CN1045712C - Method for prodn. of sweet egg milk beverage - Google Patents
Method for prodn. of sweet egg milk beverage Download PDFInfo
- Publication number
- CN1045712C CN1045712C CN95107215A CN95107215A CN1045712C CN 1045712 C CN1045712 C CN 1045712C CN 95107215 A CN95107215 A CN 95107215A CN 95107215 A CN95107215 A CN 95107215A CN 1045712 C CN1045712 C CN 1045712C
- Authority
- CN
- China
- Prior art keywords
- egg liquid
- product
- egg
- temperature
- added
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Expired - Fee Related
Links
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 6
- 235000020124 milk-based beverage Nutrition 0.000 title claims abstract description 6
- 238000000034 method Methods 0.000 title abstract description 5
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 238000004519 manufacturing process Methods 0.000 claims abstract description 13
- 238000003756 stirring Methods 0.000 claims abstract description 8
- 238000006243 chemical reaction Methods 0.000 claims abstract description 4
- 239000011229 interlayer Substances 0.000 claims abstract description 4
- 238000005187 foaming Methods 0.000 claims abstract description 3
- 235000020200 pasteurised milk Nutrition 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 238000010792 warming Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000498 cooling water Substances 0.000 abstract 1
- 238000000265 homogenisation Methods 0.000 abstract 1
- 235000020191 long-life milk Nutrition 0.000 abstract 1
- 239000003795 chemical substances by application Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 239000008267 milk Substances 0.000 description 2
- LDVVTQMJQSCDMK-UHFFFAOYSA-N 1,3-dihydroxypropan-2-yl formate Chemical compound OCC(CO)OC=O LDVVTQMJQSCDMK-UHFFFAOYSA-N 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003381 stabilizer Substances 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Dairy Products (AREA)
Abstract
The present invention relates to a method for producing sweet egg milk beverage, which has the steps that foaming fresh egg liquid is firstly washed and broken and is slowly poured into an interlayer reaction pot filled with cooling water with the content of 10 to 15 times of the fresh egg content; then, the fresh egg liquid is tenderly ripen by raising the temperature to 95 DEG C; the temperature is lowered to 90 DEG C, and sugar in one third of the total quantity of the product is added; then, the temperature is lowered to 80 DEG C; all the production processes need constant stirring; the egg liquid is added in sterilized milk, and the total sugar of the product is added; the egg liquid is filled into cans after full stirring, dissolving and homogenization and is sterilized at the high temperature of 121 DEG C under the pressure of 15 pounds for 5 to 8 minutes, and the finished product is produced. The present invention has the advantages of simple technique and good taste of the product.
Description
The present invention relates to a kind of production method of sweet egg milk beverage.
At present, in the production process of egg-milk beverage, all need add a certain amount of enzyme preparation, to decompose the protein in the egg liquid, its finished product of making all has tart flavour, so mouthfeel is not so good.In the manufacturing process of the said goods, also need add the acidproof cmc that prevents albumen precipitation, prevent the sucrose fat of layering, and monoglyceride, anticorrisive agent etc., so technology is also comparatively loaded down with trivial details.
The objective of the invention is to overcome the deficiency of above-mentioned egg milk producing technology and the production method of the sweet egg milk beverage that a kind of production technology is simple, the product mouthfeel is good is provided.
To clean earlier, smash to the bright egg liquid of foaming and slowly pour in the interlayer reaction pot 10-15 into doubly in the cold water of bright egg amount, be warming up to 95 ℃ then, make bright egg liquid tender ripe, be cooled to 90 ℃ again, and add 1/3rd of product total reducing sugar amount, be cooled to 80 ℃ again, above-mentioned manufacturing process all needs ceaselessly to stir, and adds pasteurized milk in above-mentioned egg liquid, and fill up the total reducing sugar of product, fully stir tinning behind molten and the homogeneous, sterilization is 5-8 minute under 121 ℃ of high temperature, 15 pounds of pressure, is finished product.
The present invention adopts above-mentioned concrete technology, and its process is not used any anticorrisive agent, stabilizing agent and flavouring agent, so pure taste, and simultaneously, production technology of the present invention is compared with common process, and is also comparatively simple.
Below in conjunction with drawings and Examples detailed content of the present invention is described.
Accompanying drawing is a process chart of the present invention.
To clean earlier, smash to 10 kilograms of the bright egg liquid that foams and slowly pour in the cold water of 100-150 kilogram in the interlayer reaction pot, be warming up to 95 ℃ then, and make bright egg liquid tender ripe, be cooled to 90 ℃ again, and add 1/3rd of total reducing sugar amount, and being cooled to 80 ℃ again, above-mentioned manufacturing process all needs ceaselessly to stir.Add pasteurized milk again in above-mentioned egg liquid, and fill up the total reducing sugar (remaining 2/3rds) of product, fully stir tinning behind the molten and homogeneous, sterilization is 5-8 minute under 121 ℃ of high temperature, 15 pounds of pressure, is finished product.
Claims (1)
1, a kind of production method of sweet egg milk beverage, it is characterized in that: will clean earlier, smash to the bright egg liquid of foaming and slowly pour in the interlayer reaction pot 10-15 into doubly in the cold water of bright egg amount, be warming up to 95 ℃ then, make bright egg liquid tender ripe, be cooled to 90 ℃ again, and add 1/3rd of product total reducing sugar amount, be cooled to 80 ℃ again, above-mentioned manufacturing process all needs ceaselessly to stir, in above-mentioned egg liquid, add pasteurized milk, and fill up the total reducing sugar of product, fully stir molten and homogeneous after tinning, sterilization is 5-8 minute under 121 ℃ of high temperature, 15 pounds of pressure.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95107215A CN1045712C (en) | 1995-06-16 | 1995-06-16 | Method for prodn. of sweet egg milk beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN95107215A CN1045712C (en) | 1995-06-16 | 1995-06-16 | Method for prodn. of sweet egg milk beverage |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1138417A CN1138417A (en) | 1996-12-25 |
| CN1045712C true CN1045712C (en) | 1999-10-20 |
Family
ID=5076213
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN95107215A Expired - Fee Related CN1045712C (en) | 1995-06-16 | 1995-06-16 | Method for prodn. of sweet egg milk beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1045712C (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7414006B2 (en) | 2005-03-09 | 2008-08-19 | Exxonmobil Chemical Patents Inc. | Methods for oligomerizing olefins |
| US7425661B2 (en) | 2005-03-09 | 2008-09-16 | Exxonmobil Chemicals Patents Inc. | Methods for oligomerizing olefins |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104886691A (en) * | 2015-06-17 | 2015-09-09 | 浙江一鸣食品股份有限公司 | Coconut juice drink and producing method thereof |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078619A (en) * | 1993-03-12 | 1993-11-24 | 胡锴 | Egg milk |
-
1995
- 1995-06-16 CN CN95107215A patent/CN1045712C/en not_active Expired - Fee Related
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1078619A (en) * | 1993-03-12 | 1993-11-24 | 胡锴 | Egg milk |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US7414006B2 (en) | 2005-03-09 | 2008-08-19 | Exxonmobil Chemical Patents Inc. | Methods for oligomerizing olefins |
| US7425661B2 (en) | 2005-03-09 | 2008-09-16 | Exxonmobil Chemicals Patents Inc. | Methods for oligomerizing olefins |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1138417A (en) | 1996-12-25 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| DD01 | Delivery of document by public notice |
Addressee: Zhu Mingchun Document name: Notification to Pay the Fees |
|
| DD01 | Delivery of document by public notice |
Addressee: Zhu Mingchun Document name: Notification of Termination of Patent Right |
|
| C17 | Cessation of patent right | ||
| CF01 | Termination of patent right due to non-payment of annual fee |
Granted publication date: 19991020 Termination date: 20120616 |