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
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[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...
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[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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