Production method of protein powder with high gelling function

Abstract

The invention belongs to the field of agricultural product deep processing, and particularly relates to a production method of protein powder with the high gelling function. The production method comprises the following steps that 1, the raw material egg is selected, washed, broken and pre-cooled; 2, 5-10% of maltodextrin, 0.1-0.3% of sodium sulfite and 0.1-0.2% of drying assistant are added to conduct matching; 3, homogenizing and pasteurization are conducted; 4 spray drying is conducted so as to control the protein powder mesh number; and 5, the powder is sieved and packed. The wettability is improved by adding maltodextrin, the color protection effect is achieved by adding sodium sulfite, the fluidity is good, the dryness and the humidity can be controlled by adding the drying assistant, and accordingly the prepared protein powder has the good dissolubility, does not agglomerate, does not adhere, and is moderate in water content and long in guarantee period.

Description

technical field

[0001] The invention belongs to the field of deep processing of agricultural products, and in particular relates to a method for preparing high-gelling protein powder. Background technique

[0002] Protein powder is a new type of powdery edible egg product made from protein liquid as raw material and dried to remove water. As an important deep-processing product of poultry eggs, protein powder maintains all the nutrients and flavor of fresh eggs. The weight of eggs effectively solves the problem of egg storage and long-distance transportation. In addition, protein powder is rich in nutrition, high in calorific value, and is a complete protein, known as the most ideal tonic for human beings. If the powdered egg is reduced by adding an appropriate amount of water, it can be cooked and eaten like a fresh egg. It can be used as an ingredient in cakes, biscuits, dried noodles and cold drinks, etc., and can play the roles of seasoning, fermentation, emulsificatio...

Examples

Embodiment 1

[0024] A method for making high-gelling protein powder, characterized in that it comprises the steps of:

[0025] 1) Selection, cleaning, egg beating and pre-cooling of raw eggs;

[0026] 2) adding 8% maltodextrin, 0.2% sodium sulfite and 0.15% drying aid to prepare;

[0027] 3) Homogenize and pasteurize;

[0028] 4) Spray drying, used to control the mesh number of egg powder;

[0029] 5) Sieve powder packaging.

[0030] When preparing in step 2), the moisture content is less than or equal to 5% of the total amount, and the dry humidity is controlled within 5%. Step 2) during deployment, control the pH value 6-7. The homogenization process in step 3) is to stir the materials evenly. During the pasteurization, the temperature is controlled to be 110° C. and the sterilization time is 15 seconds. In step 4), the feed temperature of spray drying is controlled to be 38-40° C., the centrifugal speed is 1000-2000 rpm, and the mesh number of egg powder is controlled to be 40-80 m...

Embodiment 2

[0032] In step 2), 10% maltodextrin, 0.3% sodium sulfite and 0.2% drying aid are added.

Embodiment 3

[0034] In step 2), 5% maltodextrin, 0.1% sodium sulfite and 0.1% drying aid are added.

[0035] All percentages in the present invention refer to the mass percentage of the total amount.

technical field

[0001] The invention belongs to the field of deep processing of agricultural products, and in particular relates to a method for preparing high-gelling protein powder. Background technique

[0002] Protein powder is a new type of powdery edible egg product made from protein liquid as raw material and dried to remove water. As an important deep-processing product of poultry eggs, protein powder maintains all the nutrients and flavor of fresh eggs. The weight of eggs effectively solves the problem of egg storage and long-distance transportation. In addition, protein powder is rich in nutrition, high in calorific value, and is a complete protein, known as the most ideal tonic for human beings. If the powdered egg is reduced by adding an appropriate amount of water, it can be cooked and eaten like a fresh egg. It can be used as an ingredient in cakes, biscuits, dried noodles and cold drinks, etc., and can play the roles of seasoning, fermentation, emulsificatio...

Examples

Embodiment 1

[0024] A method for making high-gelling protein powder, characterized in that it comprises the steps of:

[0025] 1) Selection, cleaning, egg beating and pre-cooling of raw eggs;

[0026] 2) adding 8% maltodextrin, 0.2% sodium sulfite and 0.15% drying aid to prepare;

[0027] 3) Homogenize and pasteurize;

[0028] 4) Spray drying, used to control the mesh number of egg powder;

[0029] 5) Sieve powder packaging.

[0030] When preparing in step 2), the moisture content is less than or equal to 5% of the total amount, and the dry humidity is controlled within 5%. Step 2) during deployment, control the pH value 6-7. The homogenization process in step 3) is to stir the materials evenly. During the pasteurization, the temperature is controlled to be 110° C. and the sterilization time is 15 seconds. In step 4), the feed temperature of spray drying is controlled to be 38-40° C., the centrifugal speed is 1000-2000 rpm, and the mesh number of egg powder is controlled to be 40-80 m...

Embodiment 2

[0032] In step 2), 10% maltodextrin, 0.3% sodium sulfite and 0.2% drying aid are added.

Embodiment 3

[0034] In step 2), 5% maltodextrin, 0.1% sodium sulfite and 0.1% drying aid are added.

[0035] All percentages in the present invention refer to the mass percentage of the total amount.