CN112931800A - Preparation method of fermented powder of embryo eggs, product and application thereof - Google Patents
Preparation method of fermented powder of embryo eggs, product and application thereof Download PDFInfo
- Publication number
- CN112931800A CN112931800A CN202110162911.4A CN202110162911A CN112931800A CN 112931800 A CN112931800 A CN 112931800A CN 202110162911 A CN202110162911 A CN 202110162911A CN 112931800 A CN112931800 A CN 112931800A
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- Prior art keywords
- embryo
- powder
- eggs
- egg
- fermented
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
The invention discloses a preparation method of embryo egg fermentation powder, which comprises the following steps: step one, hatching the hatching eggs; freezing the hatched embryo eggs, separating embryo tissues and egg white after breaking shells, and performing acid leaching and water-proof steaming on the embryo tissues; mixing the steamed embryonic tissue with egg white, homogenizing and fermenting; step four, filtering the embryo egg fermentation liquor, adding the fried rice coarse powder, and heating in a water bath; and step five, adding cyclodextrin into the adsorbed embryo egg fermentation liquid, dispersing, homogenizing and embedding to obtain the embryo egg fermentation powder. According to the invention, through the selection of hatching conditions, the hormone level of the embryo eggs is controlled, the hormone risk is reduced, the fat is reduced, the amino acids and the polypeptides are increased through fermentation, the nutritional ingredients are richer, the variety of volatile flavor ingredients is increased, and the unpleasant smell in the volatile ingredients is reduced through adsorption.
Description
Technical Field
The invention relates to the field of food and biological fermentation. More specifically, the invention relates to a preparation method of an embryo and egg fermentation powder, and a product and application thereof.
Background
The chicken embryo egg is a chicken embryo developed through conventional hatching. The eggs are about to hatch into a life but are not completely formed, the eggs are hatched with marks of heads, wings and feet, and the chemical components and the nutritional values of the eggs are greatly changed because the eggs are subjected to a series of biotransformation due to the absorption and utilization of the nutritional substances in the eggs during growth and development. The content of amino acids contained in the protein is closer to the requirement of human beings, the fat content is reduced, the free cholesterol is reduced, the content of inorganic salt is increased, the chick embryo absorbs part of calcium, phosphorus and iron from the eggshell in the later development stage, the content of taurine is increased by 21 times, and the chick embryo egg yolk is a good nutrient for the old and pregnant and lying-in women. The embryonated eggs are limited by factors such as time, place and the like, and can not be spread to more areas, so that the embryonated eggs are made into cans in the market at present, so that the embryonated eggs are more convenient to transport and store, but have the problem that a large amount of food additives are added, and are not suitable for special crowds such as the old, pregnant women, lying-in women and the like.
Disclosure of Invention
An object of the present invention is to solve at least the above problems and to provide at least the advantages described later.
The invention also aims to provide a preparation method of the embryonated egg fermented powder, a product and an application thereof, which can control the hormone level of the embryonated egg and reduce the hormone risk through the selection of hatching conditions, reduce fat, increase amino acid and polypeptide through fermentation, enrich nutrient components, increase the variety of volatile flavor components, and reduce unpleasant odor in the volatile components through adsorption.
