Preparation method of vinegar-egg polypeptide drink

• Main Authors: LIU LILI, YUAN YIZHI, HE JIALIANG, HAO WEIMING, YANG TONGXIANG, ZHAO SHENGJUAN
• Format: Patent
• Language: Chinese; English
• Published: 26.04.2019
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention provides a preparation method of vinegar-egg polypeptide drink. The method comprises the following steps: (1) carrying out pretreatment on eggs: rinsing the eggs thoroughly, soaking intoalcohol for disinfecting, and drying in the air; (2) preparing vinegar-eggs: soaking the dried eggs in vinegar; (3) preparing a vinegar-egg stock solution filtering the eggs when the eggshell of theeggs is completely dissolved, needling and discarding the egg membranes, mixing the eggs and vinegar evenly, tightly wrapping with preservative films, continuing to soak, and homogenizing to form thevinegar-egg stock solution (4) preparing polypeptide in the vinegar-egg stock solution adding pepsin into the vinegar-egg stock solution to completely dissolve the vinegar-egg stock solutio; under certain conditions, adding papain and flavor protease for carrying out hydrolysis, centrifuging and taking supernatant liquid, i.e., vinegar-egg polypeptide liquid; (5) blending vinegar-egg polypeptide drink with various seasoning