CN107518236A - A kind of pure fowls egg protein drink and preparation method thereof - Google Patents
A kind of pure fowls egg protein drink and preparation method thereof Download PDFInfo
- Publication number
- CN107518236A CN107518236A CN201710725477.XA CN201710725477A CN107518236A CN 107518236 A CN107518236 A CN 107518236A CN 201710725477 A CN201710725477 A CN 201710725477A CN 107518236 A CN107518236 A CN 107518236A
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- parts
- egg protein
- protein
- fowls egg
- citric acid
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- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 49
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 49
- 241000272496 Galliformes Species 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims abstract description 63
- 229930006000 Sucrose Natural products 0.000 claims abstract description 22
- 239000005720 sucrose Substances 0.000 claims abstract description 22
- -1 sucrose ester Chemical class 0.000 claims abstract description 22
- 239000001768 carboxy methyl cellulose Substances 0.000 claims abstract description 18
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 claims abstract description 17
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 claims abstract description 17
- 239000007788 liquid Substances 0.000 claims description 30
- 102000004169 proteins and genes Human genes 0.000 claims description 30
- 108090000623 proteins and genes Proteins 0.000 claims description 30
- 230000001954 sterilising effect Effects 0.000 claims description 18
- 238000004659 sterilization and disinfection Methods 0.000 claims description 16
- 235000013601 eggs Nutrition 0.000 claims description 9
- 239000002994 raw material Substances 0.000 claims description 7
- 241000271566 Aves Species 0.000 claims description 4
- 239000000463 material Substances 0.000 claims description 4
- 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 claims 2
- 235000014103 egg white Nutrition 0.000 claims 2
- 210000000969 egg white Anatomy 0.000 claims 2
- 240000000111 Saccharum officinarum Species 0.000 claims 1
- 235000007201 Saccharum officinarum Nutrition 0.000 claims 1
- 150000002148 esters Chemical class 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 2
- 235000018102 proteins Nutrition 0.000 description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 10
- 102000004196 processed proteins & peptides Human genes 0.000 description 6
- 108090000765 processed proteins & peptides Proteins 0.000 description 6
- 244000131522 Citrus pyriformis Species 0.000 description 4
- 101000693916 Gallus gallus Albumin Proteins 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 4
- 235000013361 beverage Nutrition 0.000 description 4
- 238000000265 homogenisation Methods 0.000 description 4
- 229920001184 polypeptide Polymers 0.000 description 4
- 229910052708 sodium Inorganic materials 0.000 description 4
- 239000011734 sodium Substances 0.000 description 4
- 241000196324 Embryophyta Species 0.000 description 3
- 108010064851 Plant Proteins Proteins 0.000 description 3
- 238000009924 canning Methods 0.000 description 3
- 125000002057 carboxymethyl group Chemical group [H]OC(=O)C([H])([H])[*] 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 3
- 150000001875 compounds Chemical class 0.000 description 3
- 102000034356 gene-regulatory proteins Human genes 0.000 description 3
- 108091006104 gene-regulatory proteins Proteins 0.000 description 3
- 235000021118 plant-derived protein Nutrition 0.000 description 3
- 235000005979 Citrus limon Nutrition 0.000 description 2
- 239000002253 acid Substances 0.000 description 2
- 235000004213 low-fat Nutrition 0.000 description 2
- 235000013336 milk Nutrition 0.000 description 2
- 210000004080 milk Anatomy 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 1
- 108010082495 Dietary Plant Proteins Proteins 0.000 description 1
- 108010073771 Soybean Proteins Proteins 0.000 description 1
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007071 enzymatic hydrolysis Effects 0.000 description 1
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 235000020845 low-calorie diet Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 239000000843 powder Substances 0.000 description 1
- 235000021568 protein beverage Nutrition 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 235000019710 soybean protein Nutrition 0.000 description 1
- 229920001285 xanthan gum Polymers 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L2/00—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation
- A23L2/38—Other non-alcoholic beverages
-
- 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
- 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
- A23L2/66—Proteins
-
- 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
The present invention relates to a kind of fowls egg protein drink and preparation method thereof.The fowls egg protein drink includes the component of following parts by weight：90 97 parts of fowls egg protein, 0.1 0.5 parts of citric acid, 0.1 0.5 parts of sucrose ester, 0.1 0.3 parts of sodium carboxymethylcellulose, 0.1 0.3 parts of flavoring essence.The present invention in existing fowls egg protein drink by adding sucrose ester, and with special ratios compatibility, the heat resistance of fowls egg protein is significantly improved, so as to obtain a kind of protein content 10% 12%, the fowls egg protein drink that can be guaranteed the quality under normal temperature 2 months, achieves unexpected technique effect.
Description
Technical field
The present invention relates to a kind of pure fowls egg protein drink and preparation method thereof, belong to protein drink field.
Background technology
Protein drink is divided into plant/compound plant protein drink and birds protein drink, wherein plant egg in the market
Bai Yinpin occupies an leading position, based on soybean protein etc.；Compound plant protein drink is added on the basis of based on vegetable protein
The fluid milks such as cow's milk or milk powder group are added.The low percentages of protein of plant/compound plant protein drink, it is normally only left 2%
It is right.
And though fowls egg protein drink protein content is high, easily it is absorbed by the body, for body-building group and needs low fat, low in calories
The consumer of food, it is extraordinary selection.But due to fowls egg protein heat resistance extreme difference, temperature becomes more than more than 56 DEG C
Property solidification, therefore it is presently commercially available enzymolysis processing is generally first carried out to albumen using the protein drink that fowls egg protein is raw material, then enter one
Prepared by step, the gained drink shelf-life is short and needs to refrigerate.
The content of the invention
The present invention, with special ratios compatibility, significantly improves fowl by adding sucrose ester in existing fowls egg protein drink
The heat resistance of egg albumen, so as to obtain the fowls egg protein that a kind of protein content can guarantee the quality 2 months under 10%-12%, normal temperature
Drink, achieve unexpected technique effect.
The present invention adopts the following technical scheme that.
A kind of fowls egg protein drink, include the component of following parts by weight：Fowls egg protein 90-97 parts, citric acid 0.1-0.5
Part, sucrose ester 0.1-0.5 parts, sodium carboxymethylcellulose 0.1-0.3 parts, flavoring essence 0.1-0.3 parts.
Preferably, the fowls egg protein drink includes the component of following parts by weight：Fowls egg protein 90-97 parts, citric acid
0.1-0.2 parts, sucrose ester 0.1-0.2 parts, sodium carboxymethylcellulose 0.1-0.2 parts, flavoring essence 0.1-0.2 parts.
It is further preferred that the fowls egg protein drink includes the component of following parts by weight：Fowls egg protein 96-97 parts, lemon
Lemon acid 0.15-0.2 parts, sucrose ester 0.15-0.2 parts, sodium carboxymethylcellulose 0.15-0.2 parts, flavoring essence 0.1-0.15 parts.
Or, it is preferable that the fowls egg protein drink includes the component of following parts by weight：Fowls egg protein 94-97 parts, lemon
Sour 0.15-0.2 parts, sucrose ester 0.15-0.2 parts, sodium carboxymethylcellulose 0.15-0.2 parts, flavoring essence 0.1-0.15 parts.
Or, it is preferable that the fowls egg protein drink includes the component of following parts by weight：Fowls egg protein 90-93 parts, lemon
Sour 0.10-0.15 parts, sucrose ester 0.10-0.15 parts, sodium carboxymethylcellulose 0.10-0.15 parts, flavoring essence 0.10-0.15
Part.
The present invention also provides a kind of preparation method of fowls egg protein drink, including：Material mixes, homogeneous, sterilization, filling.
Wherein, the material, which mixes, is specially：Citric acid is added in protein liquid, system pH is between 6.0-7.0, preferably
Between 6.2-7.0；Then after dissolving sucrose ester, sodium carboxymethylcellulose and flavoring essence, the albumen containing citric acid is added
In liquid.
The process conditions of the homogeneous are：Homogenization pressure 10MPa-20MPa, preferably 15MPa-20MPa, it is fully mixed to raw material
It is even.
85 DEG C -100 DEG C of the sterilization temperature, preferably 85 DEG C -95 DEG C, time 10min-20min.
As the preferred embodiment of the present invention, the preparation method of the fowls egg protein drink, comprise the following steps：By lemon
Lemon acid is added in protein liquid, and system pH is between 6.0-7.0, between preferably 6.2-7.0, then by sucrose ester, carboxymethyl cellulose
After plain sodium and flavoring essence dissolving, add in the protein liquid containing citric acid；Pressure 10MPa-20MPa homogeneous is fully mixed to raw material
It is even；It is filling in 85 DEG C of -100 DEG C of sterilizing time 10min-20min.
