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Instant yolk protein powder containing biologically active substances, and preparation method thereof

A bioactive substance and protein powder technology, which is applied to the protein components of eggs, protein food processing, protein food components, etc., can solve the problems of color and biological activity deterioration, poor flavor, unstable properties, etc.

Active Publication Date: 2014-12-10
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The main technical problem to be solved by the present invention is to provide a method to solve the bad flavor when supplementing β-carotene and linoleic acid alone, and when they are processed into powder, the color and biological activity will deteriorate due to their unstable properties. problem approach

Method used

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  • Instant yolk protein powder containing biologically active substances, and preparation method thereof
  • Instant yolk protein powder containing biologically active substances, and preparation method thereof
  • Instant yolk protein powder containing biologically active substances, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] (1) Egg yolk pretreatment: take commercially available fresh eggs and carefully break the shell, separate the egg white and egg yolk, stir the egg yolk evenly with a stirrer at a stirring speed of 200r / min, then filter to obtain a uniform, impurity-free egg yolk. Pasteurize at 50°C for 30 minutes and set aside;

[0083] (2) Enzyme hydrolysis: add compound protease to the egg yolk liquid obtained in step (1) for two-stage enzymolysis, the first stage: enzymolysis at a temperature of 45°C and pH 8.0 for 30 minutes; the second stage: at a temperature of 52 Under the conditions of ℃ and pH6.0, enzymolysis was carried out for 30 minutes to obtain enzymolysis solution; the compound protease was Alcalase and neutral protease, and the addition amount of Alcalase and neutral protease was calculated according to weight ratio: egg yolk liquid: Alcalase protease: neutral protease =100:0.3:0.4, to obtain the enzymatic hydrolysis solution; the two stages of enzymatic hydrolysis are a...

Embodiment 2

[0092] (1) Egg yolk pretreatment: take commercially available fresh eggs and carefully break the shell, separate the egg white and egg yolk, stir the egg yolk evenly with a stirrer at a stirring speed of 200r / min, then filter to obtain a uniform, impurity-free egg yolk. Pasteurize at 50°C for 30 minutes and set aside;

[0093] (2) Enzymatic hydrolysis: add compound protease to the egg yolk liquid obtained in step (1) for two-stage enzymolysis, the first stage: enzymolysis at a temperature of 48°C and pH 8.5 for 45 minutes; the second stage: at a temperature of 52.5 Under the conditions of ℃ and pH6.3, enzymolysis was carried out for 45min to obtain enzymolysis liquid; the compound protease was Alcalase, neutral protease, and the addition amount of Alcalase and neutral protease was calculated according to weight ratio: egg yolk liquid: Alcalase protease: neutral protease =100:0.5:0.6, to obtain enzymatic hydrolysis solution; the two stages of enzymatic hydrolysis are accompanie...

Embodiment 3

[0102] (1) Egg yolk pretreatment: take commercially available fresh eggs and carefully break the shell, separate the egg white and egg yolk, stir the egg yolk evenly with a stirrer at a stirring speed of 200r / min, then filter to obtain a uniform, impurity-free egg yolk. Pasteurize at 50°C for 30 minutes and set aside;

[0103] (2) Enzymatic hydrolysis: Add compound protease to the egg yolk liquid obtained in step (1) for two-stage enzymolysis, the first stage: enzymolysis at a temperature of 50°C and pH 9.0 for 60 minutes; the second stage: at a temperature of 53 Under the conditions of ℃ and pH6.5, enzymolysis was carried out for 60 minutes to obtain enzymolysis solution; the compound protease was Alcalase and neutral protease, and the addition amount of Alcalase and neutral protease was calculated according to weight ratio: egg yolk liquid: Alcalase protease: neutral protease =100:0.6:0.8, to obtain enzymatic hydrolysis solution; the two stages of enzymatic hydrolysis are ac...

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Abstract

The invention relates to instant yolk protein powder containing biologically active substances, and a preparation method thereof. Special biologically active substances matching the yolk protein powder are beta-carotene and conjugated linoleic acid glycerides. The instant yolk protein powder overcomes the problems of poor flavor of supplementing beta-carotene and linoleic acid alone and deterioration of color and bioactivity due to unstable properties when the biologically active substances are processed into the powder. The preparation method combines an ultrasonic assisted enzymolysis technology and mixes degreased yolk protein with water to carry out secondary spray drying, and carries out creative thermal insulation treatment on the yolk protein powder and the biologically active substances, thereby solving the problems of poor solubility of conventional yolk protein powder and poor stability after being blended, forming a porous structure on the surface of yolk protein particle surfaces, and being beneficial to absorption of the biologically active substances.

Description

technical field [0001] The invention provides a preparation method of instant egg yolk protein powder containing biologically active substances, relates to a functional protein powder for lowering blood fat and improving immunity, and a modification processing technology of egg yolk protein, belonging to the technical field of food processing. Background technique [0002] In modern society, people's life rhythm is getting faster and faster, and various factors such as work pressure, changes in diet structure, and unbalanced diet make people's health worrying. Some chronic diseases such as cardiovascular disease and cancer are more frequent, and the increase of body fat and cholesterol and oxidative damage are one of the reasons for its occurrence. Current foods cannot guarantee the content of antioxidant substances while supplementing protein, and cannot avoid the increased risk of cardiovascular disease caused by elevated fat and cholesterol. Therefore, prevention of such...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
CPCA23J1/08A23J3/341
Inventor 迟玉杰赵英迟媛王晓莹
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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