Method for preparing high-foamability egg white solution with long preservation period

A technology of egg white liquid and shelf life, which is applied in heating and preservation of eggs, preservation of eggs through radiation/electrical treatment, food preservation, etc., which can solve the problem of repelling protein deterioration, cumbersome preparation methods, and inability to solve egg white liquid foaming and shelf life at the same time, etc. problems, to achieve high equipment utilization, improve enzymatic hydrolysis efficiency, and improve the effect of chemical reaction speed

Active Publication Date: 2018-09-04
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These methods can indeed solve the problem of egg white foaming or shelf life in a single way, but the superposition of the two methods makes the preparation method cumbersome, and it is easy to caus

Method used

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  • Method for preparing high-foamability egg white solution with long preservation period
  • Method for preparing high-foamability egg white solution with long preservation period
  • Method for preparing high-foamability egg white solution with long preservation period

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] (1) Carefully select complete and fresh eggs, wash and dry them with water, beat the eggs to remove their shells, separate the eggs to obtain egg whites, use a stirrer to shear and dilute at a speed of 1000r / min for 0.5h, filter to remove the frenulum, and obtain uniformity, Fresh egg white liquid without impurities;

[0034] (2) adding composite protease to the egg white liquid obtained in step (1), the enzyme amount is 1900u / g, and papain occupies 75%;

[0035] (3) Egg white liquid in step (2) is subjected to pulse type ultrasonic treatment, ultrasonic frequency is 20kHz; Ultrasonic power is 400W; Ultrasonic time is 6min;

[0036] (4) Hydrolyze the egg white liquid in step (3), set the hydrolysis temperature to 45°C, and after enzymatic hydrolysis for 45 minutes, increase the ultrasonic power to 800w, and perform ultrasonic treatment for 15 minutes again;

[0037] (5) The egg white liquid obtained in step (4) was raised at 8°C in the hydrolysis equipment and kept for...

experiment example 2

[0039] (1) Carefully select complete and fresh eggs, wash and dry them with water, beat the eggs to remove their shells, separate the eggs to obtain egg whites, use a stirrer to shear and dilute at a speed of 1000r / min for 0.5h, filter to remove the frenulum, and obtain uniformity, Fresh egg white liquid without impurities;

[0040] (2) Add compound protease to the egg white liquid obtained in step (1), the enzyme amount is 1000u / g, and papain occupies 60%;

[0041](3) (3) The egg white liquid in step (2) is subjected to pulse type ultrasonic treatment, the ultrasonic frequency is 20kHz; the ultrasonic power is 600W; the ultrasonic time is 4min;

[0042] (4) After hydrolyzing the egg white liquid in step (3), after enzymatic hydrolysis at a temperature of 45° C. for 30 minutes, increase the ultrasonic power to 1000 W, and perform ultrasonic treatment for 10 minutes again;

[0043] (5) The egg white liquid obtained in step (4) was raised at 8°C in the hydrolysis equipment and ...

experiment example 3

[0045] (1) Carefully select complete and fresh eggs, wash and dry them with water, beat the eggs to remove their shells, separate the eggs to obtain egg whites, use a stirrer to shear and dilute at a speed of 1000r / min for 0.5h, filter to remove the frenulum, and obtain uniformity, Fresh egg white liquid without impurities;

[0046] (2) adding composite protease to the egg white liquid obtained in step (1), the enzyme amount is 1800u / g, and papain occupies 75%;

[0047] (3) The egg white liquid in step (2) is subjected to pulse type ultrasonic treatment, the ultrasonic frequency is 20kHz; the ultrasonic power is 450W; the ultrasonic time is 7min;

[0048] (4) After hydrolyzing the egg white liquid in step (3), enzymatic hydrolysis at 40° C. for 40 minutes, and returning to room temperature in an ice-water bath. Increase the ultrasonic power to 1000w, and perform ultrasonic treatment for 12 minutes again;

[0049] (5) The egg white liquid obtained in step (4) was raised at 9°...

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Abstract

The invention belongs to the technical field of processing and storage of agricultural products, and provides a method for improving the foamability of an egg white solution and prolonging the preservation period of the egg white solution. The method comprises the following steps: preparing a fresh egg white solution, adding compound protease into the fresh egg white solution in a certain proportion, performing proper ultrasonic treatment, and performing enzymolysis; and applying ultrasound to the egg white solution after enzymolysis treatment is completed, performing enzyme deactivation and sterilization, and performing proper pasteurization by increasing temperature once again. By adopting the preparation method, the foaming performance of the egg white solution is increased by 3 times,the foam stability does not have remarkable difference, and the preservation period is prolonged by 4 times. The method can be used for effectively solving the problems of foamability and preservationperiod, can meet the requirement of enterprises, has high equipment utilization, and is beneficial to improving the benefit of egg white solution enterprises.

Description

technical field [0001] The invention prolongs the shelf life while improving the foamability of the egg white liquid, relates to the change of the function and structure of the egg white protein, and belongs to the field of agricultural product processing and storage. Background technique [0002] Eggs are an indispensable food on the human table, and their protein is called "complete protein mode", which is a source of high-quality protein, and almost all the protein in eggs comes from egg white, that is, egg white liquid. Egg white liquid is a packaged product of fresh eggs after shelling, separation of egg whites, shearing, dilution, filtration, and tying. Egg white liquid is easier to transport and pack than fresh shell eggs, and it removes the adverse effect of egg yolk on its functional properties compared with whole egg liquid. At the same time, the foamability of egg white liquid is widely used in cold drinks and baked foods, and plays an important role in improving...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/30A23B5/015A23B5/005
CPCA23B5/0055A23B5/015A23V2002/00A23L5/32A23L15/25A23V2200/10A23V2300/48
Inventor 迟玉杰赵英迟媛程缘李弓中
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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