Egg white functional peptide preparation method
A technology of functional peptides and egg whites, applied in the functions of food ingredients, bacteria used in food preparation, food science, etc., can solve the problems of high equipment cost, high cost of egg white functional peptides, and difficult technology promotion
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Embodiment 1
[0020] A preparation method of egg white functional peptide is characterized in that fresh egg white is used as the main raw material and obtained by liquid fermentation with mixed microorganisms, and specifically comprises the following steps:
[0021] (1) Sterilization: Pour fresh egg whites into the reaction kettle, stir and mix well, increase the speed to 225 rpm, raise the temperature to 80°C, and keep for 20 minutes;
[0022] (2) deployment: reduce the temperature of the reactor to 35°C, add 5% sucrose of the total weight of the egg liquid;
[0023] (3) Fermentation: add 2% of the total weight of egg liquid to the compound starter prepared by mixing Lactobacillus acidophilus, Pediococcus lactis, and Bacillus subtilis to ferment, stop fermentation after 90 hours of fermentation, and add sodium hydroxide to the reaction kettle solution, adjust the pH to 7.0;
[0024] (5) Filtration: utilize plate and frame filter to carry out filtration process to fermented liquid;
[00...
Embodiment 2
[0028] A preparation method of egg white functional peptide is characterized in that fresh egg white is used as the main raw material and obtained by liquid fermentation with mixed microorganisms, and specifically comprises the following steps:
[0029] (1) Sterilization: Pour fresh egg whites into the reaction kettle, stir and mix well, increase the speed to 250 rpm, raise the temperature to 85°C, and keep for 17 minutes;
[0030] (2) deployment: reduce the temperature of the reactor to 37°C, add 5% sucrose of the total weight of the egg liquid;
[0031] (3) Fermentation: add 2.5% of the total weight of the egg liquid to ferment the composite starter prepared by mixing Lactobacillus acidophilus, Pediococcus lactis, and Bacillus subtilis, stop the fermentation after 72 hours of fermentation, and add sodium hydroxide to the reaction kettle solution, adjust the pH to 7.2;
[0032] (5) Filtration: utilize plate and frame filter to carry out filtration process to fermented liquid...
Embodiment 3
[0036] A preparation method of egg white functional peptide is characterized in that fresh egg white is used as the main raw material and obtained by liquid fermentation with mixed microorganisms, and specifically comprises the following steps:
[0037] (1) Sterilization: Pour fresh egg whites into the reaction kettle, stir and mix well, increase the speed to 250 rpm, raise the temperature to 90°C, and keep for 15 minutes;
[0038] (2) deployment: reduce the temperature of the reactor to 37°C, add 5% sucrose of the total weight of the egg liquid;
[0039] (3) Fermentation: add 3% of the total weight of the egg liquid to the compound starter prepared by mixing Lactobacillus acidophilus, Pediococcus lactis, and Bacillus subtilis to ferment, stop the fermentation after 63 hours of fermentation, and add sodium hydroxide to the reaction kettle solution, adjust the pH to 7.0;
[0040] (5) Filtration: utilize plate and frame filter to carry out filtration process to fermented liquid...
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