Lustering and coloring egg liquid for food and application thereof

The present invention discloses a lustering and coloring egg liquid for food. The preparation method comprises the following steps: (1) fresh poultry eggs are used as raw materials and isolated to obtain egg yolk liquid; (2) the egg yolk liquid is homogenized to obtain a homogenized egg yolk liquid;...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	HUANG LIYAN, TIAN BIXUAN, LU XIAOMING, HAN ZHAOPENG
Format:	Patent
Sprache:	eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLICBEVERAGES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The present invention discloses a lustering and coloring egg liquid for food. The preparation method comprises the following steps: (1) fresh poultry eggs are used as raw materials and isolated to obtain egg yolk liquid; (2) the egg yolk liquid is homogenized to obtain a homogenized egg yolk liquid; (3) the homogenized egg yolk liquid is pasteurized and the pasteurized egg yolk liquid is cooled rapidly by lowering temperature, and the sterilized egg yolk liquid is obtained; and (4) the sterilized egg yolk liquid is filled, and refrigerated to obtain the lustering and coloring egg liquid for food. The present invention further provides bakery products prepared by the egg liquid. The provided egg liquid production method is simple, avoids the addition of other additives, effectively improves egg liquid pulp hanging, lustering and coloring effects by improving the traditional egg liquid production process, and has a wide range of applications.