Method for preparing yoghurt-flavor egg white powder by utilizing milk-derived component to regulate bacterium-enzyme synergistic fermentation
By regulating the fermentation of microorganisms and enzymes through milk source components, the problems of low fermentation efficiency and monotonous flavor of egg white were solved, and egg white powder with yogurt flavor and good taste was prepared, thus improving the high-value utilization of egg white.
CN121369645APending Publication Date: 2026-01-23JIANGNAN UNIV +4
Patent Information
- Application Number
- CN202511561208.5
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-10-29
- Publication Date
- 2026-01-23
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Figure CN121369645A_ABST
Abstract
The invention discloses a method for preparing yoghourt-flavor egg white powder by utilizing milk-derived components to regulate bacterium-enzyme synergistic fermentation, and belongs to the technical field of food processing. According to the invention, the egg white powder with low fishy smell and yoghourt flavor is obtained by adding milk-derived components to regulate and control synergistic fermentation of bacteria and enzymes. Wherein the fermentation rate of the egg white can be remarkably increased by adding the sweet whey, and the yoghourt-flavor egg white powder compounded with the sweet whey has relatively high diacetyl and acetaldehyde contents, has a mellow yoghourt flavor, is fine and smooth in texture and high in stability, and provides a basis for increasing the additional value of the egg white and developing a novel flavor egg white powder food ingredient.
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Citation Information
Patent Citations
Taste-improving material, method of producing the same and food composition, acidic food composition and acidic seasoning containing the taste-improving material
CN101175414A