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Poultry-egg beverage and processing method thereof

A processing method and technology of poultry eggs, applied in the fields of application, food preparation, food science, etc., can solve the problem of rare drinks

Inactive Publication Date: 2011-01-05
湖北晟氏饮品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many kinds of beverages on the market, but beverages made from poultry eggs as the main raw material through fermentation are rare

Method used

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  • Poultry-egg beverage and processing method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] (1) Production of starter

[0009] 1. Strains

[0010] (1) Lactobacillus bulgaricus

[0011] A species of the genus Lactobacillus, non-spore-forming, Gram-positive, elongated bacteria arranged in single, double, short chains, or palisades, without capsules, without flagella, with an average size of 0.8 to 1.0 ×4~6μm, the vigorously growing bacteria are mainly monobacteria or bibacteria, which are often used in the production of fermented milk, and their main functions are acid production and aroma production.

[0012] (2) Streptococcus thermophilus

[0013] A species of Streptococcus, a spore-free, Gram-positive, facultatively anaerobic, catalase-negative, chemoheterotroph. The cells are oval, with a diameter of 0.7-0.9 μm, in pairs or in long chains, without motility. It is often used to make fermented milk, and its main function is to produce acid.

[0014] 2. Bacteria culture

[0015] (1) Lactobacillus bulgaricus (cultivation temperature 40-43°C)

[0016] ① Te...

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PUM

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Abstract

The invention discloses a poultry-egg beverage and a processing method thereof. The poultry-egg beverage is prepared from the following components: 90-120kg of poultry egg, 40-80kg of leaven, 60-120kg of white sugar, 0.45-0.65kg of beta-cyclodextrin, 0.5-1.5kg of sodium alga acid, 0.35-0.55kg of xanthan gum, 0.05-0.15kg of sodium cyclamate, 0.2-0.4kg of citric acid, 0.1-0.3kg of potassium sorbate, 0.05-0.15kg of egg white and sugar, 0.5-1.5kg of CMC, 1000-1400kg of purified water and 0.5-1.0kg of food flavor. The invention adopts a microbial fermentation technique, and utilizes the microbial fermentation to convert a poultry-egg protein into polypeptide and amino acid, so as to improve the high-temperature resistance of the poultry egg; adding the white sugar, the cyclamatem, the egg white and sugar, the citric acid and other additives to prepare the poultry-egg beverage which can be sterilized at a high temperature of 90-95 DEG C and has no invariance. The poultry-egg beverage of the invention has strong stability, rich nutrition, extremely good taste and lower cost, and is suitable for various crowds to drink.

Description

technical field [0001] The invention relates to a beverage and a processing method thereof. Background technique [0002] There are many kinds of beverages on the market at present, but beverages made from poultry eggs as the main raw material through fermentation are rare. Contents of the invention [0003] The invention aims to provide people with a portable, nutritious and high-quality poultry egg drink and a preparation method thereof. For this reason, technical scheme of the present invention is as follows: [0004] A poultry egg beverage is characterized in that: its raw materials are composed of poultry eggs, starter, white sugar, β-cyclodextrin, sodium alginate, xanthan gum, cyclamate, citric acid, potassium sorbate, protein sugar, CMC, Composed of purified water and essence, the ratio of the total amount is: poultry eggs: 90-120kg, starter: 40-80kg, sugar: 60-120kg, β-cyclodextrin: 0.45-0.65kg, sodium alginate: 0.5 ~1.5kg, xanthan gum: 0.35~0.55kg, cyclamate: 0...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L1/32A23L15/00
Inventor 肖建生
Owner 湖北晟氏饮品有限公司
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