CN104382084B - A kind of egg egg junket and preparation method thereof - Google Patents
A kind of egg egg junket and preparation method thereof Download PDFInfo
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- CN104382084B CN104382084B CN201410597896.6A CN201410597896A CN104382084B CN 104382084 B CN104382084 B CN 104382084B CN 201410597896 A CN201410597896 A CN 201410597896A CN 104382084 B CN104382084 B CN 104382084B
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241000894006 Bacteria Species 0.000 claims abstract description 18
- 238000000855 fermentation Methods 0.000 claims abstract description 17
- 230000004151 fermentation Effects 0.000 claims abstract description 17
- 238000012545 processing Methods 0.000 claims abstract description 16
- 230000003068 static effect Effects 0.000 claims abstract description 13
- 235000019640 taste Nutrition 0.000 claims abstract description 7
- 239000007788 liquid Substances 0.000 claims description 38
- 102000004169 proteins and genes Human genes 0.000 claims description 37
- 108090000623 proteins and genes Proteins 0.000 claims description 37
- 230000007062 hydrolysis Effects 0.000 claims description 30
- 238000006460 hydrolysis reaction Methods 0.000 claims description 30
- 230000000694 effects Effects 0.000 claims description 20
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- 241000206575 Chondrus crispus Species 0.000 claims description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 244000063299 Bacillus subtilis Species 0.000 claims description 16
- 235000014469 Bacillus subtilis Nutrition 0.000 claims description 16
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 16
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 16
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 16
- 238000000034 method Methods 0.000 claims description 16
- 240000002605 Lactobacillus helveticus Species 0.000 claims description 15
- 235000013967 Lactobacillus helveticus Nutrition 0.000 claims description 15
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 15
- 229940054346 lactobacillus helveticus Drugs 0.000 claims description 15
- 102000004190 Enzymes Human genes 0.000 claims description 13
- 108090000790 Enzymes Proteins 0.000 claims description 13
- 229940088598 enzyme Drugs 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 13
- 108090000526 Papain Proteins 0.000 claims description 12
- 229940055729 papain Drugs 0.000 claims description 12
- 235000019834 papain Nutrition 0.000 claims description 12
- 229920001285 xanthan gum Polymers 0.000 claims description 11
- 229920002472 Starch Polymers 0.000 claims description 10
- 235000019698 starch Nutrition 0.000 claims description 10
- 239000008107 starch Substances 0.000 claims description 10
- 150000001875 compounds Chemical class 0.000 claims description 8
- 239000003337 fertilizer Substances 0.000 claims description 7
- 235000021552 granulated sugar Nutrition 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 230000007071 enzymatic hydrolysis Effects 0.000 claims description 6
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 claims description 6
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
- 239000008236 heating water Substances 0.000 claims description 5
- 239000008101 lactose Substances 0.000 claims description 5
- 238000004513 sizing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000013336 milk Nutrition 0.000 claims description 4
- 239000008267 milk Substances 0.000 claims description 4
- 210000004080 milk Anatomy 0.000 claims description 4
- 229920002261 Corn starch Polymers 0.000 claims description 2
- 239000008120 corn starch Substances 0.000 claims description 2
- 229940099112 cornstarch Drugs 0.000 claims description 2
- 229920001592 potato starch Polymers 0.000 claims description 2
- 235000019605 sweet taste sensations Nutrition 0.000 claims description 2
- 241000196324 Embryophyta Species 0.000 claims 1
- 241000186660 Lactobacillus Species 0.000 claims 1
- 229940039696 lactobacillus Drugs 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 abstract description 100
- 235000013305 food Nutrition 0.000 abstract description 16
- 230000009286 beneficial effect Effects 0.000 abstract description 12
- 239000002994 raw material Substances 0.000 abstract description 7
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- 238000011161 development Methods 0.000 abstract description 3
- 235000020995 raw meat Nutrition 0.000 abstract description 3
- 102000002322 Egg Proteins Human genes 0.000 abstract description 2
- 108010000912 Egg Proteins Proteins 0.000 abstract description 2
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- 238000010521 absorption reaction Methods 0.000 abstract 1
- 210000003278 egg shell Anatomy 0.000 abstract 1
