Enzyme egg yolk liquid and its biological production method

Abstract

The present application relates to a kind of enzyme egg yolk liquid and its biological production method, belong to egg product technical field, using including compound plant component such as green pricklyash, Pleurotus eryngii as fermentation substrate, and using Lactobacillus bulgaricus and lactobacillus to ferment, preparation obtains compound plant enzyme, fermentation product can effectively inhibit the activity of oxidase, reduce the oxidative decomposition of lipid, maintain the quality and nutritional value of egg yolk liquid.Pretreated egg yolk liquid is mixed and is subjected to heat treatment, and enzyme egg yolk liquid is prepared.In the process of heat treatment, the protein in egg yolk liquid, including apo-protein, can be decomposed, the interaction between protein molecules is reduced, the formation of gel structure after egg yolk liquid freeze-thaw is reduced, and the bubble characteristics and taste are restored.

Description

Technical Field

[0001] This invention relates to the field of egg product technology, specifically to an enzyme-based egg yolk liquid and its biological production method. Background Technology

[0002] Egg yolks are rich in protein, phospholipids, vitamins, and minerals, making them one of the best sources of nutrition. In the food industry, to prevent large quantities of eggs from spoiling during storage, eggs are often shelled, the egg whites are separated, and the resulting yolk liquid is frozen for preservation before sale. This yolk liquid can be used in bread, pastries, instant noodles, biscuits, cookies, sachima (a type of Chinese pastry), egg rolls, and other wheat-based foods to increase volume and improve flavor.

[0003] However, during the thawing process before use, the protein molecules in frozen egg yolk liquid aggregate to form a three-dimensional gel network structure. Further dilution and heat treatment are required to restore good fluidity and foaming properties, which significantly impacts the taste and hinders the application of egg yolks in food processing. Therefore, a new egg yolk liquid production process is needed. Summary of the Invention

[0004] The purpose of this invention is to provide an enzyme-based egg yolk liquid and its biological production method to solve the problems mentioned in the background art. A complex plant component, including Sichuan pepper and king oyster mushroom, is used as a fermentation substrate, and fermentation is carried out using *Lactobacillus bulgaricus* and *Lactobacillus acidophilus* to prepare a complex plant enzyme. The fermentation product can effectively inhibit the activity of oxidases, reduce lipid oxidative decomposition, and maintain the quality and nutritional value of the egg yolk liquid. Subsequently, the pretreated egg yolk liquid is mixed and subjected to heat treatment to prepare the enzyme-based egg yolk liquid. During the joint heat treatment, proteins in the egg yolk liquid, including apoproteins, can be decomposed, reducing the interaction between protein molecules, decreasing the formation of gel structure after freezing and thawing, restoring bubble characteristics, and enhancing the taste.

[0005] To achieve the above objectives, the present invention provides the following technical solution:

[0006] A biological production method for enzyme-enzyme egg yolk liquid, characterized by comprising the following steps:

[0007] S1. Select compound plants, wash and refine the particle size to obtain fermentation raw materials; then mix the fermentation raw materials, sugar source and sterile water and stir at room temperature for 10-30 minutes, then inoculate with compound bacteria, and then ferment at 38℃-42℃ for one week; after fermentation is completed, obtain the fermentation mixture, homogenize it and spray dry it to obtain compound plant enzymes.

[0008] S2. Under sterile conditions, fresh egg yolk liquid is fed into a colloid mill and processed for 20-50 minutes to obtain pretreated egg yolk liquid.

[0009] S3. Mix the compound plant enzyme, cryopreservation stabilizer and pretreated egg yolk liquid obtained in step S1 at room temperature. Then raise the system temperature to 45℃-55℃ and continue treatment for 10-20 minutes. Sterilize the system and then cool it naturally to room temperature. After pre-cooling for 20-40 minutes, freeze and store to obtain an enzyme egg yolk liquid.

