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TG enzyme treated dried whole egg and preparation method thereof

The technology of whole egg liquid and dried egg is applied in the field of whole egg liquid egg and its production, which can solve the problems of traditional production and processing methods, the need to improve the taste, taste and nutritional value, and achieve broad market prospects, improved chewiness, and taste. Good results

Inactive Publication Date: 2018-10-23
SICHUAN AGRI UNIV
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AI Technical Summary

Problems solved by technology

However, the traditional production and processing methods of dried eggs currently on the market have yet to be improved in terms of taste, taste and nutritional value.

Method used

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Examples

Experimental program
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Effect test

Embodiment example

[0039] Implementation case: select 6 eggs to make dried eggs with whole egg liquid treated with TG enzyme, the production steps are as follows:

[0040] (1) Egg selection and cleaning: select fresh eggs as raw materials, clean the surface of the eggs and dry them;

[0041] (2) Preparation of whole egg liquid: separate the egg white and egg yolk with an egg separator, and remove the lace → squeeze the double-layer gauze to crush the egg white and egg yolk respectively → re-mix the egg white and egg yolk in proportion (2:1) to obtain a certain proportion of egg Liquid→Tissue masher fully mixes the egg liquid and removes the froth, then filters again→Add distilled water with 15% of the mass of the egg liquid and mix well;

[0042] In this process, because the specificity of the egg white is large, the mass of the egg white is 181.4g, and the egg yolk is weighed 90.7g (egg white: egg yolk = 2:1), and the egg liquid (mass is 272.1g) is obtained by compounding. After mixing, removi...

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Abstract

The invention belongs to the technical field of food processing, and relates to dried eggs prepared by using whole egg pulp as a raw material. The texture characteristics and sensory feeling of driedeggs are improved by introducing glutamine transaminase (TG enzyme) and complex gum. The preparation method comprises the following steps: selecting and washing eggs; preparing whole egg pulp; treating the whole egg pulp with TG enzyme; treating the whole egg pulp with complex gum; roasting the whole egg pulp in a mold for molding; performing pickling; performing vacuum packaging; and performing high-temperature high-pressure sterilization. Compared with existing dried egg products in the market, the dried whole egg product has the advantages of better taste, better chewy taste, better elasticity and tender taste. Furthermore, the dried whole egg product has richer nutrition on the basis of ensuring the original taste and flavor of eggs by using whole egg pulp as the raw material.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a whole egg liquid dried egg treated with TG enzyme and a preparation method thereof. Background technique [0002] Dried eggs are traditional cooking and processing methods combined with modern food processing technology, and the whole egg liquid or egg white liquid is processed into a kind of appearance and color similar to traditional dried tofu food, delicate taste, egg flavor, ready to eat after opening the bag, easy to eat food. However, the production and processing methods of dried eggs currently on the market are traditional, and the taste and nutritional value still need to be improved. [0003] Transglutaminase (TG) is a globular monomeric protein with high hydrophilicity and good thermal stability. TG enzyme can catalyze the acyl transfer reaction, and can promote intramolecular cross-linking, intermolecular cross-linking and cross-linking betwee...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L29/244A23L33/10
CPCA23V2002/00A23V2200/32A23V2200/332
Inventor 叶劲松李欣阳师洁何伟明
Owner SICHUAN AGRI UNIV
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