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Preparation method of egg white liquid for producing nougats, and production method of nougats

A production method and technology of protein liquid, which are applied in confectionery, application, confectionery industry and other directions, can solve the problems of difficult rehydration, denaturation, unstable microbial indicators, etc., and achieve the effect of improving the degree of whipping.

Inactive Publication Date: 2018-07-06
SHANGHAI GUANSHENGYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The change of laws and regulations makes it urgent to improve the traditional production process of protein flakes. This is related to whether many protein flake manufacturers can produce normally after the implementation of GB2749-2015 "National Food Safety Standard for Eggs and Egg Products", and whether they will be banned However, after understanding that the current domestic protein sheet manufacturers have no experience in controlling microorganisms in this area, when the currently commercially available protein sheets are used to produce nougat, their microbial indicators (total bacterial counts and coliforms) are relatively low. Unstable; at the same time, the main component of the protein sheet is protein, which will be denatured when heated, so heat sterilization changes the original tissue structure of the protein sheet, making it difficult to rehydrate and affect the normal use in nougat

Method used

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  • Preparation method of egg white liquid for producing nougats, and production method of nougats

Examples

Experimental program
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Effect test

Embodiment 1

[0019] A production method of nougat, comprising the steps of:

[0020] (1) Sterilize 4kg protein slices by thermal sterilization, the sterilization temperature is 60°C, and the sterilization time is 43 hours;

[0021] (2) Use a tissue pulverizer to pulverize the sterilized protein flakes to obtain sterilized protein flake powder with a crushing fineness of ≤30 mesh;

[0022] (3) Mix the bactericidal protein tablet powder and water at a weight ratio of 1:1.5, and then use a mixer to mix to ensure that the pulverized bactericidal protein tablet powder is completely submerged in water to obtain a mixed protein solution, and the mixed protein solution is stored at 0°C placed in a low temperature environment for 10 hours;

[0023] (4) Stir the mixed protein liquid with a mixer for 1 to 2 minutes, and obtain the protein liquid after mixing evenly;

[0024] (5) Pour the protein liquid into the mixer, beat the protein liquid at 140 rpm until white and dense air bubbles;

[0025] (...

Embodiment 2

[0029] A production method of nougat, comprising the steps of:

[0030] (1) Sterilize 5kg of protein slices by thermal sterilization, with a sterilization temperature of 70°C and a sterilization time of 53 hours;

[0031] (2) Use a tissue pulverizer to pulverize the sterilized protein flakes to obtain sterilized protein flake powder with a crushing fineness of ≤30 mesh;

[0032] (3) Mix the bactericidal protein tablet powder and water at a weight ratio of 1:2, and then use a mixer to mix to ensure that the pulverized bactericidal protein tablet powder is completely submerged in water to obtain a mixed protein solution. The mixed protein solution is stored at 10°C placed in a low temperature environment for 8 hours;

[0033] (4) Stir the mixed protein liquid with a mixer for 1 to 2 minutes, and obtain the protein liquid after mixing evenly;

[0034] (5) Pour the protein liquid into the mixer and beat the protein liquid at 120 rpm until white and dense air bubbles form;

[00...

Embodiment 3

[0039] A production method of nougat, comprising the steps of:

[0040] (1) Sterilize 6kg of protein slices by thermal sterilization, with a sterilization temperature of 65°C and a sterilization time of 50 hours;

[0041] (2) Use a tissue pulverizer to pulverize the sterilized protein flakes to obtain sterilized protein flake powder with a crushing fineness of ≤30 mesh;

[0042] (3) Mix the bactericidal protein tablet powder and water at a weight ratio of 1:2.5, and then use a mixer to mix to ensure that the pulverized bactericidal protein tablet powder is completely submerged in water to obtain a mixed protein solution. The mixed protein solution is stored at 5°C placed in a low temperature environment for 9 hours;

[0043] (4) Stir the mixed protein liquid with a mixer for 1 to 2 minutes, and obtain the protein liquid after mixing evenly;

[0044] (5) Pour the protein liquid into the mixer and beat the protein liquid at 125 rpm until white and dense air bubbles form;

[0...

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Abstract

The invention discloses a preparation method of egg white liquid for producing nougats. The preparation method comprises the following steps of sterilizing egg white slices in a thermization manner; crushing the sterilized egg white slices to obtain sterilized egg white slice powder, wherein the crushing fineness is smaller than or equal to 30 meshes; mixing the sterilized egg white slice powder with water to obtain mixed egg white liquid, and enabling the mixed egg white liquid to stand at low-temperature environment; and uniformly mixing the mixed egg white liquid after standing once again to obtain egg white liquid which is used for producing the nougats. The invention further discloses a production method of the nougats. Through the preparation method of the egg white liquid disclosedby the invention, microorganisms in the produced nougats are effectively controlled. Besides, the main component of the egg white slices is protein, after being heated, the protein is denatured, so that the original tissue structure of the egg white slices is changed through thermization, the protein is not liable to rehydrate to influence the normal usage in the nougats, and the sterilized egg white slices are smoothly rehydrated and normally used in the nougats.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing protein liquid for producing nougat and a production method for nougat. Background technique [0002] Protein flakes refer to the products in which fresh egg protein is processed, fermented, heated and dehydrated, and finally crystallized into flakes. It is widely used in papermaking, leather, medicine, cosmetics, textile printing and dyeing, candy, chocolate powder, cakes, biscuits, Food industry such as ice cream. [0003] GB2749-2003 "Hygienic Standards for Egg Products" has no restrictions on the microbial indicators (total number of colonies and coliform bacteria) of protein tablets. Replaced with Egg Products, the new standard has been implemented on November 13, 2016, which has strict restrictions on the microbial indicators (total number of colonies and coliform bacteria) of egg whites. The traditional production process of protein flakes does not have a steri...

Claims

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Application Information

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IPC IPC(8): A23G3/42A23G3/44A23G3/46A23G3/48
CPCA23G3/42A23G3/44A23G3/46A23G3/48
Inventor 张光华张海荣史思张利岗程与俭
Owner SHANGHAI GUANSHENGYUAN FOOD