CN106509535A - Nutrient enrichment type egg product suitable for bodybuilding crowds - Google Patents

Abstract

The invention discloses an egg product suitable for fitness groups. The egg product is made of the following ingredients according to the proportion by weight: 25-35 parts of egg white liquid, 10-15 parts of concentrated whey protein, and 10-15 parts of white sugar 10-20 parts of fruit and vegetable juice, 50-55 parts of water. The egg product prepared by the present invention is rich in carotenoids, lycopene, vitamin C and other vitamins, can provide high-quality protein and carbohydrates, is fat-free and delicious, is convenient to carry, and has a dense texture, egg white and concentrated The mixed system of whey protein, white sugar and fruit and vegetable juice is stable without stratification, and the product has a delicate and smooth taste and good water holding capacity. Therefore, the egg product can well meet the protein and vitamin needs of fitness groups and athletes, help promote anabolism, stimulate muscle growth, and is superior to existing protein powder and other products in terms of nutritional function.

Description

A nutritionally fortified egg product suitable for fitness groups

technical field

The invention relates to the field of food processing, in particular to a nutrition-enhanced egg product suitable for fitness groups.

Background technique

Protein consumption is becoming a part of the daily diet, and it is the best choice for those who want to build muscle and recover quickly after exercise. Products developed around protein can make it easier for athletes and sports enthusiasts to consume enough protein, and eggs are such an easy-to-obtain high-quality protein source.

Eggs have the best protein quality, with one egg providing about 6 grams of protein for only 70 calories. Protein quality usually refers to the body's utilization efficiency of specific proteins, including whether the composition of essential amino acids in proteins can meet the body's needs, the body's digestion and utilization of proteins, and the bioavailability of amino acids. High-quality protein such as egg protein can speed up muscle recovery after exercise, and can also provide enough branched-chain amino acids for muscle synthesis. Eggs have a protein digestibility of 97%, and contain all 9 essential amino acids and 9 non-essential amino acids. The conversion efficiency of egg protein into amino acids is 100%, which exceeds other common proteins such as beef, fish and soybeans.

At present, the protein products suitable for fitness groups on the market are mainly various whey protein powders. Although this type of protein powder can meet the protein needs of most people, its single taste is difficult for people to drink continuously, and it is also difficult to eat. It is very inconvenient, and a lot of resistance is caused by protein powder, which affects the enthusiasm for fitness. On the other hand, there are many types of protein powder, and the quality is uneven. Many of them contain additives such as flavors and pigments. Long-term use of protein powder may have side effects. In addition, from the perspective of nutrition and exercise theory, whether it is aerobic training or anaerobic training (strength resistance training), timely supplementation of carbohydrates and sufficient protein is the best way to ensure the level and effect of training. A product that is more in line with sports nutrition and can provide high-quality protein and carbohydrates is an urgent need for fitness groups. At the same time, for fitness people, in order to better meet the needs of healthy diet and muscle growth, and effectively promote the release of body growth factors for a long time, under the basic conditions of high protein and zero fat, various types of vitamins and minerals. Eggs contain a certain amount of minerals, but their vitamins are single and low in content, which is not enough to provide various types of vitamin nutrition with high content.

Whey protein powder and other protein powders have the above-mentioned problems, and eggs themselves have a good potential to be developed as sports products, but in the prior art of egg products, if the conventional process is used to simply combine whey protein powder and When eggs are mixed together to make egg products, there will be problems such as the instability of the mixing system of egg white, whey protein concentrate, and white sugar, and the easy separation of the finished product.

Contents of the invention

In view of the above deficiencies, the purpose of the present invention is to provide a protein and carbohydrates of high quality, fat-free and delicious, easy to carry, dense texture features, egg white and concentrated whey protein, white sugar and fruit and vegetable The juice mixing system is stable without stratification, the product has a delicate and smooth taste, good water holding capacity, attractive appearance, excellent flavor, good taste and balanced nutrients.

In order to achieve the above object, the present invention adopts the following technical solutions:

A nutritionally fortified egg product suitable for fitness groups, the product is made of the following ingredients in proportion by weight:

25-35 parts of egg white liquid

Concentrated whey protein 10-15 servings

White sugar 5-10 parts

10-20 servings of fruit and vegetable juice

30-50 parts of water.

Further, the egg product is made of the following ingredients:

30 parts egg white liquid

Whey Protein Concentrate 13 Servings

7 parts white sugar

15 servings of fruit and vegetable juice

40 parts of water.

Further, the egg white liquid is egg white liquid.

The fruit and vegetable juice is one or more compounds of carrot juice, tomato juice, apple juice and lemon juice, and is freshly squeezed from corresponding vegetables and fruits.

During the preparation process, the applicant found that after adding fruit and vegetable juices, although various types of vitamins were added and the taste and color of the product were enriched; Due to the instability of the mixing system and the easy separation of the finished product, the applicant adopted a technical solution to control the pH value of the compound fruit and vegetable juice at 4~5, so that the gelatinity of the egg white will not be significantly affected, and the protein gel can be well maintained in the end The system maintains a good taste when the mixed system is stable without stratification.

A method for preparing egg products suitable for fitness crowds, comprising the following steps:

(1) Break the eggs to obtain egg liquid, separate egg white and egg yolk, and pass through a 80-mesh sieve to obtain egg white liquid;

(2) Pasteurize the egg white liquid with the parameter of 53°C/2.5min to obtain the pasteurized egg white liquid;

(3) Add concentrated whey protein into water at 45°C~55°C, stir at 500rpm for 3~5min, and then hydrate for 30min to obtain feed solution 1;

(4) Slowly add white granulated sugar to the above feed liquid 1 at a rate of 10 g/min, stir for 5 minutes, and rotate at 800-1000 rpm to obtain feed liquid 2;

(5) Slowly add egg white liquid to the above feed liquid 2 at a rate of 10g/min, stir for 5min, and rotate at 800~1000rpm to obtain feed liquid 3;

(6) Add fruit and vegetable juices to feed liquid 3 to obtain feed liquid 4;

(7) Homogenize the material liquid 4 under the pressure of 180Bar (18Mpa) for 1~2 times to obtain the material liquid 5. The homogenizer used is Shanghai Shunyi Technology Co., Ltd. APV-50 type;

(8) Fill the material liquid 5 into a PP plastic cup, seal it with aluminum foil, the sealing temperature is 195~200°C, the heat sealing time is 3s, the sealing is tight, and there is no material trapped;

(9) Ultra-high pressure sterilization is carried out on the sealed product with a parameter of 400Mpa/3.5min, and the finished product can be obtained after the sterilization is completed.

Compared with existing products and technologies, the present invention has the following advantages:

1. Since the nutritionally enhanced egg product suitable for fitness groups provided by the present invention uses egg white liquid and concentrated whey protein in the formula, the protein quality of the product is high, and it has a very high protein efficiency value (PER), Biological value (BV), net protein utilization (NPU) and protein digestibility as amino acid index (PDCAAS). Therefore, the egg product can well meet the protein needs of fitness groups and athletes, and is superior to existing protein powder and other products in terms of nutritional functionality.

2. Since the nutrition-fortified egg product suitable for fitness groups provided by the present invention uses egg white liquid, concentrated whey protein, white granulated sugar, fruit and vegetable juice and water in the formula and determines the ratio, without adding any preservatives , edible glue, pigment and essence make the product attractive in appearance, harmonious in flavor (obvious fruit and vegetable flavor), uniform in texture and smooth in taste, endowing the product with the characteristics of sustainable consumption, which is far superior to protein powder and other fitness groups. Edible products.

3. Since the formula of a nutrition-fortified egg product suitable for body-building people is selected from egg white liquid, concentrated whey protein and white granulated sugar, the product contains both high-quality protein and sufficient carbohydrates, and at the same time Fat-free, it is the best meal combination for fitness people.

4. Since the nutrition-fortified egg product suitable for fitness groups provided by the present invention adopts the process design of (3)~(7), the feeding sequence is reasonable, and the process parameters are appropriate, which solves the problem of poor solubility of whey protein concentrate, egg white The problem of unstable and easy layering of the mixed system with concentrated whey protein and white sugar finally endows the product with uniform and dense texture characteristics, making the product delicate and smooth in taste and good in water holding capacity.

