Desalting and protein recovering method of salted egg white

A protein and salted egg technology, applied in the field of salted egg white desalination and protein recovery, can solve the problems of low protein recovery rate, cumbersome salted egg white treatment process steps, low desalination efficiency, etc., achieve stable protein quality, improve desalination rate and protein recovery The effect of improving the rate and protein recovery rate

Inactive Publication Date: 2014-08-20
FUJIAN INST OF MICROBIOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] For this reason, the technical problem to be solved by the present invention lies in the problems of cumbersome salted egg white treatment process steps, low desalination efficiency and low protein recovery rate in the prior art, and then provides a method with simple steps, high desalination rate and high protein recovery rate

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] The method for protein desalination and recovery in the salted egg white described in this implementation, it may further comprise the steps:

[0033] (1) Filter the salted egg white through a 5-mesh sieve, and refrigerate for later use;

[0034] (2) Dilute and mix the filtered salted egg white with water, the volume ratio of the salted egg white to the added water is 1:2, adjust the temperature of the salted egg white feed liquid to 15°C and pH to 5.5, then add The polyglucosamine flocculant solution whose volume is 0.3% of the feed liquid volume is mixed evenly, and after standing and settling for 30 minutes, the protein flocs and supernatant are separated and collected respectively, and set aside;

[0035] (3) Add water to the protein flocs obtained in step (2) to dilute and mix evenly. The volume ratio of the protein flocs to the added water is 1:3. After standing and settling for 30 minutes, separate and collect Protein flocs and supernatant, set aside;

[0036] ...

Embodiment 2

[0039] The method for protein desalination and recovery in the salted egg white described in this implementation, it may further comprise the steps:

[0040] (1) Take the salted egg white and filter it through a 5-mesh sieve, and refrigerate it for later use;

[0041](2) Dilute and mix the filtered salted egg white with water. The volume ratio of the salted egg white to the added water is 1:6. Adjust the temperature of the salted egg white feed liquid to 10°C and pH to 6.5, and then The polyglucosamine flocculant solution whose volume is 0.1% of the feed liquid volume is mixed evenly, and after standing and settling for 20 minutes, separate and collect protein flocs and supernatant respectively, and set aside;

[0042] (3) Add water to the protein flocs obtained in step (2) to dilute and mix evenly, the volume ratio of the protein flocs to the added water is 1:1, after standing and settling for 50 minutes, separate and collect Protein flocs and supernatant, set aside;

[004...

Embodiment 3

[0046] The method for protein desalination and recovery in the salted egg white described in this implementation, it may further comprise the steps:

[0047] (1) Filter the salted egg white through a 5-mesh sieve, and refrigerate for later use;

[0048] (2) Dilute and mix the filtered salted egg white with water, the volume ratio of the salted egg white to the added water is 1:3, adjust the temperature of the salted egg white feed liquid to 12°C and pH 6, then add The polyglucosamine flocculant solution whose volume is 0.2% of the feed liquid volume is mixed evenly, and after standing and settling for 30 minutes, separate and collect protein flocs and supernatant respectively, and set aside;

[0049] (3) Add water to the protein flocs obtained in step (2) to dilute and mix evenly. The volume ratio of the protein flocs to the added water is 1:2. After standing and settling for 20 minutes, separate and collect separately Protein flocs and supernatant, set aside;

[0050] (4) M...

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PUM

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Abstract

The invention provides a desalting and protein recovering method of salted egg white. The method for performing white comprises the following steps: filtering industrialized salted egg white, performing settling desalting by a flocculating agent, adding water for diluting settled salt, and filtering by a ceramic membrane so as to realize concentration desalting and the protein extraction recovery on the industrial salted egg. Compared with the prior art, the method is high in desalting rate and protein recovery rate, recovered protein has the advantages that the quality is stable, protein nutrients are not destroyed and the like, the whole treatment process is simple in step and easy to popularize and apply, the pollutant emission is reduced, and the method is free of environment and water resource pollution and has a wide application prospect.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a method for desalting salted egg white and recovering protein. Background technique [0002] Salted egg is a traditional flavor food in my country, and it is also one of the main egg products in China. Salted egg yolk is favored by people because of its excellent texture, color and flavor. It is widely used in processing, but the salted egg whites with high salt content and poor flavor are discarded, resulting in a large waste of resources. And because the salt content in the abandoned salted egg white exceeds 10%, greatly limits the recycling of salted egg white, indirectly makes 10%~12% high-quality animal protein that contains in the salted egg white be discarded, has caused great harm. waste, and at the same time due to the fermentation decomposition and corruption of a large amount of salted egg whites abandoned in the environment, it has caused serious ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/08A23L1/305
Inventor 方东升谢颖周景明陈秀明周剑张引
Owner FUJIAN INST OF MICROBIOLOGY
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