CN107114707A - 一种鸡胚多肽蛋粉的生产工艺及应用 - Google Patents
一种鸡胚多肽蛋粉的生产工艺及应用 Download PDFInfo
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Classifications
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- 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
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- 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
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- 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
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- A23L15/25—Addition or treatment with microorganisms or enzymes
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
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- 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
Abstract
本发明公开了一种鸡胚多肽蛋粉的生产工艺及应用,本工艺选用非疫区,健康受精鸡蛋孵化而成的鸡胚蛋为原料,蛋壳表面经清洗、臭氧杀菌后,去壳、破碎、匀浆、酶解,苦腥味物质包埋、过滤、杀菌,均质、干燥等工序制成,所制得的产品可制成营养保健型固体饮料、加入饼干、糕点中制得营养饼干、营养糕点等产品。本发明具有生产工艺简单易控,适宜规模化生产,产品具有不易过敏、易消化、高营养,口感宜人等特点,可作为良好的功能性食品配料在各类食品中应用。
Description
技术领域
本发明涉及一种鸡胚多肽蛋粉的生产工艺,特别涉及一种鸡胚多肽蛋粉的生产工艺及应用。
背景技术
“鸡胚蛋”是受精鸡蛋经孵化至一定天数,但还未破壳可食用的活的蛋,民间又称之为“活珠子”“喜蛋”。鸡胚蛋味道鲜美,民间早有食用习惯,并作为营养、进补甚至治病的佳品,认为鸡胚蛋具有补气功效,常食可使面色红润,性欲增加,身体强壮,延绶衰老。《本草纲目》中已记载:“喜蛋有治头痛、偏头痛、头疯病及四肢疯瘴之功能。”现代科学研究显示,新鲜的鸡胚蛋在孵化期间,蛋白质、氨基酸增加1%以上,牛磺酸增加近20倍,钙增加6倍多,磷增加80%,铁增加40%,维生素A增加1倍,维生素B1增加3倍,维生素E增加100倍,具有抗菌作用的溶菌酶活性增加1倍,必需脂肪酸中的亚油酸增加1倍,而胆固醇则下降5.5倍,营养价值比鸡蛋有很大的提高。
有些人认为发育中的鸡胚蛋中激素含量高,扰乱人体正常激素水平,会导致儿童性早熟。江苏省食品安全地方标准《熟制鸡胚蛋(活珠子)》的编制说明显示:根据农业部1031号公告-1-2008和农业部1031号公告-2-2008中列出的19种激素类药物,该地标编制项目组检测了大量的鸡胚蛋样品,结果仅在部分产品检出黄体酮,同时也考察了鲜鸡蛋的激素水平,结果显示:鲜鸡蛋部分产品黄体酮数据在20-50ug/kg,鸡胚蛋(活珠子)检测数据为0~1.3μg/kg,黄体酮水平大为较低。同时,通过查阅国内外文献发现,食品中残留的内源性激素很难超过人体生理浓度水平,对人体激素水平几无影响。因此新鲜的鸡胚蛋安全营养。但是,由于鸡胚外观具有一部分小鸡的痕迹,如血、绒毛等,容易引起大部分消费者的不适,限制了鸡胚蛋初产品的广泛食用,此外,鸡胚营养丰富,新鲜鸡胚不易保存,易腐败和受到污染。制成的粉后不仅营养好,还能够消除大部分消费者食用时的心理障碍,且方便存储和运输。肽是分子结构介于氨基酸和蛋白质之间的一类化合物,通常认为10~100氨基酸分子脱水缩合而成的化合物叫多肽,一般由动物蛋白和植物蛋白降解获得。