A whole egg powder and a biological production method thereof

Abstract

The present application relates to a kind of whole egg powder and its biological production method, belong to whole egg powder preparation technical field, after washing, disinfection, fresh egg is beaten out egg liquid, stirring, after filtration, obtain pretreatment egg liquid, then using the complex enzyme consisting of lipase and saccharifying enzyme, complex strain combination processing of lactic acid bacteria of bulgaria, enterobacter agglomerans and yeast composition is handled, by the effect of enzyme and strain, increase the degradation of protein, and consume sugar in egg liquid, reduce whole egg powder product in sterilization or other process produces Maillard reaction, cause powder body brown, and can improve the gel strength after egg liquid freeze-thawing.The strain combination processing can reduce the use amount of enzyme, and the strain is encapsulated by using package material, improve the reusability of strain, reduce production cost.

Description

Technical Field

[0001] This invention relates to the field of whole egg powder preparation technology, specifically to a whole egg powder and its biological production method. Background Technology

[0002] Whole egg powder is a powder composed of the protein and yolk of eggs. It is made through a series of processes such as sterilization, liquefaction, sterilization and drying, and retains most of the nutrients in eggs. It helps to improve the body's immunity and health. It is mainly used in the production of baked goods such as cakes, cookies and bread. It can also be used as a food additive to help increase the viscosity, foam stability and taste of food.

[0003] Currently, there are egg-milk beverages and egg-soy milk beverages on the market that use whole egg powder as the main ingredient, supplemented with skim milk powder or soy milk, white sugar, xanthan gum, etc. There are also nutritional solid beverages that use egg powder, milk powder, and condensed milk as the main ingredients. However, the egg powder used has disadvantages such as poor solubility, uneven particle size, easy clumping, and incomplete dissolution, which affect the overall flavor and taste of the product.

[0004] Egg yolk powder contains a large amount of hydrophobic glycerol, which has low water solubility. In some applications, incomplete dissolution and poor stability may occur, limiting its use in industrial production. In addition, the production of whole egg powder requires a drying step, but the phospholipids and lipoproteins in egg liquid are highly susceptible to oxidation and deterioration, severely reducing its foaming properties and limiting the application of whole egg powder products.

[0005] Enzymatic modification is commonly used to improve the emulsifying properties of whole egg powder. However, this method is not only too costly, but it also affects the content of active ingredients in the whole egg powder. Bitter peptides are easily generated during protein enzymatic hydrolysis, which can also affect the overall flavor of the whole egg powder.

[0006] Therefore, it is necessary to continue to optimize its formulation and processing technology to improve its solubility and stability. Summary of the Invention

[0007] The purpose of this invention is to provide a whole egg powder and its biological production method to solve the problems mentioned in the background art.

[0008] To achieve the above objectives, the present invention provides the following technical solution: A biological production method for whole egg powder includes the following steps: S1. Wash and dry the eggs, then soak them in the sterilization solution. After that, take out the egg liquid, stir the egg liquid at room temperature for 10-30 minutes, filter it, and obtain the pre-treated egg liquid. S2. Under sterile conditions, add the sugar source to the pretreated egg liquid prepared in step S1, shake to mix, raise the system temperature to 35-40℃, then add the compound bacterial strain to the system at an inoculation amount of 10-20%, treat for 10-20 minutes, add the compound enzyme, lower the system temperature to 25-35℃, continue fermentation for 30-60 minutes, filter, recover the compound bacterial strain, and sterilize the system to obtain the fermented egg liquid. S3. Place the fermented egg liquid from step S2 at -25℃ to -30℃ and freeze for 6-10 hours. Then allow it to return to room temperature naturally and spray dry to obtain whole egg powder.

[0009] Furthermore, a biological production method for whole egg powder includes the following steps: S1. Wash and dry the eggs, then soak them in the sterilization solution for 5-20 minutes. After that, take out the egg liquid and stir it at 30-90 rpm for 10-30 minutes at room temperature. Filter it through a 20-mesh sieve to obtain the pre-treated egg liquid. S2. Under aseptic conditions, add the sugar source to the pretreated egg liquid prepared in step S1, shake to mix, raise the system temperature to 35-40℃, then add the compound bacterial strain to the system at an inoculation amount of 0.1-3%, treat for 10-20 minutes, add the compound enzyme, lower the system temperature to 25-35℃, continue fermentation for 30-60 minutes, filter, recover the compound bacterial strain, and sterilize the system to obtain the fermented egg liquid; S3. Place the fermented egg liquid from step S2 at -25℃ to -30℃ and freeze for 6-10 hours. Then allow it to return to room temperature naturally and spray dry to obtain whole egg powder.

[0010] Furthermore, in step S1, the bactericidal solution used is a 0.1-2 wt% NaOH solution and / or a 75 wt% ethanol solution.

[0011] Further, in step S2, the compound microbial strain is prepared by the following steps: A1. Mix Lactobacillus bulgaricus, Leuconostoc mesenteroides and yeast in a volume ratio of 1:(0.5-1):(0.2-0.6) in a sterile environment to obtain a compound bacterial solution; A2. Add the compound bacterial solution from step A1 to the alginate solution at a volume ratio of (5-7):100. Stir well at room temperature, then add dropwise to the calcium chloride solution. Filter, collect the filtrate and wash with sterile water to obtain the compound bacterial strain.

[0012] Further, in step S2, the compound microbial strain is prepared by the following steps: A1. All concentrations are 1×10⁻⁶ 9Lactobacillus bulgaricus, Leuconostoc mesenteroides, and yeast were mixed in a sterile environment at a volume ratio of 1:(0.5-1):(0.2-0.6) to obtain a compound bacterial solution. A2. Add the compound bacterial solution from step A1 to a 2-4 wt% alginate solution at a volume ratio of (5-7):100. Stir well at room temperature, then add dropwise to a 2-4 wt% calcium chloride solution. Filter, collect the filtrate, and wash with sterile water to obtain the compound bacterial strain.

[0013] Furthermore, in step S2, the complex enzymes are all of 1×10⁻⁶ purity. 5 The lipase and glucoamylase were mixed at a mass ratio of 1:(0.1-0.3) to obtain U / g.

[0014] Furthermore, in step S2, the sugar source is at least one of maltose, maltodextrin, starch, cellulose, or trehalose.

[0015] Furthermore, in step S2, the mass ratio of pretreated egg liquid to sugar source is 100:(5-8).

[0016] Furthermore, in step S2, the amount of compound enzyme used is 0.01-0.3 wt% of the pretreated egg liquid.

[0017] Furthermore, in step S3, during the spray drying process, the spray flow rate is set to 20-30 mL / min, the inlet temperature to 80-100℃, and the outlet temperature to 30-50℃.

[0018] Compared with the prior art, the present invention has the following beneficial effects: (1) In the technical solution of this invention, fresh eggs are washed, disinfected, and then the egg liquid is extracted, stirred, and filtered to obtain pretreated egg liquid. Subsequently, enzymes and microbial strains are used for combined treatment. The enzymes and strains increase protein degradation and consume sugars in the egg liquid, reducing Maillard reactions that cause browning of the whole egg powder during sterilization or other processes. This also improves the gel strength of the egg liquid after freezing and thawing. The combined treatment with microbial strains reduces the amount of enzyme used, and the use of packaging materials to encapsulate the microbial strains increases their reusability and reduces production costs. Specifically, the microbial strains are first placed in the system for fermentation for a period of time. Once the pH value of the system decreases under the influence of the microbial strains, the compound enzyme is added, avoiding the need for pH adjustment using acidic substances. During the combined treatment, the compound enzymes degrade the substrate, promoting fermentation, while the compound microbial strains lower the pH value of the egg liquid, providing a suitable environment for the compound enzymes.