[0010] Furthermore, a biological production method for enzyme-enzyme egg yolk liquid includes the following steps:

[0011] S1. Select compound plants, wash and refine the particle size to obtain fermentation raw materials; then mix the fermentation raw materials, sugar source and sterile water in a mass ratio of 3:1:10, stir for 10-30 minutes at room temperature, inoculate with compound bacteria at an inoculation rate of 3%-7%, and then ferment at 38℃-42℃ for one week; after fermentation, obtain the fermentation mixture, homogenize it using a high-pressure homogenizer at a pressure of 20-25MPa, spray dry it to obtain compound plant enzymes;

[0012] S2. Under sterile conditions, fresh egg yolk liquid is fed into a colloid mill and processed at a rate of 5000-7000 rpm for 20-50 minutes. The mill head gap is controlled at 0.1-0.5 mm, the feed rate is 200-500 mL / min, and the discharge rate is 200-500 mL / min to obtain pretreated egg yolk liquid.

[0013] S3. Mix the compound plant enzyme, cryopreservation stabilizer and pretreated egg yolk liquid obtained in step S1 at room temperature at a speed of 30-60 rpm for 2-5 hours. Then raise the system temperature to 45℃-55℃ and continue treatment for 10-20 minutes. Then sterilize the system at 64℃-65℃ for 3 minutes. Then cool it naturally to room temperature, pre-cool for 20-40 minutes and freeze it for storage to obtain an enzyme egg yolk liquid.

[0014] Further, in step S1, the compound plant is obtained by mixing king oyster mushroom, grains, fruits, rosemary and Sichuan pepper in a mass ratio of (1-3):5:(1-5):(0.1-1):(0.1-1).

[0015] Furthermore, the fruit is at least one of raspberry, blueberry, and cranberry; the grain is soybean and / or wheat.

[0016] Furthermore, in step S1, the spray drying inlet temperature is set to 80-100℃ and the outlet temperature to 30℃-50℃.

[0017] Further, in step S1, the sugar source is obtained by mixing oligosaccharides and natural sugar substitutes in a mass ratio of (1-5):(1-3).

[0018] Furthermore, the oligosaccharide is at least one of glucan, fructooligosaccharide, galactooligosaccharide, soybean oligosaccharide, and mannose oligosaccharide, and the natural sugar substitute is at least one of erythritol, xylitol, mannitol, and sorbitol.

[0019] Furthermore, in step S1, the concentration of the compound bacterial strain is 1×10⁻⁶. 9 The mixture of Lactobacillus bulgaricus and Lactobacillus CFU / mL in a sterile environment was obtained by mixing them in a volume ratio of (1-5):3.

[0020] Furthermore, in step S3, the pre-cooling temperature is -35°C to -45°C, and the freezing temperature is -18°C to -22°C.

[0021] Furthermore, in step S3, the cryopreservation stabilizer is microcrystalline cellulose with a particle size of 20μm-80μm, and the amount used is 0.1-0.5wt% of the total mass of the egg yolk liquid.

[0022] Compared with the prior art, the present invention has the following beneficial effects:

[0023] (1) In the technical solution of this invention, a complex plant component including Sichuan pepper and king oyster mushroom is used as a fermentation substrate to prepare a complex plant enzyme, which is then mixed with pretreated egg yolk liquid and subjected to joint heat treatment to prepare an enzyme-enzyme egg yolk liquid. During the joint heat treatment process, heating can decompose proteins in the egg yolk liquid, including apoproteins, reduce the interaction between protein molecules, reduce the formation of gel structure after freezing and thawing of the egg yolk liquid, restore bubble characteristics, and enhance the taste.

[0024] (2) In this invention, plant enzymes are prepared using king oyster mushrooms, grains, fruits, rosemary, and Sichuan pepper, and fermented using Lactobacillus bulgaricus and Lactobacillus acidophilus to prepare a compound plant enzyme. The fermentation products of Sichuan pepper can effectively inhibit the activity of oxidases, reduce lipid oxidative decomposition, and maintain the quality and nutritional value of the egg yolk liquid. Fermentation using grain components produces a large number of negatively charged products, such as phytic acid, organic acids, and amino acids, which can combine with positively charged proteins in the egg yolk liquid through electrostatic interactions, preventing the interaction of lipoproteins and nonpolar proteins such as apocosids in the egg yolk liquid system, thus preventing gelation of the egg yolk liquid after rewarming. During fermentation, king oyster mushrooms, fruits, and rosemary substrates produce various physiologically active substances such as polysaccharides, alkaloids, terpenoids, phenols, nucleic acids, and vitamins. These substances, combined with the egg yolk liquid, can significantly improve its nutritional value, providing consumers with more comprehensive nutrition. The polysaccharide component can improve the freezing stability of egg yolk liquid, and the antioxidants produced can also prevent the decomposition of phytic acid, organic acids, etc. during processing, and enhance the subsequent interaction with proteins in egg yolk liquid.

