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All egg drinks "egg sister"
The "Egg Sister" whole egg drink is a nutritious beverage made from eggs, combined with natural ingredients like honey and fruit juices. It has gained widespread popularity both domestically and internationally due to its unique taste and health benefits. This product not only enhances the value of agricultural products significantly through simple processing, but also meets the growing demand for healthy and convenient drinks. Here's an in-depth look at the production technology behind this popular beverage:
First, the formula consists of 85% fresh egg liquid, 2% honey, 5% fruit juice, 8% sugar, 0.2% organic acid, and 0.02% potassium sorbate. These ingredients are carefully balanced to ensure both flavor and stability.
Next, the process involves several key steps: egg beating, preparation of egg liquid, making an acidic sugar solution, mixing the two components, homogenization, sterilization, adding preservatives and spices, filling, and secondary sterilization.
Let’s break down the key production points:
1. **Egg Liquid Preparation**: After beating the eggs using a hand mixer or electric egg beater, half of the total sugar is added and mixed thoroughly to create a smooth base.
2. **Acidic Sugar Solution Preparation**: Honey, fruit juice, organic acid, and the remaining sugar are dissolved in 80 ml of hot water (total volume of 2000 ml) to form a sweet and tangy solution.
3. **Mixing Egg Liquid with Acidic Sugar Solution**: This step is crucial for achieving a stable and uniform mixture. The egg liquid is first stirred using a material mixing pump to improve emulsification, then gradually introduced into the acidic sugar solution. After all the solution is added, the mixture is stirred again to ensure complete blending.
4. **Homogenization and Sterilization**: The mixture undergoes two stages of homogenization—first at 200 kg/cm², then at 400 kg/cm²—to achieve optimal texture and consistency. Following this, it is sterilized using a multi-stage plate sterilizer at 90°C for 15 minutes, with a discharge temperature of 65°C. A second sterilization is conducted after filling to ensure product safety.
5. **Adding Potassium Sorbate and Spices**: After the first sterilization, potassium sorbate and a small amount of spices (about 0.2% of the total volume) are added to the mixture and stirred evenly.
6. **Filling Process**: The final product is filled into plastic bottles using a fully automatic filling machine. Available sizes include 100 ml, 200 ml, 250 ml, and 500 ml, and each bottle is sealed with aluminum foil.
7. **Secondary Sterilization**: This step is carried out using atmospheric hot water sterilization at 85–90°C for 30 minutes. The temperature and time can be adjusted based on the packaging material to ensure effective sterilization without damaging the product.
This well-structured production process ensures that the "Egg Sister" drink maintains its nutritional value, flavor, and shelf life, making it a successful example of value-added agricultural processing.
Author: Department of Agricultural and Sideline Products Processing, Dongkan Agricultural College, Binhai County, Jiangsu Province.