An egg white acidic beverage and a method for preparing the same

Abstract

The present application belongs to the technical field of food processing, and particularly relates to an egg liquid acidic beverage and a preparation method thereof. In view of the flocculation problem of the product caused by the addition of egg liquid after the preparation of the egg liquid acidic beverage in the prior art, the egg liquid is subjected to protease hydrolysis treatment, sugar addition and dispersion treatment to obtain high-temperature-resistant egg liquid, so as to improve the sterilization temperature of the egg liquid and ensure that the egg liquid does not form gel and does not produce fishy smell. Then, the high-temperature-resistant egg liquid is added to the acidic beverage after fermentation treatment, the fermentation efficiency of the high-temperature-resistant egg liquid is improved through ion exchange resin adsorption treatment and high-temperature short-time sterilization treatment before fermentation and the addition of carbon source supplement in the fermentation system, the quality of the high-temperature-resistant egg liquid fermentation liquor is ensured, the high-temperature-resistant egg liquid is uniformly dispersed in the acidic beverage without flocculation, and the obtained egg liquid fermentation beverage has good flavor and taste.

Description

TECHNICAL FIELD

[0001] The present application belongs to the field of food processing, and particularly relates to an egg white acidic beverage and a preparation method thereof. BACKGROUND

[0002] Egg white is a product that is packaged after being processed from a broken eggshell and replaces fresh egg consumption. Egg white is rich in essential amino acids, minerals, vitamins, folic acid and other bioactive substances, and is very comprehensive in nutritional ingredients. In the food industry, egg white is often used as a raw material for the production of various foods such as dairy products, baked goods, pastries, beverages and the like. The development of various leisure functional egg products is attracting more and more attention. Egg white has a high water content and is extremely susceptible to microbial contamination and spoilage at room temperature. Therefore, heating is often used to sterilize the egg white in production. However, the protein in the egg white will denature and form a gel at a temperature above 60℃, and the sulfur-containing protein will decompose and produce hydrogen sulfide at a temperature above 70℃, which will slowly produce a fishy smell, thereby losing its own processing performance and severely reducing its sensory quality, which restricts its application in food processing. In order to ensure the quality and processing performance of egg white, the existing technology generally uses a temperature of 60-65℃ to sterilize the egg white for 2-3min. The sterilized egg white has a short shelf life at room temperature, a high lysozyme content, and is used to prepare beverages, especially acidic beverages. Since the pH of the acidic beverage is less than 7, the protein in the egg white will precipitate in the acidic beverage, resulting in uneven dispersion and flocculation of the product. SUMMARY

[0003] Based on the above reasons, the purpose of the present application is to provide an egg white acidic beverage and a preparation method thereof. First, the egg white is hydrolyzed, sugar is added, and the egg white is dispersed to obtain a high-temperature-resistant egg white, which improves the heat resistance of the egg white and does not produce gel or fishy smell. Then, the high-temperature-resistant egg white is fermented and added to the acidic beverage to prepare an egg white acidic beverage with uniform dispersion, no flocculation, good flavor and taste.

[0004] In order to achieve the above purpose, the technical means of the present application discloses a preparation method of an egg white acidic beverage, which mixes the high-temperature-resistant egg white after fermentation with the acidic beverage.

[0005] Further, the preparation of the high-temperature-resistant egg white comprises adding sugar to the egg white and then dispersing to obtain.

[0006] Further, the preparation of the high-temperature-resistant egg white comprises adding sugar to the egg white and then dispersing to obtain.

[0007] Further, the protease comprises one or more of papain, bromelain, flavour protease, trypsin, pepsin, cathepsin, subtilisin, and aspartic protease.

[0008] Further, the sugar is one or more of a four-carbon sugar, a five-carbon sugar, and a sugar alcohol thereof.

[0009] Further, the four-carbon sugar and the sugar alcohol thereof include erythrose, threose, and erythritol; and the five-carbon sugar and the sugar alcohol thereof include xylose, arabinose, ribose, and xylitol.

[0010] Further, the dispersion treatment is one or more of a microfluidic homogenization treatment, an ultrasonic treatment, a colloid mill treatment, a high-shear emulsification treatment, and a high-voltage electric field treatment.

[0011] Further, the high-temperature-resistant egg liquid further comprises an ion exchange resin adsorption treatment and a high-temperature short-time sterilization treatment before fermentation.

[0012] Further, the high-temperature-resistant egg liquid fermentation system further comprises a carbon source supplement; and the carbon source supplement is one or more of a three-carbon sugar, a six-carbon sugar, and a sugar alcohol thereof.

