Preparation and application of extremely high temperature resistant non-gelatinization egg liquid

Abstract

The present invention discloses a preparation technology of extremely high temperature heating resistant egg liquid. Egg liquid is subjected to a moderate enzyme hydrolysis and an appropriate amount of sugar is combined, and mixture is subjected to a Maillard reaction to obtain the sterilized heat resistant egg liquid. The prepared product by the method has excellent high temperature treatment resistant properties. The product improves gelatinization properties and flavor of the egg liquid and the preparation technology is used for the products of drink, baking sauce materials, etc. needing treatments at a temperature higher than 100 DEG C and having relatively high requirements for the flavor. Advantages are as follows: carboxypeptidase is used to conduct the enzymatic hydrolysis, bitterness of enzymatic hydrolysate is inhibited, and neutral protease is combined to speed up an enzyme reaction rate and improve reaction efficiencies. A moderate hydrolysis degree is set by experiments and evaluations, special functions of the egg liquid are preserved, a heat treatment is combined with screening of combined sugar to realize the selective Maillard reaction to promote a formation of the good flavor, and thus the egg liquid product matching heating strength of the drink or baking sauces is obtained, scientific and practical in technology designs, and good in product performances.

Description

technical field [0001] The invention relates to the technical field of denatured proteins, in particular to a preparation method and application of extremely high-temperature-resistant non-gelling egg liquid. Background technique [0002] Egg is an important nutrient and an important functional ingredient, which plays an important role in food processing. In traditional food processing, the nutrition, functional properties and flavor of eggs are mainly used. In some products, the functional properties of eggs occupy a very important position; such as foaming in cake making, gelling in noodles, surimi, and meat products, emulsifying in sauces, etc. The gelatinity of eggs is very important for foods that require a gel texture, but it also becomes a limiting condition for the application of eggs, and even narrows the scope of processing and utilization of egg liquid. For example, in beverages, it is difficult to directly use egg liquid as a raw material, because of The heat d...

AI Technical Summary

Problems solved by technology

However, affected by the degree of enzymatic hydrolysis, the sterilization temperature of beverages is still difficult to reach 100°C, and the gelatinity of the protein is only partially reduced but not eliminated, so the UHT sterilization process cannot be used, and the beverages made are basically stored in refrigerated storage , shorter shelf life

The reason is that the degree of enzymatic hydrolysis of the protein is not only affected by the efficiency of enzymatic hydrolysis, but also related to its bitter taste; when the degree of enzymatic hydrolysis is too large, the protein may produce bitterness due to the exposure of a large number of hydrolyzed hydrophobic groups. Strong bitterness, which ultimately affects the smell and taste of the product, also limits the degree of protein hydrolysis

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