CN105918926A - High gel type egg white powder preparation and storage method - Google Patents
High gel type egg white powder preparation and storage method Download PDFInfo
- Publication number
- CN105918926A CN105918926A CN201610248270.3A CN201610248270A CN105918926A CN 105918926 A CN105918926 A CN 105918926A CN 201610248270 A CN201610248270 A CN 201610248270A CN 105918926 A CN105918926 A CN 105918926A
- Authority
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- China
- Prior art keywords
- white powder
- egg
- parts
- egg white
- high gel
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims abstract description 70
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 70
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 70
- 235000014103 egg white Nutrition 0.000 title claims abstract description 70
- 210000000969 egg white Anatomy 0.000 title claims abstract description 65
- 239000000843 powder Substances 0.000 title claims abstract description 59
- 238000003860 storage Methods 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title claims abstract description 13
- 238000000034 method Methods 0.000 title claims description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 12
- 239000008107 starch Substances 0.000 claims abstract description 12
- 235000019698 starch Nutrition 0.000 claims abstract description 12
- 229920000926 Galactomannan Polymers 0.000 claims abstract description 11
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 230000005855 radiation Effects 0.000 claims abstract description 11
- 229910052500 inorganic mineral Inorganic materials 0.000 claims abstract description 10
- 239000011707 mineral Substances 0.000 claims abstract description 10
- 239000003995 emulsifying agent Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 229920002307 Dextran Polymers 0.000 claims abstract 2
- 238000000855 fermentation Methods 0.000 claims description 10
- 230000004151 fermentation Effects 0.000 claims description 10
- 238000003756 stirring Methods 0.000 claims description 10
- 239000002131 composite material Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 8
- 238000004659 sterilization and disinfection Methods 0.000 claims description 8
- 229920001503 Glucan Polymers 0.000 claims description 6
- 239000004698 Polyethylene Substances 0.000 claims description 5
- 239000003795 chemical substances by application Substances 0.000 claims description 5
- 210000003278 egg shell Anatomy 0.000 claims description 5
- 210000002969 egg yolk Anatomy 0.000 claims description 5
- 235000013601 eggs Nutrition 0.000 claims description 5
- 238000004945 emulsification Methods 0.000 claims description 5
- 239000007788 liquid Substances 0.000 claims description 5
- 238000002156 mixing Methods 0.000 claims description 5
- 239000000203 mixture Substances 0.000 claims description 5
- 238000004806 packaging method and process Methods 0.000 claims description 5
- -1 polyethylene Polymers 0.000 claims description 5
- 229920000573 polyethylene Polymers 0.000 claims description 5
- 239000006100 radiation absorber Substances 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000005265 energy consumption Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- OMDQUFIYNPYJFM-XKDAHURESA-N (2r,3r,4s,5r,6s)-2-(hydroxymethyl)-6-[[(2r,3s,4r,5s,6r)-4,5,6-trihydroxy-3-[(2s,3s,4s,5s,6r)-3,4,5-trihydroxy-6-(hydroxymethyl)oxan-2-yl]oxyoxan-2-yl]methoxy]oxane-3,4,5-triol Chemical compound O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1OC[C@@H]1[C@@H](O[C@H]2[C@H]([C@@H](O)[C@H](O)[C@@H](CO)O2)O)[C@H](O)[C@H](O)[C@H](O)O1 OMDQUFIYNPYJFM-XKDAHURESA-N 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 150000004676 glycans Chemical class 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000021393 food security Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/015—Preserving by irradiation or electric treatment without heating effect
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/02—Drying; Subsequent reconstitution
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02P—CLIMATE CHANGE MITIGATION TECHNOLOGIES IN THE PRODUCTION OR PROCESSING OF GOODS
- Y02P60/00—Technologies relating to agriculture, livestock or agroalimentary industries
- Y02P60/80—Food processing, e.g. use of renewable energies or variable speed drives in handling, conveying or stacking
- Y02P60/85—Food storage or conservation, e.g. cooling or drying
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Medicinal Preparation (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The present invention discloses high gel type egg white powder. The high gel type egg white powder is composed of the following raw materials in parts by weight: 20-25 parts of dextran solution, 24-30 parts of galactomannan solution, 10-20 parts of starch, 60-75 parts of compound mineral, 8-15 parts of an emulsifier, 10-16 parts of yeast, and 40-45 parts of water. The prepared egg white powder is subjected to storage by radiation treatment. Compared with the prior art, the high gel egg white powder preparation technology is simple, low in energy consumption, and low in cost. The obtained egg white powder is rich in nutritional value. At the same time, the irradiated egg white powder better maintains the original various physicochemical indexes, excellent functionality, appearance and color. Besides, the nutrients in the egg white powder are affected, and the egg white powder is in line with national food standards and has very good application and promotion prospects.
Description
Technical field
The present invention relates to egg-white powder technical field, be specifically related to the system of a kind of high gel type egg-white powder
Standby and storage practice.
Background technology
At present, egg-white powder is formed through being spray-dried by egg white, is colory animal
One of property protein, rich in amino acid, has good nutritive value.Albumen is because having
Good functional characteristic, applies the most extensive in food industry.Use egg-white powder, do not increasing
On the premise of cost, it is possible to the local flavor making product is more preferable, can greatly improve in meat sausage
The bad phenomenon such as what product caused because using starch bring back to life, dissipate, hair wastes, improve product knot
Structure, improves product quality；Being applied to processing of aquatic products industry, using effect is more preferably, it is possible to have
The reduction production cost of effect, saves carrying cost, it is simple to transport；Good economy, elastic
Good, section property is strong, glossiness is good, and yield rate is high, can be greatly increased sales volume.
It is big to there is power consumption in the preparation of existing high gel type egg-white powder, and cost is high, the production cycle
Long and the most infested, go mouldy, (about 30 days storage periods of existing egg-white powder) should not be preserved,
Greatly constrain the storage of product and the problem of market sale.In recent years, irradiation technique is utilized
Carry out sterilization processing, product hygienic quality and food security can be improved, extend the shelf life.And spoke
According to there is process energy consumption be low, noresidue, the sterilization feature such as thoroughly.It it is existing high-temperature process, micro-
The method of the sterilization processing egg-white powder such as ripple and ultraviolet does not possesses.
Summary of the invention
It is desirable to provide the preparation of a kind of high gel type egg-white powder and storage practice.
The present invention provides following technical scheme:
A kind of high gel type egg-white powder, it is made up of the raw material of following parts by weight: glucan
Solution 20-25 part, galactomannans solution 24-30 part, starch 10-20 part, grandidierite
Material 60-75 part, emulsifying agent 8-15 part, yeast 10-16 part, water 40-45 part.
The preparation of a kind of high gel type egg-white powder and storage practice, comprise the following steps:
(1) by egg broken shell, egg white and yolk being separated, egg white solution agitator stirs
Mix uniformly sterilization, standby；
(2) in egg white solution obtained above, the glucan that mass fraction is 15-20% is added molten
Liquid and the mixed liquor of galactomannans solution, after mixing, regulation pH is 6.0-7.0；
(3) in the mixed liquor that step (2) obtains, starch, composite mineral matter and emulsification are added
Agent, with 3000-4500r/min rotating speed high-speed stirred 2-3min；
(4) mixed liquor after step (3) stirs adds yeast, at the bar of 30-36 DEG C
Part bottom fermentation 3-4h, the mixed liquor after fermentation crosses 40 mesh sieves, then is spray-dried, powder delivery
After be cooled to room temperature, prepare high gel type egg-white powder；
(5) the egg-white powder transparent polyethylene polybag obtained is packed, every bag of weight
For 15kg；
(6) by step (5) equipped with egg-white powder polybag use 60Co-γ rays to it
Carrying out radiation treatment, radiation absorber amount is 3.2-4.5kGy, and radiation dose rate is 1.2-
1.5Gy/min, then preserve 4-5 days under the conditions of being placed in 60-80 DEG C, obtain storage egg-white powder.
The inlet temperature being spray-dried in described step (4) is 150-160 DEG C, outlet temperature
For 75-80 DEG C.
Packaging in described step (5) uses vacuum packaging.
Compared with prior art, the invention has the beneficial effects as follows: the high gel egg-white powder of the present invention
Preparation technology is simple, and energy consumption is low, with low cost, the egg-white powder rich in nutritive value obtained, with
Time irradiation after egg-white powder, the most preferably maintain original every physical and chemical index, good
Functional and appearance color, and the nutriment in egg-white powder is not affected, meet country
Food standard, has extraordinary application and promotion prospect.
Detailed description of the invention
Below in conjunction with the embodiment of the present invention, the technical scheme in the embodiment of the present invention is carried out clearly
Chu, it is fully described by, it is clear that described embodiment is only a part of embodiment of the present invention,
Rather than whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art
The every other embodiment obtained under not making creative work premise, broadly falls into this
The scope of bright protection.
