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Preparation method of whole egg powder with high gelation and high gel stability

A high-gelling, whole egg powder technology, applied in the field of food chemical processing, can solve the problem that the nutritional comprehensiveness of whole egg powder cannot be fully utilized and exerted, and there is no improvement in the gelation of whole egg liquid, which affects the application of whole egg powder range and other issues, to achieve the effect of shortening the modification reaction time, good solubility and easy operation

Active Publication Date: 2013-05-08
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
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  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Whole egg powder is an important ingredient in food processing due to its comprehensive nutrition, high nutritional value, and easy transportation and storage. Whole egg powder has high emulsification due to the presence of egg yolk, but poor gelation, which greatly affects the quality of whole egg. The scope of application of powder, while most of the whole egg powder produced in my country is ordinary whole egg powder, and there is almost no specific type of whole egg powder.
[0003] At present, the whole egg powder produced in China is of ordinary type, which has poor gelation property, and the stability of the gel often decreases significantly during storage and transportation, which seriously limits its application range.
At present, most of the domestic research focuses on the improvement or improvement of the gelatinity of protein or egg white, and the gelatinity of whole egg liquid has not been improved. The nutritional comprehensiveness of whole egg powder cannot be fully utilized and exerted in various foods. Therefore, thereby preparing a kind of chicken whole egg powder with low price, high gel performance, and can be widely used in the food ingredients industry has become one of the problems to be solved urgently in the industry
[0004] At present, there is no report on improving the gel properties of whole egg powder by using a specific method

Method used

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  • Preparation method of whole egg powder with high gelation and high gel stability

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Effect test

Embodiment 1

[0031] A preparation method of whole egg powder with high gel property and high gel stability, characterized in that it is prepared according to the following steps:

[0032] (1) Select fresh eggs, remove the shells to obtain whole egg liquid, stir the whole egg liquid at a speed of 15-20rpm slowly and evenly, filter to obtain uniform whole egg liquid, and set aside;

[0033] (2) Take monosaccharides and polysaccharides at a mass ratio of 3:1, mix them with water at 50°C to obtain a complex sugar solution with a mass percentage concentration of 0.8%, and combine the complex sugar solution with a mass percentage concentration of 0.8% with step (1) The obtained whole egg liquid is uniformly mixed according to a mass ratio of 1:1, and the pH value is adjusted to 6.2 to obtain a mixed solution;

[0034] (3) Put the mixed solution in a storage tank, first react at a temperature of 53°C for 30 minutes, then react at a temperature of 78°C for 30 minutes, and control the relative humi...

Embodiment 2

[0039] A preparation method of whole egg powder with high gel property and high gel stability, characterized in that it is prepared according to the following steps:

[0040] (1) Select fresh eggs, remove the shells to obtain whole egg liquid, stir the whole egg liquid at a speed of 15-20rpm slowly and evenly, filter to obtain uniform whole egg liquid, and set aside;

[0041] (2) Take monosaccharides and polysaccharides at a mass ratio of 3:1, mix them with water at 46°C to obtain a complex sugar solution with a mass percentage concentration of 0.2%, and combine the complex sugar solution with a mass percentage concentration of 0.2% with step (1) The obtained whole egg liquid is uniformly mixed according to a mass ratio of 1:1, and the pH value is adjusted to 6.2 to obtain a mixed solution;

[0042] (3) Put the mixed solution in a storage tank, first react at a temperature of 52°C for 15 minutes, then react at a temperature of 76°C for 30 minutes, and control the relative humidi...

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Abstract

The invention provides a preparation method of whole egg powder with high gelation and high gel stability. The preparation method comprises the following steps of: mixing monosaccharide with polysaccharide according to a certain ratio; adding according to the specific amount; reacting at the condition with a certain temperature, humidity and time; carrying out pasteurization; and spraying and drying to obtain the gel type whole egg powder with high gelation and high gel stability. The preparation method is simple in process and easy to operate, and greatly reduces the time for modification reaction, wherein 30 to 60 minutes are reduced; the gel has the strength up to 350 to 450g / cm<2>, the common whole egg powder has the gel strength of about 220g / cm<2>; and the gel strength of the modified whole egg powder is still more than 300g / cm<2> after storing for three months. The preparation method is suitable for the practical industrial production and provides the theoretical foundation for producing and processing special whole egg powder.

Description

technical field [0001] The invention provides a method for preparing whole egg powder with high gelation property and high gel stability, relates to a modification processing technology of whole egg liquid, and belongs to the technical field of food chemical processing. Background technique [0002] Whole egg powder is an important ingredient in food processing due to its comprehensive nutrition, high nutritional value, and easy transportation and storage. Whole egg powder has high emulsification due to the presence of egg yolk, but poor gelation, which greatly affects the quality of whole egg. The scope of application of powder, while the whole egg powder produced in my country is mostly common type whole egg powder at present, and there is almost no specific type of whole egg powder. [0003] At present, the whole egg powders produced in China are common types, which have poor gel properties, and the stability of the gel often decreases significantly during storage and tran...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/09A23L15/00
Inventor 迟玉杰张华江迟媛赵英
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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