阅读说明：本技术 一种鸡胚蛋粉和饮料及其加工工艺 (Egg powder and beverage prepared from chick embryo and processing technology thereof ) 是由 刘华桥 阮丹丹 刘佩佩 于 2020-06-08 设计创作，主要内容包括：本发明公开了一种鸡胚蛋粉,采用鸡胚蛋为原料,以紫苏汁、红茶、姜粉、酵母为去腥剂,以米曲霉脂肪酶、木瓜蛋白酶、胰蛋白酶、菠萝蛋白酶为复合酶进行低温酶解处理,经去腥、匀浆、酶解、过滤、真空浓缩、冷冻干燥、粉碎得到鸡胚蛋粉。在鸡胚蛋粉基础上,本发明还提供一种鸡胚蛋饮料,即鸡胚蛋粉添加葡萄糖、柠檬酸、苹果酸、蜂蜜、冰糖、葡萄浓缩汁、葡萄香精等辅料,经调配、过滤、灭菌、灌装等工艺制备成鸡胚蛋饮料。本发明所述鸡胚蛋粉为棕色,粉末状,冲水后能够完全溶解；以鸡胚蛋粉为原料调配的鸡胚蛋饮料为棕色,澄清,状态均一无沉淀,无腥苦味,具有葡萄的清香。(The invention discloses an egg powder, which is prepared by using egg as a raw material, perilla juice, black tea, ginger powder and yeast as fishy removing agents, using aspergillus oryzae lipase, papain, trypsin and bromelain as complex enzymes to carry out low-temperature enzymolysis treatment, and carrying out fishy smell removal, homogenate, enzymolysis, filtration, vacuum concentration, freeze drying and crushing. On the basis of the chick embryo egg powder, the invention also provides a chick embryo egg beverage, namely, the chick embryo egg powder is added with the auxiliary materials such as glucose, citric acid, malic acid, honey, rock candy, concentrated grape juice, grape essence and the like, and the chick embryo egg beverage is prepared by the processes of blending, filtering, sterilizing, filling and the like. The egg powder is brown and powdery and can be completely dissolved after being flushed with water; the beverage prepared from the chick embryo egg powder is brown, clear, uniform in state, free of precipitate, fishy and bitter, and has grape fragrance.)

1. A processing technology of egg powder with chicken embryos is characterized by comprising the following steps:

1) uniformly mixing 0.05-0.1% of perilla juice, 0.02-0.07% of ginger powder, 0.3-0.8% of black tea powder and the balance of water according to mass percentage, and soaking the chicken embryo eggs in the mixture for 1-2 hours;

2) fishing out the embryonated eggs treated in the step 1), draining, adding water, pulping to obtain embryonated egg homogenate, adding yeast, mixing uniformly, and fermenting; wherein the addition amount of water is 1-3 times of the mass of the embryonated eggs, and the addition amount of yeast is 0.1-0.25% of the mass of the embryonated eggs;

3) adding aspergillus oryzae lipase, papain, trypsin and bromelain into the chicken embryo egg homogenate obtained by fermentation in the step 2), mixing uniformly, and stirring for enzymolysis to obtain an enzymolysis solution; the adding amount of each enzyme accounts for the mass percentage of the chick embryo eggs: 0.05-0.2% of aspergillus oryzae lipase, 0.2-0.4% of papain, 0.1-0.3% of trypsin and 0.1-0.3% of bromelain;

4) adding glucose into the chicken embryo egg enzymatic hydrolysate obtained in the step 3), heating in a water bath at 95-100 ℃ for 8-12min, then filtering, and concentrating the filtrate to obtain a concentrated solution; wherein the glucose accounts for 5-10% of the mass of the chick embryo eggs;

5) freezing the concentrated solution obtained in the step 4) for 12-28 h, freezing and drying for 24-48 h after complete freezing, and grinding into powder to obtain the egg powder.

2. The processing technology of the chick embryo egg powder according to the claim 1, characterized in that the chick embryo egg is a chick embryo egg with the incubation days of 12-14 days, and can be directly used or frozen for standby after being cleaned and sterilized by ultraviolet rays; when the preserved chick embryo eggs are used, the chick embryo eggs are soaked in cold water for 10-20 min and then are unfrozen.

3. The processing technology of the chick embryo egg powder according to claim 1, characterized in that in the step 1), ultrasonic auxiliary treatment is adopted while soaking, the ultrasonic power is 80-120W, the temperature is 30-40 ℃, and the time is 1-2 h.

4. The processing technology of the chick embryo egg powder according to the claim 1, wherein the fermentation temperature in the step 2) is 35-40 ℃ and the fermentation time is 1-3 h.

5. The processing technology of the chick embryo egg powder according to the claim 1, wherein the enzymolysis temperature in the step 3) is 45-55 ℃ and the time is 1-4 h.

6. The processing technology of the chick embryo egg powder according to the claim 1, wherein in the step 4), the concentration process conditions are as follows: the vacuum degree is-0.7 to-0.95 MPa, the temperature is 50 to 60 ℃, and the solid content of the concentrated solution is 50 to 70 percent.

7. The embryonic egg powder produced by the process of claim 1.

8. An embryonated egg beverage comprising the embryonated egg powder of claim 7, wherein the embryonated egg powder is blended with water to form the embryonated egg beverage after adding a fruit juice or honey or sugar.

9. The method for producing the beverage of embryonated egg as claimed in claim 8, wherein the beverage of embryonated egg is obtained by dissolving embryonated egg powder, citric acid, malic acid, crystal sugar, honey, glucose, concentrated grape juice and grape essence in purified water, filtering, sterilizing at 130-135 ℃ for 8-10 s, filling and cooling; wherein the raw materials account for the purified water by mass percent: 20-30% of chicken embryo egg powder, 0.04-0.15% of citric acid, 0.03-0.07% of malic acid, 4-8% of rock candy, 4-8% of honey, 4-7% of concentrated grape juice and 0.04-0.08% of grape essence.

Technical Field

The invention belongs to the technical field of food processing, and mainly relates to a chicken embryo egg powder and beverage and a processing technology thereof. The invention is researched and developed by Hubei Shendan health food Co Ltd (egg product processing key laboratory in rural area of agriculture).

Background

The fertilized eggs of chicken embryo and egg are passed through special hatching process to make the embryo continuously grow and develop, and the eggs with vitality have a series of biotransformation in the course of growth and development of chicken embryo, and are rich in nutrient component and possesses high nutrient and medicinal value. The embryonated egg is processed to prepare beverage which can be drunk at any time without being limited by raw materials.

CN 103462165A discloses a process for producing a beverage of embryonated egg, which comprises the steps of disinfecting the egg surface of qualified embryonated egg, removing egg shell, and mashing into slurry with a tissue mashing machine to obtain embryonated egg raw slurry, wherein no visible granular substance exists, and the granularity of the granular substance reaches 50 meshes; adjusting the pH value of the chicken embryo egg raw slurry to 6.5-6.8 by using rice vinegar, then adding a complex enzyme for stirring uniformly, performing heat preservation and enzymolysis for 2-3 hours at the temperature of 40-55 ℃, and filtering by a 200-mesh sieve to obtain filtrate which is chicken embryo egg fine slurry; heating water to 40-80 ℃, adding xylitol, sodium carboxymethylcellulose and soluble soybean polysaccharide to dissolve and mix uniformly to obtain a preparation solution; adding the prepared solution into the thin egg pulp, mixing, adding malic acid and rice vinegar, mixing, homogenizing, packaging, and sterilizing to obtain the beverage. In the preparation process, floccules are avoided probably due to incomplete enzymolysis, a thickening agent and an emulsifying agent are added into the filtrate obtained after enzymolysis to stabilize the system and prevent the system from layering, but the product still has the risk of layering and precipitation in the later storage process.

CN 103948111A discloses a nutritional health beverage, which is prepared by mixing, blending, homogenizing, degassing, sterilizing and cooling egg liquid, wild jujube juice, medlar juice, honey, white granulated sugar, spice and the like. In the process, the preparation method of the egg liquid comprises the following steps: fresh eggs subjected to fine breeding are selected and placed in an electric heating constant temperature device with the temperature of 37-39 ℃ for incubation, and fertilized eggs are directly beaten into egg liquid after being converted into 8-9 days old incubated chick embryo eggs, namely the chick embryo egg liquid. However, the nutritional health-care beverage and the egg liquid of the chicken embryo have no corresponding debittering and fishy smell removing treatment, and the taste of the product is poor.

CN 107114707A discloses a process for producing chick embryo polypeptide egg powder, which comprises the steps of sterilizing chick embryo eggs, removing shells, crushing, homogenizing, adding deionized water, glucose oxidase, catalase, papain, beta-cyclodextrin, kudzu root powder, selfheal and a sweetening agent, reacting at the temperature of 30-60 ℃ for 1-6 h, filtering and sterilizing, and performing spray drying or roller drying to obtain chick embryo egg dry powder or dry tablets. In the process, most of fishy substances in the chicken embryo eggs are amino compounds with larger structures, and the fishy substances cannot be completely embedded due to the smaller holes in the beta-cyclodextrin centers, so the fishy removal effect is poor.

Disclosure of Invention

The invention aims to solve the technical problem of providing a processing technology of the egg powder, aiming at the existing defects, the obtained egg powder is brown, can be completely dissolved in water after being directly flushed with water, and the solution is brown and is in a semitransparent uniform state.

