CN111758921B - Egg powder and beverage prepared from chick embryo and processing technology thereof - Google Patents
Egg powder and beverage prepared from chick embryo and processing technology thereof Download PDFInfo
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- CN111758921B CN111758921B CN202010511720.XA CN202010511720A CN111758921B CN 111758921 B CN111758921 B CN 111758921B CN 202010511720 A CN202010511720 A CN 202010511720A CN 111758921 B CN111758921 B CN 111758921B
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or 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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- A23L2/02—Non-alcoholic beverages; Dry compositions or concentrates therefor; Their preparation containing fruit or vegetable juices
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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Abstract
The invention discloses an egg powder, which is prepared by using egg as a raw material, perilla juice, black tea, ginger powder and yeast as fishy removing agents, using aspergillus oryzae lipase, papain, trypsin and bromelain as complex enzymes to carry out low-temperature enzymolysis treatment, and carrying out fishy smell removal, homogenate, enzymolysis, filtration, vacuum concentration, freeze drying and crushing. On the basis of the chick embryo egg powder, the invention also provides a chick embryo egg beverage, namely, the chick embryo egg powder is added with the auxiliary materials such as glucose, citric acid, malic acid, honey, rock candy, concentrated grape juice, grape essence and the like, and the chick embryo egg beverage is prepared by the processes of blending, filtering, sterilizing, filling and the like. The egg powder is brown and powdery and can be completely dissolved after being flushed with water; the beverage prepared from the chick embryo egg powder is brown, clear, uniform in state, free of precipitate, fishy and bitter, and has grape fragrance.
Description
Technical Field
The invention belongs to the technical field of food processing, and mainly relates to a chicken embryo egg powder and beverage and a processing technology thereof. The invention is researched and developed by Hubei Shendan health food Co Ltd (egg product processing key laboratory in rural area of agriculture).
Background
The fertilized eggs of chicken embryo and egg are passed through special hatching process to make the embryo continuously grow and develop, and the eggs with vitality have a series of biotransformation in the course of growth and development of chicken embryo, and are rich in nutrient component and possesses high nutrient and medicinal value. The embryonated egg is processed to prepare beverage which can be drunk at any time without being limited by raw materials.
CN 103462165A discloses a process for producing a beverage of embryonated egg, which comprises the steps of disinfecting the egg surface of qualified embryonated egg, removing egg shell, and mashing into slurry with a tissue mashing machine to obtain embryonated egg raw slurry, wherein no visible granular substance exists, and the granularity of the granular substance reaches 50 meshes; adjusting the pH value of the chicken embryo egg raw slurry to 6.5-6.8 by using rice vinegar, then adding a complex enzyme for stirring uniformly, performing heat preservation and enzymolysis for 2-3 hours at the temperature of 40-55 ℃, and filtering by a 200-mesh sieve to obtain filtrate which is chicken embryo egg fine slurry; heating water to 40-80 ℃, adding xylitol, sodium carboxymethylcellulose and soluble soybean polysaccharide to dissolve and mix uniformly to obtain a preparation solution; adding the prepared solution into the thin egg pulp, mixing, adding malic acid and rice vinegar, mixing, homogenizing, packaging, and sterilizing to obtain the beverage. In the preparation process, floccules are avoided probably due to incomplete enzymolysis, a thickening agent and an emulsifying agent are added into the filtrate obtained after enzymolysis to stabilize the system and prevent the system from layering, but the product still has the risk of layering and precipitation in the later storage process.
CN 103948111A discloses a nutritional health beverage, which is prepared by mixing, blending, homogenizing, degassing, sterilizing and cooling egg liquid, wild jujube juice, medlar juice, honey, white granulated sugar, spice and the like. In the process, the preparation method of the egg liquid of the chicken embryo comprises the following steps: fresh eggs subjected to fine breeding are selected and placed in an electric heating constant temperature device with the temperature of 37-39 ℃ for incubation, and fertilized eggs are directly beaten into egg liquid after being converted into 8-9 days old incubated chick embryo eggs, namely the chick embryo egg liquid. However, the nutritional health-care beverage and the egg liquid of the chicken embryo have no corresponding debittering and fishy smell removing treatment, and the taste of the product is poor.
