A method for preparing egg oil essence by use of biological enzyme formulation

A technology of oil essence and bio-enzyme, which is applied in the field of bio-enzyme technology to achieve the effect of covering up bad smell, good high temperature resistance, and the fragrance of realistic cooked eggs

Inactive Publication Date: 2006-12-27
天津市诺奥科技发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are not many aroma raw materials that can be used to blend the aroma of eg...

Method used

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Experimental program
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Effect test

Embodiment 1

[0007] Use egg yolk as raw material, add water to adjust the substrate concentration to 7%, and then carry out high-temperature denaturation. The controlled temperature is 85°C, the time is 20 minutes, and then the temperature is lowered to 50°C, and then the compound enzyme preparation is used for enzymolysis. It is composed of a mixture of protease and lipase, the weight ratio of which is protease:lipase=1:0.5, the amount of compound enzyme preparation is 2% of the total weight of egg yolk raw materials; the enzymolysis temperature is 50°C, and the enzymolysis time is 6 hours The temperature for inactivating the enzyme is 85°C, the time for inactivating the enzyme is 30 minutes, and finally the egg oil essence is obtained through centrifugal separation, vacuum concentration and Maillard reaction. The product has a fresh, rich, vivid fragrance of boiled eggs and good high temperature resistance, and is an ideal natural food additive.

Embodiment 2

[0009] Use egg yolk as raw material, add water to adjust the substrate concentration to 10%, and then carry out high-temperature denaturation, the control temperature is 100°C, the time is 10 minutes, then lower the temperature to 45°C, and then use the compound enzyme preparation for enzymolysis, compound enzyme preparation It is composed of a mixture of protease and lipase, the weight ratio of which is protease:lipase=1:1, the amount of compound enzyme preparation is 8% of the total weight of egg yolk raw materials; the enzymolysis temperature is 45°C, and the enzymolysis time is 4 hours The temperature for inactivating the enzyme is 100°C, the time for inactivating the enzyme is 10 minutes, and finally the egg oil essence is obtained through centrifugal separation, vacuum concentration and Maillard reaction. The product has a fresh, rich, vivid fragrance of boiled eggs and good high temperature resistance, and is an ideal natural food additive.

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Abstract

Disclosed is a method for preparing of an egg perfume compound with a biological enzyme preparation, using yolks as raw material, hydrolyzing with enzymolysis technique, comprising the following steps: substrate concentration adjustment by adding water, hyperthermia denaturation, cooling down, enzymes degradation, enzymes inactivation, centrifugal separation, vacuum concentration, emulsification, and maillard reaction. The method is characterized in that complex enzyme preparation, which is a hybrid of proteinase and lipase, is applied in enzymolysis art; the complex enzyme preparetion is added in a quantity of 1%-10% by wt of the stock; the enzymolysis temperature is 35-60 DEG C, and the enzymmolysis time is 2-6 hours; the enzymes inactivation temperation is 85-100 DEG C, and the enzymes inactivation time is 10-30 minutes. Compared with traditional arts, the method disclosed avoids stock multiformity or waiting for new stock appearance. The egg perfume compound has a fresh, strong, and real fragrance of cooked eggs, and is an ideal natural food additive.

Description

(1) Technical field: [0001] The invention relates to a production process using biological enzyme technology, in particular to a production process for preparing egg oil flavor by using biological enzyme technology. (two) background technology: [0002] Eggs are one of the foods that are closely related to people's lives, and are popular foods regardless of regions and seasons. Since meat and poultry flavors appeared and were widely used in food processing, people began to focus on the development and research of vegetable and poultry and egg flavors. Initially, egg flavors were mainly used in the flavoring of cold drinks and dairy products. With the rapid development of the food industry, baked foods of various varieties, such as egg rolls and egg yolk pies, have been put on the shelves one after another, and have become a new type of snack food favored by consumers. This undoubtedly provides a broader market for egg flavors, but also a broader market for the quality of s...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/03A23L1/32A23L27/00A23L15/00A23L29/00
Inventor 刘敏尧张军刘靓陈金发
Owner 天津市诺奥科技发展股份有限公司
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