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
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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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