) | Black fungus drink and its preparing method | |
| CN1031311C (en) | Walnut milk with function of invigorating brain | |
| CN101275113B (en) | Chinese herbal medicine flavouring edible vinegar having health care function | |
| CN1561864A (en) | Drink for tonifying stomach and digestion promoting drink and its preparing method | |
| CN1041602C (en) | Method for prepn. of "Tiancheng Jinzhi" nutritious liquor | |
| CN101438826A (en) | Tartary buckwheat sweet dew and technique for brewing the same | |
| CN1072913C (en) | Preparation method of pure natural plant health-care oral liquor | |
| CN101613651B (en) | Wild plant beverage type fermented wine and making method thereof | |
| CN1507808A (en) | Burdock composite multi-strain fermented functional beverage | |
| CN110613109A (en) | Low-sugar red date and black fungus compound jam and preparation method thereof | |
| CN1126615A (en) | Allopelagic health oral liquid | |
| CN108741046A (en) | A kind of tamarind crystal beer cake and preparation method thereof | |
| CN103039790A (en) | Compound colla corii asini and Chinese chestnut health-care food and preparation method thereof | |
| CN108514123A (en) | The active peptides extracted from blood clam prepare compound method | |
| CN106398999A (en) | Sweet wine product containing sugarcane and hawthorn fruits | |
| CN108690775A (en) | The production method of health care white wine and health care white wine and usage thereof | |
| CN1063089C (en) | Log mycelium decaction liquor and its preparation method | |
| CN1312037A (en) | Polygonic multiflori health beverage and its making process |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C01 | Deemed withdrawal of patent application (patent law 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |