Preparation process and device of high functional whole egg powder

A preparation process and preparation device technology, which is applied in the field of high-functional whole egg powder preparation process and preparation device, can solve the problems of whole egg powder emulsification and low foaming performance, and achieve the improvement of foaming performance, reduction of impact, The effect of improving foaming and emulsifying properties

Inactive Publication Date: 2019-04-19
HEILONGJIANG ZHONGNONG XINGHE BIOTECHNOLOGY CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] In order to overcome the problems of low emulsification and foaming properties of whole egg powder in the prior art, the present invention provides a preparation process and device for high-functional whole egg powder. Glucose bubbles, and at the same time, the macromolecular protein is hydrolyzed into small molecules by protease, so the foamability and emulsification of the whole egg powder prepared by the present invention have been improved

Method used

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  • Preparation process and device of high functional whole egg powder
  • Preparation process and device of high functional whole egg powder
  • Preparation process and device of high functional whole egg powder

Examples

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Effect test

Embodiment 1

[0024] A preparation process for high-functional whole egg powder, comprising the following processes:

[0025] a. Egg cleaning: the sorted fresh eggs are placed in the egg tray of the egg loading machine 1, and are transported to the egg loading machine 1 by the conveyor belt. attached dirt;

[0026] b. Shelling and separation: the shell is broken by the egg beater 3, the shell and the liquid are separated, and the egg liquid is filtered and stored in the fermenter 8;

[0027] c. Biological fermentation: Add yeast and protease to the fermenter 8 for storing egg liquid for fermentation. The total mass of yeast and protease added is 0.02% of the mass of the whole egg liquid, and the mass ratio of yeast and protease is 1:1 , the fermentation temperature is 28°C, and the fermentation time is 8 hours;

[0028] d. Homogenization: use a pressure type homogenizer 9, the homogenization pressure is 9MPa, and the processing time is 1s;

[0029] e. Low-temperature sterilization: the f...

Embodiment 2

[0032] A preparation process for high-functional whole egg powder, comprising the following processes:

[0033] a. Egg cleaning: the sorted fresh eggs are placed in the egg tray of the egg loading machine 1, and are transported to the egg loading machine 1 by the conveyor belt. attached dirt;

[0034] b. Shelling and separation: the shell is broken by the egg beater 3, the shell and the liquid are separated, and the egg liquid is filtered and stored in the fermenter 8;

[0035] c. Biological fermentation: add yeast and protease to the fermenter 8 storing the egg liquid for fermentation, the total mass of yeast and protease added is 0.05% of the mass of the whole egg liquid, and the mass ratio of yeast and protease is 2:1 , the fermentation temperature is 33°C, and the fermentation time is 10h;

[0036] d. Homogenization: use a pressure type homogenizer 9, the homogenization pressure is 11MPa, and the processing time is 1s;

[0037] e. Low-temperature sterilization: the ferm...

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Abstract

The invention relates to the field of egg product processing, in particular to a preparation process and device of high functional whole egg powder. Yeast and protease are added into a fermentation tank where egg liquid is stored for fermentation, the total addition mass of yeast and protease is 0.01-0.05% of the mass of whole egg liquid, the mass ratio of yeast and protease is 1:1 to 2:1, the fermentation temperature is 28-33 DEG C, and the fermentation time is 8-10 hours. The yeast consumes glucose in the egg liquid during fermentation, the influence of the Maillard reaction on color and luster of the finished product in the drying process is reduced, and decrease of glucose makes the foaming ability of the whole egg powder improved. The added protease hydrolyzes protein peptide chains,the large-molecular-weight peptide chains are cut off from the middle, small-molecular-weight protein and peptone are formed, and the emulsifying property of the whole egg powder improved. During fermentation, a fermentation tank is used, an interlayer is arranged in the fermentation tank, and hot/cold water can be introduced into an annular chamber formed by the interlayer to provide suitable temperature for fermentation and reduce temperature for inhibiting microbial reproduction after fermentation.

Description

technical field [0001] The invention relates to the field of egg product processing, in particular to a preparation process and a preparation device of high-functional whole egg powder. Background technique [0002] As an ideal substitute for eggs, whole egg powder has the advantages of high nutritional value, easy transportation and storage, etc. It has various functional properties such as foaming, gelling, and emulsifying properties, and is mostly used in baked products and cold drinks. However, most of the whole egg powder produced in my country is ordinary whole egg powder. Due to the low emulsification and foaming performance, it cannot be widely used in products that require high emulsification and foaming performance. In order to improve emulsification, Foaming, in the prior art, modified or unmodified egg white powder is usually added to whole egg powder, but adding egg white powder will reduce the proportion of egg yolk in the product, which is equivalent to diluting...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/25
Inventor 唐兴和沈鸿久
Owner HEILONGJIANG ZHONGNONG XINGHE BIOTECHNOLOGY CO LTD
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