Egg polypeptide preparation method and egg polypeptide beverage

[0028] An egg polypeptide beverage, its raw material components are:

[0029] Deionized water 100g, egg polypeptide powder 3g, milk 10g, honey 9g, citric acid 0.5g, xanthan gum 0.15g, carboxymethylcellulose sodium 0.15g, sucrose ester 0.01g.

[0030] Its production steps include:

[0031] Step 1, preparation of egg polypeptide powder:

[0032] S1. Take 210g of egg white powder, add 1000g of deionized water and stir evenly to obtain protein solution 1; microwave the protein solution 1 at a microwave power of 90W for 30s, and then ultrasonicate at an ultrasonic frequency of 20kHz and an ultrasonic power of 420W. 10min, obtain the protein solution 2 after pretreatment;

[0033] S2. Add 12 g of alkaline protease to the protein solution 2, stir evenly to obtain a mixed solution 1, adjust the pH of the mixed solution 1 to 8.6 with a phosphate buffer solution, adjust the temperature to 52° C., shake and hydrolyze for 50 minutes, Then raise the temperature to 92°C, keep the temperatur

[0045] An egg polypeptide beverage, its raw material components are:

[0046] Deionized water 100g, egg polypeptide powder 3g, milk 10g, honey 9g, citric acid 0.5g, xanthan gum 0.15g, carboxymethylcellulose sodium 0.15g, sucrose ester 0.01g.

[0047] Its production steps include:

[0048] Step 1, preparation of egg polypeptide powder:

[0049] S1. Take 210g of egg yolk water-soluble protein powder, add 1000g of deionized water and stir evenly to obtain protein solution 1; microwave the protein solution 1 at a microwave power of 90W for 30s, and then at an ultrasonic frequency of 20kHz and an ultrasonic power of 420W. Ultrasound for 10 minutes to obtain the pretreated protein solution 2;

[0050] S2. Add 12 g of alkaline protease to the protein solution 2, stir evenly to obtain a mixed solution 1, adjust the pH of the mixed solution 1 to 8.6 with a phosphate buffer solution, adjust the temperature to 52° C., shake and hydrolyze for 50 minutes, Then raise the temperature to 92°C

[0075] 1. Determination of degree of hydrolysis

[0076] The method used: using double indicator formaldehyde titration

[0077] Degree of hydrolysis (%) = (amount of amino nitrogen generated after hydrolysis / total nitrogen content in the sample) × 100%

[0078] Determination of total nitrogen content: using the Kjeldahl method;

[0079] Determination of the amount of amino nitrogen:

[0080] (1) Phenolphthalein indicator: 0.5g phenolphthalein is dissolved in 100ml 50% ethanol to obtain 0.5% phenolphthalein;

[0081] (2) Neutral formaldehyde solution: formaldehyde solution (36-37%, analytically pure) 50ml, add about 3ml of 0.5% phenolphthalein indicator, add dropwise 0.1mol / L sodium hydroxide, make the solution microscopically pink, store in brown In the bottle, prepare before use;

[0082] (3) Determination of amino nitrogen: absorb 2ml of hydrolyzed solution, add 5ml of deionized water to a beaker, add 5 drops of phenolphthalein indicator to the beaker, add 2.0ml of neu