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A kind of chicken embryo egg powder and beverage and its processing technology

A processing technology, chicken embryo egg technology, applied in the direction of protein food processing, food processing, sugary food ingredients, etc., can solve the problems of embedding fishy substances and poor effect of removing fishy smell, so as to reduce layering and simplify production Craftsmanship, the effect of reducing the bitterness

Active Publication Date: 2022-07-08
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In this process, because most of the fishy smell substances in chicken embryos and eggs are amino compounds with large structures, and the holes in the center of β-cyclodextrin are too small to completely embed the fishy smell substances, so the effect of removing fishy smell poor

Method used

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  • A kind of chicken embryo egg powder and beverage and its processing technology
  • A kind of chicken embryo egg powder and beverage and its processing technology
  • A kind of chicken embryo egg powder and beverage and its processing technology

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] A preparation method of chicken embryo egg powder, comprising the following steps:

[0035] 1) According to the mass percentage, 0.05% of perilla juice, 0.02% of ginger powder, 0.3% of black tea powder and the balance of water are mixed, and the chicken embryo eggs that are 12 to 14 days old are soaked therein, and placed in an ultrasonic wave. To remove the smell in the cleaning instrument, the parameters of the ultrasonic cleaning instrument are: the power is 80W, the temperature is 30℃, and the time for removing the smell is 2h;

[0036] 2) Take out the chicken embryo eggs that have undergone the deodorization treatment in step 1) and drain them, add the same quality of water to make a slurry, and then add Angel yeast that accounts for 0.1% of the chicken embryo egg quality, mix well, and at a temperature of 37°C Fermentation for 3h;

[0037] 3) Add Aspergillus oryzae lipase, papain, trypsin, and bromelain to the fermented chicken embryo egg homogenate obtained in s...

Embodiment 2

[0043] A preparation method of chicken embryo egg powder, comprising the following steps:

[0044] 1) According to the mass percentage, 0.08% of perilla juice, 0.05% of ginger powder, 0.6% of black tea powder and the balance of water are mixed, and the chicken embryo eggs that are 12 to 14 days old are soaked in it, and placed in an ultrasonic wave. To remove the smell in the cleaning instrument, the parameters of the ultrasonic cleaning instrument are: the power is 100W, the temperature is 35°C, and the time for removing the smell is 1.5h;

[0045] 2) Take out the chicken embryo eggs that have undergone the deodorization treatment in step 1) and drain the water, add water equivalent to 2 times the quality of the chicken embryo eggs to beat, add Angel yeast equivalent to 0.2% of the chicken embryo egg quality, and mix well, Fermentation at 37°C for 2h;

[0046] 3) Add Aspergillus oryzae lipase, papain, trypsin and bromelain to the fermented chicken embryo egg homogenate obtai...

Embodiment 3

[0052] A preparation method of chicken embryo egg powder, comprising the following steps:

[0053] 1) According to the mass percentage, 0.1% of perilla juice, 0.07% of ginger powder, 0.8% of black tea powder and the balance of water are mixed, and the chicken embryo eggs that are 12 to 14 days old are soaked therein, and placed in an ultrasonic wave. To remove the smell in the cleaning instrument, the parameters of the ultrasonic cleaning instrument are: the power is 120W, the temperature is 40 ℃, and the time for removing the smell is 1h;

[0054] 2) Take out the chicken embryo eggs that have undergone the deodorization treatment in step 1) and drain, add water equivalent to 3 times the weight of the chicken embryo eggs to beat, add 0.25% Angel yeast, mix well, and ferment at 37°C for 1 hour ;

[0055] 3) Add Aspergillus oryzae lipase, papain, trypsin, and bromelain to the fermented chicken embryo egg homogenate obtained in step 2), and stir for enzymatic hydrolysis after mi...

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Abstract

The invention discloses a chicken embryo egg powder. The chicken embryo egg is used as a raw material, basil juice, black tea, ginger powder and yeast are used as deodorizing agents, and Aspergillus oryzae lipase, papain, trypsin and bromelain are used as a compound. The enzyme is subjected to low temperature enzymolysis treatment, and the chicken embryo egg powder is obtained through deodorization, homogenization, enzymolysis, filtration, vacuum concentration, freeze drying and pulverization. On the basis of the chicken embryo egg powder, the present invention also provides a chicken embryo egg beverage, that is, the chicken embryo egg powder is added with auxiliary materials such as glucose, citric acid, malic acid, honey, rock sugar, grape juice concentrate, grape essence, etc. , sterilization, filling and other processes to prepare chicken embryo egg beverage. The chicken embryo egg powder of the present invention is brown and powdery, and can be completely dissolved after flushing; the chicken embryo egg drink prepared with the chicken embryo egg powder as a raw material is brown, clear, in a uniform state without precipitation, no fishy bitter taste, and has grape fragrance.

Description

technical field [0001] The invention belongs to the technical field of food processing, and mainly relates to a chicken embryo egg powder, a beverage and a processing technology thereof. The present invention is researched and developed by Hubei Shendan Health Food Co., Ltd. (Key Laboratory of Egg Processing of Ministry of Agriculture and Rural Affairs). Background technique [0002] The fertilized eggs of chicken embryos and eggs undergo a special incubation process, so that the embryos continue to grow and develop, and the eggs have vitality. The chicken embryos undergo a series of biotransformations during the growth and development process. The nutrients are very rich and have extremely high nutritional and medicinal value. The embryonated eggs are processed and prepared into beverages, which can be drunk at any time without limitation of raw materials. [0003] CN 103462165A discloses a production process of embryonated egg beverage. The egg surface of qualified embryo...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/00A23L15/00A23L5/20A23L5/30A23L2/02A23L2/52
CPCA23L15/25A23L15/20A23L5/27A23L5/28A23L5/20A23L5/32A23L2/02A23L2/52A23V2002/00A23V2200/15A23V2200/16A23V2250/61A23V2300/10A23V2300/20A23V2300/48A23V2300/50A23V2250/032A23V2250/044Y02A40/90
Inventor 刘华桥阮丹丹刘佩佩
Owner HUBEI SHENDAN HEALTHY FOOD
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