Preparation method of egg polypeptide beverage

• Main Authors: WANG YAO, YANG CHENLIU, LIU LILI, ZHANG MIN, YANG XIELI, LIANG YANYU
• Format: Patent
• Language: Chinese; English
• Published: 14.07.2017
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to a preparation method of an egg polypeptide beverage. Composite enzymatic hydrolysis is adopted for preparing the egg polypeptide beverage, so that the content of free amino acids in beaten eggs is increased, and besides, the cholesterol content in the beaten eggs and the sensitization of eggs can be effectively reduced; and therefore, the utilization rate and the biological value of the eggs are increased. Compared with a conventional milk beverage prepared by a main processing technology at present, the novel egg milk beverage prepared by the method disclosed by the invention has the characteristics of being capable of reducing the foamability of the beaten eggs and improving the stability of the beaten eggs, and has practical and popularization value. According to the preparation method of the egg polypeptide beverage, provided by the invention, the added value of bird egg sources is increased, the processing requirements of modern food enterprises are met, the used equipment is con