Method for preparing high-foaming egg white by gelatin gel assisted salted egg white desalination

Abstract

The invention provides a method for preparing high-foaming egg white by gelatin gel assisted salted egg white desalination. The method comprises the following steps: (1) separating salted egg yolk from salted egg white, and filtering the salted egg white to obtain a uniform salted egg white solution; (2) mixing the salted egg white obtained in the step (1) with a gelatin solution with a concentration of 4%-10% in an equal volume manner, sufficiently stirring, uniformly mixing, and refrigerating to obtain egg white-gelatin gel; (3) cutting the egg white-gelatin gel prepared in the step (2) intoblocks, soaking in clean water, washing off salt in the egg white-gelatin gel with clear water, and then removing water to obtain desalted egg white-gelatin gel; and (4) heating and dissolving the desalted egg white-gelatin gel in the step (3) in a water bath to obtain egg white-gelatin liquid. The method is simple to operate, low in cost and excellent in desalting effect, the desalted egg whitehas very high foam-ability and foam stability, and the comprehensive utilization rate of the salted egg white is increased.

Description

technical field [0001] The invention belongs to the field of food ingredients, and relates to the high-value comprehensive utilization of poultry egg by-products, in particular to a method for preparing highly foaming egg whites by using gelatin gel to assist desalination of salted egg whites. Background technique [0002] Salted egg yolk is favored by people for its excellent flavor and is widely used in traditional moon cakes and rice dumplings. Along with the continuous increase of the consumption demand of salted egg yolk, the remaining egg white liquid after extracting salted egg yolk is also increasing day by day. The salt content in these salted egg whites is as high as 7% to 12%, and has an unpleasant fishy smell. Only a small part is used to make low value-added products such as feed and pet food, and a considerable part of the salted egg whites is used as waste. Waste treatment will not only cause a huge loss of protein resources with high nutritional value in egg...

AI Technical Summary

Problems solved by technology

However, due to the viscous texture of salted egg white, there will be problems such as high adhesion and easy clogging when using membrane filtration technology to desalinate salted egg white. At the same time, due to the rich nutritional value of salted egg white, it is easy to breed microorganisms, which will easily cause problems such as difficult cleaning of the filter membrane and high cost.

Therefore, it is difficult to apply membrane filtration desalination technology directly to salted egg white in actual production.

Using heat treatment to denature and coagulate egg white protein for desalination, but these methods have problems such as large water consumption, large amount of acid and alkali, and cumbersome steps.

Chinese patent CN201710648262.2 discloses a salted egg white desalination method, which is to heat and solidify the salted egg white first, then break and soak it for desalination, the dehydration rate is ≥ 80%, and the protein retention rate is ≥ 86%. Although this method solves the problem of large water consumption , but the heat treatment in this method denatures the egg white protein, resulting in a loss of functional properties, which greatly limits its application range

[0004] The above methods are difficult to achieve large-scale promotion and practical application due to many problems such as cumbersome operation, difficulty in expanding production, and high cost.

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