阅读说明：本技术 一种鸡蛋布丁及其制备方法 (Egg pudding and preparation method thereof ) 是由 赵志峰 任超 于 2020-04-14 设计创作，主要内容包括：本发明公开一种鸡蛋布丁的制备方法,属于食品加工领域。该鸡蛋布丁由蛋清液25-35份、乳清蛋白粉12-18份、复合多糖6-10份、水40-46份组成。将乳清蛋白粉加温水溶解,低速搅拌后再向其中匀速加入蛋清液,低速搅拌；最后加入乳清蛋白粉与膳食纤维并低压均质3次,结束后灌装、封口,杀菌,排气,冷却,得成品。采用本发明工艺及配方制得的鸡蛋布丁既能够提供优质蛋白质,同时不添加胶类物质,通过乳清蛋白与蛋清及pH调节剂的作用下,聚结并且缓和蛋白的凝固,提高了蛋白的稳定性,让布丁的口感更趋近熟制蛋白口感。同时有效解决了复合多糖在蛋白质中溶解性差,影响产品体系的问题,最终获得一种质构均一、致密,口感细腻嫩滑,持水性良好的鸡蛋布丁。(The invention discloses a preparation method of egg pudding, and belongs to the field of food processing. The egg pudding is composed of 25-35 parts of egg white liquid, 12-18 parts of whey protein powder, 6-10 parts of compound polysaccharide and 40-46 parts of water. Dissolving whey protein powder in warm water, stirring at low speed, adding egg white liquid at constant speed, and stirring at low speed; and finally adding whey protein powder and dietary fiber, homogenizing for 3 times at low pressure, filling, sealing, sterilizing, exhausting and cooling to obtain a finished product. The egg pudding prepared by the process and the formula can provide high-quality protein, does not contain any glue substances, is conglomerated and eases the coagulation of the protein under the action of the whey protein, the egg white and the pH regulator, improves the stability of the protein, and ensures that the mouthfeel of the pudding is closer to the mouthfeel of the cooked protein. Meanwhile, the problem that the solubility of the compound polysaccharide in protein is poor and the product system is influenced is effectively solved, and finally the egg pudding with uniform and compact texture, fine and smooth taste and good water retention is obtained.)

1. An egg pudding comprising:

25-35 parts of egg white liquid, 12-18 parts of whey protein powder, 6-10 parts of compound polysaccharide and 40-46 parts of water;

the egg pudding is prepared by the following method:

(1) dissolving whey protein powder in warm water, and stirring at low speed to obtain a mixed solution A;

(2) adding egg white into the mixed solution A at a constant speed, and stirring at a low speed to obtain a mixed solution B;

(3) adding the compound polysaccharide into the mixed solution B at a constant speed to obtain mixed solution C;

(4) and homogenizing the mixed solution C for 3 times at low pressure, filling, sealing, sterilizing, exhausting and cooling to obtain the egg pudding.

2. The egg pudding of claim 1, further comprising:

pH adjusting agents, other agents;

such other agents include, but are not limited to: flavorings, nutrients;

the pH regulator is used for alkalization during hydration.

3. The egg pudding of claim 2, wherein

The addition amount of the pH regulator is 0.1-0.6% w/w relative to the mixed solution A.

4. The egg pudding of claim 2, wherein

The pH value of the alkalization is 7.2-7.8.

5. The egg pudding of claim 1, wherein

Stirring at low speed of 500 rpm for 5min, and rehydrating for 20-30 min.

6. The egg pudding of claim 1, wherein

The uniform speed in the step (2) is 10g/min, and the low-speed stirring is carried out for 5min at 900 rpm of 700-.

7. The egg pudding of claim 1, wherein

The uniform speed in the step (3) is 10 g/min.

8. The egg pudding of claim 1, wherein

The low pressure in the step (4) is 145-165 Bar.

9. The egg pudding of claim 1, wherein

And (4) sterilizing for 30min at 108 ℃ under 0.14 MPa.

10. An egg pudding according to any one of claims 1 to 9 wherein

And (4) naturally cooling the exhaust gas in the step (4) to below 80 ℃, opening the exhaust valve, taking out the product, and cooling in cold water for 10 min.

Technical Field

The invention discloses egg pudding and a preparation method thereof, relates to the field of food processing, and particularly relates to the field of egg pudding processing.

Background

Exercise as a healthy life style is concerned and participated by more and more people, the normalization and popularization of exercise are continuously improved, the exercise forms are various and random, the purposes are different, the body immunity is provided by exercising the body, or the body building plasticity of professionalism is achieved, but the consciousness of people on exercise is continuously improved, and more ginseng and exercise activities are available in the future.

At present, aiming at the problems that the main sports supplement is protein, the muscle recovery is promoted, the muscle pain after sports is relieved, and the like, whey protein is widely applied because the whey protein contains a large amount of branched chain amino acids, the protein can be quickly absorbed, the muscle recovery can be quickly supplemented, and the protein casein can be slowly absorbed by slow release to supplement the protein required by a human body, so that the muscle growth is kept. The existing mode for supplementing protein before and after sports of sports people is mainly that protein powder is dissolved and then directly drunk, so that the taste is poor and the absorption is insufficient, and therefore, a sports protein supplement product needs to be developed to help muscle recovery, and the protein supplement is maintained while the taste is pleasant and the protein is easy to absorb.

At present, various whey protein powders are mainly used as protein products suitable for fitness crowds in the market, and although the protein powders can meet the protein requirements of most people, the protein products have single taste and are difficult to be drunk by people continuously, the protein products are inconvenient to eat, and a large amount of conflicting emotions are generated due to the protein powders, so that the fitness enthusiasm is influenced; on the other hand, the protein powder has various types and different quality, and contains additives such as essence, pigment and the like, so that the protein powder possibly has side effects after long-term use. In addition, from the analysis of nutrition and exercise theory, whether aerobic training or anaerobic training (strength resistance training), timely supplement of carbohydrate and sufficient protein is the best way to ensure the training level and effect, so that a product which is more in line with the exercise nutrition and can provide high-quality protein and carbohydrate simultaneously is an urgent need of the body-building crowd.

Whey protein powder and other protein powder have the problems, and eggs have good potential for being developed into sports products, but in the prior art of egg puddings, if conventional processes are adopted to mix whey protein powder and eggs together to prepare egg puddings, the problems of easy layering, instability, poor ingredient solubility and the like of finished products can occur.

Disclosure of Invention

In view of the defects, the invention aims to provide the egg pudding which can provide high-quality protein and carbohydrate, does not contain fat, is delicious and convenient to carry, has compact textural features, is stable and not layered in a mixed system of egg white, whey protein powder and compound polysaccharide, and has fine and smooth mouthfeel and good water retention.

In order to achieve the purpose, the invention adopts the following technical scheme:

an egg pudding comprising:

25-35 parts of egg white liquid, 12-18 parts of whey protein powder, 6-10 parts of compound polysaccharide and 40-46 parts of water;

the egg pudding is prepared by the following method:

(1) dissolving whey protein powder in warm water, and stirring at low speed to obtain a mixed solution A;

(2) adding egg white into the mixed solution A at a constant speed, and stirring at a low speed to obtain a mixed solution B;

(3) adding the compound polysaccharide into the mixed solution B at a constant speed to obtain mixed solution C;

(4) and homogenizing the mixed solution C for 3 times at low pressure, filling, sealing, sterilizing, exhausting and cooling to obtain the egg pudding.

Further, the egg pudding further comprises:

pH adjusting agents, other agents;

such other agents include, but are not limited to: flavorings, nutrients;

the pH regulator is used for alkalization during hydration.

Further, the addition amount of the pH regulator is 0.1-0.6% w/w relative to the mixed solution A.

Further, the pH value of the alkalization is 7.2-7.8.

Further, the low-speed stirring in the step (1) is carried out for 5min at 500 rpm, and the rehydration lasts for 20-30 min.

Further, the uniform speed in the step (2) is 10g/min, and the low-speed stirring is performed for 5min at 900 rpm of 700-.

Further, the constant speed in the step (3) is 10 g/min.

Further, the low pressure in the step (4) is 145-165 Bar.

Further, the sterilization in the step (4) is performed for 30min at 108 ℃ under 0.14 MPa.

Further, the exhaust in the step (4) is naturally cooled to a temperature below 80 ℃, an exhaust valve is opened, and the product is cooled in cold water for 10min after being taken out.

Compared with the prior art, the invention has the following advantages:

1. the egg pudding provided by the invention selects the egg white liquid and the whey protein powder in the formula, so that the product has high protein quality and extremely high digestibility, can well meet the requirements of various people on the protein, and is superior to the existing protein powder and other products in nutritional functionality.

2. The traditional pudding has low fat content and crisp gel formed by a stabilizer, so that the pudding product produced by adopting the traditional processing technology (adding edible gum) has rough and non-fine taste, is easy to be mechanically damaged in the transportation process, leads the tissue structure of the pudding to be damaged, influences the appearance of the product, can generate the phenomenon of water precipitation in the long-term storage process, and can not comprehensively improve the problem of stable texture (comprising water precipitation, collapse or expansion) of the pudding. The invention adopts the technical scheme that no glue substances are added, under the action of whey protein, egg white and a pH regulator, the coagulation of the protein is coalesced and alleviated, the stability of the protein is improved, no water is separated out, and the mechanical damage is not easy to occur even after the transportation.

It should be noted that the technical effect of the present invention is the result of the mutual cooperation and interaction of the process steps and parameters, and is not the superposition of simple processes, and the effect produced by the organic combination of the processes far exceeds the superposition of the functions and effects of each single process, so the present invention has better advancement and practicability.

Detailed Description

The invention will now be further described with reference to specific examples.