阅读说明：本技术 一种高凝胶果蔬液蛋产品的制作方法 (Method for preparing high-gel fruit and vegetable liquid egg product ) 是由 李晓东 白杰 张宇 郝欣悦 朱启鹏 刘璐 于 2019-10-28 设计创作，主要内容包括：本发明是一种高凝胶性的具有果蔬风味,适合宝宝的营养健康的液蛋产品的制备方法。本发明是蛋蔬复合性液态蛋产品,主要生产制备原料有新鲜鸡蛋、魔芋葡甘聚糖、蔗糖、食盐、橙子果酱、玉米粒按照比例添加后混合,再将此复合产品经均质,巴氏杀菌处理等一系列工艺制成,可供消费者直接烹调后食用。制作工艺简单,制备的液蛋体系稳定,粒径均匀,成品风味适宜,保存了液蛋的结构和功能特性,并提高了产品的凝胶特性,口感爽滑,弹性十足。(The invention relates to a preparation method of a nutritional and healthy liquid egg product with high gel property, fruit and vegetable flavor and suitability for babies. The invention relates to an egg-vegetable composite liquid egg product, which is prepared by adding fresh eggs, konjac glucomannan, sucrose, salt, orange jam and corn kernels according to a proportion and mixing, homogenizing, pasteurizing and the like. The preparation process is simple, the prepared liquid egg has stable system, uniform particle size and appropriate flavor of the finished product, the structure and functional characteristics of the liquid egg are preserved, the gel characteristic of the product is improved, and the product has smooth mouthfeel and sufficient elasticity.)

1. A method for preparing a high-gel fruit-vegetable liquid egg product comprises the following raw materials per 100g of whole egg liquid:

fresh eggs, cane sugar and salt, and is characterized in that the preparation raw materials comprise konjac glucomannan, orange jam and corn kernels; wherein the salt accounts for 0.05-1.5% of the weight of the egg liquid, the sucrose accounts for 1-3% of the weight of the egg liquid, the konjac glucomannan accounts for 0.4-0.8% of the weight of the egg liquid, the orange jam accounts for 5-15% of the weight of the egg liquid, and the corn kernels account for 5-15% of the weight of the egg liquid.

2. The method for making the high gel fruit and vegetable liquid egg product according to claim 1, comprising the steps of:

taking fresh corn with smooth and non-scratch surface, putting the fresh corn into a washing tank, cleaning the surface with clear water, stripping, protecting the color with 1-3% of vitamin E solution for 15-20min, taking out, putting the corn into 0.05-0.15% of calcium chloride solution for soaking the corn for 10-20min, hardening, blanching the hardened corn in 90-100 ℃ boiling water for 10-20min, taking out, soaking the hardened corn in cold water, and rapidly cooling the hardened corn; cleaning fresh unbroken eggs, wiping and sterilizing the eggs by 75 percent of medical alcohol, removing shells of the eggs, stirring, adding 0.05 to 1.5 percent of salt, 1 to 3 percent of cane sugar, 0.4 to 0.8 percent of konjac glucomannan, 5 to 15 percent of orange jam, 5 to 15 percent of corn kernels, 0.3 to 0.7 percent of sodium alginate serving as a stabilizer and 0.08 to 0.12 percent of CMC-Na, uniformly stirring and mixing, shearing and homogenizing the liquid eggs added with the ingredients, wherein the shearing rate is 8000-10000rpm, the shearing time is 1 to 3 minutes, pasteurizing the homogenized egg liquid, the sterilization temperature is 60 to 64 ℃, and the time is 3 to 5 minutes; quickly cooling the sterilized liquid egg to 0-4 deg.C, placing into a dry and clean container, quickly sealing, and storing at low temperature.

3. The method for making the high-gel egg product with fruit and vegetable juice according to claim 1, wherein the amount of the salt is 1% of the mass of the egg liquid; the dosage of the sucrose is 1.5 percent of the mass of the egg liquid, and the dosage of the konjac glucomannan is 0.6 percent.

4. The method of making a high gel fruit and vegetable liquid egg product as in claim 1 wherein the ingredients are added with corn kernels and orange jam, having a fruit and vegetable flavor.

5. The method for making the high gel egg product with fruit, vegetable and liquid as claimed in claim 1, wherein sodium citrate CMC-Na improves the stability of the system and protects the color of the egg liquid.

6. The method for making the high gel fruit and vegetable liquid egg product according to claim 1, wherein the ingredients are added and then sheared for homogenization, wherein the shearing rate is 9000rpm, and the shearing time is 2 minutes.

7. The method of claim 1, wherein the high gel liquid egg product is pasteurized after homogenization at a temperature of 62 ℃ for a period of 4 minutes.

Technical Field

The invention relates to a method for preparing a high-gel fruit-vegetable liquid egg product, which is prepared by taking whole egg liquid, fruits and vegetables and konjac glucomannan as main materials and salt and cane sugar as auxiliary materials through stabilizing, homogenizing and sterilizing.

Background

The liquid egg refers to liquid fresh egg, and is a product for replacing fresh egg to be consumed by beating eggs, removing shells of the eggs, taking egg liquid, packaging and refrigerating or freezing the egg liquid after the egg liquid is subjected to sterilization and other treatment. The consumption of egg products in foreign countries is generally processed products such as liquid eggs, but China basically takes shell eggs as the main raw materials, and the shelf life and the additional value of the shell eggs are far from the processed products of the egg products. The liquid egg has the obvious advantages of effectively solving the problems of fragility, difficult transportation and difficult storage of the fresh egg, effectively avoiding the pollution problem of the eggshell and effectively solving the pathogenic bacteria hidden troubles of the fresh egg, such as escherichia coli, salmonella and the like. The liquid egg products in the market mainly take whole egg liquid, yolk liquid and protein liquid as main materials, the characteristics of taste, nutrition, gel property and the like required in the processing of products such as steamed eggs and the like are rarely emphasized, and the problem of gel property reduction in the storage process of the liquid eggs is solved, so that the development of the high-gel instant liquid egg product has important significance.

