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Method for producing chicken liver protein powder with good emulsifying performance

A technology of emulsifying performance and protein powder, which is applied in the field of chicken liver protein, can solve problems that have not been reported in research and production, and achieve the effect of improving emulsifying property and expanding the scope of application

Pending Publication Date: 2020-09-22
ANHUI AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, there is no report on the research and production of ISP chicken liver protein modified by high pressure homogenization to improve its emulsification.

Method used

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  • Method for producing chicken liver protein powder with good emulsifying performance
  • Method for producing chicken liver protein powder with good emulsifying performance
  • Method for producing chicken liver protein powder with good emulsifying performance

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Embodiment Construction

[0032] The following will clearly and completely describe the technical solutions in the embodiments of the present invention with reference to the accompanying drawings in the embodiments of the present invention. Obviously, the described embodiments are only some, not all, embodiments of the present invention. Based on the embodiments of the present invention, all other embodiments obtained by persons of ordinary skill in the art without making creative efforts belong to the protection scope of the present invention.

[0033] A method for producing chicken liver protein powder with good emulsifying properties, comprising the following steps:

[0034] (1) Remove the fascia and connective tissue from the chicken liver, put it into distilled water pre-cooled to 1-4°C for high-speed homogenization at a ratio of 1:5-6, and obtain chicken liver slurry, wherein the speed of high-speed homogenization is 10,000 -15000×g, homogenate three times, 20s each time, wherein the mass ratio o...

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Abstract

The invention discloses a method for producing chicken liver protein powder with good emulsifying performance. The method for producing the chicken liver protein powder with good emulsifying performance comprises the following steps: placing chicken livers into distilled water according to a ratio ranging from 1:5 to 1:6 for high-speed homogenizing to obtain a chicken liver homogenate after fasciaand connective tissue are removed from the chicken livers; and regulating a pH value of the chicken liver homogenate to be 1.0-3.0 or 10.5-12.0, conducting stirring continuously for 5-10 min, then conducting centrifugation, collecting middle-layer soluble protein fluid, regulating a pH value of the soluble protein fluid to be 5.0-6.0, conducting stirring continuously to make protein fully precipitate in an isoelectric point, then conducting centrifugation, and pouring out upper-layer fluid to obtain the chicken liver protein. The process needs to be conducted at 2-10 DEG C; and a chicken liver protein solution is homogenized at 20-60 MPa, and vacuum freeze drying is conducted after two cycles to produce the chicken liver protein powder with good emulsifying performance.

Description

technical field [0001] The invention relates to the field of chicken liver protein, in particular to a method for producing chicken liver protein powder with good emulsifying performance. Background technique [0002] Chicken liver is a high-quality and cheap by-product of internal organs of livestock and poultry. It has a large output and high protein content (more than 20%). The amino acid composition in the protein is balanced and the essential amino acid content is rich. However, when enterprises use it for deep processing, chicken liver products have problems such as poor oil and water retention, soft texture, heavy fishy smell, and low product yield. Chicken livers are mainly sold fresh or used as low-value animal feed resources. . The emulsification and gel properties of livestock and poultry proteins are the key to determining the quality of livestock and poultry processed products. Therefore, efficient use and improvement of the emulsification and processing proper...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/00A23J3/04A23L29/00
CPCA23J1/002A23J3/04A23L29/035A23L29/045A23V2002/00A23V2250/542
Inventor 熊国远姜雪娟尹琮戚军梅林
Owner ANHUI AGRICULTURAL UNIVERSITY
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