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Preparation method of egg source protein powder with high characteristics and protein powder prepared by using preparation method

A technology of protein powder and neutral protease, which is applied in the direction of egg protein components, protein food processing, protein food components, etc., can solve problems such as complex process, unbalanced protein nutrition, and unclear health care functions, so as to improve nutrition , high immune activity, good taste effect

Pending Publication Date: 2019-07-05
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Benefits of technology

This new type of food made from eggs has many benefits that make it better than traditional sources like milk or other proteins currently available today. It's also easier to prepare because they have fewer calorie needs compared with current alternatives - making them more affordably accessible without sacrificing their quality. Additionally, this ingredient contains various bioactive compounds found naturally within animal tissues which makes its use promotes overall wellness and prevention against diseases.

Problems solved by technology

This patented technical problem addressed in this patent relates to improving the quality level of proteins used during medical treatments without compromising their beneficial effects on humans' wellbeing. Current methods involve ingesting these materials directly into consumers who consume them due to lack of proper preparations.

Method used

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  • Preparation method of egg source protein powder with high characteristics and protein powder prepared by using preparation method
  • Preparation method of egg source protein powder with high characteristics and protein powder prepared by using preparation method
  • Preparation method of egg source protein powder with high characteristics and protein powder prepared by using preparation method

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preparation example Construction

[0030] Compared with the prior art, the preparation method of the high-performance egg source protein powder of the present invention has the following characteristics:

[0031] (1) Egg white protein is combined with vegetable protein. Egg white protein is the main source of protein, together with plant protein such as soybean protein, corn protein, and pea protein. Therefore, there are two characteristics in the selection of raw materials: first, egg protein is the protein with the best digestion and utilization rate, and the main raw material is unique , At present, it is rarely used at home and abroad; second, the compound is unique, and it is composed of egg white protein, soybean protein, corn protein, pea protein and other compounds. This combination of raw materials has the characteristics of good digestion and absorption, good protein nutrition complementarity, balanced nutrition, high solubility, and high immune activity.

[0032] (2) Two proteases, neutral protease ...

Embodiment 1

[0039] Embodiment 1-a kind of preparation method of high characteristic egg source protein powder, comprises the steps:

[0040] (1) Select fresh eggs that meet the hygienic standards, wash the surface of the eggshell with clean water and air-dry, then beat the eggs in a clean environment, take the egg white liquid and stir it evenly, and set aside;

[0041] (2) First take 1 / 3 of the mass of egg white liquid to adjust the pH to 5.0, add 8% dry yeast and 3% glucose, and keep it in a water bath at 45°C for 18 minutes to obtain activated seed liquid; adjust the pH of the remaining egg white liquid to 5.0 , add 5% activated seed liquid, place it in a water bath at 30°C for 2 hours to ferment, and obtain a fermented liquid;

[0042] (3) Add 500U / g of neutral protease and papain to the fermentation broth, the ratio of neutral protease and papain is 1:1, enzymolysis for 60min, when the enzymolysis reaches 40min, add endoglycosidase to obtain enzymatic solution;

[0043] (4) Decoloriz...

Embodiment 2

[0045] Embodiment 2--a kind of preparation method of high characteristic egg source protein powder, comprises the steps:

[0046] (1) Select fresh eggs that meet the hygienic standards, wash the surface of the eggshell with clean water and air-dry, then beat the eggs in a clean environment, take the egg white liquid and stir it evenly, and set aside;

[0047] (2) Take 1 / 3 of the mass of egg white liquid to adjust the pH to 6.0, add 5% dry yeast and 1% glucose, and keep it warm in a water bath at 45°C for 15 minutes to obtain activated seed liquid; adjust the pH of the remaining egg white liquid to 6.0 , add 2% activated seed liquid, place it in a water bath at 30°C for 3 hours to ferment, and obtain a fermented liquid;

[0048] (3) Add 700U / g of neutral protease and papain to the fermentation broth, the ratio of neutral protease and papain is 1:2, enzymolysis for 90min, when the enzymolysis reaches 40min, add endoglycosidase to obtain enzymatic solution;

[0049] (4) Decolor...

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Abstract

The invention discloses a preparation method of egg source protein powder with high characteristics and the protein powder prepared by using the preparation method. The preparation method comprise thefollowing steps: (1) selecting egg white liquid and uniformly stirring; (2) taking a proper amount of egg white liquid, adjusting the pH value to be 5.0-6.0, adding dry yeast and glucose, and insulating in a water bath kettle at the temperature of 45 DEG C to obtain an activated seed liquid; adjusting the pH value of the residual egg white liquid to be 5.0-6.0, adding activated seed liquid, and fermenting for 2-3 h in a water bath kettle at the temperature of 30 DEG C; (3) adding 500-1000 U/g of neutral protease and papain at the ratio of 1: (1-3), carrying out enzymolysis on the neutral protease and the papain for 60-90 min, and adding endoglycosidase when the enzymolysis reaches 40 min; (4) carrying out activated carbon decolorization to obtain decolorized enzymatic hydrolysate; and (5)adding vegetable protein, mogroside, beta-dextran, hydroxypropyl starch and lecithin; and then carrying out electric field induction treatment for 4-7 minutes, and carrying out spray drying to obtainthe egg source protein powder; and the egg source protein powder prepared by the invention has the characteristics of immune activity, high digestibility and absorption, balanced nutrition, no bittertaste and excellent taste, and is a brewing instant terminal product.

Description

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Claims

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Application Information

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Owner HUAZHONG AGRI UNIV
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