CN109757659A - A kind of lime-preserved egg pudding and its processing method - Google Patents
A kind of lime-preserved egg pudding and its processing method Download PDFInfo
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- CN109757659A CN109757659A CN201910151144.XA CN201910151144A CN109757659A CN 109757659 A CN109757659 A CN 109757659A CN 201910151144 A CN201910151144 A CN 201910151144A CN 109757659 A CN109757659 A CN 109757659A
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Abstract
The invention discloses a kind of lime-preserved egg pudding and its processing methods.The lime-preserved egg pudding mainly consist of the following components: lime-preserved egg albumen, fig concentrate, white granulated sugar, brown granulated sugar, vanillic aldehyde, sodium tripolyphosphate, sodium pyrophosphate and composite emulsifying thickener etc., surplus are water.The present invention provides a lime-preserved egg pudding, is brown color, non-pigment addition；Slightly lime-preserved egg flavor, delicate mouthfeel, unique flavor.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of lime-preserved egg pudding and its processing method.The present invention is by Hubei
Shen Dan healthy food Co., Ltd (agriculture egg processing key lab, rural area portion) research and development are completed.
Background technique
Lime-preserved egg is a kind of egg products being mainly salted by alkali, and processing history is long, is traditional egg system of China's original creation
Product.Lime-preserved egg bright, full of nutrition, unique flavor in beautiful color, and the medicine monumental work such as " medical center bun will " all record its with reducing internal heat,
It sobers up, control the effect of dysentery, it is deep to be liked by domestic and international consumer.But the consumption pattern of lime-preserved egg changes less for a long time,
It is eaten with traditional cooking method always, and in leisure egg products field of deep, product category is less.Therefore, a kind of
It can fill a hole in the market by the snack food of primary raw material of lime-preserved egg, it can be by the high nutritive value of lime-preserved egg with deliciousness
The form of snack food be esthetically acceptable to the consumers.
Pudding is a kind of nutrition leisure product of fashion, and sweet mouthfeel is fine and smooth, is in semi-solid state, is similar to jelly but nutrition
It is better than jelly, by consumers.But not yet it is related to about the research of lime-preserved egg pudding at present.
Summary of the invention
The technical problem to be solved by the present invention is to provide a kind of lime-preserved egg cloth in view of the deficiency of the prior art
Fourth and its processing method, not only without addition pigment, monosodium glutamate, essence, but also nutritious reinforcings, delicate mouthfeel, texture are uniform, production
The intact advantage of product structure.
The present invention be solve the problems, such as it is set forth above used by technical solution are as follows:
A kind of lime-preserved egg pudding, is made of the primary raw material of following parts by weight: 6-10 parts of lime-preserved egg albumen, fig concentrate
1-2 parts, 3-5 parts of white granulated sugar, 4-6 parts of brown granulated sugar, 0.02-0.05 parts of vanillic aldehyde, 0.03-0.05 parts of sodium tripolyphosphate, pyrophosphoric acid
The water of 0.2-0.4 parts of sodium, 0.4-0.6 parts of composite emulsifying thickener and 0.1-0.3 parts of pH adjusting agent and surplus number, each original
The sum of material meets 100 parts.
According to the above scheme, the composite emulsifying thickener by mass percentage, by 35%-40% carboxymethyl cellulose
Sodium, 40%-50% agar powder, 20%-25% locust bean gum, silica 5%-10% composition.
According to the above scheme, the fig concentrate specification is 1.1 (specific gravity), solubility >=90%, moisture≤6%.
According to the above scheme, the pH adjusting agent be citric acid (solid), malic acid (solid), one of make vinegar etc. or
It is two or more.
