CN106954809A - A kind of pole high temperature resistant is not gelled the preparation and application of egg liquid - Google Patents
A kind of pole high temperature resistant is not gelled the preparation and application of egg liquid Download PDFInfo
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- CN106954809A CN106954809A CN201710135267.5A CN201710135267A CN106954809A CN 106954809 A CN106954809 A CN 106954809A CN 201710135267 A CN201710135267 A CN 201710135267A CN 106954809 A CN106954809 A CN 106954809A
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Abstract
The invention discloses a kind of technology of preparing of the egg liquid of pole high temperature resistant heating, pass through the enzyme hydrolysis by egg liquid by appropriateness, coordinate appropriate sugar to carry out Maillard reaction, obtain a kind of sterilized heat-resisting egg liquid, product prepared by the inventive method has fabulous high temperature resistant handling properties.The product improves the gelling properties and local flavor of egg liquid, for beverage, bakees the product that sauce etc. has higher than 100 DEG C of processing and had higher requirements to local flavor.The advantage of the invention is that being digested using carboxypeptidase, suppress the bitter taste of enzymolysis product, accelerate enzyme reaction rate with reference to neutral proteinase and improve reaction efficiency, by testing and assessing the appropriate degree of hydrolysis of setting, retain the specific function of egg liquid, heat treatment is combined realizes that selectable Maillard reaction promotes to form good local flavor with sugar screening, so as to obtain a kind of egg liquid product for matching beverage or bakeing the heating intensity of sauce, technological design science is practical, and properties of product are excellent.
Description
Technical field
The present invention relates to denatured protein technical field, more particularly to a kind of pole high temperature resistant is not gelled the preparation method of egg liquid
And its application.
Background technology
Egg is important nutrient, is also important function dispensing, has critical role in food processing.Traditional food
It is main to utilize nutrition, functional character and local flavor of egg etc. in processing.In some products, the functional character of egg occupies pole
Consequence；Emulsibility in gelation in foaming characteristic in such as cake production, face, minced fillet, meat products, seasoning sauce material
Deng.The gelation of egg is particularly significant to the food for needing gel quality, but also turns into the restrictive condition that egg is applied, even
The processing and utilization scope of egg liquid is reduced, for example in the beverage, it is difficult to egg liquid is directly used as raw material, can be because of egg egg therein
There is gel, precipitation or flocculation etc. in white heated denaturalization, product is lost flowability and homogeneity, influences the quality of product, so
The application of egg product in the beverage is by very big restriction.To realize this may, it is necessary to try reduce egg liquid gelation or
Improve its heat freezing temperature.For this aspect, there is the correlative study that some eggs are applied in beverage both at home and abroad at present, it is main
Will be by enzyme reaction Partial digestion protein, and combine the protection and homogeneous work of the dispensing to protein such as carbohydrate, milk powder in beverage
Peptizaiton of skill etc. improves its denaturation temperature, beverage is kept even texture in sterilization process.Nevertheless, by enzymolysis journey
The influence of degree, the sterilization temperature of beverage is still difficult to reach 100 DEG C, and the gelation of protein is that part reduction is not disappeared
Remove, thus UHT process for sterilizing can not be used, the beverage being made also is stored using cold storage mode substantially, and the shelf-life is shorter.Reason exists
Find the Degree of Enzymatic Hydrolysis of protein except being influenceed also relevant with its bitter taste by enzymolysis efficiency in research；By enzyme class and digestion
The influence in site, when Degree of Enzymatic Hydrolysis is excessive, largely exposure is there may be strong bitter taste because of hydrolyse hydrophobic group for protein, finally
The smell flavour of product is influenceed, the hydrolysis degree of protein is equally limit.Main selection and connection by protease of the invention
Conjunction is used, and is being improved enzyme reaction efficiency simultaneously, is being controlled the position of digestion, suppresses the production of bitter taste while enzyme reaction efficiency is improved
It is raw, improve egg liquid fishy smell using Maillard reaction on the basis of enzyme modification in addition and correct shadow of the enzymolysis to egg liquid local flavor simultaneously
Ring, finally obtain a resistant to elevated temperatures egg liquid product and be applied in beverage.
The content of the invention
The technical problem existed based on background technology, the present invention is proposed a kind of pole high temperature resistant and is not gelled the preparation side of egg liquid
Method and application.
Technical scheme is as follows：
A kind of pole high temperature resistant is not gelled the preparation method of egg liquid, comprises the following steps：
A, egg are through knocking the isolated egg yolk liquid of egg；
B, tune pH value to 7.2-8.5；
C, addition neutral proteinase, 55 DEG C of progress enzymatic reactions, degree of hydrolysis is in 6-10%；
D, use 10% citric acid solution to adjust pH value to 3.2-4.5, add carboxypeptidase, continue to react 3-5h；
E, pH value is adjusted to 7.2-8.5, the xylose for adding 0.5-1% simultaneously stirs, heating, which is gone out, enzyme and carries out Maillard reaction, 80-
90 DEG C, react more than 30 minutes；
F, packaging；
G, finished product.
It is preferred that, in described step A, egg is before egg separation is knocked, cleaned sterilization.
It is preferred that, in described step A, carry out knocking egg separation with egg machine is knocked, obtain egg yolk liquid, regulation solid content is 22-
34%。
It is preferred that, in described step B, regulation pH value adjusts the temperature to 40-60 DEG C to 7.5.
It is preferred that, in described step C, neutral proteinase is added, 1-5U/100 grams of substrate carries out enzymatic reaction, reaction
Time is 0.5-5h.
It is preferred that, in described step D, the reaction time is 4h, and heating-up temperature is 50-60 DEG C.
It is preferred that, in described step E, the reaction condition of Maillard reaction is：Heating-up temperature is 85 DEG C, and the reaction time is
More than 1 hour.
Pole high temperature resistant produced by the present invention is not gelled egg liquid, can be used as through high-temperature heating treatment and to product mobility to have
It is required that protein beverage, bakee the making that sauce etc. can not receive the food of egg thermogelling matter, the trophism of food can be improved,
Local flavor, and the mobility of product can be kept under the superpower heating intensity such as UHT.
The present invention prepare pole high temperature resistant be not gelled egg liquid principle it is as follows：
1st, digest to obtain the degree of hydrolysis of certain protein and do not cause bitter taste using appropriate enzyme, this is to improve gelling
The basis of temperature.
2nd, it is difficult that processing of the molecular weight applied to egg liquid of protein is reduced by enzyme hydrolysis method in traditional technique
, its problem is primarily due to egg liquid can produce bitter taste after hydrolyzing, and the appearance of bitter taste influences the local flavor of egg liquid, therefore must selection
Suitable enzyme simultaneously combines degree of hydrolysis control process, and why this technology can succeed, and distinctive combination of enzyme preparations is crucial.
3rd, it is heat-treated, it is considered to which products application is the need for protein beverage, and the enzyme that goes out is also extremely important, if remaining enzyme activity,
Then product can not be applied, and if mismatch appropriate Maillard reaction, products obtained therefrom has a poor flavour.
4th, the present invention is due to the addition of enzyme reaction and coordinating xylose reaction, therefore the present invention is to traditional enzymolysis and Mei Lade
Process of thermal treatment is optimized.
Beneficial effects of the present invention：The present invention is directed to food processing particularly neutral beverage because using UHT sterilizing skills, to egg
The requirement of mobility after the high-temperature heating of liquid, develops a kind of new technology that denaturation egg liquid is carried out using biological, physical technique
And new product.Albumen is promoted to occur high molecular weight protein in appropriateness positioning hydrolysis, reduction system using neutral proteinase and carboxypeptidase
The relative polymerization degree of matter, catalytic proteins part peptide fragment is broken；Adjustment pH processing for several times can control the hydrolysis of enzyme reaction
Level, high-temperature heat treatment, which to be combined, can fully knock out the residual activity of enzyme with sugar and realize that the Maillard reaction of appropriateness improves wind
Taste, and then the modification egg egg liquid product of the not gel handled with pole high temperature resistant has been made, and there is micro- life after heat treatment
Thing is extremely low, the enhanced performance of storage characteristics.The pole high temperature resistant of the present invention egg liquid that is not gelled can be used as satisfaction and through high-temperature process and must have
Needed for the fluid products such as beverage, the baking sauce of mobility requirement, the egg that can effectively utilize different freshness produces extremely resistance to height
The warm egg liquid product that is not gelled, is widely used in food service industry.
Brief description of the drawings
Fig. 1：The process flow diagram of egg milk beverage in embodiment.
Embodiment
Part one：Proteolysis reacts
Embodiment 1
500g egg liquid is weighed, container is placed in, pH value is adjusted to 7.4 with 10% sodium carbonate liquor, heating water bath is added to 60 DEG C
5U/100 grams of neutral proteinase, is reacted, reaction time 0.5h, and it is 3.5 to adjust reaction pH in time with 10% citric acid, is suppressed
Neutral protein enzyme reaction, adds carboxypeptidase and reacts 4 hours, and pH value is adjusted to 8.0 with 10%NaOH solution, and heating is gone out enzyme, 85 DEG C,
Time is 1 hour, and semi-finished product are made in cooling.
