RU2016116384A - METHOD FOR PRODUCING EGG PROTEIN - Google Patents

METHOD FOR PRODUCING EGG PROTEIN Download PDF

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Publication number
RU2016116384A
RU2016116384A RU2016116384A RU2016116384A RU2016116384A RU 2016116384 A RU2016116384 A RU 2016116384A RU 2016116384 A RU2016116384 A RU 2016116384A RU 2016116384 A RU2016116384 A RU 2016116384A RU 2016116384 A RU2016116384 A RU 2016116384A
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RU
Russia
Prior art keywords
protein mixture
protein
mixture
until
egg protein
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Application number
RU2016116384A
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Russian (ru)
Other versions
RU2658782C2 (en
Inventor
Виктор Владимирович Гущин
Изабелла Львовна Стефанова
Людмила Васильевна Шахназарова
Анастасия Юрьевна Клименкова
Original Assignee
Федеральное государственное бюджетное научное учреждение Федеральный научный центр "Всероссийский научно-исследовательский и технологический институт птицеводства" Российской академии наук (ФНЦ " ВНИТИП" РАН )
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Application filed by Федеральное государственное бюджетное научное учреждение Федеральный научный центр "Всероссийский научно-исследовательский и технологический институт птицеводства" Российской академии наук (ФНЦ " ВНИТИП" РАН ) filed Critical Федеральное государственное бюджетное научное учреждение Федеральный научный центр "Всероссийский научно-исследовательский и технологический институт птицеводства" Российской академии наук (ФНЦ " ВНИТИП" РАН )
Priority to RU2016116384A priority Critical patent/RU2658782C2/en
Publication of RU2016116384A publication Critical patent/RU2016116384A/en
Application granted granted Critical
Publication of RU2658782C2 publication Critical patent/RU2658782C2/en

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Classifications

    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
    • A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
    • A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Biochemistry (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Peptides Or Proteins (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Claims (1)

Способ получения продукта из яичного белка, включающий отделение яичного белка от желтка, перемешивание белковой массы, добавление кислоты и соли, выдержку белковой смеси и тепловую обработку, отличающийся тем, что в качестве кислотного агента используют водный раствор лимонной кислоты до концентрации ее в белковой смеси от 0,1 до 0,15% по весу и до достижения рН белковой смеси 6,2-7,3, выдерживают смесь в течение 10-25 мин, тепловую обработку белковой смеси ведут в одну стадию до достижения температуры 86-88°C, отделяют жидкую фазу, полученный коагулят охлаждают и упаковывают.A method of obtaining a product from egg white, including the separation of egg white from the yolk, mixing the protein mass, adding acid and salt, extracting the protein mixture and heat treatment, characterized in that an aqueous solution of citric acid is used as the acid agent until it is concentrated in the protein mixture from 0.1 to 0.15% by weight and until the protein mixture reaches a pH of 6.2-7.3, the mixture is held for 10-25 minutes, the protein mixture is heat treated in one step until the temperature reaches 86-88 ° C, separate the liquid phase obtained coagul It is cooled and packaged.
RU2016116384A 2016-04-27 2016-04-27 Method of obtaining product from egg white RU2658782C2 (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
RU2016116384A RU2658782C2 (en) 2016-04-27 2016-04-27 Method of obtaining product from egg white

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
RU2016116384A RU2658782C2 (en) 2016-04-27 2016-04-27 Method of obtaining product from egg white

Publications (2)

Publication Number Publication Date
RU2016116384A true RU2016116384A (en) 2017-11-01
RU2658782C2 RU2658782C2 (en) 2018-06-22

Family

ID=60263984

Family Applications (1)

Application Number Title Priority Date Filing Date
RU2016116384A RU2658782C2 (en) 2016-04-27 2016-04-27 Method of obtaining product from egg white

Country Status (1)

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RU (1) RU2658782C2 (en)

Family Cites Families (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
SU1750602A1 (en) * 1990-03-05 1992-07-30 Научно-производственное объединение птицеперерабатывающей промышленности "Комплекс" Method of preparing albumen product of eggs
KR100627680B1 (en) * 2004-02-10 2006-09-25 유익종 Preparation method for heated liquified egg yolk without bitteness
RU2406371C1 (en) * 2009-07-21 2010-12-20 Государственное учреждение Всероссийский научно-исследовательский институт птицеперерабатывающей промышленности (ГУ ВНИИПП) Method for production of egg albumen product

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Publication number Publication date
RU2658782C2 (en) 2018-06-22

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MM4A The patent is invalid due to non-payment of fees

Effective date: 20190428