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Method for preparing odor-free delicious amino acid through combination of acid hydrolysis and enzymatic hydrolysis of salted egg white

A combined preparation and amino acid technology, applied in food preparation, application, food science, etc., to achieve the effect of reducing hydrolysis time, low fat content, and avoiding harmful by-products

Active Publication Date: 2014-02-12
JIANGNAN UNIV +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] However, some examples of salted duck egg whites being processed and produced or separately acid hydrolyzed and enzymatically hydrolyzed are all just some simple acid treatment or enzyme treatment on salted duck egg whites.

Method used

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  • Method for preparing odor-free delicious amino acid through combination of acid hydrolysis and enzymatic hydrolysis of salted egg white
  • Method for preparing odor-free delicious amino acid through combination of acid hydrolysis and enzymatic hydrolysis of salted egg white

Examples

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Effect test

Embodiment 1

[0042] Example 1 Salted protein was first hydrolyzed with strong acid and then enzymatically hydrolyzed to prepare a flavorless amino acid sauce without peculiar smell

[0043] Put the salted egg white into the container, according to the ratio of salted egg white: hydrochloric acid = 1:2.5 (v / v), slowly add the hydrochloric acid solution with a concentration of 6mol / L into the salted egg white, stir while adding the hydrochloric acid solution, and wait until it is completely added After the hydrochloric acid solution was fully stirred and mixed, the reaction vessel was sealed and placed in a water bath. Adjust the temperature of the water bath to 100°C, and bathe in water at this temperature for 4 hours. During the hydrolysis process, stir the salted egg white hydrochloride mixture in the container every half an hour to ensure that the reaction can be fully carried out. After the hydrolysis reaction is finished, the container is removed from the water bath, and the reactant ...

Embodiment 2

[0046] Example 2 Combined preparation of salty protein with enzymatic hydrolysis and then mild acid hydrolysis to produce odorless amino acid seasoning powder

[0047] Put the salted egg white into a container for pretreatment, adjust its pH with an appropriate amount of weak acid to the optimum pH of Flavourzyme protease = 7.0, then place the container in an electric heating constant temperature water bath, adjust the temperature to 100°C, and heat for 15 minutes. Stir with a glass rod to prevent gel formation. Take it out and cool it down to 50°C, then pour it into a stirring enzymatic reactor and keep the temperature of the egg white at a constant temperature of 50°C, and start the electric stirrer (6-12 rpm) to stir. Weigh 0.05% enzyme by weight of added salted egg white and dissolve it in 5mL distilled water, add it to the reactor, and start timing when 2 / 3 of the enzyme amount is added; as the reaction progresses, the pH value will drop and the water will evaporate, so t...

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Abstract

A method for preparing an odor-free delicious amino acid through combination of acid hydrolysis and enzymatic hydrolysis of salted egg white belongs to the field of deep processing of bird egg by-products. According to the invention, the salted egg white is taken as a raw material and is then subjected to homogenization, combined action of acid hydrolysis and enzymatic hydrolysis, neutralization and filtering to obtain the odor-free delicious amino acid. The method combining acid hydrolysis and enzymatic hydrolysis replaces a method of direct acid hydrolysis and enzymatic hydrolysis on protein of animals and plants in the traditional process, not only are harmful byproducts and extraneous odor well controlled in the acid hydrolysis process due to the subsequent enzymatic hydrolysis, but also the hydrolysis time is effectively shortened, the pollution to the neighboring environment is reduced, and the state environmental protection requirement is met; the salted egg white whose fat content is about 0.25% is used as the raw material, so that the production of trichloropropanol is inhibited in the process of acid hydrolysis, and then an odor-free amino acid hydrolysate product containing no trichloropropanol is obtained, wherein the degree of hydrolysis of the product is 52%-54%, delicate amino acids (glutamic acid and aspartic acid) and sweet amino acids (alanine, glycine, proline, serine and threonine) account for about 60% of the total amino acids.

Description

technical field [0001] The invention relates to a method for jointly preparing salty egg white acid hydrolysis and enzymatic hydrolysis to produce flavor-free amino acids, which belongs to the technical field of deep processing of by-products of poultry eggs. Background technique [0002] Hydrolyzed protein is a high-quality protein resource. The main components of protein hydrolyzate are amino acids and small molecular polypeptides, which have high nutritional value and health care functions. Internationally, animal protein and its products are called "HAP". Generally speaking, the amino acid content of hydrolyzed animal protein HAP is higher than that of hydrolyzed vegetable protein HVP, and its amino acid pattern is closer to the needs of the human body, which can better reflect the flavor of animal raw materials features. HAP has a wide range of uses in the food field, especially in the condiment industry. With the accelerated pace of life and industrial development...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L27/21
CPCA23L27/21
Inventor 张慜周冰陈志雄刘亚萍陈世豪
Owner JIANGNAN UNIV
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