[0025] (3) In the technical solution of this invention, oligosaccharides and natural sugar substitutes are used as sugar sources in the enzyme preparation process, which can provide necessary energy and nutrition for the microorganisms in the enzyme, thereby promoting the activity of the enzyme. The improvement of enzyme activity helps it play a better role in processing egg yolk liquid. It can also improve the freezing stability of egg yolk liquid. The presence of oligosaccharides and natural sugar substitutes can change the main intermolecular forces in egg yolk from hydrophobic to electrostatic, inhibiting the formation of ice crystals and egg yolk gel during freezing, and reducing the consistency and gel strength of frozen egg yolk gel. At the same time, the phytic acid and other components contained in the enzyme can increase the content of phosphate groups in the system, improve the electrostatic interaction of phosphate bridges formed by sugar sources in the egg yolk liquid system, and show a synergistic effect in improving the freezing stability of egg yolk liquid.

[0026] (4) In the technical solution of this invention, a heat treatment process at 45℃-55℃ is set in the preparation process. Within this temperature range, the proteins in the egg yolk undergo partial thermal denaturation and aggregation, and their secondary and tertiary structures are destroyed, unfolding into a linear structure. The active ingredients contained in the enzyme can make the denatured proteins more likely to form new interactions, such as hydrophobic interactions and disulfide bonds. After returning to room temperature, the denatured proteins will re-aggregate to form a new protein network. However, this network is different from the undenatured protein network, being more loose and unstable. The degree of gelation after freezing and thawing will also be reduced, which can improve the foaming ability of the egg yolk liquid. Detailed Implementation

[0027] The technical solutions of the present invention will be clearly and completely described below with reference to the embodiments of the present invention. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments. Based on the embodiments of the present invention, all other embodiments obtained by those of ordinary skill in the art without creative effort are within the scope of protection of the present invention.

[0028] The egg yolk liquid used in the following examples and comparative examples is egg yolk liquid.

[0029] Example 1

[0030] A biological production method for enzyme-enzyme egg yolk liquid includes the following steps:

[0031] S1. Select compound plants, clean them, and refine their particle size to obtain fermentation raw materials; then mix the fermentation raw materials, sugar source, and sterile water in a mass ratio of 3:1:10, stir for 10 minutes at room temperature, inoculate with compound bacteria at an inoculation rate of 3%, and then ferment at 38℃ for one week; after fermentation, obtain the fermentation mixture, homogenize it using a high-pressure homogenizer at a pressure of 20MPa, spray dry it, and set the spray drying inlet temperature to 80℃ and the outlet temperature to 30℃ to obtain compound plant enzymes;

[0032] The compound plant is obtained by mixing king oyster mushroom, soybean, raspberry, rosemary and Sichuan pepper in a mass ratio of 1:5:1:0.1:0.1;

[0033] The sugar source is obtained by mixing galactooligosaccharides and erythritol in a 1:1 mass ratio;

[0034] The compound bacterial strains all have a concentration of 1×10⁻⁶. 9 The mixture of CFU / mL Lactobacillus bulgaricus and Lactobacillus acidophilus in a 1:3 volume ratio was obtained in a sterile environment.

[0035] S2. Under sterile conditions, fresh egg yolk liquid is fed into a colloid mill and processed at a rate of 5000 rpm for 20 minutes, with the mill head gap controlled at 0.1 mm, the feed rate at 200 mL / min, and the discharge rate at 200 mL / min, to obtain pretreated egg yolk liquid.

[0036] S3. The compound plant enzyme, cryopreservation stabilizer and pretreated egg yolk liquid obtained in step S1 are mixed at a mass ratio of 0.75:50:0.05 at room temperature and stirred at 30 rpm for 2 hours. Then the system temperature is raised to 45℃ and treated for another 10 minutes. The system is then sterilized at 64℃ for 3 minutes, then naturally cooled to room temperature. After pre-cooling at -35℃ for 20 minutes, it is frozen and stored at -18℃ to obtain an enzyme egg yolk liquid.

[0037] The cryopreservation stabilizer is microcrystalline cellulose with a particle size of 20μm-80μm.

[0038] Example 2

[0039] A biological production method for enzyme-enzyme egg yolk liquid includes the following steps:

[0040] S1. Select compound plants, clean them, and refine their particle size to obtain fermentation raw materials; then mix the fermentation raw materials, sugar source, and sterile water in a mass ratio of 3:1:10, stir for 20 minutes at room temperature, inoculate with compound bacteria at an inoculation rate of 5%, and then ferment at 40℃ for one week; after fermentation, obtain the fermentation mixture, homogenize it using a high-pressure homogenizer at a pressure of 22MPa, spray dry it, and set the spray drying inlet temperature to 90℃ and the outlet temperature to 40℃ to obtain compound plant enzymes;

[0041] The compound plant is obtained by mixing king oyster mushroom, soybean, raspberry, rosemary and Sichuan pepper in a mass ratio of 2:5:2:0.5:0.5;

[0042] The sugar source is obtained by mixing galactooligosaccharides and erythritol in a mass ratio of 3:2;

[0043] The compound bacterial strains all have a concentration of 1×10⁻⁶. 9 The mixture of CFU / mL Lactobacillus bulgaricus and Lactobacillus acidophilus in a 2:3 volume ratio was obtained in a sterile environment.

[0044] S2. Under sterile conditions, fresh egg yolk liquid is fed into a colloid mill and processed at a rate of 6000 rpm for 30 minutes. The mill head gap is controlled at 0.3 mm, the feed rate is 300 mL / min, and the discharge rate is 300 mL / min to obtain pretreated egg yolk liquid.

[0045] S3. The compound plant enzyme, cryopreservation stabilizer and pretreated egg yolk liquid obtained in step S1 are mixed at a mass ratio of 1:50:0.15 at room temperature and stirred at 50 rpm for 4 hours. Then the system temperature is raised to 50℃ and treated for another 15 minutes. The system is then sterilized at 64.5℃ for 3 minutes, then naturally cooled to room temperature, pre-cooled at -40℃ for 30 minutes and then frozen at -20℃ to obtain an enzyme egg yolk liquid.

[0046] The cryopreservation stabilizer is microcrystalline cellulose with a particle size of 20μm-80μm.

[0047] Example 3

[0048] A biological production method for enzyme-enzyme egg yolk liquid includes the following steps:

[0049] S1. Select compound plants, wash and refine the particle size to obtain fermentation raw materials; then mix the fermentation raw materials, sugar source and sterile water in a mass ratio of 3:1:10, stir for 30 minutes at room temperature, inoculate with compound bacteria at an inoculation rate of 7%, and then ferment at 42℃ for one week; after fermentation, obtain the fermentation mixture, homogenize it using a high-pressure homogenizer at a pressure of 25MPa, spray dry it, set the spray drying inlet temperature to 100℃ and the outlet temperature to 50℃, to obtain compound plant enzymes;

[0050] The compound plant is obtained by mixing king oyster mushroom, wheat, blueberry, rosemary and Sichuan pepper in a mass ratio of 3:5:5:1:1;

[0051] The sugar source is obtained by mixing fructooligosaccharides and xylitol in a mass ratio of 5:3;

[0052] The compound bacterial strains all have a concentration of 1×10⁻⁶. 9 The mixture of CFU / mL Lactobacillus bulgaricus and Lactobacillus acidophilus in a 5:3 volume ratio was obtained in a sterile environment.

[0053] S2. Under sterile conditions, fresh egg yolk liquid is fed into a colloid mill and processed at a rate of 7000 rpm for 50 minutes. The mill head gap is controlled at 0.5 mm, the feed rate is 500 mL / min, and the discharge rate is 500 mL / min to obtain pretreated egg yolk liquid.

[0054] S3. The compound plant enzyme, cryopreservation stabilizer and pretreated egg yolk liquid obtained in step S1 are mixed at a mass ratio of 1.5:50:0.25 at room temperature and stirred at 60 rpm for 5 hours. Then the system temperature is raised to 55℃ and treated for another 20 minutes. The system is then sterilized at 65℃ for 3 minutes, then naturally cooled to room temperature, pre-cooled at -45℃ for 40 minutes and then frozen at -22℃ to obtain an enzyme egg yolk liquid.

[0055] The cryopreservation stabilizer is microcrystalline cellulose with a particle size of 20μm-80μm.

[0056] Comparative Example 1

[0057] The difference between this comparative example and Example 1 is that, in step S3, the cryopreservation stabilizer used is sodium chloride.

[0058] Comparative Example 2

[0059] A biological production method for enzyme-enzyme egg yolk liquid includes the following steps:

[0060] S1. Select compound plants, clean them, and refine their particle size to obtain fermentation raw materials; then mix the fermentation raw materials, sugar source, and sterile water in a mass ratio of 3:1:10, stir for 10 minutes at room temperature, inoculate with compound bacteria at an inoculation rate of 3%, and then ferment at 38℃ for one week; after fermentation, obtain the fermentation mixture, homogenize it using a high-pressure homogenizer at a pressure of 20MPa, spray dry it, and set the spray drying inlet temperature to 80℃ and the outlet temperature to 30℃ to obtain compound plant enzymes;

[0061] The compound plant is obtained by mixing king oyster mushroom, soybean, raspberry, rosemary and Sichuan pepper in a mass ratio of 1:5:1:0.1:0.1;

[0062] The sugar source is obtained by mixing galactooligosaccharides and erythritol in a 1:1 mass ratio;

[0063] The compound bacterial strains all have a concentration of 1×10⁻⁶. 9 The mixture of CFU / mL Lactobacillus bulgaricus and Lactobacillus acidophilus in a 1:3 volume ratio was obtained in a sterile environment.

[0064] S2. Under sterile conditions, fresh egg yolk liquid is fed into a colloid mill and processed at a rate of 5000 rpm for 20 minutes, with the mill head gap controlled at 0.1 mm, the feed rate at 200 mL / min, and the discharge rate at 200 mL / min, to obtain pretreated egg yolk liquid.

[0065] S3. The compound plant enzyme, cryopreservation stabilizer and pretreated egg yolk liquid obtained in step S1 are mixed at a mass ratio of 0.75:50:0.05 at room temperature and stirred at 30 rpm for 2 hours. Then the system is sterilized at 64°C for 3 minutes, then naturally cooled to room temperature, pre-cooled at -35°C for 20 minutes and then frozen at -18°C to obtain an enzyme egg yolk liquid.

[0066] The cryopreservation stabilizer is microcrystalline cellulose with a particle size of 20μm-80μm.

[0067] Comparative Example 3

[0068] The difference between this comparative example and Example 1 is that, in step S1, the composite plant is obtained by mixing king oyster mushroom, soybean and rosemary in a mass ratio of 1:5:0.1.

[0069] Comparative Example 4

[0070] The difference between this comparative example and Example 1 is that in step S1, the compound plant is obtained by mixing king oyster mushroom, corn, raspberry, rosemary and Sichuan pepper in a mass ratio of 1:5:1:0.1:0.1.

[0071] Comparative Example 5

[0072] A biological production method for enzyme-enzyme egg yolk liquid includes the following steps:

[0073] S1. Select compound plants, clean them, and refine their particle size to obtain fermentation raw materials; then mix the fermentation raw materials, sugar source, and sterile water in a mass ratio of 3:1:10, stir for 10 minutes at room temperature, inoculate with compound bacteria at an inoculation rate of 3%, and then ferment at 38℃ for one week; after fermentation, obtain the fermentation mixture, homogenize it using a high-pressure homogenizer at a pressure of 20MPa, spray dry it, and set the spray drying inlet temperature to 80℃ and the outlet temperature to 30℃ to obtain compound plant enzymes;

[0074] The compound plant is obtained by mixing king oyster mushroom, soybean, raspberry, rosemary and Sichuan pepper in a mass ratio of 1:5:1:0.1:0.1;

[0075] The sugar source is obtained by mixing galactooligosaccharides and erythritol in a 1:1 mass ratio;

[0076] The compound bacterial strains all have a concentration of 1×10⁻⁶. 9 The mixture of CFU / mL Lactobacillus bulgaricus and Lactobacillus acidophilus in a 1:3 volume ratio was obtained in a sterile environment.

