Oral egg white peptide beverage and production method thereof

Abstract

The invention relates to a beverage and a production method thereof, and provides an oral egg white peptide beverage and a production method thereof. The production method comprises the following steps: (1) melting an egg white solution at a low temperature, and conducting microfiltration and purification; (2) adjusting a pH value by means of an acid, and adding an Maxipro NPU enzyme for modification treatment; (3) conducting inactivation; (4) conducting compound enzymolysis, and then conducting enzyme deactivation and cooling; (5) conducting centrifugation, ultrafiltration and concentration;(6) conducting spray drying; (7) mixing egg white peptide powder and an accessory, and conducting dissolution and filling; and (8) conducting back-pressure high-temperature sterilization. The oral eggwhite peptide beverage has the characters of a high peptide content, low calories, zero fat and multiple health-care functions.

Description

technical field [0001] The invention relates to a beverage 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% G2+G3 gl...

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 technologies use additives to cover up the bitterness instead of removing bitter substances, resulting in bad taste; or use activated carbon or macroporous resin Adsorption treatment, which will lead to serious loss of peptide products; but the effect is not ideal, and additional production costs will be increased

[0005] At present, egg white protein powder is used as a raw material for the preparation of egg white peptides. Due to the production cost of drying egg white liquid into egg white powder, the cost of raw materials for the production of egg white peptides is high.

Another technology uses multiple anion and cation exchange desalination treatments, the process is too complicated, which will increase the cost of ion exchange resin regeneration treatment