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- 238000011160 research Methods 0.000 description 5
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 4
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 4
- 238000011156 evaluation Methods 0.000 description 4
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- IKHGUXGNUITLKF-UHFFFAOYSA-N Acetaldehyde Chemical compound CC=O IKHGUXGNUITLKF-UHFFFAOYSA-N 0.000 description 2
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- 238000004132 cross linking Methods 0.000 description 2
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- 239000003292 glue Substances 0.000 description 2
- 239000001257 hydrogen Substances 0.000 description 2
- 229910052739 hydrogen Inorganic materials 0.000 description 2
- 230000003993 interaction Effects 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- BDAGIHXWWSANSR-UHFFFAOYSA-N methanoic acid Natural products OC=O BDAGIHXWWSANSR-UHFFFAOYSA-N 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 229910052757 nitrogen Inorganic materials 0.000 description 2
- 238000009931 pascalization Methods 0.000 description 2
- 241000894007 species Species 0.000 description 2
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- 239000000758 substrate Substances 0.000 description 2
- OSWFIVFLDKOXQC-UHFFFAOYSA-N 4-(3-methoxyphenyl)aniline Chemical compound COC1=CC=CC(C=2C=CC(N)=CC=2)=C1 OSWFIVFLDKOXQC-UHFFFAOYSA-N 0.000 description 1
- GJCOSYZMQJWQCA-UHFFFAOYSA-N 9H-xanthene Chemical compound C1=CC=C2CC3=CC=CC=C3OC2=C1 GJCOSYZMQJWQCA-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- 101000693916 Gallus gallus Albumin Proteins 0.000 description 1
- 102000001253 Protein Kinase Human genes 0.000 description 1
- 101710089165 Protein white Proteins 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 125000003275 alpha amino acid group Chemical group 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
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- 150000001720 carbohydrates Chemical class 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
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- 238000004332 deodorization Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
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- 230000009123 feedback regulation Effects 0.000 description 1
- 235000019253 formic acid Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 235000011617 hard cheese Nutrition 0.000 description 1
- 235000020256 human milk Nutrition 0.000 description 1
- 210000004251 human milk Anatomy 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Abstract
It is a kind of new junket class product provided by raw material of egg shell egg the present invention relates to a kind of egg egg junket and preparation method thereof.The present invention creatively hydrolyzes Restriction Enzyme, beneficial bacterium fermentation and the processing of static ultrahigh pressure technological means are combined, obtain egg junket based food, the product is presented faint yellow, and no raw meat is bitter, with quality exquisiteness, mouthfeel somewhat resilient, hardness is suitable, good texture, fragrant and sweet mellow, the rear taste of taste prolong absorption continuous, nutritious, easy to digest.Be conducive to improving the economic benefit of relevant enterprise, accelerate the development of China's birds, beasts and eggs intensive processing industry.
Description
Technical field
The invention belongs to food processing technology field there is provided a kind of egg egg junket and preparation method thereof, it is related to a kind of complete
The product processing technique of egg liquid, and in particular to Restriction Enzyme is hydrolyzed, the comprehensive process that beneficial bacterium fermentation and static high pressure are combined
Technology.
Background technology
Cheese, nutritive value is very high, is the unique junket class product of in the market.But it is due to that the equal milk crop of Chinese people is remote
Less than developed country's level, quality of raw milk is uneven, and the complex manufacturing technology of cheese, and the production cycle is long, yield rate
Low to cause on the high side, these problems cause junket class product, and commercially degree of recognition is low.Therefore developing new cheese substitute has
Significance.And egg is one of food of mankind's often to eat, wide material sources, egg protein quality it is optimal, most easily by people
Body is digested and assimilated, and is the protein for being only second to breast milk.It is nutritious and comprehensive contained by egg, it is referred to as " completely by nutritionist
Protein pattern ", it is of great advantage to nervous system and body development, easily preserved as the raw material of production and processing.
