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Calcium-rich instant egg white powder and preparation method thereof

An egg white powder and calcium-enriched technology, which is applied in food science and other fields, achieves the effects of small particle size, promoting calcium absorption, and maintaining product properties

Inactive Publication Date: 2017-06-30
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There is no relevant report on calcium-enriched instant egg white powder at present, so it is of great practical significance to develop a nutritional supplement that can not only supplement calcium but also supplement high-quality amino acids.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Select high-quality eggs, clean them, dry the surface moisture, separate the egg white from the egg yolk after beating, pasteurize the egg white liquid at 65°C, and stir it with a stirrer at a speed of 100 rpm for 20 minutes to obtain a uniform and stable egg white solution, the obtained egg white liquid was spray-dried, the inlet temperature was 160°C, and the outlet temperature was 65°C to prepare egg white powder for later use; egg white peptide calcium chelate was prepared by mixing 5 mg / mL egg white peptide with CaCl 2 Mix at a mass ratio of 1:1, react at 20 °C and pH 5 for 20 min, then add absolute ethanol 9 times the volume of the reaction solution, mix well, and centrifuge at 10,000 rpm at 4 °C for 5 min, wash the precipitate twice and repeat the centrifugation, and vacuum freeze-dry to obtain egg white peptide calcium chelate; mix 1 kg of egg white powder with 50 g egg white peptide calcium chelate, 30 g maltodextrin, 40 g sucralose and 3 g of spices were evenl...

Embodiment 2

[0033] Select high-quality eggs, clean them, dry the surface moisture, separate the egg white from the egg yolk after beating, pasteurize the egg white liquid at 65°C, and stir it with a stirrer at a speed of 100 rpm for 20 minutes to obtain a uniform and stable egg white solution, the obtained egg white liquid was spray-dried, the inlet temperature was 160°C, and the outlet temperature was 65°C to prepare egg white powder for later use; egg white peptide calcium chelate was prepared by mixing egg white peptide with a concentration of 5 mg / mL and CaCl 2 Mix at a mass ratio of 3:1, react at a temperature of 40 °C and pH 7 for 50 min, then add anhydrous ethanol 9 times the volume of the reaction solution, mix well, and centrifuge at 10,000 rpm for 5 min at 4 °C. Wash the precipitate twice and repeat the centrifugation operation, and vacuum freeze-dry to obtain the calcium chelate of egg white peptide; mix 2 kg of egg white powder with 110 g of egg white peptide calcium complex, 6...

Embodiment 3

[0035] Select high-quality eggs, clean them, dry the surface moisture, separate the egg white from the egg yolk after beating, pasteurize the egg white liquid at 65°C, and stir it with a stirrer at a speed of 100 rpm for 20 minutes to obtain a uniform and stable egg white solution, the obtained egg white liquid was spray-dried, the inlet temperature was 160°C, and the outlet temperature was 65°C to prepare egg white powder for later use; egg white peptide calcium chelate was prepared by mixing egg white peptide with a concentration of 5 mg / mL and CaCl 2Mix at a mass ratio of 6:1, react at a temperature of 70 °C and pH 9 for 70 min, then add anhydrous ethanol 9 times the volume of the reaction solution, mix well, and centrifuge at 10,000 rpm for 5 min at 4 °C. Wash the precipitate twice and repeat the centrifugation operation, and vacuum freeze-dry to obtain the calcium chelate of egg white peptide; mix 3 kg of egg white powder with 150 g of egg white peptide calcium complex, 90...

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PUM

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Abstract

The invention belongs to the technical field of functional food and relates to calcium-rich instant egg white powder and a preparation method thereof. The preparation method comprises technical processes of preparation of main materials, preparation of egg white peptide calcium chelate, blending of main and auxiliary materials, low-temperature superfine grinding and high-temperature sterilization. The auxiliary material components in the calcium-rich instant egg white powder comprise, in percentage by weight of the main materials, 4%-6% of the egg white peptide calcium chelate, 3%-5% of maltodextrin, 0.5%-5% of sucralose and 0.2%-0.5% of perfume. The calcium-rich instant egg white powder which can supplement calcium and high-quality amino acid, is instant when made, has light yellow color, tastes fine and mellow and is easy to digest by the human body is prepared while the problem of lower calcium absorption rate is solved.

Description

technical field [0001] The invention belongs to the technical field of functional foods, and in particular relates to a calcium-rich instant egg white powder and a preparation method thereof. Background technique [0002] Calcium is an essential nutrient element in the human body, accounting for about 1.5-2% of body weight. It is not only an important structural tissue component in the human body, but also participates in the regulation of various physiological processes of cells, such as muscle contraction, blood coagulation, nerve conduction, enzyme activation, hormone secretion, cell growth and other physiological activities. The daily dietary calcium supply recommended by the Chinese Nutrition Society is 800 mg for adults, 600-1200 mg for children and adolescents, 1000-1500 mg for pregnant women, and 1500 mg for nursing mothers. At present, the residents of our country generally lack calcium. Insufficient calcium intake will affect the normal growth and development of c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/165A23L33/10A23L33/125
Inventor 孙娜金子琪林松毅李冬梅王一行杨慧敏
Owner DALIAN POLYTECHNIC UNIVERSITY
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