Poultry egg protein gel particle and production method and application thereof

A technology of protein gel and production method, applied in application, dairy products, food science, etc., can solve problems such as darkening of color, swelling of water absorption, softening of gel, etc., so as to inhibit gel softening, improve bad properties, and nutrition rich effect

Active Publication Date: 2021-08-31
SOUTH CHINA UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The object of the present invention is to provide a poultry egg protein gel granule and its production method and application, focusing on solving the problems such as gel softening, water absorption swelling, darkening of color and other problems caused by high temperature sterilization to protein gel, and greatly improving Unfavorable properties of thermally sterilized clear water poultry egg gel food

Method used

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  • Poultry egg protein gel particle and production method and application thereof
  • Poultry egg protein gel particle and production method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0037] A production method of poultry egg protein gel particles, comprising the following steps:

[0038] (1) Put the egg white of quail eggs in a 90°C water bath for 30 minutes to incubate to obtain a protein gel, and cut it into small particles;

[0039]In step (1), the egg white is uniform egg white stirred by an electromagnetic stirrer at a stirring speed of 1500r / min for 10 minutes, and the obtained protein gel particles have a hardness of 940.4g, a chewiness of 642.6, a water content of 85.8%, a brightness of is 79.5 and the volume is 0.125cm 3 .

[0040] (2) Dissolve 6.66 parts (parts by mass; the same below) of calcium chloride in 100 parts of water and heat to 100°C;

[0041] (3) Place the protein gel particles obtained in step (1) in the calcium chloride solution obtained in step (2) and keep heating for 3 minutes and then place them in ice water to cool for 5 minutes;

[0042] In step (3), the material ratio of the added protein gel particles to the calcium chlor...

Embodiment 2

[0047] A kind of production method of poultry egg protein gel particle, the difference between this embodiment and embodiment 1 is:

[0048] Chicken eggs adopt chicken eggs. The obtained egg protein gel particles had a hardness of 840.9g, a chewiness of 596.1, a water content of 86.9%, a brightness of 78.2, and a volume of 0.125cm 3 .

[0049] Egg protein gel particles heated by calcium chloride solution with a specific gravity of 6.66:100 were sterilized at 121°C for 15 minutes, the gel hardness became 2721.6g, the chewiness became 1776.4, and the water content became 78.7 %, the brightness becomes 89.6, and the volume becomes 0.06cm 3 .

[0050] For the production of a high-protein milk drink, the protein gel particles obtained in this embodiment are added to milk in a proportion of 32% of the total weight of the drink, and pasteurized to make a milk drink with granular solids. The hardness of the protein gel particles in the obtained milk drink is 1485.1g, the chewiness...

Embodiment 3

[0052] A kind of production method of poultry egg protein gel particle, the difference between this embodiment and embodiment 1 is:

[0053] Poultry eggs adopt duck eggs. The hardness of the obtained duck egg protein gel particles is 1338.7g, the chewiness is 987.8, the water content is 84.6%, the brightness is 75.9, and the volume is 0.125cm 3 .

[0054] However, after the egg protein gel particles heated by calcium chloride solution were sterilized at 121°C for 15 minutes, the gel hardness became 2936.3g, the chewiness became 1880.5, the water content became 77.9%, and the brightness became 86.8. The volume becomes 0.09cm 3 .

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Abstract

The invention discloses a poultry egg protein gel particle and a production method and application thereof. The method comprises the following steps: performing heat treatment on egg white of poultry eggs to obtain protein gel blocks, and cutting the protein gel blocks into small particles; and heating and boiling a calcium chloride solution, adding the protein gel particles obtained in the step (1), performing keeping for 3-10 minutes, performing cooling in ice water, performing fishing out, performing suitable drying, and performing sterilizing at high temperature to obtain the poultry egg protein gel particle. After the egg gel treated by the method disclosed by the invention is sterilized at high temperature in a water environment, the gel hardness is 2.6-53.8 times that of the untreated egg gel, the chewing degree is 2.8-75.4 times that of the untreated egg gel, the water content is 0.8-0.9 times that of the untreated egg gel, the brightness is 1.5-2.5 times that of the untreated egg gel, and the volume is 0.05-0.51 times that of the untreated egg gel; The phenomena such as gel softening, swelling due to water absorption, darkening and the like caused by high-temperature sterilization can be effectively inhibited, and the irregularity of a clean poultry water egg gel food is greatly improved.

Description

technical field [0001] The invention belongs to the field of food, and in particular relates to poultry egg protein gel particles, a production method and application thereof. Background technique [0002] Poultry eggs have become one of the most important sources of animal nutrition for humans because they are rich in protein, lipids and other nutrients. Nowadays, there are traditional boiled eggs, marinated eggs, preserved eggs and new custards, egg jelly, etc. product. [0003] Heat treatment, especially heat sterilization, is one of the most important food preparation methods. It can kill most spoilage bacteria and pathogenic bacteria that cause product deterioration, and generally can make the shelf life of food reach more than 12 months. However, the high-temperature resistance of poultry egg protein gel limits the application of high-temperature sterilization in poultry egg products. The specific performance is that the poultry egg protein gel will be destroyed when ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L29/00A23C9/154A23L2/02A23L2/52
CPCA23L15/30A23L29/015A23C9/1546A23L2/02A23L2/52A23V2002/00A23V2250/1578A23V2250/1582
Inventor 李汴生王为浩阮征李丹丹
Owner SOUTH CHINA UNIV OF TECH
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