Instant egg white powder and preparation method thereof

An egg white and instant technology, which is applied in the field of instant egg white powder and super instant egg white powder, can solve the problems that it is difficult to meet the requirements of food processing, the denaturation temperature of egg white protein powder is low, and hinder the wide application of egg white protein powder.

Inactive Publication Date: 2012-05-09
JILIN JINYI EGG PRODS
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Problems solved by technology

[0003] At the same time, due to the low denaturation temperature of traditional egg white protein powder, it is diffic

Method used

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  • Instant egg white powder and preparation method thereof
  • Instant egg white powder and preparation method thereof
  • Instant egg white powder and preparation method thereof

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preparation example Construction

[0029] in, figure 1 It is a schematic flow chart of the preparation method of instant egg white powder of the present invention, as shown in the figure, the method specifically includes:

[0030] A method for preparing instant egg white powder, comprising: the steps of protease preactivation, enzymolysis, superdimensionalization, homogenization, and spray drying, wherein, the enzymolysis step includes:

[0031] Select papain or alkaline protease to enzymatically hydrolyze the egg white liquid under weakly acidic or alkaline conditions with pH>4.

[0032] Further, among the enzymolysis step, specifically include:

[0033] The protease is papain, wherein the substrate concentration is 10%, the pH value is 6.5, the temperature is 60°C, the amount of enzyme added (E / S) is 1.5%, and the hydrolysis time is 3.0h to 4.0h; or,

[0034] Alkaline protease is selected as the protease, wherein the temperature is 50-55°C, the pH value is 8.0, the amount of enzyme added (E / S) is 0.875%, an...

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Abstract

The invention discloses a preparation method of instant egg white powder, which comprises the steps of pre-activating protease, carrying out enzymolysis, super-dimensioning, homogenising, spraying and drying, wherein in the enzymolysis step, the egg white liquid is subjected to enzymolysis by selecting papain or alkali protease under an acidulous or alkali condition with pH more than 4. According to the instant egg white powder and the preparation method thereof disclosed by the invention, the problems of the traditional albumen powder being poor in dissolubility and dispersibility are really solved; the instant, homogeneous and steady effect in the event of brewing albumen powder is realized; the instant egg white powder as the super-instant high-quality protein product is used for providing special food protein for special groups in need of rapidly supplying protein, such as middle-aged and aged people, field workers, armies and the like; and the black in the field is filled. Furthermore, the invention further discloses the instant egg white powder.

Description

technical field [0001] The invention relates to an instant egg white powder, in particular to a super instant egg white powder, which belongs to the field of deep processing of egg products. Background technique [0002] With the continuous deepening of the research on the physiological and biochemical activities of eggs, the utilization of eggs has gradually surpassed the simple initial processing stage, and gradually developed towards the development of physiologically active products with higher added value. At present, the existing traditional egg white powder has poor solubility and dispersibility, and it is difficult to achieve instant, uniform and stable effects when the egg white powder is prepared. [0003] At the same time, due to the low denaturation temperature of traditional egg white protein powder, it is difficult to meet the requirements of food processing, which hinders the further wide application of egg white protein powder. [0004] For this reason, it i...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23P1/06A23L15/00A23P10/40
Inventor 胡耀辉杨涛刘俊梅杨志波李琢伟代伟长朴春红于寒松王兆祥刘宁王玉华
Owner JILIN JINYI EGG PRODS
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