CN106307165B - Egg product suitable for fitness crowd - Google Patents
Egg product suitable for fitness crowd Download PDFInfo
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- CN106307165B CN106307165B CN201610983138.7A CN201610983138A CN106307165B CN 106307165 B CN106307165 B CN 106307165B CN 201610983138 A CN201610983138 A CN 201610983138A CN 106307165 B CN106307165 B CN 106307165B
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- 239000007788 liquid Substances 0.000 claims abstract description 77
- 235000013601 eggs Nutrition 0.000 claims abstract description 55
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 48
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 48
- 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 abstract description 39
- 235000014103 egg white Nutrition 0.000 claims abstract description 39
- 210000000969 egg white Anatomy 0.000 claims abstract description 39
- 239000000843 powder Substances 0.000 claims abstract description 37
- 235000020183 skimmed milk Nutrition 0.000 claims abstract description 24
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000007789 sealing Methods 0.000 claims description 28
- 238000003756 stirring Methods 0.000 claims description 21
- 230000001954 sterilising effect Effects 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 15
- 238000001816 cooling Methods 0.000 claims description 14
- 238000002360 preparation method Methods 0.000 claims description 9
- XAGFODPZIPBFFR-UHFFFAOYSA-N aluminium Chemical compound [Al] XAGFODPZIPBFFR-UHFFFAOYSA-N 0.000 claims description 7
- 229910052782 aluminium Inorganic materials 0.000 claims description 7
- 210000002969 egg yolk Anatomy 0.000 claims description 7
- 235000013345 egg yolk Nutrition 0.000 claims description 7
- 238000005516 engineering process Methods 0.000 claims description 7
- 238000011049 filling Methods 0.000 claims description 7
- 239000011888 foil Substances 0.000 claims description 7
- 230000000887 hydrating effect Effects 0.000 claims description 7
- 239000000463 material Substances 0.000 claims description 7
- 238000007873 sieving Methods 0.000 claims description 7
- 238000010025 steaming Methods 0.000 claims description 7
- 238000005259 measurement Methods 0.000 claims description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 53
- 108090000623 proteins and genes Proteins 0.000 abstract description 53
- 235000014633 carbohydrates Nutrition 0.000 abstract description 5
- 150000001720 carbohydrates Chemical class 0.000 abstract description 5
- 235000013861 fat-free Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 60
- 235000018102 proteins Nutrition 0.000 description 52
- 235000016709 nutrition Nutrition 0.000 description 12
- 150000001413 amino acids Chemical class 0.000 description 7
- 108010046377 Whey Proteins Proteins 0.000 description 6
- 102000007544 Whey Proteins Human genes 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 6
- 235000021119 whey protein Nutrition 0.000 description 6
- 235000015278 beef Nutrition 0.000 description 4
- 230000015572 biosynthetic process Effects 0.000 description 4
- 238000000034 method Methods 0.000 description 4
- 239000000203 mixture Substances 0.000 description 4
- 230000013777 protein digestion Effects 0.000 description 4
- 238000012549 training Methods 0.000 description 4
- 102000011632 Caseins Human genes 0.000 description 3
- 108010076119 Caseins Proteins 0.000 description 3
- 108010073771 Soybean Proteins Proteins 0.000 description 3
- 238000010521 absorption reaction Methods 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 239000005018 casein Substances 0.000 description 3
- BECPQYXYKAMYBN-UHFFFAOYSA-N casein, tech. Chemical compound NCCCCC(C(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(CC(C)C)N=C(O)C(CCC(O)=O)N=C(O)C(CC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(C(C)O)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=N)N=C(O)C(CCC(O)=O)N=C(O)C(CCC(O)=O)N=C(O)C(COP(O)(O)=O)N=C(O)C(CCC(O)=N)N=C(O)C(N)CC1=CC=CC=C1 BECPQYXYKAMYBN-UHFFFAOYSA-N 0.000 description 3
- 235000021240 caseins Nutrition 0.000 description 3
- 230000029087 digestion Effects 0.000 description 3
- 238000009472 formulation Methods 0.000 description 3
- 210000003205 muscle Anatomy 0.000 description 3
- 230000037257 muscle growth Effects 0.000 description 3
- 230000001737 promoting effect Effects 0.000 description 3
- 229940001941 soy protein Drugs 0.000 description 3
- 230000004936 stimulating effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 235000005911 diet Nutrition 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 239000000049 pigment Substances 0.000 description 2
