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High gel type egg white powder preparation and storage method

A technology of egg white powder and high gel, which is applied in the field of egg white powder to achieve the effect of low cost, low energy consumption and good functionality

Inactive Publication Date: 2016-09-07
QIANSHAN TIANSHENG AGRI ECOLOGICAL TECH DEV CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

It is not available in the existing methods of sterilization treatment of egg white powder such as high temperature treatment, microwave and ultraviolet light

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] Example 1 A high-gel egg white powder is composed of the following raw materials in parts by weight: 20 parts of dextran solution, 24 parts of galactomannan solution, 10 parts of starch, 60 parts of complex minerals, emulsified 8 parts of agent, 10 parts of yeast, 40 parts of water.

[0019] A method for preparing and storing high-gel egg white powder, comprising the following steps:

[0020] (1) Break the shell of the egg, separate the egg white and egg yolk, stir the egg white liquid with a stirrer to evenly sterilize it, and set aside;

[0021] (2) adding a mixture of dextran solution and galactomannan solution with a mass fraction of 15-20% to the egg white liquid obtained above, and after mixing evenly, adjust the pH to 6.0-7.0;

[0022] (3) Add starch, composite mineral matter and emulsifier to the mixed solution obtained in step (2), and stir at a high speed of 3000-4500r / min for 2-3min;

[0023] (4) Add yeast to the mixed solution stirred in step (3), ferment ...

Embodiment 2

[0028] Example 2 A high-gel egg white powder is composed of the following raw materials in parts by weight: 25 parts of dextran solution, 30 parts of galactomannan solution, 20 parts of starch, 75 parts of compound minerals, emulsified 15 parts of agent, 16 parts of yeast, 45 parts of water.

[0029] A method for preparing and storing high-gel egg white powder, comprising the following steps:

[0030] (1) Break the shell of the egg, separate the egg white and egg yolk, stir the egg white liquid with a stirrer to evenly sterilize it, and set aside;

[0031] (2) adding a mixture of dextran solution and galactomannan solution with a mass fraction of 15-20% to the egg white liquid obtained above, and after mixing evenly, adjust the pH to 6.0-7.0;

[0032] (3) Add starch, composite mineral matter and emulsifier to the mixed solution obtained in step (2), and stir at a high speed of 3000-4500r / min for 2-3min;

[0033] (4) Add yeast to the mixed solution stirred in step (3), fermen...

Embodiment 3

[0038] Example 3 A high-gel egg white powder, which is composed of the following raw materials in parts by weight: 22 parts of dextran solution, 26 parts of galactomannan solution, 16 parts of starch, 72 parts of complex minerals, emulsified 9 parts of agent, 12 parts of yeast, 44 parts of water.

[0039] A method for preparing and storing high-gel egg white powder, comprising the following steps:

[0040] (1) Break the shell of the egg, separate the egg white and egg yolk, stir the egg white liquid with a stirrer to evenly sterilize it, and set aside;

[0041] (2) adding a mixture of dextran solution and galactomannan solution with a mass fraction of 15-20% to the egg white liquid obtained above, and after mixing evenly, adjust the pH to 6.0-7.0;

[0042] (3) Add starch, composite mineral matter and emulsifier to the mixed solution obtained in step (2), and stir at a high speed of 3000-4500r / min for 2-3min;

[0043] (4) Add yeast to the mixed solution stirred in step (3), f...

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PUM

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Abstract

The present invention discloses high gel type egg white powder. The high gel type egg white powder is composed of the following raw materials in parts by weight: 20-25 parts of dextran solution, 24-30 parts of galactomannan solution, 10-20 parts of starch, 60-75 parts of compound mineral, 8-15 parts of an emulsifier, 10-16 parts of yeast, and 40-45 parts of water. The prepared egg white powder is subjected to storage by radiation treatment. Compared with the prior art, the high gel egg white powder preparation technology is simple, low in energy consumption, and low in cost. The obtained egg white powder is rich in nutritional value. At the same time, the irradiated egg white powder better maintains the original various physicochemical indexes, excellent functionality, appearance and color. Besides, the nutrients in the egg white powder are affected, and the egg white powder is in line with national food standards and has very good application and promotion prospects.

Description

technical field [0001] The invention relates to the technical field of egg white powder, in particular to a method for preparing and storing high-gel egg white powder. Background technique [0002] At present, egg white powder is spray-dried from egg white. It is one of the high-quality animal proteins, rich in amino acids, and has good nutritional value. Egg white protein is widely used in the food industry because of its good functional properties. The use of egg white powder can make the flavor of the product better without increasing the cost. In meat filling products, it can greatly improve the bad phenomena such as retrogradation, divergence, and slag caused by the use of starch in the product, improve the product structure, and improve the quality of the product. Product quality; used in the aquatic product processing industry, the use effect is better, can effectively reduce production costs, save storage costs, and facilitate transportation; good economy, good elas...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23B5/015A23B5/02
CPCA23B5/015A23B5/02A23V2002/00A23V2200/222A23V2250/156A23V2250/5042A23V2250/51A23V2250/5118A23V2250/76A23V2300/10Y02P60/85
Inventor 徐杰驰陈晓林
Owner QIANSHAN TIANSHENG AGRI ECOLOGICAL TECH DEV CO LTD
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