CN110115347A - A method of the modified preparation egg white powder with high foamability of enzymatic hydrolysis cooperative fermentation - Google Patents
A method of the modified preparation egg white powder with high foamability of enzymatic hydrolysis cooperative fermentation Download PDFInfo
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- CN110115347A CN110115347A CN201910392687.0A CN201910392687A CN110115347A CN 110115347 A CN110115347 A CN 110115347A CN 201910392687 A CN201910392687 A CN 201910392687A CN 110115347 A CN110115347 A CN 110115347A
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- egg
- egg white
- fermentation
- enzymatic hydrolysis
- white powder
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- 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 77
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 77
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 77
- 235000014103 egg white Nutrition 0.000 title claims abstract description 77
- 210000000969 egg white Anatomy 0.000 title claims abstract description 77
- 238000000855 fermentation Methods 0.000 title claims abstract description 50
- 230000004151 fermentation Effects 0.000 title claims abstract description 49
- 230000007071 enzymatic hydrolysis Effects 0.000 title claims abstract description 36
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 title claims abstract description 36
- 238000000034 method Methods 0.000 title claims abstract description 32
- 239000000843 powder Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title abstract description 9
- 102000004190 Enzymes Human genes 0.000 claims abstract description 29
- 108090000790 Enzymes Proteins 0.000 claims abstract description 29
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims abstract description 26
- 241000894006 Bacteria Species 0.000 claims abstract description 15
- 235000014655 lactic acid Nutrition 0.000 claims abstract description 13
- 239000004310 lactic acid Substances 0.000 claims abstract description 13
- 230000009849 deactivation Effects 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 6
- 229940088598 enzyme Drugs 0.000 claims description 28
- 239000007788 liquid Substances 0.000 claims description 23
- 239000004365 Protease Substances 0.000 claims description 20
- 238000012545 processing Methods 0.000 claims description 20
- 238000010790 dilution Methods 0.000 claims description 16
- 239000012895 dilution Substances 0.000 claims description 16
- 239000000758 substrate Substances 0.000 claims description 16
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- 108091005804 Peptidases Proteins 0.000 claims description 9
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims description 8
- 235000019419 proteases Nutrition 0.000 claims description 8
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- 238000000265 homogenisation Methods 0.000 claims description 7
- 239000000243 solution Substances 0.000 claims description 7
- 108090000526 Papain Proteins 0.000 claims description 6
- 150000001720 carbohydrates Chemical class 0.000 claims description 6
- 238000004108 freeze drying Methods 0.000 claims description 6
- 235000019834 papain Nutrition 0.000 claims description 6
- 229940055729 papain Drugs 0.000 claims description 6
- 238000001694 spray drying Methods 0.000 claims description 6
- 108010004032 Bromelains Proteins 0.000 claims description 5
- 240000001046 Lactobacillus acidophilus Species 0.000 claims description 5
- 235000013956 Lactobacillus acidophilus Nutrition 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 235000019835 bromelain Nutrition 0.000 claims description 5
- 239000002054 inoculum Substances 0.000 claims description 5
- 229940039695 lactobacillus acidophilus Drugs 0.000 claims description 5
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims description 4
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims description 4
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 4
- 229930006000 Sucrose Natural products 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims description 3
- 241000186840 Lactobacillus fermentum Species 0.000 claims description 3
- 241000194020 Streptococcus thermophilus Species 0.000 claims description 3
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims description 3
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims description 3
- 239000005720 sucrose Substances 0.000 claims description 3
- 239000008367 deionised water Substances 0.000 claims description 2
- 229910021641 deionized water Inorganic materials 0.000 claims description 2
- 239000008103 glucose Substances 0.000 claims description 2
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims 1
- 241000186672 Lactobacillus delbrueckii subsp. bulgaricus Species 0.000 claims 1
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 abstract description 27
- 102000004169 proteins and genes Human genes 0.000 abstract description 16
- 108090000623 proteins and genes Proteins 0.000 abstract description 16
- 239000006260 foam Substances 0.000 abstract description 14
- 238000005187 foaming Methods 0.000 abstract description 14
