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Preparation method of mixed egg liquid and egg liquid obtained through preparation method

A blended, egg liquid technology, applied in the field of egg product processing, can solve the problems of easily changing protein due to heat, limit product sales radius, and small market capacity, and achieve unique economical, energy-saving, and long-term shelf life effects

Active Publication Date: 2014-02-12
BEIJING HELEE BIO ENERGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the protein contained in the protein solution is easy to change when heated, and the short shelf life of the protein solution limits the sales radius of the product, and the market capacity is small

Method used

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  • Preparation method of mixed egg liquid and egg liquid obtained through preparation method
  • Preparation method of mixed egg liquid and egg liquid obtained through preparation method
  • Preparation method of mixed egg liquid and egg liquid obtained through preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0039] The method for cold sterilization preparation and deployment of protein solution, the steps are:

[0040] Take fresh eggs within seven days, wash, test, select, sterilize and air-dry with ultraviolet rays, beat the eggs to separate the protein liquid, filter with a 60-mesh filter, and homogenize with an XHF-D high-speed disperser;

[0041] The amount of sodium caseinate added is 0.2% of the mass of the egg liquid. Weigh the sodium caseinate according to the above ratio. According to the mass ratio of sodium caseinate and egg liquid is 1:2, take part of the egg liquid and mix it until completely Dissolve, then add the remaining egg liquid;

[0042] Pack the egg liquid into sterile plastic bags with lids, seal the lid after filling, and turn on the cooler and constant temperature water bath of the intermittent high-density carbon dioxide processor to make the cooling water and constant temperature water reach 4°C and 40°C respectively ; After that, turn on the water bath...

Embodiment 2

[0046] Take the fresh eggs produced on the day, wash, test, select, sterilize with ultraviolet light and air-dry, beat the eggs to separate the protein liquid, filter with a 60-mesh filter, and homogenize with an XHF-D high-speed disperser;

[0047] The amount of sodium caseinate added is 0.2% of the mass of egg liquid, the amount of carboxymethyl cellulose added is 0.02% of the mass of egg liquid, the amount of hydroxypropyl starch added is 0.02% of the mass of egg liquid, and the amount of maltodextrin The amount of addition is 0.1% of the mass of egg liquid. Weigh sodium caseinate, carboxymethyl cellulose, hydroxypropyl starch, and maltodextrin according to the above ratio. Mix the egg liquid with it, stir until evenly dispersed, then add the remaining egg liquid;

[0048] Pack the egg liquid into sterile plastic bags with lids, turn on the cooler and constant temperature water bath of the intermittent high-density carbon dioxide processor, and make the cooling water and co...

Embodiment 3

[0052] Take fresh eggs within seven days, wash, test, select, sterilize with ultraviolet light and air-dry, beat the eggs to separate the protein liquid, filter with a 60-mesh filter, and homogenize with an XHF-D high-speed disperser;

[0053] The amount of sodium caseinate added is 0.2% of the mass of the egg liquid, the amount of carboxymethyl cellulose added is 0.02% of the mass of the egg liquid, the amount of hydroxypropyl starch added is 0.02% of the mass of the egg liquid, the addition of maltodextrin The amount is 0.1% of the mass of egg liquid. Weigh sodium caseinate, carboxymethyl cellulose, hydroxypropyl starch, and maltodextrin according to the above ratio. Mix it with the liquid, stir until evenly dispersed, and then add the remaining egg liquid;

[0054] Pack the egg liquid into sterile plastic bags with lids, turn on the cooler and constant temperature water bath of the intermittent high-density carbon dioxide processor, and make the cooling water and constant t...

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Abstract

The invention provides a preparation method of mixed egg liquid. The preparation method comprises the following steps: (1) poultry eggs are disinfected, aired and broken to obtain egg liquid; (2) additives of sodium caseinate, sodium carboxymethylcellulose, hydroxypropyl starch and maltodextrin are added; (3) high-density carbon dioxide treatment is conducted on the egg liquid, and the treatment temperature is 38-42 DEG C; a high-density CO2 environment is formed in a treatment kettle; the treatment lasts for 20 minutes under 20 MPa; (4) the pressure is relieved after the treatment is finished; the egg liquid is taken out, and put in ice water for cooling, and then stored under the condition of 2-4 DEG C. The preparation method adopts the high-density CO2 cold disinfection mode to treat the mixed protein liquid, and regulates the disinfection treatment conditions according to the egg liquid properties; the used carbon dioxide has of properties of chemical inertness, no corrosion, high volatility and unique economy, so that energy is saved; as the disinfection and enzyme deactivating are conducted under the condition of low temperature, the qualities of nutrition, flavor and freshness and the like of the mixed protein liquid are kept to the maximum extent; compared with pasteurization, the disinfection method has the advantages that the shelf life of the mixed egg liquid is longer.

Description

technical field [0001] The invention belongs to the field of processing methods of egg products, and in particular relates to a method for preparing egg products through cold sterilization. Background technique [0002] Poultry eggs are high-quality and cheap protein sources, especially eggs, which are important nutritious foods. my country is the country with the largest egg production in the world, but eggs are easily spoiled, fragile and inconvenient to transport. In order to meet the demand for the quality of processed food, it is necessary to process the obtained eggs to minimize the damage to the original beneficial ingredients of the food in the process of food processing, and the research on "minimum damage processing" of food has been paid more and more attention. Among them, non-thermal processing is an effective and feasible method. Protein liquid, also known as egg white liquid, is not only edible, but also widely used in cosmetic additives, food additives, che...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/00A23V2002/00A23V2300/38
Inventor 卢晓明孙嘉文韩兆鹏刘旭明
Owner BEIJING HELEE BIO ENERGY TECH
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