CN105029412B - A kind of preparation method of nutrient egg powder - Google Patents
A kind of preparation method of nutrient egg powder Download PDFInfo
- Publication number
- CN105029412B CN105029412B CN201510430759.8A CN201510430759A CN105029412B CN 105029412 B CN105029412 B CN 105029412B CN 201510430759 A CN201510430759 A CN 201510430759A CN 105029412 B CN105029412 B CN 105029412B
- Authority
- CN
- China
- Prior art keywords
- preparation
- egg
- juice
- sweet potato
- mass ratio
- 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.)
- Active
Links
- 239000000843 powder Substances 0.000 title claims abstract description 46
- 238000002360 preparation method Methods 0.000 title claims abstract description 43
- 235000015097 nutrients Nutrition 0.000 title claims abstract description 33
- 241000286209 Phasianidae Species 0.000 claims abstract description 50
- 244000017020 Ipomoea batatas Species 0.000 claims abstract description 44
- 235000002678 Ipomoea batatas Nutrition 0.000 claims abstract description 44
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 28
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 28
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 28
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 28
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 28
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 28
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 28
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 28
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 28
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 28
- 238000013329 compounding Methods 0.000 claims abstract description 23
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 22
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 22
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 22
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 22
- 230000001954 sterilising effect Effects 0.000 claims abstract description 19
- 239000002994 raw material Substances 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 7
- 240000000171 Crataegus monogyna Species 0.000 claims abstract 4
- 235000013601 eggs Nutrition 0.000 claims description 80
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 55
- 239000007788 liquid Substances 0.000 claims description 43
- 238000009835 boiling Methods 0.000 claims description 38
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 37
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 36
- 102000002322 Egg Proteins Human genes 0.000 claims description 25
- 108010000912 Egg Proteins Proteins 0.000 claims description 25
- 241001247821 Ziziphus Species 0.000 claims description 24
- 238000001914 filtration Methods 0.000 claims description 22
- 210000003278 egg shell Anatomy 0.000 claims description 19
- 238000004140 cleaning Methods 0.000 claims description 18
- 235000020418 red date juice Nutrition 0.000 claims description 18
- 230000005855 radiation Effects 0.000 claims description 17
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 claims description 12
- 102000004190 Enzymes Human genes 0.000 claims description 12
- 108090000790 Enzymes Proteins 0.000 claims description 12
- MHAJPDPJQMAIIY-UHFFFAOYSA-N Hydrogen peroxide Chemical compound OO MHAJPDPJQMAIIY-UHFFFAOYSA-N 0.000 claims description 12
- 239000008367 deionised water Substances 0.000 claims description 12
- 229910021641 deionized water Inorganic materials 0.000 claims description 12
- 229940088598 enzyme Drugs 0.000 claims description 12
- 230000009849 deactivation Effects 0.000 claims description 11
- 239000002002 slurry Substances 0.000 claims description 9
- 229930006000 Sucrose Natural products 0.000 claims description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 7
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 claims description 7
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 claims description 7
- 239000005720 sucrose Substances 0.000 claims description 7
- 239000000811 xylitol Substances 0.000 claims description 7
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 claims description 7
- 229960002675 xylitol Drugs 0.000 claims description 7
- 235000010447 xylitol Nutrition 0.000 claims description 7
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- 102000004139 alpha-Amylases Human genes 0.000 claims description 6
- 108090000637 alpha-Amylases Proteins 0.000 claims description 6
- 229940024171 alpha-amylase Drugs 0.000 claims description 6
- 235000010323 ascorbic acid Nutrition 0.000 claims description 6
- 229960005070 ascorbic acid Drugs 0.000 claims description 6
- 239000011668 ascorbic acid Substances 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000002969 egg yolk Anatomy 0.000 claims description 6
- 229960002163 hydrogen peroxide Drugs 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims description 6
- 238000000967 suction filtration Methods 0.000 claims description 6
- 108010015776 Glucose oxidase Proteins 0.000 claims description 5
- 239000004366 Glucose oxidase Substances 0.000 claims description 5
- 229940116332 glucose oxidase Drugs 0.000 claims description 5
- 235000019420 glucose oxidase Nutrition 0.000 claims description 5
- 238000007654 immersion Methods 0.000 claims description 4
- 238000005360 mashing Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 16
- 239000004615 ingredient Substances 0.000 abstract description 8
- 230000035764 nutrition Effects 0.000 abstract description 7
- 230000008901 benefit Effects 0.000 abstract description 4
- 238000012545 processing Methods 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036541 health Effects 0.000 abstract description 2
- 239000002932 luster Substances 0.000 abstract description 2
- 244000126002 Ziziphus vulgaris Species 0.000 abstract 1
- 241001092040 Crataegus Species 0.000 description 24
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 8
- 241000607479 Yersinia pestis Species 0.000 description 6
- 201000010099 disease Diseases 0.000 description 6
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 6
- 230000000694 effects Effects 0.000 description 5
- 239000008280 blood Substances 0.000 description 4
- 210000004369 blood Anatomy 0.000 description 4
- 239000003814 drug Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 229910052742 iron Inorganic materials 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 235000018102 proteins Nutrition 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 241000894006 Bacteria Species 0.000 description 3
- 241000238631 Hexapoda Species 0.000 description 3
- ISWSIDIOOBJBQZ-UHFFFAOYSA-N Phenol Chemical compound OC1=CC=CC=C1 ISWSIDIOOBJBQZ-UHFFFAOYSA-N 0.000 description 3
- 238000001514 detection method Methods 0.000 description 3
- 229940079593 drug Drugs 0.000 description 3
- 229930003944 flavone Natural products 0.000 description 3
- 235000011949 flavones Nutrition 0.000 description 3
- 239000000463 material Substances 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 235000013343 vitamin Nutrition 0.000 description 3
- 239000011782 vitamin Substances 0.000 description 3
- 229940088594 vitamin Drugs 0.000 description 3
- 229930003231 vitamin Natural products 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 2
- GAMYVSCDDLXAQW-AOIWZFSPSA-N Thermopsosid Natural products O(C)c1c(O)ccc(C=2Oc3c(c(O)cc(O[C@H]4[C@H](O)[C@@H](O)[C@H](O)[C@H](CO)O4)c3)C(=O)C=2)c1 GAMYVSCDDLXAQW-AOIWZFSPSA-N 0.000 description 2
- 235000001014 amino acid Nutrition 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 150000002212 flavone derivatives Chemical class 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 239000008103 glucose Substances 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 230000001590 oxidative effect Effects 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 238000012360 testing method Methods 0.000 description 2
- VHBFFQKBGNRLFZ-UHFFFAOYSA-N vitamin p Natural products O1C2=CC=CC=C2C(=O)C=C1C1=CC=CC=C1 VHBFFQKBGNRLFZ-UHFFFAOYSA-N 0.000 description 2
- 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 1
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- LEVWYRKDKASIDU-QWWZWVQMSA-N D-cystine Chemical compound OC(=O)[C@H](N)CSSC[C@@H](N)C(O)=O LEVWYRKDKASIDU-QWWZWVQMSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000007443 Neurasthenia Diseases 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000061456 Solanum tuberosum Species 0.000 description 1
- 235000002595 Solanum tuberosum Nutrition 0.000 description 1
- 235000004976 Solanum vernei Nutrition 0.000 description 1
- 241000352057 Solanum vernei Species 0.000 description 1
- 238000000944 Soxhlet extraction Methods 0.000 description 1
- 229920002472 Starch Polymers 0.000 description 1
- DLGHDBFBVVPDCH-UHFFFAOYSA-L [OH-].[Na+].[N+](=O)([O-])[O-].[Al+3].N(=O)[O-].[Na+] Chemical compound [OH-].[Na+].[N+](=O)([O-])[O-].[Al+3].N(=O)[O-].[Na+] DLGHDBFBVVPDCH-UHFFFAOYSA-L 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000000840 anti-viral effect Effects 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 239000001913 cellulose Substances 0.000 description 1
- 229920002678 cellulose Polymers 0.000 description 1
- 235000010980 cellulose Nutrition 0.000 description 1
- 230000000295 complement effect Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 230000002124 endocrine Effects 0.000 description 1
- 239000003623 enhancer Substances 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000002218 hypoglycaemic effect Effects 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 229960003646 lysine Drugs 0.000 description 1
- 230000000813 microbial effect Effects 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 210000004165 myocardium Anatomy 0.000 description 1
- 230000001151 other effect Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000004080 punching Methods 0.000 description 1
- 230000000717 retained effect Effects 0.000 description 1
- 239000007921 spray Substances 0.000 description 1
- 239000008107 starch Substances 0.000 description 1
- 235000019698 starch Nutrition 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 238000004448 titration Methods 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
Classifications
-
- 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
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Preparation Of Fruits And Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a kind of preparation method of nutrient egg powder, it is related to field of deep processing of farm products, the Chinese yam that will be selected, hawthorn, purple sweet potato, compounding forms compounding nutrient solution in proportion after pretreatment for jujube and quail egg, nutrient solution is compounded through sterilization, product is obtained after homogeneous and centrifugal drying, it is single for the market of primary raw material only with egg that the present invention not only efficiently solves traditional powdered egg, nutritional ingredient is not enriched, the incomplete problem of health-care efficacy, widen the application field of quail egg and improve economic value, and effectively increase the nutritional ingredient of product and strengthen health-care efficacy, meets the needs of people are to nutrition and health care, there is good appearance at the same time, flavor, color and luster, granularity, the index of quality such as brew, with full of nutrition, the advantages of suitable for people of all ages.
Description
Technical field
The present invention relates to field of deep processing of farm products, particularly relates to a kind of preparation method of nutrient egg powder.
Background technology
Powdered egg is very common in food service industry, has preferable nutritional ingredient and very high nutritive value, except in day
Often additive is also used as to improve other products quality outside in life.Current powdered egg uses egg and is made, nutrition
It is relatively simple, and health-care effect can not meet the needs of people.
The content of the invention
The present invention is in order to solve the above-mentioned technical problem, there is provided a kind of preparation method of nutrient egg powder.