Many cheese class products, such as hard cheese, cheese's piece, class cheese, these products have been occurred in that in the market
Raw material be all with new fresh milk directly for raw material, by fermentation be made.Fabrication cycle is long, on the high side, and these can not meet people
To junket class product increasingly popular demand.Therefore, a kind of new junket class product by raw material of egg is developed, is not only had
Beneficial to traditional cheese each side is overcome the shortcomings of, the development of birds, beasts and eggs process deeply industry can also be promoted.
It is reported that egg liquid is after enzyme hydrolysis processing, egg fishy smell is obviously reduced, wherein high molecular protein is local
Or thoroughly decompose, make human body be easy to digest and assimilate（Perhaps it is charming, the optimizing research of egg pulp enzymatic hydrolysis condition, Guangxi light industry,
2010.8）.It has been also reported that, the heat freezing temperature of egg can be improved by enzyme modifying technology（Liu Jianqiu, passes through enzyme modification
Technology improves the heat freezing temperature of egg, food and fermentation industries, 2003.10）.Enzyme hydrolysis can make egg big in certain condition
Molecule protein is hydrolyzed into micromolecule polypeptide, changes its structure and heat freezing temperature, however, hydrolysis of the studies above to Chicken Albumin
Degree is all very high, ignores while research improves heat freezing temperature, albumen formation gel network structure ability is greatly reduced.
Therefore, heat freezing temperature is improved in the case where ensureing gel network, selection carries out Restriction Enzyme hydrolysis to egg pulp, restricted
Enzyme hydrolysis can not only make high molecular weight protein resolve into micromolecule polypeptide, and keep the ability of albumen formation gel network.Control
Enzyme hydrolysis degree processed, passes through the species to enzyme, consumption, the external condition of enzymolysis（Temperature, pH, pressure etc.）To control enzymatic activity real
Existing Lower degrees of hydrolysis.
The influence for having research to make fermented product to beneficial bacterium fermented egg is inquired into（Qi Xiaohui, egg addition pair
The influence of egg cheese quality, China Dairy Industry, 2010.38）（Yin Zhongping, the full egg drink of norcholesterol deodorization fermented type
Working research, food science and technology, 2007.10）, these articles to beneficial bacterium fermented egg to fermented product texture, local flavor and
It is discussed in terms of nutrition, but product quality is unsatisfactory.
There is research to structure of the high pressure technique to protein, the activity and high pressure of enzyme influence to carry out on food other components
Explore（Cao little Hong, change of component and Analysis on Key Technologies, Chinese food journal, 2011.12 after food high-pressure processing）（Zhang Xue,
The progress that high pressure influences on food base, food industry science and technology, 2006.1）, these articles are to high pressure technique to food
Product components influence has done summary summary.Static high pressure handles protein, and the structure of protein changes, mainly by hydrophobic phase
The quaternary structure that interaction is maintained is very sensitive to pressure, sat linkage, hydrophobic bond and hydrogen bond of Protein requirement tertiary structure etc.
Various secondary keys are destroyed.By susceptibility of the increase protein food to protease that unwind, improve digestibility and reduced
Quick property.Protein surface hydrophobic grouping and sulfydryl increase, then can occur under hydrophobic effect and disulfide bond crosslinking effect, dissolubility
Drop.Theoretical foundation is provided for the application of high pressure technique, but is not directed to application of the high pressure technique in actual food product production, more not
It is related to using egg as raw material and in combination with the technology of fermentation.
At present not yet have hydrolyzed using Restriction Enzyme, mixed fermentation, static ultrahigh pressure technology are combined production egg
The report of egg junket.Not only laid a good foundation for the further exploitation of birds, beasts and eggs, it is single compared to traditional cheese class product variety, raw
The deficiency such as production cycle length provides a kind of technique simply, nutritious egg junket class product.
The content of the invention
The purpose of the present invention：There is provided a kind of has that technique is simple, easily operated, the cycle is short, without complex device, substantially carry
High product performance, the preparation method of the egg egg junket for the advantages of being adapted to industrialized production, while providing a kind of high-tech means life
Egg egg junket is produced, increases the technological element of a product, adds the economic benefit of enterprise.
Present invention solves the technical problem that：Solve cheese class product variety in the market single, production cycle length, valency
Lattice are higher to wait not enough.Birds, beasts and eggs intensive processing product is enriched simultaneously, added value of product is improved.There is provided a kind of egg egg junket and its
Preparation method.
Technical scheme：A kind of preparation method of egg egg junket, it is characterised in that prepared according to following steps：
（1）Fresh egg is selected, shelled to obtain egg pulp, and egg pulp is stirred with 150-200rpm speed, mistake
Filter, obtains homogeneous egg pulp, standby；
（2）By step（1）The pure water that the egg pulp adds equivalent is configured to certain egg water mixed liquid, with quality percentage
Than meter, 0.05-0.08% papain and 0.003-0.006% flavor protease, enzymolysis are added in egg water mixed liquid
Condition is that pH is 6.5-7.0, and temperature is 55 DEG C -60 DEG C, hydrolyzes stirring at low speed in 1 ~ 1.5h, enzymolysis process, the DH of hydrolysis is controlled
System is between 5 ~ 8%, and go out enzyme, and Lower degrees of hydrolysis protein liquid is obtained after pasteurize, standby；
（3）By step（2）Obtained Lower degrees of hydrolysis protein liquid, adds the lactose for accounting for Lower degrees of hydrolysis protein liquid quality 2 ~ 6%,
It is inoculated with 2% ~ 5% Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, 4 kinds of strains of streptococcus thermophilus by mass with sterile working
Mixed liquor, ferments 12 ~ 24 hours at 37 ~ 45 DEG C；By quality ratio, Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, thermophilic
The streptococcic proportioning of heat is 3:1:1:1；
（4）By step（3）Protein liquid after obtained fermentation, add 0.4 ~ 0.8% starch, 0.1 ~ 0.2% carragheen, salt or
White granulated sugar, essence, after allotment are uniform, material are sealed, bottom clearance is not stayed, is put into static high pressure device, 200MPa ~ 250MPa,
40 ~ 50 DEG C of 30 ~ 50min of processing；
（5）After HIGH PRESSURE TREATMENT, in mass, add 0.05 ~ 0.08% carragheen and xanthans mix, carragheen and
The proportioning of xanthans is 2：1, finally mixed material is poured into sizing container, 80 ~ 85 DEG C of 15 ~ 18min of heating water bath, vacuum packet
Dress；
（6）Finished product.
Wherein, the activity of papain is 5000U/g, and the activity of compound fertilizer production is 3000U/g.It is preferred that
The DH of hydrolysis is controlled between 5-6%；It is preferred that by percentage to the quality, 0.06% is added in egg water mixed liquid
Papain and 0.005% flavor protease.Preferably, Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, thermophilic
Streptococcic bacterium number is respectively 1 × 107CFU/ mL、1×109CFU/ mL、1×108CFU/ mL、1×108CFU/ mL；It is described
Starch can selected from one kind in cornstarch, green starch, potato starch or its combination.It is used as preferred, salty fragrant taste
Egg junket flavoring salt addition is 0.5% ~ 1.5%, fragrant and sweet taste egg junket flavoring white granulated sugar 2% ~ 6%.
Present invention also offers a kind of egg egg junket, it is prepared from using above-mentioned preparation method.The present invention is made
Egg junket can be used in instant food, fast food, appetizing food etc..Add the species of new junket class product.
Beneficial effects of the present invention：
（1）Market egg junket blank is filled up, the egg egg junket product is presented faint yellow, no raw meat is bitter, with quality is fine and smooth, mouthfeel
Somewhat resilient, hardness are suitable, good texture, fragrant and sweet mellow, the rear taste of taste prolong continuous, nutritious, easy to digest absorb.
