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Method for preparing protein grains through poultry egg white

A technology of protein granules and egg white liquid, which is applied in the field of food processing, can solve the problems of not being able to be enjoyed by consumers and difficult to process, and achieve the effect of retaining natural nutritional value, soft texture and wide source

Active Publication Date: 2014-04-16
BEIJING HELEE BIO ENERGY TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, because many consumers currently suffer from high blood sugar or other diseases that need to limit the amount of sugar consumed, this protein delicacy cannot be enjoyed by the majority of consumers, and because the finished product is relatively crispy, it is not easy to carry out follow-up processing, limited applications

Method used

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  • Method for preparing protein grains through poultry egg white

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] This embodiment provides a method for making protein granules by using poultry egg white liquid, specifically:

[0020] 1) Take fresh eggs, separate egg whites from egg yolks, and obtain egg white liquid;

[0021] 2) Gently stir the egg white liquid at a low speed, and filter it with 60-80 mesh to obtain clear and uniform egg white liquid;

[0022] 3) The filtered egg white liquid was heated at 95° C. for 12 minutes under the stirring condition of 1000 r / min to prepare protein granules.

Embodiment 2

[0024] According to the method of Example 1, protein particles were prepared. The difference is that the poultry eggs are chicken eggs and duck eggs, and the two egg whites are prepared at a ratio of 1:1, and the heating temperature is 100° C., the heating time is 8 minutes, and the stirring speed is 800 r / min.

Embodiment 3

[0026] According to the method of Example 1, protein particles were prepared. The difference is that the poultry eggs are duck eggs and goose eggs, and the two egg whites are prepared at a ratio of 1:1, and the heating temperature is 80° C., the heating time is 15 minutes, and the stirring speed is 600 r / min.

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Abstract

The invention relates to a method for preparing protein gains through poultry egg white. The method is characterized by comprising the following steps: uniformly agitating egg white; filtering to obtain a filtrate; and agitating and heating synchronously the filtrate at 200 to 2,000r / min to obtain the protein grains. The protein grains have a great taste, and are high in elasticity and free of saccharose; and the method has the advantages that the category of egg products is expanded, the foods forms are enriched, the processing of the poultry egg is promoted, more values are produced, more people can obtain a benefit, and high economic and social benefits are brought.

Description

technical field [0001] The invention relates to a method for making protein granules by using poultry egg albumen, which belongs to the field of food processing. Background technique [0002] The production of poultry eggs in my country is abundant, and poultry eggs are rich in protein content, rich in mineral elements and multivitamins. They are widely eaten, nutritious and popular among consumers. Coupled with the low price of poultry eggs, wide sources and easy processing, poultry eggs have become an important source of nutrition for human beings. [0003] In the current catering industry, egg white liquid is often used to make meringue. Because it is not easy to shape at room temperature, a large amount of sucrose is usually added after egg white liquid is sent to form a stable hemispherical meringue. However, because many consumers currently suffer from high blood sugar or other diseases that need to limit the amount of sugar consumed, this protein delicacy cannot be e...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23P1/02A23L15/00A23P10/40
CPCA23L15/00A23P10/20A23V2002/00A23V2250/5428
Inventor 卢晓明孙嘉文韩兆鹏刘旭明
Owner BEIJING HELEE BIO ENERGY TECH
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