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Egg white powder and preparation method thereof

A technology of egg white powder and protease, which is applied in the field of egg white powder and its preparation to achieve the effects of improving the taste and flavor and other indicators, increasing varieties, and improving production efficiency

Inactive Publication Date: 2009-02-18
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although there are some protein powder products on the market at present, they can no longer meet the requirements of consumers for product variety and quality, so new types of protein powder need to be developed

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of preparation method of egg white powder of the present invention, its steps are as follows:

[0033] (1) Preparation of minced chicken: Slaughter chickens, remove feathers and viscera, weigh 5kg in the obtained light chicken, and then mince it into minced chicken; add 5kg of water to the minced chicken obtained, and then beat into minced chicken pulp.

[0034] (2) Preparation of enzymolysis solution: heat the chicken mince obtained in step (1) to 50°C, keep it warm for 20 minutes, and then adjust its pH value to 6.0; add 5.0 g of papain to the adjusted chicken mince, It was hydrolyzed at ℃ for 4 hours, heated to 100℃ and kept for about 20 minutes to inactivate the enzyme, and then cooled to below room temperature to obtain the enzymatic hydrolysis solution.

[0035] (3) Prepare egg white powder: centrifuge the enzymatic solution obtained in step (2) to remove impurities and slag such as chicken fat and bone fragments, then take its supernatant; add 5% diatoms ...

Embodiment 2

[0037] A kind of preparation method of egg white powder of the present invention, its steps are as follows:

[0038] (1) Preparation of minced chicken: slaughter chickens, remove hair and viscera, weigh 10kg in the obtained light chicken, and then mince it into minced chicken; add 20kg of water to the minced chicken obtained, and then beat into minced chicken pulp.

[0039] (2) Preparation of enzymolysis solution: heat the chicken mince obtained in step (1) to 80°C, keep it warm for 5 minutes, and then adjust its pH value to 8.0; add 100 g of trypsin to the adjusted chicken mince, and heat It was hydrolyzed for 2 hours, heated to 100°C and kept for about 20 minutes to inactivate the enzyme, and then cooled to below room temperature to obtain the enzymatic hydrolysis solution.

[0040] (3) Prepare egg white powder: centrifuge the enzymatic solution obtained in step (2) to remove impurities and slag such as chicken fat and bone fragments, then take its supernatant; add diatoms ...

Embodiment 3

[0042] A kind of preparation method of egg white powder of the present invention, its steps are as follows:

[0043] (1) Preparation of minced chicken: slaughter chickens, remove hair and viscera, weigh 5kg in the obtained light chicken, and then mince it into minced chicken; add 25kg of water to the minced chicken obtained, and then beat into minced chicken pulp.

[0044] (2) Preparation of enzymolysis solution: heat the chicken mince obtained in step (1) to 70°C, keep it warm for 10 minutes, and then adjust its pH value to 7.0; add 25g of papain and trypsin to the adjusted chicken mince The mixture was hydrolyzed at 60°C for 3 hours, heated to 100°C and kept for about 20 minutes to inactivate the enzyme, and then cooled to below room temperature to obtain an enzymatic hydrolysis solution.

[0045] (3) Prepare egg white powder: centrifuge the enzymatic solution obtained in step (2) to remove impurities and slag such as chicken fat and bone fragments, then take its supernatan...

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PUM

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Abstract

The invention provides egg white powder, which is the light yellow or yellow freely water-soluble powder and the protein content of which is more than 90 percent. The method for preparing the egg white powder comprises the following steps: (1) the ground chicken is prepared; (2) the enzymolysis liquid is prepared by the ground chicken; and (3) the egg white powder is prepared by the enzymolysis liquid. The egg white powder prepared by the method has the advantages of health, easy digestion, easy absorption, and the like, and is widely applied to protein enriched foods containing the egg white powder; moreover, the production process is simple, the production efficiency is high, the egg white composition in the product and the efficacy of the egg white can improve the production benefits of an egg white powder manufacturer, so that the economic and social benefits are high.

Description

technical field [0001] The invention relates to protein powder production technology, in particular to an egg white powder and a preparation method thereof. Background technique [0002] Protein powder products prepared from protein hydrolyzate are not only superior to amino acids in absorption mechanism, but also have a variety of physiological functions that are incomparable to amino acids and original proteins. All have improved to varying degrees. [0003] In recent years, with the rise of protein powder products, people are increasingly aware of the importance of peptides. The crude protein content in chicken is as high as 19%, and the essential amino acids contained are complete. There are generally functional regions inside the polypeptide chains of chicken protein. It is possible to prepare various physiologically active peptides from chicken protein by selecting suitable proteases to hydrolyze these polypeptide chains, and then drying them with restricted enzymoly...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J3/04A23L1/305A23L33/17
Inventor 林伟锋陈中芮汉明
Owner SOUTH CHINA UNIV OF TECH
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