A method for improving gelatinization of iced egg yolk during frozen storage
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A technology of gelation and egg yolk, which is applied in the direction of preservation of eggs by freezing/cooling, egg preservation, food ingredients as anti-microbial preservation, etc., and can solve the problem that the phenomenon of egg yolk gelation has not been significantly improved.
Active Publication Date: 2021-07-06
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 emulsification of frozen-thawed egg yolk, but There is no obvious improvement in the gelatinization of egg yolk
At present, there is no patent specifically aimed at improving the gelatinization of frozen egg yolk, so the inventor proposes this application
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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 put them in a -18°C freezer.
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Abstract
The invention belongs to the technical field of processing and storage of agricultural products. The invention provides a method of inhibiting the gelatinization of egg yolks during frozen storage through the method of bioenzymatically hydrolyzing and adding substances to egg yolks before freezing, and effectively combining the two processes. method of phenomena. After enzymatic hydrolysis with protease, complex sugar or salt is added, and then homogenized, the apparent viscosity of the egg yolk after 6 months of freezing is reduced from 34.88 to 2.03 times that of the original fresh egg yolk, emulsified The activity increased by 20.7%. The invention solves the problem that frozen egg yolk is difficult to mix with other raw materials in food technology, and the emulsifying property and emulsification stability of the egg yolk liquid prepared by the invention are higher than untreated frozen egg yolk on the basis of prolonging the shelf life. The invention provides theoretical guidance for the application of frozen egg yolk in 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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