Preparation method of modified recombinant egg white liquid

A modification technology of egg white liquid, which is applied in the field of preparation of modified recombinant egg white liquid, can solve problems such as poor functional properties of salted duck egg white, improve gel hardness and water holding capacity, improve gel performance, and increase utilization rate Effect

Active Publication Date: 2020-12-04
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
View PDF5 Cites 5 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the problem that salted duck egg white has poor functional properties and has not been fully developed and utilized, the purpose of the present invention is to provide a method for preparing a modified recombinant egg white liquid, by compounding salted duck egg white with egg white and water, using Ultrasonic-assisted hydrocolloids improve gel performance, prepare modified recombinant egg white liquid, and realize efficient value-added utilization of salted egg white

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The steps of the preparation method of the modified recombinant egg white liquid are as follows:

[0026] Preparation of salted duck egg white: select salted and mature salted duck eggs, remove the yolk to obtain salted duck egg white, filter with gauze to remove impurities;

[0027] Egg white preparation: select fresh, non-cracked eggs, wash the surface and dry it, then separate the shell liquid, separate the egg yolk and egg white with the egg separator, and filter the egg white to remove the ligature and sundries;

[0028] Preparation of recombined egg white liquid: mix salted duck egg white, egg white and water according to the ratio of 4.5~5.5:2~4:1.5~2.5;

[0029] Ultrasonic-assisted hydrocolloid modification: add 0.1~0.2% hydrocolloid (konjac gum: carrageenan = 1~2:0.4~0.6) to the reconstituted egg white liquid, stir evenly, and then perform ultrasonic treatment, ultrasonic power 350~450w , ultrasonic time 25~35min;

[0030] Sterilization: Pasteurization is use...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method of modified recombinant egg white liquid, and belongs to the technical field of food processing. The method comprises the following steps of compounding and recombining salted duck egg white, egg white and water, performing modification by an ultrasonic-assisted hydrophilic colloid, and performing sterilization and packaging to prepare the modified recombinant egg white liquid with high nutritive value and excellent gel property. Efficient and value-added utilization of the salted egg white without desalination treatment is realized, the productioncost is greatly saved, and the application range in food processing is widened.

Description

technical field [0001] The invention belongs to the technical field of egg product processing, and in particular relates to a preparation method of modified recombinant egg white liquid. Background technique [0002] Egg white is the main component of poultry eggs. The weight of egg white accounts for 45% to 60% of the whole egg, and duck egg white accounts for 45% to 58%. The nutritional value of egg white is very high, and the protein accounts for more than 90% of the dry weight, and the rest is lipid, vitamins and minerals. Egg white protein is a high-quality protein suitable for human absorption, with an absorption rate as high as 99.6%. In addition, egg white has a variety of functional properties, such as foaming, emulsifying, gelling, etc. Among them, the gelling property is most widely used in food industrial production. In addition to its good gel properties, eggs, as raw materials for food processing, can not only improve the texture and shape of food, but also i...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/09A23J3/04A23L5/30A23L15/00A23L29/30
CPCA23J1/09A23J3/04A23L15/00A23L5/32A23L15/20A23L15/30A23L29/30A23V2002/00A23V2250/5036
Inventor 唐宏刚陈黎洪陈伊凡李欢欢张晋
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap