Chicken protein powder and processing method thereof

Abstract

The invention discloses chicken protein powder and a processing method thereof, and relates to the technical field of protein powder preparation, and the chicken protein powder comprises the following raw materials in parts by weight: 90-100 parts of egg protein liquid, 0.2-0.4 part of citric acid, 0.4-0.6 part of dried yeast, 1-1.5 parts of anti-freezing microcapsules, 0.4-0.6 part of phosphate, 0.1-0.2 part of an anti-caking cosolvent, 1-3 parts of lecithin, 0.5-0.7 part of inulin and 3-5 parts of a sweetening agent. The synthesized anti-caking cosolvent is obtained by loading a myristic acid alkane long chain, hindered phenol and the like into mesoporous silica. The synthesized anti-freezing microcapsule is obtained by taking an anti-freezing peptide adsorbate as a core material and amide cyclodextrin as a wall material and coating the core material with the wall material. The processed egg white powder is good in dispersion solubility, high in oxidation resistance, excellent in frost resistance and worthy of being popularized and used in the field of food.

Description

Technical Field

[0001] The invention relates to the technical field of protein powder preparation, and in particular to egg white powder and a processing method thereof. Background Art

[0002] Egg white powder, also known as egg white powder, is refined from pure fresh egg white. It should generally have the characteristics of desugaring, deodorizing, high purity, and rapid dissolution. At the same time, egg white powder also has good functional properties such as good gelling, high whipping, emulsification and water retention, so it is widely used in the food industry. For example, it is used as a clarifier in the processing of rock sugar and saccharin, a foaming agent in the processing of bread, cakes and other pastries, to improve the elasticity and slicing properties when processing meat products such as ham sausage, and to improve the gluten content when processing flour products. In addition, egg white powder is also used in frozen foods such as frozen sweet potato balls, fish paste, meatballs, etc., which has a good effect on improving the flavor, texture and shape of frozen foods such as frozen sweet potato balls.

[0003] As people's living standards continue to improve, in order to improve the physical and functional properties of egg white powder, functional food additives such as anti-caking solubilizers, stabilizers, antioxidants, nutritional enhancers, flavors and sweeteners are usually added during the processing of protein powder. Silica is a food additive used for solubilization. Because it is non-toxic, colorless and tasteless, and its particles are very small, it can be distributed around the protein, allowing the protein powder to disperse quickly, making it widely used in food processing. However, due to its high surface activity, mesoporous silica is easily unevenly dispersed due to its own mutual agglomeration when directly added, which limits its use in egg white powder.

[0004] 2,6-di-tert-butyl-4-methylphenol (BHT) and butylated hydroxyanisole (BHA) are commonly used food additives with antioxidant effects. In the prior art, BHT or BHA is directly added during the processing of egg white powder to enhance the antioxidant effect of egg white powder during storage and use, thereby maintaining the good quality of egg white powder. However, small molecule additives such as BHT and BHA are not stable enough in a high molecular weight protein matrix and cannot guarantee the long-term antioxidant effect.

[0005] When egg white powder is used in frozen foods such as frozen sweet potato balls, minced fish, and meatballs, after the frozen meat products are thawed before consumption, the muscle cells will be punctured by the ice crystals formed, causing the loss of juice, and the flavor and nutritional value of the meat will be affected. The frozen sweet potato balls will also cause a decline in flavor and texture due to freezing. Therefore, higher requirements are placed on the antifreeze property of egg white powder. Antifreeze peptides are products of controlled enzymatic hydrolysis of plant and animal proteins. They can act on the surface of ice crystals, inhibit ice crystal recrystallization, and have good antifreeze properties. However, in the processing and application of egg white powder, antifreeze peptides are likely to lose their activity due to increased temperature. If they can be protected by microencapsulation technology, the stability of their antifreeze properties can be improved. Cyclodextrin is often used as a wall material for microcapsules to coat the core material to improve the antioxidant and thermal stability of the core material, but the solubility of cyclodextrin is poor, which is limited in the processing and use of egg white powder.

[0006] Therefore, a suitable modification method is needed to improve the dispersibility of mesoporous silica, the stability of small molecule phenolic antioxidants, and the solubility of cyclodextrin. The antifreeze microcapsules formed by mesoporous silica with improved dispersibility, phenolic antioxidants with improved stability, and cyclodextrin-coated antifreeze peptides with improved solubility can be applied to the processing of egg white powder to obtain egg white powder with better comprehensive performance and a wider range of applications, which is of practical significance. Summary of the invention

[0007] In order to solve the above technical problems, the present invention provides an egg white powder and a processing method thereof.

[0008] The purpose of the present invention can be achieved by the following technical solutions:

[0009] An egg white powder comprises the following raw materials in parts by weight: 90-100 parts of egg protein liquid, 0.2-0.4 parts of citric acid, 0.4-0.6 parts of dry yeast, 1-1.5 parts of antifreeze microcapsules, 0.4-0.6 parts of phosphate, 0.1-0.2 parts of anti-caking cosolvent, 1-3 parts of lecithin, 0.5-0.7 parts of inulin, and 3-5 parts of sweetener; the phosphate is a mixture of sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate in a mass ratio of 1-1.5:2-2.5:1-2; the lecithin is soybean lecithin (supplier: Guangdong Mingtong Biotechnology Co., Ltd.); the sweetener is selected from one of acesulfame potassium, aspartame and stevioside;

[0010] The egg white powder, its processing comprises the following steps:

[0011] Step S1: using a fully automatic egg beater to separate the egg yolk and egg white, and then transferring the obtained egg protein liquid to a fermentation tank, adding citric acid to adjust the pH to 6.6-6.9, and then adding dry yeast, antifreeze microcapsules, phosphate and anti-caking cosolvent, stirring for 30-40 minutes, and fermenting at 30-37° C. for 3.5-4.0 hours to obtain a fermentation liquid;

[0012] Step S2: sterilize the fermentation liquid using a sterilizer, homogenize it using a spray drying tower, spray dry it, and then place it at 70-80° C. for 14-16 days to obtain a powder product; the sterilizer is an ultra-pasteurizer; the inlet air temperature of the spray drying tower is 210-220° C., the discharge temperature is 80-90° C., and the homogenization pressure is 25-30 MPa;

[0013] Step S3: Add the obtained powder product, lecithin, inulin and sweetener into a powder mixer and mix and stir for 20-30 minutes, and then pass through a 70-80 mesh sieve to obtain egg white powder.

[0014] The preparation of the anti-caking cosolvent comprises the following steps:

[0015] Step A1: amino mesoporous silica (supplier: Xianfeng Nano), potassium carbonate and dimethyl sulfoxide are stirred and mixed to obtain a mixed solution 1, and then oleic acid chloride is added to dimethyl sulfoxide and stirred and mixed to obtain a mixed solution 2. In an ice water bath, the mixed solution 2 is added dropwise to the mixed solution 1. After the addition is completed, the mixture is stirred and reacted at 45-50° C. for 9-10 hours to obtain mesoporous silica containing double bonds;

[0016] Further, the amount ratio of amino mesoporous silica, potassium carbonate and dimethyl sulfoxide in the mixed solution 1 is 5-6 g: 0.1-0.2 mol: 20-25 mL; the amount ratio of oleic acid chloride and dimethyl sulfoxide in the mixed solution 2 is 0.1-0.15 mol: 10-15 mL; the amount ratio of the mixed solution 1 and the mixed solution 2 is 30-40 mL: 20-30 mL;

[0017] During the reaction of step A1, oleic acid chloride reacts with amino mesoporous silica to generate mesoporous silica containing carbon-carbon double bonds;

[0018] Step A2: adding mesoporous silica containing double bonds to dichloromethane, stirring for 30-40 minutes, then adding 3-chloroperoxybenzoic acid, stirring and reacting at room temperature for 5-6 hours to obtain an epoxy product; in a protective gas atmosphere, adding myristic acid to ethyl acetate, heating to 50-60° C., adding pyridine, stirring, then adding the epoxy product, stirring and reacting for 10-12 hours, then heating to 110-120° C., stirring for 1-2 hours, and obtaining a hydroxyl product;

[0019] Further, the dosage ratio of mesoporous silica containing double bonds, dichloromethane, and 3-chloroperoxybenzoic acid is 10-12 g: 45-55 mL: 9-11 g; the dosage ratio of myristic acid, ethyl acetate, pyridine, and epoxy product is 12-15 g: 55-65 mL: 0.1-0.15 g: 7-9 g;

[0020] During the reaction of step A2, the carbon-carbon double bonds of the mesoporous silica containing double bonds are oxidized to epoxy groups to obtain an epoxy product; the carboxyl group of myristic acid undergoes a ring-opening reaction with the epoxy group of the epoxy product to generate a hydroxyl product;

[0021] Step A3: The hydroxyl product, pyridine, triethylamine and dimethyl sulfoxide are stirred and mixed to obtain a mixed solution 3; 3,5-bis(tert-butyl)-4-hydroxyphenylpropionyl chloride is added to dimethyl sulfoxide to obtain a mixed solution 4; the mixed solution 4 is slowly added dropwise to the mixed solution 3 in an ice water bath; after the addition is completed, the temperature is raised to 45-50° C., and the mixture is stirred at a constant temperature for 8-10 hours, and then the temperature is raised to 100-110° C., and the stirring is continued for 1-1.5 hours, and the anti-caking cosolvent is obtained;

[0022] Further, the dosage ratio of the hydroxyl product, pyridine, triethylamine and dimethyl sulfoxide in the mixed solution 3 is 7-9 g: 9-11 mL: 13-15 mL: 40-50 mL; the dosage ratio of 3,5-bis(tert-butyl)-4-hydroxyphenylpropionyl chloride and dimethyl sulfoxide in the mixed solution 4 is 15-17 g: 40-45 mL; the dosage ratio of the mixed solution 3 and the mixed solution 4 is; 50-60 mL: 85-95 mL;

[0023] During the reaction of step A3, 3,5-bis(tert-butyl)-4-hydroxyphenylpropionyl chloride reacts with the alcoholic hydroxyl group of the hydroxyl product to load the hindered phenol into the mesoporous silica to obtain an anti-caking cosolvent.

[0024] The preparation of the antifreeze microcapsules comprises the following steps:

[0025] Step B1: After stirring and mixing chicken skin enzymatic hydrolysate (the preparation method refers to the contents of 1.3.1 and 1.3.2 in the paper "Optimization of Preparation of Chicken Skin Protein Antifreeze Peptide and Its Effect on 3D Printing Performance of Chicken Minced Meat") and microporous starch for 15-25 minutes, add them into distilled water, seal and shake at 50-60°C for 1-2 hours, vacuum filter, wash with distilled water, and then dry to obtain antifreeze peptide adsorbent;

[0026] Furthermore, the usage ratio of chicken skin enzymatic hydrolysate, microporous starch, and distilled water is 55-65 g: 1-3 g: 30-40 mL;

[0027] During the reaction process of step B1, the macromolecular proteins in the chicken skin are hydrolyzed into small molecular polypeptides with high antifreeze activity, namely antifreeze peptides, to obtain a chicken skin hydrolyzate; the antifreeze peptides in the chicken skin hydrolyzate are adsorbed by microporous starch with strong adsorption to obtain an antifreeze peptide adsorbate;

[0028] Step B2: Ethylenediamine cyclodextrin (the preparation process refers to the synthesis process of CDen (ethylenediamine cyclodextrin) in Section 2.2.1 of the paper "Synthesis of degradable amphiphilic polyester containing amine-modified beta-cyclodextrin and its controlled release of proteins and anticancer drugs"), potassium carbonate and dimethyl sulfoxide are stirred and mixed to obtain a mixed solution a, and then cinnamoyl chloride is added to dimethyl sulfoxide and stirred and mixed to obtain a mixed solution b. In an ice water bath, the mixed solution b is added dropwise to the mixed solution a. After the addition is completed, the mixture is stirred and reacted at 40-50° C. for 7-9 hours to obtain amide cyclodextrin;

[0029] Furthermore, the dosage ratio of ethylenediamine cyclodextrin, potassium carbonate and dimethyl sulfoxide in the mixed solution a is 12-13 g: 7-8 g: 40-45 mL; the dosage ratio of cinnamoyl chloride and dimethyl sulfoxide in the mixed solution b is 0.1-0.15 mol: 40-50 mL; the dosage ratio of the mixed solution a and the mixed solution b is 50-60 mL: 60-70 mL;

[0030] During the reaction of step B2, cinnamoyl chloride reacts with ethylenediamine cyclodextrin to generate amide cyclodextrin;

[0031] Step B3: adding amide cyclodextrin to distilled water, stirring at 50-60°C for 15-20 minutes to obtain a wall material solution; then stirring and mixing the antifreeze peptide adsorbent and the wall material solution at 55-65°C for 1.5-2 hours, and then freeze-drying, crushing, and sieving to obtain antifreeze microcapsules;

[0032] Furthermore, the dosage ratio of amide cyclodextrin and distilled water is 4-5 g: 100-110 mL; the dosage ratio of antifreeze peptide adsorbent and wall material solution is 3-5 g: 50-60 mL;

[0033] During the reaction of step B3, the antifreeze peptide adsorbent is coated by amide cyclodextrin to obtain antifreeze microcapsules.

[0034] Beneficial effects of the invention: The invention discloses an egg white powder and a processing method thereof, wherein the egg white powder is processed from egg protein liquid, citric acid, dry yeast, antifreeze microcapsules, phosphates, anti-caking solvents, lecithin and other raw materials. The synthesized anti-caking solvent is obtained by reacting long-chain myristic acid alkanes, hindered phenols and the like into mesoporous silica; compared with ordinary mesoporous silica, the agglomeration phenomenon of the mesoporous silica in the anti-caking solvent is improved, and the mesoporous silica can be more evenly distributed around the protein, allowing the protein powder to be quickly dispersed; the long alkane chain of myristic acid helps to enhance the oil absorption performance of the mesoporous silica, and helps to improve the dispersibility and solubility of the anti-caking solvent for the egg white powder; after the hindered phenol is loaded on the mesoporous silica, the stability is improved, and it is not easy to migrate and fail in the protein polymer compound, and can protect the protein from losing its function and biological activity due to oxidation.

[0035] The synthesized antifreeze microcapsules are obtained by using antifreeze peptide adsorbent as core material, amide cyclodextrin as wall material, and the wall material coating the core material. The antifreeze peptide is obtained by using chicken skin, which is a waste material that has not been widely developed and applied in the chicken processing process, as raw material through ultrasonic enzymatic hydrolysis, thereby broadening the application range of chicken skin; ethylenediamine cyclodextrin reacts with cinnamoyl chloride to obtain amide cyclodextrin, and the solubility of amide cyclodextrin in the processing of egg white powder is enhanced, and the amide group is similar to the protein molecular chain structure, and the compatibility of amide cyclodextrin with protein is enhanced; the antifreeze peptide adsorbent obtained by adsorption of antifreeze peptide on microporous starch is then coated with amide cyclodextrin, and its thermal stability is improved, and it can maintain activity during the heating process of frozen sweet potato balls and frozen meat products added with egg white powder, so that the egg white powder has excellent antifreeze performance, protects frozen food from the destructive effect of ice crystals, and maintains the flavor and nutritional value of frozen food.

[0036] Therefore, the egg white powder processed by the present invention has excellent dispersibility, antioxidant properties and antifreeze properties, and has better quality and wider application range in the field of food processing. DETAILED DESCRIPTION

[0037] The technical solutions in the embodiments of the present invention are described clearly and completely below. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of them. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0038] Example 1

[0039] An anti-caking co-solvent, the preparation of which comprises the following steps:

[0040] Step A1: amino mesoporous silica (supplier: Xianfeng Nano, item number: 103699), potassium carbonate and dimethyl sulfoxide are stirred and mixed to obtain a mixed solution 1, and then oleic acid chloride is added to dimethyl sulfoxide and stirred and mixed to obtain a mixed solution 2. Mixed solution 2 is added dropwise to mixed solution 1 under an ice-water bath. After the addition is completed, the mixture is stirred and reacted at 45° C. for 9 hours to obtain mesoporous silica containing double bonds; the amount ratio of amino mesoporous silica, potassium carbonate and dimethyl sulfoxide in mixed solution 1 is 5g:0.1mol:20mL; the amount ratio of oleic acid chloride and dimethyl sulfoxide in mixed solution 2 is 0.1mol:10mL; the amount ratio of mixed solution 1 to mixed solution 2 is 30mL:20mL;

[0041] Step A2: add mesoporous silica containing double bonds to dichloromethane, stir for 30 minutes, then add 3-chloroperoxybenzoic acid, stir and react at room temperature for 5 hours to obtain an epoxy product; in a protective gas atmosphere, add myristic acid to ethyl acetate, heat to 50°C, add pyridine, start stirring, then add the epoxy product, stir and react for 10 hours, then heat to 110°C, stir for 1 hour to obtain a hydroxyl product; the dosage ratio of mesoporous silica containing double bonds, dichloromethane, and 3-chloroperoxybenzoic acid is 10:45mL:9g; the dosage ratio of myristic acid, ethyl acetate, pyridine, and epoxy product is 12g:55mL:0.1g:7g;

[0042] Step A3: The hydroxyl product, pyridine, triethylamine and dimethyl sulfoxide are stirred and mixed to obtain a mixed solution 3; 3,5-bis(tert-butyl)-4-hydroxyphenylpropionyl chloride is added to dimethyl sulfoxide to obtain a mixed solution 4; the mixed solution 4 is slowly added dropwise to the mixed solution 3 in an ice-water bath; after the addition is completed, the temperature is raised to 45°C, and the reaction is stirred at a constant temperature for 8 hours, and then the temperature is raised to 100°C, and the stirring is continued for 1 hour, and the anti-caking cosolvent is obtained; the amount ratio of the hydroxyl product, pyridine, triethylamine and dimethyl sulfoxide in the mixed solution 3 is 7g:9mL:13mL:40mL; the amount ratio of 3,5-bis(tert-butyl)-4-hydroxyphenylpropionyl chloride and dimethyl sulfoxide in the mixed solution 4 is 15g:40mL; the amount ratio of the mixed solution 3 and the mixed solution 4 is; 50mL:85mL.

[0043] Example 2

[0044] An anti-caking co-solvent, the preparation of which comprises the following steps:

[0045] Step A1: amino mesoporous silica (supplier: Xianfeng Nano, item number: 103699), potassium carbonate and dimethyl sulfoxide are stirred and mixed to obtain a mixed solution 1, and then oleic acid chloride is added to dimethyl sulfoxide and stirred and mixed to obtain a mixed solution 2. Mixed solution 2 is added dropwise to mixed solution 1 under an ice-water bath. After the addition is completed, the mixture is stirred and reacted at 47° C. for 9.5 h to obtain mesoporous silica containing double bonds; the amount ratio of amino mesoporous silica, potassium carbonate and dimethyl sulfoxide in mixed solution 1 is 5.5 g: 0.15 mol: 23 mL; the amount ratio of oleic acid chloride and dimethyl sulfoxide in mixed solution 2 is 0.13 mol: 13 mL; the amount ratio of mixed solution 1 to mixed solution 2 is 35 mL: 25 mL;

[0046] Step A2: add mesoporous silica containing double bonds to dichloromethane, stir for 35 minutes, then add 3-chloroperoxybenzoic acid, stir and react at room temperature for 5.5 hours to obtain an epoxy product; in a protective gas atmosphere, add myristic acid to ethyl acetate, heat to 55°C, add pyridine, start stirring, then add the epoxy product, stir and react for 11 hours, then heat to 115°C, stir for 1.5 hours to obtain a hydroxyl product; the dosage ratio of mesoporous silica containing double bonds, dichloromethane, and 3-chloroperoxybenzoic acid is 11g:50mL:10g; the dosage ratio of myristic acid, ethyl acetate, pyridine, and epoxy product is 13.5g:60mL:0.13g:8g;

[0047] Step A3: Stir and mix the hydroxyl product, pyridine, triethylamine and dimethyl sulfoxide to obtain a mixed solution 3; add 3,5-bis(tert-butyl)-4-hydroxyphenylpropionyl chloride to dimethyl sulfoxide to obtain a mixed solution 4; slowly drop the mixed solution 4 into the mixed solution 3 in an ice-water bath; after the dropwise addition is completed, heat the mixture to 47°C, stir and react at a constant temperature for 9 hours, then heat the mixture to 105°C, continue stirring for 1.3 hours, and distill under reduced pressure to obtain an anti-caking cosolvent; the amount ratio of the hydroxyl product, pyridine, triethylamine and dimethyl sulfoxide in the mixed solution 3 is 8g:10mL:14mL:45mL; the amount ratio of 3,5-bis(tert-butyl)-4-hydroxyphenylpropionyl chloride and dimethyl sulfoxide in the mixed solution 4 is 16g:43mL; the amount ratio of the mixed solution 3 to the mixed solution 4 is; 55mL:90mL.

[0048] Example 3

[0049] An anti-caking co-solvent, the preparation of which comprises the following steps:

[0050] Step A1: amino mesoporous silica (supplier: Xianfeng Nano, item number: 103699), potassium carbonate and dimethyl sulfoxide are stirred and mixed to obtain a mixed solution 1, and then oleic acid chloride is added to dimethyl sulfoxide and stirred and mixed to obtain a mixed solution 2. Mixed solution 2 is added dropwise to mixed solution 1 under an ice-water bath. After the addition is completed, the mixture is stirred and reacted at 50° C. for 10 h to obtain mesoporous silica containing double bonds; the amount ratio of amino mesoporous silica, potassium carbonate and dimethyl sulfoxide in mixed solution 1 is 6 g: 0.2 mol: 25 mL; the amount ratio of oleic acid chloride and dimethyl sulfoxide in mixed solution 2 is 0.15 mol: 15 mL; the amount ratio of mixed solution 1 to mixed solution 2 is 40 mL: 30 mL;

[0051] Step A2: add mesoporous silica containing double bonds to dichloromethane, stir for 40 minutes, then add 3-chloroperoxybenzoic acid, stir and react at room temperature for 6 hours to obtain an epoxy product; in a protective gas atmosphere, add myristic acid to ethyl acetate, heat to 60°C, add pyridine, start stirring, then add the epoxy product, stir and react for 12 hours, then heat to 120°C, stir for 1-2 hours to obtain a hydroxyl product; the dosage ratio of mesoporous silica containing double bonds, dichloromethane, and 3-chloroperoxybenzoic acid is 12g:55mL:11g; the dosage ratio of myristic acid, ethyl acetate, pyridine, and epoxy product is 15g:65mL:0.15g:9g;

[0052] Step A3: Stir and mix the hydroxyl product, pyridine, triethylamine and dimethyl sulfoxide to obtain a mixed solution 3; add 3,5-bis(tert-butyl)-4-hydroxyphenylpropionyl chloride to dimethyl sulfoxide to obtain a mixed solution 4; slowly drop the mixed solution 4 into the mixed solution 3 in an ice-water bath; after the dropwise addition is completed, heat the mixture to 50°C, stir and react at a constant temperature for 10 hours, then heat the mixture to 110°C, continue stirring for 1.5 hours, and distill under reduced pressure to obtain an anti-caking cosolvent; the amount ratio of the hydroxyl product, pyridine, triethylamine and dimethyl sulfoxide in the mixed solution 3 is 9g:11mL:15mL:50mL; the amount ratio of 3,5-bis(tert-butyl)-4-hydroxyphenylpropionyl chloride and dimethyl sulfoxide in the mixed solution 4 is 17g:45mL; the amount ratio of the mixed solution 3 to the mixed solution 4 is; 60mL:95mL.

[0053] Example 4

[0054] An antifreeze microcapsule, the preparation of which comprises the following steps:

[0055] Step B1: After the chicken skin enzymatic hydrolysate (the preparation method refers to the contents of 1.3.1 and 1.3.2 in the paper "Optimization of Preparation of Chicken Skin Protein Antifreeze Peptide and Its Effect on 3D Printing Performance of Chicken Minced Meat") and microporous starch are stirred for 15 minutes, added into distilled water, sealed and shaken at 50°C for 1 hour, vacuum filtered, washed with distilled water and then dried to obtain the antifreeze peptide adsorbate; the amount ratio of chicken skin enzymatic hydrolysate, microporous starch and distilled water is 55g:1g:30mL;

[0056] Step B2: Ethylenediamine cyclodextrin (the preparation process refers to the synthesis process of CDen (ethylenediamine cyclodextrin) in Section 2.2.1 of the paper "Synthesis of degradable amphiphilic polyester containing amino-modified beta-cyclodextrin and its controlled release of proteins and anticancer drugs"), potassium carbonate and dimethyl sulfoxide are stirred and mixed to obtain a mixed solution a, and then cinnamoyl chloride is added to dimethyl sulfoxide and stirred to obtain a mixed solution b. In an ice water bath, the mixed solution b is added dropwise to the mixed solution a. After the addition is completed, the mixture is stirred and reacted at 40°C for 7 hours to obtain amide cyclodextrin; the amount ratio of ethylenediamine cyclodextrin, potassium carbonate and dimethyl sulfoxide in the mixed solution a is 12g:7g:40mL; the amount ratio of cinnamoyl chloride and dimethyl sulfoxide in the mixed solution b is 0.1mol:40mL; the amount ratio of the mixed solution a to the mixed solution b is 50mL:60mL;

[0057] Step B3: Add amide cyclodextrin to distilled water and stir at 50°C for 15 minutes to obtain a wall material solution; then stir and mix the antifreeze peptide adsorbent and the wall material solution at 55°C for 1.5 hours, and then freeze-dry, crush and sieve to obtain antifreeze microcapsules; the dosage ratio of amide cyclodextrin and distilled water is 4g:100mL; the dosage ratio of antifreeze peptide adsorbent and wall material solution is 3g:50mL.

