Egg white crystal powder and preparation and fresh-keeping storage method

A technology of crystalline powder and egg white, which is applied in the direction of egg preservation, food preservation, and food ingredients as antimicrobial preservation, etc. It can solve the problems of being prone to insects, not suitable for long-term fresh storage, mildew, etc., and achieves the maintenance of color and physical and chemical indicators and nutritional ingredients and functional effects

Pending Publication Date: 2021-02-26
SUZHOU UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the single preparation method of the existing egg white powder, and the problems that the egg white powder product is prone to insects, mildew, and unsuitable for long-term fresh-keeping storage, and provides an egg white crystal powder capable of long-term fresh-keeping preservation and its preparation and fresh-keeping storage method

Method used

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  • Egg white crystal powder and preparation and fresh-keeping storage method
  • Egg white crystal powder and preparation and fresh-keeping storage method
  • Egg white crystal powder and preparation and fresh-keeping storage method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Separate egg whites from fresh eggs, including egg white concentrate and thin liquid, mix them together and use a high-speed pulverizer for high-speed shear / stirring (500-5000 rpm) for homogenization, and then process the obtained egg white homogenate for 5000 ~15000rpm centrifugation, the supernatant obtained is homogeneous egg white.

[0029] The homogeneous egg white is directly quantitatively added to the polypropylene box, spread on the bottom, and placed at room temperature to blow air above the opening of the box to accelerate the evaporation of egg white water and finally form fragmented egg white crystals. The obtained egg white crystals are easily broken into granules. Grinding and pulverizing is easy to become egg white crystal powder, with an average water content of about 13.5%. The thickness of the egg white is mainly related to the crystallization time, the thicker the egg white, the longer the crystallization time. The homogenization and dry crystalliza...

Embodiment 2

[0035] The homogeneous egg white obtained in Example 1 was dialyzed with pure water for 1 to 2 days with a dialysis bag with a molecular weight cut-off ≥ 3500 Da to remove impurities such as pigments and small molecules in the egg white. The supernatant was the purified homogeneous egg white. The egg white crystallization product was obtained after the method of Example 1 was dried.

Embodiment 3

[0037] The homogeneous egg white separated from the fresh egg white is directly quantitatively added to the polypropylene box, spread on the bottom, and placed in a constant temperature and humidity box with a temperature of 5°C-50°C and a relative humidity of 5%-95%. Example Evaporation or blast evaporation dehydration under the conditions of constant temperature of 25°C and constant relative humidity of 55%, forming flaky egg white crystals or egg white crystal fragments due to water evaporation, and lightly grinding to make egg white crystal powder.

[0038]The egg white crystal powder provided in this example can be preserved according to the method provided in Example 1.

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Abstract

The invention relates to egg white crystal powder and a preparation and fresh-keeping storage method. The method comprises the steps: separating egg white of raw material eggs from egg yolk, subjecting the egg white to high-velocity shearing treatment, then, carrying out centrifugation, and taking supernatant, so as to obtain homogenized egg white; and placing the homogenized egg white in an openvessel, tiling the homogenized egg white to the bottom, carrying out evaporation-dehydration treatment so as to obtain flaky egg white crystals, and carrying out grinding, thereby obtaining the egg white crystal powder. The moisture content of the egg white crystal powder prepared by the method is higher than that of freeze-dried egg white powder and spray-dried powder, and the egg white crystal powder can be subjected to long-term shaded storage at normal temperatures or low temperatures without deterioration, thereby having the characteristics that fresh-keeping storage is easy, the transportation is convenient, and the like; a preparation process has no need of any additive and is environmentally friendly, no hydrolysis and degradation treatment on the egg white is required, and thus, the production cost is reduced; and the egg white crystal powder provided by the invention is freely soluble in water, original taste and flavor and nutritional ingredients of the egg white are maintained, and thus, the egg white crystal powder is applicable to the technical fields of food industry and food bio-processing.

Description

technical field [0001] The invention relates to a preparation and fresh-keeping method of a new dosage form of protein food, in particular to an egg white crystal powder and a preparation, fresh-keeping and storage method, and belongs to the technical field of food bioprocessing. Background technique [0002] Egg white powder such as eggs is usually spray-dried from egg white. It is one of the most common and high-quality animal proteins. Because it is rich in various amino acids, it has good nutritional value and health care effects on the human body. Egg white is a light yellow, transparent, silky colloidal solution composed of 11% protein and 88% water. It is mainly composed of 54% ovalbumin, 12% ovotransferrin, 11% ovomucoid, 3.4% It is composed of lysozyme, 3.5% ovomucin and other proteins. Egg white protein is widely used in the food industry because of its good performance characteristics such as foaming, emulsification, heat setting, and gelling. The use of egg whi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23B5/00A23L5/00
CPCA23L15/00A23B5/00A23L5/00A23V2002/00A23V2300/10A23V2200/10
Inventor 张雨青董璇钟志豪王海燕张萌赵书祥翁渝洁王恒达卫正国
Owner SUZHOU UNIV
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