CN1541544A - Egg milk fermented yoghourt and its preparation method - Google Patents
Egg milk fermented yoghourt and its preparation method Download PDFInfo
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- CN1541544A CN1541544A CNA031116019A CN03111601A CN1541544A CN 1541544 A CN1541544 A CN 1541544A CN A031116019 A CNA031116019 A CN A031116019A CN 03111601 A CN03111601 A CN 03111601A CN 1541544 A CN1541544 A CN 1541544A
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Abstract
The present invention provides one kind of food product produced with egg and milk. The preparation process of egg-milk fermenting sour milk includes the preparation of whole egg hydrolysate through material pre-treatment to obtain base material of 2-5 % concentration and adding enzyme and regulating pH value and temperature to hydrolyze for 0.8-1.2 hr; the mixing of the whole egg hydrolysate, fresh milk, defatted milk powder, sugar and stabilizer.
Description
Technical field: the present invention relates to a kind of sour milk and preparation method thereof.
Background technology: the U.S., Japan, Korea S are the poweies that world's setting egg(s) dairy products are developed.The egg milk fermented product of the U.S. is that cow's milk, skimmed milk powder, stabilizing agent are heated to 80 ℃ of sterilizations, and the whole juice of the egg that adds during to 70 ℃ to be cooled carries out lactic fermentation and obtains the egg milk product; The technology of Japan and the U.S. similar.Its patent No. is respectively USPatent4440791 and open special permission (day), clear 58-13140, Korea Food Res Inst develops the technology of successfully producing sour milk with the egg lactobacillus-fermented not long ago in the world first, promptly make material (lysozyme and avidin) inactivation, the removal of impurities bacterium of lactic acid bacteria inhibiting growth in the egg earlier, carry out lactobacillus-fermented again and obtain the egg sour milk.Korea S one tame enterprise utilizes this technology, has set up the factory that produces 50 tons of egg sour milks daily.This technology obtains patent of invention in Korea S, France.The advantage of processing at egg: the egg source is abundant, cheap, for its processing provides the rich in natural resources advantage; Egg nutrient is comprehensive, protein, fat, the various nutrient proportion balances of minerals and vitamins and medium heat energy.Wherein protein content is up to 13.3%, and biological value reaches 94%, and nutrition is referred to as standard protein; Content of phospholipid is abundant in the yolk, to neurodevelopment, improve lipid metabolism and have important function; Egg also contains a large amount of immunoglobulin (Ig)s, lysozyme etc. and has health care and pharmaceutically-active material.Shortcoming: the heat freezing temperature of egg liquid is low to be subject matter during egg utilizes.The advantage of milk: milk is one of nutritious food, contains moisture, protein, carbohydrate, inorganic substances, vitamin, enzyme, hormone and growth factor etc.Calcium content is more, is good supplementary calcium food.Shortcoming: protein content is lower slightly, and iron content is low.If egg is become food with the milk hybrid process, not only remedy calcium content defect of insufficient in the egg, make the nutrition of product balanced more, increase the designs and varieties of sour milk products, but the maximum difficult point of producing fermented yoghourt is that the egg protein heat freezing temperature is low in the egg liquid, and heating is prone to sex change and solidifies.
Summary of the invention: the object of the present invention is to provide a kind of egg milk fermented sour milk that has milk and egg nutrient concurrently and preparation method thereof, the preparation process of its shell egg hydrolyzate is: a. pretreatment of raw material process: after egg shells, egg pulp is added water, make egg pulp account for 2～5% of water quality, stir, concentration of substrate is 2～5%; B. enzyme-added hydrolytic process: add the enzyme of 1800～2200u/g substrate, in reactant liquor, add acid or alkali adjusting pH value to 6.8～7.2, temperature is controlled at 45～55 ℃, be the shell egg hydrolyzate after 0.8～1.2 hour; With above-mentioned gained shell egg hydrolyzate with make sour milk according to a conventional method after fresh milk, skimmed milk power, sugar and stabilizing agent mix and get final product.Use the shell egg hydrolyzate of method of the present invention preparation can make heat freezing temperature than 8～12 ℃ of the raisings of egg pulp, it improves its heat freezing temperature with egg pulp by enzyme modification earlier, so that it carries out sterilization after mixing with cow's milk, obtain egg milk fermented sour milk with lactobacillus-fermented again, can effectively remove fishy smell, the egg protein of milk is degraded into peptide and amino acid, and cholesterol level reduces, product special flavour is good, is of high nutritive value.Product of the present invention can improve the balance of microorganism species in the enteron aisle, suppresses the propagation of spoilage organisms; The formation of metabolism products such as amine, indoles, ammonia and enteron aisle alleviate burden of liver to the absorption of harmful substance in the minimizing enteron aisle; Strengthen the immunity of human body, prevention and the generation that suppresses tumour; Reduce the cholesterol in the serum; Enhancing delays body aging etc. to the resistance of free radical, can improve health function and its commodity value of egg breast greatly.As the product of nutrition, health, it contains various good proteins, fat, calcium, iron, phosphorus, vitamin etc., is easy to digest and assimilate.The lecithin that is rich in of egg is to promoting that brain development also is crucial in addition, therefore is suitable for various drunk by peoplely, is particularly suitable for children, teenager, the elderly and gastrointestinal dysfunction crowd.