To achieve these objects and advantages in accordance with the present invention, there is provided a method for preparing an eggbeated baking powder, comprising:
step one, placing hatching eggs with big heads upward and small heads downward in an incubator for incubation for 7 days, wherein the hatching eggs are incubated for 1-4 days, the incubation temperature is 38.2-38.5 ℃, the relative humidity is 55-60%, the incubation temperature is 38-38.2 ℃, the relative humidity is 50-55% for 5-7 days, the eggs are turned once every two hours, and the turning angle is 45 degrees, so that incubated embryo eggs are obtained;
freezing the hatched embryo eggs at-80 ℃ for 2-3h, separating embryo tissues and egg white after shell breaking, soaking the embryo tissues in 5% of edible organic acid by mass for 30-45min, filtering, and steaming the acid-soaked embryo tissues in water for 5min to obtain steamed embryo tissues, wherein the edible organic acid contains 0.5-0.6% of lipase;
mixing the steamed embryonic tissue with egg white, mixing the mixture with water according to the weight ratio of 1:5-6, homogenizing to prepare slurry, sterilizing at the temperature of 110-120 ℃, inoculating fermentation strains according to the volume ratio of 2-3%, wherein the fermentation strains comprise yeast, lactic acid bacteria and monascus, and fermenting for 8-10 days at the temperature of 30-35 ℃ to obtain an embryo and egg fermentation liquid;
step four, filtering the embryo egg fermentation liquor, adding the fried rice coarse powder with equal weight, preserving the heat for 1-1.5h in water bath at the temperature of 60-65 ℃, simultaneously carrying out ultrasonic oscillation, filtering, and filtering the rice coarse powder to obtain the adsorbed embryo egg fermentation liquor;
and step five, adding cyclodextrin into the adsorbed embryonated egg fermentation liquor under the assistance of ultrasonic waves, dispersing at a high speed, mixing and homogenizing, embedding, standing at a low temperature of 0-5 ℃, centrifuging to remove insoluble substances, and performing separation liquid cooling, freeze-drying and powder-making to obtain embryonated egg fermentation powder.
Preferably, the edible organic acid is butyric acid, acetic acid, edible rice vinegar or fruit vinegar.
Preferably, the weight ratio of the yeast, the lactic acid bacteria and the monascus is 1:1: 0.1.
Preferably, the lipase is derived from Aspergillus oryzae or Rhizopus oryzae.
A fermented powder of embryonated eggs, which is produced by any one of the production methods.
The food containing the fermented embryo egg powder comprises the fermented embryo egg powder and food ingredients or additives, and can be applied to the non-medical application aspects in the fields of nutritional functional foods, special dietary and special medical foods, health-care foods and foods.
The application of the fermented embryo egg powder in preparing products for treating cough.
The application of the fermented powder of embryo eggs in preparing products for preventing hyperlipidemia.
The application of the fermented powder of embryonated eggs in preparing products for promoting bone growth and preventing osteoporosis.
The application of the embryo egg fermentation powder in preparing products for replenishing qi and enriching blood, beautifying and moisturizing and resisting aging.
The invention at least comprises the following beneficial effects:
according to the invention, through the selection of hatching conditions, the hormone level of the embryo eggs is controlled, the hormone risk is reduced, the fat is reduced, the amino acids and the polypeptides are increased through fermentation, the nutrient components are richer, the variety of volatile flavor components is increased, and the unpleasant smell in the volatile components is reduced through adsorption.
Additional advantages, objects, and features of the invention will be set forth in part in the description which follows and in part will become apparent to those having ordinary skill in the art upon examination of the following or may be learned from practice of the invention.
Detailed Description
The present invention is further described in detail below with reference to examples to enable those skilled in the art to practice the invention with reference to the description.
It will be understood that terms such as "having," "including," and "comprising," as used herein, do not preclude the presence or addition of one or more other elements or groups thereof.
It is to be noted that the experimental methods described in the following embodiments are all conventional methods unless otherwise specified, and the reagents and materials are commercially available unless otherwise specified.
< example 1>
The preparation method of the fermented powder of the embryo eggs comprises the following steps:
step one, placing hatching eggs with big heads upward and small heads downward in an incubator for incubation for 7 days, wherein the hatching eggs are incubated for 1-4 days, the incubation temperature is 38.2-38.5 ℃, the relative humidity is 55-60%, the incubation temperature is 38-38.2 ℃, the relative humidity is 50-55% for 5-7 days, the eggs are turned once every two hours, and the turning angle is 45 degrees, so that incubated embryo eggs are obtained;
freezing the hatched embryonated egg at-80 ℃ for 2h, separating embryo tissues and egg white after shell breaking, soaking the embryo tissues in 5% of edible organic acid by mass for 30min, wherein the edible organic acid contains 0.5% of lipase, the edible organic acid is acetic acid, the lipase is derived from aspergillus oryzae, filtering, and steaming the acid-soaked embryo tissues in water for 5min to obtain the steamed embryo tissues;
mixing the steamed embryonic tissue with egg white, mixing the mixture with water according to the weight ratio of 1:5, homogenizing to prepare slurry, sterilizing at 110 ℃, inoculating fermentation strains according to the volume ratio of 2%, wherein the fermentation strains comprise yeast, lactic acid bacteria and monascus, the weight ratio of the yeast, the lactic acid bacteria and the monascus is 1:1:0.1, and fermenting at 30 ℃ for 8 days to obtain an embryonated egg fermentation liquor;
step four, filtering the embryo egg fermentation liquor, adding the fried rice coarse powder with equal weight, heating in water bath at 60 ℃ for 1h, simultaneously carrying out ultrasonic oscillation, filtering, and filtering the rice coarse powder to obtain the adsorbed embryo egg fermentation liquor;
and step five, adding cyclodextrin into the adsorbed embryonated egg fermentation liquor under the assistance of ultrasonic waves, dispersing at a high speed, mixing and homogenizing, embedding, cooling and standing at low temperature of 0-5 ℃, centrifuging to remove insoluble substances, cooling, freeze-drying and pulverizing the separated liquid to obtain embryonated egg fermentation powder.
< example 2>
The preparation method of the fermented powder of the embryo eggs comprises the following steps:
step one, placing hatching eggs with big heads upward and small heads downward in an incubator for incubation for 7 days, wherein the hatching eggs are incubated for 1-4 days, the incubation temperature is 38.2-38.5 ℃, the relative humidity is 55-60%, the incubation temperature is 38-38.2 ℃, the relative humidity is 50-55% for 5-7 days, the eggs are turned once every two hours, and the turning angle is 45 degrees, so that incubated embryo eggs are obtained;
freezing the hatched embryo eggs at-80 ℃ for 3h, separating embryo tissues and egg white after shell breaking, soaking the embryo tissues in 5% of edible organic acid by mass for 45min, wherein the edible organic acid contains 0.6% of lipase, the edible organic acid is butyric acid, the lipase is from rhizopus oryzae, filtering, and steaming the acid-soaked embryo tissues in water for 5min to obtain steamed embryo tissues;
mixing the steamed embryonic tissue with egg white, mixing the mixture with water according to the weight ratio of 1:6, homogenizing to prepare slurry, sterilizing at 120 ℃, inoculating fermentation strains according to the volume ratio of 3%, wherein the fermentation strains comprise yeast, lactic acid bacteria and monascus, the weight ratio of the yeast, the lactic acid bacteria and the monascus is 1:1:0.1, and fermenting at 35 ℃ for 10 days to obtain an embryonated egg fermentation liquor;
step four, filtering the embryo egg fermentation liquor, adding the fried rice coarse powder with equal weight, preserving the heat for 1.5 hours in a water bath at 65 ℃, simultaneously carrying out ultrasonic oscillation, filtering and filtering the rice coarse powder to obtain the adsorbed embryo egg fermentation liquor;
and step five, adding cyclodextrin into the adsorbed embryonated egg fermentation liquor under the assistance of ultrasonic waves, dispersing at a high speed, mixing and homogenizing, embedding, standing at a low temperature of 0-5 ℃, centrifuging to remove insoluble substances, and performing separation liquid cooling, freeze-drying and powder-making to obtain embryonated egg fermentation powder.
< example 3>
The preparation method of the fermented powder of the embryo eggs comprises the following steps:
step one, placing hatching eggs with big heads upward and small heads downward in an incubator for incubation for 7 days, wherein the hatching eggs are incubated for 1-4 days, the incubation temperature is 38.2-38.5 ℃, the relative humidity is 55-60%, the incubation temperature is 38-38.2 ℃, the relative humidity is 50-55% for 5-7 days, the eggs are turned once every two hours, and the turning angle is 45 degrees, so that incubated embryo eggs are obtained;
freezing the hatched embryo eggs at-80 ℃ for 2h, separating embryo tissues and egg white after shell breaking, soaking the embryo tissues in 5% of edible organic acid by mass for 30min, wherein the edible organic acid contains 0.6% of lipase, the edible organic acid is fruit vinegar, the lipase is derived from aspergillus oryzae, filtering, and steaming the acid-soaked embryo tissues in water for 5min to obtain steamed embryo tissues;
mixing the steamed embryonic tissue with egg white, mixing the mixture with water according to the weight ratio of 1:5, homogenizing to prepare slurry, sterilizing at 120 ℃, inoculating fermentation strains according to the volume ratio of 3%, wherein the fermentation strains comprise yeast, lactic acid bacteria and monascus, the weight ratio of the yeast, the lactic acid bacteria and the monascus is 1:1:0.1, and fermenting at 32 ℃ for 9 days to obtain an embryonated egg fermentation liquor;
step four, filtering the embryo egg fermentation liquor, adding the fried rice coarse powder with equal weight, preserving the heat for 1 hour in a water bath at 65 ℃, simultaneously carrying out ultrasonic oscillation, filtering and filtering the rice coarse powder to obtain the adsorbed embryo egg fermentation liquor;
and step five, adding cyclodextrin into the adsorbed embryonated egg fermentation liquor under the assistance of ultrasonic waves, dispersing at a high speed, mixing and homogenizing, embedding, standing at a low temperature of 0-5 ℃, centrifuging to remove insoluble substances, and performing separation liquid cooling, freeze-drying and powder-making to obtain embryonated egg fermentation powder.
< test 1>
In 1-9 days after hatching, 3 hatched embryo eggs are taken every day, egg white is removed, the rest embryo egg tissues in the egg shells are homogenized, hormone content detection is carried out, the detection objects are progesterone, estrone, estradiol, estriol and testosterone, and the detection results are shown in table 1.
TABLE 1
As can be seen from Table 1, in the early stage of hatching, the living body begins to develop, and the metabolism of cholesterol causes the difference of the hormone change of the embryo egg tissue. The progesterone changes without obvious rules, the contents of estrone, estradiol and estriol are gradually reduced along with the incubation days, the content of testosterone is gradually increased along with the incubation days, and in the 9 th day, the contents of progesterone, estrone, estradiol, estriol and testosterone are all obviously increased, so that the total sugar, fat and cholesterol are reduced, the contents of calcium, iron, zinc, vitamins and taurine are increased in the incubation process, the level of endogenous hormone is comprehensively considered, and the embryo tissue of hatching eggs incubated for 7 days is selected as the fermentation raw material.
< test 2>
The embryo tissues after acid leaching in example 1 were steamed over water for 5, 10, and 15min, and the content change of protein and taurine was detected, and the results are shown in table 2.
TABLE 2
As can be seen from table 2, the protein content and taurine content of the embryo tissue after acid leaching decreased with the increase of the water-resistant steaming time, and at 5min, the protein and taurine decreased by 4.43% and 7.25%, respectively, at 10min, the protein and taurine decreased by 17.25% and 17.29%, respectively, and at 15min, the protein and taurine decreased by 20.31% and 33.14%, respectively, so that the water-resistant steaming time was reduced as much as possible, the lipase was inactivated, and the edible organic acid was removed.
< test 3>
Performing volatile flavor component analysis on the embryo egg fermentation liquor obtained in the third step and the fourth step of the example 1, directly homogenizing the hatched embryo eggs to obtain unfermented embryo tissues, performing volatile flavor component analysis, extracting volatile flavor components in the sample by adopting a headspace solid phase micro-extraction device, performing volatile flavor component analysis by adopting chromatography-mass spectrometry, automatically matching the detected compounds with mass spectrum data in a spectrum library for component judgment, and identifying the relative content of the compounds according to peak area ratio. The chromatographic conditions are as follows: chromatographic column HP-5MS (0.25mm x 30m, 0.25 μ 5, helium as carrier gas, flow rate 1.2mL/min, injection port temperature 250 ℃, flame ion detector temperature 200 ℃, temperature raising program, starting temperature 50 ℃, holding for 2min, raising to 160 ℃ at 4 ℃/min, holding for 2min, raising to 270 ℃ at 6 ℃/min, and holding for 10min, mass spectrometry conditions are electron bombardment as EI ion source, electron energy 70eV, ion source temperature 200 ℃, mass scanning range (m/z): 50-400 u, and the results are shown in Table 3.
