Preparation method of milk flavor whole egg powder

Abstract

The application belongs to the technical field of food processing, and particularly relates to a preparation method of milk-flavored whole egg powder, which comprises the following steps: selecting fresh eggs, washing, shelling, obtaining whole egg liquid, and slowly stirring until uniform; adding milk powder into the whole egg liquid, stirring until uniform, adding water to supplement the material liquid, adjusting pH, adding protease, and hydrolyzing; obtaining hydrolyzed whole egg powder by using spray drying; and obtaining milk-flavored whole egg powder by subjecting the hydrolyzed whole egg powder to Maillard reaction. In the method, whole egg powder and milk powder are used as raw materials, and enzyme hydrolysis is used to cause moderate hydrolysis of proteins and to achieve the effect of demulsification, so that oil is released; then, Maillard reaction is performed, various proteins in the system interact with reducing sugar, and the oil in the system is moderately oxidized, so that the product is endowed with unique aromatic flavor and no egg smell, and compared with ordinary whole egg powder, the solubility and whipping property are greatly improved.

Description

Technical Field

[0001] This invention relates to the field of food biotechnology, and in particular to a method for preparing a milk-flavored whole egg powder. Background Technology

[0002] Whole egg powder is an edible egg product made from whole egg liquid, which is dried to remove moisture. It is available in powder or easily crumbled block form. Whole egg powder not only retains the nutritional components and flavor of fresh eggs, but also has advantages such as long shelf life, easy packaging, easy transportation, and small volume. It can be widely used in the food industry as a food ingredient and nutritional fortifier.

[0003] However, current commercially available whole egg powders suffer from problems such as limited variety, insufficient nutritional content, incomplete health benefits, and a certain eggy smell. A patent report describes a method for preparing an egg nutritional powder by adding milk powder, fruit and vegetable powder, vitamins, calcium, and other nutrients to enrich its nutritional value. Another patent discloses an ultra-micro nutritional compound whole egg powder and its preparation method, made from raw materials such as eggs, sprouted brown rice, and edible fungi, through processes including pasteurization, freeze-drying, ultra-micro pulverization, sieving, compounding, mixing, and extrusion puffing. Yet another patent discloses a whole grain almond and walnut health egg powder food, formulated with buckwheat flour, oat flour, egg powder, sweet almond powder, walnut powder, sesame seeds, and flavorings. However, the processes employed in these patents primarily involve physical processes and focus on blending, adding other ingredients to the egg powder to meet the diverse nutritional needs of different populations. The process has the following shortcomings: 1) In order to mask the eggy smell, a large number of other ingredients need to be added, which does not solve the problem at its root; 2) The product flavor is just a simple superposition of the original flavors of several ingredients, without producing new flavor substances; 3) At the same time, due to the thermal denaturation of whole egg powder during the preparation process, its functionality is reduced, including solubility and whipping properties. Summary of the Invention

[0004] To address the aforementioned issues, this invention provides a method for preparing a milk-flavored whole egg powder. The method uses whole egg powder and milk powder as raw materials. First, enzymatic hydrolysis is employed to moderately hydrolyze the proteins, simultaneously achieving demulsification and releasing the oils. Subsequently, through Maillard reaction, various proteins and reducing sugars in the system interact, and the oils in the system undergo moderate oxidation, collectively imparting a unique aroma to the product. It has no eggy smell and, compared to ordinary whole egg powder, exhibits significantly improved solubility and whipping properties.

[0005] The technical solution of this invention is as follows:

[0006] A method for preparing a milk-flavored whole egg powder, the method comprising the following steps:

[0007] S1: Pretreatment: Fresh eggs are selected, washed, shelled to obtain whole egg liquid, slowly stirred until uniform, and reserved;

[0008] S2: Enzymatic hydrolysis: Add milk powder to the whole egg liquid, stir until uniform, add water to supplement the material liquid, adjust the pH, and add protease for hydrolysis;

[0009] S3: Drying: Spray drying is used to obtain hydrolyzed whole egg powder;

[0010] S4: Maillard reaction: The hydrolyzed whole egg powder is subjected to Maillard reaction to obtain milk-flavored whole egg powder.

[0011] Preferably, in step S1, the whole egg liquid is stored at 0-4℃ for standby.

[0012] Preferably, in step S2, the protease includes neutral protease, papain, alkaline protease or flavor protease or a combination thereof.