CN 107114707A discloses a process for producing chick embryo polypeptide egg powder, which comprises the steps of sterilizing chick embryo eggs, removing shells, crushing, homogenizing, adding deionized water, glucose oxidase, catalase, papain, beta-cyclodextrin, kudzu root powder, selfheal and a sweetening agent, reacting at the temperature of 30-60 ℃ for 1-6 h, filtering and sterilizing, and performing spray drying or roller drying to obtain chick embryo egg dry powder or dry tablets. In the process, most of fishy substances in the chicken embryo eggs are amino compounds with larger structures, and the fishy substances cannot be completely embedded due to the smaller holes in the beta-cyclodextrin centers, so the fishy removal effect is poor.
Disclosure of Invention
The invention aims to solve the technical problem of providing a processing technology of the egg powder, aiming at the existing defects, the obtained egg powder is brown, can be completely dissolved in water after being directly flushed with water, and the solution is brown and is in a semitransparent uniform state.
The technical scheme adopted by the invention for solving the problems is as follows:
a processing technology of egg powder of chicken embryo comprises the following steps:
1) according to the mass percentage, 0.05-0.1 percent of perilla juice, 0.02-0.07 percent of ginger powder, 0.3-0.8 percent of black tea powder and the balance of water are mixed evenly, and the chick embryo eggs are soaked in the mixture to remove the fishy smell;
2) fishing out the egg with the fishy smell removed in the step 1), draining, adding water with the mass 1-3 times of that of the egg, pulping to obtain an egg homogenate, adding yeast with the mass 0.1-0.25% of that of the egg, uniformly mixing, and fermenting;
3) adding aspergillus oryzae lipase, papain, trypsin and bromelain into the chicken embryo egg homogenate obtained by fermentation in the step 2), mixing uniformly, and stirring for enzymolysis to obtain an enzymolysis solution; the adding amount of each enzyme accounts for the mass percentage of the chick embryo eggs: 0.05-0.2% of aspergillus oryzae lipase, 0.2-0.4% of papain, 0.1-0.3% of trypsin and 0.1-0.3% of bromelain;
4) adding glucose into the enzymatic hydrolysate of the chicken embryo eggs obtained in the step 3), heating in a water bath at 95-100 ℃ for 8-12min, then filtering, and concentrating the filtrate to obtain a concentrated solution; wherein the glucose accounts for 5-10% of the mass of the egg;
5) freezing the concentrated solution obtained in the step 4) for 12-28 h, freezing and drying for 24-48 h after complete freezing, grinding into powder to obtain the egg powder of the chicken embryo, and sealing and storing.
Preferably, the embryonated egg is embryonated egg with incubation days of 12-14 days, and can be directly used or frozen for later use after being cleaned and sterilized by ultraviolet rays. When the preserved chick-embryo eggs are used, the chick-embryo eggs are soaked in cold water for 10 to 20min and then are thawed.
Preferably, in the step 1), ultrasonic-assisted deodorization can be performed, the power is 80-120W, the temperature is 30-40 ℃, and the time is 1-2 h.
Preferably, in the step 2), the fermentation temperature is 35-40 ℃ and the fermentation time is 1-3 h.
Preferably, in the step 3), the enzymolysis temperature is 45-55 ℃ and the time is 1-4 h.
Preferably, in step 4), the high temperature treatment is performed by heating in a water bath in order to denature proteins which are not completely digested to form precipitates, and the high temperature can cause maillard reaction between the amino compound and glucose to further reduce fishy and bitter taste, and on the other hand, can also kill enzymes.
Preferably, in step 4), the process conditions for concentration are as follows: the vacuum degree is-0.7 to-0.95 MPa, the temperature is 50 to 60 ℃, and the solid content of the concentrated solution is 50 to 67 percent (mass percentage).
On the basis of the chick embryo egg powder, fruit juice, honey and the like are added to be mixed with warm water, and the mixture can be used as a beverage for drinking. The invention also provides a specific chick-embryo egg beverage, namely the chick-embryo egg powder is added with the auxiliary materials such as glucose, citric acid, malic acid, honey, crystal sugar, concentrated grape juice, grape essence and the like, and the chick-embryo egg beverage is prepared by the processes of blending, filtering, sterilizing, filling and the like.