5. Since the nutrition-enhanced egg product suitable for fitness groups provided by the present invention is packaged in a plastic cup, the product is convenient to carry and eat; at the same time, the sealing temperature and time are designed reasonably, so that the product is tightly sealed and maintained in ultra-high pressure sterilization. Stable and easy to tear when ready to eat.

6. Since the nutrition-fortified egg product suitable for fitness groups provided by the present invention is a combination of carrot juice, tomato juice, apple juice and lemon juice, it not only adds a variety of vitamins but also enriches the taste and taste of the product. Color; and by controlling the pH value of the compound fruit and vegetable juice at 4~5, the gelatinity of the egg white is not significantly affected, and finally the protein gel system is well maintained, and a good taste is maintained.

7. Since the nutrient-enhanced egg product suitable for fitness groups provided by the present invention is sterilized by a combination of pasteurization and ultra-high pressure sterilization, and the parameters are set reasonably, the carotenoids, lycopene, Vitamin C and other vitamins have been preserved to the greatest extent, endowing the product with the characteristics of nutritional enhancement, so that the product contains not only high-quality protein, sufficient carbohydrates but also rich vitamins, balanced nutrients, and is more suitable for fitness people.

detailed description

Below we will further illustrate the present invention in conjunction with specific embodiments.

Example 1

Preparation of nutritionally fortified egg products suitable for fitness groups:

(1) Break the eggs to obtain egg liquid, separate egg white and egg yolk, and pass through a 80-mesh sieve to obtain egg white liquid;

(2) Pasteurize the egg white liquid with the parameter of 53°C/2.5min to obtain the pasteurized egg white liquid;

(3) Add 2kg of concentrated whey protein to 6kg of water at 50°C, stir at 500rpm for 4min, and then hydrate for 30min to obtain feed solution 1;

(4) Slowly add 1 kg of white granulated sugar to the above-mentioned feed liquid 1 at a rate of 10 g/min, stir for 5 minutes at a speed of 900 rpm, and obtain feed liquid 2;

(5) Slowly add 5 kg of pasteurized egg white liquid to the above-mentioned feed liquid 2 at a rate of 10 g/min, stir for 5 min, and rotate at 900 rpm to obtain feed liquid 3;

(6) Add 2 kg of fruit and vegetable juice with a pH value of 4.5 obtained from freshly squeezed carrot juice, tomato juice, apple juice and lemon juice to feed liquid 3 to obtain feed liquid 4;

(7) Homogenize the feed liquid 4 twice under the pressure of 180Bar (18Mpa) to obtain the feed liquid 5. The homogenizer used is Shanghai Shunyi Technology Co., Ltd. APV-50 type;

(8) Fill the material liquid 5 into the PP plastic cup according to the measurement, seal it with aluminum foil, the sealing temperature is 200°C, the heat sealing time is 3s, the sealing is tight, and there is no material trapped;

(9) Ultra-high pressure sterilization is carried out on the sealed product with a parameter of 400Mpa/3.5min, and the finished product can be obtained after the sterilization is completed.

The product prepared in Example 1 was compared with beef protein, casein, whey protein and soybean protein in terms of nutritional indicators as described in Table 1.

Table 1 Comparison of nutritional indicators for digestion and absorption of different proteins

.

It can be seen from Table 1 that because of the selection of egg white liquid, concentrated whey protein and compound fruit and vegetable juice in the formula of Example 1, coupled with its unique preparation process, the protein quality of the product is high and has a very high protein efficiency value ( PER), biological value (BV), net protein utilization (NPU) and protein digestibility as amino acid index (PDCAAS). At the same time, the product of this embodiment is rich in vitamins such as carotenoids, lycopene, and vitamin C. Therefore, the egg product can well meet the protein and vitamin needs of fitness groups and athletes, help promote anabolism, stimulate muscle growth, and is superior to existing protein powder and other products in terms of nutritional function.

At the same time, according to tests, the egg product prepared in Example 1 has dense texture characteristics, and the mixing system of egg white and concentrated whey protein, white sugar, and fruit and vegetable juice is stable without delamination. The product has an attractive appearance, a harmonious flavor, and a delicate and smooth taste. , good water holding capacity.