[0013] Preferably, in step S2, the liquid-solid ratio of whole egg liquid to milk powder is (10-20):1 (v / w), stirred until uniform, the mass ratio of water to supplement the material liquid is 1:(1-5), the pH is adjusted to 6.0-8.0, 2000-8000 U / g of protease is added, and hydrolysis is carried out at 35-55℃ for 0.5-4h.

[0014] Preferably, in step S3, the inlet air temperature of the spray drying is 175-185℃, and the outlet air temperature is 70-75℃.

[0015] Preferably, in step S4, the whole egg powder is subjected to Maillard reaction at 75-85℃ for 1-7 days.

[0016] The milk-flavored whole egg powder obtained by any one of the preparation methods of the milk-flavored whole egg powder.

[0017] The application of the milk-flavored whole egg powder in the field of food.

[0018] The beneficial effects of the present application:

[0019] The method of the present application uses whole egg powder and milk powder as raw materials, first uses enzymatic hydrolysis to moderately hydrolyze the proteins, and at the same time achieves the effect of demulsification, and releases the oil; then through Maillard reaction, various proteins in the system interact with reducing sugars, and the oil in the system also undergoes moderate oxidation, which together gives the product a unique aroma, rich flavor, no egg smell, and compared with ordinary whole egg powder, the solubility and whipping property are greatly improved, the solubility reaches 88%, and the whipping property reaches 4.2 mL / g. DETAILED DESCRIPTION

[0020] The application will be further described in connection with the following examples, but the scope of the application claimed is not limited to the scope of the examples.

[0021] The preferred embodiments of the application are described below, it should be understood that the examples are used to better explain the application, and are not used to limit the application.

[0022] 1. Determination of volatile flavor substances

[0023] The sample was determined for volatile flavor substances by headspace solid-phase microextraction gas chromatography-mass spectrometry analysis method. The prepared sample was loaded into a 40 mL extraction bottle, extracted and adsorbed at 60°C water bath for 30 min, and then transferred to GC-MS for determination of flavor substances.

[0024] Gas chromatography conditions: DB-WAX capillary column (30 m x 0.25 mm x 0.25 μm, J&W Science Co., Ltd., USA); temperature program: 40°C for 4 min, increased to 90°C at 5°C / min, then increased to 230°C at 10°C / min, and maintained for 6 min; gasification chamber temperature was 250°C; carrier gas He, flow rate was 0.80 mL / min; no split injection; mass spectrometry conditions: EI ionization source, electron energy 70 eV, filament emission current 200 μA, ion source temperature 200°C, interface temperature 250°C, detector voltage 350 V, mass scan range 33-450 m / z.

[0025] 2. Determination of solubility

[0026] The sample (2%, w / w) was dispersed in deionized water at 35°C, stirred thoroughly for 1 h, and then centrifuged at 5000 r / min for 20 min. The Kjeldahl method was used to determine the protein content in the supernatant and the total protein content in the sample, and the ratio of the two was the solubility (%).

[0027] 3. Determination of whipping property

[0028] 25 g of the sample was weighed into a 250 mL beaker, 150 mL of deionized water was added, stirred uniformly, then transferred to a whipping machine, and whipped at 5 gears for 27 min. The foam was immediately taken out, the volume V (mL) and mass m (g) of the foam were recorded, and the ratio of the two was the whipping property (mL / g).

[0029] Example 1

[0030] A method for preparing a milk-flavored whole egg powder, the method comprising the following steps:

[0031] (1) Pretreatment: Fresh eggs were selected, washed, shelled to obtain whole egg liquid, slowly stirred to uniform, and stored at 0-4°C for standby.

[0032] (2) Enzymatic hydrolysis: milk powder was added at 12:1 (v / w), stirred evenly, water was added to supplement the feed liquid to mass ratio to 1:2, pH was adjusted to 6.5, 5500 U / g of papain and flavor protease (3:2) were added, and hydrolysis was carried out at 45°C for 1 h.

[0033] (3) Drying: spray drying (inlet air temperature 180°C, outlet air temperature 73°C) was used to obtain the hydrolyzed whole egg powder.

[0034] (4) Maillard reaction: the hydrolyzed whole egg powder was subjected to Maillard reaction at 80°C for 3 days to obtain the milk-flavored whole egg powder.

