CN114343138A - Liquid-core fruity sandwich egg and preparation method thereof - Google Patents
Liquid-core fruity sandwich egg and preparation method thereof Download PDFInfo
- Publication number
- CN114343138A CN114343138A CN202210047479.9A CN202210047479A CN114343138A CN 114343138 A CN114343138 A CN 114343138A CN 202210047479 A CN202210047479 A CN 202210047479A CN 114343138 A CN114343138 A CN 114343138A
- Authority
- CN
- China
- Prior art keywords
- liquid
- egg
- core
- solution
- parts
- 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
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 239000007788 liquid Substances 0.000 claims abstract description 192
- 235000013601 eggs Nutrition 0.000 claims abstract description 133
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 37
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 37
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 34
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 34
- 239000000843 powder Substances 0.000 claims abstract description 32
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 31
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000014103 egg white Nutrition 0.000 claims abstract description 27
- 210000000969 egg white Anatomy 0.000 claims abstract description 27
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 20
- MKJXYGKVIBWPFZ-UHFFFAOYSA-L calcium lactate Chemical compound [Ca+2].CC(O)C([O-])=O.CC(O)C([O-])=O MKJXYGKVIBWPFZ-UHFFFAOYSA-L 0.000 claims abstract description 15
- 229960002401 calcium lactate Drugs 0.000 claims abstract description 15
- 239000001527 calcium lactate Substances 0.000 claims abstract description 15
- 235000011086 calcium lactate Nutrition 0.000 claims abstract description 15
- 235000010493 xanthan gum Nutrition 0.000 claims abstract description 15
- 239000000230 xanthan gum Substances 0.000 claims abstract description 15
- 229920001285 xanthan gum Polymers 0.000 claims abstract description 15
- 229940082509 xanthan gum Drugs 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 239000011248 coating agent Substances 0.000 claims abstract description 11
- 238000000576 coating method Methods 0.000 claims abstract description 11
- 235000015203 fruit juice Nutrition 0.000 claims abstract description 9
- 239000002245 particle Substances 0.000 claims abstract description 7
- 239000000243 solution Substances 0.000 claims description 87
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 52
- 239000002994 raw material Substances 0.000 claims description 44
- 238000003756 stirring Methods 0.000 claims description 44
- 235000021552 granulated sugar Nutrition 0.000 claims description 40
- 238000005303 weighing Methods 0.000 claims description 28
- 235000004936 Bromus mango Nutrition 0.000 claims description 22
- 235000014826 Mangifera indica Nutrition 0.000 claims description 22
- 235000009184 Spondias indica Nutrition 0.000 claims description 22
- 239000001814 pectin Substances 0.000 claims description 21
- 235000010987 pectin Nutrition 0.000 claims description 21
- 229920001277 pectin Polymers 0.000 claims description 21
- 239000011324 bead Substances 0.000 claims description 20
- IXPNQXFRVYWDDI-UHFFFAOYSA-N 1-methyl-2,4-dioxo-1,3-diazinane-5-carboximidamide Chemical compound CN1CC(C(N)=N)C(=O)NC1=O IXPNQXFRVYWDDI-UHFFFAOYSA-N 0.000 claims description 19
- 229920001661 Chitosan Polymers 0.000 claims description 19
- 235000010413 sodium alginate Nutrition 0.000 claims description 19
- 239000000661 sodium alginate Substances 0.000 claims description 19
- 229940005550 sodium alginate Drugs 0.000 claims description 19
- 241000220223 Fragaria Species 0.000 claims description 17
- 235000016623 Fragaria vesca Nutrition 0.000 claims description 17
- 235000011363 Fragaria x ananassa Nutrition 0.000 claims description 17
- 239000000203 mixture Substances 0.000 claims description 13
- 239000008188 pellet Substances 0.000 claims description 13
- 235000013162 Cocos nucifera Nutrition 0.000 claims description 10
- 244000060011 Cocos nucifera Species 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 238000005422 blasting Methods 0.000 claims description 7
- 238000001035 drying Methods 0.000 claims description 6
- 235000013948 strawberry juice Nutrition 0.000 claims description 6
- 235000020415 coconut juice Nutrition 0.000 claims description 5
- 239000011259 mixed solution Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 3
- 238000007711 solidification Methods 0.000 claims description 3
- 230000008023 solidification Effects 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 2
- 239000012467 final product Substances 0.000 claims description 2
- 235000012055 fruits and vegetables Nutrition 0.000 claims description 2
- 239000008187 granular material Substances 0.000 claims description 2
- 239000011265 semifinished product Substances 0.000 claims description 2
- 238000007493 shaping process Methods 0.000 claims description 2
- 240000007228 Mangifera indica Species 0.000 claims 3
- 238000009472 formulation Methods 0.000 claims 1
- 238000000034 method Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 7
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 6
- 235000013305 food Nutrition 0.000 abstract description 6
- 235000016709 nutrition Nutrition 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 235000012000 cholesterol Nutrition 0.000 abstract description 3
- 235000015097 nutrients Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 235000018102 proteins Nutrition 0.000 description 27
- 241001093152 Mangifera Species 0.000 description 19
- 239000012460 protein solution Substances 0.000 description 19
- 235000013345 egg yolk Nutrition 0.000 description 9
- 239000000047 product Substances 0.000 description 9
- 238000009826 distribution Methods 0.000 description 5
- 239000007787 solid Substances 0.000 description 5
- 230000007547 defect Effects 0.000 description 3
- 239000004278 EU approved seasoning Substances 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000011194 food seasoning agent Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000011159 matrix material Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- 201000001320 Atherosclerosis Diseases 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 229920000881 Modified starch Polymers 0.000 description 1
- 239000004368 Modified starch Substances 0.000 description 1
- 108010073771 Soybean Proteins Proteins 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
- 229930006000 Sucrose Natural products 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000010418 carrageenan Nutrition 0.000 description 1
- 239000000679 carrageenan Substances 0.000 description 1
- 229920001525 carrageenan Polymers 0.000 description 1
- 229940113118 carrageenan Drugs 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 239000008369 fruit flavor Substances 0.000 description 1
- 235000013376 functional food Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000019426 modified starch Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000000643 oven drying Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 235000014102 seafood Nutrition 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 description 1
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
- A23L15/30—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
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/30—Encapsulation of particles, e.g. foodstuff additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Manufacturing & Machinery (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a liquid-core fruity sandwich egg and a preparation method thereof, and belongs to the field of food processing. The egg body is formed by encapsulating the egg core in protein liquid and heating and curing the egg core. The egg core is a ball core formed by coating egg core liquid, fruit particles and the like with film forming liquid and solidifying with solidifying liquid. The protein liquid consists of: 90-95 parts of egg white liquid and 5-10 parts of fruit powder; the egg core liquid consists of: 80-100 parts of cooked yolk, 1000 parts of fruit juice, 10-20 parts of calcium lactate and 4-8 parts of xanthan gum. The liquid core fruity sandwich egg prepared by the invention contains lower cholesterol, and most of the nutrient components in the egg are reserved; the obtained liquid core fruity sandwich egg is modified by the flavor of fruits, and has attractive color and richer nutrition.
Description
Technical Field
The invention relates to a liquid core fruity sandwich egg and a preparation method thereof, belonging to the field of food processing.
Background
The eggs have high nutritive value, can provide abundant proteins, lipids, minerals, vitamins and the like for human bodies, and are one of the most common foods in daily life of people. However, in the egg product industry of China, the consumption of eggs is mainly based on the consumption of fresh eggs, and deep-processed products of eggs still occupy less market share due to the influence of traditional consumption. In recent years, with the continuous improvement of the scientific and technological level, the living consumption level of people and the increasing importance of the delicious and healthy idea, the structure of the egg product is more and more diversified.
In daily life, patients with hypertension, hyperlipidemia, atherosclerosis and other diseases and people paying attention to health care and body building are not suitable to eat excessive egg yolk, and the phenomenon that the egg yolk is not eaten by eating egg white is common. In recent years, the filled egg product with the exposed canthus completely eliminates the worry of consumers about cholesterol by replacing the egg yolk. The sandwich egg product overcomes the defect of flat taste of single protein, and can make up the defect of single nutrient of egg white protein from the aspect of nutrition.
By way of search, there have been two prior published patent documents related to the present application. For example, a nutritional yolk-changed egg (CN1224585), the egg skin is made of egg white added with seasonings or the mixed solution of the egg white and the egg yolk, the egg core is made of various edible fillings added with the seasonings singly or in a mixed manner, and the edible fillings can be solid meat fillings, vegetable fillings, seafood fillings, medicinal food fillings and the like. The mixed liquid of egg white and egg yolk still contains a large amount of cholesterol. For another example, a nutritional core-changed egg (CN103385489) is characterized by improving the nutritional ingredients of the protein liquid, and the protein liquid comprises the following raw materials: egg mixed liquid, protein powder, soybean protein isolate, modified starch, salted egg white, carrageenan, white sugar, cooking wine, water and auxiliary materials; the egg core is still solid meat ball, fruit vegetable ball, etc. The egg cores of the two inventions are all egg cores in a solid state. In addition, the sandwich egg series products of "Shenmaster" are widely popular with consumers, but the egg cores are also solid, such as meatballs, sausages, and the like.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide the liquid core fruity sandwich egg with unique flavor and rich nutrition.
The technical scheme for realizing the purpose of the invention is as follows:
a liquid core fruity sandwich egg is composed of protein liquid and egg core, wherein the egg core is encapsulated in the protein liquid, and the protein liquid is heated and solidified to form an egg body; the egg core is a ball core formed by coating egg core liquid and fruit grains or fruity blasting beads through film forming liquid and solidifying through solidification liquid, and the egg core is prepared from the following raw materials in parts by weight: 90-95 parts of egg white liquid and 5-10 parts of fruit powder; the egg core liquid comprises the following raw materials in percentage by weight: 80-100 parts of cooked yolk, 1000 parts of fruit juice, 10-20 parts of calcium lactate and 4-8 parts of xanthan gum; the film-forming solution comprises the following raw materials in percentage by weight: 2-5 parts of sodium alginate, 1-3 parts of pectin, 1000 parts of water and 10-20 parts of white granulated sugar; the curing liquid comprises the following raw materials in percentage by weight: 5-8 parts of chitosan, 1000 parts of water and 10-20 parts of white granulated sugar.
The diameter of the fruit grains or the fruit-flavored popping beads is about 4 mm.
The fruit powder is as follows: coconut powder, mango powder or strawberry powder.
The fruit juice is as follows: coconut juice, mango juice, strawberry juice or composite fruit and vegetable juice.
The fruit particles are as follows: coconut fruit particles, mango fruit cubes or strawberry fruit cubes.
The formula and the preparation method of the fruity popping bead comprise the following steps: core coating liquid (with the same components as the egg core liquid); the formula of the film-forming solution and the formula of the curing solution are respectively the same as those of the film-forming solution and the curing solution. Suspending the core-spun liquid in the air and slowly dripping the core-spun liquid into the film forming liquid, reacting for 1-3 min, fishing out, rinsing with clear water for about 1min, and placing into the curing liquid for curing for 5-10 min to obtain the fruity blasting bead (the diameter is about 4 mm).
The invention also aims to provide a preparation method of the liquid core fruity sandwich egg, which is characterized by comprising the following steps:
(1) weighing appropriate amount of xanthan gum according to the weight proportion of the egg core liquid, adding fruit juice into a beaker, stirring until the fruit juice is fully swelled, adding calcium lactate, cooked yolk and fruit granules (or fruity puffed beads), continuously stirring uniformly with appropriate viscosity to obtain a mixed liquid A, standing for defoaming for later use;
(2) weighing a proper amount of sodium alginate according to the weight proportion of the film forming solution, adding water into a beaker, and stirring until the mixture is fully swelled to obtain a solution B;
(3) weighing a proper amount of pectin according to the weight proportion of the film forming solution, adding water into a beaker, and stirring until the pectin is fully swelled to obtain a solution C;
(4) mixing the solution B and the solution C according to the weight ratio of the film forming solution, adding a proper amount of white granulated sugar, and uniformly stirring until the white granulated sugar is fully dissolved to obtain a solution D;
(5) weighing a proper amount of chitosan and white granulated sugar according to the weight proportion of the curing liquid, adding water into a beaker, and stirring until the mixture is fully swelled to obtain a solution E;
(6) adding a proper amount of fruit powder into the egg white liquid according to the weight proportion of the protein liquid, and uniformly stirring to obtain a solution (F);
(7) pouring 4-8 mL of the mixed solution A into the solution D, wherein the liquid depth of the solution D is 1.5-2.5 cm, reacting for 1-3 min, taking out the liquid core pellets, rinsing with clear water for 3-5 min, and then putting into the solution E for curing for 8-15 min to obtain spare pellet cores;
(8) putting the standby ball core and a proper amount of solution F into an egg-shaped mold, and heating and molding at 98-100 ℃ to obtain the liquid core fruity sandwich egg, wherein the proportion of the solution F added twice is determined according to the sinking and floating state of the standby ball core in the solution F, and the specific operation steps are as follows: the core is about 25 weight percent of the sandwiched egg; if the ball core sinks to the bottom of the solution F, firstly adding about 33 weight percent of the solution (F), heating and solidifying, then placing the ball core, and continuing to add the solution F until the egg-shaped mold is filled; if the ball core floats on the surface of the solution F, firstly putting the ball core, adding about 41 weight percent of the solution F, heating and shaping, and then adding a second batch of protein liquid until the egg-shaped mould is filled; if the ball core is just suspended in the middle of the solution F, about 75 weight percent of the solution F is added at one time, so that the ball core is controlled to be in the central position on the spatial structure of the final product; and drying the moisture on the surface of the semi-finished product after the first addition before the solution F is added for the second time.
The invention has the advantages and beneficial effects that:
1. the protein liquid used by the sandwich egg is prepared by mixing egg white with certain coconut powder or other fruit powder, the original nutrient components of egg white are reserved, and the fruit powder can also bring certain fruit flavor to the egg white and enrich the mouthfeel of the egg white.
2. The egg core of the sandwich egg is manufactured by applying the related knowledge of molecular cooking, the thickness of the formed spherical film is within 0.5mm, the egg core keeps a spherical structure, the interior of the egg core still exists in a liquid matrix form, and the sandwich egg is a novel food in sandwich egg products.
3. Because the egg core of the product always keeps the existence of the liquid matrix, the product can be widely applied compared with solid egg cores. For example, other functional food ingredients can be added into the egg core ingredients of the sandwich eggs, so that low-sugar, low-fat and low-cholesterol health food and leisure food can be developed, and the sandwich eggs have wide application prospects.
Detailed Description
In order to further understand the contents, features and functions of the present invention, the following examples are given and described in detail below. It should be noted that the present embodiment is illustrative, not restrictive, and the scope of the invention should not be limited thereby.
Meanwhile, the experimental methods described in the following examples are all conventional methods unless otherwise specified; the reagents and materials are commercially available, unless otherwise specified.
Example 1:
a liquid core fruity sandwich egg is composed of protein liquid and spherical liquid egg core, which is encapsulated in the protein liquid and heated and solidified to form an egg body. The egg core is a ball core formed by coating egg core liquid, coconut particles and the like with film forming liquid and solidifying with solidifying liquid.
The protein solution comprises the following raw materials in percentage by weight: 90-95 parts of egg white liquid and 5-10 parts of coconut powder;
the egg core liquid comprises the following raw materials in percentage by weight: 80-100 parts of cooked yolk, 1000 parts of coconut juice, 10-20 parts of calcium lactate and 4-8 parts of xanthan gum;
the film-forming solution comprises the following raw materials in percentage by weight: 2-5 parts of sodium alginate, 1-3 parts of pectin, 1000 parts of water and 10-20 parts of white granulated sugar;
the curing liquid comprises the following raw materials in percentage by weight: 5-8 parts of chitosan, 1000 parts of water and 10-20 parts of white granulated sugar.
The preparation method of the liquid core fruity sandwich egg comprises the following steps:
preparing an egg core liquid: weighing 0.6g of xanthan gum according to the raw material proportion, adding 100mL of coconut juice into a beaker, stirring until the coconut juice is fully swelled, adding 1.5g of calcium lactate, 9g of cooked egg yolk and 10g of coconut fruit particles, continuously stirring until the mixture is uniform, and standing for defoaming for later use;
preparing a film forming solution: weighing 0.5g of sodium alginate and 0.5g of pectin according to the raw material distribution ratio, respectively placing in 100mL of water, stirring until the mixture is fully swelled, then taking 70mL of sodium alginate solution and 30mL of pectin solution, adding 1.5g of white granulated sugar, and stirring until the white granulated sugar is fully dissolved for later use;
preparing a curing liquid: weighing 0.5g of chitosan and 1.5g of white granulated sugar in 100mL of water according to the raw material proportion, stirring until the chitosan and the white granulated sugar are fully swelled, and standing for later use;
preparing protein liquid: weighing 95g of egg white and 5g of coconut powder according to the weight percentage, stirring to fully dissolve the coconut powder, and standing for later use;
pouring 8mL of egg core liquid into a film forming liquid (the liquid depth of the film forming liquid is 1.5-2.5 cm), standing for reaction for 3min, taking out the liquid core pellets, rinsing for 3min with clear water, and then putting the liquid core pellets into a curing liquid for curing for 10min to obtain spare ball cores;
placing the prepared ball core into an egg-shaped mold, adding 14mL of protein solution, and heating in water bath at 99 deg.C for 5min to solidify the protein solution; and (3) moving the eggs and the mold into an oven, drying the eggs for 20min at the temperature of 95 ℃, taking the eggs out, adding 10mL of protein solution, continuing to heat the eggs in a water bath for 5min at the temperature of 99 ℃, and finally forming the eggs to obtain about 32g of liquid core coconut-flavored sandwich eggs.
Example 2:
a liquid core fruity sandwich egg is composed of protein liquid and spherical liquid egg core, which is encapsulated in the protein liquid and heated and solidified to form an egg body. The egg core is a ball core formed by coating egg core liquid, strawberry preserved fruit dices and the like with film forming liquid and solidifying with solidifying liquid.
The protein solution comprises the following raw materials in percentage by weight: 90-95 parts of egg white liquid and 5-10 parts of strawberry powder;
the egg core liquid comprises the following raw materials in percentage by weight: 80-100 parts of cooked yolk, 1000 parts of strawberry juice, 10-20 parts of calcium lactate and 4-8 parts of xanthan gum;
the film-forming solution comprises the following raw materials in percentage by weight: 2-5 parts of sodium alginate, 1-3 parts of pectin, 1000 parts of water and 10-20 parts of white granulated sugar;
the curing liquid comprises the following raw materials in percentage by weight: 5-8 parts of chitosan, 1000 parts of water and 10-20 parts of white granulated sugar.
The preparation method of the liquid core fruity sandwich egg comprises the following steps:
preparing an egg core liquid: weighing 0.6g of xanthan gum according to the raw material proportion, adding 100mL of strawberry juice into a beaker, stirring until the mixture is fully swelled, adding 1.5g of calcium lactate, 9g of cooked egg yolk and 10g of strawberry diced fruit, continuously stirring uniformly, and standing for defoaming for later use;
preparing a film forming solution: weighing 0.5g of sodium alginate and 0.5g of pectin according to the raw material distribution ratio, respectively placing in 100mL of water, stirring until the mixture is fully swelled, then taking 70mL of sodium alginate solution and 30mL of pectin solution, adding 1.5g of white granulated sugar, and stirring until the white granulated sugar is fully dissolved for later use;
preparing a curing liquid: weighing 0.5g of chitosan and 1.5g of white granulated sugar in 100mL of water according to the raw material proportion, stirring until the chitosan and the white granulated sugar are fully swelled, and standing for later use;
preparing protein liquid: weighing 95g of egg white and 5g of strawberry powder according to the weight percentage, stirring to fully dissolve the strawberry powder, and standing for later use;
pouring 8mL of egg core liquid into a film forming liquid (the liquid depth of the film forming liquid is 1.5-2.5 cm), standing for reaction for 3min, taking out the liquid core pellets, rinsing for 3min with clear water, and then putting the liquid core pellets into a curing liquid for curing for 10min to obtain spare ball cores;
placing the prepared ball core into an egg-shaped mold, adding 14mL of protein solution, and heating in water bath at 99 deg.C for 5min to solidify the protein solution; and (3) moving the core and the mould into an oven, drying for 20min at 95 ℃, taking out, adding 10mL of protein solution, continuing to heat in a water bath for 5min at 99 ℃, and finally forming to obtain about 32g of liquid core strawberry flavored sandwich eggs.
Example 3:
a liquid core fruity sandwich egg is composed of protein liquid and spherical liquid egg core, which is encapsulated in the protein liquid and heated and solidified to form an egg body. The egg core is a ball core formed by coating egg core liquid, mango preserved fruit dices and the like by film forming liquid and solidifying by solidification liquid.
The protein solution comprises the following raw materials in percentage by weight: 90-95 parts of egg white liquid and 5-10 parts of mango powder;
the egg core liquid comprises the following raw materials in percentage by weight: 80-100 parts of cooked yolk, 1000 parts of mango juice, 10-20 parts of calcium lactate and 4-8 parts of xanthan gum;
the film-forming solution comprises the following raw materials in percentage by weight: 2-5 parts of sodium alginate, 1-3 parts of pectin, 1000 parts of water and 10-20 parts of white granulated sugar;
the curing liquid comprises the following raw materials in percentage by weight: 5-8 parts of chitosan, 1000 parts of water and 10-20 parts of white granulated sugar.
The preparation method of the liquid core fruity sandwich egg comprises the following steps:
preparing an egg core liquid: weighing 0.6g of xanthan gum according to the raw material proportion, putting 100mL of mango juice into a beaker, stirring until the mango juice is fully swelled, adding 1.5g of calcium lactate, 9g of cooked egg yolk and 10g of mango preserved fruit dices, continuously stirring uniformly, standing and defoaming for later use;
preparing a film forming solution: weighing 0.5g of sodium alginate and 0.5g of pectin according to the raw material distribution ratio, respectively placing in 100mL of water, stirring until the mixture is fully swelled, then taking 70mL of sodium alginate solution and 30mL of pectin solution, adding 1.5g of white granulated sugar, and stirring until the white granulated sugar is fully dissolved for later use;
preparing a curing liquid: weighing 0.5g of chitosan and 1.5g of white granulated sugar in 100mL of water according to the raw material proportion, stirring until the chitosan and the white granulated sugar are fully swelled, and standing for later use;
preparing protein liquid: weighing 95g of egg white and 5g of mango powder according to the weight percentage, stirring until the egg white and the mango powder are fully swelled, and standing for later use;
pouring 8mL of egg core liquid into a film forming liquid (the liquid depth of the film forming liquid is 1.5-2.5 cm), standing for reaction for 3min, taking out the liquid core pellets, rinsing for 3min with clear water, and then putting the liquid core pellets into a curing liquid for curing for 10min to obtain spare ball cores;
placing the prepared ball core into an egg-shaped mold, adding 14mL of protein solution, and heating in water bath at 99 deg.C for 5min to solidify the protein solution; and (3) moving the eggs and the mold into an oven, drying for 20min at 95 ℃, taking out, adding 10mL of protein solution, continuing to heat in a water bath for 5min at 99 ℃, and finally forming to obtain about 32g of liquid core mango-flavored sandwich eggs.
Example 4:
a liquid core fruity sandwich egg is composed of protein liquid and spherical liquid egg core, which is encapsulated in the protein liquid and heated and solidified to form an egg body. The egg core is a ball core formed by wrapping egg core liquid, mango flavored blasting beads and the like with film forming liquid and solidifying with solidifying liquid.
The protein solution comprises the following raw materials in percentage by weight: 90-95 parts of egg white liquid and 5-10 parts of mango powder;
the egg core liquid comprises the following raw materials in percentage by weight: 80-100 parts of cooked yolk, 1000 parts of mango juice, 10-20 parts of calcium lactate and 4-8 parts of xanthan gum;
the film-forming solution comprises the following raw materials in percentage by weight: 2-5 parts of sodium alginate, 1-3 parts of pectin, 1000 parts of water and 10-20 parts of white granulated sugar;
the curing liquid comprises the following raw materials in percentage by weight: 5-8 parts of chitosan, 1000 parts of water and 10-20 parts of white granulated sugar;
the formula and the preparation method of the mango-flavor popping bead are as follows: core coating liquid (with the same components as the egg core liquid); the formula of the film-forming solution and the formula of the curing solution are respectively the same as those of the film-forming solution and the curing solution. Suspending the core-spun liquid in the air, slowly dripping into the film forming liquid, reacting for 3min, taking out, rinsing with clear water for about 1min, and curing in the curing liquid for 10min to obtain the mango-flavored popping bead (the diameter is about 4 mm).
The preparation method of the liquid core fruity sandwich egg comprises the following steps:
preparing an egg core liquid: weighing 0.6g of xanthan gum according to the raw material proportion, putting 100mL of mango juice into a beaker, stirring until the mango juice is fully swelled, adding 1.5g of calcium lactate, 9g of cooked yolk and 10g of mango flavor popping beads, continuously stirring uniformly, standing and defoaming for later use;
preparing a film forming solution: weighing 0.5g of sodium alginate and 0.5g of pectin according to the raw material distribution ratio, respectively placing in 100mL of water, stirring until the mixture is fully swelled, then taking 70mL of sodium alginate solution and 30mL of pectin solution, adding 1.5g of white granulated sugar, and stirring until the white granulated sugar is fully dissolved for later use;
preparing a curing liquid: weighing 0.5g of chitosan and 1.5g of white granulated sugar in 100mL of water according to the raw material proportion, stirring until the chitosan and the white granulated sugar are fully swelled, and standing for later use;
preparing protein liquid: weighing 95g of egg white and 5g of mango powder according to the weight percentage, stirring until the egg white and the mango powder are fully swelled, and standing for later use;
pouring 8mL of egg core liquid into a film forming liquid (the liquid depth of the film forming liquid is 1.5-2.5 cm), standing for reaction for 3min, taking out the liquid core pellets, rinsing for 3min with clear water, and then putting the liquid core pellets into a curing liquid for curing for 10min to obtain spare ball cores;
placing the prepared ball core into an egg-shaped mold, adding 14mL of protein solution, and heating in water bath at 99 deg.C for 5min to solidify the protein solution; moving into an oven together with the mold, oven drying at 95 deg.C for 20min, taking out, adding 10mL protein solution, heating in water bath at 99 deg.C for 5min, and molding to obtain about 32gLiquid-core mango-flavor sandwich egg with exploded bead。
Example 5:
a liquid core fruity sandwich egg is composed of protein liquid and spherical liquid egg core, which is encapsulated in the protein liquid and heated and solidified to form an egg body. The egg core is a ball core formed by coating egg core liquid, strawberry flavor blasting beads and the like with film forming liquid and solidifying with solidifying liquid.
The protein solution comprises the following raw materials in percentage by weight: 90-95 parts of egg white liquid and 5-10 parts of strawberry powder;
the egg core liquid comprises the following raw materials in percentage by weight: 80-100 parts of cooked yolk, 1000 parts of strawberry juice, 10-20 parts of calcium lactate and 4-8 parts of xanthan gum;
the film-forming solution comprises the following raw materials in percentage by weight: 2-5 parts of sodium alginate, 1-3 parts of pectin, 1000 parts of water and 10-20 parts of white granulated sugar;
the curing liquid comprises the following raw materials in percentage by weight: 5-8 parts of chitosan, 1000 parts of water and 10-20 parts of white granulated sugar;
the formula and the preparation method of the strawberry flavored popping bead are as follows: core coating liquid (with the same components as the egg core liquid); the formula of the film-forming solution and the formula of the curing solution are respectively the same as those of the film-forming solution and the curing solution. Suspending the core-spun liquid in the air, slowly dripping into the film-forming liquid, reacting for 3min, taking out, rinsing with clear water for about 1min, and curing in the curing liquid for 10min to obtain the strawberry flavored blasting bead (diameter is about 4 mm).
The preparation method of the liquid core fruity sandwich egg comprises the following steps:
preparing an egg core liquid: weighing 0.6g of xanthan gum according to the raw material proportion, putting 100mL of strawberry juice into a beaker, stirring until the mixture is fully swelled, adding 1.5g of calcium lactate, 9g of cooked egg yolk and 10g of strawberry flavor blasting beads, continuously stirring uniformly, and standing for defoaming for later use;
preparing a film forming solution: weighing 0.5g of sodium alginate and 0.5g of pectin according to the raw material distribution ratio, respectively placing in 100mL of water, stirring until the mixture is fully swelled, then taking 70mL of sodium alginate solution and 30mL of pectin solution, adding 1.5g of white granulated sugar, and stirring until the white granulated sugar is fully dissolved for later use;
preparing a curing liquid: weighing 0.5g of chitosan and 1.5g of white granulated sugar in 100mL of water according to the raw material proportion, stirring until the chitosan and the white granulated sugar are fully swelled, and standing for later use;
preparing protein liquid: weighing 95g of egg white and 5g of strawberry powder according to the weight percentage, stirring until the egg white and the strawberry powder are fully swelled, and standing for later use;
pouring 8mL of egg core liquid into a film forming liquid (the liquid depth of the film forming liquid is 1.5-2.5 cm), standing for reaction for 3min, taking out the liquid core pellets, rinsing for 3min with clear water, and then putting the liquid core pellets into a curing liquid for curing for 10min to obtain spare ball cores;
placing the prepared ball core into an egg-shaped mold, adding 14mL of protein solution, and heating in water bath at 99 deg.C for 5min to solidify the protein solution; and (3) moving the eggs and the mold into an oven, drying for 20min at the temperature of 95 ℃, taking out, adding 10mL of protein liquid, continuing to heat in a water bath for 5min at the temperature of 99 ℃, and finally forming to obtain about 32g of the strawberry-flavored sandwich eggs with the liquid core of the popped beads.
Claims (7)
1. A liquid core fruity sandwich egg is characterized by comprising protein liquid and egg cores, wherein the egg cores are encapsulated in the protein liquid, and the protein liquid is heated and cured to form an egg body; the egg core is a ball core formed by coating egg core liquid and fruit grains or fruity blasting beads through film forming liquid and solidifying through solidification liquid, and the egg core is prepared from the following raw materials in parts by weight: 90-95 parts of egg white liquid and 5-10 parts of fruit powder; the egg core liquid comprises the following raw materials in percentage by weight: 80-100 parts of cooked yolk, 1000 parts of fruit juice, 10-20 parts of calcium lactate and 4-8 parts of xanthan gum; the film-forming solution comprises the following raw materials in percentage by weight: 2-5 parts of sodium alginate, 1-3 parts of pectin, 1000 parts of water and 10-20 parts of white granulated sugar; the curing liquid comprises the following raw materials in percentage by weight: 5-8 parts of chitosan, 1000 parts of water and 10-20 parts of white granulated sugar.
2. The liquid core fruity sandwich egg as claimed in claim 1, wherein the diameter of the fruit grains or fruity popping beads is 4-5 mm.
3. The liquid-core fruity sandwich egg according to claim 1, wherein the fruit powder is: coconut powder, mango powder or strawberry powder.
4. The liquid-core fruity sandwich egg according to claim 1, wherein the fruit juice is: coconut juice, mango juice, strawberry juice or composite fruit and vegetable juice.
5. The liquid-core fruity sandwich egg according to claim 1, wherein the fruit particles are: coconut fruit particles, mango fruit cubes or strawberry fruit cubes.
6. The liquid core fruity sandwich egg as claimed in claim 1, wherein the formulation and the preparation method of the fruity popping beads are as follows: the core coating liquid has the same components as the egg core liquid; the formulas of the film-forming solution and the curing solution are respectively the same as those of the film-forming solution and the curing solution; suspending the core-spun liquid in the air and slowly dripping the core-spun liquid into the film forming liquid, reacting for 1-3 min, fishing out, rinsing with clear water for 1min, putting into the curing liquid and curing for 5-10 min to obtain the fruity popping bead with the diameter of 4 mm.
7. A preparation method of a liquid core fruity sandwich egg is characterized by comprising the following steps: the method comprises the following steps:
(1) weighing a proper amount of xanthan gum according to the weight proportion of the egg core liquid, adding fruit juice into a beaker, stirring until the fruit juice is fully swelled, adding calcium lactate, cooked yolk, fruit granules or fruity popping beads, continuously stirring uniformly with proper viscosity to obtain a mixed liquid A, and standing for defoaming for later use;
(2) weighing a proper amount of sodium alginate according to the weight proportion of the film forming solution, adding water into a beaker, and stirring until the mixture is fully swelled to obtain a solution B;
(3) weighing a proper amount of pectin according to the weight proportion of the film forming solution, adding water into a beaker, and stirring until the pectin is fully swelled to obtain a solution C;
(4) mixing the solution B and the solution C according to the weight ratio of the film forming solution, adding a proper amount of white granulated sugar, and uniformly stirring until the white granulated sugar is fully dissolved to obtain a solution D;
(5) weighing a proper amount of chitosan and white granulated sugar according to the weight proportion of the curing liquid, adding water into a beaker, and stirring until the mixture is fully swelled to obtain a solution E;
(6) adding a proper amount of fruit powder into the egg white liquid according to the weight proportion of the protein liquid, and uniformly stirring to obtain a solution F;
(7) pouring 4-8 mL of the mixed solution A into the solution D, reacting for 1-3 min when the liquid depth of the solution (D) is 1.5-2.5 cm, taking out the liquid core pellets, rinsing for 3-5 min by using clear water, and then putting into the solution E for curing for 8-15 min to obtain spare ball cores;
(8) putting the standby ball cores and a proper amount of solution F into an egg-shaped mold, heating and molding at the temperature of 98-100 ℃ to obtain liquid core fruity sandwich eggs, and adding the solution F in two batches; determining the proportion of adding the solution F twice according to the floating and sinking state of the spare ball core in the solution F, and specifically comprising the following operation steps: the ball core accounts for 25 weight percent of the sandwiched egg; if the ball core sinks to the bottom of the solution F, firstly adding about 33 weight percent of the solution F, heating and solidifying, then placing the ball core, and continuing to add the solution F until the egg-shaped mold is filled; if the ball core floats on the surface of the solution F, firstly putting the ball core, adding about 41 weight percent of the solution F, heating and shaping, and then adding a second batch of protein liquid until the egg-shaped mould is filled; if the ball core is just suspended in the middle of the solution F, about 75 weight percent of the solution F is added at one time, so that the ball core is controlled to be in the central position on the spatial structure of the final product; and drying the moisture on the surface of the semi-finished product after the first addition before the solution F is added for the second time.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210047479.9A CN114343138A (en) | 2022-01-17 | 2022-01-17 | Liquid-core fruity sandwich egg and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210047479.9A CN114343138A (en) | 2022-01-17 | 2022-01-17 | Liquid-core fruity sandwich egg and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114343138A true CN114343138A (en) | 2022-04-15 |
Family
ID=81091383
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210047479.9A Pending CN114343138A (en) | 2022-01-17 | 2022-01-17 | Liquid-core fruity sandwich egg and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114343138A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005034034A (en) * | 2003-07-18 | 2005-02-10 | Q P Corp | Poached egg-like food and method for producing the same |
| CN101940324A (en) * | 2010-07-29 | 2011-01-12 | 上海荣港工贸发展有限公司 | Fruit juice sandwich bead and preparation method thereof |
| CN203072846U (en) * | 2013-03-04 | 2013-07-24 | 马亮 | Core-exchanged egg |
| CN103385489A (en) * | 2013-08-05 | 2013-11-13 | 马亮 | Nutritional core-changed egg |
| CN106562330A (en) * | 2016-10-18 | 2017-04-19 | 南京农业大学 | Egg-shaped wrapped fruit juice-containing jelly and production method thereof |
| CN112293693A (en) * | 2020-10-26 | 2021-02-02 | 上海应用技术大学 | Mixed vegetable and fruit popping bead and preparation method thereof |
| CN113812623A (en) * | 2021-09-27 | 2021-12-21 | 东阿阿胶股份有限公司 | Compound donkey-hide gelatin bead and bird's nest beverage and preparation method thereof |
-
2022
- 2022-01-17 CN CN202210047479.9A patent/CN114343138A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2005034034A (en) * | 2003-07-18 | 2005-02-10 | Q P Corp | Poached egg-like food and method for producing the same |
| CN101940324A (en) * | 2010-07-29 | 2011-01-12 | 上海荣港工贸发展有限公司 | Fruit juice sandwich bead and preparation method thereof |
| CN203072846U (en) * | 2013-03-04 | 2013-07-24 | 马亮 | Core-exchanged egg |
| CN103385489A (en) * | 2013-08-05 | 2013-11-13 | 马亮 | Nutritional core-changed egg |
| CN106562330A (en) * | 2016-10-18 | 2017-04-19 | 南京农业大学 | Egg-shaped wrapped fruit juice-containing jelly and production method thereof |
| CN112293693A (en) * | 2020-10-26 | 2021-02-02 | 上海应用技术大学 | Mixed vegetable and fruit popping bead and preparation method thereof |
| CN113812623A (en) * | 2021-09-27 | 2021-12-21 | 东阿阿胶股份有限公司 | Compound donkey-hide gelatin bead and bird's nest beverage and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101946911B (en) | Succulent fish ball containing stuffing and preparation method thereof | |
| CN102511835B (en) | Crystal pork sausage and its making method | |
| CN101427723B (en) | Method for producing functional soft sweet rich in selenium with mixed organic selenium and vitamin | |
| CN108208094A (en) | A kind of edible tableware and its manufacture craft | |
| CN102613616A (en) | Preparation method of honey peanut kernel with strawberry flavor | |
| CN106858018A (en) | A kind of comfit and its manufacture craft | |
| CN107119149A (en) | A kind of production method of old ginger brown sugar block | |
| CN101756102B (en) | Peanut puffed food and production method thereof | |
| CN104705371A (en) | Processing method of sweet potato dessert | |
| CN107242438A (en) | A kind of Gorgon fruit cake with strengthening the spleen and replenishing qi effect and preparation method and application | |
| CN110477178A (en) | Chlorella pyrenoidosa collagen peptide gel candy and preparation method thereof | |
| CN107058635A (en) | A kind of production method of Donkey-hide gelatin brown sugar block | |
| CN114343138A (en) | Liquid-core fruity sandwich egg and preparation method thereof | |
| CN103549516A (en) | Preparation method for instant seaweed fresh vermicelli | |
| CN105166996A (en) | Squid salad product and making method thereof | |
| CN105105205A (en) | Seasoning simulated stichopus japonicas and preparation method thereof | |
| CN108719554A (en) | Chocolate red jujube and processing method | |
| CN208354505U (en) | A kind of pneumatic type corn popper for producing cartoon type puffed rice | |
| CN107981239A (en) | A kind of pakora chicken patties | |
| CN113558214A (en) | Multi-flavor puffed food and preparation method thereof | |
| CN106900956B (en) | Sugar art chocolate mousse crisp walnut and production method thereof | |
| CN117064052B (en) | Preparation method of compound goose liver paste | |
| TWI693896B (en) | Raw material and method for preparing three-color wine stuffed dried meat | |
| JP2000004844A (en) | Production of artificial caviare-like fish spawn utilizing cuttlefish ink | |
| CN117643362A (en) | Processing technology of shrimp cake with flowing core |
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 |