CN111493195B - Salted egg white enzymatic hydrolysate soft sweet and preparation method thereof - Google Patents
Salted egg white enzymatic hydrolysate soft sweet and preparation method thereof Download PDFInfo
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- CN111493195B CN111493195B CN202010265386.4A CN202010265386A CN111493195B CN 111493195 B CN111493195 B CN 111493195B CN 202010265386 A CN202010265386 A CN 202010265386A CN 111493195 B CN111493195 B CN 111493195B
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- egg white
- essence
- salted egg
- acid
- salted
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- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 136
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- 235000014103 egg white Nutrition 0.000 title claims abstract description 121
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- 235000009508 confectionery Nutrition 0.000 title claims abstract description 46
- 230000002255 enzymatic effect Effects 0.000 title claims abstract description 40
- 239000000413 hydrolysate Substances 0.000 title claims abstract description 36
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23G—COCOA; COCOA PRODUCTS, e.g. CHOCOLATE; SUBSTITUTES FOR COCOA OR COCOA PRODUCTS; CONFECTIONERY; CHEWING GUM; ICE-CREAM; PREPARATION THEREOF
- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
- A23G3/34—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof
- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
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- A23G3/00—Sweetmeats; Confectionery; Marzipan; Coated or filled products
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- A23G3/36—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds
- A23G3/364—Sweetmeats, confectionery or marzipan; Processes for the preparation thereof characterised by the composition containing organic or inorganic compounds containing microorganisms or enzymes; containing paramedical or dietetical agents, e.g. vitamins
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- A—HUMAN NECESSITIES
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- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
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- A23J1/09—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
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Abstract
The invention belongs to the technical field of food processing, and relates to salted egg white enzymatic hydrolysate soft sweet and a preparation method thereof, wherein ultrasonic synergistic alkali treatment and ultrasonic synergistic acid treatment are adopted before enzymolysis, and glycine-sodium chloride-sodium hydroxide alkali treatment is adopted; the invention can obviously increase the enzymolysis speed of protease and reduce the consumption of protease at the same time, and finally obtains the bioactive peptide with richer structure, high small molecular content, anti-inflammatory, antioxidation, immunity improvement and the like, thereby expanding the application of the salted egg white protein in functional foods. Meanwhile, the salted egg white active zymolyte is used as a raw material to prepare soft sweets, so that waste is changed into valuable, and the waste of resources is reduced.
Description
Technical Field
The invention belongs to the technical field of food processing, and relates to salted egg white enzymatic hydrolysate soft sweet and a preparation method thereof.
Background
Salted egg is a traditional egg product mainly salted by salt, and is popular for consumption due to unique flavor and rich nutrition. Salted egg yolk is widely used as food raw material in moon cake, rice dumpling and other products to raise the quality and flavor of the product and enrich the variety of the product. The salted egg white with the salt content of up to 7-10% severely limits the further utilization of the salted egg white, and the salted egg white is usually discarded as waste, so that not only is the great protein resource wasted, but also the environment is seriously polluted. The salted egg white is rich in various proteins, contains eight essential amino acids required by human body, and the composition of each amino acid is very similar to the nutrition requirement of human body. Therefore, the high-value utilization of salted egg white is significant.
Although the method for preparing egg white powder from salted egg white, extracting lysozyme and applying the lysozyme to sausage, feed and the like is studied, the effect is poor and the popularization is limited. The protein can generate active polypeptide after enzymolysis by protease, which is a way for improving the utilization of salted egg white. However, the current research mainly focuses on the enzymolysis of salted egg white by single enzyme or complex enzyme to obtain polypeptide with antioxidation, and the yield is low and the activity is single.
Zhao Guoqi, yuan Yu, huo Yongjiu, etc. (201310080858.9) disclose a method for hydrolyzing egg white proteins by various proteases. The method comprises the steps of obtaining egg white, heating for denaturation, and hydrolyzing egg white protein simultaneously or in stages by using two or more of compound protease, neutral protease, alkaline protease and flavourzyme. The invention is different from the method in that not only enzymolysis is applied, but also ultrasonic wave cooperative alkali treatment, ultrasonic wave cooperative acid treatment and dialysis desalination treatment are adopted before the enzymolysis.
Zhong Heng, fei Shanfen (200810073573.1) discloses a method for preparing an animal protein hydrolysate. The method comprises mixing animal protein 10-90 weight parts and egg protein 10-90 weight parts in a container, adding water 0.5-5 times, stirring, boiling, cooling, adding protease or pancreatin, and hydrolyzing to obtain hydrolysate; filtering the hydrolysate, boiling the filtrate, refrigerating, filtering to obtain supernatant, concentrating, filtering to obtain hydrolyzed protein concentrate, and spray drying to obtain animal hydrolyzed protein powder with high amino acid yield. Compared with the method, the method has the advantages that the ultrasonic synergistic alkali treatment and the ultrasonic synergistic acid treatment are carried out before enzymolysis, so that partial peptide bonds of salted egg white protein are broken, the secondary structure and the tertiary structure are destroyed, more hydrophobic groups can be exposed, and the bioactive peptide with more abundant structures and high small molecular content is obtained.
Ling Yo, guo Yujiang, yongxin etc. (01127731.9) discloses a method for preparing an egg white hydrolysate. Hydrochloric acid is used as a catalyst, the hydrolysis reaction of egg white protein is carried out under the conditions of lower hydrolysis temperature and lower acidity, and the egg white hydrolysate product is prepared after cooling to normal temperature. The method for preparing odorless flavor amino acid by combining acidolysis and enzymolysis of salted duck egg white has the application number of 201310577888.0, combines acidolysis and enzymolysis technologies, controls the optimization of parameters such as hydrolysis temperature, time, hydrochloric acid pH and the like, determines the optimal hydrolysis process, improves the hydrolysis degree of salted duck egg white, adopts ultrasonic synergistic alkali treatment and ultrasonic synergistic acid treatment before enzymolysis, and also adopts dialysis desalination treatment, so that the enzymolysis efficiency and speed can be accelerated.
Aiming at the problems in the prior art. According to the invention, ultrasonic synergistic alkali treatment and ultrasonic synergistic acid treatment are adopted before enzymolysis, partial peptide bonds of salted egg white protein are broken, the secondary structure and the tertiary structure are destroyed, more hydrophobic groups are exposed, then protease is used for enzymolysis, the enzymolysis speed of the protease can be obviously increased, the protease dosage is reduced, and finally the bioactive peptide with richer structure, high small molecular content, anti-inflammatory, antioxidant, immunity improving and the like is obtained, so that the application of the salted egg white protein in functional foods is enlarged. Meanwhile, the salted egg white active zymolyte is used as a raw material to prepare soft sweets, so that waste is changed into valuable, and the waste of resources is reduced.
Disclosure of Invention
The invention aims to provide salted egg white enzymatic hydrolysate soft sweet and a preparation method thereof.
The technical scheme of the invention is as follows: a preparation method of salted egg white enzymatic hydrolysate soft sweet is characterized by comprising the following steps:
(1) Breaking salted eggs, removing shells, separating egg white and egg yolk, and collecting egg white.
(2) Adjusting the pH of the egg white obtained in the step (1) to 11-12 by using glycine-sodium chloride-sodium hydroxide, and performing 200-400W ultrasonic synergistic alkali treatment for 12-48 hours at 25 ℃; regulating the pH value of the system to 1-4 by using glycine-hydrochloric acid, and carrying out 200-400W ultrasonic synergistic acid treatment for 8-24h at 25 ℃; taking out, and adjusting the pH value of the system to be neutral.
(3) Desalting the salted egg white sequentially treated by ultrasonic wave and alkali and acid in the step (2) for 36-72h by adopting a dialysis bag; and (5) freeze-drying to obtain protein powder.
(4) Dissolving the protein powder in the step (3) according to the concentration of 5% of the substrate, performing ultrasonic treatment for 20-60min at the temperature of 60-80 ℃ under 200-400W, taking out, cooling to room temperature, adjusting the pH of the system to 1.5-10, adding 0.5-5.5 ten thousand U/g protease, uniformly mixing, and performing enzymolysis for 90-240min at the temperature of 37-50 ℃. Inactivating enzyme at 90 ℃ for 10min after enzymolysis is finished, centrifuging at 6000r/min for 15min to obtain enzymolysis liquid, and freeze-drying to obtain salted egg white zymolyte.
(5) Adding 10% -50% gelatin, 0.01% -30% sweet regulator, 0.01% -0.5% acidity regulator and 0.05% -0.2% edible essence into 1% -5% of the zymolyte prepared in step (4) for mixing. Adding water into gelatin, and heating to 50deg.C to obtain sol; then adding the sweet taste regulator, the acidity regulator and the zymolyte prepared in the step (4) into sol for continuous heating and dissolution; then the flavoring essence is added into the food.
(6) And (5) injecting the mixture in the step (5) into a mould, and cooling to obtain the transparent salted egg white enzymatic hydrolysate soft sweet.