[0035] Example 2

[0036] A method for preparing a milk-flavored whole egg powder, comprising the following steps:

[0037] (1) Pretreatment: fresh eggs were selected, washed, shelled to obtain whole egg liquid, slowly stirred to be uniform, and stored at 0-4°C for standby.

[0038] (2) Enzymatic hydrolysis: milk powder was added at 12:1 (v / w), stirred evenly, water was added to supplement the feed liquid to mass ratio to 1:2, pH was adjusted to 6.5, 5500 U / g of papain and flavor protease (3:2) were added, and hydrolysis was carried out at 45°C for 1 h.

[0039] (3) Drying: spray drying (inlet air temperature 180°C, outlet air temperature 73°C) was used to obtain the hydrolyzed whole egg powder.

[0040] (4) Maillard reaction: the hydrolyzed whole egg powder was subjected to Maillard reaction at 80°C for 3 days to obtain the milk-flavored whole egg powder.

[0041] Example 3

[0042] A method for preparing a milk-flavored whole egg powder, comprising the following steps:

[0043] (1) Pretreatment: fresh eggs were selected, washed, shelled to obtain whole egg liquid, slowly stirred to be uniform, and stored at 0-4°C for standby.

[0044] (2) Enzymatic hydrolysis: milk powder was added at 12:1 (v / w), stirred evenly, water was added to supplement the feed liquid to mass ratio to 1:2, pH was adjusted to 6.5, 5500 U / g of papain and flavor protease (3:2) were added, and hydrolysis was carried out at 45°C for 1 h.

[0045] (3) Drying: spray drying (inlet air temperature 180°C, outlet air temperature 73°C) was used to obtain the hydrolyzed whole egg powder.

[0046] (4) Maillard reaction: the hydrolyzed whole egg powder was placed at 80°C for 7 days for Maillard reaction to obtain the milk flavor whole egg powder.

[0047] Example 4

[0048] A method for preparing a milk flavor whole egg powder, the method comprising the following steps:

[0049] (1) Pretreatment: fresh eggs were selected, washed, shelled to obtain whole egg liquid, slowly stirred to be uniform, and stored at 0-4°C for standby.

[0050] (2) Enzymatic hydrolysis: milk powder was added according to 20:1 (v / w), stirred uniformly, water was added to supplement the material liquid mass ratio to 1:1, the pH was adjusted to 6.5, 20000 U / g of papain and flavor protease (3:2) were added, and hydrolysis was carried out at 50°C for 1.5h.

[0051] (3) Drying: spray drying (the inlet air temperature was 180°C, and the outlet air temperature was 73°C) was adopted to obtain the hydrolyzed whole egg powder.

[0052] (4) Maillard reaction: the hydrolyzed whole egg powder was placed at 75°C for 3 days for Maillard reaction to obtain the milk flavor whole egg powder.

[0053] Comparative Example 1: Preparation of whole egg powder

[0054] (1) Pretreatment: fresh eggs were selected, washed, shelled to obtain whole egg liquid, slowly stirred to be uniform, and stored at 0-4°C for standby.

[0055] (2) Drying: spray drying (the inlet air temperature was 180°C, and the outlet air temperature was 73°C) was adopted to obtain the whole egg powder.

[0056] (1) Pretreatment: fresh eggs were selected, washed, shelled to obtain whole egg liquid, slowly stirred to be uniform, and stored at 0-4°C for standby.

[0057] (2) Mixing: milk powder was added according to 12:1 (v / w), and stirred uniformly.

[0058] (3) Drying: spray drying (the inlet air temperature was 180°C, and the outlet air temperature was 73°C) was adopted to obtain the whole egg powder and milk powder mixture.

[0059] Table 1 Sensory properties of products

[0060]

[0061] As shown in Table 1, the whole egg powder obtained by enzymatic hydrolysis and Maillard reaction is light yellow, has a delicate and loose state, a rich milk flavor, no egg smell, and no bitterness.

[0062] The results of Example 1 and Example 2 show that the use of papain and flavor protease for enzyme hydrolysis results in better flavor of the whole egg powder, while the use of alkaline protease results in bitter taste of the whole egg powder, which is probably due to different enzyme hydrolysis sites, different polypeptide composition sequences, and different amino acid proportions, resulting in bitter taste. The results of Example 1 and Example 3 and 4 show that too high degree of enzyme hydrolysis exposes more oil to the air, resulting in too high degree of oxidation, leading to rancid taste; while too low degree of enzyme hydrolysis results in too low degree of Maillard reaction and oil oxidation, leading to insufficient aroma; in addition, too high temperature or too long time of Maillard reaction results in too dark color of the product, affecting appearance. Comparative Example 1 is a common whole egg yolk powder without enzyme hydrolysis and Maillard reaction, only having egg aroma and egg smell. Comparative Example 2 is a mixture of whole egg powder and milk powder, having egg and milk aroma, but insufficient milk aroma and egg smell. The above results show that the use of enzyme hydrolysis and Maillard reaction for modification of the whole egg powder can impart rich milk aroma to the product and remove egg smell.

[0063] Table 2 Functional properties of the products

[0064]

[0065] As shown in Table 2, the solubility and whipping property of the milk aroma whole egg powder developed in the present patent can reach 88% and 4.2 mL / g, respectively. Compared with the common whole egg powder, the solubility of the milk aroma whole egg powder is increased by 4.2 times, and the whipping property is increased by 55%. Compared with the mixture of whole egg powder and milk powder, the solubility is increased by 2.7 times, and the whipping property is increased by 75%. The above results show that the use of enzyme hydrolysis and Maillard reaction can significantly improve the solubility and whipping property of the whole egg powder, which is mainly due to the fact that protease hydrolysis can reduce the molecular weight of the hydrolysate, form more hydrophilic groups and more solvated polypeptide units, which helps to improve the solubility; at the same time, Maillard reaction can promote the interaction between proteins and reducing sugars, resulting in increased hydrophobicity of the protein surface, which is more easily adsorbed on the air surface, improving the whipping property.

[0066] Table 3 Types and contents of flavor substances of the products

[0067]

[0068]

[0069]

[0070]

[0071] Table 3 shows that Example 1, which uses enzymatic hydrolysis and Maillard reaction to obtain whole egg powder, yielded 54 substances by mass spectrometry. Comparative Example 1, with its whole egg powder sample, yielded 45 substances, and Comparative Example 2, with its mixture of whole egg powder and milk powder, yielded 50 substances. This indicates that the product developed by this patent generates new volatile substances. Observation of the overall volatile substances reveals an increase in the content of aromatic and terpenoid substances that produce pleasant flavors, while reducing the content of aldehydes, acids, and sulfides that may produce unpleasant flavors.

[0072] Although the present invention has been disclosed above with reference to preferred embodiments, it is not intended to limit the invention. Anyone skilled in the art can make various modifications and alterations without departing from the spirit and scope of the invention. Therefore, the scope of protection of the present invention should be determined by the claims. The above embodiments are merely preferred technical solutions of the present invention and should not be considered as limitations on the invention. The embodiments and features in the embodiments of this application can be arbitrarily combined with each other without conflict. The scope of protection of the present invention should be the technical solution described in the claims, including equivalent substitutions of the technical features described in the claims. That is, equivalent substitutions and improvements within this scope are also within the scope of protection of the present invention.

Claims

1. A method for preparing a milk-flavored whole egg powder, characterized in that, The method includes the following steps: S1: Pre-treatment: Select fresh eggs, wash them, remove the shells to obtain whole egg liquid, stir slowly until uniform, and set aside; S2: Enzymatic hydrolysis: Add milk powder to whole egg liquid, the liquid-solid ratio of whole egg liquid to milk powder is 12:1v / w, stir evenly, add water to make up the material-liquid mass ratio to 1:2, adjust pH to 6.5, add 5500U / g papain and flavor protease, the ratio of papain to flavor protease is 3:2, hydrolyze at 45℃ for 1h. S3: Drying: Hydrolyzed whole egg powder is obtained by spray drying. The inlet air temperature of spray drying is 180℃ and the outlet air temperature is 73℃. S4: Maillard reaction: Hydrolyzed whole egg powder was subjected to Maillard reaction at 80°C for 3 days to obtain milk-flavored whole egg powder.

2. The method for preparing the milk-flavored whole egg powder according to claim 1, characterized in that: In step S1, the whole egg liquid is stored at 0~4℃ for later use.

3. The milk-flavored whole egg powder obtained by the preparation method of the milk-flavored whole egg powder according to any one of claims 1-2.

4. The application of the milk-flavored whole egg powder according to claim 3 in the food industry.

Images