Preparation method of high-gelation sterilized yolk liquid

A technology of egg yolk liquid and high gel, which is applied in food denaturation, food ultrasonic treatment, food science, etc., can solve the problems of protein nutrition destruction, long reaction time, high cost, etc., and achieve improved gel performance, short processing time, and high processing cost The effect of low power

Active Publication Date: 2020-08-04
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Chemical modification mainly affects the functional groups of different proteins, thereby changing the hydrophilicity and hydrophobicity of proteins, and then affecting the functional properties of proteins, mainly including phosphorylation, acylation, reductive alkylation, amino acid covalent linkage, thiolation, acidification, etc. , but these methods will inevitably destroy the nutrition of the protein, and even produce by-products, which will cause harm to human health; The degree of hydrolysis is difficult to control, and it is easy to produce bitter peptides, which have an adverse effect on the flavor of egg white, and the protein in the egg white liquid is sensitive to heat and acid-base reactions, and is easy to flocculate. Requirements, cumbersome operation, high cost

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] In this embodiment, the highly gelatinized sterilized egg yolk liquid is prepared by the following method, which specifically includes the following steps:

[0024] (1) Break the shell of fresh eggs, carefully separate the egg white and egg yolk, put the separated egg yolk in a container and stir evenly on a magnetic stirrer to obtain egg yolk liquid, then use 0.2mol / L NaOH to adjust the pH to 9, and store at 4°C ,spare;

[0025] (2) Purging the egg yolk liquid at an ozone flow rate of 20 mg / min for 10 minutes, and at the same time performing magnetic stirring so that the ozone can fully contact the egg yolk liquid;

[0026] (3) Store the treated egg yolk liquid at 4°C, which is a highly gelatinized sterilized egg yolk liquid, and its gel hardness, viscosity, and chewiness have been increased by 23.56%, 25.12%, and 24.32% respectively. The bacteria effect is 62%.

Embodiment 2

[0028] In this embodiment, the highly gelatinized sterilized egg yolk liquid is prepared by the following method, which specifically includes the following steps:

[0029] (1) Break the shell of fresh eggs, carefully separate the egg white and egg yolk, put the separated egg yolk in a container and stir evenly on a magnetic stirrer to obtain egg yolk liquid, then use 0.2mol / L NaOH to adjust the pH to 9, and store at 4°C ,spare;

[0030] (2) Purging the egg yolk liquid at an ozone flow rate of 20 mg / min for 20 minutes, and at the same time performing magnetic stirring so that the ozone can fully contact the egg yolk liquid;

[0031] (3) Store the treated egg yolk liquid at 4°C, which is a highly gelatinized sterilized egg yolk liquid. The gel hardness, viscosity, and chewiness of the processed egg yolk liquid have been increased by 34.12%, 36.61%, and 39.36% respectively. The bacterial effect is 70%.

Embodiment 3

[0033] In this embodiment, the highly gelatinized sterilized egg yolk liquid is prepared by the following method, which specifically includes the following steps:

[0034] (1) Break the shell of fresh eggs, carefully separate the egg white and egg yolk, put the separated egg yolk in a container and stir evenly on a magnetic stirrer to obtain egg yolk liquid, then use 0.2mol / L NaOH to adjust the pH to 9, and store at 4°C ,spare;

[0035] (2) Treat the egg yolk liquid under the ultrasonic power of 330W in the pulse mode of ultrasonic for 30s and stop for 60s for 15min. The probe penetrates into the middle of the sample liquid;

[0036] (3) The treated egg yolk liquid was stored at 4°C, and it became a highly gelatinized sterilized egg yolk liquid. It was measured that the gel hardness, viscosity, and chewiness increased by 21.56%, 32.93%, and 24.49%, respectively. The sterilization effect is 30%.

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Abstract

The preparation method of the high-gelation sterilized egg yolk liquid comprises the following specific steps: (1) pretreating fresh eggs, and removing egg white parts to obtain egg yolk liquid; (2) adjusting the pH value of the yolk liquid for later use; and (3) treating the yolk liquid for later use with ultrasonic-assisted ozone to obtain the sterilized yolk liquid with high gelling property. The method has the characteristics of ingenious process, simplicity in operation, short treatment time, high treatment capacity, environment friendliness, low cost, obvious modification effect and thelike; the ultrasonic-assisted ozone treatment mode can significantly improve the gel performance of the egg yolk liquid, omits the sterilization link in the egg yolk liquid processing process, can achieve the sterilization effect while improving the gel performance, and is a cold sterilization mode without causing damage to the egg yolk liquid raw material. The preparation method can bring a new thought to the yolk liquid processing industry, and the treatment method integrating modification and sterilization can greatly reduce the cost and improve the efficiency.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to functional characteristic modification and sterilization of egg yolk liquid, in particular to a preparation method of highly gelatinized sterilized egg yolk liquid. Background technique [0002] As an important raw material in the food processing industry, eggs have important nutritional value and good functional properties, so they are widely used in baked foods. However, eggs are greatly affected by external factors, and the price is easy to fluctuate, which leads to an increase in the cost of the corresponding product, and the composition of the egg yolk liquid is relatively complex, 17.5% protein, 32.5% fat, about 48% water and 2% fat minerals, and multivitamins. This just means that the production of egg liquid becomes very necessary. In the future, egg liquid processing will surely replace traditional fresh eggs. According to the survey, the demand for processed eg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/20A23L5/30
CPCA23L15/00A23L5/27A23L5/32A23V2002/00A23V2300/08A23V2300/48
Inventor 盛龙孙义靳皓博蔡朝霞金永国
Owner HUAZHONG AGRI UNIV
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