TABLE 3
As can be seen from Table 3, in the alcohol substances of the embryonic tissues after fermentation, the relative contents of ethanol, 2, 3-butanediol and 1-octen-3-ol are reduced, the relative contents of 1-nonanol, 4-methyl-1- (1-methylethyl) -3-cyclohexen-1-ol, 1-octen-3-ol and 2-methyl-3-pentanol are increased, the aroma is endowed, the fatty acid esterification is promoted, the relative contents of benzaldehyde and octanal in the aldehyde substances are reduced, the earthy smell is reduced, the relative contents of benzaldehyde and octanal after adsorption are further reduced, the relative contents of acetaldehyde, hexanal and nonanal are increased, the relative contents of ethyl acetate, ethyl palmitate, ethyl 9-octadecenoate and ethyl 3-hydroxybutanoate in the ester substances are increased, the fruit flavor is increased, the relative content of oxalic acid in acid substances is reduced, the relative content of acetic acid, palmitic acid and cis-octadeca-9-enoic acid is increased, the sour taste is enriched, the relative content of octane, dodecane and pentadecane in hydrocarbon substances is reduced, hydrocarbon is oxidized and decomposed in the fermentation process, 2-nonanone and 2-decanone in ketone substances are increased, the fruit flavor is increased, the butanedione, 3-hydroxy-2-butanone and 6-methyl-5-heptene-2-one are generated due to thermal degradation after adsorption, the milk flavor and the sweet taste are increased, the relative content of 2, 6-di-tert-butyl-p-cresol and 4-propenyl-2-methoxyphenol in phenolic substances is slightly increased, the flower flavor is increased, and other substances are added, the relative content of the 2-pentylfuran is reduced, and the 2-pentylfuran is further reduced after adsorption, so that unpleasant taste is reduced.
< test No. 4>
1. Cough test
60 male Kunming mice of 18-22g are selected, and are randomly divided into a model control group, a positive control group (codeine phosphate, 15mg/kg) and an example 1 group (10g/kg) after being raised for one week, wherein each group comprises 20 mice. The dosage of the normal saline for gastric perfusion in the model control group is 150 mg/(kg. d), the corresponding liquid medicines for gastric perfusion are used in the positive control group and the example 1 group respectively, the drug medicines are continuously administrated in the model control group, the positive control group and the example 1 group for three days, after the drug medicine is administrated for 1 hour on the third day, the model is manufactured in a mode that the mice inhale ammonia gas by adopting ultrasonic atomized ammonia water, the cough latency(s) and the cough frequency (times) in 3 minutes of the mice are recorded by using a stopwatch while the ammonia gas is introduced, the data are expressed by the average value +/-s standard deviation, and the results are shown in table 4.
TABLE 4
As can be seen from Table 4, the group of example 1 as a food can prolong the cough latency and significantly reduce the number of coughs within 3min, compared with the model control group, indicating that it has cough relieving function.
2. Phlegm-resolving test
60 male Kunming mice of 18-22g are selected, and are randomly divided into a model control group, a positive control group (codeine phosphate, 15mg/kg) and an example 1 group (10g/kg) after being raised for one week, wherein each group comprises 20 mice. The dosage of the normal saline solution for gastric perfusion in the model control group is 150 mg/(kg. d), the dosage of the normal saline solution for gastric perfusion in the positive control group and the example 1 group is 150 mg/(kg. d), the corresponding medical solution for gastric perfusion is used as the crude drug, 2.5 percent phenol red normal saline solution (500mg/kg) is injected into the abdominal cavity after 30min, the animals are killed by dislocation after injection, when the mice are stiff and the mice are dissected, the main trachea from the throat to the lung is taken, each trachea is placed in a test tube, 2mL of normal saline is added for shaking, 0.1mL of 1mol/L NaOH is added for mixing, the centrifugation is carried out for 15min, the supernatant is taken to detect the absorbance at 540nm, the absorbance is compared with the phenol red standard curve, the phenol red discharge amount is calculated, the data are expressed by.
TABLE 5
As can be seen from Table 5, the group of example 1 as a food was able to discharge phenol red similar to that of the positive control group, as compared with the model control group, indicating that it had the function of resolving phlegm and eliminating phlegm.
3. Blood lipid lowering test
60 male Kunming mice of 18-22g are selected, and are randomly divided into a blank control group, a model control group and an example 1 group (10g/kg) after being bred for one week, wherein each group comprises 20 mice.
