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A technology of chicken protein and protein liquid, which is applied in the field of denatured protein to increase the relative degree of polymerization and improve the gas retention.
Active Publication Date: 2012-09-19
苏州欧福蛋业股份有限公司
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Problems solved by technology
There are many studies on the application of transglutaminase, most of which are about improving the gelatinity of meat products. At present, there are no domestic and foreign reports on the study of transglutaminase to improve egg white passability.
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preparation example Construction
[0024] refer to figure 1 Shown, a kind of preparation method of high whipped egg white liquid comprises the following steps:
[0025] Step 1) the eggs are washed to remove surface dirt;
[0026] Step 2) Egg breaking is carried out by an egg breaking machine and the separation of egg white and egg yolk is completed at the same time;
[0027] Step 3) cooling to a low temperature of 0-4°C;
[0028] Step 4) adjust the pH value;
[0029] Step 5) heating to the required reaction temperature, adding the enzyme preparation in batches, and adjusting the pH value during the reaction;
[0030] Step 6) After the reaction is completed, the enzyme is inactivated by heat to obtain the product.
[0031] Preferably, in the step 1, the egg is cleaned to remove surface dirt and is completed by a continuous washing machine.
[0032] Further, in the step 4 and the step 5, NAOH or citric acid is used to adjust the pH value to 8-9.
[0033] Further, in step 5, heating to 40-50° C. in a water b...
Embodiment 1
[0039] Weigh 500g of the protein solution, put it in a container, adjust the pH value, heat it in a water bath to 40°C, add glutaminase 1U / 100g to react, the reaction temperature is 40°C, and the reaction pH value is controlled with 10% NaOH 8.5, the reaction time is 3 hours, the enzyme is inactivated by heating, and cooled to obtain the product.
Embodiment 2
[0041] Weigh 500g of protein solution, put it in a container, adjust the pH value, heat it in a water bath to 40°C, add glutaminase 5U / 100g to react, the reaction temperature is 40°C, and use 10% NaOH to control the pH value of the reaction 8.5, the reaction time is 3h, heating to inactivate the enzyme, cooling to obtain the product.
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Abstract
The invention discloses a making method of highly-beaten liquid egg white. The making method of the highly-beaten liquid egg white includes the steps of cleaning eggs to remove surface dirt; using an egg breaker to break the eggs and separating egg white and egg yellow; timely cooling to 0-4 DEG C; adjusting pH value; heating to a required reaction temperature, adding enzymes in batch, and adjusting the pH value in reaction; and performing thermal enzyme inactivation to obtain a product when reaction is over. The making method can be used to produce high-beaten liquid egg white meeting the requirements of beating required bakery products. Eggs different in freshness can be utilized effectively to produce highly beaten liquid egg white. The making method is widely applicable to production of bakery products, especially cake.
Description
technical field [0001] The invention relates to the technical field of denatured protein, in particular to a method for preparing high-beaten egg white liquid using biotechnology. Background technique [0002] Protein liquid is widely used in baking, and it is separated from eggs. In practical applications, the whipping property is very important. Because the whipping property of egg white is affected by the quality of eggs, its whipping property is very unstable. If the eggs used for processing are If the storage conditions before processing are not good, the whipping properties of the protein will be deteriorated and cannot meet the baking requirements. Even if the egg whites processed with fresh eggs are sterilized, there will still be a decline in the whipping performance, and the whipping performance will drop linearly with the extension of the storage period. . In actual processing, there are many protein liquids whose whipping properties cannot meet the requirements ...
Claims
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