粮油食品科技

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蛋体水解液的益生菌发酵酶解工艺及产品制备研究
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Probiotic fermentation enzymatic hydrolysis processand product preparation of shell eggs hydrolysate
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    摘要:

    在传统加工方法基础上,将米醋替换为乳酸,再进行水解工艺的优化,最优方案所得蛋液水解度最大可以达到24.184%,在此基础上再使用蛋白酶进行酶解与多种益生菌进行发酵,所得样品肽含量最高可达到1.526 mg/mL,相比传统醋蛋液与发酵蛋液优势明显。经测定经过多重水解的蛋液游离氨基酸种类齐全,钙、铁、锌等无机元素含量较高,且具有良好的抗氧化能力。再将得到的蛋体水解发酵液喷雾制粉,调味复配,即可得到一种具有钙含量高、低胆固醇、富含小分子肽且风味良好的功能食品。

    Abstract:

    Based on traditional processing methods, replacing rice vinegar with lactic acid, and then optimizing the hydrolysis process. The maximum degree of hydrolysis of the egg solution obtained by the optimal solution can reach 24.184%. On this basis, protease is used for enzymatic hydrolysis and various probiotics. When the bacteria were fermented, the maximum peptide content of the obtained sample could reach 1.526 mg/mL, which has obvious advantages over the traditional vinegar egg liquid and fermented egg liquid. It has been determined that the free amino acids in egg liquid after multiple hydrolysis are complete, and the content of inorganic elements such as calcium, iron, and zinc is high, and has good antioxidant capacity. The shell egg hydrolysis fermentation broth is sprayed and powdered, and seasoned and mixed to obtain a functional food with high calcium content, low cholesterol, rich in small molecule peptides, and good flavor.

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孙 郡.蛋体水解液的益生菌发酵酶解工艺及产品制备研究[J].粮油食品科技,2020,28(3):122-128.

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  • 在线发布日期: 2020-05-12
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