The technical solution adopted in the present invention is:A kind of preparation method of nutrient egg powder, comprises the following steps:
Step 1: the preparation of Succus Rhizoma Dioscoreae:It will be put into after the cleaned peeling of the Chinese yam selected in Heated by Far-Infrared Radiation machine,
Radiation intensity is 1.8 ~ 2.2W/cm2Under conditions of carry out infra-red radiation 2 ~ 3min of enzyme deactivation, into the Chinese yam after enzyme deactivation according to quality
Than for 1:4 add water and boiling 5min, are put into after then the Chinese yam after boiling is cooled to room temperature in beater, through being beaten, taking out
Succus Rhizoma Dioscoreae is obtained after filter, it is spare;
Step 2: the preparation of haw juice:Color protection 40min in colour protecting liquid will be put into after the hawthorn selected cleaning stoning, taken out
Afterwards, it is 1 according to mass ratio into the hawthorn after color protection:4 ratio adds water and boiling 5min, then that the hawthorn after boiling is cold
But to being put into beater after room temperature, haw juice is obtained after being beaten, filtering, it is spare;
Step 3: the preparation of purple sweet potato juice:By the purple sweet potato selected is cleaned, after stripping and slicing according to mass ratio is 1:5 are added to the water
And boiling 5min, after pulling out by the purple sweet potato after boiling and be cooled to 60 DEG C, be put into beater and be beaten to obtain purple sweet potato slurry, then according to
Mass ratio is 1:(0.4%~0.6%)Addition alpha-amylase carries out 12 ~ 16min of enzymolysis in being starched to obtained purple sweet potato, through filtering after
Purple sweet potato juice is made, it is spare;
Step 4: the preparation of jujube juice:By the jujube selected it is cleaned, stoning after, be put into colour protecting liquid and carry out color protection
20min, is 1 according to mass ratio after cleaning up:5 are added to the water boiling 15min, are put into after being cooled to room temperature in beater
Mashing 10min obtains red jujube pulp, is then 1 according to mass ratio:(0.15%~0.25%)Into obtained red jujube pulp add pectase into
Row 1 ~ 1.5h of enzymolysis, jujube juice is made after through filtering, spare;
Step 5: Quail Egg Powder digests:After the fresh quail egg selected is cleaned eggshell, get egg white and yolk is placed into
Added thereto in clean container, under conditions of being then 30 DEG C in temperature and account for the glucose that its quality is 0.02% ~ 0.04%
Oxidizing ferment and account for the hydrogenperoxide steam generator that its quality is 0.35%, mass concentration is 7% and carry out 4 ~ 6h of enzymolysis, by the quail after enzymolysis
Quail egg liquid obtains Quail Egg Powder after suction filtration, spare;
Step 6: compounding:The raw material of step 1 ~ step 5 preparation is weighed according to following quality parts ratio:Succus Rhizoma Dioscoreae 15 ~ 20
Part, 15 ~ 20 parts of haw juice, 5 ~ 10 parts of purple sweet potato juice, 10 ~ 15 parts of jujube juice, 40 ~ 60 parts of Quail Egg Powder, are uniformly mixed backward mixing
1 ~ 3 part of sucrose and 1 ~ 2 part of xylitol is added in liquid, obtains compounding nutrient solution, it is spare;
Step 7: the compounding nutrient solution that step 6 is prepared is subjected to centrifugal drying system with after homogeneous through sterilizing by sprayer
Powder, then obtains finished product after collecting packing.
Colour protecting liquid in the step 2 is according to mass ratio by citric acid, Vc, calgon and deionized water(0.2~
0.3):(0.1~0.15):(0.1~0.15):100 mixed preparings form.
Colour protecting liquid in the step 4 is according to mass ratio by citric acid, ascorbic acid and deionized water(0.1~0.2):
(0.15~0.25):100 mixed preparings form.
Eggshell is cleaned in the step 5 includes following two stages:1st, quail egg is put into 3 ~ 10min of immersion in clear water;
2nd, the water with pressure is sprayed using porous water pipe and cleans eggshell surface.
In the step 7, sterilization temperature is 50 DEG C, sterilizing time 30min, and the homogeneous uses a homogeneous, homogeneous
Pressure is 12 ~ 15MPa, and the rotating speed of the sprayer is 20000 turns/min, and inlet air temperature is 150 ~ 180 DEG C, and feed liquid flow is
0.7~1L/min。
Beneficial effects of the present invention:
1st, using the full liquid of quail egg as powdered egg primary raw material, not only efficiently solve traditional powdered egg is the present invention only with egg
The market Single-issue of primary raw material, is conducive to improve the economic benefit of quail egg, and quail egg is considered as " in animal
Ginseng ", for common nourishing dietotherapy product, have abundant protein, cephalin, lecithin, lysine, cystine, dimension A, dimension B2,
Tie up B1, iron, phosphorus, the nutriment such as calcium, can invigorating qi and benefiting blood, strengthen muscles and bones, full of nutrition compared with egg, nutritive value higher,
There is certain auxiliary therapeutic action to neurasthenia, hyperlipidemia etc..
2nd, the present invention is digested using glucose oxidase Quail Egg Powder, is effectively reduced the viscosity of egg liquid, is improved egg
The dissolubility of liquid, so as to efficiently solve the defects of quail egg egg liquid viscosity is big, dissolubility is poor, spray drying resistance is big, favorably
In the progress of preparation and the spray drying of compound nutritional egg liquid.
3rd, it is aided with the materials such as Chinese yam, hawthorn, purple sweet potato and jujube in the present invention, by allotment and spray operations, compounding is made
Nutrient egg powder, can provide support for the intensive processing and the market expansion of quail egg.Chinese yam is parts of generic medicinal plants and food materials, containing someone
Very important active material in body vital movement, has reducing blood lipid, hypoglycemic, antibacterial, antiviral, anticancer, adjusting endocrine
Etc. multiple efficacies.Hawthorn is the first-class tonic of integration of drinking and medicinal herbs, and the nutriment praised highly by domestic and international medicine, has digestion-promoting
It is long-pending, promoting blood circulation and removing blood stasis and other effects.Purple sweet potato is rich in protein, starch, pectin, cellulose, amino acid, vitamin and several mineral materials,
With repairing cardiac muscle, strengthen immunity of organisms, remove the effect of interior free yl.Jujube is one of common fruit, and vitamin contains
Measure very high, have the good reputation of " natural complex ball ", there is nourishment for vitality, the effect of enriching blood.Therefore, by Chinese yam, hawthorn, purple
Potato, jujube are applied to the making of powdered egg together with quail egg, can be made containing abundant vitamin, amino acid, protein, flavones thing
The compounding nutrient egg powder of the nutritional ingredients such as matter, carbohydrate, trace element, not only increases nutritional ingredient and the enhancing of product
Health-care efficacy, meet the needs of people are to nutrition and health care, and has good appearance, flavor, color and luster, granularity, punching at the same time
The index of quality such as tonality, have the advantages that full of nutrition, suitable for people of all ages.
