Preparation method of whole egg powder dried egg with soybean fiber added

A technology of soybean fiber and whole egg powder, which is applied in the field of preparation of whole egg powder dried eggs, can solve the problems of complicated egg drying process, difficult demoulding, and less research on additives to improve product texture characteristics and demoulding rate. , to avoid uneven product texture, reduce production time, and improve product flavor

Inactive Publication Date: 2019-03-22
JILIN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Dried eggs have attracted more and more attention due to their unique advantages. However, the current dried eggs still have defects such as single taste, poor texture properties, and difficult demoulding. Related products can only stay in the low-end market. This has become a major bottleneck restricting the market expansion of dried egg products
[0003] The current technology of dried egg products is relatively complicated, and there are few studies on additives to improve product texture characteristics and release rate
At present, there are some researches on dried eggs. The patent CN107549673A has developed a method of making dried eggs with marinated whole egg liquid with excellent water retention performance. Double-layer gauze is used to crush the egg white and egg yolk respectively, and then remix the egg white and egg yolk according to a certain ratio. Egg yolk: more steps, complicated process and higher cost
Patent CN107041519A adds konjac flour to the raw materials, which can improve the hardness, toughness and water holding capacity of dried eggs, and increase the yield of products. Egg liquid is mixed to prepare dried eggs, which controls the fishy smell of the product, but does not improve the texture characteristics and release rate of the product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] The dried egg of the present invention is prepared from whole egg powder, soybean fiber, water, salt, sucrose and soy sauce. Among them, 50 parts of whole egg powder, 0.9 parts of soybean fiber, 130 parts of water, 0.56 parts of table salt, 0.2 parts of sucrose, and 5.6 parts of soy sauce.

[0021] The obtained dried egg was light yellow, had egg flavor, smooth surface, soft mouthfeel, and the chewing value was 40.85mj.

[0022] Its specific processing method is as follows:

[0023] 1. Proportion: Measure 50g of whole egg powder and 130g of distilled water for later use. 0.56 g of salt, 0.2 g of sucrose, 5.6 g of soy sauce and 0.9 g of soybean fiber were dissolved in distilled water, and egg powder was added.

[0024] 2. Stirring: Stir evenly until there are no particles in the sample liquid.

[0025] 3. Homogenization: Use a homogenizer for homogenization, gear 3, 15 seconds.

[0026] 4. Cooking: Pour the product into the mold, the depth of the product sample liqui...

Embodiment 2

[0030] The dried egg of the present invention is prepared from whole egg powder, soybean fiber, water, salt, sucrose and soy sauce. Among them, 50 parts of whole egg powder, 1.8 parts of soybean fiber, 130 parts of water, 0.6 parts of salt, 0.2 parts of sucrose, and 5.6 parts of soy sauce.

[0031] The obtained dried eggs were yellow in color, had an egg flavor, smooth surface, soft mouthfeel, and a chewing value of 35.43mj.

[0032] Its specific processing method is as follows:

[0033] 1. Proportion: Measure 50g of whole egg powder and 130g of distilled water for later use. Dissolve 0.6g of salt, 0.2g of sucrose, 5.6g of soy sauce and 1.8g of soybean fiber in distilled water, and add egg powder.

[0034] 2. Stirring: Stir evenly until there are no particles in the sample liquid.

[0035] 3. Homogenization: Use a homogenizer for homogenization, gear 3, 15 seconds.

[0036] 4. Cooking: Pour the product into the mold, the depth of the product sample liquid should be control...

Embodiment 3

[0040] The dried egg of the present invention is prepared from whole egg powder, soybean fiber, water, salt, sucrose and soy sauce. Among them, 50 parts of whole egg powder, 4 parts of soybean fiber, 130 parts of water, 0.6 parts of salt, 0.2 parts of sucrose, and 5.7 parts of soy sauce.

[0041] The obtained dried egg was pale yellow, had egg flavor, smooth surface, soft taste, and the chewing value was 41.873mj.

[0042] Its specific processing method is as follows:

[0043] 1. Proportion: Measure 50g of whole egg powder and 130g of distilled water for later use. 0.6 g of salt, 0.2 g of sucrose, 5.7 g of soy sauce, and 4 g of soybean fiber were dissolved in distilled water, and egg powder was added.

[0044] 2. Stirring: Stir evenly until there are no particles in the sample liquid.

[0045] 3. Homogenization: Use a homogenizer for homogenization, gear 3, 15 seconds.

[0046] 4. Cooking: Pour the product into the mold, the depth of the product sample liquid should be con...

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Abstract

The invention belongs to the field of food processing, and relates to a preparation method of a whole egg powder dried egg with soybean fiber added. The method comprises the main steps of matching, stirring, homogenizing, cooking, baking and storing. The method has the advantages of simple preparation processes, short production period, low cost, uniform dried egg products and excellent toughness.As the soybean fiber is added in the product, the product has the functions of improving the dried egg texture, reducing plasma cholesterol, regulating gastrointestinal function and fasting insulin level. The method solves the problem of low dried egg demolding strength, meets the demands on nutrition and health, convenience and safety of food by people, and provides a feasible path for the deepprocessing of eggs.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to a method for preparing dried eggs with whole egg powder added with soybean fiber. Background technique [0002] Dried egg is a new type of egg deep-processing product, which can be eaten directly, tastes delicious, retains the nutritional value of dried egg, has wide application potential and important market value. Dried eggs have attracted more and more attention due to their unique advantages. However, the current dried eggs still have defects such as single taste, poor texture properties, and difficult demoulding. Related products can only stay in the low-end market. This has become a major bottleneck restricting the market expansion of dried egg products. [0003] The current technology of dried egg products is relatively complicated, and there are few studies on additives to improve product texture characteristics and release rate. At present, there are some researches on dri...

Claims

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Application Information

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IPC IPC(8): A23L15/00
CPCA23L15/00A23L15/20
Inventor 张婷董明远刘静波刘博群董翔禹王雨佳常佳雄
Owner JILIN UNIV
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