Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Egg custard flavored beverage as well as preparation method and application thereof

A flavor and beverage technology, which is applied in the field of custard-flavored beverages and its preparation, can solve the problems of low nutritional value and achieve the effect of solving low nutritional value and improving nutritional content and flavor.

Pending Publication Date: 2020-11-20
王春
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, custard is seldom made into drinks in the prior art, and most types of drinks on the existing market all have the problem of low nutritional value

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] This embodiment provides a kind of custard flavor drink, and its preparation method comprises the following steps:

[0028] S1. Weigh 75kg of sweet wine, 50kg of eggs, 10kg of peanuts, 5kg of corn, 2.5kg of tremella, 2.5kg of wolfberry, 2.5kg of white sesame, and 8.29kg of food additives. 0.01kg white sugar, 0.1kg cyclamate, 0.05kg sucralose, 0.05kg acesulfame potassium, 0.35kg potassium sorbate, 1.7kg citric acid, 0.6kg sodium citrate, 0.01kg essence, ethyl malt 0.02kg of phenol and 0.4kg of color-protecting agent are mixed; in addition, commercially available RH003 rice wine suspending agent can be used as the suspending agent, commercially available RH9002 color-protecting agent can be used as the color-protecting agent, and commercially available fermented glutinous rice essence can be used as the essence.

[0029] S2. Cook the above weighed peanuts, corn, white fungus, wolfberry, white sesame, eggs and fermented glutinous rice with 100 kg of water to obtain cooking...

Embodiment 2

[0032] This embodiment provides a kind of custard flavor drink, and its preparation method comprises the following steps:

[0033] S1. Weigh 65kg of sweet wine, 60kg of eggs, 15kg of peanuts, 8kg of corn, 5kg of tremella, 5kg of wolfberry, 5kg of white sesame, and 10kg of food additives. Sugar 4kg, Cyclamate 0.2kg, Sucralose 0.08kg, Acesulfame K 0.08kg, Potassium Sorbate 0.5kg, Citric Acid 2.5kg, Sodium Citrate 1kg, Essence 0.2kg, Ethyl Maltol 0.05kg, Color Protectant In addition, the suspending agent can be commercially available RH003 rice wine suspending agent, the color-protecting agent can be commercially available RH9002 color-protecting agent, and the flavor can be commercially available fermented glutinous rice essence.

[0034] S2. Cook the above weighed peanuts, corn, white fungus, wolfberry, white sesame, eggs and fermented glutinous rice with 100 kg of water to obtain cooking pulp.

[0035] S3. After the above-mentioned cooking pulp and food additives are cooked, ...

Embodiment 3

[0037] This embodiment provides a kind of custard flavor drink, and its preparation method comprises the following steps:

[0038] S1. Weigh 85kg sweet wine, 40kg eggs, 5kg peanuts, 2kg corn, 1kg white fungus, 1kg wolfberry, 1kg white sesame, and 2kg food additives, and set them aside; wherein, the food additives are composed of 1kg suspending agent, 0.002kg defoamer, white Sugar 1kg, cyclamate 0.01kg, sucralose 0.02kg, acesulfame potassium 0.02kg, potassium sorbate 0.1kg, citric acid 0.5kg, sodium citrate 0.2kg, essence 0.02kg, ethyl maltol 0.005kg, color protection In addition, the suspending agent can be commercially available RH003 rice wine suspending agent, the color-protecting agent can be commercially available RH9002 color-protecting agent, and the essence can be commercially available fermented glutinous rice essence.

[0039] S2. Cook the above weighed peanuts, corn, white fungus, wolfberry, white sesame, eggs and fermented glutinous rice with 100 kg of water to obt...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention is applicable to the technical field of foods, and provides an egg custard flavored beverage as well as a preparation method and application thereof. The egg custard flavored beverage comprises Chinese rice wine, eggs, peanuts, corn, tremella, Chinese wolfberry, white sesame seeds and a food additive, wherein the food additive comprises the following components: a suspending agent, adefoaming agent, white granulated sugar, sodium cyclamate, sucralose, acesulfame potassium, a preservative, an acidulant, sodium citrate, essence, a flavoring agent and a color fixative. According tothe embodiment of the invention, the egg custard flavored beverage prepared from the Chinese rice wine, the eggs, the peanuts, the corns, the tremella, the Chinese wolfberry, the white sesame seeds and the like as the raw materials has relatively high nutritional ingredients and relatively good flavor and taste, so that the problem that a conventional beverage is relatively low in nutritional value can be solved.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a custard-flavored drink and its preparation method and application. Background technique [0002] Soup refers to pasty food, frozen food or thick soup made by steaming and other methods. Among them, custard is a food made by steaming eggs and water, and has high nutritional value. [0003] However, custard is seldom made into beverages in the prior art, and most types of beverages currently on the market have the problem of low nutritional value. Therefore, there is an urgent need to develop a nutritious and delicious flavored drink. Contents of the invention [0004] The purpose of the embodiments of the present invention is to provide a custard-flavored beverage, aiming to solve the problems raised in the background art. [0005] The embodiment of the present invention is achieved in this way, a custard-flavored drink, which includes the following components in p...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): C12G3/05C12G3/055
CPCC12G3/05C12G3/055
Inventor 王春
Owner 王春
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com