Rapid evaluation method for baking application characteristics of egg white powder

Abstract

The invention discloses a quick evaluation method for baking application characteristics of egg white powder, which comprises the following steps: S1, uniformly mixing wheat flour with water to prepare paste; s2, sugar, egg white powder and water are mixed and whipped, and egg white cream is prepared; s3, uniformly mixing the paste in the step S1 with the protein cream in the step S2 to prepare'flour-containing protein cream '; s4, putting the'flour-containing protein cream 'in the step S3 into a container, slicking the surface, and then putting the container into an oven for baking; s5, after baking is finished, the test sample becomes'baked protein cream ', and the test sample is taken out and cooled to the room temperature; and S6, measuring the height of the baked egg white cream, and evaluating the baking application characteristics of the egg white powder. The method has the advantages of high efficiency, conciseness, high correspondence between data and actual application effects, and high reproducibility.

Description

Technical Field

[0001] The invention relates to the technical field of performance evaluation of raw materials for food processing, in particular to a rapid evaluation method for baking application characteristics of egg white powder. Background Art

[0002] Egg white powder is a food raw material made by separating the egg white and yolk and drying them into powder. It is widely used in the food industry because of its excellent foaming properties. The most important food industry application of egg white powder is in the baking field. The foaming and swelling ability of egg white powder is an important factor that determines the height, volume, fluffiness and other application quality effects of various cakes, Swiss rolls and other baked pastries.

[0003] Processing technology is one of the important factors affecting the foaming and swelling ability of egg white powder. In actual research and industrial production, scientific research institutes and enterprises also attach great importance to using a variety of technical means to improve and enhance the foaming ability of egg white powder, in order to produce egg white powder raw materials with better performance, and further improve the use effect in food industry scenarios such as baking. At present, the processing methods that are studied more are hot chamber method, microwave, enzyme modification, etc. However, there are obvious differences in the baking application characteristics of egg white powder prepared by different technical means and parameters, which are manifested in the differences in the height, volume, and fluffiness of baked pastries, and the three are highly positively correlated with each other. In addition, existing industrial products all have different degrees of batch-to-batch performance differences. Therefore, it is of great significance to scientific research and the food industry to simply, quickly and accurately digitize the baking application characteristics of egg white powder and establish a corresponding relationship between the relevant data and the application effect of the actual product.

[0004] There are currently two methods commonly used in the industry to evaluate the baking application characteristics of egg white powder. The first is an indirect evaluation method, which mainly involves beating the egg white liquid reconstituted with water to form meringue, and then evaluating the meringue characteristic data, and speculating the baking application characteristics of egg white powder based on the good and bad meringue characteristic data. The second is a direct evaluation method, which mainly involves directly using egg white powder as a raw material to make various baked cakes, and directly evaluating the baked products to reflect the baking application characteristics of egg white powder. Since the height is closely positively correlated with the volume and fluffiness of the product, the height of the baked product is used as an evaluation indicator in actual scientific research and production activities. However, both methods have certain drawbacks.

[0005] Specifically, the evaluation of the characteristic data of meringue is mainly based on two indicators. One is the foaming ability, which is to measure the volume or density of the foam formed after mixing egg white powder and water. The larger the volume after beating or the smaller the density of the meringue formed under the same amount of egg white powder and water under the same operating conditions, the better the foaming ability data of the egg white powder, indicating that the stronger the foaming ability of the egg white is, which can be used to infer the better application effect of the egg white powder; the second is the stability ability, which is to take a certain mass of the beaten meringue and place it in a funnel for a period of time. Due to the instability of the foam system, the meringue will slowly defoam and turn into an egg white solution and drip. The mass of the egg white solution dripping at a fixed time is measured and compared with the mass of the meringue initially placed in the funnel. This is called the liquefaction rate. This data can indicate the stability of the meringue. The lower the liquefaction rate, the more stable the meringue is, that is, the better the stability ability data of the egg white powder is, which can be used to infer the better application effect of the egg white powder. However, this evaluation method has many limitations. First, the ultimate purpose of egg white powder is to serve the product, that is, the effect of baked products such as cakes. The above-mentioned characteristic data sometimes cannot correspond to the effect of the baked products. Sometimes the data of foaming ability and stability ability are good, but the actual application effect is not ideal, which is manifested in that the height of the baked cakes does not reach the ideal height. Second, due to different processes and other reasons, the foaming ability data and stability ability data of the prepared egg white powder do not necessarily show the same good or bad trend. In other words, sometimes the foaming ability data of the egg white powder reconstituted liquid is good, but the stability ability data is poor, or the stability ability data is good, and the foaming ability data is poor. This is a situation where one is good and the other is bad, and it is impossible to intuitively judge its baking application characteristics through the above data. Third, the above evaluations all observe the state of the meringue at room temperature, ignoring the influence of temperature on the structure and performance of the meringue. Fourth, the stability data of egg white powder is evaluated by measuring the ratio of the liquefied and reduced egg white liquid of the meringue foam within a certain period of time. As time goes on, the trend of this process is not necessarily consistent. When measuring the stability data of two different egg white powders, sometimes the stability data of one egg white powder raw material is better than the other at 60 minutes. However, when the detection time is set to 70 minutes or other times, the good and bad data of the two appear opposite or tend to be consistent. In addition, if the set time is too short, the meringue does not begin to liquefy, or the liquefaction amount is too small, it is impossible to form a significantly different liquefaction rate data for judgment. In other words, the setting of the measurement time point of the liquefaction rate will affect the judgment of the liquefaction rate, resulting in inconsistent conclusions when comparing the two egg white powder raw materials using the liquefaction rate as an indicator.

[0006] Another way to evaluate the performance of egg white powder is to make egg white powder into various baked products, and directly explain the characteristics of the raw materials of egg white powder through the height of the products. This method is undoubtedly the most accurate and true. However, if scientific researchers or factory quality inspectors are asked to evaluate the differences in baking application characteristics of egg white powder with different technologies or batches by baking cakes or other baked products, there will be many disadvantages. First, baking applications such as baking cakes require a lot of practical experience. General R&D personnel or factory quality inspectors are not experienced bakers and it is difficult to master the operation methods quickly and accurately. Second, under the same formula and operation process, the baking results of different people may not be consistent. This is not conducive to the accuracy of the evaluation of the baking application characteristics of egg white powder. In general, the above two points reflect the characteristics of this test method that is highly dependent on people and affected by human factors. Third, the production of pastry products is relatively complicated. The baking of pastries, from preparing materials to making batter, baking, cooling, and evaluation, often takes several hours, which is very time-consuming and labor-intensive. The complexity is even more prominent when a large number of different processing techniques (parameters) or different batches of egg white powder products need to be compared and tested for their baking application characteristics. In addition, the production of pastry products usually requires several raw materials such as wheat flour, sugar, egg white powder, water, milk, oil products, starch, various emulsifiers, etc., which also increases the raw material consumption of the evaluation method. Summary of the invention

[0007] In view of the problems of poor correspondence between test results and actual application effects in existing evaluation methods, cumbersome operation, strong dependence on personnel techniques, and poor reproducible effects, the present invention provides a rapid evaluation method for the baking application characteristics of egg white powder. The method of the present invention has the advantages of high efficiency, simplicity, strong correspondence between data and actual application effects, and strong reproducibility.

[0008] The technical solution of the present invention is as follows:

[0009] A rapid evaluation method for the baking application characteristics of egg white powder, the evaluation method comprising the following steps:

[0010] S1. Mix wheat flour and water evenly to make a batter;

[0011] S2. Mix sugar, egg white powder and water and beat to make meringue;

[0012] S3, mix the batter in S1 and the meringue in S2 evenly to make "meringue containing flour";

[0013] S4, put the "mein cream containing flour" in S3 into a container, scrape the surface flat, and then bake in an oven;

[0014] S5. After baking, the test sample becomes "baked meringue", which is taken out and cooled to room temperature;

[0015] S6. Measure the height of the "baked meringue" to evaluate the baking application characteristics of egg white powder.

[0016] Preferably, in S1, the mass proportion of wheat flour in the batter is 35-45%.

