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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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, a small number of people cannot accept the unique alkaline and fishy smell of preserved eggs, and the promotion and sales of preserved eggs are limited. In order to promote preserved eggs, it i

Method used

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  • Preserved egg protein polypeptide beverage and preparation method thereof
  • Preserved egg protein polypeptide beverage and preparation method thereof

Examples

Experimental program
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Example Embodiment

[0034] Example 1

[0035] A method for preparing preserved egg protein polypeptide beverage, the specific steps are as follows:

[0036] (1) The raw materials are preserved eggs with small size difference, normal shape, no cracks, no mildew, no shadows and no abnormalities. Take the egg whites and rinse them with running water for 8 minutes;

[0037] (2) Filter the protein obtained in step (1) with preserved egg protein: water = 5:100 by mass ratio, and filter it with a 60-mesh filter after colloid milling, and adjust the pH of the filtrate to 7.68 with solid citric acid;

[0038] (3) Add alkaline protease (protease accounts for 0.12% of preserved egg protein mass) to the filtrate obtained in step (2), enzymatically hydrolyze at 50°C for 2 hours to obtain preserved egg proteolysis solution, filter with 300 mesh filter to remove eggshell membranes, etc. For impurities that cannot be digested, collect the filtrate;

[0039] (4) Add dry yeast (dry yeast accounts for 0.02% of the preserve...

Example Embodiment

[0041] Example 2

[0042] A method for preparing preserved egg protein polypeptide beverage, the specific steps are as follows:

[0043] (1) The raw materials are preserved eggs with small size difference, normal shape, no cracks, no mildew, no shadows and no abnormalities. Take the egg whites and rinse them with running water for 10 minutes;

[0044] (2) Filter the protein obtained in step (1) with preserved egg protein: water = 5:100 by mass ratio, and filter it with a 60 mesh filter after colloid milling, and adjust the pH of the filtrate to 7.12 with solid citric acid;

[0045] (3) Add alkaline protease (protease accounts for 0.14% of preserved egg protein mass) to the filtrate obtained in step (2), enzymatically hydrolyze at 50°C for 2.5h to obtain preserved egg proteolysis solution, filter with 300 mesh filter to remove eggshell membrane Collect the filtrate for impurities that cannot be digested by enzyme;

[0046] (4) Add dry yeast (the dry yeast accounts for 0.02% of the pres...

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Abstract

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.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a preserved egg protein polypeptide beverage and a preparation method thereof. The invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] Preserved egg is a kind of egg product mainly made by alkali pickling. It has a long history of processing and is an original traditional egg product in my country. Preserved eggs are bright in color, rich in nutrition, and unique in flavor. Medical masterpieces such as "Yi Lin Zhuan Yao" have recorded that they have the effects of eliminating internal heat, sobering up alcohol, and curing diarrhea, and are deeply loved by consumers at home and abroad. [0003] However, few people can't accept the unique alkali taste and fishy smell of preserved eggs, and the promotion and sales of preserved eggs are restricte...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L33/18A23L2/84A23L2/70
CPCA23L2/02A23L2/70A23L2/84A23V2002/00A23L33/18A23V2250/55
Inventor 刘华桥余东华李双艳
Owner HUBEI SHENDAN HEALTHY FOOD
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