In the 21st century, people's living standards are continuously improving. People not only choose thirst-quenching and delicious drinks, but also pursue beverages with nutritional value. Egg drinks are beverages that have a thirst for refreshment and nutritional value.
First, process egg → pretreatment → egg liquid → add apple cider vinegar, honey, sugar and other ingredients → stirring, filtration → homogenization → filtration → canning seal → pasteurization → inspection → finished product
Second, the processing method
(I) Pretreatment of eggs Wash the fresh eggs and remove the shells. Take the egg mixture and mix thoroughly. Pipette 30 ml into a 200 ml beaker, add 20 ml of apple cider vinegar, and stir evenly with a glass rod at room temperature. Closed 12-24 hours; then add sugar 10 grams, honey 5 ml, glucose 2 grams, the amount of concentrated juice, the amount of flavoring, the right amount of stabilizer and the use of pure water dubbed into 200 ml of beverage, stirring with a homogenizer.
(b) Filtering is performed with a 200 mesh filter in order to remove material such as laces in eggs.
(3) Filtrate filling and capping.
(D) Place in a 71-72°C water bath for 15 minutes.
Third, the operating point
(1) Selection of materials The eggshell surface is clean, with a layer of frost-like powder, and the eggshell is complete, firm, and bright in color. There is no spot or plaque on the surface. The gas chamber is small, slightly dark, and the egg is completely transparent. Light, without any spots, the egg yolks in the center, fresh eggs with dark shadows.
(b) Pre-treated eggs often contain many microorganisms, such as salmonella. The introduction of these microorganisms into the egg liquid will affect the subsequent processing and product quality, so the egg must be pretreated. Wash selected eggs with clean water, wash the surface of dirt and dust, and then soak for 10 minutes in 10ppm of chlorine water to kill microorganisms on the eggshell surface.
(3) Adjusting the taste of eggs In order to improve the flavor and mask the smell of eggs, milk, fruit juice, honey and other ingredients can be added to increase the flavor of the drinks. But need to pay attention to the amount of added, too much, the taste of eggs is covered. Too little can't cover up. The amount of 1% is better.
(d) The pH adjustment generally uses acetic acid to adjust the pH. Because the acetic acid tastes so bad, it is replaced with malic acid (the content is 1.5 g/100 ml) instead. The pH of the beverage is controlled at 5.8-6.2, which can be made into delicious and delicious beverages. If it is too low, the protein will be easily coagulated. If the protein is too high, the flavor will not be good.
(E) Egg Beverage Bactericidal Egg Beverages are pasteurized and sterilized. This method is commonly used in beverages that are not suitable for high temperature sterilization. Minimize the loss of nutrients and flavors of beverages.
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