When in molding, the blank control group is injected with 300 mg/(kg. d) of normal saline every day subcutaneously; the model control group and the example 1 group were subcutaneously injected with D-galactose 300 mg/(kg. D) per day. During treatment, the dose of the perfused distilled water of the blank control group and the model control group is 150 mg/(kg.d), and the drug liquid corresponding to the crude drug perfused into the stomach of the group 1 is continuously administrated for 30 days. The results of serum TC, TG and HDL-C measurements are shown in Table 6.
TABLE 6
As can be seen from Table 6, compared with the blank control group, the TC and HDL-C, TG of the model control group are significantly increased, indicating that the molding is successful; the group of example 1 was able to lower TC, HDL-C, TG as a food compared to the model control group, indicating that it had a lipid-lowering function.
4. Bone growth promotion test
60 male Kunming mice of 18-22g are selected, and are randomly divided into a blank control group, a calcium feed group and an example 1 group (10g/kg) after being fed for one week, and each group comprises 20 mice. The blank control group was fed with basal diet, the calcium diet group was fed with calcium diet containing 500mg/100g diet, and the group of example 1 was fed with corresponding medicinal solution of crude drug by gavage, together with basal diet, continuously for 90 days. Sacrifice, bone density at the midpoint of the left femur and distal femur was measured with a bone densitometer, the right femur was peeled off, baked in a 105 ℃ oven to constant weight, bone dry weight was weighed, and the right bone calcium content was measured with an inductively coupled plasma spectrometer, the results are shown in table 7.
TABLE 7
As can be seen from table 7, the group of example 1 as a food was able to increase the femoral midpoint density and distal density and increase the bone calcium content, compared to the blank control group, indicating that the bone density and bone calcium content of the mice could be increased.
5. Test for prevention of osteoporosis
5 persons of 50-60 years old, 60-70 years old and 70-80 years old were selected and pain evaluation was performed before taking the embryonated egg fermented powder prepared in example 1 and recorded, and then the embryonated egg fermented powder was taken three times a day (2g/kg) 80g each time, and pain evaluation was performed again after 30 days and recorded, and the results are shown in table 8, wherein the evaluation criteria are: the improvement is better: the pain symptoms basically disappear, and the bone density is obviously increased; the general improvement is as follows: pain symptoms were reduced, bone density was slightly increased; no improvement: there was no improvement in pain symptoms and no increase in bone density.
TABLE 8
And (3) analyzing test results: as can be seen from Table 8, the osteoporosis symptoms of each group of people are improved to different degrees, the improvement rate reaches 60-80%, and the embryonated egg fermented powder prepared in example 1 can improve joint pain and increase bone density, which indicates that osteoporosis of the elderly can be improved.
6. Anti-aging test
60 male Kunming mice of 18-22g are selected, and are randomly divided into a blank control group, a model control group and an example 1 group (10g/kg) after being bred for one week, wherein each group comprises 20 mice. The blank control group is injected with 300 mg/(kg.d) of normal saline every day subcutaneously, the model control group and the example 1 group are injected with 300 mg/(kg.d) of D-galactose every day subcutaneously for molding, the dose of the gavage normal saline of the blank control group and the model group is 150 mg/(kg.d), the example 1 group uses the corresponding liquid medicine of crude drug gavage, the gavage is carried out for 1 time every day, and the administration is continuously carried out for 30 days. Blood is taken from the eyeball, and the liver is taken after the perfusion of physiological saline. The activities of total superoxide dismutase (T-SOD) and glutathione peroxidase (GSH-Px) and the content of Malondialdehyde (MDA) in mouse serum and liver tissue were measured according to the method of using the kit, and the results are shown in Table 9.
TABLE 9
And (3) analyzing test results: as can be seen from Table 9, compared with the blank control group, the T-SOD activity, GSH-Px activity and MDA content of the model control group are significantly reduced, which indicates that the molding is successful; compared with the model control group, the group in example 1 can increase the activity of T-SOD, the activity of GSH-Px and the content of MDA as food, and shows that the food has the function of delaying senility.
7. Moisture retention test
10 persons of 20-30 years old and 30-40 years old were each selected and the embryonated egg fermented powder prepared in example 1 was taken three times a day (2 g/kg/time) for 90 consecutive days to measure the water content of the stratum corneum by using a skin moisture meter, and the results are shown in Table 10.
