Enzyme yolk liquid and biological production method thereof

• Main Authors: LIU NANI, YANG JIATONG, LIANG QIANLI, WANG HONGRONG, CHEN XIUJUAN
• Format: Patent
• Language: Chinese; English
• Published: 09.08.2024
• Subjects: CHEMICAL RIPENING OF FRUIT OR VEGETABLES; FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS; THE PRESERVED, RIPENED, OR CANNED PRODUCTS; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention relates to an enzyme yolk liquid and a biological production method thereof, and belongs to the technical field of egg products, composite plant components including green prickleyash and pleurotus eryngii are used as fermentation substrates, lactobacillus bulgaricus and lactobacillus are used for fermentation, a composite plant enzyme is prepared, a fermentation product can effectively inhibit the activity of oxidase, and the enzyme yolk liquid has the advantages that the activity of the oxidase is effectively inhibited; the oxidative decomposition of lipid is reduced, and the quality and nutritional value of the yolk liquid are kept. And then mixing the pretreated egg yolk liquid and performing heat treatment together to prepare the enzyme egg yolk liquid. In the common heat treatment process, proteins including apoprotein in the egg yolk liquid can be decomposed, the interaction among protein molecules is reduced, the formation of a gel structure after the egg yolk liquid is frozen and rewarm