Preparation technology for improving emulsibility and emulsion stability of desugared egg white powder

A technology of emulsification stability and preparation technology, which is applied in the field of technological transformation of egg white powder functional properties processing, to achieve the effects of enhancing hydrophobicity, reducing interfacial free energy, and reducing particle size

Active Publication Date: 2016-02-17
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] At present, there is no report on improving the emulsification by adding soybean lecithin to the desugared egg white liquid, and adding antioxidants to the subsequent egg powder to inhibit the oxidation of lipids

Method used

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  • Preparation technology for improving emulsibility and emulsion stability of desugared egg white powder

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Experimental program
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Embodiment 1

[0029] A preparation process for improving the emulsification and emulsification stability of desugared egg white powder is characterized in that it is prepared according to the following steps:

[0030] (1) Pretreatment of egg white liquid: take commercially available fresh eggs, wash them, carefully crack the shell, separate the egg yolk and leave the egg white part, stir at room temperature for 1-2 hours, filter out the frenulum and impurities for later use;

[0031] (2) Pasteurization of egg liquid: the egg white liquid obtained in step (1) was heated in a water bath at 50° C. for 30 minutes and then rapidly cooled to room temperature;

[0032] (3) Yeast pretreatment: take commercially available Angel yeast, the mass is 0.2% of the total amount of egg white liquid, add water at 30-35°C, the amount of water added is 70%, and fully stir until the yeast is completely dissolved;

[0033] (4) Egg liquid desugar treatment: heat up the egg white liquid obtained in step (2) to 25°...

Embodiment 2

[0040] (1) Pretreatment of egg white liquid: take commercially available fresh eggs, wash them, carefully crack the shell, separate the egg yolk and leave the egg white part, stir at room temperature for 1-2 hours, filter out the frenulum and impurities for later use;

[0041] (2) Pasteurization of egg liquid: the egg white liquid obtained in step (1) was heated in a water bath at 50° C. for 30 minutes and then rapidly cooled to room temperature;

[0042] (3) Yeast pretreatment: take commercially available Angel yeast, the mass is 0.4% of the total amount of egg white liquid, add water at 30-35°C, the amount of water added is 80%, and fully stir until the yeast is completely dissolved;

[0043] (4) Egg liquid desugar treatment: heat the egg white liquid obtained in step (2) to 28°C, add the yeast solution obtained in step (3) to the egg white liquid, keep the temperature at 28°C for 2 hours, Obtain sugar-free egg white liquid;

[0044] (5) adding soybean lecithin: adding comm...

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PUM

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Abstract

A preparation technology for improving emulsibility and emulsion stability of desugared egg white powder specifically comprises steps as follows: yolks are separated after fresh eggs are pretreated, an egg white liquid is desugared, then soybean lecithin is added to the egg white liquid, and the emulsibility of egg white powder obtained after spray drying can be significantly improved; besides, an antioxidant is added to the obtained egg white powder, and a lipid oxidation reaction can be avoided in the hot chamber treatment process of subsequent industrial production. Compared with other kinds of egg white powder, the prepared egg white powder has the advantages that the emulsibility can be significantly improved, the egg white powder has the uniform and stable pure white color, the method adopts the simple technology, other devices are not required to be added, and industrial production is facilitated.

Description

technical field [0001] The invention provides a preparation process for improving the emulsification and emulsification stability of desugared egg white powder, relates to technical transformation of functional property processing of egg white powder, and belongs to the technical field of food processing. Background technique [0002] Egg white powder is widely used in meat products, bakery products, convenience foods and frozen foods to improve the quality of food because of its various functional properties, such as gelling, emulsifying, foaming, and water-holding properties. , Improve the nutritional value of the product. [0003] Emulsification is one of the important functional characteristics of egg powder. It has good emulsification performance, which can make water and fat blend together well, and improve product shape and water retention. Due to its high protein content and low lipid content, egg white powder is far inferior to whole egg powder and egg yolk powder ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L29/10A23L29/00
CPCA23V2002/00A23V2200/02A23V2200/222A23V2250/1842A23V2250/76A23V2300/24A23V2300/10
Inventor 迟玉杰赵英宋本尧程缘
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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