[0017] Preferably, in S2, the sugar is one or more of white sugar, maltose, and xylitol.

[0018] Preferably, in S2, the mass proportions of the raw materials in the composition of the meringue are: 13-23% sugar, 8-12% egg white powder, and the balance is water.

[0019] Preferably, in S3, the mass proportion of the batter is 26-32% of the total "meal-containing cream".

[0020] Preferably, in S4, the container is in the shape of a wide-mouthed short disc; the diameter of the container is between 15-30 cm, and the height is between 3-5 cm.

[0021] Preferably, in S4, the temperature of the oven is 145-155° C. for the upper fire and 155-170° C. for the lower fire; and the baking time is 13-18 minutes.

[0022] Measure the height of the "baked meringue" of at least 2 types of egg white powders, and evaluate the baking application characteristics of the egg white powder by comparing the height values ​​horizontally.

[0023] The larger the height value, the better the baking application characteristics of the egg white powder.

[0024] The invention measures the height of "baked meringue" of various egg white powders, and can evaluate the baking application characteristics of the egg white powders through horizontal comparison of the heights.

[0025] The beneficial technical effects of the present invention are:

[0026] The present invention takes into account the advantages of the standardized operation process of the meringue characteristic data evaluation method, while greatly improving the correspondence between test data and application effects, and avoiding the problems of cumbersome operation of directly preparing baked products, differences in manual operation, and the like. DETAILED DESCRIPTION

[0027] The present invention is described in detail below with reference to the embodiments and comparative examples.

[0028] The raw materials used in the examples and comparative examples of the present invention are commercially available unless otherwise specified.

[0029] Egg white powders 1, 2, 3, and 4 were purchased from different manufacturers, respectively. Among them, the protein content of egg white powder 1 was 78.8%, the protein content of egg white powder 2 was 79.2%, the protein content of egg white powder 3 was 79.0%, and the protein content of egg white powder 4 was 80.2%.

[0030] Embodiment 1:

[0031] A rapid evaluation method for the baking application characteristics of egg white powder, the evaluation method comprising the following steps:

[0032] S1: 21g wheat flour and 29g water are mixed evenly into a batter, at which the mass of wheat flour accounts for 42% of the batter;

[0033] S2: 20g of granulated sugar, 13g of egg white powder, and 87g of water are mixed and beaten into meringue. At this time, the mass proportion of granulated sugar is 16.7% of the meringue, and the mass proportion of egg white powder is 10.8% of the meringue;

[0034] S3: 50g of the batter in S1 is mixed evenly with 120g of the meringue in S2 to make "meringue containing flour". At this time, the mass of the batter accounts for 29.4% of the "meringue containing flour".

[0035] S4: Place the “mein cream containing flour” in S3 into a wide-mouthed short disc-shaped container with a diameter of 18 cm and a height of 4 cm, and scrape the surface flat; place the container in an oven and bake it at a temperature of 150°C for the upper fire and 165°C for the lower fire, and the baking time is 13 minutes;

[0036] S5: Take out the baked “baked meringue” and cool it to room temperature;

[0037] S6: Measure the height of the “baked meringue” and compare the data.

[0038] Embodiment 2:

[0039] A rapid evaluation method for the baking application characteristics of egg white powder, the evaluation method comprising the following steps:

[0040] S1: 20g wheat flour and 33g water are mixed evenly into a batter, at which the mass of wheat flour accounts for 37.7% of the batter;

[0041] S2: 20g of granulated sugar, 13g of egg white powder, and 87g of water are mixed and beaten into meringue. At this time, the mass proportion of granulated sugar is 16.7% of the meringue, and the mass proportion of egg white powder is 10.8% of the meringue;

[0042] S3: 55g of the batter in S1 and 120g of the meringue in S2 are mixed evenly to make "meringue containing flour". At this time, the mass of the batter accounts for 31.4% of the "meringue containing flour".