4th, the present invention obtains corresponding juice after being pre-processed to raw materials such as Chinese yam, hawthorn, purple sweet potato and jujubes, with quail
Egg liquid is spray-dried after being compounded, and is aided with a small amount of sucrose and has not only been effectively retained Chinese yam, hawthorn, purple with xylitol
Potato, jujube, the nutritional ingredient of quail egg, further improve nutritive value and mouthfeel, meet the requirement of sense of consumer, Er Qietong
The raw material crossed after processing realize health-care effect between each raw material combine closely with it is complementary, solve conventional powdered egg nutritional ingredient
Not abundant, the incomplete problem of health-care efficacy.The product can be used as the nutrition enhancer of other food, can also be used as feature
Food directly uses, and has preferable market prospects and larger development potentiality.
5th, quail egg of the present invention effectively reduces eggshell table by immersion and porous water pipe high-pressure wash before egg liquid is taken out
Face retains more than the 90% of bacterium, avoids bacterium from entering egg liquid, enhances the security that powdered egg is eaten.
6th, the present invention carries out centrifugal drying using sprayer, passes through the control of atomizer rotational speed, inlet air temperature and feed liquid flow
System causes dried powdered egg epigranular, good colour, fragrance is pleasant, solubility is good, not only eats more convenient, Er Qiegeng
Easily received by the consumer group, and then increase economic benefit.
Embodiment
A kind of preparation method of nutrient egg powder, comprises the following steps:
Step 1: the preparation of Succus Rhizoma Dioscoreae:It will be put into after the cleaned peeling of the Chinese yam selected in Heated by Far-Infrared Radiation machine,
Radiation intensity is 1.8 ~ 2.2W/cm2Under conditions of carry out infra-red radiation 2 ~ 3min of enzyme deactivation, into the Chinese yam after enzyme deactivation according to quality
Than for 1:4 add water and boiling 5min, are put into after then the Chinese yam after boiling is cooled to room temperature in beater, through being beaten, taking out
Succus Rhizoma Dioscoreae is obtained after filter, it is spare;
Step 2: the preparation of haw juice:Color protection 40min in colour protecting liquid will be put into after the hawthorn selected cleaning stoning, taken out
Afterwards, it is 1 according to mass ratio into the hawthorn after color protection:4 ratio adds water and boiling 5min, then that the hawthorn after boiling is cold
But to being put into beater after room temperature, haw juice is obtained after being beaten, filtering, it is spare;
Step 3: the preparation of purple sweet potato juice:By the purple sweet potato selected is cleaned, after stripping and slicing according to mass ratio is 1:5 are added to the water
And boiling 5min, after pulling out by the purple sweet potato after boiling and be cooled to 60 DEG C, be put into beater and be beaten to obtain purple sweet potato slurry, then according to
Mass ratio is 1:(0.4%~0.6%)Addition alpha-amylase carries out 12 ~ 16min of enzymolysis in being starched to obtained purple sweet potato, through filtering after
Purple sweet potato juice is made, it is spare;
Step 4: the preparation of jujube juice:By the jujube selected it is cleaned, stoning after, be put into colour protecting liquid and carry out color protection
20min, is 1 according to mass ratio after cleaning up:5 are added to the water boiling 15min, are put into after being cooled to room temperature in beater
Mashing 10min obtains red jujube pulp, is then 1 according to mass ratio:(0.15%~0.25%)Into obtained red jujube pulp add pectase into
Row 1 ~ 1.5h of enzymolysis, jujube juice is made after through filtering, spare;
Step 5: Quail Egg Powder digests:After the fresh quail egg selected is cleaned eggshell, get egg white and yolk is placed into
Added thereto in clean container, under conditions of being then 30 DEG C in temperature and account for the glucose that its quality is 0.02% ~ 0.04%
Oxidizing ferment and account for the hydrogenperoxide steam generator that its quality is 0.35%, mass concentration is 7% and carry out 4 ~ 6h of enzymolysis, by the quail after enzymolysis
Quail egg liquid obtains Quail Egg Powder after suction filtration, spare;
Step 6: compounding:The raw material of step 1 ~ step 5 preparation is weighed according to following quality parts ratio:Succus Rhizoma Dioscoreae 15 ~ 20
Part, 15 ~ 20 parts of haw juice, 5 ~ 10 parts of purple sweet potato juice, 10 ~ 15 parts of jujube juice, 40 ~ 60 parts of Quail Egg Powder, are uniformly mixed backward mixing
1 ~ 3 part of sucrose and 1 ~ 2 part of xylitol is added in liquid, obtains compounding nutrient solution, it is spare;
Step 7: the compounding nutrient solution that step 6 is prepared is subjected to centrifugal drying system with after homogeneous through sterilizing by sprayer
Powder, then obtains finished product after collecting packing.
Colour protecting liquid in the step 2 is according to mass ratio by citric acid, Vc, calgon and deionized water(0.2~
0.3):(0.1~0.15):(0.1~0.15):100 mixed preparings form.
Colour protecting liquid in the step 4 is according to mass ratio by citric acid, ascorbic acid and deionized water(0.1~0.2):
(0.15~0.25):100 mixed preparings form.
Eggshell is cleaned in the step 5 includes following two stages:1st, quail egg is put into 3 ~ 10min of immersion in clear water;
2nd, the water with pressure is sprayed using porous water pipe and cleans eggshell surface.
In the step 7, sterilization temperature is 50 DEG C, sterilizing time 30min, and the homogeneous uses a homogeneous, homogeneous
Pressure is 12 ~ 15MPa, and the rotating speed of the sprayer is 20000 turns/min, and inlet air temperature is 150 ~ 180 DEG C, and feed liquid flow is
0.7~1L/min。
Further explaination is of the invention by the following examples.
