CN116439330A - Vinegar egg enzymolysis liquid and preparation method thereof, pineapple vinegar egg oral liquid and preparation method and application thereof - Google Patents
Vinegar egg enzymolysis liquid and preparation method thereof, pineapple vinegar egg oral liquid and preparation method and application thereof Download PDFInfo
- Publication number
- CN116439330A CN116439330A CN202310431054.2A CN202310431054A CN116439330A CN 116439330 A CN116439330 A CN 116439330A CN 202310431054 A CN202310431054 A CN 202310431054A CN 116439330 A CN116439330 A CN 116439330A
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- Prior art keywords
- vinegar egg
- pineapple
- vinegar
- liquid
- egg
- 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
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention relates to a vinegar egg enzymolysis liquid and a preparation method thereof, and a pineapple vinegar egg oral liquid and a preparation method and application thereof, belonging to the technical field of nutrition and health care. The preparation method of the vinegar egg enzymolysis liquid comprises the following steps: (1.1) mixing eggs with sun vinegar, soaking for 2-4 d, discarding egg membranes to obtain a mixture, grinding the mixture, filtering, taking filtrate, and standing the filtrate for 1.5-2.5 d to obtain vinegar egg liquid; (1.2) mixing the vinegar egg liquid with papain, and inactivating enzyme after enzymolysis for 6-8 hours to obtain an enzymolysis liquid; and (1.3) filtering the enzymolysis liquid, and taking filtrate to obtain vinegar egg enzymolysis liquid. The pineapple vinegar egg liquid prepared by using the vinegar egg enzymolysis liquid has good antioxidant activity, and can be used for preparing foods, medicines and health care products with antioxidant activity.
Description
Technical Field
The invention relates to the technical field of nutrition and health care, in particular to a vinegar egg enzymolysis liquid and a preparation method thereof, and a pineapple vinegar egg oral liquid and a preparation method and application thereof.
Background
The vinegar egg liquid is a traditional drink with health care effect, and the vinegar egg liquid has rich nutrient substances and high protein content. The preparation of the vinegar egg liquid is mainly realized by soaking, and the soaking process of the vinegar egg liquid comprises primary soaking and secondary soaking. The one-time soaking process is simple, and the eggshell, egg white and yolk can be completely dissolved in the egg, but the vinegar egg liquid obtained by soaking has heavy fishy smell. The vinegar egg liquid obtained by the secondary soaking can obviously reduce the fishy smell, the egg and the vinegar react more fully, and more nutrient substances can be generated. At present, the vinegar egg liquid prepared by secondary soaking has some defects such as: the vinegar egg liquid after the secondary soaking is not treated more, so that the prepared vinegar egg liquid is turbid, and the fishy smell is greatly reduced compared with the primary soaking, but the vinegar egg liquid can be obviously felt in the drinking process. And the following steps: at present, the vinegar egg liquid in the market is almost made into large packages, has higher acidity, and is very inconvenient to drink by adding water for dilution. Therefore, there is also a need to adjust the process and formulation of vinegar egg solution to expand the market.
Disclosure of Invention
The invention aims to provide a vinegar egg enzymolysis liquid and a preparation method thereof, and a pineapple vinegar egg oral liquid and a preparation method and application thereof.
In order to achieve the above object, the present invention provides the following technical solutions:
the invention provides a preparation method of vinegar egg enzymolysis liquid, which comprises the following steps:
(1.1) mixing eggs with sun vinegar, soaking for 2-4 d, discarding egg membranes to obtain a mixture, grinding the mixture, filtering, taking filtrate, and standing the filtrate for 1.5-2.5 d to obtain vinegar egg liquid;
(1.2) mixing the vinegar egg liquid with papain, and inactivating enzyme after enzymolysis for 6-8 hours to obtain an enzymolysis liquid;
and (1.3) filtering the enzymolysis liquid, and taking filtrate to obtain vinegar egg enzymolysis liquid.
Preferably, the mass ratio of the eggs to the sun vinegar is 1:4-6;
the degree of the sun-cured vinegar is 5-8 degrees.
Preferably, the soaking temperature is 20-25 ℃;
the grinding is colloid mill grinding;
the grinding time is 4-6 min;
the filtration in the step (1.1) and the filtration in the step (1.3) are independently 3-5 layers of gauze filtration;
the temperature of the standing in the step (1.1) is 20-25 ℃.
Preferably, the final concentration of the papain is 1500-4000U/mL;
the enzymolysis temperature is 35-45 ℃;
the enzyme deactivation temperature is 95-105 ℃;
the enzyme deactivation time is 4-6 min.
The invention also provides the vinegar egg enzymolysis liquid prepared by the preparation method.
The invention also provides pineapple vinegar egg oral liquid which comprises the following components in parts by weight:
3-5 parts of concentrated pineapple juice, 4-14 parts of sugar, 1-3 parts of honey, 20-30 parts of vinegar egg enzymolysis liquid and 55-60 parts of water;
the sugar is Momordica grosvenori sugar substitute and/or sucralose.
Preferably, the preparation method of the concentrated pineapple juice comprises the following steps:
(7.1) cutting the peeled pineapple into blocks, squeezing juice, and separating filtrate and filter residues;
(7.2) mixing the filter residue obtained in the step (7.1) with pectase, carrying out enzymolysis for 20-30 min, squeezing juice, and separating filtrate and filter residue;
(7.3) combining the filtrates in the step (7.1) and the step (7.2) to obtain a mixed solution, mixing the mixed solution with lemon juice, standing for 30-40 min, centrifuging, and taking the filtrate to obtain pineapple juice;
(7.4) concentrating the pineapple juice until the brix is 55-60 degrees, thereby obtaining the concentrated pineapple juice.
Preferably, the separation in the step (7.1) and the step (7.2) is independently filtering by 6-8 layers of gauze;
the final concentration of the pectase in the step (7.2) is 2000-3000U/mL;
the enzymolysis temperature is 40-45 ℃;
the volume ratio of the mixed solution to the lemon juice in the step (7.3) is 100:3-5;
the rotational speed of the centrifugation in the step (7.3) is 8000-10000 rpm;
the centrifugation time is 20-30 min;
the concentration in the step (7.4) is vacuum reduced pressure concentration;
the vacuum degree of the concentration is-0.095 to-0.098 Mpa;
the temperature of the concentration is 60-70 ℃.
The invention also provides a preparation method of the pineapple vinegar egg oral liquid, which comprises the following steps:
mixing the concentrated pineapple juice, sugar, honey, vinegar egg enzymatic hydrolysate and water, heating to 95-100 ℃, cooling, filtering and sterilizing to obtain pineapple vinegar egg oral liquid;
the filtering is filtering by a filter membrane;
the aperture of the filter membrane is 50-100 kD;
the sterilization is water bath sterilization;
the temperature of the water bath sterilization is 85-95 ℃;
the water bath sterilization time is 12-18 min.
The invention also provides the pineapple vinegar egg oral liquid and application of the pineapple vinegar egg oral liquid prepared by the preparation method in preparation of foods, medicines or health products with auxiliary antioxidation effect.
The invention provides a vinegar egg enzymolysis liquid and a preparation method thereof, and a pineapple vinegar egg oral liquid and a preparation method and application thereof.
The invention uses the sun vinegar to soak the eggs, and uses the papain to carry out enzymolysis after the soaking, and the purpose of removing fishy smell is achieved while the enzyme is deactivated after the enzymolysis is finished. Filtering the cooled vinegar egg enzymolysis liquid, adding concentrated pineapple juice, blending, filtering with a filter membrane, wherein the pineapple vinegar egg oral liquid filtered by the filter membrane is clear and transparent and reddish brown, has no impurities and no precipitate, and can be directly drunk after blending, and the flow is simple.
Pineapple has sweet taste and flat property, and has rich fruit fragrance, and the pulp contains abundant organic acids, saccharides, proteins, cellulose, polyphenol, flavone and other active ingredients, and has the effects of resisting oxidation and the like. The pineapple vinegar egg oral liquid obtained by adding the concentrated pineapple juice into the application and combining with the vinegar egg enzymolysis liquid has improved flavor and oxidation resistance.
According to the vinegar egg oral liquid, the momordica grosvenori sugar substitutes and/or the sucralose and the honey are added to adjust the flavor of the oral liquid, and as the momordica grosvenori sugar substitutes or the sucralose are sugar substitutes, hyperglycemia and hyperlipidemia can not be caused, and the flavor of the oral liquid can be well adjusted.
The concentrated pineapple juice is also added with a certain amount of lemon during preparation, and the addition of the lemon can improve the transparency of the oral liquid and also improve the antioxidation effect of the oral liquid.
Drawings
FIG. 1 is a graph showing the effect of soak time on total acid, total nitrogen, and acid soluble protein content in vinegar egg solution.
FIG. 2 is a solution for soaking day 1.
Fig. 3 is a solution for soaking day 2.
Fig. 4 is a solution for soaking day 3.
Fig. 5 shows the form of the solution before grinding after discarding the egg membrane.
FIG. 6 is a solution before filtration after milling.
Fig. 7 shows a vinegar egg liquid.
Fig. 8 is an appearance of pineapple vinegar egg liquid.
FIG. 9 shows the change of total acid content of pineapple vinegar egg liquid when the egg liquid is stored at different temperatures for different times.
FIG. 10 shows the change in acid soluble protein/crude protein content of pineapple vinegar egg liquid when stored at different temperatures for different times.
Detailed Description
The invention provides a preparation method of vinegar egg enzymolysis liquid, which comprises the following steps:
(1.1) mixing eggs with sun vinegar, soaking for 2-4 d, discarding egg membranes to obtain a mixture, grinding the mixture, filtering, taking filtrate, and standing the filtrate for 1.5-2.5 d to obtain vinegar egg liquid;
(1.2) mixing the vinegar egg liquid with papain, and inactivating enzyme after enzymolysis for 6-8 hours to obtain an enzymolysis liquid;
and (1.3) filtering the enzymolysis liquid, and taking filtrate to obtain vinegar egg enzymolysis liquid.
In the invention, before mixing eggs with sun vinegar, cleaning and sterilizing are carried out; the cleaning is to use tap water for cleaning; the sterilization is performed by using 70-80 vt percent alcohol, preferably 75vt percent alcohol; the mass ratio of the eggs to the sun vinegar is 1:4-6, preferably 1:5; the degree of the sun-cured vinegar is 5-8 degrees, preferably 6-7 degrees, and more preferably 6.5 degrees; the sun-cured vinegar is provided by Yibin Sipo vinegar industry Limited liability company in Sichuan province; the eggs were purchased from a local supermarket.
In the present invention, the soaking temperature is 20 to 25 ℃, preferably 22 to 23 ℃, and more preferably 22.5 ℃; the method for discarding the egg membrane is manual membrane breaking; the grinding is colloid mill grinding; the grinding time is 4-6 min, preferably 5min; the filtration in the step (1.1) and the filtration in the step (1.3) are independently 3-5 layers of gauze filtration, preferably 4 layers of gauze filtration; the temperature of the standing in the step (1.1) is 20-25 ℃, preferably 22-23 ℃, and more preferably 22.5 ℃; the time for the standing in the step (1.1) is preferably 2d.
In the invention, the final concentration of the papain is 1500-4000U/mL, preferably 2500-3000U/mL, and more preferably 2750U/mL; the enzymolysis temperature is 35-45 ℃, preferably 40 ℃; the enzymolysis time is preferably 7 hours; the enzyme deactivation temperature is 95-105 ℃, preferably 100 ℃; the enzyme deactivation time is 4-6 min, preferably 5min.
The invention also provides the vinegar egg enzymolysis liquid prepared by the preparation method.
The invention also provides pineapple vinegar egg oral liquid which comprises the following components in parts by weight:
3-5 parts of concentrated pineapple juice, preferably 4 parts;
4 to 14 parts, preferably 6 to 12 parts, more preferably 9 parts of sugar;
1 to 3 parts of honey, preferably 1.5 to 2.5 parts, and more preferably 2 parts;
20-30 parts of vinegar egg enzymolysis liquid, preferably 22-28 parts, and more preferably 25 parts;
55 to 60 parts of water, preferably 56 to 59 parts, more preferably 57.5 parts;
the sugar is Momordica grosvenori sugar substitute and/or sucralose.
In the invention, the preparation method of the concentrated pineapple juice comprises the following steps:
(7.1) cutting the peeled pineapple into blocks, squeezing juice, and separating filtrate and filter residues;
(7.2) mixing the filter residue obtained in the step (7.1) with pectase, carrying out enzymolysis for 20-30 min, squeezing juice, and separating filtrate and filter residue;
(7.3) combining the filtrates in the step (7.1) and the step (7.2) to obtain a mixed solution, mixing the mixed solution with lemon juice, standing for 30-40 min, centrifuging, and taking the filtrate to obtain pineapple juice;
(7.4) concentrating the pineapple juice until the brix is 55-60 degrees, thereby obtaining the concentrated pineapple juice.
In the invention, the separation in the step (7.1) and the step (7.2) is independently 6-8 layers of gauze filtration, preferably 7 layers of gauze filtration;
the final concentration of the pectase in the step (7.2) is 2000-3000U/mL, preferably 2500U/mL; the enzymolysis temperature is 40-45 ℃, preferably 42.5 ℃; the enzymolysis time is 25min; the volume ratio of the mixed solution and the lemon juice in the step (7.3) is 100:3-5, preferably 100:4; the time of standing is preferably 35min; the rotational speed of the centrifugation in the step (7.3) is 8000-10000 rpm, preferably 9000rpm; the centrifugation time is 20-30 min, preferably 25min; the concentration in the step (7.4) is vacuum reduced pressure concentration; the vacuum degree of the concentration is-0.095 to-0.098 Mpa, preferably-0.096 to-0.097 Mpa; the temperature of the concentration is 60 to 70 ℃, preferably 65 ℃.
The invention also provides a preparation method of the pineapple vinegar egg oral liquid, which comprises the following steps:
mixing the concentrated pineapple juice, sugar, honey, vinegar egg enzymatic hydrolysate and water, heating to 95-100 ℃, cooling, filtering and sterilizing to obtain pineapple vinegar egg oral liquid;
the filtering is filtering by a filter membrane; the filter membrane filtration is carried out by utilizing a membrane filter; the pore diameter of the filter membrane is 50-100 kD, preferably 75kD; the sterilization is water bath sterilization; the water bath sterilization temperature is 85-95 ℃, preferably 90 ℃; the water bath sterilization time is 12-18 min, preferably 15min.
The invention also provides the pineapple vinegar egg oral liquid and application of the pineapple vinegar egg oral liquid prepared by the preparation method in preparation of foods, medicines or health products with auxiliary antioxidation effect.
The technical solutions provided by the present invention are described in detail below with reference to examples, but they should not be construed as limiting the scope of the present invention.
