Method for improving gelatinization phenomenon of frozen egg yolk during freezing storage period
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A technology of gelling and egg yolk, which is applied in the fields of preservation of eggs by freezing/cooling, preservation of eggs, preservation of food ingredients as anti-microbials, etc. phenomenon, improved emulsifying activity, and simple production process
Active Publication Date: 2018-09-21
NORTHEAST AGRICULTURAL UNIVERSITY
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[0004] Patent No. 2016112159677 provides a "Preparation Method of Quick-frozen Egg Yolk with High Emulsification and High Heat Resistance". The method of phosphatase enzymatic hydrolysis and auxiliary salt addition can significantly improve the emuls
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Embodiment 1
[0031] A method for improving the gelatinization of egg yolks during frozen storage. Select undamaged fresh eggs, wash and dry them, remove the shells, separate the eggs, and stir to obtain fresh egg yolks. Add a certain amount of neutral protease and then enzymatically hydrolyze. Then add a certain proportion of sugar, then homogenize, then quick freeze for 24 hours, and finally store at -18°C. Take the following steps.
[0032] (1) Select fresh eggs, wash, beat and separate the eggs, and stir for 20 minutes at a rotating speed of 400r / min to obtain fresh egg yolk liquid for subsequent use.
[0033] (2) Add 0.04% alkaline protease to the egg yolk liquid obtained in the above step (1), and enzymolyze it at 35° C. for 35 minutes.
[0034] (3) Add 2% sugar to the egg yolk liquid obtained in the above step (2), the ratio of galactose: sucrose: maltooligosaccharide glucose is 1:5:4
[0035] (4) Homogenize the egg yolk liquid obtained in the above step (3) for 2 minutes.
[0036...
Embodiment 2
[0039] (1) Select fresh eggs, wash, beat and separate the eggs, and stir for 15 minutes at a rotating speed of 600r / min to obtain fresh egg yolk liquid, which is set aside.
[0040] (2) Add 0.06% papain and neutral protease to the egg yolk liquid obtained in the above step (1), and enzymolyze it at 40° C. for 30 minutes.
[0041] (3) Add 0.5% sugar to the egg yolk liquid obtained in the above step (2), and the ratio of maltose: sucrose: trehalose is 2:4:4
[0042] (4) Homogenize the egg yolk liquid obtained in the above step (3) for 1 min.
[0043] (5) Pasteurize the egg yolk liquid obtained in the above step (4) at 63.5° C. for 120 s.
[0044] (6) Quick-frozen packaging, the egg yolk liquid was quick-frozen at -28°C for 24 hours. Then refrigerated in -18°C freezer.
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Abstract
The present invention belongs to the technical field of processing and storage of agricultural products. Before freezing, egg yolk is subjected to biological enzymolyzed added substance and physical treatment methods; the two technologies are effectively combined to provide a method for inhibiting a gelatinization phenomenon of frozen egg yolk during a freezing storage period. After enzymatic hydrolysis, compound sugar or salt is added; then the materials are subjected to a homogenization treatment; after 6 months of the freezing storage, compared with untreated frozen egg yolk, the apparent viscosity of the treated egg yolk decreases from 34.88 times of the viscosity of the original fresh egg yolk to 2.03 times; and an emulsification activity is increased by 20.7%. The method solves a problem that the frozen egg yolk is difficult to be mixed with other raw materials in the food technology. Besides, the prepared egg yolk liquid is prolonged in shelf life, and has the higher emulsification property and emulsification stability than the untreated frozen egg yolk. The method provides a theoretical guidance for the application of the frozen egg yolk in the food industry.
Description
technical field [0001] The invention provides a method for improving egg yolk gelatinization during frozen storage, and belongs to the technical field of agricultural product processing and storage. Background technique [0002] At present, powdered eggs and liquid eggs are common deep-processing products of eggs in the market; liquid eggs include fresh egg liquid and iced egg liquid. A class of egg products obtained. Among them, ice egg liquid is favored by enterprises and consumers because of its simple preparation process, maximum preservation of the nutritional value of fresh eggs, easy transportation and storage, and long shelf life. Based on the rich nutritional value of egg yolk, which contains 16% protein, 33% lipid and 4% carbohydrates, vitamins and minerals, egg yolk has excellent emulsifying properties, iced egg yolk has been widely used in baked products, surimi products and other foods processing industry. At the same time, with the development of my country'...
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