CN103396927B - Egg and rice wine contained beverage and production method thereof - Google Patents
Egg and rice wine contained beverage and production method thereof Download PDFInfo
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- CN103396927B CN103396927B CN201310345917.0A CN201310345917A CN103396927B CN 103396927 B CN103396927 B CN 103396927B CN 201310345917 A CN201310345917 A CN 201310345917A CN 103396927 B CN103396927 B CN 103396927B
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Abstract
The invention belongs to the nutritional drink field, and concretely relates to an egg and rice wine contained beverage and a production method thereof. The raw materials of the egg and rice wine contained beverage comprise 1-5wt% of an egg, 10-40wt% of rice wine, 4-20wt% of white granulated sugar, 0.01-0.2wt% of malic acid, 0.01-0.2wt% of citric acid, 0.05-2wt% of agar, and the balance water. The preparation of the beverage through processing the egg and rice changes a traditional hot drink mode, accords with modern consumption fashions, and has good nutrition.
Description
Technical field
The invention belongs to nutritional drink field, be specifically related to a kind of egg flower rice wine beverage and production method thereof.
Background technology
Rice wine, main raw material is glutinous rice, the soup juice namely in fermented glutinour rice, and rice falls apart soup clearly, and honey is aromatic strongly fragrant, entrance is sweet, containing abundant multivitamin, and glucose, the nutritive ingredients such as amino acid, can whet the appetite after drink and refresh oneself, and have lively atmosphere to nourish blood, the function of enriching yin and nourishing kidney, be old young all suitable nutrient excellent product.Egg is rich in the protein of high-quality, Yelkin TTS, VITAMIN and immune protein etc., is added by egg in rice wine, makes nutrition general equilibrium more.Tradition egg flower rice wine is drunk and mostly is hot drink, and with the quickening pace of modern life, traditional drinking way can not meet modern's demand; Be exactly that taste is very single in addition, well can not cause popular appetite.
Summary of the invention
Technical problem to be solved by this invention is the deficiency that exists for above-mentioned prior art and provides a kind of egg flower rice wine beverage and production method thereof, change conventional hot beverage mode, instant nutrient, be applicable to modern fast pace consumer groups, and sweet mouthfeel is smooth, beverage stable homogeneous.
The technical scheme that the problem that the present invention is the above-mentioned proposition of solution adopts is:
A kind of egg flower rice wine beverage, its raw material packet contains egg, rice wine, water, white sugar, citric acid, oxysuccinic acid, agar, be egg 1% ~ 5%, rice wine 10% ~ 40%, white sugar 4% ~ 20%, oxysuccinic acid 0.01% ~ 0.2%, citric acid 0.01% ~ 0.2%, agar 0.05% ~ 2% by mass percentage, surplus is water.
By such scheme, described raw material is egg 1% ~ 1.5%, rice wine 20% ~ 30%, white sugar 15% ~ 20%, oxysuccinic acid 0. 1% ~ 0.15%, citric acid 0.01% ~ 0.05%, agar 1% ~ 1.5% by mass percentage, and surplus is water.
By such scheme, described rice wine be alcoholic strength 0.5% ~ 5.0% fermented glutinous rice.
The production method of above-mentioned egg flower rice wine beverage, it comprises the following steps:
(1) prepare raw material: by percentage to the quality, prepare egg 1% ~ 5%, rice wine 10% ~ 40%, white sugar 4% ~ 20%, oxysuccinic acid 0.01% ~ 0.2%, citric acid 0.01% ~ 0.2%, agar 0.05% ~ 2%, surplus is water, and moisture is use for 3 times;
(2) agar dissolves: the agar taken and white sugar are dry mixed evenly, dissolves, boil and boil to micro-with 60-80 DEG C of warm water (first time adds water);
(3) egg is spent shaping: slowly added by the egg liquid stirred in the agar solution boiled in a subtle way, and limit edged stirs, and make egg flower slabbing or thread, after egg liquid has added, gained solution is mother liquor, and temperature controls at 60-90 DEG C;
(4) boiled by rice wine, join in mother liquor, mix after being cooled to 60-80 DEG C, during mixing, the temperature of rice wine is not higher than mother liquor, is not more than 20 DEG C with the temperature interval of mother liquor;
(5) acid adjustment: the citric acid taken and oxysuccinic acid are dissolved in after dissolving in the warm water (second time adds water) of 60-80 DEG C, continue to add in mother liquor, mix, during mixing, the temperature of citric acid and apple aqueous acid is not higher than mother liquor, is not more than 20 DEG C with mother liquor temperature interval;
(6) will continue the water (third time adds water) adding remainder in mother liquor, mix, water temperature controls at 60-80 DEG C, and the temperature of the aqueous solution, not higher than mother liquor, is not more than 20 DEG C with the temperature interval of mother liquor;
(7) gained beverage is carried out filling, then carry out pasteurize;
(8) cool: by the cooling of filling good egg flower rice wine gradient, the temperature interval of gradient cooling is not more than 20 DEG C; Shake up and make egg flower and rice wine be evenly distributed in bottle, keep uniform outer appearance, be finished product egg flower rice wine beverage.
