Preserved egg protein polypeptide beverage and preparation method thereof
A protein polypeptide and preserved egg technology, which is applied in the field of food processing, can solve the problems of preserved egg promotion and sales restrictions, poor flavor and taste, unacceptable alkali and fishy smell of preserved eggs, etc., achieve good stability, no abnormal smell, and shorten the shelf life Effect
Inactive Publication Date: 2019-01-04
HUBEI SHENDAN HEALTHY FOOD
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The invention provides a preserved egg protein polypeptide beverage. The beverage is prepared from a main material namely preserved egg protein enzymatic hydrolysate in mass concentration of 4-6% andauxiliary materials, wherein the auxiliary materials include, by mass of the preserved egg protein enzymatic hydrolysate, 0.75%-1.75% of concentrated lemon juice, 1%-3% of concentrated mango juice, 7.5%-17.5% of white granulated sugar, 7.5%-17.5% of brown granulated sugar, 2%-3% of complex gum and the balance water. The beverage is naturally brownish yellow in color, has a preserved egg flavor slightly and is sweet slightly, harmony in taste, free of off-odor, crystal bright in liquid, free of evident precipitates and layering and high in fluidity.
Application Domain
Protein food ingredients
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