Preferably, the method for producing the chick embryo egg beverage comprises the steps of dissolving chick embryo egg powder, citric acid, malic acid, crystal sugar, honey, glucose, concentrated grape juice and grape essence in purified water, filtering, sterilizing at 130-135 ℃ for 8-10 s, filling and cooling to obtain the chick embryo egg beverage. Wherein the raw materials account for the purified water by mass percent: 20-30% of chicken embryo egg powder, 0.04-0.15% of citric acid, 0.03-0.07% of malic acid, 4-8% of rock candy, 4-8% of honey, 4-7% of concentrated grape juice and 0.04-0.08% of grape essence. The beverage is brown, clear, translucent, uniform, no precipitate, no fishy smell and bitter taste, and has grape fragrance.
Compared with the prior art, the invention has the beneficial effects that:
1. the egg powder of the chicken embryo is brown powder, has delicate flavor when being eaten, has light fishy smell and no bitter taste, and can be completely dissolved after being flushed with water; the beverage prepared from the chick embryo egg powder is brown, clear, uniform in state, free of precipitate and fishy and bitter.
2. According to the method, perilla water, black tea and ginger powder are adopted, an ultrasonic technology and Angel yeast are combined for fermentation to remove fishy smell, the egg is subjected to fishy smell removing pretreatment, after the later enzymolysis is finished, glucose is added into enzymolysis liquid, the mixture is heated in a water bath at 100 ℃ for 10min, under the high-temperature condition, the glucose and amino compounds undergo Maillard reaction to further reduce the fishy and bitter taste, and the obtained egg concentrated solution is free of fishy and bitter taste and has fresh fragrance; the concentrated solution has good re-dissolubility of egg powder obtained by subsequent freeze drying, simplifies the preparation process of the beverage at the later stage, and reduces the risk of quality problems such as layering and precipitation of the beverage product.
Drawings
Fig. 1 to 3 are pictures of the egg powder prepared in example 2, the water-soluble egg powder, and the egg beverage, respectively.
Detailed Description
In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.
In the following examples, the perilla juice is a commercially available product with a purity of about 100%.
In the following embodiments, the embryonated egg is embryonated egg with incubation days of 12-14 days, and is subjected to cleaning, ultraviolet sterilization and freezing preservation for later use.
Table 1 shows the change of nutrient composition of the chick embryo egg during the hatching process.
TABLE 1
Example 1
A method for preparing egg powder from chicken embryo comprises the following steps:
1) uniformly mixing perilla juice 0.05%, ginger powder 0.02%, black tea powder 0.3% and the balance of water in percentage by mass, soaking the chicken embryo eggs with the age of 12-14 days in the mixture, and placing the chicken embryo eggs in an ultrasonic cleaning instrument to remove fishy smell, wherein the parameters of the ultrasonic cleaning instrument are as follows: the power is 80W, the temperature is 30 ℃, and the deodorization time is 2 h;
2) taking out the egg subjected to fishy smell removal treatment in the step 1), draining, adding water with equal mass for pulping, then adding Angel yeast accounting for 0.1% of the mass of the egg, uniformly mixing, and fermenting at 37 ℃ for 3 h;
3) adding aspergillus oryzae lipase, papain, trypsin and bromelin into the fermented egg homogenate obtained in the step 2), uniformly mixing, stirring and performing enzymolysis, wherein the enzymolysis temperature is 45 ℃, and the time is 4 hours, so as to obtain an enzymolysis solution; the adding amount of each enzyme accounts for the mass percentage of the chick embryo eggs: aspergillus oryzae lipase 0.05%, papain 0.2%, trypsin 0.1%, bromelain 0.1%;
4) taking glucose according to 5% of the mass of the egg, adding the glucose into the egg enzymolysis liquid obtained in the step 3), heating in a water bath at 100 ℃ for 10min, then filtering the egg enzymolysis liquid, taking the filtrate, concentrating at low temperature, and the concentration conditions are as follows: the vacuum degree is-0.7 MPa, the temperature is 60 ℃, and the solid content of the obtained concentrated solution is 50 percent;
5) freezing the concentrated solution obtained in the step 4) for 12-28 h, freezing and drying for 24-48 h after complete freezing, grinding into powder to obtain the egg powder of the chicken embryo, and sealing and storing.
On the basis of the above embryonated egg powder, the present embodiment further provides a method for preparing the embryonated egg beverage, comprising the following steps:
according to the mass percent of the raw materials in the purified water, 20% of egg powder, 0.04% of citric acid, 0.03% of malic acid, 4% of rock candy, 8% of honey, 4% of concentrated grape juice and 0.08% of grape essence are dissolved in the purified water, filtered, sterilized at 130-135 ℃ for 8-10 s, filled and cooled to obtain the egg beverage. The beverage is brown, clear, translucent, uniform, no precipitate, no fishy and bitter taste, and has grape fragrance.
Example 2
A method for preparing egg powder from chicken embryo comprises the following steps:
1) uniformly mixing perilla juice 0.08%, ginger powder 0.05%, black tea powder 0.6% and the balance of water in percentage by mass, soaking the chicken embryo eggs with the age of 12-14 days in the mixture, and placing the chicken embryo eggs in an ultrasonic cleaning instrument to remove fishy smell, wherein the parameters of the ultrasonic cleaning instrument are as follows: the power is 100W, the temperature is 35 ℃, and the deodorization time is 1.5 h;
2) fishing out the egg subjected to fishy smell removal treatment in the step 1), draining water, adding water which is 2 times of the mass of the egg, pulping, adding Angel yeast which is 0.2% of the mass of the egg, uniformly mixing, and fermenting at 37 ℃ for 2 h;
3) adding aspergillus oryzae lipase, papain, trypsin and bromelain into the fermented chicken embryo egg homogenate obtained in the step 2), uniformly mixing, stirring and performing enzymolysis, wherein the enzymolysis temperature is 50 ℃, and the time is 2 hours, so as to obtain an enzymolysis solution; the adding amount of each enzyme accounts for the mass percentage of the chick embryo eggs: aspergillus oryzae lipase 0.1%, papain 0.3%, trypsin 0.2%, bromelain 0.2%;
4) taking glucose according to 7% of the mass of the egg, adding the glucose into the egg enzymolysis liquid obtained in the step 3), heating in a water bath at 100 ℃ for 10min, then filtering the egg enzymolysis liquid, taking the filtrate, concentrating at low temperature, and the concentration conditions are as follows: the vacuum degree is-0.8 MPa, the temperature is 55 ℃, and the solid content of the obtained concentrated solution is 58 percent;
5) freezing the concentrated solution obtained in the step 4) for 12-28 h, freezing and drying for 24-48 h after complete freezing, grinding into powder to obtain the egg powder of the chicken embryo, and sealing and storing.
On the basis of the above embryonated egg powder, the present embodiment further provides a method for preparing the embryonated egg beverage, comprising the following steps:
the raw materials account for the mass percent of purified water, and the chick embryo egg beverage is prepared by dissolving 25% of chick embryo egg powder, 0.1% of citric acid, 0.04% of malic acid, 6% of rock candy, 6% of honey, 5% of grape concentrated juice and 0.06% of grape essence in purified water, filtering, sterilizing at 130-135 ℃ for 8-10 s, filling and cooling. The beverage is brown, clear, translucent, uniform, no precipitate, no fishy and bitter taste, and has grape fragrance.
Example 3
A method for preparing egg powder from chicken embryo comprises the following steps:
1) uniformly mixing perilla juice 0.1%, ginger powder 0.07%, black tea powder 0.8% and the balance of water according to the mass percentage, soaking the chicken embryo eggs with the age of 12-14 days in the mixture, and placing the chicken embryo eggs in an ultrasonic cleaning instrument to remove fishy smell, wherein the parameters of the ultrasonic cleaning instrument are as follows: the power is 120W, the temperature is 40 ℃, and the deodorization time is 1 h;
2) fishing out the egg with the fishy smell removed in the step 1), draining, adding water which is 3 times of the mass of the egg, pulping, adding 0.25% of Angel yeast, mixing uniformly, and fermenting at 37 ℃ for 1 h;
3) adding aspergillus oryzae lipase, papain, trypsin and bromelin into the fermented egg homogenate obtained in the step 2), uniformly mixing, stirring and performing enzymolysis, wherein the enzymolysis temperature is 55 ℃, and the time is 1h, so as to obtain an enzymolysis solution; the adding amount of each enzyme accounts for the mass percentage of the egg of the chicken embryo: aspergillus oryzae lipase 0.2%, papain 0.4%, trypsin 0.3%, bromelain 0.3%;
4) taking glucose according to 10% of the mass of the egg, adding the glucose into the egg enzymolysis liquid obtained in the step 3), heating in a water bath at 100 ℃ for 10min, filtering the egg enzymolysis liquid, taking a filtrate, concentrating at low temperature, wherein the concentration conditions are as follows: the vacuum degree is-0.95 MPa, the temperature is 50 ℃, and the solid content of the obtained concentrated solution is 67 percent;
5) freezing the concentrated solution obtained in the step 4) for 12-28 h, freezing and drying for 24-48 h after complete freezing, grinding into powder to obtain the egg powder of the chicken embryo, and sealing and storing.