- 235000021075 protein intake Nutrition 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 150000005693 branched-chain amino acids Chemical class 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000000378 dietary effect Effects 0.000 description 1
- 235000019621 digestibility Nutrition 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000008451 emotion Effects 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 238000003786 synthesis reaction Methods 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
- Dairy Products (AREA)
- Fodder In General (AREA)
Abstract
The invention discloses an egg product suitable for fitness crowds, which is prepared from the following components in parts by weight: 25-35 parts of egg white liquid, 10-15 parts of skimmed milk powder, 10-15 parts of white granulated sugar and 50-55 parts of water. The egg product prepared by the invention can provide high-quality protein and carbohydrate, is fat-free, delicious, convenient to carry, compact in texture and structure characteristics, stable and non-layered in a mixed system of egg white, skimmed milk powder and white granulated sugar, fine and smooth in taste and good in water retention.
Description
Technical Field
The invention relates to the field of food processing, in particular to an egg product suitable for fitness crowds.
Background
Protein consumption is becoming part of the diet and protein consumption is the best option for people who wish to build muscle and recover quickly after exercise. Products developed around protein can make it more convenient for athletes and sports enthusiasts to ingest sufficient protein, and egg is just such a simple and readily available source of high quality protein.
Eggs have the best protein quality, and an egg can provide approximately 6 grams of protein but only 70 calories of calories. Protein quality generally refers to the efficiency of the body's utilization of a particular protein and also includes whether the composition of essential amino acids in the protein is compatible with the body's needs, the digestive utilization of the protein by the body, and the bioavailability of the amino acids. High quality proteins such as egg proteins can accelerate muscle recovery after exercise, while also providing sufficient branched chain amino acids for muscle synthesis. Eggs possess 97% protein digestibility and contain all 9 essential and 9 nonessential amino acids, with 100% conversion of egg protein to amino acids over other common proteins such as beef, fish and soy.
At present, various whey protein powders are mainly used as protein products suitable for fitness crowds in the market, and although the protein powders can meet the protein requirements of most people, the protein products have single taste and are difficult to be drunk by people continuously, the protein products are inconvenient to eat, and a large amount of conflicting emotions are generated due to the protein powders, so that the fitness enthusiasm is influenced; on the other hand, the protein powder has various types and different quality, and contains additives such as essence, pigment and the like, so that the protein powder possibly has side effects after long-term use. In addition, from the analysis of nutrition and exercise theory, whether aerobic training or anaerobic training (strength resistance training), timely supplement of carbohydrate and sufficient protein is the best way to ensure the training level and effect, so that a product which is more in line with the exercise nutrition and can provide high-quality protein and carbohydrate simultaneously is an urgent need of the body-building crowd.
Whey protein powder and other protein powder have the problems, and eggs have good potential for being developed into sports products, but in the prior art of egg products, if the whey protein powder and the eggs are simply mixed together by adopting a conventional process to prepare the egg products, the problems of unstable mixing system of egg white, skimmed milk powder and white granulated sugar, easy layering of finished products and the like can occur.
Disclosure of Invention
In view of the defects, the invention aims to provide an egg product which can provide high-quality protein and carbohydrate, does not contain fat, is delicious, convenient to carry, compact in texture and structure characteristics, stable and non-layered in a mixed system of egg white, skimmed milk powder and white granulated sugar, fine and smooth in taste and good in water retention.
In order to achieve the purpose, the invention adopts the following technical scheme:
an egg product suitable for fitness crowds is prepared from the following components in parts by weight:
25-35 parts of egg white liquid
10-15 parts of skimmed milk powder
10-15 parts of white granulated sugar
50-55 parts of water.