[0058] Example 5

[0059] An antifreeze microcapsule, the preparation of which comprises the following steps:

[0060] Step B1: After the chicken skin enzymatic hydrolysate (the preparation method refers to the contents of 1.3.1 and 1.3.2 in the paper "Optimized preparation of chicken skin protein antifreeze peptides and their effects on the 3D printing performance of chicken paste") and microporous starch are stirred and mixed for 20 minutes, added into distilled water, and sealed and shaken at 55°C for 1.5 hours, vacuum filtered, washed with distilled water, and then dried to obtain the antifreeze peptide adsorbate; the amount ratio of chicken skin enzymatic hydrolysate, microporous starch, and distilled water is 60g:2g:35mL;

[0061] Step B2: Ethylenediamine cyclodextrin (the preparation process refers to the synthesis process of CDen (ethylenediamine cyclodextrin) in Section 2.2.1 of the paper "Synthesis of degradable amphiphilic polyesters containing amino-modified beta-cyclodextrin and its controlled release of proteins and anticancer drugs"), potassium carbonate and dimethyl sulfoxide are stirred and mixed to obtain a mixed solution a, and then cinnamoyl chloride is added to dimethyl sulfoxide and stirred to obtain a mixed solution b. In an ice water bath, the mixed solution b is added dropwise to the mixed solution a. After the addition is completed, the mixture is stirred and reacted at 45°C for 8 hours to obtain amide cyclodextrin; the amount ratio of ethylenediamine cyclodextrin, potassium carbonate and dimethyl sulfoxide in the mixed solution a is 12.5g:7.5g:43mL; the amount ratio of cinnamoyl chloride and dimethyl sulfoxide in the mixed solution b is 0.13mol:45mL; the amount ratio of the mixed solution a to the mixed solution b is 55mL:65mL;

[0062] Step B3: Add amide cyclodextrin to distilled water and stir at 55°C for 17 minutes to obtain a wall material solution; then stir and mix the antifreeze peptide adsorbent and the wall material solution at 60°C for 1.7 hours, and then freeze-dry, crush and sieve to obtain antifreeze microcapsules; the dosage ratio of amide cyclodextrin and distilled water is 4.5g:105mL; the dosage ratio of antifreeze peptide adsorbent to wall material solution is 4g:55mL.

[0063] Example 6

[0064] An antifreeze microcapsule, the preparation of which comprises the following steps:

[0065] Step B1: After the chicken skin enzymatic hydrolysate (the preparation method refers to the contents of 1.3.1 and 1.3.2 in the paper "Optimized preparation of chicken skin protein antifreeze peptides and their effects on 3D printing performance of chicken paste") and microporous starch are stirred and mixed for 25 minutes, added into distilled water, sealed and shaken at 60°C for 2 hours, vacuum filtered, washed with distilled water and then dried to obtain the antifreeze peptide adsorbate; the amount ratio of chicken skin enzymatic hydrolysate, microporous starch and distilled water is 65g:3g:40mL;

[0066] Step B2: Ethylenediamine cyclodextrin (the preparation process refers to the synthesis process of CDen (ethylenediamine cyclodextrin) in Section 2.2.1 of the paper "Synthesis of degradable amphiphilic polyester containing amino-modified beta-cyclodextrin and its controlled release of proteins and anticancer drugs"), potassium carbonate and dimethyl sulfoxide are stirred and mixed to obtain a mixed solution a, and then cinnamoyl chloride is added to dimethyl sulfoxide and stirred to obtain a mixed solution b. In an ice water bath, the mixed solution b is added dropwise to the mixed solution a. After the addition is completed, the mixture is stirred and reacted at 50°C for 9 hours to obtain amide cyclodextrin; the amount ratio of ethylenediamine cyclodextrin, potassium carbonate and dimethyl sulfoxide in the mixed solution a is 13g:8g:45mL; the amount ratio of cinnamoyl chloride and dimethyl sulfoxide in the mixed solution b is 0.15mol:50mL; the amount ratio of the mixed solution a to the mixed solution b is 60mL:70mL;

[0067] Step B3: Add amide cyclodextrin to distilled water and stir at 60°C for 20 minutes to obtain a wall material solution; then stir and mix the antifreeze peptide adsorbent and the wall material solution at 65°C for 2 hours, and then freeze-dry, crush and sieve to obtain antifreeze microcapsules; the dosage ratio of amide cyclodextrin and distilled water is 5g:110mL; the dosage ratio of antifreeze peptide adsorbent to wall material solution is 5g:60mL.

[0068] Example 7

[0069] An egg white powder comprises the following raw materials in parts by weight: 90 parts of egg protein liquid, 0.2 parts of citric acid, 0.4 parts of dry yeast, 1 part of antifreeze microcapsules, 0.4 parts of phosphate, 0.1 parts of anti-caking cosolvent, 1 part of lecithin, 0.5 parts of inulin, and 3 parts of sweetener; the phosphate is a mixture of sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate in a mass ratio of 1:2:1; the lecithin is soybean lecithin (supplier: Guangdong Mingtong Biotechnology Co., Ltd.); the sweetener is acesulfame potassium;

[0070] The egg white powder, its processing comprises the following steps:

[0071] Step S1: Use a fully automatic egg beater (supplier: Zhucheng Aige Automation Technology Co., Ltd.) to separate the egg yolk and egg white, then transfer the obtained egg protein liquid to a fermentation tank, add citric acid to adjust the pH to 6.6, then add dry yeast, the antifreeze microcapsules obtained in Example 4, phosphate and the anti-caking cosolvent obtained in Example 1, stir for 30 minutes, and ferment at 30° C. for 3.5 hours to obtain a fermentation liquid;

[0072] Step S2: sterilize the fermentation liquid using a sterilizer, homogenize it using a spray drying tower, spray dry it, and then place it at 70°C for 14 days to obtain a powder product; the sterilizer is an ultra-pasteurizer; the inlet air temperature of the spray drying tower is 210°C, the discharge temperature is 80°C, and the homogenization pressure is 25MPa;

[0073] Step S3: Add the obtained powder product, lecithin, inulin and sweetener into a powder mixer and mix and stir for 20 minutes, and then pass through a 70-mesh sieve to obtain egg white powder.