On the basis of the above embryonated egg powder, the present embodiment further provides a method for preparing the embryonated egg beverage, comprising the following steps:
according to the mass percent of the raw materials in the purified water, 30% of the chick embryo egg powder, 0.15% of citric acid, 0.07% of malic acid, 8% of rock candy, 4% of honey, 7% of grape concentrated juice and 0.04% of grape essence are dissolved in the purified water, filtered, sterilized at 130-135 ℃ for 8-10 s, filled and cooled to obtain the chick embryo egg beverage. The beverage is brown, clear, translucent, uniform, no precipitate, no fishy and bitter taste, and has grape fragrance.
Comparative example 1
Comparative example 1 differs from example 2 in that: in the step 3), 0.04% of aspergillus oryzae lipase, 0.1% of papain, 0.06% of trypsin and 0.05% of bromelain are subjected to enzymolysis for 2 hours at the temperature of 50 ℃.
The chick-embryo egg beverage prepared in the comparative example 1 is in a turbid state after being sterilized at high temperature; the chick embryo egg powder obtained in example 2 is brown, and the blended chick embryo egg beverage is in a clear state after being sterilized. The method is mainly characterized in that the egg powder in the comparative example 1 is not sufficiently enzymolyzed, and the compound enzyme added in the step 3) is less, so that the protein and the polypeptide in the egg are not effectively decomposed, the residual protein and the polypeptide in the egg powder are too much and have poor solubility, and the protein and the polymorphism of the prepared beverage are denatured to form precipitates after high-temperature treatment.
Comparative example 2
Comparative example 1 differs from example 2 in that: the perilla juice, ginger powder and black tea powder are not added in the step 1), and ultrasonic treatment is directly carried out; meanwhile, in the step 4), the glucose is not added, and the mixture is directly heated in a water bath at 100 ℃ for 10 min.
The embryonated egg powder obtained in the comparative example 2 has obvious fishy smell and bitter taste, and the prepared embryonated egg beverage has certain fishy smell and bitter taste; the embryonated egg powder obtained in example 2 had a slight fishy smell and no bitterness, and the prepared embryonated egg beverage had no fishy smell and no bitterness. The method is mainly characterized in that a large amount of amino compounds causing fishy and bitter taste are contained in the egg embryo after enzymolysis, although a part of the egg is removed by heating, the egg embryo powder still can generate serious fishy and bitter taste without special treatment, step 1) of comparative example 2 lacks physical fishy smell removal pretreatment, and step 4) does not add glucose and cannot generate ammonia carbonyl reaction, so that a part of the amino compounds generating fishy and bitter taste still remain, and the egg powder and the beverage obtained in comparative example 2 have fishy and bitter taste.
Comparative evaluation
The chick-embryo egg powder and the beverage prepared in the examples 1 to 3 and the chick-embryo egg powder and the beverage prepared in the comparative example are distributed to consumers for testing and comparison. The test method comprises the following steps: the age of a tested population is 18-60 years, the number of people is 2000, and the number of people is half of that of men and women, test egg powder and beverage are distributed to each evaluator, then a uniformly formulated questionnaire is filled for evaluation, the evaluation result adopts average score, and the evaluation standards of the egg powder and the beverage are respectively shown in tables 2 and 3. The evaluation score results of the egg powder and the beverage are respectively shown in tables 4 and 5, and the total score is 100.
