A kind of high water-holding egg liquid and preparation method thereof

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 form an important part of the human diet worldwide and have traditionally been an important ingredient in breakfasts, baking and many other foods. Eggs are the most common type of poultry eggs and have extremely high nutritional value. It can provide a large amount of complete and high-quality protein, containing all essential amino acids, a certain amount of vitamins and minerals. Eggs are the cheapest of all complete proteins, and egg protein is also widely used as a high-quality protein in formula foods. [0003] Eggs contain a variety of proteins with a wide range of physical and chemical properties, so they can perform a variety of functions. For example, egg white has multiple functions such as gelling, emulsifying, foaming, and binding water, making it an ideal protein ing...

AI Technical Summary

Problems solved by technology

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

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