Preparation method of egg albumen powder with great instant property and no bitter and fishy smells

A technology of egg white powder and bitter smell, which is applied in the preparation of high-speed solubility and no bitter smell egg white powder, and in the field of egg protein processing, to achieve high-speed solubility and good synergistic effects

Active Publication Date: 2013-08-28
迟玉杰
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, there is no report on the use of three specific enzymes in a specific ratio, combined with variable temperature and variable pH conditions for enzymatic hydrolysis; there is no report on this basis, combined with high-speed short-term ultramicronization treatment at the same time

Method used

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  • Preparation method of egg albumen powder with great instant property and no bitter and fishy smells
  • Preparation method of egg albumen powder with great instant property and no bitter and fishy smells
  • Preparation method of egg albumen powder with great instant property and no bitter and fishy smells

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Embodiment Construction

[0050] A preparation method of high-speed solubility, no bitter smell egg white powder is characterized in that it is prepared according to the following steps:

[0051] (1) Clean 10 kg of eggs, dry the surface moisture, separate the egg white from the egg yolk after beating, and pasteurize the egg white liquid at 50°C for 30 minutes for later use;

[0052] (2) Stir the egg white liquid after pasteurization in step (1) with a stirrer at a rate of 100 rpm for 20 minutes to obtain a uniform and stable egg white liquid;

[0053] (3) Heat the egg white solution obtained in step (2) to 28-30°C, add 3.4g of yeast to each liter of egg white liquid, dissolve the yeast in water at 25-30°C in advance, powder yeast: water = 1:8, During fermentation, keep the temperature at 28-30°C for 1.5 hours to obtain fermented egg white liquid;

[0054] (4) Add complex protease to the fermented egg white liquid obtained in step (3) for two-stage enzymolysis, the first stage: enzymolysis at 47°C and ...

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Abstract

The invention discloses a preparation method of egg albumen powder with a great instant property and no bitter or fishy smells, which solves the problems of bad instant property, bitter smell or fishy smell, and bad organoleptic quality of egg albumen powder in the market at present. According to the preparation method, enzymolysis treatment is performed on egg albumen protein by a compound protease (including Alcalase, neutral protease and flavourzyme) and cooperates with a two-stage enzymolysis method, the use amount of the compound protease is less than the use amount of any one protease in the compound protease during independent use, the physicochemical indexes of instant property, taste and the like of the egg albumen powder obtained via the enzymolysis are greatly improved, and unexpected technical effects are obtained; the proportioning ratio of Alcalase to neutral protease to flavourzyme in the compound protease is determined to be 1: 2: 1, and via the proportioning, the instant property and dissolution stability of the egg albumen powder are remarkably improved; and high-speed short-time superfine treatment is combined, so that the effects are better.

Description

technical field [0001] The invention provides a preparation method of high-speed solubility and no bitter smell egg white powder, relates to an egg protein processing technology, and belongs to the technical field of agricultural product processing. . Background technique [0002] Egg white is rich in protein, and its amino acid composition is suitable, and these amino acid composition is very close to the amino acid pattern of human protein, so it is a high-quality protein in food. Moreover, the protein content in eggs is high, easy to digest, and can be almost completely absorbed by the human body, which can be called high-quality food. However, due to the yellowish color, fishy or bitter taste, and poor instant solubility, dispersibility, and stability of the egg white powder obtained by traditional techniques, the application of egg white powder as a high-quality protein for direct intake by the human body is limited. [0003] At present, there are not many studies on...

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 迟玉杰赵英孙临政
Owner 迟玉杰
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