The processing method of above-mentioned lime-preserved egg pudding, mainly comprises the steps that
(1) weigh following raw material by weight: 6-10 parts of lime-preserved egg albumen, 1-2 parts of fig concentrate, 3-5 parts of white granulated sugar,
4-6 parts of brown granulated sugar, 0.02-0.05 parts of vanillic aldehyde, 0.03-0.05 parts of sodium tripolyphosphate, 0.2-0.4 parts of sodium pyrophosphate, Composite Milk
Change the water of thickener 0.4-0.6 parts and pH adjusting agent 0.1-0.3 parts and surplus number, the sum of each raw material meets 100 parts；Separately
Outside, the dosage of protease and dry ferment is respectively (0.1-0.15) % and (0.01-0.02) % of lime-preserved egg albumen quality, spare；
Each raw material dosage is carried out with the parts by weight in step (1) in following step；
(2) by lime-preserved egg albumen flowing water, (flowing water does not include only playing the work of flushing within the parts by weight of raw water
With) 5-10min is rinsed, it then plus after water progress defibrination process, is filtered in 40-80 mesh filter screen, adjusts filtrate pH with pH adjusting agent
To 7-8；
(3) protease is added into filtrate obtained by step (2), in 50 DEG C of -60 DEG C of enzymatic hydrolysis 2-3h, then 200-300 mesh is filtered
Net filtration adds leavening, spare in 30 DEG C of -35 DEG C of fermentation 1-2h；
(4) hot water stirs being slowly added into after mixing white granulated sugar, brown granulated sugar, composite emulsifying thickener, add trimerization
Sodium phosphate, sodium pyrophosphate continue stirring until composite emulsifying thickener, brown granulated sugar and white granulated sugar are completely dissolved, without knot in solution
Block obtains colloidal solution；
(5) by fig concentrate, vanillic aldehyde with after a small amount of hot water dissolving and step (3) acquired solution is added to step
(4) it in gained colloidal solution, stirs evenly, adding hot water and being settled to the sum of raw material is 100 parts；
(6) step (5) acquired solution is subjected to homogeneous, degassing, sterilization, filling, cooling to get arriving lime-preserved egg pudding finished product.
According to the above scheme, step (2) water consumption is the 10%-20% of water inventory in raw material, and step (4) water consumption is
The 45%-65% of water inventory in raw material, step (5) water consumption are the 20%-35% of water inventory in raw material, three times water consumption summation
For step (1) weighed water.
According to the above scheme, step (2) coolant-temperature gage is 20-35 DEG C, 80-95 DEG C of coolant-temperature gage of step (4), step (5) water
40-60 DEG C of temperature.Each step water temperature difference not only can effectively prevent the solidification of pudding mother liquor, but also can guarantee from each link mixed
Conjunction uniformly achievees the purpose that final products texture is uniform, product structure is intact.
According to the above scheme, the step (3) carries out sweetener and composite emulsifying thickener at colloidal sol again after mixing
Reason can effectively prevent composite emulsifying thickener and assemble blocking, quickening colloidal sol rate.
According to the above scheme, it is homogeneous using double-stage homogenization, first class pressure 15MPa-25MPa, second level that the step (6) is described
Pressure 30MPa-35MPa, homogenizing temperature are 60 DEG C -70 DEG C.
According to the above scheme, degassing uses negative pressure degasification: pressure -0.04MPa~-0.10MPa, degassing in the step (6)
- 70 DEG C of temperature 60 C.
According to the above scheme, step (6) sterilization is to carry out 30min-40min at 118 DEG C -121 DEG C.
According to the above scheme, the step (6) is cooling using gradient, and the cooling temperature interval of gradient is not more than 10 DEG C, finally
It is cooled to room temperature.
Compared with prior art, the beneficial effects of the present invention are:
Firstly, lime-preserved egg pudding of the present invention is the Novel leisure product of a kind of high protein, high nutrition, color day in appearance
So, transparent brown color, texture are uniform；It is slightly sweet, the slightly flavor of lime-preserved egg, the soft exquisiteness of mouthfeel.
Secondly, the present invention carries out lime-preserved egg albumen to digest-fermentation method combined processing, first lime-preserved egg albumen is digested, is made
It is standby to go out to clarify bright, brown color enzymolysis liquid；Deodorization processing is carried out to enzymolysis liquid liquid in conjunction with fermentation method, prepares and is not adding
Under the conditions of any pigment, essence etc., the pudding of the bright slightly lime-preserved egg taste of color.