Example 2

Preparation of nutritionally fortified egg products suitable for fitness groups:

(1) Break the eggs to obtain egg liquid, separate egg white and egg yolk, and pass through a 80-mesh sieve to obtain egg white liquid;

(2) Pasteurize the egg white liquid with the parameter of 53°C/2.5min to obtain the pasteurized egg white liquid;

(3) Add 13kg of concentrated whey protein to 40kg of water at 50°C, stir at 500rpm for 4min and then hydrate for 30min to obtain feed solution 1;

(4) Slowly add 7kg of white granulated sugar to the above feed liquid 1 at a rate of 10g/min, stir for 5min at a speed of 900rpm, and obtain feed liquid 2;

(5) Slowly add 30 kg of pasteurized egg white liquid to the above-mentioned feed liquid 2 at a rate of 10 g/min, stir for 5 min, and rotate at 900 rpm to obtain feed liquid 3;

(6) Add 15 kg of fruit and vegetable juice with a pH value of 4.5 obtained from freshly squeezed carrot juice, tomato juice, apple juice and lemon juice to feed liquid 3 to obtain feed liquid 4;

(7) Homogenize the feed liquid 4 twice under the pressure of 180Bar (18Mpa) to obtain the feed liquid 5. The homogenizer used is Shanghai Shunyi Technology Co., Ltd. APV-50 type;

(8) Fill the material liquid 5 into the PP plastic cup according to the measurement, seal it with aluminum foil, the sealing temperature is 200°C, the heat sealing time is 3s, the sealing is tight, and there is no material trapped;

(9) Ultra-high pressure sterilization is carried out on the sealed product with a parameter of 400Mpa/3.5min, and the finished product can be obtained after the sterilization is completed.

The product prepared in Example 2 was compared with beef protein, casein, whey protein and soybean protein in terms of nutritional indicators as described in Table 2.

Table 2 Comparison of nutritional indicators for digestion and absorption of different proteins

.

It can be seen from Table 2 that because the formula of Example 2 selects egg white liquid, concentrated whey protein and compound fruit and vegetable juice, and its unique preparation process, the protein quality of the product is high and has a very high protein efficiency value ( PER), biological value (BV), net protein utilization (NPU) and protein digestibility as amino acid index (PDCAAS). At the same time, the product of this embodiment is rich in vitamins such as carotenoids, lycopene, and vitamin C. Therefore, the egg product can well meet the protein and vitamin needs of fitness groups and athletes, help promote anabolism, stimulate muscle growth, and is superior to existing protein powder and other products in terms of nutritional function.

At the same time, according to the test, the egg product prepared in Example 2 has a dense texture, and the mixing system of egg white and whey protein concentrate, white sugar, and fruit and vegetable juice is stable without delamination. The product has an attractive appearance, a harmonious flavor, and a delicate and smooth taste. , good water holding capacity.

Example 3

Preparation of nutritionally fortified egg products suitable for fitness groups:

(1) Break the eggs to obtain egg liquid, separate egg white and egg yolk, and pass through a 80-mesh sieve to obtain egg white liquid;

(2) Pasteurize the egg white liquid with the parameter of 53°C/2.5min to obtain the pasteurized egg white liquid;

(3) Add 3kg of concentrated whey protein to 10kg of water at 50°C, stir at 500rpm for 4min and then hydrate for 30min to obtain feed solution 1;

(4) Slowly add 2kg of white granulated sugar to the above feed liquid 1 at a rate of 10g/min, stir for 5min at a speed of 900rpm, and obtain feed liquid 2;

(5) Slowly add 7 kg of pasteurized egg white liquid to the above-mentioned feed liquid 2 at a rate of 10 g/min, stir for 5 minutes, and rotate at 900 rpm to obtain feed liquid 3;

(6) Add 4 kg of fruit and vegetable juice with a pH value of 4.5 obtained from freshly squeezed carrot juice, tomato juice, apple juice and lemon juice to feed liquid 3 to obtain feed liquid 4;

(7) Homogenize the feed liquid 4 twice under the pressure of 180Bar (18Mpa) to obtain the feed liquid 5. The homogenizer used is Shanghai Shunyi Technology Co., Ltd. APV-50 type;

(8) Fill the material liquid 5 into a PP plastic cup, seal it with aluminum foil, the sealing temperature is 200°C, the heat sealing time is 3s, the sealing is tight, and there is no material trapped;

(9) Ultra-high pressure sterilization is carried out on the sealed product with a parameter of 400Mpa/3.5min, and the finished product can be obtained after the sterilization is completed.