The sun-cured vinegar used in the examples and comparative examples of the present invention was purchased from Sichuan Yibin Sipo Vinegar Co., ltd; eggs are purchased from local supermarkets; papain, trypsin, pepsin, pancreatin were purchased from henna food ingredients limited.
Example 1
Cleaning fresh eggs, cleaning surface dirt with tap water, then wiping the surfaces of the eggs with 75% alcohol for disinfection treatment, washing the eggs clean with distilled water, filtering off surface water, weighing, placing the eggs in a glassware, adding 5 times of 6-DEG sun vinegar, sealing the glassware, performing primary soaking at 22 ℃, and detecting the contents of total acid, total nitrogen and acid soluble proteins in the soaking liquid every day to obtain the end point of the primary soaking. The detection result is shown in fig. 1, the solution for soaking the 1 st day is shown in fig. 2, the solution for soaking the 2 nd day is shown in fig. 3, and the solution for soaking the 3 rd day is shown in fig. 4.
As can be seen from figures 1-4, the total acid in the soaking solution is reduced from 6.0g/100mL to 3.2g/100mL, the total acid in 3-8 d is stably maintained at about 3.2g/100mL, and acetic acid and calcium in eggshells react to generate calcium acetate in the soaking process, so that the total acid is continuously reduced. When the appearance is observed in the 3 rd day, the egg shells are completely dissolved, the soaking time is prolonged continuously, and the total acid and amino acid nitrogen gradually tend to be stable without obvious change. Total nitrogen rose sharply at 4d, with the acid soluble protein beginning to decrease gradually during the soaking period. The egg has rich protein content, the average value reaches 12.33%, the egg is mainly concentrated in yolk, and when eggshell membranes are destroyed, the eggshells, the egg white and vinegar are fully mixed, and the protein is fully dissolved into the vinegar, so that the phenomenon that total nitrogen is rapidly increased occurs. The protein can release small peptide and amino acid in the digestion process, wherein the small peptide is utilized by human body, can generate the action similar to hormone active substances, is easier to be absorbed by human body than free amino acid, and has special physiological regulation function for human body.
The content of the small peptide is reflected by the content of the acid soluble protein, the initial value of the acid soluble protein in the vinegar is 35 percent, the small peptide is soaked in eggs, the content of the small peptide is reduced from the 2 nd to the 22 th, and the 5 th is in a stable state. After membrane rupture of the egg, crude protein can rise, but acid soluble protein is not increased, so that the phenomenon of reduction of acid soluble protein percentage occurs.
The first soak endpoint was therefore selected as 3d.
Taking the solution soaked for 3d for the first time, manually breaking the membrane, discarding the egg membrane, pouring sun vinegar and egg white into a colloid mill together for grinding for 5min, and removing the egg membrane and then grinding the solution until the egg membrane is ground, wherein the form of the solution is shown in figure 5. After the completion of the grinding, the mixture was filtered through three layers of gauze, and the solution was shown in FIG. 6 before the filtration after the grinding. The filtrate was further subjected to a second standing soaking at 22deg.C for 2d to obtain vinegar egg liquid shown in FIG. 7.
And adding papain into the vinegar egg liquid according to the final concentration of 1500U/mL after the soaking, carrying out enzymolysis for 8 hours at 35 ℃, immediately heating to 95 ℃ after the enzymolysis is finished, and inactivating enzyme for 5 minutes to obtain an enzymolysis liquid. Filtering the enzymolysis liquid with 4 layers of gauze, and collecting filtrate to obtain vinegar egg enzymolysis liquid for later use. Detecting the content of acid soluble protein in the vinegar egg enzymolysis liquid. The result was 81%.
Peeling pineapple, cutting into pieces, squeezing, and filtering with 8 layers of gauze to separate filtrate and residue. Mixing the residue with pectase at 40deg.C, performing enzymolysis for 30min, squeezing juice in a juicer, and filtering with 8 layers of gauze to separate filtrate and residue. The final concentration of pectase was 3000U/mL. The two filtrates were combined to obtain a mixed solution. Mixing the mixed solution and lemon juice at a volume ratio of 100:4, standing for 30min, centrifuging at 9000rpm for 20min, and collecting filtrate to obtain pineapple juice. Concentrating pineapple juice under vacuum degree of-0.095 Mpa at 65deg.C to 60 deg.C to obtain concentrated pineapple juice.
400g of concentrated pineapple juice, 1400g of momordica grosvenori sugar substitute, 100g of honey, 2000g of vinegar egg enzymatic hydrolysate and 6000g of water are mixed, heated to 100 ℃, cooled to 30 ℃, filtered by a membrane filter with a membrane aperture of 100kD, and sterilized in a water bath at 85 ℃ for 15min to obtain the pineapple vinegar egg oral liquid. The appearance of pineapple vinegar egg oral liquid is shown in figure 8.
The pineapple vinegar egg oral liquid is transparent and clear red brown, and has no impurity and no precipitate. The total acid content, crude protein content, acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid were detected, and the results are shown in table 1.
And selecting 20 experts with evaluation qualification to perform sensory evaluation on the pineapple vinegar egg oral liquid, wherein the evaluation result is equally divided. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
The pineapple vinegar egg oral liquid is respectively placed at the temperature of 4 ℃, 25 ℃ and 35 ℃ for 0d, 10d, 20d, 30d, 40d, 50d, 60d and 70d to observe the change of the pineapple vinegar egg oral liquid. Detecting the total acid and acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid stored for different time at different temperatures. The results are shown in FIGS. 9 to 10.
Figures 9-10 show that the acid soluble protein content does not change significantly during the storage period, and the measurement in each time period has small difference, probably due to the difference caused by detection error, and the influence of the extension of the storage time on the physical and chemical indexes of the pineapple vinegar egg oral liquid is not obvious. The storage time is prolonged, so that the acidity of the pineapple vinegar egg oral liquid is affected to a certain extent, and the total acid gradually rises along with the increase of the time. Within the shelf life test time, the sensory properties of the pineapple vinegar egg oral liquid have no obvious change.
Example 2
Cleaning fresh eggs with tap water, cleaning the surfaces of the eggs with 75% alcohol, sterilizing, washing the eggs with distilled water, filtering to remove surface water, weighing, placing the eggs in a glassware, adding 6 times of 6-degree sun vinegar, sealing the glassware, performing primary soaking at 25 ℃, taking the solution for primary soaking for 3d, manually breaking the membrane, discarding egg membranes, pouring sun vinegar and egg white into a colloid mill together, grinding for 4min, filtering with 4 layers of gauze after grinding, continuously standing and soaking the filtrate at 25 ℃ for 1.5d, and obtaining vinegar egg liquid.
And after the soaking is finished, adding papain into the vinegar egg liquid according to the final concentration of 4000U/mL, carrying out enzymolysis for 6 hours at 40 ℃, immediately heating to 100 ℃ after the enzymolysis is finished, and inactivating enzyme for 4 minutes to obtain an enzymolysis liquid. Filtering the enzymolysis liquid with 4 layers of gauze, and collecting filtrate to obtain vinegar egg enzymolysis liquid for later use. Detecting the content of acid soluble protein in the vinegar egg enzymolysis liquid. The result was 83%.
Peeling pineapple, cutting into pieces, squeezing, filtering with 6 layers of gauze, and separating filtrate and residue. Mixing the residue with pectase at 45deg.C, performing enzymolysis for 20min, squeezing juice in a juicer, and filtering with 8 layers of gauze to separate filtrate and residue. The final concentration of pectase was 2000U/mL. The two filtrates were combined to obtain a mixed solution. Mixing the mixed solution and lemon juice at a volume ratio of 100:3, standing for 35min, centrifuging at 10000rpm for 25min, and collecting filtrate to obtain pineapple juice. Concentrating pineapple juice under vacuum degree of-0.098 Mpa at 70deg.C until Brix is 55 deg.C to obtain concentrated pineapple juice.
Mixing 500g of concentrated pineapple juice, 600g of sucralose, 300g of honey, 2500g of vinegar egg enzymatic hydrolysate and 5500g of water, heating to 95 ℃, cooling to 40 ℃, filtering by a membrane filter with a filter membrane aperture of 50kD, and sterilizing in a 95 ℃ water bath for 12min to obtain the pineapple vinegar egg oral liquid.
The total acid content, crude protein content, acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid were detected, and the results are shown in table 1.
The pineapple vinegar egg oral liquid is subjected to sensory evaluation by using 20 experts with evaluation qualification selected in the embodiment 1, and the evaluation results are averaged. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
Example 3
Cleaning fresh eggs with tap water, cleaning surface dirt, sterilizing with 75% alcohol, washing the eggs with distilled water, draining surface water, weighing, placing in a glassware, adding 4 times of 6-degree sun vinegar, sealing the glassware, soaking for the first time at 20deg.C, taking the solution for 3d soaking, manually breaking membrane, discarding egg membrane, pouring sun vinegar and egg white into colloid mill, grinding for 6min, filtering with 4 layers of gauze, collecting filtrate, standing and soaking for the second time at 20deg.C for 2.5d to obtain vinegar egg liquid.
And adding papain into the vinegar egg liquid according to the final concentration of 3000U/mL after the soaking, carrying out enzymolysis for 7 hours at 45 ℃, immediately heating to 105 ℃ after the enzymolysis is finished, and inactivating enzyme for 5 minutes to obtain an enzymolysis liquid. Filtering the enzymolysis liquid with 5 layers of gauze, and collecting filtrate to obtain vinegar egg enzymolysis liquid for later use. Detecting the content of acid soluble protein in the vinegar egg enzymolysis liquid. The result was 81%.
Peeling pineapple, cutting into pieces, squeezing, and filtering with 8 layers of gauze to separate filtrate and residue. Mixing the residue with pectase at 40deg.C, performing enzymolysis for 25min, squeezing juice in a juicer, and filtering with 8 layers of gauze to separate filtrate and residue. The final concentration of pectase was 2500U/mL. The two filtrates were combined to obtain a mixed solution. Mixing the mixed solution and lemon juice at a volume ratio of 100:5, standing for 40min, centrifuging at 8000rpm for 30min, and collecting filtrate to obtain pineapple juice. Concentrating pineapple juice under vacuum degree of-0.098 Mpa at 60deg.C to obtain concentrated pineapple juice with Brix degree of 60 deg.
Mixing 300g of concentrated pineapple juice, 600g of momordica grosvenori sugar substitute, 400g of sucralose, 200g of honey and 3000g of vinegar egg enzymatic hydrolysate with 6000g of water, heating to 100 ℃, cooling to 40 ℃, filtering by a membrane filter with a filter membrane aperture of 50kD, and sterilizing in a 90 ℃ water bath for 18min to obtain the pineapple vinegar egg oral liquid.
The total acid content, crude protein content, acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid were detected, and the results are shown in table 1.
The pineapple vinegar egg oral liquid is subjected to sensory evaluation by using 20 experts with evaluation qualification selected in the embodiment 1, and the evaluation results are averaged. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
Comparative example 1
The scheme of comparative example 1 was set according to the preparation method of pineapple vinegar egg oral liquid of example 2, and the difference from example 2 is that the enzyme types added into vinegar egg liquid after soaking are different, the enzyme of comparative example 1 is the scheme of comparative example 1 respectively using bromelain, pepsin, pancreatin and trypsin with the same quality, and the content of acid soluble protein in vinegar egg enzymolysis liquid obtained after enzymolysis of different enzymes is detected.
The results were as follows:
the content of acid-soluble protein in the vinegar egg enzymolysis liquid after enzymolysis by bromelain is 78%; the content of acid soluble protein in the vinegar egg enzymolysis liquid obtained after pepsin enzymolysis is 76%; the content of acid soluble protein in the vinegar egg enzymolysis liquid obtained after the pancreatin enzymolysis is 71%; the content of acid soluble protein in the vinegar egg enzymolysis liquid obtained after enzymolysis by trypsin is 70 percent. The vinegar egg liquid obtained by only carrying out secondary soaking is improved by 37 percent of the acid soluble protein content without adding any enzyme, but is not as high as the acid soluble protein content in the vinegar egg enzymatic hydrolysate obtained by papain enzymatic hydrolysis.
The vinegar egg enzymatic hydrolysate obtained after enzymolysis of bromelain was used as a control to prepare pineapple vinegar egg oral liquid according to the scheme of example 2, and the total acid content, crude protein content, acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid were measured, and the results are shown in table 1.
The pineapple vinegar egg oral liquid is subjected to sensory evaluation by using 20 experts with evaluation qualification selected in the embodiment 1, and the evaluation results are averaged. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
Comparative example 2
The procedure of comparative example 2 was set as in example 2, except that the temperature of papain-hydrolyzed vinegar egg liquid was set to 50℃and the enzymolysis time was set to 5 hours in comparative example 2, and the remaining steps were the same as in example 2, and the content of acid-soluble protein in the vinegar egg liquid obtained by the method was 74%.
The total acid content, crude protein content and acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid obtained by the method are shown in table 1.
The pineapple vinegar egg oral liquid is subjected to sensory evaluation by using 20 experts with evaluation qualification selected in the embodiment 1, and the evaluation results are averaged. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
Comparative example 3
The procedure of comparative example 3 was set as in example 2, except that the temperature of papain-hydrolyzed vinegar egg liquid was set to 30℃and the enzymolysis time was set to 9 hours in comparative example 3, and the remaining steps were the same as in example 2, and the content of acid-soluble protein in the vinegar egg liquid obtained by the method was 72%.
The total acid content, crude protein content and acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid obtained by the method are shown in table 1.
The pineapple vinegar egg oral liquid is subjected to sensory evaluation by using 20 experts with evaluation qualification selected in the embodiment 1, and the evaluation results are averaged. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
Comparative example 4
The procedure of comparative example 4 was set as in example 2, except that the amount of the concentrated pineapple juice added was set to 200g, unlike in example 2.
The total acid content, crude protein content and acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid obtained by the method are detected, and the results are shown in table 1.
The pineapple vinegar egg oral liquid is subjected to sensory evaluation by using 20 experts with evaluation qualification selected in the embodiment 1, and the evaluation results are averaged. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
Comparative example 5
The procedure of comparative example 5 was set as in example 2, except that the amount of the concentrated pineapple juice added was set to 600g, unlike in example 2.
The total acid content, crude protein content and acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid obtained by the method are detected, and the results are shown in table 1.
The pineapple vinegar egg oral liquid is subjected to sensory evaluation by using 20 experts with evaluation qualification selected in the embodiment 1, and the evaluation results are averaged. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
Comparative example 6
The protocol of comparative example 6 was set up as in example 2, except that the sucralose of example 2 was replaced with sucrose of the same mass as in example 2.
The total acid content, crude protein content and acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid obtained by the method are detected, and the results are shown in table 1.
The pineapple vinegar egg oral liquid is subjected to sensory evaluation by using 20 experts with evaluation qualification selected in the embodiment 1, and the evaluation results are averaged. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
Comparative example 7
The procedure of comparative example 7 was set as in example 2, except that the amount of sucralose added was 300g, unlike in example 2.
The total acid content, crude protein content and acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid obtained by the method are detected, and the results are shown in table 1.
The pineapple vinegar egg oral liquid is subjected to sensory evaluation by using 20 experts with evaluation qualification selected in the embodiment 1, and the evaluation results are averaged. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
Comparative example 8
The procedure of comparative example 8 was set as in example 2, except that the amount of sucralose added was 1500g, unlike in example 2.
The total acid content, crude protein content and acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid obtained by the method are detected, and the results are shown in table 1.
The pineapple vinegar egg oral liquid is subjected to sensory evaluation by using 20 experts with evaluation qualification selected in the embodiment 1, and the evaluation results are averaged. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
Comparative example 9
The procedure of comparative example 9 was followed in the same manner as in example 2, except that the addition amount of the vinegar egg enzymatic hydrolysate was 1800g.
The total acid content, crude protein content and acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid obtained by the method are detected, and the results are shown in table 1.
The pineapple vinegar egg oral liquid is subjected to sensory evaluation by using 20 experts with evaluation qualification selected in the embodiment 1, and the evaluation results are averaged. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
Comparative example 10
The procedure of comparative example 10 was followed in accordance with the procedure of example 2, except that the amount of the vinegar protease solution added was 3200g, unlike in example 2.
The total acid content, crude protein content and acid soluble protein/crude protein content in the pineapple vinegar egg oral liquid obtained by the method are detected, and the results are shown in table 1.
The pineapple vinegar egg oral liquid is subjected to sensory evaluation by using 20 experts with evaluation qualification selected in the embodiment 1, and the evaluation results are averaged. The evaluation table is shown in Table 2, and the evaluation results are shown in Table 3.
Table 1 content of each component in pineapple vinegar egg oral liquid obtained by different methods
Table 1 shows that the total acid content in the pineapple vinegar egg oral liquid obtained in examples 1 to 3 is suitable.
TABLE 2 sensory scoring criteria
Table 3 scoring results of pineapple vinegar egg oral liquid obtained by different methods
| Group of | Sensory scoring results |
| Example 1 | 83 |
| Example 2 | 86 |
| Example 3 | 88 |
| Comparative example 1 | 62 |
| Comparative example 2 | 65 |
| Comparative example 3 | 54 |
| Comparative example 4 | 70 |
| Comparative example 5 | 46 |
| Comparative example 6 | 58 |
| Comparative example 7 | 62 |
| Comparative example 8 | 56 |
| Comparative example 9 | 73 |
| Comparative example 10 | 42 |
Table 3 shows that the sensory scores of pineapple vinegar egg oral liquid obtained in examples 1 to 3 are higher than those of comparative examples 1 to 10.
Experimental example 1
The respective scavenging abilities of the pineapple vinegar protein oral liquids obtained in examples 1 to 3 on DPPH, OH free radicals and ABTS free radicals were measured by using a DPPH method, a Fenton method and an ABTS method. The results are shown in Table 4.
Table 4 antioxidant Activity of pineapple vinegar egg oral liquid
| Project | Example 1 | Example 2 | Example 3 |
| OH radical scavenging% | 67.12 | 71.23 | 68.45 |
| DPPH radical scavengingRate% | 76.36 | 78.64 | 74.38 |
| ABTS radical scavenging% | 98.57 | 99.43 | 99.25 |
Table 4 shows that the pineapple vinegar egg oral liquid obtained in examples 1 to 3 can effectively remove OH free radical, DPPH free radical and ABTS free radical.
From the above embodiments, the present invention provides a vinegar egg enzymolysis solution and a preparation method thereof, and a pineapple vinegar egg oral solution and a preparation method and application thereof. The pineapple vinegar egg oral liquid prepared by the method has good sensory score and excellent antioxidant activity.
The foregoing is merely a preferred embodiment of the present invention and it should be noted that modifications and adaptations to those skilled in the art may be made without departing from the principles of the present invention, which are intended to be comprehended within the scope of the present invention.
Claims (10)
1. The preparation method of the vinegar egg enzymolysis liquid is characterized by comprising the following steps:
(1.1) mixing eggs with sun vinegar, soaking for 2-4 d, discarding egg membranes to obtain a mixture, grinding the mixture, filtering, taking filtrate, and standing the filtrate for 1.5-2.5 d to obtain vinegar egg liquid;
(1.2) mixing the vinegar egg liquid with papain, and inactivating enzyme after enzymolysis for 6-8 hours to obtain an enzymolysis liquid;
and (1.3) filtering the enzymolysis liquid, and taking filtrate to obtain vinegar egg enzymolysis liquid.
2. The preparation method according to claim 1, wherein the mass ratio of the eggs to the sun vinegar is 1:4-6;
the degree of the sun-cured vinegar is 5-8 degrees.
3. The method according to claim 2, wherein the soaking temperature is 20 to 25 ℃;
the grinding is colloid mill grinding;
the grinding time is 4-6 min;
the filtration in the step (1.1) and the filtration in the step (1.3) are independently 3-5 layers of gauze filtration;
the temperature of the standing in the step (1.1) is 20-25 ℃.
4. The method according to claim 3, wherein the final concentration of papain is 1500 to 4000U/mL;
the enzymolysis temperature is 35-45 ℃;
the enzyme deactivation temperature is 95-105 ℃;
the enzyme deactivation time is 4-6 min.
5. The vinegar egg enzymolysis liquid prepared by the preparation method of any one of claims 1-4.
6. The pineapple vinegar egg oral liquid is characterized by comprising the following components in parts by weight:
3-5 parts of concentrated pineapple juice, 4-14 parts of sugar, 1-3 parts of honey, 20-30 parts of vinegar egg enzymatic hydrolysate according to claim 5 and 55-60 parts of water;
the sugar is Momordica grosvenori sugar substitute and/or sucralose.
7. The pineapple vinegar egg oral liquid of claim 6, wherein the preparation method of the concentrated pineapple juice comprises the following steps:
(7.1) cutting the peeled pineapple into blocks, squeezing juice, and separating filtrate and filter residues;
(7.2) mixing the filter residue obtained in the step (7.1) with pectase, carrying out enzymolysis for 20-30 min, squeezing juice, and separating filtrate and filter residue;
(7.3) combining the filtrates in the step (7.1) and the step (7.2) to obtain a mixed solution, mixing the mixed solution with lemon juice, standing for 30-40 min, centrifuging, and taking the filtrate to obtain pineapple juice;
(7.4) concentrating the pineapple juice until the brix is 55-60 degrees, thereby obtaining the concentrated pineapple juice.
8. The pineapple vinegar egg oral liquid of claim 7, wherein the separation in step (7.1) and step (7.2) is independently 6-8 layers of gauze filtration;
the final concentration of the pectase in the step (7.2) is 2000-3000U/mL;
the enzymolysis temperature is 40-45 ℃;
the volume ratio of the mixed solution to the lemon juice in the step (7.3) is 100:3-5;
the rotational speed of the centrifugation in the step (7.3) is 8000-10000 rpm;
the centrifugation time is 20-30 min;
the concentration in the step (7.4) is vacuum reduced pressure concentration;
the vacuum degree of the concentration is-0.095 to-0.098 Mpa;
the temperature of the concentration is 60-70 ℃.
9. The method for preparing the pineapple vinegar egg oral liquid as set forth in any one of claims 6 to 8, which is characterized by comprising the following steps:
mixing the concentrated pineapple juice, sugar, honey, vinegar egg enzymatic hydrolysate and water, heating to 95-100 ℃, cooling, filtering and sterilizing to obtain pineapple vinegar egg oral liquid;
the filtering is filtering by a filter membrane;
the aperture of the filter membrane is 50-100 kD;
the sterilization is water bath sterilization;
the temperature of the water bath sterilization is 85-95 ℃;
the water bath sterilization time is 12-18 min.
10. The use of the pineapple vinegar egg oral liquid prepared by the preparation method of any one of claims 6 to 8 in preparing foods, medicines or health products with auxiliary antioxidation effect.
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Citations (4)
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|---|---|---|---|---|
| JPH11285362A (en) * | 1998-02-06 | 1999-10-19 | Toyama Chem Co Ltd | Peptized vinegared egg and composition containing the same |
| CN103416815A (en) * | 2013-07-18 | 2013-12-04 | 芜湖乐锐思信息咨询有限公司 | Concentrated pear juice processing technology |
| CN105918736A (en) * | 2016-05-11 | 2016-09-07 | 四川大学 | Non-thermal-processed kiwi fruit juice and preparation method thereof |
| CN109673899A (en) * | 2019-02-01 | 2019-04-26 | 河南科技大学 | A kind of preparation method of vinegar egg polypeptide beverage |
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2023
- 2023-04-20 CN CN202310431054.2A patent/CN116439330A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH11285362A (en) * | 1998-02-06 | 1999-10-19 | Toyama Chem Co Ltd | Peptized vinegared egg and composition containing the same |
| CN103416815A (en) * | 2013-07-18 | 2013-12-04 | 芜湖乐锐思信息咨询有限公司 | Concentrated pear juice processing technology |
| CN105918736A (en) * | 2016-05-11 | 2016-09-07 | 四川大学 | Non-thermal-processed kiwi fruit juice and preparation method thereof |
| CN109673899A (en) * | 2019-02-01 | 2019-04-26 | 河南科技大学 | A kind of preparation method of vinegar egg polypeptide beverage |
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| 陈黎斌，等: "醋蛋抗氧化肽研究", 中国调味品, vol. 39, no. 7, 31 December 2014 (2014-12-31), pages 8 - 12 * |
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