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Duck egg white polypeptide beverage and preparation method thereof

A technology for clearing polypeptides and duck eggs, which is applied in the field of beverage manufacturing, can solve the problems of not being able to maximize utilization, and achieve the effects of difficult transportation, rich nutrition, and smooth taste

Inactive Publication Date: 2017-04-26
FOSHAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But none of these can make full use of the protein resources with high nutritional value in salted egg white

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] The invention provides a duck egg white polypeptide beverage and a preparation method thereof, comprising the following steps:

[0042] 1) Desalination of duck egg white:

[0043] ①Pretreatment: Add 2 times the quality of drinking water to the duck egg white after taking out the salted egg yolk, stir and homogenize to reduce the viscosity of the duck egg white, and then filter with gauze to remove coarse impurities in the egg white;

[0044] ②Ultrasonic treatment: Ultrasonic treatment is performed on the pretreated duck egg white, the ultrasonic power is 1.0kw, the ultrasonic time is 20min, after each treatment for 10S, stop for 10S, and then process again, and so on to the end;

[0045] ③Ultrafiltration and desalination: Pour the ultrasonically treated duck egg white into an ultrafiltration device for ultrafiltration. The ultrafiltration pressure is 5kPa, the device temperature is 20°C, and the ultrafiltration time is 2h;

[0046] ④ Concentration: Use a rotary evapora...

Embodiment 2

[0058] The invention provides a duck egg white polypeptide beverage and a preparation method thereof, comprising the following steps:

[0059] 1) Desalination of duck egg white:

[0060] ①Pretreatment: Add 3 times the quality of drinking water to the duck egg white after taking out the salted egg yolk, stir homogeneously to reduce the viscosity of the duck egg white, and then filter with gauze to remove coarse impurities in the egg white;

[0061] ②Ultrasonic treatment: Ultrasonic treatment is performed on the pretreated duck egg white, the ultrasonic power is 1.0kw, the ultrasonic time is 20min, after each treatment for 10S, stop for 10S, and then process again, and so on to the end;

[0062] ③Ultrafiltration and desalination: Pour the ultrasonically treated duck egg white into an ultrafiltration device for ultrafiltration. The ultrafiltration pressure is 5kPa, the device temperature is 20°C, and the ultrafiltration time is 2h;

[0063] ④ Concentration: Use a rotary evaporat...

Embodiment 3

[0076] The invention provides a duck egg white polypeptide beverage and a preparation method thereof, comprising the following steps:

[0077] 1) Desalination of duck egg white:

[0078] ①Pretreatment: Add 5 times the quality of drinking water to the duck egg white after taking out the salted egg yolk, stir and homogenize to reduce the viscosity of the duck egg white, and then filter with gauze to remove coarse impurities in the egg white;

[0079] ②Ultrasonic treatment: Ultrasonic treatment is performed on the pretreated duck egg white, the ultrasonic power is 1.0kw, the ultrasonic time is 20min, after each treatment for 10S, stop for 10S, and then process again, and so on to the end;

[0080] ③Ultrafiltration and desalination: Pour the ultrasonically treated duck egg white into an ultrafiltration device for ultrafiltration. The ultrafiltration pressure is 5kPa, the device temperature is 20°C, and the ultrafiltration time is 2h;

[0081] ④ Concentration: Use a rotary evapora...

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PUM

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Abstract

The invention provides a duck egg white polypeptide beverage and a preparation method thereof. The preparation method comprises the following steps: with yolk-free duck egg white from a salted duck egg as a raw material, carrying out desalination, enzymatic hydrolysis and purification so as to prepare duck egg white polypeptide liquid with antioxidation activity; blending the duck egg white polypeptide liquid with a composite functional sweetener and water so as to obtain mixed beverage liquid; and carrying out filling and sterilization so as to obtain the duck egg white polypeptide beverage, wherein the duck egg white polypeptide liquid accounts for 2 to 5% of the total mass of the beverage. The prepared duck egg white polypeptide beverage is rich in nutrients, clear and transparent, tastes slippery and agreeably sour and sweet, and has substantial health-care functions; and the preparation method is rational in process, simple to operate and suitable for industrial mass production.

Description

technical field [0001] The invention relates to the technical field of beverage production, in particular to a duck egg white polypeptide beverage and a preparation method thereof. Background technique [0002] Poultry eggs are extremely nutritious, containing nutrients such as protein, fat, lipids, minerals and vitamins necessary for the human body, and have a very high digestion and absorption rate, which can be called high-quality food. Duck egg protein is not only rich in eight essential amino acids, but also in an appropriate proportion, which is very close to the needs of the human body. Egg white protein is an ideal high-quality protein in food, but its application in food processing is limited due to its inherent properties. Utilizing hydrolysis can improve the functional properties of duck egg white protein, so that it can be applied to more foods. [0003] Salted egg yolk is one of people's favorite food ingredients. At present, my country's salted egg yolk indus...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/38
Inventor 刘富来彭月欣利诗韵苏思韵
Owner FOSHAN UNIVERSITY