阅读说明：本技术 一种不添加蔗糖的烘焙调理奶油的制作方法 (Preparation method of baking conditioning cream without adding sucrose ) 是由 苏晓明 刘昕 王德玉 于 2020-12-22 设计创作，主要内容包括：一种不添加蔗糖的烘焙调理奶油的制作方法,将蛋清经过匀浆、酶解、美拉德反应、过滤浓缩,制得风味浓缩液,然后将风味浓缩液添加于调理奶油生产,同时不添加蔗糖,经过调配、均质、杀菌、灌装,得到不添加蔗糖的烘焙调理奶油产品。本发明制作的烘焙调理奶油,不添加蔗糖,采用-18℃冷冻贮藏,解冻后可直接使用；添加了蛋清美拉德反应制作的风味浓缩液,能够有效弥补不添加蔗糖造成的风味缺失。(A preparation method of baking conditioning cream without adding sucrose comprises the steps of homogenizing egg white, carrying out enzymolysis, carrying out Maillard reaction, filtering and concentrating to obtain a flavor concentrated solution, adding the flavor concentrated solution into conditioning cream for production, simultaneously adding no sucrose, blending, homogenizing, sterilizing and filling to obtain the baking conditioning cream without adding sucrose. The baking conditioning cream prepared by the invention is not added with cane sugar, is frozen and stored at the temperature of-18 ℃, and can be directly used after being unfrozen; the flavor concentrated solution prepared by the Maillard reaction of egg white is added, so that the flavor loss caused by no addition of sucrose can be effectively compensated.)

1. A method for preparing baking and conditioning cream without adding cane sugar is characterized in that: comprises the following steps:

step 1: subjecting egg white to ultrasonic treatment for 5-10min

Step 2: adding neutral protease and papain into the ultrasonically treated egg white, keeping the pH of the solution at 6.8-7.5 and the temperature at 30-40 ℃, and performing enzymolysis for 2-4h to obtain an egg white composite enzymolysis solution;

and step 3: putting the egg white composite enzymolysis liquid into high-voltage pulse electric field treatment equipment, wherein the electric field intensity is 17.5-22.0kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 5-10min, so as to obtain the egg white composite enzymolysis liquid after the enzyme is deactivated by the high-voltage pulse electric field;

and 4, step 4: centrifuging the egg white composite enzymolysis liquid subjected to enzyme deactivation by a high-voltage pulse electric field at the rotating speed of 3000-;

and 5: mixing the purified egg white composite enzymolysis liquid with xylose according to the mass ratio of 100:2.5-5.0, heating to boil and carrying out heat preservation reaction for 60-90min to obtain a Maillard reaction product;

step 6: cooling the Maillard reaction product to normal temperature, filtering by adopting an ultrafiltration membrane with the membrane aperture of 50-100nm and the operation pressure difference of 500-1000kPa, and collecting filtrate to obtain ultrafiltrate; concentrating the ultrafiltrate to 8-10% of the original volume to obtain a flavor concentrated solution;

and 7: preparing 0.5-5.0 parts by weight of flavor concentrated solution, 25-40 parts by weight of purified water, 25-40 parts by weight of egg liquid, 10-20 parts by weight of refined vegetable oil, 15-30 parts by weight of polydextrose, 10-20 parts by weight of milk powder, 5-10 parts by weight of butter, 0.5-1.5 parts by weight of edible salt, 0.5-2.0 parts by weight of erythritol, 0.25-1.0 parts by weight of emulsifier, 0.25-1.0 parts by weight of thickener, 0.25-1.0 parts by weight of water retention agent, 0-1.5 parts by weight of mogroside and 0-0.25 parts by weight of edible essence;

and 8: putting purified water, refined vegetable oil, an emulsifier, a thickener and a water retention agent into an emulsifying machine, and treating for 10-20min at a stirring speed of 8000-;

and step 9: mixing the flavor concentrated solution, egg liquid, polydextrose, milk powder, butter, edible salt, erythritol, mogroside, edible essence and the emulsified solution, putting into a blending tank, and processing at 55-65 deg.C and 50-100r/min for 20-30min to obtain a blended solution; then heating the prepared solution to 80-95 ℃, keeping the temperature and stirring for 15-30min, and carrying out pasteurization treatment;

step 10: homogenizing the pasteurized material under 30-60Mpa for 1-3 times; and then filling the homogenized material in an aseptic filling mode, freezing the filled material to-18 ℃ and storing to obtain the baked and conditioned cream product.

