Novel dried egg and processing technology thereof

A technology of dried eggs and eggs, which is applied in the direction of food ingredients as taste improvers, food ingredients as taste improvers, food science, etc. It can solve the problems of single taste of dried eggs and cumbersome production process, so as to increase the amount of free amino acids and texture Homogeneous, toughness-increased effect

Active Publication Date: 2017-01-18
CHUZHOU UNIV
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The taste of the prepared dried eggs is relatively simple, and the production process is relatively cumbersome. It is necessary to make dried eggs that meet the taste needs of different groups of people, and improve the process to reduce costs

Method used

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  • Novel dried egg and processing technology thereof
  • Novel dried egg and processing technology thereof

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Embodiment Construction

[0019] The present invention will be further described in detail below in conjunction with specific embodiments.

[0020] A new type of dried egg, based on the enzymatic hydrolyzate of egg protein, including the following raw materials: 0.5-1.5% of salt, 1-3% of sugar, 2-3% of soy sauce, 1.5-3% of concentrated stewed soup, 0.4-0.45% of compound phosphate %, compound auxiliary material 1.2-1.8%; the compound auxiliary material is a mixture obtained by konjac gum and arrowroot powder in a mass ratio of 3:7.

[0021] The processing technology of novel dry egg comprises the following steps:

[0022] (1) Preparation of egg protein enzymatic hydrolyzate: wash fresh eggs with clean water, remove surface pollutants, dry them in the air, beat eggs to get egg whites, stir to mix thick and thin egg whites evenly, add 0.2% of egg liquid with enzyme activity 2× 10 4 U / g of alkaline protease, mixed evenly, and enzymatically hydrolyzed at 50°C and pH 9.14 for 2.5 hours to obtain egg protei...

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Abstract

The invention discloses a novel dried egg and a processing technology thereof and belongs to the technical field of food processing. On the basis of egg protein hydrolysate, the novel dried egg comprises 0.5-1.5% of salt, 1-3% of sugar, 2-3% of soybean sauce, 1.5-3% of concentrated halogen soup, 0.4-0.45% of composite phosphate and1.2-1.8% of composite auxiliary materials, wherein the composite auxiliary materials are mixtures which are obtained according to the mass ratio of konjac glucomannan to kudzu powder, wherein the mass ratio is 3:7. A fresh egg is cleaned with clear water and air-dried, beaten and separated, egg white is obtained and slowly stirred evenly, alkaline protease is added for enzymolysis for some time under most appropriate conditions, and then enzymolysis protein fluid is obtained; a certain amount of enzymolysis protein fluid is taken, seasoning and the auxiliary materials are added according to a formula, the mixture is mixed evenly, poured into a mold, heated for shaping, sterilized and packaged, and then the novel dried egg is obtained. The product is provided with a flat and smooth surface, and is even in texture, appropriate in hardness, elastic, fine and smooth in taste and moderate in halogen flavor; compared with a common dried egg, the technology and nutrition are both improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a novel dried egg and its processing technology. Background technique [0002] As we all know, eggs are rich in nutrition, are excellent edible raw materials, and are also important processing raw materials in the food industry. In terms of the utilization of eggs, people have long used egg whites to process food such as cakes. Along with the development of egg product processing industry, egg tarts, dried eggs and other food products with eggs or their products as raw materials come out one after another. In the formula of dried eggs, people use eggs or egg whites as raw materials, add salt, sugar and other seasoning treatments, and then marinate them to taste. Some also add fruit and vegetable juices, calcium and other ingredients to improve the nutritional composition. In terms of processing technology, after the egg liquid and auxiliary materials are mixed, the foll...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L19/10A23L29/206
CPCA23V2002/00A23V2200/16A23V2200/14
Inventor 蔡华珍苏丹孙丽莉
Owner CHUZHOU UNIV
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