Vinegar egg powder composition as well as preparation method and application thereof

A composition and technology of vinegar egg powder, applied in the field of food processing, can solve problems such as unpredictable blood pressure and lipid lowering effects, and achieve the effects of improved cardiac structure and function, remarkable efficacy and good palatability

Pending Publication Date: 2022-07-12
海南家家康医药科技发展合伙企业(普通合伙)
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

None of the above-mentioned existing technologies has experimentally verified the antihypertensive and lipid-lowering effects of vinegar egg-related products. The taste and flavor of the egg liquid are problematic, while ensuring high blood pressure and fat-lowering effects

Method used

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  • Vinegar egg powder composition as well as preparation method and application thereof
  • Vinegar egg powder composition as well as preparation method and application thereof
  • Vinegar egg powder composition as well as preparation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0083] Example 1 Analysis of pH variation over time of egg vinegar liquid in vinegar egg soaking process

[0084] Take 9 eggs, soak them in 9° rice vinegar (total acid content 9g / 100mL) according to the ratio of egg to vinegar (g:mL) 1:1, 1:2, 1:3 respectively, at different time points with pH The pH of the vinegar solution was measured with a meter, and the corresponding pH was plotted against the soaking time.

[0085] The result is as figure 1 As shown, by monitoring the pH of rice vinegar in the vinegar egg soaking process, it was found that the first 48h, along with the prolongation of soaking time, the rice acetic acid degree decreased rapidly (it is speculated that it may be due to the chemical reaction between the acid component and the calcium on the eggshell, forming calcium acetate etc. Calcium ions make the barrier effect of the eggshell rapidly decrease, and more acidic components penetrate into the egg), but after 48 hours, the pH change of rice vinegar becomes ...

Embodiment 2

[0087] Embodiment 2 Remove the influence of egg vinegar liquid and pH adjustment on the taste of vinegar and egg liquid

[0088] In following 1-5, adopt different egg-to-vinegar ratios respectively to prepare vinegar-egg liquid according to the traditional vinegar-egg liquid preparation method, and adopt different drying methods to dry the vinegar-egg liquid, prepare vinegar-egg powder, as follows:

[0089] 1. Weigh the eggs, wash them, wipe them with 75% alcohol, dry them, and place them in a container of appropriate size. At 25°C, add 9° rice vinegar, the ratio of egg to rice vinegar is 1g:1ml, and soak in a sealed container for 48h. Part of the eggshell remains, not completely hydrolyzed, the inner membrane is broken and discarded. Stir the egg liquid and the vinegar liquid, mix the two evenly, continue to stand at 25° C. for 12 hours, and then filter with two layers of sterile gauze to obtain the traditional vinegar and egg liquid.

[0090] According to the taste and smel...

Embodiment 3

[0114] Embodiment 3 The influence of poultry egg rinsing time on the mouthfeel of vinegar egg

[0115] Weigh a few eggs, wash them, wipe them with 75% alcohol, dry them, put them in an appropriate size container, add 9° rice vinegar, the ratio of egg to vinegar dosage is 1g:2ml, seal and soak for 48 hours, then separate and remove the vinegar liquid , rinse the egg with water for 30s, 1min, 6min, 15min, 30min, 2h, 4h, put it back into the container, break the inner membrane, stir the egg liquid evenly, and filter out the softened eggshell and phoenix clothes with two layers of sterile gauze. crumbs, get the vinegar and egg liquid, measure the pH value with a precision pH meter, the results are as follows figure 2 shown. As the elution time increases, the pH of the egg liquid increases, and the acid and other small molecules in the egg are transferred to the eluent.

[0116] According to the sensory analysis of personnel, the vinegar-egg solution obtained after leaching stil...

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Abstract

The invention relates to the technical field of food processing, in particular to a vinegar egg powder composition as well as a preparation method and application thereof. The vinegar egg powder composition provided by the invention does not have irritant sour taste, fishy smell, bitter taste and irritation to stomach, and is good in palatability and good in taste and flavor; meanwhile, the vinegar egg powder composition well retains small molecule peptide fragments and free amino acids generated after acid hydrolysis of poultry egg proteins, is easily absorbed by human bodies, is rich in nutrition and remarkable in effect, remarkably improves blood pressure, lipid level, body oxidative stress and heart structure and function of renal vascular hypertension, and has a relatively good application value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a vinegar egg powder composition and a preparation method and application thereof. Background technique [0002] Hypertension is currently one of the main controllable risk factors of the world's leading fatal and disabling diseases (cardiovascular disease, CVD). At the same time, with the improvement of living standards, the incidence of hyperlipidemia also increases, and its later stage is often associated with hypertension. At present, the treatment of hypertension and hyperlipidemia mainly relies on western medicine, but long-term use of such drugs usually produces large side effects. In addition, in recent years, it has advocated healthy lifestyles such as light diet, increased exercise, and weight control to prevent and treat cardiovascular disease-related diseases. From the perspective of the root cause of the disease, this is indeed the best and effective measure...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23P10/30A23L19/00A23L33/105A23L33/10A23L5/20A23L33/165A61K36/899A61K36/725A61K47/69A61K45/06A61P9/12A61P3/06A61P39/06A61P9/00A61K31/19A61K35/57C12J1/08C12J1/00
CPCA23L15/30A23P10/30A23L19/01A23L33/105A23L33/10A23L5/20A23L33/165A61K35/57A61K36/899A61K31/19A61K36/725A61K47/6951A61K45/06A61P9/12A61P3/06A61P39/06A61P9/00C12J1/08C12J1/00A61K2236/331A61K2236/39A61K2236/51A23V2002/00A23V2250/5112A23V2250/21A23V2200/326A23V2200/3262A23V2250/1578A61K2300/00
Inventor 王向涛马宏伟王琢郭瑶瑶
Owner 海南家家康医药科技发展合伙企业(普通合伙)
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