（2）The present invention creatively hydrolyzes Restriction Enzyme, beneficial bacterium fermentation and static ultrahigh pressure technological means handle phase
With reference to obtaining egg junket based food, achieve the technique effect for being difficult to expect；Limited enzymatic hydrolysis, can be by protein in egg
Decomposed makes the reduction of its molecular mass, it is easy to human consumption, while ionic base into polypeptide and the mixture of free amino acid
Group's number increase, dissolubility increase, also keep its gel network ability while improving its heat freezing temperature；Do not digested
Further condense, be complexed as more firm space structure under Partial Protein, the sour environment after mixing probiotics fermention.Enter
One step use the preferred 220MPa ~ 230MPa of 200MPa ~ 250MPa, it is further preferred that first 200MPa ~ 210MPa, 40 ~ 50 DEG C
20 ~ 30min is handled, then in 240MPa ~ 250MPa, 40 ~ 50 DEG C of 10 ~ 20min of processing；Static ultrahigh pressure processing, makes product more
Plus simple and honest, unique flavor, effect is not the simple superposition of monotechnics means, but it is unexpected more than 3 to obtain 1+1+1
Effect.May be due to the effect of static ultrahigh pressure, the quaternary structure maintained in partially protein by hydrophobic interaction is to pressure
Very sensitive, the various secondary keys such as sat linkage, hydrophobic bond and hydrogen bond of Protein requirement tertiary structure are destroyed once again, protein
Surface hydrophobicity group and sulfydryl increase, then can occur hydrophobic effect and disulfide bond crosslinking effect, improve digestibility and reduce
Quick property.Meanwhile, to egg junket, other raw materials also have relative influence to ultra high pressure treatment, and starch can increase its gelatinization temperature under elevated pressure conditions
Glued its viscosity increase under elevated pressure conditions of degree, carragheen and xanthan.After static high pressure processing, the discharge of egg liquid internal gas, system
Interiors of products texture is obtained fine and smooth, without stomata.Inventor is found surprisingly that, first 200MPa ~ 210MPa, 40 ~ 50 DEG C of processing 20 ~
30min, then in 240MPa ~ 250MPa, 40 ~ 50 DEG C of 10 ~ 20min of processing, the technique effect of acquirement is even more unexpected, matter
Ground is not worse than anticipation；In addition, in numerous glue, carragheen and xanthans press 2：1 special ratios are used, and effect is more preferable.
（3）Beneficial cooperative fermentation, unique flavor makes egg not have the taste of raw meat bitter taste and additive, natural to consumer
The enjoyment of product.Four kinds of beneficial bacteriums of present invention addition fermentation Lower degrees of hydrolysis egg pulp, and select specific 3 simultaneously：1：1：1 ratio
Example, ferments initial stage, and the relatively large Bacillus natto of consumption utilizes the macromoleculars such as protein, carbohydrate, fat, cholesterol first
Compound, product is amino acid, organic acid, oligosaccharide etc., and fermentation substrate is provided for other beneficial bacteriums, while itself secretion dimension life
Element, the nutriment such as kinases, the nutrition to product serves promotion humidification.Streptococcus thermophilus is main in fermentation process is carried out
Acid is produced, perfume is produced, produces and glue, but streptococcus thermophilus production is sour slowly, Lactobacillus helveticus produces sour fast, fermentation incipient stage bulgarian milk
Bacillus growth is suppressed, and when production acid reaches certain phase, especially formic acid etc. promotes lactobacillus bulgaricus to start logarithmic growth,
Lactobacillus bulgaricus produces the material reactions such as amino acid and promotes thermophilus bacteria growing, simultaneously during growth metabolism
Produce the flavor substances such as acetaldehyde so that more preferably, four kinds of bacterium mutually cooperate with product special flavour, indispensable.Beneficial bacterium fermented egg, can
With by microorganism growth metabolism, the synergy between various beneficial bacteriums reduces cholesterol, big point of consumption substrate protein white matter etc.