By such scheme, described rice wine be alcoholic strength 0.5% ~ 5.0% commercially available fermented glutinous rice.
By such scheme, in described step (2), the consumption of warm water is the 50-60% of water inventory, in described step (6), the consumption of warm water is water inventory 10-15%, and in described step (7), the amount of water is the 25-40% of water inventory, and the summation of three water yields is a hundred per cent taking the water yield in raw material.
By such scheme, in described step (4)-(6) during each solution mixing, temperature is 60 DEG C.
By such scheme, in described step (8), Pasteur's sterilization conditions is that 85 DEG C to 95 DEG C constant temperature keep 10 to 30 minutes.
By such scheme, described gradient is cooled to and is first placed in by filling good egg flower rice wine after 60 DEG C of clear water are cooled to 60 DEG C, then the clear water being placed in 40 DEG C is cooled to 40 degrees Celsius, then slowly cools to room temperature.
Compared with prior art, the invention has the beneficial effects as follows:
1, egg flower rice wine beverage of the present invention, changes conventional hot beverage mode, instant nutrient, be applicable to modern fast pace consumer groups, and sweet mouthfeel is smooth, beverage stable homogeneous;
2, the present invention with the addition of agar, and the use of agar of the present invention and consumption thereof not only give egg flower rice wine stable outward appearance, more make its smooth in taste, if agar consumption is too much, then egg flower rice wine beverage mobility can be caused bad, too sticky, and mouthfeel is not good; If agar consumption is on the low side, then egg flower and rice wine cannot stable suspersions in the beverage, and mouthfeel outward appearance is all not good;
3, egg of the present invention flower rice wine beverage adds citric acid, oxysuccinic acid and white sugar, gives the taste that it is sour-sweet, can better stimulate appetite, agreeably sweet, and citric acid, the composite use of oxysuccinic acid, mouthfeel is abundanter, and entrance is soft;
4, egg liquid is poured into and is micro-ly boiled in agar solution by the present invention, and limit edged stirs, and egg can be made to spend into good thread or sheet, the egg flower ability slabbing or thread of such formation, egg flower just can not be fragmentary, and while forming the exterior of commodity of high-quality, the gradation sense of entrance is also abundanter;
5, after beverage filling of the present invention completes, adopt gradient method of cooling to cool beverage, fully ensure that the overall homogeneity of beverage, prevent in raw material, having material to separate out and produce precipitation, it also avoid the sunken of beverage filling bottle more in addition, ensure the outward appearance of beveragebottling;
6, beverage of the present invention strict temperature controlling the solution of each step in preparation production process, the solution temperature of each step is not all higher than mother liquor temperature, and temperature interval is not more than 20 DEG C, avoid the agar sections in mother liquor to solidify, in such guarantee subsequent charge process, do not destroy the homogeneity of mother liquor.
Embodiment
Further illustrate the invention of the application below in conjunction with embodiment, but embodiment should not regard as the restriction to right of the present invention.In the present invention, rice wine used is purchased from Xiaogan Halvah and Rice Wine Co., Ltd., and alcoholic strength is 1.0-3.5(m/m), solid substance >=48%.
embodiment 1:
A kind of egg flower rice wine beverage, its raw material packet contains egg, rice wine, water, white sugar, citric acid, oxysuccinic acid, agar, be egg 1%, rice wine 20%, white sugar 20%, oxysuccinic acid 0.1%, citric acid 0.05%, agar 1.5% by mass percentage, water 57.35%.