TABLE 2 evaluation criteria of egg powder of chicken embryo
TABLE 3 evaluation criteria for embryonated egg beverages
TABLE 4 evaluation results of chick embryo egg powder
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Color | 22 | 22 | 22 | 20 | 20 |
| Smell(s) | 21 | 24 | 23 | 19 | 8 |
| Status of state | 22 | 24 | 22 | 18 | 17 |
| Water solubility | 23 | 23 | 23 | 9 | 20 |
| Total score | 88 | 93 | 90 | 66 | 65 |
TABLE 5 evaluation results of chick embryo egg beverage
| Example 1 | Example 2 | Example 3 | Comparative example 1 | Comparative example 2 | |
| Color | 21 | 22 | 21 | 18 | 20 |
| Taste of the product | 22 | 23 | 24 | 14 | 12 |
| Smell(s) | 24 | 24 | 23 | 19 | 13 |
| Tissue state | 23 | 23 | 23 | 12 | 20 |
| Total score | 90 | 92 | 91 | 63 | 65 |
The evaluation results show that the scores of the examples 1-3 are obviously higher than those of the comparative examples 1-2, wherein the taste of the example 2 is better.
The above description is only a preferred embodiment of the present invention, and it should be noted that, for those skilled in the art, many modifications and changes can be made without departing from the inventive concept of the present invention, and these modifications and changes are within the protection scope of the present invention.
Claims (7)
1. A processing technology of egg powder with chicken embryos is characterized by comprising the following steps:
1) uniformly mixing 0.05-0.1% of perilla juice, 0.02-0.07% of ginger powder, 0.3-0.8% of black tea powder and the balance of water according to mass percentage, and soaking the chicken embryo eggs in the mixture for 1-2 hours; ultrasonic auxiliary treatment is adopted while soaking, the ultrasonic power is 80-120W, the temperature is 30-40 ℃, and the time is 1-2 h;
2) fishing out the embryonated eggs treated in the step 1), draining, adding water, pulping to obtain embryonated egg homogenate, adding yeast, mixing uniformly, and fermenting; wherein the addition amount of water is 1-3 times of the mass of the embryonated eggs, and the addition amount of yeast is 0.1-0.25% of the mass of the embryonated eggs;
3) adding aspergillus oryzae lipase, papain, trypsin and bromelain into the chicken embryo egg homogenate obtained by fermentation in the step 2), mixing uniformly, and stirring for enzymolysis to obtain an enzymolysis solution; the adding amount of each enzyme accounts for the mass percentage of the chick embryo eggs: 0.05-0.2% of aspergillus oryzae lipase, 0.2-0.4% of papain, 0.1-0.3% of trypsin and 0.1-0.3% of bromelain;
4) adding glucose into the chicken embryo egg enzymatic hydrolysate obtained in the step 3), heating in a water bath at 95-100 ℃ for 8-12min, then filtering, and concentrating the filtrate to obtain a concentrated solution; wherein the glucose accounts for 5-10% of the mass of the chick embryo eggs;
5) freezing the concentrated solution obtained in the step 4) for 12-28 h, freezing and drying for 24-48 h after complete freezing, and grinding into powder to obtain the egg powder.
2. The processing technology of the chick embryo egg powder according to the claim 1, characterized in that the chick embryo egg is a chick embryo egg with the incubation days of 12-14 days, and can be directly used or frozen for standby after being cleaned and sterilized by ultraviolet rays; when the preserved chick embryo eggs are used, the chick embryo eggs are soaked in cold water for 10-20 min and then are unfrozen.
3. The processing technology of the chicken embryo egg powder as claimed in claim 1, wherein the fermentation temperature in the step 2) is 35-40 ℃ and the fermentation time is 1-3 h.
4. The processing technology of the chick embryo egg powder according to the claim 1, wherein the enzymolysis temperature in the step 3) is 45-55 ℃ and the time is 1-4 h.
5. The embryonic egg powder produced by the process of claim 1.
6. An embryonated egg beverage comprising the embryonated egg powder as set forth in claim 5, wherein the embryonated egg powder is blended with water to prepare the embryonated egg beverage after adding fruit juice, honey or sugar.
7. The method for producing the embryonated egg beverage as claimed in claim 6, wherein the embryonated egg beverage is obtained by dissolving embryonated egg powder, citric acid, malic acid, rock candy, honey, glucose, concentrated grape juice and grape essence in purified water, filtering, sterilizing at 130-135 deg.C for 8-10 s, filling, and cooling; wherein the raw materials account for the purified water by mass percent: 20-30% of chicken embryo egg powder, 0.04-0.15% of citric acid, 0.03-0.07% of malic acid, 4-8% of rock candy, 4-8% of honey, 4-7% of grape concentrated juice and 0.04-0.08% of grape essence.
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