[0013] Further, the egg liquid acidic beverage is prepared by the preparation method.

[0014] The present application has the following beneficial effects:

[0015] The present application is directed to the preparation of an egg liquid acidic beverage in the prior art. Since the pH of the acidic beverage is less than 7, the egg liquid in the product flocculates. First, the proteinase hydrolysis, sugar addition, and dispersion treatment are used to increase the sterilization temperature of the prepared high-temperature-resistant egg liquid to 77-82℃, so that no gel is formed and no fishy smell is generated. Then, the high-temperature-resistant egg liquid is fermented. Before fermentation, the ion exchange resin adsorption treatment is combined with the high-temperature short-time sterilization treatment to ensure the quality of the high-temperature-resistant egg liquid while reducing the content and activity of lysozyme, thereby reducing the inhibition of lysozyme on the growth of lactic acid bacteria in the subsequent fermentation process, effectively improving the fermentation efficiency of the high-temperature-resistant egg liquid. In addition, a carbon source supplement is added to the fermentation system to further improve the fermentation efficiency and prevent the protective layer on the surface of the protein in the high-temperature-resistant egg liquid from being damaged during fermentation, thereby ensuring the quality of the high-temperature-resistant egg liquid fermentation liquid. When the high-temperature-resistant egg liquid fermentation liquid is mixed with the acidic beverage, no flocculation occurs, and the egg liquid acidic beverage has good flavor and taste. DETAILED DESCRIPTION

[0016] The present application will be further described in conjunction with the following examples. Those skilled in the art will understand that the following examples are only used to further illustrate the present application and cannot be understood as limiting the scope of the present application.

[0017] To achieve the above-mentioned purpose, the first embodiment of the present application discloses a preparation method of an egg liquid acidic beverage. The high-temperature-resistant egg liquid is fermented and then mixed with an acidic beverage to obtain the egg liquid acidic beverage.

[0018] It should be noted that the acidic beverage is a beverage with a pH less than 7, including but not limited to fruit drinks, carbonated drinks, alcoholic drinks.

[0019] In some embodiments, the preparation of the high-temperature resistant egg liquid comprises: dispersing treatment after adding sugar to the egg liquid.

[0020] In some embodiments, the preparation of the high-temperature resistant egg liquid comprises: dispersing treatment after adding sugar to the egg liquid.

[0021] It should be noted that the egg liquid in the present application includes egg white liquid, egg yolk liquid or whole egg liquid.

[0022] It should be noted that the main reason for the gelation and fishy smell of the egg liquid during high-temperature sterilization is the denaturation and decomposition of proteins during heating. The prior art has added protease or added sucrose to improve the sterilization temperature of the egg liquid. However, adding protease is to decompose the proteins in the egg liquid into polypeptides and amino acids by protease, thereby improving the stability of the components of the egg liquid and increasing the sterilization temperature. However, in order to ensure the heat resistance effect, the proteins in the egg liquid need to be fully hydrolyzed, which not only requires a specific combination of enzyme preparations, but also requires continuous attention to the pH of the egg liquid during the enzymatic hydrolysis process. Moreover, too high a degree of hydrolysis will cause the egg liquid to have a significant bitter taste, and subsequent bitter taste removal treatment is required. Adding sucrose is to protect the undenatured proteins by reacting sucrose with the denatured proteins caused by heating, thereby increasing the temperature required for gelation. Adding up to 8% sucrose can only increase the sterilization temperature of the egg liquid to about 70°C. Increasing the amount of sucrose added may further increase the sterilization temperature of the egg liquid, but the addition of a large amount of sucrose will inevitably result in too high a sugar content in the egg liquid, affecting the quality of the egg liquid and restricting the further processing and application of the egg liquid in food.

[0023] In the present embodiment, first, the protease is used to hydrolyze part of the proteins in the egg liquid into polypeptides and amino acids, thereby improving the heat resistance of the egg liquid, delaying the gelation and fishy smell, and ensuring that no bitter taste is generated. Then, sugar is added to the hydrolyzed egg liquid. The purpose is to form hydrogen bonds between the hydroxyl groups of the sugar and the polar groups of the undenatured proteins in the egg liquid, replace the water molecules around the polar groups of the proteins, and form a protective film on the surface of the proteins, thereby ensuring the stability of the proteins, keeping the proteins intact in structure and function at high temperatures, and preventing the proteins from denaturing and decomposing. This further increases the sterilization temperature. However, the mutual attraction between the proteins and water molecules in the egg liquid will make it difficult for the sugar to fully combine with the proteins. At the same time, the amino acid molecules produced by hydrolysis will also attract the undecomposed proteins, further hindering the combination of the sugar and the proteins. Therefore, the sugar-containing egg liquid is subjected to dispersing treatment to separate the proteins from the water molecules and the amino acid molecules produced by hydrolysis. The proteins exist in the form of tiny particles, which facilitates the combination of the hydroxyl groups of the sugar with the polar groups of the proteins, the formation of a protective film on the surface of the proteins, and the protection of the proteins.

