CN1205186A - Processing method for yolk milk and egg white milk and its products - Google Patents
Processing method for yolk milk and egg white milk and its products Download PDFInfo
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- CN1205186A CN1205186A CN97112211A CN97112211A CN1205186A CN 1205186 A CN1205186 A CN 1205186A CN 97112211 A CN97112211 A CN 97112211A CN 97112211 A CN97112211 A CN 97112211A CN 1205186 A CN1205186 A CN 1205186A
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Abstract
A method for preparing yolk milk and albumen milk includes individually making yolk, albumen, malt amylin, etc. into liquid, proportioning, mixing, stirring while heating it to 60-70 deg.C, keeping the temp for 10 min for sterilization, spray drying to make its water content less than 3%, and packing. The products as raw material which has rich nutrients, along with soybean, milk and beaf, can be used to make different foods.
Description
The invention belongs to a kind of processing method and goods thereof of egg milk, particularly in the processing method and the goods thereof of a kind of Yolk milk and egg white milk.
Egg is one of indispensable cuisines in people's diet structure, its feature is the nutriments such as high-quality protein, fat, lecithin, vitamin and various inorganic salts that not only contain needed by human body, also be that human body obtains balanced nutritious best foods, and edible very easily absorption.According to market survey, the egg product based food that with the egg is the major ingredient structure fabrication at present is that number is few.
The objective of the invention is the different needs at the people of various age compositions, fill up the deficiency in market, proposing a kind of is primary raw material with the egg, and the Yolk milk that yolk, egg white are separated and the processing method and the goods thereof of egg white milk.
Edible crowd and desired nutritional composition according to market survey and different structure, we with egg as primary raw material, and clear, separately yellow with egg, various nutritional labelings according to the different crowd demand dispose and have replenished soybean protein respectively, food such as milk and bright beef has been developed serial egg product, the one, be suitable for the Yolk milk that children and teenager eat: be characterized in that the collocation of albumen, fat, sugar and various vitamin and inorganic salts is moderate, can balancedly replenish animal and plant albumen and various nutrient after edible, be that blue or green growth of child is grown best accesary foods.The 2nd, be suitable for the edible egg white milks of the elderly: being to be the food of main feature with low fat, low sugar, low cholesterol, high animal and plant albumen, is the best accesary foods of middle-aged and old self health cares.It is high that these two kinds of food absorb value, and do not contain any fortification substance, and various nutrients all belong in the raw materials for production intrinsic, can deserve to be called wholefood.
The processing method of Yolk milk of the present invention and egg white milk, its key step comprises:
1) get the raw materials ready:
(1) earlier egg is processed into yolk powder and egg-white powder, is modulated into the liquid material that contains about dry powder weight 45% and 11% more respectively;
(2) maltodextrin is modulated into to contain dry matter weight be about 70% liquid material;
(3) bright beef is rejected broken bone and muscle, put into pot and boil, go over the colloid mill meat mud again with clear water;
2) batching; Percentage by siccative weight is respectively:
Yolk powder or egg-white powder 5-20 take off the full-cream or defatted soy flour 10-40 of raw meat
Full-cream or degreasing evaporated milk powder 10-30 sucrose 10-40
Maltodextrin 5-25 beef 0-5
In addition to adding in the powder per ton:
Vanillic aldehyde 1-3Kg beta-schardinger dextrin-400-600Kg
3) mix:
(1) add suitable quantity of water in compounding jar, the control feed concentration is about 35%;
(2) add and to take off 1/2 of raw meat full-cream or defatted soy flour and sucrose amount, be heated to after stirring evenly about 95 ℃, kept 5-10 minute, be cooled to 40-50 ℃ again;
(3) add beef mud while stirring, full-cream or degreasing evaporated milk powder, vanillic aldehyde and beta-schardinger dextrin-;
(4) after above-mentioned soup stock is mixed thoroughly, add 1/2 sucrose in addition, yolk powder liquid material or egg-white powder liquid material;
(5) add dextrin, stir evenly;
4) sterilization: warming while stirring kept about 10 minutes to 60-70 ℃;
5) drying: spray-drying, control moisture is less than 3%;
6) packing: packing specification is generally every pouch 20g.
Described spray-dired process conditions are:
140-160 ℃ of steam pressure 0.5-0.7MPa EAT
85 ± 3 ℃ of high-pressure pump pressure of temperature of outgoing air 10-13MPa
In batching, look how much can once adding or adding at twice of cane sugar content.
