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Production method of high-bioactivity whole egg body fermentation product and product and application thereof

A technology of biological activity and production method, applied in the direction of food science, etc., can solve the problems of unfavorable absorption of biological macromolecular nutrients, low extraction utilization rate of nutrients, low nutritional value, etc., to achieve improved absorption utilization rate, high anti-oxidation, immunity Strengthen the effect of menstruation and beauty

Inactive Publication Date: 2019-05-14
蕴彤本草(北京)生物科技有限公司 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In the prior art, the process of making fresh eggs into whole egg powder mainly includes two kinds, one is the traditional vinegar soaked eggs, the products prepared by this method are very irritating to the stomach, and the biological macromolecular nutrients are not conducive to human body absorption, there are The curative effect is insignificant, and the edibility is not strong. The other is that only the egg yolk and egg white are processed, and the eggshells with considerable nutritional value are discarded. There are defects in the extraction and utilization of nutrients, and the nutritional value is not high.

Method used

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  • Production method of high-bioactivity whole egg body fermentation product and product and application thereof
  • Production method of high-bioactivity whole egg body fermentation product and product and application thereof
  • Production method of high-bioactivity whole egg body fermentation product and product and application thereof

Examples

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Effect test

example 1

[0035] A production method of a whole egg body fermented product with high biological activity, comprising:

[0036] Step 1. Wash the fresh poultry and egg raw materials with tap water, and then wash with high-concentration electrolytic ozone water. The ozone concentration in the washing water is 8mg / L, the water flow rate is 120L / h, sterilize, 60% edible alcohol disinfects the surface of the eggshell, and then dry it Dry, add lactic acid that is 1 times the weight of poultry eggs, the concentration of lactic acid is 5wt.%, submerge and soak poultry eggs for 1 day until the egg shells are completely dissolved, filter and collect the acid solution, rinse the egg membrane with deionized water, and remove the egg shells Insolubles and pigments, submerged again and soaked in the collected acid solution;

[0037] Step 2. Stir the egg body to release the egg film and egg liquid. Continue to hydrolyze for 1 month with the assistance of ultrasonic waves until the whole egg liquid is u...

example 2

[0041] A production method of a whole egg body fermented product with high biological activity, comprising:

[0042] Step 1. Wash fresh chicken embryo eggs with tap water, and then wash with high-concentration electrolytic ozone water. The ozone concentration in the washing water is 30mg / L, the water flow rate is 500L / h, sterilize, and 80% edible alcohol sterilizes the surface of the eggshell before drying Dry, add malic acid and butyric acid 3 times the weight of poultry eggs, the concentration of malic acid and butyric acid is 50wt.%, submerge and soak the poultry eggs for 6 days until the eggshells are completely dissolved, filter and collect the acid solution, and use deionized water Rinse the egg membrane, remove the insoluble matter and pigment of the eggshell, submerge and soak in the collected acid solution again;

[0043] Step 2. Stir the egg body to release the egg film and egg liquid. Continue to hydrolyze for 24 months with the assistance of ultrasonic waves until ...

example 3

[0047] A production method of a whole egg body fermented product with high biological activity, comprising:

[0048] Step 1. Wash the fresh poultry and egg raw materials with tap water, and then wash with high-concentration electrolytic ozone water. The ozone concentration in the washing water is 20mg / L, the water flow rate is 300L / h, sterilize, and 70% edible alcohol sterilizes the surface of the eggshell, and then dry it. Dry, add edible rice vinegar twice the weight of poultry eggs, the concentration of edible rice vinegar is 20wt.%, submerge and soak poultry eggs for 3 days until the egg shells are completely dissolved, filter and collect the acid solution, rinse the egg membrane with deionized water, remove Eggshell insolubles and pigments, submerged again and soaked in the collected acid solution;

[0049] Step 2. Stir the egg body to release the egg film and egg liquid, and continue to hydrolyze for 12 months with the assistance of ultrasonic waves until the whole egg l...

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Abstract

The invention discloses a production method of a high-bioactivity whole egg body fermentation product, which comprises the following steps of: 1, cleaning, sterilizing and airing eggs, adding edible organic acid, and soaking in water; 2, stirring egg bodies to release egg membranes and egg liquid, and performing multi-step enzymatic hydrolysis to obtain hydrolyzed whole egg liquid; 3, mixing andstirring hydrolyzed whole egg liquid with prebiotics, homogenizing, sterilizing, cooling, inoculating yeast, and fermenting with lactic acid bacteria to obtain whole egg body fermentation liquid; 4, uniformly mixing whole egg body fermentation liquor and cyclodextrin, homogenizing, embedding, cooling and standing at low temperature, centrifuging to remove cholesterol, and freeze-drying separated liquid to obtain the high-calcium low-cholesterol whole egg body fermentation product rich in polypeptide. The invention also discloses the high-bioactivity whole egg body fermentation product and application thereof. The whole egg body fermentation product has stronger biological activity, can generate positive influence on basic metabolism and immune system of human body, and can be widely applied to non-medical application aspects in fields of nutritional functional food, special diet special medical food, health food and food.

Description

technical field [0001] The invention relates to the fields of food and biological fermentation. More specifically, the present invention relates to a method for producing fermented whole egg bodies with high biological activity, as well as its products and applications. Background technique [0002] my country is a big country of egg production, and its egg output ranks first in the world. However, my country's egg product processing industry is relatively lagging behind. The scale of factories is small and the quantity is small. The consumption of poultry eggs is mainly fresh eggs. Fresh eggs have a short shelf life and are easy to deteriorate, and the eggshell is easily damaged and inconvenient to transport, and it is inconvenient to directly apply to the food industry. Whole egg powder is an ideal substitute for fresh eggs. After processing fresh eggs into egg powder, it has the advantages of convenient use, long shelf life, and no microbial contamination, and is welcome...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L33/00
Inventor 何静仁唐双焱王林元沈方雄惠伯棣刘月环
Owner 蕴彤本草(北京)生物科技有限公司
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