CN104997093A - Novel method for preparing tomato egg flavored drink - Google Patents
Novel method for preparing tomato egg flavored drink Download PDFInfo
- Publication number
- CN104997093A CN104997093A CN201510358522.3A CN201510358522A CN104997093A CN 104997093 A CN104997093 A CN 104997093A CN 201510358522 A CN201510358522 A CN 201510358522A CN 104997093 A CN104997093 A CN 104997093A
- Authority
- CN
- China
- Prior art keywords
- tomato
- egg
- egg liquid
- preparation process
- slurries
- 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.)
- Granted
Links
- 235000007688 Lycopersicon esculentum Nutrition 0.000 title claims abstract description 153
- 238000000034 method Methods 0.000 title claims abstract description 50
- 240000003768 Solanum lycopersicum Species 0.000 title claims description 151
- 239000007788 liquid Substances 0.000 claims abstract description 133
- 238000002360 preparation method Methods 0.000 claims abstract description 102
- 239000002002 slurry Substances 0.000 claims description 74
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 50
- 230000008569 process Effects 0.000 claims description 37
- 238000010009 beating Methods 0.000 claims description 36
- 238000010438 heat treatment Methods 0.000 claims description 35
- 235000013361 beverage Nutrition 0.000 claims description 28
- 108090000526 Papain Proteins 0.000 claims description 24
- 239000004365 Protease Substances 0.000 claims description 24
- 229940055729 papain Drugs 0.000 claims description 24
- 235000019834 papain Nutrition 0.000 claims description 24
- 239000000796 flavoring agent Substances 0.000 claims description 23
- 235000019634 flavors Nutrition 0.000 claims description 23
- 238000001976 enzyme digestion Methods 0.000 claims description 20
- 108090000790 Enzymes Proteins 0.000 claims description 16
- 102000004190 Enzymes Human genes 0.000 claims description 16
- 239000002131 composite material Substances 0.000 claims description 16
- 229940088598 enzyme Drugs 0.000 claims description 16
- 238000000265 homogenisation Methods 0.000 claims description 15
- 239000000203 mixture Substances 0.000 claims description 14
- 238000003756 stirring Methods 0.000 claims description 10
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 206010033546 Pallor Diseases 0.000 claims description 9
- 238000013019 agitation Methods 0.000 claims description 8
- 238000005119 centrifugation Methods 0.000 claims description 8
- 210000003278 egg shell Anatomy 0.000 claims description 8
- 238000001914 filtration Methods 0.000 claims description 8
- 239000006228 supernatant Substances 0.000 claims description 8
- 235000013601 eggs Nutrition 0.000 abstract description 138
- 235000015193 tomato juice Nutrition 0.000 abstract description 11
- 238000012545 processing Methods 0.000 abstract description 5
- 241000657513 Senna surattensis Species 0.000 abstract description 3
- 241000227653 Lycopersicon Species 0.000 abstract 2
- 239000002253 acid Substances 0.000 abstract 1
- 230000006920 protein precipitation Effects 0.000 abstract 1
- 238000011156 evaluation Methods 0.000 description 14
- 230000001953 sensory effect Effects 0.000 description 14
- 239000000047 product Substances 0.000 description 9
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 6
- 238000001556 precipitation Methods 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 5
- 230000000694 effects Effects 0.000 description 5
- 239000004615 ingredient Substances 0.000 description 5
- 239000000787 lecithin Substances 0.000 description 5
- 229940067606 lecithin Drugs 0.000 description 5
- 235000010445 lecithin Nutrition 0.000 description 5
- 102000004169 proteins and genes Human genes 0.000 description 5
- 229940088594 vitamin Drugs 0.000 description 5
- 229930003231 vitamin Natural products 0.000 description 5
- 235000013343 vitamin Nutrition 0.000 description 5
- 239000011782 vitamin Substances 0.000 description 5
- 150000003722 vitamin derivatives Chemical class 0.000 description 5
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 4
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 4
- 101000693916 Gallus gallus Albumin Proteins 0.000 description 4
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 4
- 229930003316 Vitamin D Natural products 0.000 description 4
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 4
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 4
- 235000021552 granulated sugar Nutrition 0.000 description 4
- 238000004519 manufacturing process Methods 0.000 description 4
- 235000019155 vitamin A Nutrition 0.000 description 4
- 239000011719 vitamin A Substances 0.000 description 4
- 235000019166 vitamin D Nutrition 0.000 description 4
- 239000011710 vitamin D Substances 0.000 description 4
- 150000003710 vitamin D derivatives Chemical class 0.000 description 4
- 229940045997 vitamin a Drugs 0.000 description 4
- 229940046008 vitamin d Drugs 0.000 description 4
- 102000040350 B family Human genes 0.000 description 3
- 108091072128 B family Proteins 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 238000002474 experimental method Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 230000006870 function Effects 0.000 description 3