[0024] Further, in the present embodiment, the added sugar is a four-carbon sugar, a five-carbon sugar, and their sugar alcohols, which can be in sufficient contact with the dispersed and treated protein particles, forming a dense protective film on the surface of the protein, ensuring the structure and function of the protein at a higher sterilization temperature. The sucrose generally added in the prior art has a large molecular weight, and if it is added in a large amount to the egg liquid in the present application, even if it is dispersed and treated, the sucrose is still difficult to be in sufficient contact with the protein and combined, forming a dense protective film on the surface of the protein, and the effect of improving the heat resistance of the egg liquid is not particularly significant. And the applicant found that the addition of four-carbon sugar, five-carbon sugar and their sugar alcohols has a significant effect on prolonging the shelf life of the egg liquid at room temperature, which may be because compared with sucrose or other macromolecular sugars (six-carbon sugars), even small molecular sugars (three-carbon sugars), four-carbon sugars, five-carbon sugars and their sugar alcohols are difficult to be quickly utilized by microorganisms, and cannot quickly provide sufficient carbon source and energy for the growth and reproduction of microorganisms at room temperature, thereby effectively improving the stability and processing performance of the egg liquid at room temperature, and prolonging the shelf life of the egg liquid at room temperature. Compared with the prior art, the high-temperature resistant egg liquid prepared in the present application can ensure the quality and processing performance of the egg liquid at room temperature, and at the same time, the sterilization temperature of the egg liquid is increased from 60-65℃ to 77-82℃.

[0025] It can be understood that the type and amount of protease added in the present application, as well as the protease hydrolysis temperature and time, can be routinely selected by those skilled in the art according to the composition of the egg liquid and the degree of hydrolysis, and does not exceed the recognition range of the art, and the present application does not make special limitations, but only provides some preferred reference ranges. In some specific embodiments, the protease includes one or more of papain, bromelain, flavourzyme, trypsin, pepsin, cathepsin, subtilisin, and aspartic protease; in some specific embodiments, the amount of protease added is 0.8%-1% of the mass of the egg liquid; in some specific embodiments, the protease hydrolysis temperature is 45-50℃, and the time is 3-4h.

[0026] It can be understood that the sugar added in the present application is a four-carbon sugar, a five-carbon sugar, and their sugar alcohols, which have a small molecular weight and cannot be quickly utilized by microorganisms at room temperature, and the type and amount of sugar can be routinely selected by those skilled in the art according to the sweetness of the egg liquid or other specific needs, and does not exceed the recognition range of the art, and the present application does not make special limitations, but only provides some preferred reference ranges. In some specific embodiments, the amount of sugar added is 1.5%-2.5% of the mass of the egg liquid; in some specific embodiments, the four-carbon sugar and its sugar alcohol include erythrose, threose, and erythritol; in some specific embodiments, the five-carbon sugar and its sugar alcohol include xylose, arabinose, ribose, and xylitol.

[0027] It should be noted that the dispersion treatment described in the present application adopts conventional solution dispersion treatment technology, and those skilled in the art can make general adjustments to the dispersion process and parameters according to the specific egg liquid, and the present application does not make special limitations, and only provides some preferred embodiments. In some specific embodiments, the dispersion treatment is one or more of micro-jet homogenization treatment, ultrasonic treatment, colloid mill treatment, high shear emulsification treatment, and high voltage electric field treatment; in some specific embodiments, the micro-jet homogenization treatment parameters are: homogenization pressure 10-60 MPa, time 1-10 min; in some specific embodiments, the ultrasonic treatment parameters are: power 100-600 W, time 5-20 min; in some specific embodiments, the colloid mill treatment parameters are: colloid film mixing time 1-2 h, temperature 20-30°C; in some specific embodiments, the high shear emulsification treatment parameters are: rotation speed 10000-10800 r / min, time 5-10 min; in some specific embodiments, the high voltage electric field treatment parameters are: electric field strength 800-1000 V / cm, time 60-90 min.

