Refreshing and brain strengthening brewing egg custard powder

A custard and brewing technology, which is applied in the fields of application, food preparation, food science, etc., can solve the problems of poor taste quality and poor rehydration, and achieve the effects of enhancing the utilization rate of blood oxygen, improving stability, and improving memory

Inactive Publication Date: 2015-11-04
NANCHANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the shortcomings of the custard powder produced by the prior art, such as poor rehydration property and poor taste quality, a preparation method of brewed custard powder with good taste quality, refreshing and brain-strengthening is now provided

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] (1) Egg liquid breaking up: poultry eggs are shelled, take 10000g of egg liquid, add 13000g of drinking water, and use a beater to break up;

[0021] (2) Negative pressure cooking: add water and disperse the egg liquid and steam it until fully cooked at 122°C and a negative pressure of 0.06Mpa;

[0022] (3) Mechanical shearing: After steaming, add 10,000g of drinking water and 600g of ethanol, pass through a colloid mill together, and use a 100Mpa dynamic high-pressure homogenizer to circulate the egg liquid. The egg liquid becomes thinner by shearing, and the viscosity is 0.05Pa.s Get liquid A;

[0023] (4) Deployment: Weigh 200g of sucrose ester, 500g of carrageenan, 20g of ginseng extract with 3% ginsenoside content (mixing ginseng with drinking water, extracting at 50°C for 4 hours, filtering and concentrating) 20g, periwinkle 10 g of periwinkle extract with an alkali content of 2% (mixed periwinkle and drinking water, extracted at 45° C. for 3 hours, filtered and ...

Embodiment 2

[0029] (1) Egg liquid breaking up: poultry eggs are shelled, take 10000g of egg liquid, add 12000g of drinking water, and use a beater to break up;

[0030] (2) Negative pressure steaming: steam the beaten egg liquid with water at 120°C and a negative pressure of 0.05Mpa until fully cooked;

[0031] (3) Mechanical shearing: After steaming, add 12,000g of drinking water and 500g of ethanol, pass through the colloid mill together, and use a 120Mpa dynamic high-pressure homogenizer to circulate the egg liquid. The egg liquid becomes thinner by shearing, and the viscosity is 0.04Pa.s Get liquid A;

[0032] (4) Deployment: Weigh 100g of sucrose ester, 600g of carrageenan, 30g of ginseng extract with 2% ginsenoside content (mixing ginseng with drinking water, extracting at 50°C for 4 hours, filtering and concentrating) 30g, periwinkle 20 g of periwinkle extract with an alkali content of 1% (mixed periwinkle and drinking water, extracted at 45° C. for 3 hours, filtered and adjusted ...

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PUM

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Abstract

The present invention discloses a refreshing and brain strengthening brewing egg custard powder which belongs to the processing field of agricultural products. The brewing egg custard powder uses poultry eggs as main raw materials, and the instant egg custard powder is prepared by beating egg liquid, negative pressure cooking, mechanically shearing, blending, self-assembling, drying and packaging. The distinctive part of the egg custard powder is that after the steamed egg liquid is subjected to the mechanical shearing, the egg liquid can conduct self-assembling integration with well-blended functional factors and gel aids. The prepared egg custard powder is rich in nutrition and convenient in consumption.

Description

technical field [0001] The invention relates to refreshing and brain-boosting brewed custard powder, which belongs to the field of agricultural product processing. Background technique [0002] Poultry eggs are rich in nutrition and are an excellent source of protein, minerals and vitamins. The protein contains a variety of essential amino acids that people need. Egg custard is a common processed egg product. It is rich in nutrition, delicious in taste and easy to digest and absorb. It has become a traditional delicacy suitable for all ages in my country. Egg custard is a must-have dish in almost every family. However, with economic development, people’s pace of life is accelerating and work pressure is increasing, many people hope to eat convenient and nutritious brewed custard. [0003] In addition, in modern life, the pace of society is accelerating, the competition for survival is fierce, and the pressure is increasing. With various pressures, people's lives are also in...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/30A23L15/00
Inventor 钟业俊
Owner NANCHANG UNIV
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