Method for ultrasonic assisted vacuum infiltration combined desalination and re-use of salted duck egg white

Abstract

The invention discloses a method for ultrasonic assisted vacuum infiltration combined desalination and re-use of salted duck egg white. The salting duck egg white is first diluted according to appropriate dilution times, the viscosity of the egg white is reduced, the protein loss rate is reduced, and a subsequent ultrafiltration step is facilitated; the egg white is desalted by combination of ultrasonic wave and vacuum ultrafiltration, with the increase of ultrasonic wave power, the egg white liquid is more intensively vibrated by internal and external acoustic waves, combination of different materials in the liquid is also reduced, salt discharge is promoted, with follow-up vacuum increase, a certain amount of membrane flux is controlled, in-membrane vacuum degree increases, so that the solution speeds up to pass through the membrane, the salt removal efficiency is improved, desalted salted duck egg white powder is obtained by vacuum freeze drying after quick-freezing and shaping, and the desalted salted duck egg white powder has a complete structure and good dispersion.

Description

technical field [0001] The invention relates to the technical field of salted duck eggs, in particular to a method for ultrasonic-assisted vacuum infiltration combined with desalination and salted duck egg white reuse. Background technique [0002] Egg products are agricultural products with Chinese characteristics, and the egg product industry also occupies an important position in the national economy. Due to traditional eating habits and the freshness period of duck eggs, more than 60% of domestic duck eggs are consumed in the form of salted duck eggs. Among them, salted duck egg yolk is favored by people because of its good taste and color, and is usually used to make dishes and pastries. Salted duck egg yolk is one of the main raw materials for making moon cakes, so the amount of leftover salted duck egg white is also quite large. However, because salted duck egg white has a salt content as high as 7%-12%, only some feed factories and biscuit factories can use it in t...

AI Technical Summary

Problems solved by technology

However, because salted duck egg white has a salt content as high as 7%-12%, only some feed factories and biscuit factories can use it in the processing of products to improve its nutrition or product performance, and a large part of salted duck egg white is Throwing it away as waste will not only cause waste of high-quality protein resources, but also cause environmental and water pollution by its fermentation decomposition products

In addition, due to differences in food culture, there is almost no research on duck eggs and salted duck eggs abroad, and domestic literature reports are simply adding and utilizing them directly, extracting a small amount of substances from them, directly drying them into flour, enzymatic hydrolysis or preliminary desalination, etc. It is necessary to study the desalination process of salted duck egg white, make reasonable use of salted duck egg white, improve the utilization rate of salted duck egg white, and avoid waste