[0028] It should be noted that the above high-temperature-resistant egg liquid is directly mixed with the acidic beverage to prepare an egg liquid acidic beverage. Since the pH of the acidic beverage is less than 7, generally 2.5-5, the sudden drop in pH caused by mixing the egg liquid with the acidic beverage can cause the egg protein in the egg liquid to become coarse, causing the protein particles to settle and form a precipitate, resulting in flocculation of the product. Even the high-temperature-resistant egg liquid with a protective film on the surface of the protein will form flocculation when mixed with the acidic beverage, especially beverages with higher acidity. The applicant found that by fermenting the egg liquid with lactic acid bacteria, the pH of the resulting fermented egg liquid is lower than that of the acidic beverage, which can effectively prevent flocculation after the egg liquid is mixed with the acidic beverage. However, the high-temperature-resistant egg liquid is inoculated into the fermentation strain for lactic acid bacteria fermentation to prepare a high-temperature-resistant egg liquid fermentation liquid. On the one hand, the lysozyme in the high-temperature-resistant egg liquid significantly inhibits the growth of lactic acid bacteria, significantly reducing the fermentation efficiency; on the other hand, the sugar content of the high-temperature-resistant egg liquid is low, and the available carbon source in the fermentation system is not sufficient in the later fermentation stage, further reducing the fermentation efficiency. It takes at least 24 hours to reduce the pH of the high-temperature-resistant egg liquid fermentation liquid to 4.5-5, in addition, a part of the carbon source used in the later fermentation stage comes from the sugar that forms the protective film on the surface of the protein in the egg liquid. The consumption of sugar leads to the decomposition of protein during fermentation, which further causes the high-temperature-resistant egg liquid fermentation liquid to have an egg smell.

[0029] It can be understood that in the present embodiment, the high-temperature-resistant egg liquid before fermentation further comprises ion exchange resin adsorption treatment and high-temperature short-time sterilization treatment, which aims to effectively reduce the inhibitory effect of high-temperature-resistant egg liquid lysozyme on the growth of lactic acid bacteria in the fermentation process, and improve the fermentation efficiency of high-temperature-resistant egg liquid. In the prior art, the egg liquid is generally subjected to heat sterilization treatment to reduce the activity of lysozyme, thereby reducing the influence of lysozyme on the fermentation efficiency of egg liquid. However, lysozyme is stable under acidic conditions, and its stability will decrease only when the pH value is greater than 6. Although the pH value of egg liquid is greater than 6, the pH value of alkaline egg white liquid is only 8 at most, and the pH value of egg yolk liquid is about 6.5 at least. In the prior art, the inactivation rate of lysozyme is only about 30% when egg white liquid is sterilized at 65°C for 3 min. Although increasing the sterilization temperature can increase the destruction of lysozyme, the inactivation rate of lysozyme in the high-temperature-resistant egg liquid of the present application is not greatly increased even if the heating time is extended to 10 min, and the inhibitory effect on the growth of lactic acid bacteria is not obvious. Moreover, the long heating time will affect the quality of the egg liquid. The prior art also increases the inactivation rate of lysozyme in the heating process by increasing the pH value of the egg liquid, but the adjustment of the pH value will also affect the quality of the egg liquid. Moreover, there are few reports in the prior art about reducing the content of lysozyme in the egg liquid to reduce the influence of lysozyme on the fermentation efficiency of the egg liquid, because most methods capable of significantly reducing the content of lysozyme, such as crystallization method, ultrafiltration method, affinity chromatography method and the like, are prone to cause the quality of the egg liquid to decrease, and the protective film on the surface of the protein in the high-temperature-resistant egg liquid will also be damaged. The ion exchange resin can be used to specifically adsorb lysozyme to remove lysozyme in the egg liquid, and the influence on the quality of the egg liquid is small, especially when it is applied to the high-temperature-resistant egg liquid of the present application, the protective film on the surface of the protein in the high-temperature-resistant egg liquid will not be damaged, but the lysozyme removal efficiency is low. The applicant found that the high-temperature-resistant egg liquid is treated by ion exchange resin adsorption combined with high-temperature short-time sterilization, which can effectively improve the fermentation efficiency of the high-temperature-resistant egg liquid by simultaneously reducing the content and activity of lysozyme in the high-temperature-resistant egg liquid, and at the same time ensure the quality of the high-temperature-resistant egg liquid and the protective film on the surface of the protein will not be damaged.

[0030] It can be understood that the ion exchange resin adsorption treatment of the present application is a conventional process, and those skilled in the art can make general adjustments to the process parameters according to the condition of the egg liquid. The present application does not make special limitations, and only provides some preferred embodiments. In some specific embodiments, the ion exchange resin is one or more of D113 cation exchange resin, D732 cation exchange resin, D724 cation exchange resin and D115 cation exchange resin; in some specific embodiments, the ion exchange resin treatment of the high-temperature-resistant egg liquid is to pass the high-temperature-resistant egg liquid through an exchange column filled with ion exchange resin at a flow rate of 3-5 BV / h.

