Preparation method of fat-free cholesterol-free lactic acid bacteria beverage fermented with egg white

A lactic acid bacteria beverage and cholesterol technology, applied in the fields of application, food ingredient function, food science, etc., can solve the problems of single product variety and low product added value, achieve enhanced stability, improve slightly low protein content, and promote the growth of lactic acid bacteria Effect

Pending Publication Date: 2019-10-29
ZHEJIANG UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In addition, in the food processing industry, egg white is often used in the processing of baked foo

Method used

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  • Preparation method of fat-free cholesterol-free lactic acid bacteria beverage fermented with egg white

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Embodiment 1

[0032] A method for preparing a fat-free and cholesterol-free lactic acid bacteria beverage fermented by egg white, the specific steps are as follows:

[0033] (1) Get fresh eggs, separate the egg yolk and egg white after shelling, and remove the frenulum in the egg white;

[0034] (2) Mix egg whites, water, carbohydrates, sodium acetate, triamine citrate and inorganic salts in proportion, stir evenly, heat to 70°C, and heat for 30 minutes to obtain a fermentation broth;

[0035] Among them, 36 parts of egg white, 60 parts of water, 4 parts of sucrose, 0.2 parts of sodium acetate, 0.2 parts of triamine citrate, K 2 HPO 4 0.2 copies;

[0036] (3) After the heating is over, cool the fermented liquid, then add the starter and mix evenly, and carry out constant temperature fermentation;

[0037] Wherein, the starter is a mixed solid bacterial powder of Streptococcus thermophilus (Streptococcus thermophilus) and Bacillus bulgaricus (Lactobacillus bulgaricus) with a mass ratio o...

Embodiment 2

[0043] A method for preparing a fat-free and cholesterol-free lactic acid bacteria beverage fermented by egg white, the specific steps are as follows:

[0044] (1) Get fresh eggs, separate the egg yolk and egg white after shelling, and remove the frenulum in the egg white;

[0045] (2) Mix egg white, water, carbohydrates, sodium acetate, triamine citrate and inorganic salts in proportion, after stirring evenly, heat to 75°C for 25 minutes to obtain the fermentation broth;

[0046] Among them, 40 parts of egg white, 54 parts of water, 6 parts of glucose, 0.2 parts of sodium acetate, 0.2 parts of triamine citrate, K 2 HPO 4 0.2 copies;

[0047] (3) After the heating is over, cool the fermented liquid, then add the starter and mix evenly, and carry out constant temperature fermentation;

[0048] Wherein, the starter is a mixed solid bacterial powder of Streptococcus thermophilus (Streptococcus thermophilus) and Bacillus bulgaricus (Lactobacillus bulgaricus) with a mass ratio ...

Embodiment 3

[0054] A method for preparing a fat-free and cholesterol-free lactic acid bacteria beverage fermented by egg white, the specific steps are as follows:

[0055] (1) Get fresh eggs, separate the egg yolk and egg white after shelling, and remove the frenulum in the egg white;

[0056] (2) Mix egg whites, water, carbohydrates, sodium acetate, triamine citrate and inorganic salts in proportion, stir evenly, heat to 80°C, and heat for 20 minutes to obtain a fermentation broth;

[0057] Among them, 46 parts of egg white, 46 parts of water, 8 parts of sucrose, 0.2 parts of sodium acetate, 0.2 parts of triamine citrate, K 2 HPO 4 0.2 copies;

[0058] (3) After the heating is over, cool the fermented liquid, then add the starter and mix evenly, and carry out constant temperature fermentation;

[0059] Wherein, the starter is a mixed solid bacterial powder of Streptococcus thermophilus and Bacillus bulgaricus with a mass ratio of 1:1, and the added amount of the starter is 0.3% based...

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Abstract

The invention discloses a preparation method of a fat-free cholesterol-free lactic acid bacteria beverage fermented with egg white. The method comprises the following steps of separating yolk from eggwhite; mixing the egg white with water, carbohydrate substances, sodium acetate, citric acid triamine and inorganic salts in proportion, performing uniform stirring, and performing heating to 70-90 DEG C so as to obtain liquid to be fermented; after heating is completed, cooling the liquid to be fermented, then adding a fermenting agent, performing uniform mixing, and performing constant-temperature fermentation; and sequentially performing dispersing, homogenizing, cold storage and after-ripening on fermentation products so as to obtain the fat-free cholesterol-free lactic acid bacteria beverage. According to the preparation method disclosed by the invention, the market blank of high-protein beverages is filled, and the fermentation of the lactic acid bacteria beverage is performed withthe egg white; besides, through heating, antifungal protein is denatured, the antibacterial activity is restrained, and growth of lactic acid bacteria is promoted; and besides, through adding the carbohydrate substances, the inorganic salts and the growth factors, favorable conditions are provided for the growth of the lactic acid bacteria, so that the fat-free cholesterol-free lactic acid bacteria beverage which is large in the number of the lactic acid bacteria and rich in protein content is obtained.

Description

technical field [0001] The invention relates to the technical field of egg product processing and fermentation, in particular to a method for preparing a fat-free and cholesterol-free lactic acid bacteria drink fermented by egg white. Background technique [0002] Lactic acid bacteria are important physiological flora in the human intestinal tract. They can improve the micro-ecological environment, regulate the immune system, and are closely related to human health. At present, lactic acid bacteria drinks using milk, soybeans, and nuts as raw materials emerge in an endless stream. With the increasing demand of consumers for new nutritional drinks, the use of lactic acid bacteria to prepare egg fermented products has attracted widespread attention. [0003] Eggs are known as "total nutrition" food, with high nutritional value, anti-oxidation, anti-inflammation, anti-hypertension and other functions. Documents such as Application Publication No. CN1541544A, Wang Wei (Research...

Claims

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Application Information

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IPC IPC(8): A23L2/38A23L33/00
CPCA23L2/382A23L33/00A23V2002/00A23V2200/3204
Inventor 吴建平郑洁霞
Owner ZHEJIANG UNIV
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