Almond isolated protein modification and dried egg preparation methods

A technology for separating protein and almonds, which is applied in plant protein processing, etc. It can solve the problems of uneven taste and flavor, uneven degassing, high energy consumption, etc., to avoid unstable quality and high energy consumption, and avoid bubbles of different sizes , Improve the effect of amino acid score

Active Publication Date: 2020-08-04
良品铺子营养食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0005] In view of the above problems, the purpose of the present invention is to provide a method for the modification of almond protein isolate and its dry egg preparation, aiming to solve the problem of...

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  • Almond isolated protein modification and dried egg preparation methods
  • Almond isolated protein modification and dried egg preparation methods

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] (1) Modification of almond protein isolate by microwave and high-density ultrasonic coupling: Almond protein isolate powder: distilled water = 1:15, dilute with water, stir at low speed to dissolve, then filter with double gauze, and treat it under a microwave with a power of 800W for 5 seconds , carry out high-density ultrasonic modification treatment, the ultrasonic power is 200W, and the ultrasonic time is 10 minutes (ultrasonic 5 seconds, intermittent 5 seconds).

[0038] (2) Add egg white powder: add 14% egg white powder to the modified almond protein isolate liquid, stir and mix at low speed.

[0039] (3) Brewing and adding of marinade: according to the flavor type of the product, spices are prepared in proportion. The process parameters of boiling and preparing marinade are material-to-liquid ratio 1:18, boil for 160 minutes, use multi-layer gauze for the stew, repeat Filter to remove impurities, add 6% by volume to the mixture of modified almond protein isolate ...

Embodiment 2

[0043] (1) Microwave and high-density ultrasonic coupling modification of almond protein isolate: according to almond protein isolate powder: distilled water = 1:14, dilute with water, stir at low speed to dissolve, filter with double gauze, and microwave at a power of 800W for 5 seconds. Perform high-density ultrasonic modification treatment, ultrasonic power 220W, ultrasonic time 15 minutes (ultrasonic 5 seconds, intermittent 5 seconds).

[0044] (2) Add egg white powder: add 13% egg white powder to the modified almond protein isolate liquid, stir and mix at low speed.

[0045](3) Brewing and adding of marinade: Prepare spices in proportion according to the flavor type of the product, and the process parameters for preparing the marinade are the material-to-liquid ratio of 1:20, and boil for 180 minutes. The boiled solution is repeatedly filtered with multiple layers of gauze to remove impurities, and 8% by volume is added to the mixed solution of modified almond protein iso...

Embodiment 3

[0049] (1) Modification of almond protein isolate by microwave and high-density ultrasonic coupling: Almond protein isolate powder: distilled water = 1:10, dilute with water, stir at low speed to dissolve, filter with double-layer gauze, and treat with 800W microwave for 5 seconds. High-density ultrasonic modification treatment, ultrasonic power 250W, ultrasonic time 15 minutes (ultrasonic 5 seconds, intermittent 5 seconds).

[0050] (2) Add egg white powder: add 12% egg white powder to the modified almond protein isolate liquid, stir and mix at low speed.

[0051] (3) Brewing and adding of marinade: prepare spices in proportion according to the flavor type of the product, and the process parameters for preparing the marinade are the ratio of material to liquid: 1:24, and boil for 200 minutes. The boiled solution is filtered repeatedly with multiple layers of gauze to remove impurities, and added into the mixed solution of the modified almond protein isolate and egg white powd...

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Abstract

The method is suitable for the field of processing of plant protein and egg products, and provides almond isolated protein modification and dried egg preparation methods. According to the method, thealmond protein isolate liquid is modified by microwave synergistic high-density ultrasonic coupling so as to improve the gel property of the almond protein isolate liquid; meanwhile, egg white powderis added to improve the protein concentration and matched with animal and plant proteins to improve the amino acid score; marinating liquid prepared by decocting spices is directly added into mixed liquid of the almond protein isolate powder and the egg white powder; stirring, uniformly mixing, pouring into a model are performed, and then heating is performed by adopting vacuum microwaves to formand degas; the prepared dried egg is ideal in texture, uniform in taste and flavor, compact, fine and smooth and stable in quality, the defects of large energy consumption, uneven texture and taste and flavor and large quality fluctuation of large-scale long-time marinating in a traditional process can be overcome by directly adding the marinating liquid, animal and plant proteins are comprehensively utilized, and modern production of the amino acid complementary dried egg is achieved.

Description

technical field [0001] The invention belongs to the field of plant protein and egg product processing, and in particular relates to a method for modifying almond protein isolate and preparing dried egg. Background technique [0002] The total protein content of almonds is generally between 12.29 and 29.80%, which is composed of albumin, globulin, gluten and gliadin, and the contents are 8.15 to 13.95%, 1.20 to 4.53%, 0.74 to 1.72%, 0.90 to 3.21%, respectively. %. The amino acid composition of almond protein is reasonable and rich in content. It is a kind of complete protein, and the proportion of essential amino acid composition conforms to the model recommended by FAO / WHO. Almond protein is a new type of plant protein resource with development potential. [0003] At present, the dried eggs on the market are made by steaming and marinating in the traditional process. The specific process links include blending, heating and shaping, marinating, baking, cooling, bagging, vacu...

Claims

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Application Information

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IPC IPC(8): A23J3/14
CPCA23J3/14
Inventor 刘伟
Owner 良品铺子营养食品有限责任公司
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