Microfine nutrient compound whole egg powder and preparation method thereof

A technology of whole egg powder and nutrition, applied in the direction of food science and the like, can solve the problems of large damage to the sensory and nutritional components of egg powder, reduce the commercial value of egg powder, restrict the development of egg powder industry, etc. Good application prospects and the effect of improving human immunity

Inactive Publication Date: 2018-01-05
NANJING UNIV OF FINANCE & ECONOMICS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The traditional egg powder processing technology mostly adopts drying, vacuum drying or spray drying technology. The drying temperature is high, which greatly damages the sensory and nutritional components of egg powder, and easily causes fat oxidation, pigment browning, and agglomeration of the product, which seriously reduces Commodity value of egg powder
At present, due to the low scientific and technological content of egg powder production in my country, many enterprises have defects such as poor instant solubility, uneven granules, serious agglomeration, insufficient dissolution, poor brewing characteristics, and single nutritional components, which restrict the development of the egg powder industry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] Select fresh eggs, pasteurize them after beating them into egg liquid, and freeze-dry the egg liquid and Pleurotus eryngii after overnight in a refrigerator at -20°C. The freeze-drying temperature is 40°C and the vacuum degree is 100Pa. The freeze-dried egg liquid and edible fungus are ultrafinely pulverized with soybeans, corn and germinated brown rice respectively, and passed through a 200-mesh sieve. Mix the sifted egg powder, edible fungi, soybeans, corn, and germinated brown rice in a mass ratio of 1.5:1.5:1:3:3, beat with a mixer for 1.5 hours until uniform, and then adjust the moisture content to 18%. After water balance, use the Brabender Extrusion Extruder for extrusion and expansion. The specific parameters are: the screw speed is 160r / min, the feed rate is 15r / min, and the temperature range is 80 / 90 / 120 / 140 / 165°C , the puffed product is crushed and passed through a 200-mesh sieve to obtain ultra-micro-nutrient compound whole egg powder.

Embodiment 2

[0021] Select fresh eggs, pasteurize them after beating them into egg liquid, and freeze-dry the egg liquid, Pleurotus eryngii and Flammulina velutipes after overnight in the refrigerator at -20°C. The freeze-drying temperature is 30°C and the vacuum degree is 100Pa. The freeze-dried egg liquid and edible fungus are ultrafinely pulverized with soybeans, corn and germinated brown rice, and passed through a 160-mesh sieve. Mix the sifted egg powder, edible fungi, soybeans, corn, and germinated brown rice in a mass ratio of 1.5:2:1:3:3, beat with a mixer for 1.5 hours until uniform, and then adjust the moisture content to 20%. After water balance, use the Brabender Extrusion Extrusion Machine for extrusion and expansion. The specific parameters are: the screw speed is 140r / min, the feed rate is 15r / min, and the temperature range is 80 / 90 / 120 / 140 / 165°C , the puffed product is crushed and passed through a 160-mesh sieve to obtain ultra-micro-nutrient compound whole egg powder.

Embodiment 3

[0023] Select fresh eggs, beat them into liquid eggs and pasteurize them. After overnight in the refrigerator at -20°C, freeze-dry the liquid eggs and straw mushrooms. The freeze-drying temperature is 20°C and the vacuum degree is 100Pa. The freeze-dried egg liquid, edible mushrooms, soybeans, corn and germinated brown rice are superfinely pulverized and passed through a 120-mesh sieve. Mix the sifted egg powder, edible fungi, soybeans, corn, and germinated brown rice in a mass ratio of 2:1.5:1:3:3, beat with a mixer for 1.5 hours until uniform, and then adjust the moisture content to 23%. After water balance, use the Brabender Extrusion Extrusion Machine for extrusion and expansion. The specific parameters are: the screw speed is 160r / min, the feed rate is 15r / min, and the temperature range is 80 / 90 / 120 / 140 / 170℃ , the puffed product is crushed and passed through a 120-mesh sieve to obtain ultra-micro-nutrient compound whole egg powder.

[0024] Compared with traditional egg ...

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PUM

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Abstract

The invention discloses microfine nutrient compound whole egg powder and a preparation method thereof, and belongs to the technical field of deep processing of livestock and poultry products. According to the microfine nutrient compound whole egg powder and the preparation method thereof disclosed by the invention, the microfine nutrient compound whole egg powder is prepared through the main stepsof: selecting raw materials of good-quality eggs, germinated brown rice, edible fungus and the like, performing pasteurization, performing freeze-drying, performing superfine grinding, performing screening, performing compounding, performing powder mixing, performing extrusion and puffing and the like. The preparation method disclosed by the invention is simple in preparation process, and short in production period the microfine nutrient compound whole egg powder is uniform, rich in nutrition, and good in quick-dissolve effect, and a new feasible approach is provided for deep processing and utilization of agricultural and livestock products such as cereal, edible fungus and eggs.

Description

technical field [0001] The invention relates to an ultramicro-nutrient compound whole egg powder and a preparation method thereof, belonging to the technical field of deep processing of livestock and poultry products. Background technique [0002] Whole egg powder, also known as egg powder, refers to egg products made from fresh eggs through the steps of beating, separating, filtering, homogenizing, pasteurizing, and drying. Whole egg powder has high nutritional value and is rich in DHA, lecithin, and vitamin B 2 And other trace elements, it has the functions of strengthening brain and intelligence, improving memory, promoting liver cell regeneration and preventing cancer. The production of whole egg powder not only solves the disadvantages of fresh eggs that are easy to deteriorate and break, but also reduces storage and transportation costs, so whole egg powder has high development value. However, the traditional egg powder currently on the market uses eggs as the main r...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/00
Inventor 裴斐胡秋辉赵尉辰吴玉峰徐晨雅苏子涵黄鑫怡
Owner NANJING UNIV OF FINANCE & ECONOMICS
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