[0043] S4: Place the above-mentioned “meingredient cream” in a wide-mouthed short disc-shaped container, the diameter of the container is 18 cm, the height of the container is 4 cm, and the surface is scraped flat; place the container in an oven and bake, the oven temperature is set to 150° C. for upper heat and 165° C. for lower heat, and the baking time is 13 minutes;

[0044] S5: Take out the baked “baked meringue” and cool it to room temperature;

[0045] S6: Measure the height of the “baked meringue” and compare the data.

[0046] Comparative Example 1

[0047] Evaluation Method of Meringue Property Data

[0048] Specific operation process:

[0049] Mix 13g of egg white powder and 87g of water evenly, beat into meringue, measure the density of the meringue, then put a certain mass of meringue in a funnel, record the mass of the egg white solution that is converted from meringue into water after 60 minutes, compare it with the mass of the meringue in the initial funnel, and record it as the liquefaction rate of the meringue.

[0050] Comparative Example 2

[0051] Chiffon Cake Evaluation Method

[0052] Specific operation process (operated by professional baking chef):

[0053] Mix 30g of milk, 30g of vegetable oil and 15g of white sugar until the white sugar is completely dissolved and the milk and vegetable oil are evenly emulsified. Add 45g of egg yolk and continue stirring until the materials become an egg batter. Then sift 60g of low-gluten wheat flour and pour it into the egg batter in two batches. Use an egg whisk to stir slowly in a Z shape until the low-gluten wheat flour is completely and evenly dissolved in the egg batter to form an egg-containing batter for later use.

[0054] Mix 13g egg white powder and 87g water evenly and beat. Add 35g granulated sugar in 3 times to form meringue. Mix the meringue into the egg batter 3 times. Stir evenly each time and do not over-stir. Stir thoroughly to form cake batter. Put 240g of cake batter in a 6-inch cake mold and try to keep the cake batter even and flat in the mold. Set the oven to 150 degrees and bake for 40 minutes. Shake it twice after taking it out to let the heat out. Turn it upside down and let it stand for 1 hour. After the cake is completely cool, carefully separate the cake from the mold, take out the cake, and measure the height.

[0055] In order to illustrate the advantages of the evaluation method of the present invention, the baking application characteristics of four kinds of egg white powders were evaluated by the three methods described in Example 1, Comparative Example 1 and Comparative Example 2, and the comparison results are shown in Table 1.

[0056] Table 1. Comparison of the effects of three evaluation methods

[0057]

[0058] As can be seen from the description of Comparative Example 2, the production of pastry products is quite cumbersome, with an average time consumption of about 2h, and requires a large amount of different materials, but since this method is to make actual products, it can directly and truly reflect the baking application characteristics of egg white powder. As can be seen from the data of Comparative Example 2 in the table, the ranking of the baking application characteristics of 4 kinds of egg white powders is egg white powder 1, egg white powder 3, egg white powder 2, and egg white powder 4. The evaluation method using the protein frosting characteristic data is about 70min in time consumption, which is significantly shorter than the method described in Comparative Example 2. However, from the data, not every group of test data can form a one-to-one correspondence with the actual application effect. From a specific analysis, when testing egg white powder 1, its density index is the best among all samples, but its liquefaction rate index is slightly worse than egg white powder 2 and egg white powder 3. The cake made from this egg white powder sample is the tallest among the four groups. In this case, the density index is the best among the four groups, and the stability ability data index ranks third among all four groups. It cannot be concluded that the height of the cake baked with egg white powder 1 as the raw material should be the highest among the four groups. The conclusion of this test method is inconsistent with the conclusion of the actual application effect. When testing egg white powder 2, its density index is 4% worse than that of egg white powder 1, and its liquefaction rate index is 0.003 better than that of egg white powder 1. One of the two indicators is better than egg white powder 1, and the other is worse than egg white powder 2. It is impossible to conclude that the actual application effect will be better than egg white powder 1 It is a poor judgment. Judging from the height of the final product, the final effect is more than 10% different from the height of egg white powder 1. The conclusion of this test method is inconsistent with the conclusion of the actual application effect. When testing egg white powder 3, its density index is similar to that of egg white powder 1 and egg white powder 2. Its liquefaction rate index is slightly better than that of egg white powder 1, and worse than that of egg white powder 2. However, the height of the baked cake is between the heights of the cakes baked by egg white powder 1 and egg white powder 2. The conclusion of this test method is inconsistent with the conclusion of the actual application effect. When testing egg white powder 4, its density and liquefaction rate index are significantly worse than those of the first three egg white powder samples. The final cake baking effect of this group of egg white powder is also the worst among the four groups. The conclusion of this test method is consistent with the conclusion of the actual application effect. It is not difficult to see that the accuracy rate of inferring the actual application effect of egg white powder based on the density and liquefaction rate of meringue is not high. And the height of " baking meringue " prepared by operation of the present invention, infer the baking application characteristics of egg white powder, the conclusion obtained is, the quality ranking of the baking application characteristics of 4 kinds of egg white powders is egg white powder 1 (" baking meringue " height is 1.59cm), egg white powder 3 (" baking meringue " height is 1.45cm), egg white powder 2 (" baking meringue " height is 1.35cm), egg white powder 4 (" baking meringue " height is 1.20cm), form a corresponding relationship with the height of the cake actually baked in Comparative Example 2, namely can accurately infer the baking application effect of egg white powder by evaluation method of the present invention. And, the test time of each sample of the present method is approximately within 40min, and efficiency and ease of operation are greatly improved, and operating method is also easy to standardization.

