Egg white powder with high foamability and preparation method thereof

A foaming, egg white powder technology, used in food preparation, application, food science and other directions, to achieve the effects of high foaming and foam stability, stable foam, and improved foaming

Active Publication Date: 2012-02-22
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no report on the treatment of egg white protein with lipase pre-enzymolysis and complex protease co-enzyme hydrolysis to obtain high foaming egg white powder

Method used

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  • Egg white powder with high foamability and preparation method thereof
  • Egg white powder with high foamability and preparation method thereof

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Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] (1) Sample pretreatment: take commercially available fresh eggs and carefully crack the shell, separate the egg white and egg yolk, stir the egg white liquid evenly with a stirrer, pasteurize it at 50°C for 30 minutes, and set aside;

[0030] (2) Remove glucose in the egg white liquid: take 500 mL of the pasteurized egg white liquid, adjust the pH value of the egg white liquid to 5.5 with citric acid with a concentration of 10% by mass, and add a mass of The activated instant dry yeast with a percentage of 0.4% was fermented for 3.5 hours at a water bath temperature of 31°C; the activation process of the instant dry yeast was as follows: take 200 mL of pasteurized egg white liquid, adjust the pH to 5.5, and press Add 1% glucose by mass percentage and 5% instant dry yeast to the egg white liquid mass meter after pH value, and place in a water bath at 45° C. for 15 minutes to obtain activated instant dry yeast.

[0031] (3) Lipase hydrolysis: the deglucoseed egg white liq...

Embodiment 2

[0037] (1) Sample pretreatment: take commercially available fresh eggs and carefully crack the shell, separate the egg white and egg yolk, stir the egg white liquid evenly with a stirrer, pasteurize it at 50°C for 30 minutes, and set aside;

[0038] (2) Remove glucose in the egg white liquid: take 500 mL of the pasteurized egg white liquid, adjust the pH value of the egg white liquid to 5.5 with citric acid with a concentration of 10% by mass, and add a mass of The activated instant dry yeast with a percentage of 0.4% is fermented at a water bath temperature of 33°C for 4.0 hours; the activation process of the instant dry yeast is as follows: take 200 mL of pasteurized egg white liquid, adjust the pH to 5.5, and press Add 1% glucose by mass percentage and 5% instant dry yeast to the egg white liquid mass meter after pH value, and place in a water bath at 45° C. for 15 minutes to obtain activated instant dry yeast.

[0039] (3) Lipase hydrolysis: lipase hydrolyzes the deglucose...

Embodiment 3

[0045] (1) Sample pretreatment: take commercially available fresh eggs and carefully crack the shell, separate the egg white and egg yolk, stir the egg white liquid evenly with a stirrer, pasteurize it at 50°C for 30 minutes, and set aside;

[0046] (2) Remove glucose in the egg white liquid: take 500 mL of the pasteurized egg white liquid, adjust the pH value of the egg white liquid to 5.5 with citric acid with a concentration of 10% by mass, and add a mass of The activated instant dry yeast with a percentage of 0.4% was fermented for 3.8 hours at a water bath temperature of 32°C; the activation process of the instant dry yeast was as follows: take 200 mL of pasteurized egg white liquid, adjust the pH to 5.5, and press Add 1% glucose by mass percentage and 5% instant dry yeast to the egg white liquid mass meter after pH value, and place in a water bath at 45° C. for 15 minutes to obtain activated instant dry yeast.

[0047] (3) Lipase hydrolysis: lipase hydrolyzes the egg whi...

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PUM

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Abstract

The invention provides egg white powder with high foamability and a preparation method thereof and relates to reconstruction of whey protein structure and functional properties, belonging to the technical field of biological processing of foodstuffs. According to the invention, on the basis of preliminary work, enzymatic hydrolysis of lipase in advance and cooperative enzymatic hydrolysis of composite protease are utilized for treatment of egg white; total usage amount of lipase and composite protease is less than usage amount of individually used lipase or protease, and however, foamability and foam stability of egg white powder obtained by combined utilization of lipase and composite protease are higher than those of egg white powder obtained by individual utilization of lipase or composite protease; the egg white powder obtained in the invention can meet demands for high-grade products on the market, and the advantages of a simple process and high cost performance are achieved in the invention. According to the invention, the ratio of active usage amount of Aspergillus oryzae protease, papain and trypsin is determined to be 1:1:1; the usage amount and other technological parameters cooperatively allow egg white powder with high foamability to be obtained; egg white powder with high foamability provided in the invention enables the additional output value of eggs to be increased, lays a technical foundation for development and industrial production of special-purpose egg white powder products and increases economic benefits for enterprises.

Description

technical field [0001] The invention provides a preparation method of high-foaming egg white powder, relates to the transformation of whey protein structure and functional properties, and belongs to the technical field of food bioprocessing. Background technique [0002] Egg white powder is made from fresh egg white through spray drying. It not only retains the nutritional content of fresh egg white, but also has the advantages of small size, long shelf life, convenient transportation, and safety. It is the most ideal substitute for fresh egg white. Egg white powder has a good foaming function. Adding it to various foods such as bakery products and cold drink products can significantly improve the texture of the product, so it is widely used in the food industry as a functional ingredient. At present, most of the egg white powder produced in our country is ordinary egg white powder, and compared with fresh egg white, egg white powder is convenient to transport and use, but t...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 迟玉杰迟媛胥伟赵英
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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