[0077] S2. Under sterile conditions, fresh egg yolk liquid is fed into a colloid mill and processed at a rate of 5000 rpm for 20 minutes, with the mill head gap controlled at 0.1 mm, the feed rate at 200 mL / min, and the discharge rate at 200 mL / min, to obtain pretreated egg yolk liquid.

[0078] S3. The compound plant enzyme, cryopreservation stabilizer and pretreated egg yolk liquid obtained in step S1 are mixed at a mass ratio of 0.75:50:0.05 at room temperature and stirred at 30 rpm for 2 hours. Then the system temperature is raised to 45℃ and treated for another 10 minutes. The system is then sterilized at 64℃ for 3 minutes and then cooled naturally to room temperature. It is then frozen and stored at -18℃ to obtain an enzyme egg yolk liquid.

[0079] The cryopreservation stabilizer is microcrystalline cellulose with a particle size of 20μm-80μm.

[0080] Comparative Example 6

[0081] The difference between this comparative example and Example 1 is that, in step S1, the sugar source is a mixture of sucrose and erythritol in a 1:1 mass ratio.

[0082] Comparative Example 7

[0083] The difference between this comparative example and Example 1 is that, in step S1, the sugar source is a mixture of sucrose and galactooligosaccharides in a 1:1 mass ratio.

[0084] The rheological properties of the egg yolk liquids prepared in Examples 1-3 and Comparative Examples 1-7 were tested. Samples from different groups were frozen for 72 hours and then thawed naturally at room temperature for 4 hours. The viscosity and gel strength of the systems were then measured. The viscosity of the egg yolk liquid system was measured using a rheometer with a shear rate of 0.5 / s. A texture analyzer was used to perform a puncture test on the egg yolk liquid samples, with a probe movement speed of 2.0 mm / s, a puncture distance of 5 mm, and a trigger force of 5 g. Five readings were obtained for each sample, and the average value was taken. The test results are shown in Table 1 below.

[0085] Table 1 shows the rheological properties of the egg yolk solutions prepared in Examples 1-3 and Comparative Examples 1-7.

[0086]

[0087] The results in Table 1 show that the egg yolk liquid prepared in Example 2 has the best rheological properties. The results in Comparative Example 1 show that using microcrystalline cellulose as a freeze stabilizer can reduce the gelation degree of the egg yolk liquid during freeze-thaw reheating. The results in Comparative Example 2 show that a heat treatment of the enzyme and egg yolk liquid together can reduce the interaction between protein molecules in the egg yolk liquid and reduce the viscosity of the system. The results in Comparative Examples 3 and 4 show that using a combination of plant materials including king oyster mushroom, grains, fruits, rosemary, and Sichuan pepper can better enhance the promoting effect of enzymes on the egg yolk liquid system. The results in Comparative Example 5 show that setting a pre-cooling program for the enzyme and egg yolk liquid system is more conducive to improving the reheating effect of the egg yolk liquid. The results in Comparative Examples 6 and 7 show that the combination of sugar substitutes and oligosaccharides can improve the freeze-thaw stability of the egg yolk liquid.

[0088] The foaming performance of the egg yolk liquids prepared in Examples 1-3 and Comparative Examples 1-7 was then tested. Egg yolk liquids from different groups and fresh egg yolk liquids were diluted with deionized water at a dilution rate of 5% (v / v) to obtain diluted egg yolk liquids. Then, 100 mL of the diluted egg yolk liquid was processed for 1 minute at 10000 rpm using a high-speed shear press. The stirred egg yolk liquid was then quickly transferred to a graduated cylinder, and the initial foam volume was recorded as Vf0. The foam volume was recorded again after 30 minutes (Vf30). The foaming performance of the egg yolk liquid was judged by its foaming ability and foam stability. Foaming ability = Vf0 / 100 mL × 100%, foam stability = Vf30 / Vf0 × 100%. Five readings were obtained for each sample, and the average value was taken. The test results are shown in Table 2 below.

[0089] Table 2. Foaming performance tests of egg yolk liquids prepared in Examples 1-3 and Comparative Examples 1-7.