Embodiment 2
500g egg liquid is weighed, container is placed in, pH value is adjusted to 8.7 with 10%NaOH solution, heating water bath is to 40 DEG C, in addition
Property 5U/100 grams of protease, reacted, 60 DEG C of reaction temperature, reaction time 2h, with 10% citric acid solution react pH value be
3.5, proceed carboxypeptidase reaction 4h, neutralize, go out enzyme, semi-finished product are made in cooling.
Embodiment 3
500g egg liquid is weighed, container is placed in, pH value is adjusted to 8.2 with 10% citric acid solution, heating water bath is added to 60 DEG C
1U/100 grams of neutral proteinase, is reacted, 55 DEG C of reaction temperature, reaction time 1h, the pH value reacted with 10% citric acid solution
For 3.5, proceed carboxypeptidase reaction 4h, neutralize, go out enzyme, semi-finished product are made in cooling.
Embodiment 4
500g egg liquid is weighed, container is placed in, pH value is adjusted to 8.5 with 10% citric acid solution, heating water bath is added to 50 DEG C
3U/100 grams of neutral proteinase, is reacted, 50 DEG C of reaction temperature, reaction time 3h, the pH value reacted with 10% citric acid solution
For 3.5, proceed carboxypeptidase reaction 4h, neutralize, go out enzyme, semi-finished product are made in cooling.
Part two：The engagement Maillard reaction heat treatment of enzyme reaction product
Embodiment 5
The modified egg liquid of above-mentioned example 4 adds 0.5% xylose, treatment time 1 hour when going out enzyme.
Embodiment 6
The modified egg liquid of above-mentioned example 4 adds 1.0% xylose, treatment time 1 hour when going out enzyme.
Embodiment 7
The modified egg liquid of above-mentioned example 4 adds 0.8% xylose, treatment time 1.5 hours when going out enzyme.
Embodiment 8
The modified egg liquid of above-mentioned example 4 adds 1.0% xylose, treatment time 1.5 hours when going out enzyme.
The egg liquid in embodiment is detected below, specific detection method is as follows;
1st, the measure of gelation
Heat setting colloidality is determined
Protease hydrolyzed product 500ml is taken, pH is to 7.0 for regulation, is placed in water-bath（Ensure water-bath liquid level and enzymolysis product liquid level
It is substantially flush）, it is warming up to 85 DEG C, 100r/min stirrings, timing 30min after enzymolysis liquid central temperature reaches 85 DEG C.Observation has
Without phenomenons such as solidification, caking, layerings.
Viscosimetric analysis
Take heat-resisting egg liquid 300ml to be placed in the Special sample container of viscosimetric analysis, rotor number is selected according to range of viscosities, setting turns
Fast 20RPM, 3min is determined at 4 DEG C and reads viscosity number.
Specific detection data are as shown in Table 1 and Table 2：
The protease hydrolyzed of table 1 reacts the influence to egg liquid gelation and viscosity
| Sample | Heat characteristic（85 DEG C, 30min） | Viscosity（Cps） |
| Embodiment 1 | There is obvious caking phenomenon | —— |
| Embodiment 2 | Lump part | 5876 |
| Embodiment 3 | There is a small amount of particle, it is uneven | 1350 |
| Embodiment 4 | Into liquid, continuous uniform | 338 |
| Egg pulp | Solidification completely | —— |
Influence of the Maillard reaction of table 2 to enzymolysis egg liquid local flavor and color and luster
| Sample | Local flavor | Color and luster |
| Embodiment 5 | There is egg fragrance, the change of egg fishy smell is not obvious | It is light yellow |
| Embodiment 6 | There are egg fragrance and part egg fishy smell | It is light yellow to yellow |
| Embodiment 7 | There is egg fragrance, fishy smell is lighter | Yellow |
| Embodiment 8 | There is egg fragrance, fishy smell is light but has saline taste | The inclined brown of yellow |
| Embodiment 4 | There are egg fragrance and egg fishy smell | It is light yellow |
It is that the composite modified egg liquid of Maillard reaction for preparing embodiment of the present invention 5-8 is applied to the making work of egg-milk beverage below
Skill, sensory evaluation is carried out to the taste of egg-milk beverage.
Formula：Walnut egg beverage（Mass parts）
White granulated sugar 65
Walnut kernel 40
Heat-resisting egg liquid 40
Water 852
Compound stabilizer 2
Walnut essence 0.1
Sodium carbonate adjusts pH 8.0-8.5；
Process route refers to Fig. 1：The process flow diagram of egg milk beverage；
Application test result reference table 3：
The egg-milk beverage subjective appreciation of table 3
| From egg liquid | Structural state（4 points） | Color and luster（2 points） | Local flavor（5 points） | It is comprehensive（10 points） |
| Embodiment 5 | 3.0 | 1.3 | 3.1 | 7.4 |
| Embodiment 6 | 3.4 | 1.8 | 3.6 | 8.8 |
| Embodiment 7 | 3.6 | 1.7 | 3.9 | 9.2 |
| Embodiment 8 | 3.3 | 1.6 | 3.7 | 8.6 |
The foregoing is intended to be a preferred embodiment of the present invention, but protection scope of the present invention is not limited thereto, any
Those familiar with the art the invention discloses technical scope in, technique according to the invention scheme and its invention
Design is subject to equivalent or change, should all be included within the scope of the present invention.