- 235000012907 honey Nutrition 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 235000013336 milk Nutrition 0.000 description 3
- 239000008267 milk Substances 0.000 description 3
- 210000004080 milk Anatomy 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 239000011574 phosphorus Substances 0.000 description 3
- 229910052698 phosphorus Inorganic materials 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 2
- 206010020772 Hypertension Diseases 0.000 description 2
- 206010061902 Pancreatic neoplasm Diseases 0.000 description 2
- 229930003268 Vitamin C Natural products 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000002605 anti-dotal effect Effects 0.000 description 2
- 230000008901 benefit Effects 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 210000001124 body fluid Anatomy 0.000 description 2
- 239000010839 body fluid Substances 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000015165 citric acid Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- 230000029087 digestion Effects 0.000 description 2
- 230000003203 everyday effect Effects 0.000 description 2
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 description 2
- 229910052500 inorganic mineral Inorganic materials 0.000 description 2
- 229960003284 iron Drugs 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 208000015486 malignant pancreatic neoplasm Diseases 0.000 description 2
- 239000011707 mineral Substances 0.000 description 2
- 230000001537 neural effect Effects 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000011017 operating method Methods 0.000 description 2
- 239000000843 powder Substances 0.000 description 2
- 230000002265 prevention Effects 0.000 description 2
- 230000001681 protective effect Effects 0.000 description 2
- LXNHXLLTXMVWPM-UHFFFAOYSA-N pyridoxine Chemical compound CC1=NC=C(CO)C(CO)=C1O LXNHXLLTXMVWPM-UHFFFAOYSA-N 0.000 description 2
- 238000010791 quenching Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 150000003431 steroids Chemical class 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 230000035922 thirst Effects 0.000 description 2
- 210000001519 tissue Anatomy 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 235000019154 vitamin C Nutrition 0.000 description 2
- 239000011718 vitamin C Substances 0.000 description 2
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 108010024636 Glutathione Proteins 0.000 description 1
- 206010061523 Lip and/or oral cavity cancer Diseases 0.000 description 1
- 206010058467 Lung neoplasm malignant Diseases 0.000 description 1
- UPYKUZBSLRQECL-UKMVMLAPSA-N Lycopene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/C1C(=C)CCCC1(C)C)C=CC=C(/C)C=CC2C(=C)CCCC2(C)C UPYKUZBSLRQECL-UKMVMLAPSA-N 0.000 description 1
- JEVVKJMRZMXFBT-XWDZUXABSA-N Lycophyll Natural products OC/C(=C/CC/C(=C\C=C\C(=C/C=C/C(=C\C=C\C=C(/C=C/C=C(\C=C\C=C(/CC/C=C(/CO)\C)\C)/C)\C)/C)\C)/C)/C JEVVKJMRZMXFBT-XWDZUXABSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- 108010058846 Ovalbumin Proteins 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 206010060862 Prostate cancer Diseases 0.000 description 1
- 208000000236 Prostatic Neoplasms Diseases 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 239000003963 antioxidant agent Substances 0.000 description 1
- 230000003078 antioxidant effect Effects 0.000 description 1
- 235000006708 antioxidants Nutrition 0.000 description 1
- 208000002399 aphthous stomatitis Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 201000001531 bladder carcinoma Diseases 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 230000018678 bone mineralization Effects 0.000 description 1
- 230000003130 cardiopathic effect Effects 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 230000032677 cell aging Effects 0.000 description 1
- 208000019065 cervical carcinoma Diseases 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 239000012141 concentrate Substances 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 235000013373 food additive Nutrition 0.000 description 1
- 239000002778 food additive Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000023597 hemostasis Effects 0.000 description 1
- 230000000977 initiatory effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 230000002045 lasting effect Effects 0.000 description 1
- 201000005202 lung cancer Diseases 0.000 description 1
- 208000020816 lung neoplasm Diseases 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 235000012661 lycopene Nutrition 0.000 description 1
- OAIJSZIZWZSQBC-GYZMGTAESA-N lycopene Chemical compound CC(C)=CCC\C(C)=C\C=C\C(\C)=C\C=C\C(\C)=C\C=C\C=C(/C)\C=C\C=C(/C)\C=C\C=C(/C)CCC=C(C)C OAIJSZIZWZSQBC-GYZMGTAESA-N 0.000 description 1
- 229960004999 lycopene Drugs 0.000 description 1
- 239000001751 lycopene Substances 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000020717 oral cavity carcinoma Diseases 0.000 description 1
- 229940092253 ovalbumin Drugs 0.000 description 1
- 230000003647 oxidation Effects 0.000 description 1
- 238000007254 oxidation reaction Methods 0.000 description 1
