A neutral colorless egg white hydrogel and a preparation method and application thereof

Abstract

The application discloses a kind of neutral colorless egg white hydrogel and its preparation method and application, belong to food hydrogel technical field, solve the technical problem that the egg white gel obtained by protein gel induction mode in prior art exists whitish opaque, color black, strong alkaline, long forming time, make its application in food field often be limited.The neutral colorless egg white hydrogel of the application is prepared by mixing alkaline water-soluble alginic acid amino complex zinc and egg white liquid vacuum mechanical speed control, mold forming, heating decomposition conversion deamination.The preparation process involves the preparation of alkaline water-soluble alginic acid amino complex zinc, the configuration of egg white liquid, vacuum mechanical speed control mixing, after being placed into mold forming, the neutral colorless egg white hydrogel is obtained by thermal decomposition conversion deamination.The neutral colorless egg white hydrogel of the application is transparent, no black, can be arbitrarily shaped, neutral, and the texture is crisp, so it can be better applied in food hydrogel.

Description

Technical Field

[0001] This invention relates to the field of food hydrogel technology, specifically to a neutral colorless egg white hydrogel, its preparation method, and its application. Background Technology

[0002] Protein is the material basis of life and an essential substance for humans. One of the most important functional properties of protein is gelation. Over 90% of the solids in poultry egg white are protein, rich in various proteins such as ovalbumin, ovotransferrin, ovomucoid, ovomucoid, and lysozyme. This abundant protein composition lays the material foundation for its gel formation.

[0003] Current protein gelation induction methods mainly include heat-induced gelation, acid-base-induced gelation, metal ion-induced gelation, and enzyme-induced gelation. However, the egg white gels obtained by these methods are either whitish and opaque, like boiled eggs, or transparent but dark in color, highly alkaline, and have long setting times, like preserved eggs, which often limit their application in the food industry. Summary of the Invention

[0004] To address the shortcomings and deficiencies of existing technologies, this invention provides a neutral, colorless egg white hydrogel with a simple preparation method, producing a colorless and transparent gel that can be shaped arbitrarily, has a brittle and elastic texture, and can be widely used in the food industry, along with its preparation method and applications.

[0005] To achieve the above objectives, the present invention provides the following technical solution: The method for preparing neutral, colorless egg white hydrogel provided by the present invention includes the following steps:

[0006] An aqueous solution of alkaline water-soluble alginate amino-zinc complex is mixed with egg white liquid under vacuum and controlled speed. The amount is controlled so that the protein denaturation rate is greater than the protein aggregation rate to obtain a preliminary gel stock solution. The solution is then heated to decompose, convert, deaminate, remove alkali, and prepare the gel by process.

[0007] Preferably, the concentration of the alkaline water-soluble alginate amino complex zinc aqueous solution is 5%-20%; the ratio of the alkaline water-soluble alginate amino complex zinc aqueous solution to the amount of egg white liquid added is 10-20:90-80.

[0008] Preferably, the aqueous solution of alkaline water-soluble alginate amino complex zinc is vacuum mechanically mixed with egg white at a speed of 200-400 r / min and a vacuum mixing time of 2-4 min.

[0009] Preferably, the egg white solution is prepared by directly extracting egg white from eggs and softened water, or by preparing egg white powder and softened water;

[0010] The ratio of egg white liquid to softened water is 1:2-3; or egg white powder to softened water is 1:3-6.

[0011] Preferably, in the preparation process of alkaline water-soluble alginate amino complex zinc, the pH is adjusted to 10-12 and the 1% viscosity is 10-50 mPa·s by controlling the content of free amino complex zinc.

[0012] Preferably, the egg white or egg white powder is one or more of chicken eggs, duck eggs, and goose eggs.

[0013] Preferably, before the heating, decomposition, conversion, ammonia removal, and alkali removal to neutrality, the prepared preliminary gel stock solution is added into the mold for shaping;

[0014] The mold can be any shape, and the setting time is 10-120 minutes.

[0015] Preferably, in the step of heating, decomposing, converting, removing ammonia and alkali to neutral, the heating temperature is 60-90℃ and the time is 2-4 hours.

[0016] A neutral, colorless egg white hydrogel is prepared by any of the above methods for preparing neutral, colorless egg white hydrogels.

[0017] An application of a neutral, colorless egg white hydrogel in the field of food hydrogel technology.

[0018] This invention provides a neutral, colorless egg white hydrogel, its preparation method, and its applications. It possesses the following characteristics:

[0019] Beneficial effects:

[0020] The present invention relates to a neutral colorless egg white hydrogel, its preparation method, and its application. It involves mixing alkaline water-soluble alginate amino-complexed zinc with egg white solution to induce alkaline gelation. The amount of zinc used is controlled to ensure that the protein denaturation rate is greater than the protein aggregation rate, thereby obtaining a transparent gel.

[0021] By utilizing the principle of strong metal elements replacing weak ones, iron in the protein is replaced with zinc, preventing the formation of iron sulfide during gelation and thus making it colorless.

[0022] Traditional egg white alkaline gels are difficult to remove the alkali from, but this method can remove the ammonia in the gel through heat treatment after the gel is formed, making the gel change from alkaline to neutral.

[0023] Therefore, through the synergistic effect of the above reaction process steps, a transparent, black-free, arbitrarily shaped, neutral, and elastic egg white hydrogel was finally obtained, which significantly broadened the application range of egg white gel in the food field and has a wide range of uses. Detailed Implementation

[0024] The technical solutions in the embodiments of the present invention will be clearly and completely described below. Obviously, the described embodiments are only some embodiments of the present invention, and not all embodiments.

[0025] Example 1

[0026] The specific steps for preparing alkaline, water-soluble alginate amino-complexed zinc powder are as follows:

[0027] The alkaline water-soluble alginate amino complex zinc is based on the preparation method in Chinese Patent CN202211713455.9, "A Preparation Method and Application of Water-Soluble Alginate Amino Complex Zinc." The specific improved steps are as follows: Alginic acid derived from kelp is mixed with water at a ratio of 32:68 for viscosity reduction. The viscosity-reduced alginate is then mixed with zinc oxide at a ratio of 2:1 (zinc oxide purity is 99%), totaling 200 kg of the mixture. A neutralization reaction is carried out in an aqueous medium, with a water-to-mixture ratio of 50:1 and a reaction time of 45 min. The neutralization reaction of alginate and zinc salt in water yields zinc alginate. By controlling the zinc salt ratio, the water solubility of the amino complex zinc can be controlled.

[0028] After the reaction is complete, ammonia gas is introduced and a vacuum is applied. The ammonia gas flow rate is 0.3 m³ / s. 3 / h, vacuum degree -0.05mpa, turn on the vibrating shaker, the shaker vibration frequency is 350rpm, and the reaction time is 30min.

[0029] After the reaction is complete, the reaction solution is passed through diatomaceous earth to remove impurities. The diatomaceous earth has a precision of 800 nm to remove macromolecular impurities. Then it flows into a hollow fiber nanofiltration membrane. The hollow fiber nanofiltration membrane has a filtration molecular weight of 230 to remove water molecules and free amino complex zinc, resulting in highly purified alginate amino complex zinc.

[0030] The nanofiltration-processed alginate amino complex zinc was precipitated with pure alcohol at a mass ratio of 1:1, dried at 75°C for 1 hour, and then pulverized according to the specified mesh size to obtain alkaline water-soluble alginate amino complex zinc powder with a viscosity of 20 mPa·s.

[0031] Example 2

[0032] The method for preparing neutral, colorless egg white hydrogel includes the following steps:

[0033] (1) Take egg white powder, add water to prepare 20% egg white solution, and take 9 kg for later use.

[0034] (2) Take the alkaline water-soluble alginate amino complex zinc prepared in Example 1, pH 11.5, viscosity 20 mpa·s, prepare an aqueous solution with a concentration of 10%, and take 1 kg for later use.

[0035] (3) Add the alkaline water-soluble alginate amino complex zinc aqueous solution prepared in step (2) to the egg white liquid prepared in step (1) for vacuum mechanical speed-controlled mixing. The vacuum stirring rate is 200 r / min and the vacuum mixing time is 2 min to obtain the preliminary gel stock solution.

[0036] (4) Add the preliminary gel stock solution obtained in step (3) into the mold and let it stand for 60 minutes to form.

[0037] (5) Place it in a 70℃ hot air incubator for heating, decomposition, conversion, ammonia removal, and alkali removal until neutral for 2 hours to obtain neutral colorless egg white hydrogel.

[0038] Example 3

[0039] The method for preparing neutral, colorless egg white hydrogel includes the following steps:

[0040] (1) Take egg white powder, add water to prepare 30% egg white solution, and take 9 kg for later use.

[0041] (2) Take the alkaline water-soluble alginate amino complex zinc prepared in Example 1, pH 11.8, viscosity 30 mpa·s, prepare an aqueous solution with a concentration of 10%, and take 1 kg for later use.

[0042] (3) Add the alkaline water-soluble alginate amino complex zinc aqueous solution prepared in step (2) to the egg white liquid prepared in step (1) for vacuum mechanical speed-controlled mixing. The vacuum stirring rate is 300 r / min and the vacuum mixing time is 2 min to obtain the preliminary gel stock solution.

[0043] (4) Add the preliminary gel stock solution obtained in step (3) into the mold and let it stand for 80 minutes to form.

[0044] (5) Place it in an 80℃ hot air incubator for heating, decomposition, conversion, ammonia removal, and alkali removal until neutral for 3 hours to obtain neutral colorless egg white hydrogel.

[0045] Example 4

[0046] The method for preparing neutral, colorless egg white hydrogel includes the following steps:

[0047] (1) Take egg white powder, add water to prepare 50% egg white solution, and take 9 kg for later use.

[0048] (2) Take the alkaline water-soluble alginate amino complex zinc obtained in Example 1, pH 12, viscosity 45 mpa·s, prepare an aqueous solution with a concentration of 15%, and take 1 kg for later use.

[0049] (3) Add the alkaline water-soluble alginate amino complex zinc aqueous solution prepared in step (2) to the egg white liquid prepared in step (1) for vacuum mechanical speed-controlled mixing. The vacuum stirring rate is 250 r / min and the vacuum mixing time is 3 min to obtain the preliminary gel stock solution.

[0050] (4) Add the preliminary gel stock solution obtained in step (3) into the mold and let it stand for 85 minutes to form.

[0051] (5) Place it in a 70℃ hot air incubator for heating, decomposition, conversion, ammonia removal, and alkali removal until neutral for 3 hours to obtain neutral colorless egg white hydrogel.

[0052] Example 5

[0053] The method for preparing neutral, colorless egg white hydrogel includes the following steps:

[0054] (1) Take egg white powder, add water to prepare 40% egg white solution, and take 9 kg for later use.

[0055] (2) Take the alkaline water-soluble alginate amino complex zinc prepared in Example 1, pH 11.5, viscosity 30 mpa·s, prepare an aqueous solution with a concentration of 18%, and take 1 kg for later use.

[0056] (3) Add the alkaline water-soluble alginate amino complex zinc aqueous solution prepared in step (2) to the egg white liquid prepared in step (1) for vacuum mechanical speed-controlled mixing. The vacuum stirring rate is 300 r / min and the vacuum mixing time is 3 min to obtain the preliminary gel stock solution.

[0057] (4) Add the preliminary gel stock solution obtained in step (3) into the mold and let it stand for 70 minutes to form.

[0058] (5) Place it in an 80℃ hot air incubator for heating, decomposition, conversion, ammonia removal, and alkali removal until neutral for 2 hours to obtain neutral colorless egg white hydrogel.

[0059] Example 6

[0060] The method for preparing neutral, colorless egg white hydrogel includes the following steps:

[0061] (1) Take egg white powder, add water to prepare 50% egg white solution, and take 9 kg for later use.

[0062] (2) Take the alkaline water-soluble alginate amino complex zinc obtained in Example 1, pH 12, viscosity 35 mpa·s, prepare an aqueous solution with a concentration of 15%, and take 1 kg for later use.

[0063] (3) Add the alkaline water-soluble alginate amino complex zinc aqueous solution prepared in step (2) to the egg white liquid prepared in step (1) for vacuum mechanical speed-controlled mixing. The vacuum stirring rate is 350 r / min and the vacuum mixing time is 3 min to obtain the preliminary gel stock solution.

[0064] (4) Add the preliminary gel stock solution obtained in step (3) into the mold and let it stand for 85 minutes to form.

[0065] (5) Place it in a 70℃ hot air incubator for heating, decomposition, conversion, ammonia removal, and alkali removal until neutral for 3 hours to obtain neutral colorless egg white hydrogel.

[0066] Comparative Example 1

[0067] The method for preparing neutral, colorless egg white hydrogel includes the following steps:

[0068] (1) Take egg white powder, add water to prepare 20% egg white solution, and take 9 kg for later use.

[0069] (2) Take the alkaline water-soluble alginate amino complex zinc prepared in Example 1, pH 11.5, viscosity 20 mpa·s, prepare an aqueous solution with a concentration of 10%, and take 1 kg for later use.

[0070] (3) Add the alkaline water-soluble alginate amino complex zinc aqueous solution prepared in step (2) to the egg white liquid prepared in step (1) for vacuum mechanical speed-controlled mixing. The vacuum stirring rate is 100 r / min and the vacuum mixing time is 2 min to obtain the preliminary gel stock solution.

[0071] (4) Add the preliminary gel stock solution obtained in step (3) into the mold and let it stand for 60 minutes to form.

[0072] (5) Place it in a 70℃ hot air incubator for heating, decomposition, conversion, ammonia removal, and alkali removal until neutral for 2 hours to obtain neutral egg white hydrogel.

[0073] Comparative Example 2

[0074] The method for preparing neutral, colorless egg white hydrogel includes the following steps:

[0075] (1) Take egg white powder, add water to prepare 20% egg white solution, and take 7kg for later use.

[0076] (2) Take the alkaline water-soluble alginate amino complex zinc obtained in Example 1, pH 11.5, viscosity 20 mpa·s, prepare an aqueous solution with a concentration of 10%, and take 3 kg for later use.

[0077] (3) Add the alkaline water-soluble alginate amino complex zinc aqueous solution prepared in step (2) to the egg white liquid prepared in step (1) for vacuum mechanical speed-controlled mixing. The vacuum stirring rate is 200 r / min and the vacuum mixing time is 2 min to obtain the preliminary gel stock solution.

[0078] (4) Add the preliminary gel stock solution obtained in step (3) into the mold and let it stand for 60 minutes to form.

[0079] (5) Place it in a 70℃ hot air incubator for heating, decomposition, conversion, ammonia removal, and alkali removal until neutral for 2 hours to obtain neutral egg white hydrogel.

[0080] Test case

[0081] The properties of the egg white hydrogels prepared in Examples 2-6, Comparative Examples 1 and 2 were tested as follows:

[0082]

[0083] Comparative Examples 1 and 2 have the same general parameters as Example 2, except that in Comparative Example 1, the alkaline water-soluble alginate amino complex zinc aqueous solution and egg white solution were mixed under vacuum with controlled speed. The vacuum stirring rate was 100 r / min, and the vacuum mixing time was 2 min, resulting in a preliminary gel stock solution. In Comparative Example 2, the ratio of alkaline water-soluble alginate amino complex zinc aqueous solution to egg white solution was 30:70. The neutral colorless egg white hydrogels prepared in Examples 2-6 have an overall colorless and transparent appearance, a brittle and elastic texture, and can be shaped freely according to the mold shape.

[0084] The egg white hydrogel prepared in Comparative Example 1 was generally white and opaque with poor elasticity. It could be slightly shaped, but its structure was unstable after demolding, fully demonstrating that the stirring rate and dosage did not achieve a synergistic effect. The egg white hydrogel prepared in Comparative Example 2 was generally white and opaque with poor elasticity, and it was almost impossible to shape it according to the mold. The above results fully demonstrate the neutral colorless egg white hydrogel of the present invention, its preparation method, and its application. By mixing alkaline water-soluble alginate amino complex zinc with egg white liquid, the alkaline-induced gel of egg white liquid is induced. By controlling the dosage so that the protein denaturation rate is greater than the protein aggregation rate, a transparent gel is obtained.

[0085] Utilizing the principle of strong metals replacing weak ones, iron in egg white is replaced with zinc, preventing the formation of iron sulfide during gelation and resulting in a colorless gel. Traditional egg white alkaline gels are difficult to remove the alkali from, but this method removes ammonia from the gel after gelation through heat treatment, changing the gel from alkaline to neutral.

[0086] Therefore, through the synergistic effect of the above reaction process steps, a transparent, black-free, arbitrarily shaped, neutral egg white hydrogel was finally obtained.

[0087] In summary, the neutral colorless egg white hydrogel of the present invention, its preparation method and application, has a simple preparation method, the entire reaction process steps are synergistic and effective, the gel product is colorless and transparent, can be shaped arbitrarily, and has a brittle and elastic texture, which significantly expands the application range of egg white gel in the food field and has a wide range of applications.

[0088] The above description of the disclosed embodiments enables those skilled in the art to make or use the invention. Various modifications to these embodiments will be readily apparent to those skilled in the art, and the general principles defined herein may be implemented in other embodiments without departing from the spirit or scope of the invention. Therefore, the invention is not to be limited to the embodiments shown herein, but is to be accorded the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. A method for preparing a neutral, colorless egg white hydrogel, characterized in that, The steps include the following: An aqueous solution of alkaline water-soluble alginate amino-zinc complex is mixed with egg white liquid under vacuum and controlled speed. The amount is controlled so that the protein denaturation rate is greater than the protein aggregation rate to obtain a preliminary gel stock solution. After heating to decompose, convert, deaminate and remove alkali to neutral, the gel is prepared. The concentration of the alkaline water-soluble alginate amino complex zinc aqueous solution is 5%-20%; the ratio of the alkaline water-soluble alginate amino complex zinc aqueous solution to the egg white liquid is 10-20:90-80. The aqueous solution of alkaline water-soluble alginate amino complex zinc is mechanically mixed with egg white liquid at a speed of 200-400 r / min and a vacuum mixing time of 2-4 min. The egg white liquid is prepared from egg white directly extracted from eggs and softened water, or from egg white powder and softened water; The egg white solution is prepared in the following ratio: egg white: softened water = 1:2-3; or egg white powder: softened water = 1:3-6.

2. The method for preparing a neutral, colorless egg white hydrogel according to claim 1, characterized in that, The egg white or egg white powder is derived from one or more of chicken eggs, duck eggs, and goose eggs.

3. The method for preparing a neutral, colorless egg white hydrogel according to claim 1, characterized in that, Before the heating, decomposition, conversion, ammonia removal, and alkali removal to neutrality operation, the prepared preliminary gel stock solution is added into the mold for shaping; The mold can be any shape, and the forming time is 10-120 minutes.

4. The method for preparing a neutral, colorless egg white hydrogel according to claim 1, characterized in that, In the heating decomposition and conversion process to remove ammonia and alkali and neutralize the substance, the heating temperature is 60-90℃ and the time is 2-4 hours.

5. A neutral, colorless egg white hydrogel, characterized in that, It is prepared by the method for preparing a neutral colorless egg white hydrogel according to any one of claims 1-4.

6. The application of the neutral colorless egg white hydrogel according to claim 5, characterized in that, Application in the preparation of food hydrogels.

Images