[0074] Example 8

[0075] An egg white powder comprises the following raw materials in parts by weight: 95 parts of egg protein liquid, 0.3 parts of citric acid, 0.5 parts of dry yeast, 1.3 parts of antifreeze microcapsules, 0.5 parts of phosphate, 0.15 parts of anti-caking cosolvent, 2 parts of lecithin, 0.6 parts of inulin, and 4 parts of sweetener; the phosphate is a mixture of sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate in a mass ratio of 1.3:2.2:1.5; the lecithin is soybean lecithin (supplier: Guangdong Mingtong Biotechnology Co., Ltd.); and the sweetener is aspartame;

[0076] The egg white powder, its processing comprises the following steps:

[0077] Step S1: Use a fully automatic egg beater (supplier: Zhucheng Aige Automation Technology Co., Ltd.) to separate the egg yolk and egg white, and then transfer the obtained egg protein liquid to a fermentation tank, add citric acid to adjust the pH to 6.8, and then add dry yeast, the antifreeze microcapsules obtained in Example 5, phosphate and the anti-caking cosolvent obtained in Example 2, stir for 35 minutes, and ferment at 34° C. for 3.7 hours to obtain a fermentation liquid;

[0078] Step S2: sterilize the fermentation liquid using a sterilizer, homogenize it using a spray drying tower, spray dry it, and then place it at 75°C for 15 days to obtain a powder product; the sterilizer is an ultra pasteurizer; the inlet air temperature of the spray drying tower is 215°C, the discharge temperature is 85°C, and the homogenization pressure is 27MPa;

[0079] Step S3: Add the obtained powder product, lecithin, inulin and sweetener into a powder mixer and mix and stir for 25 minutes, and then pass through a 70-mesh sieve to obtain egg white powder.

[0080] Example 9

[0081] An egg white powder comprises the following raw materials in parts by weight: 100 parts of egg protein liquid, 0.4 parts of citric acid, 0.6 parts of dry yeast, 1.5 parts of antifreeze microcapsules, 0.6 parts of phosphate, 0.2 parts of anti-caking cosolvent, 3 parts of lecithin, 0.7 parts of inulin, and 5 parts of sweetener; the phosphate is a mixture of sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate in a mass ratio of 1.5:2.5:2; the lecithin is soybean lecithin (supplier: Guangdong Mingtong Biotechnology Co., Ltd.); and the sweetener is stevioside;

[0082] The egg white powder, its processing comprises the following steps:

[0083] Step S1: Use a fully automatic egg beater (supplier: Zhucheng Aige Automation Technology Co., Ltd.) to separate the egg yolk and egg white, and then transfer the obtained egg protein liquid to a fermentation tank, add citric acid to adjust the pH to 6.9, and then add dry yeast, the antifreeze microcapsules obtained in Example 6, phosphate and the anti-caking cosolvent obtained in Example 3, stir for 40 minutes, and ferment at 37° C. for 4.0 hours to obtain a fermentation liquid;

[0084] Step S2: sterilize the fermentation liquid using a sterilizer, homogenize it using a spray drying tower, spray dry it, and then place it at 80°C for 16 days to obtain a powder product; the sterilizer is an ultra-pasteurizer; the inlet air temperature of the spray drying tower is 220°C, the discharge temperature is 90°C, and the homogenization pressure is 30MPa;

[0085] Step S3: Add the obtained powder product, lecithin, inulin and sweetener into a powder mixer and mix and stir for 30 minutes, and then pass through an 80-mesh sieve to obtain egg white powder.

[0086] Comparative Example 1

[0087] Compared with Example 9, the anti-caking solvent is replaced with ordinary mesoporous silica (supplier: Xianfeng Nano, item number: 101015), and the rest is exactly the same as Example 9 to obtain egg white powder.

[0088] Comparative Example 2

[0089] Compared with Example 9, the anti-caking solvent is replaced with the mesoporous silica containing double bonds obtained in step A1 of Example 3, and 0.2 parts of BHT is added as an antioxidant, that is, the hindered phenol antioxidant BHT is not loaded on the mesoporous silica but directly added and used. The rest is exactly the same as Example 9, and the egg white powder is processed.

[0090] Example 3

[0091] Compared with Example 9, the antifreeze peptide microcapsules were replaced with the antifreeze peptide adsorbents obtained in step B1 of Example 6, i.e., no amide cyclodextrin coating was used. The rest was the same as in Example 9, and the egg white powder was obtained by processing.

[0092] Example 4

[0093] Compared with Example 9, the amide cyclodextrin in step B3 of Example 6 is replaced with ordinary β-cyclodextrin (supplier: Shandong Tongwang Biotechnology Co., Ltd.), and the rest is exactly the same as Example 9 to obtain egg white powder.

[0094] The egg white powder processed by the present invention is further tested for its effect, and the test results are as follows.

[0095] In order to test the egg white powder processed by the present invention, 13 g of the egg white powder obtained in Examples 7-9 and Comparative Examples 1-4 were added to 150 mL of distilled water at 55° C., and the dissolution time was detected; the egg white powder obtained in Examples 7-9 and Comparative Examples 1-4 was placed in an air oven at 40° C. for 24 hours, and the gel strength before and after oxidation treatment in the air oven was measured; the results are recorded in Table 1;

[0096] Method for determining gel strength: 1. Gel preparation: Add water to protein powder to prepare 20 mL of a 10% protein powder solution by mass, place it in a 25 mL beaker, seal it with plastic wrap, and tie it with a rubber band, place it in an 80°C water bath for 1 hour, immediately cool it in ice water, and place it in a 4°C refrigerator overnight for testing; 2. Determination of gel strength: Use a physical property tester (model TA.XT2i) for determination, the fixture is a P0.5 cylindrical flat-head probe, the speed before the test is 5 mm / s, the test speed is 2 mm / s, the speed after the test is 5 mm / s, the compression depth is 15 mm (half of the total height of the gel), and the measured hardness (the maximum peak force measured during the compression process) is taken as the gel strength, in g.

