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High foaming whole egg powder preparation method

A technology of whole egg powder and foamability, which is applied in the field of preparation of high foaming whole egg powder, can solve the problem that the improvement of the foaming power and foam stability of whole egg powder or egg white liquid is not very large, and the whole egg powder The brewing property is not very good, the time of enzymatic hydrolysis is long, etc., to achieve the effect of good appearance, easy industrial production and long shelf life

Inactive Publication Date: 2017-02-01
泰州苏鹏蛋业生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, these two methods do not improve the foaming power and foam stability of whole egg powder or egg white liquid very much, and the enzymatic hydrolysis takes a long time, which easily makes whole egg powder go bad during the production process, and the whole egg powder produced The mixing ability of egg powder is not very good

Method used

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Examples

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Effect test

Embodiment 1

[0030] The preparation method of high-foaming whole egg powder comprises the following steps: (1) taking fresh eggs, breaking the shell to get the whole egg liquid, stirring evenly and then filtering to remove impurities; (2) adding the whole egg liquid obtained through the step (1) Add neutral protease aqueous suspension and papain aqueous suspension respectively in the medium, make the addition amount of neutral protease and papain reach 1500u / g and 1000u / g respectively, enzymolysis 120 minutes under the temperature of 45~50 ℃; ( 3) Add maltodextrin powder to the whole egg liquid after enzymolysis to make its mass fraction reach 3%, and stir evenly; (4) Pasteurize the mixture obtained through step (3), and the sterilization temperature is 63 ~65°C, the sterilization time is 5 minutes; (5) Spray-dry the pasteurized mixture, the inlet air temperature is 140°C-160°C, and the outlet air temperature is 74°C-78°C; (6) Collect the spray Dry the obtained whole egg powder, pass it th...

Embodiment 2

[0033] The preparation method of high-foaming whole egg powder comprises the following steps: (1) taking fresh eggs, breaking the shell to get the whole egg liquid, stirring evenly and then filtering to remove impurities; (2) adding the whole egg liquid obtained through the step (1) Add neutral protease aqueous suspension and papain aqueous suspension respectively in the medium, make the addition amount of neutral protease and papain reach 2000u / g and 1000u / g respectively, enzymolysis 120 minutes under the temperature of 45~50 ℃; ( 3) Add maltodextrin powder to the whole egg liquid after enzymolysis to make its mass fraction reach 3%, and stir evenly; (4) Pasteurize the mixture obtained through step (3), and the sterilization temperature is 63 ~65°C, the sterilization time is 5 minutes; (5) Spray-dry the pasteurized mixture, the inlet air temperature is 140°C-160°C, and the outlet air temperature is 74°C-78°C; (6) Collect the spray Dry the obtained whole egg powder, pass it th...

Embodiment 3

[0036]The preparation method of high-foaming whole egg powder comprises the following steps: (1) taking fresh eggs, breaking the shell to get the whole egg liquid, stirring evenly and then filtering to remove impurities; (2) adding the whole egg liquid obtained through the step (1) Add neutral protease aqueous suspension and papain aqueous suspension respectively in the medium, make the addition amount of neutral protease and papain reach 1500u / g and 1500u / g respectively, enzymolysis 120 minutes under the temperature of 45~50 ℃; ( 3) Add maltodextrin powder to the whole egg liquid after enzymolysis to make its mass fraction reach 3%, and stir evenly; (4) Pasteurize the mixture obtained through step (3), and the sterilization temperature is 63 ~65°C, the sterilization time is 5 minutes; (5) Spray-dry the pasteurized mixture, the inlet air temperature is 140°C-160°C, and the outlet air temperature is 74°C-78°C; (6) Collect the spray Dry the obtained whole egg powder, pass it thr...

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Abstract

The invention relates to a high foaming whole egg powder preparation method, which mainly comprises: adding neutral protease and papain into a stirred and filtered whole egg liquid, carrying out enzymolysis for 120 min at a temperature of 45-50 DEG C, adding maltodextrin powder to the obtained whole egg liquid to achieve a mass fraction of 3%, uniformly stirring, carrying out pasteurization, carrying out spray drying to obtain whole egg powder, and carrying out vacuum packaging on the whole egg powder to obtain the finished product. Compared with the common whole egg powder, the whole egg powder produced through the method of the present invention has the following characteristics that the appearance and the taste are not different from the common whole egg powder, the foaming capability is increased to 85.6% from 61.5%, the foam stability is improved to 40.2% from 21.5%, the production requirements of the product having the high foaming performance requirement can be met, the obtained high foaming whole egg powder has advantages of caking resistance and good infusion, and the method has advantages of simple process, low cost, and easy industrial production.

Description

technical field [0001] The invention belongs to the technical field of primary food processing, and in particular relates to a method for preparing whole egg powder with high foamability. Background technique [0002] Eggs are rich in protein and contain essential amino acids. They are foods with high nutritional value. Egg white protein has excellent solubility, foaming, gelling and emulsifying properties, and is widely used in food processing. However, fresh eggs have a short shelf life, are easy to deteriorate, and the eggshells are easily damaged and inconvenient to transport, so they are directly used in various aspects of the food industry. Whole egg powder is an ideal substitute for fresh eggs. After fresh eggs are processed into egg powder, egg powder is welcomed by the food processing industry because of its advantages in use, long shelf life, and no microbial contamination. [0003] my country is a big egg producing country, and its egg production ranks first in ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L29/00A23L29/30A23L3/46
CPCA23L3/46
Inventor 宋锡铭姚永鹏秦胜华杭小伟
Owner 泰州苏鹏蛋业生物科技有限公司
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