Desalting method for salted egg white
A technology for desalination and salted eggs, which is applied in food science and other fields, can solve the problems of high energy consumption, high cost, and large amount of acid and alkali, and achieve high safety performance, low equipment requirements, and favorable recycling effects
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Example Embodiment
[0031] Example 1
[0032] (1) The salted egg white is heat-treated at 80°C for 40 minutes to form a gel; the insoluble protein accounts for about 95% of the total protein.
[0033] (2) Use a mixer to break the salted egg white gel into 0.2mm granules.
[0034] (3) Put the salted egg white gel particles obtained in step (2) into a dehydrator with a filter bag, and first quickly remove part of the water and salt in the original gel particles by centrifugation;
[0035] In step (3), the filter bag has a pore size of 0.0308 mm and a centrifugal force of 5000 g for 2 min. After centrifugation, the salted egg white gel particles remove 30% of water and salt.
[0036] (4) The dehydrated salted egg white gel particles obtained in step (3) are soaked in water, and after the soaking equilibrium is quickly reached, they are placed in a dehydrator with a filter bag to centrifuge, and this step is repeated twice to obtain desalted salt Egg white gel particles;
[0037] In step (4), the water consump...
Example Embodiment
[0040] Example 2
[0041] The difference between this embodiment and Embodiment 1 is:
[0042] (4) The number of soaking is 2 times. After centrifugation, the obtained desalted salted egg white gel particles have a desalination rate of 95.29%, a protein retention rate of 88.80%, and water consumption 4 times the weight of the original salted egg white gel.
[0043] (5) After vacuum packaging the obtained desalted salted egg white gel particles, they are pasteurized for 30 minutes and cooled to obtain desalted protein particles. The protein content is 13.32%, the salt content is 0.67%, the color difference value L=88.69, a= -1.43, b=5.13.
Example Embodiment
[0044] Example 3
[0045] The difference between this embodiment and Embodiment 1 is:
[0046] (4) The number of soaking is 1 time. After centrifugation, the obtained desalted salted egg white gel particles contain a desalination rate of 81.85%, a protein retention rate of 91.36%, and water consumption is twice the weight of the original salted egg white gel.
[0047] (5) After adding water to the desalted salted egg white gel particles, crush them with a mixer, homogenize them with a high-pressure homogenizer, and make them have a particle size of 0.2-20μm. After spray drying, the desalted protein powder is obtained, and the protein content is 80.03% , The salt content is 15.00%, the color difference value is L=89.21, a=1.98, b=5.67.
[0048] (6) The obtained desalted protein powder is directly added to the powdery raw materials at a ratio of 5% to 10%, and mixed for use, and applied to mayonnaise, biscuits and cakes. The final salt content brought in by the desalted protein powder...
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