CN105475881A - Desalination method for salted egg white, salted-egg-white protein peptide powder and preparation method - Google Patents
Desalination method for salted egg white, salted-egg-white protein peptide powder and preparation method Download PDFInfo
- Publication number
- CN105475881A CN105475881A CN201510664198.8A CN201510664198A CN105475881A CN 105475881 A CN105475881 A CN 105475881A CN 201510664198 A CN201510664198 A CN 201510664198A CN 105475881 A CN105475881 A CN 105475881A
- Authority
- CN
- China
- Prior art keywords
- salted egg
- egg albumen
- salted
- desalination
- albumen
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000010612 desalination reaction Methods 0.000 title claims abstract description 72
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 71
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 71
- 238000000034 method Methods 0.000 title claims abstract description 48
- 108090000765 processed proteins & peptides Proteins 0.000 title claims abstract description 44
- 239000000843 powder Substances 0.000 title claims abstract description 38
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 33
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 33
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims abstract description 32
- 235000014103 egg white Nutrition 0.000 title claims abstract description 32
- 210000000969 egg white Anatomy 0.000 title claims abstract description 32
- 238000002360 preparation method Methods 0.000 title description 5
- 239000004365 Protease Substances 0.000 claims abstract description 34
- 108090000526 Papain Proteins 0.000 claims abstract description 15
- 229940055729 papain Drugs 0.000 claims abstract description 15
- 235000019834 papain Nutrition 0.000 claims abstract description 15
- 238000005406 washing Methods 0.000 claims abstract description 14
- 238000011084 recovery Methods 0.000 claims abstract description 12
- 239000000084 colloidal system Substances 0.000 claims abstract description 10
- 239000000126 substance Substances 0.000 claims abstract description 10
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 8
- 238000003505 heat denaturation Methods 0.000 claims abstract description 8
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 238000001694 spray drying Methods 0.000 claims abstract description 4
- 235000013601 eggs Nutrition 0.000 claims description 161
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 48
- 108091005804 Peptidases Proteins 0.000 claims description 19
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 19
- 235000019419 proteases Nutrition 0.000 claims description 19
- 238000011033 desalting Methods 0.000 claims description 18
- 150000003839 salts Chemical class 0.000 claims description 18
- 239000002994 raw material Substances 0.000 claims description 15
- 239000000796 flavoring agent Substances 0.000 claims description 14
- 235000019634 flavors Nutrition 0.000 claims description 14
- 239000007788 liquid Substances 0.000 claims description 14
- 238000001035 drying Methods 0.000 claims description 13
- 230000002255 enzymatic effect Effects 0.000 claims description 12
- 230000007062 hydrolysis Effects 0.000 claims description 12
- 238000006460 hydrolysis reaction Methods 0.000 claims description 12
- 238000005507 spraying Methods 0.000 claims description 9
- 241000272525 Anas platyrhynchos Species 0.000 claims description 7
- 238000010298 pulverizing process Methods 0.000 claims description 7
- 238000001514 detection method Methods 0.000 claims description 6
- 238000002791 soaking Methods 0.000 claims description 6
- 230000017854 proteolysis Effects 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 abstract description 8
- 102000004190 Enzymes Human genes 0.000 abstract description 5
- 108090000790 Enzymes Proteins 0.000 abstract description 5
- 229940088598 enzyme Drugs 0.000 abstract description 5
- 235000013361 beverage Nutrition 0.000 abstract description 2
- 235000013305 food Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 238000009833 condensation Methods 0.000 abstract 2
- 230000005494 condensation Effects 0.000 abstract 2
- 108010007119 flavourzyme Proteins 0.000 abstract 1
- 238000007654 immersion Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 9
- 238000010521 absorption reaction Methods 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 4
- 238000010438 heat treatment Methods 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000012545 processing Methods 0.000 description 3
- 238000004153 renaturation Methods 0.000 description 3
- 238000012552 review Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- 238000003912 environmental pollution Methods 0.000 description 2
- 238000001914 filtration Methods 0.000 description 2
- 238000005187 foaming Methods 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- 239000013049 sediment Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- 241000251468 Actinopterygii Species 0.000 description 1
- 241000271566 Aves Species 0.000 description 1
- 241000272496 Galliformes Species 0.000 description 1
- 208000002720 Malnutrition Diseases 0.000 description 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 238000004891 communication Methods 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 238000000502 dialysis Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000001079 digestive effect Effects 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- 210000003608 fece Anatomy 0.000 description 1
- 235000019688 fish Nutrition 0.000 description 1
- 230000003301 hydrolyzing effect Effects 0.000 description 1
- 239000012535 impurity Substances 0.000 description 1
- 238000005342 ion exchange Methods 0.000 description 1
- 239000006210 lotion Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 238000001728 nano-filtration Methods 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000018343 nutrient deficiency Nutrition 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000000053 physical method Methods 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 230000002441 reversible effect Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 210000000813 small intestine Anatomy 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 230000036967 uncompetitive effect Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/30—Working-up of proteins for foodstuffs by hydrolysis
- A23J3/32—Working-up of proteins for foodstuffs by hydrolysis using chemical agents
- A23J3/34—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes
- A23J3/341—Working-up of proteins for foodstuffs by hydrolysis using chemical agents using enzymes of animal proteins
-
- 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
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/52—Adding ingredients
-
- 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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Engineering & Computer Science (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Biochemistry (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Zoology (AREA)
- Preparation Of Compounds By Using Micro-Organisms (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a desalination method for salted egg white, and the method is simple in technology, low in equipment requirement and high in desalination efficiency. The method is characterized by in that the method comprises steps of performing protein heat denaturation on salted egg white and performing water-washing immersion desalination on salted-egg-white protein; a coagulum prepared by desalinating salted egg white is crushed by a colloid mill and is enzymolyzed, the enzymolysis solution is subjected to condensation and spray drying, so that the salted-egg-white protein peptide powder is obtained. The salted-egg-white protein peptide powder does not have bitter taste, the freshness is same to that of a monosodium glutamate solution with the concentration of 0.5%, the protein recovery rate is 92% or more, the physical and chemical indexes of the salted-egg-white protein peptide powder accord with GB/T 22492-2008 standard requirements, and the peptide content is detected to be 70% or more according to GB/T 22493-2008 standard. The technology is simple, desalination efficiency is high, desalination rate reaches 96% or more, an asynchronous enzymolysis manner of papain and flavourzyme is employed when enzymolysis is performed, and the enzyme killing technology and the condensation technology of the enzymolysis solution are synchronously performed, the technology is simple, and the produced salted-egg-white protein peptide powder is good in quality, safe and reliable to eat, and is widely applicable to various nutrient food, health-care beverages and cakes.
Description
Technical field
The present invention relates to a kind of deep processing of birds, beasts and eggs byproduct, specifically method for desalting salted egg white, salted egg albumen protein peptide powder and a preparation method, particularly relates to a kind of technique is simple, equipment requirement is low, desalting efficiency is high method for desalting salted egg white, salted egg albumen protein peptide powder and preparation method.
Background technology
Salted egg is one of main egg products of China, and preserved egg yellow is very popular because of its excellent local flavor, mouthfeel and color and luster, uses in a large number in traditional pyramid-shaped dumpling and Production of Moon Cake.And salted egg albumen is because salt content is more than 10 ﹪, recycle difficulty, except the production that minute quantity is used to feed, noodles, biscuit, sausage, fish ball etc., major part abandoned, the good protein of 10 ﹪ ~ 14 ﹪ that salted egg albumen is contained goes out of use, and causes the wasting of resources, bring environmental pollution, therefore, the integrated treatment of salted egg albumen and exploitation have epochmaking realistic meaning, and the key of comprehensive utilization is the desalination of salted egg albumen.It is believed that in the past, absorption of human body protein after protease catalytic hydrolysis various in alimentary canal, mainly must absorb with amino acid whose form.Along with going deep into of research, scientists thinks that absorption of human body protein mainly absorbs with the form of peptide.Polypeptide has unique absorption characteristic: 1. directly absorb, and does not need digestion, directly enters small intestine with complete form, can not be subject to the hydrolysis of digestive ferment secondary and be destroyed structure; 2. absorption efficiency is high, and 100 ﹪ are absorbed by the body, and does not have any excreta, be all immediately used by the body after absorption; 3. active absorption, uncompetitive, not consumed energy, significant for nutritional deficiency, valetudinarian; 4. have a carrier function, nutrient Pasting, adsorb, be loaded in utilization that its body is absorbed by the body together; 5. security is high, low antigenicity.Further research shows that the nutritive value of peptide and biological value are all higher than free amino acid, and this is hydrolyzed the reason place that biologically active peptide receives much concern just.
At present, the desalination process that salted egg albumen is main has dialysis, hyperfiltration, ion exchange technique, electrodialytic technique, isoelectric point auxiliary heating method, ultrafiltration, nanofiltration etc.As:
Document 1: publication number is that the application for a patent for invention of CN101971999A discloses a kind of method for desalting salted egg white.Utilize the principle of fowls egg protein matter reversible denaturation and renaturation, the accessory substance salted egg albumen of producing with preserved egg yellow is for raw material, after filtration, after pasteurize, pH value are adjusted to isoelectric points of proteins, heating guarantor coagulates, wash and centrifugal desalination, adjust pH promote that protein renaturation dissolves, sterilization processing, obtain desalination salted egg albumen, its salt rejection rate is not less than 92 ﹪, and protein recovery is not less than 80 ﹪.The method, because of needs twice adjusted to ph, easily brings other solubility salts into, and especially wash the adjustment of the pH value after centrifugal desalination and will promote that protein renaturation dissolves, the salt brought into is not deviate from; And desalination processes is loaded down with trivial details; Its salt rejection rate, protein recovery are relatively low.
