Production technology of egg peptide yogurt effervescent tablets

• Main Authors: ZHANG MENGJUN, LIU LILI, XU YUNFENG, YANG XIELI, CHENG WEIWEI, ZHAO SHENGJUAN
• Format: Patent
• Language: Chinese; English
• Published: 27.03.2020
• Subjects: DAIRY PRODUCTS, e.g. MILK, BUTTER, CHEESE; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; MAKING THEREOF; MILK OR CHEESE SUBSTITUTES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY ASINGLE OTHER SUBCLASS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a production method of egg peptide yogurt effervescent tablets. The production method of the egg peptide yogurt effervescent tablets comprises the following steps: conducting pre-processing on eggs, and producing egg liquid; conducting enzymolysis on whole egg liquid; conducting enzyme deactivation; producing low-molecular-weight peptide liquid through a nanofiltration method; producing egg peptide yogurt; producing egg peptide yogurt powder; producing the egg peptide yogurt effervescent tablets; and conducting sanitary inspection and packaging to obtain a finished product. According to the production method of the egg peptide yogurt effervescent tablets, a formula of egg peptide yogurt effervescent tablets is optimized, the content of free amino acids in the egg liquid is improved, thus the content of cholesterol in the egg liquid and sensitization of the eggs are reduced, the utilization rate and biological value of the eggs are increased, additional value ofpoultry egg resources is