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Enzymatic egg white white fungus beverage

An enzymatic hydrolysis and Tremella technology, applied in food science and other directions, can solve the problems of heavy bitterness and poor stability of egg white beverages

Inactive Publication Date: 2019-03-12
JILIN AGRICULTURAL UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to solve the problems of heavy bitterness and poor stability of egg white drinks, and to provide an enzymatically hydrolyzed egg white tremella drink with healthy nutrition, good taste and high protein content

Method used

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  • Enzymatic egg white white fungus beverage
  • Enzymatic egg white white fungus beverage
  • Enzymatic egg white white fungus beverage

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Example 1 A kind of enzymatically hydrolyzed egg white white fungus drink

[0020] Calculated on the basis of 1 ton of enzymatic hydrolyzed egg white white fungus beverage, its preparation method is as follows:

[0021] 1) Preparation of enzymatically hydrolyzed egg white liquid: Separate 45kg of egg white from fresh eggs, add a certain amount of water to make the egg white concentration about 30%, stir for 10 minutes to make the egg white evenly distributed, and then adjust its pH to keep the pH at 5.5- 6.0, then put it into a water bath, and keep the temperature at 40-45°C; add flavor protease to the egg white solution, the amount of enzyme added is 1.8%, stir for 5 minutes after adding, so that the flavor protease is fully dissolved in the egg white solution , then carry out enzymatic hydrolysis, and the enzymatic hydrolysis time is controlled at 2 hours; after enzymatic hydrolysis, put the egg white solution in a 98°C water bath for high-temperature inactivation tre...

Embodiment 2

[0025] Example 2 A kind of enzymatically hydrolyzed egg white white fungus drink

[0026] Calculated on the basis of 1 ton of enzymatic hydrolyzed egg white white fungus beverage, its preparation method is as follows:

[0027] 1) Preparation of enzymatically hydrolyzed egg white liquid: Separate 50kg of egg white from fresh eggs, add a certain amount of water to make the egg white concentration account for about 35%, stir for 15 minutes to make the egg white evenly distributed, and then adjust its pH to keep the pH at 5.5- 6.0, then put it into a water bath, keep the temperature at 40-45°C; add flavored protease to the egg white solution, the amount of enzyme added is 2.0%, stir for 10 minutes after adding, so that the flavored protease is fully dissolved in the egg white solution , then carry out enzymatic hydrolysis, and the enzymatic hydrolysis time is controlled within 3 hours; after enzymatic hydrolysis, put the egg white solution in a 95°C water bath for high-temperature...

Embodiment 3

[0031] Example 3 Antioxidant activity test of enzymatically hydrolyzed egg white liquid

[0032] By measuring the DPPH free radical scavenging ability and the hydroxyl free radical scavenging ability of the enzymolyzed egg white liquid prepared in Example 1, and comparing with the egg white stock solution without enzymolysis, the antioxidant activity of the product is illustrated, as figure 1 , 2 shown; from figure 1 It can be seen that the enzymatically hydrolyzed egg white liquid (egg white hydrolyzate) has a higher DPPH free radical scavenging rate than the egg white stock solution, and it is significant (*P figure 2 It can be seen that the enzymatically hydrolyzed egg white liquid (egg white hydrolyzate) has a higher hydroxyl radical scavenging rate than the egg white stock solution, and it is also significant (*P<0.05**P<0.01 ***P <0.0001); it proves that the enzymatically hydrolyzed egg white liquid has better antioxidant activity than the unenzymatically hydrolyzed egg...

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Abstract

The invention discloses an enzymatic egg white white fungus beverage. The beverage is prepared by the following method: preparation of an enzymatic egg white liquid: taking 45-50kg of egg white, adding water, performing stirring, adjusting pH value to 5.5-6.0, performing water bath at 40-45 DEG C, adding flavor protease, performing stirring and enzymolysis, and performing water bath at 95-99 DEG Cwith continuous stirring after the enzymolysis; preparation of white fungus slurry: weighing and cleaning 0.1-0.45kg of dry white fungus, performing soaking the in water for 4-5h, removing stems, performing dicing, adding 60-70L of water, performing high-pressure treatment at 121 DEG C for 15-25min, and performing pulping for 2-3min to obtain the white fungus slurry; blending and mixing: fully and uniformly mixing the enzymatic egg white liquid, the white fungus slurry and 35-40kg of sucrose, and complementing the balance by adding water until the total weight is 1 ton; and sterilization: cooling the obtained mixture to 70-75 DEG C, and performing degassing, bottling, sterilization at high temperature and cooling. The method solves the problem of stability of egg white beverages, and enables the taste of the egg white to be smoother.

Description

technical field [0001] The invention belongs to the technical field of functional food, and in particular relates to an enzymatically hydrolyzed egg white tremella drink and a preparation method thereof. Background technique [0002] As the world's largest producer of poultry eggs, my country's poultry egg production accounts for 42% of the world's total output. According to the data in the 2016 China Statistical Yearbook, the total poultry and egg production in my country in 2015 was 29.992 million tons. According to the national life survey, eggs account for the largest proportion of poultry egg consumption, so the production of eggs has been continuously increasing in recent years. Although egg resources are abundant, there is a significant gap in production and utilization compared with foreign countries. Many foreign developed countries have invested sufficient research and development funds and technical strength in the deep processing of eggs, and have used high-tec...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L2/04A23L2/38A23L2/66A23L2/60A23L31/00A23L33/00
CPCA23L2/04A23L2/38A23L2/60A23L2/66A23L31/00A23L33/00
Inventor 王玉华胡书蒙温佳奇马静宋雨齐代伟长
Owner JILIN AGRICULTURAL UNIV
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