Document 2: publication number is that the application for a patent for invention of CN102599546A discloses the efficient desalination of a kind of salted egg albumen and the dry method preparing desalination albumen powder, the accessory substance salted egg albumen of producing with preserved egg yellow is for raw material, by filtration, the mixing that adds water, ultrasonic involve vacuum infiltration associating desalting processing after, carry out the spouted dry combined drying of cryogenic pulverization, microwave freeze-dry and negative-pressure microwave and superfine communication technique is made efficiently, desalination ultra micro egg-white powder of guaranteeing the quality, its salt rejection rate reaches 95 ﹪-98 ﹪.The method desalination, when preparing albumen powder to complex process, equipment requirement is high, and energy consumption is large, and because of salted egg albumen be mucilaginous substance, easily block fenestra.
Document 3: publication number is the method that the application for a patent for invention of CN101878924A discloses the efficient desalination of a kind of salted egg albumen and prepares egg white powder with high foamability, salted egg albumen mixes with water by it, adjust ph to 2.5 ~ 4.0, heats, adjust ph to 5.6 ~ 7.5, filter to obtain sediment; Taking precipitate mixes with water, homogenate, filters to obtain sediment, lays equal stress on duplicate step once; Taking precipitate mixes with water, adds protease hydrolyzed, and when degree of hydrolysis reaches 3 ﹪ ~ 6 ﹪, 95 ~ 100 DEG C of heating 15 ~ 30min enzyme enzymolysis reaction of going out obtain enzymolysis liquid; Get enzymolysis liquid and CMC is mixed evenly, spraying dry the egg-white powder of high foaming characteristic, protein recovery reaches 85 ﹪ ~ 90 ﹪, and after desalination, salted egg albumen powder foaming characteristic is good, without saline taste, without bitter taste.The method desalting efficiency is low, and desalination processes is loaded down with trivial details, when adjust ph, easily safety issue occurs.
Above method, owing to there is high cost or the problem such as technique is loaded down with trivial details, complicated, is difficult to realize promotion and application in actual production, therefore, needs the method finding albumen desalination and recovery in more effective salted egg albumen.
Summary of the invention
The object of this invention is to provide a kind of technique is simple, equipment requirement is low, desalting efficiency is high method for desalting salted egg white and salted egg albumen protein peptide powder and preparation method.
The present invention adopts following technical scheme to realize its goal of the invention, and a kind of method for desalting salted egg white, it comprises the following steps:
(1) getting salted egg albumen is positioned in the water of 80 DEG C ~ 100 DEG C, keeps 1min ~ 3min, after solidifying sex change, takes out salted egg albumen coagulum;
The present invention step (1) in, mass ratio 1:20 ~ 30 of salted egg albumen and water;
By step (1) in the described salted egg albumen coagulum that obtains, utilize centrifuge to dry, the salted egg albumen after drying be placed in pure water, soak, washing desalination drying, repeats 1 time ~ 2 times, acquisition desalination salted egg albumen coagulum;
The present invention step (2) in, centrifuge speed is 2000r/min ~ 10000r/min, time 1min ~ 5min; During soaking and water washing, feed liquid mass ratio is 1:1 ~ 5.
Salted egg albumen of the present invention comprises the salted duck egg white or salty egg white that salt content is 9 ﹪ ~ 14 ﹪.
A kind of salted egg albumen method for preparing protein peptide powder, it comprises the following steps:
(1) the coagulum colloid mill of salted egg albumen after desalination is pulverized;
The present invention step (1) in, described salted egg albumen comprises the salted duck egg white or salty egg white that salt content is 9 ﹪ ~ 14 ﹪;
The present invention step (1) in, the gap of colloid mill abrasive disc is 0.1 ㎜ ~ 1 ㎜.
Prepared by the mode that the coagulum after desalination of the present invention uses washing to soak desalination by salted egg albumen through protein heat denaturation, salted egg albumen albumen, it comprises gets salted egg albumen in the water of 80 DEG C ~ 100 DEG C, keep 1min ~ 3min, after solidifying sex change, take out salted egg albumen coagulum; The salted egg albumen coagulum obtained, utilizes centrifuge to dry, and the salted egg albumen after drying is placed in pure water, soaks, wash desalination and dry, repeat 1 time ~ 2 times, obtains desalination salted egg albumen coagulum.
The present invention is in protein heat denaturation, and the mass ratio of salted egg albumen and water is 1:20 ~ 30; During soaking and water washing, feed liquid mass ratio is 1:1 ~ 5, and centrifuge speed is 2000r/min ~ 10000r/min, time 1min ~ 5min.