[0019] (2) In the technical solution of this invention, a complex enzyme composed of lipase and saccharifying enzyme is used to treat the egg liquid system. Lipase can promote the decomposition of fat in the egg liquid, breaking down fat molecules into glycerol and fatty acids. This helps to improve the fat solubility and fatty acid release of whole egg powder, further improving its functionality and uses. Saccharifying enzyme can promote the conversion of sugar molecules in the system, promote the yeast's uptake and utilization of glucose in the substrate, and improve the degradation of proteins by the strain, thereby improving the solubility of the final whole egg powder product. Lactic acid and small molecule alcohol in the complex strain product promote the synthesis and transport of glucose transport proteins to the cell membrane by activating some signal transduction pathways such as AMPK and PKA, and transcriptional regulatory factors such as HIF-1α, thereby increasing glucose uptake.

[0020] (3) In the technical solution of this invention, the egg liquid is frozen and then naturally restored to room temperature. The water in the egg liquid freezes into ice, increasing the protein concentration and enhancing the interaction between proteins. During freezing, some protein molecules denature, exposing hydrophobic regions and active groups, making them more likely to interact and form aggregates. Furthermore, after the ice crystals melt, the protein molecules redistribute, and denatured and undenatured protein molecules are more likely to collide and aggregate, forming a three-dimensional network structure and a gel system through hydrophobic interactions, hydrogen bonds, and other non-covalent interactions. Spray drying further protects the structural integrity of phospholipids and lipoproteins, reducing oxidation. Detailed Implementation

[0021] 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.

[0022] The Leuconostoc mesenteroides used in the following examples and comparative examples were provided by the China Industrial Microbial Culture Collection Center, with accession number CICC 33064.

[0023] Example 1 A whole egg powder and its biological production method, comprising the following steps: S1. Wash and dry the eggs, then soak them in a 75wt% ethanol solution at a bath ratio of 10g:20mL for 5 minutes. After that, take out the egg liquid and stir it at 30rpm for 10 minutes at room temperature. Filter it through a 20-mesh sieve to obtain the pretreated egg liquid. S2. Under aseptic conditions, add the sugar source to the pretreated egg liquid prepared in step S1. The mass ratio of the pretreated egg liquid to the sugar source is 100:5. Shake and mix well, raise the system temperature to 35°C, and then add the compound bacterial culture to the system at an inoculation amount of 0.1%. After fermenting at 35°C for 10 minutes, add the compound enzyme at an amount of 0.01 wt% of the pretreated egg liquid. Lower the system temperature to 25°C and continue fermenting for 30 minutes. Filter, recover the compound bacterial culture, and sterilize the system at 72°C for 30 seconds to obtain the fermented egg liquid. The compound microbial strain is prepared by the following steps: A1. All concentrations are 1×10⁻⁶ 9 Lactobacillus bulgaricus, Leuconostoc mesenteroides, and yeast were mixed in a sterile environment at a volume ratio of 1:0.5:0.2 to obtain a compound bacterial solution. A2. Add the compound bacterial solution from step A1 to a 2wt% alginate solution at a volume ratio of 5:100. Stir well at room temperature, then add dropwise to a 2wt% calcium chloride solution. Filter, collect the filtrate and wash with sterile water to obtain the compound bacterial strain. Among them, the compound enzymes all have a purity of 1×10 5 The lipase and glucoamylase were mixed at a mass ratio of 1:0.1 (U / g). The sugar source used is starch; S3. Place the fermented egg liquid from step S2 at -25°C and freeze for 6 hours. Then allow it to return to room temperature naturally and spray dry it. Set the spray flow rate to 20 mL / min, the inlet temperature to 80°C, and the outlet temperature to 30°C to obtain whole egg powder.

