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Nutritional preparation containing egg white and preparation method thereof

A nutritional preparation, egg white technology, applied in food preparation, application, food science, etc., can solve the problems of egg white protein waste, restrict the application of egg white peptide, and easily produce bitter peptides, etc., achieve good taste, facilitate nutrient absorption, take and drink Portable effect

Inactive Publication Date: 2016-10-19
SHANDONG ZHONGTAI PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The traditional method of preparing egg white peptides is slow in efficiency, incomplete in reaction, and easily produces bitter peptides, which seriously restricts the application of egg white peptides. In addition, due to the needs of other products of the company, eggs must be boiled to take the yolk and discard the egg white, resulting in a large amount of egg white protein waste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0022] Prescription: egg white 1200g calcium gluconate 1.6g potassium sorbate 0.12g xylitol 0.24g blueberry flavor 0.12g

[0023] making process:

[0024] (1) Wash fresh eggs, boil them in boiling water for 5 minutes, remove the egg skin and yolk, and take the egg white for later use;

[0025] (2) Take egg white and 5 times the amount of water, mix and pulverize it in a colloid mill for 10 minutes to obtain egg white emulsion;

[0026] (3) Take the egg white emulsion into the reaction kettle, adjust the temperature to 62°C, adjust the ultrasonic power to 400w, add papain with 1% weight of egg white, add taurine with 0.05% weight of egg white, hydrolyze for 1 hour, and adjust the temperature to 95°C After 5 minutes, the precipitate was separated by centrifugation to obtain egg white hydrolyzate.

[0027] (4) Concentrate the egg white hydrolyzate to 6000ml under reduced pressure, add the prescribed amount of food additives, fill to make 300 liquid preparations of 20ml each, an...

Embodiment example 2

[0029] Prescription: denatured egg white 1200g donkey-hide gelatin 1.2g potassium sorbate 0.12g

[0030] Stevioside 0.24g Green Apple Flavor 0.12g

[0031] making process:

[0032] (1) Wash fresh eggs, boil them in boiling water for 5 minutes, remove the egg skin and yolk, and take the egg white for later use;

[0033] (2) Take egg white and 5 times the amount of water, mix and pulverize it in a colloid mill for 5 minutes to obtain egg white emulsion;

[0034] (3) Take the egg white emulsion into the reaction kettle, adjust the temperature to 58°C, adjust the ultrasonic power to 400w, add papain at 2% by weight of egg white, add taurine at 0.04% by weight of egg white, hydrolyze for 1.5 hours, and adjust the temperature to 95 ℃, after 5 minutes, centrifuge and separate the precipitate to obtain egg white hydrolyzate.

[0035] (4) Concentrate the egg white hydrolyzate under reduced pressure, add the prescribed amount of food additives, fill it to make 300 liquid preparations...

Embodiment example 3

[0037] Prescription: denatured egg white 1200g donkey-hide gelatin 1.2g

[0038] Potassium sorbate 0.12g Steviol glycoside 0.24g

[0039] making process:

[0040] (1) Wash fresh eggs, boil them in boiling water for 5 minutes, remove the egg skin and yolk, and take the egg white for later use;

[0041] (2) Take egg white and 5-6 times the amount of water, mix and pulverize it in a colloid mill for 10 minutes to obtain egg white emulsion;

[0042] (3) Take the egg white emulsion into the reaction kettle, adjust the temperature to 63°C, adjust the ultrasonic power to 400w, add papain at 2% by weight of egg white, add taurine at 0.04% by weight of egg white, hydrolyze for 1.5 hours, and adjust the temperature to 96 ℃, after 5 minutes, centrifuge and separate the precipitate to obtain egg white hydrolyzate.

[0043] (4) The egg white hydrolyzate is concentrated under reduced pressure, spray-dried, and the prescribed amount of food additives is added to make a nutritional powder....

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PUM

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Abstract

The invention discloses a nutritional preparation containing egg white and a preparation method thereof. The preparation is prepared by egg white and corresponding foodstuff additives. The preparation method comprises the following processes: egg white protein after denaturation and water whose amount is 5-6 times the amount of the protein are mixed and pulverized by using a colloid mill in order to prepare emulsion of egg white; and enzymatic hydrolysis is carried out by using papain in a condition with ultrasonic vibration. The nutritional preparation has a good mouthfeel, and is rich in 8 kinds of essential amino acids and other nutrition components, absorptivity in human body reaches 98%, the preparation has a simple prescription and simple processes, and the preparation is suitable for industrial production.

Description

technical field [0001] The invention relates to the field of food, in particular to the field of egg white refining and processing. Background technique [0002] Eggs are one of the best sources of nutrition for humans. Eggs contain a lot of vitamins and minerals and proteins with high biological value. For humans, eggs have the best protein quality, second only to breast milk. Every 100 grams of eggs contains 14.7 grams of protein, and the protein contained in two eggs is roughly equivalent to the protein of 50 grams of fish or lean meat. Egg proteins are mainly ovalbumin and ovalbumin, which contain 8 kinds of amino acids necessary for the human body, and are very similar to the composition of human protein. The absorption rate of egg protein by the human body can be as high as 98%. The calories contained in an egg are equivalent to the calories of half an apple or half a cup of milk. The article "New Discovery of Egg Protein Function" pointed out that protein can satisf...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/30A23L1/09
Inventor 李华利何小波李向阳刘红粉
Owner SHANDONG ZHONGTAI PHARMA