CN110200226A - Lime-preserved egg local flavor milk stick and preparation method thereof - Google Patents
Lime-preserved egg local flavor milk stick and preparation method thereof Download PDFInfo
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- CN110200226A CN110200226A CN201910358779.7A CN201910358779A CN110200226A CN 110200226 A CN110200226 A CN 110200226A CN 201910358779 A CN201910358779 A CN 201910358779A CN 110200226 A CN110200226 A CN 110200226A
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- 239000008267 milk Substances 0.000 title claims abstract description 77
- 210000004080 milk Anatomy 0.000 title claims abstract description 77
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 37
- 235000019634 flavors Nutrition 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims description 8
- 239000000843 powder Substances 0.000 claims abstract description 56
- 239000007788 liquid Substances 0.000 claims abstract description 34
- 239000002994 raw material Substances 0.000 claims abstract description 14
- 235000013601 eggs Nutrition 0.000 claims description 126
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 22
- 229920002261 Corn starch Polymers 0.000 claims description 15
- 241000234314 Zingiber Species 0.000 claims description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 15
- 239000008120 corn starch Substances 0.000 claims description 15
- 229940099112 cornstarch Drugs 0.000 claims description 15
- 235000008397 ginger Nutrition 0.000 claims description 15
- 235000021552 granulated sugar Nutrition 0.000 claims description 15
- 238000003756 stirring Methods 0.000 claims description 15
- 238000004519 manufacturing process Methods 0.000 claims description 12
- 241000207199 Citrus Species 0.000 claims description 9
- 235000020971 citrus fruits Nutrition 0.000 claims description 9
- 238000007710 freezing Methods 0.000 claims description 9
- 230000008014 freezing Effects 0.000 claims description 9
- 238000009835 boiling Methods 0.000 claims description 8
- 238000010411 cooking Methods 0.000 claims description 8
- 235000019484 Rapeseed oil Nutrition 0.000 claims description 7
- 238000012545 processing Methods 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 244000269722 Thea sinensis Species 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000008939 whole milk Nutrition 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 3
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- 238000000034 method Methods 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 2
- 108010000912 Egg Proteins Proteins 0.000 claims description 2
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- 238000003825 pressing Methods 0.000 claims 1
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- 239000003205 fragrance Substances 0.000 abstract description 7
- 238000002156 mixing Methods 0.000 abstract description 3
- 241001122767 Theaceae Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 16
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- 235000009508 confectionery Nutrition 0.000 description 2
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- 102000004169 proteins and genes Human genes 0.000 description 2
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- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 102000057297 Pepsin A Human genes 0.000 description 1
- 108090000284 Pepsin A Proteins 0.000 description 1
- 108091005804 Peptidases Proteins 0.000 description 1
- 239000004365 Protease Substances 0.000 description 1
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 239000002585 base Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000010835 comparative analysis Methods 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004332 deodorization Methods 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 229940088598 enzyme Drugs 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 235000012055 fruits and vegetables Nutrition 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
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- 229940111202 pepsin Drugs 0.000 description 1
- 239000002244 precipitate Substances 0.000 description 1
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Classifications
-
- 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
-
- 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
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
- A23P30/10—Moulding
-
- 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
Abstract
It the invention discloses a kind of lime-preserved egg local flavor milk stick, is made using lime-preserved egg liquid, salted egg's bloom and milk powder as primary raw material is processed.Lime-preserved egg local flavor milk stick provided by the present invention, color is tea green in uniformly smearing, and has mellow milk fragrance and lime-preserved egg mixing fragrance, and has the preserved egg yellow mouthfeel of husky profit, and flavor is mellow, is suitble to all ages and classes consumer.
Description
Technical field
Present invention relates particularly to lime-preserved egg local flavor milk sticks and preparation method thereof, belong to field of food.The present invention is by Hubei Shen Dan
Health Food Co., Ltd (agriculture egg processing key lab, rural area portion) is researched and developed and is completed.
Background technique
With the improvement of the quality of life, people are not only higher and higher to the requirement of staple food, and the requirement to snacks is also continuous
It improves.Since milk and egg products are all highly nutritives, and it is delicious, so being widely appreciated by consumers.Therefore spread out by milk
Born Yoghourt stick, fruit-vegetable flavor Yoghourt stick etc. are very popular.But milk stick is mainly to be added the raw material such as fruits and vegetables at present
Based on, do not arrange in pairs or groups with lime-preserved egg, salted egg etc. made of product.
Summary of the invention
The technical problem to be solved by the present invention is to provide a kind of lime-preserved egg wind in view of the deficiency of the prior art
Lime-preserved egg, preserved egg yellow are combined the milk stick produced by taste milk stick with milk, and color is tea green in uniformly smearing, and has mellow ox
Milk and lime-preserved egg mixing fragrance, and there is the preserved egg yellow mouthfeel of husky profit, flavor is mellow, is suitble to all ages and classes consumer.
The present invention be solve the problems, such as it is set forth above used by technical solution are as follows:
Lime-preserved egg local flavor milk stick, its raw material include: 30-50 parts of milk powder, 70-120 parts of water, lime-preserved egg liquid according to parts by weight
30-36 parts, bloom 20-24 parts of salted egg, 2-4 parts of white granulated sugar, 3-4 parts of cornstarch.
According to the above scheme, the lime-preserved egg liquid the production method is as follows: according to parts by weight, by 20-25 parts band shell preserved eggs exist
10-15min is cooked in boiling water, then takes out decladding after lime-preserved egg and stirs into pureed；10-21 parts of stomaches are added into gained lime-preserved egg mud
Protease first keeps the temperature 4-6h in 48~52 DEG C of water-baths, then keeps the temperature 5-10min in 70-80 DEG C of water-bath, be cooled to room
Wen Hou adds 1-3 parts of ginger powders, 5-8 portions of cooking wine, 1-3 parts of matcha powders and 2-7 parts of fragrant citrus essence, stirs evenly to get skin is arrived
Egg liquid.
According to the above scheme, salted egg's bloom the production method is as follows: according to parts by weight, will be in 50-100 parts of preserved egg yellows
10-20 portions of rapeseed oils, 2-4 portions of edible salts, 2-4 parts of table sugars, 2-4 parts of ginger powders are added, it is then cold in 110-130 DEG C of baking 1-2h
But after, partial size 1-2mm is crushed to get to salted egg's bloom.
According to the above scheme, the milk powder is commercially available whole milk powder, moisture content≤6%, 40%≤lactose content≤60%.
According to the above scheme, the cornstarch mesh number is 60-80 mesh, moisture≤14%.
According to the above scheme, the matcha powder is that level-one smears tea, and mesh number is 200-250 mesh, moisture≤7%.
The present invention also provides a kind of production method of above-mentioned lime-preserved egg local flavor milk stick, key step is as follows:
(1) according to parts by weight, 20-25 parts of band shell preserved eggs are cooked into 10-15min in boiling water, after then taking out lime-preserved egg
Decladding simultaneously stirs into pureed；10-21 parts of pepsins are added into gained lime-preserved egg mud, first keep the temperature 4- in 48~52 DEG C of water-baths
6h then keeps the temperature 5-10min in 70-80 DEG C of water-bath, after being cooled to room temperature, adds 1-3 parts of ginger powders, 5-8 parts of cooking wine, 1-
3 parts of matcha powders and 2-7 parts of fragrant citrus essence stir evenly to get lime-preserved egg liquid is arrived, spare；
(2) according to parts by weight, 10-20 portions of rapeseed oils, 2-4 portions of edible salts, 2-4 parts will be added in 50-100 parts of preserved egg yellows
Table sugar, 2-4 part ginger powder are crushed to partial size 1-2mm then after 110-130 DEG C of baking 1-2h is cooling to get preserved egg yellow is arrived
Powder, it is spare；
(3) according to parts by weight, following raw material is weighed: 30-50 parts of milk powder, 70-120 parts of water, 30-36 parts of lime-preserved egg liquid, salty
20-24 parts of yolk powder, 2-4 parts of white granulated sugar, 3-4 parts of cornstarch, it is spare；
(4) press step (3) each raw material preparation number, milk powder, water are uniformly mixed, milk is made, add lime-preserved egg liquid,
Salted egg's bloom is uniformly mixed with white granulated sugar, cornstarch, by gelatinization processing, packing compact forming, freezing, obtains lime-preserved egg local flavor milk
Stick.
Further, in step (4), the temperature for being gelatinized processing is 85-95 DEG C, time 10-15min.
Lime-preserved egg local flavor milk rod product made by the present invention, subsequent to be packed into packaging bag, 155-165 DEG C of heat sealing machine is sealed,
Freezing.
Compared with prior art, the beneficial effects of the present invention are:
Firstly, lime-preserved egg, preserved egg yellow are combined the milk stick produced by the present invention with milk powder, color is dark brown in uniformly smearing,
With mellow milk and lime-preserved egg mixing fragrance, and there is the preserved egg yellow mouthfeel of husky profit, flavor is mellow, and suitable all ages and classes disappear
Fei Zhe.
Second, the dairy produce that the present invention selects is whole milk powder, and since it is close with breast milk composition, manufactured aqueous solution is in
Alkalescent can avoid lime-preserved egg enzymolysis liquid and meet the proteins deposited phenomenon of acid appearance, to influence the flavor and appearance of milk stick；And
And the present invention eliminates lime-preserved egg by the way that a certain proportion of ingredient ginger powder, cooking wine, matcha powder and fragrant citrus essence are added in lime-preserved egg liquid
Offending bad smell in enzymolysis liquid keeps the lime-preserved egg fragrance in milk stick more harmonious；And the matcha powder added, it can not only go
Raw meat, the also color of adjustable lime-preserved egg enzymolysis liquid are mingled with yellowish-brown because after lime-preserved egg enzymatic hydrolysis in green, color and unsightly,
After matcha powder is added, milk stick color is set to become lime-preserved egg original blackish green, it is more beautiful.
Third, due to using alkalescent whole milk powder in milk stick of the present invention, compared with Yoghourt, milk powder lacks sour
The mouthfeel of sweet tea sweet tea, but the present invention assigns milk stick fruit aroma, while in the base of sweet taste by adding fragrant citrus essence in milk stick
The saline taste that salted egg's bloom increases milk stick, aromatic flavour are added on plinth, mellow in taste substantially increases the flavor of milk stick, and
And color is also more beautiful.
Detailed description of the invention
Fig. 1 is the photo in kind of 1 gained lime-preserved egg local flavor milk rod product of the embodiment of the present invention.
Specific embodiment
For a better understanding of the present invention, below with reference to the embodiment content that the present invention is furture elucidated, but the present invention is not
It is limited only to the following examples.
In following embodiments, the milk powder is whole milk powder, moisture content≤6%, 40%≤lactose content≤60%；Institute
Stating cornstarch mesh number is 60-80 mesh, moisture≤14%；Matcha powder is that level-one smears tea, and mesh number is 200-250 mesh, moisture≤7%
Embodiment 1
A kind of production method of lime-preserved egg local flavor milk stick, key step are as follows:
(1) according to parts by weight, 20 parts of band shell preserved eggs are cooked into boiling water 10-15min, then takes out decladding after lime-preserved egg
And stir into pureed；10 parts of pepsins are added into gained lime-preserved egg mud, first 5h are kept the temperature in 50 DEG C of water-baths, then at 80 DEG C
5min is kept the temperature in water-bath, after being cooled to room temperature, adds 1 part of ginger powder, 5 portions of cooking wine, 1 part of matcha powder and 2 parts of fragrant citrus essence,
It stirs evenly to get lime-preserved egg liquid is arrived, it is spare；
(2) according to parts by weight, 10 portions of rapeseed oils, 2 portions of salt, 2 portions of white granulated sugars, 2 portions of ginger will be added in 50 parts of preserved egg yellows
Powder is crushed to partial size 1-2mm then after 120 DEG C of baking 1h are cooling to get to salted egg's bloom, spare；
(3) according to parts by weight, weigh following raw material: 30 parts of milk powder, 70 parts of water, 30 parts of lime-preserved egg liquid, 22 parts of salted egg's bloom,
2 parts of white granulated sugar, 3 parts of cornstarch, it is spare；
(4) press step (3) each raw material preparation number, milk powder, water are uniformly mixed, milk is made, add lime-preserved egg liquid,
Salted egg's bloom is uniformly mixed with white granulated sugar, cornstarch, by 95 DEG C of infusion 10min gelatinizations, packing compact forming, -22 DEG C of freezing 8h,
Lime-preserved egg local flavor milk rod product is obtained, packaging bag, 160 DEG C of heat sealing machine sealings, freezing are packed into.Wherein, die size are as follows:
Mold first should all around be gently shaken when moulding is preforming, so that feed liquid is uniformly dispersed, then sealed by 8cm*1cm*1cm
Mouthful；Packaged milk stick is put into -18 DEG C of frozen storehouse storages.
Comparative example 1
Comparative example 1 difference from example 1 is that: add common lime-preserved egg enzymolysis liquid, the production of the lime-preserved egg enzymolysis liquid
Method are as follows: 15min will be cooked in boiling water with shell preserved egg and stir into pureed after taking-up lime-preserved egg is peeled off；Add into gained lime-preserved egg mud
Enter pepsin, after 50 DEG C of enzymatic hydrolysis 5h, in 80 DEG C of heat preservation 5min, carries out the processing of enzyme deactivation activity, be cooled to room temperature and obtain skin
Egg enzymolysis liquid.A little offending bad smell, and lime-preserved egg enzymolysis liquid are had in lime-preserved egg enzymolysis liquid made by the comparative example
It is mingled with yellowish-brown in green, color and unsightly, thus to making final milk rod product slightly have alkali taste and bitter taste.
Comparative example 2
Comparative example 2 difference from example 1 is that: do not add salted egg's bloom.Relative to embodiment 1,2 institute of comparative example
Obtaining milk rod product color and structural state influences less, but flavour is not abundant enough, insufficient fragrance.
Comparative example 3
Comparative example 3 difference from example 1 is that: substitute the milk that milk powder and water are formulated with Yoghourt.This is right
It is Yoghourt that ratio, which selects dairy produce, and compared with weakly alkaline milk powder of the invention, meeting acid due to lime-preserved egg stoste causes protein poly-
Collection generates white precipitate, and bitter taste is obvious, causes to be denaturalized, and leads to the agglomeration for having big in milk rod product, and texture is uneven, product knot
Structure is slightly poor, and whole flavour is bitter.
Comparative example 4
Comparative example 4 difference from example 1 is that: add common commercially available salted egg's bloom, be crushed to partial size 1-2mm.
Preserved egg yellow described in the comparative example is not through overbaking deodorization, and the processing such as seasoning, slightly preserved egg yellow fragrance is simultaneous with fishy smell.
Embodiment 2
A kind of production method of lime-preserved egg local flavor milk stick, key step are as follows:
(1) according to parts by weight, 22.5 parts of band shell preserved eggs are cooked into boiling water 10-15min, is gone after then taking out lime-preserved egg
Shell simultaneously stirs into pureed；15.5 parts of pepsins are added into gained lime-preserved egg mud, first keeps the temperature 5h in 48~52 DEG C of water-baths, connects
Keep the temperature 10min in 70 DEG C of water-baths, after being cooled to room temperature, add 2 parts of ginger powders, 6.5 portions of cooking wine, 2 parts of matcha powders and
4.5 parts of fragrant citrus essence stir evenly to get lime-preserved egg liquid is arrived, spare；
(2) according to parts by weight, 15 portions of rapeseed oils, 3 portions of salt, 3 portions of white granulated sugars, 3 portions of ginger will be added in 65 parts of preserved egg yellows
Powder is crushed to partial size 1-2mm then after 120 DEG C of baking 2h are cooling to get to salted egg's bloom, spare；
(3) according to parts by weight, weigh following raw material: 35 parts of milk powder, 80 parts of water, 34 parts of lime-preserved egg liquid, 22 parts of salted egg's bloom,
3 parts of white granulated sugar, 3.5 parts of cornstarch, it is spare；
(4) press step (3) each raw material preparation number, milk powder, water are uniformly mixed, milk is made, add lime-preserved egg liquid,
Salted egg's bloom is uniformly mixed with white granulated sugar, cornstarch, by 90 DEG C of infusion 10min gelatinizations, packing compact forming, -22 DEG C of freezing 8h,
Lime-preserved egg local flavor milk rod product is obtained, packaging bag, 160 DEG C of heat sealing machine sealings, freezing are packed into.Wherein, die size are as follows:
Mold first should all around be gently shaken when moulding is preforming, so that feed liquid is uniformly dispersed, then sealed by 8cm*1cm*1cm
Mouthful；Packaged milk stick is put into -18 DEG C of frozen storehouse storages.
