CN101455412B - Preparation method of high gel type egg-white powder - Google Patents
Preparation method of high gel type egg-white powder Download PDFInfo
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- CN101455412B CN101455412B CN2009100712255A CN200910071225A CN101455412B CN 101455412 B CN101455412 B CN 101455412B CN 2009100712255 A CN2009100712255 A CN 2009100712255A CN 200910071225 A CN200910071225 A CN 200910071225A CN 101455412 B CN101455412 B CN 101455412B
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Abstract
The invention relates to an egg white powder preparation method, especially a high gel type egg white powder preparation method. The method solves the problems of high energy consumption, high cost, long production cycle and poor stability of the egg white powder gel in the existing high gel type egg white powder preparation methods. The method comprises: 1, mixing polysaccharide solution and egg white liquid, adjusting pH value and obtaining a mixed liquor; 2, adding active dry yeast and fermenting; 3, passing the fermented mixed liquor through a filter, spray drying and obtaining egg white powder; 4, packaging the egg white powder into sealed bags, performing dry heat treatment and obtaining high gel type egg white powder. The invention achieves the advantages of simple process, easy operation, low energy consumption, low raw material price, low cost and short cycle which is shortened 4-11 days; the produced high gel type egg white powder achieves good gel stability, has a gel hardness of 1200-1400g/cm<2>, and above 1000g/cm<2> after storage for half a year.
Description
Technical field
The present invention relates to a kind of preparation method of egg-white powder.
Background technology
High gel type egg-white powder can be used as the thickener of ham, sausage, surimi product, and the anti-dehydrating agent of the reinforcing agent of Noodles goods and food can improve the matter structure characteristics of food, increases the viscoplasticity of product, has become the important batching of food processing industry.
At present, the method that the preparation of high gel type egg-white powder is mainly adopted is that spray-drying gained egg-white powder was heated in 60～70 ℃ moist closet 10～15 days, makes albumen become " melting the ball attitude ", thereby improves gel hardness to 900～1100g/cm
2, therefore exist energy consumption big, the cost height, the problem that the production cycle is long, and also the gel stability of gained egg-white powder is poor, and through the storage of half a year, its gel hardness is reduced to 400g/cm
2
Summary of the invention
The present invention seeks to that energy consumption is big, cost is high, the production cycle is long and the problem of the gel stability difference of egg-white powder for the preparation method who solves existing high gel type egg-white powder exists, and a kind of preparation method of high gel type egg-white powder is provided.
The preparation method of high gel type egg-white powder realizes according to the following steps: one, be that 10%～20% polysaccharide solution evenly mixes with egg white solution, and to reconcile pH value be 6.0～7.0 with mass concentration, and must mixed liquor; Two, add the active dry yeast account for mixed liquor quality 0.01%～0.02%, then at condition bottom fermentation 5～6h of 35～40 ℃; Three, the mixed liquor after the fermentation is 160～180 ℃ at EAT then by 40 purpose filters, and leaving air temp is a spray-drying under 60～80 ℃ the condition, egg-white powder; Four, egg-white powder is packaged in the packaging bag, places then under 80～85 ℃ the condition and preserved 4～6 days, promptly get high gel type egg-white powder; Wherein the step 1 polysaccharide solution is dextran solution, maltodextrin solution or galactomannans solution; In the step 1 in the polysaccharide solution in contained polysaccharide and the egg white solution mass ratio of contained protein be 8～10: 1.
Preparation gained high gel type egg-white powder is white in color or the pale yellow powder shape among the present invention, no bitter taste and peculiar smell, and free from admixture, solubility is good.
Among the present invention simple, the easy operating of the preparation technology of high gel type egg-white powder, cycle lacked 4～11 days, energy consumption is little, cost of material is cheap, cost is low; Add culture propagation in the preparation process of the present invention, removed free monose in egg white and the polysaccharide batching, reduced the browning degree of product; Dry heat treatment under the higher temperature has shortened the processing time, has not only improved the gel hardness of egg-white powder, and has played the effect of sterilization, makes the gel stability of high gel type egg-white powder good, and gel hardness reaches 1200～1400g/cm
2, through the storage of half a year, its gel hardness is greater than 1000g/cm
2
The specific embodiment
Technical solution of the present invention is not limited to the following cited specific embodiment, also comprises any combination between each specific embodiment.
