Making method of antioxidant egg white peptide and enzymolysis defoaming device

A technology of anti-oxidation and production methods, applied in chemical instruments and methods, foam dispersion/prevention, mixers with rotating stirring devices, etc., can solve the problems of affecting the utilization rate of protein, easy to solidify when heated, and limit applications, etc., to achieve Improved thermal stability, improved enzymatic hydrolysis effect, and high antioxidant activity effect

Pending Publication Date: 2019-11-22
JILIN JINYI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to its easy solidification and high viscosity when heated, its application in food processing is limited; in addition, egg white contains ovomucoid, egg inhibitor, ficin inhibitor, avidin, etc. Direct consumption of egg white protein will affect its protein utilization

Method used

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  • Making method of antioxidant egg white peptide and enzymolysis defoaming device
  • Making method of antioxidant egg white peptide and enzymolysis defoaming device
  • Making method of antioxidant egg white peptide and enzymolysis defoaming device

Examples

Experimental program
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Effect test

Embodiment 1

[0036] A method for preparing antioxidant egg white polypeptide, the specific steps comprising:

[0037] Step 1: Select fresh eggs within three days of the date that the farm has no antibiotic residues, wash and sterilize them, beat the eggs and separate them, and take out the egg whites;

[0038] Step 2, take 1000 kg of egg white liquid and pass it through a 100-mesh sieve, and measure that the weight of the solid matter accounts for 10%, and adjust the pH of the egg white liquid to pH 8.0 with a citric acid solution with a volume ratio of 40%;

[0039] Step 3, heat up the egg white liquid to 55°C and keep it for 30 minutes;

[0040] Step 4, add heat-resistant protease THERMOASE PC10F0.2kg, the addition amount is 0.2% of the weight of the solid, stir while adding, and remove the foam generated on the surface of the liquid in time;

[0041] Step 5: Raise the temperature of the reaction system to 62°C, at this time, the solution is yellowish-brown and clear, and the enzymatic ...

Embodiment 2

[0045] A method for preparing antioxidant egg white polypeptide, the specific steps comprising:

[0046] Step 1: Select fresh eggs within three days of the date that the farm has no antibiotic residues, wash and sterilize them, beat the eggs and separate them, and take out the egg whites;

[0047] Step 2, take 1000 kg of egg white liquid and pass it through a 100-mesh sieve, and measure that the weight of the solid matter accounts for 10%, and adjust the pH of the egg white liquid to pH 8.0 with a citric acid solution with a volume ratio of 40%;

[0048] Step 3, heat up the egg white liquid to 55°C and keep it for 30 minutes;

[0049] Step 4, add heat-resistant protease THERMOASE PC10F0.4kg, the addition amount is 0.4% of the weight of the solid, stir while adding, and remove the foam generated on the surface of the liquid in time;

[0050] Step 5: Raise the temperature of the reaction system to 68°C, at this time, the solution is yellowish-brown and clear, and the enzymatic ...

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PUM

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Abstract

The invention discloses a making method of an antioxidant egg white peptide. The method comprises the steps that egg white liquid is taken and passes through a 100-mesh sieve, and the pH of the egg white liquid is adjusted to 8.0 by using a citric acid solution with the volume ratio of 40%; the temperature of the egg white liquid is raised to 55 DEG C and then kept for 30 minutes, heat-resistant protease THERMOASE PC10F is added, stirring is conducted during addition, and foam generated on the surface of the liquid is removed timely; the temperature of a reaction system is raised to 62-68 DEGC, and enzymolysis continues for 3-5 hours; after the enzymolysis reaction is finished, the temperature of the reaction system is quickly raised to 88-92 DEG C for enzyme inactivation for 30 minutes;spray powder is fed, wherein the air inlet temperature is 185+/-20 DEG C, and the air outlet temperature is 68+/-3 DEG C; the liquid after enzymolysis is input to a spray tower, and then white proteinpowder is sprayed out. The making method has the advantages that the influence of protease inhibiting components in egg white protein on the enzymolysis reaction can be weakened; the egg white hydrolysate with the average molecular weight Mw of 1,306 is obtained.

Description

technical field [0001] The invention relates to the technical field of food production technology, and more specifically, relates to a method for preparing an antioxidant egg white polypeptide and an enzyme defoaming device. Background technique [0002] Polypeptide is a compound formed by α-amino acids linked together by peptide bonds, and it is also an intermediate product of protein hydrolysis. The compound formed by the dehydration condensation of two amino acid molecules is called a dipeptide, and by analogy there are tripeptides, tetrapeptides, and pentapeptides. Usually, compounds formed by the dehydration condensation of three or more amino acid molecules can be called polypeptides. Most of the peptide products on the market are collagen peptides, whey protein peptides and soybean protein peptides. [0003] Egg white protein is the most ideal high-quality protein in food. It contains amino acids necessary for the human body. The ratio of amino acids is well balance...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/08A23J3/34A23P30/00B01D19/02B01F7/24B01F15/06
CPCA23J1/08A23J3/341A23P30/00B01D19/02B01F27/92B01F2035/99B01F35/92
Inventor 杨涛王玉包俊杰
Owner JILIN JINYI FOOD CO LTD
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