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Can containing egg milk and peanuts, and preparation method of can

A production method and custard technology, applied in the fields of application, food preparation, food science, etc., can solve the problems of high cholesterol content in egg yolk, smell of rotten eggs, application restrictions, etc., and achieve improved absorption and digestion, nutritional value, and good color and fragrance , the effect of long storage period

Inactive Publication Date: 2015-05-27
FUJIAN QUANZHOU XIDUODUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Eggs are rich in nutrients and very balanced. They are an ideal food. However, because the main component is protein, it is easily denatured when heated and produces a rotten egg smell of hydrogen sulfide after heating. In addition, the egg yolk has a high cholesterol content. , so the application of eggs is limited

Method used

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  • Can containing egg milk and peanuts, and preparation method of can

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A canned peanut with custard contains 100 parts by weight: 40 parts of custard solution and 60 parts of peanut kernels.

[0022] The above-mentioned custard solution is dissolved in 1000 liters of water with the following components by weight: white granulated sugar 100kg, skimmed milk powder 20kg, whole egg powder 20kg, D-sodium erythorbate 250g, xanthan gum 600g, lecithin 2kg, phosphate 400g.

[0023] The preparation of above-mentioned custard solution is accomplished through the following steps:

[0024] (1) Take skim milk powder and dissolve it in warm water, heat the warm water until the skim milk powder can be completely dissolved, and seal it for later use after dissolving; (2) Mix xanthan gum, lecithin, and phosphate to form mixture A, and mix the mixture Add A and white sugar slowly to the stirring water, heat to 95-100°C, and keep warm for 10-15 minutes for later use; (3) Take whole egg powder and D-sodium erythorbate to form mixture B, mix the mixture B is d...

Embodiment 2

[0028] A canned custard peanut, the composition of which is based on 100 parts by weight: 45 parts of custard solution and 55 parts of peanut kernels.

[0029] The above-mentioned custard solution is dissolved in 1000 liters of water with the following components by weight: white granulated sugar 125kg, skimmed milk powder 26kg, whole egg powder 35kg, D-sodium isoascorbate 350g, xanthan gum 850g, lecithin 2.5kg, phosphate 500g .

[0030] The preparation of above-mentioned custard solution is accomplished through the following steps:

[0031] (1) Take skim milk powder and dissolve it in warm water, heat the warm water until the skim milk powder can be completely dissolved, and seal it for later use after dissolving; (2) Mix xanthan gum, lecithin, and phosphate to form mixture A, and mix the mixture Add A and white sugar slowly to the stirring water, heat to 95-100°C, and keep warm for 10-15 minutes for later use; (3) Take whole egg powder and D-sodium erythorbate to form mixtu...

Embodiment 3

[0035] A canned peanut with custard contains 100 parts by weight: 50 parts of custard solution and 50 parts of peanut kernels.

[0036] The above-mentioned custard solution was dissolved in 1000 liters of water with the following components by weight: 150 kg of white granulated sugar, 30 kg of skimmed milk powder, 45 kg of whole egg powder, 500 g of sodium D-isoascorbate, 900 g of xanthan gum, 5 kg of lecithin, and 700 g of phosphate.

[0037] The preparation of above-mentioned custard solution is accomplished through the following steps:

[0038] (1) Take skim milk powder and dissolve it in warm water, heat the warm water until the skim milk powder can be completely dissolved, and seal it for later use after dissolving; (2) Mix xanthan gum, lecithin, and phosphate to form mixture A, and mix the mixture Add A and white sugar slowly to the stirring water, heat to 95-100°C, and keep warm for 10-15 minutes for later use; (3) Take whole egg powder and D-sodium erythorbate to form ...

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Abstract

The invention discloses a can containing egg milk and peanuts, and a preparation method of the can. The can is characterized by comprising 40-50 parts of an egg milk solution and 50-60 parts of peanut kernels in 100 parts by weight, wherein the egg milk solution is prepared by dissolving the following components into 1000L of water: 100-150kg of white granulated sugar, 20-30kg of skim milk powder, 20-50kg of whole egg powder, 200-500g of D-sodium erythorbate, 600-1000g of xanthan gum, 2-5kg of lecithin and 400-800g of phosphate. The preparation method comprises the steps of preparing the egg milk solution, treating the peanut kernels, mixing, canning and sterilizing. According to the method, the raw materials are scientifically matched and treated; the prepared can containing the egg milk and the peanuts has the characteristics of being rich in nutrition, being capable of enabling a person to be full and quenching thirst, and being low in sugar content and fat content and high in protein content and calcium content; therefore, the can containing the egg milk and the peanuts is a convenient food which is good in color, aroma and taste, is suitable both for home and journey and can be eaten when being cold and hot.

Description

technical field [0001] The invention relates to a canned food and a production method thereof, in particular to a canned custard peanut and a production method thereof. Background technique [0002] Eggs are rich in nutrients and very balanced. They are an ideal food. However, because the main component is protein, it is easily denatured when heated and produces a rotten egg smell of hydrogen sulfide after heating. In addition, the egg yolk has a high cholesterol content. , so the application of eggs is subject to certain restrictions. However, the research results show that if the eggs are processed into whole egg powder, added to the milk powder solution, and heated and sterilized once or several times at a certain temperature, an egg-milk beverage without damaging the nutritional balance and having no other peculiar smell can be made. The peanut granules are made into cans, which become a convenient food that can not only quench thirst, but also have a satiety function. ...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/36A23L1/29A23L15/00A23L25/00A23L33/00
CPCA23V2002/00
Inventor 许庆纯谢顺才
Owner FUJIAN QUANZHOU XIDUODUO FOOD
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