High-fiber dried egg and preparation method thereof

A technology of high-fiber eggs and dried eggs, which is applied in food science and other fields, can solve the problems of large nutritional loss, product nutritional loss, and poor taste, and achieve the effect of good tissue toughness, high yield, and Q-bomb taste

Pending Publication Date: 2020-12-29
SHANGHAI LAIYIFEN
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the current commercially available dried egg products have defects such as single taste and poor texture characteristics. The traditional process adopts the process of steaming and baking, and assists in marinating seasoning. The process is cumbersome, the product loses a lot of nutrition, and the taste of batches is unstable.
[0003] Patent CN108685045A improves the texture properties of dried eggs by adding compound glue (konjac gum, carrageenan) and TG enzyme, and improves the product organization and flavor through the roasting and marinating process. The steps are cumbersome and the product taste is unstable.
[0004] The patent CN107041519A improves the hardness and toughness of the product by adding konjac flour. The production process adopts the brine process, and the process takes a long time
[0005] Patent CN109497450A improves the demoulding effect of dried eggs by adding soybean fiber, and through high-temperature processes such as homogenization-cooking-baking, the product has a large nutritional loss and poor taste

Method used

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  • High-fiber dried egg and preparation method thereof
  • High-fiber dried egg and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1: A kind of preparation method of high-fiber dried egg product

[0053] Product formula: 70 parts of whole egg liquid, 10 parts of tissue protein, 1 part of compound phosphate, 5 parts of white sugar, 10 parts of polydextrose, 5 parts of casein, 1 part of edible salt, 0.5 parts of monosodium glutamate, 1 part of spices, 1.5 parts of soy sauce parts, TG enzyme 0.3 parts.

[0054] Process steps:

[0055] 1. Pretreatment of raw materials; frozen whole egg liquid, thawed at 0-4°C for later use; soybean tissue protein needs to be rehydrated in advance until there is no hard core and dehydrated, and then disassembled by a wire dismantling machine for later use.

[0056] 2. Ingredients: take whole egg liquid and other raw and auxiliary materials respectively according to the above-mentioned formula ratio;

[0057]3. Stirring: Add the powder into the egg liquid, and stir until there are no particles, then add other liquid ingredients and stir to mix well to prepar...

Embodiment 2

[0064] Embodiment 2: the selection of soybean textured protein addition amount

[0065] With reference to the formula described in Example 1, the difference is that the amount of textured soybean protein adjusted is respectively 0, 5, 20, 30, 40 parts, and other conditions are the same as in Example 1.

[0066] Table 2 Effect of different amount of tissue protein added on texture

[0067]

Embodiment 3

[0068] Embodiment 3: the selection of pH

[0069] With reference to the method described in Example 1, the difference is that the adjusted pH value is respectively 2, 6, 9, and 12, and other conditions are the same as in Example 1. The results show that in the weakly alkaline environment of pH 7.5, the crosslinking strength and cohesion of the final dried egg are the best in the experimental group, indicating that the pH is too high or too low will affect the release of the polypeptide site of the silk protein And the efficiency of TG enzyme. Therefore, preferably, the pH is 7.5.

[0070] Table 3 Effect of different pH on texture

[0071]

[0072] During the enzyme reaction treatment, the condensed protein polypeptide sites in the textured protein are exposed and released by adjusting the pH and ultrasonic treatment, so that TG enzyme can catalyze the intramolecular and intermolecular isopeptides formed in the protein molecules of tissue protein and egg protein Bonds / cov...

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PUM

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Abstract

The invention discloses a high-fiber dried egg and a preparation method thereof, and belongs to the technical field of food. Whole egg liquid is used as raw material, the new type of dried egg productis added with plant-based tissue protein after compound seasoning, and during the production, the glutamine transaminase (TG enzyme) is added to improve the texture characteristics and sensory stateof the product. The product has a visible fibrous tissue, good taste and good toughness by using water steaming and sterilization process. The product has the characteristics of high fiber, high protein, easy demoulding, less crushing and high yield, which can meet the demand of meal replacement.

Description

technical field [0001] The invention relates to a high-fiber dried egg and a preparation method thereof, belonging to the technical field of food. Background technique [0002] Dried egg is a new food with eggs as raw material. Its taste and value are much higher than that of traditional dried tofu. The product has high nutritional value and can be eaten directly. However, the current commercially available dried egg products have defects such as single taste and poor texture properties. The traditional technology adopts steaming and baking technology, which is assisted in marinating seasoning. The process is cumbersome, the product has a large nutritional loss, and the batch taste is unstable. [0003] Patent CN108685045A improves the texture properties of dried eggs by adding compound glue (konjac gum, carrageenan) and TG enzyme, and improves the product organization and flavor through the roasting and marinating process. The steps are cumbersome and the product taste is u...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/30A23L5/20A23L5/10
CPCA23L15/20A23L5/32A23L15/25A23L5/13A23L5/17A23L5/21
Inventor 施永雷王松张丽华王伟
Owner SHANGHAI LAIYIFEN
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