Preparation method for composite dried albumen

Abstract

The invention discloses a preparation method for composite dried albumen prepared from poultry egg pulp, bean isolated protein powder or bean milk, water, spice water, light soy sauce and white sugar. According to the preparation method, conventional food processing means and modern food industrial production technology are combined for matching conventional food such as poultry eggs and beans for deep processing, the product has a shelf life up to one year or more and industrial production can be realized. The method helps to successfully solve the problems that the dried albumen is layered, has honeycomb bubbles and the like, and the product is uniform and stable. The prepared composite dried albumen is excellent in color, fragrance and taste, fine in mouthfeel and perfect in elasticity, can well cater to the dietary habit and the consumption demands of modern people, and has wide market prospect. The preparation method provides a favorable approach for solving problems such as storage and deep processing of poultry eggs, deep processing of beans and the like, and helps to promote the development of deep processing industry of poultry and bean products in our country.

Description

technical field [0001] The invention relates to a method for preparing dried composite protein, which belongs to the field of deep processing of poultry egg food and bean food. Background technique [0002] Poultry eggs and beans are necessary non-staple foods in life. Poultry eggs are rich in nutrition and comprehensive, but contain high cholesterol, so they are not suitable for people with high cholesterol. The beans are rich in nutrients and low in cholesterol, and the lecithin contained in the beans can remove the cholesterol attached to the blood vessel wall, prevent hardening of the arteries, and prevent cardiovascular diseases. Therefore, eating poultry eggs and beans together can meet the nutritional needs without worrying about diseases caused by high cholesterol intake in poultry eggs. It is suitable for people with high cholesterol. [0003] 201010148900.2 discloses dried bean curd with eggs and its production method. The method is to mix beef and spices to boi...

AI Technical Summary

Problems solved by technology

Although this method can produce dried tofu with eggs, on the one hand, it uses normal pressure cooking, and the egg liquid boils to produce a large number of air bubbles, making the inside of the product honeycomb-shaped, with many internal pores, which seriously affects the texture and shelf life of the product, and normal pressure cooking requires more time. Long time, causing waste of energy and time, affecting industrial production efficiency

On the other hand, the known soy protein isolate mainly contains two proteins, 7S and 11S. The denaturation temperatures of these two proteins are 75°C and 95°C respectively, while the denaturation temperature of egg white protein is 62°C. Dry When the material rises to 62°C-75°C, the egg white protein denatures and coagulates first, while the soybean protein remains undenatured and then precipitates. Finally, the product is divided into two layers. The upper layer is the egg layer with a delicate taste, while the lower layer is the soybean layer. rough

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