Whole egg powder modification method and application thereof in walnut cake processing

Abstract

The invention relates to a whole egg powder modification method and application thereof in walnut cake processing, and belongs to the technical field of food engineering. The method for modifying the whole egg powder comprises the following steps: irradiating the whole egg powder under the electron energy of 4-10MeV, and drying to obtain the modified whole egg powder. According to the modification method, the petal-shaped accelerator is adopted to modify the whole egg powder, the radioactive safety problem possibly existing in the whole egg powder subjected to < 60 > Co-gamma irradiation is avoided, and the emulsifying property and the thermal stability of the whole egg powder can be improved, so that the texture property of the walnut cake is improved, and particularly the crispness of the walnut cake can be enhanced; the method has the advantages of low modification cost, good and stable modification effect, high thermal stability and high safety.

Description

Technical Field

[0001] The invention relates to the technical field of food engineering, and in particular to a method for modifying whole egg powder and application of the method in processing peach crisps. Background Art

[0002] Food irradiation technology is a processing technology that uses ionizing radiation to interact with food or food raw materials to produce physical and chemical reactions and biological effects, and to process food to achieve the purpose of disinfection, sterilization, preservation, modification, etc. In the process of preparing peach cakes and other foods, most of the existing technologies use 60 The powder raw materials are modified by Co-γ irradiation and electron beam irradiation. 60 Co-γ irradiation is carried out by 60 Co radiation sources produce high-energy and high-penetration gamma rays to irradiate powder raw materials, causing physical and chemical reactions in their components. However, studies have found that high radiation doses can destroy the molecular structure of some nutrients in the powder raw materials and the microscopic three-dimensional configuration of the powder raw materials themselves, and can even change the direction of physical and chemical reactions to produce substances that are harmful to the human body. 60 Whether there are any radioactive substances left in food after Co-γ irradiation is still under discussion. In addition, there are also problems such as high requirements for construction sites, high cost of cobalt sources and operating costs, and difficulty in recovering and treating decay products. Electron beam irradiation relies on high-frequency electron beams to modify powdered raw materials. Although the requirements for construction sites are relatively low, it has defects such as high power consumption, high cost, poor modification effect and modification stability, and the quality and safety of the prepared food are not very high.

[0003] Therefore, there is an urgent need in the prior art for a technical solution that can modify powder raw materials more safely and effectively so as to prepare peach cakes with higher quality. Summary of the invention

[0004] The purpose of the present invention is to provide a method for modifying whole egg powder and application of the method in processing peach crisps, so as to solve the problems of high cost, poor modification effect and stability, and low safety of whole egg powder modification in the prior art.

[0005] In order to achieve the above-mentioned object of the invention, the present invention provides the following technical solutions:

[0006] The invention provides a method for modifying whole egg powder. The method comprises the steps of irradiating the whole egg powder at an electron energy of 4-10 MeV and drying the whole egg powder to obtain the modified whole egg powder.

[0007] Preferably, the irradiation time is 15 to 30 seconds.

[0008] Preferably, the drying is freeze drying, the freeze drying temperature is -20 to -5°C, and the freeze drying time is 5 to 10 seconds.

[0009] The invention also provides modified whole egg powder prepared by the method.

[0010] The invention also provides application of the modified whole egg powder in preparing peach crisps.

[0011] The present invention also provides a method for preparing peach crisps, comprising the following steps:

[0012] (1) mixing modified whole egg powder, edible oil and sugar for 5 to 15 minutes to obtain a mixture;

[0013] (2) mixing the mixture, flour, starch and baking powder evenly to form a dough;

[0014] (3) forming the dough into a raw dough, and baking it at 160-210° C. to obtain peach cake;

[0015] The modified whole egg powder is the modified whole egg powder.

[0016] Preferably, the mass volume ratio of the modified whole egg powder and edible oil mixed in step (1) is 60-100 g:120-180 mL;

[0017] The mass ratio of the modified whole egg powder and the sugar is 60-100:50-200;

[0018] The stirring speed is 150-300 rpm.

[0019] Preferably, the mass ratio of the mixture, flour, starch and baking powder in step (2) is 100:300-500:50-150:5-12.

[0020] Preferably, the baking time in step (3) is 12 to 18 minutes.

[0021] The invention also provides peach cake prepared by the preparation method.

[0022] The present invention has the following technical effects and advantages:

[0023] The whole egg powder modification method of the present invention adopts a petal-shaped accelerator to modify the whole egg powder, thereby avoiding the 60 The risk of residual radioactive substances that may exist in whole egg powder after Co-γ irradiation can be reduced, and at the same time, the emulsifying activity, emulsifying stability and thermal stability of the whole egg powder can be improved; the peach crisps prepared by using the modified whole egg powder of the present invention have greatly improved texture characteristics, especially can enhance the crispness of the peach crisps, and have the characteristics of low modification cost, good and stable modification effect, high thermal stability and strong safety. DETAILED DESCRIPTION

[0024] The invention provides a method for modifying whole egg powder. The method comprises irradiating the whole egg powder at an electron energy of 4-10 MeV, preferably 6 MeV, and drying to obtain the modified whole egg powder.

[0025] In the present invention, the irradiation equipment is a petal-shaped accelerator, preferably a NB100 petal-shaped irradiation accelerator purchased from Ningbo Chaoneng Technology Co., Ltd.

[0026] In the present invention, the irradiation time is 15 to 30 seconds, preferably 20 seconds.

[0027] In the present invention, the drying is freeze drying, the freeze drying temperature is -20 to -5°C, preferably -10°C; the freeze drying time is 5 to 10s, preferably 8s.

[0028] The invention also provides modified whole egg powder prepared by the method.

[0029] The invention also provides application of the modified whole egg powder in preparing peach crisps.

[0030] The present invention also provides a method for preparing peach crisps, comprising the following steps:

[0031] (1) mixing modified whole egg powder, edible oil and sugar for 5 to 15 minutes, preferably 10 minutes, to obtain a mixture;

[0032] (2) mixing the mixture, flour, starch and baking powder evenly to form a dough;

[0033] (3) forming the dough into a raw dough, and baking it at 160-210° C., preferably 190° C., to obtain peach crisps;

[0034] The modified whole egg powder is the modified whole egg powder.

[0035] In the present invention, the mass volume ratio of the modified whole egg powder and edible oil mixed in step (1) is 60-100 g:120-180 mL, preferably 80 g:150 mL;

[0036] The mass ratio of the modified whole egg powder and sugar is 60-100:50-200, preferably 80:120;

[0037] The stirring speed is 150-300 rpm, preferably 200 rpm.

[0038] In the present invention, the edible oil in step (1) is soybean oil, corn oil, sesame oil, sunflower oil or rapeseed oil;

[0039] The sugar in step (1) is white sugar, brown sugar, glucose or honey.

[0040] In the present invention, the mass ratio of the mixture, flour, starch and baking powder in step (2) is 100:300-500:50-150:5-12, preferably 100:410:80:10.

[0041] In the present invention, the flour in step (2) is low-gluten flour.

[0042] In the present invention, the baking time in step (3) is 12 to 18 minutes, preferably 15 minutes.

[0043] The invention also provides peach cake prepared by the preparation method.

[0044] The technical solutions provided by the present invention are described in detail below in conjunction with the embodiments, but they should not be construed as limiting the protection scope of the present invention.

[0045] In the apparatus of the present invention, the NB100 petal-shaped irradiation accelerator was purchased from Ningbo Super Energy Technology Co., Ltd. 60 The Co static irradiation device was purchased from Shanghai Beam Energy Irradiation Technology Co., Ltd., and the JS-V5 texture analyzer was purchased from Beijing Jinyang Wanda Technology Co., Ltd.

[0046] Example 1: Preparation of modified whole egg powder using a petal-shaped accelerator

[0047] The whole egg powder was placed in a NB100 petal-shaped irradiation accelerator, irradiated for 20 seconds under the condition of electron energy of 6 MeV, and then freeze-dried at -10°C for 8 seconds to obtain the modified whole egg powder.

[0048] Comparative Example 1: 60 Preparation of modified whole egg powder by Co-γ irradiation

[0049] Place the egg powder in 60 In the Co static irradiation device, the irradiation dose rate was 16 kGy / s. 60 The modified whole egg powder was obtained after Co-γ irradiation to a total irradiation dose of 25 kGy and then freeze-dried at -10°C for 8 seconds.

[0050] Experimental Example 1: Preparation of Peach Cake

[0051] (1) 150 mL of rapeseed oil and 120 g of white granulated sugar were mixed with 80 g of the modified whole egg powder prepared in Example 1 and Comparative Example 1, respectively, and 80 g of unmodified ordinary whole egg powder was added as a control, and then stirred at 200 rpm for 10 min to obtain a mixture;

[0052] (2) Take 100 g of each mixture, 410 g of low-gluten flour, 80 g of starch and 10 g of baking powder, mix them evenly and knead them into dough, then make the dough into a raw embryo, bake it at 190° C. for 15 min, and obtain peach cake.

[0053] Experimental Example 2: Determination of emulsifying properties of modified whole egg powder

[0054] The unmodified common whole egg powder, the modified whole egg powder prepared in Example 1 and Comparative Example 1 were mixed with 0.1 mol / L phosphate buffer (pH=7.0) to obtain a whole egg powder suspension with a mass concentration of 0.5%; 30 mL of each whole egg powder suspension was mixed with 10 mL of soybean oil and homogenized at 10000 rpm for 1 min to obtain a whole egg powder emulsion; 100 μL was drawn from the bottom of each whole egg powder emulsion at 0 min and 10 min, and dispersed in 10 mL of 0.1% SDS solution to measure OD 500nm Value, measured at 0min OD 500nm The value (A0) was taken as the emulsifying activity value (EA) of each whole egg powder, and the emulsifying stability value (ESI) of each whole egg powder was calculated. The results are shown in Table 1.

[0055] The calculation formula of emulsion stability value is:

[0056] Where: A0 is the OD measured at 0 min 500nm Value, A 10 OD measured at 10 min 500nm value, ΔT is the measurement time interval (10 min).

[0057] Table 1 Emulsifying properties of various whole egg powders

[0058] Emulsification performance EA ESI(min) Example 1 1.409 51.082 Comparative Example 1 1.270 27.704 Ordinary whole egg powder 1.003 11.354

[0059] The results show that the emulsifying activity and emulsifying stability of ordinary whole egg powder are improved after modification. 60 Compared with the Co-γ irradiation modification, the emulsification activity and emulsification stability of the modified whole egg powder after modification by the petal-shaped accelerator are higher, indicating that the modification method of the present invention can better enhance the emulsification performance of the whole egg powder.

[0060] Experimental Example 3: Determination of thermal stability of modified whole egg powder

[0061] The method of Experimental Example 2 was adopted to prepare unmodified common whole egg powder, modified whole egg powder prepared in Example 1 and Comparative Example 1 into whole egg powder emulsions respectively, and 15 mL of each whole egg powder emulsion was heated and sealed and stored at 70 ° C for 72 h; during the storage period, each whole egg powder emulsion was separated into an upper cream layer and a lower transparent layer, and the total height of the emulsion and the height of the transparent layer of each whole egg powder were measured at 24 h and 72 h, respectively, and the stratification coefficient (C) of each whole egg powder was calculated, and the results are shown in Table 2;

[0062] The calculation formula of the stratification coefficient is:

[0063] Where: H S is the height of the transparent layer, H T is the total height of the emulsion.