Furthermore stabilizer is made in the solidification of present invention composite emulsifying thickener, and the compound stabilizer formula is compared with few additive table
Now not only go out good stablizing effect, but also setting temperature is 30-40 DEG C, setting temperature is lower than single stable agent.
In addition, the temperature of the solution of each step of lime-preserved egg pudding strict control in preparation of the production process of the present invention,
It is not only avoided that the solidification agglomeration of composite emulsifying thickener, guarantees the stable homogeneous of product, and energy consumption can be saved, save life
Produce cost；Moreover, being cooled down using gradient cooling method, the whole uniformity of pudding is fully ensured that, has prevented having object in raw material
Matter agglomeration, also avoids the sunken of pudding cup, guarantees the appearance of pudding.
Detailed description of the invention
Fig. 1 is the pictorial diagram of lime-preserved egg pudding of the present invention.
Specific embodiment
For a better understanding of the present invention, below with reference to the embodiment content that the present invention is furture elucidated, but the present invention is not
It is limited only to the following examples.
In following embodiments, lime-preserved egg chooses free from flaw, without mildew, shadow-free and lime-preserved egg without exception, and leavening is dry
Yeast, protease are alkali protease.
Embodiment 1
A kind of lime-preserved egg pudding and its processing method, mainly comprise the steps that
(1) following raw material is weighed by weight percentage: lime-preserved egg albumen 6%, fig concentrate 1%, white granulated sugar 3%, red
Granulated sugar 5%, vanillic aldehyde 0.02%, sodium tripolyphosphate 0.03%, sodium pyrophosphate 0.4%, composite emulsifying thickener 0.4%, pH tune
Save agent 0.15%, water 84% (be divided into water 9%, water 50%, 25% three parts of water be respectively used to step (2), (4), in (5))；Separately
Outside, the dosage of protease and dry ferment is respectively the 0.1% and 0.012% of lime-preserved egg albumen quality；Composite emulsifying thickener presses matter
Percentages are measured, are made of 35% sodium carboxymethylcellulose, 40% agar powder, 20% locust bean gum, silica 5%；It is following
Each raw material dosage is carried out with the weight percent in step (1) in step；
(2) lime-preserved egg albumen flowing water is rinsed into 5min, after then carrying out defibrination process with water, filters, uses in 60 mesh filter screens
Citric acid adjusts filtrate pH to 7.68；
(3) protease is added into filtrate obtained by step (2), in 50 DEG C of enzymatic hydrolysis 2h, then 300 mesh filter screens are filtered, then plus
Enter leavening, it is spare in 35 DEG C of fermentation 2h；
(4) 85 DEG C of hot water stirs are slowly added into after mixing white granulated sugar, brown granulated sugar and composite emulsifying thickener, then are added
Sodium tripolyphosphate, sodium pyrophosphate, continue stirring until composite emulsifying thickener be completely dissolved, without agglomeration in solution, obtain colloid
Solution；
(5) fig concentrate, vanillic aldehyde are added with after a small amount of 50 DEG C of hot water dissolvings with step (3) acquired solution together
It is stirred evenly into colloidal solution obtained by step (4), continues heating water and be settled to 100%, this step hot water temperature is 50 DEG C；
(6) step (5) acquired solution is subjected to homogeneous, degassing, sterilization, filling, gradient cooling, is then cooled to room temperature,
As finished product lime-preserved egg pudding.Wherein, homogeneous uses double-stage homogenization, first class pressure 20MPa, secondary pressure 30MPa, and homogenizing temperature is
60℃；It deaerates and uses negative pressure degasification, pressure -0.06MPa, 70 DEG C of degassing temperature；Sterilization is that 35min is carried out at 120 DEG C；Gradient
It is cooling that lime-preserved egg pudding after sterilizing is first placed on to gradient cooling in 40 DEG C, 35 DEG C and 30 DEG C of clear water, then it is cooled to room temperature.
