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Preparation method of egg white solution with high foaming property

A technology of egg white liquid and foamability, which is applied in the field of preparation of highly foamable egg white liquid, can solve the problems of reducing egg white foamability and affecting product quality, and achieves the effect of simple and convenient processing and improved foamability

Inactive Publication Date: 2018-05-08
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of food production and processing, processing techniques such as egg yolk mixing will reduce the foamability of egg white, thereby affecting product quality

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Step 1. Select fresh eggs, break the shell, separate the egg white and egg yolk, use tweezers to remove the ligament in the egg white liquid, stir the egg white liquid with a mixer at a speed of 70r / min to make the egg white liquid evenly dispersed, and then store it at 4°C in the refrigerator, ready to use;

[0016] Step 2, the egg white liquid preserved in step 1 is irradiated at normal temperature, and the irradiation dose is 30kGy;

[0017] Step 3. Ultrasonic treatment is performed on the egg white liquid after the radiation treatment in step 2. The working time of the ultrasonic cell pulverizer is 3s, the intermittent time is 3s, the ultrasonic time is 3min, and the ultrasonic power is 350w.

[0018] The foaming power of the egg white liquid prepared by the above steps is 86.6%, and the foam stability is 64.5%.

Embodiment 2

[0020] Step 1. Select fresh eggs, break the shell, separate the egg white and egg yolk, use tweezers to remove the ligament in the egg white liquid, stir the egg white liquid with a mixer at a speed of 80r / min to make the egg white liquid evenly dispersed, and then store at 4°C in the refrigerator, ready to use;

[0021] Step 2, the egg white liquid preserved in step 1 is irradiated at normal temperature, and the irradiation dose is 15kGy;

[0022] Step 3. Ultrasonic treatment is performed on the egg white liquid after the radiation treatment in step 2. The working time of the ultrasonic cell pulverizer is 3s, the intermittent time is 3s, the ultrasonic time is 8min, and the ultrasonic power is 300w.

[0023] The foaming power of the egg white liquid prepared by the above steps is 82.3%, and the foam stability is 63.9%.

Embodiment 3

[0025] Step 1. Select fresh eggs, break the shell, separate the egg white and egg yolk, use tweezers to remove the ligament in the egg white liquid, stir the egg white liquid with a mixer at a speed of 80r / min to make the egg white liquid evenly dispersed, and then store at 4°C in the refrigerator, ready to use;

[0026] Step 2, the egg white liquid preserved in step 1 is irradiated at normal temperature, and the irradiation dose is 30kGy;

[0027] Step 3. Ultrasonic treatment is performed on the egg white liquid after the radiation treatment in step 2. The working time of the ultrasonic cell pulverizer is 3s, the intermittent time is 3s, the ultrasonic time is 6min, and the ultrasonic power is 300w.

[0028] The foaming power of the egg white liquid prepared by the above steps is 93.6%, and the foam stability is 72.4%.

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Abstract

The invention discloses a preparation method of an egg white solution with high foaming property. The method comprises the following steps: step 1, selecting fresh eggs, breaking egg shells, separating egg white from egg yolks, removing chalazas from an egg white solution, stirring the egg white solution at low speed of 70-90r / min using a blender for uniformly dispersing the egg white solution andthen preserving the egg white solution at 4 DEG C in a refrigerator for later use; step 2, performing irradiation treatment on the egg white solution preserved in the step 1 at ordinary temperature,wherein the irradiation dose is 15-50kGy; and step 3, performing ultrasonic treatment on the egg white solution subjected to irradiation treatment in the step 2, wherein the working time of an ultrasonic cell disruptor is 2-5s, the intermittence time is 2-5s, the ultrasonic treatment time is 3-8min and the ultrasonic power is 250-350w. The preparation method of the egg white solution with high foaming property has the beneficial effects: no chemical reagent is added in the treatment process of the method, potential safety hazard does not exist and meanwhile, and the treatment process of the method is simple, convenient and suitable for large-scale production and processing.

Description

technical field [0001] The invention relates to a preparation method of egg white liquid, in particular to a preparation method of highly foaming egg white liquid. Background technique [0002] Eggs have high nutritional value, containing a large amount of vitamins, minerals and proteins of high biological value. For humans, eggs have the best protein quality, second only to breast milk. Eggs are mainly composed of three parts: egg white, egg yolk, and eggshell. Among them, the egg white is mainly composed of water and solids, and 90% of the solids are proteins, mainly including various proteins such as ovalbumin, ovomucin, and ovotransferrin. It is because of the existence of various proteins that the egg white has the properties of A variety of functional properties, such as emulsifying, film-forming, foaming, etc., egg white liquid is widely used in the production and processing of foamy foods such as cakes, bread, ice cream, etc. due to its good foaming properties. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/30
CPCA23L5/30A23L5/32A23L15/00A23V2002/00A23V2300/48
Inventor 于亚莉朱晶刘静波张婷王莹
Owner JILIN UNIV
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