CN114304456A - Selenium-rich mountain-runner egg beverage and preparation method thereof - Google Patents
Selenium-rich mountain-runner egg beverage and preparation method thereof Download PDFInfo
- Publication number
- CN114304456A CN114304456A CN202210044244.4A CN202210044244A CN114304456A CN 114304456 A CN114304456 A CN 114304456A CN 202210044244 A CN202210044244 A CN 202210044244A CN 114304456 A CN114304456 A CN 114304456A
- Authority
- CN
- China
- Prior art keywords
- egg
- egg liquid
- selenium
- rich
- beverage
- 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 invention relates to the technical field of egg beverages, and discloses a selenium-rich Japanese creeper egg beverage and a preparation method thereof, wherein the selenium-rich Japanese creeper egg beverage comprises the following components in parts by weight (kg): the selenium-rich pheasant egg liquid, walnut oil, walnut powder, yolk polypeptide, essence, erythritol, sucralose, lemon and a plurality of portions of drinking water, and the preparation method comprises the following steps: s1: preparing egg liquid; s2: beating egg liquid; s3: removing fishy smell of egg liquid; s4: seasoning egg liquid; s5: adding nutrient components of the egg liquid; s6: diluting egg liquid; s7: sterilizing and disinfecting; s8: and (7) packaging and sealing. According to the invention, the selenium-enriched pheasant eggs are used as raw materials of the egg beverage, so that the beverage contains a nutrient element selenium, and the walnut oil, the walnut powder and the yolk polypeptide are added, so that the egg beverage has a higher nutritional value, is more suitable for teenagers and children to drink, and achieves the effects of convenient transportation and storage.
Description
Technical Field
The invention relates to the technical field of egg beverages, in particular to a selenium-rich mountain-runner egg beverage and a preparation method thereof.
Background
The method comprises the following steps of (1) running a pheasant: the pheasants and pheasants are lively in nature, are good at walking, like walking to seek food, and have high running speed, compared with the advantages of long flying distance, light weight, compact body and stilted tail feather, and are in a shoe-shaped ingot shape. Free chicken: the poultry is also called grass chicken, firewood chicken, local chicken and the like, is one of poultry, has short flying distance and heavy weight, is common varieties such as sanhuang chicken, apricot flower chicken, pockmarked chicken and the like, and has small head, strong chest and leg muscles and thin chicken feet in appearance.
The selenium-rich pheasant eggs are rich in nutrition and high in nutritional value, each kilogram of eggs contain 300 micrograms of selenium, but ecological eggs are not easy to store and transport, and many children are tired of eating eggs with a taste as meals, so that the children cannot take high-quality protein.
Therefore, the selenium-rich mountain runway egg beverage and the preparation method thereof are provided.
Disclosure of Invention
The invention mainly solves the technical problems in the prior art and provides a selenium-rich mountain-race egg beverage and a preparation method thereof.
In order to achieve the purpose, the invention adopts the following technical scheme that the selenium-rich mountain runway egg beverage and the preparation method thereof comprise the following components in parts by weight (kg): the selenium-rich pheasant egg liquid, walnut oil, walnut powder, walnut essence, egg yolk polypeptide, erythritol, sucralose, lemon and a plurality of portions of drinking water.
A selenium-rich mountain runway egg beverage and a preparation method thereof comprise the following steps:
s1: preparing egg liquid;
s2: beating egg liquid;
s3: removing fishy smell of egg liquid;
s4: seasoning egg liquid;
s5: adding nutrient components of the egg liquid;
s6: diluting egg liquid;
s7: sterilizing and disinfecting;
s8: and (7) packaging and sealing.
Preferably, the step S1: mixing selenium-rich pheasant egg liquid with walnut oil, and stirring to make the walnut oil be fused into the egg liquid.
Preferably, the step S2: stirring and foaming the selenium-rich pheasant egg liquid at a high speed, and adding a small amount of erythritol and sucralose while foaming the egg liquid.
Preferably, the step S3: and (2) putting the lemons into a wall breaking machine, breaking the walls to obtain lemon juice, filtering and removing residues from the lemon juice by using a filtering device, adding drinking water into the filtered lemon juice for dilution, and adding the diluted lemon juice into the beaten egg liquid in a small quantity and multiple times manner.
Preferably, the ratios of S4, S5: adding walnut essence, walnut powder and yolk polypeptide into the beaten egg liquid, and slowly stirring uniformly in a uniform direction.
Preferably, the step S6: adding drinking water into the prepared egg liquid, repeatedly testing the fluidity of the egg liquid, and testing the prepared egg liquid at a set temperature by a viscometer until the egg liquid with the specified concentration and viscosity is obtained.
Preferably, the step S7: and (4) sterilizing the egg liquid prepared in the step (S6) at high temperature, sterilizing the egg liquid at high temperature of 135 ℃ for 6 seconds, and quickly reducing the temperature to 26 ℃ after 6 seconds.
Preferably, the step S8: and (4) filling the sterilized egg liquid into a packaging bottle, wherein the weight of each bottle of egg liquid is 250 g, and then sealing the packaging bottle.
Advantageous effects
The invention provides a selenium-rich mountain-race egg beverage and a preparation method thereof. The method has the following beneficial effects:
(1) according to the selenium-rich pheasant egg beverage and the preparation method thereof, the selenium-rich pheasant eggs are used as the raw materials of the egg beverage, so that the egg beverage contains a large amount of selenium as a nutrient element, and the walnut oil and the walnut powder are added, so that the egg beverage is higher in nutritive value, is more suitable for teenagers, children and urban white-collar workers with fast pace of life to drink, and achieves the effects of convenient transportation and storage.
(2) According to the selenium-rich mountain-race egg beverage and the preparation method thereof, erythritol and sucralose are used as natural sweeteners, so that the requirement of women on the beverage is met, the selenium-rich egg beverage not only has the effect of beautifying, but also meets the effect of women on controlling the sugar intake.
(3) The egg liquid is sterilized at high temperature of 135 ℃ for 6 seconds, and the temperature is quickly reduced to 26 ℃ after 6 seconds, so that the egg liquid is prevented from solidifying, and the fluidity of the selenium-rich egg beverage is kept.
(4) According to the selenium-rich pheasant egg beverage and the preparation method thereof, essence is added into beaten egg liquid, the egg liquid is slowly and uniformly stirred in a uniform direction, defoaming of the beaten egg liquid is avoided, and walnut essence, strawberry essence, rose essence, juicy peach essence, red date essence, passion fruit essence, blueberry essence and hawthorn essence are added into the egg liquid for seasoning, so that the selenium-rich egg beverage meets requirements of people with different tastes.
(5) The selenium-rich pheasant egg beverage and the preparation method thereof are characterized in that lemon is placed in a wall breaking machine, lemon juice is obtained through wall breaking, the lemon juice is filtered and slag removed through filter equipment, the filtered lemon juice is diluted by drinking water, the diluted lemon juice is added into beaten egg liquid in a small quantity and multiple times mode, the lemon juice is added into the egg liquid to remove the fishy smell of the egg liquid and improve the taste, the whole egg liquid is beaten at about 40 ℃, the viscosity of fat in egg yolk can be reduced at a relatively high temperature, the whole egg beating is continuously carried out on the selenium-rich pheasant egg liquid, a sweetening agent is fully mixed with the egg liquid, the selenium-rich pheasant egg liquid is beaten into a soft shape, and the taste is improved.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
The first embodiment is as follows: a selenium-rich mountain runway egg beverage comprises the following components by weight (kg): the selenium-rich pheasant egg liquid, walnut oil, walnut powder, yolk polypeptide, walnut essence, erythritol, sucralose, lemon and a plurality of portions of drinking water.
A selenium-rich mountain runway egg beverage and a preparation method thereof comprise the following steps:
s1: the selenium-rich pheasant egg liquid and the walnut oil are mixed and stirred to enable the walnut oil to be fused into the egg liquid, and the selenium-rich pheasant eggs are used as raw materials of the egg beverage, so that the egg beverage contains a large amount of nutrient element selenium.
S2: stirring and foaming the selenium-rich pheasant egg liquid at a high speed, adding a small amount of erythritol and sucralose while foaming the egg liquid until all sugar is added into the selenium-rich pheasant egg liquid, foaming the whole egg liquid at about 40 ℃, continuously foaming the whole egg of the selenium-rich pheasant egg liquid at a relatively high temperature to ensure that the selenium-rich pheasant egg liquid is foamed into a soft state for later use.
S3: the lemon is placed in a wall breaking machine, lemon juice is obtained through wall breaking, the lemon juice is filtered and slag is removed through a filter device, the filtered lemon juice is diluted with drinking water, the diluted lemon juice is added into the beaten egg liquid in a small quantity and multiple times mode, and the lemon juice is added into the egg liquid to remove the fishy smell of the egg liquid and improve the taste.
S4: the essence is added into the beaten egg liquid and is slowly and uniformly stirred in a uniform direction, defoaming of the beaten egg liquid is avoided, the taste is influenced, the essence can be walnut essence, strawberry essence, rose essence, honey peach essence, red date essence, passion fruit essence, blueberry essence, hawthorn essence and the like, the selenium-enriched egg beverage has different flavors, and the walnut essence, the strawberry essence, the rose essence, the honey peach essence, the red date essence, the passion fruit essence, the blueberry essence and the hawthorn essence are added into the egg liquid for seasoning, so that the selenium-enriched egg beverage meets the requirements of people with different tastes.
S5: the walnut powder and the yolk polypeptide are respectively added into the egg liquid, the mixture is slowly and uniformly stirred according to the same direction, and the walnut powder and the yolk polypeptide are added, so that the nutritional value of the egg beverage is higher.
S6: adding drinking water into the egg liquid prepared in the step S5, repeatedly testing the fluidity of the egg liquid, and testing the prepared egg liquid at a set temperature by a viscometer until the egg liquid with the specified concentration and viscosity is obtained.
S7: and (4) sterilizing the egg liquid prepared in the step (S6) at high temperature, sterilizing the egg liquid at high temperature of 135 ℃ for 6 seconds, and quickly reducing the temperature to 26 ℃ after 6 seconds, so that the egg liquid is prevented from being solidified, and the fluidity of the egg liquid is maintained.
S8: and (4) filling the sterilized egg liquid in the S7 into packaging bottles, wherein the weight of each bottle of egg liquid is 250 g, and then sealing the packaging bottles.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (9)
1. A selenium-rich mountain-race egg beverage is characterized in that: comprising the following components in weight (kg): selenium-rich pheasant egg liquid, walnut oil, walnut powder, yolk polypeptide, essence, erythritol, sucralose, lemon and a plurality of portions of drinking water.
2. A preparation method of a selenium-rich Japanese creeper egg beverage comprises the following steps:
s1: preparing egg liquid;
s2: beating egg liquid;
s3: removing fishy smell of egg liquid;
s4: seasoning egg liquid;
s5: adding nutrient components of the egg liquid;
s6: diluting egg liquid;
s7: sterilizing and disinfecting;
s8: and (7) packaging and sealing.
3. The selenium-rich mountain runway egg beverage and the preparation method thereof according to claim 2, characterized in that: the S1: mixing selenium-rich pheasant egg liquid with walnut oil, and stirring to make the walnut oil be fused into the egg liquid.
4. The selenium-rich mountain runway egg beverage and the preparation method thereof according to claim 2, characterized in that: the S2: stirring and foaming the selenium-rich pheasant egg liquid at a high speed, and adding a small amount of erythritol and sucralose while foaming the egg liquid.
5. The selenium-rich mountain runway egg beverage and the preparation method thereof according to claim 2, characterized in that: the S3: and (2) putting the lemons into a wall breaking machine, breaking the walls to obtain lemon juice, filtering and removing residues from the lemon juice by using a filtering device, adding drinking water into the filtered lemon juice for dilution, and adding the diluted lemon juice into the beaten egg liquid in a small quantity and multiple times manner.
6. The selenium-rich mountain runway egg beverage and the preparation method thereof according to claim 2, characterized in that: the S4, S5: adding essence, walnut powder and yolk polypeptide into the beaten egg liquid, and slowly stirring uniformly in a uniform direction.
7. The selenium-rich mountain runway egg beverage and the preparation method thereof according to claim 2, characterized in that: the S6: adding drinking water into the prepared egg liquid, repeatedly testing the fluidity of the egg liquid, and testing the prepared egg liquid at a set temperature by a viscometer until the egg liquid with the specified concentration and viscosity is obtained.
8. The selenium-rich mountain runway egg beverage and the preparation method thereof according to claim 2, characterized in that: the S7: and (4) sterilizing the egg liquid prepared in the step (S6) at high temperature, sterilizing the egg liquid at high temperature of 135 ℃ for 6 seconds, and quickly reducing the temperature to 26 ℃ after 6 seconds.
9. The selenium-rich mountain runway egg beverage and the preparation method thereof according to claim 2, characterized in that: the S8: and (4) filling the sterilized egg liquid into a packaging bottle, wherein the weight of each bottle of egg liquid is 250 g, and then sealing the packaging bottle.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210044244.4A CN114304456A (en) | 2022-01-14 | 2022-01-14 | Selenium-rich mountain-runner egg beverage and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210044244.4A CN114304456A (en) | 2022-01-14 | 2022-01-14 | Selenium-rich mountain-runner egg beverage and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114304456A true CN114304456A (en) | 2022-04-12 |
Family
ID=81026444
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210044244.4A Pending CN114304456A (en) | 2022-01-14 | 2022-01-14 | Selenium-rich mountain-runner egg beverage and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114304456A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101317683A (en) * | 2008-07-16 | 2008-12-10 | 刘双喜 | Process for preparing instant liquid egg |
| CN101623034A (en) * | 2008-07-08 | 2010-01-13 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing egg yolk polypeptide and method of producing same |
| CN110029036A (en) * | 2019-04-11 | 2019-07-19 | 湖南比蜜甜食品有限公司 | A kind of egg products beverage and preparation method thereof |
-
2022
- 2022-01-14 CN CN202210044244.4A patent/CN114304456A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101623034A (en) * | 2008-07-08 | 2010-01-13 | 内蒙古伊利实业集团股份有限公司 | Liquid dairy product containing egg yolk polypeptide and method of producing same |
| CN101317683A (en) * | 2008-07-16 | 2008-12-10 | 刘双喜 | Process for preparing instant liquid egg |
| CN110029036A (en) * | 2019-04-11 | 2019-07-19 | 湖南比蜜甜食品有限公司 | A kind of egg products beverage and preparation method thereof |
Non-Patent Citations (3)
| Title |
|---|
| 卢军霞，等: "富硒鸡蛋的研究现状分析", 《今日畜牧兽医》, vol. 37, no. 5, pages 78 * |
| 赖建平，陈乐恒，蔡翠怡: "鲜鸡蛋饮料的制作", 《中国农村科技》, no. 12, pages 39 * |
| 郭晋杰: "鸡蛋饮料的研制", 《食品工业科技》, no. 5, pages 60 - 62 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| US3647472A (en) | Beverage mix | |
| US4507327A (en) | Process for preparing edible products in the form of capsules | |
| JPS62294067A (en) | Fruit juice mix | |
| RU2002100272A (en) | Method for the production of ice cream | |
| CN1031468A (en) | Fruit shake and preparation method | |
| CN101933565B (en) | Upper jam for semi-solidified or solidified yoghurt | |
| CN103518934A (en) | Method for making ice cream manually | |
| CN103783164A (en) | Avocado-containing condensed milk and preparation method thereof | |
| CN101444249A (en) | Ice cream capable of supplementing calcium | |
| US3922371A (en) | Method of preparing an ice confection and the resulting product | |
| CN101485358A (en) | Egg yoghourt beverage and method for processing the same | |
| CN103535505A (en) | Method for preparing original fruit ice-cream sticks | |
| CN104286955A (en) | Method for pickling rose-flavor salted duck eggs | |
| US3174865A (en) | Process for preparing a fruit and milk beverage | |
| CN102771601A (en) | Honey and kiwifruit tea and making method thereof | |
| CN107432390A (en) | A kind of honey fruit beverage | |
| CN114304456A (en) | Selenium-rich mountain-runner egg beverage and preparation method thereof | |
| AU2006348855A1 (en) | Process for preparation of saffron cream liqueur | |
| KR102475863B1 (en) | Method for preparing fruit jelly beverage and the fruit jelly beverage produced by the same method | |
| CN102669289A (en) | Method for preparing preservative-free soya-bean milk having longer quality guarantee period | |
| CN103766572B (en) | A kind of frozen containing absinth juice and preparation method thereof | |
| CN1114981A (en) | Frozen beer drink and its manufacture method | |
| JPH0614709A (en) | Preparation of lactic-fermented fruit juice drink containing coconut juice | |
| LT5101B (en) | Process for preparing functional beverages comprising omega-3 fatty acids | |
| CN103039613A (en) | Banana contained liquid milk product and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |