CN104382084A - Sweet egg paste and preparation method thereof - Google Patents
Sweet egg paste and preparation method thereof Download PDFInfo
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- CN104382084A CN104382084A CN201410597896.6A CN201410597896A CN104382084A CN 104382084 A CN104382084 A CN 104382084A CN 201410597896 A CN201410597896 A CN 201410597896A CN 104382084 A CN104382084 A CN 104382084A
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- 238000006460 hydrolysis reaction Methods 0.000 claims abstract description 38
- 238000000034 method Methods 0.000 claims abstract description 34
- 238000000855 fermentation Methods 0.000 claims abstract description 20
- 230000004151 fermentation Effects 0.000 claims abstract description 20
- 241000894006 Bacteria Species 0.000 claims abstract description 17
- 230000003068 static effect Effects 0.000 claims abstract description 13
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 102000004169 proteins and genes Human genes 0.000 claims description 38
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- 230000008569 process Effects 0.000 claims description 23
- 239000004365 Protease Substances 0.000 claims description 20
- 230000000694 effects Effects 0.000 claims description 20
- 244000199885 Lactobacillus bulgaricus Species 0.000 claims description 18
- 235000013960 Lactobacillus bulgaricus Nutrition 0.000 claims description 18
- 229940004208 lactobacillus bulgaricus Drugs 0.000 claims description 18
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- 101100165177 Caenorhabditis elegans bath-15 gene Proteins 0.000 claims description 5
- GUBGYTABKSRVRQ-QKKXKWKRSA-N Lactose Natural products OC[C@H]1O[C@@H](O[C@H]2[C@H](O)[C@@H](O)C(O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@H]1O GUBGYTABKSRVRQ-QKKXKWKRSA-N 0.000 claims description 5
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- 235000013601 eggs Nutrition 0.000 abstract description 102
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- 241000628997 Flos Species 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/147—Helveticus
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to sweet egg paste and a preparation method thereof. The sweet egg paste is a novel sweet paste type product taking full eggs as raw materials. According to the method, restriction enzyme hydrolysis, beneficial bacterium fermentation and static ultrahigh-pressure technical means are creatively combined, so that the sweet egg paste type food is obtained; and the product has the light yellow color, has no eggy and bitter tastes, and has the advantages of fine and smooth texture, slightly-elastic taste, moderate hardness, good quality, sweet and mellow taste, long aftertaste, abundant nutrition and easiness of digestion and absorption. According to the sweet egg paste, the economic benefits of related enterprises are improved and the development of fine egg processing industries in China is accelerated.
Description
Technical field
The invention belongs to food processing technology field, provide a kind of egg egg junket and preparation method thereof, relate to a kind of product processing technique of egg pulp, be specifically related to Restriction Enzyme hydrolysis, the comprehensive processing technology that beneficial bacterium fermentation and static high pressure combine.
Background technology
Cheese, nutritive value is very high, is junket series products unique on market.But due to China, milk crop is far below developed country's level per capita, and quality of raw milk is uneven, and the complex manufacturing technology of cheese, and the production cycle is long, and yield rate is low to be caused on the high side, and these problems cause junket series products, and commercially degree of recognition is low.Therefore development of new cheese substitute is significant.And one of egg food that to be the mankind often eat, the protein quality of wide material sources, egg is best, the most easily digested, is the protein being only second to breast milk.Nutritious comprehensive again contained by egg, be referred to as " complete protein pattern " by nutritionist, to nervous system and body development of great advantage, the raw material as production and processing is easily preserved.
Occurred a lot of cheese series products in the market, as hard cheese, cheese's sheet, class cheese etc., the raw material of these products is all with new sweet milk directly for raw material, is obtained by fermentation.Fabrication cycle is long, on the high side, and these can not meet people's demand day by day popular to junket series products.Therefore, developing a kind of take egg as the novel junket series products of raw material, is not only conducive to the deficiency overcoming traditional cheese each side, can also promotes the development of birds, beasts and eggs process deeply industry.
Egg liquid is after enzyme hydrolysis process to have report to point out, egg fishy smell obviously reduces, wherein high molecular protein local or thoroughly decompose, and makes human body be easy to digest and assimilate (perhaps charming, the optimizing research of egg pulp enzymatic hydrolysis condition, Guangxi light industry, 2010.8).Also have report to point out, the heat freezing temperature (Liu Jianqiu improves the heat freezing temperature of egg, food and fermentation industries, 2003.10 by enzyme modifying technology) of egg can be improved by enzyme modifying technology.Enzyme hydrolysis can make egg high molecular weight protein be hydrolyzed into micromolecule polypeptide at certain condition, change its structure and heat freezing temperature, but, above-mentioned research is all very high to the degree of hydrolysis of Chicken Albumin, ignore while research improves heat freezing temperature, albumen forms gel network structure ability and greatly reduces.Therefore, improving heat freezing temperature when ensureing gel network, selecting to carry out Restriction Enzyme hydrolysis to egg pulp, Restriction Enzyme hydrolysis not only can make high molecular weight protein resolve into micromolecule polypeptide, and keeps albumen to form the ability of gel network.Control enzyme hydrolysis degree, by the kind to enzyme, consumption, the external condition (temperature, pH, pressure etc.) of enzymolysis controls enzymatic activity and realizes Lower degrees of hydrolysis.
Research is had to inquire into (Qi Xiaohui to the impact that beneficial bacterium fermented egg makes fermented product, egg addition is on the impact of egg cheese quality, China Dairy Industry, 2010.38) (Yin Zhongping, norcholesterol removes the working research of the full egg drink of raw meat fermented type, food science and technology, and 2007.10), these articles are discussed fermented product matter structure, local flavor and nutrition aspect beneficial bacterium fermented egg, but product quality is unsatisfactory.
There is research to the structure of high pressure technique to protein, the activity of enzyme and high pressure explore (Cao little Hong to other components influence of food, change of component and Analysis on Key Technologies after food high-pressure process, Chinese food journal, 2011.12) (Zhang Xue, the progress that high pressure affects food base, food industry science and technology, 2006.1), these articles have done summary summary on high pressure technique to food component impact.Static high pressure process protein, the structure of protein changes, and the quaternary structure maintained primarily of hydrophobic interaction is very responsive to pressure, and the various secondary keys such as the sat linkage of Protein requirement tertiary structure, hydrophobic bond and hydrogen bond are destroyed.Increasing protein food by unwinding to the susceptibility of protease, improving digestibility and reducing anaphylaxis.Protein surface hydrophobic grouping and sulfydryl increase, then hydrophobic effect and disulfide bond crosslinking effect can occur, decreased solubility.For the application of high pressure technique provides theoretical foundation, but do not relate to the application of high pressure technique in actual food product is produced, do not relate to and be raw material with egg and the technology of combining with fermentation simultaneously.
Also not yet have at present and use Restriction Enzyme hydrolysis, mixed fermentation, static ultrahigh pressure technology to combine and produce the report of egg egg junket.Not only for the further exploitation of birds, beasts and eggs are laid a good foundation, compare the deficiencies such as traditional cheese series products kind is single, the production cycle is long and provide a kind of technique simply, nutritious egg junket series products.
Summary of the invention
Object of the present invention: provide one have technique simple, be easy to operation, cycle short, without the need to complex device, significantly improve properties of product, be applicable to the preparation method of the egg egg junket of the advantages such as suitability for industrialized production, there is provided a kind of high-tech means to produce egg egg junket simultaneously, increase the technological element of a product, add the economic benefit of enterprise.
The technical problem that the present invention solves: solve cheese series products kind in the market single, production cycle length, the more high deficiency of price.Enrich birds, beasts and eggs intensive processing product simultaneously, improve added value of product.A kind of egg egg junket and preparation method thereof is provided.
Technical scheme of the present invention: a kind of preparation method of egg egg junket, is characterized in that preparing according to following steps:
(1) select fresh egg, shell to obtain egg pulp, stirred by egg pulp with the speed of 150-200rpm, filters, obtain homogeneous egg pulp, for subsequent use;
(2) pure water step (1) described egg pulp being added equivalent is mixed with certain egg water mixed liquid, by percentage to the quality, in egg water mixed liquid, add the papain of 0.05-0.08% and the flavor protease of 0.003-0.006%, enzymatic hydrolysis condition is pH is 6.5-7.0, and temperature is 55 DEG C-60 DEG C, hydrolysis 1 ~ 1.5h, stirring at low speed in enzymolysis process, controls between 5 ~ 8% by the DH of hydrolysis, and go out enzyme, Lower degrees of hydrolysis protein liquid is obtained after pasteurize, for subsequent use;
(3) by Lower degrees of hydrolysis protein liquid that step (2) obtains, add the lactose accounting for Lower degrees of hydrolysis protein liquid quality 2 ~ 6%, 2% ~ 5% Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus 4 kinds of bacterial classification mixed liquors are inoculated by mass, 37 ~ 45 DEG C of bottom fermentations 12 ~ 24 hours with sterile working; By quality ratio, the proportioning of Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus is 3:1:1:1;
(4) protein liquid after fermentation step (3) obtained, adds 0.4 ~ 0.8% starch, 0.1 ~ 0.2% carragheen, salt or white granulated sugar, essence, after allotment evenly, material is sealed, does not stay bottom clearance, put into static high pressure device, 200MPa ~ 250MPa, 40 ~ 50 DEG C of process 30 ~ 50min;
(5) after HIGH PRESSURE TREATMENT, in mass, then add carragheen and the xanthans mixing of 0.05 ~ 0.08%, the proportioning of carragheen and xanthans is 2:1, is finally poured into by mixed material in sizing container, 80 ~ 85 DEG C of heating water bath 15 ~ 18min, vacuum packaging;
(6) finished product.
Wherein, the activity of papain is 5000U/g, and the activity of compound fertilizer production is 3000U/g.Preferably
The DH of hydrolysis is controlled between 5-6%; Preferably by percentage to the quality, in egg water mixed liquid, the papain of 0.06% and the flavor protease of 0.005% is added.As preferably, the bacterium number of Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus is respectively 1 × 10
7cFU/ mL, 1 × 10
9cFU/ mL, 1 × 10
8cFU/ mL, 1 × 10
8cFU/ mL; Described starch can be selected from one in cornstarch, green starch, potato starch or its combination.As preferably, salty fragrant taste egg junket flavoring salt addition is 0.5% ~ 1.5%, fragrant and sweet taste egg junket flavoring white granulated sugar 2% ~ 6%.
Present invention also offers a kind of egg egg junket, it utilizes above-mentioned preparation method to be prepared from.The egg junket that the present invention obtains can be used in instant food, fast food, appetizing food etc.Add the kind of novel junket series products.
Beneficial effect of the present invention:
(1) fill up market egg junket blank, this egg egg junket product presents faint yellow, bitter without raw meat, there is quality exquisiteness, mouthfeel somewhat resilient, hardness is suitable for, texture is good, silk floss, absorption nutritious, easy to digest are prolonged in fragrant and sweet mellow, the aftertaste of taste.
(2) Restriction Enzyme is creatively hydrolyzed by the present invention, beneficial bacterium ferments and the process of static ultrahigh pressure technological means combines, and obtains egg junket based food, achieves the technique effect being difficult to expect; Limited enzymatic hydrolysis, protein portion in egg can be resolved into the mixture of polypeptide and free amino acid, its molecular mass be reduced, is easy to human consumption, ionic group number increase simultaneously, dissolubility increase, and also keep its gel network ability while improving its heat freezing temperature; Not by the Partial Protein of enzymolysis, condense further under the sour environment after mixing probiotics fermention, complexing is more firm space structure.Preferred 220MPa ~ the 230MPa of further use 200MPa ~ 250MPa, further preferably, first at 200MPa ~ 210MPa, 40 ~ 50 DEG C of process 20 ~ 30min, then at 240MPa ~ 250MPa, 40 ~ 50 DEG C of process 10 ~ 20min; Static ultrahigh pressure process, makes that product is simpler and more honest, unique flavor, and effect is not the simple superposition of monotechnics means, but obtains the unforeseeable effect that 1+1+1 is greater than 3.May due to the effect of static ultrahigh pressure, the quaternary structure maintained by hydrophobic interaction in partially protein is very responsive to pressure, sat linkage, the various secondary key such as hydrophobic bond and hydrogen bond of Protein requirement tertiary structure are destroyed once again, protein surface hydrophobic grouping and sulfydryl increase, then can there is hydrophobic effect and disulfide bond crosslinking effect, improve digestibility and reduce anaphylaxis.Meanwhile, ultra high pressure treatment also has relative influence to other raw materials of egg junket, and starch can increase its gelatinization point under elevated pressure conditions, and carragheen and xanthans close its viscosity under elevated pressure conditions to be increased.After static high pressure process, egg liquid internal gas is discharged, and obtained interiors of products matter structure is fine and smooth, does not have pore.Inventor finds unexpectedly, and first at 200MPa ~ 210MPa, 40 ~ 50 DEG C of process 20 ~ 30min, then at 240MPa ~ 250MPa, 40 ~ 50 DEG C of process 10 ~ 20min, the technique effect obtained is unforeseeable especially, and quality is not worse than anticipation; In addition, in numerous glue, carragheen and xanthans are pressed 2:1 special ratios and are used, better effects if.
(3) beneficial bacterium cooperative fermentation, unique flavor, makes egg not have the taste of raw meat bitter taste and additive, to the enjoyment of consumer's natural prodcuts.The present invention adds four kinds of beneficial bacteriums and to ferment Lower degrees of hydrolysis egg pulp simultaneously, and select the ratio of specific 3:1:1:1, at the fermentation initial stage, the Bacillus natto that first consumption is relatively large utilizes the macromolecular compounds such as protein, carbohydrate, fat, cholesterol, and product is amino acid, organic acid, oligosaccharide etc., for other beneficial bacteriums provide fermentation substrate, self secretion vitamin simultaneously, the nutriments such as kinases, serve promotion humidification to the nutrition of product.Streptococcus thermophilus is carrying out mainly producing acid in sweat, is producing perfume, is producing and glue, but it is slow that streptococcus thermophilus produces acid, Lactobacillus helveticus produces acid soon, the growth of fermentation incipient stage lactobacillus bulgaricus is suppressed, when product acid reaches certain phase, especially formic acid etc. promote that lactobacillus bulgaricus starts logarithmic growth, lactobacillus bulgaricus is in growth metabolism process, produce the material reactions such as amino acid and promote thermophilus bacteria growing, produce the flavor substances such as acetaldehyde simultaneously, make product special flavour better, four kinds of bacterium are worked in coordination with mutually, indispensable.Beneficial bacterium fermented egg, can pass through growth of microorganism metabolism, the synergy between various beneficial bacterium, reduce cholesterol, consume the macromolecular substances such as substrate protein white matter, produce new flavor substance and the new nutriment of small-molecule peptide, and product feedback regulation can suppress enzyme digestion reaction.
The target product that the present invention obtains is the synergistic result of each technological parameter, creates unforeseeable technique effect.
Subjective appreciation: egg egg junket of the present invention, forms sensory evaluation group by 10 by sensory evaluation expert, gives a mark, average to the quality of egg egg junket.With color, mouthfeel, local flavor, quality four indexs carry out sensory evaluation, color and luster weight 20 points, flavour smell weight 30 points, structural state weight 50 points, total score 100 points.It is as shown in the table for result.
The sensory evaluation scores table of egg egg junket
Final products are marked:
| Product | Color and luster | Flavour smell | Structural state | Total score |
| Egg egg junket | 19 | 28 | 48 | 95 |
Obtained egg egg junket moisture is 55% ~ 65%, pH4.6 soluble nitrogen content is 19.7% ~ 20.6%, hardness is 570.674N, to the soft cheese product of the tradition of similar moisture (moisture 60%, pH4.6 soluble nitrogen content is 18.6%) compare, nutrition is abundanter, absorption easy to digest, and color and luster mouthfeel is all good.
Embodiment 1
A preparation method for egg egg junket, is characterized in that preparing according to following steps:
(1) select fresh egg, shell to obtain egg pulp, stirred by egg pulp with the speed of 150-200rpm, filters, obtain homogeneous egg pulp, for subsequent use;
(2) pure water step (1) described egg pulp being added equivalent is mixed with certain egg water mixed liquid, by percentage to the quality, in egg water mixed liquid, add the papain of 0.05% and the flavor protease of 0.003%, enzymatic hydrolysis condition is pH is 6.5, and temperature is 55 DEG C, hydrolysis 1h, stirring at low speed in enzymolysis process, controls 5 by the DH of hydrolysis, and go out enzyme, Lower degrees of hydrolysis protein liquid is obtained after pasteurize, for subsequent use; The activity of papain is 5000U/g, and the activity of compound fertilizer production is 3000U/g;
(3) by Lower degrees of hydrolysis protein liquid that step (2) obtains, add the lactose accounting for Lower degrees of hydrolysis protein liquid quality 2 ~ 6%, 2% Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus 4 kinds of bacterial classification mixed liquors are inoculated by mass, 37 DEG C of bottom fermentations 12 hours with sterile working; By quality ratio, the proportioning of Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus is 3:1:1:1.The bacterium number of Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus is respectively 1 × 10
7cFU/ mL, 1 × 10
9cFU/ mL, 1 × 10
8cFU/ mL, 1 × 10
8cFU/ mL;
(4) protein liquid after fermentation step (3) obtained, adds 0.4% starch, 0.1% carragheen, salt or white granulated sugar, essence, after allotment evenly, is sealed by material, does not stay bottom clearance, put into static high pressure device, 200MPaMPa, 40 DEG C of process 30min;
(5) after HIGH PRESSURE TREATMENT, in mass, then add carragheen and the xanthans mixing of 0.05%, the proportioning of carragheen and xanthans is 2:1, is finally poured into by mixed material in sizing container, 80 ~ 85 DEG C of heating water bath 15 ~ 18min, vacuum packaging;
(6) finished product.
Embodiment 2
A preparation method for egg egg junket, is characterized in that preparing according to following steps:
(1) select fresh egg, shell to obtain egg pulp, stirred by egg pulp with the speed of 150-200rpm, filters, obtain homogeneous egg pulp, for subsequent use;
(2) pure water step (1) described egg pulp being added equivalent is mixed with certain egg water mixed liquid, by percentage to the quality, in egg water mixed liquid, add the papain of 0.06% and the flavor protease of 0.005%, enzymatic hydrolysis condition is pH is 6.8, and temperature is 57 DEG C, hydrolysis 1.2h, stirring at low speed in enzymolysis process, controls 6 by the DH of hydrolysis, and go out enzyme, Lower degrees of hydrolysis protein liquid is obtained after pasteurize, for subsequent use; The activity of papain is 5000U/g, and the activity of compound fertilizer production is 3000U/g;
(3) by Lower degrees of hydrolysis protein liquid that step (2) obtains, add the lactose accounting for Lower degrees of hydrolysis protein liquid quality 4%, 3% Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus 4 kinds of bacterial classification mixed liquors are inoculated by mass, 39 DEG C of bottom fermentations 18 hours with sterile working; By quality ratio, the proportioning of Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus is 3:1:1:1.The bacterium number of Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus is respectively 1 × 10
7cFU/ mL, 1 × 10
9cFU/ mL, 1 × 10
8cFU/ mL, 1 × 10
8cFU/ mL;
(4) protein liquid after fermentation step (3) obtained, adds 0.6% starch, 0.15% carragheen, salt or white granulated sugar, essence, after allotment evenly, is sealed by material, does not stay bottom clearance, put into static high pressure device, 240MPa, 45 DEG C of process 40min;
(5) after HIGH PRESSURE TREATMENT, in mass, then add carragheen and the xanthans mixing of 0.07%, the proportioning of carragheen and xanthans is 2:1, is finally poured into by mixed material in sizing container, 80 ~ 85 DEG C of heating water bath 15 ~ 18min, vacuum packaging;
(6) finished product.
Embodiment 3
A preparation method for egg egg junket, is characterized in that preparing according to following steps:
(1) select fresh egg, shell to obtain egg pulp, stirred by egg pulp with the speed of 150-200rpm, filters, obtain homogeneous egg pulp, for subsequent use;
(2) pure water step (1) described egg pulp being added equivalent is mixed with certain egg water mixed liquid, by percentage to the quality, in egg water mixed liquid, add the papain of 0.08% and the flavor protease of 0.006%, enzymatic hydrolysis condition is pH is 7.0, and temperature is 60 DEG C, hydrolysis 1.5h, stirring at low speed in enzymolysis process, controls 8 by the DH of hydrolysis, and go out enzyme, Lower degrees of hydrolysis protein liquid is obtained after pasteurize, for subsequent use; The activity of papain is 5000U/g, and the activity of compound fertilizer production is 3000U/g;
(3) by Lower degrees of hydrolysis protein liquid that step (2) obtains, add the lactose accounting for Lower degrees of hydrolysis protein liquid quality 6%, 5% Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus 4 kinds of bacterial classification mixed liquors are inoculated by mass, 45 DEG C of bottom fermentations 24 hours with sterile working; By quality ratio, the proportioning of Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus is 3:1:1:1.The bacterium number of Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus is respectively 1 × 10
7cFU/ mL, 1 × 10
9cFU/ mL, 1 × 10
8cFU/ mL, 1 × 10
8cFU/ mL;
(4) protein liquid after fermentation step (3) obtained, adds 0.8% starch, 0.2% carragheen, salt or white granulated sugar, essence, after allotment evenly, is sealed by material, does not stay bottom clearance, put into static high pressure device, 250MPa, 50 DEG C of process 50min;
(5) after HIGH PRESSURE TREATMENT, in mass, then add carragheen and the xanthans mixing of 0.08%, the proportioning of carragheen and xanthans is 2:1, is finally poured into by mixed material in sizing container, 80 ~ 85 DEG C of heating water bath 15 ~ 18min, vacuum packaging;
(6) finished product.
Claims (8)
1. a preparation method for egg egg junket, is characterized in that preparing according to following steps:
(1) select fresh egg, shell to obtain egg pulp, stirred by egg pulp with the speed of 150-200rpm, filters, obtain homogeneous egg pulp, for subsequent use;
(2) pure water step (1) described egg pulp being added equivalent is mixed with certain egg water mixed liquid, by percentage to the quality, in egg water mixed liquid, add the papain of 0.05-0.08% and the flavor protease of 0.003-0.006%, enzymatic hydrolysis condition is pH is 6.5-7.0, and temperature is 55 DEG C-60 DEG C, hydrolysis 1 ~ 1.5h, stirring at low speed in enzymolysis process, controls between 5 ~ 8% by the DH of hydrolysis, and go out enzyme, Lower degrees of hydrolysis protein liquid is obtained after pasteurize, for subsequent use;
(3) by Lower degrees of hydrolysis protein liquid that step (2) obtains, add the lactose accounting for Lower degrees of hydrolysis protein liquid quality 2 ~ 6%, 2% ~ 5% Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus 4 kinds of bacterial classification mixed liquors are inoculated by mass, 37 ~ 45 DEG C of bottom fermentations 12 ~ 24 hours with sterile working; By quality ratio, the proportioning of Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus is 3:1:1:1;
(4) protein liquid after fermentation step (3) obtained, adds 0.4 ~ 0.8% starch, 0.1 ~ 0.2% carragheen, salt or white granulated sugar, essence, after allotment evenly, material is sealed, does not stay bottom clearance, put into static high pressure device, 200MPa ~ 250MPa, 40 ~ 50 DEG C of process 30 ~ 50min; Preferably, first at 200MPa ~ 210MPa, 40 ~ 50 DEG C of process 20 ~ 30min, then at 240MPa ~ 250MPa, 40 ~ 50 DEG C of process 10 ~ 20min;
(5) after HIGH PRESSURE TREATMENT, in mass, then add carragheen and the xanthans mixing of 0.05 ~ 0.08%, the proportioning of carragheen and xanthans is 2:1, is finally poured into by mixed material in sizing container, 80 ~ 85 DEG C of heating water bath 15 ~ 18min, vacuum packaging;
(6) finished product.
2. the preparation method of a kind of egg egg junket according to claim 1, is characterized in that being, the activity of papain is 5000U/g, and the activity of compound fertilizer production is 3000U/g.
3. the preparation method of a kind of egg egg junket according to claim 1, is characterized in that being, is controlled between 5-6% by the DH of hydrolysis.
4. the preparation method of a kind of egg egg junket according to claim 1, is characterized in that being, by percentage to the quality, in egg water mixed liquid, adds the papain of 0.06% and the flavor protease of 0.005%.
5. the preparation method of a kind of egg egg junket according to claim 1, it is characterized in that being, the bacterium number of described Bacillus natto, Lactobacillus helveticus, lactobacillus bulgaricus, streptococcus thermophilus is respectively 1 × 10
7cFU/ mL, 1 × 10
9cFU/ mL, 1 × 10
8cFU/ mL, 1 × 10
8cFU/ mL.
6. the preparation method of a kind of egg egg junket according to claim 1, is characterized in that being, described starch can be selected from one in cornstarch, green starch, potato starch or its combination.
7. the preparation method of a kind of egg egg junket according to claim 1 or 2 or 3 or 4, is characterized in that, salty fragrant taste egg junket flavoring salt addition is 0.5% ~ 1.5%, fragrant and sweet taste egg junket flavoring white granulated sugar 2% ~ 6%.
8. an egg egg junket, it is that preparation method according to any one of claim 1-5 is prepared from.
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| CN104705695A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Royal lotus root egg beancurd and making method thereof |
| CN104705697A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Potato-containing dried egg capable of relaxing bowels and preparation method thereof |
| CN104705696A (en) * | 2015-03-28 | 2015-06-17 | 安徽光林蛋制品有限责任公司 | Dried carrot eggs and preparation method thereof |
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| CN106954809A (en) * | 2017-03-08 | 2017-07-18 | 苏州欧福蛋业股份有限公司 | A kind of pole high temperature resistant is not gelled the preparation and application of egg liquid |
| CN111109541A (en) * | 2020-01-17 | 2020-05-08 | 北京农学院 | Processing method of multi-strain composite fermented egg product |
| CN111109541B (en) * | 2020-01-17 | 2022-05-27 | 北京农学院 | Processing method of multi-strain composite fermented egg product |
| CN111869835A (en) * | 2020-07-09 | 2020-11-03 | 湖北神丹健康食品有限公司 | Vinegar egg milk tablet and processing technology thereof |
| CN112913931A (en) * | 2021-03-22 | 2021-06-08 | 东北农业大学 | Egg-coated processed cheese and preparation method thereof |
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