- 238000010521 absorption reaction Methods 0.000 abstract description 7
- 239000003205 fragrance Substances 0.000 abstract description 5
- 230000000050 nutritive effect Effects 0.000 abstract description 5
- 108090000765 processed proteins & peptides Proteins 0.000 abstract description 5
- 230000015556 catabolic process Effects 0.000 abstract description 4
- 238000006731 degradation reaction Methods 0.000 abstract description 4
- 238000011081 inoculation Methods 0.000 abstract description 4
- 102000004196 processed proteins & peptides Human genes 0.000 abstract description 4
- 230000029087 digestion Effects 0.000 abstract description 2
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- 238000003379 elimination reaction Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 10
- 239000000706 filtrate Substances 0.000 description 6
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- 150000001875 compounds Chemical class 0.000 description 4
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- 244000005700 microbiome Species 0.000 description 3
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- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000186660 Lactobacillus Species 0.000 description 2
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 2
- 238000006243 chemical reaction Methods 0.000 description 2
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- 229940039696 lactobacillus Drugs 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 229910052760 oxygen Inorganic materials 0.000 description 2
- 239000001301 oxygen Substances 0.000 description 2
- 239000002699 waste material Substances 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000193830 Bacillus <bacterium> Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 108010001515 Galectin 4 Proteins 0.000 description 1
- 102100039556 Galectin-4 Human genes 0.000 description 1
- 206010020751 Hypersensitivity Diseases 0.000 description 1
- 239000004367 Lipase Substances 0.000 description 1
- 102000004882 Lipase Human genes 0.000 description 1
- 108090001060 Lipase Proteins 0.000 description 1
- 102000016943 Muramidase Human genes 0.000 description 1
- 108010014251 Muramidase Proteins 0.000 description 1
- 108010062010 N-Acetylmuramoyl-L-alanine Amidase Proteins 0.000 description 1
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 1
- 102000035195 Peptidases Human genes 0.000 description 1
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 235000020167 acidified milk Nutrition 0.000 description 1
- 239000013543 active substance Substances 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000026935 allergic disease Diseases 0.000 description 1
- 230000007815 allergy Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 239000008121 dextrose Substances 0.000 description 1
- 235000013681 dietary sucrose Nutrition 0.000 description 1
- 230000008034 disappearance Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000019421 lipase Nutrition 0.000 description 1
- 229960000274 lysozyme Drugs 0.000 description 1
- 239000004325 lysozyme Substances 0.000 description 1
- 235000010335 lysozyme Nutrition 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 238000000399 optical microscopy Methods 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- -1 raw element C Natural products 0.000 description 1
- 230000000630 rising effect Effects 0.000 description 1
- 238000005507 spraying Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 210000004885 white matter Anatomy 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
- 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
-
- 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
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/113—Acidophilus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/143—Fermentum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses a kind of methods of modified preparation egg white powder with high foamability of enzymatic hydrolysis cooperative fermentation, and steps are as follows: (1) preparing egg white solution；(2) enzymatic hydrolysis, enzyme deactivation, cooling；(3) it is deployed after cooling；(4) appropriate lactic acid bacteria is accessed after deploying carries out inoculation fermentation；(5) powder is dried to after lactic fermentation.The egg-white powder foaming characteristic high foam stability of the method for the present invention preparation is good, has good functional characteristic.Product more adds distinctive fragrance and elimination brought by lactobacillus-fermented or degradation high molecular weight protein, macro-molecular protein is degraded to small-molecular peptides, is more advantageous to the digestion and absorption of human body other than the nutritive value with egg white itself.Egg fishy smell and high molecular weight protein are not only eliminated and degrade, but also the distinctive fermentation fragrance of imparting egg white and fermentative degradation produce the small-molecular peptides for being easy to human consumption's absorption.Resource is taken full advantage of, the economic value of egg white is improved.
