A method for preparing egg oil essence by use of biological enzyme formulation

[0007] Use egg yolk as raw material, add water to adjust the substrate concentration to 7%, and then carry out high-temperature denaturation. The controlled temperature is 85°C, the time is 20 minutes, and then the temperature is lowered to 50°C, and then the compound enzyme preparation is used for enzymolysis. It is composed of a mixture of protease and lipase, the weight ratio of which is protease:lipase=1:0.5, the amount of compound enzyme preparation is 2% of the total weight of egg yolk raw materials; the enzymolysis temperature is 50°C, and the enzymolysis time is 6 hours The temperature for inactivating the enzyme is 85°C, the time for inactivating the enzyme is 30 minutes, and finally the egg oil essence is obtained through centrifugal separation, vacuum concentration and Maillard reaction. The product has a fresh, rich, vivid fragrance of boiled eggs and good high temperature resistance, and is an ideal natural food additive.

[0009] Use egg yolk as raw material, add water to adjust the substrate concentration to 10%, and then carry out high-temperature denaturation, the control temperature is 100°C, the time is 10 minutes, then lower the temperature to 45°C, and then use the compound enzyme preparation for enzymolysis, compound enzyme preparation It is composed of a mixture of protease and lipase, the weight ratio of which is protease:lipase=1:1, the amount of compound enzyme preparation is 8% of the total weight of egg yolk raw materials; the enzymolysis temperature is 45°C, and the enzymolysis time is 4 hours The temperature for inactivating the enzyme is 100°C, the time for inactivating the enzyme is 10 minutes, and finally the egg oil essence is obtained through centrifugal separation, vacuum concentration and Maillard reaction. The product has a fresh, rich, vivid fragrance of boiled eggs and good high temperature resistance, and is an ideal natural food additive.