(2) enzymolysis is carried out to the desalination salted egg albumen coagulum after pulverizing, obtain protein enzymatic hydrolyzate;
The present invention step (2) in, during enzymolysis, the mass ratio of the dry thing of desalination salted egg albumen and water is 1 ~ 5:1, hydrolysis temperature 50 DEG C ~ 55 DEG C, enzymolysis protease used is papain and flavor protease, the consumption of described papain is 0.1 ﹪ ~ 0.3 ﹪ of protein content after the desalination of raw material salted egg albumen, and described flavor protease consumption is 0.2 ﹪ ~ 0.6 ﹪ of protein content after the desalination of raw material salted egg albumen, and proteolysis rate is 5 ﹪ ~ 8 ﹪.
During enzymolysis of the present invention, after first adding papain enzymolysis 1h ~ 3h, then add flavor protease enzymolysis 2h ~ 5h.
(3) by protein enzymatic hydrolyzate i.e. obtained salted egg albumen protein peptide powder after concentrated, spraying dry.
The present invention step (3) in, describedly concentrated be divided into two stages, first stage temperature is 65 DEG C ~ 70 DEG C, and the time is 60min ~ 90min; Second stage temperature is 85 DEG C ~ 90 DEG C, and the time is 30min ~ 60min, and spray drying temperature is 180 DEG C ~ 200 DEG C.
A kind of salted egg albumen protein peptide powder, product is without bitter taste, and freshness is equivalent to the monosodium glutamate solution of 5 ‰, protein recovery >=92 ﹪, and its physical and chemical index meets GB/T22492-2008 standard-required, by GB/T22492-2008 standard detection peptide content >=70 ﹪.
Owing to adopting technique scheme, the present invention achieves goal of the invention preferably, compared with prior art has the following advantages:
1, method for desalting salted egg white of the present invention, uses the mode of " flower of beating eggs ", protein heat denaturation while desalination, a step enzymolysis after being convenient to, after sex change, salted egg albumen albumen uses washing to soak the mode of desalination, and technique is simple, desalting efficiency is high, albumen quality is stablized, and safe and reliable, salt rejection rate can reach 96 more than ﹪, solve in prior art the problem that salted egg albumen treatment process steps is loaded down with trivial details, salt rejection rate is low, protein recovery is low, meanwhile, the process of desalination, its intensity is equivalent to a pasteurize;
2, method for desalting salted egg white of the present invention, the waste liquid (water lotion) of generation, containing a certain amount of salinity, treatedly adds in yellow mud, produces, reach the object recycled, alleviate environmental protection pressure, reduce the pollution to environment, water resource for salted egg;
3, salted egg albumen proteolysis method of the present invention, adopt the mode of papain and the asynchronous enzymolysis of flavor protease, enzyme digestion reaction directly can be hydrolyzed to salted egg albumen albumen under native state, and step is simple;
4, salted egg albumen proteolysis method of the present invention, enzymolysis liquid can reach the temperature and time gone out needed for enzyme because of the second stage of subsequent concentration technique, therefore enzymolysis liquid goes out, enzyme and concentration technology second stage are carried out simultaneously, without the need to increasing enzyme step of going out, and can effectively reduce spraying dry energy consumption;
5, the salted egg albumen protein peptide powder produced of the present invention, its main amino acid composition is basic consistent with natural egg white with relative scale, not only increase developable salted egg albumen product category, the high value-added industriesization development of salted egg albumen can be realized, solve waste and the problem of environmental pollution of a large amount of salted egg albumen, meanwhile, the salted egg albumen protein peptide powder quality better that obtains, remain original egg product amino acid composition and ratio, edible safety is reliable.
The present invention take salted egg albumen as raw material, and salted egg albumen albumen is after desalination, and through protease hydrolytic under controllable condition, salted egg albumen protein peptides prepared by spraying dry, can be widely used in each nutritious food, health beverages or cake.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described.
Embodiment 1:
A kind of method for desalting salted egg white, it comprises the following steps:
(1) getting salted egg albumen is positioned in the water of 80 DEG C ~ 100 DEG C, keeps 1min ~ 3min, after solidifying sex change, takes out salted egg albumen coagulum;
The present invention step (1) in, mass ratio 1:20 ~ 30 of salted egg albumen and water;
By step (1) in the described salted egg albumen coagulum that obtains, utilize centrifuge to dry, the salted egg albumen after drying be placed in pure water, soak, washing desalination drying, repeats 1 time ~ 2 times, acquisition desalination salted egg albumen coagulum;
The present invention step (2) in, centrifuge speed is 2000r/min ~ 10000r/min, time 1min ~ 5min; During soaking and water washing, feed liquid mass ratio is 1:1 ~ 5.
Salted egg albumen of the present invention comprises the salted duck egg white or salty egg white that salt content is 9 ﹪ ~ 14 ﹪.
The present embodiment is got salted egg albumen (salt content is the salted duck egg white of 10 ﹪) by material water quality than 1:20 and is positioned in the water of 80 DEG C, keeps 3min, after solidifying sex change, takes out salted egg albumen coagulum; Dried by salted egg albumen coagulum centrifuge, the salted egg albumen after drying is placed in the pure water of 3 times amount, soak, wash desalination and dry, repeat 2 times, obtain desalination salted egg albumen coagulum, measuring salted egg albumen salt rejection rate is 97 ﹪.
