Method for preparing high-foamability egg albumen powder by efficiently desalting salted egg albumen

A salted egg white and foaming technology is applied in the field of salted egg white high-efficiency desalination to prepare high foaming egg white powder, which can solve the problems of low product foaming, large equipment investment, low desalination rate, etc. Mild conditions, improved foaming and foam stability

Inactive Publication Date: 2010-11-10
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0009] The purpose of the present invention is to overcome the defects of large equipment investment, low protein recovery rate, low desalination rate and low product foaming performance in the prior art, and provide a method for preparing highly foaming egg white powder by efficient desalination of salted egg white

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Step 1: Open the shell of the salted egg and remove the yolk to obtain the salted egg white.

[0021] Step 2: Mix the salted egg white with 1 times the weight of water, adjust the pH value to 3.0 with citric acid with a mass fraction of 50%, treat at 60°C for 5 hours, add NaOH solution to adjust the pH value to 5.6, and filter to obtain the precipitate;

[0022] The third step: take the precipitate obtained in the second step, mix it with 2 times the weight of water, homogenize, filter the precipitate, and repeat this step once;

[0023] Step 4: Take the precipitate obtained in the third part, mix it with 1 times the weight of water, homogenize it, and spray dry it to obtain egg white powder. The desalination rate of the obtained egg white powder is 95.93%, the protein recovery rate is 89.32%, the foamability is 20%, and the foam stability is 10%.

Embodiment 2

[0025] Step 1: Open the shell of the salted egg and remove the yolk to obtain the salted egg white.

[0026] Step 2: Mix the salted egg white with 1 times the weight of water, adjust the pH value to 3.0 with citric acid with a mass fraction of 50%, heat treatment at 60° C. for 5 hours, add NaOH solution to adjust the pH value to 5.6, and filter to obtain the precipitate;

[0027] The third step: take the precipitate obtained in the second step, mix it with 2 times the weight of water, homogenize, filter the precipitate, and repeat this step once;

[0028] The fourth step: take the precipitate obtained in the third step, mix it with 0.3 times the weight of water, homogenize it, and add papain at 60°C for enzymatic hydrolysis;

[0029] Step 5: When the degree of hydrolysis reaches 5%, heat at 100°C for 15 minutes to kill the enzyme and terminate the enzymolysis reaction to obtain the enzymolysis solution;

[0030] Step 6: Spray-dry the enzymatic solution in step 5 to obtain egg...

Embodiment 3

[0032] Step 1: Open the shell of the salted egg and remove the yolk to obtain the salted egg white.

[0033] Step 2: Mix the salted egg white with 1 times the weight of water, adjust the pH value to 3.0 with citric acid with a mass fraction of 50%, heat treatment at 60° C. for 5 hours, add NaOH solution to adjust the pH value to 5.6, and filter to obtain the precipitate;

[0034] The third step: take the precipitate obtained in the second step, mix it with 2 times the weight of water, homogenize, filter the precipitate, and repeat this step once;

[0035] The fourth step: take the precipitate obtained in the third step, mix it with 0.3 times the weight of water, homogenize it, and add papain at 60°C for enzymatic hydrolysis;

[0036] Step 5: When the degree of hydrolysis reaches 5%, heat at 100°C for 15 minutes to kill the enzyme and terminate the enzymolysis reaction to obtain the enzymolysis solution;

[0037] Step 6: The enzymolysis solution and CMC (sodium carboxymethylce...

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PUM

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Abstract

The invention discloses a method for preparing high-foamability egg albumen powder by efficiently desalting salted egg albumen, which comprises the following steps of: mixing the salted egg albumen with water, adjusting the pH value of the mixed liquid to 2.5 to 4.0, heating the mixed liquid, adjusting the pH value of the heated liquid to 5.6 to 7.5, and filtering the heated liquid to obtain precipitate; mixing the precipitate with the water, performing homogenization, filtering to obtain the precipitate, and repeating the step once; mixing the obtained precipitate with the water, adding protease to perform enzymolysis, heating the mixed solution for 15 to 30 minutes at the temperature of between 95 and 100 DEG C when the hydrolyzing degree reaches 3 to 6 percent and inactivating the enzyme to end the enzymolysis reaction and obtain enzymolysis liquid; uniformly mixing the enzymolysis liquid with carboxymethyl cellulose (CMC) and spraying and drying to obtain the high-foamability egg albumen powder. The method has the advantages that: the conditions are mild; the protein recovery rate reaches 85 to 90 percent; and the salted egg albumen powder after the desalination has high foamability and no saline and bitter tastes.

Description

technical field [0001] The invention relates to a method for preparing highly foaming egg white powder through efficient desalination of salted egg white. It belongs to the field of food biotechnology. Background technique [0002] Salted egg is one of the main egg products in my country, and salted egg yolk is the main raw material for making moon cakes. Nearly 10,000 tons of salted egg whites are left over from the production of moon cakes every year. Because the production time of moon cakes is relatively concentrated and the quantity is large, it brings great difficulties to the treatment of salted egg whites. At the same time, the salt content in salted egg whites exceeds 10%. Excessive salt not only affects the flavor of the product, but also endangers human health. Lead to high blood pressure, increase the burden on the kidneys, etc., which greatly limit the scope of application of salted egg white. For a long time, the salted eggs have been partially used as feed, ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 崔春任娇艳赵谋明赵海峰黄骆镰
Owner SOUTH CHINA UNIV OF TECH
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