CN1253092C - Yoghurt and yolk sausages and their preparation - Google Patents

Abstract

The present invention discloses a yoghurt and yolk sausage and a preparation method thereof. The yoghurt and yolk sausage is prepared from yoghurt and yolk. The preparation method comprises the steps of raw material preparation, compounding, filling, sterilization, cooling and packaging. The yoghurt and yolk sausage has the sweet and yoghurt flavor of the yoghurt and yolky fragrance and contains all nutrient components and advantages of the yoghurt and the yolk; the yoghurt and yolk sausage is a new nutritious health-care food combining a dairy product and an egg product and has the advantages of easy slicing, portability, convenient eating and long shelf life; the yoghurt and yolk sausage is particularly suitable for children taste; the preparation method has the advantages of low cost, simple and easy operation, and convenient popularization.

Description

Sour milk yolk intestines and preparation method thereof

Technical field

The invention belongs to food and manufacture field thereof, particularly relate to a kind of sour milk yolk intestines and preparation method thereof.

Background technology

Sour milk is the product of fresh milk behind the inoculation strain fermentation, contains plurality of enzymes and a large amount of lactic acid, has abundant nutrition, can suppress the growth and breeding of intestinal toxic flora, improves micro-ecological environment in the intestines, strengthens immunity of organisms.Sour milk can promote the absorption of calcium, and calcium can suppress plumbous absorption, so the effective measures that often edible sour milk also is the control children ' s lead poisoning.Dairy products such as sour milk are liquid or curdy mostly, need usually to preserve at low temperatures, 0-4 ℃ following shelf-life of situation about 14 days, it carries preserves the edible inconvenience that all has.In addition, in the sour milk only there be about 3% protein content, fat content 〉=2.8%, and the solid thing of on-fat milk 〉=6.5%, the total amount of the nutriment that provides is not high.

Egg is one of human known the most perfect natural food, is full price albumen, and its digestibility is 96%.Egg yolk (its composition sees table 1 for details) particularly, its solid content accounts for 50% of gross weight nearly, high-quality protein accounts for more than 15% of gross weight, and the brain structure phosphatide-cephalin, the lecithin that have brain tonic enhancing memory function in 28% the fat just account for more than 1/3 and (sees table 2 for details).We can say except that Vc, contain grow whole nutrients of needs of human body in the egg yolk, so egg yolk is the children student optimum food.But for a long time, it but because of can't be instant and carry (particularly sour milk is difficult for being shaped), have influenced the edible of children, does not particularly all have so far a kind of the two to be combined, and can have both product and technology that the two characteristic again can convenient and instant simultaneously.

The chemical analysis of table 1 egg yolk (every hectogram)

Composition	Energy		Moisture content (g)	Protein (g)	Fat (g)	Carbohydrate (g)	Ash (g)
								Kcal	KJ
	Egg yolk	328								1372	51.5	15.2	28.2	3.4	1.7

Yellow lecithin of table 2 birds, beasts and eggs and cephalin content (%)

Eggs	Egg yolk	Ovum Anas domestica yolk	The pigeon eggs Huang	Peacock yolk
					Lecithin	7.5	8.0	5.8	8.6

Cephalin	3.3	2.7	4.9	1.9
					Add up to	10.8	10.7	10.7	10.5

Summary of the invention

The object of the present invention is to provide that a kind of dairy products and egg product two big industries are interosculated, be of high nutritive value, the sour milk yolk intestines of instant.

Another object of the present invention is to provide the preparation method of these sour milk yolk intestines.

Technical scheme of the present invention is to consider the characteristic of sour milk and yolk, the natural food material that has nutrition, health-care effect when sour milk, these two kinds of high-qualitys of egg yolk, under certain conditions of mixture ratios, adopt suitable processing technology, just can make it in conjunction with shaping, and can cut into slices, direct-edible, become and break through the new type functional food that dairy products, egg product industry boundary, newborn egg combine.Because adopt cold sterilization technology, all advantages of sour milk all can keep, and add the nutrition of egg yolk, we can say that this product is " a kind of product, two kinds of local flavors, a multi-nutrition ", be particularly suitable for children, the student is edible.The sour milk yolk intestines that adopt the present invention to produce have been filled up the blank that does not have the instant yolk product of children, make children can eat this yolk nutrition brain-care foods easily.This product is compared with sour milk, and the total amount of nutriment improves greatly, and its Protein content is more than 11%, and fat content is more than 19%, about 244 kilocalories of every hectogram heat.In addition, the product that adopts the present invention to produce, the shelf-life improves greatly, can guarantee the quality at normal temperatures more than 60 days, and the product shelf life extension is more conducive to sell.

Purpose of the present invention can realize by following measure:

A kind of sour milk yolk intestines, it comprises following raw materials by weight percent: sour milk 10-35%, yolk 65-90%.

Described sour milk yolk intestines, wherein sour milk is a kind of with fresh milk or milk powder sour milk or boruga stoste that to be raw material form through the inoculation strain fermentation.