[0064] Table 2 Thermal stability of various whole egg powders

[0065] Stratification coefficient 24h 72h Example 1 2.35％ 8.67％ Comparative Example 1 31.59％ 49.75％ Ordinary whole egg powder 59.56％ 63.33％

[0066] The results show that the delamination coefficient of both ordinary whole egg powder and modified whole egg powder increases with the extension of heating time; after ordinary whole egg powder is modified, its delamination coefficient is reduced to varying degrees, which is similar to that of modified whole egg powder. 60 Compared with Co-γ irradiation modification, modification by petal-shaped accelerator can better reduce the stratification coefficient of whole egg powder, indicating that the modification method of the present invention can better improve the thermal stability of whole egg powder.

[0067] Experimental Example 4: Determination of texture characteristics of peach cake

[0068] The chewiness and crispness of the peach crisps prepared using the unmodified ordinary whole egg powder in Experimental Example 1, the modified whole egg powder prepared in Example 1 and Comparative Example 1 were measured using a JS-V5 texture analyzer. The shear distance was set to 15 mm and the measurement time was 10 s. The results are shown in Table 3.

[0069] Table 3 Texture characteristics of each peach cake

[0070] Texture characteristics Chewing degree (g) Crispness(g) Example 1 1152.6 1577.2 Comparative Example 1 1595.3 1320.1 Ordinary whole egg powder 1822.7 836.5

[0071] The results showed that compared with the peach cakes prepared with ordinary whole egg powder, the crispness of the peach cakes prepared with modified whole egg powder was improved; 60 Compared with Co-γ irradiation modification, the peach crisps prepared with modified whole egg powder modified by a petal-shaped accelerator have further improved crispness and reduced chewiness, indicating that the modification method of the present invention can enhance the crispness of peach crisps by improving the emulsifying properties of whole egg powder.

[0072] It can be seen from the above embodiments that the present invention provides a method for modifying whole egg powder and its application in the processing of peach crisps. The modification method of the present invention can improve the emulsification performance and thermal stability of whole egg powder, thereby improving the texture characteristics of peach crisps, especially enhancing the crispness of peach crisps, and has the advantages of low modification cost, good and stable modification effect, high thermal stability and strong safety.

[0073] The above is only a preferred embodiment of the present invention. It should be pointed out that for ordinary technicians in this technical field, several improvements and modifications can be made without departing from the principle of the present invention. These improvements and modifications should also be regarded as the scope of protection of the present invention.

Claims

1. A method for modifying whole egg powder, characterized in that: The method comprises the following steps: irradiating whole egg powder at an electron energy of 4-10 MeV, and drying the whole egg powder to obtain the modified whole egg powder.

2. The method according to claim 1, characterized in that The irradiation time is 15 to 30 seconds.

3. The method according to claim 2, characterized in that The drying is freeze drying, the freeze drying temperature is -20 to -5°C, and the freeze drying time is 5 to 10 seconds.

4. The modified whole egg powder prepared by the method according to any one of claims 1 to 3.

5. Use of the modified whole egg powder according to claim 4 in preparing peach cakes.

6. A method for preparing peach cake, characterized in that: The steps include: (1) mixing modified whole egg powder, edible oil and sugar for 5 to 15 minutes to obtain a mixture; (2) mixing the mixture, flour, starch and baking powder evenly to form a dough; (3) forming the dough into a raw dough, and baking it at 160-210° C. to obtain peach cake; The modified whole egg powder is the modified whole egg powder according to claim 4.

7. The preparation method according to claim 6, characterized in that: The mass volume ratio of the modified whole egg powder and edible oil mixed in step (1) is 60-100 g:120-180 mL; The mass ratio of the modified whole egg powder and the sugar is 60-100:50-200; The stirring speed is 150-300 rpm.

8. The preparation method according to claim 7, characterized in that: The mass ratio of the mixture, flour, starch and baking powder in step (2) is 100:300-500:50-150:5-12.

9. The preparation method according to claim 8, characterized in that: The baking time in step (3) is 12 to 18 minutes.

10. Peach crisps prepared by the preparation method according to any one of claims 6 to 9.