A low-odour egg white powder treatment apparatus and method

Abstract

The application discloses a low fishy and bitter egg white powder processing device and method, which comprises a heat exchanger, a first three-way pipe, a liquid delivery pump, a jet device, an ultrasonic dispersion machine, a first serpentine pipe, a second three-way pipe, a second serpentine pipe and a bubble removing tank which are sequentially connected through pipelines, the first three-way pipe is connected with an alkali enzyme pipe, the first serpentine pipe and the second serpentine pipe are respectively soaked in a first hot water tank and a second hot water tank, the second three-way pipe is connected with a middle enzyme pipe, the jet device is connected with a nitrogen pipe, and a bubble remover is installed on the bubble removing tank. The application is used to solve the problems of the existing egg white powder, such as fishy and bitter taste, poor instant solubility, dispersibility and stability.

Description

TECHNICAL FIELD

[0001] The present application relates to a low fishy and bitter egg white powder processing device and method. BACKGROUND

[0002] Avian egg protein is a heat-sensitive protein, which can be denatured and coagulated at a lower temperature (60-80 DEG C) and a shorter time (5-8 min), and cannot be sterilized at high temperature, thereby affecting the shelf life of the product and the expansion of the application scene, which has become a bottleneck restricting the high-quality development of the avian egg processing industry. Therefore, egg white is usually prepared into egg white powder. However, the egg white powder obtained by the traditional process has fishy and bitter taste, and poor solubility, dispersibility and stability. Therefore, how to obtain egg white powder with high solubility, high stability, high dispersibility and low fishy and bitter taste has become a problem to be solved in the industry. SUMMARY

[0003] The purpose of the present application is to provide a low fishy and bitter egg white powder processing device and method, which solves the problem of fishy and bitter egg white powder and poor solubility, dispersibility and stability.

[0004] In order to solve the above problems, the technical scheme of the present application is as follows:

[0005] A low fishy and bitter egg white powder processing device, comprising a heat exchanger, a first three-way pipe, a liquid pump, a jet device, an ultrasonic dispersion machine, a first serpentine pipe, a second three-way pipe, a second serpentine pipe, a third three-way pipe, a third serpentine pipe and a bubble removal tank connected in sequence by pipelines, the first three-way pipe is connected with an alkali enzyme pipe, the second three-way pipe is connected with a medium enzyme pipe, the third three-way pipe is connected with a wind enzyme pipe, the first serpentine pipe, the second serpentine pipe and the third serpentine pipe are respectively immersed in a first hot water tank, a second hot water tank and a third hot water tank, the jet device is connected with a nitrogen pipe, and a bubble remover is installed on the bubble removal tank.

[0006] The ultrasonic dispersion machine comprises a barrel, an outlet pipe and an inlet pipe connected to the upper and lower ends of the barrel respectively, an ultrasonic vibration rod arranged in the barrel, a plurality of sleeves fixedly connected to the ultrasonic vibration rod, a jump ring sleeved outside the sleeves, a plurality of elastic ribbons fixedly connected between the jump ring and the sleeves, and a filter screen fixedly connected to the jump ring ribbons.

[0007] A plurality of sealing rings are arranged outside the jump ring.

[0008] A jacket is arranged outside the barrel, and a water inlet pipe and a drain pipe are connected to the upper and lower ends of the jacket.

[0009] A stirring tank is connected to the pipeline between the second three-way pipe and the second serpentine pipe, and the pipeline between the third three-way pipe and the third serpentine pipe.

[0010] An electric heater is installed at the bottom of the first, second and third hot water tanks, a metering pump and a flow meter are installed on the alkali enzyme pipe, the medium enzyme pipe and the wind enzyme pipe, a pressure sensor and an electric pressure regulating valve are installed on the nitrogen pipe, a pH sensor is installed on the first, second and third serpentine pipes, and a temperature sensor is installed on the first, second and third hot water tanks, and the temperature sensor, the flow meter and the pressure sensor transmit the detected signals to the controller, and the controller controls the electric heater, the metering pump and the electric pressure regulating valve.

[0011] A method for preparing egg white powder with low fishy and bitter taste comprises the following steps:

[0012] S1: clean the egg white, dry the moisture, dilute the egg white liquid with equal volume of water, heat to 50-55 DEG C and keep for 20-30 min, then send to a stirrer for stirring at 500-600 r / min for 10-20 min for standby;

[0013] S2: send the egg white into a heat exchanger to be heated to 50-55 DEG C, then add alkali protease liquid and send into a nitrogen-filled bubble ultrasonic dispersion machine to prepare egg white foam;

[0014] S3: send the egg white foam into the first serpentine pipe and enzymolysis at 50-55 DEG C for 10-20 min;

[0015] S4: add neutral protease liquid to the egg white foam discharged from the first serpentine pipe and send into the second serpentine pipe, and enzymolysis at 40-50 DEG C for 20-40 min;

[0016] S5: add flavor protease liquid to the egg white foam discharged from the second serpentine pipe and send into the third serpentine pipe, and enzymolysis at 50-55 DEG C for 20-40 min;

[0017] S6: send the egg white foam discharged from the third serpentine pipe into a bubble removal tank for bubble removal;

[0018] S7: send the egg white liquid obtained in step S6 into a spray dryer, and spray dry under the conditions of an air inlet temperature of 170 DEG C and an air outlet temperature of 70 DEG C to obtain egg white powder.

[0019] The method has the advantages that:

[0020] 1. The ultrasonic dispersion machine can cut and break the nitrogen egg white large bubbles into small bubbles, and at the same time, the protein molecules in the egg white are broken and cut, and with the help of the bubble explosion cavity, the disulfide bonds in the protein molecules are broken, the protein aggregates are broken, the protein structure is exposed, the protein system is more loose, the stability and solubility of the protein system are improved, the enzymolysis of the egg white is accelerated, the enzymolysis time is shortened, and the preparation efficiency of the egg white powder is improved.

[0021] 2. Enzymolysis can destroy the hydrophobic cavity of fishy compound and protein combination, release the fishy compound in protein combination state, ensure the de-fishy effect, improve the dispersivity of protein, and promote the rehydration and instant dissolution of egg white powder.

[0022] 3. Nitrogen bubbles are filled in the process of enzymolysis, oxygen-free enzymolysis of egg white is realized, and the enzymolysis process of egg white is always carried out under nitrogen protection, so that the oxidation reaction of protein and end product in the process of egg white enzymolysis is avoided.

[0023] 4. The enzymolysis process of egg white is completed in the pipeline, so that the production of egg white powder can realize the flow and standardization, and the production efficiency of egg white powder is ensured. BRIEF DESCRIPTION OF DRAWINGS

[0024] The application will be further described below in combination with the drawings:

[0025] Figure 1 Fig. 1 is a structural schematic diagram of the application,

[0026] Figure 2 Fig. 2 is a three-dimensional structural schematic diagram of the application,

[0027] Figure 3 Fig. 3 is a three-dimensional structural schematic diagram of the ultrasonic dispersion machine of the application.

[0028] Figure 4 Fig. 4 is the sensory profile of egg white powder;

[0029] Figure 5 Fig. 5 is the fishy and bitter taste value of egg white powder.

[0030] In the figure: heat exchanger 1, first three-way pipe 2, infusion pump 3, jet device 4, ultrasonic dispersion machine 5, first hot water tank 6, first serpentine pipe 7, second three-way pipe 8, flow meter 9, metering pump 10, stirring tank 11, second serpentine pipe 12, third three-way pipe 13, bubble remover 14, bubble removal tank 15, pH sensor 16, temperature sensor 17, electric heater 18, third hot water tank 19, third serpentine pipe 20, second hot water tank 21, electric pressure regulating valve 22, pressure sensor 23, filter screen 51, jacket 52, ultrasonic vibration rod 53, sleeve 54, elastic rib 55, sealing ring 56, jump ring 57, barrel 58. DETAILED DESCRIPTION

[0031] With reference to the drawings of the embodiments of the present application, the technical solutions in the embodiments of the present application will be described clearly and completely. Obviously, the described embodiments are only a part of the embodiments of the present application, rather than all the embodiments. Based on the embodiments of the present application, all other embodiments obtained by those of ordinary skill in the art without creative effort belong to the scope of the present application.

[0032] A low fishy and bitter egg white powder processing device comprises a heat exchanger 1, a first three-way pipe 2, a liquid delivery pump 3, a jet device 4, an ultrasonic dispersion machine 5, a first serpentine pipe 7, a second three-way pipe 8, a second serpentine pipe 12 and a bubble removal tank 15 connected in sequence by pipes, the first three-way pipe 2 is connected with an alkaline enzyme pipe, the first serpentine pipe 7 and the second serpentine pipe 12 are respectively immersed in a first hot water tank 6 and a second hot water tank 21, the first hot water tank 6 and the second hot water tank 21 are used to keep the first serpentine pipe 7 and the second serpentine pipe 12 at a constant temperature, the second three-way pipe 8 is connected with a neutral enzyme pipe, the jet device 4 is connected with a nitrogen pipe, and a bubble remover 14 is installed on the bubble removal tank 15.

[0033] A method for processing a low fishy and bitter egg white powder, comprising the following steps:

[0034] S1: Clean the egg white, dry the moisture, take the egg white liquid, dilute with equal volume of water, heat to 50 DEG C and keep for 20 min, then send to a stirrer for stirring at 600 r / min for 15 min for standby, the viscosity of the stirred egg white is reduced and has good fluidity;

[0035] S2: Send the egg white into the heat exchanger 1, quickly heat the egg white to 50 DEG C by the heat exchanger 1, then enter the first three-way pipe 2 to mix with alkaline protease liquid, then the egg white enters the jet device 4 to mix with nitrogen to form bubbles, then enters the bubble ultrasonic dispersion machine 5, and the bubble ultrasonic dispersion machine 5 processes the egg white at a power of 330 W for 15 min to prepare the egg white foam, the mass ratio of the alkaline protease to the total egg white protein is 8:100;

[0036] S3: Send the egg white foam discharged from the first serpentine pipe 7 into the first serpentine pipe 7, and enzymolysis at 50 DEG C for 20 min, at this time the pH value of the egg white reaches 8-9;

[0037] S4: Send the egg white foam discharged from the first serpentine pipe 7 into the second serpentine pipe 12 after adding neutral protease liquid, and enzymolysis at 45 DEG C for 30 min, the mass ratio of the neutral protease to the total egg white protein is 8:100, and the pH value of the egg white reaches 7-7.5;

[0038] S5: Send the egg white foam discharged from the second serpentine pipe 12 into the third serpentine pipe 20 after adding flavor protease liquid, and enzymolysis at 50 DEG C for 30 min, and the fishy and bitter taste of the egg white is removed;

[0039] S6: The egg white foam discharged from the third coil pipe 20 is sent to the defoaming tank 15 for defoaming;

[0040] S7: The egg white liquid obtained in step S6 is sent to the spray dryer, and the egg white powder is prepared by spray drying under the conditions that the inlet air temperature is 170 DEG C and the outlet air temperature is 70 DEG C. The ultrasonic dispersion machine 5 comprises a barrel 58, the upper and lower ends of the barrel 58 are communicated with a discharge pipe and a feeding pipe respectively, an ultrasonic vibration rod 53 is arranged in the barrel 58, a plurality of sleeve pipes 54 are fixedly connected to the ultrasonic vibration rod 53, a plurality of jump rings 57 are sleeved on the sleeve pipes 54, a plurality of elastic ribbons 55 are fixedly connected between the jump rings 57 and the sleeve pipes 54, and a filter screen 51 is fixedly connected to the jump rings 57 and the ribbons 55. After the mixed nitrogen egg white foam enters the barrel 58, the ultrasonic vibration rod 53 drives the elastic ribbons 55, the filter screen 51 and the jump rings 57 to vibrate, and the filter screen 51 breaks the large egg white foam into small foam and cuts the protein molecules in the egg white.

[0041] A plurality of sealing rings 56 are arranged outside the jump rings 57. The sealing rings 56 can prevent the egg white from flowing out from the gap between the jump rings 57 and the barrel 58, and ensure that the egg white foam can pass through the filter screen 51.

[0042] A jacket is arranged outside the barrel 58, and a water inlet pipe and a drain pipe are communicated with the upper and lower ends of the jacket. During the breaking and enzymolysis of the egg white, the egg white is kept at 50-55 DEG C.

[0043] A stirring tank 11 is communicated with the pipeline between the second three-way pipe 8 and the second coil pipe 12 and the pipeline between the third three-way pipe 13 and the third coil pipe 20. The stirring tank 11 is used for mixing the egg white foam with the neutral enzymolysis liquid and the flavor protease liquid.