A kind of salted egg albumen method for preparing protein peptide powder, it comprises the following steps:
(1) the coagulum colloid mill of salted egg albumen after desalination is pulverized;
The present invention step (1) in, described salted egg albumen comprises the salted duck egg white or salty egg white that salt content is 9 ﹪ ~ 14 ﹪;
The present invention step (1) in, the gap of colloid mill abrasive disc is 0.1 ㎜ ~ 1 ㎜.
Prepared by the mode that the coagulum after desalination of the present invention uses washing to soak desalination by salted egg albumen through protein heat denaturation, salted egg albumen albumen, it comprises gets salted egg albumen in the water of 80 DEG C ~ 100 DEG C, keep 1min ~ 3min, after solidifying sex change, take out salted egg albumen coagulum; The salted egg albumen coagulum obtained, utilizes centrifuge to dry, and the salted egg albumen after drying is placed in pure water, soaks, wash desalination and dry, repeat 1 time ~ 2 times, obtains desalination salted egg albumen coagulum.
The present invention is in protein heat denaturation, and the mass ratio of salted egg albumen and water is 1:20 ~ 30; During soaking and water washing, feed liquid mass ratio is 1:1 ~ 5, and centrifuge speed is 2000r/min ~ 10000r/min, time 1min ~ 5min.
(2) enzymolysis is carried out to the desalination salted egg albumen coagulum after pulverizing, obtain protein enzymatic hydrolyzate;
The present invention step (2) in, during enzymolysis, the mass ratio of the dry thing of desalination salted egg albumen and water is 1 ~ 5:1, hydrolysis temperature 50 DEG C ~ 55 DEG C, enzymolysis protease used is papain and flavor protease, the consumption of described papain is 0.1 ﹪ ~ 0.3 ﹪ of protein content after the desalination of raw material salted egg albumen, and described flavor protease consumption is 0.2 ﹪ ~ 0.6 ﹪ of protein content after the desalination of raw material salted egg albumen, and proteolysis rate is 5 ﹪ ~ 8 ﹪.
During enzymolysis of the present invention, after first adding papain enzymolysis 1h ~ 3h, then add flavor protease enzymolysis 2h ~ 5h.
(3) by protein enzymatic hydrolyzate i.e. obtained salted egg albumen protein peptide powder after concentrated, spraying dry.
The present invention step (3) in, describedly concentrated be divided into two stages, first stage temperature is 65 DEG C ~ 70 DEG C, and the time is 60min ~ 90min; Second stage temperature is 85 DEG C ~ 90 DEG C, and the time is 30min ~ 60min, and spray drying temperature is 180 DEG C ~ 200 DEG C.
Salted egg albumen coagulum colloid mill after desalination is pulverized by the present embodiment, and adjustment abrasive disc gap is for being 0.2 ㎜, and the desalination salted egg albumen coagulum after pulverizing is after 4:1 mixes in mass ratio with water, add papain, addition is 0.3 ﹪ of raw material salted egg albumen protein content, and hydrolysis temperature 50 DEG C, after enzymolysis 1h, keep temperature-resistant, add flavor protease, addition is 0.2 ﹪ of raw material salted egg albumen protein content, and enzymolysis time is 4h, obtain salted egg albumen protein enzymatic hydrolyzate, measuring percent hydrolysis is 10 ﹪; After enzymolysis liquid is concentrated 60min at 65 DEG C, continue concentrated 30min at 90 DEG C of temperature, de-water ratio is 6.3 ﹪; Salted egg albumen protein enzymatic hydrolyzate spraying dry at 200 DEG C after concentrated, obtains salted egg albumen protein peptide powder.
A kind of salted egg albumen protein peptide powder, product is without bitter taste, and freshness is equivalent to the monosodium glutamate solution of 5 ‰, protein recovery >=92 ﹪, and its physical and chemical index meets GB/T22492-2008 standard-required, by GB/T22492-2008 standard detection peptide content >=70 ﹪.
Salted egg albumen protein peptide powder prepared by the present embodiment shows through 5 specialized review person sensory testings, and product is without obvious bitter taste, and freshness is equivalent to the monosodium glutamate solution of 6 ‰; Protein recovery is 93.2 ﹪, and its physical and chemical index meets GB/T22492-2008 standard-required, by GB/T22492-2008 standard detection peptide content >=75.6 ﹪.
The present invention adopts physical method desalination, and the desalting technology such as relatively ultrasonic, microwave, infiltration, has safe and reliable, desalting efficiency is high, does not need adjustment pH(easily to bring new impurity or salinity into, affects product safety), and the process of desalination, its intensity is equivalent to a pasteurize; Meanwhile, after desalination, the albuminised pH value of salted egg is about 6.9, and in the upper limit of optimum pH 6 ~ 7 scope of papain, with the carrying out of enzymolysis, pH value can be more and more lower, in order to the carrying out of lower step enzymolysis.