[0031] It is further understood that the high-temperature short-time sterilization of the high-temperature resistant egg liquid is carried out at a temperature of 77-82°C for 2-3 minutes.

[0032] It is to be noted that the reduction of the lysozyme content and activity can effectively improve the fermentation efficiency of the high-temperature resistant egg liquid, and at the same time, the carbon source in the fermentation system is rapidly utilized. Since the protective film on the surface of the protein in the high-temperature resistant egg liquid is composed of four-carbon sugars, five-carbon sugars and sugar alcohols, although they are sugars, they are difficult to be rapidly utilized by microorganisms. Therefore, the carbon source in the fermentation process of the high-temperature resistant egg liquid mainly comes from the six-carbon sugars contained in the high-temperature resistant egg liquid, and the content is relatively low, about 5%. With the progress of fermentation, the six-carbon sugars are preferentially utilized by lactic acid bacteria, and the content gradually decreases. In the late fermentation, due to the insufficient supply of carbon source, not only the fermentation efficiency is greatly reduced, but also the lactic acid bacteria begin to slowly utilize a part of the sugars forming the protective film on the surface of the protein as carbon source for growth, so that the protein is decomposed, resulting in the generation of egg smell in the fermentation liquid of the high-temperature resistant egg liquid. Therefore, the high-temperature resistant egg liquid system of the present application further comprises a carbon source supplement. The carbon source supplement is a sugar substance preferentially utilized by lactic acid bacteria in the fermentation process, which provides sufficient carbon source for the fermentation of the high-temperature resistant egg liquid, further improves the fermentation efficiency of the high-temperature resistant egg liquid, and the pH of the fermentation liquid of the high-temperature resistant egg liquid can be reduced to 4.5-5 after 6-8 hours of fermentation, and the protective film on the surface of the protein in the high-temperature resistant egg liquid is prevented from being damaged, thereby ensuring the quality of the fermentation liquid of the high-temperature resistant egg liquid.

[0033] It is to be understood that the carbon source supplement of the present application is a sugar substance that can be preferentially utilized by lactic acid bacteria in the fermentation process of the high-temperature resistant egg liquid. In some specific embodiments, the carbon source supplement is one or more of three-carbon sugars, six-carbon sugars and sugar alcohols thereof; in some specific embodiments, the three-carbon sugars and sugar alcohols thereof include glyceraldehyde and dihydroxyacetone; in some specific embodiments, the six-carbon sugars and sugar alcohols thereof include glucose, fructose, galactose, sorbitol and mannitol.

[0034] It should be noted that the high-temperature-resistant egg liquid fermentation process parameters of the present application, including the type and addition amount of fermentation strain, the addition amount of carbon source supplement, the fermentation temperature and the fermentation time, can be routinely selected by the skilled person in the art according to the acidity or other specific requirements of the high-temperature-resistant egg liquid fermentation broth, and the present application does not make special limitations, and only provides a preferred reference range for the pH of the high-temperature-resistant egg liquid fermentation broth being reduced to 5. In some specific embodiments, the fermentation strain is one or more of Lactobacillus bulgaricus, Lactobacillus plantarum, Lactobacillus rhamnosus, Lactobacillus bifidus, Streptococcus thermophilus, and Lactobacillus casei; in some specific embodiments, the addition amount of the fermentation strain is 1.5%-2.5% of the mass of the high-temperature-resistant egg liquid; in some specific embodiments, the addition amount of the carbon source supplement is 6%-8% of the mass of the high-temperature-resistant egg liquid; in some specific embodiments, the fermentation temperature is 37-42℃, and the fermentation time is 6-8h.

[0035] It can be understood that after the above-mentioned fermentation treatment of the high-temperature-resistant egg liquid, the high-temperature-resistant egg liquid is mixed with the acidic beverage, and the high-temperature-resistant egg liquid is uniformly dispersed in the acidic beverage without flocculation. The skilled person in the art can routinely adjust the mass ratio of the high-temperature-resistant egg liquid to the acidic beverage according to the taste requirements of the egg liquid acidic beverage, and the present application only provides some reference ranges. In some specific embodiments, the mass ratio of the high-temperature-resistant egg liquid to the acidic beverage is 2: (7.5-8.5).

[0036] The second embodiment of the present application provides an egg liquid acidic beverage prepared by the above-mentioned preparation method.

[0037] The following will publish the specific examples of the present application, and the corresponding comparative examples to prove the technical effects related to the present application.

[0038] Example 1: Preparation of high-temperature-resistant egg liquid

[0039] 0.08 kg of papain was added to 10 kg of whole egg liquid, and hydrolysis was carried out at 45℃ for 4h;

[0040] 0.15 kg of erythritol was added to the hydrolyzed whole egg liquid and mixed uniformly;

[0041] The sugar-added whole egg liquid was subjected to microfluidization homogenization treatment, with a homogenization pressure of 10-60 MPa and a time of 1-10 min, to obtain a high-temperature-resistant whole egg liquid.

[0042] Example 2: Preparation of high-temperature-resistant egg liquid

[0043] 0.1 kg of subtilisin was added to 10 kg of egg white liquid, and hydrolysis was carried out at 48℃ for 3.5h;

[0044] 0.25 kg of xylitol was added to the hydrolyzed egg white liquid and mixed uniformly;

[0045] The sugar-added egg white liquid is treated by colloid mill, the film mixing time is 1-2 h, and the temperature is 20-30 DEG C, to obtain the high-temperature-resistant egg white liquid.

[0046] Example 3: Preparation of high-temperature-resistant egg liquid

[0047] 0.045 kg of flavor protease and 0.045 kg of aspartic protease are added into 10 kg of egg yolk liquid, and hydrolysis is carried out at 50 DEG C for 3 h;

[0048] 0.1 kg of erythritol and 0.1 kg of arabinose are added into the hydrolyzed egg yolk liquid and mixed uniformly;

[0049] The sugar-added egg yolk liquid is treated by high-voltage electric field, the electric field intensity is 800-1000 V / cm, and the time is 60-90 min, to obtain the high-temperature-resistant egg yolk liquid.

[0050] Test Example 1: Heat resistance test of egg liquid

[0051] The egg liquid is subjected to heat sterilization, and with the increase of temperature, the protein in the egg liquid gradually forms a gel and produces a fishy smell. In this test example, the storage modulus G' of the egg liquid is determined by measuring the change of the storage modulus G' with temperature, the sterilization temperature at which the egg liquid forms a gel is determined, and the sterilization temperature at which the egg liquid produces a fishy smell is determined by fishy smell sensory evaluation, and then the highest sterilization temperature of the samples of Examples 1-3 is obtained.

[0052] Test method:

[0053] ① Determination of the temperature at which the egg liquid forms a gel

[0054] A rheometer is used, a dynamic temperature scanning program is selected, the change of the storage modulus G' of the egg liquid with temperature is determined, and the sample scanning temperature range is selected to be 60-85 DEG C, and the temperature increasing rate is 1 DEG C / min.

[0055] ② Determination of the temperature at which the egg liquid produces a fishy smell

[0056] A sensory evaluation method is used, 15 food professional testers with normal olfactory are selected, the egg liquid of Examples 1-3 is subjected to fishy smell evaluation by smelling, and the temperature at which the fishy smell is produced is recorded.

[0057] Test results: see Table 1.

[0058] Table 1: Temperature at which the egg liquid forms a gel, produces a fishy smell, and the highest sterilization temperature

[0059] .

[0060] Result analysis: The high-temperature-resistant egg liquid obtained in the above examples is not formed into a gel and does not produce a fishy smell when heated at 77-82 DEG C for 2-3 min, and has good quality and processing performance at room temperature.

[0061] Example 4 Preparation of egg liquid acidic beverage

[0062] One kg of the heat-resistant whole egg liquid obtained in Example 1 was sterilized at 80°C for 3 min at a flow rate of 3 BV / h through an exchange column packed with D113 cation exchange resin, and then 0.015 kg of Lactobacillus plantarum and 0.06 kg of glucose were added and fermented at 40°C for 7 h, and mixed with 4 kg of a fruit beverage having a pH of 5 to obtain an egg liquid acidic beverage.

[0063] Example 5 Preparation of egg liquid acidic beverage

[0064] One kg of the heat-resistant egg white liquid obtained in Example 2 was sterilized at 77°C for 3 min at a flow rate of 4 BV / h through an exchange column packed with D732 cation exchange resin and D724 cation exchange resin, and then 0.02 kg of Lactobacillus bulgaricus and 0.07 kg of dihydroxyacetone were added and fermented at 37°C for 8 h, and mixed with 3.75 kg of a carbonated beverage having a pH of 5 to obtain an egg liquid acidic beverage.