Embodiment 2
(1) following raw material is weighed by weight percentage: lime-preserved egg albumen 8%, fig concentrate 2%, white granulated sugar 3%, red
Granulated sugar 5%, vanillic aldehyde 0.02%, sodium tripolyphosphate 0.03%, sodium pyrophosphate 0.4%, composite emulsifying thickener 0.4%, pH tune
Save agent 0.15%, water 81% (be divided into water 10%, water 50%, 21% three parts of water be respectively used to step (2), (4), in (5))；Separately
Outside, the dosage of protease and dry ferment is respectively the 0.1% and 0.012% of lime-preserved egg albumen quality；Composite emulsifying thickener presses matter
Percentages are measured, are made of 35% sodium carboxymethylcellulose, 40% agar powder, 20% locust bean gum, silica 5%；It is following
Each raw material dosage is carried out with the weight percent in step (1) in step；
(2) lime-preserved egg albumen flowing water is rinsed into 5min, after then carrying out defibrination process with water, filters, uses in 60 mesh filter screens
Citric acid adjusts filtrate pH to 7.87；
(3) protease is added into filtrate obtained by step (2), in 50 DEG C of enzymatic hydrolysis 2h, then 300 mesh filter screens are filtered, then plus
Enter leavening, it is spare in 35 DEG C of fermentation 2h；
(4) 85 DEG C of hot water stirs are slowly added into after mixing white granulated sugar, brown granulated sugar and composite emulsifying thickener, then are added
Sodium tripolyphosphate, sodium pyrophosphate, continue stirring until composite emulsifying thickener be completely dissolved, without agglomeration in solution, obtain colloid
Solution；
(5) fig concentrate, vanillic aldehyde are added with after a small amount of 50 DEG C of hot water dissolvings with step (3) acquired solution together
It is stirred evenly into colloidal solution obtained by step (4), water is added to be settled to 100%, this step coolant-temperature gage is 50 DEG C；
(6) step (5) acquired solution is subjected to homogeneous, degassing, sterilization, filling, cooling.Wherein, homogeneous is equal using second level
Matter, first class pressure 20MPa, secondary pressure 30MPa, homogenizing temperature are 60 DEG C；It deaerates and uses negative pressure degasification, pressure -0.06MPa,
70 DEG C of degassing temperature；Sterilization is that 35min is carried out at 120 DEG C；Gradient it is cooling by the lime-preserved egg pudding after sterilizing be first placed on 40 DEG C,
Gradient is cooling in 35 DEG C and 30 DEG C of clear water, is then cooled to room temperature, as finished product lime-preserved egg pudding.
Embodiment 3
A kind of lime-preserved egg pudding and its processing method, mainly comprise the steps that
(1) following raw material is weighed by weight percentage: lime-preserved egg albumen 6%, fig concentrate 1%, white granulated sugar 3%, red
Granulated sugar 4.8%, vanillic aldehyde 0.02%, sodium tripolyphosphate 0.03%, sodium pyrophosphate 0.4%, composite emulsifying thickener 0.6%, pH
Regulator 0.15%, water 84% (be divided into water 9%, water 50%, 25% three parts of water be respectively used to step (2), (4), in (5))；
In addition, the dosage of protease and dry ferment is respectively the 0.1% and 0.012% of lime-preserved egg albumen quality；Composite emulsifying thickener is pressed
Mass percent meter is made of 35% sodium carboxymethylcellulose, 40% agar powder, 20% locust bean gum, silica 5%；Under
Each raw material dosage in step is stated to carry out with the weight percent in step (1)；
(2) lime-preserved egg albumen flowing water is rinsed into 5min, after then carrying out defibrination process with water, filters, uses in 60 mesh filter screens
Citric acid adjusts filtrate pH to 7.68；
(3) protease is added into filtrate obtained by step (2), in 50 DEG C of enzymatic hydrolysis 2h, then 300 mesh filter screens are filtered, then plus
Enter leavening, it is spare in 35 DEG C of fermentation 2h；
(4) 85 DEG C of hot water stirs are slowly added into after mixing white granulated sugar, brown granulated sugar and composite emulsifying thickener, then add three
Polyphosphate sodium, sodium pyrophosphate, continue stirring until composite emulsifying thickener be completely dissolved, without agglomeration in solution, it is molten to obtain colloid
Liquid；
(5) fig concentrate, vanillic aldehyde are added with after a small amount of 50 DEG C of hot water dissolvings with step (3) acquired solution together
It is stirred evenly into colloidal solution obtained by step (4), heating water is settled to 100%, this step coolant-temperature gage is 50 DEG C；
(6) step (5) acquired solution is subjected to homogeneous, degassing, sterilization, filling, gradient cooling, is then cooled to room temperature,
As finished product lime-preserved egg pudding.Wherein, homogeneous uses double-stage homogenization, first class pressure 20MPa, secondary pressure 30MPa, and homogenizing temperature is
60℃；It deaerates and uses negative pressure degasification, pressure -0.06MPa, 70 DEG C of degassing temperature；Sterilization is that 35min is carried out at 120 DEG C；Gradient
It is cooling that lime-preserved egg pudding after sterilizing is first placed on to gradient cooling in 40 DEG C, 35 DEG C and 30 DEG C of clear water.
