Desalting method for salted egg white

Abstract

The invention discloses a desalting method for salted egg white and belongs to the technical field of deep-processing of poultry egg by-products. The desalting method includes the steps of: 1) performing thermal treatment to the salted egg white at 80-100 DEG C for 10-40 min to form gel; 2) with a stirrer, crushing the salted egg white gel into granules being 0.2-1.0 mm in size; 3) placing the salted egg white gel granules in a dehydrator with a filter bag so as to rapidly remove a part of water and salt in the gel granules through centrifugation; 4) soaking the dehydrated salted egg white gel granules in water, after soaking balance is rapidly reached, placing the gel granules into the dehydrator with the filter bag for performing centrifugation, and repeating the step 4) for 1-2 times to obtain desalted salted egg white gel granules. The desalting method has simple process and low demand on equipment, wherein water consumption is only 2-6 times of the weight of the salted egg white gel. The method is not less than 80% in desalting rate and is not less than 86% in protein retention rate.

Description

technical field [0001] The invention belongs to the field of food and relates to high-value comprehensive utilization of poultry egg by-products, in particular to a highly efficient method for desalting salted egg whites. Background technique [0002] Salted eggs are one of the main egg products in my country. Influenced by traditional eating habits, salted egg yolks are widely used as fillings for moon cakes, zongzi and dishes, while the salted egg whites left over every year have exceeded 10,000 tons. Because salted egg white has a salt content as high as 7% to 12%, there is only a very small amount of it being used in the processing of flour products such as feed, biscuits and noodles, and most of it is abandoned, causing waste of resources and environmental pollution. At present, the research on the comprehensive utilization of salted egg white mainly focuses on adding it directly, extracting a small amount of substances from it, directly drying it into powder, enzymatic...

AI Technical Summary

Problems solved by technology

The method has simple process, low equipment requirements, and desalination efficiency ≥ 96%. However, before the salted egg white is coagulated and denatured, 20 to 30 times of water needs to be added to dilute the salted egg white. twice as much water for soaking and desalination, so there is still a problem of large water consumption

2. The method described in a salted egg white desalination method (application number 201010510484.6) mainly utilizes the principle of poultry egg protein reversibility and renaturation, after the salted egg white is filtered, pasteurized, and the pH value is adjusted to the isoelectric point of the protein, Heat coagulation, water washing and centrifugal desalination, adjust pH value to promote protein refolding and dissolution, and sterilize to obtain desalted salted egg white. The desalination rate is not lower than 92%, and the protein recovery rate is not lower than 80%. Although this method consumes little water , which is only 3 to 4 times that of salted egg white, but it needs to adjust the pH value twice, the amount of acid and alkali is large, and it is easy to bring in other soluble salts, especially the pH adjustment after washing and centrifugal desalination will promote protein renaturation Dissolved, the salts brought in did not come out

Although this method consumes less water, which is only 3 to 10 times that of salted egg white, and can make the loss of functional properties of salted egg white small, but because it utilizes the synergistic effect of acid and heat, the protein is precipitated at a temperature lower than its denaturation temperature. The principle of acid heat treatment is as long as 3 to 10 hours, which consumes a lot of energy and requires a lot of acid and alkali to adjust the pH value of salted egg white

[0004] The above methods are difficult to be popularized and applied in actual production due to problems such as high cost, complicated process and safety. Therefore, it is necessary to find a more convenient, efficient and energy-saving salted egg white desalination method, so that salted egg white can Its desalination rate can be controlled and can be directly applied to food

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