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A kind of egg cheese and preparation method thereof

A technology of egg cheese and eggs, which is applied in the field of comprehensive processing, restriction enzyme hydrolysis, whole egg liquid product processing, egg cheese and its preparation, can solve the problems of long production cycle, single variety, high price, etc., and achieve increased solubility , Unique flavor, the effect of increasing the number

Active Publication Date: 2017-09-15
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The technical problem solved by the invention: it solves the problems of single variety of cheese products in the market, long production cycle, high price, etc.

Method used

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  • A kind of egg cheese and preparation method thereof

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Effect test

Embodiment 1

[0032] A method for preparing egg custard, characterized in that it is prepared according to the following steps:

[0033] (1) Select fresh eggs, remove the shells to obtain whole egg liquid, stir the whole egg liquid at a speed of 150-200rpm, filter to obtain uniform whole egg liquid, and set aside;

[0034] (2) Add the same amount of pure water to the whole egg liquid described in step (1) to prepare a certain egg-water mixture, and add 0.05% papain and 0.003% flavor protease to the egg-water mixture in terms of mass percentage , the enzymolysis conditions are pH 6.5, temperature 55°C, hydrolysis for 1 hour, stirring at low speed during the enzymolysis process, controlling the hydrolyzed DH at 5, killing the enzyme, and obtaining a protein solution with a low degree of hydrolysis after pasteurization, for later use; papain The activity of the compound flavor protease is 5000U / g, and the activity of the compound flavor protease is 3000U / g;

[0035] (3) Add lactose, which acc...

Embodiment 2

[0040] A method for preparing egg custard, characterized in that it is prepared according to the following steps:

[0041] (1) Select fresh eggs, remove the shells to obtain whole egg liquid, stir the whole egg liquid at a speed of 150-200rpm, filter to obtain uniform whole egg liquid, and set aside;

[0042] (2) Add the same amount of pure water to the whole egg liquid described in step (1) to prepare a certain egg-water mixture. In terms of mass percentage, add 0.06% papain and 0.005% flavor protease to the egg-water mixture , the enzymolysis conditions are pH 6.8, temperature 57°C, hydrolysis for 1.2h, stirring at low speed during the enzymolysis process, controlling the hydrolyzed DH at 6, killing the enzyme, and obtaining a protein solution with a low degree of hydrolysis after pasteurization, for later use; papaya The activity of protease is 5000U / g, and the activity of compound flavor protease is 3000U / g;

[0043] (3) Add lactose accounting for 4% of the mass of the lo...

Embodiment 3

[0048] A method for preparing egg custard, characterized in that it is prepared according to the following steps:

[0049] (1) Select fresh eggs, remove the shells to obtain whole egg liquid, stir the whole egg liquid at a speed of 150-200rpm, filter to obtain uniform whole egg liquid, and set aside;

[0050] (2) Add the same amount of pure water to the whole egg liquid described in step (1) to prepare a certain egg-water mixture, and add 0.08% papain and 0.006% flavor protease to the egg-water mixture in terms of mass percentage , the enzymolysis conditions are pH 7.0, temperature 60°C, hydrolysis for 1.5h, stirring at low speed during the enzymolysis process, controlling the hydrolyzed DH at 8, killing the enzyme, and obtaining a protein solution with a low degree of hydrolysis after pasteurization, for later use; papaya The activity of protease is 5000U / g, and the activity of compound flavor protease is 3000U / g;

[0051] (3) Add 6% lactose to the protein liquid with low de...

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Abstract

The invention relates to an egg cheese and a preparation method thereof, which is a novel cheese product provided by using whole eggs as raw materials. The present invention creatively combines restrictive enzyme hydrolysis, beneficial bacteria fermentation and static ultra-high pressure treatment to obtain egg and cheese food. The product is light yellow, has no fishy bitterness, fine texture, slightly elastic taste, and hardness. Suitable, good texture, sweet and mellow taste, long aftertaste, rich nutrition, easy to digest and absorb. It is conducive to improving the economic benefits of related enterprises and accelerating the development of my country's poultry and egg intensive processing industry.

Description

technical field [0001] The invention belongs to the technical field of food processing, and provides an egg custard and a preparation method thereof, and relates to a product processing technology of whole egg liquid, in particular to a comprehensive processing technology combining restriction enzyme hydrolysis, beneficial bacteria fermentation and static high pressure . Background technique [0002] Cheese, with very high nutritional value, is the only cheese product on the market. However, due to the per capita milk production in my country is far below the level of developed countries, the quality of raw milk is uneven, and the cheese production process is complex, the production cycle is long, and the price is high due to low yield. These problems have led to cheese products being recognized in the market. Low. Therefore, it is of great significance to develop new cheese substitutes. Eggs are one of the most commonly eaten foods for human beings. They come from a wide ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00A23L7/117A23L33/00
CPCA23L15/25A23V2400/147A23V2400/123A23V2400/249
Inventor 张华江迟玉杰吕雪鹏李亮魏春立王胜男石云娇支雅雯李昂
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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