Comparative example 1
A kind of lime-preserved egg pudding and its processing method, mainly comprise the steps that
(1) following raw material is weighed by weight percentage: lime-preserved egg albumen 6%, fig concentrate 1%, white granulated sugar 3%, red
Granulated sugar 5%, vanillic aldehyde 0.02%, sodium tripolyphosphate 0.03%, sodium pyrophosphate 0.4%, composite emulsifying thickener 0.4%, pH tune
Save agent 0.15%, water 84% (be divided into water 9%, water 50%, 25% three parts of water be respectively used to step (2), (4), in (5))；Separately
Outside, albumen enzyme dosage is the 0.1% of lime-preserved egg albumen quality；Composite emulsifying thickener by mass percentage, by 35% carboxymethyl
Sodium cellulosate, 40% agar powder, 20% locust bean gum, silica 5% form；Each raw material dosage is with step in following step
(1) weight percent in carries out；
(2) lime-preserved egg albumen flowing water is rinsed into 5min, after then carrying out defibrination process with water, filters, uses in 60 mesh filter screens
Citric acid adjusts filtrate pH to 7.68；
(3) protease is added into filtrate obtained by step (2), in 50 DEG C of enzymatic hydrolysis 2h, then 300 mesh filter screens are filtered, spare；
(4) 85 DEG C of hot water stirs are slowly added into after mixing white granulated sugar, brown granulated sugar and composite emulsifying thickener, then add three
Polyphosphate sodium, sodium pyrophosphate, continue stirring until composite emulsifying thickener be completely dissolved, without agglomeration in solution, it is molten to obtain colloid
Liquid；
(5) fig concentrate, vanillic aldehyde are added with after a small amount of 50 DEG C of hot water dissolvings with step (3) acquired solution together
It is stirred evenly into colloidal solution obtained by step (4), heating water is settled to 100%, this step coolant-temperature gage is 50 DEG C；
(6) step (5) acquired solution is subjected to homogeneous, degassing, sterilization, filling, gradient cooling, is then cooled to room temperature,
As finished product lime-preserved egg pudding.Wherein, homogeneous uses double-stage homogenization, first class pressure 20MPa, secondary pressure 30MPa, and homogenizing temperature is
60℃；It deaerates and uses negative pressure degasification, pressure -0.06MPa, 70 DEG C of degassing temperature；Sterilization is that 35min is carried out at 120 DEG C；Gradient
It is cooling that lime-preserved egg pudding after sterilizing is first placed on to gradient cooling in 40 DEG C, 35 DEG C and 30 DEG C of clear water.
