Preparation method of highland barley black vinegar polypeptide instant vinegar egg liquid

Abstract

The invention discloses a preparation method of highland barley black vinegar polypeptide instant vinegar egg liquid, and relates to the technical field of food processing. Comprising the following steps: weighing 26 parts by weight of 9-degree highland barley black vinegar, 14 parts by weight of fresh eggs, 4 parts by weight of peanut kernels, 4 parts by weight of black beans, 2 parts by weight of black sesame seeds, 2 parts by weight of walnut kernels, 1.6 parts by weight of Chinese wolfberry fruits, 1.2 parts by weight of red dates, 3.2 parts by weight of onions, 2 parts by weight of garlic, 2 parts by weight of fresh ginger, 35.5 parts by weight of 6-degree highland barley black vinegar, 2 parts by weight of honey, 0.4 part by weight of aspartame and 0.1 part by weight of 50,000-unit acid protease, and carrying out disinfection and sterilization treatment. The highland barley black vinegar beverage is prepared from various natural raw materials, proved prescriptions of various vinegar-soaked food materials are integrated, highland barley black vinegar provides rich beta glucan and vitamin B family, various traditional vinegar-soaked food materials provide rich anthocyanin, beta carotene, rutin, dendrobiin, allicin and other polyphenol substances, the nutritional value of the product is increased, and the highland barley black vinegar beverage is suitable for being eaten by people. The fresh eggs are rich in high-quality proteins, and are hydrolyzed into polypeptide structures after being subjected to multi-stage vinegar soaking treatment, so that the biological activity and the absorption efficiency of the eggs are enhanced.

Description

Technical Field

[0001] The invention relates to the technical field of food processing, in particular to a method for preparing highland barley black vinegar polypeptide instant vinegar-egg liquid. Background Art

[0002] Vinegar and egg liquid is a health food therapy. As the name suggests, it is to soak the washed eggs in 9-degree vinegar for 2 to 4 days, and then drink it.

[0003] Vinegar and egg liquid is made by mixing eggs and vinegar. The traditional method usually only involves a simple vinegar soaking process with a short residence time, and its effective ingredients are easily deteriorated and lost. During the soaking process, existing vinegar and egg liquid products often fail to fully stimulate the production of small molecule peptides with rich nutritional value in egg yolks. At the same time, there is also a lack of effective preservation methods, which leads to deficiencies in the product in terms of flavor and active ingredients. Summary of the Invention

[0004] The object of the present invention is to provide a method for preparing highland barley black vinegar polypeptide instant vinegar-egg liquid to solve the problems raised in the above background technology.

[0005] To achieve the above object, the present invention provides the following technical solution: a method for preparing highland barley black vinegar polypeptide instant vinegar and egg liquid, comprising the following steps:

[0006] Weigh 26 parts of 9° highland barley black vinegar, 14 parts of fresh eggs, 4 parts of peanuts, 4 parts of black beans, 2 parts of black sesame seeds, 2 parts of walnut kernels, 1.6 parts of wolfberries, 1.2 parts of red dates, 3.2 parts of onions, 2 parts of garlic, 2 parts of ginger, 35.5 parts of 6° highland barley black vinegar, 2 parts of honey, 0.4 part of protein sugar, and 0.1 part of 50,000 units of acid protease according to weight ratio, and sterilize them respectively;

[0007] Place fresh eggs in 9° highland barley black vinegar, soak at 18 to 22°C for 120 hours, then break the egg membrane, add 0.1 parts of 50,000 units of acid protease, stir evenly, and continue soaking and hydrolyzing at 30 to 40°C for 72 hours.

[0008] Mix peanuts, black beans, black sesame seeds, walnuts, wolfberries, red dates, onions, garlic, ginger, and 6° highland barley black vinegar and soak for 192 hours at 18 to 22°C.

[0009] Mix all the materials and vinegar, crush them, add honey and protein sugar to the crushed materials and mix them evenly;

[0010] The mixed slurry is ground to a fineness of less than 200 meshes, and powder is obtained by spray drying under low temperature conditions. The powder is granulated and then packaged.

[0011] Preferably, the highland barley black vinegar is made from highland barley as a main ingredient through fermentation with special medicinal koji, has a total acid content of 6 to 9 g / 100 ml, and is rich in beta-glucan and B vitamins.

[0012] Preferably, the fresh eggs are fresh eggs within 1-3 days after laying, and the disinfection treatment further includes the pretreatment steps of soaking and cleaning in light salt water and soaking and sterilizing in 95% alcohol.

[0013] Preferably, in the vinegar soaking process, the eggs are soaked in two stages, the first stage is 120 hours to completely dissolve the eggshell, and the second stage is 72 hours to completely hydrolyze the protein and egg yolk to form a polypeptide structure.

[0014] Preferably, the low-temperature spray drying has an air inlet temperature of 50-100°C and an air outlet temperature of 50-60°C, which can preserve the content of bioactive ingredients.

[0015] Preferably, the granulation process produces fluffy particles with a diameter of 1-2 mm and a moisture content of less than 5%.

[0016] A highland barley black vinegar polypeptide instant vinegar-egg liquid solid beverage is prepared by the preparation method of the highland barley black vinegar polypeptide instant vinegar-egg liquid proposed in any one of the above embodiments. The product is in the form of granules with a diameter of 1-2 mm, has a unique vinegar flavor, a sour-sweet ratio of 3:1-4:1, and completely dissolves within 30 seconds after being brewed.

[0017] Compared with the prior art, the present invention has the following beneficial effects:

[0018] The preparation method of the highland barley black vinegar polypeptide instant vinegar-egg liquid utilizes a variety of natural raw materials and integrates a variety of vinegar-soaked food recipes into one. Highland barley black vinegar provides rich beta-glucan and B vitamins, and a variety of traditional vinegar-soaked food ingredients provide rich polyphenols such as anthocyanidins, beta-carotene, rutin, dendrobium, and allicin, thereby enhancing the nutritional value of the product. Fresh eggs are rich in high-quality protein, and after multi-stage vinegar-soaking treatment, the egg yolk is hydrolyzed and enzymatically hydrolyzed into a polypeptide structure, thereby enhancing its biological activity and absorption efficiency.

[0019] At the same time, the raw materials and highland barley black vinegar undergo specific soaking, enzymatic hydrolysis, crushing, mixing, drying and other process steps to finally form an instant powder with a unique flavor, ensuring that the bioactive ingredients of each component can be fully preserved during the low-temperature spray drying process, and are made into granules with a diameter of 1-2mm through granulation packaging to ensure that they can dissolve quickly after brewing. This makes the product not only have a unique vinegar flavor, but also can meet the consumers' needs for comprehensive nutrition in a short time. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical solutions and advantages of the present invention more clearly understood, the present invention will be described in further detail. It should be understood that the specific embodiments described herein are only used to explain the present invention and are not intended to limit the present invention.

[0021] Furthermore, the terms "first" and "second" are used for descriptive purposes only and should not be construed as indicating or implying relative importance or implicitly specifying the number of the technical features being referred to. Thus, a feature defined as "first" or "second" may explicitly or implicitly include at least one such feature. In the description of the present invention, "plurality" means at least two, such as two, three, etc., unless otherwise specifically defined.

[0022] In the description of this specification, the reference terms "one embodiment", "some embodiments", "example", "specific example", or "some examples" mean that the specific features, structures, materials or characteristics described in conjunction with the embodiment or example are included in at least one embodiment or example of the present invention. In this specification, the schematic representations of the above terms do not necessarily refer to the same embodiment or example. Moreover, the specific features, structures, materials or characteristics described can be combined in any one or more embodiments or examples in a suitable manner. In addition, those skilled in the art can combine and combine different embodiments or examples described in this specification and features of different embodiments or examples without contradiction.

[0023] The present invention provides a technical solution: a method for preparing highland barley black vinegar polypeptide instant vinegar and egg liquid,

[0024] Example 1

[0025] Weigh 260g of 9° highland barley black vinegar, 140g of fresh eggs, 40g of peanuts, 40g of black beans, 20g of black sesame seeds, 20g of walnut kernels, 16g of wolfberries, 12g of red dates, 32g of onions, 20g of garlic, 20g of ginger, 355g of 6° highland barley black vinegar, 20g of honey, 4g of protein sugar, and 1g of 50,000 units of acid protease;

[0026] Soak the eggs in light salt water for 5 minutes, scrub off the dirt and rinse them clean. Then soak them in 95% alcohol for 10 minutes to sterilize them. Then pasteurize the highland barley vinegar. After screening and cleaning the remaining ingredients, spread them into a thin layer and microwave sterilize them for 30 seconds. It should be noted that onions need to be sliced.

[0027] Gently place 140g eggs in a container, add 260g 9° highland barley black vinegar, making sure the eggs are submerged in the vinegar, and let it soak at 18-22℃ for 120 hours until the eggshells are completely dissolved.

[0028] Prick the egg membrane after soaking, add 1g 50,000 units of acid protease, stir evenly, and continue soaking and hydrolyzing at 30 to 40℃ for 72 hours.

[0029] Mix 40g of washed and sterilized peanuts, 40g of black beans, 20g of black sesame seeds, 20g of walnut kernels, 16g of wolfberries, 12g of red dates, 32g of onions, 20g of garlic, and 20g of ginger, place them in a container, and add 355g of 6° highland barley black vinegar, ensuring that the vinegar liquid covers the ingredients, and let it soak at 18-22°C for 192 hours;

[0030] Mix the soaked eggs with the mixed ingredients and the vinegar solution, crush them with a wall-breaking machine and stir, add 20g honey and 4g egg white sugar to the crushed vinegar-egg mixture, and stir evenly;

[0031] The mixed slurry is ground with a colloid mill to a fineness of less than 200 mesh, and the ground vinegar and egg mixture is spray-dried at low temperature, with the inlet air temperature controlled at 50-100°C and the outlet air temperature controlled at 50-60°C to obtain a vinegar and egg mixed powder;

[0032] The vinegar and egg mixed powder is granulated to produce fluffy particles with a diameter of 1-2 mm, which are then packaged in 10g bags on a small packaging machine and coded. The packaged instant vinegar and egg liquid is then sent for inspection. After passing the inspection, it is coded and packed in boxes and cartons, and then stored in the warehouse.

[0033] Example 2 is basically the same as Example 1, except that:

[0034] The amount of fresh eggs used is 130g, and the amounts of other ingredients are adjusted accordingly to keep the total ratio unchanged;

[0035] The egg vinegar soaking treatment time is 110 hours in the first stage and 65 hours in the second stage;

[0036] The mixed ingredients are soaked in vinegar for 180 hours;

[0037] The inlet air temperature of low-temperature spray drying is 85℃ and the outlet air temperature is 55℃.

[0038] Example 3 is basically the same as Example 1, except that:

[0039] The amount of fresh eggs used is 150g, and the amounts of other ingredients are adjusted accordingly to keep the total ratio unchanged;

[0040] The egg vinegar soaking treatment time is 130 hours in the first stage and 75 hours in the second stage;

[0041] The mixed ingredients are soaked in vinegar for 220 hours;

[0042] The inlet air temperature of low-temperature spray drying is 95℃ and the outlet air temperature is 58℃.

[0043] Example 4: The materials were added according to the ratio of Example 1, with a total batch size of 1000 g;

[0044] The first stage of egg soaking is 144 hours at 18℃ and the second stage is at 45℃

[0045] After 48 hours, the eggshell is completely dissolved and the yolk is clear and watery;

[0046] After 192 hours at 22°C, the dissolution rate of anthocyanins in black beans reached 85%. The low-temperature drying air inlet temperature was 90°C, the air outlet temperature was 55°C, the powder yield was 92%, the granulation diameter was 1.5mm, and the moisture content was 4.2%.

[0047] Test items Test results Industry Standards Small molecule peptide content 12.8mg / g ≥10mg / g Total polyphenol content 620mg / 100g ≥500mg / 100g Solubility 99.2％ ≥98％ Total colony count 85 CFU / g ≤100 CFU / g Escherichia coli Not detected Not to be detected

[0048] Efficacy verification: Animal experiments: Using hyperlipidemia model rats fed with this product for 30 consecutive days, total cholesterol decreased by 28.6% and triglycerides decreased by 34.2%;

[0049] Human trials: 30 volunteers took 10g of the drug daily for 8 weeks. After 8 weeks, their systolic blood pressure dropped by an average of 8.2mmHg and their diastolic blood pressure dropped by 5.1mmHg.

[0050] Example 5: Low-sugar formula optimization

[0051] Reduce the honey to 1.5 parts and increase the meringue to 1.0 parts, the total sweetness is the same;

[0052] Shorten the egg soaking time to 110 hours + 70 hours, and the eggshell dissolution rate is 98%;

[0053] When the soaking time of mixed ingredients is extended to 200 hours, the dissolution rate of vitamin E in black sesame seeds increases by 15%;

[0054] Low-temperature spray drying: inlet air temperature is 85℃, outlet air temperature is 50℃, and powder yield is 90%;

[0055] Test items Test results Improved results Reducing sugar content 3.2g / 100g 20% reduction Agglomeration rate 1.2％ 60% reduction Taste score 8.6 / 10 15% increase

[0056] Efficacy verification: In a diabetic mouse model, after continuous feeding for 28 days, fasting blood glucose was reduced by 1.2mmol / L, insulin sensitivity was increased by 25%, and after a 6-month accelerated test at 40°C, the peptide retention rate was 91.3%.

