论述功能性食品醋蛋液

Discussion on functional food vinegar egg liquid

醋蛋液是我国传统功能性食品,目前因为诸多因素限制了民众对其的认知度和接受度。本文对醋蛋液从原材料到其本身进行了介绍及创新思路的拓展,建立在传统醋蛋液(醋酸水解)的基础上提出了改用乳酸对鸡蛋进行水解的工艺,并再在此基础上对其进行蛋白酶酶解和益生菌发酵,使其成为钙含量高、低胆固醇且富含易于吸收的小分子肽的创新型保健佳品,在收集了前人研究结论的同时,为后续的研究提供些与思路。

Vinegar-egg liquid is a traditional functional food in our country.At present,many factors limit people's recognition and acceptance of it.This article introduces the vinegar-egg liquid from raw materials to itself and expands its innovative ideas.Based on the traditional vinegar-egg liquid(acetic acid hydrolysis),a process of hydrolyzing eggs with lactic acid is proposed.Based on this,proteolysis and probiotic fermentation were performed on it to make it an innovative health product with high calcium content,low cholesterol,and rich easy-to-absorb small peptides.While collecting previous research findings Provide some ideas for subsequent research.