Embodiment 3
A kind of production method of lime-preserved egg local flavor milk stick, key step are as follows:
(1) according to parts by weight, 25 parts of band shell preserved eggs are cooked into boiling water 10-15min, then takes out decladding after lime-preserved egg
And stir into pureed；21 parts of pepsins are added into gained lime-preserved egg mud, first keeps the temperature 5h in 48~52 DEG C of water-baths, then exists
5min is kept the temperature in 75 DEG C of water-baths, after being cooled to room temperature, adds 3 parts of ginger powders, 8 portions of cooking wine, 3 parts of matcha powders and 7 portions of fragrant citrus
Essence stirs evenly to get lime-preserved egg liquid is arrived, spare；
(2) according to parts by weight, 20 portions of rapeseed oils, 4 portions of salt, 4 portions of white granulated sugars, 4 portions of ginger will be added in 100 parts of preserved egg yellows
Powder is crushed to partial size 1-2mm then after 120 DEG C of baking 2h are cooling to get to salted egg's bloom, spare；
(3) according to parts by weight, weigh following raw material: 40 parts of milk powder, 90 parts of water, 36 parts of lime-preserved egg liquid, 24 parts of salted egg's bloom,
4 parts of white granulated sugar, 4 parts of cornstarch, it is spare；
(4) press step (3) each raw material preparation number, milk powder, water are uniformly mixed, milk is made, add lime-preserved egg liquid,
Salted egg's bloom is uniformly mixed with white granulated sugar, cornstarch, by 90 DEG C of infusion 15min gelatinizations, packing compact forming, -22 DEG C of freezing 8h,
Lime-preserved egg local flavor milk rod product is obtained, packaging bag, 160 DEG C of heat sealing machine sealings, freezing are packed into.Wherein, die size are as follows:
Mold first should all around be gently shaken when moulding is preforming, so that feed liquid is uniformly dispersed, then sealed by 8cm*1cm*1cm
Mouthful；Packaged milk stick is put into -18 DEG C of frozen storehouse storages.
Comparative evaluation
Lime-preserved egg local flavor milk stick prepared by embodiment 1-3, comparative example 1-3 is distributed to consumer to carry out foretasting test, and
Comparison.Foretaste test method are as follows: tested population ages are 15-50 years old, and number is 1000 people, and men and women is fifty-fifty, are tested by providing
Egg is done to be foretasted to every appraiser, is then filled out the questionnaire of unified formulation to evaluate, evaluation result uses average mark, evaluation
Standard is shown in Table 1.It foretastes evaluation scores such as table 2 and shows that total score 100 is divided.
1 lime-preserved egg local flavor milk stick sensory evaluation criteria of table
2 lime-preserved egg local flavor milk stick sensory score result of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | Comparative example 4 | |
| Color (30 points) | 28 | 26 | 27 | 20 | 25 | 10 | 24 |
| Flavour mouthfeel (40 points) | 38 | 39 | 37 | 20 | 26 | 25 | 20 |
| Structural state (30 points) | 29 | 27 | 28 | 19 | 26 | 10 | 26 |
| Total score (100 points) | 95 | 92 | 92 | 59 | 76 | 45 | 70 |
The above is only a preferred embodiment of the present invention, it is noted that come for those of ordinary skill in the art
It says, without departing from the concept of the premise of the invention, several modifications and variations can also be made, these belong to of the invention
Protection scope.
Claims (7)
1. lime-preserved egg local flavor milk stick, it is characterised in that its raw material include: according to parts by weight 30-50 parts of milk powder, 70-120 parts of water,
30-36 parts of lime-preserved egg liquid, bloom 20-24 parts of salted egg, 2-4 parts of white granulated sugar, 3-4 parts of cornstarch；Wherein, the production of the lime-preserved egg liquid
Method is as follows: according to parts by weight, 20-25 parts of band shell preserved eggs being cooked 10-15min in boiling water, are gone after then taking out lime-preserved egg
Shell simultaneously stirs into pureed；10-21 parts of pepsins are added into gained lime-preserved egg mud, first keep the temperature 4- in 48~52 DEG C of water-baths
6h then keeps the temperature 5-10min in 70-80 DEG C of water-bath, after being cooled to room temperature, adds 1-3 parts of ginger powders, 5-8 parts of cooking wine, 1-
3 parts of matcha powders and 2-7 parts of fragrant citrus essence stir evenly to get lime-preserved egg liquid is arrived.
2. lime-preserved egg local flavor milk stick according to claim 1, it is characterised in that salted egg's bloom the production method is as follows: press
10-20 portions of rapeseed oils, 2-4 portions of edible salts, 2-4 parts of table sugars, 2-4 parts will be added in parts by weight meter in 50-100 parts of preserved egg yellows
Ginger powder is crushed to partial size 1-2mm then after 110-130 DEG C of baking 1-2h is cooling to get to salted egg's bloom.
3. the production method of lime-preserved egg local flavor milk stick according to claim 1, it is characterised in that the milk powder is whole milk powder,
Moisture content≤6%, 40%≤lactose content≤60%.
4. lime-preserved egg local flavor milk stick according to claim 1, it is characterised in that the cornstarch mesh number is 60-80 mesh, water
Divide≤14%.
5. lime-preserved egg local flavor milk stick according to claim 1, it is characterised in that the matcha powder is that level-one smears tea, and mesh number is
200-250 mesh, moisture≤7%.
6. the production method of lime-preserved egg local flavor milk stick, it is characterised in that key step is as follows:
(1) according to parts by weight, 20-25 parts of band shell preserved eggs are cooked into boiling water 10-15min, then takes out decladding after lime-preserved egg
And stir into pureed；10-21 parts of pepsins are added into gained lime-preserved egg mud, first keep the temperature 4-6h in 48~52 DEG C of water-baths,
Then 5-10min is kept the temperature in 70-80 DEG C of water-bath, after being cooled to room temperature, adds 1-3 parts of ginger powders, 5-8 portions of cooking wine, 1-3 parts
Matcha powder and 2-7 parts of fragrant citrus essence stir evenly to get lime-preserved egg liquid is arrived, spare；
(2) according to parts by weight, will in 50-100 parts of preserved egg yellows be added 10-20 portion rapeseed oils, 2-4 portions of edible salts, 2-4 parts eat
Sugar, 2-4 part ginger powders are crushed to partial size 1-2mm then after 110-130 DEG C of baking 1-2h is cooled down to get to salted egg's bloom, standby
With；
(3) according to parts by weight, following raw material: 30-50 parts of milk powder, 70-120 parts of water, 30-36 parts of lime-preserved egg liquid, preserved egg yellow is weighed
20-24 parts of powder, 2-4 parts of white granulated sugar, 3-4 parts of cornstarch, it is spare；
(4) number for pressing step (3) each raw material preparation, milk powder, water are uniformly mixed, milk is made, adds lime-preserved egg liquid, salted egg
Bloom is uniformly mixed with white granulated sugar, cornstarch, by gelatinization processing, packing compact forming, freezing, obtains lime-preserved egg local flavor milk stick.
7. the production method of lime-preserved egg local flavor milk stick according to claim 6, it is characterised in that in step (4), gelatinization processing
Temperature be 85-95 DEG C, time 10-15min.
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