阅读说明：本技术 一种芝士风味烘焙调理奶油的制作方法 (Preparation method of cheese-flavor baking and conditioning cream ) 是由 苏晓明 刘昕 王德玉 于 2020-12-22 设计创作，主要内容包括：一种芝士风味烘焙调理奶油的制作方法,将乳清经过匀浆、酶解、美拉德反应、过滤浓缩,制得风味浓缩液,然后将风味浓缩液和膳食纤维原料添加于调理奶油生产,经过调配、均质、杀菌、灌装,得到芝士风味烘焙调理奶油产品。本发明制作的烘焙调理奶油产品,具有芝士风味,采用-18℃冷冻贮藏,解冻后可直接使用。(A cheese flavor baking and conditioning cream is prepared by homogenizing whey, carrying out enzymolysis, carrying out Maillard reaction, filtering and concentrating to obtain a flavor concentrated solution, adding the flavor concentrated solution and dietary fiber raw materials into conditioning cream for production, blending, homogenizing, sterilizing and filling to obtain a cheese flavor baking and conditioning cream product. The baked and conditioned cream product prepared by the invention has cheese flavor, is frozen and stored at-18 ℃, and can be directly used after being unfrozen.)

1. A method for preparing cheese-flavor baking conditioning cream is characterized by comprising the following steps: comprises the following steps:

step 1: carrying out ultrasonic treatment on whey for 5-10 min;

step 2: adding neutral protease, papain and lactase into the whey after ultrasonic treatment, 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 whey composite enzymolysis liquid;

and step 3: putting the whey 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 whey composite enzymolysis liquid after the enzyme of the high-voltage pulse electric field is deactivated;

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

and 5: mixing the purified whey composite enzymatic hydrolysate 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, 5-15 parts by weight of white granulated sugar, 10-20 parts by weight of polydextrose, 10-20 parts by weight of milk powder, 5-10 parts by weight of butter, 5-15 parts by weight of cheese powder, 0.5-1.5 parts by weight of edible salt, 0.25-1.0 part by weight of emulsifier, 0.25-1.0 part by weight of thickener, 0.25-1.0 part by weight of water retention agent and 0-0.25 part 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, white granulated sugar, polydextrose, milk powder, butter, cheese powder, edible salt, edible essence and emulsified solution, placing into a blending tank, and processing at 55-65 deg.C and 50-100r/min for 20-30min to obtain 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 cheese-flavored baked conditioned cream according to claim 1, comprising: 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 cheese-flavored baked conditioned cream according to claim 1, comprising: the enzyme activity of the neutral protease is 10-20 ten thousand U, and the addition amount of the neutral protease is 0.15-0.50% of the mass of the whey; the enzyme activity of the papain is 10-20 ten thousand U, and the addition amount of the papain is 0.15-0.50 percent of the mass of the whey; the enzymatic activity of the lactase is 10-20 ten thousand U, and the addition amount of the lactase is 0.15-0.50% of the mass of whey.

4. The method for producing cheese-flavored baked conditioned cream according to claim 1, comprising: 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 cheese-flavored baked conditioned cream according to claim 1, comprising: 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 cheese-flavored baked conditioned cream according to claim 1, comprising: 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 cheese-flavored baked conditioned cream according to claim 1, comprising: 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 cheese-flavor baking and conditioning cream.

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 cheese-flavor baked and conditioned cream.

In order to achieve the above objects and other related objects, the present invention provides the following technical solutions: a method for preparing cheese flavor baking conditioning cream comprises the following steps:

step 1: carrying out ultrasonic treatment on whey for 5-10 min;

step 2: adding neutral protease, papain and lactase into the whey after ultrasonic treatment, 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 whey composite enzymolysis liquid;

and step 3: putting the whey 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 whey composite enzymolysis liquid after the enzyme of the high-voltage pulse electric field is deactivated;

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

and 5: mixing the purified whey composite enzymatic hydrolysate 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, 5-15 parts by weight of white granulated sugar, 10-20 parts by weight of polydextrose, 10-20 parts by weight of milk powder, 5-10 parts by weight of butter, 5-15 parts by weight of cheese powder, 0.5-1.5 parts by weight of edible salt, 0.25-1.0 part by weight of emulsifier, 0.25-1.0 part by weight of thickener, 0.25-1.0 part by weight of water retention agent and 0-0.25 part 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, white granulated sugar, polydextrose, milk powder, butter, cheese powder, edible salt, edible essence and emulsified solution, placing into a blending tank, and processing at 55-65 deg.C and 50-100r/min for 20-30min to obtain 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: the frequency is 19.5-21.5kHz, and the power density is 0.25-0.50W/cm²。

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 0.15-0.50% of the mass of the whey; the enzyme activity of the papain is 10-20 ten thousand U, and the addition amount of the papain is 0.15-0.50 percent of the mass of the whey; the enzymatic activity of the lactase is 10-20 ten thousand U, and the addition amount of the lactase is 0.15-0.50% of the mass of whey.

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. the preparation method prepares the flavor concentrated solution by homogenizing the whey, carrying out enzymolysis, carrying out Maillard reaction, filtering and concentrating, and is beneficial to enhancing the flavor of the baking and conditioning cream.

2. The cheese powder and the whey are comprehensively utilized, so that the added value of the whey is improved, and the flavor and the taste of the baked and conditioned cream are enriched.

3. The baked and conditioned cream product prepared by the invention has cheese flavor, is frozen and stored at-18 ℃, and can be directly used after being unfrozen.

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 cheese-flavor baking and conditioning cream

A preparation method of cheese-flavor baking conditioning cream is characterized by comprising the following technical scheme.

(1) Whey ultrasonic homogenate

The whey raw material is fresh cow milk qualified by inspection and quarantine, and is a byproduct generated after cheese production.

Homogenizing whey with ultrasonic wave with frequency of 21kHz and power density of 0.35W/cm for 7min²。

(2) Whey composite enzymolysis

Adding neutral protease, papain and lactase into the whey subjected to ultrasonic treatment in the step (1), keeping the pH value of the solution at 7.2 and the temperature at 35 ℃, and performing enzymolysis for 3 hours to obtain whey composite enzymolysis liquid for later use. The enzyme activity of the neutral protease is 15 ten thousand U, and the addition amount of the neutral protease is 0.34 percent of the mass of the whey. 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 the whey. The lactase has the enzyme activity of 15 ten thousand U, and the addition amount of the lactase is 0.3 percent of the mass of the whey.

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

And (3) putting the whey compound enzymatic hydrolysate obtained in the step (2) into food high-voltage pulse electric field treatment equipment, wherein the electric field strength is 22kV/cm, the pulse frequency is 1500 Hz, and the treatment time is 7min, so as to obtain the whey compound enzymatic hydrolysate after enzyme deactivation of the high-voltage pulse electric field for later use.

(4) Centrifugation

Centrifuging the whey 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 whey compound enzymolysis solution for later use.

(5) Maillard reaction of xylose

And (3) mixing the whey compound enzymolysis liquid purified in the step (4) and xylose according to the mass ratio of 100:2, heating to boil, preserving heat, and stirring for reacting for 75min 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 80nm 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 under the condition of vacuum gauge pressure of-0.09 to-0.10 MPa to 8 percent of the original volume to obtain flavor concentrated solution for later use.

(7) Stock preparation

Preparing the materials according to the following proportion: 2.5 parts by weight of (6) middle-flavor concentrated solution, 30 parts by weight of food-grade purified water, 230 parts by weight of egg liquid, 15 parts by weight of refined vegetable oil, 10 parts by weight of white granulated sugar, 15 parts by weight of polydextrose, 15 parts by weight of milk powder, 6 parts by weight of butter, 10 parts by weight of cheese powder, 1 part by weight of edible salt, 0.55 part by weight of emulsifier, 0.75 part by weight of thickener, 0.55 part by weight of water retention agent (340 ii) and 0.15 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, 20 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) Ultrasonic-assisted 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 for 16min at normal temperature at a stirring speed of 13000r/min to obtain an emulsified solution for later use.

(9) Compounding and sterilizing

And (3) mixing the flavor concentrated solution, the egg liquid, the white granulated sugar, the polydextrose, the cow milk powder, the butter, the cheese powder, the edible salt 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 90 deg.C, stirring for 25min, and pasteurizing.