1 one kinds of high gel type egg-white powders of embodiment, it is made up of the raw material of following parts by weight: Portugal
Glycan solution 20 parts, galactomannans solution 24 parts, starch 10 parts, composite mineral matter
60 parts, emulsifying agent 8 parts, 10 parts of yeast, 40 parts of water.
The preparation of a kind of high gel type egg-white powder and storage practice, comprise the following steps:
(1) by egg broken shell, egg white and yolk being separated, egg white solution agitator stirs
Mix uniformly sterilization, standby；
(2) in egg white solution obtained above, the glucan that mass fraction is 15-20% is added molten
Liquid and the mixed liquor of galactomannans solution, after mixing, regulation pH is 6.0-7.0；
(3) in the mixed liquor that step (2) obtains, starch, composite mineral matter and emulsification are added
Agent, with 3000-4500r/min rotating speed high-speed stirred 2-3min；
(4) mixed liquor after step (3) stirs adds yeast, at the bar of 30-36 DEG C
Part bottom fermentation 3-4h, the mixed liquor after fermentation crosses 40 mesh sieves, then is spray-dried, powder delivery
After be cooled to room temperature, prepare high gel type egg-white powder；
(5) the egg-white powder transparent polyethylene polybag obtained is packed, every bag of weight
For 15kg；
(6) by step (5) equipped with egg-white powder polybag use 60Co-γ rays to it
Carrying out radiation treatment, radiation absorber amount is 3.2-4.5kGy, and radiation dose rate is 1.2-
1.5Gy/min, then preserve 4-5 days under the conditions of being placed in 60-80 DEG C, obtain storage egg-white powder.
The inlet temperature being spray-dried in described step (4) is 150-160 DEG C, outlet temperature
For 75-80 DEG C.
Packaging in described step (5) uses vacuum packaging.
2 one kinds of high gel type egg-white powders of embodiment, it is made up of the raw material of following parts by weight: Portugal
Glycan solution 25 parts, galactomannans solution 30 parts, starch 20 parts, composite mineral matter
75 parts, emulsifying agent 15 parts, 16 parts of yeast, 45 parts of water.
The preparation of a kind of high gel type egg-white powder and storage practice, comprise the following steps:
(1) by egg broken shell, egg white and yolk being separated, egg white solution agitator stirs
Mix uniformly sterilization, standby；
(2) in egg white solution obtained above, the glucan that mass fraction is 15-20% is added molten
Liquid and the mixed liquor of galactomannans solution, after mixing, regulation pH is 6.0-7.0；
(3) in the mixed liquor that step (2) obtains, starch, composite mineral matter and emulsification are added
Agent, with 3000-4500r/min rotating speed high-speed stirred 2-3min；
(4) mixed liquor after step (3) stirs adds yeast, at the bar of 30-36 DEG C
Part bottom fermentation 3-4h, the mixed liquor after fermentation crosses 40 mesh sieves, then is spray-dried, powder delivery
After be cooled to room temperature, prepare high gel type egg-white powder；
(5) the egg-white powder transparent polyethylene polybag obtained is packed, every bag of weight
For 15kg；
(6) by step (5) equipped with egg-white powder polybag use 60Co-γ rays to it
Carrying out radiation treatment, radiation absorber amount is 3.2-4.5kGy, and radiation dose rate is 1.2-
1.5Gy/min, then preserve 4-5 days under the conditions of being placed in 60-80 DEG C, obtain storage egg-white powder.
The inlet temperature being spray-dried in described step (4) is 150-160 DEG C, outlet temperature
For 75-80 DEG C.
Packaging in described step (5) uses vacuum packaging.
3 one kinds of high gel type egg-white powders of embodiment, it is made up of the raw material of following parts by weight: Portugal
Glycan solution 22 parts, galactomannans solution 26 parts, starch 16 parts, composite mineral matter
72 parts, emulsifying agent 9 parts, 12 parts of yeast, 44 parts of water.
The preparation of a kind of high gel type egg-white powder and storage practice, comprise the following steps:
(1) by egg broken shell, egg white and yolk being separated, egg white solution agitator stirs
Mix uniformly sterilization, standby；
(2) in egg white solution obtained above, the glucan that mass fraction is 15-20% is added molten
Liquid and the mixed liquor of galactomannans solution, after mixing, regulation pH is 6.0-7.0；
(3) in the mixed liquor that step (2) obtains, starch, composite mineral matter and emulsification are added
Agent, with 3000-4500r/min rotating speed high-speed stirred 2-3min；
(4) mixed liquor after step (3) stirs adds yeast, at the bar of 30-36 DEG C
Part bottom fermentation 3-4h, the mixed liquor after fermentation crosses 40 mesh sieves, then is spray-dried, powder delivery
After be cooled to room temperature, prepare high gel type egg-white powder；
(5) the egg-white powder transparent polyethylene polybag obtained is packed, every bag of weight
For 15kg；
(6) by step (5) equipped with egg-white powder polybag use 60Co-γ rays to it
Carrying out radiation treatment, radiation absorber amount is 3.2-4.5kGy, and radiation dose rate is 1.2-
1.5Gy/min, then preserve 4-5 days under the conditions of being placed in 60-80 DEG C, obtain storage egg-white powder.
The inlet temperature being spray-dried in described step (4) is 150-160 DEG C, outlet temperature
For 75-80 DEG C.
Packaging in described step (5) uses vacuum packaging.
It is obvious to a person skilled in the art that the invention is not restricted to described one exemplary embodiment
Details, and without departing from the spirit or essential characteristics of the present invention, it is possible to it
His concrete form realizes the present invention.Therefore, no matter from the point of view of which point, all should be by embodiment
Regarding exemplary as, and be nonrestrictive, the scope of the present invention is by claims
Rather than described explanation limit, it is intended that by fall claim equivalency implication and
In the range of all changes include in the present invention.Although moreover, it will be appreciated that this specification
It is been described by according to embodiment, but the most each embodiment only comprises an independent technology
Scheme, this narrating mode of specification is only for clarity sake, and those skilled in the art should
When using specification as an entirety, the technical scheme in each embodiment can also be through suitable group
Close, form other embodiments that it will be appreciated by those skilled in the art that.
Claims (4)
1. a high gel type egg-white powder, it is characterised in that it is by following parts by weight
Raw material forms: dextran solution 20-25 part, galactomannans solution 24-30 part, starch
10-20 part, composite mineral matter 60-75 part, emulsifying agent 8-15 part, yeast 10-16 part,
Water 40-45 part.
2. the preparation of high gel type egg-white powder as claimed in claim 1 and a storage practice,
It is characterized in that, comprise the following steps:
(1) by egg broken shell, egg white and yolk being separated, egg white solution agitator stirs
Mix uniformly sterilization, standby；
(2) in egg white solution obtained above, the glucan that mass fraction is 15-20% is added molten
Liquid and the mixed liquor of galactomannans solution, after mixing, regulation pH is 6.0-7.0；
(3) in the mixed liquor that step (2) obtains, starch, composite mineral matter and emulsification are added
Agent, with 3000-4500r/min rotating speed high-speed stirred 2-3min；
(4) mixed liquor after step (3) stirs adds yeast, at the bar of 30-36 DEG C
Part bottom fermentation 3-4h, the mixed liquor after fermentation crosses 40 mesh sieves, then is spray-dried, powder delivery
After be cooled to room temperature, prepare high gel type egg-white powder；
(5) the egg-white powder transparent polyethylene polybag obtained is packed, every bag of weight
For 15kg；
(6) by step (5) equipped with egg-white powder polybag use 60Co-γ rays to it
Carrying out radiation treatment, radiation absorber amount is 3.2-4.5kGy, and radiation dose rate is 1.2-
1.5Gy/min, then preserve 4-5 days under the conditions of being placed in 60-80 DEG C, obtain storage egg-white powder.
The preparation of a kind of high gel type egg-white powder the most according to claim 1 and 2 and storage
Tibetan method, it is characterised in that: the inlet temperature being spray-dried in described step (4) is 150-160
DEG C, outlet temperature is 75-80 DEG C.
The preparation of a kind of high gel type egg-white powder the most according to claim 1 and 2 and storage
Tibetan method, it is characterised in that: the packaging in described step (5) uses vacuum packaging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610248270.3A CN105918926A (en) | 2016-04-20 | 2016-04-20 | High gel type egg white powder preparation and storage method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610248270.3A CN105918926A (en) | 2016-04-20 | 2016-04-20 | High gel type egg white powder preparation and storage method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918926A true CN105918926A (en) | 2016-09-07 |
Family
ID=56838626
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610248270.3A Pending CN105918926A (en) | 2016-04-20 | 2016-04-20 | High gel type egg white powder preparation and storage method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105918926A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455412A (en) * | 2009-01-08 | 2009-06-17 | 东北农业大学 | Preparation method of high gel type egg-white powder |
-
2016
- 2016-04-20 CN CN201610248270.3A patent/CN105918926A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101455412A (en) * | 2009-01-08 | 2009-06-17 | 东北农业大学 | Preparation method of high gel type egg-white powder |
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Application publication date: 20160907 |
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