High-foamability whole egg powder and preparation method thereof

A technology of foamability and whole egg powder, which is applied in the field of food processing, can solve the problems of poor foam stability and low foaming power of whole egg powder, and achieve the effects of low cost, increasing economic benefits of enterprises, and facilitating industrial production

Active Publication Date: 2012-08-01
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The purpose of the present invention is to solve the problems of low foaming power and poor foam stability of the whole egg powder prepared in the prior art, provide a high foaming whole egg powder and its preparation method, and provide high-end raw materials for high-end products at the same time

Method used

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  • High-foamability whole egg powder and preparation method thereof
  • High-foamability whole egg powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Embodiment 1: a kind of whole egg powder with high foamability, it is prepared according to the following steps:

[0035] (1) Whole egg liquid: select fresh eggs, carefully break the shells, put them into a container, stir them evenly with a mixer at a stirring speed of 200 rpm, and then filter through a 60-mesh filter to obtain uniform, impurity-free whole eggs. egg liquid, spare;

[0036] (2) Mixed sugar solution: choose a disaccharide and a polysaccharide, and mix the disaccharide and polysaccharide in a ratio of 1: 1.2 to form a mixed sugar, dissolve the mixed sugar with water, mix the sugar and water by weight The proportion of parts is 1:10, and the mixed sugar solution is obtained;

[0037] (3) Mixing: Add the mixed sugar solution obtained in step (2) to the whole egg liquid obtained in step (1), the amount of mixed sugar solution added is 0.3% of the whole egg liquid by mass percentage, mix evenly, The pH value is 6.0-8.0 to obtain a mixed solution;

[0038] ...

Embodiment 2

[0044] Embodiment 2: a kind of whole egg powder with high foamability, it is prepared according to the following steps:

[0045] (1) Whole egg liquid: select fresh eggs, carefully break the shells, put them into a container, stir them evenly with a mixer at a stirring speed of 200 rpm, and then filter through a 60-mesh filter to obtain uniform, impurity-free whole eggs. egg liquid, spare;

[0046] (2) Mixed sugar solution: choose any disaccharide and any polysaccharide, and mix the disaccharide and polysaccharide in a ratio of 1: 1.2 to form a mixed sugar, dissolve the mixed sugar with water, mix the sugar and water The ratio in parts by weight is 1:10 to obtain a mixed sugar solution for subsequent use;

[0047](3) Mixing: Add the mixed sugar solution obtained in step (2) to the whole egg liquid obtained in step (1), the amount of mixed sugar solution added is 0.2% of the whole egg liquid by mass percentage, mix evenly, The pH value is 6.0, and the mixed solution is obtaine...

Embodiment 3

[0054] Embodiment 3: a kind of whole egg powder with high foamability, it is prepared according to the following steps:

[0055] (1) Whole egg liquid: select fresh eggs, carefully break the shells, put them into a container, stir them evenly with a mixer at a stirring speed of 200 rpm, and then filter through a 60-mesh filter to obtain uniform, impurity-free whole eggs. egg liquid, spare;

[0056] (2) Mixed sugar solution: choose any disaccharide and any polysaccharide, and mix the disaccharide and polysaccharide in a ratio of 1: 1.2 to form a mixed sugar, dissolve the mixed sugar with water, mix the sugar and water The ratio in parts by weight is 1:10 to obtain a mixed sugar solution for subsequent use;

[0057] (3) Mixing: Add the mixed sugar solution obtained in step (2) to the whole egg liquid obtained in step (1), the amount of mixed sugar solution added is 0.4% of the whole egg liquid by mass percentage, mix well, adjust The pH value is 8.0, and the mixed solution is o...

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Abstract

The invention relates to high-foamability whole egg powder and a preparation method thereof. The invention solves the problem that the whole egg powder has low foamability and poor foam stability in the prior art. Whole egg powder is selected as a raw material unconventionally, disaccharide and polysaccharide are compounded and added into a whole egg liquid creatively, the foamability and foam stability of the whole egg powder are improved through heat treatment and chemical reaction, and unexpected technical effects are achieved by using the disaccharide and the polysaccharide in a ratio of 1:1.2. When the disaccharide is sucrose, lactose and maltose in a weight part ratio of 2:1:1, the polysaccharide is carrageenan, xanthan gum and maltodextrin in a weight part ratio of 2:5:1, and the inventor discovers that the foamability and foam stability are obviously improved unexpectedly. The preparation method has the advantages of simple process, simple operation, low cost and the like, a technical foundation is laid for developing and industrially producing special whole egg powder products, and the economic benefits of enterprises are increased.

Description

technical field [0001] The invention provides a preparation method of high-foaming whole egg powder, relates to the modification of the functional properties of whole eggs, and belongs to the technical field of food processing. Background technique [0002] As an ideal substitute for eggs, whole egg powder has the advantages of high nutritional value, easy transportation and storage, etc. It has various functional properties such as foaming and gelling properties, and is mostly used in baked products and cold drink products. Most of the whole egg powder is ordinary whole egg powder. Due to the low foaming performance, it cannot be widely used in products that require high foaming performance. Usually, modified or unmodified egg white powder is added to provide foaming. However, only adding egg white protein will cause the product to lose the rich nutrition and flavor of egg yolk. At present, there are few reports on improving the foamability of whole egg powder, and only som...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23P1/06A23L15/00A23P10/40
Inventor 迟玉杰张华江赵英
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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