CN106954809B - 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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- CN106954809B CN106954809B CN201710135267.5A CN201710135267A CN106954809B CN 106954809 B CN106954809 B CN 106954809B CN 201710135267 A CN201710135267 A CN 201710135267A CN 106954809 B CN106954809 B CN 106954809B
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Abstract
The invention discloses a kind of technology of preparing of the egg liquid of pole high temperature resistant heating, by the enzyme hydrolysis that egg liquid is passed through to appropriateness, coordinate appropriate sugar to carry out Maillard reaction, obtain a kind of heat-resisting egg liquid of sterilization, product prepared by the inventive method has fabulous high temperature resistant handling properties.The product improves the gelling properties and flavor of egg liquid, has the product for handling higher than 100 DEG C and being had higher requirements to flavor for beverage, baking sauce etc..The advantage of the invention is that digested using carboxypeptidase, suppress the bitter taste of enzymolysis product, accelerate enzyme reaction rate with reference to neutral proteinase and improve reaction efficiency, appropriate degree of hydrolysis is set by testing and evaluation, retain the specific function of egg liquid, heat treatment combines realizes that selectable Maillard reaction promotes to form good flavor with sugar screening, so as to obtain a kind of egg liquid product for the heating intensity for matching beverage or bakeing 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, and important function dispensing, has critical role in food processing.Traditional food
It is main to utilize nutrition, functional character and flavor of egg etc. in processing.In some products, the functional character of egg occupies pole
Consequence；Such as the foaming characteristic in cake production, the gelation in face, minced fillet, meat products, the emulsibility in 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 of egg application, 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 are still difficult to reach 100 DEG C, and the gelation of protein is that part reduction is disappeared
Remove, thus UHT process for sterilizing can not be used, manufactured beverage is also stored using cold storage mode substantially, and the shelf-life is shorter.Reason exists
Find that the Degree of Enzymatic Hydrolysis of protein is also relevant with its bitter taste except being influenceed 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, equally limits the hydrolysis degree of protein.The mainly selection by protease and connection of the invention
Close and use, improving enzyme reaction efficiency simultaneously, controlling the position of digestion, suppressing 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 flavor simultaneously
Ring, finally obtain a resistant to elevated temperatures egg liquid product and be applied in beverage.
The content of the invention
Based on technical problem existing for background technology, the present invention proposes 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 is through knocking the isolated egg yolk liquid of egg；
B, pH value is adjusted to 7.2-8.5；
C, neutral proteinase is added, 55 DEG C of progress enzymatic reactions, degree of hydrolysis is in 6-10%；
D, pH value is adjusted to add carboxypeptidase to 3.2-4.5, continue to react 3-5h using 10% citric acid solution；
E, adjust pH value to add 0.5-1% xylose and stir to 7.2-8.5, heat enzyme deactivation and to carry out Mei Lade anti-
Should, 80-90 DEG C, react more than 30 minutes；
F, pack；
G, finished product.
Preferably, in described step A, egg is before egg separation is knocked, cleaned sterilization.
Preferably, in described step A, carry out knocking egg separation with egg machine is knocked, obtain egg yolk liquid, regulation solid content is 22-
34%。
Preferably, in described step B, regulation pH value adjusts the temperature to 40-60 DEG C to 7.5.
Preferably, in described step C, neutral proteinase is added, 1-5U/100 grams of substrate, carries out enzymatic reaction, reaction
Time is 0.5-5h.
Preferably, in described step D, reaction time 4h, heating-up temperature is 50-60 DEG C.
Preferably, 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,
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, digested using appropriate enzyme to obtain the degree of hydrolysis of certain protein and not cause bitter taste, this is to improve
The basis of gelation temperature.
2nd, it is difficult that the processing that the molecular weight of protein is applied to egg liquid 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 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, considers products application in the needs of protein beverage, enzyme deactivation 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, develop a kind of new technology for using biology, physical technique be denatured egg liquid
And new product.Promote albumen that appropriateness positioning occurs using neutral proteinase and carboxypeptidase to hydrolyze, high molecular weight protein in reduction system
The relative polymerization degree of matter, catalytic proteins part peptide fragment are broken；Adjustment pH processing for several times can control the hydrolysis of enzyme reaction
Level, high-temperature heat treatment combines improves wind with the Maillard reaction that sugar can fully knock out the residual activity of enzyme and realize appropriateness
Taste, and then the modification egg egg liquid product of the not gel with the processing of pole high temperature resistant has been made, and there is micro- life after heat treatment
Thing is extremely low, the performance of storage characteristics enhancing.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
The beverage of mobility requirement, bakee the extremely resistance to height of egg production that different freshness needed for the fluid products such as sauce, can be effectively utilized
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
Weigh 500g egg liquid, be placed in container, pH value is adjusted to 7.4 with 10% sodium carbonate liquor, heating water bath to 60 DEG C,
5U/100 grams of neutral proteinase is added, is reacted, reaction time 0.5h, it is 3.5 to adjust reaction pH in time with 10% citric acid,
Suppress neutral protein enzyme reaction, add carboxypeptidase and react 4 hours, pH value is adjusted to 8.0 with 10%NaOH solution, heat enzyme deactivation, 85
DEG C, the time is 1 hour, cooling, semi-finished product is made.
Embodiment 2
500g egg liquid is weighed, is placed in container, adjusts pH value to 8.7 with 10%NaOH solution, heating water bath adds to 40 DEG C
Enter 5U/100 grams of neutral proteinase, reacted, 60 DEG C, reaction time 2h of reaction temperature, the pH reacted with 10% citric acid solution
It is worth for 3.5, continues carboxypeptidase reaction 4h, neutralize, enzyme deactivation, cooling, semi-finished product are made.
Embodiment 3
Weigh 500g egg liquid, be placed in container, pH value is adjusted to 8.2 with 10% citric acid solution, heating water bath to 60 DEG C,
1U/100 grams of neutral proteinase is added, is reacted, 55 DEG C, reaction time 1h of reaction temperature, is reacted with 10% citric acid solution
PH value is 3.5, continues carboxypeptidase reaction 4h, neutralizes, enzyme deactivation, cooling, semi-finished product are made.
Embodiment 4
Weigh 500g egg liquid, be placed in container, pH value is adjusted to 8.5 with 10% citric acid solution, heating water bath to 50 DEG C,
3U/100 grams of neutral proteinase is added, is reacted, 50 DEG C, reaction time 3h of reaction temperature, is reacted with 10% citric acid solution
PH value is 3.5, continues carboxypeptidase reaction 4h, neutralizes, enzyme deactivation, cooling, semi-finished product are made.
Part two：The engagement Maillard reaction heat treatment of enzyme reaction product
Embodiment 5
Above-mentioned 4 modified egg liquid of example adds 0.5% xylose, 1 hour processing time in enzyme deactivation.
Embodiment 6
Above-mentioned 4 modified egg liquid of example adds 1.0% xylose, 1 hour processing time in enzyme deactivation.
Embodiment 7
Above-mentioned 4 modified egg liquid of example adds 0.8% xylose, 1.5 hours processing times in enzyme deactivation.
Embodiment 8
Above-mentioned 4 modified egg liquid of example adds 1.0% xylose, 1.5 hours processing times in enzyme deactivation.
The egg liquid in embodiment is detected below, specific detection method is as follows;
1st, the measure of gelation
Heat setting colloidality determines
Protease hydrolyzed product 500ml is taken, pH to 7.0 is adjusted, is placed in water-bath（Ensure water-bath liquid level and enzymolysis product
Liquid level is substantially flush）, 85 DEG C are warming up to, 100r/min is stirred, timing 30min after enzymolysis liquid central temperature reaches 85 DEG C.See
Phenomena such as whetheing there is solidification, caking, layering examined.
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, if
Determine rotating speed 20RPM, determining 3min at 4 DEG C 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 flavor and color and luster
| Sample | Flavor | Color and luster |
| Embodiment 5 | There are egg fragrance, egg fishy smell change unobvious | 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 |
The composite modified egg liquid of Maillard reaction to be prepared by 5-8 of the embodiment of the present invention is applied to the system of egg-milk beverage below
Make technique, 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 pH8.0-8.5；
Process route is with reference to figure 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） | 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 only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent substitution or change, should all be included within the scope of the present invention.
Claims (4)
- 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 is through knocking the isolated egg yolk liquid of egg；B, pH value is adjusted to 8.5 with 10% citric acid solution；C, heating water bath adds 3U/100 grams of egg liquid of neutral proteinase to 50 DEG C, carries out enzymatic reaction, reaction time 3h；D, pH value is adjusted to add carboxypeptidase to 3.5, continue to react 4h using 10% citric acid solution；E, pH value is adjusted to add 0.5-1% xylose to 7.2-8.5 and stir, heat enzyme deactivation and carry out Maillard reaction, 80- 90 DEG C, react more than 30 minutes；F, pack；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 E, The reaction condition of Maillard reaction is：Heating-up temperature is 85 DEG C, and the reaction time is more than 1 hour.
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| 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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| US3598613A (en) * | 1968-12-19 | 1971-08-10 | Ralston Purina Co | Process for manufacturing cooked egg yolk products |
| US20090246319A1 (en) * | 2008-03-31 | 2009-10-01 | Kraft Foods Holdings, Inc. | Process And Formulation For Making An Egg Product With Increased Functionality And Flavor |
| CN102960772A (en) * | 2012-12-07 | 2013-03-13 | 北京二商健力食品科技有限公司 | Instant yolk powder and preparation method thereof |
| CN104382084B (en) * | 2014-10-31 | 2017-09-15 | 东北农业大学 | A kind of egg egg junket and preparation method thereof |
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Inventor after: Shen Qingqing Inventor after: Xie Liang Inventor before: Shen Jingjing Inventor before: Xie Liang |
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