The predominant quantity percentage of the Yolk milk of being made by processing method of the present invention is
Yolk powder 5-15 takes off raw meat full fat soybean 20-30
Full-grease milk powder 10-30 sucrose 30-40
Maltodextrin 5-15 beef 1-5
The predominant quantity percentage of the egg white milk of being made by processing method of the present invention is:
Egg white milk 10-20 takes off raw meat defatted soy flour 30-40
Degreasing evaporated milk powder 10-30 sucrose 10-20
Maltodextrin 15-25 beef 0-2
The nutritional labeling measured result of Yolk milk of the present invention and egg white milk is shown in table one:
Nutrient component meter (measured result) table one
The batching and the analysis of Yolk milk, two kinds of finished products of egg white milk:
A, Yolk milk: be to be primary raw material with freshly-slaughtered poultry yolk, acquire the lower soy meal of acid content, full-grease milk powder and an amount of bright beef again, add and be not more than 35% sucrose, difference according to these material nutrient contents, determine suitable adding proportion, make its nutrient complementation, and obtain blue or green juvenile's food balanced in nutrition.According to Yolk milk nutritional labeling measured result (seeing Table one), be children's the desirable accesary foods of growing.The long-term edible malnutrition that forms because of partial eclipse can avoided.The various nutrients of this product help absorption of human body and utilization.Because: one, it is the combined food of multiple food.Two, be rich in albumen, belong to complete protein.Three, be rich in unrighted acid, help the absorption of human body utilization, can promote the absorption and the utilization of vitamin preferably.Four, the collocation of vitamin and inorganic salts is reasonable, and is moderate as VD content, can promote absorption and the utilization of Ca, P, and the ratio of Ca, P is 1: 1, meets the upgrowth and development of children needs fully.Five, contain abundant egg yolk lecithin and soybean lecithin, promote children's brain development.Therefore long-term eating is difficult for getting fat, and can supply with certain heat and various nutrient, is high-quality juvenile's food balanced in nutrition.
B, egg white milk: according to person in middle and old age's meals characteristics, special employing egg is clearly a primary raw material, other adds degreasing evaporated milk powder, defatted soy flour, improves its taste with sweetener, thereby produces three low high middle-aged and old food of low fat, low sugar, low cholesterol, high animal and plant albumen.The content of nutrient is comparatively balanced, is the elderly and slimmer's ultimate food.
Major advantage of the present invention is: a, grow and the elderly's physilogical characteristics and required albumen, fat, sugar, various vitamin and inorganic salts of different phase according to adolescent growth, be divided into blue or green juvenile's food and person in middle and old age's food.B, the nutrient that is rich in separately according to yolk, egg white are again according to the configuration blue or green juvenile's food of processing and person in middle and old age's food such as the different soybean of nutrient content, milk, beef.C, instant, quick, be easy to preservation, moderate cost.
Embodiment 1: a kind of processing method of Yolk milk, and its key step is:
1) get the raw materials ready:
(1) elder generation with the yolk in the egg, egg white separately takes out the yolk part, is modulated into to contain dry powder weight 45% liquid material;
(2) maltodextrin is modulated into to contain dry matter weight be 65% liquid material;
(3) bright beef is boiled, wear into muddy flesh through colloid mill;
2) batching; Percentage by siccative weight is respectively:
Yolk powder 10 takes off raw meat full fat soybean 25
Full-grease milk powder 20 sucrose 8
Maltodextrin 8 beef 2
In addition to adding in the powder per ton:
Vanillic aldehyde 2Kg beta-schardinger dextrin-500Kg
3) mix:
(1) add suitable quantity of water in compounding jar, the control feed concentration is about 35%;
(2) add the sucrose that takes off raw meat full fat soybean and 1/2, be heated to 98 ℃ after stirring evenly, kept 8 minutes, be cooled to 45 ℃ again;
(3) add beef mud while stirring, full-grease milk powder, vanillic aldehyde and beta-schardinger dextrin-;
(4) mix thoroughly after, add 1/2 sucrose and egg yolk liquid material in addition again;
(5) add maltodextrin at last, stir evenly;
4) sterilization: warming while stirring to 68 ℃ kept 8 minutes;
5) drying: use spray-drying, control moisture is less than 3%;
6) packing: be packetized into every bag of 20g.
Embodiment 2: a kind of processing method of egg white milk, and its key step is:
1) get the raw materials ready:
(1) earlier separately, takes out the egg white part, be modulated into the liquid material that contains dry powder weight 11% yolk in the egg, egg white;
(2) maltodextrin is modulated into to contain dry matter weight be 65% liquid material;
(3) bright beef is boiled, wear into muddy flesh through colloid mill;
2) batching: the percentage by siccative weight is respectively:
Egg-white powder 15 takes off raw meat defatted soy flour 35
Degreasing evaporated milk powder 20 sucrose 10
Maltodextrin 20
In addition to adding in the powder per ton:
Vanillic aldehyde 2Kg beta-schardinger dextrin-500g
3) mix:
(1) add suitable quantity of water in compounding jar, the control feed concentration is about 35%;
(2) the raw meat defatted soy flour is taken off in adding, is heated to 95 ℃ after stirring evenly, and keeps 5 minutes, is cooled to 50 ℃ again;
(3) add degreasing evaporated milk powder and sucrose;
(4) mix thoroughly after, add vanillic aldehyde and beta-schardinger dextrin-;
(5) add maltodextrin and egg white solution material, and stir evenly;
4) sterilization: warming while stirring to 63 ℃, kept 10 minutes, the attention temperature can not be too high, prevents that egg white from solidifying;
5) drying: use spray-drying, control moisture is less than 3%;
6) packing: be packetized into every bag of 20g.
