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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 is necessary to research and develop preserved egg beverages
The existing literature on preserved egg beverages focuses on the functional research of preserved egg beverages, but the flavor and taste are not good

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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Effect test

Embodiment 1

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

[0036] (1) The raw materials are preserved eggs with little difference in size, normal shape, no cracks, no mildew, no shadows and no abnormalities. Take the protein, wash the protein with running water for 8 minutes;

[0037] (2) Preserved egg protein: water = 5:100 is used in the mass ratio of the protein obtained in step (1), filtered through a 60-mesh filter screen after colloid mill treatment, and the pH of the filtrate is adjusted to 7.68 with solid citric acid;

[0038] (3) Add alkaline protease (protease accounts for 0.12% of the preserved egg protein mass) to the filtrate obtained in step (2), enzymolyze it at 50°C for 2 hours to obtain the preserved egg protein enzymatic hydrolyzate, filter it with a 300-mesh filter, and remove the eggshell membrane, etc. For impurities that cannot be enzymatically hydrolyzed, collect the filtrate;

[0039] (4) Add dry ye...

Embodiment 2

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

[0043] (1) The raw materials are preserved eggs with little difference in size, normal shape, no cracks, no mildew, no shadows and no abnormalities. Take the protein, wash the protein with running water for 10 minutes;

[0044] (2) Preserved egg protein: water = 5:100 is used in the mass ratio of the protein obtained in step (1), filtered through a 60-mesh filter screen after colloid mill treatment, and the pH of the filtrate is adjusted to 7.12 with solid citric acid;

[0045] (3) Add alkaline protease (protease accounts for 0.14% of the preserved egg protein mass) to the filtrate obtained in step (2), enzymolyze it at 50°C for 2.5 hours to obtain the preserved egg protein enzymatic hydrolyzate, filter it with a 300-mesh filter, and remove the eggshell membrane Wait for impurities that cannot be enzymatically hydrolyzed, and collect the filtrate;

[0046] (4) Add ...

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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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