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Method for producing selenium-riched low-cholesterol eggs and the products thereof

A low-cholesterol, production method technology, applied in food preparation, food science, animal feed, etc., can solve the problem of reducing the cholesterol content of eggs, and achieve the effect of full nutritional value, increased Hough unit, and low cholesterol content

Active Publication Date: 2008-01-02
NANJING AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But so far there is no report of lactic acid bacteria reducing cholesterol content in eggs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] Embodiment 1 takes 700 Roman laying hens of a laying hen farm in Nanjing as the implementation object

[0031] (1) Production of probiotic feed additives rich in organic selenium

[0032] 1) Strains: Lactobacillus acidophilus (L.acidophilus, LA): purchased from the Microbial Strain Preservation Center of the Institute of Microbiology, Chinese Academy of Sciences, the strain code is AS1.1878; Candida utilis (Candida utilis): purchased from China The microbial strain preservation center of the Institute of Microbiology, Academy of Sciences, the strain code is AS2.1180.

[0033] 2) Medium: 1kg of yeast extract, 1kg of glucose, dissolved in 100L of water, with natural pH; sterilized by high-pressure steam at 115°C for 15 minutes, and set aside.

[0034] 3) Inorganic selenium source: Prepare 750 ml of sodium selenite solution with a Se concentration of 1 mg / ml, sterilize at 121° C. for 30 minutes by high-pressure steam, and set aside.

[0035] 4) Activation of strains and ...

Embodiment 2

[0087] Embodiment 2 takes the Yisha laying hens of a laying hen farm in Nanjing as the implementation object

[0088] (1) Production of organic selenium-rich probiotic feed additives

[0089] 1) Strains: Lactobacillus acidophilus (L.acidophilus, LA): purchased from the Microbial Strain Preservation Center of the Institute of Microbiology, Chinese Academy of Sciences, the strain code is AS1.1878; Candida utilis (Candida utilis): purchased from China The microbial strain preservation center of the Institute of Microbiology, Academy of Sciences, the strain code is AS2.1180.

[0090] 2) Medium: 1kg of yeast extract, 1kg of glucose, dissolved in 100L of water, with natural pH; sterilized by high-pressure steam at 115°C for 15 minutes, and set aside.

[0091] 3) Inorganic selenium source: Prepare 750 ml of sodium selenite solution with a Se concentration of 1 mg / ml, sterilize at 121° C. for 30 minutes by high-pressure steam, and set aside.

[0092] 4) Activation of strains and acq...

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Abstract

The invention relates to a method for preparing selenium-rich low-cholesterol egg and the relevant product, belonging to health-care functional egg product production field, which comprises following steps: employing lactobacillus acidophilus and candida as bacteria, the culture medium is 0.5-2% yeast concrete and 0.5-2% glucose, inoculating bacteria in sodium selenite containing culture medium, culturing for 30-40hours, getting culturing solution containing selenium-rich probiotics, adding culturing solution in basic corn bean meal type ration , feeding chicken with it, and getting selenium-rich low-cholesterol egg products. The selenium content in egg products is 0.358-0.508 mg / kg (wet weight), cholesterol in egg yellow content is 11.37-12.17 mg / g (wet weight). The egg product is characterized by abundant nutrition, selenium supplement, low-cholesterol content, health-care function and effect of prevention of cardiovascular disease.

Description

1. Technical field [0001] The invention relates to a production method of a selenium-rich low-cholesterol egg and a product thereof, belonging to the technical field of production of health-care functional eggs. 2. Technical background [0002] Poultry eggs have high nutritional value, and their nutritional composition is relatively comprehensive and balanced. They are rich in protein, polyunsaturated fatty acids, lecithin, cholesterol, vitamins and trace elements, etc., and are easy to digest and absorb. They are an ideal natural food. food. The protein content in poultry eggs is about 13% to 15%, which is slightly lower than that of lean meat, but its amino acid composition and ratio are closest to human protein. Among them, egg yolk protein is rich in amino acids beneficial to human body, such as leucine, isocyanin Amino acids, lysine, methionine, threonine, tryptophan, valine, etc. Therefore, its protein utilization rate is the highest, 94% for whole eggs and 96% for e...

Claims

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Application Information

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IPC IPC(8): A23K1/16A23K1/00A23K1/18A23L1/32A23L1/29C12N1/14A01K67/02A23K10/12A23K10/18A23K20/20A23K50/75A23L15/00A23L33/00
Inventor 黄克和潘翠玲赵玉鑫陈甫秦顺义段颖
Owner NANJING AGRICULTURAL UNIVERSITY
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