(10) High-pressure homogenizing and filling

Homogenizing the pasteurized material under 45MPa 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 baked cream has cheese flavor, is frozen and stored at-18 ℃, and can be directly used after being thawed.

Example 2: preparation method of cheese-flavor baking and conditioning cream

A method for preparing cheese flavor baking conditioning cream comprises the following steps:

step 1: carrying out ultrasonic treatment on whey for 5-10 min;

step 2: adding neutral protease, papain and lactase into the whey after ultrasonic treatment, keeping the pH of the solution at 6.8 and the temperature at 30 ℃, and performing enzymolysis for 2h to obtain whey complex enzyme hydrolysate;

and step 3: putting the whey 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, so as to obtain the whey composite enzymatic hydrolysate after the enzyme deactivation of the high-voltage pulse electric field;

and 4, step 4: centrifuging the whey composite enzymatic hydrolysate subjected to enzyme deactivation by the high-voltage pulse electric field at the rotating speed of 3000r/min for 15min, removing upper-layer floating liquid and floating residues, and collecting lower-layer solution as purified whey composite enzymatic hydrolysate;

and 5: mixing the purified whey composite enzymatic hydrolysate 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, 5 parts by weight of white granulated sugar, 10 parts by weight of polydextrose, 10 parts by weight of milk powder, 5 parts by weight of butter, 5 parts by weight of cheese powder, 0.5 part by weight of edible salt, 0.25 part by weight of emulsifier, 0.25 part by weight of thickener and 0.25 part by weight of water retention agent;

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, white granulated sugar, polydextrose, milk powder, butter, cheese powder, edible salt, edible essence and the emulsified solution, putting into a blending tank, and processing at 55 deg.C and 50r/min for 20min to obtain a blended solution; then heating the prepared solution to 80 ℃, keeping the temperature and stirring for 15min, 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 embodiments are: 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 embodiments are: 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 whey; 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 the whey; the enzymatic activity of the lactase is 10 ten thousand U, and the addition amount of the lactase is 0.50 percent of the mass of the whey.

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

Example 3: preparation method of cheese-flavor baking and conditioning cream

A method for preparing cheese flavor baking conditioning cream comprises the following steps:

step 1: carrying out ultrasonic treatment on whey for 10 min;

step 2: adding neutral protease, papain and lactase into the whey after ultrasonic treatment, keeping the pH of the solution at 7.5 and the temperature at 40 ℃, and performing enzymolysis for 4 hours to obtain whey composite enzymolysis liquid;

and step 3: putting the whey 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, so as to obtain the whey composite enzymatic hydrolysate after the enzyme deactivation of the high-voltage pulse electric field;

and 4, step 4: centrifuging the whey composite enzymatic hydrolysate subjected to enzyme deactivation by the 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 whey composite enzymatic hydrolysate;

and 5: mixing the purified whey composite enzymatic hydrolysate 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, 15 parts by weight of white granulated sugar, 20 parts by weight of polydextrose, 20 parts by weight of milk powder, 10 parts by weight of butter, 15 parts by weight of cheese powder, 1.5 parts by weight of edible salt, 1.0 part by weight of emulsifier, 1.0 part by weight of thickener, -1.0 part by weight of water retention agent and 0.25 part 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, white granulated sugar, polydextrose, milk powder, butter, cheese powder, edible salt, edible essence and the emulsified solution, putting into a blending tank, and processing at a stirring speed of 100r/min for 30min at a temperature of 65 ℃ to obtain a blended solution; then heating the prepared solution to 95 ℃, preserving heat and stirring for 30min, 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 embodiments are: 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 embodiments are: the enzyme activity of the neutral protease is 20 ten thousand U, and the addition amount of the neutral protease is 0.15 percent of the mass of the whey; the enzyme activity of the papain is 20 ten thousand U, and the addition amount of the papain is 0.15 percent of the mass of the whey; the enzymatic activity of the lactase is 20 ten thousand U, and the addition amount of the lactase is 0.15 percent of the mass of the whey.

The preferred embodiments are: 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 preferred embodiments are: 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 embodiments are: 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 embodiments are: 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.