Embodiment 2:
The present embodiment is got salted egg albumen by material water quality than 1:20 and is positioned in the water of 95 DEG C, keeps 1min, after solidifying sex change, takes out salted egg albumen coagulum; Dried by salted egg albumen coagulum centrifuge, the salted egg albumen after drying is placed in the pure water of 3 times amount, soak, wash desalination and dry, obtain desalination salted egg albumen coagulum, measuring salted egg albumen salt rejection rate is 96 ﹪.
Salted egg albumen coagulum colloid mill after desalination is pulverized, and adjustment abrasive disc gap is for being 0.2 ㎜, and the desalination salted egg albumen coagulum after pulverizing is after 4:1 mixes in mass ratio with water, add papain, addition is 0.1 ﹪ of raw material salted egg albumen protein content, and hydrolysis temperature 50 DEG C, after enzymolysis 2h, keep temperature-resistant, add flavor protease, addition is 0.3 ﹪ of raw material salted egg albumen protein content, and enzymolysis time is 5h, obtain salted egg albumen protein enzymatic hydrolyzate, measuring percent hydrolysis is 8 ﹪; After enzymolysis liquid is concentrated 90min at 70 DEG C, continue concentrated 50min at 85 DEG C of temperature, de-water ratio is 9.3 ﹪; Salted egg albumen protein enzymatic hydrolyzate spraying dry at 180 DEG C after concentrated, obtains salted egg albumen protein peptide powder.Salted egg albumen protein peptide powder prepared by the present embodiment shows through 5 specialized review person sensory testings, and product is without obvious bitter taste, and freshness is equivalent to the monosodium glutamate solution of 6 ‰; Protein recovery is 94.1 ﹪, and its physical and chemical index meets GB/T22492-2008 standard-required, by GB/T22492-2008 standard detection peptide content >=72.8 ﹪.
Remaining with embodiment 1.
Embodiment 3:
The present embodiment is got salted egg albumen by material-water ratio 1:30 and is positioned in the water of 95 DEG C, keeps 1min, after solidifying sex change, takes out salted egg albumen coagulum; Dried by salted egg albumen coagulum centrifuge, the salted egg albumen after drying is placed in the pure water of 3 times amount, soak, wash desalination and dry, repeat 2 times, obtain desalination salted egg albumen coagulum, measuring salted egg albumen salt rejection rate is 98 ﹪.
Salted egg albumen coagulum colloid mill after desalination is pulverized, and adjustment abrasive disc gap is 0.4 ㎜, and the desalination salted egg albumen coagulum after pulverizing is after 3:1 mixes in mass ratio with water, add papain, addition is 0.1 ﹪ of raw material salted egg albumen protein content, and hydrolysis temperature 50 DEG C, after enzymolysis 2h, keep temperature-resistant, add flavor protease, addition is 0.3 ﹪ of raw material salted egg albumen protein content, and enzymolysis time is 4h, obtain salted egg albumen protein enzymatic hydrolyzate, measuring percent hydrolysis is 8 ﹪; Enzymolysis liquid is at 65 DEG C after concentrated 90min, and continue concentrated 30min at 90 DEG C of temperature, de-water ratio is 8.6 ﹪; Salted egg albumen protein enzymatic hydrolyzate spraying dry at 180 DEG C after concentrated, obtains salted egg albumen protein peptide powder.Salted egg albumen protein peptide powder prepared by the present embodiment shows through 5 specialized review person sensory testings, and product is without obvious bitter taste, and freshness is equivalent to the monosodium glutamate solution of 6 ‰; Protein recovery is 92.1 ﹪, and its physical and chemical index meets GB/T22492-2008 standard-required, by GB/T22492-2008 standard detection peptide content >=71.4 ﹪.
Remaining with embodiment 1.
Claims (10)
1. a method for desalting salted egg white, is characterized in that it comprises the following steps:
(1) getting salted egg albumen is positioned in the water of 80 DEG C ~ 100 DEG C, keeps 1min ~ 3min, after solidifying sex change, takes out salted egg albumen coagulum;
Step (1) in, mass ratio 1:20 ~ 30 of salted egg albumen and water;
By step (1) in the described salted egg albumen coagulum that obtains, utilize centrifuge to dry, the salted egg albumen after drying be placed in pure water, soak, washing desalination drying, repeats 1 time ~ 2 times, acquisition desalination salted egg albumen coagulum;
Step (2) in, centrifuge speed is 2000r/min ~ 10000r/min, time 1min ~ 5min; During soaking and water washing, feed liquid mass ratio is 1:1 ~ 5.
2. a kind of method for desalting salted egg white according to claim 1, is characterized in that described salted egg albumen comprises the salted duck egg white or salty egg white that salt content is 9 ﹪ ~ 14 ﹪.
3. a salted egg albumen method for preparing protein peptide powder, is characterized in that it comprises the following steps:
(1) the coagulum colloid mill of salted egg albumen after desalination is pulverized; Described salted egg albumen comprises the salted duck egg white or salty egg white that salt content is 9 ﹪ ~ 14 ﹪;
(2) enzymolysis is carried out to the desalination salted egg albumen coagulum after pulverizing, obtain protein enzymatic hydrolyzate;
(3) by protein enzymatic hydrolyzate i.e. obtained salted egg albumen protein peptide powder after concentrated, spraying dry.
4. salted egg albumen method for preparing protein peptide powder according to claim 3, it is characterized in that prepared by the mode that the coagulum after described desalination uses washing to soak desalination by salted egg albumen through protein heat denaturation, salted egg albumen albumen, it comprises gets salted egg albumen in the water of 80 DEG C ~ 100 DEG C, keep 1min ~ 3min, after solidifying sex change, take out salted egg albumen coagulum; The salted egg albumen coagulum obtained, utilizes centrifuge to dry, and the salted egg albumen after drying is placed in pure water, soaks, wash desalination and dry, repeat 1 time ~ 2 times, obtains desalination salted egg albumen coagulum.
5. salted egg albumen method for preparing protein peptide powder according to claim 4, is characterized in that in protein heat denaturation, and the mass ratio of salted egg albumen and water is 1:20 ~ 30; During soaking and water washing, feed liquid mass ratio is 1:1 ~ 5, and centrifuge speed is 2000r/min ~ 10000r/min, time 1min ~ 5min.
6. the salted egg albumen method for preparing protein peptide powder according to claim 3 or 4 or 5, it is characterized in that step (1) in, the gap of colloid mill abrasive disc is 0.1 ㎜ ~ 1 ㎜.
7. the salted egg albumen method for preparing protein peptide powder according to claim 3 or 4 or 5, it is characterized in that step (2) in, during enzymolysis, the mass ratio of the dry thing of desalination salted egg albumen and water is 1 ~ 5:1, hydrolysis temperature 50 DEG C ~ 55 DEG C, enzymolysis protease used is papain and flavor protease, the consumption of described papain is 0.1 ﹪ ~ 0.3 ﹪ of protein content after the desalination of raw material salted egg albumen, described flavor protease consumption is 0.2 ﹪ ~ 0.6 ﹪ of protein content after the desalination of raw material salted egg albumen, and proteolysis rate is 5 ﹪ ~ 8 ﹪.
8. salted egg albumen method for preparing protein peptide powder according to claim 7, when it is characterized in that enzymolysis, after first adding papain enzymolysis 1h ~ 3h, then adds flavor protease enzymolysis 2h ~ 5h.
9. the salted egg albumen method for preparing protein peptide powder according to claim 3 or 4 or 5, it is characterized in that step (3) in, describedly concentrated be divided into two stages, first stage temperature is 65 DEG C ~ 70 DEG C, and the time is 60min ~ 90min; Second stage temperature is 85 DEG C ~ 90 DEG C, and the time is 30min ~ 60min, and spray drying temperature is 180 DEG C ~ 200 DEG C.
10. a salted egg albumen protein peptide powder, is characterized in that product is without bitter taste, and freshness is equivalent to the monosodium glutamate solution of 5 ‰, protein recovery >=92 ﹪, and its physical and chemical index meets GB/T22492-2008 standard-required, by GB/T22492-2008 standard detection peptide content >=70 ﹪.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510664198.8A CN105475881A (en) | 2015-10-15 | 2015-10-15 | Desalination method for salted egg white, salted-egg-white protein peptide powder and preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510664198.8A CN105475881A (en) | 2015-10-15 | 2015-10-15 | Desalination method for salted egg white, salted-egg-white protein peptide powder and preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105475881A true CN105475881A (en) | 2016-04-13 |
Family
ID=55663454
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510664198.8A Pending CN105475881A (en) | 2015-10-15 | 2015-10-15 | Desalination method for salted egg white, salted-egg-white protein peptide powder and preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105475881A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105996057A (en) * | 2016-06-13 | 2016-10-12 | 湖南省振华食品检测研究院 | Fruit and egg white peptide tablets and preparing method thereof |
| CN106578790A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Duck egg white polypeptide beverage and preparation method thereof |
| CN107432405A (en) * | 2017-08-24 | 2017-12-05 | 合肥市福来多食品有限公司 | A kind of method that ultrasonic auxiliary vacuum infiltration joint desalination and Salted duck egg recycle clearly |