- 230000035699 permeability Effects 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- RADKZDMFGJYCBB-UHFFFAOYSA-N pyridoxal hydrochloride Natural products CC1=NC=C(CO)C(C=O)=C1O RADKZDMFGJYCBB-UHFFFAOYSA-N 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 201000001275 rectum cancer Diseases 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 208000007442 rickets Diseases 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 230000037394 skin elasticity Effects 0.000 description 1
- WXMKPNITSTVMEF-UHFFFAOYSA-M sodium benzoate Chemical compound [Na+].[O-]C(=O)C1=CC=CC=C1 WXMKPNITSTVMEF-UHFFFAOYSA-M 0.000 description 1
- 235000010234 sodium benzoate Nutrition 0.000 description 1
- 239000004299 sodium benzoate Substances 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 238000009923 sugaring Methods 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 239000002562 thickening agent Substances 0.000 description 1
- ZCIHMQAPACOQHT-ZGMPDRQDSA-N trans-isorenieratene Natural products CC(=C/C=C/C=C(C)/C=C/C=C(C)/C=C/c1c(C)ccc(C)c1C)C=CC=C(/C)C=Cc2c(C)ccc(C)c2C ZCIHMQAPACOQHT-ZGMPDRQDSA-N 0.000 description 1
- 208000010570 urinary bladder carcinoma Diseases 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
- 235000019158 vitamin B6 Nutrition 0.000 description 1
- 239000011726 vitamin B6 Substances 0.000 description 1
- 235000019165 vitamin E Nutrition 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 229940011671 vitamin b6 Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Non-Alcoholic Beverages (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a novel method for preparing tomato egg flavored drink, and belongs to the field of drink processing preparation process. The method comprises the following steps: firstly, preparing tomato juice; secondly, preparing egg liquid; and thirdly, mixing and harmonizing. The method is natural, simple and effective, and can be used for improving the product stability by means of enzymolysis and harmonization of the tomato juice and egg liquid, so that the technical problem of denaturalization precipitation of protein under the acid condition can be overcome. The popular dish, namely tomato scrambled eggs, is processed into drink, and product diversification of the drink market is enriched, so that the method has an extremely high market popularization value.
Description
Technical field:
The invention belongs to beverage processing preparation technology field, relate to a kind of preparation method of novel tomato egg flavor beverage.
Background technology:
Tomato scrambled eggs is one common popular dish in many common people families.Its cooking method is easy to learn, and nutrition arrangement is reasonable.In mouthfeel, it is bright in colour, and taste is pleasant, and tasty and refreshing, appetizing, likes by masses deeply.Rich in nutritive value, has the feature of nutrient complementation and vigorous and graceful antidotal effect simultaneously.
Tomato contains abundant carrotene, vitamin C and B family vitamin, and in tomato, vitamin D can protect blood vessel, controls hypertension, has glutathione in tomato, has postponement cell ageing, increases the effect of human body anti-cancer ability; In tomato, carrotene can protect skin elasticity, promotes bone calcification, control little Tong rickets, yctalopia and ophthalmoxerosis.Tomato contains cardiovascular vitamin and the mineral matter element with protective effect, can reduce cardiopathic outbreak.
Lycopene has unique oxidation resistance, and energy scavenging free radicals, Cell protection, makes DNA and gene exempt from destruction, can stop canceration process.Tomato, except having prevention effect to prostate cancer, effectively can also reduce the initiation potential of the cancers such as cancer of pancreas, the carcinoma of the rectum, laryngocarcinoma, carcinoma of mouth, lung cancer, breast cancer.
Vc in tomato, have promote the production of body fluid to quench thirst, stomach strengthening and digestion promoting, the flat liver of cool blood, clearing heat and detoxicating, effect of reducing blood pressure, have good auxiliary therapeutic action to hypertension, kidney patient.Eat tomato more and there is anti-aging effects, make skin keep pale.
Egg contains a large amount of vitamin and mineral matter and has the protein of high biological value; Containing abundant lecithin, steroid, lecithin and calcium, phosphorus, iron, vitamin A, vitamin D and B family vitamin in yolk.These compositions are of great advantage to the neural function of enhancement, and therefore, egg is good brain-care foods.
Containing abundant DHA and lecithin etc. in egg, have very large use of doing to nervous system and body development, energy brain tonic and intelligence development, avoids intelligence of old people to fail, and can change the memory of each age group.One of experience of promoting longevity of many long lived elders is exactly to eat an egg every day.
Egg fries all well and good example that tomato is nutrient complementation.While abundant nutrition, also have that brain tonic is antidotal does use.
Chinese invention patent CN103519275A discloses a kind of processing method without precipitation tomato juice, described is first put into by tomato after small cymbals formula juice extractor is squeezed into juice of tomato without precipitation tomato juice, suitably add water as required again, then heat treatment 2 minutes under 65-75 DEG C of condition, tomato juice is filtered, sugaring, salt, vitamin C allotment, then through high pressure homogenizer homogeneous, the nothing precipitation tomato juice that after bottling, high temperature sterilization cooling obtains; In described nothing precipitation tomato juice, juice of tomato content reaches 70-100%.This nothing precipitation tomato juice has the natural look of tomato, fragrant quality, and mouthfeel is excellent, homogeneous, and lasting stability, without precipitation, without raw blue or green taste, cooked flavor, does not contain the food additives such as thickener, antioxidant.The tomato juice pH value that the method prepares is on the low side, easily causes protein coagulating sex change in egg liquid afterwards, be unfavorable for that beverage forms good organoleptic quality with egg liquid is composite.
Chinese invention patent CN1628560 discloses a kind of egg drink and manufacture method thereof, this egg drink forms by the component relationship proportioning of following composition: egg: 95-105g, papain: 0.76-0.84g, white granulated sugar: 74-82g, milk powder: 25-27g, honey: 61-68g, PGA:2.47-2.73g, Sodium Benzoate: 2.47-2.73g, water: 1140-1260g, fruit is precious: 12.35-13.65g, beta-schardinger dextrin-: 6.2-6.8g; This invention adopts biotechnology; utilize papain enzymolysis method that Chicken Albumin is hydrolyzed to polypeptide and amino acid; thus improve the denaturation temperature of Chicken Albumin, utilize milk powder, granulated sugar to the protective effect of Chicken Albumin, the setting temperature of Chicken Albumin can be made to reach more than 80 DEG C.Add the method for stabilizing agent simultaneously after adopting homogeneous, strengthen the stability of egg drink, for the present invention is closest to prior art.
Summary of the invention:
Technical problem solved by the invention: to enzymolysis homogeneous and the good composite proportioning of tomato slurries and egg slurries, prepare a kind of tomato egg flavor beverage product, raw material green health, finished product organoleptic quality is excellent, there is good health-care efficacy simultaneously, there is high market popularization value.
The invention provides following technical scheme:
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 1-5 minute rapidly;
Tomato slurries preparation process three: AMS, pectase, papain water enzyme digestion will be added in strained tomatoes respectively;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.5-1.2 times of water cooks solidifies to egg liquid, and the heat time is 5-10 minute;
Egg liquid preparation process two: will the water making beating process of 1.5-1.7 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: the papain and the 0.4-0.5% trypsase water enzyme digestion that add 0.5-0.7%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 2-7:1-5 with egg liquid;
Described homogenization pressure is 25-35Mpa.
Preferably, tomato stripping and slicing in described tomato slurries preparation process two, making beating, 1-2 minute is boiled in heating rapidly.
Preferably, add AMS, pectase, papain water enzyme digestion respectively in described tomato slurries preparation process three, its addition is respectively 0.5-1.9g/L, 0.2-0.7g/L, 0.2-1.0g/L.
Preferably, in described tomato slurries preparation process three, the addition of AMS, pectase, papain is respectively 1.0-1.5g/L, 0.2-0.4g/L, 0.6-1.0g/L.
Preferably, stir after adding egg liquid weight 0.5-0.7 times of water in egg liquid in described egg liquid preparation process one.
Preferably, the water making beating process of 1.5-1.6 times of quality will be added in described egg liquid preparation process two in the egg liquid solidified.
Preferably, papain and the 0.5% trypsase water enzyme digestion of 0.5-0.6% is added in described egg liquid preparation process three.
Preferably, the tomato slurries first step and second step prepared in the composite and homogenizing step of described 3rd step mix according to weight ratio 2-4:1 with egg liquid.
Preferably, in the composite and homogenizing step of described 3rd step, homogenization pressure is 30-35Mpa.
According to analysis, every hectogram egg, containing 12.8 grams, protein, is mainly ovalbumin and ovoglobulin, 8 seed amino acids wherein containing needed by human, and very approximate with the composition of human body protein, and human body can up to 98% to the absorptivity of egg protein.Fatty 11 ~ 15 grams of every hectogram egg, mainly concentrates in yolk, also very easily digested, containing abundant lecithin, steroid, lecithin and calcium, phosphorus, iron, vitamin A, vitamin D and B family vitamin in yolk.These compositions are of great advantage to the neural function of enhancement, and therefore, egg is again good brain-care foods.
Heat contained by an egg, be equivalent to the heat of half apple or half cup milk, but it also has the phosphorus of 8%, zinc, the iron of 4%, protein, the vitamin D of 6%, vitamin E, the vitamin A of 6%, Cobastab, the vitamin B2 of 5%, the vitamin B6 of 4% of 2% of 3% of 12.6% of 4%.These nutrition are all that human body is requisite, and they play an important role, as repaired tissue, forming the metabolic processes etc. of new tissue, consumed energy and participation complexity.
