CN107736560A - A kind of multielement protein egg pudding and preparation method thereof - Google Patents
A kind of multielement protein egg pudding and preparation method thereof Download PDFInfo
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- CN107736560A CN107736560A CN201711006961.3A CN201711006961A CN107736560A CN 107736560 A CN107736560 A CN 107736560A CN 201711006961 A CN201711006961 A CN 201711006961A CN 107736560 A CN107736560 A CN 107736560A
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- 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/185—Vegetable proteins
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/17—Amino acids, peptides or proteins
- A23L33/19—Dairy proteins
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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Abstract
The invention discloses a kind of multielement protein egg pudding and preparation method thereof, the egg pudding is made up of 10 20 parts of egg pulp, 05 parts of soybean protein, 05 parts of pea protein, 4 10 parts of whole milk powder, 4 10 parts of skimmed milk power, 5 10 parts of sweet condensed milk, 25 parts of dilute cream, 25 parts of white granulated sugar, 40 65 parts of water, does not add edible glue, emulsifying agent in whole preparation technology（Vegetable fat powder, modified soy bean lipoid）, spice water and monosodium glutamate, a kind of albumen is realized by natural ingredients and technique and forms abundant leisure egg products, while protein adsorption rate is high, nutrition is more rich, health and delicious.
Description
Technical field
The present invention relates to a kind of method for producing of food, and in particular to a kind of preparation side of multielement protein egg pudding
Method, belong to egg products manufacture field.
Background technology
Egg nutrient enriches, and is natural wholefood, is given birth to rich in high quality protein matter, high-quality fatty and a variety of tie up
Element, mineral matter etc., there is high nutritive value for children, adult and old man.But the consumption pattern of egg is long-term
Since change little, eaten always with traditional cooking method.In egg products field of deep, product is less, and this is few
With the presence of deep processed product also with raw material forms such as powdered egg, egg liquids.In the egg products that lie fallow, product category is few, therefore, one
Leisure food of the kind using egg as primary raw material is that in the market is badly in need of, and it can be stopped the high nutritive value of egg with delicious
The form of not busy food is esthetically acceptable to the consumers.Therefore, some scientific workers are also attempted.
CN103637238B disclose it is a kind of steam egg and preparation method thereof, using carragheen, konjac glucomannan, white in the patent
Instant steaming egg has been made in sugar, monosodium glutamate, spice water and egg pulp, and the food additives such as edible glue, monosodium glutamate are largely with the addition of in formula,
Product taste type is single, mouthfeel is poor, based on saline taste, it is difficult to be acceptable to the market as leisure snacks.In addition, the patent uses food
It is with low content of technology by the use of glue as forming agent, while do not meet health idea yet.CN105360996A discloses a kind of high-moisture-retention
Sugar-free steams egg and preparation method thereof, the patent with egg, whole milk powder, skimmed milk power, water, D-sorbite, condensed milk, vegetable fat powder and
Modified soy bean lipoid has been made a kind of sweet taste and has steamed egg, and wherein D-sorbite, vegetable fat powder and modified soy bean lipoid is food additives,
The purpose of addition is to improve products'texture, illustrates that its technical merit is relatively low by additive to improve products'texture, can not
Realize " zero additive " this more healthy formula design.Meanwhile the most coarse mouthfeel of egg pudding made from existing process,
Texture is bad, the easy aliquation of product structure, division, rough.Particularly with the addition of auxiliary material（Such as soybean protein, pea protein
Deng）, more serious influence will be caused to the mouthfeel and texture of egg pudding.
It is well known that sterilization is essential step in the preparation technology of egg pudding, it is existing to be directed to egg pudding
Although the bactericidal effect that has played to a certain extent of process for sterilizing, good bactericidal effect frequently can lead to egg pudding
Products'texture is highly unstable, i.e., bactericidal effect and products'texture this contradiction can not be solved properly all the time in existing process
Certainly.
Therefore, it is a kind of not add edible glue, emulsifying agent（Vegetable fat powder, modified soy bean lipoid）, spice water and monosodium glutamate and egg
White matter absorptivity is high, albumen forms abundant, delicate mouthfeel, texture is homogeneous, product structure is intact, surface is smooth, bactericidal effect is good
And the good leisure egg products of products'texture are market in urgent needs, a kind of more nutrient health is realized again by natural ingredients and technique
Delicious egg products are that the industry is badly in need of at present.