Sub- material, produces new flavor substance and the new nutriment of small-molecule peptide, and product can be with feedback regulation inhibitory enzyme
Solution reaction.
The target product that the present invention is obtained is the result of the synergy of each technological parameter, generates unexpected skill
Art effect.
Subjective appreciation：The egg egg junket of the present invention, constitutes sensory evaluation group, to egg by 10 by sensory evaluation expert
The quality of egg junket is given a mark, and is averaged.With color, mouthfeel, local flavor, four indexs of quality carry out sensory evaluation, color and luster power
Weigh 20 points, 30 points of flavour smell weight, 50 points of structural state weight, 100 points of total score.As a result it is as shown in the table.
The sensory evaluation scores table of egg egg junket
Final products score：
| Product | Color and luster | Flavour smell | Structural state | Total score |
| Egg egg junket | 19 | 28 | 48 | 95 |
Obtained egg egg junket moisture is 19.7% ~ 20.6%, hardness in 55% ~ 65%, pH4.6 soluble nitrogen contents
For 570.674N, traditional soft cheese product to similar moisture（Moisture 60%, pH4.6 soluble nitrogen contents are 18.6%）
Compare, nutrition is more enriched, easy to digest to absorb, color and luster mouthfeel is all good.
Embodiment 1
A kind of preparation method of egg egg junket, it is characterised in that prepared according to following steps：
（1）Fresh egg is selected, shelled to obtain egg pulp, and egg pulp is stirred with 150-200rpm speed, mistake
Filter, obtains homogeneous egg pulp, standby；
（2）By step（1）The pure water that the egg pulp adds equivalent is configured to certain egg water mixed liquid, with quality percentage
Than meter, the papain and 0.003% flavor protease of addition 0.05% in egg water mixed liquid, enzymatic hydrolysis condition is that pH is
6.5, temperature is 55 DEG C, hydrolyzes stirring at low speed in 1h, enzymolysis process, the DH of hydrolysis is controlled 5, go out enzyme, after pasteurize
Lower degrees of hydrolysis protein liquid, it is standby；The activity of papain is 5000U/g, and the activity of compound fertilizer production is 3000U/g；
（3）By step（2）Obtained Lower degrees of hydrolysis protein liquid, adds the lactose for accounting for Lower degrees of hydrolysis protein liquid quality 2 ~ 6%,
2% Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, 4 kinds of strains of streptococcus thermophilus are inoculated with by mass with sterile working to mix
Close and fermented 12 hours at liquid, 37 DEG C；By quality ratio, Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus
Proportioning be 3:1:1:1.Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, the bacterium number of streptococcus thermophilus be respectively 1 ×
107CFU/ mL、1×109CFU/ mL、1×108CFU/ mL、1×108CFU/ mL；
（4）By step（3）Protein liquid after obtained fermentation, 0.4% starch of addition, 0.1% carragheen, salt or white granulated sugar,
Essence, after allotment is uniform, material is sealed, bottom clearance is not stayed, is put into static high pressure device, 200MPaMPa, 40 DEG C of processing
30min；
（5）After HIGH PRESSURE TREATMENT, in mass, the carragheen and xanthans for adding 0.05% are mixed, carragheen and xanthans
Proportioning be 2：1, finally mixed material is poured into sizing container, 80 ~ 85 DEG C of 15 ~ 18min of heating water bath, vacuum packaging；
（6）Finished product.