Described sour milk yolk intestines, the preferred egg yolk of its mesolecithal.

Described egg yolk be fresh hen egg through the surface clean sterilization, open eggshell, the egg yolk after telling egg white, its protein content about 15%, fat content about 28%, total solid nearly 50%.Particularly it accounts for about about 10% lecithin of gross weight and cephalin, is to be brain structure phosphatide, has the function that brain tonic strengthens memory.

Described sour milk yolk intestines, it can also add auxiliary material.

Described sour milk yolk intestines, wherein auxiliary material can be one or more in vitamin, fruit juice or jam, acid, sweetener, the spices.

A kind of preparation method of sour milk yolk intestines is characterized in that comprising the following step:

A, raw material are prepared:

Sour milk: the stoste of fresh milk allotment, homogeneous, sterilization, inoculation, fermentation, owing to adopt multi-strain fermentation, the sour milk unique flavor that it is produced, sour and sweet palatability also can directly be purchased, preferably the sour and sweet palatability type;

Yolk: bright egg is cleaned, and sterilization is beaten eggs, and divides and removes egg white, obtains yolk, or from the bright liquid yolk of egg product factory buying ice;

B, allotment: take by weighing each supplementary material according to prescription, in stainless steel cask, stir, left standstill 20-40 minute;

C, can: the filling material that stirs is adopted the can of shrink film casing, merogenesis, checks card;

D, sterilization: at 75-80 ℃ of sterilization 30-40 minute;

E, cooling packing: cooling, check, packing.

The preparation method of described sour milk yolk intestines, wherein during can by the standard can of every intestines 50-500g.

Advantage of the present invention

Novel egg intestines product provided by the invention adopts preparation method of the present invention to make by sour milk and egg yolk, has the sour-sweet local flavor of sour milk and the fragrance of egg yolk, and can guarantee the quality under the normal temperature (saw Table 3) about 60 days, and instant can be cut into slices, and can directly eat.The sour milk yolk intestines that adopt the present invention to produce, its Protein content＞11%, fat content＞19%, about 244 kilocalories of every hectogram heat, the total amount of nutriment improves greatly.Its preparation method cost is low, simple, be convenient to promote, and suitably adjusts the serial sour milk yolk intestines product that supplementary product kind and content can be produced difference in functionality and local flavor.

The preservation experimental result of table 3 sour milk yolk intestines

Temperature	Start Date	Check-Out Time	Quality
				Room temperature	2003.10.22	2003.12.13	The section mouthfeel is normal
Room temperature	2004.02.19	2004.05.13	The section mouthfeel is normal
				36 ℃ of constant temperature	2004.04.13	2004.04.29	Begin the bag that expands from 2004.04.29

The specific embodiment

The invention will be further elaborated by following examples.

The acid that embodiment adopts is that following several acid forms by weight cooperating: citric acid: malic acid: lactic acid=1: 0.2: 0.5.

Raw material among the embodiment adopts following method preparation:

Sour milk: the stoste of fresh milk allotment, homogeneous, sterilization, inoculation, fermentation, owing to adopt temperature fermentation for a long time in many bacterial classifications, the sour milk unique flavor that it is produced, sour and sweet palatability.

The yogurt sour milk: this boruga stoste is directly purchased from market, is Nanjing intercrescence Science and Technology Ltd. product.

Egg yolk: fresh hen egg is cleaned, and washes down with running water after 5 minutes with 1: 500 84 medicining liquid dippings to drain; Beat eggs, divide and remove egg white, obtain yolk.Also can be from egg product factory buying ice freshly-slaughtered poultry yolk (liquid yolk).

Embodiment 1

Prescription: egg yolk 1000g, yogurt sour milk 240g, frozen water 180g, acid 1g, Aspartame 2.4g, 10602 sour milk essence 3.0g.

The preparation method: take by weighing each supplementary material in the above-mentioned prescription, in stainless steel cask, leave standstill 30 minutes behind the mixing after, add the can of piston type automatic ration sausage filler and check card, casing is pressed the 80g/ root, merogenesis with folding footpath 40mm shrinkable films casing.Poach, 80 ℃ of water temperatures, 40 minutes time, package test finished product behind the cold water cool to room temperature.

Embodiment 2

Prescription: egg yolk 1000g, sour milk 500g, Aspartame 1.6g, acid 1.4g, 10602 sour milk essence 1.35g.

The preparation method: accurately take by weighing the above-mentioned raw materials auxiliary material, left standstill after stirring 30 minutes, add the can of piston type automatic ration sausage filler and check card, casing is a 40mm shrinkable films casing with the folding footpath, presses the 100g/ root, merogenesis.Poach, 75 ℃ of water temperatures, 40 minutes time, package test finished product behind the cold water cool to room temperature.

Embodiment 3

Prescription: egg yolk 1000g, yogurt sour milk 210g, water 230g, acid 0.8g, Aspartame 2g, 10602 sour milk essence 2.6g.

