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Production of fresh egg drinks
In the 21st century, people's quality of life has significantly improved. As a result, consumers are not only looking for tasty and refreshing drinks, but also those that offer added nutritional benefits. Egg-based beverages have emerged as a popular choice, combining both hydration and health advantages.
The production process of egg drinks involves several key steps. First, fresh eggs are selected and prepared. The eggs are washed and cracked to extract the liquid. Then, apple cider vinegar, honey, sugar, and other ingredients are added. The mixture is stirred thoroughly, filtered, homogenized, and then canned and sealed. Finally, it undergoes pasteurization to ensure safety and quality before being inspected and packaged as the final product.
The processing method begins with the pretreatment of eggs. Fresh eggs are carefully washed to remove any dirt or debris. After cracking, the egg mixture is thoroughly blended. A measured amount of 30 ml is transferred into a 200 ml beaker, followed by the addition of 20 ml of apple cider vinegar. The mixture is stirred using a glass rod at room temperature and left to sit for 12–24 hours. Afterward, 10 grams of sugar, 5 ml of honey, and 2 grams of glucose are added, along with concentrated juice, flavoring agents, and a stabilizer. The volume is adjusted to 200 ml using purified water, and the mixture is homogenized to create a smooth beverage.
Next, the mixture is filtered through a 200-mesh filter to remove any impurities, such as fibrous materials from the egg. Once filtered, the liquid is filled into containers and sealed properly. The sealed bottles are then placed in a water bath maintained at 71–72°C for 15 minutes to complete the pasteurization process.
When selecting raw materials, it's essential to choose high-quality eggs. The shell should be clean, with a fine layer of powder on the surface, and free from cracks or discoloration. The air cell inside the egg should be small and slightly dark, and the egg should feel light when shaken. A fresh egg will appear clear and transparent, with a centered yolk and no visible spots.
Pre-treating the eggs is crucial to eliminate harmful microorganisms like Salmonella. After washing the eggs with clean water, they are soaked in a 10 ppm chlorine solution for 10 minutes to kill bacteria on the shell. This step ensures the safety of the egg mixture during further processing.
To enhance the flavor of the drink and mask the natural egg odor, ingredients like milk, fruit juice, or honey can be added. However, it's important to use them in moderation—too much may overpower the egg taste, while too little may not be effective. A 1% addition is typically ideal.
pH adjustment is another critical step. Although acetic acid is commonly used, its strong taste makes it unsuitable. Instead, malic acid (at a concentration of 1.5 g/100 ml) is used to adjust the pH to between 5.8 and 6.2. This range helps maintain a smooth texture and pleasant flavor. If the pH is too low, the protein in the egg may coagulate, leading to an undesirable texture. Conversely, if the pH is too high, the flavor may become flat.
Finally, pasteurization is employed to eliminate harmful bacteria without compromising the nutritional value or flavor of the beverage. This method is particularly suitable for egg drinks that cannot withstand high-temperature sterilization, ensuring a safe and high-quality product.