Method for preparing desalinated protein powder through efficient desalination and drying of salted egg white

Abstract

The invention relates to a method for preparing desalinated protein powder through efficient desalination and drying of salted egg white, belonging to the technical field of deep processing of by-products of eggs. The method comprises the following steps: by-product salted egg white generated in salted egg yolk production is taken as a raw material and then is filtered, water is added and mixed with the filtered salted egg white, and ultrasonic wave and vacuum infiltration are carried out on the mixture for combined desalination treatment, so as to prepare the efficient, quality-assured, desalinated ultrafine egg white powder through low-temperature crushing, microwave freeze-drying and negative pressure microwave spouted bed drying by combination of drying and ultrafine pulverization technology, and the ultrafine egg white powder is applied to produce high protein noodles. The method has the advantages that through the combined treatment of the ultrasonic wave and vacuum infiltration, the desalination rate of the salted egg white reaches 95-98%; after combined drying by use of the microwave freeze-drying and the negative pressure spouted bed drying, the color change degree of thedesalinated egg white powder is within 3%, and the whiteness of the desalinated egg white powder reaches 88-91%. Then, the ultrafine pulverization is carried out, so that the granularity reaches 30-50mum, and the aim that the production of the desalinated salted egg white powder is efficient and quality-assured is achieved.

Description

technical field [0001] A method for preparing desalted protein powder by efficient desalination of poultry source salted egg white and negative pressure microwave drying, the invention belongs to the technical field of deep processing of poultry egg by-products, and relates to high-value comprehensive utilization of agricultural by-products. Background technique [0002] With the rapid development of the poultry industry, the processing and production of poultry eggs in my country has gradually grown, and the products are mainly divided into two categories: reprocessed eggs and egg products. Among them: the main varieties of reprocessed eggs are salted eggs, preserved eggs, bad eggs, etc. The egg products mainly include iced egg yolks, iced egg whites, whole egg powder, protein powder, mayonnaise, egg drinks, etc. my country is not only a big producer of poultry eggs, but also a big consumer. Poultry eggs are the second largest protein consumer product except pork. According...

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Problems solved by technology

[0010] At present, domestic and foreign studies on the use of ultrasonic wave and vacuum infiltration combined with assisted desalination can make the desalination rate reach 95-98%, and the research on the ultrafine grinding of desalted salted egg white powder can make the particle size reach 30-50 microns. There is no report on the negative pressure microwave spray drying of powder to make the color change of desalted egg white powder within 3%.