Further, the egg product is prepared from the following components in parts by weight:
30 portions of egg white liquid
Skimmed milk powder 13 parts
13 parts of white granulated sugar
52 parts of water.
Further, the egg white liquid is egg white liquid.
A method for preparing egg products suitable for fitness people comprises the following steps:
(1) breaking the shell of the egg to obtain egg liquid, separating egg white from egg yolk, and sieving with a 80-mesh sieve to obtain egg white liquid;
(2) adding skimmed milk powder into water of 40 deg.C ~ 50 deg.C, stirring at 500rpm for 3 ~ 5min, and hydrating for 30min to obtain feed liquid 1;
(3) slowly adding white granulated sugar into the feed liquid 1 at a speed of 10g/min, stirring for 5min at a rotation speed of 800 ~ 1000rpm to obtain a feed liquid 2;
(4) slowly adding egg white into the feed liquid 2 at a speed of 10g/min, stirring for 5min at a rotation speed of 800 ~ 1000rpm to obtain feed liquid 3;
(5) homogenizing the feed liquid 3 under 180Bar (18Mpa) pressure for 1 ~ 2 times to obtain feed liquid 4, wherein the homogenizer is APV-50 type of Shanghai Shunji Instrument science and technology Limited;
(6) filling the feed liquid 4 into a PP plastic cup, sealing the PP plastic cup with an aluminum foil at the sealing temperature of 195 ~ 200 ℃ for 3s, and sealing the PP plastic cup tightly without material clamping;
(7) and (3) carrying out back-pressure steaming sterilization on the sealed product, wherein the parameters are 121 ℃/30min/0.14Mpa, naturally cooling to below 80 ℃ when the sterilization time is over, opening an exhaust valve, taking out the product, and cooling in cold water for 10min to obtain a finished product.
Compared with the prior art, the invention has the following advantages:
1. the egg product suitable for the fitness crowd selects egg white and skimmed milk powder in the formula, so that the egg product has high protein quality, and has extremely high protein efficiency value (PER), Biological Value (BV), net protein utilization rate (NPU) and protein digestion to amino acid index (PDCAAS). Therefore, the egg product can well meet the protein requirements of fitness people and athletes, and is superior to the existing protein powder and other products in nutrition functionality.
2. The egg product suitable for the fitness crowd selects the egg white liquid, the skim milk powder, the white granulated sugar and the water in the formula and determines the proportion, so that the egg product has the characteristics of white appearance, harmonious flavor, uniform texture and tender and smooth mouthfeel under the condition of not adding any preservative, edible gum, pigment and essence, and is endowed with sustainable consumption, and is far superior to products which are usually eaten by fitness crowds such as protein powder and the like.
3. The egg product suitable for the fitness crowd selects the egg white liquid, the skim milk powder and the white granulated sugar in the formula, so that the egg product contains high-quality protein and enough carbohydrate, does not contain fat, and is the optimal dietary combination for the fitness crowd.
4. The egg product suitable for the fitness crowd adopts the process design of (2) ~ (5), the feeding sequence is reasonable, the process parameters are proper, the problems of poor solubility of the skimmed milk powder, unstable mixing system of egg white, the skimmed milk powder and white granulated sugar and easy layering are solved, and the uniform and compact texture characteristic is finally endowed to the product, so that the product has fine, smooth and fine mouthfeel and good water retention property.
5. The egg product suitable for the fitness crowd is packaged by the plastic cup, so that the egg product is convenient to carry and eat; meanwhile, the sealing temperature and time are reasonably designed, so that the product is tightly sealed, is stable in back-pressure cooking sterilization and is easy to tear when being eaten.
Detailed Description
The invention will now be further described with reference to specific examples.
