Process Optimization And Product Development Of Probiotic Fermentation Of Shell Eggs Hydrolysate

Vinegar-egg liquid is a traditional functional food in our country.At present,many factors limit people's recognition and acceptance of it.This experiment is based on the traditional acetic acid hydrolysis of vinegar-egg liquid(acetic acid hydrolysis)using lactic acid to optimize the hydrolysis process of eggs,and then on this basis to its protease hydrolysis and probiotics fermentation.It will be a high calcium content,low cholesterol and rich in easy absorption of small molecular peptides of Innovative Health Products.The shell eggs hydrolyzed fermentation liquid can be made into a functional food or ingredient with good flavor and easy to eat,and some technological ideas are provided for practical production.The research is summarized as follows:Response Surface Analysis(RSM)was used to analyze the data,and the optimal scheme of soaking acid-hydrolyzed shell eggs in solution was that the dosage of lactic acid was 175.23 ml,the soaking time was 65.19 hours,and the degree of hydrolysis could reach 24.184% at 25?.After the actual experiment verification,the actual hydrolysis degree has little difference with the predicted result.Acid-hydrolyzed shell eggs were hydrolyzed by flavourzyme with the addition of 0.4% enzyme,the temperature of enzymatic hydrolysis was 53? and the time of enzymatic hydrolysis was 5 hours.After enzymatic hydrolysis is completed,4% glucose was added to the solution,and the shell eggs hydrolysate(acid hydrolysis and enzymatic hydrolysis)was heated to 75?for 25 min to sterilize and sterilize the enzyme.The Lactobacillus bulgaricus?Streptococcus therm and yeast were inoculated into the hydrolysate with the ratio of 1:1:0.4,the inoculum amount was 0.6%,and the two-stage fermentation was carried out.The enzyme hydrolysate was first fermented at 37? for 12 hours for Lactobacillus bulgaricus and Streptococcus therm,during this time,they are the dominant group.Then the yeast was fermented at 30 ? for 8 hours.Under this condition,the highest content of Peptide in shell eggs hydrolysate was 1.526 mg / mL.The content of protein in fermented shell eggs hydrolysate liquid was 32.15mg/mL.The content of small peptide was 1.526 mg / mL,compared with 1.017 mg / mL in unhydrolyzed plain fermented egg milk and 1.204 mg / mL in traditional vinegar egg liquid.The crude fat content was 23.21 mg / mL,and the DPPH radical scavenging activity was 96.15%,which proved that the product had low cholesterol content and good antioxidant activity.Then the whole egg liquid after acid hydrolysis,enzymolysis and fermentation is added with 10% malt and refined for spray drying,at this point,the powder has a good color and does not caking.When 5% maltose and 3% milk powder were added into the shell egg powder.The obtained fermented hydrolyzed whole egg powder can be used as a functional food with better flavor for direct drinking or as a functional ingredient to be added in food.