Comparative example 2
A kind of lime-preserved egg pudding and its processing method, mainly comprise the steps that
(1) following raw material is weighed by weight percentage: lime-preserved egg albumen 8%, fig concentrate 2%, white granulated sugar 3%, red
Granulated sugar 4.8%, vanillic aldehyde 0.02%, sodium tripolyphosphate 0.03%, sodium pyrophosphate 0.4%, sodium carboxymethylcellulose 0.4, pH tune
Save agent 0.15%, water 84% (be divided into water 9%, water 50%, 25% three parts of water be respectively used to step (2), (4), in (5))；Separately
Outside, the dosage of dry ferment is respectively the 0.012% of lime-preserved egg albumen quality；Composite emulsifying thickener by mass percentage, by
35% sodium carboxymethylcellulose, 40% agar powder, 20% locust bean gum, silica 5% form；Each raw material is used in following step
Amount is carried out with the weight percent in step (1)；
(2) lime-preserved egg albumen flowing water is rinsed into 5min, after then carrying out defibrination process with water, filters, uses in 60 mesh filter screens
Citric acid adjusts filtrate pH to 7.68；
(3) spare into filtrate obtained by step (2) plus dry ferment is in 35 DEG C of fermentation 2h；
(4) 85 DEG C of hot water stirs are slowly added into after mixing white granulated sugar, brown granulated sugar and composite emulsifying thickener, then add three
Polyphosphate sodium, sodium pyrophosphate, continue stirring until composite emulsifying thickener be completely dissolved, without agglomeration in solution, it is molten to obtain colloid
Liquid；
(5) fig concentrate, vanillic aldehyde are added with after a small amount of 50 DEG C of hot water dissolvings with step (3) acquired solution together
It is stirred evenly into colloidal solution obtained by step (4), heating water is settled to 100%, this step coolant-temperature gage is 50 DEG C；
(6) step (5) acquired solution is subjected to homogeneous, degassing, sterilization, filling, gradient cooling, is then cooled to room temperature,
As finished product lime-preserved egg pudding.Wherein, homogeneous uses double-stage homogenization, first class pressure 20MPa, secondary pressure 30MPa, and homogenizing temperature is
60℃；It deaerates and uses negative pressure degasification, pressure -0.06MPa, 70 DEG C of degassing temperature；Sterilization is that 35min is carried out at 120 DEG C；Gradient
It is cooling that lime-preserved egg pudding after sterilizing is first placed on to gradient cooling in 40 DEG C, 35 DEG C and 30 DEG C of clear water.
Comparative example 3
A kind of lime-preserved egg pudding and its processing method, mainly comprise the steps that
(1) following raw material is weighed by weight percentage: lime-preserved egg albumen 6%, fig concentrate 1%, white granulated sugar 3%, red
Granulated sugar 5%, vanillic aldehyde 0.02%, sodium tripolyphosphate 0.03%, sodium pyrophosphate 0.4%, composite emulsifying thickener 0.4%, pH tune
Save agent 0.15%, water 84% (be divided into water 9%, water 50%, 25% three parts of water be respectively used to step (2), (4), in (5))；Separately
Outside, the dosage of protease and dry ferment is respectively the 0.1% and 0.012% of lime-preserved egg albumen quality；Composite emulsifying thickener presses matter
Percentages are measured, are made of 35% sodium carboxymethylcellulose, 40% agar powder, 20% locust bean gum, silica 5%；It is following
Each raw material dosage sees that the weight percent in step (1) carries out in step；
(2) lime-preserved egg albumen flowing water is rinsed into 5min, after then carrying out defibrination process with water, filters, uses in 60 mesh filter screens
Citric acid adjusts filtrate pH to 7.68；
(3) protease is added into filtrate obtained by step (2), in 50 DEG C of enzymatic hydrolysis 2h, then 300 mesh filter screens are filtered, then plus
Enter leavening, it is spare in 35 DEG C of fermentation 2h；
(4) it is slowly added into water stirring after mixing white granulated sugar, brown granulated sugar and composite emulsifying thickener, then adds tripolyphosphate
Sodium, sodium pyrophosphate, continue stirring until composite emulsifying thickener be completely dissolved, without agglomeration in solution, obtain colloidal solution；
(5) after dissolving fig concentrate, vanillic aldehyde with a small amount of water and step (3) acquired solution is added to step together
(4) it is stirred evenly in gained colloidal solution, water is added to be settled to 100%；
(6) step (5) acquired solution is subjected to homogeneous, degassing, sterilization, filling, gradient cooling, is then cooled to room temperature,
As finished product lime-preserved egg pudding.Wherein, homogeneous uses double-stage homogenization, first class pressure 20MPa, secondary pressure 30MPa, and homogenizing temperature is
60℃；It deaerates and uses negative pressure degasification, pressure -0.06MPa, 70 DEG C of degassing temperature；Sterilization is that 35min is carried out at 120 DEG C；Gradient
It is cooling that lime-preserved egg pudding after sterilizing is first placed on to gradient cooling in 40 DEG C, 35 DEG C and 30 DEG C of clear water.