Example 1
The preparation of the egg product suitable for the fitness crowd comprises the following steps:
(1) breaking the shell of the egg to obtain egg liquid, separating egg white from egg yolk, and sieving with a 80-mesh sieve to obtain egg white liquid;
(2) adding 2kg of skimmed milk powder into 10kg of 45 deg.C water, stirring at 500rpm for 4min, and hydrating for 30min to obtain feed liquid 1;
(3) slowly adding 2kg of white granulated sugar into the feed liquid 1 at a speed of 10g/min, stirring for 5min at a rotation speed of 900rpm to obtain a feed liquid 2;
(4) slowly adding 5kg egg white into the feed liquid 2 at a speed of 10g/min, stirring for 5min at a rotation speed of 900rpm to obtain feed liquid 3;
(5) homogenizing the feed liquid 3 under 180Bar (18Mpa) pressure for 2 times to obtain feed liquid 4, wherein the homogenizer is APV-50 type of Shanghai Shunji Meter science and technology Limited;
(6) filling the feed liquid 4 into a PP plastic cup according to the measurement, sealing the cup with an aluminum foil, wherein the sealing temperature is 200 ℃, the heat sealing time is 3s, and the sealing is tight without material clamping;
(7) and (3) carrying out back-pressure steaming sterilization on the sealed product, wherein the parameters are 121 ℃/30min/0.14Mpa, naturally cooling to below 80 ℃ when the sterilization time is over, opening an exhaust valve, taking out the product, and cooling in cold water for 10min to obtain a finished product.
The product obtained in example 1 was compared with beef protein, casein, whey protein and soy protein in the nutritional index shown in Table 1.
TABLE 1 comparison of nutritional indicators for digestion and absorption of different proteins
As can be seen from table 1, the egg white and the skim milk powder are selected in the formulation of example 1, and the specific preparation process thereof is added, so that the product has high protein quality, and has very high protein efficiency value (PER), Biological Value (BV), net protein utilization rate (NPU) and protein digestion to amino acid index (PDCAAS). Therefore, the egg product can well meet the protein requirements of fitness people and athletes, is beneficial to promoting anabolism and stimulating muscle growth, and is superior to the existing products such as protein powder in nutrition functionality.
Meanwhile, tests prove that the egg prepared in the example 1 has compact quality and structural characteristics, a mixed system of egg white, skimmed milk powder and white granulated sugar is stable and not layered, and the product has fine and smooth mouthfeel and good water retention.
Example 2
The preparation of the egg product suitable for the fitness crowd comprises the following steps:
(1) breaking the shell of the egg to obtain egg liquid, separating egg white from egg yolk, and sieving with a 80-mesh sieve to obtain egg white liquid;
(2) adding 1.3kg of skimmed milk powder into 5.2kg of 45 deg.C water, stirring at 500rpm for 4min, and hydrating for 30min to obtain feed liquid 1;
(3) slowly adding 1.3kg of white granulated sugar into the feed liquid 1 at a speed of 10g/min, stirring for 5min at a rotation speed of 900rpm to obtain a feed liquid 2;
(4) slowly adding 3kg egg white into the feed liquid 2 at a speed of 10g/min, stirring for 5min at a rotation speed of 900rpm to obtain feed liquid 3;
(5) homogenizing the feed liquid 3 under 180Bar (18Mpa) pressure for 2 times to obtain feed liquid 4, wherein the homogenizer is APV-50 type of Shanghai Shunji Meter science and technology Limited;
(6) filling the feed liquid 4 into a PP plastic cup according to the measurement, sealing the cup with an aluminum foil, wherein the sealing temperature is 200 ℃, the heat sealing time is 3s, and the sealing is tight without material clamping;
(7) and (3) carrying out back-pressure steaming sterilization on the sealed product, wherein the parameters are 121 ℃/30min/0.14Mpa, naturally cooling to below 80 ℃ when the sterilization time is over, opening an exhaust valve, taking out the product, and cooling in cold water for 10min to obtain a finished product.
The product obtained in example 2 was compared with beef protein, casein, whey protein and soy protein in the nutritional index shown in Table 2.
TABLE 2 comparison of nutritional indicators for digestion and absorption of different proteins
As can be seen from table 2, the egg white and the skim milk powder are selected in the formulation of example 2, and the specific preparation process thereof is added, so that the product has high protein quality, and has very high protein efficiency value (PER), Biological Value (BV), net protein utilization rate (NPU) and protein digestion to amino acid index (PDCAAS). Therefore, the egg product can well meet the protein requirements of fitness people and athletes, is beneficial to promoting anabolism and stimulating muscle growth, and is superior to the existing products such as protein powder in nutrition functionality.