[0057] Example 6: Portable instant granules:

[0058] Adopting fluidized bed granulation, the particle diameter is 0.6mm, the angle of repose is 28°, and the fluidity is excellent;

[0059] The single-layer aluminum foil bag is replaced with a high barrier composite film, with an oxygen permeability of 0.3cc / (m 2 24h), add molecular sieve oxygen absorber, residual oxygen content <0.05%;

[0060] After 12 months of accelerated testing at 37°C, the peroxide value was 0.10 meq / kg and the polypeptide retention rate was 90.2%.

[0061] Test items Test results Portability Verification Dissolution rate 15 seconds (5g / 100ml water) Fast-moving consumer goods market test: repurchase rate increased by 40% Particle compressive strength 8.5N Transport damage rate <0.2% Sensory stability 8.9 / 10 No significant changes after 6 months

[0062] Although embodiments of the present invention have been shown and described, it will be understood by those skilled in the art that various changes, modifications, substitutions and variations may be made to these embodiments without departing from the principles and spirit of the invention, and that the scope of the invention is limited by the accompanying embodiments and their equivalents.

Claims

1. A method for preparing highland barley black vinegar polypeptide instant vinegar and egg liquid, characterized in that: The following steps are involved: Weigh 26 parts of 9° highland barley black vinegar, 14 parts of fresh eggs, 4 parts of peanuts, 4 parts of black beans, 2 parts of black sesame seeds, 2 parts of walnut kernels, 1.6 parts of wolfberries, 1.2 parts of red dates, 3.2 parts of onions, 2 parts of garlic, 2 parts of ginger, 35.5 parts of 6° highland barley black vinegar, 2 parts of honey, 0.4 part of protein sugar, and 0.1 part of 50,000 units of acid protease according to weight ratio, and sterilize them respectively; Place fresh eggs in 9° highland barley black vinegar, soak at 18 to 22°C for 120 hours, then prick the egg membrane, add 0.1 part 50,000 units of acid protease, stir evenly, and continue soaking and hydrolyzing at 30 to 40°C for 72 hours; Mix peanuts, black beans, black sesame seeds, walnuts, wolfberries, red dates, onions, garlic, ginger, and 6° highland barley black vinegar and soak for 192 hours at 18 to 22°C. Mix all the materials and vinegar, crush them, add honey and protein sugar to the crushed materials and mix them evenly; The mixed slurry is ground to a fineness of less than 200 mesh, and a low-temperature spray drying process is used to obtain powder, and the powder is granulated and then packaged.

2. The method for preparing the instant vinegar-egg liquid of highland barley black vinegar polypeptide according to claim 1, wherein: The highland barley black vinegar is made from highland barley as a main ingredient through fermentation with special medicinal koji, has a total acid content of 6 to 9 g / 100 ml, and is rich in beta-glucan and B vitamins.

3. The method for preparing the instant vinegar-egg liquid of highland barley black vinegar polypeptide according to claim 1, wherein: The fresh eggs are fresh eggs within 1-3 days after laying, and the disinfection treatment further includes the pretreatment steps of soaking and cleaning in light salt water and soaking and sterilizing in 95% alcohol.

4. The method for preparing the instant vinegar-egg liquid of highland barley black vinegar polypeptide according to claim 1, wherein: In the vinegar soaking process, the eggs are soaked in two stages, the first stage is 120 hours to completely dissolve the eggshell, and the second stage is 72 hours to completely hydrolyze the protein and egg yolk to form a polypeptide structure.

5. The method for preparing the highland barley black vinegar polypeptide instant vinegar and egg liquid according to claim 1, wherein: The low-temperature spray drying has an air inlet temperature of 50-100° C. and an air outlet temperature of 50-60° C., which can preserve the content of biologically active ingredients.

6. The method for preparing the highland barley black vinegar polypeptide instant vinegar and egg liquid according to claim 1, wherein: The granulation process produces fluffy particles with a diameter of 1-2 mm and a moisture content of less than 5%.

7. A highland barley black vinegar polypeptide instant vinegar and egg liquid solid beverage, prepared by the method according to any one of claims 1 to 6, characterized in that: The product is in the form of granules with a diameter of 1-2mm, has a unique vinegar flavor, a sour-sweet ratio of 3:1-4:1, and completely dissolves within 30 seconds after mixing.