富钙全蛋饮料的研制

以新鲜鸡蛋为主要原料,经蛋壳灰化、加水、加酸中和、过滤和蛋液酶解、灭酶、调配、均质、灌装、封盖、杀菌、冷却等工序制备高钙全蛋饮料。本实验在国内首次探讨了酶解蛋液制饮料的方法,通过对蛋液酶解的时间、所用蛋白酶的种类及其加量的研究,得出了提高氨基氮含量的良好工艺条件为:将蛋液加纯净水稀释1倍,选用木瓜蛋白酶酶解、温度50℃、pH值6·0、时间12h。另外还研究了蛋壳提取钙的最佳条件为:蛋壳在温度900℃下,灰化110min,得到的灰分在90℃下加入水、乳酸,搅拌溶解5min后过滤,制得乳酸钙滤液。

Research and Development of Calcium-enriched Egg Beverage

A new calcium-enriched egg beverage was introduced. Using fresh eggs as raw material, the beverage was processed by adding acid, filtration, enzyme hydrolysis, mixing, homogenizing, sterilizing, etc. As a result of the experiment, the optimal technology of egg liquid enzyme hydrolysis was that by adding same amount of water into egg liquid and hydrolyzed with papain under the conditions of 12h, 50℃, pH 6.0. In addition, the production of calcium lactate with scraps of egg shells was studied.