Tomato has hemostasis, step-down, diuresis, stomach strengthening and digestion promoting, promotes the production of body fluid to quench thirst, effect of the flat liver of clearing heat and detoxicating, cool blood.Because vitamin A in tomato, ascorbic ratio are suitable, thin vessels function can be strengthened so often eat, prevention blood vessel aging.Flavonoids in tomato, permeability and the effect preventing it from breaking of existing reduction capillary, prevent angiosclerotic special efficacy in addition, can prevent the diseases such as cervical carcinoma, carcinoma of urinary bladder and cancer of pancreas; In addition, can also improve looks and cure aphtha (can a little tomato juice be contained, make it contact sore face, every number of times minute, every day for several times, Be very effective)
Beneficial effect of the present invention is:
1. the present invention is by stripping and slicing slurrying after tomato blanching peeling, improves the taste quality of tomato juice.
2. the present invention is by the making step of slurrying, enzymolysis, again slurrying, improves the crushing juice rate of tomato.
3. the present invention is by the operating procedure of slurrying enzymolysis again after being cooked by egg, improve the enzymolysis efficiency of egg, and be conducive to reducing the bad mouthfeels such as the fishy smell of egg liquid, obtain egg liquid by after slurrying enzymolysis again, its stability in follow-up composite operating procedure significantly improves.
4. popular this dish of tomato scrambled eggs processing is prepared into beverage by the tomato egg flavor beverage that the inventive method prepares, and enriches beverage market product diversification, has high market popularization value and consumer awareness.
Detailed description of the invention:
Be described in detail embodiments of the invention below, the present embodiment is implemented under premised on invention technical scheme, give detailed embodiment and concrete operating process, but protection scope of the present invention is not limited to following embodiment.The experimental program of unreceipted actual conditions in embodiment, the condition that conveniently condition or manufacturer advise usually is implemented.
Embodiment one
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 1 minute rapidly;
Tomato slurries preparation process three: will add AMS, pectase, papain water enzyme digestion in strained tomatoes respectively, its addition is respectively 0.5g/L, 0.2g/L, 0.2g/L;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.5 times of water cooks solidifies to egg liquid, and the heat time is 5 minutes;
Egg liquid preparation process two: will the water making beating process of 1.5 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: add papain and the 0.4% trypsase water enzyme digestion of 0.5%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 2:1 with egg liquid;
Described homogenization pressure is 25Mpa.
Embodiment two
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 5 minutes rapidly;
Tomato slurries preparation process three: will add AMS, pectase, papain water enzyme digestion in strained tomatoes respectively, its addition is respectively 1.9g/L, 0.7g/L, 1.0g/L;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 1.2 times of water cooks solidifies to egg liquid, and the heat time is 10 minutes;
Egg liquid preparation process two: will the water making beating process of 1.7 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: add papain and the 0.5% trypsase water enzyme digestion of 0.7%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 2:5 with egg liquid;
Described homogenization pressure is 35Mpa.
Embodiment three
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 3 minutes rapidly;
Tomato slurries preparation process three: will add AMS, pectase, papain water enzyme digestion in strained tomatoes respectively, its addition is respectively 1.0g/L, 0.5g/L, 0.6g/L;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.8 times of water cooks solidifies to egg liquid, and the heat time is 7 minutes;
Egg liquid preparation process two: will the water making beating process of 1.6 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: add papain and the 0.4% trypsase water enzyme digestion of 0.6%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 5:1 with egg liquid;
Described homogenization pressure is 30Mpa.
Embodiment four
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 2 minutes rapidly;
Tomato slurries preparation process three: will add AMS, pectase, papain water enzyme digestion in strained tomatoes respectively, its addition is respectively 1.0g/L, 0.3g/L, 0.6g/L;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.7 times of water cooks solidifies to egg liquid, and the heat time is 6 minutes;
Egg liquid preparation process two: will the water making beating process of 1.6 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: add papain and the 0.5% trypsase water enzyme digestion of 0.6%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 5:1 with egg liquid;
Described homogenization pressure is 30Mpa.
Embodiment five
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 2 minutes rapidly;
Tomato slurries preparation process three: will add AMS, pectase, papain water enzyme digestion in strained tomatoes respectively, its addition is respectively 1.0g/L, 0.2g/L, 0.6g/L;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.5 times of water cooks solidifies to egg liquid, and the heat time is 5 minutes;
Egg liquid preparation process two: will the water making beating process of 1.5 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: add papain and the 0.5% trypsase water enzyme digestion of 0.5%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 7:1 with egg liquid;
Described homogenization pressure is 35Mpa.