The production method of above-mentioned vinegar egg beverage, it comprises the following steps:
(1) prepare raw material: by percentage to the quality, prepare egg 1%, rice wine 20%, white sugar 20%, oxysuccinic acid 0.1%, citric acid 0.05%, agar 1.5%, water 57.35%;
(2) agar dissolves: the agar taken and white sugar are dry mixed evenly, dissolves, boil and boil to micro-with 60 DEG C of warm water (60% of water gross weight);
(3) egg is spent shaping: slowly added by the egg liquid stirred in the agar solution boiled in a subtle way, and limit edged stirs, and make egg flower slabbing or thread, after egg liquid has added, gained solution is mother liquor, and temperature controls at 60 DEG C;
(4) rice wine is boiled, join after being cooled to 60 DEG C in mother liquor, mix;
(5) acid adjustment: the citric acid taken and oxysuccinic acid are dissolved in after dissolving in the warm water (10% of water gross weight) of 60 DEG C, continue to add in mother liquor, mix;
(6) will continue the water (30% of water inventory) adding remainder in mother liquor, mix, water temperature controls at 60 DEG C;
(7) undertaken filling by gained beverage, then carry out pasteurize, 95 DEG C of constant temperature keep 10 minutes;
(8) cool: filling good egg flower rice wine is first placed on gradient cooling in the clear water of 60 DEG C and 40 DEG C, is then cooled to room temperature, shakes up and make egg flower and rice wine be evenly distributed in bottle, maintenance uniform outer appearance, be finished product egg and spend rice wine beverage.
embodiment 2:
A kind of egg flower rice wine beverage, its raw material packet contains egg, rice wine, water, white sugar, citric acid, oxysuccinic acid, agar, be egg 1.5%, rice wine 30%, white sugar 20%, oxysuccinic acid 0.1%, citric acid 0.05%, agar 1.5% by mass percentage, surplus is water.
The production method of above-mentioned vinegar egg beverage, it comprises the following steps:
(1) prepare raw material: by percentage to the quality, prepare egg 1.5%, rice wine 30%, white sugar 20%, oxysuccinic acid 0.1%, citric acid 0.05%, agar 1.5%, surplus is water;
(2) agar dissolves: the agar taken and white sugar are dry mixed evenly, dissolves, boil and boil to micro-with 70 DEG C of warm water (50% of water gross weight);
(3) egg is spent shaping: slowly added by the egg liquid stirred in the agar solution boiled in a subtle way, and limit edged stirs, and make egg flower slabbing or thread, after egg liquid has added, gained solution is mother liquor, and temperature controls at 80 DEG C;
(4) rice wine is boiled, join after being cooled to 70 DEG C in mother liquor, mix;
(5) acid adjustment: the citric acid taken and oxysuccinic acid are dissolved in after dissolving in the warm water (15% of water gross weight) of 70 DEG C, continue to add in mother liquor, mix;
(6) will continue the water (35% of water inventory) adding remainder in mother liquor, mix, water temperature controls at 60 DEG C;
(7) undertaken filling by gained beverage, then carry out pasteurize, 85 DEG C of constant temperature keep 30 minutes;
(8) cool: filling good egg flower rice wine is first placed on gradient cooling in the clear water of 60 DEG C and 40 DEG C, is then cooled to room temperature, shakes up and make egg flower and rice wine be evenly distributed in filling bottle, maintenance uniform outer appearance, be finished product egg and spend rice wine beverage.
embodiment 3:
A kind of egg flower rice wine beverage, its raw material packet contains egg, rice wine, water, white sugar, citric acid, oxysuccinic acid, agar, be egg 1%, rice wine 25%, white sugar 20%, oxysuccinic acid 0.1%, citric acid 0.05%, agar 1.0% by mass percentage, surplus is water.
The production method of above-mentioned vinegar egg beverage, it comprises the following steps:
(1) prepare raw material: by percentage to the quality, prepare egg 1%, rice wine 25%, white sugar 20%, oxysuccinic acid 0.1%, citric acid 0.05%, agar 1.0%, surplus is water;
(2) agar dissolves: the agar taken and white sugar are dry mixed evenly, dissolves, boil and boil to micro-with 80 DEG C of warm water (50% of water gross weight);
(3) egg is spent shaping: slowly added by the egg liquid stirred in the agar solution boiled in a subtle way, and limit edged stirs, and make egg flower slabbing or thread, after egg liquid has added, gained solution is mother liquor, and temperature controls at 90 DEG C;
(4) rice wine is boiled, join after being cooled to 80 DEG C in mother liquor, mix;
(5) acid adjustment: the citric acid taken and oxysuccinic acid are dissolved in after dissolving in the warm water (15% of water gross weight) of 80 DEG C, continue to add in mother liquor, mix;
(6) will continue the water (35% of water inventory) adding remainder in mother liquor, mix, water temperature controls at 80 DEG C;
(7) undertaken filling by gained beverage, then carry out pasteurize, 85 DEG C of constant temperature keep 30 minutes;
(8) cool: filling good egg flower rice wine is first placed on gradient cooling in the clear water of 60 DEG C and 40 DEG C, is then cooled to room temperature, shakes up and make egg flower and rice wine be evenly distributed in filling bottle, maintenance uniform outer appearance, be finished product egg and spend rice wine beverage.
embodiment 4:
A kind of egg flower rice wine beverage, its raw material packet contains egg, rice wine, water, white sugar, citric acid, oxysuccinic acid, agar, be egg 5%, rice wine 40%, white sugar 4%, oxysuccinic acid 0.2%, citric acid 0.01%, agar 0.08% by mass percentage, surplus is water.
The production method of above-mentioned vinegar egg beverage, it comprises the following steps:
(1) prepare raw material: by percentage to the quality, prepare egg 5%, rice wine 40%, white sugar 4%, oxysuccinic acid 0.2%, citric acid 0.01%, agar 0.08%;
(2) agar dissolves: the agar taken and white sugar are dry mixed evenly, dissolves, boil and boil to micro-with 60 DEG C of warm water (60% of water gross weight);
(3) egg is spent shaping: slowly added by the egg liquid stirred in the agar solution boiled in a subtle way, and limit edged stirs, and make egg flower slabbing or thread, after egg liquid has added, gained solution is mother liquor, and temperature controls at 60 DEG C;
(4) rice wine is boiled, join after being cooled to 60 DEG C in mother liquor, mix;
(5) acid adjustment: the citric acid taken and oxysuccinic acid are dissolved in after dissolving in the warm water (10% of water gross weight) of 60 DEG C, continue to add in mother liquor, mix;
(6) will continue the water (30% of water inventory) adding remainder in mother liquor, mix, water temperature controls at 60 DEG C;
(7) undertaken filling by gained beverage, then carry out pasteurize, 95 DEG C of constant temperature keep 10 minutes;
(8) cool: filling good egg flower rice wine is first placed on gradient cooling in the clear water of 60 DEG C and 40 DEG C, is then cooled to room temperature, shakes up and make egg flower and rice wine be evenly distributed in filling bottle, maintenance uniform outer appearance, be finished product egg and spend rice wine beverage.
Each raw material cited by the present invention, and the bound of each raw material of the present invention, interval value, and the bound of processing parameter, interval value can realize the present invention, do not enumerate embodiment at this.
Claims (7)
1. a production method for egg flower rice wine beverage, is characterized in that it comprises the following steps:
(1) prepare raw material: by percentage to the quality, prepare egg 1% ~ 5%, rice wine 10% ~ 40%, white sugar 4% ~ 20%, oxysuccinic acid 0.01% ~ 0.2%, citric acid 0.01% ~ 0.2%, agar 0.05% ~ 2%, surplus is water, and moisture is use for 3 times;
(2) agar dissolves: the agar taken and white sugar are dry mixed evenly, dissolves, boil and boil to micro-with 60-80 DEG C of warm water;
(3) egg is spent shaping: slowly added by the egg liquid stirred in the agar solution boiled in a subtle way, and limit edged stirs, and make egg flower slabbing or thread, after egg liquid has added, gained solution is mother liquor, and temperature controls at 60-90 DEG C;
(4) boiled by rice wine, join in mother liquor, mix after being cooled to 60-80 DEG C, during mixing, the temperature of rice wine is not higher than mother liquor, is not more than 20 DEG C with the temperature interval of mother liquor;
(5) acid adjustment: the citric acid taken and oxysuccinic acid are dissolved in after dissolving in the warm water of 60-80 DEG C, continue to add in mother liquor, mix, during mixing, the temperature of citric acid and apple aqueous acid is not higher than mother liquor, is not more than 20 DEG C with mother liquor temperature interval;
(6) by continuing the water adding remainder in mother liquor, mix, water temperature controls at 60-80 DEG C, and the temperature of the aqueous solution, not higher than mother liquor, is not more than 20 DEG C with the temperature interval of mother liquor;
(7) gained beverage is carried out filling, then carry out pasteurize;
(8) cool: by the cooling of filling good egg flower rice wine gradient, the temperature interval of gradient cooling is not more than 20 DEG C, then shakes up and is finished product egg flower rice wine beverage.