Embodiment 1
A kind of preparation method of nutrient egg powder, comprises the following steps:
Step 1: the preparation of Succus Rhizoma Dioscoreae:Selection is without insect pest, disease-free, the smooth fresh iron rod mountain in shape rounding, surface
Medicine, is put into Heated by Far-Infrared Radiation machine after cleaning peeling, is 1.8W/cm in radiation intensity2Under conditions of carry out infra-red radiation
Enzyme deactivation 3min, into the Chinese yam after enzyme deactivation according to mass ratio be 1:4 add water boiling 5min, are then cooled down to the Chinese yam after boiling
It is put into after to room temperature in beater, Succus Rhizoma Dioscoreae is obtained after being beaten, filtering, it is spare;
Step 2: the preparation of haw juice:It is raw material by full, ripe, fresh hawthorn, colour protecting liquid is put into after cleaning stoning
Middle color protection 40min, colour protecting liquid are 0.3 according to mass ratio by citric acid, Vc, calgon and deionized water:0.1:0.1:100
Mixed preparing forms,
After taking-up, into the hawthorn after color protection according to mass ratio be 1:4 ratio adds water boiling 5min, then by boiling
Hawthorn afterwards is put into beater after being cooled to room temperature, and haw juice is obtained after being beaten, filtering, spare;
Step 3: the preparation of purple sweet potato juice:By ripe, fresh, no disease and pests harm purple sweet potato is cleaned, after stripping and slicing according to mass ratio
For 1:5 are added to the water boiling 5min, after being cooled to 60 DEG C, are put into beater and are beaten to obtain purple sweet potato slurry, be then according to mass ratio
1:0.4% adds alpha-amylase into obtained purple sweet potato slurry carries out enzymolysis 16min, and purple sweet potato juice is made through filtering after, spare;
Step 4: the preparation of jujube juice:By the jujube selected it is cleaned, stoning after, be put into colour protecting liquid and carry out color protection
20min, colour protecting liquid are 0.2 according to mass ratio by citric acid, ascorbic acid and deionized water:0.15:100 mixed preparings form,
It is 1 according to mass ratio after cleaning up:5 are added to the water boiling 15min, are put into beater and are beaten after being cooled to room temperature
10min obtains red jujube pulp, is then 1 according to mass ratio:0.15% adds pectase into obtained red jujube pulp carries out enzymolysis 1.5h,
Jujube juice is made through filtering after, it is spare;
Step 5: Quail Egg Powder digests:By appearance is good, after unabroken fresh quail egg cleaning eggshell, gets egg white
It is placed into yolk in clean container, it is 0.02% to be added thereto under conditions of being then 30 DEG C in temperature and account for its quality
Glucose oxidase and account for the hydrogenperoxide steam generator that its quality is 0.35%, mass concentration is 7% and carry out enzymolysis 4h, after enzymolysis
Quail Egg Powder after suction filtration Quail Egg Powder, it is spare;
Step 6: compounding:Raw material prepared by step 1 ~ five is weighed according to following quality parts ratio:15 parts of Succus Rhizoma Dioscoreae, hawthorn
20 parts of juice, 5 parts of purple sweet potato juice, 15 parts of jujube juice, 60 parts of Quail Egg Powder, are uniformly mixed the sucrose and 1 of 3 parts of addition in backward mixed liquor
The xylitol of part, obtains compounding nutrient solution, spare;
Step 7: the compounding nutrient solution that step 6 is prepared is subjected to centrifugal drying system with after homogeneous through sterilizing by sprayer
Powder, then obtains finished product after collecting packing.
Eggshell is cleaned in the step 5 includes following two stages:1st, quail egg is put into clear water and soaks 3min;2、
Water with pressure is sprayed using porous water pipe and cleans eggshell surface.
In the step 7, sterilization temperature is 50 DEG C, sterilizing time 30min, and the homogeneous uses a homogeneous, homogeneous
Pressure is 12MPa, and the rotating speed of the sprayer is 20000 turns/min, and inlet air temperature is 150 DEG C, and feed liquid flow is 0.7L/min.
Embodiment 2
A kind of preparation method of nutrient egg powder, comprises the following steps:
Step 1: the preparation of Succus Rhizoma Dioscoreae:Selection is without insect pest, disease-free, the smooth fresh iron rod mountain in shape rounding, surface
Medicine, is put into Heated by Far-Infrared Radiation machine after cleaning peeling, is 2.2W/cm in radiation intensity2Under conditions of carry out infra-red radiation
Enzyme deactivation 2min, into the Chinese yam after enzyme deactivation according to mass ratio be 1:4 add water boiling 5min, are then cooled down to the Chinese yam after boiling
It is put into after to room temperature in beater, Succus Rhizoma Dioscoreae is obtained after being beaten, filtering, it is spare;
Step 2: the preparation of haw juice:It is raw material by full, ripe, fresh hawthorn, colour protecting liquid is put into after cleaning stoning
Middle color protection 40min, colour protecting liquid are 0.2 according to mass ratio by citric acid, Vc, calgon and deionized water:0.15:0.15:
100 mixed preparings form,
After taking-up, into the hawthorn after color protection according to mass ratio be 1:4 ratio adds water boiling 5min, then by boiling
Hawthorn afterwards is put into beater after being cooled to room temperature, and haw juice is obtained after being beaten, filtering, spare;
Step 3: the preparation of purple sweet potato juice:By ripe, fresh, no disease and pests harm purple sweet potato is cleaned, after stripping and slicing according to mass ratio
For 1:5 are added to the water boiling 5min, after being cooled to 60 DEG C, are put into beater and are beaten to obtain purple sweet potato slurry, be then according to mass ratio
1:0.6% adds alpha-amylase into obtained purple sweet potato slurry carries out enzymolysis 12min, and purple sweet potato juice is made through filtering after, spare;
Step 4: the preparation of jujube juice:By the jujube selected it is cleaned, stoning after, be put into colour protecting liquid and carry out color protection
20min, colour protecting liquid are 0.1 according to mass ratio by citric acid, ascorbic acid and deionized water:0.25:100 mixed preparings form,
It is 1 according to mass ratio after cleaning up:5 are added to the water boiling 15min, are put into beater and are beaten after being cooled to room temperature
10min obtains red jujube pulp, is then 1 according to mass ratio:0.25%, which adds pectase into obtained red jujube pulp, carries out 1 h of enzymolysis, with
Jujube juice is made by filtering, it is spare;
Step 5: Quail Egg Powder digests:By appearance is good, after unabroken fresh quail egg cleaning eggshell, gets egg white
It is placed into yolk in clean container, it is 0.04% to be added thereto under conditions of being then 30 DEG C in temperature and account for its quality
Glucose oxidase and account for the hydrogenperoxide steam generator that its quality is 0.35%, mass concentration is 7% and carry out enzymolysis 6h, after enzymolysis
Quail Egg Powder after suction filtration Quail Egg Powder, it is spare;
Step 6: compounding:Raw material prepared by step 1 ~ five is weighed according to following quality parts ratio:17 parts of Succus Rhizoma Dioscoreae, hawthorn
15 parts of juice, 10 parts of purple sweet potato juice, 10 parts of jujube juice, 40 parts of Quail Egg Powder, be uniformly mixed backward mixed liquor in addition 1 part sucrose and
2 parts of xylitol, obtains compounding nutrient solution, spare;
Step 7: the compounding nutrient solution that step 6 is prepared is subjected to centrifugal drying system with after homogeneous through sterilizing by sprayer
Powder, then obtains finished product after collecting packing.
Eggshell is cleaned in the step 5 includes following two stages:1st, quail egg is put into clear water and soaks 3min;2、
Water with pressure is sprayed using porous water pipe and cleans eggshell surface.
In the step 7, sterilization temperature is 50 DEG C, sterilizing time 30min, and the homogeneous uses a homogeneous, homogeneous
Pressure is 15MPa, and the rotating speed of the sprayer is 20000 turns/min, and inlet air temperature is 180 DEG C, and feed liquid flow is 1L/min.
Embodiment 3
A kind of preparation method of nutrient egg powder, comprises the following steps:
Step 1: the preparation of Succus Rhizoma Dioscoreae:Selection is without insect pest, disease-free, the smooth fresh iron rod mountain in shape rounding, surface
Medicine, is put into Heated by Far-Infrared Radiation machine after cleaning peeling, is 2 W/cm in radiation intensity2Under conditions of carry out infra-red radiation go out
Enzyme 2.5min, into the Chinese yam after enzyme deactivation according to mass ratio be 1:4 add water boiling 5min, are then cooled down to the Chinese yam after boiling
It is put into after to room temperature in beater, Succus Rhizoma Dioscoreae is obtained after being beaten, filtering, it is spare;
Step 2: the preparation of haw juice:It is raw material by full, ripe, fresh hawthorn, colour protecting liquid is put into after cleaning stoning
Middle color protection 40min, colour protecting liquid are 0.25 according to mass ratio by citric acid, Vc, calgon and deionized water:0.12:0.13:
100 mixed preparings form, after taking-up, into the hawthorn after color protection according to mass ratio be 1:4 ratio adds water boiling 5min, so
It is put into after the hawthorn after boiling is cooled to room temperature afterwards in beater, haw juice is obtained after being beaten, filtering, it is spare;
Step 3: the preparation of purple sweet potato juice:By ripe, fresh, no disease and pests harm purple sweet potato is cleaned, after stripping and slicing according to mass ratio
For 1:5 are added to the water boiling 5min, after being cooled to 60 DEG C, are put into beater and are beaten to obtain purple sweet potato slurry, be then according to mass ratio
1:0.5% adds alpha-amylase into obtained purple sweet potato slurry carries out enzymolysis 14min, and purple sweet potato juice is made through filtering after, spare;
Step 4: the preparation of jujube juice:By the jujube selected it is cleaned, stoning after, be put into colour protecting liquid and carry out color protection
20min, colour protecting liquid are 0.15 according to mass ratio by citric acid, ascorbic acid and deionized water:0.2:100 mixed preparings form,
It is 1 according to mass ratio after cleaning up:5 are added to the water boiling 15min, are put into beater and are beaten after being cooled to room temperature
10min obtains red jujube pulp, is then 1 according to mass ratio:0.2%, which adds pectase into obtained red jujube pulp, carries out 1.2 h of enzymolysis,
Jujube juice is made through filtering after, it is spare;
Step 5: Quail Egg Powder digests:By appearance is good, after unabroken fresh quail egg cleaning eggshell, gets egg white
It is placed into yolk in clean container, it is 0.05% to be added thereto under conditions of being then 30 DEG C in temperature and account for its quality
Glucose oxidase and account for the hydrogenperoxide steam generator that its quality is 0.35%, mass concentration is 7% and carry out enzymolysis 5h, after enzymolysis
Quail Egg Powder after suction filtration Quail Egg Powder, it is spare;
Step 6: compounding:Raw material prepared by step 1 ~ five is weighed according to following quality parts ratio:20 parts of Succus Rhizoma Dioscoreae, hawthorn
13 parts of juice, 7 parts of purple sweet potato juice, 8 parts of jujube juice, 50 parts of Quail Egg Powder, be uniformly mixed backward mixed liquor in addition 2 parts sucrose and
1.5 parts of xylitol, obtains compounding nutrient solution, spare;
Step 7: the compounding nutrient solution that step 6 is prepared is subjected to centrifugal drying system with after homogeneous through sterilizing by sprayer
Powder, then obtains finished product after collecting packing.
Eggshell is cleaned in the step 5 includes following two stages:1st, quail egg is put into clear water and soaks 10min;2、
Water with pressure is sprayed using porous water pipe and cleans eggshell surface.
In the step 7, sterilization temperature is 50 DEG C, sterilizing time 30min, and the homogeneous uses a homogeneous, homogeneous
Pressure is 13.5MPa, and the rotating speed of the sprayer is 20000 turns/min, and inlet air temperature is 165 DEG C, and feed liquid flow is 0.85L/
min。
The nutrient egg powder prepared using following index to embodiment 1 ~ 3 carries out performance detection.
(1)The detection of total phenol content
It is measured using Forint phenol method.
(2)The detection of Vc contents
It is measured using indophenols titration.
(3)The measure of general flavone
It is measured using sodium nitrite-aluminum nitrate-sodium hydroxide development process.
(4)The measure of protein
It is detected using Kjeldahl's method.
(5)The measure of moisture.
It is detected using moisture teller.
(6)The measure of fat
It is detected using soxhlet extraction.
(7)Microbial indicators detected
Total plate count, coliform and pathogenic bacteria are respectively adopted each quick testing piece and are detected.
Testing result is as shown in the table.
Total phenol quality Content, mg/g | Vc mass contains Amount, mg/g | General flavone quality contains Amount, mg/g | Moisture, g/g (butt) | Fat, % | Bacterium colony is total Number, a/g | Coliform, A/100g | Pathogenic bacteria | |
Embodiment 1 | 1.2 | 2.7 | 1.4 | 0.04 | 2 | 31 | 8 | Do not detect |
Embodiment 2 | 1.3 | 2.7 | 1.5 | 0.04 | 1.8 | 30 | 6 | Do not detect |
Embodiment 3 | 1.4 | 2.8 | 1.5 | 0.04 | 1.9 | 30 | 8 | Do not detect |
Compounding nutrient egg powder obtained by the present invention, particle is uniform, and color is pale pink, and smell delicate fragrance, free from admixture, reconstitutes
Property is good, the nutritional ingredient and health-care efficacy of Chinese yam, hawthorn, purple sweet potato, jujube and quail egg is combined in the product, physical and chemical index
And microbiological indicator meets national standard, there is satisfied quality characteristic, higher nutritive value and preferable health-care effect.
Claims (5)
- A kind of 1. preparation method of nutrient egg powder, it is characterised in that:Comprise the following steps:Step 1: the preparation of Succus Rhizoma Dioscoreae:It will be put into Heated by Far-Infrared Radiation machine, radiating after the cleaned peeling of the Chinese yam selected Intensity is 1.8 ~ 2.2W/cm2Under conditions of carry out infra-red radiation 2 ~ 3min of enzyme deactivation, be according to mass ratio into the Chinese yam after enzyme deactivation 1:4 add water and boiling 5min, are put into after then the Chinese yam after boiling is cooled to room temperature in beater, after being beaten, filtering Succus Rhizoma Dioscoreae is obtained, it is spare;Step 2: the preparation of haw juice:Color protection 40min in colour protecting liquid will be put into after the hawthorn selected cleaning stoning, after taking-up, to In hawthorn after color protection according to mass ratio be 1:4 ratio adds water and boiling 5min, is then cooled to the hawthorn after boiling It is put into after room temperature in beater, haw juice is obtained after being beaten, filtering, it is spare;Step 3: the preparation of purple sweet potato juice:By the purple sweet potato selected is cleaned, after stripping and slicing according to mass ratio is 1:5 are added to the water and steam 5min is boiled, after pulling out by the purple sweet potato after boiling and be cooled to 60 DEG C, is put into beater and is beaten to obtain purple sweet potato slurry, then according to quality Than for 1:(0.4%~0.6%)Addition alpha-amylase carries out 12 ~ 16min of enzymolysis in being starched to obtained purple sweet potato, is made after through filtering Purple sweet potato juice, it is spare;Step 4: the preparation of jujube juice:By the jujube selected it is cleaned, stoning after, be put into colour protecting liquid and carry out color protection 20min, is 1 according to mass ratio after cleaning up:5 are added to the water boiling 15min, are put into after being cooled to room temperature in beater Mashing 10min obtains red jujube pulp, is then 1 according to mass ratio:(0.15%~0.25%)Into obtained red jujube pulp add pectase into Row 1 ~ 1.5h of enzymolysis, jujube juice is made after through filtering, spare;Step 5: quail egg digests:After the fresh quail egg selected is cleaned eggshell, get egg white and yolk be placed into it is clean Added thereto in container, under conditions of being then 30 DEG C in temperature and account for the glucose oxidase that its quality is 0.02% ~ 0.04% And account for the hydrogenperoxide steam generator that its quality is 0.35%, mass concentration is 7% and carry out 4 ~ 6h of enzymolysis, by the Quail Egg Powder after enzymolysis It is spare after suction filtration;Step 6: compounding:The raw material of step 1 ~ step 5 preparation is weighed according to following quality parts ratio:15 ~ 20 parts of Succus Rhizoma Dioscoreae, 15 ~ 20 parts of haw juice, 5 ~ 10 parts of purple sweet potato juice, 10 ~ 15 parts of jujube juice, 40 ~ 60 parts of Quail Egg Powder, are uniformly mixed in backward mixed liquor The sucrose and 1 ~ 2 part of xylitol of 1 ~ 3 part of addition, obtain compounding nutrient solution, spare;Step 7: the compounding nutrient solution that step 6 is prepared is subjected to centrifugal drying powder with after homogeneous through sterilizing by sprayer, Then finished product is obtained after collecting packing.
