Egg white peptide instant solid beverage and preparation method thereof

Abstract

The invention provides an egg white peptide instant solid beverage and a preparation method thereof, and relates to an instant product and a preparation method thereof. The preparation method comprises the following steps: 1, performing low-temperature melting and microfiltration impurity removal on an egg white liquid; 2, adjusting pH, and adding Maxipro NPU enzyme for modification treatment; 3,performing inactivation; 4, performing composite enzymatic hydrolysis, and then performing enzyme-killing and cooling; 5, performing centrifugation, ultrafiltration, and concentration; 6, performing spray drying to obtain an egg white peptide powder; and 7, mixing the egg white peptide powder with auxiliary materials, and performing instantaneous high-temperature sterilization. The egg white peptide instant solid beverage has no peculiar smell and bitter taste after being prepared, has a pleasant smell, has a sweet and sour and smooth taste, and has a uniform and transparent state. Carrying and brewing are very convenient. A new method with high nutrition, high efficiency and convenience of eating eggs is provided for consumers, and a gap of deep processing of egg products in solid beverage fields and markets is filled.

Description

technical field [0001] The invention relates to an instant product and a preparation method thereof. Background technique [0002] Because the amino acid composition and ratio of protein are the closest to those of human tissue, eggs have extremely high biological value. Therefore, eggs are an indispensable and important source of protein food for us every day. However, for some special populations such as those who exercise, those who are allergic to egg yolks, those with high cholesterol, those who do not like to eat egg yolks, or those who are seriously ill and need to supplement pure protein nutrition, they have special requirements for using eggs to supplement body protein nutrition. As needed, use only egg whites. [0003] Ovalbumin (54%), which accounts for the most egg white protein content, has a molecular weight of 45KDa; ovotransferrin, which accounts for 12%, has a molecular weight of 76KDa; The molecular weight of ovomucoid is 28KDa; in addition, there are 8% ...

AI Technical Summary

Problems solved by technology

[0004] However, egg white protein has special characteristics such as very complex components, high viscosity, high gelatinity, heat coagulation, and contains enzyme inhibitors, so it is commonly used to degrade with other types of proteins (such as soybean protein, milk protein, etc.) method, can not achieve the desired effect on the degradation of egg white protein

At present, the method of degrading egg white protein into egg white peptide is to use alkaline protease or pepsin for primary or secondary degradation. The degradation effect is not ideal, the hydrolysis rate is less than 30%, and the flavor is poor.

There is no satisfactory solution to the bitterness produced by enzymatic hydrolysis of egg white protein. Most of the existing technol...