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A kind of method for preparing highly emulsifying egg white emulsion

A technology of emulsifying and egg white liquid, which is applied in the field of preparation of highly emulsifying egg white emulsion, to achieve the effect of improving efficiency, simple process flow and improving emulsifying performance

Active Publication Date: 2021-08-20
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the use of radiation technology to process egg white liquid to improve its emulsifying properties has not been reported.

Method used

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  • A kind of method for preparing highly emulsifying egg white emulsion
  • A kind of method for preparing highly emulsifying egg white emulsion
  • A kind of method for preparing highly emulsifying egg white emulsion

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] 1) Pretreatment of egg white:

[0026] Separate the egg white from the egg yolk and pick out the ligature in the egg white, stir the egg white evenly with an electric mixer at a stirring speed of 400rpm for 30min, and then vacuum pack it in a sealed bag.

[0027] 2) Co-60 gamma ray treatment:

[0028] The packaged egg white was irradiated with a Co-60γ source supported by the Hubei Academy of Agricultural Sciences, and the sample was irradiated at a dose rate of 3.4 kGy / h, and the radiation dose received by the sample was 1 kGy.

[0029] 3) Add organic acid

[0030] Taking out the irradiated egg white, adding acetic acid with a weight concentration of 1% to the egg white, and adjusting the pH of the egg white to 6;

[0031] 4) Preparation of egg white emulsion

[0032] Dissolve the egg white in water to make an egg white solution with a weight concentration of 15%, then add soybean oil to the egg white solution according to 20% of the volume of the egg white solution...

Embodiment 2

[0034] 1) Pretreatment of egg white:

[0035] Separate the egg whites from the egg yolks and pick out the strings in the egg whites. Stir the egg whites evenly and pack them in a vacuum-sealed bag.

[0036] 2) Co-60 gamma ray treatment:

[0037] The packaged egg white was irradiated with a Co-60γ source, and the sample was irradiated at a dose rate of 4 kGy / h, and the radiation dose received by the sample was 3 kGy.

[0038] 3) Add organic acid

[0039] The irradiated egg white was taken out, and a citric acid solution with a weight concentration of 10% was added to the egg white to adjust the pH of the solution to 5.

[0040] 4) Preparation of egg white emulsion

[0041] Dissolve the egg white in water to prepare an egg white solution with a weight concentration of 6%, then add soybean oil to the egg white solution according to 40% of the volume of the egg white solution, first use a high-speed shear homogenizer at room temperature at 8000rpm for 3 minutes, Then use a hig...

Embodiment 3

[0043] 1) Pretreatment of egg white:

[0044] Separate the egg whites from the egg yolks and pick out the strings in the egg whites. Stir the egg whites evenly and pack them in a vacuum-sealed bag.

[0045] 2) Co-60 gamma ray treatment:

[0046] The packaged egg white was irradiated with a Co-60γ source, and the sample was irradiated at a dose rate of 4.5 kGy / h, and the radiation dose received by the sample was 5 kGy.

[0047] 3) Add organic acid

[0048] The irradiated egg white was taken out, and a 5% malic acid solution by weight was added to the egg white to adjust the pH of the solution to 4.

[0049] 4) Preparation of egg white emulsion

[0050] Dissolve the egg white in water to prepare an egg white solution with a weight concentration of 10%, then add soybean oil to the egg white solution according to 30% of the volume of the egg white solution, first use a high-speed shear homogenizer at room temperature at 9000rpm for 3 minutes, Then use a high-pressure homogeniz...

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Abstract

The invention discloses a method for preparing highly emulsifying egg white emulsion, which comprises the steps of egg white pretreatment, Co-60 gamma ray treatment, adding organic acid, preparation of egg white emulsion and the like. The invention solves the problems of cumbersome egg white emulsion treatment process, poor emulsification stability and the like in the traditional method, and establishes a new method which is simple, efficient, green, safe, reliable and has high added value.

Description

technical field [0001] The invention relates to a preparation method of highly emulsifying egg white emulsion, which belongs to the field of food processing. Background technique [0002] Compared with vegetable protein, egg white protein has better nutritional value and is more conducive to human body absorption. The amino acid composition of egg white protein is very close to the essential amino acid composition of human body. In addition to high nutritional value, egg white also has many excellent processing properties, such as gelling, foaming and emulsifying properties. The gelling and foaming properties of egg white have been widely used in the field of food processing (baking, dried eggs, surimi products). But the application of the reported egg white protein in the emulsification system is greatly limited by the pH range of the applicable system. Its emulsification is very unstable under the conditions close to neutral or alkaline. In the field of food (such as waln...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/04A23J3/22
CPCA23J3/04A23J3/22
Inventor 靳国锋彭伟明何立超岳丽莉吴文敏
Owner HUAZHONG AGRI UNIV
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