For embodiment 1, lime-preserved egg albumen does not carry out fermentation step in comparative example 1, leads to lime-preserved egg pudding product raw meat
Taste is obvious, slightly alkali taste and bitter taste；Lime-preserved egg albumen does not carry out enzymolysis step in comparative example 2, causes sample feeling of grittiness bright
It is aobvious, tooth is pressed against a little, and uneven color is even opaque, slightly fishy smell；Comparative example 3 does not control temperature in pudding production process,
Lead to the agglomeration for having big in sample, texture is uneven, and product structure is slightly poor.
Comparative evaluation
Lime-preserved egg pudding described in embodiment 1-3 and comparative example 1-3 is distributed to consumer to carry out foretasting test, and is compared.Examination
Eat test method are as follows: tested population ages are 15-60 years old, and number is 1000 people, and men and women is fifty-fifty, test lime-preserved egg pudding by providing
It is foretasted to every appraiser, is then filled out the questionnaire of unified formulation to evaluate, evaluation result uses average mark, evaluation criterion
It is shown in Table 1.It foretastes evaluation scores such as table 2 and shows that total score 100 is divided.
1 lime-preserved egg pudding sensory evaluation criteria of table
2 lime-preserved egg pudding sensory score result of table
| Embodiment 1 | Embodiment 2 | Embodiment 3 | Comparative example 1 | Comparative example 2 | Comparative example 3 | |
| Color (30 points) | 25 | 24 | 27 | 20 | 10 | 17 |
| Structural state (30 points) | 26 | 27 | 28 | 19 | 18 | 10 |
| Flavour mouthfeel (40 points) | 38 | 39 | 37 | 26 | 27 | 25 |
| Total score (100 points) | 89 | 90 | 92 | 65 | 55 | 52 |
As known from Table 2, present invention gained lime-preserved egg pudding is brown color, and color is uniform；It is equal without grumeleuse, delicate mouthfeel, texture
One；No fishy smell, slightly lime-preserved egg taste, flavour are coordinated；Color, structural state, smell and flavour various aspects are superior to comparative example.
The above is only a preferred embodiment of the present invention, it is noted that come for those of ordinary skill in the art
It says, without departing from the concept of the premise of the invention, several modifications and variations can also be made, these belong to of the invention
Protection scope.
Claims (10)
1. a kind of lime-preserved egg pudding, it is characterised in that be made of the primary raw material of following parts by weight: 6-10 parts of lime-preserved egg albumen, without flower
1-2 parts of fruit concentrate, 3-5 parts of white granulated sugar, 4-6 parts of brown granulated sugar, 0.02-0.05 parts of vanillic aldehyde, sodium tripolyphosphate 0.03-0.05
Part, 0.2-0.4 parts of sodium pyrophosphate, 0.4-0.6 parts of composite emulsifying thickener and 0.1-0.3 parts of pH adjusting agent and surplus number
Water, the sum of each raw material meet 100 parts.
2. a kind of lime-preserved egg pudding according to claim 1, it is characterised in that the composite emulsifying thickener presses quality percentage
Than meter, by 35%-40% sodium carboxymethylcellulose, 40%-50% agar powder, 20%-25% locust bean gum, silica 5%-10% group
At.