[0059] The evaluation method of the present invention specifically measures the height data of the "baked meringue" differently depending on the selected formula and the oven temperature setting, but under the same determination method, the heights of the "baked meringues" made from egg white powders with different characteristics are stable, that is, when the baking application characteristics of a certain egg white powder raw material are better than another, no matter what formula and baking conditions are used, the height of the obtained "baked meringue" is higher than that of another egg white powder. Researchers can focus on horizontal comparison of data to reveal the differences in the performance of different egg white powders, or use the height of the meringue baked from the standard product as a reference to compare the differences and degree of differences between other samples and the standard product.

[0060] The embodiments provided above are not intended to limit the scope of the present invention, and the steps described are not intended to limit the execution order thereof. Those skilled in the art may make obvious improvements to the present invention in combination with existing common knowledge, which also fall within the scope of protection defined by the claims of the present invention.

Claims

1. A rapid evaluation method for the baking application properties of egg white powder, characterized in that: The evaluation method comprises the following steps: S1. Mix wheat flour and water evenly to make a batter; S2. Mix sugar, egg white powder and water and beat to make meringue; S3, mix the batter in S1 and the meringue in S2 evenly to make "meringue containing flour"; S4, put the "mein cream" in S3 into a container, scrape the surface flat, and then bake in an oven; S5. After baking, the test sample becomes "baked meringue", which is taken out and cooled to room temperature; S6. Measure the height of "baked meringue" to evaluate the baking application characteristics of egg white powder.

2. The rapid evaluation method according to claim 1, characterized in that: In S1, wheat flour accounts for 35-45% of the batter by mass.

3. The rapid evaluation method according to claim 1, characterized in that: In S2, the sugar is one or more of white sugar, maltose, and xylitol.

4. The rapid evaluation method according to claim 1, characterized in that: In S2, the mass proportions of the raw materials in the composition of the meringue are: sugar 13-23%, egg white powder 8-12%, and the balance is water.

5. The rapid evaluation method according to claim 1, characterized in that: In S3, the mass of the batter accounts for 26-32% of the total "containing meringue".

6. The rapid evaluation method according to claim 1, characterized in that: In S4, the container is in the shape of a wide-mouthed short disc; the diameter of the container is between 15-30 cm and the height is between 3-5 cm.

7. The rapid evaluation method according to claim 1, characterized in that: In S4, the temperature of the oven is 145-155°C for upper fire and 155-170°C for lower fire; the baking time is 13-18 minutes.

8. The rapid evaluation method according to claim 1, characterized in that: Measure the height of "baked meringue" of at least 2 kinds of egg white powders, and evaluate the baking application characteristics of egg white powders by comparing the height values ​​horizontally.

9. The rapid evaluation method according to claim 8, characterized in that: The larger the height value, the better the baking application characteristics of the egg white powder.

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