Watch 10
And (3) analyzing test results: as can be seen from Table 10, the moisture content of the horny layer of the skin was increased to various degrees in each group of people, and the fermented embryo egg powder prepared in example 1 had a moisturizing effect.
The number of apparatuses and the scale of the process described herein are intended to simplify the description of the present invention. Applications, modifications and variations of the present invention will be apparent to those skilled in the art.
While embodiments of the invention have been described above, it is not limited to the applications set forth in the description and the embodiments, which are fully applicable to various fields of endeavor for which the invention may be embodied with additional modifications as would be readily apparent to those skilled in the art, and the invention is therefore not limited to the details given herein and to the examples shown and described without departing from the generic concept as defined by the claims and their equivalents.
Claims (10)
1. The preparation method of the fermented powder of the embryo eggs is characterized by comprising the following steps:
step one, placing hatching eggs with big heads upward and small heads downward in an incubator for incubation for 7 days, wherein the hatching eggs are incubated for 1-4 days, the incubation temperature is 38.2-38.5 ℃, the relative humidity is 55-60%, the incubation temperature is 38-38.2 ℃, the relative humidity is 50-55% for 5-7 days, the eggs are turned once every two hours, and the turning angle is 45 degrees, so that incubated embryo eggs are obtained;
freezing the hatched embryo eggs at-80 ℃ for 2-3h, separating embryo tissues and egg white after shell breaking, soaking the embryo tissues in 5% of edible organic acid by mass for 30-45min, filtering, and steaming the acid-soaked embryo tissues in water for 5min to obtain steamed embryo tissues, wherein the edible organic acid contains 0.5-0.6% of lipase;
mixing the steamed embryonic tissue with egg white, mixing the mixture with water according to the weight ratio of 1:5-6, homogenizing to prepare slurry, sterilizing at the temperature of 110-120 ℃, inoculating fermentation strains according to the volume ratio of 2-3%, wherein the fermentation strains comprise yeast, lactic acid bacteria and monascus, and fermenting for 8-10 days at the temperature of 30-35 ℃ to obtain an embryo and egg fermentation liquid;
step four, filtering the embryo egg fermentation liquor, adding the fried rice coarse powder with equal weight, preserving the heat for 1-1.5h in water bath at the temperature of 60-65 ℃, simultaneously carrying out ultrasonic oscillation, filtering, and filtering the rice coarse powder to obtain the adsorbed embryo egg fermentation liquor;
and step five, adding cyclodextrin into the adsorbed embryonated egg fermentation liquor under the assistance of ultrasonic waves, dispersing at a high speed, mixing and homogenizing, embedding, standing at a low temperature of 0-5 ℃, centrifuging to remove insoluble substances, and performing separation liquid cooling, freeze-drying and powder-making to obtain embryonated egg fermentation powder.
2. The method of preparing fermented powder of embryonated eggs according to claim 1 wherein the edible organic acid is butyric acid, acetic acid, edible rice vinegar or fruit vinegar.
3. The method of producing a fermented powder of embryonated eggs according to claim 1, wherein the weight ratio of yeast, lactic acid bacteria and monascus is 1:1: 0.1.
4. The method of producing a fermented powder of embryonated eggs according to claim 1 wherein the lipase is derived from Aspergillus oryzae or Rhizopus oryzae.
5. A fermented powder of embryonated eggs, characterized by being produced by the production method according to any one of claims 1 to 4.
6. A food containing the fermented embryo egg powder, which comprises the fermented embryo egg powder of claim 5 and food ingredients or additives, and can be applied to the non-medical application aspects in the fields of nutritional functional foods, special dietary and special medical foods, health-care foods and foods.
7. Use of the fermented embryo egg powder according to claim 5 for the preparation of a product for the treatment of cough.
8. Use of the fermented powder of embryonated eggs as claimed in claim 5 for the preparation of a product for preventing hyperlipidemia.
9. Use of the fermented powder of embryonated eggs as claimed in claim 5 for the preparation of a product for promoting bone growth and preventing osteoporosis.
10. The use of the fermented embryo egg powder of claim 5 in the preparation of products for tonifying qi and blood, beautifying and moisturizing skin and resisting aging.
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