- A kind of 2. preparation method of nutrient egg powder as claimed in claim 1, it is characterised in that:Colour protecting liquid in the step 2 It is according to mass ratio by citric acid, Vc, calgon and deionized water(0.2~0.3):(0.1~0.15):(0.1~0.15): 100 mixed preparings form.
- A kind of 3. preparation method of nutrient egg powder as claimed in claim 1, it is characterised in that:Colour protecting liquid in the step 4 It is according to mass ratio by citric acid, ascorbic acid and deionized water(0.1~0.2):(0.15~0.25):100 mixed preparings form.
- A kind of 4. preparation method of nutrient egg powder as claimed in claim 1, it is characterised in that:Eggshell is cleaned in the step 5 Including following two stages:1st, quail egg is put into 3 ~ 10min of immersion in clear water;2nd, sprayed using porous water pipe with pressure Water cleans eggshell surface.
- A kind of 5. preparation method of nutrient egg powder as claimed in claim 1, it is characterised in that:In the step 7, sterilization temperature Spend for 50 DEG C, sterilizing time 30min, the homogeneous uses a homogeneous, and homogenization pressure is 12 ~ 15MPa, the sprayer Rotating speed is 20000 turns/min, and inlet air temperature is 150 ~ 180 DEG C, and feed liquid flow is 0.7 ~ 1L/min.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510430759.8A CN105029412B (en) | 2015-07-21 | 2015-07-21 | A kind of preparation method of nutrient egg powder |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510430759.8A CN105029412B (en) | 2015-07-21 | 2015-07-21 | A kind of preparation method of nutrient egg powder |
Publications (2)
Publication Number | Publication Date |
---|---|
CN105029412A CN105029412A (en) | 2015-11-11 |
CN105029412B true CN105029412B (en) | 2018-04-13 |
Family
ID=54436862
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510430759.8A Active CN105029412B (en) | 2015-07-21 | 2015-07-21 | A kind of preparation method of nutrient egg powder |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105029412B (en) |
Families Citing this family (1)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN105767422A (en) * | 2016-03-10 | 2016-07-20 | 徐州工程学院 | Highly anti-oxidation-type compound preserved fruit and preparation method thereof |
Family Cites Families (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN102084997A (en) * | 2009-12-08 | 2011-06-08 | 李自安 | Nutritious egg-based convenience food |
CN102972799A (en) * | 2012-12-07 | 2013-03-20 | 北京二商健力食品科技有限公司 | Preparing and sterilizing method for egg powder |
-
2015
- 2015-07-21 CN CN201510430759.8A patent/CN105029412B/en active Active
Also Published As
Publication number | Publication date |
---|---|
CN105029412A (en) | 2015-11-11 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103525660B (en) | Okra glutinous rice wine and preparation method thereof | |
CN102783612B (en) | Manufacture technology for green tea rice | |
CN103652717A (en) | Manufacturing method of canned bracken | |
KR20110088787A (en) | Method for manufacturing well-being makgeolli | |
CN107699410A (en) | A kind of preparation method of calcium fruit modulation wine | |
CN106666396A (en) | Suaeda salsa compound nutritional noodles and preparation method thereof | |
CN103750493A (en) | Preparation method for flowery banana instant beverage | |
CN106174546A (en) | A kind of preparation method of nutrition processed with honey Rhizoma Polygonati Odorati | |
CN108740891A (en) | A kind of Preserved-fish capsicums and preparation method thereof | |
CN105029412B (en) | A kind of preparation method of nutrient egg powder | |
CN106387710A (en) | Low-salt oily salted duck eggs | |
CN105767993A (en) | Lung moistening and cough stopping peach jam | |
CN104357274A (en) | Production process of healthcare liquid | |
CN108740790A (en) | A kind of sauce beans and preparation method thereof | |
CN107373598A (en) | A kind of feature capsicum ferment flavouring | |
CN108308575A (en) | A kind of Bitter Melon Juice Guiling Jelly and preparation method thereof | |
CN106954675A (en) | A kind of health care yoghourt containing ferfas active component and preparation method thereof | |
CN105558031A (en) | Chinese wolfberry fruit and white fungus yogurt and preparation method thereof | |
CN104705694A (en) | Blood pressure reduction alcohol-expelling kudzuvine root egg beancurd and making method thereof | |
CN104305242A (en) | Shredded beef with selenium-enriched flammulina velutipes and bamboo-shoot fragrance and processing method thereof | |
CN104719911B (en) | A kind of preparation method of novel black bean red jujube mulberries puree and products thereof | |
CN103689350A (en) | Sweet-scented osmanthus and rice sugar and preparation method thereof | |
CN103976232A (en) | Sweet potato seafood porridge and preparation method thereof | |
CN108913489A (en) | A kind of preparation method of passion fruit allotment wine | |
CN108740969A (en) | A kind of wheat sauce and preparation method thereof |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
GR01 | Patent grant | ||
GR01 | Patent grant | ||
TR01 | Transfer of patent right |
Effective date of registration: 20191209 Address after: 100193, No. 1, building 523-2, China Agriculture University international pioneer park, 10 Tian Xiu Road, Beijing, Haidian District Patentee after: Beijing Jiakangbao Technology Development Co.,Ltd. Address before: 471000 Xiyuan Road, Jianxi District, Henan, No. 48, No. Patentee before: Henan University of Science and Technology |
|
TR01 | Transfer of patent right |