The specific embodiment one: the preparation method of present embodiment high gel type egg-white powder realizes according to the following steps: one, be that 10%～20% polysaccharide solution evenly mixes with egg white solution, and to reconcile pH value be 6.0～7.0 with mass concentration, and must mixed liquor; Two, add the active dry yeast account for mixed liquor quality 0.01%～0.02%, then at condition bottom fermentation 5～6h of 35～40 ℃; Three, the mixed liquor after the fermentation is 160～180 ℃ at EAT then by 40 purpose filters, and leaving air temp is a spray-drying under 60～80 ℃ the condition, egg-white powder; Four, egg-white powder is packaged in the packaging bag, places then under 80～85 ℃ the condition and preserved 4～6 days, promptly get high gel type egg-white powder; Wherein the step 1 polysaccharide solution is dextran solution, maltodextrin solution or galactomannans solution; In the step 1 in the polysaccharide solution in contained polysaccharide and the egg white solution mass ratio of contained protein be 8～10: 1.
The specific embodiment two: present embodiment and the specific embodiment one are different is in the step 1 to be that 12%～18% polysaccharide solution evenly mixes with egg white solution with mass concentration.Other step and parameter are identical with the specific embodiment one.
The specific embodiment three: present embodiment and the specific embodiment one are different is in the step 1 to be that 15% polysaccharide solution evenly mixes with egg white solution with mass concentration.Other step and parameter are identical with the specific embodiment one.
The specific embodiment four: present embodiment and the specific embodiment one, two or three are different is that to reconcile the pH value in the step 1 be 6.5.Other step and parameter are identical with the specific embodiment one, two or three.
The specific embodiment five: present embodiment and the specific embodiment four are different be in the step 1 in the polysaccharide solution in contained polysaccharide and the egg white solution mass ratio of contained protein be 8: 1.Other step and parameter are identical with the specific embodiment four.
The specific embodiment six: present embodiment and the specific embodiment four are different be in the step 1 in the polysaccharide solution in contained polysaccharide and the egg white solution mass ratio of contained protein be 9: 1.Other step and parameter are identical with the specific embodiment four.
The specific embodiment seven: present embodiment and the specific embodiment four are different be in the step 1 in the polysaccharide solution in contained polysaccharide and the egg white solution mass ratio of contained protein be 10: 1.Other step and parameter are identical with the specific embodiment four.
The specific embodiment eight: present embodiment and the specific embodiment five, six or seven are different is to add the active dry yeast that accounts for mixed liquor quality 0.01% in the step 2, then at 36 ℃ condition bottom fermentation 5h.Other step and parameter are identical with the specific embodiment five, six or seven.
The specific embodiment nine: present embodiment and the specific embodiment five, six or seven are different is to add the active dry yeast that accounts for mixed liquor quality 0.02% in the step 2, then at 38 ℃ condition bottom fermentation 6h.Other step and parameter are identical with the specific embodiment five, six or seven.
The specific embodiment ten: present embodiment and the specific embodiment eight are different is to be 165～175 ℃ at EAT in the step 3, and leaving air temp is a spray-drying under 65～75 ℃ the condition.Other step and parameter are identical with the specific embodiment eight.
The specific embodiment 11: present embodiment and the specific embodiment nine are different is to be 170 ℃ at EAT in the step 3, and leaving air temp is a spray-drying under 70 ℃ the condition.Other step and parameter are identical with the specific embodiment nine.
The specific embodiment 12: present embodiment and the specific embodiment one, ten or 11 are different is to place under 85 ℃ the condition storage in the step 44 days.Other step and parameter are identical with the specific embodiment one, ten or 11.
The specific embodiment 13: present embodiment and the specific embodiment one, ten or 11 are different is to place under 82 ℃ the condition storage in the step 45 days.Other step and parameter are identical with the specific embodiment one, ten or 11.
The specific embodiment 14: present embodiment and the specific embodiment one, ten or 11 are different is to place under 80 ℃ the condition storage in the step 46 days.Other step and parameter are identical with the specific embodiment one, ten or 11.
