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High-water-holding-capacity egg liquid and preparation method thereof

A water-holding, egg-liquid technology, applied in the field of high-water-holding egg liquid and its preparation, can solve the problems such as the preparation method and technology of egg liquid without high water-holding capacity, and achieves high quality, improved stability, and strong engineering significance. Effect

Active Publication Date: 2015-11-18
四川众润食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no preparation method and technology for egg liquid with high water holding capacity

Method used

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  • High-water-holding-capacity egg liquid and preparation method thereof
  • High-water-holding-capacity egg liquid and preparation method thereof
  • High-water-holding-capacity egg liquid and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1-9

[0038] According to Table 1 corresponding to the data of Examples 1-9, weigh the auxiliary materials and additives;

[0039] (1) After breaking the egg shell, the egg liquid is obtained, which is mixed with salt, white sugar, and compound phosphate to obtain a mixed liquid; in terms of mass percentage, the compound phosphate consists of 30% pyrophosphate, 30% metaphosphate, and 30% It is composed of polyphosphate and 10% sodium chloride.

[0040] (2) Add purified CMC to the mixed solution;

[0041] (3) Stir the above mixed egg liquid at a shear rate of 500-2000rpm for 5-20min;

[0042] (4) After standing for defoaming, pass an 80-mesh sieve to obtain a high-holding aqueous egg liquid.

[0043] Among them, the preparation method of purified CMC is:

[0044] (1) Take 1-5g of CMC into 20-40ml of 70-80% (V / V) ethanol solution, stir at 1500rpm for 30min, remove the filtrate; repeat the above operation 2-4 times to obtain the purified CMC primary product, Then put the purified CMC initial pr...

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Abstract

The invention provides high-water-holding-capacity egg liquid and a preparation method thereof. The egg liquid is prepared from the following components in parts by weight: 100 parts of egg liquid, 0.5-2 parts of edible salt, 2-6 parts of white granulated sugar, 0.02-0.1 part of CMC and 0.3-1 part of compound phosphate. The mechanical shearing is performed at a speed of 500-2000rpm for 5-20 minutes, and the finally prepared egg liquid has high water holding capacity, and can meet the requirement for raw materials of egg product production. The invention further provides a method for detecting the water holding capacity of egg liquid. According to the preparation method, the water holding capacity of egg liquid can be remarkably improved by means of combination of chemical and physical methods, selection of auxiliaries and additives and optimization of process parameters are adaptive to the industrial production requirement, and the research result can be directly applied to practical production. By adopting the high-water-holding-capacity egg liquid and the preparation method thereof, the problem of deficient elasticity and tenderness of the egg liquid in egg product processing caused by low water holding capacity can be effectively solved, the quality of egg products can be improved, and the requirement for the development of current egg product industry can be met.

Description

Technical field [0001] The invention relates to the field of food processing, in particular to a high-water-holding egg liquid and a preparation method thereof. Background technique [0002] Eggs are an important part of human diets worldwide. Traditionally, they are used as an important raw material for breakfast, baking and many other foods. Eggs are the most common kind of poultry eggs and have extremely high nutritional value. It can provide a large amount of complete, high-quality protein, containing all essential amino acids, a certain amount of vitamins and minerals. Eggs are the cheapest of all complete protein, and egg protein is also a high-quality protein widely used in formula foods. [0003] Eggs include a variety of proteins and have broad physical and chemical properties, so they can exhibit multiple functions. For example, egg white has multiple functions such as gelling, emulsification, foaming, and water binding, making it an ideal protein ingredient for many f...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
CPCA23V2002/00A23V2300/08A23V2300/31A23V2250/51082
Inventor 刘福权赵志峰谢王俊曹瑜
Owner 四川众润食品有限公司
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