[0090]

[0091] As shown in Table 2, the egg yolk liquid samples prepared in Examples 1-3 exhibited the best foaming properties. Among them, the egg yolk liquid sample prepared in Example 2 showed the best foaming properties, while the sample in Example 1 demonstrated the best foam stability. The results from Comparative Examples 1, 3, and 4 indicate that using a combination of microcrystalline cellulose cryopreservation stabilizer and plant-based raw materials such as king oyster mushroom, grains, fruits, rosemary, and Sichuan pepper can help reduce protein-protein interactions, improve the foaming properties of the egg yolk liquid, and demonstrate better processing performance. The results from Comparative Examples 2 and 5 show that simultaneously incorporating mixed heat treatment fermentation and pre-cooling stages in the process can better inhibit gelation during the freezing and thawing process of the egg yolk liquid. The results from Comparative Examples 6 and 7 indicate that using a combination of sugar substitutes and oligosaccharides is beneficial for the antifreeze effect of the egg yolk liquid.

[0092] In the description of this specification, the references to terms such as "an embodiment," "example," "specific example," etc., indicate that a specific feature, structure, material, or characteristic described in connection with that embodiment or example is included in at least one embodiment or example of the present invention. In this specification, the illustrative expressions of the above terms do not necessarily refer to the same embodiment or example. Furthermore, the specific features, structures, materials, or characteristics described may be combined in any suitable manner in one or more embodiments or examples.

[0093] The above description is merely an example and illustration of the present invention. Those skilled in the art can make various modifications or additions to the specific embodiments described, or use similar methods to replace them, as long as they do not deviate from the invention or exceed the scope defined in the claims, all of which should fall within the protection scope of the present invention.

Claims

1. A biological production method for enzyme-enzyme egg yolk liquid, characterized in that, Includes the following steps: S1. Select compound plants, wash and refine the particle size to obtain fermentation raw materials; then mix the fermentation raw materials, sugar source and sterile water and stir at room temperature for 10-30 minutes, then inoculate with compound bacteria, and then ferment at 38℃-42℃ for one week; after fermentation is completed, obtain the fermentation mixture, homogenize it and spray dry it to obtain compound plant enzymes. S2. Under sterile conditions, fresh egg yolk liquid is fed into a colloid mill and processed for 20-50 minutes to obtain pretreated egg yolk liquid. S3. Mix the compound plant enzyme, cryopreservation stabilizer and pretreated egg yolk liquid obtained in step S1 at room temperature. Then raise the system temperature to 45℃-55℃ and continue treatment for 10-20 minutes. Then sterilize the system at 64℃-65℃ for 3 minutes. Then cool it naturally to room temperature. After precooling at -35℃--45℃ for 20-40 minutes, freeze and store to obtain an enzyme egg yolk liquid. In step S1, the compound plant is obtained by mixing king oyster mushroom, grains, fruits, rosemary and Sichuan pepper in a mass ratio of (1-3):5:(1-5):(0.1-1):(0.1-1); The fruit is at least one of raspberry, blueberry, and cranberry; the grain is soybean and / or wheat; In step S3, the cryopreservation stabilizer is microcrystalline cellulose with a particle size of 20μm-80μm, and the amount used is 0.1-0.5wt% of the total mass of the egg yolk liquid.

2. The biological production method of enzyme-containing egg yolk liquid according to claim 1, characterized in that, In step S1, the spray drying inlet temperature is set to 80℃-100℃ and the outlet temperature to 30℃-50℃.

3. The biological production method of enzyme-containing egg yolk liquid according to claim 1, characterized in that, In step S1, the sugar source is obtained by mixing oligosaccharides and natural sugar substitutes in a mass ratio of (1-5):(1-3).

4. The biological production method of enzyme-containing egg yolk liquid according to claim 3, characterized in that, The oligosaccharide is at least one of fructooligosaccharide, galactooligosaccharide, soybean oligosaccharide, and mannose oligosaccharide, and the natural sugar substitute is at least one of erythritol, xylitol, and sorbitol.

5. The biological production method of enzyme-enzyme egg yolk liquid according to claim 1, characterized in that, In step S3, the freezing temperature is -18°C to -22°C.

6. An enzyme egg yolk liquid produced by a biological production method of the enzyme egg yolk liquid as described in any one of claims 1-5.

Images