Claims (10)
- The preparation method of egg liquid 1. a kind of pole high temperature resistant is not gelled, it is characterised in that comprise the following steps：A, egg are through knocking the isolated egg yolk liquid of egg；B, tune pH value to 7.2-8.5；C, addition neutral proteinase, 55 DEG C of progress enzymatic reactions, degree of hydrolysis is in 6-10%；D, use 10% citric acid solution to adjust pH value to 3.2-4.5, add carboxypeptidase, continue to react 3-5h；E, pH value is adjusted to 7.2-8.5, the xylose for adding 0.5-1% simultaneously stirs, heating, which is gone out, enzyme and carries out Maillard reaction, 80- 90 DEG C, react more than 30 minutes；F, packaging；G, finished product.
- The preparation method of egg liquid 2. pole high temperature resistant as claimed in claim 1 is not gelled, it is characterised in that in described step A, Egg is before egg separation is knocked, cleaned sterilization.
- The preparation method of egg liquid 3. pole high temperature resistant as claimed in claim 1 is not gelled, it is characterised in that in described step A, Carry out knocking egg separation with egg machine is knocked, obtain egg yolk liquid, adjustment solid content is 22-34%.
- The preparation method of egg liquid 4. pole high temperature resistant as claimed in claim 1 is not gelled, it is characterised in that in described step B, PH value is adjusted to 7.5, and adjusts the temperature to 40-60 DEG C.
- The preparation method of egg liquid 5. pole high temperature resistant as claimed in claim 1 is not gelled, it is characterised in that in described step C, Neutral proteinase is added, 1-5U/100 grams of substrate carries out enzymatic reaction, the reaction time is 0.5-5h.
- The preparation method of egg liquid 6. pole high temperature resistant as claimed in claim 1 is not gelled, it is characterised in that in described step D, Reaction time is 4h, and heating-up temperature is 50-60 DEG C.
- The preparation method of egg liquid 7. pole high temperature resistant as claimed in claim 1 is not gelled, it is characterised in that in described step E, The reaction condition of Maillard reaction is：Heating-up temperature is 85 DEG C, and the reaction time is more than 1 hour.
- The egg liquid 8. a kind of pole high temperature resistant is not gelled, it is characterised in that described pole high temperature resistant is not gelled egg liquid applied to egg liquid The unacceptable food of gel.
- The egg liquid 9. pole high temperature resistant as claimed in claim 8 is not gelled, it is characterised in that the gelling to egg liquid can not The food of receiving is beverage or bakees sauce.
- The egg liquid 10. pole high temperature resistant as claimed in claim 9 is not gelled, it is characterised in that described beverage is egg-milk beverage.
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| CN201710135267.5A CN106954809B (en) | 2017-03-08 | 2017-03-08 | A kind of pole high temperature resistant is not gelled the preparation and application of egg liquid |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552492A (en) * | 2018-03-19 | 2018-09-21 | 东北农业大学 | A kind of method of frozen yolk gelatine phenomenon during improvement cold storage |
| CN110484092A (en) * | 2019-08-09 | 2019-11-22 | 湖州南浔鑫荣木业有限公司 | A kind of fire-retardant paint for wood furniture |
| CN111848103A (en) * | 2020-07-23 | 2020-10-30 | 湖州巨旺墙体材料有限公司 | Preparation method of low-cost heat insulation building block |
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| EP2517578A1 (en) * | 2008-03-31 | 2012-10-31 | Kraft Foods Global Brands LLC | A process and formulation for making an egg product with increased functionality and flavor |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108552492A (en) * | 2018-03-19 | 2018-09-21 | 东北农业大学 | A kind of method of frozen yolk gelatine phenomenon during improvement cold storage |
| CN108552492B (en) * | 2018-03-19 | 2021-07-06 | 东北农业大学 | Method for improving gelation phenomenon of frozen yolk during freezing storage |
| CN110484092A (en) * | 2019-08-09 | 2019-11-22 | 湖州南浔鑫荣木业有限公司 | A kind of fire-retardant paint for wood furniture |
| CN111848103A (en) * | 2020-07-23 | 2020-10-30 | 湖州巨旺墙体材料有限公司 | Preparation method of low-cost heat insulation building block |
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