Embodiment six
A preparation method for tomato egg flavor beverage, comprises the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 2 minutes rapidly;
Tomato slurries preparation process three: will add AMS, pectase, papain water enzyme digestion in strained tomatoes respectively, its addition is respectively 1.0g/L, 0.4g/L, 0.6g/L;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.5 times of water cooks solidifies to egg liquid, and the heat time is 6 minutes;
Egg liquid preparation process two: will the water making beating process of 1.5 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: add papain and the 0.5% trypsase water enzyme digestion of 0.6%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 5:3 with egg liquid;
Described homogenization pressure is 25-35Mpa.
The preparation of product described in embodiment adopts conventional beverage preparation technology, by degassed after above-described embodiment homogeneous, sterilization, fillingly obtains product.The beverage of the tomato egg local flavor prepared according to method described in above-described embodiment can add the flavoring ingredients such as white granulated sugar, honey, citric acid according to mouthfeel in the composite stage, the product that embodiment of the present invention method prepares becomes embodiment group one, two, three, four, five, six, carries out sensory evaluation respectively.
Table one: sensory evaluation scores standard
Adopt the organoleptic quality of 20 photosensitive rating staff of specialty to embodiment product to mark, appraisal result is in table two.
Table two: embodiment sensory evaluation scores result
Embodiment one | Embodiment two | Embodiment three | Embodiment four | Embodiment five | Embodiment six | |
Fragrance | 32.2 | 34.5 | 36.4 | 37.2 | 35.9 | 38.7 |
Color and luster | 6.2 | 7.1 | 7.6 | 8.2 | 8.1 | 8.8 |
Mouthfeel | 23.5 | 24.1 | 25.2 | 26.1 | 25.8 | 28.8 |
Taste | 16.4 | 17.1 | 18.4 | 18.6 | 18.4 | 18.7 |
Total score | 78.3 | 82.8 | 87.6 | 90.1 | 88.2 | 95.0 |
Embodiment product all has preferably sensory evaluation scores result, wherein optimum with embodiment six, based on the tomato slurries of embodiment six and egg liquid preparation method, discussion proportioning and processing condition, on the impact of organoleptic quality, are inquired into simultaneously and are added the impact of different flavoring ingredients for organoleptic quality.
Experiment one:
According under the tomato slurries of embodiment six and egg liquid preparation method and processing condition, inquire into the impact for sensory evaluation scores of tomato slurries and egg liquid part by weight.
Table three: tomato slurries and egg liquid are according to the impact of weight ratio for sensory evaluation scores
Weight ratio | 2:5 | 1:2 | 2:3 | 2:1 | 4:1 | 5:1 | 6:1 | 7:1 |
Sensory evaluation scores | 82.5 | 86.7 | 88.7 | 94.3 | 91.7 | 90.1 | 88.7 | 86.4 |
Time the weight ratio of tomato and egg liquid is between 2:1-4:1, there is higher sensory evaluation scores.
Experiment two:
According to tomato slurries and the egg liquid preparation method of embodiment six, tomato slurries and egg egg liquid weight ratio are 3:1, inquire into the impact of homogenization pressure for sensory evaluation scores.
Table four: homogenization pressure is for the impact of sensory evaluation scores
Homogenization pressure (Mpa) | 23 | 25 | 28 | 30 | 32 | 35 | 38 |
Sensory evaluation scores | 90.4 | 92.3 | 94.5 | 96.1 | 96.3 | 95.8 | 92.8 |
Homogenization pressure is between 30-35Mpa, and sensory evaluation scores is more excellent.
Experiment three: according to tomato slurries and the egg liquid preparation method of embodiment six, each addition is with weight parts: 30 parts, tomato slurries, egg egg liquid 10 parts, homogenization pressure adopts 32Mpa, inquires into and adds the impact of different flavoring ingredients for organoleptic quality.
Table five: flavoring ingredients adds the impact for sensory evaluation scores
The sensory evaluation scores of carrying out for product the tomato egg flavor beverage that seasoning process prepares by adding the common flavoring ingredients of the beverage/food manufacture fields such as such as white granulated sugar, honey, citric acid all makes moderate progress.
Above content is only better embodiment of the present invention, and for those of ordinary skill in the art, according to thought of the present invention, all will change in specific embodiments and applications, this description should not be construed as limitation of the present invention.
