全蛋液酶改性工艺及蛋乳发酵酸奶的研制

Modification technique of whole egg and research on fermented products of milk and the hydrolytes of whole egg

试验对鸡蛋中蛋白质进行适当水解,将水解液与牛奶混合,经乳酸菌发酵制成具有清新蛋香和乳香味的蛋乳制品。结果表明,全蛋合理酶解条件为底物浓度3%,酶解温度50℃,酶解时间2 h,酶用量5 000 U·g-1。水解度27.22%,鸡蛋水解液中肽的Mr在1 000左右。水解液有明显蛋香味,无苦味。蛋乳酸奶合理工艺条件为配方鸡蛋水解液20%,糖8%,脱脂乳粉1%,其余用71%的牛奶补齐。发酵条件为菌种配比(Lb:St)1:1,添加量4%,发酵时间4 h,发酵温度42～43℃。制备的蛋乳酸奶色泽淡黄,具有明显的蛋香和乳香,产品凝固状态良好,口感细腻。

Enzyme hydrolysis technique of whole egg was conducted and the mixture of hydrolysis＇s and milk was processed yogurt of milk and the hydrolytes of whole egg by biologically fermented technology in the paper. The products preserved original nutrition of egg and milk and enhanced the content of calcium in eggs. The results showed that the optimum hydrolysis for flavor enzyme was substrate concentration 3%, temperature 50℃, time 2 h, the ratio of enzyme to substrate concentration 5000 U·g^-1 protein. Under this condition the degree of hydrolysis was 27.22% with distinct egg＇s aroma and no bitter, and the molecular weight of peptide is about 1000 in egg hydrolysis. The optimum formula of yogurt of milk and egg was 20% whole egg hydrolytes, 8% sugar, 1% skim milk powder, 71% complementing milk. The yogurt of milk and the hydrolytes of whole egg was fermented with Lactobacillus bulgaricus （Lb） and Streptococcus thermophilus（St） at 42-43℃, the ratio of bacterium （Lb： St） 1：2, inoculum 4%, fermenting time 4 h, thus it bought the corresponding yogurt solidify well with its fine flavor.