Description
Technical field
The present invention relates to a kind of methods of modified preparation egg white powder with high foamability of enzymatic hydrolysis cooperative fermentation, belong to egg-white powder processing
Technical field.
Background technique
Egg has that nutritive value is high, processing characteristics are good and the factors such as cheap, since ancient times just by people's
It utilizes and pays close attention to extensively.China is maximum egg producing country in the world, but for egg consumption, the egg of marketing fresh is but
90% or more of total output is accounted for, only 5% or so egg is for producing and processing and making high value-added product, egg system
Product processing industry falls behind.About contain 5-6g protein in each fresh egg, 5-6g is fatty, 30mg calcium, 15mg iron, largely
Vitamin A and vitamin B；Gal4 amino acid composition is close with human body in egg white, is easily absorbed by the human body, and contains niacin, dimension
The vitamins such as raw element C, nutritive value is abundant, and egg white has excellent dissolubility, foaming characteristic, emulsibility and gelation, is
Indispensable raw material in modern food industry.It is at present based on fresh disappear, on a small quantity for the consumption of egg white and processing and utilization master
For processing the ingredient of the production of the food such as powdered egg or bread, cake, ice cream, the nutritive value of egg white is not given full play to,
It is greatly to waste to its excellent processing characteristics.
But the foaming characteristic of fresh egg white and stability can not reach the needs of production and processing, and egg white is producing and processing
The problems such as middle egg fishy smell is heavier, lysozyme contained in fresh albumen and antibacterial protein constrains microorganism to a certain extent and exists
It is used in egg white, is unfavorable for the further development of egg white product deep processing.Therefore, it is necessary to carry out certain processing to it, improve
Foaming characteristic, stability and reduce fishy smell and be conducive to lactobacillus-fermented.
At present enzymatic hydrolysis improve foaming characteristic method also have relevant report, such as: patent CN102613605A by polysaccharide compounding,
Heat treatment and chemical reaction increase dried whole-egg foaming power and foam is stablized；Patent CN102356888A uses the preparatory enzyme of lipase
Solution, compound protease coordinated enzymatic hydrolysis handle albumen, the foaming characteristic of acquisition and steep the high egg white egg of last stability
It is white.But enzymatic hydrolysis can not all solve the problems, such as egg white fishy smell weight, and excessively digest the disappearance for also resulting in egg white functional characteristic.Existing
Have in technology, be mainly used for egg white desugar using microorganism such as yeast, does not play the distinctive other function characteristic of microorganism,
Such as egg fishy smell is reduced, fermenting aroma is increased and improves foam stability.
Summary of the invention
Goal of the invention: in view of the above technical problems, it is an object of the present invention to provide a kind of enzymatic hydrolysis collaboration lactobacillus-fermented is modified
The method for preparing egg white powder with high foamability not only can rationally utilize protein resource, but also do deep processing well, rationally utilize
It on the basis of resource, increases economic efficiency, meets the new demand in market, and with egg fishy smell is low, fermenting aroma is strong, blistering
Property height and the good feature of foam stability.
Technical solution: in order to achieve the above object of the invention, the technical solution adopted in the present invention is as follows:
A method of enzymatic hydrolysis cooperative fermentation modification prepares egg-white powder, includes the following steps:
(1) prepared by raw material: taking fresh albumen, it is spare that egg white dilution is made after dilution, homogeneous, filtering；
(2) it digests: taking step (1) egg white dilution addition organized enzyme to be digested, enzyme deactivation, cooling, obtain egg white enzymatic hydrolysis
Liquid；
(3) it deploys: taking step (2) egg white enzymolysis liquid after cooling that carbohydrate is added；
(4) be inoculated with: the lactic acid bacteria of fermentation volume 5~8% is added in the liquid after taking step (3) to deploy；
(5) lactobacillus-fermented: taking step (4) to be inoculated with the fermentation substrate that finishes, ferments 6 at 25~45 DEG C under anaerobic
~18h；
(6) dry finished product: the fermentation substrate for taking step (5) fermentation to finish, spray drying or freeze-drying are to get the egg
Clear powder finished product.
As preferred:
It is diluted using water in the step (1), mass ratio shared by water is 30-50%, and the wet concentration is from distilled water
Or deionized water, the egg white are egg white, the processing condition are as follows: 30~35MPa of homogenization pressure, temperature are 55~65 DEG C,
The filtering is using 40~60 mesh screens.
In the step (2), institute is enzyme to be selected from subtilisin, alkali protease, papain and bromelain
One of or it is a variety of；Enzymatic hydrolysis condition are as follows: 40~68 DEG C of temperature, 90~120 minutes, enzyme concentration 5~10%；Enzyme deactivation condition are as follows:
90~95 DEG C of temperature, 15~25 minutes.
In the step (3), added carbohydrate is one of glucose, maltose and sucrose or a variety of, addition
Its mass concentration is 5-10% afterwards.
In the step (4), added lactic acid bacteria is selected from lactobacillus acidophilus, lactobacillus fermenti, streptococcus thermophilus and Bao Jiali
One of sub- lactobacillus is a variety of, inoculum concentration are as follows: thallus number/mixeding liquid volume=105-107CFU/mL。
In the step (6), the condition of spray drying are as follows: 120~180 DEG C of inlet air temperature, 55~85 DEG C of leaving air temp.
In the step (6), the condition of freeze-drying are as follows: -22--18 DEG C, 100-200Pa.
The method of the present invention is first to digest egg white, eliminates the antibacterial protein for being unfavorable for lactic acid bacteria breeding, then by micro-
Itself metabolism of biology makes fermentation raw material generate many complicated intermediate supersessions or intersects metabolism, and generating new has life
Manage active substance and over one hundred kind of new biological enzyme.Enzymatic hydrolysis collaboration lactobacillus-fermented egg white, not only saves egg in fermentation raw material
The high feature of white matter, and it is degraded into the small peptide of more easily digested absorption, and produce new bioactive ingredients, make
Product is easy to human consumption's absorption, and egg fishy smell is low to have the distinctive fragrance that ferments, and improves rising for egg white by composite modified
Bubble property and foam stability are conducive to production and processing and utilize.Meanwhile on the basis of doing deep processing well, rationally utilizing resource, reduce
Protein waste, increases economic efficiency, meets the new demand in market.
Compared with the existing technology, the method for the present invention has the advantage that
1. egg white rationally is digested using compound protease aiming at the problem that lactic acid bacteria is unfavorable for the growth and breeding in egg liquid,
Antibacterial protein is eliminated, to be conducive to lactic acid bacteria breeding fermentation.
2. protein contained in egg white is mostly high molecular weight protein, enzymatic hydrolysis collaboration lactobacillus-fermented not only eliminates egg white
Antibacterial protein in albumen, and allergy is degraded, the egg white after fermentation is more conducive to human consumption's absorption.
3. enzymatic hydrolysis collaboration lactobacillus-fermented is comprehensive to improve egg white foaming characteristic and foam stability, keep the foaming characteristic of egg white solution suitable
Foaming characteristic is required in terms of having answered food processing, and this method reaction condition is mild, easy to operate, equipment requirement is low, is conducive to
Production and processing.
4. sufficiently protein utilization resource of the invention not only increases the processing performance of egg white, and to improve egg white
The surcharge of this high-quality resource of albumen provides new outlet.
Technical effect: compared with the existing technology, the egg-white powder foaming characteristic high foam stability of the method for the present invention preparation is good, tool
There is good functional characteristic.Product more adds brought by lactobacillus-fermented other than the nutritive value with egg white itself
Distinctive fragrance and elimination or degradation high molecular weight protein, are degraded to small-molecular peptides for macro-molecular protein, are more advantageous to people
The digestion and absorption of body.Not only eliminate and degrade egg fishy smell and high molecular weight protein, and assign the distinctive fermentation fragrance of egg white with
And fermentative degradation produces the small-molecular peptides for being easy to human consumption's absorption.Resource is taken full advantage of, the economic valence of egg white is improved
Value.
Detailed description of the invention
Fig. 1 be different disposal of the present invention after egg white foams microstructure observing figure (eyepiece: 10 ×, object lens: 10 ×),
In: 1 compound protease (subtilisin, papain and bromelain) enzymatic hydrolysis；2 compound proteases (subtilisin,
Alkali protease and papain) enzymatic hydrolysis；3 carry out lactic acid bacteria (acidified milk bar according to the method for the present invention again on the basis of 1
Bacterium, streptococcus thermophilus) fermentation；4 carry out lactic acid bacteria (lactobacillus acidophilus, Bulgaria according to the method for the present invention again on the basis of 2
Lactobacillus) fermentation.
Specific embodiment
Technical solutions according to the invention are further described in detail below by specific embodiment.
Embodiment 1
A kind of process of the modified preparation egg white powder with high foamability of enzymatic hydrolysis cooperative fermentation, specifically includes the following steps:
1) prepared by raw material: selecting fresh egg, separates egg white using egg device, carefully remove frenulum, obtain fresh -laid egg
Clear liquid is added 50% (mass ratio for accounting for mixed liquor after dilution) distilled water or ionized water dilution, obtains mixed liquor；
2) homogeneous: taking mixed liquor, is 30MPa, homogeneous at 55 DEG C of homogenizing temperature in homogenization pressure；
3) filter: the mixed liquor after taking homogenizing fluid obtains filtrate by 60 mesh screens；
4) digest: take filtrate digest 105 minutes under the conditions of enzyme concentration 5%, temperature 50 C, enzyme selected from subtilisin,
Papain and bromelain；
5) enzyme deactivation: enzyme deactivation 20 minutes at 90 DEG C of the mixed liquor after digesting are taken, enzymolysis liquid is obtained；
6) it deploys: taking egg white enzymolysis liquid that 10% carbohydrate is added and (be selected from dextrose and saccharose, mass concentration after addition
10%), to obtain enzymatic hydrolysis mixed liquor；
7) it is inoculated with: taking enzymatic hydrolysis mixed liquor that lactic acid bacteria (lactobacillus fermenti and the thermophilus of fermentation substrate volume 6% is added
Bacterium), inoculum concentration are as follows: thallus number/mixeding liquid volume=105CFU/mL obtains fermentation substrate；
8) lactobacillus-fermented: the fermentation substrate for taking inoculation to finish, ferment at 37 DEG C 15h under anaerobic；
9) dry: the fermentation substrate for taking fermentation to finish, freeze-drying is at powder under the conditions of -22--18 DEG C, 100-200Pa
End is to get egg-white powder finished product.
Embodiment 2
A kind of process of the modified preparation egg white powder with high foamability of enzymatic hydrolysis cooperative fermentation, specifically includes the following steps:
1) prepared by raw material: selecting fresh egg, separates egg white using egg device, carefully remove frenulum, obtain fresh -laid egg
Clear liquid is added 50% (mass ratio for accounting for mixed liquor after dilution) distilled water or ionized water dilution, obtains mixed liquor；
2) homogeneous: taking mixed liquor, is 30MPa, homogeneous at 65 DEG C of homogenizing temperature in homogenization pressure；
3) filter: the mixed liquor after taking homogenizing fluid obtains filtrate by 30 mesh screens；
4) digest: take filtrate digest 105 minutes under the conditions of enzyme concentration 10%, 55 DEG C of temperature, enzyme selected from subtilisin,
Alkali protease and papain；
5) enzyme deactivation: enzyme deactivation 15 minutes at 95 DEG C of the mixed liquor after digesting are taken, enzymolysis liquid is obtained；
6) it deploys: taking egg white enzymolysis liquid that 5% carbohydrate is added and (be selected from maltose and sucrose, mass concentration after addition
5%), to obtain enzymatic hydrolysis mixed liquor；
7) it is inoculated with: taking enzymatic hydrolysis mixed liquor that lactic acid bacteria (lactobacillus acidophilus and the bulgarian milk of fermentation substrate volume 8% is added
Bacillus), inoculum concentration are as follows: thallus number/mixeding liquid volume=106CFU/mL obtains fermentation substrate；
8) lactobacillus-fermented: the fermentation substrate for taking inoculation to finish, ferment at 37 DEG C 15h under anaerobic；
9) dry: the fermentation substrate for taking fermentation to finish is done by spraying under the conditions of 150 DEG C of inlet air temperature, 70 DEG C of leaving air temp
It is dry to get egg-white powder finished product.
Embodiment 3
A kind of process of the modified preparation egg white powder with high foamability of enzymatic hydrolysis cooperative fermentation, specifically includes the following steps:
1) prepared by raw material: selecting fresh egg, separates egg white using egg device, carefully remove frenulum, obtain fresh -laid egg
Clear liquid is added 40% (mass ratio for accounting for mixed liquor after dilution) distilled water or ionized water dilution, obtains mixed liquor；
2) homogeneous: taking mixed liquor, is 30MPa, homogeneous at 55 DEG C of homogenizing temperature in homogenization pressure；
3) filter: the mixed liquor after taking homogenizing fluid obtains filtrate by 60 mesh screens；
4) digest: take filtrate digest 105 minutes under the conditions of enzyme concentration 10%, 55 DEG C of temperature, enzyme selected from subtilisin,
Alkali protease and bromelain；
5) enzyme deactivation: enzyme deactivation 25 minutes at 95 DEG C of the mixed liquor after digesting are taken, enzymolysis liquid is obtained；
6) it deploys: taking egg white enzymolysis liquid that 5% maltose (mass concentration is 5% after addition) is added, obtain enzymatic hydrolysis mixed liquor；
7) it is inoculated with: taking enzymatic hydrolysis mixed liquor that the lactic acid bacteria (lactobacillus acidophilus) of fermentation substrate volume 8%, inoculum concentration is added are as follows:
Thallus number/mixeding liquid volume=107CFU/mL obtains fermentation substrate；
8) lactobacillus-fermented: the fermentation substrate for taking inoculation to finish, ferment at 37 DEG C 15h under anaerobic；
9) dry: the fermentation substrate for taking fermentation to finish, freeze-drying is at powder under the conditions of -22--18 DEG C, 100-200Pa
End is to get egg-white powder finished product.
Embodiment 4
It is essentially identical with 1 method of embodiment, it the difference is that only:
30% (mass ratio for accounting for mixed liquor after dilution) distilled water dilution is added in step 1)；
Processing condition in step 2) are as follows: homogenization pressure 33MPa, temperature are 60 DEG C；
Enzymatic hydrolysis condition in step 4) are as follows: 40 DEG C of temperature, 120 minutes, enzyme concentration 7%；
Lactobacillus-fermented condition in step 8) are as follows: ferment 18h at lower 25 DEG C of oxygen free condition.
It is dry in step 9) to use spray drying process, condition are as follows: 120 DEG C of inlet air temperature, 85 DEG C of leaving air temp.
Embodiment 5
It is essentially identical with 2 method of embodiment, it the difference is that only:
40% (mass ratio for accounting for mixed liquor after dilution) distilled water dilution is added in step 1)；
Processing condition in step 2) are as follows: homogenization pressure 35MPa, temperature are 62 DEG C；
Enzymatic hydrolysis condition in step 4) are as follows: 68 DEG C of temperature, 90 minutes, enzyme concentration 9%；
Lactobacillus-fermented condition in step 8) are as follows: ferment 6h at lower 45 DEG C of oxygen free condition.
It is dry in step 9) to use spray drying process, condition are as follows: 180 DEG C of inlet air temperature, 55 DEG C of leaving air temp.
For made from above-described embodiment 1 to embodiment 3 digest cooperative fermentation egg white indices carry out detection and
Similar techniques comparison, all technical measured are as shown in the table:
Note: the a- patent No.-CN106360415A
Patent a description is single use influence of the enzyme modification to egg white foaming characteristic.
