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Method for preparing high-foamability egg albumen powder through cooperative modification of enzymolysis and fermentation

A technology of synergistic fermentation and egg white powder, applied to bacteria used in food preparation, food ingredients as odor improvers, sugary food ingredients, etc., can solve the problem of the disappearance of the functional properties of egg white, the inability to solve the fishy smell of egg white, and the failure to exert microorganisms, etc. problems, to achieve the effect of facilitating human digestion and absorption, easy digestion and absorption of human body, and degradation of allergic ingredients

Active Publication Date: 2019-08-13
YANGZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, enzymatic hydrolysis cannot solve the problem of heavy fishy smell of egg white, and excessive enzymatic hydrolysis will also lead to the disappearance of the functional properties of egg white
In the prior art, the use of microorganisms such as yeast is mainly used for desugaring egg whites, and other functional properties unique to microorganisms have not been exerted, such as reducing eggy smell, increasing fermentation aroma and improving foam stability

Method used

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  • Method for preparing high-foamability egg albumen powder through cooperative modification of enzymolysis and fermentation
  • Method for preparing high-foamability egg albumen powder through cooperative modification of enzymolysis and fermentation

Examples

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Effect test

Embodiment 1

[0031] A process for preparing high-foaming egg white powder through enzymatic hydrolysis and collaborative fermentation modification, specifically comprising the following steps:

[0032] 1) Raw material preparation: select fresh eggs, use an egg separator to separate the egg whites, carefully remove the frenulum to obtain fresh egg white liquid, add 50% (accounting for the mass ratio of the diluted mixed liquid) distilled water or ionized water to dilute to obtain the mixed liquid;

[0033] 2) Homogenization: Take the mixed solution and homogenize it at a homogenization pressure of 30MPa and a homogenization temperature of 55°C;

[0034] 3) Filtration: the mixed solution after taking the homogeneous solution is filtered through a 60-mesh sieve to obtain the filtrate;

[0035] 4) Enzymolysis: the filtrate was enzymolyzed for 105 minutes at a temperature of 50° C. with 5% enzyme added, and the enzyme was selected from subtilisin, papain and bromelain;

[0036] 5) Enzyme inact...

Embodiment 2

[0042] A process for preparing high-foaming egg white powder through enzymatic hydrolysis and collaborative fermentation modification, specifically comprising the following steps:

[0043] 1) Raw material preparation: select fresh eggs, use an egg separator to separate the egg whites, carefully remove the frenulum to obtain fresh egg white liquid, add 50% (accounting for the mass ratio of the diluted mixed liquid) distilled water or ionized water to dilute to obtain the mixed liquid;

[0044] 2) Homogenization: Take the mixed solution and homogenize it at a homogenization pressure of 30MPa and a homogenization temperature of 65°C;

[0045] 3) Filtration: the mixed solution after taking the homogeneous solution is filtered through a 30-mesh sieve to obtain the filtrate;

[0046]4) Enzymolysis: take the filtrate and add 10% of the enzyme amount, and enzymolyze it for 105 minutes at a temperature of 55° C., and the enzyme is selected from subtilisin, alkaline protease and papain;...

Embodiment 3

[0053] A process for preparing high-foaming egg white powder through enzymatic hydrolysis and collaborative fermentation modification, specifically comprising the following steps:

[0054] 1) Raw material preparation: select fresh eggs, use an egg separator to separate the egg whites, carefully remove the frenulum to obtain fresh egg white liquid, add 40% (accounting for the mass ratio of the diluted mixed liquid) distilled water or ionized water to dilute to obtain the mixed liquid;

[0055] 2) Homogenization: Take the mixed solution and homogenize it at a homogenization pressure of 30MPa and a homogenization temperature of 55°C;

[0056] 3) Filtration: the mixed solution after taking the homogeneous solution is filtered through a 60-mesh sieve to obtain the filtrate;

[0057] 4) Enzymolysis: take the filtrate and add 10% of the enzyme amount, and enzymolyze it for 105 minutes at a temperature of 55° C., and the enzyme is selected from subtilisin, alkaline protease and bromel...

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Abstract

The invention discloses a method for preparing high-foamability egg albumen powder through cooperative modification of enzymolysis and fermentation. The method comprises the following steps of 1, preparing egg albumen liquid; 2, conducting enzymolysis, enzyme deactivation and cooling; 3, conducting blending after cooling is finished; 4, inoculating moderate lactic acid bacteria for fermentation after blending is finished; 5, conducting drying to form the powder after lactic acid fermentation is finished. The egg albumen powder prepared by means of the method has high foamability and foam stability and good functional features. Besides the nutritive value of the egg albumen, the egg albumen powder has the unique fragrance brought by fermentation of the lactic acid bacteria, and macromolecule protein is removed or decomposed into micromolecule peptides which are more easily digested and absorbed by the human body. The fishy smell of eggs is removed, the macromolecule protein is removed or decomposed, the egg albumen is also endowed with the unique fermentation aroma, and the micromolecule peptides which are easily digested and absorbed by the human body are generated through fermentation and decomposition. The resources are fully utilized, and the economical value of the egg albumen is increased.

Description

technical field [0001] The invention relates to a method for preparing high-foaming egg white powder through enzymatic hydrolysis and collaborative fermentation modification, and belongs to the technical field of egg white powder processing. Background technique [0002] Eggs have high nutritional value, good processing characteristics and low price, and have been widely used and paid attention to by people since ancient times. China is the largest egg producer in the world, but for egg consumption, fresh eggs account for more than 90% of the total output, and only about 5% of eggs are used for production, processing and high value-added products. The egg product processing industry is backward. Each fresh egg contains about 5-6g protein, 5-6g fat, 30mg calcium, 15mg iron, a large amount of vitamin A and vitamin B; the amino acid composition of protein in egg white is similar to that of human body, easy to be absorbed by human body, contains niacin, vitamin C and other vit...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/20
CPCA23L15/25A23L5/25A23V2002/00A23V2400/143A23V2400/123A23V2400/113A23V2400/249A23V2200/15A23V2250/61A23V2250/628A23V2300/10A23V2300/26A23V2250/616
Inventor 饶胜其徐光伟张如意杨振泉沈佩瑶唐晟高璐李华祥李熠
Owner YANGZHOU UNIV
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