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

5 Cites 1 Cited by

AI-Extracted 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...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

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.

Application Domain

Protein food ingredients

Technology Topic

FlavorMango Juice +4

Image

Examples

Experimental program(2)
Comparison scheme(1)

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 preserved egg protein mass) to the preserved egg proteolysis solution obtained in step (3), ferment at 30°C for 1 hour, filter with a 300 mesh filter to obtain the preserved egg protein polypeptide solution;

[0040] (5) Based on the quality of preserved egg protein polypeptide solution, add concentrated lemon juice (solid content 35) 0.80% and concentrated mango juice (solid content 32, PULP≤10%) to the filtrate obtained in step (4) 2 %, white granulated sugar 17.5%, red granulated sugar 10%, sodium carboxymethyl cellulose 0.5%, guar gum 0.8%, pectin 1.2%, after homogenization, degassing, pre-sterilization, filling, post-sterilization, packaging Into finished beverages; among them, degassing is carried out under negative pressure -0.04MPa, and the average value is carried out under 30MPa pressure; the pre-sterilization is carried out at 120℃ for 10s, and the post-sterilization is carried out at 80℃ for 10min.

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 preserved egg protein mass) to the preserved egg proteolysis solution obtained in step (3), ferment at 30°C for 2 hours, and filter through a 300 mesh filter to obtain the preserved egg protein polypeptide solution;

[0047] (5) Based on the quality of preserved egg protein polypeptide liquid, add concentrated lemon juice (solid content of 38) 0.75% and concentrated mango juice (solid content of 32, PULP≤10%) to the filtrate obtained in step (4). %, white sugar 16.5%, xylitol 12%, carboxymethyl cellulose sodium 0.6%, guar gum 0.8%, pectin 1.1%, after homogenization, degassing, pre-sterilization, filling, post-sterilization, packaging Into finished beverages; among them, degassing is carried out under negative pressure -0.04MPa, and the average value is carried out under 30MPa pressure; the former sterilization is carried out at 120°C for 5s, and the post sterilization is carried out at 85°C for 5 minutes.

[0048] by figure 1 with figure 2 It can be seen that the preserved egg protein polypeptide beverage obtained in the above example has uniform color, transparent liquid, brownish yellow color, no obvious precipitation, no layering, good fluidity, and no foam. In terms of mouthfeel, the preserved egg protein polypeptide beverage obtained in the above-mentioned embodiment has the flavor of preserved egg, slightly sweet and coordinated, soft and delicate, with a refreshing feeling and no abnormal smell.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

Login to view more

PUM

Description & Claims & Application Information

We can also present the details of the Description, Claims and Application information to help users get a comprehensive understanding of the technical details of the patent, such as background art, summary of invention, brief description of drawings, description of embodiments, and other original content. On the other hand, users can also determine the specific scope of protection of the technology through the list of claims; as well as understand the changes in the life cycle of the technology with the presentation of the patent timeline. Login to view more.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine

Login to view more

Classification and recommendation of technical efficacy words

Uniform color
Taste coordination

People also interested in

Good liquidity Good stabilization effect Reduce dosage Add flavor Extended shelf life Less foam Odor

Preserved egg protein polypeptide beverage and preparation method thereof

AI-Extracted Technical Summary

Problems solved by technology

Abstract

Image

Examples

Example Embodiment

Example Embodiment

PUM

Description & Claims & Application Information

Similar technology patents

Processing method of instant cod bones

Dried tuna floss processing technology

Preparation method and dyeing method of sapelli wood natural dye

Pink gold target for vacuum magnetron sputtering and preparation method thereof

High-performance glass fiber

Classification and recommendation of technical efficacy words

Production method

Indica rice crust producing process

Luminous element, plane illuminant and direct lighting backlight system

Method for automatic photomotage of multi-face

Health-care preserved kumquat and preparation method thereof

Method for making sweet sparkling cider

Sauce for making cold white meat dressed with sauce

Chili seasoning salt and production method thereof

Preparation process of stirring aloe yogurt

Curry sauce can

People also interested in