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Nutritional egg-white jelly and production method thereof

An egg white and nutrition technology, applied in the field of food processing, can solve the problems of poor product texture and hard taste, and achieve the effects of moderate cost, smooth taste and wide range of raw materials

Inactive Publication Date: 2016-10-12
JIANGXI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the above methods all use heat to induce protein to form a gel, and the texture of the product is relatively poor, and the taste is relatively hard.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] (1) Beat the fresh duck eggs that have passed the inspection, have been cleaned and sterilized, and remove the shells, separate the egg whites from the yolks, and take 400 g of egg whites and beat them evenly.

[0019] (2) Weigh 4.2g of carrageenan, 32g of white granulated sugar, and 0.08g of sucralose, dissolve in 100g of water, heat to 60°C, fully dissolve, and stir evenly to obtain a thickener and sweetener mixed solution.

[0020] (3) Dissolve 4.0 g of sodium carbonate with 100 g of water, and stir to obtain a sodium carbonate solution.

[0021] (4) Slowly add the thickener, sweetener mixed solution of step (2) and the sodium carbonate solution of step (3) to 400g of egg white liquid that is whipped evenly, stir rapidly while adding until uniform, and adjust the pH value Adjust to 10.5, fill, heat at 75°C for 30 minutes, cool, inspect, and obtain the finished product.

[0022] According to the sensory evaluation, the jelly obtained by the present invention is obvio...

Embodiment 2

[0024] (1) Beat the fresh duck eggs that have passed the inspection, have been cleaned and sterilized, and remove the shells, separate the egg whites from the yolks, and take 400 g of egg whites and beat them evenly.

[0025] (2) Weigh 2.6g of carrageenan, 1.0g of tara gum, and 50g of white granulated sugar, dissolve them in 140g of water, heat to 80°C, fully dissolve, and stir evenly to obtain a thickener and sweetener mixed solution.

[0026] (3) Dissolve 6 g of sodium carbonate with 60 g of water, and stir to obtain a sodium carbonate solution.

[0027] (4) Slowly add the thickener, sweetener mixed solution of step (2) and the sodium carbonate solution of step (3) to 400g of egg white liquid that is whipped evenly, stir rapidly while adding until uniform, and adjust the pH value Adjust to 10.5, fill, heat at 70°C for 120 minutes, cool, inspect, and obtain the finished product.

Embodiment 3

[0029] (1) Beat the fresh eggs that pass the inspection, clean and disinfect, and remove the shells, separate the egg whites from the yolks, and take 2000g of egg whites and beat them evenly.

[0030] (2) Weigh 9g of locust bean gum, 3g of xanthan gum, 3.6g of guar gum, and 0.8g of sucralose, dissolve them in 700g of water, heat to 85°C, fully dissolve, and stir evenly to obtain thickener and sweetness agent mixed solution.

[0031] (3) Dissolve 25g of sodium carbonate with 300g of water, and stir to obtain a sodium carbonate solution.

[0032] (4) Slowly add the thickener, sweetener mixed solution of step (2) and the sodium carbonate solution of step (3) to 2000g of beaten egg white liquid, stir rapidly while adding until uniform, and adjust the pH value Adjust to 10.0, fill, heat at 65°C for 100 minutes, cool, inspect, and obtain the finished product.

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PUM

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Abstract

The invention provides nutritional egg-white jelly and a production method thereof and belongs to the field of food processing. The nutritional egg-white jelly is characterized in that the jelly is produced by using the egg-white as the main raw material and food thickening agent and sweetening agent as the auxiliary materials under the synergic effects of alkali and heat. The production method is different from a common jelly production method which completely depends on thermal coagulation of the thickening agent to produce jelly. The nutritional egg-white jelly has the advantages that the jelly is rich in protein, high in nutritional value, high in safety due to the fact that no pigment and essence are added, smooth and refreshing in taste, unique in flavor, wide in raw material source and easy in raw material obtaining; the production method is simple to operate and moderate in cost, and the jelly is a novel jelly product which integrates nutritional value and economic value.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a nutritional jelly using egg white as a protein carrier and a preparation method thereof. Background technique [0002] Jelly is a kind of snack food mainly made of edible gum and sugar, which is processed through cooking, blending, filling, sterilization and other processes. Deeply loved by consumers. However, currently commercially available jellies are almost completely solidified by the gelation of food thickeners, supplemented by flavoring such as sweeteners, pigments, and essences to enhance color. There are almost no nutritional components such as protein in the ingredients, and the nutritional value is relatively limited. [0003] In order to increase the nutritional value of the jelly, Chinese patent CN100593976C (Auricularia nutrient jelly and its production method) discloses a method of blending Auricularia chinensis, gelling agent, sweetener, water, etc. a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L21/10A23L15/00A23L33/00
CPCA23V2002/00A23V2200/30
Inventor 涂勇刚赵燕徐明生
Owner JIANGXI AGRICULTURAL UNIVERSITY
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