CN115956645A - Preparation method of ready-to-drink chicken protein beverage - Google Patents
Preparation method of ready-to-drink chicken protein beverage Download PDFInfo
- Publication number
- CN115956645A CN115956645A CN202211705739.3A CN202211705739A CN115956645A CN 115956645 A CN115956645 A CN 115956645A CN 202211705739 A CN202211705739 A CN 202211705739A CN 115956645 A CN115956645 A CN 115956645A
- Authority
- CN
- China
- Prior art keywords
- protein
- egg
- ready
- liquid
- eggs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 30
- 235000021568 protein beverage Nutrition 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 14
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 36
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 36
- 235000013601 eggs Nutrition 0.000 claims abstract description 33
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 17
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 17
- 238000000034 method Methods 0.000 claims abstract description 17
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000014103 egg white Nutrition 0.000 claims abstract description 14
- 210000000969 egg white Anatomy 0.000 claims abstract description 14
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 230000001954 sterilising effect Effects 0.000 claims abstract description 10
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 7
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 4
- 239000000796 flavoring agent Substances 0.000 claims abstract description 4
- 238000010008 shearing Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 31
- 239000012460 protein solution Substances 0.000 claims description 16
- 108091005804 Peptidases Proteins 0.000 claims description 11
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 9
- 230000007062 hydrolysis Effects 0.000 claims description 8
- 238000006460 hydrolysis reaction Methods 0.000 claims description 8
- 102000035195 Peptidases Human genes 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 7
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 claims description 6
- 229930006000 Sucrose Natural products 0.000 claims description 5
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 239000005720 sucrose Substances 0.000 claims description 5
- 239000002253 acid Substances 0.000 claims description 4
- 239000003381 stabilizer Substances 0.000 claims description 4
- 238000006911 enzymatic reaction Methods 0.000 claims description 3
- 235000019634 flavors Nutrition 0.000 claims description 3
- 230000003301 hydrolyzing effect Effects 0.000 claims description 3
- 239000004310 lactic acid Substances 0.000 claims description 3
- 235000014655 lactic acid Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 229920001285 xanthan gum Polymers 0.000 claims description 3
- 239000000230 xanthan gum Substances 0.000 claims description 3
- 229940082509 xanthan gum Drugs 0.000 claims description 3
- 235000010493 xanthan gum Nutrition 0.000 claims description 3
- 235000013618 yogurt Nutrition 0.000 claims description 3
- 238000012371 Aseptic Filling Methods 0.000 claims description 2
- 239000000356 contaminant Substances 0.000 claims description 2
- 239000000203 mixture Substances 0.000 claims description 2
- 238000005336 cracking Methods 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 7
- 238000004925 denaturation Methods 0.000 abstract description 5
- 230000036425 denaturation Effects 0.000 abstract description 5
- 238000006243 chemical reaction Methods 0.000 abstract description 3
- 238000001816 cooling Methods 0.000 abstract description 2
- 238000011049 filling Methods 0.000 abstract description 2
- 235000013355 food flavoring agent Nutrition 0.000 abstract 1
- 230000000415 inactivating effect Effects 0.000 abstract 1
- 238000002156 mixing Methods 0.000 abstract 1
- 239000000047 product Substances 0.000 description 13
- 239000002244 precipitate Substances 0.000 description 12
- 235000019658 bitter taste Nutrition 0.000 description 8
- 230000000052 comparative effect Effects 0.000 description 7
- 235000013361 beverage Nutrition 0.000 description 6
- 239000004365 Protease Substances 0.000 description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000005345 coagulation Methods 0.000 description 2
- 230000015271 coagulation Effects 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 230000035622 drinking Effects 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229920001184 polypeptide Polymers 0.000 description 2
- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 108091005508 Acid proteases Proteins 0.000 description 1
- 102000006395 Globulins Human genes 0.000 description 1
- 108010044091 Globulins Proteins 0.000 description 1
- 206010018910 Haemolysis Diseases 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003463 adsorbent Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000037208 balanced nutrition Effects 0.000 description 1
- 235000019046 balanced nutrition Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000015556 catabolic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 239000006084 composite stabilizer Substances 0.000 description 1
- 230000009849 deactivation Effects 0.000 description 1
- 238000006731 degradation reaction Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 238000003505 heat denaturation Methods 0.000 description 1
- 230000008588 hemolysis Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 238000012257 pre-denaturation Methods 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 229940116540 protein supplement Drugs 0.000 description 1
- 235000005974 protein supplement Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000001179 sorption measurement Methods 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
- 230000009469 supplementation Effects 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
Images
Classifications
-
- 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
Landscapes
- Non-Alcoholic Beverages (AREA)
Abstract
The invention relates to a preparation method of a ready-to-drink chicken protein beverage, which comprises the following steps: the method comprises the following steps of (a) cleaning eggs to remove surface dirt, (b) knocking the eggs by an egg knocking machine and simultaneously separating egg white and egg yolk, (c) cooling to room temperature, (d) heating to a temperature higher than a denaturation temperature, (e) improving dispersibility by mechanical shearing, (f) adding an enzyme preparation, (g) thermally inactivating enzyme after reaction, (h) blending, adding a flavoring agent, (i) sterilizing by UJHT, and (j) aseptically filling to obtain the product. The ready-to-drink chicken protein product prepared by the method has good fluidity and taste, has the chicken protein content of more than 90 percent, and can be stored at normal temperature.
Description
Technical Field
The invention belongs to the technical field of food, and particularly relates to a preparation method of a ready-to-drink chicken protein beverage.
Background
The chicken protein is a high-quality protein source, and has the characteristics of easy absorption and high conversion rate for human body supplementary protein. The protein liquid is separated from eggs and is widely applied to food, but the product for directly drinking the protein liquid is not available in the market. Some fitness personnel manually isolate the food from the existing ones for the purpose of protein supplementation, and also prove to be a market demand. The chicken protein forms gel after denaturation due to low denaturation temperature, is difficult to prepare liquid ready-to-drink products, and is compatible with other proteins to prepare composite products, wherein the amount of the chicken protein cannot be increased.
For example, the patent CN102406207B of the invention granted in china discloses a whole egg powder liquid egg beverage, which comprises the following components: the adding amount of the egg powder is as follows: 3% -6%; the addition amount of the protease is 0.2 to 0.8 percent; the sugar content is 4-7 percent, and the acid content is 0.75-0.05 percent; the addition amount of the composite stabilizer is 0.25-1%. The invention has the beneficial effects that: through a scientific formula, the whole egg powder can be fully stirred and emulsified, so that the product has unique taste and strong egg fragrance, and the egg powder can be changed into a liquid beverage, thereby being beneficial to ensuring the health of eaters; the process is reasonable, the beneficial components of the eggs are better preserved, the preparation is simple, the cost is low, and the egg yolk is suitable for being used by the broad masses. The preparation method has simple process and easy operation, and is suitable for industrial production; the obtained product has high protein content and balanced nutrition, and is suitable for various people.
For another example, the patent CN106942381B of the invention granted by china discloses a preparation method of an egg polypeptide beverage, the adopted composite enzymolysis is used for preparing the egg polypeptide beverage, the content of free amino acids in the egg liquid is improved, and simultaneously, the cholesterol content in the egg liquid and the allergenicity of eggs can be effectively reduced, so that the utilization rate and the biological value of the eggs are improved; the method of the invention can reduce the foaming property of the egg liquid and improve the stability of the egg liquid, and has practical and popularization values.
However, when the protein solution is directly subjected to protease enzymolysis, the enzymolysis reaction efficiency is extremely low because the protein solution is mainly globulin, and bitterness is generated due to improper control after hydrolysis. If the problems of good efficiency and degree of hydrolysis are not completely solved, the process has no production value. Therefore, the technical problem to be solved by those skilled in the art is still how to provide a ready-to-drink chicken protein beverage which has no bitter taste, high protein liquid content and can withstand UHT sterilization without coagulation.
Disclosure of Invention
Based on the reasons, the invention provides a preparation method of a ready-to-drink chicken protein beverage, and the prepared ready-to-drink chicken protein beverage has no bitter taste, high protein liquid content and can withstand UHT sterilization without coagulation. Specifically, in order to achieve the purpose of the present invention, the following technical solutions are proposed:
one aspect of the invention relates to a method for preparing a ready-to-drink chicken protein beverage, comprising the steps of:
(1) Cleaning and sterilizing eggs, separating shell eggs by using an egg breaking machine, and separating yolk from egg white to obtain egg white liquid, wherein the solid content of the egg white liquid is 12-14%;
(2) Heating the protein liquid to 60-66 ℃ and preserving heat, and mechanically shearing the protein liquid by using a stirrer to ensure that the protein of the protein liquid is denatured and incompletely coagulated;
(3) Adding acid proteolytic enzyme into the protein solution, wherein the dosage of the enzyme is a U/100g of the protein solution, and hydrolyzing at the temperature of 50-55 ℃ for b hours, and the value of a x b is between 20 and 30;
(4) After the enzyme reaction is finished, enzyme deactivation is carried out through heat treatment, the heating temperature is 80-85 ℃, the time is 5-8 minutes, and then cooling is carried out for standby;
(5) Adding 3-5wt% of sucrose, 0.05-0.2wt% of citric acid and 0.05-0.2wt% of lactic acid sugar into the protein solution, then adding 0.2-0.5wt% of stabilizer xanthan gum, stirring uniformly, and then sterilizing at 100-120 ℃ for 15-30 seconds;
(6) And (4) aseptically filling to obtain a finished product, wherein the finished product of the ready-to-drink chicken protein beverage is similar to yoghourt in appearance and flavor and can be directly drunk.
The preparation method of the invention has the technical key points that at least:
(1) The heating temperature range of the chicken protein can ensure that the protein is denatured and incompletely coagulated, and the efficiency of the action of the protease after the denaturation is high;
(2) By controlling the type (acid protease), the dosage, the hydrolysis and the temperature and time of the enzyme, the instant chicken protein beverage does not generate obvious bitter taste;
(3) According to the invention, good taste can be realized only by adding a small amount of sucrose (generally, the content of sucrose in the beverage is more than 6 wt%);
(4) The invention only needs a small amount of stabilizer, and ensures enough stability while endowing taste.
In a preferred embodiment of the present invention, the ready-to-drink chicken protein beverage has a chicken protein content of 90% or more.
In a preferred embodiment of the invention, the proteolytic enzyme is used in an amount of 1-5U/100 protein solution.
In a preferred embodiment of the invention, the proteolytic enzyme hydrolysis time is 5 to 10 hours.
In a preferred embodiment of the invention, the eggs are cleaned to remove surface contaminants; the process is completed by a continuous cleaning machine.
In a preferred embodiment of the invention, the washed eggs are cracked by a continuous egg-breaking machine, and the separation of egg white and yolk is simultaneously carried out, so as to obtain egg white liquid.
Advantageous effects
The invention develops a new process and a new product for denaturing protein liquid and a new heating technology by adopting biotechnology aiming at the requirement of supplementing high-quality protein. By utilizing heat denaturation and protease treatment, the protein is denatured and simultaneously the fluidity is preserved by heating, so that effective enzyme degradation can be carried out, and the chicken protein can keep the fluidity under the UHT sterilization condition, thereby preparing the chicken protein product which can be stored at normal temperature and can be directly drunk. Can be used for people with protein supplement requirements, such as fitness people, outdoor activity people and the like to supplement the egg roll, and is convenient to carry and eat. The chicken protein liquid is subjected to pre-denaturation by a microwave heater, then is modified and blended by an enzyme method, and is sterilized at ultrahigh temperature to obtain a direct drinking chicken protein liquid product which can be stored at normal temperature and has the chicken protein content higher than 90%.
Drawings
FIG. 1: a process flow schematic diagram of the preparation of the ready-to-drink chicken protein beverage.
FIG. 2: photo of the finished ready-to-drink chicken protein beverage prepared in example 1.
Detailed Description
In order to further understand the present invention, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Unless otherwise specified, the reagents involved in the examples of the present invention are all commercially available products, and all of them are commercially available.
Example 1:
(1) Cleaning and sterilizing eggs, separating the shells and the eggs by using an egg breaking machine, and separating egg yolks from egg white to obtain egg white liquid, wherein the solid content of the egg white liquid is 12-14%;
(2) Heating the protein liquid to 63 ℃ by microwave, preserving heat, and mechanically shearing the protein liquid by using a stirrer to ensure that the protein of the protein liquid is denatured and incompletely condensed;
(3) Adding acid proteolytic enzyme into the protein solution, wherein the dosage of the enzyme is 3U/100g of the protein solution, and hydrolyzing at 52 ℃ for 8 hours;
(4) After the enzyme reaction is finished, enzyme is deactivated through heat treatment, the heating temperature is 80-85 ℃, the time is 5-8 minutes, and then the mixture is cooled to 4 ℃ for standby;
(5) Adding 4wt% of sucrose, 0.1wt% of citric acid and 0.1wt% of lactic acid sugar into the protein solution, adding 0.3wt% of stabilizer xanthan gum, stirring uniformly, and sterilizing at 110 ℃ for 30 seconds;
(6) And (4) performing aseptic filling to obtain a finished product, wherein the finished product of the ready-to-drink chicken protein beverage is similar to yoghourt in appearance and flavor and can be directly drunk.
Example 2:
the same as in example 1, except that the amount of the enzyme used was 5U/100g, and the hydrolysis time was 5 hours.
Example 3:
the same as in example 1, except that the protein solution was heated to 65 ℃ and incubated.
Comparative example 1:
the same as in example 1, except that the protein solution was heated to 50 ℃ in step (2).
Comparative example 2:
the same as in example 1, except that the protein solution was heated to 70 ℃ in step (2).
Comparative example 3:
the same as in example 1, except that the hydrolysis time was 10 hours.
The protein beverages prepared in the above examples and comparative examples were evaluated in terms of appearance and mouthfeel. Wherein, the taste is graded by 10 common consumers according to whether the beverage has bitter taste, 1 is marked with obvious bitter taste, 2 is slightly bitter taste, and 3 is marked without bitter taste.
Table 1: hemolysis rate of adsorbent and change rate of main component in blood before and after adsorption
| Examples | Appearance (New preparation) | Appearance (Normal temperature preservation 6 months) | Taste of the product |
| Example 1 | No obvious flocculent precipitate | No obvious flocculent precipitate | 2.8 |
| Example 2 | No obvious flocculent precipitate | No obvious flocculent precipitate | 2.5 |
| Example 3 | No obvious flocculent precipitate | No obvious flocculent precipitate | 2.6 |
| Comparative example 1 | With flocculent precipitate | With obvious flocculent precipitate | 1.9 |
| Comparative example 2 | With obvious flocculent precipitate | With obvious flocculent precipitate | 2.1 |
| Comparative example 3 | No obvious flocculent precipitate | With flocculent precipitate | 1.3 |
Based on the above evaluation results, the instant protein beverage of the present invention has good appearance and taste by controlling the protein denaturation temperature and the hydrolysis conditions of the protein liquid.
The foregoing describes preferred embodiments of the present invention, but is not intended to limit the invention thereto. Those skilled in the art may make modifications and variations to the embodiments disclosed herein without departing from the scope and spirit of the invention.
Claims (6)
1. A method of preparing a ready-to-drink chicken protein beverage, the method comprising the steps of:
(1) Cleaning and sterilizing eggs, separating shell eggs by using an egg breaking machine, and separating yolk from egg white to obtain egg white liquid, wherein the solid content of the egg white liquid is 12-14%;
(2) Heating the protein liquid to 60-66 ℃, preserving heat, and mechanically shearing the protein liquid by using a stirrer to ensure that the protein of the protein liquid is denatured and incompletely coagulated;
(3) Adding acid proteolytic enzyme into the protein solution, wherein the dosage of the enzyme is a U/100g of the protein solution, and hydrolyzing at the temperature of 50-55 ℃ for b hours, and the value of a x b is between 20 and 30;
(4) After the enzyme reaction is finished, enzyme is deactivated through heat treatment, the heating temperature is 80-85 ℃, the time is 5-8 minutes, and then the mixture is cooled for standby;
(5) Adding 3-5wt% of sucrose, 0.05-0.2wt% of citric acid and 0.05-0.2wt% of lactic acid sugar into the protein solution, then adding 0.2-0.5wt% of stabilizer xanthan gum, stirring uniformly, and then sterilizing at 100-120 ℃ for 15-30 seconds;
(6) And (4) performing aseptic filling to obtain a finished product, wherein the finished product of the ready-to-drink chicken protein beverage is similar to yoghourt in appearance and flavor and can be directly drunk.
2. The method of claim 1, wherein the ready-to-drink chicken protein beverage comprises greater than 90% chicken protein.
3. The method of claim 1, wherein the proteolytic enzyme is present in an amount of 1-5U/100 protein solution.
4. The method according to claim 1, wherein the hydrolysis time of the proteolytic enzyme is 5 to 10 hours.
5. The preparation method according to claim 1, wherein the eggs are cleaned to remove surface contaminants; the process is completed by a continuous cleaning machine.
