CN1124593A - Process for producing vinegar egg nutritious liquor - Google Patents
Process for producing vinegar egg nutritious liquor Download PDFInfo
- Publication number
- CN1124593A CN1124593A CN94114033A CN94114033A CN1124593A CN 1124593 A CN1124593 A CN 1124593A CN 94114033 A CN94114033 A CN 94114033A CN 94114033 A CN94114033 A CN 94114033A CN 1124593 A CN1124593 A CN 1124593A
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- egg
- vinegar
- agent
- hydrolysis
- nutritious liquor
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- Non-Alcoholic Beverages (AREA)
Abstract
The vinegar-egg nutritive liquor with unique taste and good eating enjoyment is made up of fresh hen's egg and rice vinegar through hydrolysis using papain and addition of emulsifier, colloidal stabilizer and flavouring, and technically features that non-ionic surfactant and colloidal protecter are used to form a compound with egg albumen for long-term storage.
Description
The vinegar egg is the traditional health food of China, and clinical research for many years obtains " the vinegar egg is controlled all kinds of diseases and ailments " laudatory title.
But traditional method is that egg is soaked a week after (seven days) treat eggshell dissolving with vinegar, smash to pieces stir well edible, this method not only the production cycle long, and it is serious to pollute assorted bacterium, the shelf-life is several days suitability for industrialized production difficulties only.
In problem, the present invention adopts biotechnology and egg protein is carried out system research to heat and the extremely unsettled characteristic of acid and influence factor, finds solution, finishes the present invention at existing.
The present invention adds papain hydrolysis with bright egg liquid; and use nonionic surface active agent; in protein particle periphery; form a skim and the protein charge packet is fenced up; be aided with positively charged colloid protective agent; form protein---nonionic surface active agent---protection glue ternary complex, make emulsion very stable, can the long preservation product.
Indication nonionic surface active agent of the present invention is the high polyethenoxy ether class of HLB value, and as polysorbate40, Tween 80 etc., protection glue is gelatin and lake essence; used vinegar is 9 degree light-coloured vinegars; used seasoning stabilizing agent is sucrose, honey, sodium glutamate, albumen sugar, natrium citricum.This technology divided for four steps finished:
A. enzymolysis
Egg liquid is added 1 times of de-ionate, and 0.1% protease and 0.1% stabilizing agent were in 55 degrees centigrade of hydrolysis 1-2 hours.
B. modulation
Egg liquid after the hydrolysis is filtered, add emulsifying agent and gelatin, flavoring etc. mix homogeneous.
C. acid adjustment
With the material behind the homogeneous, be chilled to below 30 ℃, add 9 degree light-coloured vinegars, the levelling pH value is about 4.
The material that D. will add vinegar, finished product is sterilized, cools off, got to packing in 65～70 ℃ of hot water
Embodiment:
Fresh hen egg is washed detoxicating, separate eggshell with eggbeater, with 40 kilograms of bright egg liquid, add 40 kilograms of mixing of de-ionate, add papain 0.1%, stabilizing agent 0.1% was in 50～60 ℃ of hydrolysis 1～2 hour, filter, get clear liquid, add 60% from 80 kilograms of liquid sugars, Chinese medicine extract 3 liters, 400.3 kilograms of emulsifier tweens, 6 kilograms of mixing of 10% gelatin solution, homogeneous is chilled to and adds 9 30 kilograms of rice vinegars of degree below 30 ℃, transfer about PH to 4, add 6 kilograms of eggshell leachates, the de-ionate surplus, the seasoning and adjusting incense agent is an amount of.Pack with the glass bottle, in 65～70 ℃ of hot water sterilizations 20-30 minutes, cooling obtained 300 kilograms of finished products.
Process for producing vinegar egg nutritious liquor belongs to the non-alcoholic beverage preparing technical field.Be to be raw material, adopt papain hydrolysis, add emulsifying agent and deflocculant and a small amount of flavor enhancement, make the nutrient solution of the soft good mouthfeel of local flavor with fresh hen egg and rice vinegar.Key problem in technology is to adopt nonionic surface active agent and colloid protective agent and egg white matter to form complex, can steady in a long-termly preserve.
Claims (5)
1. be raw material with the egg, use enzyme hydrolysis, add 1～2 kind of emulsifying agent, 1-2 kind colloid protective agent adds vinegar behind the homogeneous, and seasoning stabilizing agents such as interpolation granulated sugar are made the vinegar egg nutritious liquor of sweet and sour taste.
2. the method emulsifying agent by claim 1 is a polysorbate40, Tween 80.
3. the method colloid protective agent by claim 1 is a gelatin.
4. the method hydrolysis enzyme by claim 1 is that the pawpaw egg is from enzyme etc.
5. the method seasoning stabilizing agent by claim 1 is a white granulated sugar, dextrin, natrium citricum etc.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94114033A CN1060324C (en) | 1994-12-15 | 1994-12-15 | Process for producing vinegar egg nutritious liquor |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94114033A CN1060324C (en) | 1994-12-15 | 1994-12-15 | Process for producing vinegar egg nutritious liquor |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1124593A true CN1124593A (en) | 1996-06-19 |
| CN1060324C CN1060324C (en) | 2001-01-10 |
Family
ID=5036988
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94114033A Expired - Fee Related CN1060324C (en) | 1994-12-15 | 1994-12-15 | Process for producing vinegar egg nutritious liquor |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1060324C (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2006108345A1 (en) * | 2005-04-01 | 2006-10-19 | Zhejiang Hangzhou Xinfu Pharmaceutical Co., Ltd. | Fruit vinegar-egg powder and composition containing vinegar-egg powder |
| CN1295987C (en) * | 2004-10-16 | 2007-01-24 | 侯永根 | Technique for preparing vinegar spicy eggs |
| CN104172272A (en) * | 2014-08-08 | 2014-12-03 | 钟金泉 | Modern process production method for vinegar-egg juice |
| CN104543966A (en) * | 2015-01-15 | 2015-04-29 | 钱生球 | Production method of low-lipid salad dressing and vinegar-egg health salad dressing |
| CN113180203A (en) * | 2021-05-07 | 2021-07-30 | 大连工业大学 | Preparation process of protease hydrolyzed vinegar egg liquid |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1054178A (en) * | 1990-11-02 | 1991-09-04 | 石家庄市新星生物制品厂 | Production method of honey vinegar egg liquid |
-
1994
- 1994-12-15 CN CN94114033A patent/CN1060324C/en not_active Expired - Fee Related
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1295987C (en) * | 2004-10-16 | 2007-01-24 | 侯永根 | Technique for preparing vinegar spicy eggs |
| WO2006108345A1 (en) * | 2005-04-01 | 2006-10-19 | Zhejiang Hangzhou Xinfu Pharmaceutical Co., Ltd. | Fruit vinegar-egg powder and composition containing vinegar-egg powder |
| CN104172272A (en) * | 2014-08-08 | 2014-12-03 | 钟金泉 | Modern process production method for vinegar-egg juice |
| CN104543966A (en) * | 2015-01-15 | 2015-04-29 | 钱生球 | Production method of low-lipid salad dressing and vinegar-egg health salad dressing |
| CN113180203A (en) * | 2021-05-07 | 2021-07-30 | 大连工业大学 | Preparation process of protease hydrolyzed vinegar egg liquid |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1060324C (en) | 2001-01-10 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |