Sugarless steamed eggs with high water retention and preparation method of sugarless steamed eggs

Abstract

The invention discloses a preparation method of sugarless steamed egg serial products with high water retention. According to the products, eggs and milk are used as main raw materials, other healthy food materials are assisted, and the main raw materials and the other healthy food materials are made into thermal coagulation seasoning egg products in a conventional steaming manner. According to the sugarless steamed eggs disclosed by the invention, water retention rate and sensory indexes are used as evaluation criterions; in the formula, sorbitol, modified soybean lecithin and the like are added, so that the water retention of the products is promoted, a stable product system is formed, a drainage problem during a preserving process is solved or retarded, and the shelf life is prolonged; besides, the products also have function characteristics, the sorbitol is not transformed into glucose in blood, a metabolic process is free from control of insulin, and lecithin has the efficacies of reducing cholesterol, preventing fatty liver, invigorating the brain and the like. According to the sugarless steamed eggs disclosed by the invention, the water retention of the products is jointly optimized from the formula and the technology, the quality guarantee period of the produced steamed eggs is as long as 6 months, the stability is good, the drainage problem does not exist on the steamed eggs during the shelf life, and the steamed eggs also have the function characteristics.

Description

technical field [0001] The invention relates to the field of deep processing of egg products, in particular to a sugar-free steamed egg with high water retention and a preparation method thereof. Background technique [0002] my country is rich in poultry egg resources, but the egg processing technology is extremely disproportionate to the huge poultry egg output. my country's poultry egg processing is mainly reprocessed eggs (such as salted eggs, preserved eggs, braised eggs), with a single variety and a narrow range of consumer choices; most poultry eggs are marketed without processing, and egg processing is well developed. There are as many as hundreds of eggs in the country, which is far behind developed countries. According to the report of AC Nielsen (a leading global market research organization), personalized and innovative functional and formula egg products and personalized snack foods will be a major consumption trend in the future. [0003] Eggs are rich in high...

AI Technical Summary

Problems solved by technology

[0004] Steamed eggs are popular for their unique melt-in-the-mouth texture, and the delicate texture requires a higher proportion of water to be added to the formula, which will also lead to the problem of water separation in the product

Although the egg liquid has a certain water-holding capacity, it is not enough to keep all the water in the egg liquid system. After a long period of storage, some products will appear water separation, especially after the product is subjected to external force or other mechanical damage during transportation. The tissue is destroyed, and the phenomenon of dehydration is more obvious, which affects the sensory quality and shelf life of the product. Therefore, it is particularly important to solve the dehydration problem of steamed eggs and prolong the shelf life.

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