The invention discloses a preparation method of sugarless steamed egg serial products with high
water retention. According to the products, eggs and milk are used as main raw materials, other
healthy food materials are assisted, and the main raw materials and the other
healthy food materials are made into
thermal coagulation seasoning egg products in a conventional
steaming manner. According to the sugarless steamed eggs disclosed by the invention,
water retention rate and sensory indexes are used as evaluation criterions; in the formula,
sorbitol, modified
soybean lecithin and the like are added, so that the
water retention of the products is promoted, a stable
product system is formed, a drainage problem during a preserving process is solved or retarded, and the
shelf life is prolonged; besides, the products also have function characteristics, the
sorbitol is not transformed into glucose in blood, a
metabolic process is free from control of
insulin, and
lecithin has the efficacies of reducing
cholesterol, preventing
fatty liver, invigorating the brain and the like. According to the sugarless steamed eggs disclosed by the invention, the water retention of the products is jointly optimized from the formula and the technology, the quality guarantee period of the produced steamed eggs is as long as 6 months, the stability is good, the drainage problem does not exist on the steamed eggs during the
shelf life, and the steamed eggs also have the function characteristics.