Method for processing egg white biological beverage based on biotechnology

Abstract

The invention discloses a method for processing an egg white biological beverage based on a biotechnology. The method concretely comprises the following steps: 1, matching raw materials; 2, carrying out boiling water bath denaturation; 3, carrying out enzymatic hydrolysis: adding subtilisin to hydrolyze egg albumins; 4, fermenting: adding a certain amount of sucrose to the above obtained filtrate,adjusting the fermentation temperature to a constant temperature after the sucrose is dissolved, inoculating with 3% lactic acid bacteria, fermenting the hydrolyzed egg white for a certain time, andcarrying out filtration and sterilization after the fermentation is completed in order to obtain a filtrate; and 5, blending: boiling purified water, cooling the boiled purified water for later use, adding a certain volume of the filtrate into the boiled purified water, adding auxiliary materials, placing the filtrate-containing purified water and the auxiliary materials into a blending cylinder,and uniformly blending and mixing the filtrate-containing purified water and the auxiliary materials to obtain the egg white biological beverage. The method for processing the egg white biological beverage based on the biotechnology adopts an enzymatic hydrolysis and fermentation combination technology to process the egg white biological beverage; and the beverage contains high content of amino state nitrogen, and has a special fermentation fragrance.

Description

technical field [0001] The invention relates to a beverage processing technology, in particular to a technology for processing egg white biological beverage based on biotechnology, and belongs to the technical field of beverage processing technology. Background technique [0002] The number of poultry and egg products in my country ranks first in the world; since 1995, the production of poultry eggs in my country has surpassed the United States for the first time to become the first in the world, and has maintained this trend for more than ten consecutive years; the annual egg consumption per capita in the world is 8.9kg , my country's per capita consumption is 17.7kg, far exceeding the consumption level of eggs in developed countries; egg white accounts for about 60% to 63% of eggs, and its main component is protein, which is full-quality protein; its biological value is as high as 94%, and its digestion and absorption rate is as high as 94%. It is 98% and contains eight kind...

AI Technical Summary

Problems solved by technology

[0002] The number of poultry and egg products in my country ranks first in the world; since 1995, the production of poultry and eggs in my country has surpassed the United States for the first time to become the first in the world, and has maintained this trend for more than ten consecutive years; the annual egg consumption per capita in the world is 8.9kg , my country's per capita consumption is 17.7kg, far exceeding the consumption level of eggs in developed countries; egg white accounts for about 60% to 63% of eggs, and its main component is protein, which is full-quality protein; its biological value is as high as 94%, and its digestion and absorption rate is as high as 94%. It is 98% and contains eight kinds of essential amino acids for human body. Its amino acid composition is similar to that of human milk, and its nutritional value is extremely high. , the gel property is reduced, suitable for processing beverages, and hydrolyzed to produce small molecule peptide chains and free amino acids, which is beneficial to human digestion and can be widely used in people who need to quickly supplement protein; Difficult to control