Claims (9)
1. a preparation method for novel tomato egg flavor beverage, is characterized in that, comprise the following steps:
The first step prepares tomato slurries:
Tomato slurries preparation process one: blanching decortication after fresh tomato is cleaned;
Tomato slurries preparation process two: tomato stripping and slicing after peeling, making beating, uses frozen water cool to room temperature rapidly after heating boils 1-5 minute;
Tomato slurries preparation process three: AMS, pectase, papain water enzyme digestion will be added in strained tomatoes respectively;
Tomato slurries preparation process four: rapidly heating strained tomatoes enzymolysis liquid goes out after enzyme and continues making beating process, and collected by centrifugation supernatant, obtains tomato slurries;
Second step prepares egg liquid:
Egg liquid preparation process one: Fresh Egg removes eggshell, the heating that stirs after adding egg liquid weight 0.5-1.2 times of water cooks solidifies to egg liquid, and the heat time is 5-10 minute;
Egg liquid preparation process two: will the water making beating process of 1.5-1.7 times of quality be added in the egg liquid solidified;
Egg liquid preparation process three: the papain and the 0.4-0.5% trypsase water enzyme digestion that add 0.5-0.7%;
Egg liquid preparation process four: rapidly heating egg liquid enzymolysis liquid goes out after enzyme and continues making beating process, obtains egg liquid;
Composite and the homogeneous of 3rd step:
Agitation and filtration homogeneous process after the tomato slurries first step and second step prepared mix according to weight ratio 2-7:1-5 with egg liquid;
Described homogenization pressure is 25-35Mpa.
2. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, is characterized in that: tomato stripping and slicing in described tomato slurries preparation process two, making beating, and 1-2 minute is boiled in heating rapidly.
3. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, it is characterized in that: add AMS, pectase, papain water enzyme digestion respectively in described tomato slurries preparation process three, its addition is respectively 0.5-1.9g/L, 0.2-0.7g/L, 0.2-1.0g/L.
4. the preparation method of a kind of novel tomato egg flavor beverage according to claim 3, is characterized in that: in described tomato slurries preparation process three, the addition of AMS, pectase, papain is respectively 1.0-1.5g/L, 0.2-0.4g/L, 0.6-1.0g/L.
5. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, is characterized in that: stir after adding egg liquid weight 0.5-0.7 times of water in egg liquid in described egg liquid preparation process one.
6. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, is characterized in that: will add the water making beating process of 1.5-1.6 times of quality in the egg liquid solidified in described egg liquid preparation process two.
7. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, is characterized in that: the papain and the 0.5% trypsase water enzyme digestion that add 0.5-0.6% in described egg liquid preparation process three.
8. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, is characterized in that: the tomato slurries first step and second step prepared in the composite and homogenizing step of described 3rd step mix according to weight ratio 2-4:1 with egg liquid.
9. the preparation method of a kind of novel tomato egg flavor beverage according to claim 1, is characterized in that: in the composite and homogenizing step of described 3rd step, homogenization pressure is 30-35Mpa.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510358522.3A CN104997093B (en) | 2015-06-24 | 2015-06-24 | A kind of preparation method of new tomato egg flavor beverage |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510358522.3A CN104997093B (en) | 2015-06-24 | 2015-06-24 | A kind of preparation method of new tomato egg flavor beverage |
Publications (2)
Publication Number | Publication Date |
---|---|
CN104997093A true CN104997093A (en) | 2015-10-28 |
CN104997093B CN104997093B (en) | 2017-10-03 |
Family
ID=54370177
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510358522.3A Active CN104997093B (en) | 2015-06-24 | 2015-06-24 | A kind of preparation method of new tomato egg flavor beverage |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN104997093B (en) |
Cited By (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108813638A (en) * | 2018-04-28 | 2018-11-16 | 平顶山天晶植物蛋白有限责任公司 | A kind of preparation method of soybean protein health care product |
CN109221414A (en) * | 2018-11-05 | 2019-01-18 | 浙江鸣食品股份有限公司 | A kind of egg milk that stability is high and its processing technology |
CN109329678A (en) * | 2018-09-12 | 2019-02-15 | 江苏参源康生物科技有限公司 | A kind of preparation method of ginseng vinegar egg small-molecular peptides drink |
CN110029036A (en) * | 2019-04-11 | 2019-07-19 | 湖南比蜜甜食品有限公司 | A kind of egg products beverage and preparation method thereof |
CN112293497A (en) * | 2020-10-12 | 2021-02-02 | 武汉谷羽堂生物科技有限公司 | Double-protein fermented milk and preparation method thereof |
Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06113790A (en) * | 1991-11-30 | 1994-04-26 | Kagome Co Ltd | Production of beverage or food |
CN1628560A (en) * | 2003-12-18 | 2005-06-22 | 中国农业大学 | Egg drink and making method thereof |
CN101099580A (en) * | 2007-08-10 | 2008-01-09 | 刘双喜 | Method for making fowls egg beverage |
CN103053653A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Tomato and egg rice crust and manufacture method thereof |
CN103844248A (en) * | 2012-11-29 | 2014-06-11 | 陈其钢 | Nutritional tomato puree and preparation method thereof |
-
2015
- 2015-06-24 CN CN201510358522.3A patent/CN104997093B/en active Active
Patent Citations (5)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
JPH06113790A (en) * | 1991-11-30 | 1994-04-26 | Kagome Co Ltd | Production of beverage or food |
CN1628560A (en) * | 2003-12-18 | 2005-06-22 | 中国农业大学 | Egg drink and making method thereof |
CN101099580A (en) * | 2007-08-10 | 2008-01-09 | 刘双喜 | Method for making fowls egg beverage |
CN103844248A (en) * | 2012-11-29 | 2014-06-11 | 陈其钢 | Nutritional tomato puree and preparation method thereof |
CN103053653A (en) * | 2012-12-04 | 2013-04-24 | 宁波市鄞州风名工业产品设计有限公司 | Tomato and egg rice crust and manufacture method thereof |
Non-Patent Citations (3)
Title |
---|
张根生等: "鸡全蛋蛋白质酶水解工艺的研究", 《食品工业科技》 * |
张根生等: "鸡蛋蛋白水解多肽饮料的研究", 《食品科技》 * |
胡晓波等: "功能性番茄饮料工艺研究", 《食品科学》 * |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN108813638A (en) * | 2018-04-28 | 2018-11-16 | 平顶山天晶植物蛋白有限责任公司 | A kind of preparation method of soybean protein health care product |
CN109329678A (en) * | 2018-09-12 | 2019-02-15 | 江苏参源康生物科技有限公司 | A kind of preparation method of ginseng vinegar egg small-molecular peptides drink |
CN109221414A (en) * | 2018-11-05 | 2019-01-18 | 浙江鸣食品股份有限公司 | A kind of egg milk that stability is high and its processing technology |
CN110029036A (en) * | 2019-04-11 | 2019-07-19 | 湖南比蜜甜食品有限公司 | A kind of egg products beverage and preparation method thereof |
CN112293497A (en) * | 2020-10-12 | 2021-02-02 | 武汉谷羽堂生物科技有限公司 | Double-protein fermented milk and preparation method thereof |
CN112293497B (en) * | 2020-10-12 | 2023-01-03 | 武汉谷羽堂生物科技有限公司 | Double-protein fermented milk and preparation method thereof |
Also Published As
Publication number | Publication date |
---|---|
CN104997093B (en) | 2017-10-03 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN104872662B (en) | Health tender beef sauce and producing method thereof | |
CN104997093B (en) | A kind of preparation method of new tomato egg flavor beverage | |
CN104839717B (en) | A kind of mango chutney and preparation method thereof | |
CN103829256B (en) | Beverage and the production method thereof of fused phytosterol | |
CN106234627A (en) | A kind of processing method of fish meat tofu | |
CN103734743A (en) | Food for adsorbing phytosterol and making method thereof | |
CN105994639A (en) | Silkworm pupa protein beverage and preparation method thereof | |
KR101231781B1 (en) | Sauce for duck meat and grilled duck | |
CN111053123A (en) | Chili oil and preparation method thereof | |
CN105851236A (en) | Okra yogurt and making method thereof | |
CN105558992A (en) | Aquatic product processing bittern formula, making method and application of aquatic product processing bittern formula in liquor-preserved crabs | |
KR102410710B1 (en) | Method for manufacturing soy source steamed chicken | |
CN104187913A (en) | Deodorized seaweed-orange juice composite beverage, and preparation method and product thereof | |
CN106418523A (en) | Stable type actinidia arguta functional healthcare curd | |
CN107173788A (en) | A kind of medlar chilli sauce without any additive and preparation method thereof | |
CN103960370A (en) | Soymilk and preparation method thereof | |
CN104726320B (en) | A kind of fig honey vinegar and preparation method | |
CN106666309A (en) | Sandworm protein fermented beverage and preparation method thereof | |
CN105105090A (en) | Preparation method of wine flavor beef paste capable of regulating qi | |
CN105077179A (en) | Preparation method of beef paste capable of reducing blood pressure | |
CN105029438A (en) | Spiced eyesight-improving beef paste making method | |
CN107912728A (en) | A kind of production method of pulp-water | |
CN102630895A (en) | Preparation method of carrot vermicelli | |
CN103549597A (en) | Radish juice beverage and preparation method thereof | |
CN106616804A (en) | Clear soup hotpot condiment |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
CB03 | Change of inventor or designer information |
Inventor after: Zhou Lianghong Inventor before: Liao Chuanxian |
|
CB03 | Change of inventor or designer information | ||
TA01 | Transfer of patent application right |
Effective date of registration: 20170818 Address after: 402660, No. 1, happy street, Zitong Subdistrict Office, Tongnan District, Chongqing Applicant after: Chongqing rock Spring Food Co., Ltd. Address before: 313000 Zhejiang province Huzhou city Wuxing District Zhu Xiang Long Xi Cun ring Applicant before: The black Food Co., Ltd of a Zhejiang young waiter in a wineshop or an inn |
|
TA01 | Transfer of patent application right | ||
GR01 | Patent grant | ||
GR01 | Patent grant |