The measurement of egg white foaming characteristic: 50mL (V is taken0) egg white solution, it is beaten with homogenizer with the revolving speed of 10000r/min
3min, record start foam and total liquid volume V1With foam liquid total volume V after 30min3.It is calculated according to following formula:
Foaming characteristic (FC)=(V1-V0)/starting liq volume × 100%.
Foam stability (FS)=V3/V1) × 100%.
Egg white using the method for the present invention, after different disposal is observed using optical microscopy (eyepiece × 10, object lens × 10)
Foam microstructure, as shown in Figure 1, the results showed that foam size is inhomogenous after individually being digested with enzyme, and stability is poor, according to
The method of the present invention enzymatic hydrolysis is again after lactobacillus-fermented, and foam is fine and smooth uniformly, and stability is good.
Claims (7)
1. a kind of modified method for preparing egg-white powder of enzymatic hydrolysis cooperative fermentation, which comprises the steps of:
(1) prepared by raw material: taking fresh albumen, it is spare that egg white dilution is made after dilution, homogeneous, filtering；
(2) it digests: taking step (1) egg white dilution addition organized enzyme to be digested, enzyme deactivation, cooling, obtain egg white enzymolysis liquid；
(3) it deploys: taking step (2) egg white enzymolysis liquid after cooling that carbohydrate is added；
(4) be inoculated with: the lactic acid bacteria of fermentation volume 5~8% is added in the liquid after taking step (3) to deploy；
(5) lactobacillus-fermented: taking step (4) to be inoculated with the fermentation substrate that finishes, under anaerobic fermentation 6 at 25~45 DEG C~
18h；
(6) dry finished product: the fermentation substrate for taking step (5) fermentation to finish, spray drying or freeze-drying are to get the egg-white powder
Finished product.
2. the modified method for preparing egg-white powder of enzymatic hydrolysis cooperative fermentation according to claim 1, which is characterized in that the step
(1) it is diluted in using water, mass ratio shared by water is 30-50%, and the wet concentration is from distilled water or deionized water, the egg white
For egg white, the processing condition are as follows: 30~35MPa of homogenization pressure, temperature are 55~65 DEG C, and the filtering is using 40~60
Mesh screen.
3. the modified method for preparing egg-white powder of enzymatic hydrolysis cooperative fermentation according to claim 1, which is characterized in that the step
(2) in, institute is enzyme selected from one of subtilisin, alkali protease, papain and bromelain or a variety of；Enzyme
Solution condition are as follows: 40~68 DEG C of temperature, 90~120 minutes, enzyme concentration 5~10%；Enzyme deactivation condition are as follows: 90~95 DEG C of temperature, 15~
25 minutes.
4. the modified method for preparing egg-white powder of enzymatic hydrolysis cooperative fermentation according to claim 1, which is characterized in that the step
(3) in, added carbohydrate is one of glucose, maltose and sucrose or a variety of, its mass concentration is 5- after addition
10%.
5. the modified method for preparing egg-white powder of enzymatic hydrolysis cooperative fermentation according to claim 1, which is characterized in that the step
(4) in, added lactic acid bacteria is selected from one of lactobacillus acidophilus, lactobacillus fermenti, streptococcus thermophilus and lactobacillus bulgaricus
Or a variety of, inoculum concentration are as follows: thallus number/mixeding liquid volume=105-107CFU/mL。
6. the modified method for preparing egg-white powder of enzymatic hydrolysis cooperative fermentation according to claim 1, which is characterized in that the step
(6) in, the condition of spray drying are as follows: 120~180 DEG C of inlet air temperature, 55~85 DEG C of leaving air temp.
7. the modified method for preparing egg-white powder of enzymatic hydrolysis cooperative fermentation according to claim 1, which is characterized in that the step
(6) in, the condition of freeze-drying are as follows: -22--18 DEG C, 100-200Pa.
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