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Instant whole egg powder free of bitter taste and fishy smell, and preparation method thereof

A technology of whole egg powder and bitter taste, which is applied in the field of egg powder processing, can solve the problems of poor solubility, slow reconstitution, insufficient dissolution, etc., and achieves the effects of improving solubility and improving instant solubility.

Inactive Publication Date: 2017-11-17
南京中农食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of whole egg powder processing, the protein will be affected by heating operation units such as pasteurization and spray drying, and there will be problems such as slow reconstitution and insufficient dissolution.
The problem of poor solubility, on the one hand, cannot meet the use requirements of downstream enterprises, on the other hand, the product can only stay in the low-end market, limiting the profit margin of whole egg powder manufacturers, which has become a major factor in the improvement of the quality of whole egg powder bottleneck

Method used

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  • Instant whole egg powder free of bitter taste and fishy smell, and preparation method thereof
  • Instant whole egg powder free of bitter taste and fishy smell, and preparation method thereof
  • Instant whole egg powder free of bitter taste and fishy smell, and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034]Select 10kg of fresh eggs produced within 3 days of the same chicken breed and the same batch in a chicken farm, disinfect and clean, dry the surface moisture of the eggshell, break the shell and take out the contents, stir the egg liquid at room temperature for 30min, and the stirring speed of the stirring paddle is 200r / min, then filter, pasteurize at 62°C for 30min; then carry out two-stage dynamic high-pressure micro-jet treatment, the homogeneous pressure of the first stage is 180MPa, the processing time is 45s, the homogeneous pressure of the second stage is 80MPa, and the treatment The time is 3 minutes; then enzymatic hydrolysis is divided into two stages: the first stage, at 50°C, use compound protease for 20 minutes; the second stage, after the protease is hydrolyzed, stop heating, directly put in phospholipase A1, and enzymatically hydrolyze for 3 hours at room temperature . Described composite protease is papain and flavor protease, and the consumption ratio...

Embodiment 2

[0037] Select 10kg of fresh eggs produced within 3 days of the same chicken breed and the same batch in a chicken farm, disinfect and clean, dry the surface moisture of the eggshell, break the shell and take out the contents, stir the egg liquid at room temperature for 30min, and the stirring speed of the stirring paddle is 200r / min, then filter, pasteurize at 63°C for 30min; then carry out two-stage dynamic high-pressure micro-jet treatment, the homogeneous pressure of the first stage is 200MPa, the processing time is 30s, the homogeneous pressure of the second stage is 120MPa, and the treatment The time is 2 minutes; then enzymatic hydrolysis is divided into two stages: the first stage, at 48°C, use compound protease to hydrolyze for 25 minutes; the second stage, after the protease is hydrolyzed, stop heating, directly put in phospholipase A1, and enzymatically hydrolyze for 4 hours at room temperature . Described composite protease is papain and flavor protease, and the co...

Embodiment 3

[0040] Select 10kg of fresh eggs produced within 3 days of the same chicken breed and the same batch in a chicken farm, disinfect and clean, dry the surface moisture of the eggshell, break the shell and take out the contents, stir the egg liquid at room temperature for 30min, and the stirring speed of the stirring paddle is 200r / min, then filter, pasteurize at 65°C for 30min; then carry out two-stage dynamic high-pressure micro-jet treatment, the homogeneous pressure of the first stage is 150MPa, the processing time is 60s, the homogeneous pressure of the second stage is 100MPa, and the treatment The time is 5 minutes; then enzymatic hydrolysis is divided into two stages: the first stage, at 45°C, use compound protease to hydrolyze for 30 minutes; the second stage, after protease hydrolysis, stop heating, directly put in phospholipase A1, and enzymatically hydrolyze for 5 hours at room temperature . Described composite protease is papain and flavor protease, and the consumpti...

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Abstract

The invention relates to a non-bitter fishy smell, instant whole egg powder and a preparation method thereof. The method comprises: (a) adopting two-stage dynamic high-pressure micro-jet treatment; (b) sequentially adding compound protease and phospholipid to the whole egg liquid Enzyme A1; wherein the composite protease is papain and flavor protease, the dosage ratio of the two is 2:1, the amount of composite protease added in the whole egg liquid is whole egg liquid: composite protease=100:0.8-1.2, add The amount is calculated by mass ratio; phospholipase A1 is enzymatically hydrolyzed at room temperature, and the added amount in the whole egg liquid is whole egg liquid: phospholipase A1=100:0.01‑0.05, and the added amount is calculated by kg / L; (c) After spray drying, whole egg powder is fluidized bed granulated with a binder. The invention cooperates with dynamic high-pressure micro-jet homogenization, enzymatic hydrolysis and fluidized bed technology to obtain whole egg powder with good instant solubility, and no stratification is found within 10 hours after brewing.

Description

technical field [0001] The invention provides instant whole egg powder without bitter fishy smell and a preparation method thereof, relates to a processing technology of egg powder and belongs to the technical field of agricultural product processing. Background technique [0002] Egg powder is a new type of powdered edible egg product made from egg liquid, which is dried and processed to remove most of the water. It not only maintains all the nutrients and flavor of fresh eggs, but also solves the problem that fresh eggs are easily damaged and deteriorated. Disadvantages, it is conducive to storage and transportation, and the shelf life is more than 12 months. It is the most ideal substitute for fresh eggs. However, in the process of whole egg powder processing, the protein will be affected by heating operation units such as pasteurization and spray drying, and there will be problems such as slow reconstitution and insufficient dissolution. On the one hand, the problem of ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/20A23P20/18
CPCA23L15/25A23L5/25A23L15/20A23P20/18A23V2002/00
Inventor 迟玉杰赵英程缘何晶
Owner 南京中农食品科技有限公司
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