Egg pudding and production technology thereof

Abstract

The invention relates to an egg pudding made by egg liquid and a preparation technology for the egg pudding. The egg pudding is prepared by adding xylitol, a composite thickener, a composite water carrying agent, vanillin, juice and essence into cholesterol-removed egg pulp and skim milk powder which serve as main raw materials. The egg pudding comprises the following components in parts by weight: 70-110 parts of the egg liquid, 60-70 parts of the milk powder, 60-80 parts of the xylitol, 1-5 parts of the composite thickener, 1-4 parts of the composite water carrying agent, 655-735 parts of water, 70-75 parts of the juice, 3-5 parts of the vanillin and 0.3-0.5 part of the essence. The egg pudding is prepared by raw material mixing, fragrance enhancing, seasoning preparation, emulsification, homogenization, canning, sterilization and cooling, is rich in nutrition, tastes sour, sweet, delicious and clear and can be preserved for 12 months.

Description

technical field [0001] The invention belongs to the field of leisure desserts, and in particular relates to an egg pudding and a production process thereof. Background technique [0002] At present, the pudding varieties on the market are single, mostly jelly products, and have low nutritional value. Eggs are rich in protein, phospholipids, minerals, vitamins, etc. As a complete nutritional food, eggs play an important role in the daily diet. However, their high cholesterol content and low calcium content make them difficult to store. Skimmed milk powder is rich in protein, calcium, and low in fat content. However, its products are highly homogenized, have a single taste, and cannot be eaten immediately after opening the bag. Combining the two major nutrients of cholesterol-free eggs and skimmed milk powder, the egg pudding made as a snack food or dessert solves the problems of difficult storage of eggs, high cholesterol content, and low calcium content, and fills the egg p...

AI Technical Summary

Problems solved by technology

[0002] At present, there is a single variety of pudding on the market, mostly jelly products, with low nutritional value

Eggs are rich in protein, phospholipids, minerals, vitamins, etc. As a complete nutritional food, eggs play an important role in the daily diet. However, they are high in cholesterol and low in calcium, so they are not easy to store

Skimmed milk powder is rich in protein, calcium, and low in fat. However, its products are highly homogenized, have a single taste, and cannot be eaten immediately after opening the bag.

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