The content of the invention
Based on above-mentioned analysis, the present invention will provide one kind and not add edible glue, emulsifying agent and protein adsorption rate height, albumen
Composition is abundant, the egg pudding that delicate mouthfeel, bactericidal effect are good and products'texture is good, realizes that texture, delicious and health are laid equal stress on
Food attribute.
In order to achieve the above object, present invention employs following technical scheme, the dosage of each component of the present invention is also process
Inventor carries out largely groping to summarize what is drawn, the multielement protein egg cloth that each component dosage is prepared in the range of following weight
Fourth still has that high nutritive value, protein adsorption rate be high, delicate mouthfeel, and bactericidal effect is good and products'texture is good, high yield rate
Etc. advantage.
A kind of multielement protein egg pudding, is made up of the raw material of following weight：
Egg pulp 10-20 parts, soybean protein 0-5 parts, pea protein 0-5 parts, whole milk powder 4-10 parts, skimmed milk power 4-10 parts,
Sweet condensed milk 5-10 parts, dilute cream 2-5 parts, white granulated sugar 2-5 parts, water 40-65 parts.
Further, the multielement protein egg pudding, is made up of the raw material of following weight：
15 parts of egg pulp, 2.5 parts of soybean protein, 2.5 parts of pea protein, 7 parts of whole milk powder, 7 parts of skimmed milk power, sweet condensed milk
7.5 parts, 3.5 parts of dilute cream, 3.5 parts of white granulated sugar, 52.5 parts of water.
Further, the soybean protein is one kind in soybean protein isolate or FSPC.
Further, the pea protein is one kind in pea separation protein or pea protein concentrate.
Further, the addition of the soybean protein and pea protein can not be zero simultaneously.
Further, a kind of preparation method of multielement protein egg pudding comprises the following steps：
（1）Prepare egg pulp：Egg is squeezed into glass container, and egg white and yolk are stirred with egg-whisk, it is standby to obtain egg pulp
With；
（2）It is hydrated milk powder and albumen powder：45 DEG C ~ 50 DEG C of water is weighed by formula, by whole milk powder, skimmed milk power, soybean protein
After being mixed with pea protein, low whipping speed is slowly added into water when being 100 ~ 300r/min, is afterwards improved rotating speed to 800
~ 1000r/min, 5min is stirred, be hydrated 30min, obtain milk powder aqua liquid；
（3）Dispensing：Dilute cream and sweet condensed milk are weighed by formula, low whipping speed is slowly added into breast when being 100 ~ 300r/min
In powder aqua liquid, rotating speed is improved to 800 ~ 1000r/min, stirring 5min afterwards and obtains dispensing a, egg pulp is weighed by formula,
Mixing speed is slowly added into dispensing a when being 100 ~ 300r/min, then rotating speed is improved to 800 ~ 1000r/min, stirring
5min obtains dispensing b, weighs white granulated sugar by formula, low whipping speed is slowly added into dispensing b when being 100 ~ 300r/min, afterwards
Rotating speed is improved to 800 ~ 1000r/min, stirs 5min, it is standby；
（4）Filtering, homogeneous：Above-mentioned dispensing is filtered through 80 mesh filter screens, and carries out 180Bar homogeneous 1 time；
（5）Filling spiral cover：Carried out with vial filling, filling amount is 100g ~ 105g/ bottles, the quick spiral cover under vacuum condition；
（6）Three-stage heating sterilization：5min is sterilized at 60 DEG C first, with after sterilizing 10min under 90 DEG C, 0.15Mpa, finally
Sterilize 30min under 112 DEG C, 0.24Mpa, slowly enter cold water and cooled down, prevent bottle quenching burst, go out pot temperature 40 ~
45℃；
（7）Water removal, cooling：Bottle surface moisture is wiped, and by the control of product below 25 DEG C, obtains multielement protein egg pudding.
Further, step（5）The vacuum ＞ 0.09Mpa of quick spiral cover under the vacuum condition.
Compared with prior art, the invention has the advantages that：
1st, the food additives such as edible glue, preservative, colouring agent, emulsifying agent are not added in product formula, select the dispensing of health,
Therefore, the egg pudding thus produced was not only healthy but also delicious.
2nd, milk powder hydration technique is employed in the preparation technology of product, the innovative usage of this technique causes egg pudding mouth
Sense is fine and smooth, and texture is homogeneous, and product structure is intact, and surface is smooth.
