The invention discloses a preparation method of sugarless steamed egg serial products with high 
water retention. According to the products, eggs and milk are used as main raw materials, other 
healthy food materials are assisted, and the main raw materials and the other 
healthy food materials are made into 
thermal coagulation seasoning egg products in a conventional 
steaming manner. According to the sugarless steamed eggs disclosed by the invention, 
water retention rate and sensory indexes are used as evaluation criterions; in the formula, 
sorbitol, modified 
soybean lecithin and the like are added, so that the 
water retention of the products is promoted, a stable 
product system is formed, a drainage problem during a preserving process is solved or retarded, and the 
shelf life is prolonged; besides, the products also have function characteristics, the 
sorbitol is not transformed into glucose in blood, a 
metabolic process is free from control of 
insulin, and 
lecithin has the efficacies of reducing 
cholesterol, preventing 
fatty liver, invigorating the brain and the like. According to the sugarless steamed eggs disclosed by the invention, the water retention of the products is jointly optimized from the formula and the technology, the quality guarantee period of the produced steamed eggs is as long as 6 months, the stability is good, the drainage problem does not exist on the steamed eggs during the 
shelf life, and the steamed eggs also have the function characteristics.