The protease in the step (4) is one or more than two of neutral protease, alkaline protease, papain, trypsin and pepsin.
The sweet taste modifier in the step (5) may be one or more of white granulated sugar, soft sugar, rock sugar, square sugar, brown granulated sugar, bonbonose, raw sugar, fructose, molasses, maple syrup, fructose, glucose syrup, maltose, invert syrup, flavoring syrup, honey, table sweetener, ammonium glycyrrhizinate, monopotassium glycyrrhizinate, tripotassium glycyrrhizinate, lactitol, xylitol, maltitol solution, sorbitol solution, erythritol, mogroside, acesulfame potassium, sucralose, stevioside, neotame, aspartame methyl ester acesulfame acid, isomaltulose.
The acidity regulator in the step (5) may be one or more of citric acid, potassium citrate, sodium citrate, monosodium citrate, L-malic acid, DL-sodium malate, lactic acid, sodium lactate, phosphoric acid, disodium dihydrogen pyrophosphate, sodium pyrophosphate, monocalcium phosphate, potassium dihydrogen phosphate, diammonium hydrogen phosphate, dipotassium hydrogen phosphate, calcium hydrogen phosphate, tricalcium phosphate, tripotassium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, tetrapotassium pyrophosphate, trisodium hydrogen pyrophosphate, potassium polymetaphosphate, acid calcium pyrophosphate, sodium gluconate, and succinic acid.
The edible essence in the step (5) can be one or more than two of vanilla essence, corn essence, pineapple essence, green tea essence, strawberry essence, orange essence, banana essence, peppermint essence, honey peach essence, chocolate essence and cantaloupe essence.
The beneficial effects of the invention are as follows:
the invention has the advantages of obtaining the bioactive peptide with richer structure, high small molecular content, anti-inflammatory, antioxidant, immunity improving and the like, thereby expanding the application of the salted egg white protein in functional food. Meanwhile, the salted egg white active zymolyte is used as a raw material to prepare soft sweets, so that waste is changed into valuable, and the waste of resources is reduced; so that the salted egg white can be utilized with high value.
Drawings
FIG. 1 shows DPPH radical scavenging (%) of salted egg white enzymatic hydrolysate soft candy.
FIG. 2 salted egg white enzymatic hydrolysate soft candy ABTS radical clearance (%).
FIG. 3 salted egg white enzymatic hydrolysate soft candy reducing power.
FIG. 4 effect of salted egg white enzymatic fondant on inhibition of TNF-a induced secretion of the proinflammatory cytokine IL-8 in Caco-2 cells.
Detailed Description
The invention will be further illustrated by the following examples.
Example 1
(1) Breaking salted eggs, removing shells, separating egg white and egg yolk, and collecting egg white.
(2) Taking egg white in the step (1), regulating the pH of the egg white to 11 by using glycine-sodium chloride-sodium hydroxide, and then carrying out 300W ultrasonic synergistic alkali treatment for 24 hours at 25 ℃; then regulating the pH value of the system to 1 by using glycine-hydrochloric acid, and carrying out 200W ultrasonic synergistic acid treatment for 8 hours at 25 ℃; taking out, and adjusting the pH value of the system to be neutral.
(3) Desalting the salted egg white sequentially treated by ultrasonic wave and alkali and acid in the step (2) for 42h by adopting a dialysis bag; and (5) freeze-drying to obtain protein powder.
(4) Dissolving the protein powder in the step (3) according to the concentration of 5% of the substrate, performing ultrasonic treatment at 80 ℃ for 20min at 400W, taking out, cooling, standing at room temperature, adjusting the pH of the system to 1.5, adding 2.5 ten thousand U/g pepsin, uniformly mixing, and performing enzymolysis at 37 ℃ for 90min. Inactivating enzyme at 90 ℃ for 10min after enzymolysis is finished, centrifuging at 6000r/min for 15min to obtain enzymolysis liquid, and freeze-drying to obtain salted egg white zymolyte.
(5) Adding 20% gelatin, 4% white granulated sugar, 5% glucose syrup, 2% invert syrup, 0.01% citric acid and 0.2% edible vanilla flavor into 3% of the zymolyte prepared in the step (4) for mixing. Adding water into gelatin, and heating to 50deg.C to obtain sol; then adding the white granulated sugar, the citric acid and the zymolyte prepared in the step (4) into sol for continuous heating and dissolution; subsequently, the edible vanilla flavor is added thereto.
(6) And (5) injecting the mixture in the step (5) into a mould, and cooling to obtain the transparent salted egg white enzymatic hydrolysate soft sweet.
Example 2
(1) Breaking the salted eggs, removing shells, separating egg white and egg yolk, and collecting the egg white;
(2) Taking egg white in the step (1), regulating the pH of the egg white to 11 by using glycine-sodium chloride-sodium hydroxide, and then carrying out 400W ultrasonic synergistic alkali treatment for 12 hours at 25 ℃; then regulating the pH value of the system to 2 by using glycine-hydrochloric acid, and carrying out 200W ultrasonic synergistic acid treatment for 12 hours at 25 ℃; taking out, and adjusting the pH value of the system to be neutral;
(3) Desalting the salted egg white sequentially treated by ultrasonic wave and alkali and acid in the step (2) for 38 hours by using a dialysis bag; freeze drying to obtain protein powder;
(4) Dissolving the protein powder in the step (3) according to the substrate concentration of 5%, performing ultrasonic treatment at 70 ℃ for 40min at 250W, taking out, cooling, standing at room temperature, adjusting the pH of the system to 8, adding 2 ten thousand U/g trypsin, uniformly mixing, and performing enzymolysis at 37 ℃ for 240min. Inactivating enzyme at 90 ℃ for 10min after enzymolysis is finished, centrifuging at 6000r/min for 15min to obtain enzymolysis liquid, and freeze-drying to obtain salted egg white zymolyte.
(5) Adding 30% gelatin, 20% flavoring syrup, 0.03% sodium citrate and 0.05% edible green tea flavor essence into 4% of the enzymolysis product obtained in the step (4) for mixing. Adding water into gelatin, and heating to 50deg.C to obtain sol; then adding the flavoring syrup, sodium citrate and the zymolyte prepared in the step (4) into sol for continuous heating and dissolution; subsequently, green tea flavored essence is added thereto.
(6) And (5) injecting the mixture in the step (5) into a mould, and cooling to obtain the transparent salted egg white enzymatic hydrolysate soft sweet.
Example 3
(1) Breaking salted eggs, removing shells, separating egg white and egg yolk, and collecting egg white.
(2) Taking egg white in the step (1), regulating the pH of the egg white to 12 by using glycine-sodium chloride-sodium hydroxide, and then carrying out 200W ultrasonic synergistic alkali treatment for 36 hours at 25 ℃; then regulating the pH value of the system to 3 by using glycine-hydrochloric acid, and carrying out 250W ultrasonic synergistic acid treatment for 16 hours at 25 ℃; taking out, and adjusting the pH value of the system to be neutral.
(3) Desalting the salted egg white sequentially treated by ultrasonic wave and alkali and acid in the step (2) for 46h by using a dialysis bag; and (5) freeze-drying to obtain protein powder.
(4) Dissolving the protein powder in the step (3) according to the substrate concentration of 5%, performing ultrasonic treatment at 80 ℃ for 30min at 300W, taking out, cooling, standing at room temperature, adjusting the pH of the system to 7, adding 0.7 ten thousand U/g neutral protease, uniformly mixing, and performing enzymolysis at 50 ℃ for 240min. Inactivating enzyme at 90 ℃ for 10min after enzymolysis is finished, centrifuging at 6000r/min for 15min to obtain enzymolysis liquid, and freeze-drying to obtain salted egg white zymolyte.
(5) Adding 30% gelatin, 30% maltitol, 0.2% L-malic acid and 0.05% edible peppermint flavor into 3% of the zymolyte prepared in the step (4) for mixing. Adding water into gelatin, and heating to 50deg.C to obtain sol; then adding maltitol, L-malic acid and the zymolyte prepared in the step (4) into sol, and continuously heating and dissolving; then the edible mint flavor is added to the mixture.
(6) And (5) injecting the mixture in the step (5) into a mould, and cooling to obtain the transparent salted egg white enzymatic hydrolysate soft sweet.
Example 4
(1) Breaking salted eggs, removing shells, separating egg white and egg yolk, and collecting egg white.
(2) Taking egg white in the step (1), regulating the pH of the egg white to 11 by using glycine-sodium chloride-sodium hydroxide, and then carrying out ultrasonic synergistic alkali treatment on the egg white at 25 ℃ under 250W for 8 hours; then regulating the pH value of the system to 1 by using glycine-hydrochloric acid, and carrying out 300W ultrasonic synergistic acid treatment for 8 hours at 25 ℃; taking out, and adjusting the pH value of the system to be neutral.
(3) Desalting the salted egg white sequentially treated by ultrasonic wave and alkali and acid in the step (2) for 46h by using a dialysis bag; and (5) freeze-drying to obtain protein powder.
(4) Dissolving the protein powder in the step (3) according to the substrate concentration of 5%, performing ultrasonic treatment at 75 ℃ for 30min at 300W, taking out, cooling, standing at room temperature, adjusting the pH of the system to 1.5, adding 1 ten thousand U/g pepsin, uniformly mixing, performing enzymolysis at 37 ℃ for 120min, adjusting the pH of the system to 8, adding 1.5 ten thousand U/g trypsin, uniformly mixing, and continuing to perform enzymolysis at 37 ℃ for 120min. Inactivating enzyme at 90 ℃ for 10min after enzymolysis is finished, centrifuging at 6000r/min for 15min to obtain enzymolysis liquid, and freeze-drying to obtain salted egg white zymolyte.
(5) Adding 40% gelatin, 0.1% sucralose, 0.04% sodium gluconate and 0.1% edible chocolate flavor essence into 5% of the enzymolysis product obtained in the step (4) for mixing. Adding water into gelatin, and heating to 50deg.C to obtain sol; then adding sucralose, sodium gluconate and the zymolyte prepared in the step (4) into the sol for continuous heating and dissolution; subsequently, an edible chocolate flavor is added thereto.
(6) And (5) injecting the mixture in the step (5) into a mould, and cooling to obtain the transparent salted egg white enzymatic hydrolysate soft sweet.
Example 5
(1) Breaking salted eggs, removing shells, separating egg white and egg yolk, and collecting egg white.
(2) Taking egg white in the step (1), regulating the pH of the egg white to 12 by using glycine-sodium chloride-sodium hydroxide, and then carrying out 350W ultrasonic synergistic alkali treatment for 24 hours at 25 ℃; then adjusting the pH value of the system to 4 by using glycine-hydrochloric acid, and carrying out 250W ultrasonic synergistic acid treatment for 24 hours at 25 ℃; taking out, and adjusting the pH value of the system to be neutral.
(3) Desalting the salted egg white sequentially treated by ultrasonic wave and alkali and acid in the step (2) for 72 hours by adopting a dialysis bag; and (5) freeze-drying to obtain protein powder.
(4) Dissolving the protein powder in the step (3) according to the substrate concentration of 5%, performing ultrasonic treatment at 65 ℃ for 50min at 350W, taking out, cooling, standing at room temperature, adjusting the pH of the system to 10, adding 4 ten thousand U/g alkaline protease, uniformly mixing, and continuing to perform enzymolysis at 50 ℃ for 180min. Inactivating enzyme at 90 ℃ for 10min after enzymolysis is finished, centrifuging at 6000r/min for 15min to obtain enzymolysis liquid, and freeze-drying to obtain salted egg white zymolyte.
(5) Adding 20% gelatin, 25% molasses, 0.01% lactic acid and 0.15% edible corn flavor essence into 5% of the enzymolysis product prepared in the step (4) for mixing. Adding water into gelatin, and heating to 50deg.C to obtain sol; then adding molasses, lactic acid and the zymolyte prepared in the step (4) into sol, and continuously heating and dissolving; the corn flavor is then added thereto.
(6) And (5) injecting the mixture in the step (5) into a mould, and cooling to obtain the transparent salted egg white enzymatic hydrolysate soft sweet.
Example 6
(1) Breaking salted eggs, removing shells, separating egg white and egg yolk, and collecting egg white.
(2) Taking egg white in the step (1), regulating the pH of the egg white to 11 by using glycine-sodium chloride-sodium hydroxide, and then carrying out 200W ultrasonic synergistic alkali treatment at 25 ℃ for 36 hours; then regulating the pH value of the system to 2 by using glycine-hydrochloric acid, and carrying out 350W ultrasonic synergistic acid treatment for 12 hours at 25 ℃; taking out, and adjusting the pH value of the system to be neutral.
(3) Desalting the salted egg white sequentially treated by ultrasonic wave and alkali and acid in the step (2) for 66h by using a dialysis bag; and (5) freeze-drying to obtain protein powder.
(4) Dissolving the protein powder in the step (3) according to the substrate concentration of 5%, performing ultrasonic treatment at 80 ℃ for 50min at 300W, taking out, cooling, standing at room temperature, adjusting the pH of the system to 7, adding 2 ten thousand U/g papain, uniformly mixing, performing enzymolysis at 50 ℃ for 240min, inactivating enzyme at 90 ℃ for 10min, performing centrifugation at 600 r/min for 15min to obtain an enzymolysis solution, and performing freeze drying to obtain salted egg white enzymatic hydrolysate.
(5) Adding 50% gelatin, 0.25% stevioside, 10% white granulated sugar, 0.0% citric acid and 0.18% edible orange flavor essence into 2% of the enzymolysis product prepared in the step (4) for mixing. Adding water into gelatin, and heating to 50deg.C to obtain sol; then adding stevioside, white granulated sugar, sodium pyrophosphate and the zymolyte prepared in the step (4) into sol, and continuously heating and dissolving; then the edible orange flavor is added to the mixture.
(6) And (5) injecting the mixture in the step (5) into a mould, and cooling to obtain the transparent salted egg white enzymatic hydrolysate soft sweet.
Example 7
(1) Breaking salted eggs, removing shells, separating egg white and egg yolk, and collecting egg white.
(2) Taking egg white in the step (1), regulating the pH of the egg white to 12 by using glycine-sodium chloride-sodium hydroxide, and then carrying out 400W ultrasonic synergistic alkali treatment for 36h at 25 ℃; then regulating the pH value of the system to 2 by using glycine-hydrochloric acid, and carrying out 300W ultrasonic synergistic acid treatment for 12 hours at 25 ℃; taking out, and adjusting the pH value of the system to be neutral.
(3) Desalting the salted egg white sequentially treated by ultrasonic wave and alkali and acid in the step (2) for 37 hours by using a dialysis bag; and (5) freeze-drying to obtain protein powder.
(4) Dissolving the protein powder in the step (3) according to the substrate concentration of 5%, carrying out ultrasonic treatment at 60 ℃ for 30min at 400W, taking out, cooling, standing at room temperature, regulating the pH of a system to 1.5, adding 1 ten thousand U/g pepsin, uniformly mixing, carrying out enzymolysis at 37 ℃ for 120min, regulating the pH of the system to 7, adding 0.5 ten thousand U/g neutral protease, uniformly mixing, and continuing enzymolysis at 50 ℃ for 120min. Inactivating enzyme at 90 ℃ for 10min after enzymolysis is finished, centrifuging at 6000r/min for 15min to obtain enzymolysis liquid, and freeze-drying to obtain salted egg white zymolyte.
(5) Adding 30% gelatin, 5% xylitol, 8% white granulated sugar, 0.01% citric acid and 0.13% edible strawberry flavor essence into 3% of the zymolyte prepared in the step (4) for mixing. Adding water into gelatin, and heating to 50deg.C to obtain sol; then xylitol, white granulated sugar, disodium dihydrogen pyrophosphate and the zymolyte prepared in the step (4) are added into sol to be continuously heated and dissolved; subsequently, an edible strawberry flavour was added thereto.
(6) And (5) injecting the mixture in the step (5) into a mould, and cooling to obtain the transparent salted egg white enzymatic hydrolysate soft sweet.
Example 8
(1) Breaking salted eggs, removing shells, separating egg white and egg yolk, and collecting egg white.
(2) Taking egg white in the step (1), regulating the pH of the egg white to 11 by using glycine-sodium chloride-sodium hydroxide, and then carrying out 350W ultrasonic synergistic alkali treatment for 24 hours at 25 ℃; then regulating the pH value of the system to 3 by using glycine-hydrochloric acid, and carrying out 250W ultrasonic synergistic acid treatment for 20 hours at 25 ℃; taking out, and adjusting the pH value of the system to be neutral.
(3) Desalting the salted egg white sequentially treated by ultrasonic wave and alkali and acid in the step (2) for 50 hours by adopting a dialysis bag; and (5) freeze-drying to obtain protein powder.
(4) Dissolving the protein powder in the step (3) according to the substrate concentration of 5%, performing ultrasonic treatment at 70 ℃ for 30min at 300W, taking out, cooling, standing at room temperature, adjusting the pH of the system to 7, adding 2.5U/g protease (papain: neutral protease=3:2), uniformly mixing, performing enzymolysis at 50 ℃ for 180min, inactivating enzyme at 90 ℃ for 10min, performing centrifugation at 6000r/min for 15min after the enzymolysis is finished to obtain an enzymolysis solution, and performing freeze drying to obtain salted egg white zymolyte.
(5) Adding 40% gelatin, 0.05% sucralose, 10% white granulated sugar, 0.02% citric acid and 0.12% edible juicy peach flavor essence into 1% of the enzymolysis product prepared in the step (4) for mixing. Adding water into gelatin, and heating to 50deg.C to obtain sol; adding sucralose, white granulated sugar, acid calcium pyrophosphate and the zymolyte prepared in the step (4) into sol, and continuously heating and dissolving; the honey peach flavor is then added to the diet.
(6) And (5) injecting the mixture in the step (5) into a mould, and cooling to obtain the transparent salted egg white enzymatic hydrolysate soft sweet.
Comparative example 1
This example differs from example 1 in that step (2) is absent and the remaining preparation steps are the same as example 1.
Test example 1
Sensory evaluation of salted egg white enzymatic hydrolysate soft sweets
And carrying out sensory evaluation on the salted egg white enzymatic hydrolysate soft sweet prepared in the embodiment by adopting four indexes of color, tissue form, taste and flavor, wherein the sum of the scores of the four indexes is the sensory score of the salted egg white enzymatic hydrolysate soft sweet.
TABLE 1 organoleptic scoring criteria for salted egg white enzymatic fondants
TABLE 2 sensory evaluation results of salted egg white enzymatic hydrolysate fondants
Note that: 1) Sensory evaluation number n=8; 2) The sensory evaluation result is rounded off and rounded, and the comparative example is a pure soft candy without adding salted egg white zymolyte.
Test example 2
Study on antioxidation activity of salted egg white enzymatic hydrolysate soft sweets
The antioxidant activity of the salted egg white zymolyte soft sweet is evaluated by adopting the in-vitro antioxidant DPPH free radical scavenging capability, the ABTS free radical scavenging capability and the reducing capability, and a pure sugar solution (without adding the salted egg white zymolyte) is taken as a comparison sample. SSL I, SSL II, SSL III and SSL IV are samples of the soft drink in examples 1, 2, 3 and 4 of the experimental group respectively. CK is a control pure sugar solution sample.
Taking a certain volume of soft sweet liquid, adding DPPH working solution into a test tube, immediately mixing uniformly on a vortex meter, performing dark reaction at room temperature for 20min, centrifuging at 10000r/min for 10min (the whole process is performed at room temperature), taking supernatant, and measuring the absorbance at 517 nm. As shown in the figure 1, the results show that the soft sweets with different concentrations (25, 50, 75, 100 and 125 mg/mL) of salted egg white zymolyte have stronger antioxidant activity and are obviously higher than those of a control group, so that the soft sweets with added salted egg white zymolyte have better DPPH free radical removing capability.
Adding a certain volume of soft sweet liquid into a test tube, adding an ABTS working solution, immediately mixing uniformly on a vortex meter, performing dark reaction at room temperature for 6min, centrifuging at 10000r/min for 10min (the whole process is performed at room temperature), taking the supernatant, and measuring the absorbance at 734 nm. As shown in the figure 2, the results show that the salted egg white enzymatic hydrolysate soft sweets with different concentrations (2, 4, 6, 8 and 10 mg/mL) have antioxidant activity, and the antioxidant activity of the sugar solution added with the salted egg white enzymatic hydrolysate component is obviously higher than that of the control group along with the increase of the concentration of the sugar solution, so that the soft sweets with the added salted egg white enzymatic hydrolysate have better ability of removing ABTS free radicals.
Taking a certain volume of soft sweet liquid, sequentially adding 2.5mL of PBS (0.2M) and 2.5mL of 1% potassium ferricyanide into a test tube, immediately mixing uniformly on a vortex meter, incubating at a constant temperature of 50 ℃ for 20min, taking out, cooling, adding 2.5mL of 10% trichloroacetic acid, centrifuging at 10000r/min for 10min after uniformly mixing, sequentially adding 2.5mL of distilled water and 0.5mL of 0.1% ferric trichloride solution into 2.5mL of supernatant, incubating at a constant temperature of 50 ℃ for 10min again, and measuring the absorbance value of the supernatant at 700 nm. As shown in the figure 3, the results show that the salted egg white enzymatic fudge with different concentrations (25, 50, 75, 100 and 125 mg/mL) has stronger antioxidant activity and is obviously higher than the pure sugar solution of the control group, thus indicating that the salted egg white enzymatic fudge has better reducing capability.
In summary, fig. 1, 2 and 3 show that the salted egg white enzymatic hydrolysate soft sweet has better antioxidant activity, particularly has stronger reducing capability.
Test example 3
Anti-inflammatory activity research of salted egg white enzymatic hydrolysate soft sweets
The anti-inflammatory activity of the salted egg white zymolyte soft sweet is evaluated by adopting a TNF-a induced Caco-2 cell inflammation model, and a pure sugar solution (without adding the salted egg white zymolyte) is used as a comparison sample. FIGS. 4 (A), (B), (C) and (D) show the effect of the soft drink of each of the experimental components of examples 1, 2, 3 and 4 on the inhibition of the secretion of the proinflammatory cytokine IL-8 in Caco-2 cells induced by TNF-a, and CK is a pure sugar solution sample of the control group.