2. the production method of a kind of egg flower rice wine beverage according to claim 1, it is characterized in that raw material described in step (1) is egg 1% ~ 1.5%, rice wine 20% ~ 30%, white sugar 15% ~ 20%, oxysuccinic acid 0.1% ~ 0.15%, citric acid 0.01% ~ 0.05%, agar 1% ~ 1.5% by mass percentage, surplus is water.
3. the production method of a kind of egg flower rice wine beverage according to claim 1, it is characterized in that described rice wine be alcoholic strength 0.5% ~ 5.0% fermented glutinous rice.
4. the production method of a kind of egg flower rice wine beverage according to claim 1, it is characterized in that the consumption of warm water is the 50-60% of water inventory in described step (2), in described step (5), the consumption of warm water is water inventory 10-15%, in described step (6), the amount of water is the 25-40% of water inventory, and the summation of three water yields is a hundred per cent taking the water yield in step (1) raw material.
5. the production method of a kind of egg flower rice wine beverage according to claim 1, when it is characterized in that each solution mixing in described step (4)-(6), temperature is 60 DEG C.
6. the production method of a kind of egg flower rice wine beverage according to claim 1, is characterized in that in described step (8), Pasteur's sterilization conditions is that 85 DEG C to 95 DEG C constant temperature keep 10 to 30 minutes.
7. the production method of a kind of egg flower rice wine beverage according to claim 1, it is characterized in that described gradient is cooled to first is placed in after 60 DEG C of clear water are cooled to 60 DEG C by filling good egg flower rice wine, the clear water being placed in 40 DEG C is again cooled to 40 DEG C, then slowly cools to room temperature.
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104687096A (en) * | 2015-03-26 | 2015-06-10 | 熊翼德 | Fermented glutinous rice and egg convenient food and manufacturing method thereof |
| CN105567516A (en) * | 2016-01-14 | 2016-05-11 | 黄文辉 | Fresh ginger and mint egg liquor and household preparing method thereof |
| CN105767932B (en) * | 2016-03-16 | 2018-07-27 | 粉嫩公主生物科技有限公司耒阳分公司 | A kind of production method of fast food type fermented glutinous rice egg or bird's nest |
| CN106085758A (en) * | 2016-07-16 | 2016-11-09 | 湖北新美香食品有限公司 | A kind of processing method of vacuum lyophilization egg flower rice wine |
| CN111567756A (en) * | 2020-06-04 | 2020-08-25 | 东北农业大学 | Vegetable composite vinegar egg liquid product and preparation method thereof |
| CN111961563A (en) * | 2020-08-31 | 2020-11-20 | 王春 | Egg-soup-flavored beverage and preparation method and application thereof |
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| JPS60192582A (en) * | 1984-03-13 | 1985-10-01 | Katsuyama Kigyo Kk | Method and apparatus for preparation of eggnog |
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| CN1240824A (en) * | 1998-07-01 | 2000-01-12 | 湖北劲牌集团有限公司 | Rice wine and its production process |
| CN102440379A (en) * | 2010-10-15 | 2012-05-09 | 南通玺路贸易有限公司 | Preparation method of egg flowers in fermented glutinous rice |
| CN102399660A (en) * | 2011-11-25 | 2012-04-04 | 黄作秀 | Egg glutinous rice wine and production method thereof |
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Address after: 430206, No. 3, Jiefang East Road, Xiaogan, Hubei, Anlu Patentee after: Hubei Shendan Healthy Food Co., Ltd. Address before: 430206 888 hi tech Avenue, East Lake New Technology Development Zone, Wuhan, Hubei Patentee before: Hubei Shendan Healthy Food Co., Ltd. |