Study On Preparation Technology And Functional Characteristics Of Fermented Whole Egg Powder

As an important field of egg processing industry,China's dried egg industry has made great progress in recent years,and the application of egg powder as an additive in the food industry has become more and more important.However,the processing of egg powder in China started late with weak technology,and there are many problems in the processing and production,which leads to the poor quality of egg powder and egg powder products,which cannot meet the needs of the food processing industry and people.Nowadays,health care and functional egg powder have become new consumption hotspots,but the domestic market lacks all kinds of functional egg powder products,which will become an important direction for the research of new egg products,processing and consumption of egg products.In order to improve the nutritional composition of egg powder,improve the functional characteristics of egg powder,and further meet people's demand for high-quality egg powder,this paper combines modern fermentation technology with egg powder,and the main research results are as follows:1?Through an experiment,the selection of flavor protease and lipase as enzymes,single factor experiment and response surface method was used to optimize compound double enzyme hydrolysis egg liquid preparation,all of them,and it is concluded that the optimal process is: the egg liquid and water material ratio of 1:1,add the substrate 0.5% flavor protease and lipase,at p H 6.5,the temperature under the condition of 50 ?,enzymolysis 10 hours.2?According to the kefir starter culture used in Kefir milk,lactobacillus Bulgai,Saccharomyces saccharomyces and Streptococcus thermophilus were selected to conduct mixed fermentation of double-enzyme hydrolyzed egg solution.Finally,the optimal process was obtained: probiotics with substrate concentration of 0.4% were added,and fermented for 12 hours at 37? after being injected into lactobacillus,and then the temperature was set at 30? to allow yeast fermentation for 8 hours.The content of peptide in the hydrolyzed whole egg solution was the highest and thefermentation effect was the best.3?In practical operation,the optimal technological conditions for spray drying of fermented egg powder were determined as follows: spray flow rate of 24 m L/min,feeding temperature of 42?,and inlet air temperature of 185?.Under these conditions,the fermented whole egg powder is uniform and delicate,with no egg odor and good flavor.4?By comparing the fermented whole egg powder with the ordinary whole egg powder in terms of physical characteristics,functional characteristics and nutritional components,it was found that the fermented whole egg powder was superior to the ordinary whole egg powder in all aspects.The cholesterol content of fermented whole egg powder after enzymatic hydrolysis and fermentation was lower than that of ordinary whole egg powder.5?Fermented whole egg powder is superior to egg powder produced by traditional technology in terms of flavor,taste,functional characteristics and nutritional content.It can not only be used as food additive in food processing,but also can be used as food raw material in functional food,providing new ideas for developing new egg powder products.