2. The method for producing sucrose-free baked conditioned cream according to claim 1, wherein: in step 1, the technological parameters of ultrasonic treatment are as follows: the frequency is 19.5-21.5kHz, and the power density is 0.25-0.50W/cm²。

3. The method for producing sucrose-free baked conditioned cream according to claim 1, wherein: the enzyme activity of the neutral protease is 10-20 ten thousand U, and the addition amount of the neutral protease is 0.25-0.50% of the weight of egg white; the enzyme activity of the papain is 10-20 ten thousand U, and the addition amount of the papain is 0.25-0.50% of the mass of egg white.

4. The method for producing sucrose-free baked conditioned cream according to claim 1, wherein: the egg liquid is whole egg liquid prepared by processing fresh eggs through shelling separation, filtration, pasteurization and filling processes, and is preserved by refrigeration at 0-4 ℃.

5. The method for producing sucrose-free baked conditioned cream according to claim 1, wherein: the emulsifier is formed by mixing 30-60 parts by weight of sodium caseinate, 15-30 parts by weight of food-grade emulsifier 435 and 15-30 parts by weight of food-grade emulsifier 491.

6. The method for producing sucrose-free baked conditioned cream according to claim 1, wherein: the thickener is formed by mixing 40-60 parts by weight of food-grade thickener 464, 20-40 parts by weight of food-grade thickener 407 and 20-40 parts by weight of food-grade thickener 415.

7. The method for producing sucrose-free baked conditioned cream according to claim 1, wherein: the moisture retention agent is a food grade moisture retention agent 340 ii.

Technical Field

The invention belongs to the technical field of food processing, and relates to a method for preparing baking and conditioning cream without adding cane sugar.

Background

The egg tart is a western style pie with egg pulp as stuffing, and is prepared by putting the cake skin into a small round basin-shaped cake mold, pouring egg pulp formed by mixing granulated sugar and eggs, and then putting into an oven; the outer layer of the baked egg tart is crisp tart skin, and the inner layer of the baked egg tart is sweet yellow solidified egg pulp. The egg tart is developed into one of main food types of leisure food, restaurant dessert and household baked food in China, and the consumption market is large.

With the improvement of the food technology level and the acceleration of the life rhythm of people, the industrial production of the egg tart and the family baking cooking are gradually programmed and standardized, the finished products of the egg tart skin and the egg tart liquid which have stable quality and various flavors and are convenient to use appear in the market, and when an enterprise processes and cures at home, the delicious egg tart can be obtained by only pouring the egg tart liquid into the egg tart skin for heating and baking, so that the convenience and the rapidness are realized.

Egg tart liquid is a key ring for making egg tarts. After the egg tart liquid is adjusted or processed, the egg tart liquid is injected into egg tart skin and baked to obtain the egg tart, and the egg tart has fragrant, smooth and sweet mouthfeel derived from the egg tart liquid. The cream is prepared by subjecting milk to centrifugal separation to obtain dilute cream, ripening, stirring, and refining. The prepared cream is prepared from fresh milk (or milk powder), animal and vegetable oil and fat, saccharide, etc. by blending, sterilizing, and packaging to obtain directly-cooked prepared food, and the state and application method are similar to cream. In modern food processing and home baking cooking, the conditioning cream can be used as egg tart liquid.

Disclosure of Invention

The invention aims to provide a method for preparing baking and conditioning cream without adding cane sugar.

In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for making baking conditioning cream without adding sucrose comprises the following steps:

step 1: subjecting egg white to ultrasonic treatment for 5-10min

Step 2: adding neutral protease and papain into the ultrasonically treated egg white, keeping the pH of the solution at 6.8-7.5 and the temperature at 30-40 ℃, and performing enzymolysis for 2-4h to obtain an egg white composite enzymolysis solution;

and step 3: putting the egg white composite enzymolysis liquid into high-voltage pulse electric field treatment equipment, wherein the electric field intensity is 17.5-22.0kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 5-10min, so as to obtain the egg white composite enzymolysis liquid after the enzyme is deactivated by the high-voltage pulse electric field;

and 4, step 4: centrifuging the egg white composite enzymolysis liquid subjected to enzyme deactivation by a high-voltage pulse electric field at the rotating speed of 3000-;

and 5: mixing the purified egg white composite enzymolysis liquid with xylose according to the mass ratio of 100:2.5-5.0, heating to boil and carrying out heat preservation reaction for 60-90min to obtain a Maillard reaction product;

step 6: cooling the Maillard reaction product to normal temperature, filtering by adopting an ultrafiltration membrane with the membrane aperture of 50-100nm and the operation pressure difference of 500-1000kPa, and collecting filtrate to obtain ultrafiltrate; concentrating the ultrafiltrate to 8-10% of the original volume to obtain a flavor concentrated solution;

and 7: preparing 0.5-5.0 parts by weight of flavor concentrated solution, 25-40 parts by weight of purified water, 25-40 parts by weight of egg liquid, 10-20 parts by weight of refined vegetable oil, 15-30 parts by weight of polydextrose, 10-20 parts by weight of milk powder, 5-10 parts by weight of butter, 0.5-1.5 parts by weight of edible salt, 0.5-2.0 parts by weight of erythritol, 0.25-1.0 parts by weight of emulsifier, 0.25-1.0 parts by weight of thickener, 0.25-1.0 parts by weight of water retention agent, 0-1.5 parts by weight of mogroside and 0-0.25 parts by weight of edible essence;

and 8: putting purified water, refined vegetable oil, an emulsifier, a thickener and a water retention agent into an emulsifying machine, and treating for 10-20min at a stirring speed of 8000-;

and step 9: mixing the flavor concentrated solution, egg liquid, polydextrose, milk powder, butter, edible salt, erythritol, mogroside, edible essence and the emulsified solution, putting into a blending tank, and processing at 55-65 deg.C and 50-100r/min for 20-30min to obtain a blended solution; then heating the prepared solution to 80-95 ℃, keeping the temperature and stirring for 15-30min, and carrying out pasteurization treatment;

step 10: homogenizing the pasteurized material under 30-60Mpa for 1-3 times; and then filling the homogenized material in an aseptic filling mode, freezing the filled material to-18 ℃ and storing to obtain the baked and conditioned cream product.

The preferable technical scheme is as follows: in step 1, the technological parameters of ultrasonic treatment are as follows: has a frequency of 19.5-21.5kHz and a power density of 0.25-0.50W/mlcm²。

The preferable technical scheme is as follows: the enzyme activity of the neutral protease is 10-20 ten thousand U, and the addition amount of the neutral protease is 0.25-0.50% of the weight of egg white; the enzyme activity of the papain is 10-20 ten thousand U, and the addition amount of the papain is 0.25-0.50% of the mass of egg white.

The preferable technical scheme is as follows: the egg liquid is whole egg liquid prepared by processing fresh eggs through shelling separation, filtration, pasteurization and filling processes, and is preserved by refrigeration at 0-4 ℃.

The preferable technical scheme is as follows: the emulsifier is formed by mixing 30-60 parts by weight of sodium caseinate, 15-30 parts by weight of food-grade emulsifier 435 and 15-30 parts by weight of food-grade emulsifier 491.

The preferable technical scheme is as follows: the thickener is formed by mixing 40-60 parts by weight of food-grade thickener 464, 20-40 parts by weight of food-grade thickener 407 and 20-40 parts by weight of food-grade thickener 415.

The preferable technical scheme is as follows: the moisture retention agent is a food grade moisture retention agent 340 ii.

Due to the application of the technical scheme, compared with the prior art, the invention has the advantages that:

1. according to the invention, the egg white is subjected to homogenate, enzymolysis, Maillard reaction, filtration and concentration to prepare the flavor concentrated solution, which is beneficial to enhancing the flavor of baking and conditioning cream.

2. The baking conditioning cream prepared by the invention is not added with cane sugar, is frozen and stored at the temperature of-18 ℃, and can be directly used after being unfrozen; the flavor concentrated solution prepared by the Maillard reaction of egg white is added, so that the flavor loss caused by no addition of sucrose can be effectively compensated.

Detailed Description

The following description of the embodiments of the present invention is provided for illustrative purposes, and other advantages and effects of the present invention will become apparent to those skilled in the art from the present disclosure.

Example 1: preparation method of baking conditioning cream without adding sucrose

A method for preparing baking and conditioning cream without adding cane sugar comprises the following technical scheme.

(1) Ultrasonic homogenization of egg white

The egg white raw material is fresh egg white qualified by inspection and quarantine.

Homogenizing egg white with ultrasonic wave with frequency of 20kHz and power density of 0.35W/cm for 8min²。

(2) Egg white composite enzymolysis

And (3) adding neutral protease and papain into the egg white subjected to ultrasonic homogenization in the step (1), keeping the pH of the solution 7 and the temperature of 35 ℃, and performing enzymolysis for 3 hours to obtain an egg white composite enzymolysis solution for later use. The neutral protease has the enzyme activity of 15 ten thousand U, and the addition amount of the neutral protease is 0.4 percent of the mass of egg white. The enzyme activity of the papain is 15 ten thousand U, and the addition amount of the papain is 0.35 percent of the mass of egg white.

(3) Enzyme deactivation treatment by high-voltage pulse electric field

And (3) putting the egg white composite enzymatic hydrolysate obtained in the step (2) into food high-voltage pulse electric field treatment equipment, wherein the electric field strength is 20kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 7min, so as to obtain the egg white composite enzymatic hydrolysate after the enzyme deactivation of the high-voltage pulse electric field for later use.

(4) Centrifugation

Centrifuging the egg white composite enzymolysis liquid after enzyme deactivation in the step (3) for 12min at the rotating speed of 4000 r/min, and removing upper-layer floating liquid and floating residues; collecting the lower layer solution which is the purified egg white composite enzymolysis liquid for standby.

(5) Maillard reaction of xylose

And (3) mixing the egg white composite enzymolysis liquid purified in the step (4) and xylose according to the mass ratio of 100:3, heating to boil, and carrying out heat preservation reaction for 80min to obtain a Maillard reaction product for later use.

(6) Membrane filtration and concentration

And (4) filtering by using an ultrafiltration membrane. And (3) cooling the Maillard reaction product in the step (5) to normal temperature, filtering by adopting an ultrafiltration membrane with the membrane aperture of 70nm and the operation pressure difference of 800kPa, and collecting filtrate to obtain ultrafiltrate for later use.

Vacuum concentrating under reduced pressure. Placing the enzymolysis ultrafiltrate into vacuum decompression concentration equipment, boiling and concentrating to 9% of the original volume under the condition of vacuum gauge pressure of-0.095 MPa to obtain a flavor concentrated solution for later use.

(7) Stock preparation

Preparing the materials according to the following proportion: 3 parts by weight of (6) middle-stroke flavor concentrated solution, 30 parts by weight of food-grade purified water, 28 parts by weight of egg liquid, 15 parts by weight of refined vegetable oil, 22 parts by weight of polydextrose, 15 parts by weight of milk powder, 6 parts by weight of butter, 1 part by weight of edible salt, 1.5 parts by weight of erythritol, 0.65 part by weight of emulsifier, 0.6 part by weight of thickener, 0.35 part by weight of water retention agent, 1 part by weight of mogroside and 0.2 part by weight of edible essence.

The egg liquid is whole egg liquid prepared by processing fresh eggs through the processes of shelling, separating, filtering, pasteurizing, filling and the like, and is preserved by adopting refrigeration at 0-4 ℃.

The emulsifier is a combination of 45 parts by weight of sodium caseinate, 18 parts by weight of food-grade emulsifier 435 and 20 parts by weight of food-grade emulsifier 491.

The thickener is a combination of 50 parts by weight of food-grade thickener 464, 30 parts by weight of food-grade thickener 407 and 30 parts by weight of food-grade thickener 415.

The moisture retention agent is a food-grade moisture retention agent 340 ii.

(8) Emulsification treatment

And (3) putting the food-grade purified water, the refined vegetable oil, the emulsifier, the thickener and the water retention agent prepared in the step (7) into food sanitation-grade emulsification equipment, and processing the mixture for 15min at normal temperature at a stirring speed of 12000r/min to obtain an emulsified solution for later use.

(9) Blending and homogenizing

And (3) mixing the flavor concentrated solution, the egg liquid, the polydextrose, the milk powder, the butter, the edible salt, the erythritol, the mogroside and the edible essence prepared in the step (7) with the emulsified solution in the step (8), putting the mixture into a stirring type blending tank with a temperature control function, controlling the temperature of the blending tank to be 60 ℃, and processing the mixture for 25min at a stirring rotation speed of 80r/min to obtain a blended solution.

Heating the prepared solution to 82 ℃, preserving heat and stirring for 18min, and carrying out pasteurization treatment.

(10) High-pressure homogenizing and filling

Homogenizing the pasteurized material under 50MPa for 2 times.

Filling the high-pressure homogenized material into a food-grade paper-plastic composite bag (box) in an aseptic filling mode, and then freezing the filled material to-18 ℃ and storing to obtain the baked and conditioned cream product.

The baking and conditioning cream is not added with cane sugar, is frozen and stored at the temperature of-18 ℃, and can be directly used after being unfrozen.

Example 2: preparation method of baking conditioning cream without adding sucrose

A method for making baking conditioning cream without adding sucrose comprises the following steps:

step 1: subjecting egg white to ultrasonic treatment for 5min

Step 2: adding neutral protease and papain into the ultrasonically treated egg white, keeping the pH of the solution at 6.8 and the temperature at 30 ℃, and performing enzymolysis for 2h to obtain an egg white composite enzymolysis liquid;

and step 3: putting the egg white composite enzymatic hydrolysate into high-voltage pulse electric field treatment equipment, wherein the electric field strength is 17.5kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 5min to obtain the egg white composite enzymatic hydrolysate after the enzyme is deactivated by the high-voltage pulse electric field;

and 4, step 4: centrifuging the egg white composite enzymolysis liquid subjected to enzyme deactivation by a high-voltage pulse electric field at the rotating speed of 3000r/min for 10min, removing upper-layer floating liquid and floating residues, and collecting lower-layer solution as purified egg white composite enzymolysis liquid;

and 5: mixing the purified egg white composite enzymolysis liquid with xylose according to the mass ratio of 100:2.5, heating to boil and carrying out heat preservation reaction for 60min to obtain a Maillard reaction product;

step 6: cooling the Maillard reaction product to normal temperature, filtering with an ultrafiltration membrane with a membrane aperture of 50nm and an operating pressure difference of 500kPa, and collecting filtrate to obtain ultrafiltrate; concentrating the ultrafiltrate to 8% of the original volume to obtain a flavor concentrated solution;

and 7: preparing 0.5 part by weight of flavor concentrated solution, 25 parts by weight of purified water, 25 parts by weight of egg liquid, 10 parts by weight of refined vegetable oil, 15 parts by weight of polydextrose, 10 parts by weight of milk powder, 5 parts by weight of butter, 0.5 part by weight of edible salt, 0.5 part by weight of erythritol, 0.25 part by weight of emulsifier, 0.25 part by weight of thickener, 0.25 part by weight of moisture retention agent and 0.25 part by weight of edible essence;

and 8: putting purified water, refined vegetable oil, an emulsifier, a thickening agent and a water retention agent into an emulsifying machine, and treating for 20min at a stirring speed of 8000r/min to obtain an emulsified solution;

and step 9: mixing the flavor concentrated solution, egg liquid, polydextrose, milk powder, butter, edible salt, erythritol, mogroside, edible essence and the emulsified solution, putting into a blending tank, and processing at 55 ℃ at a stirring speed of 50r/min for 20min to obtain a blended solution; then heating the prepared solution to 80 ℃, preserving heat and stirring for 30min, and carrying out pasteurization treatment;

step 10: homogenizing the pasteurized material at 30MPa for 3 times; and then filling the homogenized material in an aseptic filling mode, freezing the filled material to-18 ℃ and storing to obtain the baked and conditioned cream product.

The preferred embodiment is: in step 1, the technological parameters of ultrasonic treatment are as follows: the frequency is 19.5kHz, the power density is 0.25W/cm²。

The preferred embodiment is: the enzyme activity of the neutral protease is 10 ten thousand U, and the addition amount of the neutral protease is-0.50 percent of the mass of the egg white; the enzyme activity of the papain is 10 ten thousand U, and the addition amount of the papain is 0.50 percent of the mass of egg white.

The preferred embodiment is: the egg liquid is whole egg liquid prepared by processing fresh eggs through shelling separation, filtration, pasteurization and filling processes, and is preserved by refrigeration at 0 ℃.

The preferred embodiment is: the emulsifier is formed by mixing 30 parts by weight of sodium caseinate, 15 parts by weight of food-grade emulsifier 435 and 15 parts by weight of food-grade emulsifier 491.

The preferred embodiment is: the thickening agent is formed by mixing 40 parts by weight of food-grade thickening agent 464, 20 parts by weight of food-grade thickening agent 407 and 20 parts by weight of food-grade thickening agent 415.