Meanwhile, tests prove that the egg prepared in the example 2 has compact quality and structural characteristics, a mixed system of egg white, skimmed milk powder and white granulated sugar is stable and not layered, and the product has fine and smooth mouthfeel and good water retention.
Example 3
The preparation of the egg product suitable for the fitness crowd comprises the following steps:
(1) breaking the shell of the egg to obtain egg liquid, separating egg white from egg yolk, and sieving with a 80-mesh sieve to obtain egg white liquid;
(2) adding 3kg of skimmed milk powder into 11kg of 45 deg.C water, stirring at 500rpm for 4min, and hydrating for 30min to obtain feed liquid 1;
(3) slowly adding 3kg of white granulated sugar into the feed liquid 1 at a speed of 10g/min, stirring for 5min at a rotation speed of 900rpm to obtain a feed liquid 2;
(4) slowly adding 7kg egg white into the feed liquid 2 at a speed of 10g/min, stirring for 5min at a rotation speed of 900rpm to obtain feed liquid 3;
(5) homogenizing the feed liquid 3 under 180Bar (18Mpa) pressure for 2 times to obtain feed liquid 4, wherein the homogenizer is APV-50 type of Shanghai Shunji Meter science and technology Limited;
(6) filling the feed liquid 4 into a PP plastic cup according to the measurement, sealing the cup with an aluminum foil, wherein the sealing temperature is 200 ℃, the heat sealing time is 3s, and the sealing is tight without material clamping;
(7) and (3) carrying out back-pressure steaming sterilization on the sealed product, wherein the parameters are 121 ℃/30min/0.14Mpa, naturally cooling to below 80 ℃ when the sterilization time is over, opening an exhaust valve, taking out the product, and cooling in cold water for 10min to obtain a finished product.
The product obtained in example 3 was compared with beef protein, casein, whey protein and soy protein in the nutritional index shown in Table 3.
TABLE 3 comparison of nutritional indicators for digestion and absorption of different proteins
As can be seen from table 3, the egg white and the skim milk powder are selected and used in the formulation of example 3, and the specific preparation process thereof is added, so that the product has high protein quality, and has very high protein efficiency value (PER), Biological Value (BV), net protein utilization rate (NPU) and protein digestion to amino acid index (PDCAAS). Therefore, the egg product can well meet the protein requirements of fitness people and athletes, is beneficial to promoting anabolism and stimulating muscle growth, and is superior to the existing products such as protein powder in nutrition functionality.
Meanwhile, tests prove that the egg prepared in the example 3 has compact quality and structural characteristics, a mixed system of egg white, skimmed milk powder and white granulated sugar is stable and not layered, and the product has fine and smooth mouthfeel and good water retention.
Claims (3)
1. An egg product suitable for fitness people, which is characterized in that the preparation method of the egg product comprises the following steps:
(1) breaking the shell of the egg to obtain egg liquid, separating egg white from egg yolk, and sieving with a 80-mesh sieve to obtain egg white liquid;
(2) adding 2kg of skimmed milk powder into 10kg of 45 deg.C water, stirring at 500rpm for 4min, and hydrating for 30min to obtain feed liquid 1;
(3) slowly adding 2kg of white granulated sugar into the feed liquid 1 at a speed of 10g/min, stirring for 5min at a rotation speed of 900rpm to obtain a feed liquid 2;
(4) slowly adding 5kg egg white into the feed liquid 2 at a speed of 10g/min, stirring for 5min at a rotation speed of 900rpm to obtain feed liquid 3;
(5) homogenizing the feed liquid 3 under 180Bar pressure for 2 times to obtain feed liquid 4, wherein the homogenizer is APV-50 type of Shanghai Nalci apparatus science and technology Limited;
(6) filling the feed liquid 4 into a PP plastic cup according to the measurement, sealing the cup with an aluminum foil, wherein the sealing temperature is 200 ℃, the heat sealing time is 3s, and the sealing is tight without material clamping;
(7) and (3) carrying out back-pressure steaming sterilization on the sealed product, wherein the parameters are 121 ℃/30min/0.14Mpa, naturally cooling to below 80 ℃ when the sterilization time is over, opening an exhaust valve, taking out the product, and cooling in cold water for 10min to obtain a finished product.