3. a kind of lime-preserved egg pudding according to claim 1, it is characterised in that ratio of the fig concentrate relative to water
Weight is 1.1, solubility >=90%, moisture≤6%；The pH adjusting agent is citric acid, malic acid, one or both of makes vinegar
More than.
4. a kind of processing method of lime-preserved egg pudding, it is characterised in that mainly comprise the steps that
(1) following raw material: 6-10 parts of lime-preserved egg albumen, 1-2 parts of fig concentrate, 3-5 parts of white granulated sugar, red sand is weighed by weight
4-6 parts sugared, 0.02-0.05 parts of vanillic aldehyde, 0.03-0.05 parts of sodium tripolyphosphate, 0.2-0.4 parts of sodium pyrophosphate, composite emulsifying increase
Thick dose 0.4-0.6 parts meet 100 parts with pH adjusting agent 0.1-0.3 parts and the water of surplus number, the sum of each raw material；In addition, egg
The dosage of white enzyme and dry ferment is respectively (0.1-0.15) % and (0.01-0.02) % of lime-preserved egg albumen quality, spare；Following step
In each raw material dosage in step (1) parts by weight or mass percent carry out；
(2) lime-preserved egg albumen flowing water is rinsed into 5-10min, then plus after water progress defibrination process, is filtered in 40-80 mesh filter screen,
Filtrate pH to 7-8 is adjusted with pH adjusting agent；
(3) protease is added into filtrate obtained by step (2), in 50 DEG C of -60 DEG C of enzymatic hydrolysis 2-3h, then 200-300 mesh filter screen mistake
Filter, adds dry ferment, spare in 30 DEG C of -35 DEG C of fermentation 1-2h；
(4) hot water stirs being added after mixing white granulated sugar, brown granulated sugar, composite emulsifying thickener, add sodium tripolyphosphate, coke
Sodium phosphate, continue stirring until composite emulsifying thickener, brown granulated sugar and white granulated sugar be completely dissolved, without agglomeration in solution, obtain glue
Liquid solution；
(5) by fig concentrate, vanillic aldehyde with after a small amount of hot water dissolving and step (3) acquired solution is added to step (4) institute
It obtains in colloidal solution, stirs evenly, adding hot water and being settled to the sum of raw material is 100 parts；
(6) step (5) acquired solution is subjected to homogeneous, degassing, sterilization, filling, cooling to get arriving lime-preserved egg pudding finished product.
5. a kind of processing method of lime-preserved egg pudding according to claim 1, it is characterised in that step (2) water consumption is
The 10%-20% of water inventory in raw material, step (4) water consumption are the 45%-65% of water inventory in raw material, and step (5) water consumption is original
The 20%-35% of water inventory in material, water consumption summation is step (1) weighed water three times.
6. a kind of processing method of lime-preserved egg pudding according to claim 1, it is characterised in that the temperature of water in the step (2)
Degree is 20-35 DEG C, and the temperature of hot water is 80-95 DEG C in step (4), and the temperature of hot water is 40-60 DEG C in step (5).
7. a kind of processing method of lime-preserved egg pudding according to claim 1, it is characterised in that it is equal that the step (6) is described
Matter uses double-stage homogenization, first class pressure 15MPa-25MPa, 30 MPa-35 MPa of secondary pressure, and homogenizing temperature is 60 DEG C -70 DEG C.
8. a kind of processing method of lime-preserved egg pudding according to claim 1, it is characterised in that degassing is adopted in the step (6)
With negative pressure degasification: pressure -0.04MPa~-0.10MPa, 60 DEG C -70 DEG C of degassing temperature.
9. a kind of processing method of lime-preserved egg pudding according to claim 1, it is characterised in that the step (6) sterilization be
30min-40min is carried out at 118 DEG C -121 DEG C.
10. a kind of processing method of lime-preserved egg pudding according to claim 1, it is characterised in that the step (6) is using ladder
Degree cooling, the cooling temperature interval of gradient are not more than 10 DEG C, are finally cooled to room temperature.
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| CN114431480A (en) * | 2022-02-23 | 2022-05-06 | 华中农业大学 | Application of albumen powder in preparing gel food |
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