The preferred embodiment is: the moisture retention agent is a food grade moisture retention agent 340 ii.

Example 3: preparation method of baking conditioning cream without adding sucrose

A method for making baking conditioning cream without adding sucrose comprises the following steps:

step 1: subjecting egg white to ultrasonic treatment for 10min

Step 2: adding neutral protease and papain into the ultrasonically treated egg white, keeping the pH of the solution at 7.5 and the temperature at 40 ℃, and performing enzymolysis for 4 hours to obtain an egg white composite enzymolysis solution;

and step 3: putting the egg white composite enzymatic hydrolysate into high-voltage pulse electric field treatment equipment, wherein the electric field strength is 22.0kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 10min to obtain the egg white composite enzymatic hydrolysate after the enzyme is deactivated by the high-voltage pulse electric field;

and 4, step 4: centrifuging the egg white composite enzymolysis liquid subjected to enzyme deactivation by a high-voltage pulse electric field at the rotating speed of 5000r/min for 10min, removing upper-layer floating liquid and floating residues, and collecting lower-layer solution as purified egg white composite enzymolysis liquid;

and 5: mixing the purified egg white composite enzymolysis liquid with xylose according to the mass ratio of 100:5.0, heating to boil, and carrying out heat preservation reaction for 90min to obtain a Maillard reaction product;

step 6: cooling the Maillard reaction product to normal temperature, filtering with an ultrafiltration membrane with a membrane aperture of 100nm and an operating pressure difference of 1000kPa, and collecting filtrate to obtain ultrafiltrate; concentrating the ultrafiltrate to 10% of the original volume to obtain a flavor concentrated solution;

and 7: preparing 5.0 parts by weight of flavor concentrated solution, 40 parts by weight of purified water, 40 parts by weight of egg liquid, 20 parts by weight of refined vegetable oil, 30 parts by weight of polydextrose, 20 parts by weight of milk powder, 10 parts by weight of butter, 1.5 parts by weight of edible salt, 2.0 parts by weight of erythritol, 1.0 part by weight of emulsifier, 1.0 part by weight of thickener, 1.0 part by weight of water retention agent and 1.5 parts by weight of mogroside;

and 8: putting purified water, refined vegetable oil, an emulsifier, a thickening agent and a water retention agent into an emulsifying machine, and processing for 10min at the stirring speed of 15000r/min to obtain an emulsified solution;

and step 9: mixing the flavor concentrated solution, egg liquid, polydextrose, milk powder, butter, edible salt, erythritol, mogroside, edible essence and the emulsified solution, putting into a blending tank, and processing at the stirring speed of 100r/min for 30min at the temperature of 65 ℃ to obtain a blended solution; then heating the prepared solution to 95 ℃, keeping the temperature and stirring for 15min, and carrying out pasteurization treatment;

step 10: homogenizing the pasteurized material at 60MPa for 1 time; and then filling the homogenized material in an aseptic filling mode, freezing the filled material to-18 ℃ and storing to obtain the baked and conditioned cream product.

The preferred embodiment is: in step 1, the technological parameters of ultrasonic treatment are as follows: the frequency is 21.5kHz, the power density is 0.50W/cm²。

The preferred embodiment is: the enzyme activity of the neutral protease is 20 ten thousand U, and the addition amount of the neutral protease is 0.25 percent of the mass of the egg white; the enzyme activity of the papain is 20 ten thousand U, and the addition amount of the papain is 0.25 percent of the mass of egg white.

The preferred embodiment is: the egg liquid is whole egg liquid prepared by processing fresh eggs through shelling separation, filtration, pasteurization and filling processes, and is preserved by adopting refrigeration at 4 ℃.

The preferred embodiment is: the emulsifier is formed by mixing 60 parts by weight of sodium caseinate, 30 parts by weight of food-grade emulsifier 435 and 30 parts by weight of food-grade emulsifier 491.

The preferred embodiment is: the thickening agent is formed by mixing 60 parts by weight of food-grade thickening agent 464, 40 parts by weight of food-grade thickening agent 407 and 40 parts by weight of food-grade thickening agent 415.

The preferred embodiment is: the moisture retention agent is a food grade moisture retention agent 340 ii.

The foregoing is illustrative of the preferred embodiment of the present invention and is not to be construed as limiting thereof in any way, and any modifications or variations thereof that fall within the spirit of the invention are intended to be included within the scope thereof.