[0024] Example 2 A whole egg powder and its biological production method, comprising the following steps: S1. Wash and dry the eggs, then soak them in a 75wt% ethanol solution at a bath ratio of 1g:20mL for 10 minutes. After that, take out the egg liquid and stir it at 60rpm for 20 minutes at room temperature. Filter it through a 20-mesh sieve to obtain the pretreated egg liquid. S2. Under aseptic conditions, add the sugar source to the pretreated egg liquid prepared in step S1. The mass ratio of the pretreated egg liquid to the sugar source is 100:7. Shake and mix well, raise the system temperature to 38°C, then add the compound bacterial culture to the system at an inoculation amount of 2%. After fermenting at 38°C for 15 minutes, add the compound enzyme at an amount of 0.2 wt% of the pretreated egg liquid. Lower the system temperature to 30°C and continue fermenting for 45 minutes. Filter, recover the compound bacterial culture, and sterilize the system at 72°C for 30 seconds to obtain the fermented egg liquid. The compound microbial strain is prepared by the following steps: A1. All concentrations are 1×10⁻⁶ 9 CFU / mL of Lactobacillus bulgaricus, Leuconostoc mesenteroides, and yeast were mixed in a sterile environment to obtain a compound bacterial solution. A2. Add the compound bacterial solution from step A1 to a 3wt% alginate solution at a volume ratio of 6:100. Stir well at room temperature, then add dropwise to a 3wt% calcium chloride solution. Filter, collect the filtrate and wash with sterile water to obtain the compound bacterial strain. Among them, the compound enzymes all have a purity of 1×10 5 The lipase and glucoamylase were mixed at a mass ratio of 1:0.2 (U / g). The sugar source used is starch; S3. Place the fermented egg liquid from step S2 at -28°C and freeze for 8 hours. Then allow it to return to room temperature naturally and spray dry it. Set the spray flow rate to 25 mL / min, the inlet temperature to 90°C, and the outlet temperature to 40°C to obtain whole egg powder.

[0025] Example 3 A whole egg powder and its biological production method, comprising the following steps: S1. Wash and dry the eggs, then soak them in a 1wt% NaOH solution at a bath ratio of 1g:20mL for 20 minutes. After that, take out the egg liquid and stir it at 90rpm for 30 minutes at room temperature. Filter it through a 20-mesh sieve to obtain the pretreated egg liquid. S2. Under aseptic conditions, add the sugar source to the pretreated egg liquid prepared in step S1. The mass ratio of the pretreated egg liquid to the sugar source is 100:8. Shake and mix well, raise the system temperature to 40°C, then add the compound bacterial culture to the system at an inoculation amount of 3%. After fermenting at 40°C for 20 minutes, add the compound enzyme at an amount of 0.3 wt% of the pretreated egg liquid. Lower the system temperature to 35°C and continue fermenting for 60 minutes. Filter, recover the compound bacterial culture, and sterilize the system at 72°C for 30 seconds to obtain the fermented egg liquid. The compound microbial strain is prepared by the following steps: A1. All concentrations are 1×10⁻⁶ 9 CFU / mL of Lactobacillus bulgaricus, Leuconostoc mesenteroides, and yeast were mixed in a sterile environment at a volume ratio of 1:1:0.6 to obtain a compound bacterial solution. A2. Add the compound bacterial solution from step A1 to a 4wt% alginate solution at a volume ratio of 7:100. Stir well at room temperature, then add dropwise to a 4wt% calcium chloride solution. Filter, collect the filtrate and wash with sterile water to obtain the compound bacterial strain. Among them, the compound enzymes all have a purity of 1×10 5 The lipase and glucoamylase were mixed at a mass ratio of 1:0.3 to obtain U / g; The sugar source used is starch; S3. Place the fermented egg liquid from step S2 at -30°C and freeze for 10 hours. Then allow it to return to room temperature naturally and spray dry it. Set the spray flow rate to 30 mL / min, the inlet temperature to 100°C, and the outlet temperature to 50°C to obtain whole egg powder.

[0026] Comparative Example 1 A whole egg powder and its biological production method, comprising the following steps: S1. Wash and dry the eggs, then soak them in a 75wt% ethanol solution at a bath ratio of 10g:20mL for 5 minutes. After that, take out the egg liquid and stir it at 30rpm for 10 minutes at room temperature. Filter it through a 20-mesh sieve to obtain the pretreated egg liquid. S2. Under aseptic conditions, add the sugar source to the pretreated egg liquid prepared in step S1. The mass ratio of the pretreated egg liquid to the sugar source is 100:5. Shake and mix well, raise the system temperature to 35°C, and then add the compound bacterial culture to the system at an inoculation amount of 0.1%. After fermenting at 35°C for 10 minutes, add the compound enzyme at an amount of 0.01 wt% of the pretreated egg liquid. Lower the system temperature to 25°C and continue fermenting for 30 minutes. Filter, recover the compound bacterial culture, and sterilize the system at 72°C for 30 seconds to obtain the fermented egg liquid. The compound microbial strain is prepared by the following steps: A1. All concentrations are 1×10⁻⁶ 9 Lactobacillus bulgaricus, Leuconostoc mesenteroides, and yeast were mixed in a sterile environment at a volume ratio of 1:0.5:0.2 to obtain a compound bacterial solution. A2. Add the compound bacterial solution from step A1 to a 2wt% alginate solution at a volume ratio of 5:100. Stir well at room temperature, then add dropwise to a 2wt% calcium chloride solution. Filter, collect the filtrate and wash with sterile water to obtain the compound bacterial strain. Among them, the compound enzymes all have a purity of 1×10 5 The lipase and glucoamylase were mixed at a mass ratio of 1:(0.1-0.3) to obtain the product. The sugar source used is starch; S3. Spray dry the fermented egg liquid from step S2, setting the spray flow rate to 20 mL / min, the inlet temperature to 80℃, and the outlet temperature to 30℃, to obtain whole egg powder.

[0027] Comparative Example 2 A whole egg powder and its biological production method, comprising the following steps: S1. Wash and dry the eggs, then soak them in a 75wt% ethanol solution at a bath ratio of 10g:20mL for 5 minutes. After that, take out the egg liquid and stir it at 30rpm for 10 minutes at room temperature. Filter it through a 20-mesh sieve to obtain the pretreated egg liquid. S2. Under aseptic conditions, add the sugar source to the pretreated egg liquid prepared in step S1. The mass ratio of the pretreated egg liquid to the sugar source is 100:5. Shake and mix well, raise the system temperature to 35°C, and then add the compound bacterial culture to the system at an inoculation amount of 0.1%. After fermenting at 35°C for 10 minutes, add the compound enzyme at an amount of 0.01 wt% of the pretreated egg liquid. Lower the system temperature to 25°C and continue fermenting for 30 minutes. Filter, recover the compound bacterial culture, and sterilize the system at 72°C for 30 seconds to obtain the fermented egg liquid. The compound microbial strain is prepared by the following steps: A1. All concentrations are 1×10⁻⁶ 9 Lactobacillus bulgaricus, Leuconostoc mesenteroides, and yeast were mixed in a sterile environment at a volume ratio of 1:0.5:0.2 to obtain a compound bacterial solution. A2. Add the compound bacterial solution from step A1 to a 2wt% alginate solution at a volume ratio of 5:100. Stir well at room temperature, then add dropwise to a 2wt% calcium chloride solution. Filter, collect the filtrate and wash with sterile water to obtain the compound bacterial strain. Among them, the compound enzymes all have a purity of 1×10 5 The lipase and protease were mixed at a mass ratio of 1:0.1 (U / g). The sugar source used is starch; S3. Place the fermented egg liquid from step S2 at -25°C and freeze for 6 hours. Then allow it to return to room temperature naturally and spray dry it. Set the spray flow rate to 20 mL / min, the inlet temperature to 80°C, and the outlet temperature to 30°C to obtain whole egg powder.

