Desalination method for salted egg white, salted-egg-white protein peptide powder and preparation method

A technology of albumin and salted egg white, which is applied to the protein components of eggs, protein food processing, protein food components, etc., can solve the problems of difficult promotion and application, cumbersome desalination process, and low desalination efficiency, so as to reduce the pressure on environmental protection , high desalination efficiency and stable protein quality

Inactive Publication Date: 2016-04-13
YIYANG KEMEN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The desalination efficiency of this method is low, the desalination process is cumbersome, and safety problems are prone to occur when adjusting the pH value
[0007] The above methods are difficult to be popularized and ap

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0036] A salted egg white desalting method, it comprises the following steps:

[0037] ⑴Put the salted egg white in water at 80°C-100°C, keep it for 1min-3min, after solidification and denaturation, take out the solidified salted egg white;

[0038] In step (1) of the present invention, the mass ratio of salted egg white to water is 1:20-30;

[0039] (2) The salted egg white coagulum obtained in step (1) is dried by a centrifuge, and the dried salted egg white is placed in pure water, soaked, washed with water to desalt and dried, and repeated 1 to 2 times to obtain desalted salty egg white coagulum;

[0040]In step (2) of the present invention, the rotating speed of the centrifuge is 2000r / min-10000r / min, and the time is 1min-5min; when soaking and washing, the mass ratio of material to liquid is 1:1-5.

[0041] The salted egg whites of the present invention include salted duck egg whites or salted egg whites with a salt content of 9% to 14%.

[0042] In this example, salt...

Embodiment 2

[0059] In this example, the salted egg white is placed in water at 95°C according to the mass ratio of material to water: 1:20, and kept for 1 min. After solidification and denaturation, the salted egg white solidified product is taken out; The salted egg white was placed in 3 times the amount of pure water, soaked, washed with water to desalt and dried to obtain a desalted salted egg white coagulum, and the desalination rate of the salted egg white was determined to be 96%.

[0060] The desalted salted egg white coagulum is crushed with a colloid mill, and the gap between the grinding discs is adjusted to 0.2mm. After the pulverized desalted salted egg white coagulum is mixed with water at a mass ratio of 4:1, papain is added in an amount equal to that of the raw material salted egg white 0.1% of the protein content, enzymolysis temperature 50°C, after 2 hours of enzymolysis, keep the temperature constant, add flavor protease, the addition amount is 0.3% of the protein content...

Embodiment 3

[0063] In this example, according to the ratio of material to water 1:30, the salted egg white is placed in water at 95°C and kept for 1 min. After solidification and denaturation, the salted egg white solidified product is taken out; Egg whites were placed in 3 times the amount of pure water, soaked, washed with water to desalt and dried, and repeated twice to obtain desalted salted egg white coagulum. The desalination rate of salted egg white was determined to be 98%.

[0064] The desalted salted egg white coagulum is crushed with a colloid mill, and the gap between the grinding discs is adjusted to 0.4 mm. After the pulverized desalted salted egg white coagulum is mixed with water at a mass ratio of 3:1, papain is added in an amount equal to the raw material salted egg white protein 0.1% of the protein content, enzymolysis temperature 50°C, after 2 hours of enzymolysis, keep the temperature constant, add flavor protease, the addition amount is 0.3% of the protein content of ...

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Abstract

The invention discloses a desalination method for salted egg white, and the method is simple in technology, low in equipment requirement and high in desalination efficiency. The method is characterized by in that the method comprises steps of performing protein heat denaturation on salted egg white and performing water-washing immersion desalination on salted-egg-white protein; a coagulum prepared by desalinating salted egg white is crushed by a colloid mill and is enzymolyzed, the enzymolysis solution is subjected to condensation and spray drying, so that the salted-egg-white protein peptide powder is obtained. The salted-egg-white protein peptide powder does not have bitter taste, the freshness is same to that of a monosodium glutamate solution with the concentration of 0.5%, the protein recovery rate is 92% or more, the physical and chemical indexes of the salted-egg-white protein peptide powder accord with GB/T 22492-2008 standard requirements, and the peptide content is detected to be 70% or more according to GB/T 22493-2008 standard. The technology is simple, desalination efficiency is high, desalination rate reaches 96% or more, an asynchronous enzymolysis manner of papain and flavourzyme is employed when enzymolysis is performed, and the enzyme killing technology and the condensation technology of the enzymolysis solution are synchronously performed, the technology is simple, and the produced salted-egg-white protein peptide powder is good in quality, safe and reliable to eat, and is widely applicable to various nutrient food, health-care beverages and cakes.

Description

technical field [0001] The invention relates to a deep processing of poultry egg by-products, in particular to a salted egg white desalination method, salted egg white protein peptide powder and its preparation method, in particular to a salted egg white desalination method with simple process, low equipment requirement and high desalination efficiency Method, salted egg white protein peptide powder and preparation method. Background technique [0002] Salted egg is one of the main egg products in my country. Salted egg yolk is popular because of its excellent flavor, taste and color, and is widely used in the production of traditional zongzi and moon cakes. Salted egg white is difficult to recycle due to its salt content exceeding 10%. Except for a very small amount used in the production of feed, noodles, biscuits, sausages, fish balls, etc., most of them are discarded, making salty egg white contain 10% to 14% of the salt. ﹪The high-quality protein is discarded, resultin...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/20A23J1/08A23J3/34A23L33/18A23L2/52
CPCA23J1/08A23J3/341A23L2/52A23V2002/00A23V2200/30A23V2250/55
Inventor 陈克明杨代明张明盛树琪杨文斌王建华
Owner YIYANG KEMEN FOOD CO LTD
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