Embodiment 2
A kind of preparation method of egg egg junket, it is characterised in that prepared according to following steps：
（1）Fresh egg is selected, shelled to obtain egg pulp, and egg pulp is stirred with 150-200rpm speed, mistake
Filter, obtains homogeneous egg pulp, standby；
（2）By step（1）The pure water that the egg pulp adds equivalent is configured to certain egg water mixed liquid, with quality percentage
Than meter, the papain and 0.005% flavor protease of addition 0.06% in egg water mixed liquid, enzymatic hydrolysis condition is that pH is
6.8, temperature is 57 DEG C, hydrolyzes stirring at low speed in 1.2h, enzymolysis process, the DH of hydrolysis is controlled 6, go out enzyme, after pasteurize
Lower degrees of hydrolysis protein liquid is obtained, it is standby；The activity of papain is 5000U/g, and the activity of compound fertilizer production is 3000U/
g；
（3）By step（2）Obtained Lower degrees of hydrolysis protein liquid, adds the lactose for accounting for Lower degrees of hydrolysis protein liquid quality 4%, with
Sterile working is inoculated with 3% Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, 4 kinds of strain mixing of streptococcus thermophilus by mass
Liquid, ferments 18 hours at 39 DEG C；By quality ratio, Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus
Match as 3:1:1:1.Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, the bacterium number of streptococcus thermophilus be respectively 1 ×
107CFU/ mL、1×109CFU/ mL、1×108CFU/ mL、1×108CFU/ mL；
（4）By step（3）Protein liquid after obtained fermentation, 0.6% starch of addition, 0.15% carragheen, salt or white granulated sugar,
Essence, after allotment is uniform, material is sealed, bottom clearance is not stayed, is put into static high pressure device, 240MPa, 45 DEG C of processing 40min；
（5）After HIGH PRESSURE TREATMENT, in mass, the carragheen and xanthans for adding 0.07% are mixed, carragheen and xanthans
Proportioning be 2：1, finally mixed material is poured into sizing container, 80 ~ 85 DEG C of 15 ~ 18min of heating water bath, vacuum packaging；
（6）Finished product.
Embodiment 3
A kind of preparation method of egg egg junket, it is characterised in that prepared according to following steps：
（1）Fresh egg is selected, shelled to obtain egg pulp, and egg pulp is stirred with 150-200rpm speed, mistake
Filter, obtains homogeneous egg pulp, standby；
（2）By step（1）The pure water that the egg pulp adds equivalent is configured to certain egg water mixed liquid, with quality percentage
Than meter, the papain and 0.006% flavor protease of addition 0.08% in egg water mixed liquid, enzymatic hydrolysis condition is that pH is
7.0, temperature is 60 DEG C, hydrolyzes stirring at low speed in 1.5h, enzymolysis process, the DH of hydrolysis is controlled 8, go out enzyme, after pasteurize
Lower degrees of hydrolysis protein liquid is obtained, it is standby；The activity of papain is 5000U/g, and the activity of compound fertilizer production is 3000U/
g；
（3）By step（2）Obtained Lower degrees of hydrolysis protein liquid, adds the lactose for accounting for Lower degrees of hydrolysis protein liquid quality 6%, with
Sterile working is inoculated with 5% Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, 4 kinds of strain mixing of streptococcus thermophilus by mass
Liquid, ferments 24 hours at 45 DEG C；By quality ratio, Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus
Match as 3:1:1:1.Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, the bacterium number of streptococcus thermophilus be respectively 1 ×
107CFU/ mL、1×109CFU/ mL、1×108CFU/ mL、1×108CFU/ mL；
（4）By step（3）Protein liquid after obtained fermentation, 0.8% starch of addition, 0.2% carragheen, salt or white granulated sugar,
Essence, after allotment is uniform, material is sealed, bottom clearance is not stayed, is put into static high pressure device, 250MPa, 50 DEG C of processing
50min；
（5）After HIGH PRESSURE TREATMENT, in mass, the carragheen and xanthans for adding 0.08% are mixed, carragheen and xanthans
Proportioning be 2：1, finally mixed material is poured into sizing container, 80 ~ 85 DEG C of 15 ~ 18min of heating water bath, vacuum packaging；
（6）Finished product.
