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Soluble egg powder and preparation method thereof

A soluble and egg powder technology, applied in food preparation, application, food science, etc., to achieve good solubility and heat resistance, and increase solubility

Active Publication Date: 2009-07-01
FOODSTUFF INST BEIJING +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Eggs solidify once heated, and cannot return to a fluid state. It is even more difficult to obtain egg powder processed from eggs as raw materials and then dissolve in water smoothly. Therefore, it is not surprising that the expectation of producing soluble egg powder has not been realized for many years. up
How to start from theoretical research to solve the practical problem that protein still has good solubility after drying, there are no related research and reports so far

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0062] Take 2.5kg of egg yolk liquid (which has been treated with whipped eggs in advance), homogenize it through a homogenizer, adjust the homogenization pressure to 15MPa, and then keep the homogenized emulsified egg liquid in a water bath at 42°C and stir it electrically for about 0.5hr. Static heat preservation for 1.0 hr, spray drying, the air inlet temperature of the centrifugal spray is 160° C., and the air outlet temperature is 78-80° C. to obtain 940 g of egg yolk powder (homogenization and drying tower operation have losses).

[0063] Use the above solubility test method to test the solubility of egg yolk powder. After rehydration, the egg yolk powder does not precipitate or separate. Or floc and sediment. Reach the performance of soluble egg powder.

Embodiment 2

[0065] For fresh eggs, beat eggs and take 5.0kg of whole egg liquid, emulsify at a low speed with a colloid mill (in order to reduce foam), keep warm in a water bath at 45°C and maintain electric stirring for 1.5hr, and then homogenize through a homogenizer (homogeneous pressure 15MPa ), and then spray-dried, with an inlet air temperature of 160°C and an outlet air temperature of 78-82°C, to obtain 1100g of whole egg powder, (homogeneous and spray-drying operations have losses).

[0066] The whole egg powder is tested for solubility by the above method, and it can be fully dissolved. After standing still, there will be no stratification and no precipitation. If it is heated to above 95°C, no coagulation or floc will be produced.

Embodiment 3

[0068]Fresh duck eggs were beaten and 5.0 kg of whole egg liquid was taken, and processed according to the method of embodiment 2, the results of the obtained duck egg powder were the same as those of embodiment 2 in the dissolution test and stability test when heated to 95°C.

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PUM

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Abstract

The invention provides a preparation method of soluble powder, which consists of the following procedures: making the egg liquid material into emulsification one by practicing mechanical dispersion and emulsification; putting the emulsification egg liquid at 38-48 DEG C for heat preservation and stirring 0.5-4.5 hr; making the referred egg liquid into the soluble powder by spraying and drying. The method in the invention damages the particle structure of the egg liquid through mechanical dispersion and forms the O / W type emulsification, so as to get the O / W type powder particles easily after spraying and drying; makes the protein moderate hydrolysis by activating the protease in the egg liquid and lowers the molecular weight and the viscosity of the protein which will help improve the solubility of the egg powder after spraying and drying. Therefore, the egg powder of the method will dissolve in the normal temperature water and hot water and form uniform emulsification which will not form egg-water-like-gel after heating.

Description

technical field [0001] The invention relates to egg powder production technology in the field of egg product processing, in particular to a method for preparing soluble egg powder. Background technique [0002] Egg powder is an important product in egg processing. It is a product made of egg liquid raw materials through pasteurization and spray drying. It can be used to provide raw materials for food and nutritional health products, and it can also be used to adjust the off-peak season of egg production. structure. [0003] The product form of egg powder is powder, which is added to the raw materials of the product in the required form during production. Usually, it needs to be dispersed in water before adding. At present, the biggest disadvantage of egg powder products at home and abroad is poor solubility and heat resistance, that is, egg powder cannot be dissolved in water and can only form a suspension. The scope of application limits the product market development. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 鲍鲁生柴萍萍郭洋朱喜顺
Owner FOODSTUFF INST BEIJING
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