A method for preparing a milky ready-to-drink egg white beverage using a complex enzyme preparation

Abstract

The application belongs to the technical field of food processing, and more particularly relates to a method for preparing a milk-like instant egg white beverage by using a composite enzyme preparation. The method comprises the following steps: adding a composite enzyme preparation into egg white liquid, performing enzymatic hydrolysis treatment, adding a sweetening agent, an acidity regulator and a stabilizer after enzyme inactivation, uniformly mixing, obtaining a mixed liquid, performing homogenization treatment and ultra-high temperature instant sterilization treatment on the mixed liquid, and obtaining a milk-like instant egg white beverage; wherein the composite enzyme preparation comprises at least three of alkaline protease, papain, flavor protease and trypsin. The method of the application simplifies the production process, reduces energy consumption, and makes the product have excellent texture characteristics by directional enzymolysis of a specific composite enzyme preparation. The egg white protein content in the obtained product is greater than 90%, the product has a milk-like appearance, a delicate and smooth taste, and can be stored at room temperature for more than 6 months without separation or whey separation. The method of the application is simple in process, low in cost, excellent in product quality, and suitable for industrial production.

Description

Technical Field

[0001] This invention belongs to the field of food processing technology, and more specifically relates to a method for preparing a milky ready-to-drink egg white beverage using a compound enzyme preparation. Background Technology

[0002] Eggs are an important source of nutrients and a key functional ingredient in food processing. Egg whites are a high-quality source of protein, easily absorbed and highly convertible by the human body. Egg white liquid, separated from eggs, is widely used in food, but products made for direct consumption are relatively rare in the market. The fact that some fitness enthusiasts separate and consume egg white liquid to supplement their protein intake demonstrates a market demand for it.

[0003] However, due to its low denaturation temperature, egg whites easily form gels upon heating, making them difficult to formulate into liquid ready-to-drink products. Although there are reports of compound products prepared by combining with other proteins, the amount of egg white added cannot be increased.

[0004] Some existing technologies disclose an egg white peptide oral beverage and its preparation method. The technical solution includes: inactivating egg white liquid after Maxipro NPU enzyme modification treatment; then adding a complex enzyme composed of bromelain, trypsin, and flavor protease for secondary enzymatic hydrolysis; followed by centrifugation, ultrafiltration, vacuum concentration, and spray drying to produce egg white peptide powder; finally, mixing, dissolving, filling, and sterilizing under high pressure to obtain the egg white peptide oral beverage. While this method produces an egg white peptide beverage, it still has shortcomings. First, the process is extremely complex, involving multiple steps such as two enzymatic hydrolysis processes, centrifugation, ultrafiltration, concentration, and spray drying, resulting in high equipment investment and energy consumption. Second, it requires first converting egg white liquid into egg white peptide powder, and then reconstituted and dissolved the powder to form the beverage, which is an indirect route of "powdering first, then reconstitution," increasing production costs. Third, the final product is a compound of egg white peptide powder, not a natural milky beverage directly obtained from egg white liquid.

[0005] Several existing technologies disclose a method for preparing ready-to-drink egg white beverages. This method involves: heating egg white liquid to 60-66℃ and maintaining this temperature; using a mixer for mechanical shearing to denature and incompletely coagulate the proteins; then adding acidic proteolytic enzymes for hydrolysis; inactivating the enzymes and preparing the beverage; and finally, sterilizing with UHT and aseptically filling to obtain the product. While this method solves the problem of egg white coagulation, it still has shortcomings. First, it requires heating for denaturation before mechanical shearing and enzymatic hydrolysis, resulting in high energy consumption and significant equipment investment. Second, it uses a single enzyme system (only acidic protease), limiting its hydrolysis efficiency and effectiveness. Third, the product lacks clear texture characteristics data, only being described as "similar to yogurt," making it difficult to objectively characterize the product quality.

[0006] In view of the shortcomings of the existing technology, how to provide a simplified process, high enzymatic hydrolysis efficiency and excellent product quality preparation method for milky ready-to-drink egg white beverage has become a problem that needs to be solved by those skilled in the art. Summary of the Invention

[0007] The purpose of this invention is to provide a method for preparing emulsified ready-to-drink egg white beverages using a compound enzyme preparation, in order to solve the problems existing in the prior art. This method includes: simplifying the complex process of "denaturation followed by enzymatic hydrolysis" in the prior art, reducing energy consumption and equipment investment; using a compound enzyme system to improve enzymatic hydrolysis efficiency and product quality; and characterizing the product texture through objective textural parameters, making the product quality quantifiable and repeatable.

[0008] To achieve the above objectives, the present invention provides the following solution: One of the technical solutions of this invention is to provide a method for preparing a milky ready-to-drink egg white beverage using a compound enzyme preparation, the steps of which include: Add a compound enzyme preparation to the egg white liquid for enzymatic hydrolysis. After the enzyme is inactivated, add sweetener, acidity regulator and stabilizer, mix well to obtain a mixture. The mixture is homogenized and subjected to ultra-high temperature (UHT) sterilization to obtain the milky ready-to-drink egg white beverage. The compound enzyme preparation includes at least three of the following: alkaline protease, papain, flavor protease, and trypsin.

[0009] Furthermore, the mass ratio of alkaline protease, papain, flavor protease and trypsin is (1-3):(1-2):(1-2):(0.5-1.5), preferably 2:1:1:1.

[0010] It should be noted that if the combination consists of three enzymes, such as alkaline protease, papain, and flavor protease, the mass ratio is (1-3):(1-2):(1-2); if it consists of papain, flavor protease, and trypsin, the mass ratio is (1-2):(1-2):(0.5-1.5).

[0011] Furthermore, the amount of the compound enzyme preparation used is 0.5-3% of the mass of the egg white liquid, preferably 1-2%.

[0012] Furthermore, the enzymatic hydrolysis treatment is carried out at a pH of 6.5-9.5, a temperature of 45-60℃, a time of 3-8 hours, and the degree of hydrolysis (DH) is controlled at 45%-75%.

[0013] The egg white liquid used in this invention was in an undenatured state before the addition of the compound enzyme preparation, and was not subjected to preheating treatment exceeding 60°C or mechanical shearing treatment.

[0014] Furthermore, the enzyme inactivation temperature is 80-90℃ (preferably 85℃), and the time is 5-15 min (preferably 10 min).

[0015] Furthermore, the stabilizer is a composite stabilizer, including xanthan gum, carrageenan, and microcrystalline cellulose.

[0016] Optionally, the content of xanthan gum in the mixture is 0.1-0.3 wt%, the content of carrageenan is 0.01-0.05 wt%, and the content of microcrystalline cellulose is 0.1-0.4 wt%.

[0017] Furthermore, the sweeteners include white sugar and sorbitol.

[0018] Optionally, the content of the white sugar in the mixture is 3-5 wt% (preferably 4 wt%).

[0019] Optionally, the content of sorbitol in the mixture is 0.05-0.2 wt% (preferably 0.1 wt%).

[0020] Furthermore, the acidity regulator includes citric acid.

[0021] Optionally, the acidity regulator is present in the mixture at a concentration of 0.05-0.2 wt% (preferably 0.1 wt%).

[0022] Furthermore, the parameters for the homogenization process are: pressure 15-25 MPa (preferably 20 MPa), temperature 60-70℃ (preferably 65℃).

[0023] Furthermore, the parameters for the ultra-high temperature instantaneous sterilization (UHT) treatment are: temperature 131°C, time 10s.

[0024] The second technical solution of the present invention is to provide a milky ready-to-drink egg white beverage, which is prepared by the above method.

[0025] The ready-to-drink egg white beverage provided by this invention contains more than 90% egg white protein modified by a complex enzymatic hydrolysis of at least three of the following proteases: alkaline protease, papain, flavor protease, and trypsin. Furthermore, the beverage exhibits at least one of the following characteristics in a texture analyzer back-extrusion test: 1. Adhesive strength: 0.10-0.30 N; 2. Adhesion: 1.0-3.0 N·mm; 3. Cohesion: 0.8-1.6 R.

[0026] Preferably, the beverage has the following characteristics in the texture analyzer back-extrusion test: adhesiveness 0.15-0.20 N, adhesion 1.5-2.0 N.mm, and cohesion 1.0-1.3 R.

[0027] The ready-to-drink egg white beverage provided by this invention exhibits no visible whey separation or stratification after being stored at 25°C for 6 months. It has a milky appearance, a delicate and smooth taste, and can be stored at room temperature.

[0028] The present invention discloses the following technical effects: This invention eliminates the complex process of "heating and denaturing before enzymatic hydrolysis" in the prior art, and directly performs enzymatic hydrolysis on egg white protein in its undenatured state. This eliminates the need for preheating denaturation and mechanical shearing steps, simplifies the process, reduces energy consumption and equipment investment, and has significant economic benefits.

[0029] This invention employs a complex enzyme preparation composed of at least three of alkaline protease, papain, flavor protease, and trypsin, to perform enzymatic hydrolysis of egg white in its undenatured state. Because the protein structure is stretched out in the undenatured state, the enzyme cleavage sites are fully exposed. The synergistic effect of the complex enzymes results in more uniform and thorough hydrolysis, leading to a product with uniformly distributed protein particles, a delicate texture, and a smooth mouthfeel.

[0030] This invention is the first to introduce the texture analyzer back-extrusion test into the characterization system of egg white beverages, providing specific ranges for adhesiveness, adhesion and cohesion, making product quality quantifiable and repeatable, and facilitating industrial production and quality control.

[0031] The product of this invention does not separate into layers or whey when stored at 25°C for more than 6 months, exhibiting excellent stability. It can be stored at room temperature, making it convenient for transportation and sales. Attached Figure Description

[0032] The accompanying drawings, which form part of this invention, are used to provide a further understanding of the invention. The illustrative embodiments of the invention and their descriptions are used to explain the invention and do not constitute an undue limitation of the invention. In the drawings: Figure 1 This is a schematic diagram of the preparation process of the milky ready-to-drink egg white beverage of the present invention.

[0033] Figure 2 This is a photograph of the milky ready-to-drink egg white beverage prepared in Example 1. Detailed Implementation

[0034] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as a limitation of the present invention, but rather as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0035] It should be understood that the terminology used in this invention is merely for describing particular embodiments and is not intended to limit the invention. Furthermore, with respect to numerical ranges in this invention, it should be understood that each intermediate value between the upper and lower limits of the range is also specifically disclosed. Any stated value or intermediate value within a stated range, as well as each smaller range between any other stated value or intermediate value within said range, is also included in this invention. The upper and lower limits of these smaller ranges may be independently included or excluded from the range.

[0036] Unless otherwise stated, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art. While only preferred methods and materials have been described herein, any methods and materials similar or equivalent to those described herein may be used in the implementation or testing of this invention. All references to this specification are incorporated by way of citation to disclose and describe methods and / or materials associated with those references. In the event of any conflict with any incorporated reference, the content of this specification shall prevail.

[0037] Various modifications and variations can be made to the specific embodiments described in this specification without departing from the scope or spirit of the invention, as will be apparent to those skilled in the art. Other embodiments derived from this specification will also be apparent to those skilled in the art. This specification and embodiments are merely exemplary.

[0038] The terms “include,” “including,” “have,” “contain,” etc., used in this article are all open-ended terms, meaning that they include but are not limited to.

[0039] Unless otherwise specified, all raw materials and reagents involved in the specific embodiments of this invention are commercially available products.

[0040] The alkaline protease, papain, flavor protease, and trypsin used in the specific embodiments of this invention are products of Xiasheng Industrial Group Co., Ltd., wherein the enzyme activity of alkaline protease is 500,000 U / g, the enzyme activity of papain is 500,000 U / g, the enzyme activity of flavor protease is 150,000 U / g, and the enzyme activity of trypsin is 200,000 U / g.

[0041] Unless otherwise specified, room temperature and ambient temperature in the specific embodiments of this invention refer to 20-30℃.

[0042] It should be noted that any aspects not described in detail in this invention are conventional practices in the field and are not the focus of this invention.

[0043] Figure 1 This is a schematic diagram of the preparation process of the milky ready-to-drink egg white beverage of the present invention.

[0044] Example 1 The steps for preparing a milky ready-to-drink egg white beverage using a compound enzyme preparation include: S1. Enzymatic hydrolysis: Take 1000g of undenatured egg white liquid and add a compound enzyme preparation consisting of alkaline protease, papain, flavor protease, and trypsin (the mass ratio of the four enzymes is 2:1:1:1). The amount of compound enzyme preparation added is 1.5% of the mass of egg white liquid. Enzymatic hydrolysis is carried out at pH 9.0 and temperature 55℃ for 5 hours, controlling the degree of hydrolysis (DH) between 45% and 75%, and ensuring that the egg white protein does not undergo thermal denaturation and coagulation during the enzymatic hydrolysis process.