[0028] Comparative Example 3 A whole egg powder and its biological production method, comprising the following steps: S1. Wash and dry the eggs, then soak them in a 75wt% ethanol solution at a bath ratio of 10g:20mL for 5 minutes. After that, take out the egg liquid and stir it at 30rpm for 10 minutes at room temperature. Filter it through a 20-mesh sieve to obtain the pretreated egg liquid. S2. Under aseptic conditions, add the sugar source to the pretreated egg liquid prepared in step S1. The mass ratio of the pretreated egg liquid to the sugar source is 100:5. Shake and mix well, raise the system temperature to 35°C, and then add the compound bacterial culture to the system at an inoculation amount of 0.1%. After fermenting at 35°C for 10 minutes, add the compound enzyme at an amount of 0.01 wt% of the pretreated egg liquid. Lower the system temperature to 25°C and continue fermenting for 30 minutes. Filter, recover the compound bacterial culture, and process the system to obtain the fermented egg liquid. The compound microbial strain is prepared by the following steps: A1. All concentrations are 1×10⁻⁶ 9 Lactobacillus bulgaricus, Leuconostoc mesenteroides, and yeast were mixed in a sterile environment at a volume ratio of 1:0.5:0.2 to obtain a compound bacterial solution. A2. Add the compound bacterial solution from step A1 to a 2wt% alginate solution at a volume ratio of 5:100. Stir well at room temperature, then add dropwise to a 2wt% calcium chloride solution. Filter, collect the filtrate and wash with sterile water to obtain the compound bacterial strain. Among them, the compound enzymes all have a purity of 1×10 5 The protease and glucoamylase were mixed at a mass ratio of 1:0.1 (U / g). The sugar source used is starch; S3. Place the fermented egg liquid from step S2 at -25°C and freeze for 6 hours, then allow it to naturally return to room temperature. Spray dry the mixture, setting the spray flow rate to 20 mL / min, the inlet temperature to 80°C, and the outlet temperature to 30°C to obtain whole egg powder. Comparative Example 4 A whole egg powder and its biological production method, comprising the following steps: S1. Wash and dry the eggs, then soak them in a 75wt% ethanol solution at a bath ratio of 10g:20mL for 5 minutes. After that, take out the egg liquid and stir it at 30rpm for 10 minutes at room temperature. Filter it through a 20-mesh sieve to obtain the pretreated egg liquid. S2. Under aseptic conditions, add the sugar source to the pretreated egg liquid prepared in step S1. The mass ratio of the pretreated egg liquid to the sugar source is 100:5. Shake and mix well, raise the system temperature to 35°C, and then add the compound bacterial culture to the system at an inoculation amount of 0.1%. After fermenting at 35°C for 10 minutes, add the compound enzyme at an amount of 0.01 wt% of the pretreated egg liquid. Lower the system temperature to 25°C and continue fermenting for 30 minutes. Filter, recover the compound bacterial culture, and sterilize the system at 72°C for 30 seconds to obtain the fermented egg liquid. The compound microbial strain is prepared by the following steps: A1. All concentrations are 1×10⁻⁶ 9 Lactobacillus bulgaricus, Streptococcus thermophilus, and yeast were mixed in a sterile environment at a volume ratio of 1:0.5:0.2 to obtain a composite bacterial solution. A2. Add the compound bacterial solution from step A1 to a 2wt% alginate solution at a volume ratio of 5:100. Stir well at room temperature, then add dropwise to a 2wt% calcium chloride solution. Filter, collect the filtrate and wash with sterile water to obtain the compound bacterial strain. Among them, the compound enzymes all have a purity of 1×10 5 The lipase and glucoamylase were mixed at a mass ratio of 1:0.1 (U / g). The sugar source used is starch; S3. Place the fermented egg liquid from step S2 at -25°C and freeze for 6 hours. Then allow it to return to room temperature naturally and spray dry it. Set the spray flow rate to 20 mL / min, the inlet temperature to 80°C, and the outlet temperature to 30°C to obtain whole egg powder.