3rd, three-stage heating sterilization is employed in the preparation technology of product, the innovation and application of this technique not only solves tradition
The key issue that vial easily bursts in high temperature high pressure sterilizing, yield rate is low, also solve bactericidal effect and production in existing process
This opposition contradiction of quality structure, both improves yield rate, improves economic benefit, has reached thermal sterilization and thermocoagulation shaping again
Double action, and three-stage heating sterilization can significantly put forward the hardness, elasticity and cohesion of egg pudding compared with normal sterile,
So that its thermocoagulation effect is more preferable, products'texture is more stable.
4th, Chicken Albumin, lactalbumin, casein, soybean protein and pea protein, protein are contained in product formula
Composition is abundant, and animal protein is balanced with vegetable protein, and amino acid is complementary, improves the digestibility of protein so that product
Nutritive value is higher；On the other hand, soybean protein and pea protein can assign the good elasticity of product and chewiness, mouthfeel layer
It is secondary obvious, bring more abundant eat（Consumption）Experience.
Brief description of the drawings
Egg pudding electron-microscope scanning result figure obtained by Fig. 1 embodiments 1.
Egg pudding electron-microscope scanning result figure obtained by Fig. 2 comparative examples 1.
Embodiment
The present invention is specifically described below by embodiment, it is necessary to it is pointed out here that be that the present embodiment is served only for
The present invention is further described, it is impossible to be interpreted as limiting the scope of the invention, the person skilled in the art in the field
Some nonessential modifications and adaptations can be made according to the content of the invention described above.
Embodiment 1
A kind of multielement protein egg pudding
（1）Prepare egg pulp：Egg is squeezed into glass container, and egg white and yolk are stirred with egg-whisk, it is standby to obtain egg pulp
With；
（2）It is hydrated milk powder and albumen powder：52.5kg48 DEG C of water is weighed, whole milk powder 7kg, skimmed milk power 7kg, soybean are separated
After albumen 2.5kg, pea separation protein 2.5kg mixing, low whipping speed is slowly added into water when being 200r/min, afterwards will
Rotating speed is improved to 900r/min, stirs 5min, is hydrated 30min, is obtained milk powder aqua liquid；
（3）Dispensing：Sweet condensed milk 7.5kg, dilute cream 3.5kg are weighed, low whipping speed is slowly added into breast when being 200r/min
In powder aqua liquid, rotating speed is improved to 900r/min, stirring 5min afterwards and obtains dispensing a, weighs egg pulp 15kg, low whipping speed
To be slowly added into during 200r/min in dispensing a, then rotating speed is improved to 900r/min, stirring 5min and obtains dispensing b, weighs white sand
Sugared 3.5kg, low whipping speed are slowly added into dispensing b when being 200r/min, are afterwards improved rotating speed to 900r/min, stirring
5min, it is standby；
（4）Filtering, homogeneous：Above-mentioned dispensing is filtered through 80 mesh filter screens, and carries out 180Bar homogeneous 1 time；
（5）Filling spiral cover：Carried out with vial filling, filling amount is 100g ~ 105g/ bottles, the quick spiral cover under vacuum condition, very
Reciprocal of duty cycle ＞ 0.09Mpa；
（6）Three-stage heating sterilization：5min is sterilized at 60 DEG C first, with after sterilizing 10min under 90 DEG C, 0.15Mpa, finally
30min is sterilized under 112 DEG C, 0.24Mpa, cold water is slowly entered and is cooled down, prevents bottle quenching from bursting, goes out pot temperature 42.5
℃；
（7）Water removal, cooling：Bottle surface moisture is wiped, and by the control of product below 25 DEG C, obtains multielement protein egg pudding.
Through examining, product its thermocoagulation effect obtained by the present embodiment is good, hardness, elasticity and the cohesion of egg pudding
Property is excellent, and texture is homogeneous, and product structure is intact, and surface is smooth, delicate mouthfeel.
Embodiment 2
A kind of multielement protein egg pudding
Preparation technology is made up with embodiment 1, simply the egg pudding of the raw material of following quality：Egg pulp 10kg, soybean separation
Albumen 2.5kg, whole milk powder 10kg, skimmed milk power 10kg, sweet condensed milk 5kg, dilute cream 2kg, white granulated sugar 2kg, water 40kg.
Through examining, product its thermocoagulation effect obtained by the present embodiment is good, hardness, elasticity and the cohesion of egg pudding
Property is excellent, and texture is homogeneous, and product structure is intact, and surface is smooth, delicate mouthfeel.
Embodiment 3
A kind of multielement protein egg pudding
Preparation technology is made up with embodiment 1, simply the egg pudding of the raw material of following quality：Egg pulp 20kg, pea separation
Albumen 5kg, whole milk powder 4kg, skimmed milk power 4kg, sweet condensed milk 10kg, dilute cream 5kg, white granulated sugar 5kg, water 65kg.
Through examining, product its thermocoagulation effect obtained by the present embodiment is good, hardness, elasticity and the cohesion of egg pudding
Property is excellent, and texture is homogeneous, and product structure is intact, and surface is smooth, delicate mouthfeel.
Comparative example 1（Do not use milk powder hydrating process for embodiment 1）
A kind of multielement protein egg pudding
（1）Prepare egg pulp：Egg is squeezed into glass container, and egg white and yolk are stirred with egg-whisk, it is standby to obtain egg pulp
With；
（2）Dispensing：Weigh whole milk powder 7kg, skimmed milk power 7kg, soybean protein isolate 2.5kg, pea separation protein 2.5kg,
Sweet condensed milk 7.5kg, dilute cream 3.5kg, low whipping speed are slowly added into 52.5kg 48 DEG C of water when being 200r/min
In, rotating speed is improved to 900r/min, stirring 5min afterwards and obtains dispensing a, weighs egg pulp 15kg, low whipping speed 200r/
It is slowly added into during min in dispensing a, then rotating speed is improved to 900r/min, stirring 5min and obtains dispensing b, weighs white granulated sugar
3.5kg, low whipping speed are slowly added into dispensing b when being 200r/min, are afterwards improved rotating speed to 900r/min, stirring
5min, it is standby；
（3）Filtering, homogeneous：Above-mentioned dispensing is filtered through 80 mesh filter screens, and carries out 180Bar homogeneous 1 time；
（4）Filling spiral cover：Carried out with vial filling, filling amount is 100g ~ 105g/ bottles, the quick spiral cover under vacuum condition, very
Reciprocal of duty cycle ＞ 0.09Mpa；
（5）Three-stage heating sterilization：5min is sterilized at 60 DEG C first, with after sterilizing 10min under 90 DEG C, 0.15Mpa, finally
30min is sterilized under 112 DEG C, 0.24Mpa, cold water is slowly entered and is cooled down, prevents bottle quenching from bursting, goes out pot temperature 42.5
℃；
（6）Water removal, cooling：Bottle surface moisture is wiped, and by the control of product below 25 DEG C, obtains multielement protein egg pudding.
Comparative example 2（Not using three-stage heating process for sterilizing for embodiment 1, only with normal sterile technique）
A kind of multielement protein egg pudding
（1）Prepare egg pulp：Egg is squeezed into glass container, and egg white and yolk are stirred with egg-whisk, it is standby to obtain egg pulp
With；
（2）It is hydrated milk powder and albumen powder：52.5kg48 DEG C of water is weighed, whole milk powder 7kg, skimmed milk power 7kg, soybean are separated
After albumen 2.5kg, pea separation protein 2.5kg mixing, low whipping speed is slowly added into water when being 200r/min, afterwards will
Rotating speed is improved to 900r/min, stirs 5min, is hydrated 30min, is obtained milk powder aqua liquid；
（3）Dispensing：Sweet condensed milk 7.5kg, dilute cream 3.5kg are weighed, low whipping speed is slowly added into breast when being 200r/min
In powder aqua liquid, rotating speed is improved to 900r/min, stirring 5min afterwards and obtains dispensing a, weighs egg pulp 15kg, low whipping speed
To be slowly added into during 200r/min in dispensing a, then rotating speed is improved to 900r/min, stirring 5min and obtains dispensing b, weighs white sand
Sugared 3.5kg, low whipping speed are slowly added into dispensing b when being 200r/min, are afterwards improved rotating speed to 900r/min, stirring
5min, it is standby；
（4）Filtering, homogeneous：Above-mentioned dispensing is filtered through 80 mesh filter screens, and carries out 180Bar homogeneous 1 time；
（5）Filling spiral cover：Carried out with vial filling, filling amount is 100g ~ 105g/ bottles, the quick spiral cover under vacuum condition, very
Reciprocal of duty cycle ＞ 0.09Mpa；
（6）Sterilization：112 DEG C, sterilize 45min under 0.24Mpa, slowly enter cold water and cooled down, prevent bottle quenching from bursting,
Go out 42.5 DEG C of pot temperature；
（7）Water removal, cooling：Bottle surface moisture is wiped, and by the control of product below 25 DEG C, obtains multielement protein egg pudding.
Texture analysis：
Experiment 1
Test material：Egg pudding obtained by embodiment 1；Egg pudding obtained by comparative example 1.
Method of testing：With reference to Salvador P etc. method and suitably adjusted.Take the centre cutting of egg pudding
Fritter into 3 mm*3mm*3mm or so is put into the glutaraldehyde solution of volume fraction 2.5%（The phosphoric acid buffer of 0.1 mol/L pH=7.4
Solution is prepared）In, deposit 2h in 4 DEG C.With the phosphate buffer cleaning sample of 0.1mol/LpH=7.4 three times, each 10min, drain
Surface buffer liquid.Ethanol gradient solution is used again（60%、70%、80%、90%、100%）It is dehydrated 15 min.With tert-butyl alcohol dehydration 2
It is secondary, 30 min every time.Then freeze-drying.With E-1010 ion sputtering instrument metal sprayings, accelerate in being used in SEM
The kV of voltage 15 is scanned.Egg pudding electron-microscope scanning result obtained by embodiment 1 is as shown in Figure 1；Obtained by comparative example 1
Egg pudding electron-microscope scanning result it is as shown in Figure 2.
From Fig. 1 and Fig. 2 this it appears that after egg pudding obtained by embodiment 1 uses milk powder hydration technique, chicken
Protein spheres are closely coupled in egg pudding, and tissue is finer and close.The hole of its formation is smaller simultaneously, and arrangement is uniform, section knot
Structure it is more smooth with it is homogeneous.And Protein spheres group in the egg pudding obtained by the comparative example 1 of milk powder hydration technique is not used
Knit than more loose.The hole of its formation is larger simultaneously, and arrangement is uneven, and cross section structure is relatively rough.Therefore, it is hydrated using milk powder
Technology can obtain the more homogeneous egg pudding product of texture.
Experiment 2
Test material：Egg pudding obtained by embodiment 1；Egg pudding obtained by comparative example 2.
Method of testing：Experiment uses TA-XT Plus Texture instruments, chooses texture profile analysis (TPA)
Pattern is measured.Φ 4.5cm × 1cm cylindrical samples will be taken from egg pudding center, will be popped one's head in using P/0.5S, each group sample
Parallel determination 6 times at room temperature.Location parameter：Speed before survey：5.0mm/s, test speed：1.0mm/s, speed after survey：5.0mm/
S, compression degree：50%, trigger force：5g, trigger pattern：Automatically, the residence time：5 s, data acquisition rate：200 pps.Test
Index is hardness, elasticity and cohesion.
1 different sterilization modes of table are molded the influence of texture to egg pudding
。
Hardness represents the power made required for food denaturation, elastic then represent food stress and deform upon, and removes extensive after external force
The ratio of multiple original state, and cohesion then represents the cohesive force of food product, the i.e. cohesion by food product drawing together
Power.These characteristic values can objectively reflect thermocoagulation effect of the egg pudding in forming process.Three sections as can be seen from Table 1
Formula heating sterilization（The method for disinfection of embodiment 1）Compared with normal sterile（The method for disinfection of comparative example 2）The hard of egg pudding can significantly be carried
Degree, elasticity and cohesion so that its thermocoagulation effect is more preferable, and products'texture is more stable.
Claims (7)
1. a kind of multielement protein egg pudding, it is characterised in that the egg pudding is made up of the raw material of following weight：
Egg pulp 10-20 parts, soybean protein 0-5 parts, pea protein 0-5 parts, whole milk powder 4-10 parts, skimmed milk power 4-10 parts,
Sweet condensed milk 5-10 parts, dilute cream 2-5 parts, white granulated sugar 2-5 parts, water 40-65 parts.
2. multielement protein egg pudding according to claim 1, it is characterised in that the egg pudding is matched somebody with somebody by following parts by weight
The raw material of ratio is made：
15 parts of egg pulp, 2.5 parts of soybean protein, 2.5 parts of pea protein, 7 parts of whole milk powder, 7 parts of skimmed milk power, sweet condensed milk
7.5 parts, 3.5 parts of dilute cream, 3.5 parts of white granulated sugar, 52.5 parts of water.
3. multielement protein egg pudding according to claim 1, it is characterised in that the soybean protein is soybean separation protein
One kind in white or FSPC.
4. multielement protein egg pudding according to claim 1, it is characterised in that the pea protein is that pea separates egg
One kind in white or pea protein concentrate.
5. multielement protein egg pudding according to claim 1, it is characterised in that the soybean protein and pea protein
Addition can not be zero simultaneously.
6. a kind of preparation method of multielement protein egg pudding according to any one in claim 1 ~ 5, its feature exist
In the preparation method comprises the following steps：
（1）Prepare egg pulp：Egg is squeezed into glass container, and egg white and yolk are stirred with egg-whisk, it is standby to obtain egg pulp
With；
（2）It is hydrated milk powder and albumen powder：45 DEG C ~ 50 DEG C of water is weighed by formula, by whole milk powder, skimmed milk power, soybean protein
After being mixed with pea protein, low whipping speed is slowly added into water when being 100 ~ 300r/min, is afterwards improved rotating speed to 800
~ 1000r/min, 5min is stirred, be hydrated 30min, obtain milk powder aqua liquid；
（3）Dispensing：Dilute cream and sweet condensed milk are weighed by formula, low whipping speed is slowly added into breast when being 100 ~ 300r/min
In powder aqua liquid, rotating speed is improved to 800 ~ 1000r/min, stirring 5min afterwards and obtains dispensing a, egg pulp is weighed by formula,
Mixing speed is slowly added into dispensing a when being 100 ~ 300r/min, then rotating speed is improved to 800 ~ 1000r/min, stirring
5min obtains dispensing b, weighs white granulated sugar by formula, low whipping speed is slowly added into dispensing b when being 100 ~ 300r/min, afterwards
Rotating speed is improved to 800 ~ 1000r/min, stirs 5min, it is standby；
（4）Filtering, homogeneous：Above-mentioned dispensing is filtered through 80 mesh filter screens, and carries out 180Bar homogeneous 1 time；
（5）Filling spiral cover：Carried out with vial filling, filling amount is 100g ~ 105g/ bottles, the quick spiral cover under vacuum condition；
（6）Three-stage heating sterilization：5min is sterilized first at 60 DEG C with after sterilizing 10min under 90 DEG C, 0.15Mpa, finally
Sterilize 30min under 112 DEG C, 0.24Mpa, slowly enter cold water and cooled down, prevent bottle quenching burst, go out pot temperature 40 ~
45℃；
（7）Water removal, cooling：Bottle surface moisture is wiped, and by the control of product below 25 DEG C, obtains multielement protein egg pudding.
7. the preparation method of multielement protein egg pudding according to claim 6, it is characterised in that step（5）It is described true
The vacuum ＞ 0.09Mpa of quick spiral cover under empty condition.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201711006961.3A CN107736560A (en) | 2017-10-25 | 2017-10-25 | A kind of multielement protein egg pudding and preparation method thereof |
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| CN201711006961.3A CN107736560A (en) | 2017-10-25 | 2017-10-25 | A kind of multielement protein egg pudding and preparation method thereof |
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| CN (1) | CN107736560A (en) |
Cited By (3)
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| CN108991124A (en) * | 2018-08-01 | 2018-12-14 | 上海理工大学 | Solid soya-bean milk |
| CN110558383A (en) * | 2018-06-06 | 2019-12-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | milk nutritional pudding and preparation method thereof |
| CN113796494A (en) * | 2021-08-03 | 2021-12-17 | 华南理工大学 | Chinese chestnut pudding and preparation method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110558383A (en) * | 2018-06-06 | 2019-12-13 | 内蒙古蒙牛乳业（集团）股份有限公司 | milk nutritional pudding and preparation method thereof |
| CN108991124A (en) * | 2018-08-01 | 2018-12-14 | 上海理工大学 | Solid soya-bean milk |
| CN113796494A (en) * | 2021-08-03 | 2021-12-17 | 华南理工大学 | Chinese chestnut pudding and preparation method thereof |
| CN113796494B (en) * | 2021-08-03 | 2023-06-20 | 华南理工大学 | Chinese chestnut pudding and preparation method thereof |
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