[0045] S2. Enzyme inactivation: Heat the enzymatically hydrolyzed egg white solution to 85°C, keep it warm for 10 minutes to inactivate the protease, and then cool it to 25°C for later use.

[0046] S3. Preparation: Add 4wt% white sugar, 0.1wt% citric acid, 0.1wt% sorbitol, and a composite stabilizer (composed of 0.2wt% xanthan gum, 0.03wt% carrageenan, and 0.3wt% microcrystalline cellulose) to the enzyme hydrolysate after enzyme inactivation, mix well, and obtain a mixed solution.

[0047] S4. Homogenization: The mixture is homogenized at a pressure of 20 MPa and a temperature of 65°C.

[0048] S5. Sterilization: The homogenized mixture is subjected to ultra-high temperature instantaneous sterilization (UHT) at a temperature of 131°C for 10 seconds.

[0049] S6. Filling: The sterilized material is aseptically filled to obtain a milky ready-to-drink egg white beverage.

[0050] Figure 2 This is a photograph of the milky ready-to-drink egg white beverage prepared in Example 1.

[0051] Example 2 The difference from Example 1 is that the compound enzyme preparation consists of alkaline protease, papain and flavor protease in a mass ratio of 2:1:1.

[0052] Example 3 The difference from Example 1 is that the compound enzyme preparation consists of alkaline protease, papain, flavor protease and trypsin in a mass ratio of 2.5:1:1:0.8.

[0053] Example 4 The difference from Example 1 is that the compound enzyme preparation consists of alkaline protease, papain, flavor protease and trypsin in a mass ratio of 1.5:1.5:1.5:1.

[0054] Comparative Example 1 Compared with Example 1, the difference is that the complex enzyme preparation is replaced with a single alkaline protease for enzymatic hydrolysis, and the amount of enzyme added is 1.5%.

[0055] Comparative Example 2 Compared with Example 1, the difference is that the compound enzyme preparation consists of two types of enzymes: alkaline protease and flavor protease (in a mass ratio of 2:1), and the amount of enzyme added is 1.5%.

[0056] Comparative Example 3 The difference from Example 1 is that only xanthan gum (0.2 wt%) was used as a stabilizer, and carrageenan and microcrystalline cellulose were not used.

[0057] Comparative Example 4 Compared with Example 1, the difference is that: before enzymatic hydrolysis, the egg white liquid is heated to 63°C and kept warm, and mechanically sheared with a stirrer for 10 minutes to cause incomplete denaturation of the protein, and then the compound enzyme preparation is added for enzymatic hydrolysis (the remaining steps are the same as in Example 1).

[0058] The beverages prepared in the examples and comparative examples were subjected to performance tests, and the results are shown in Table 1.

[0059] Table 1 Comparison of textural properties and stability of different samples In Table 1, the centrifugal sedimentation rate was determined by centrifugation at 4000 rpm for 15 min. The storage temperature for 6 months was 25℃. Adhesiveness, cohesiveness, and cohesiveness were tested using a texture analyzer under reverse extrusion conditions. The texture analyzer test conditions were: a p / 12.7 mm spherical probe, test mode set to TPA500N, measurement speed of 1.0 mm / s, sample deformation degree of 60%, trigger force of 0.1 N, and interval of 5 s.

[0060] As can be seen from the data in Table 1, the textural properties of the embodiments of the present invention are significantly better than those of Comparative Example 1: the adhesiveness of Examples 1-4 is in the range of 0.15-0.19 N, which is significantly lower than that of Comparative Example 1 (0.48 N), indicating that the product has a suitable consistency, maintaining both an emulsified appearance and good fluidity; the adhesion is 1.6-2.0 N·mm, which is significantly lower than that of Comparative Example 1 (3.6 N·mm), indicating that the product has a refreshing and non-sticky taste; the cohesion is 0.8-1.2 R, which is significantly higher than that of Comparative Example 1 (0.4 R), indicating that the product has a stable structure and a strong sense of unity.