6. The preparation method according to claim 1, wherein the washed eggs are cracked by a continuous egg-cracking machine and simultaneously separated into egg white and egg yolk, thereby obtaining the egg white liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211705739.3A CN115956645A (en) | 2022-12-29 | 2022-12-29 | Preparation method of ready-to-drink chicken protein beverage |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211705739.3A CN115956645A (en) | 2022-12-29 | 2022-12-29 | Preparation method of ready-to-drink chicken protein beverage |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115956645A true CN115956645A (en) | 2023-04-14 |
Family
ID=87363083
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211705739.3A Pending CN115956645A (en) | 2022-12-29 | 2022-12-29 | Preparation method of ready-to-drink chicken protein beverage |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN115956645A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628560A (en) * | 2003-12-18 | 2005-06-22 | 中国农业大学 | Egg drink and making method thereof |
| WO2005074703A1 (en) * | 2004-02-10 | 2005-08-18 | Join Co. Ltd | A process for preparing an egg white liquid for prevention of coagulation due to heat treatment |
| CN102669722A (en) * | 2012-04-24 | 2012-09-19 | 苏州欧福蛋业有限公司 | Making method of highly-beaten liquid egg white |
| CN106942381A (en) * | 2017-03-17 | 2017-07-14 | 河南科技大学 | A kind of preparation method of egg polypeptide beverage |
| CN111109494A (en) * | 2020-01-20 | 2020-05-08 | 广东蛋能量生物科技有限公司 | Instant solid beverage of egg white peptide and preparation method thereof |
| AU2020100883A4 (en) * | 2020-05-29 | 2020-07-09 | Jiangxi Agricultural University | Preserved egg protein source anti-inflammatory peptide beverage and preparation method thereof |
-
2022
- 2022-12-29 CN CN202211705739.3A patent/CN115956645A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628560A (en) * | 2003-12-18 | 2005-06-22 | 中国农业大学 | Egg drink and making method thereof |
| WO2005074703A1 (en) * | 2004-02-10 | 2005-08-18 | Join Co. Ltd | A process for preparing an egg white liquid for prevention of coagulation due to heat treatment |
| CN102669722A (en) * | 2012-04-24 | 2012-09-19 | 苏州欧福蛋业有限公司 | Making method of highly-beaten liquid egg white |
| CN106942381A (en) * | 2017-03-17 | 2017-07-14 | 河南科技大学 | A kind of preparation method of egg polypeptide beverage |
| CN111109494A (en) * | 2020-01-20 | 2020-05-08 | 广东蛋能量生物科技有限公司 | Instant solid beverage of egg white peptide and preparation method thereof |
| AU2020100883A4 (en) * | 2020-05-29 | 2020-07-09 | Jiangxi Agricultural University | Preserved egg protein source anti-inflammatory peptide beverage and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 杨国浩;: "鸡蛋白发酵饮料的研究", 饮料工业, no. 01, 30 March 2006 (2006-03-30) * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| EP1364585B1 (en) | Soybean protein, process for manufacture thereof and acidic protein foods thereof | |
| US3970520A (en) | Nutritionally improved foodstuffs | |
| CN102178205B (en) | Method for preparing lactalbumin hydrolysate without chloropropanol by utilizing soybean meal | |
| JP2004521653A (en) | Method of hydrolysis of milk protein | |
| JPH03168066A (en) | Making of flavor additive | |
| CN1159978C (en) | Functional protein concentrates and isolates | |
| CN111642728B (en) | Preparation method and application of high-thick chicken powder | |
| JP6614761B2 (en) | Flavor improver using fermented sake lees extract | |
| JP6017133B2 (en) | Flavor improver | |
| CN104106788B (en) | A kind of method of producing amino acid liquid seasonings | |
| CN115956645A (en) | Preparation method of ready-to-drink chicken protein beverage | |
| CN110521998A (en) | A kind of chicken powder and the composite preparation process based on less salt zymotechnique chicken powder | |
| JPS60974B2 (en) | Processed egg white liquid manufacturing method | |
| JP6530154B1 (en) | Carbonara source | |
| CN101904481B (en) | Technique for preparing fresh milk material with base flavor by using enzymic method | |
| JP5446695B2 (en) | FOOD MATERIAL HAVING THICK TIGHTENING EFFECT, PROCESS FOR PRODUCING THE SAME, AND METHOD FOR ENHANCED THAT OF FOOD OR CONDITION | |
| JPS5998655A (en) | Food protein and its preparation | |
| JP2001238622A (en) | Noodle-loosening improver and method for producing the same | |
| JPH067776B2 (en) | Method for producing modified non-coagulable gelatin for food and drink, method for producing protein-containing food and drink material, and method for producing protein-containing beverage | |
| JPH0260300B2 (en) | ||
| CN108477583A (en) | A kind of method of chicken leftover bits and pieces ultrasonication assistance enzymolysis | |
| JP6794480B2 (en) | A method of masking a food or ingredient containing a shelf life improver and a shelf life improver in the food or ingredient. | |
| JPWO2018051977A1 (en) | Method of producing soybean liquid | |
| CN101664157A (en) | Preparation method of pork essence | |
| JP2006314296A (en) | Material for imparting cheese flavor and processed food using the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |