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Preparation method of ice egg white with high foam stability

A stable and high-foaming technology, which is applied in egg preservation, food forming, and food ingredients as antimicrobial preservation, can solve problems such as complex process conditions, food quality and safety issues, and chemical pollution, and achieve process simplification and improvement. Foaming power and resource reuse rate, considerable effect of eating quality

Active Publication Date: 2020-10-02
SICHUAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In order to meet the needs of the market, various methods are used to improve the foaming properties of egg whites in food processing, such as chemical modification, enzyme modification, etc., but these methods have complicated process conditions, food quality and safety problems, and are likely to cause chemical pollution.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0042] A preparation method for ice egg white with high foam stability, comprising the steps of:

[0043] (1) Preparation of egg white liquid: Separation of white and yolk from eggs to obtain egg white liquid, after removing insoluble substances such as frenulum and eggshell, accurately measure 500 g of egg white liquid by weight in a 1000 mL beaker with a constant temperature heating The magnetic stirrer was stirred at a speed of 200 r / min for 1 h at 25 °C, and the egg white liquid sample was obtained after removing the foam on the surface.

[0044] (2) Freezing of egg white liquid: Weigh 100 g of egg white liquid with an electronic balance, seal it in a cylindrical plastic cup with a diameter of 5 cm and a height of 10 cm, and then place it in a refrigerator at 4 °C for pre-cooling, until the center temperature of the egg white liquid reaches 4 After ℃, put it in a liquid nitrogen freezer for two-stage freezing. The first temperature is set to -40 ℃, the first stage is froze...

Embodiment 2

[0048] A preparation method for ice egg white with high foam stability, comprising the steps of:

[0049] (1) Preparation of egg white liquid: Separation of white and yolk from eggs to obtain egg white liquid, after removing insoluble substances such as frenulum and eggshell, accurately measure 550 g of egg white liquid by weight in a 1000 mL beaker with a constant temperature heating The magnetic stirrer was stirred at a speed of 250 r / min for 1.5 h at 25 °C, and the egg white liquid sample was obtained after removing the foam on the surface.

[0050] (2) Freezing of egg white liquid: Weigh 125 g of egg white liquid with an electronic balance, seal it in a cylindrical plastic cup with a diameter of 5 cm and a height of 10 cm, and then place it in a refrigerator at 4 °C for pre-cooling, until the center temperature of the egg white liquid reaches 4 After ℃, put it in a liquid nitrogen freezer for two-stage freezing. The first temperature is set to -50 ℃, the first stage is fro...

Embodiment 3

[0054] A preparation method for ice egg white with high foam stability, comprising the steps of:

[0055] (1) Preparation of egg white liquid: Separation of white and yolk from eggs to obtain egg white liquid, after removing insoluble substances such as frenulum and eggshell, accurately measure 600 g of egg white liquid by weight in a 1000 mL beaker with a constant temperature heating The magnetic stirrer was stirred at a speed of 300 r / min for 2 h at 25 °C, and the egg white liquid sample was obtained after removing the foam on the surface.

[0056] (2) Freezing of egg white liquid: Weigh 150 g of egg white liquid with an electronic balance, seal it in a cylindrical plastic cup with a diameter of 5 cm and a height of 10 cm, and then place it in a refrigerator at 4 °C for pre-cooling, and wait until the center temperature of the egg white liquid reaches 4 After ℃, put it in a liquid nitrogen freezer for two-stage freezing. The first temperature is set to -60 ℃, and the first s...

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Abstract

The invention discloses a preparation method of ice egg white with high foam stability. The preparation method comprises the following steps: performing uniformly stirring on egg white liquid by usinga constant-temperature heating magnetic stirrer, and removing surface floating foam to obtain an egg white liquid sample; performing weighing of 100-150 parts of egg white liquid, performing sealingof the egg white liquid in a cylindrical plastic cup with the diameter of 5 cm and the height of 10 cm, performing pre-cooling on the egg white liquid in a refrigerator at 4 DEG C, performing freezingon the egg white liquid in a liquid nitrogen freezer at two stages after the central temperature of the egg white liquid reaches 4 DEG C, and quickly transferring the frozen egg sample to a refrigerator at -18 DEG C for refrigeration; placing the ice egg white sample frozen by the liquid nitrogen in vacuum drying for vacuum unfreezing; and adding xanthan gum into the frozen and thawed egg white liquid, and performing uniformly stirring in a constant-temperature heating magnetic stirrer to obtain a finished product which can be circularly frozen and thawed. Compared with the prior art, the high-foam-stability ice egg white prepared by the process has the advantages that the freezing rate is higher, meanwhile, the damage to a protein structure is small, and the ice egg white has better physicochemical and functional characteristic retentivity, so that the freeze-thawed egg white liquid has higher functional characteristics and product quality.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method capable of significantly improving the foam stability of ice egg white. Background technique [0002] Iced egg white is an egg product obtained by removing shells, whites and yolks from eggs, then removing impurities such as ligaments and eggshells, whipping them slowly, and freezing them in molds. Various physical and chemical reactions will occur in food tissues during storage, and the low-temperature freezing environment can significantly inhibit the progress of adverse physical and chemical reactions, thereby maintaining the sensory properties and nutritional value of food, and achieving the purpose of extending the shelf life of food. The rich high-quality protein in ice egg white not only endows the human body with high nutritional value, but also broadens the production and application range of ice egg white due to its unique functional characteristics. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23B5/045A23B5/055A23P30/40
CPCA23L15/00A23B5/055A23B5/045A23P30/40A23V2002/00A23V2200/10A23V2300/20A23V2300/31
Inventor 邱文赵志峰刘福权吕远平
Owner SICHUAN UNIV
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