近年来科学研究发现,很多多肽具有某些生物活性,具有很多普通蛋白粉或氨基酸不具有的优点。这些活性多肽不仅具有营养作用,而且在体内还具有调节生理功能的作用,如促生长、增强消化代谢、调整内分泌、促进矿物质的吸收等作用。专利号申请号为CN201210401192.8一种易消化鸡胚蛋保健品的生产工艺是经选蛋-杀菌-匀浆-胃蛋白酶-胰蛋白酶解-灭菌-喷雾干燥。该工艺选择胃蛋白酶和胰蛋白酶,这些酶解条件下几乎是彻底水解蛋白质,产生大量的游离氨基酸,含有的多肽却很少,游离氨基酸与胚蛋中存在的还原糖在灭菌和干燥等高温条件下很容易发生美拉德反应,产生黑色的苦味物质,对产品的气滋味产生不利影响。此外鸡胚蛋蛋白质酶解后的产物本身也有苦味物质,如果不进行适当处理,口感不好将大大限制了其实际应用。为此,我们提出一种鸡胚多肽蛋粉的生产工艺及应用。
发明内容
本发明的主要目的在于提供一种鸡胚多肽蛋粉的生产工艺及应用,可以有效解决背景技术中的问题。
为实现上述目的,本发明采取的技术方案为:
一种鸡胚多肽蛋粉的生产工艺及应用,选择非疫区,健康种鸡蛋孵化至9-16日龄的胚胎蛋,经清洗、消毒、去壳、组织破碎、加入一定比例的去离子水、酶解、苦腥味物质包埋、过滤、杀菌、均质、干燥等工序制得无苦腥味,颜色淡黄的鸡胚蛋粉或蛋片,以人或活体动物进行试吃实验。
进一步地,选择臭氧水或臭氧熏蒸对蛋壳表面进行消毒,浸泡时臭氧水浓度为0.5-10ppm,杀菌时间1~30min。臭氧熏蒸臭氧浓度为1-10ppm,杀菌时间为5-120min。
进一步地,向鸡胚蛋匀浆中加入葡萄糖氧化酶、过氧化氢酶。葡萄糖氧化酶的添加量为0.01~3%,过氧化氢酶的添加量为0.01~1%。
进一步地,向鸡胚蛋匀浆中加入木瓜蛋白酶、中性蛋白酶、菠萝蛋白酶的一种或几种。蛋白酶的添加量总量为鸡胚重的0.05~5%,不需要调整pH。
进一步地,向鸡胚蛋匀浆中加入β-环状糊精,β-环状糊精的添加量为鸡胚蛋重的0.2-10%。
进一步地,向鸡胚蛋匀浆中加入葛根粉、夏枯草和甜味剂,葛根粉的添加总量为0.01~2%,夏枯草的添加总量为0.02~2%,甜味剂的添加总量为0.1~5%。
本发明的具体工艺为:
1、选择健康的孵化19~16天的鸡胚蛋作为原料,鸡胚蛋表面用清水洗涤,臭氧水浸泡杀菌或臭氧熏蒸杀菌,浸泡时臭氧水浓度为0.5-10ppm,杀菌时间1~30min。臭氧熏蒸臭氧浓度为1-10ppm,杀菌时间为5-120min。
2、鸡胚蛋杀菌后去壳后破碎匀浆,向鸡胚蛋匀浆中加入一定比例的水,依次或同时加入葡萄糖氧化酶、过氧化氢酶、蛋白酶(木瓜蛋白酶、菠萝蛋白酶、中性蛋白酶等一种或多种)、β-环状糊精、葛根粉、夏枯草和甜味剂,以鸡胚蛋重量计,葡萄糖氧化酶的添加量为0.01~3%,过氧化氢酶的添加量为0.01~1%,蛋白酶的添加总量为0.05~5%,β-环状糊精为的添加量为0.2~10%,葛根粉的添加总量为0.01~2%,夏枯草的添加总量为0.02~2%,甜味剂的添加总量为0.1~5%,无需调节PH,反应温度为35-60,℃,反应时间1~6h。
3、对鸡胚蛋反应后的匀浆进行过滤,高温灭菌,灭菌温度为60~135℃,灭菌时间为10s~30min。
4、灭菌后的鸡胚蛋匀浆液经喷雾干燥或滚筒干燥可得鸡胚蛋干粉或干片,烘干温度最高可达200℃。
5、以酶解鸡胚蛋干粉为食品原料可制成含鸡胚蛋的各类产品。
6、以人或活体动物进行试吃实验,了解产品是否存在副作用。
与现有技术相比,本发明具有如下有益效果:该种鸡胚多肽蛋粉的生产工艺及应用,1、采用臭氧消毒,臭氧消毒穿透力强且没有死角。消毒时间短,没有二次污染,不会在被消毒物上造成污物。
2、选择合适的内切蛋白酶,控制酶解条件,使主要酶解产物为多肽,而不产生大量的氨基酸。
3、无需调节PH,温和条件下氨基酸不易发生消旋,生产操作更简单。
4、蛋白质酶解后产生的苦味及胚蛋本身具有的腥味得到有效解决,产品口感宜人,适合作为食品配料在各类食品中的应用。
5、去除还原性葡萄糖,解决产品在高温杀菌及干燥过程中因美拉德反应变黑的问题,制得的产品为淡黄色。
6、添加的葛根粉和夏枯草可以增强免疫功能,而且添加的甜味剂,可以使其更易食用。
具体实施方式
实施例1
选择健康的孵化13天的鸡胚蛋作为原料,鸡胚蛋表面经清水洗涤后,置于臭氧消毒柜中杀菌,臭氧浓度为2ppm,杀菌时间20min。鸡胚蛋杀菌后去壳破碎制匀浆,加入约鸡胚重量0.5倍的去离子水,调节温度为50℃,加入鸡胚重量(后面的均相同)0.2%葡萄糖氧化酶、0.1%过氧化氢酶、0.5%木瓜蛋白酶、1.5%β-环状糊精、0.01%葛根粉、0.02%夏枯草以及0.1%甜味剂,反应4h,过115目筛,对鸡胚蛋匀浆进行灭菌,灭菌温度121.3℃,灭菌时间为5s,20MPa压力均质,灭菌后的鸡胚蛋匀浆液经滚筒干燥可得鸡胚蛋片,滚筒干燥温度为165-185℃,破碎、过筛,鸡胚蛋干片可作为食品原料应用于各类食品中,也添加一些甜味剂、酸味剂等制成保健型固体饮料。
实施例2
选择健康的孵化10天的鸡胚蛋作为原料,鸡胚蛋表面经清水洗涤后,置于臭氧消毒水中浸泡杀菌,臭氧水浓度为1.5ppm,杀菌时间20s。鸡胚蛋杀菌后去壳破碎制匀浆,加入约鸡胚重量1.5倍的去离子水,调节温度为55℃,加入鸡胚重量(后面的均相同)0.1%葡萄糖氧化酶、0.05%过氧化氢酶、0.3%菠萝蛋白酶、2%β-环状糊精、1.0%葛根粉、1.0%夏枯草以及3.0%甜味剂,反应3h,过115目筛,对鸡胚蛋匀浆进行灭菌,灭菌温度65℃,灭菌时间为5min,20MPa压力均质,灭菌后的鸡胚蛋匀浆液经喷雾干燥可得鸡胚蛋干粉,喷雾干燥进风温度为185℃,出风温度90℃,鸡胚蛋干粉可作为食品原料应用于各类食品中,如添加到面粉中或与鸡蛋一起打发制成饼干、蛋糕、各式糕点。
实施例3
选择健康的孵化10天的鸡胚蛋作为原料,鸡胚蛋表面经清水洗涤后,置于臭氧消毒水中浸泡杀菌,臭氧水浓度为1ppm,杀菌时间60s。鸡胚蛋杀菌后去壳破碎制匀浆,加入约鸡胚重量2倍的去离子水,调节温度为45℃,加入鸡胚重量(后面的均相同)0.1%葡萄糖氧化酶、0.05%过氧化氢酶、0.3%中性蛋白酶,0.2%木瓜蛋白酶、4%β-环状糊精、2.0%葛根粉、2.0%夏枯草以及5.0%甜味剂,反应5h,过115目筛,对鸡胚蛋匀浆进行灭菌,灭菌温度100℃,灭菌时间为1min,20MPa压力均质,灭菌后的鸡胚蛋匀浆液经喷雾干燥可得鸡胚蛋干粉,喷雾干燥进风温度为185℃,出风温度90℃,鸡胚蛋干粉可作为营养品原料用于奶粉,豆奶粉、营养米粉等营养品中。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (9)
1.一种鸡胚多肽蛋粉的生产工艺及应用,其特征在于:选择非疫区,健康种鸡蛋孵化至9-16日龄的胚胎蛋,经清洗、消毒、去壳、组织破碎、加入一定比例的去离子水、酶解、苦腥味物质包埋、过滤、杀菌、均质、干燥等工序制得无苦腥味,颜色淡黄的鸡胚蛋粉或蛋片,以人或活体动物进行试吃实验。
2.根据权利要求1所述的一种鸡胚多肽蛋粉的生产工艺及应用,其特征在于:选择臭氧水或臭氧熏蒸对蛋壳表面进行消毒,浸泡时臭氧水浓度为0.5-10ppm,杀菌时间1~30min。
3.臭氧熏蒸臭氧浓度为1-10ppm,杀菌时间为5-120min。
4.根据权利要求1所述的一种鸡胚多肽蛋粉的生产工艺及应用,其特征在于:向鸡胚蛋匀浆中加入葡萄糖氧化酶、过氧化氢酶。
5.葡萄糖氧化酶的添加量为0.01~3%,过氧化氢酶的添加量为0.01~1%。
6.根据权利要求1所述的一种鸡胚多肽蛋粉的生产工艺及应用,其特征在于:向鸡胚蛋匀浆中加入木瓜蛋白酶、中性蛋白酶、菠萝蛋白酶的一种或几种。
7.蛋白酶的添加量总量为鸡胚重的0.05~5%,不需要调整pH。
8.根据权利要求1所述的一种鸡胚多肽蛋粉的生产工艺及应用,其特征在于:向鸡胚蛋匀浆中加入β-环状糊精,β-环状糊精的添加量为鸡胚蛋重的0.2-10%。
9.根据权利要求1所述的一种鸡胚多肽蛋粉的生产工艺及应用,其特征在于:向鸡胚蛋匀浆中加入葛根粉、夏枯草和甜味剂,葛根粉的添加总量为0.01~2%,夏枯草的添加总量为0.02~2%,甜味剂的添加总量为0.1~5%。
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CN112931800A (zh) * | 2021-02-05 | 2021-06-11 | 质每堂(武汉)健康科技有限公司 | 胚蛋发酵粉的制备方法及其产品与应用 |
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