Claims (4)
1, the processing method of a kind of Yolk milk or egg white milk, its key step comprises:
1) get the raw materials ready:
(1) earlier egg is processed into yolk powder and egg-white powder, is modulated into the liquid material that contains about dry powder weight 45% and 11% more respectively;
(2) maltodextrin is modulated into to contain dry matter weight be about 70% liquid material;
(3) bright beef is rejected broken bone and muscle, put into pot and boil, go over the colloid mill meat mud again with clear water;
2) batching; Percentage by siccative weight is respectively:
Yolk powder or egg-white powder 5-20 take off the full-cream or defatted soy flour 10-40 of raw meat
Full-cream or degreasing evaporated milk powder 10-30 sucrose 10-40
Maltodextrin 5-25 beef 0-5
In addition to adding in the powder per ton:
Vanillic aldehyde 1-3Kg beta-schardinger dextrin-400-600Kg
3) mix:
(1) add suitable quantity of water in compounding jar, the control feed concentration is about 35%;
(2) add and to take off 1/2 of raw meat full-cream or defatted soy flour and sucrose amount, be heated to after stirring evenly about 95 ℃, kept 5-10 minute, be cooled to 40-50 ℃ again;
(3) add beef mud while stirring, full-cream or degreasing evaporated milk powder, vanillic aldehyde and beta-schardinger dextrin-;
(4) after above-mentioned soup stock is mixed thoroughly, add 1/2 sucrose in addition, yolk powder liquid material or egg-white powder liquid material;
(5) add dextrin, stir evenly;
4) sterilization: warming while stirring kept about 10 minutes to 60-70 ℃;
5) drying: spray-drying, control moisture is less than 3%;
6) packing: packing specification is generally every pouch 20g.
2, method according to claim 1 is characterized in that described spray-dired process conditions are:
140-160 ℃ of steam pressure 0.5-0.7MPa EAT
85 ± 3 ℃ of high-pressure pump pressure of temperature of outgoing air 10-13MPa
3, the Yolk milk made of a kind of method according to claim 1, its main component is respectively by the percentage (%) of its weight:
Yolk powder 5-15 takes off raw meat full fat soybean 20-30
Full-grease milk powder 10-30 sucrose 30-40
Maltodextrin 5-15 beef 1-5
4, the egg white milk made of a kind of method according to claim 1, its main component is respectively by the percentage (%) of its weight:
Egg white milk 10-20 takes off raw meat defatted soy flour 30-40
Degreasing evaporated milk powder 10-30 sucrose 10-20
Maltodextrin 15-25 beef 0-2
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97112211A CN1205186A (en) | 1997-07-14 | 1997-07-14 | Processing method for yolk milk and egg white milk and its products |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97112211A CN1205186A (en) | 1997-07-14 | 1997-07-14 | Processing method for yolk milk and egg white milk and its products |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1205186A true CN1205186A (en) | 1999-01-20 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97112211A Pending CN1205186A (en) | 1997-07-14 | 1997-07-14 | Processing method for yolk milk and egg white milk and its products |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1205186A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455412B (en) * | 2009-01-08 | 2011-05-04 | 东北农业大学 | Preparation method of high gel type egg-white powder |
| CN102715542A (en) * | 2012-06-21 | 2012-10-10 | 吉林大学 | Egg white instant tablets and preparation method thereof |
| CN104839760A (en) * | 2015-05-06 | 2015-08-19 | 河南科技大学 | Process method for modified collaborative preparation of egg white powder through enzymolysis and phosphorylation |
-
1997
- 1997-07-14 CN CN97112211A patent/CN1205186A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455412B (en) * | 2009-01-08 | 2011-05-04 | 东北农业大学 | Preparation method of high gel type egg-white powder |
| CN102715542A (en) * | 2012-06-21 | 2012-10-10 | 吉林大学 | Egg white instant tablets and preparation method thereof |
| CN104839760A (en) * | 2015-05-06 | 2015-08-19 | 河南科技大学 | Process method for modified collaborative preparation of egg white powder through enzymolysis and phosphorylation |
| CN104839760B (en) * | 2015-05-06 | 2017-12-08 | 河南科技大学 | A kind of digest is modified process of the coordinate system for egg-white powder with phosphorylation |
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