In the food industry, many food products rely on the gelling properties of hydrocolloids to form a certain shape and texture. Pectin, gelatin, sodium alginate and carrageenan are typical hydrophilic colloidal substances of this type. The konjac glucomannan has excellent and unique gelling property, and can form thermally reversible gel thermal instability and thermally irreversible gel thermal stability under certain conditions. The gelling properties of konjac glucomannan determine its particular position in the food industry.

Gelation refers to the process of aggregation of moderately denatured protein molecules to form a regular protein network. Many of the functional properties of proteins are often improved by the addition of polysaccharides, which ultimately affect the texture and processing characteristics of the food product. The method for improving the gel property of the liquid egg has wide application in food, can fix the shape of the product, increase the consistency, keep moisture and flavor substances by utilizing a net structure, bond particles and the like. The fish egg product can improve the elasticity of steamed eggs, can keep the original flavor when being used for the minced fillet product, and provides ideal texture and mouthfeel for food.

The high gel fruit and vegetable liquid egg product is developed according to the traditional cooking habit of steaming eggs in China. Compared with the traditional dishes, the fruit and vegetable liquid egg product does not need to be cleaned with vegetables and eggs, smashed, stirred and the like, avoids the problem of microbial pollution, maintains the original nutritive value of the liquid egg, simultaneously contains rich dietary fibers, vitamins and other nutritive elements, and is a liquid egg product with unique taste, nutrition, health and sufficient elasticity.

Disclosure of Invention

The invention mainly relates to a method for preparing a high-gel fruit and vegetable liquid egg product, which prepares a liquid egg and vegetable product by mixing fruit and vegetable seasoning and whole egg liquid.

In order to prepare the high-gel fruit-vegetable liquid egg composite product which can be directly used for cooking, the liquid egg product is prepared according to the following ingredients and a preparation method.

The ingredients comprise sucrose, salt, konjac glucomannan, orange jam and corn kernels per 100g of whole egg liquid. Wherein the salt accounts for 0.05-1.5% of the weight of the egg liquid, the sucrose accounts for 1-3% of the weight of the egg liquid, the konjac glucomannan accounts for 0.4-0.8% of the weight of the egg liquid, the orange jam accounts for 5-15% of the weight of the egg liquid, and the corn kernels account for 5-15% of the weight of the egg liquid.

Further, the salt accounts for 1% of the egg liquid by mass.

Furthermore, the sucrose accounts for 1.5% of the mass of the egg liquid.

Furthermore, the konjac glucomannan accounts for 0.6 percent of the mass of the egg liquid.

Furthermore, the orange jam accounts for 10% of the egg liquid by mass.

Furthermore, the corn kernels account for 10% of the egg liquid by mass.

A method for preparing a high-gel fruit and vegetable liquid egg product comprises the following steps:

taking fresh corn with smooth surface and no scar, putting into a washing tank, cleaning the surface with clear water, peeling, protecting color with 1-3% vitamin E solution for 15-20min, taking out, putting into 0.05-0.15% calcium chloride solution, soaking the corn for 10-20min, hardening, blanching the hardened corn in 90-100 deg.C boiling water for 10-20min, taking out, soaking in cold water, and cooling rapidly.

Cleaning fresh unbroken eggs, wiping and sterilizing the eggs with 75 percent of medical alcohol, removing shells of the eggs, stirring, adding 0.05 to 1.5 percent of salt, 1 to 3 percent of cane sugar, 0.4 to 0.8 percent of konjac glucomannan, 5 to 15 percent of orange jam, 5 to 15 percent of corn kernels, 0.3 to 0.7 percent of sodium alginate serving as a stabilizer and 0.08 to 0.12 percent of CMC-Na0.12 percent, and uniformly stirring and mixing.

Shearing and homogenizing the liquid egg added with the ingredients, wherein the shearing rate is 8000-10000rpm, and the shearing time is 1-3 minutes.

Pasteurizing the homogenized egg liquid at 60-64 deg.C for 3-5 min; quickly cooling the sterilized liquid egg to 0-4 deg.C, placing into a dry and clean container, quickly sealing, bottling, and storing at low temperature.

The step of filling the container in the present invention refers to a glass bottle or a tetra Pak.

The invention has the advantages that:

the konjak glucomannan is added, so that the konjak glucomannan meets the national standard, and the two fruits and vegetables, namely the orange jam and the corn kernel, are added, so that the fishy smell of eggs can be removed, and the requirements of consumers on healthy and rich-taste foods can be greatly met. The konjac glucomannan is natural plant polysaccharide, and can remarkably improve the gel property of the liquid egg.

The invention is a semi-finished product which is prepared by mixing liquid eggs and fruits and vegetables and faces fast-paced people, saves the steps of washing eggs, beating eggs, washing vegetables, blanching and the like, saves a large amount of time, is clean and sanitary, and effectively avoids the problems of microbial pollution and the like.

The sodium alginate and the CMC-Na are added simultaneously, so that the color increasing effect is achieved, the whole egg liquid is prevented from becoming dark in color in the storage process, the color of the egg liquid is protected, the sodium alginate has the effect of improving the stability of the product, and the sodium alginate, in cooperation with the CMC-Na, enhances the stability of the product and avoids system stratification and vegetable precipitation.

Detailed Description

The present invention will be described in further detail with reference to examples.