CN-117256678-B - Egg liquid fermented yoghourt and preparation method thereof

Abstract

The invention belongs to the technical field of food processing, and particularly relates to an egg liquid fermented yoghourt and a preparation method thereof. The egg liquid is subjected to protease hydrolysis treatment, sugar addition and dispersion treatment to obtain the high-temperature-resistant egg liquid, the sterilization temperature of the egg liquid is increased, gel is not formed in the egg liquid, fishy smell is not generated, the Gao Wendan-resistant egg liquid is fully mixed with milk, fermentation is performed after high-temperature short-time sterilization, the inactivation rate of lysozyme in the egg liquid is more than 95%, the good tissue state of fermented yoghourt of the egg liquid obtained through fermentation preparation is ensured, and the flavor and the taste are both good.

Inventors

• WANG CHUNMEI
• ZHAO ZHIFENG

Assignees

• 成都鸾翔凤集食品有限公司

Dates

Publication Date

20260512

Application Date

20231020

Claims (2)

1. 1. The preparation method of the egg liquid fermented yoghourt is characterized by comprising the following steps of: Mixing Gao Wendan-resistant liquid with milk, sterilizing at 77-82 ℃ for 2-3 min, and fermenting according to conventional yogurt fermentation process to obtain egg liquid fermented yogurt; The preparation method of the Gao Wendan-resistant liquid comprises the following steps: Carrying out papain hydrolysis treatment on the egg liquid, adding erythrose, and carrying out micro-jet homogenization treatment to obtain the high-resistant Wen Danye; Or hydrolyzing egg liquid with bacillus subtilis protease, adding xylitol, and colloid milling to obtain high-resistance Wen Danye; or hydrolyzing egg liquid with flavourzyme and aspartic proteinase, adding erythritol and arabinose, and performing high-voltage electric field treatment to obtain high-resistance Wen Danye; The Gao Wendan-resistant liquid can not form gel or fishy smell after being heated and sterilized at 77-82 ℃.
2. 2. An egg white fermented yoghurt prepared according to the preparation method of claim 1.

Description

Egg liquid fermented yoghourt and preparation method thereof Technical Field The invention belongs to the field of food processing, and particularly relates to egg liquid fermented yoghourt and a preparation method thereof. Background The egg liquid is a product which is obtained by crushing eggshells, processing and packaging, replaces fresh eggs and has rich essential amino acids, minerals, vitamins, folic acid and other bioactive substances, and the nutrient components are quite comprehensive. In the food industry, egg liquid is often used as a raw material for the production of various foods such as dairy products, baked foods, cakes, beverages and the like, and the development of various leisure functional egg products is attracting more and more attention. Egg liquid is easy to be polluted by microorganisms and spoiled at normal temperature, so that the egg liquid is usually subjected to sterilization treatment by adopting a heating mode in production, but the egg liquid can cause the proteins in the egg liquid to be denatured by heating at a temperature of more than 60 ℃ to form gel, and the egg liquid can not only form gel but also cause the sulfur-containing proteins to decompose to generate hydrogen sulfide, so that fishy smell is slowly generated, the processing performance of the egg liquid is lost, the sensory quality of the egg liquid is seriously reduced, and the application of the egg liquid in food processing is restricted. In order to ensure the quality and processing performance of the egg liquid, the prior art generally adopts the temperature of 60-65 ℃ to sterilize the egg liquid for 2-3min, the sterilized egg liquid has shorter shelf life at normal temperature and higher lysozyme content, and is used for preparing fermented yoghourt, and the fermentation time is long, the acidity of the product is high, the tissue state is poor, and the overall quality is lower. Disclosure of Invention Based on the above reasons, the invention aims to provide egg liquid fermented yoghourt and a preparation method thereof, wherein the egg liquid is hydrolyzed, sugar is added and dispersed to obtain high-temperature resistant egg liquid, the heat resistance of the egg liquid is improved, gel is not generated, fishy smell is not generated, then Gao Wendan resistant liquid and milk are mixed for high-temperature short-time sterilization, lysozyme in the egg liquid is destroyed, and the egg liquid fermented yoghourt with good tissue state and better flavor and taste is obtained through fermentation. In order to achieve the aim, the invention discloses a preparation method of egg liquid fermented yoghourt, which is prepared by mixing and fermenting Gao Wendan liquid and milk. Further, the preparation of the Gao Wendan-resistant liquid comprises adding sugar into egg liquid and then carrying out dispersion treatment. Further, the sugar addition is preceded by a proteolytic treatment. Further, the protease comprises one or more of papain, bromelain, flavourzyme, trypsin, pepsin, cathepsin, subtilisin and aspartic proteinase. Further, the sugar is one or more of four-carbon sugar, five-carbon sugar and sugar alcohol thereof. Further, the four-carbon sugar and sugar alcohol thereof comprise erythrose, threose and erythritol. Further, the five-carbon sugar and sugar alcohol thereof comprise xylose, arabinose, ribose and xylitol. Further, the dispersion treatment is one or more of micro-jet homogenization treatment, ultrasonic treatment, colloid mill treatment, high-shear emulsification treatment and high-voltage electric field treatment. Further, the fermentation process is preceded by a high-temperature short-time sterilization process. And the egg liquid fermented yoghourt prepared by the preparation method. The beneficial effects of the invention are as follows: Aiming at the problems of low sterilization temperature, high lysozyme content, long fermentation time and low product quality of the egg liquid in the prior art, the invention firstly improves the sterilization temperature of the prepared Gao Wendan liquid to 77-82 ℃ through protease hydrolysis, sugar addition and dispersion treatment, does not form gel and does not generate fishy smell, then mixes the Gao Wendan liquid with milk and performs short-time sterilization, the inactivation rate of lysozyme in the egg liquid is greatly improved to more than 95% in the presence of milk protein, and the egg liquid fermented yoghourt prepared by fermentation has good solidification, low acidity, coordinated egg flavor and milk taste and good overall quality. Detailed Description The following is a description of the present invention with reference to examples. It will be appreciated by those skilled in the art that the following examples are provided for further illustration of the present invention and are not to be construed as limiting the scope of the present invention. In order to achieve the above object, a first embodiment of the present invention prov