The technical scheme adopted by the invention for solving the problems is as follows:

a processing technology of egg powder of chicken embryo comprises the following steps:

1) according to the mass percentage, 0.05-0.1 percent of perilla juice, 0.02-0.07 percent of ginger powder, 0.3-0.8 percent of black tea powder and the balance of water are mixed evenly, and the chick embryo eggs are soaked in the mixture to remove the fishy smell;

2) fishing out the egg with the fishy smell removed in the step 1), draining, adding water with the mass 1-3 times of that of the egg, pulping to obtain an egg homogenate, adding yeast with the mass 0.1-0.25% of that of the egg, uniformly mixing, and fermenting;

3) adding aspergillus oryzae lipase, papain, trypsin and bromelain into the chicken embryo egg homogenate obtained by fermentation in the step 2), mixing uniformly, and stirring for enzymolysis to obtain an enzymolysis solution; the adding amount of each enzyme accounts for the mass percentage of the chick embryo eggs: 0.05-0.2% of aspergillus oryzae lipase, 0.2-0.4% of papain, 0.1-0.3% of trypsin and 0.1-0.3% of bromelain;

4) adding glucose into the chicken embryo egg enzymatic hydrolysate obtained in the step 3), heating in a water bath at 95-100 ℃ for 8-12min, then filtering, and concentrating the filtrate to obtain a concentrated solution; wherein the glucose accounts for 5-10% of the mass of the chick embryo eggs;

5) freezing the concentrated solution obtained in the step 4) for 12-28 h, freezing and drying for 24-48 h after complete freezing, grinding into powder to obtain the egg powder of the chicken embryo, and sealing and storing.

Preferably, the embryonated egg is embryonated egg with incubation days of 12-14 days, and can be directly used or frozen for later use after being cleaned and sterilized by ultraviolet rays. When the preserved chick embryo eggs are used, the chick embryo eggs are soaked in cold water for 10-20 min and then are unfrozen.

Preferably, in the step 1), ultrasonic-assisted deodorization can be performed, the power is 80-120W, the temperature is 30-40 ℃, and the time is 1-2 h.

Preferably, in the step 2), the fermentation temperature is 35-40 ℃ and the fermentation time is 1-3 h.

Preferably, in the step 3), the enzymolysis temperature is 45-55 ℃ and the time is 1-4 h.

Preferably, in step 4), the high temperature treatment is performed by heating in a water bath in order to denature proteins which are not completely digested to form precipitates, and the high temperature can cause maillard reaction between the amino compound and glucose to further reduce fishy and bitter taste, and on the other hand, can also kill enzymes.

Preferably, in step 4), the process conditions for concentration are as follows: the vacuum degree is-0.7 to-0.95 MPa, the temperature is 50 to 60 ℃, and the solid content of the concentrated solution is 50 to 67 percent (mass percentage).

On the basis of the chick embryo egg powder, fruit juice, honey and the like are added to be mixed with warm water, and the mixture can be used as a beverage for drinking. The invention also provides a specific chick-embryo egg beverage, namely the chick-embryo egg powder is added with the auxiliary materials such as glucose, citric acid, malic acid, honey, crystal sugar, concentrated grape juice, grape essence and the like, and the chick-embryo egg beverage is prepared by the processes of blending, filtering, sterilizing, filling and the like.

Preferably, the method for producing the chick embryo egg beverage comprises the steps of dissolving chick embryo egg powder, citric acid, malic acid, crystal sugar, honey, glucose, concentrated grape juice and grape essence in purified water, filtering, sterilizing at 130-135 ℃ for 8-10 s, filling and cooling to obtain the chick embryo egg beverage. Wherein the raw materials account for the purified water by mass percent: 20-30% of chicken embryo egg powder, 0.04-0.15% of citric acid, 0.03-0.07% of malic acid, 4-8% of rock candy, 4-8% of honey, 4-7% of concentrated grape juice and 0.04-0.08% of grape essence. The beverage is brown, clear, translucent, uniform, no precipitate, no fishy and bitter taste, and has grape fragrance.

Compared with the prior art, the invention has the beneficial effects that:

1. the egg powder of the chicken embryo is brown powder, has delicate flavor when being eaten, has light fishy smell and no bitter taste, and can be completely dissolved after being flushed with water; the beverage prepared from the chick embryo egg powder is brown, clear, uniform in state, free of precipitate and fishy and bitter.

2. According to the method, perilla water, black tea and ginger powder are adopted, an ultrasonic technology and Angel yeast are combined for fermentation to remove fishy smell, the egg is subjected to fishy smell removing pretreatment, after the later enzymolysis is finished, glucose is added into enzymolysis liquid, the mixture is heated in a water bath at 100 ℃ for 10min, under the high-temperature condition, the glucose and amino compounds undergo Maillard reaction to further reduce the fishy and bitter taste, and the obtained egg concentrated solution is free of fishy and bitter taste and has fresh fragrance; the concentrated solution has good re-dissolubility of egg powder obtained by subsequent freeze drying, simplifies the preparation process of the beverage at the later stage, and reduces the risk of quality problems such as layering and precipitation of the beverage product.

Drawings

Fig. 1 to 3 are pictures of the egg powder prepared in example 2, the water-soluble egg powder, and the egg beverage, respectively.

Detailed Description

In order to better understand the present invention, the following examples are further provided to illustrate the content of the present invention, but the present invention is not limited to the following examples.

In the following examples, the perilla juice is a commercially available product with a purity of about 100%.

In the following embodiments, the embryonated egg is embryonated egg with incubation days of 12-14 days, and is subjected to cleaning, ultraviolet sterilization and freezing preservation for later use.

Table 1 shows the change of nutrient composition of the chick embryo egg during the hatching process.

TABLE 1