阅读说明：本技术 一种富纤蛋羹罐头及其生产工艺 (Fiber-rich egg custard can and production process thereof ) 是由 陈嘉 梁丽 胡磊 余红 周雨 章聪慧 赵国华 于 2019-11-05 设计创作，主要内容包括：本发明公开了一种富纤蛋羹罐头,其原料包括蛋液、海藻酸钠、食盐、燕麦β-葡聚糖和水,本发明的蛋羹罐体通过配制一定蛋白质浓度的蛋液,并将之与燕麦β-葡聚糖等膳食纤维复配,包装后加热杀菌制得。该富纤蛋羹罐头使消费者在摄入蛋白质的同时还可以补充一定量的膳食纤维,以起到调节肠道菌群平衡、促进消化吸收,调节血糖水平等作用。(The invention discloses a fiber-rich egg custard can which comprises raw materials of egg liquid, sodium alginate, salt, oat beta-glucan and water. The fiber-rich egg custard can enable consumers to take protein and supplement a certain amount of dietary fiber, so as to achieve the effects of regulating the balance of intestinal flora, promoting digestion and absorption, regulating blood sugar level and the like.)

1. The fiber-rich custard can is characterized by at least comprising the following raw materials: egg liquid, water, salt and soluble dietary fiber.

2. The fiber-rich custard can according to claim 1, wherein: the soluble dietary fiber is sodium alginate and/or oat beta-glucan.

3. The fiber-rich custard can according to claim 2, wherein: the raw materials comprise, by weight, 39-55 parts of egg liquid, 0.1-0.4 part of sodium alginate, 0.3-0.5 part of salt, 3-5 parts of oat beta-glucan and 45-60 parts of water.

4. A canned egg custard according to claim 1, characterized in that: after the egg liquid and the ingredients are mixed, the concentration of protein in the mixed liquid is 4-8%.

5. A production process of a fiber-rich custard can is characterized by comprising the following steps: the method comprises the following steps:

s1. adding sodium alginate, salt, and oat beta-dextran into water, heating and stirring until completely dissolved;

s2, adding the egg liquid, stirring and filtering;

s3. putting the filtrate into can, sealing, and sterilizing.

6. The process for manufacturing a canned food "custard rich in fiber" according to claim 5, wherein:

in step s1, adding 0.1-0.4 part of sodium alginate, 0.3-0.5 part of salt and 3-5 parts of oat beta-glucan in 45-60 parts of water according to parts by weight;

in step s2, 39-55 parts by weight of the egg liquid is added.

7. The process for manufacturing a canned food "custard rich in fiber" according to claim 5, wherein: in step s1, the heating temperature is 40-55 ℃.

8. The process for manufacturing a canned food "custard rich in fiber" according to claim 5, wherein: in step s3, the sterilization temperature was 121 ℃.

Technical Field

The invention relates to the technical field of food processing, in particular to a fiber-rich custard can and a production process thereof.

Background

The egg is rich in nutrition, the amino acid composition of the protein is very suitable for the requirements of human bodies, the utilization rate is as high as 99.6%, and the egg is the most ideal high-quality protein in natural food. The egg custard as a home-made dish has a milky yellow color, is soft, smooth and tender, has faint scent and smooth mouth, is suitable for both the old and the young, and is deeply popular with the public. The modernization and the industrial production of the traditional food are in great tendency. The traditional egg custard has complex making steps and low protein gel strength, and is not easy to be industrially produced and transported in a can mode. The dietary fiber has the functions of regulating the balance of intestinal flora, promoting digestion and absorption, regulating blood sugar level and the like, and is called as 'seventh macronutrient'. Oat-beta-glucan is a soluble dietary fiber, has stable chemical properties, is hardly influenced by the pH value of a solution, and has strong water retention. Sodium alginate is a water-soluble dietary fiber extracted from brown algae such as herba Zosterae Marinae or Sargassum, and can combine with organic substances, reduce cholesterol in serum and liver, inhibit increase of total fat and total fatty acid concentration, inhibit absorption of radioactive elements, and help to remove heavy metals in vivo. The invention compounds the traditional egg custard and dietary fiber, and carries out standardized and industrialized production in the form of cans, thus being capable of adapting to the fast-paced life style of modern people and meeting the requirements of people on nutrition and health.

Disclosure of Invention

The invention provides a formula of a fiber-rich custard can and a production process thereof.

The technical scheme adopted by the invention is as follows:

a fiber-rich custard can at least comprises the following raw materials: egg liquid, water, salt and soluble dietary fiber.

Preferably, the soluble dietary fiber is sodium alginate and/or oat beta-glucan;

preferably, the raw materials of the can comprise, by weight, 39-55 parts of egg liquid, 0.1-0.4 part of sodium alginate, 0.3-0.5 part of salt, 3-5 parts of oat beta-glucan and 45-60 parts of water.

Preferably, after the egg liquid and the ingredients are mixed, the concentration of protein in the mixed liquid is 4-8%.

The invention also discloses a production process of the fiber-rich custard can, which comprises the following steps:

s1. adding sodium alginate, salt, and oat beta-dextran into water, heating and stirring until completely dissolved;

s2, adding the egg liquid, stirring and filtering;

s3. putting the filtrate into can, sealing, and sterilizing.

Preferably, in step s1, adding 0.1-0.4 part of sodium alginate, 0.3-0.5 part of salt and 3-5 parts of oat beta-glucan in 45-60 parts of water according to parts by weight; in step s2, 39-55 parts by weight of the egg liquid is added.

Preferably, in step s1, the heating temperature is 40-55 ℃.

Preferably, in step s3, the sterilization temperature is 121 ℃.

The invention has the beneficial effects that: according to the invention, sodium alginate and oat beta-glucan are used for providing high-quality dietary fiber, the gel strength and stability of the egg custard product are enhanced, and meanwhile, better texture and taste are given to the egg custard product, so that the production and logistics transportation of canned food are facilitated; the egg liquid provides high-quality protein, the salt improves the flavor of the product, the dietary fiber and protein supplement effect of the product are improved by compounding the raw materials, and the traditional food of custard and the dietary fiber are combined in a compounding way, so that a consumer can supplement a certain amount of dietary fiber while taking the protein, the effects of regulating the balance of intestinal flora, promoting digestion and absorption, regulating the blood sugar level and the like are achieved, and the egg liquid has an excellent market prospect. Provides a new idea for the development of egg products and provides a reference for the standardization and industrialization of traditional foods.

Detailed Description