A kind of preparation method of highly gelling sterilized egg yolk liquid

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

Active Publication Date: 2022-06-28
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 the present embodiment, the high-gel sterilized egg yolk liquid is prepared by the following method, which specifically includes the following steps:

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

[0025] (2) The egg yolk liquid is subjected to surface purging treatment at an ozone flow rate of 20 mg / min for 10 minutes, and at the same time, magnetic stirring is performed so that the ozone can fully contact the egg yolk liquid;

[0026] (3) Store the processed egg yolk solution at 4°C, which is the high-gel sterilized egg yolk solution. The gel hardness, viscosity, and chewiness of the egg yolk solution were measured to increase by 23.56%, 25.12%, and 24.32%, respectively. The bacterial effect was 62%.

Embodiment 2

[0028] In the present embodiment, the high-gel sterilized egg yolk liquid is prepared by the following method, which specifically includes the following steps:

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

[0030] (2) The egg yolk liquid is subjected to surface purging treatment at an ozone flow rate of 20 mg / min for 20 minutes, and at the same time, magnetic stirring is performed so that the ozone can fully contact the egg yolk liquid;

[0031] (3) Store the processed egg yolk solution at 4°C, which is the high-gel sterilized egg yolk solution. The gel hardness, viscosity, and chewiness were measured to increase by 34.12%, 36.61%, and 39.36%, respectively. The bacterial effect is 70%.

Embodiment 3

[0033] In the present embodiment, the high-gel sterilized egg yolk liquid is prepared by the following method, which specifically includes the following steps:

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

[0035] (2) Treat the egg yolk liquid under 330W ultrasonic power in the pulse mode of ultrasonic for 30s and stop for 60s for 15min. The whole treatment process is carried out in an ice-water bath, the temperature does not exceed 30℃, the frequency of the ultrasonic equipment is 20kHz, and the ultrasonic wave is applied during the ultrasonic wave. The probe goes deep into the middle of the sample solution;

[0036] (3) The processed egg yolk liquid was stored at 4°C, that is, the high-gel sterilized egg yolk liquid was measured, and its gel hardness, visco...

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Abstract

A method for preparing a highly gelatinized sterilized egg yolk liquid, the specific steps comprising: (1) removing the egg white part after fresh eggs are pretreated to obtain egg yolk liquid; (2) adjusting the pH of the egg yolk liquid for later use; (3) A highly gelatinized sterilized egg yolk liquid can be obtained by treating the spare egg yolk liquid with ultrasound-assisted ozone. The invention has the characteristics of ingenious technology, simple operation, short processing time, large processing capacity, environmental protection, low cost, and obvious modification effect. The ultrasonic-assisted ozone processing method can significantly improve the gel performance of egg yolk liquid, and save The sterilization link in the egg yolk processing process can improve the gelatinity and have a bactericidal effect, and it is a kind of cold sterilization that does not cause damage to the raw material of the egg yolk liquid. This preparation method can bring new ideas to the egg yolk liquid processing industry, and the processing method integrating modification and sterilization can greatly reduce costs and improve efficiency.

Description

technical field [0001] The invention belongs to the technical field of food processing, relates to functional property modification and sterilization of egg yolk liquid, and in particular relates to a preparation method of high-gel sterilized egg yolk liquid. Background technique [0002] Eggs are an important raw material in the food processing industry, have important nutritional value, and have good functional properties, and are widely used in baked foods. However, eggs are greatly affected by external factors, and their prices are volatile, resulting in higher costs of corresponding products. Moreover, the composition of egg yolk liquid is relatively complex, 17.5% protein, 32.5% fat, and about 48% water and 2%. minerals, and multivitamins. This means that the production of egg liquid becomes very necessary. In the future, egg liquid processing will definitely replace traditional fresh eggs. According to the survey, the demand for processed egg liquid is increasing y...

Claims

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Application Information

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Patent Type & Authority Patents(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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