Existing fowls egg protein drink is first to be digested fowls egg protein, and polypeptide drink is further made in gained hydrolyzate
Product.Although enzymolysis protein liquid can improve the sterilization temperature of polypeptide beverage to 85 DEG C or so, complete egg is also destroyed simultaneously
White structure.Show according to the study, fowls egg protein can produce more bitter peptides after enzymolysis, and hydrolysis degree is difficult to control.And this hair
It is bright to be had been surprisingly found that in the studying for a long period of time of fowls egg protein drink, after sucrose ester is directly added into protein liquid with special ratios, energy
Significantly improve the heat resistance of fowls egg protein, so as to which 50 DEG C or so of existing fowls egg protein sterilization temperature from routine are promoted into 95
DEG C, that is, overcome existing more than 56 DEG C i.e. generations of fowls egg protein to be denatured the defects of solidifying, while be omitted traditional fowls egg protein drink
Enzymolysis process in product preparation process.Not only protein content is high (10%-12%) for thus obtained fowls egg protein drink, and protects
The matter phase significantly extends, and up to 2 months under normal temperature, is body-building group and needs the consumer of low fat, low-calorie diet extraordinary
Selection.
Embodiment
Following examples are used to illustrate the present invention, but are not limited to the scope of the present invention.
Embodiment 1
Raw material forms：Protein liquid 9000g, citric acid 10g, sucrose ester 10g, sodium carboxymethylcellulose 10g, flavoring essence
10g, water 960g.
Preparation process：
Allotment：Citric acid is gradually added in protein liquid, regulatory protein liquid pH to 7.0, it is then that sucrose ester, carboxymethyl is fine
Plain sodium, flavoring essence are tieed up, water dissolving is added, then adds in protein liquid.
Homogeneous：Whole mixed liquid of protein are subjected to homogeneous, homogenization pressure 10MPa, until mixed liquid of protein is in uniformly steady
Fixed state.
Sterilization：Water dip sterilization temperature is adjusted to 85 DEG C, sterilized, time 20min.
It is canned：Egg liquid after sterilization is subjected to aseptic canning.
Embodiment 2
Raw material forms：Protein liquid 9500g, citric acid 15g, sucrose ester 15g, sodium carboxymethylcellulose 15g, flavoring essence
10g, water 445g.
Preparation process：
Allotment：Citric acid is gradually added in protein liquid, regulatory protein liquid pH to 6.6, it is then that sucrose ester, carboxymethyl is fine
Plain sodium, flavoring essence are tieed up, is dissolved with a small amount of water, is then added in protein liquid.
Homogeneous：Whole mixed liquid of protein are subjected to homogeneous, homogenization pressure 15MPa, until mixed liquid of protein is in uniformly steady
Fixed state.
Sterilization：Water dip sterilization temperature is adjusted to 90 DEG C, sterilized, time 18min.
It is canned：Egg liquid after sterilization is subjected to aseptic canning.
Embodiment 3
Raw material forms：Protein liquid 9700g, citric acid 20g, sucrose ester 20g, sodium carboxymethylcellulose 20g, flavoring essence
10g, water 230g.
Preparation process：
Allotment：Citric acid is gradually added in protein liquid, regulatory protein liquid pH to 6.2, it is then that sucrose ester, carboxymethyl is fine
Plain sodium, flavoring essence are tieed up, is dissolved with a small amount of water, is then added in protein liquid.
Homogeneous：Whole mixed liquid of protein are subjected to homogeneous, homogenization pressure 20MPa, until mixed liquid of protein is in uniformly steady
Fixed state.
Sterilization：Water dip sterilization temperature is adjusted to 95 DEG C, sterilized, time 15min.
It is canned：Egg liquid after sterilization is subjected to aseptic canning.
Comparative example 1
Existing poultry-egg beverage is all after Chicken Albumin is digested, and makes polypeptide beverage.
By taking the preparation of current conventional fowls egg protein drink as an example, comprise the following steps that：
(1) first Chicken Albumin is digested, obtains Chicken Albumin hydrolyzate；
(2) by Chicken Albumin hydrolyzate 5000g, water 4000g, citric acid 14g, sodium carboxymethylcellulose 10g, xanthans
10g is mixed；
(3) sterilize；Polypeptide beverage is made.
As a result show：Enzymolysis processing destroys the original intact proteins structure of birds, beasts and eggs, and protein classes are more in fowls egg protein；
Degree of Enzymatic Hydrolysis is difficult to control simultaneously, causes the generation of bitter peptides, and products obtained therefrom feature is indefinite.
Comparative example 2
Using commercially available fowls egg protein drink as comparative example, after testing, finished product protein content obtained by 1-3 of the embodiment of the present invention exists
10%-12%, far above protein content 2% in commercial protein beverage.
Although above the present invention is described in detail with a general description of the specific embodiments,
On the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.Cause
This, these modifications or improvements, belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. a kind of fowls egg protein drink, it is characterised in that include the component of following parts by weight：Fowls egg protein 90-97 parts, citric acid
0.1-0.5 parts, sucrose ester 0.1-0.5 parts, sodium carboxymethylcellulose 0.1-0.3 parts, flavoring essence 0.1-0.3 parts.
2. fowls egg protein drink according to claim 1, it is characterised in that include the component of following parts by weight：Birds, beasts and eggs egg
White 90-97 parts, citric acid 0.1-0.2 parts, sucrose ester 0.1-0.2 parts, sodium carboxymethylcellulose 0.1-0.2 parts, flavoring essence
0.1-0.2 parts.
3. fowls egg protein drink according to claim 1, it is characterised in that include the component of following parts by weight：Birds, beasts and eggs egg
White 96-97 parts, citric acid 0.15-0.2 parts, sucrose ester 0.15-0.2 parts, sodium carboxymethylcellulose 0.15-0.2 parts, flavoring essence
0.1-0.15 parts；
Or the fowls egg protein drink includes the component of following parts by weight：Fowls egg protein 94-97 parts, citric acid 0.15-0.2
Part, sucrose ester 0.15-0.2 parts, sodium carboxymethylcellulose 0.15-0.2 parts, flavoring essence 0.1-0.15 parts；
The fowls egg protein drink includes the component of following parts by weight：Fowls egg protein 90-93 parts, citric acid 0.10-0.15 parts, sugarcane
Sugar ester 0.10-0.15 parts, sodium carboxymethylcellulose 0.10-0.15 parts, flavoring essence 0.10-0.15 parts.
A kind of 4. preparation method of any described fowls egg protein drinks of claim 1-3, it is characterised in that including：Material mixes
Close, homogeneous, sterilization is filling.
5. preparation method according to claim 4, it is characterised in that the material, which mixes, is specially：Citric acid is added
In protein liquid, system pH is between 6.0-7.0, between preferably 6.2-7.0.
6. the preparation method according to claim 4 or 5, it is characterised in that the pressure 10MPa-20MPa of the homogeneous.
7. preparation method according to claim 6, it is characterised in that the pressure 15MPa-20MPa of the homogeneous.
8. according to any described preparation methods of claim 4-7, it is characterised in that the sterilization temperature is 85 DEG C -100 DEG C,
Time 10min-20min.
9. according to any described preparation methods of claim 4-8, it is characterised in that the sterilization temperature is 85 DEG C -95 DEG C.
10. preparation method according to claim 4, it is characterised in that add citric acid in protein liquid, system pH exists
Between 6.0-7.0, between preferably 6.2-7.0, after then dissolving sucrose ester, sodium carboxymethylcellulose and flavoring essence, add
In protein liquid containing citric acid；Pressure 10MPa-20MPa homogeneous fully mixes to raw material；In 85 DEG C of -100 DEG C of sterilizing times
10min-20min, it is filling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710725477.XA CN107518236A (en) | 2017-08-22 | 2017-08-22 | A kind of pure fowls egg protein drink and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710725477.XA CN107518236A (en) | 2017-08-22 | 2017-08-22 | A kind of pure fowls egg protein drink and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107518236A true CN107518236A (en) | 2017-12-29 |
Family
ID=60681893
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710725477.XA Pending CN107518236A (en) | 2017-08-22 | 2017-08-22 | A kind of pure fowls egg protein drink and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN107518236A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2020206399A1 (en) * | 2019-04-05 | 2020-10-08 | Rembrandt Enterprises, Inc. | Deflavored egg protein isolate, products made with protein isolates and methods of making same |
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| CN105901453A (en) * | 2016-04-28 | 2016-08-31 | 江南大学 | Low-cholesterol egg drink and production method thereof |
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2017
- 2017-08-22 CN CN201710725477.XA patent/CN107518236A/en active Pending
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| WO2006076051A1 (en) * | 2004-09-03 | 2006-07-20 | Cp Kelco U.S., Inc. | Stable aqueous suspension of insoluble protein |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| WO2020206399A1 (en) * | 2019-04-05 | 2020-10-08 | Rembrandt Enterprises, Inc. | Deflavored egg protein isolate, products made with protein isolates and methods of making same |
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Application publication date: 20171229 |