[0061] The synergistic effect of the four enzymes was obvious: Example 1 (four enzymes, ratio 2:1:1:1) had the best texture index, with the lowest adhesiveness (0.15 N), the lowest adhesion (1.6 N.mm), and the highest cohesiveness (1.2 R), which was significantly better than Example 2 (three enzymes) and Comparative Example 1, indicating that there was a synergistic effect among the four enzymes.

[0062] Importance of ratio optimization: The texture index of Example 1 (2:1:1:1) is better than that of Example 3 (2.5:1:1:0.8) and Example 4 (1.5:1.5:1.5:1), indicating that the specific ratio of the four enzymes has an important impact on product quality, and 2:1:1:1 is the optimal ratio.

[0063] Significantly improved stability: The centrifugation sedimentation rates of Examples 1-4 (1.2-1.9%) were significantly lower than those of Comparative Example 1 (5.2%), and no stratification or whey precipitation occurred after 6 months of storage at room temperature, while the control groups (Comparative Examples 1-4) all exhibited varying degrees of stability problems. This indicates that the products prepared by the method of this invention have achieved unexpected technical effects in terms of long-term stability.

[0064] Sensory evaluation test: Ten trained sensory evaluators were selected to conduct blind tests on the products of Examples 1-4 and Comparative Example 1 (with a maximum score of 10 points, including appearance, aroma, taste, and overall acceptability). The results are shown in Table 3.

[0065] The evaluation criteria are as follows: Ten trained sensory evaluators (with a food science background and no taste impairment) were selected to score the products using a blind taste test. The detailed scoring criteria for each indicator are shown in Table 2. Table 2 Table 3 Sensory evaluation results The sensory evaluation results in Table 2 show that Example 1 had the highest overall acceptance (9.2 points), significantly better than Comparative Example 1 (6.2 points). Furthermore, the product of Example 1 has the advantages of a delicate and smooth texture, a rich egg flavor, and no fishy smell.

[0066] The various embodiments in this specification are described in a progressive manner, with each embodiment focusing on the differences from other embodiments. The same or similar parts between the various embodiments can be referred to each other.

[0067] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a milky ready-to-drink egg white beverage using a compound enzyme preparation, characterized in that the steps include... include: Add a compound enzyme preparation to the egg white liquid for enzymatic hydrolysis. After the enzyme is inactivated, add sweetener, acidity regulator and stabilizer, mix well to obtain a mixture. The mixture is homogenized and then subjected to ultra-high temperature instantaneous sterilization to obtain the milky ready-to-drink egg white beverage. The compound enzyme preparation includes at least three of the following: alkaline protease, papain, flavor protease, and trypsin.

2. The method as described in claim 1, characterized in that, The mass ratio of alkaline protease, papain, flavor protease and trypsin is (1-3):(1-2):(1-2):(0.5-1.5).

3. The method as described in claim 1, characterized in that, The amount of the compound enzyme preparation used is 0.5-3% of the mass of the egg white liquid.

4. The method as described in claim 1, characterized in that, The enzymatic hydrolysis treatment is carried out at a pH of 6.5-9.5, a temperature of 45-60℃, and a time of 3-8 hours, with the degree of hydrolysis controlled at 45%-75%.

5. The method as described in claim 1, characterized in that, The enzyme inactivation temperature is 80-90℃, and the time is 5-15 minutes.

6. The method as described in claim 1, characterized in that, The stabilizer is a composite stabilizer, including xanthan gum, carrageenan, and microcrystalline cellulose; And / or, the sweetener includes white sugar and sorbitol; And / or, the acidity regulator includes citric acid.

7. The method as described in claim 6, characterized in that, The mixture contains 0.1-0.3 wt% xanthan gum, 0.01-0.05 wt% carrageenan, and 0.1-0.4 wt% microcrystalline cellulose. And / or, the content of the white sugar in the mixture is 3-5 wt%; And / or, the sorbitol content in the mixture is 0.05-0.2 wt%; And / or, the acidity regulator is present in the mixture at a concentration of 0.05-0.2 wt%.

8. The method as described in claim 1, characterized in that, The parameters for the homogenization process are: pressure 15-25 MPa, temperature 60-70℃.

9. The method as described in claim 1, characterized in that, The parameters for the ultra-high temperature instantaneous sterilization process are: temperature 131℃, time 10s.

10. A milky, ready-to-drink egg white beverage, characterized in that, The milky ready-to-drink egg white beverage is prepared by the method described in any one of claims 1-9.

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