A kind of production method of freeze-dried instant egg powder

Abstract

The invention discloses a production method of freeze-dried instant egg powder. The production method of the freeze-dried instant egg powder comprises the following steps of adding edible oil into eggliquid during processing process of the egg liquid, wherein the addition amount of the edible oil is 0.1-1% in percentage by mass, and carrying out stirring by using a stirrer for three minutes so asto obtain a uniform mixture; and then, containing the mixture in a plate, carrying out steaming, and carrying out freeze-drying. In addition, the production method of the freeze-dried instant egg powder is also capable of reducing internal bubble production during the steaming-curing process of the egg liquid, so that the freeze-drying rate can be improved.

Description

technical field [0001] The invention relates to the field of egg powder production, in particular to a production method of freeze-dried instant egg powder. Background technique [0002] Egg powder is a powder formed by drying eggs. Because of its rich nutrition and high consumer acceptance, it is widely used in cakes, biscuits, fried snack foods, ice cream, instant noodles, ham sausage and other products in the food industry. [0003] There are two main traditional egg powder production processes. One is the traditional spray drying process. Fresh eggs are beaten, separated, filtered, homogenized, pasteurized, and spray-dried to make dry egg products. Although the high temperature in the spray-drying process can ripen ordinary egg liquid, the high-temperature drying process will inevitably cause nutritional damage; another common method is freeze-drying. The usual process is to beat the eggs and then pasteurize them. The preparation of egg powder is realized by freeze-dryi...

AI Technical Summary

Problems solved by technology

Although the high temperature in the spray-drying process can ripen ordinary egg liquid, the high-temperature drying process will inevitably cause nutritional damage; another common method is freeze-drying. The usual process is to beat the eggs and then pasteurize them. The preparation of egg powder is realized by freeze-drying and crushing again, but the egg powder prepared in this way is raw powder, which cannot meet the needs of instant food

[0004] In order to make boiled egg powder, it is necessary to add the step of steaming and curing during the processing of egg powder, but during the steaming process, bubbles will be generated inside the egg liquid, and the existence of bubbles will cause adverse effects on the subsequent freeze-drying step. Influence, during freeze-drying, the internal moisture needs to pass through the interior and the bubble part, which reduces the efficiency of moisture vaporization, and the moisture is more likely to remain inside the bubble, making it difficult to reduce the moisture content. In order to shorten the processing time during the freeze-drying process and ensure the processing effect , it is necessary to ensure the low air bubble rate of the eggs during the steaming process

It is well known that by adding a sufficient amount of water, the egg will not produce air bubbles during the steaming process and form a soup-like product with a uniform texture. However, if a large amount of water is added, it will inevitably consume more energy during the freeze-drying process, which is counterproductive.

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