2. An egg product suitable for fitness people, which is characterized in that the preparation method of the egg product comprises the following steps:
(1) breaking the shell of the egg to obtain egg liquid, separating egg white from egg yolk, and sieving with a 80-mesh sieve to obtain egg white liquid;
(2) adding 1.3kg of skimmed milk powder into 5.2kg of 45 deg.C water, stirring at 500rpm for 4min, and hydrating for 30min to obtain feed liquid 1;
(3) slowly adding 1.3kg of white granulated sugar into the feed liquid 1 at a speed of 10g/min, stirring for 5min at a rotation speed of 900rpm to obtain a feed liquid 2;
(4) slowly adding 3kg egg white into the feed liquid 2 at a speed of 10g/min, stirring for 5min at a rotation speed of 900rpm to obtain feed liquid 3;
(5) homogenizing the feed liquid 3 under 180Bar pressure for 2 times to obtain feed liquid 4, wherein the homogenizer is APV-50 type of Shanghai Nalci apparatus science and technology Limited;
(6) filling the feed liquid 4 into a PP plastic cup according to the measurement, sealing the cup with an aluminum foil, wherein the sealing temperature is 200 ℃, the heat sealing time is 3s, and the sealing is tight without material clamping;
(7) and (3) carrying out back-pressure steaming sterilization on the sealed product, wherein the parameters are 121 ℃/30min/0.14Mpa, naturally cooling to below 80 ℃ when the sterilization time is over, opening an exhaust valve, taking out the product, and cooling in cold water for 10min to obtain a finished product.
3. An egg product suitable for fitness people, which is characterized in that the preparation method of the egg product comprises the following steps:
(1) breaking the shell of the egg to obtain egg liquid, separating egg white from egg yolk, and sieving with a 80-mesh sieve to obtain egg white liquid;
(2) adding 3kg of skimmed milk powder into 11kg of 45 deg.C water, stirring at 500rpm for 4min, and hydrating for 30min to obtain feed liquid 1;
(3) slowly adding 3kg of white granulated sugar into the feed liquid 1 at a speed of 10g/min, stirring for 5min at a rotation speed of 900rpm to obtain a feed liquid 2;
(4) slowly adding 7kg egg white into the feed liquid 2 at a speed of 10g/min, stirring for 5min at a rotation speed of 900rpm to obtain feed liquid 3;
(5) homogenizing the feed liquid 3 under 180Bar pressure for 2 times to obtain feed liquid 4, wherein the homogenizer is APV-50 type of Shanghai Nalci apparatus science and technology Limited;
(6) filling the feed liquid 4 into a PP plastic cup according to the measurement, sealing the cup with an aluminum foil, wherein the sealing temperature is 200 ℃, the heat sealing time is 3s, and the sealing is tight without material clamping;
(7) and (3) carrying out back-pressure steaming sterilization on the sealed product, wherein the parameters are 121 ℃/30min/0.14Mpa, naturally cooling to below 80 ℃ when the sterilization time is over, opening an exhaust valve, taking out the product, and cooling in cold water for 10min to obtain a finished product.
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933645A (en) * | 2010-08-11 | 2011-01-05 | 肖建生 | Poultry-egg beverage and processing method thereof |
| CN105166990A (en) * | 2015-08-10 | 2015-12-23 | 四川大学 | Cholesterol lowering functional egg liquid and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101933645A (en) * | 2010-08-11 | 2011-01-05 | 肖建生 | Poultry-egg beverage and processing method thereof |
| CN105166990A (en) * | 2015-08-10 | 2015-12-23 | 四川大学 | Cholesterol lowering functional egg liquid and preparation method thereof |
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