Claims (8)
1. a kind of preparation method of egg egg junket, it is characterised in that prepared according to following steps：
(1) fresh egg is selected, shelled to obtain egg pulp, and egg pulp is stirred with 150-200rpm speed, filters, obtain
Homogeneous egg pulp, it is standby；
(2) pure water that step (1) egg pulp is added into equivalent is configured to certain egg water mixed liquid, with mass percent
Meter, adds 0.05-0.08% papain and 0.003-0.006% compound fertilizer production in egg water mixed liquid,
Enzymatic hydrolysis condition is that pH is 6.5-7.0, and temperature is 55 DEG C -60 DEG C, stirring at low speed in 1~1.5h, enzymolysis process is hydrolyzed, by hydrolysis
DH is controlled between 5~8%, and go out enzyme, and Lower degrees of hydrolysis protein liquid is obtained after pasteurize, standby；
(3) the Lower degrees of hydrolysis protein liquid for obtaining step (2), adds the lactose for accounting for Lower degrees of hydrolysis protein liquid quality 2~6%, with
Sterile working is inoculated with 2%~5% Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, 4 kinds of bacterium of streptococcus thermophilus by mass
Plant and fermented 12~24 hours at mixed liquor, 37~45 DEG C；By quality ratio, Bacillus natto, Lactobacillus helveticus, bulgarian milk bar
Bacterium, the proportioning of streptococcus thermophilus are 3:1:1:1；
(4) protein liquid after the fermentation for obtaining step (3), add 0.4~0.8% starch, 0.1~0.2% carragheen, salt or
White granulated sugar, essence, after allotment are uniform, material are sealed, bottom clearance is not stayed, is put into static high pressure device, 200MPa~250MPa,
40~50 DEG C of 30~50min of processing；
(5) after HIGH PRESSURE TREATMENT, in mass, the carragheen and xanthans for adding 0.05~0.08% are mixed, carragheen and Huang
The proportioning of virgin rubber is 2：1, finally mixed material is poured into sizing container, 80~85 DEG C of 15~18min of heating water bath, vacuum packet
Dress；
(6) finished product.
2. the preparation method of a kind of egg egg junket according to claim 1, it is characterized in that being, the activity of papain
For 5000U/g, the activity of compound fertilizer production is 3000U/g.
3. a kind of preparation method of egg egg junket according to claim 1, it is characterized in that being, the DH controls of hydrolysis are existed
Between 5-6%.
4. a kind of preparation method of egg egg junket according to claim 1, it is characterized in that be, by percentage to the quality,
The papain and 0.005% compound fertilizer production of addition 0.06% in egg water mixed liquid.
5. the preparation method of a kind of egg egg junket according to claim 1, it is characterized in that being, the Bacillus natto, Switzerland
Lactobacillus, lactobacillus bulgaricus, the bacterium number of streptococcus thermophilus are respectively 1 × 107CFU/mL、1×109CFU/mL、1×
108CFU/mL、1×108CFU/mL。
6. a kind of preparation method of egg egg junket according to claim 1, it is characterized in that being, described starch can be selected
From one kind in cornstarch, green starch, potato starch or its combination.
7. a kind of preparation method of egg egg junket according to claim 1 or 2 or 3 or 4, it is characterised in that salty fragrant taste
Egg junket flavoring salt addition is 0.5%~1.5%, fragrant and sweet taste egg junket flavoring white granulated sugar 2%~6%.
8. a kind of egg egg junket, it is that preparation method according to claim any one of 1-5 is prepared from.
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| CN104705695A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Royal lotus root egg beancurd and making method thereof |
| CN104705696A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Dried carrot eggs and preparation method thereof |
| CN104705697A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Potato-containing dried egg capable of relaxing bowels and preparation method thereof |
| CN106333276B (en) * | 2016-08-30 | 2019-07-30 | 滁州学院 | A kind of dried eggs and its processing technology |
| CN106954809B (en) * | 2017-03-08 | 2017-11-17 | 苏州欧福蛋业股份有限公司 | A kind of pole high temperature resistant is not gelled the preparation and application of egg liquid |
| CN111109541B (en) * | 2020-01-17 | 2022-05-27 | 北京农学院 | Processing method of multi-strain composite fermented egg product |
| CN111869835A (en) * | 2020-07-09 | 2020-11-03 | 湖北神丹健康食品有限公司 | Vinegar egg milk tablet and processing technology thereof |
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