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

An egg white powder, no bitterness technology, applied in the preparation of high-speed solubility, no bitter and fishy egg white powder, egg protein processing field, to achieve the effect of good synergy and high-speed solubility

Active Publication Date: 2014-07-09
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 10kg 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 p...

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Abstract

The invention relates to a preparation method of high-speed solubility and no bitter smell egg white powder. The invention solves the problems of poor instant solubility, bitter taste or fishy smell and poor sensory quality of egg white powder currently on the market. Egg white protein is enzymatically hydrolyzed by compound proteases (Alcalase, neutral protease and flavor protease), and the two-stage enzymatic hydrolysis method is coordinated at the same time. The physical and chemical indicators such as instant solubility and taste of the obtained egg white powder have been greatly improved, and unexpected technical effects have been achieved; the ratio of Alcalase, neutral protease and flavor protease in the compound enzyme is determined to be 1:2:1. The ratio significantly improves the instant solubility and dissolution stability of egg white powder; combined with high-speed and short-term ultramicronization treatment, the effect is even 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 Patents(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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