卵白蛋白提取及其口服液的研制

Extraction of egg albumen protein and preparation of its beverage

采用不同的酶对鸡蛋蛋清蛋白进行水解,提取卵白蛋白,并通过L9(34)正交试验进行口服液配方研究.结果表明:Al-clase酶水解效果最佳;口服液最优配方为4.4%卵白蛋白粉、8%异麦芽低聚糖、11%果葡糖浆、0.006%葡萄糖酸锌、0.18%焦糖色素、0.03%苹果酸、0.007%麦芽香精;最佳杀菌条件为96℃下灭菌30 m in.

Different enzymes were used to hydrolyze and extract egg white albumin. The optimal formula was determined by the L9 （3^4） design of orthogonal test. The results were as follows： alelase was the best enzyme for hydrolyzing; the best prescription was 4.4% egg albumin, 8% isomalto-oligosaccharido, 11% fructose syrups, 0.006% zinc gluconate, 0.03% apple acid and 0.007% wheat germ flavor; the optimal sterilization condition was 96 ℃ for 30 win.