The specific embodiment 15: the preparation method of present embodiment high gel type egg-white powder realizes according to the following steps: one, be that 15% polysaccharide solution evenly mixes with egg white solution, and to reconcile pH value be 6.0 with mass concentration, and must mixed liquor; Two, add the active dry yeast account for mixed liquor quality 0.02%, then at 37 ℃ condition bottom fermentation 5h; Three, the mixed liquor after the fermentation is 170 ℃ at EAT then by 40 purpose filters, and leaving air temp is a spray-drying under 70 ℃ the condition, egg-white powder; Four, egg-white powder is packaged in the packaging bag, placed under 85 ℃ the condition storage then 4 days, promptly get high gel type egg-white powder; Wherein the step 1 polysaccharide solution is a dextran solution; In the step 1 in the polysaccharide solution in contained polysaccharide and the egg white solution mass ratio of contained protein be 8: 1.
Gained high gel type egg-white powder in the present embodiment adopts matter structure instrument (TA.XT.Plus, Britain SMS company) that its gel hardness is measured, and the gel hardness of high gel type egg-white powder is 1263g/cm
2, through the storage of half a year, its gel hardness is 1025g/cm
2
The specific embodiment 16: the preparation method of present embodiment high gel type egg-white powder realizes according to the following steps: one, be that 10% polysaccharide solution evenly mixes with egg white solution, and to reconcile pH value be 7.0 with mass concentration, and must mixed liquor; Two, add the active dry yeast account for mixed liquor quality 0.02%, then at 40 ℃ condition bottom fermentation 5h; Three, the mixed liquor after the fermentation is 180 ℃ at EAT then by 40 purpose filters, and leaving air temp is a spray-drying under 80 ℃ the condition, egg-white powder; Four, egg-white powder is packaged in the packaging bag, placed under 85 ℃ the condition storage then 4 days, promptly get high gel type egg-white powder; Wherein the step 1 polysaccharide solution is a maltodextrin solution; In the step 1 in the polysaccharide solution in contained polysaccharide and the egg white solution mass ratio of contained protein be 9: 1.
Gained high gel type egg-white powder in the present embodiment adopts matter structure instrument (TA.XT.Plus, Britain SMS company) that its gel hardness is measured, and the gel hardness of high gel type egg-white powder is 1398g/cm
2, through the storage of half a year, its gel hardness is 1206g/cm
2
Claims (10)
1. the preparation method of a high gel type egg-white powder, the preparation method who it is characterized in that high gel type egg-white powder realizes according to the following steps: one, be that 10%～20% polysaccharide solution evenly mixes with egg white solution with mass concentration, and to reconcile pH value be 6.0～7.0, must mixed liquor; Two, add the active dry yeast account for mixed liquor quality 0.01%～0.02%, then at condition bottom fermentation 5～6h of 35～40 ℃; Three, the mixed liquor after the fermentation is 160～180 ℃ at EAT then by 40 purpose filters, and leaving air temp is a spray-drying under 60～80 ℃ the condition, egg-white powder; Four, egg-white powder is packaged in the packaging bag, places then under 80～85 ℃ the condition and preserved 4～6 days, promptly get high gel type egg-white powder; Wherein the step 1 polysaccharide solution is dextran solution, maltodextrin solution or galactomannans solution; In the step 1 in the polysaccharide solution in contained polysaccharide and the egg white solution mass ratio of contained protein be 8～10: 1.
2. the preparation method of a kind of high gel type egg-white powder according to claim 1 is characterized in that in the step 1 with mass concentration being that 12%～18% polysaccharide solution evenly mixes with egg white solution.
3. the preparation method of a kind of high gel type egg-white powder according to claim 1 is characterized in that in the step 1 with mass concentration being that 15% polysaccharide solution evenly mixes with egg white solution.
4. according to the preparation method of claim 1 or 2 or 3 described a kind of high gel type egg-white powders, it is characterized in that reconciling the pH value in the step 1 is 6.5.
5. the preparation method of a kind of high gel type egg-white powder according to claim 4 is characterized in that in the step 1 that the mass ratio of protein contained in polysaccharide contained in the polysaccharide solution and the egg white solution is 8: 1.
6. the preparation method of a kind of high gel type egg-white powder according to claim 4 is characterized in that in the step 1 that the mass ratio of protein contained in polysaccharide contained in the polysaccharide solution and the egg white solution is 9: 1.
7. the preparation method of a kind of high gel type egg-white powder according to claim 4 is characterized in that in the step 1 that the mass ratio of protein contained in polysaccharide contained in the polysaccharide solution and the egg white solution is 10: 1.
8. according to the preparation method of claim 5 or 6 or 7 described a kind of high gel type egg-white powders, it is characterized in that adding in the step 2 active dry yeast that accounts for mixed liquor quality 0.01%, then at 36 ℃ condition bottom fermentation 5h.
9. the preparation method of a kind of high gel type egg-white powder according to claim 8 is characterized in that in the step 3 at EAT being 165～175 ℃, and leaving air temp is a spray-drying under 65～75 ℃ the condition.
10. according to the preparation method of claim 1 or 9 described a kind of high gel type egg-white powders, it is characterized in that placing in the step 4 under 85 ℃ the condition storage 4 days.
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN103082335B (en) * | 2013-03-01 | 2014-07-23 | 东北农业大学 | Preparation method of whole egg powder with high gelation and high gel stability |
| CN104738688B (en) * | 2015-02-12 | 2018-05-01 | 北京德青源蛋品安全工程技术研究有限公司 | A kind of preparation method of albumen pine |
| CN105455146B (en) * | 2016-01-20 | 2018-01-16 | 山东禹王生态食业有限公司 | A kind of vegetable protein egg-white powder and preparation method thereof and modulator approach |
| CN105918926A (en) * | 2016-04-20 | 2016-09-07 | 潜山县天胜农业生态科技发展有限公司 | High gel type egg white powder preparation and storage method |
| CN111418701A (en) * | 2020-04-28 | 2020-07-17 | 江苏康德蛋业有限公司 | Protein powder production process |
| CN112401158A (en) * | 2020-10-27 | 2021-02-26 | 苏州大学 | Egg white crystallization powder and preparation, fresh-keeping and storage methods thereof |
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| CN1205186A (en) * | 1997-07-14 | 1999-01-20 | 北京国际蛋制品有限公司 | Processing method for yolk milk and egg white milk and its products |
| CN1415228A (en) * | 2002-12-18 | 2003-05-07 | 王太和 | Products of separated fresh eggs of birds and its preparation method |
| CN1593183A (en) * | 2003-09-12 | 2005-03-16 | 王长利 | High calcium chicken egg protein vermicelli and its production process |
| CN101305767A (en) * | 2008-07-18 | 2008-11-19 | 江南大学 | High gel protein powder and its production method and uses |
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- 2009-01-08 CN CN2009100712255A patent/CN101455412B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1205186A (en) * | 1997-07-14 | 1999-01-20 | 北京国际蛋制品有限公司 | Processing method for yolk milk and egg white milk and its products |
| CN1415228A (en) * | 2002-12-18 | 2003-05-07 | 王太和 | Products of separated fresh eggs of birds and its preparation method |
| CN1593183A (en) * | 2003-09-12 | 2005-03-16 | 王长利 | High calcium chicken egg protein vermicelli and its production process |
| CN101305767A (en) * | 2008-07-18 | 2008-11-19 | 江南大学 | High gel protein powder and its production method and uses |
Non-Patent Citations (1)
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Owner name: JILIN JINYI EGG PRODUCTS CO., LTD. Free format text: FORMER OWNER: NORTHEAST AGRICULTURAL UNIVERSITY Effective date: 20110907 |
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Effective date of registration: 20110907 Address after: 136600 Dongliao County Industrial Park in Jilin Province Patentee after: Jilin Jinyi Egg Products Co., Ltd. Address before: 150030 Xiangfang City, Harbin Province Wood Street, No. 59, No. Patentee before: Northeast Agricultural University |
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Application publication date: 20090617 Assignee: JILIN HOUDE FOOD CO., LTD. Assignor: Jilin Jinyi Egg Products Co., Ltd. Contract record no.: 2014220000038 Denomination of invention: Preparation method of high gel type egg-white powder Granted publication date: 20110504 License type: Exclusive License Record date: 20140801 |
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