[0065] Example 6 Preparation of egg liquid acidic beverage

[0066] One kg of the heat-resistant egg yolk liquid obtained in Example 3 was sterilized at 80°C for 3 min at a flow rate of 5 BV / h through an exchange column packed with D115 cation exchange resin, and then 0.01 kg of Lactobacillus rhamnosus and 0.015 kg of Bifidobacterium bifidum, and 0.04 kg of glycerol and 0.04 kg of sorbitol were added and fermented at 42°C for 6 h, and mixed with 4.25 kg of an alcoholic beverage having a pH of 5 to obtain an egg liquid acidic beverage.

[0067] Comparative Example 1 Preparation of egg liquid acidic beverage

[0068] The preparation method was the same as in Example 4, except that Comparative Example 1 was not subjected to ion exchange resin adsorption treatment.

[0069] Comparative Example 2 Preparation of egg liquid acidic beverage

[0070] The preparation method was the same as in Example 4, except that Comparative Example 2 was not subjected to high-temperature short-time sterilization treatment.

[0071] Comparative Example 3 Preparation of egg liquid acidic beverage

[0072] The preparation method was the same as in Example 4, except that Comparative Example 3 was not added with a carbon source supplement.

[0073] Comparative Example 4 Preparation of egg liquid acidic beverage

[0074] The preparation method was the same as in Example 4, except that Comparative Example 4 used fresh egg liquid instead of heat-resistant egg liquid, and the sterilization temperature was 65°C.

[0075] Example 4 Preparation of egg liquid acidic beverage

[0076] The preparation method is the same as that of Example 4, except that the ion exchange resin treatment and the high-temperature short-time sterilization treatment of Comparative Example 5 are cancelled, and the lysozyme content of the high-temperature resistant egg liquid is reduced by crystallization. Specifically, a certain amount of sodium chloride is added to the high-temperature resistant egg liquid, and the pH value of the high-temperature resistant egg liquid is adjusted to 9.5 by using sodium hydroxide as an acidity regulator, and then the high-temperature resistant egg liquid is filtered after standing and crystallizing.

[0077] Example 6 Preparation of egg liquid acidic beverage

[0078] The preparation method is the same as that of Example 4, except that the ion exchange resin treatment of Comparative Example 6 is cancelled, and the pH value of the high-temperature resistant egg liquid is adjusted to 9 by using sodium hydroxide as an acidity regulator before high-temperature short-time sterilization treatment.

[0079] Test Example 2 pH value test of high-temperature resistant egg liquid fermentation liquor

[0080] During the fermentation of the high-temperature resistant egg liquid, a large amount of lactic acid is produced in the fermentation system as the fermentation proceeds, which significantly reduces the pH value of the high-temperature resistant egg liquid fermentation liquor. However, the lysozyme in the high-temperature resistant egg liquid will inhibit the growth of lactic acid bacteria during the fermentation process, reduce the fermentation efficiency, and thus slow down the pH value decrease, requiring a longer fermentation time to reach a certain pH value. In this test example, the pH values of the high-temperature resistant egg liquid fermentation liquors obtained from Examples 4-6 and Comparative Examples 1-6 are tested according to the national standard GB 5009.237-2016 "Food Safety National Standard Determination of pH Value of Food", and then the fermentation of the high-temperature resistant egg liquid is analyzed. The test results are shown in Table 2.

[0081] Table 2 pH value test results of high-temperature resistant egg liquid fermentation liquor

[0082] .

[0083] As can be seen from the data in Table 2, the pH values of the high-temperature-resistant egg liquid fermentation liquor in Examples 4-6 are all below 5, indicating that the process of the present application significantly improves the fermentation efficiency of the high-temperature-resistant egg liquid. Compared with Example 4, the pH values of the high-temperature-resistant egg liquid fermentation liquor in Comparative Examples 1-3 are all higher, indicating that only by simultaneously reducing the content and activity of the lysozyme in the high-temperature-resistant egg liquid and ensuring sufficient rapidly available carbon source in the late fermentation stage, can the fermentation efficiency of the high-temperature-resistant egg liquid be significantly improved; the fresh egg liquid in Comparative Example 4 has a lower sterilization temperature, and the degree of damage to the lysozyme by heat sterilization is smaller, so the lysozyme plays a certain inhibitory effect on the growth of lactic acid bacteria during fermentation, and thus the fermentation efficiency is lower, and the pH value is also higher than that of Example 4; while Comparative Example 5 significantly reduces the content of lysozyme in the high-temperature-resistant egg liquid, and Comparative Example 6 significantly improves the inactivation rate of the high-temperature-resistant egg liquid, so Comparative Examples 5 and 6 both significantly reduce the inhibitory effect of lysozyme on the fermentation of the high-temperature-resistant egg liquid, and the pH values of Comparative Examples 5 and 6 are not much different from that of Example 4.

[0084] Test Example 3 Sensory evaluation of egg liquid acidic beverage

[0085] Through sensory evaluation of the egg liquid acidic beverages of Experimental Examples 4-6 and Comparative Examples 1-6, the overall quality of the products prepared by each process was analyzed.

[0086] Test method: select 30 food professionals who have undergone comprehensive training to form a sensory evaluation team, develop sensory evaluation standards for egg liquid acidic beverages (as shown in Table 3), and the sensory evaluation team evaluates the egg liquid acidic beverages prepared in Experimental Examples 4-6 and Comparative Examples 1-6 from color, taste, aroma, and texture state according to the evaluation standards, and the results are shown in Table 4.

[0087] Table 3 Sensory evaluation standards for egg liquid acidic beverage

[0088] .

[0089] Table 4 Sensory evaluation results of egg liquid fermented yogurt

[0090] .

[0091] In combination with Table 1 and Table 2, the sensory scores of Examples 4-6 are all above 95, indicating that the high-temperature-resistant egg liquid prepared by the process of the application is uniformly dispersed in the egg liquid acidic beverage, no flocculation is generated in the product, the product has a coordinated and delicate taste, a rich egg aroma, and a high overall food quality. Compared with Example 4, the sensory scores of Comparative Examples 1-2 and Comparative Example 4 are all reduced, because the content / activity of lysozyme in the high-temperature-resistant egg liquid is relatively high, the fermentation efficiency is relatively slow, the pH of the high-temperature-resistant egg liquid fermentation liquor is relatively high compared with the acidic beverage, and flocculation is generated in the product; while in Comparative Example 3, the high-temperature-resistant egg liquid fermentation efficiency is reduced due to the small amount of fast-usable carbon source in the fermentation system in the late fermentation stage, and the lactic acid bacteria grow by using a part of the sugar forming the protein surface protective film as a carbon source, so that the protein is decomposed, the high-temperature-resistant egg liquid fermentation liquor generates an egg smell, and thus the product not only generates flocculation, but also has a relatively obvious egg smell, and the sensory score is the lowest; although Comparative Examples 4 and 5 significantly improve the high-temperature-resistant egg liquid fermentation efficiency and avoid the generation of flocculation in the product, the treatment of the high-temperature-resistant egg liquid before fermentation, the use and residues of sodium chloride and acidity regulator all lead to a significant decrease in the aroma and taste of the high-temperature-resistant egg liquid fermentation liquor, and thus the aroma and taste scores of the product are significantly lower than those of Example 4.

[0092] Finally, it should be noted that: the above examples are only used to illustrate the technical solutions of the application, and not to limit them; although the application has been described in detail with reference to the foregoing examples, those skilled in the art should understand that: it can still modify the technical solutions recorded in the foregoing examples, or make equivalent replacement for part or all of the technical features; and these modifications or replacements do not make the essence of the corresponding technical solutions deviate from the scope of the technical solutions of the embodiments of the application.

Claims

1. A method for preparing an egg white acidic beverage, characterized by, Includes the following steps: After the egg liquid is hydrolyzed by protease, sugar is added for dispersion treatment to obtain heat-resistant egg liquid; After the heat-resistant egg liquid is treated with ion exchange resin, it is sterilized at 77-82℃ for 2-3 minutes. Then, a carbon source supplement is added for fermentation. The fermentation product is mixed with an acidic beverage with pH≤5. The sugars mentioned are sugars and sugar alcohols with small molecular weights that cannot be rapidly utilized by microorganisms at room temperature; The proteases include one or more of papain, bromelain, flavor protease, trypsin, pepsin, cathepsin, Bacillus subtilis protease, and aspartic protease. The sugar is one or more of tetracarbon sugars, pentose sugars, and their sugar alcohols.

2. The preparation method according to claim 1, characterized in that, The tetracarbon sugars and their sugar alcohols include erythrose, thorose, and erythritol; the pentose sugars and their sugar alcohols include xylose, arabinose, ribose, and xylitol.

3. The preparation method according to claim 1, characterized in that, The dispersion treatment is one or more of the following: microfluidic homogenization treatment, ultrasonic treatment, colloid milling treatment, high-shear emulsification treatment, and high-voltage electric field treatment.

4. The preparation method according to claim 1, characterized in that, The carbon source supplement is one or more of trioses, hexoses, and their sugar alcohols.

5. An egg-based acidic beverage prepared according to any one of the preparation methods in claims 1-4.