CN104351458A - Preparation method for high-foamability and high-emulsibility albumen powder from egg white of eggs - Google Patents
Preparation method for high-foamability and high-emulsibility albumen powder from egg white of eggs Download PDFInfo
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- CN104351458A CN104351458A CN201410609415.9A CN201410609415A CN104351458A CN 104351458 A CN104351458 A CN 104351458A CN 201410609415 A CN201410609415 A CN 201410609415A CN 104351458 A CN104351458 A CN 104351458A
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Abstract
The invention relates to a preparation method for high-foamability and high-emulsibility albumen powder from egg white of eggs. The preparation method comprises the following steps: using the egg white of the eggs as raw materials, adding water to the egg white, compounding the egg white and the water into a solution of 1%(w/v), putting a sample solution into a reaction kettle, adjusting temperature, preheating the sample solution to 70-85 DEG C, then controlling the temperature of the reaction kettle at 120-160 DEG C, performing subcritical water modification and treatment for 0-60 minutes, and after subcritical water treatment, spray drying the sample solution to obtain the high-foamability and high-emulsibility albumen powder from the egg white of the eggs. Through adoption of the method disclosed by the invention, the foamability and the emulsibility of the egg white and albumen can be effectively improved, compared with the albumen powder free from the subcritical water treatment, the foamability can be improved by 7 times, and the emulsibility can be improved by 4 times. A technology method has the advantages of high efficiency, no toxicity, low pollution, simple technology, low cost, short production cycle and the like.
Description
Technical field
The present invention relates to the preparation method of a kind of high foaming characteristic and emulsibility egg white albumen powder.
Background technology
Egg because of its be of high nutritive value, one of the advantage Major Foods becoming daily life such as delicious flavour, owing to being rich in the bioactivators such as lecithin, omega-fatty acid, choline in yolk, therefore, there is important nutritive value.Egg white albumen has certain foaming characteristic and emulsibility, the generally application in the food such as foaming characteristic ice cream, cake, and albumen is got blisters, powder has many advantages compared to vegetable protein powder of getting blisters; The application in bakery product, starch-based product, the ice cream etc. of its emulsibility is general, it can with the protein in raw material and grease complexing, strengthen dough strength, improve food retentiveness, make product more soft.In recent years, in order to widen the application of egg white, Chinese scholars adopts high pressure, irradiation, ultrasonic, glycosylation etc. to carry out modification to improve its foaming characteristic, emulsibility to it, and achieves certain effect.
Subcritical water (Subcritical Water) refers to that temperature is higher than the aqueous water of 100 DEG C, there is the physicochemical properties such as low viscosity, low-density, lower dielectric constant and higher dissociation constant, also have simultaneously efficient, nontoxic, recycle and the advantage such as pollution-free.It is by depolymerisation, and division, dehydration, decarboxylation and deamination, recombining reaction fragment three steps act on raw material, to realize the modification of raw material.At present, increase year by year with subcritical water technology process albumen Quality Research, but these researchs mainly concentrate on the comprehensive utilization of protein hydrolysate and discarded object, and less about subcritical water modified protein Quality Research.
Summary of the invention
The object of this invention is to provide one and do not add the external additives such as any chemical substance, enzyme, generate the preparation method with the albumen powder of high foaming characteristic and emulsibility.
For achieving the above object, technical scheme of the present invention comprises: the steps such as pretreatment, raw material and reactor preheating, subcritical water modification, spraying dry.
Present invention process step is as follows:
(1) preparation of solution: aqueous solution egg white albumen being mixed with w/v 1%, even in mixed at room temperature;
(2) raw material and reactor preheating: water reactor will be carried and albumen solution is preheated to 70-85 DEG C;
(3) subcritical water modification: above-mentioned process raw material is added reactor, arranging temperature of reaction kettle is 120-160 DEG C, and timing from during arrival set temperature, through subcritical water process 0-60min;
(4) spraying dry: through the albumen solution of subcritical water process, obtains the egg white albumen powder of high foaming characteristic and emulsibility after spraying dry.
The invention has the advantages that:
1, the present invention adopt solvent be water, do not introduce other additive, pollution-free, cost is low, safe and reliable; 2, process raw material albumen, widen the application of egg white; 3, adopt subcritical water technology to carry out modification to it, there is the features such as efficient, safe, instantaneous; 4, obtain albumen powder after spraying dry, compare with without subcritical water with without spray drying treatment, its foaming characteristic can improve 7 times, and emulsibility can improve 4 times;
5, by this inventive method and in conjunction with needs of production, from main control reaction condition, the high-quality protein product of all satisfactory high foaming characteristic of dissolubility, purity, color and luster and emulsibility is prepared.
Detailed description of the invention
Embodiment 1
(1) preparation of solution: egg white albumen is mixed with 1%(w/v) the aqueous solution, even in mixed at room temperature;
(2) raw material and reactor preheating: reactor (carrying water) and albumen solution are preheated to 70 DEG C;
(3) subcritical water modification: above-mentioned process raw material is added equipment, arranging temperature of reaction kettle is 140 DEG C, and timing from during arrival set temperature, through subcritical water process 60min;
(4) spraying dry: through the albumen solution of subcritical water process, obtains the egg white albumen powder of high foaming characteristic and emulsibility after spraying dry;
(5) Product checking: detect physical and chemical index and microbiological indicator.
embodiment 2
(1) preparation of solution: egg white albumen is mixed with 1%(w/v) the aqueous solution, even in mixed at room temperature;
(2) preheating material and reactor: reactor (carrying water) and albumen solution are preheated to 75 DEG C;
(3) subcritical water modification: above-mentioned process raw material is added equipment, arranging temperature of reaction kettle is 160 DEG C, and timing from during arrival set temperature, through subcritical water process 60min;
(4) spraying dry: through the albumen solution of subcritical water process, obtains the egg white albumen powder of high foaming characteristic and emulsibility after spraying dry;
(5) Product checking: detect physical and chemical index and microbiological indicator.
embodiment 3
(1) preparation of solution: egg white albumen is mixed with 1%(w/v) the aqueous solution, even in mixed at room temperature;
(2) preheating material and reactor: reactor (carrying water) and albumen solution are preheated to 85 DEG C;
(3) subcritical water modification: above-mentioned process raw material is added equipment, arranging temperature of reaction kettle is 160 DEG C, and timing from during arrival set temperature, through subcritical water process 0min;
(4) spraying dry: through the albumen solution of subcritical water process, obtains the egg white albumen powder of high foaming characteristic and emulsibility after spraying dry; (5) Product checking: detect physical and chemical index and microbiological indicator.
Claims (3)
1. a preparation method for high foaming characteristic and emulsibility egg white albumen powder, is characterized in that:
(1) raw material preparation: be raw material with egg white, add the solution that water is mixed with w/v 1%;
(2) raw material and reactor preheating: by the albumen solution preheating of carrying water reactor and prepare;
(3) subcritical water modification: in a kettle., carries out albumen solution subcritical water modification;
(4) spraying dry: the albumen solution after subcritical water process, obtains the egg white albumen powder of high foaming characteristic and emulsibility after spraying dry.
2. the preparation method of a kind of high foaming characteristic according to claim 1 and emulsibility egg white albumen powder, is characterized in that: described raw material with carry the preheating of water reactor time, preheat temperature 70-85 DEG C.
3. the preparation method of a kind of high foaming characteristic according to claim 1 and emulsibility egg white albumen powder, is characterized in that: the temperature of the reactor of described subcritical water modification is 120-160 DEG C, timing from during arrival set temperature, process 0-60min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410609415.9A CN104351458A (en) | 2014-11-04 | 2014-11-04 | Preparation method for high-foamability and high-emulsibility albumen powder from egg white of eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410609415.9A CN104351458A (en) | 2014-11-04 | 2014-11-04 | Preparation method for high-foamability and high-emulsibility albumen powder from egg white of eggs |
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| Publication Number | Publication Date |
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| CN104351458A true CN104351458A (en) | 2015-02-18 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201410609415.9A Pending CN104351458A (en) | 2014-11-04 | 2014-11-04 | Preparation method for high-foamability and high-emulsibility albumen powder from egg white of eggs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122655A (en) * | 2019-05-15 | 2019-08-16 | 华中农业大学 | A method of preparing high emulsibility egg white lotion |
| CN111802503A (en) * | 2020-07-26 | 2020-10-23 | 江西食芬好生物科技有限公司 | Compound emulsion stabilizer for ice cream and preparation method thereof |
-
2014
- 2014-11-04 CN CN201410609415.9A patent/CN104351458A/en active Pending
Non-Patent Citations (2)
| Title |
|---|
| 张海晖 等: "亚临界水萃取米糠蛋白工艺与功能特性研究", 《农业机械学报》 * |
| 盛国华: "亚临界水提取技术在有效利用食品副产物中的应用", 《中国食品添加剂》 * |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110122655A (en) * | 2019-05-15 | 2019-08-16 | 华中农业大学 | A method of preparing high emulsibility egg white lotion |
| CN110122655B (en) * | 2019-05-15 | 2021-08-20 | 华中农业大学 | Method for preparing high-emulsibility egg white emulsion |
| CN111802503A (en) * | 2020-07-26 | 2020-10-23 | 江西食芬好生物科技有限公司 | Compound emulsion stabilizer for ice cream and preparation method thereof |
| CN111802503B (en) * | 2020-07-26 | 2023-04-14 | 江西食芬好生物科技有限公司 | Compound emulsion stabilizer for ice cream and preparation method thereof |
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Application publication date: 20150218 |