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Preparation method of low-energy ovalbumin compound leisure food

A technology for ovalbumin and snack food, which is applied in the field of food processing and preparation, can solve the problems of difficult preservation of ovalbumin during shelf life, large eggy smell of ovalbumin, and difficulty in shaping, etc., so as to meet the requirements of healthy snack food and be tolerant of taste. Sexual, wide-ranging effects

Pending Publication Date: 2022-08-09
ZHEJIANG UNIV OF TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Ovalbumin is difficult to preserve and has a short shelf life. Freeze-drying technology has its unique technical advantages in food processing. It is an internationally recognized processing method for the production of high-quality, high-value-added dehydrated foods, which can maintain the color and aroma of raw materials to the greatest extent. , taste, shape and nutritional components, especially suitable for the quality assurance treatment of ovalbumin, so the use of freeze-drying technology to treat ovalbumin after heating and solidification has broad market prospects; but the preparation of ovalbumin is often difficult to shape, and Ovalbumin itself has a greater eggy smell and is easier to rehydrate

Method used

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  • Preparation method of low-energy ovalbumin compound leisure food
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  • Preparation method of low-energy ovalbumin compound leisure food

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method of low-energy ovalbumin compound snack food - Mushu Crisp:

[0028] (1) Preparation of raw materials: take the eggs according to the recipe, separate the ovalbumin after shelling, let it stand for defoaming, take the ratio of coconut milk and egg white to 1:3 for later use; wash vegetables such as corn and broccoli, and blanch in boiling water for 3- 5min, remove and chop and set aside;

[0029] (2) Weigh the raw and auxiliary materials in proportion and fill: Weigh 10-15g of egg white protein and coconut milk and mix them evenly, add 2-3g of condensed milk and 1-2g of miscellaneous grains (such as white sesame), mix well and pour into the food Grade silica gel ice tray to 2 / 3 height, and then evenly fill 0.5-0.8g chopped vegetables;

[0030] (3) Warm water shaping: add TGase equivalent to 0.03-0.07% of the sample mass, mix well, and take it out in a water bath (50℃~55℃) for 10 minutes to obtain a protein-colored jelly block;

[0031] (4) Pre-free...

Embodiment 2

[0035] A preparation method of low-energy ovalbumin compound snack food - Mushu Crisp:

[0036] (1) Preparation of raw materials: take the eggs according to the formula, separate the ovalbumin after shelling, let it stand for defoaming, take the ratio of coconut milk and egg white to 1:3.2 for later use; wash vegetables such as corn and broccoli, and blanch in boiling water for 3- 5min, remove and chop and set aside;

[0037] (2) Weigh the raw and auxiliary materials according to the proportion and fill: Weigh 10-15g of egg white protein and coconut milk and mix them evenly, add 12-13g of condensed milk and 1-2g of miscellaneous grains (such as white sesame), mix well and pour into the food Grade silica gel ice tray to 2 / 3 height, and then evenly fill 1-5g chopped vegetables;

[0038] (3) Warm water shaping: add TGase equivalent to 0.03-0.07% of the sample mass, mix well, and take it out in a water bath (50℃~55℃) for 10 minutes to obtain a protein-colored jelly block;

[003...

Embodiment 3

[0043] A preparation method of low-energy ovalbumin compound snack food - Mushu Crisp:

[0044] (1) Preparation of raw materials: take the eggs according to the formula, separate the ovalbumin after shelling, let stand for defoaming, take the ratio of coconut milk and egg white to 1:3 for use; wash vegetables such as corn and broccoli, and blanch in boiling water for 3- 5min, remove and chop and set aside;

[0045](2) Weigh the raw and auxiliary materials in proportion and fill: Weigh 10-15g ovalbumin and coconut milk and mix them evenly, add 2-3g condensed milk and 1-2g miscellaneous grains (such as white sesame), mix well and pour into food grade Silicone ice tray to 2 / 3 height, and then evenly fill 1g chopped vegetables;

[0046] (3) Warm water shaping: add TGase equivalent to 0.03-0.07% of the sample mass, mix well, and take it out in a water bath (50°C-55°C) for 10 minutes to obtain protein-colored jelly chunks;

[0047] (4) Pre-freezing: freeze for 3-5 hours in a refri...

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Abstract

The invention mainly relates to the technical field of ovalbumin processing, and discloses a preparation method of a low-energy ovalbumin compound snack food, which comprises the following steps: (1) preparing raw materials, (2) weighing the raw materials and auxiliary materials in proportion and filling, (3) shaping with warm water, (4) pre-freezing at 80 DEG C, (5) freeze-drying, and (6) baking. The preparation method is unique, the raw materials are simple, the prepared ovalbumin compound product is crisp in taste and rich in fragrance, and the nutritional ingredients of the materials can be effectively kept. According to the method, by adding transglutaminase, the gel property can be obviously enhanced, the product texture is obviously improved, and the product yield is increased; the coconut milk is added and then blanched, so that the peculiar smell of the product can be removed, and then the baking treatment is performed, so that the scorch aroma is added, and the rehydration of the product is delayed. The prepared product solves the problems of single taste, insufficient flavor and the like of eggs prepared by a traditional method, provides high-quality protein and supplements dietary fibers, and can meet the fat-reducing requirement and pleasure the diet experience at the same time.

Description

technical field [0001] The invention relates to the technical field of food processing and preparation, in particular to a preparation method for developing a low-energy ovalbumin compound leisure food-Mushusu by using freeze-drying technology. Background technique [0002] Compared with freeze-dried products on the market, such as freeze-dried vegetables and freeze-dried yogurt blocks, the present invention innovatively uses ovalbumin as the main raw material and vegetables as auxiliary materials to produce a novel low-energy compound leisure snack. Ovalbumin plays an important role in the metabolism of body enzymes. In addition, ovalbumin also contains minerals such as zinc, iron, potassium, and phosphorus, which are very beneficial to the human body. Egg white does not contain cholesterol. It is a low-calorie and high-protein food, which meets the needs of consumers for a healthy diet. The relevant ingredients and proportions can also be changed according to different ne...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L19/00A23L5/20A23L5/43A23L3/3571A23L3/44
CPCA23L15/20A23L15/25A23L19/09A23L5/21A23L5/23A23L5/43A23L3/3571A23L3/44A23V2002/00A23V2300/20A23V2300/10A23V2300/24A23V2250/5428
Inventor 张建友陈伊玲吕飞梁健亲纪生强杨婕郭宇超邱欣怡徐静
Owner ZHEJIANG UNIV OF TECH
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