The specific embodiment one: present embodiment is in the preparation method of egg milk fermented sour milk, the preparation process of its shell egg hydrolyzate is: a. pretreatment of raw material process: after egg shells, egg pulp is added water, make egg pulp account for 2～5% of water quality, stir, described egg pulp is substrate, and promptly concentration of substrate is 2～5%; B. enzyme-added hydrolytic process: add the enzyme of 1800～2200u/g substrate, in reactant liquor, add acid or alkali adjusting pH value to 6.8～7.2, temperature is controlled at 45～55 ℃, be the shell egg hydrolyzate after 0.8～1.2 hour; The enzyme of above-mentioned adding is an index with degree of hydrolysis and sensory evaluation, and under the certain condition of concentration of substrate, enzyme dosage, pH value, temperature, hydrolysis time, determining the optimum hydrolysis enzyme is flavor protease.By enzyme modification the heat freezing temperature of whole juice of the egg can be improved 8～12 ℃.The used acid of above-mentioned adjusting pH value is sulfuric acid or hydrochloric acid, and used alkali is NaOH.
With above-mentioned gained shell egg hydrolyzate with make sour milk according to a conventional method after fresh milk, skimmed milk power, sugar and stabilizing agent mix, be about to shell egg hydrolyzate and fresh milk, skimmed milk power, sugar and stabilizing agent mixing, homogeneous, sterilization then, the lactic acid bacteria pure culture is activated, after adding leavening the aforementioned mixture after the sterilization is inoculated, fermented, gains are the finished product sour milk.
Determining of lactobacillus-fermented Yoghurt formulation: the consumption with egg hydrolyzate, skimmed milk power, fresh milk, sugar carries out the test of four factors, three horizontal quadratures, determines the optimised process prescription by subjective appreciation.
The specific embodiment two: the preparation process of shell egg hydrolyzate is in the present embodiment: a. pretreatment of raw material process: after egg shells, egg pulp is added water, make egg pulp account for 2.5～3.5% of water quality, stir, concentration of substrate is 2.5～3.5%; B. enzyme-added hydrolytic process: add the enzyme of 1900～1950u/g substrate, in reactant liquor, add acid or alkali adjusting pH value to 6.9～7.0, temperature is controlled at 46～48 ℃, be the shell egg hydrolyzate after 0.85～0.9 hour.
The specific embodiment three: the preparation process of shell egg hydrolyzate is in the present embodiment: a. pretreatment of raw material process: after egg shells, egg pulp is added water, make egg pulp account for 3.6～4.0% of water quality, stir, concentration of substrate is 3.6～4.0%; B. enzyme-added hydrolytic process: add the enzyme of 2000～2050u/g substrate, in reactant liquor, add acid or alkali adjusting pH value to 7.05～7.1, temperature is controlled at 49～51 ℃, be the shell egg hydrolyzate after 0.95～1.0 hour.
The specific embodiment four: the preparation process of shell egg hydrolyzate is in the present embodiment: a. pretreatment of raw material process: after egg shells, egg pulp is added water, make egg pulp account for 4.2～4.8% of water quality, stir, concentration of substrate is 4.2～4.8%; B. enzyme-added hydrolytic process: add the enzyme of 2100～2150u/g substrate, in reactant liquor, add acid or alkali adjusting pH value to 7.15～7.18, temperature is controlled at 52～54 ℃, be the shell egg hydrolyzate after 1.05～1.15 hours.
The index that product shell egg milk fermentation sour milk of the present invention can reach is: protein 〉=2.5%, fat 〉=2.5%, non-newborn coagulum 〉=6.5%.
Claims (8)
1, a kind of preparation method of egg milk fermented sour milk is characterized in that the preparation process of its shell egg hydrolyzate is:
A. pretreatment of raw material process: after egg shells, egg pulp is added water, make egg pulp account for 2～5% of water quality, stir, concentration of substrate is 2～5%;
B. enzyme-added hydrolytic process: add the enzyme of 1800～2200u/g substrate, in reactant liquor, add acid or alkali adjusting pH value to 6.8～7.2, temperature is controlled at 45～55 ℃, be the shell egg hydrolyzate after 0.8～1.2 hour;
With above-mentioned gained shell egg hydrolyzate with make sour milk according to a conventional method after fresh milk, skimmed milk power, sugar and stabilizing agent mix and get final product.
2, the preparation method of egg milk fermented sour milk according to claim 1 is characterized in that the preparation process of its shell egg hydrolyzate is:
A. pretreatment of raw material process: after egg shells, egg pulp is added water, make egg pulp account for 2.5～3.5% of water quality, stir, concentration of substrate is 2.5～3.5%;
B. enzyme-added hydrolytic process: add the enzyme of 1900～1950u/g substrate, in reactant liquor, add acid or alkali adjusting pH value to 6.9～7.0, temperature is controlled at 46～48 ℃, be the shell egg hydrolyzate after 0.85～0.9 hour.
3, the preparation method of egg milk fermented sour milk according to claim 1 is characterized in that the preparation process of its shell egg hydrolyzate is:
A. pretreatment of raw material process: after egg shells, egg pulp is added water, make egg pulp account for 3.6～4.0% of water quality, stir, concentration of substrate is 3.6～4.0%;
B. enzyme-added hydrolytic process: add the enzyme of 2000～2050u/g substrate, in reactant liquor, add acid or alkali adjusting pH value to 7.05～7.1, temperature is controlled at 49～51 ℃, be the shell egg hydrolyzate after 0.95～1.0 hour.
4, the preparation method of egg milk fermented sour milk according to claim 1 is characterized in that the preparation process of its shell egg hydrolyzate is:
A. pretreatment of raw material process: after egg shells, egg pulp is added water, make egg pulp account for 4.2～4.8% of water quality, stir, concentration of substrate is 4.2～4.8%;
B. enzyme-added hydrolytic process: add the enzyme of 2100～2150u/g substrate, in reactant liquor, add acid or alkali adjusting pH value to 7.15～7.18, temperature is controlled at 52～54 ℃, be the shell egg hydrolyzate after 1.05～1.15 hours.
5,, it is characterized in that the enzyme that is added is a flavor protease in enzyme-added hydrolytic process according to the preparation method of claim 1,2,3 or 4 described egg milk fermented sour milks.
6, according to the preparation method of claim 1,2,3 or 4 described egg milk fermented sour milks, it is characterized in that regulating the used acid of pH value is sulfuric acid, and used alkali is NaOH.
7, according to the preparation method of claim 1,2,3 or 4 described egg milk fermented sour milks, it is characterized in that regulating the used acid of pH value is hydrochloric acid.
8, a kind of egg milk fermented sour milk is characterized in that it is the prepared sour milk of preparation method according to claim 1,2,3,4,5,6 or 7 described egg milk fermented sour milks.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA031116019A CN1541544A (en) | 2003-04-29 | 2003-04-29 | Egg milk fermented yoghourt and its preparation method |
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| CNA031116019A CN1541544A (en) | 2003-04-29 | 2003-04-29 | Egg milk fermented yoghourt and its preparation method |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232415A (en) * | 2010-12-02 | 2011-11-09 | 泰兴市一鸣生物制品有限公司 | Enzyme preparation for yoghurt and using method thereof |
| CN102578232A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Nutritional yoghurt with egg ingredients |
| CN102578233A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt nutritional meal replacing food |
| CN102578231A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Assorted nutritional yoghurt |
| CN102986872A (en) * | 2012-12-28 | 2013-03-27 | 北京德青源农业科技股份有限公司 | Fermented egg yoghurt containing chickpeas and method for preparing egg yoghurt |
| CN103392816A (en) * | 2013-08-16 | 2013-11-20 | 王莉 | Egg yolk yogurt production method |
| CN106259902A (en) * | 2016-08-08 | 2017-01-04 | 吉林大学 | A kind of Changbai Mountain Woodfrog egg protein health care yoghourt and production technology |
| CN109645121A (en) * | 2019-02-01 | 2019-04-19 | 河南科技大学 | A kind of preparation method of egg polypeptide coagulation type flavored yogurt |
-
2003
- 2003-04-29 CN CNA031116019A patent/CN1541544A/en active Pending
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102232415A (en) * | 2010-12-02 | 2011-11-09 | 泰兴市一鸣生物制品有限公司 | Enzyme preparation for yoghurt and using method thereof |
| CN102578232A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Nutritional yoghurt with egg ingredients |
| CN102578233A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Yoghurt nutritional meal replacing food |
| CN102578231A (en) * | 2011-01-12 | 2012-07-18 | 内蒙古蒙牛乳业（集团）股份有限公司 | Assorted nutritional yoghurt |
| CN102578232B (en) * | 2011-01-12 | 2013-11-27 | 内蒙古蒙牛乳业（集团）股份有限公司 | Nutritional yoghurt with egg ingredients |
| CN102986872A (en) * | 2012-12-28 | 2013-03-27 | 北京德青源农业科技股份有限公司 | Fermented egg yoghurt containing chickpeas and method for preparing egg yoghurt |
| CN103392816A (en) * | 2013-08-16 | 2013-11-20 | 王莉 | Egg yolk yogurt production method |
| CN103392816B (en) * | 2013-08-16 | 2015-01-28 | 王莉 | Egg yolk yogurt production method |
| CN106259902A (en) * | 2016-08-08 | 2017-01-04 | 吉林大学 | A kind of Changbai Mountain Woodfrog egg protein health care yoghourt and production technology |
| CN109645121A (en) * | 2019-02-01 | 2019-04-19 | 河南科技大学 | A kind of preparation method of egg polypeptide coagulation type flavored yogurt |
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