The preparation method: accurately take by weighing the above-mentioned raw materials auxiliary material, left standstill after stirring 30 minutes, add the can of piston type automatic ration sausage filler and check card, casing is a 40mm shrinkable films casing with the folding footpath, presses the 100g/ root, merogenesis.Poach, 80 ℃ of water temperatures, 40 minutes time, package test finished product behind the cold water cool to room temperature.

Embodiment 4

Prescription: egg yolk 1100g, yogurt sour milk 210g, water 260g, acid 0.8g, white granulated sugar 100g, 10602 sour milk essence 2.6g.

The preparation method: accurately take by weighing the above-mentioned raw materials auxiliary material, left standstill after stirring 30 minutes, add the can of piston type automatic ration sausage filler and check card, casing is a 40mm shrinkable films casing with the folding footpath, presses the 100g/ root, merogenesis.Poach, 80 ℃ of water temperatures, 40 minutes time, package test finished product behind the cold water cool to room temperature.

Embodiment 5

Prescription: egg yolk 1000g, sour milk 500g, Aspartame 1.6g, acid 1.4g, 10602 sour milk essence 1.35g, vitamin A 1000U, vitamin D 150U.

The preparation method: accurately take by weighing the above-mentioned raw materials auxiliary material, left standstill after stirring 30 minutes, add the can of piston type automatic ration sausage filler and check card, casing is a 40mm shrinkable films casing with the folding footpath, presses the 100g/ root, merogenesis.Poach, 80 ℃ of water temperatures, 30 minutes time, package test finished product behind the cold water cool to room temperature.

Embodiment 6

Prescription: egg yolk 1000g, sour milk 500g, Aspartame 1.6g, acid 1.4g, 10602 sour milk essence 1.5g, catsup 10g.

The preparation method: accurately take by weighing the above-mentioned raw materials auxiliary material, left standstill after stirring 30 minutes, add the can of piston type automatic ration sausage filler and check card, casing is a 40mm shrinkable films casing with the folding footpath, presses the 200g/ root, merogenesis.Poach, 75 ℃ of water temperatures, 40 minutes time, package test finished product behind the cold water cool to room temperature.

Claims (6)

1, a kind of sour milk yolk intestines mainly are made up of sour milk and yolk, it is characterized in that it presses the composition of raw materials of column weight amount percentage: sour milk 10-35%, and yolk 65-90%, all the other are auxiliary material, it prepares by following method:

A, raw material are prepared:

Sour milk: fresh milk or milk powder make sour milk or boruga stoste through allotment, homogeneous, sterilization, inoculation, fermentation, owing to adopt the fermentation of many bacterial classifications, sour milk that it is produced or boruga unique flavor, sour and sweet palatability, or directly purchase the boruga stoste of sour and sweet palatability type;

Yolk: bright egg is cleaned, and sterilization is beaten eggs, and divides and removes egg white, obtains yolk, or from the bright liquid yolk of egg product factory buying ice;

B, allotment: take by weighing each supplementary material according to prescription, in stainless steel cask, stir, left standstill 20-40 minute, make the filling material;

C, can: the filling material that stirs is adopted the can of shrink film casing, merogenesis, checks card;

D, sterilization: at 75-80 ℃ of sterilization 30-40 minute;

E, cooling packing: cooling, check, packing.

2, sour milk yolk intestines according to claim 1 is characterized in that described yolk is egg yolk.

3, sour milk yolk intestines according to claim 2, it is characterized in that described egg yolk be fresh hen egg through the surface clean sterilization, open eggshell, the egg yolk after telling egg white, its protein content about 15%, fat content about 28%, total solid nearly 50%, particularly it accounts for about about 10% the lecithin of gross weight and cephalin is a brain structure phosphatide, has the function that brain tonic strengthens memory.

4, sour milk yolk intestines according to claim 1 is characterized in that auxiliary material is one or more in vitamin, fruit juice or jam, acid, sweetener, the spices.

5, the preparation method of sour milk yolk intestines as claimed in claim 1 is characterized in that comprising the following step:

A, raw material are prepared:

Sour milk: fresh milk or milk powder make sour milk or boruga stoste through allotment, homogeneous, sterilization, inoculation, fermentation, owing to adopt the fermentation of many bacterial classifications, sour milk that it is produced or boruga unique flavor, sour and sweet palatability, or directly purchase the boruga stoste of sour and sweet palatability type;

Yolk: bright egg is cleaned, and sterilization is beaten eggs, and divides and removes egg white, obtains yolk, or from the bright liquid yolk of egg product factory buying ice;

B, allotment: composition of raw materials is by weight percentage: sour milk 10-35%, and yolk 65-90%, all the other are auxiliary material; Take by weighing each supplementary material according to prescription, in stainless steel cask, stir, left standstill 20-40 minute, make the filling material;

C, can: the filling material that stirs is adopted the can of shrink film casing, merogenesis, checks card;

D, sterilization: at 75-80 ℃ of sterilization 30-40 minute;

E, cooling packing: cooling, check, packing.

6, the preparation method of sour milk yolk intestines according to claim 5, when it is characterized in that can by the standard can of every intestines 50-500g.