[0029] Comparative Example 5 A whole egg powder and its biological production method, comprising the following steps: S1. Wash and dry the eggs, then soak them in a 75wt% ethanol solution at a bath ratio of 10g:20mL for 5 minutes. After that, take out the egg liquid and stir it at 30rpm for 10 minutes at room temperature. Filter it through a 20-mesh sieve to obtain the pretreated egg liquid. S2. Under sterile conditions, add the sugar source to the pretreated egg liquid prepared in step S1. The mass ratio of the pretreated egg liquid to the sugar source is 100:5. Shake and mix well, raise the system temperature to 35°C, and then add the compound bacteria to the system. The inoculation amount is 0.1%. After fermentation at 35°C for 40 minutes, filter to remove the compound bacteria to obtain the fermentation system. Add a compound enzyme to the fermentation system at a rate of 0.01 wt% of the pretreated egg liquid, lower the system temperature to 25°C, treat for 30 minutes, and then sterilize the system at 72°C for 30 seconds to obtain the fermented egg liquid. The compound microbial strain is prepared by the following steps: A1. All concentrations are 1×10⁻⁶ 9 Lactobacillus bulgaricus, Leuconostoc mesenteroides, and yeast were mixed in a sterile environment at a volume ratio of 1:0.5:0.2 to obtain a compound bacterial solution. A2. Add the compound bacterial solution from step A1 to a 2wt% alginate solution at a volume ratio of 5:100. Stir well at room temperature, then add dropwise to a 2wt% calcium chloride solution. Filter, collect the filtrate and wash with sterile water to obtain the compound bacterial strain. Among them, the compound enzymes all have a purity of 1×10 5 The lipase and glucoamylase were mixed at a mass ratio of 1:0.1 (U / g). The sugar source used is starch; S3. Place the fermented egg liquid from step S2 at -25°C and freeze for 6 hours. Then allow it to return to room temperature naturally and spray dry it. Set the spray flow rate to 20 mL / min, the inlet temperature to 80°C, and the outlet temperature to 30°C to obtain whole egg powder.

[0030] The solubility of the whole egg powder prepared in Examples 1-3 and Comparative Examples 1-5 was tested. Samples from different groups were placed in deionized water at a mass-to-volume ratio of 1 g:10 mL and stirred at 30 rpm for 20 minutes. The crude protein content in the system before and after dissolution was determined using the Kjeldahl method according to the steps in GB 5009.5-2016. The solubility rate (%) = total protein after dissolution / total protein before dissolution × 100%. Five readings were obtained for each sample, and the average value was taken. The test results are shown in Table 1 below.

[0031] Table 1. Tests on the solubility of whole egg powder prepared in Examples 1-3 and Comparative Examples 1-5.

[0032] As shown in Table 1, the whole egg powder prepared in Example 2 exhibits the best solubility. The results from Comparative Examples 1 and 5 indicate that incorporating a freezing process and combining enzyme treatment and fermentation further enhances the solubility of the whole egg powder system. The results from Comparative Examples 2 and 3 demonstrate that using a combination of lipase and saccharifying enzyme in the whole egg powder system effectively promotes protein dissolution. The results from Comparative Example 4 show that fermenting the egg liquid using a combination of Lactobacillus bulgaricus, Leuconostoc mesenteriae, and yeast further improves the solubility of the egg powder.

[0033] The foaming effect of the whole egg powder prepared in Examples 1-3 and Comparative Examples 1-5 was tested. Samples from different groups were dissolved in deionized water at a mass-to-volume ratio of 1g:20mL. Then, 100mL of the sample was processed using a high-speed shear mill at 10000rpm for 1 minute. The foaming performance and foam stability of the whole egg powder in different groups were tested using a quantitative stirring method. The egg yolk liquid after shear mill processing was quickly transferred to a graduated cylinder, and the initial foam volume was recorded as V1. The foam volume was recorded again after 30 minutes (V2). The foaming performance of the egg yolk liquid was judged by foaming performance and foam stability; where foaming performance = V1 / 100mL × 100%, and foam stability = V2 / V1 × 100%. Five readings were obtained for each sample, and the average value was taken. The test results are shown in Table 2 below.

[0034] Table 2. Foaming effect test of the whole egg powder prepared in Examples 1-3 and Comparative Examples 1-5.

[0035] The results in Table 2 show that the whole egg powder prepared in Example 2 has the best foaming effect. The results in Comparative Examples 2-4 show that by using a combination of different strains and enzymes, the content of water-soluble protein can be increased, thus improving foaming properties and foam stability. The results in Comparative Examples 1 and 5 show that freezing, stepwise enzyme treatment, and fermentation can reduce the foaming performance of proteins.

[0036] Sensory tests were conducted on the whole egg powders prepared in Examples 1-3 and Comparative Examples 1-5. Twenty volunteers were asked to test the whole egg powders in different groups and evaluate their appearance, taste and flavor.

[0037] The evaluation criteria are: Appearance: The powder is uniform, light yellow, and of consistent color; 15-20 points.

[0038] A fairly uniform powder, yellow in color; 12-15 points.

[0039] The powder appears clumpy and has a slightly brownish color; 0-12 points.

[0040] Taste: Good taste and rich flavor; 15-20 points.

[0041] The texture is moderate and quite delicate; 12-15 points.

[0042] The texture feels distinctly grainy upon entry; 0-12 points.

[0043] Flavor: Rich egg flavor; 15-20 points.

[0044] You can smell the aroma of eggs; 12-15 points.

[0045] If there is an eggy smell or other unusual odor, score 0-12.

[0046] The specific test results are shown in Table 3 below.

[0047] Table 3 Sensory tests of the whole egg powders prepared in Examples 1-3 and Comparative Examples 1-5

[0048] As shown in Table 3, the whole egg powder sample prepared in Example 2 had the highest sensory evaluation score.

[0049] 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.

[0050] 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 whole egg powder, characterized in that, Includes the following steps: S1. Wash and dry the eggs, then soak them in the sterilization solution. After that, take out the egg liquid, stir the egg liquid at room temperature for 10-30 minutes, filter it, and obtain the pre-treated egg liquid. S2. Under aseptic conditions, add the sugar source to the pretreated egg liquid prepared in step S1, shake to mix, raise the system temperature to 35-40℃, then add the compound bacterial strain to the system at an inoculation amount of 0.1-3%, treat for 10-20 minutes, add the compound enzyme, lower the system temperature to 25-35℃, continue fermentation for 30-60 minutes, filter, recover the compound bacterial strain, and sterilize the system to obtain the fermented egg liquid; S3. Place the fermented egg liquid from step S2 at -25℃ to -30℃ and freeze for 6-10 hours. Then allow it to return to room temperature naturally and spray dry to obtain whole egg powder. In step S2, the compound microbial strain is prepared by the following steps: A1. Mix Lactobacillus bulgaricus, Leuconostoc mesenteroides and yeast in a volume ratio of 1:(0.5-1):(0.2-0.6) in a sterile environment to obtain a compound bacterial solution; A2. Add the compound bacterial solution from step A1 to the alginate solution at a volume ratio of (5-7):

100. Stir well at room temperature and then add dropwise to the calcium chloride solution. Filter, collect the filtrate and wash it with sterile water to obtain the compound bacterial strain. In step S2, the complex enzymes are all of 1×10⁻⁶ purity. 5 The lipase and glucoamylase were mixed at a mass ratio of 1:(0.1-0.3) to obtain U / g.

2. The biological production method of whole egg powder according to claim 1, characterized in that, In step S1, the bactericidal solution used is 0.1-2 wt% NaOH solution and / or 75 wt% ethanol solution.

3. The biological production method of whole egg powder according to claim 1, characterized in that, In step S2, the sugar source is at least one of maltose, maltodextrin, starch, cellulose, or trehalose.

4. The biological production method of whole egg powder according to claim 1, characterized in that, In step S2, the mass ratio of pretreated egg liquid to sugar source is 100:(5-8).

5. The biological production method of whole egg powder according to claim 1, characterized in that, In step S2, the amount of compound enzyme used is 0.01-0.3 wt% of the pretreated egg liquid.

6. The biological production method of whole egg powder according to claim 1, characterized in that, In step S3, during the spray drying process, the spray flow rate is set to 20-30 mL / min, the inlet temperature to 80-100℃, and the outlet temperature to 30-50℃.

7. A whole egg powder produced by a biological production method of whole egg powder as described in any one of claims 1-6.

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