| CN107495172A (en) * | 2017-08-01 | 2017-12-22 | 华南理工大学 | A kind of method for desalting salted egg white |
| CN111602784A (en) * | 2020-06-22 | 2020-09-01 | 湖北工业大学 | Method for preparing high-foaming egg white by utilizing gelatin gel to assist desalination of salted egg white |
| CN115812973A (en) * | 2022-12-13 | 2023-03-21 | 杭州佰倍优生物科技有限公司 | High-concentration albumin peptide beverage with good palatability |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101096697A (en) * | 2007-07-06 | 2008-01-02 | 山东天久生物技术有限公司 | Industrial production method of ovum protein polypeptide from fowl ovum by enzymatical process |
| CN102429149A (en) * | 2011-11-17 | 2012-05-02 | 吉林大学 | Salted egg white protein polypeptide containing enteral nutrition and preparation method thereof |
| CN104522725A (en) * | 2014-12-31 | 2015-04-22 | 西华大学 | Dual-protein dried egg and preparation method thereof |
-
2015
- 2015-10-15 CN CN201510664198.8A patent/CN105475881A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101096697A (en) * | 2007-07-06 | 2008-01-02 | 山东天久生物技术有限公司 | Industrial production method of ovum protein polypeptide from fowl ovum by enzymatical process |
| CN102429149A (en) * | 2011-11-17 | 2012-05-02 | 吉林大学 | Salted egg white protein polypeptide containing enteral nutrition and preparation method thereof |
| CN104522725A (en) * | 2014-12-31 | 2015-04-22 | 西华大学 | Dual-protein dried egg and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 李斌: "《食品酶工程》", 30 July 2010, 中国农业大学出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105996057A (en) * | 2016-06-13 | 2016-10-12 | 湖南省振华食品检测研究院 | Fruit and egg white peptide tablets and preparing method thereof |
| CN106578790A (en) * | 2016-11-24 | 2017-04-26 | 佛山科学技术学院 | Duck egg white polypeptide beverage and preparation method thereof |
| CN107495172A (en) * | 2017-08-01 | 2017-12-22 | 华南理工大学 | A kind of method for desalting salted egg white |
| CN107432405A (en) * | 2017-08-24 | 2017-12-05 | 合肥市福来多食品有限公司 | A kind of method that ultrasonic auxiliary vacuum infiltration joint desalination and Salted duck egg recycle clearly |
| CN111602784A (en) * | 2020-06-22 | 2020-09-01 | 湖北工业大学 | Method for preparing high-foaming egg white by utilizing gelatin gel to assist desalination of salted egg white |
| CN115812973A (en) * | 2022-12-13 | 2023-03-21 | 杭州佰倍优生物科技有限公司 | High-concentration albumin peptide beverage with good palatability |
| CN115812973B (en) * | 2022-12-13 | 2024-01-26 | 杭州佰倍优生物科技有限公司 | High-concentration albumin peptide beverage with good palatability |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105475881A (en) | Desalination method for salted egg white, salted-egg-white protein peptide powder and preparation method | |
| CN102599546B (en) | Method for preparing desalinated protein powder through efficient desalination and drying of salted egg white | |
| CN102178205B (en) | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal | |
| CN104366427B (en) | Production process of functional sea-intestine seasoning particles | |
| CN102204620B (en) | Method for preparing bitterless protein peptides | |
| CN105326035A (en) | Production method of low-salt oyster polypeptide and oligosaccharide nutrition powder | |
| CN104115989A (en) | Marine fish peptide powder, preparation method and applications thereof | |
| CN102747125A (en) | Preparation method of antioxidative peptide of hairtail | |
| CN102766670A (en) | Preparation method of oyster polypeptide powder | |
| CN104140992A (en) | Large-scale preparation method of fish scale type I collagen peptides | |
| CN106174436A (en) | A kind of preparation method of complex enzyme hydrolysis fishbone hormone | |
| CN106916871A (en) | A kind of bionic enzymatic prepares the production method of freshwater mussel meat small peptide | |
| CN106047975A (en) | Mussel protein peptide extraction method | |
| CN108065413A (en) | The method that oyster oligopeptide is prepared using oyster fresh meat | |
| CN106922947A (en) | Digest the production technology of egg white peptide albumen powder | |
| CN109486890A (en) | A kind of technique preparing Fish protein hybrid peptide from crude fish protein | |
| CN105077161B (en) | A kind of preparation method and application of the chicken powder rich in oligopeptides | |
| CN101564188B (en) | Production process for corbicula fluminea solid beverage | |
| CN107080263A (en) | A kind of bionic enzymatic prepares the production method of pea Gly-His-Lys | |
| CN103114119A (en) | Method for hydrolyzing egg white protein by using protease | |
| CN102511890A (en) | Jellyfish beverage | |
| CN101965897A (en) | Processing method for mussel isolated protein | |
| CN107801974A (en) | A kind of preparation method of sea cucumber peptide salt | |
| CN105077132A (en) | Method for making seafood seasoning through low-value fishes | |
| CN107232572A (en) | A kind of method that utilization needle mushroom pin produces food-grade tasty agents |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160413 |