And adding salted egg white zymolyte soft sweet solution into the cultured Caco-2 cells for 2 hours, then adding TNF-a (2 ng/mL) for induction for 4 hours, and collecting supernatant to determine the IL-8 content. As shown in fig. 4 (a), (B), (C) and (D), it can be seen from the figures that the addition of different concentrations (10, 20, 30, 40, 50 mg/mL) of salted egg white enzymatic hydrolysate soft candy can inhibit the secretion of pro-inflammatory cytokine IL-8 in Caco-2 cells, and the inhibition effect is significantly higher than that of the blank control group, indicating that the salted egg white enzymatic hydrolysate soft candy has better anti-inflammatory activity.
Claims (4)
1. A preparation method of salted egg white enzymatic hydrolysate soft sweet is characterized by comprising the following steps of:
(1) Breaking the salted eggs, removing shells, separating egg white and egg yolk, and collecting the egg white;
(2) Adjusting the pH of the egg white obtained in the step (1) to 11-12 by using glycine-sodium chloride-sodium hydroxide, and performing 200-400W ultrasonic synergistic alkali treatment for 12-48 hours at 25 ℃; regulating the pH value of the system to 1-4 by using glycine-hydrochloric acid, and carrying out 200-400W ultrasonic synergistic acid treatment for 8-24h at 25 ℃; taking out, and adjusting the pH value of the system to be neutral;
(3) Desalting the salted egg white sequentially treated by ultrasonic wave and alkali and acid in the step (2) for 36-72h by adopting a dialysis bag; freeze drying to obtain protein powder;
(4) Dissolving the protein powder in the step (3) according to the substrate concentration of 5%, performing ultrasonic treatment for 20-60min at the temperature of 60-80 ℃ under 200-400W, taking out, cooling to room temperature, adjusting the pH of the system to 1.5-10, adding protease with the concentration of 0.5-5.5U/g, uniformly mixing, performing enzymolysis for 90-240min at the temperature of 37-50 ℃, inactivating enzyme for 10min at the temperature of 90 ℃ after the enzymolysis is finished, centrifuging for 15min at the speed of 600 r/min to obtain enzymolysis liquid, and performing freeze drying to obtain salted egg white enzymolysis product;
the protease is one or more than two of neutral protease, alkaline protease, papain, trypsin and pepsin;
(5) Adding 10% -50% gelatin, 0.01% -30% sweet taste regulator, 0.01% -0.5% acidity regulator and 0.05% -0.2% edible essence into 1% -5% of the zymolyte prepared in step (4) for mixing; adding water into gelatin, and heating to 50deg.C to obtain sol; then adding the sweet taste regulator, the acidity regulator and the zymolyte prepared in the step (4) into sol for continuous heating and dissolution; subsequently adding an edible essence thereto;
(6) And (5) injecting the mixture in the step (5) into a mould, and cooling to obtain the transparent salted egg white enzymatic hydrolysate soft sweet.
2. The method for producing a salted egg white enzymatic hydrolysate soft candy according to claim 1, characterized in that in the step (5), the acidity regulator is one or more of citric acid, potassium citrate, sodium citrate, monosodium citrate, L-malic acid, DL-sodium malate, lactic acid, sodium lactate, phosphoric acid, disodium dihydrogen pyrophosphate, sodium pyrophosphate, monocalcium phosphate, monopotassium phosphate, diammonium phosphate, dipotassium phosphate, calcium hydrogen phosphate, tricalcium phosphate, tripotassium phosphate, trisodium phosphate, sodium hexametaphosphate, sodium tripolyphosphate, sodium dihydrogen phosphate, disodium hydrogen phosphate, tetrapotassium pyrophosphate, trisodium dihydrogen pyrophosphate, potassium polymetaphosphate, acid calcium pyrophosphate, sodium gluconate, and succinic acid.
3. The method for preparing salted egg white enzymatic hydrolysate soft sweet of claim 1, wherein the edible essence in the step (5) can be one or more than two of vanilla essence, corn essence, pineapple essence, green tea essence, strawberry essence, orange essence, banana essence, peppermint essence, juicy peach essence, chocolate essence and cantaloupe essence.
4. A salted egg white enzymatic hydrolysate soft candy, characterized in that it is prepared by the method according to any one of claims 1-3.
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