一种以毛燕窝为原料制备的燕窝制品及其制备方法

By using lactic acid bacteria and protease for enzymatic hydrolysis and fermentation, the problems of low utilization rate and off-flavors of raw bird's nest have been solved, thus improving the utilization rate and product quality of raw bird's nest.

CN111418828BActive Publication Date: 2026-07-17XIAMEN SCI PLUS BIOTECH CO LTD +1
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Patents(China)
Current Assignee / Owner
XIAMEN SCI PLUS BIOTECH CO LTD
Filing Date
2020-03-27
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

Existing technologies make it difficult to effectively utilize raw bird's nests, especially poorly shaped and impurity-laden scraps, leading to their disposal. Furthermore, the enzymatic hydrolysis process results in off-flavors that affect the taste.

Method used

Lactic acid bacteria (Lactobacillus plantarum HM60C1) and proteases (such as papain or trypsin) are used for enzymatic hydrolysis, combined with filtration and fermentation to remove impurities, improve odor, and increase utilization.

Benefits of technology

This method achieves effective enzymatic hydrolysis and impurity separation of raw bird's nest, improving the taste and flavor of the product and increasing the nutritional value and utilization rate of bird's nest products.

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Abstract

本发明公开了一种以毛燕窝为原料制备的乳酸菌燕窝制品的制备方法。包括：毛燕窝前处理：毛燕窝粉碎后加水，溶解后冷却；加植物乳杆菌L.plantarum HM60C1、蛋白酶和风味酶进行酶解；去除沉淀和杂质，得到燕窝溶液；将所得燕窝溶液根据糖度和风味进行调配即得。还可以进一步进行发酵。所述方法能促进燕毛和杂质的有效分离，改善异味，增加毛燕窝的利用率。
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