[0044] The electric heater 18 is installed at the bottom of the first hot water tank 6, the second hot water tank 21 and the third hot water tank 19, and the temperature sensor 17 is installed on the first hot water tank 6, the second hot water tank 21 and the third hot water tank 19, so as to detect the temperature of each tank in real time, and keep the hot water temperature in the first hot water tank 6, the second hot water tank 21 and the third hot water tank 19 in the set temperature range through the cooperation of the electric heater 18, so that the egg white foam enzyme hydrolysis temperature in the first serpentine pipe 7, the second serpentine pipe 12 and the third serpentine pipe 20 meets the process requirements; the metering pump 10 and the flow meter 9 are installed on the alkali enzyme pipe, the medium enzyme pipe and the wind enzyme pipe, and the addition amount of the alkaline protease liquid, the neutral protease liquid and the flavor protease liquid is controlled through the flow meter 9 and the metering pump 10, so as to ensure that the egg white enzymolysis is in the set range; the pressure sensor 23 and the electric pressure regulating valve 22 are installed on the nitrogen gas pipe to limit the nitrogen gas delivery amount; the pH sensor 16 is installed on the first serpentine pipe 7, the second serpentine pipe 12 and the third serpentine pipe 20, and the pH value of the egg liquid is detected in real time through the pH sensor 16, so as to facilitate the adjustment of the delivery amount of the alkaline protease liquid and the neutral protease liquid; and the controller, the temperature sensor 17, the flow meter 9 and the pressure sensor 23 transmit the detected signals to the controller, and the controller controls the electric heater 18, the metering pump 10 and the electric pressure regulating valve 22. The controller is a PLC controller, so that the egg white enzymolysis is realized automatically, and when the egg white enzymolysis parameters and time meet the process requirements, the enzymolysis quality is ensured.

[0045] Comparative Example 1

[0046] Based on Example 1, without ultrasonic treatment, i.e. in

[0047] S2: The egg white is sent into the heat exchanger 1, and the egg white is quickly heated to 50℃ by the heat exchanger 1, then enters the first three-way pipe 2 to mix with the alkaline protease liquid, and then directly performs step S3 operation;

[0048] Comparative Example 2

[0049] Based on Example 1, a numerical control ultrasonic generating device (KQ-800DE, Kunshan Ultrasonic Instrument Co., Ltd.) is used for treatment, i.e. in

[0050] S2: The egg white is sent into the heat exchanger 1, and the egg white is quickly heated to 50℃ by the heat exchanger 1, then enters the first three-way pipe 2 to mix with the alkaline protease liquid, and then directly performs step S3 operation;

[0051] Experimental method

[0052] 1. Egg white powder fishy and bitter taste detection

[0053] The sensory panel consisted of 10 members (6 males and 4 females) with rich experience in sensory evaluation and the ability to identify different flavors. The intensity of the fishy and bitter taste of each egg white powder sample was scored on a scale of 0-10, with 0 representing no fishy and bitter taste at all, and a higher score representing a heavier fishy and bitter taste. Before evaluating the next sample, the nasal cavity was purified by smelling pure water to avoid affecting the results of smelling the next sample. Each sample was tested 3 times.

[0054] 2. Detection of key flavor substances in egg white powder

[0055] The headspace solid-phase microextraction (HS-SPME) method was used to extract volatile substances from egg white powder. 1 g of sample was weighed into a 20 mL headspace bottle, and a solid-phase microextraction fiber (DVB / CAR / PDMS, 50 / 30 μm) was placed in the headspace bottle containing the egg white powder. The volatile substances were extracted by placing the fiber head in a 60 °C water bath for 60 min. Subsequently, the fiber head enriched with volatile substances was transferred to the injection port and desorbed at 250 °C for 5 min for GC-MS analysis. A gas chromatograph (GCMS-QP2010, Shimadzu) equipped with a DB-5MS (60 m x 0.32 mm x 1 μm) was used for flavor analysis in splitless mode. The gas phase parameters were set as follows: the injection port temperature was 250 °C, the column carrier gas was helium, and the constant flow rate was 1.5 mL / min. The column temperature program was set as follows: the initial temperature was 40 °C, maintained for 2 min, then increased at a rate of 4 °C / min to 200 °C, and then increased at a rate of 5 °C / min to 230 °C. The mass spectrum in MS-EI ionization mode was recorded at 70 eV ionization energy, and the ion source temperature was set to 230 °C. Full scan was collected in the range of 33-350 amu. Each sample was measured 3 times. Volatile compounds were identified by mass spectrometry (MS). The mass spectrum peaks were compared with the NIST 17 library, and it was considered meaningful when the matching index (SI) was greater than or equal to 70. The linear retention index (RI) of each compound was calculated by n-alkanes (C7-C40), and compared with the retention index in the database to determine the compound. Cyclohexanone was selected as an internal standard for semi-quantification of volatile compounds. Cyclohexanone was diluted 50000 times (v / v) with methanol solution, and 5 μL of internal standard (concentration of 18.94 ng / μL) was added to each quantitative sample. The content of aromatic compounds was calculated according to the ratio of cyclohexanone peak area to concentration. The aroma activity value (OAV) refers to the ratio of the concentration of each volatile substance in water to its respective threshold value. Compounds with OAV≥1 were considered to be contributors to the aroma characteristics of the sample. Each sample was measured 3 times.

[0056] 3. Aroma recombination and deletion experiments and identification of key fishy and bitter substances

[0057] To further identify the key fishy and bitter compounds in egg white powder, 16 substances with OAV ≥ 1 were reconstructed according to the quantitative results. The samples were then allowed to equilibrate at room temperature for 1 h before being compared with the fishy and bitter taste of the egg white powder. To determine the effect of each individual and class of aromatic active compounds on the overall fishy and bitter taste, 19 missing models were established. The differences between each missing model and the fully reconstructed model were evaluated using a triangulation test. A result was considered significant if 8 people answered correctly (α ≤ 0.05); highly significant if 9 people answered correctly (α ≤ 0.01); and highly significant if 10 people answered correctly (α ≤ 0.001).

[0058] II. Results:

[0059] 1. Identify the substances responsible for the fishy and bitter taste in egg white powder:

[0060] Sensory evaluation was performed on the egg white powder obtained by spray drying, and the results are as follows: Figure 4 As shown, the fishy and bitter taste of egg white powder (Comparative Example 1) is mainly manifested as "fishy", "grassy", and "oily / malty". Key flavor compounds identified by GC-MS are shown in Table 1. A total of 16 compounds with an OAV ≥ 1 were identified, including 6 aldehydes, 5 terpenes, 3 alcohols, and 1 ester and 1 ketone. These compounds significantly contribute to the flavor profile of egg white powder. The 16 identified key flavor compounds (OAV ≥ 1) were mixed according to their measured concentrations to create one aroma reconstruction model and 19 aroma loss models. This was used to study the contribution of certain volatile compounds to the fishy and bitter taste of egg white powder. The results are shown in Table 2, further clarifying that octanal, nonanal, 1-octen-3 alcohol, and geraniol are the key fishy and bitter compounds in egg white powder.

[0061] Table 1 Key flavor compounds in egg white powder

[0062]

[0063] Table 2 Aroma Reconstitution and Aroma Loss Experiments

[0064]

[0065] Note: a represents the number of people who correctly judged the triangulation; b represents significance, * indicates significant (α ≤ 0.05), ** indicates highly significant (α ≤ 0.01), *** indicates very significant (α ≤ 0.001), and ns indicates not significant.

[0066] 2. Sensory evaluation of fishy and bitter taste and the content of fishy and bitter substances

[0067] Flavor is a crucial factor influencing food consumption, and a strong fishy smell severely impacts the sensory quality of egg white powder. Figure 5As shown, in the case of uniform egg varieties and freshness, the egg white powder prepared by the embodiment of the present application has excellent sensory quality, i.e., the egg smell and bitterness are the lowest. Existing data show that octanal, nonanal, 1-octen-3-ol and geranylacetone are key egg white powder smell and bitterness substances. In addition to sensory evaluation, the deodorization and bitterness effect of the present application is more convincing by determining the change in the content and proportion of smell and bitterness substances. The content and proportion change of smell and bitterness substances in the examples and comparative examples are shown in Table 3, and it is found that the content of smell and bitterness substances of the egg white powder is significantly reduced after the treatment of the present application. The results show that the influence of smell and bitterness substances on the overall flavor of the egg white powder is reduced, i.e., the present application realizes the reduction of smell and bitterness of the egg white powder and the effect is significant.

[0068] Table 3 Content of key smell and bitterness substances in examples and comparative examples

[0069]

[0070] The content described in the embodiments of the specification is only a list of implementation forms of the inventive concept, and the protection scope of the present application should not be regarded as being limited to the specific forms stated in the embodiments, and the protection scope of the present application also extends to equivalent technical means that can be thought of by those skilled in the art according to the inventive concept.

Claims

1. A device for processing egg white powder with low fishy or bitter taste, characterized in that: The system includes a heat exchanger (1), a first three-way pipe (2), an infusion pump (3), an ejector (4), an ultrasonic disperser (5), a first serpentine pipe (7), a second three-way pipe (8), a second serpentine pipe (12), a third three-way pipe (13), a third serpentine pipe (20), and a defoaming tank (15) connected in sequence by pipes. The first three-way pipe (2) is connected to an alkaline enzyme pipe, which is used to add alkaline protease. The second three-way pipe (8) is connected to a medium enzyme pipe, which is used to add neutral protease. The third three-way pipe (13) is connected to a ventilation enzyme pipe, which is used to add flavor protease. The first serpentine pipe (7), the second serpentine pipe (12), and the third serpentine pipe (20) are immersed in the first hot water tank (6), the second hot water tank (21), and the third hot water tank (19), respectively. The ejector (4) is connected to a nitrogen pipe. Egg white enters the ejector and mixes with nitrogen to form bubbles. A defoamer (14) is installed on the defoaming tank (15).

2. The low-bitterness egg white powder processing device according to claim 1, characterized in that: The ultrasonic disperser (5) includes a barrel (58), with a discharge pipe and a feed pipe connected to the upper and lower ends of the barrel (58) respectively. An ultrasonic vibrating rod (53) is provided inside the barrel (58), and multiple sleeves (54) are fixedly connected to the ultrasonic vibrating rod (53). A jumping ring (57) is wrapped around the sleeve (54), and multiple elastic ribs (55) are fixedly connected between the jumping ring (57) and the sleeve (54). A filter screen (51) is fixedly connected to the jumping ring (57) and the ribs (55).

3. The low-bitterness egg white powder processing device according to claim 2, characterized in that: Multiple sealing rings (56) are provided outside the jumping ring (57).

4. The low-bitterness egg white powder processing device according to claim 2, characterized in that: A jacket is provided outside the material cylinder (58), and the upper and lower ends of the jacket are connected to the water inlet pipe and the water outlet pipe.

5. A low-bitterness egg white powder processing device according to any one of claims 1-4, characterized in that: A mixing tank is connected to the pipe between the second tee pipe (8) and the second serpentine pipe (12), and to the pipe between the third tee pipe (13) and the third serpentine pipe (20).

6. A low-bitterness egg white powder processing device according to any one of claims 1-4, characterized in that: Electric heaters (18) are installed at the bottom of the first hot water tank (6), the second hot water tank (21) and the third hot water tank (19). Metering pumps (10) and flow meters (9) are installed on the alkaline enzyme tube, the medium enzyme tube and the air enzyme tube. Pressure sensors (23) and electric pressure regulating valves (22) are installed on the nitrogen tube. pH sensors (16) are installed on the first serpentine tube (7), the second serpentine tube (12) and the third serpentine tube (20). Temperature sensors (17) are installed on the first hot water tank (6), the second hot water tank (21) and the third hot water tank (19). A controller is also included. The temperature sensors (17), the flow meters (9) and the pressure sensors (23) transmit the detected signals to the controller. The controller controls the electric heaters (18), the metering pumps (10) and the electric pressure regulating valves (22).

7. A method for preparing low-bitterness egg white powder using the apparatus according to any one of claims 1-4, characterized in that, Includes the following steps: S1: Wash the eggs clean, dry them, take the egg white liquid, dilute it with an equal volume of water, heat it to 50-55 ℃ and keep it for 20-30 minutes, then put it into a mixer and stir at 500-600 r / min for 10-20 minutes for later use. S2: After the egg white is heated to 50-55 ℃ by sending it into the heat exchanger (1), alkaline protease solution is added and it is sent into the ultrasonic disperser (5) to prepare egg white foam; S3: Feed the egg white foam into the first serpentine tube (7) and enzymatically hydrolyze it at 50-55 ℃ for 10-20 min; S4: The egg white foam discharged from the first serpentine tube (7) is added to the neutral protease solution and then sent to the second serpentine tube (12), and enzymatically hydrolyzed at 40-50 ℃ for 20-40 min; S5: The egg white foam discharged from the second serpentine tube (12) is added to the flavor protease solution and then sent to the third serpentine tube (20), and enzymatically hydrolyzed at 50-55 ℃ for 20-40 min; S6: The egg white foam discharged from the third serpentine tube (20) is sent to the defoaming tank (15) for defoaming; S7: The egg white liquid obtained in step S6 is fed into a spray dryer and spray dried at an inlet air temperature of 170 ℃ and an outlet air temperature of 70 ℃ to obtain egg white powder.

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