The product prepared in Example 3 was compared with beef protein, casein, whey protein and soybean protein in terms of nutritional indicators as described in Table 3.

Table 3 Comparison of nutritional indicators for digestion and absorption of different proteins

.

It can be seen from Table 3 that because the formula of Example 3 selected egg white liquid, concentrated whey protein and compounded fruit and vegetable juice, and its unique preparation process, the protein quality of the product is high and has a very high protein efficiency value ( PER), biological value (BV), net protein utilization (NPU) and protein digestibility as amino acid index (PDCAAS). At the same time, the product of this embodiment is rich in vitamins such as carotenoids, lycopene, and vitamin C. Therefore, the egg product can well meet the protein and vitamin needs of fitness groups and athletes, help promote anabolism, stimulate muscle growth, and is superior to existing protein powder and other products in terms of nutritional function.

At the same time, according to tests, the egg product prepared in Example 3 has a dense texture, and the mixing system of egg white, whey protein concentrate, white sugar, and fruit and vegetable juice is stable and does not delaminate. The product has an attractive appearance, a harmonious flavor, and a delicate and smooth taste. , good water holding capacity.

Claims (5)

1. A nutrition-enhanced egg product suitable for fitness groups, characterized in that: the egg product is made of the following ingredients in proportion by weight: 25-35 parts of egg white liquid Concentrated whey protein 10-15 servings White sugar 5-10 parts 10-20 servings of fruit and vegetable juice 30-50 parts of water. 2. The egg product according to claim 1, characterized in that: the egg product is made of the following ingredients in proportion by weight: 30 parts egg white liquid Whey Protein Concentrate 13 Servings 7 parts white sugar 15 servings of fruit and vegetable juice 40 parts of water. 3. The egg product according to claim 1 or 2, characterized in that: the egg white liquid is egg white liquid. 4. The egg product according to claim 1 or 2, characterized in that: the fruit and vegetable juice is one or more compounds of carrot juice, tomato juice, apple juice and lemon juice, and the corresponding vegetables and fruits It is freshly squeezed, and the pH of the fruit and vegetable juice is 4~5. 5. A method for preparing egg products suitable for fitness groups, comprising the following steps: (1) Break the eggs to obtain egg liquid, separate egg white and egg yolk, and pass through a 80-mesh sieve to obtain egg white liquid; (2) Pasteurize the egg white liquid with the parameter of 53°C/2.5min to obtain the pasteurized egg white liquid; (3) Add concentrated whey protein into water at 45°C~55°C, stir at 500rpm for 3~5min, and then hydrate for 30min to obtain feed solution 1; (4) Slowly add white granulated sugar to the above feed liquid 1 at a rate of 10 g/min, stir for 5 minutes, and rotate at 800-1000 rpm to obtain feed liquid 2; (5) Slowly add egg white liquid to the above feed liquid 2 at a rate of 10g/min, stir for 5min, and rotate at 800~1000rpm to obtain feed liquid 3; (6) Add fruit and vegetable juices to feed liquid 3 to obtain feed liquid 4; (7) Homogenize the material liquid 4 under the pressure of 180Bar (18Mpa) for 1~2 times to obtain the material liquid 5. The homogenizer used is Shanghai Shunyi Technology Co., Ltd. APV-50 type; (8) Fill the material liquid 5 into a PP plastic cup, seal it with aluminum foil, the sealing temperature is 195~200°C, the heat sealing time is 3s, the sealing is tight, and there is no material trapped; (9) Ultra-high pressure sterilization is carried out on the sealed product with a parameter of 400Mpa/3.5min, and the finished product can be obtained after the sterilization is completed.