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A kind of multi-taste egg white soybean milk nutrition cream and its preparation method

A technology for nutritional cream and flavored eggs, applied in the field of food processing, can solve problems such as few products, and achieve the effects of rich variety, strong selectivity and convenient eating.

Inactive Publication Date: 2017-09-26
XIHUA UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Beans, egg whites and milk are foods that people cannot live without, and are very popular with the public. There are also many products of the three on the market, but there are few products that organically combine the three

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Mango Flavor Egg White Soy Milk Nutrition Cream

[0019] Pretreatment of raw materials: Choose soybeans, red beans, kidney beans, and black beans with good gloss and full grains as high-quality raw materials, and clean away dust and other impurities at the same time.

[0020] (1) Refining soaked beans: Mix the selected 4 kinds of beans in a ratio of 1:1:1:1, soak them in warm water at 40°C for 10 hours, and after soaking, the ratio of beans to water is 1:3 (mass Ratio) Use a beater to grind into fine soybean milk.

[0021] (2) Heating and coagulation: move the fine soybean milk into the pot, heat to boil over high heat, and stir while heating to prevent the paste from sticking to the pot, until the slurry boils for 10 minutes, filter the boiled soybean milk with a filter cloth, remove the filter residue, and use the filtrate for later use.

[0022] (3) Prepare milk and egg white liquid: mix fresh milk and egg white at a ratio of 3:1 (mass ratio). Place the mixed solut...

Embodiment 2

[0028] Seafood Flavor Egg White Soy Milk Nutrition Cream

[0029] Pretreatment of raw materials: Choose soybeans, red beans, kidney beans, and black beans with good gloss and full grains as high-quality raw materials, and clean away dust and other impurities at the same time.

[0030] (1) Soaking beans and grinding: mix the selected 4 kinds of beans in a ratio of 1:2:1:3, soak them in warm water at 50°C for 8 hours, and after soaking, the ratio of beans to water is 1:4 (mass Ratio) Use a beater to grind into fine soybean milk.

[0031] (2) Heating and coagulation: move the fine soybean milk into the pot, heat to boil over high heat, and stir while heating to prevent the paste from sticking to the pot, until the slurry boils for 15 minutes, filter the boiled soybean milk with a filter cloth, remove the filter residue, and use the filtrate for later use.

[0032] (3) Prepare milk and egg white liquid: mix fresh milk and egg white at 2:1 (mass ratio). The mixture was placed in ...

Embodiment 3

[0038] Fish Flavored Egg White Soy Milk Nutrition Cream

[0039] Pretreatment of raw materials: Choose soybeans, red beans, kidney beans, and black beans with good gloss and full grains as high-quality raw materials, and clean away dust and other impurities at the same time.

[0040] (1) Refining of soaked beans: Mix the selected 4 kinds of beans according to the ratio of 2:1:3:1, soak in warm water at 45°C for 12 hours, after soaking, the ratio of beans to water is 1:2 (mass Ratio) Use a beater to grind into fine soybean milk.

[0041] (2) Heating and coagulation: move the fine soybean milk into the pot, heat to boil over high heat, stir while heating to prevent the paste from sticking to the pot, until the slurry boils for 20 minutes, filter the boiled soybean milk with a filter cloth, remove the filter residue, and use the filtrate for later use.

[0042] (3) Prepare milk and egg white liquid: mix fresh milk and egg white at a ratio of 4:1 (mass ratio). The mixture was pl...

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Abstract

The invention discloses a multi-taste egg white soybean milk nutrition paste and a preparation method thereof, which relate to the field of food processing. The main raw materials of its egg white soybean milk nutrition cream are soybean milk, fresh milk, and egg white, wherein the soybean milk is the sum of the mass of the fresh milk and the egg white, and the mass ratio of the fresh milk to the egg white is 3‑4:1‑ 1.5. Put the fresh milk and the egg white in a homogenizer and mix thoroughly for 10-30 minutes, add the soy milk and mix to prepare a nutrient mixture; raise the temperature of the nutrient mixture to 70-80°C and add pectin powder, stir evenly while adding it, and pour it into a model cup, make it semi-solidified at low temperature, vacuum seal it, and sterilize it with an ultra-high temperature instant sterilizer to make the egg white soymilk nutritional paste. The invention utilizes the ratio of food and the technology of food processing technology to perfectly combine the three to make a multi-taste, multi-functional egg white soybean milk nutritional cream that is easy to carry, convenient to use, healthy and nutritious.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a multi-taste egg white soybean milk nutrition cream and a preparation method thereof. Background technique [0002] The amino acid composition of soy protein is similar to that of animal protein, which is close to the needs of the human body. The fat content of beans varies greatly due to different types, and most of them are unsaturated fatty acids, which have a low melting point and are easy to digest. In addition, it is also rich in linoleic acid and phospholipids. Soybeans are called "vegetable meat" because they contain extremely high protein and are high-quality protein. Soybeans and soybean oil are also often recommended as ideal foods for the prevention and treatment of coronary heart disease, hypertension, atherosclerosis and other diseases. The nutritional value of beans is very high. Many nutritionists have appealed that replacing a certain amount of meat and other a...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23C9/152A23C9/154
Inventor 关统伟邓奥宇董丹田蕾周强邢亚阁赵辉平
Owner XIHUA UNIV
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