[0097] The egg white powder processed by the present invention is used in the preparation of frozen meatballs, and the elasticity of the meatballs is measured to evaluate the antifreeze property of the egg white powder. The specific method is as follows: 70 g of pork is chopped with a chopper, crushed ice is added three times, and then 5 g of the egg white powder obtained in Examples 7-9 and Comparative Examples 1-4, 3 g of potato modified starch, and 2 g of soy protein are added, and the minced meat is obtained by continuing to chop for 15 minutes and is evenly divided into two groups, I and II; Group I is wrapped in a fresh-keeping bag and frozen in a refrigerator for 48 hours, then taken out, thawed at room temperature for 4 hours to make meatballs with a diameter of about 30 mm, put into a 90°C water pot, heated for 10 minutes, and then taken out and cooled for 12 hours. h; Group II was made into meatballs with a diameter of about 30 mm, put into a 90℃ water pot for heating for 10 minutes, and then taken out and cooled for 12 hours; the meatballs of Groups I and II cooled for 12 hours were cut into slices with a thickness of 10 mm, and the experiment was carried out using a physical property tester (SD-700DP model), using a 5mm spherical adapter, and the correction setting was: (30g, 1.0mm), and a value was measured for each meatball. The average value was repeated eight times and the unit was g, which was the elasticity of the meatball; according to this method, Groups III and IV were made of commercially available ordinary egg white powder and cooled for 12 hours and the elasticity was measured; the results are recorded in Table 1;

[0098] Table 1: Test results

[0099]

[0100] According to the data in Table 1, the egg white powder processed by the present invention has good anti-caking dispersibility, antioxidant and antifreeze properties. It can be seen from Example 9 compared with Comparative Example 1 that only mesoporous silica is used as an anti-caking cosolvent, and mesoporous silica is easy to agglomerate during protein processing, the dissolution time of egg white powder is long, the dissolution rate is slow, and the mesoporous silica is not loaded with hindered phenols, and the gel strength of the egg white powder after oxidation is greatly reduced. It can be seen from Example 9 compared with Comparative Example 2 that the agglomeration phenomenon of mesoporous silica is improved by using the double-bonded mesoporous silica obtained in step A1 as a cosolvent, but the direct addition of BHT as an antioxidant without loading on the mesoporous silica, the antioxidant property of the egg white powder is not stable enough, and the gel strength of the protein powder decreases after oxidation.

[0101] The elasticity of the meatballs made by the egg white powder obtained in Examples 7-9 is compared with that of the commercially available ordinary egg white powder. Group II is higher than Group IV and Group I is higher than Group III. The egg white powder of the present invention has better elasticity and better antifreeze properties. Compared with Comparative Example 3, Example 9 shows that the antifreeze peptide adsorbent obtained by step B1 is directly added to exert antifreeze properties. The thermal stability of the antifreeze peptide in the heating process of the egg white powder used for meatballs is insufficient. The elasticity of the meatballs made by freezing the minced meat with the addition of egg white powder in Group I decreases significantly, indicating that the antifreeze property is poor. Compared with Comparative Example 4, Example 9 shows that the solubility of the microcapsules obtained by coating the antifreeze peptide adsorbent with ordinary β-cyclodextrin instead of amide cyclodextrin in the processing of egg white powder is not improved, so that the elasticity of the meatballs made by freezing the minced meat with the addition of egg white powder in Group I decreases, and the antifreeze property decreases.

[0102] The above contents are merely examples and explanations of the concept of the present invention. The technicians in this technical field may make various modifications or additions to the specific embodiments described or replace them in a similar manner. As long as they do not deviate from the concept of the invention or exceed the scope defined by the claims, they should all fall within the protection scope of the present invention.

Claims

1. An egg white powder, characterized in that: The invention comprises the following raw materials in parts by weight: 90-100 parts of egg protein liquid, 0.2-0.4 parts of citric acid, 0.4-0.6 parts of dry yeast, 1-1.5 parts of antifreeze microcapsules, 0.4-0.6 parts of phosphate, 0.1-0.2 parts of anti-caking cosolvent, 1-3 parts of lecithin, 0.5-0.7 parts of inulin, and 3-5 parts of sweetener; The preparation of the anti-caking co-solvent comprises the following steps: Step A1: amino mesoporous silica, potassium carbonate and dimethyl sulfoxide are stirred and mixed to obtain a mixed solution 1, and then oleic acid chloride is added to dimethyl sulfoxide and stirred and mixed to obtain a mixed solution 2. In an ice water bath, the mixed solution 2 is added dropwise to the mixed solution 1, and stirred to react to obtain mesoporous silica containing double bonds; Step A2: adding mesoporous silica containing double bonds to dichloromethane, then adding 3-chloroperoxybenzoic acid, and stirring to obtain an epoxy product; in a protective gas atmosphere, adding myristic acid to ethyl acetate, adding pyridine, and then adding the epoxy product, stirring to react to obtain a hydroxyl product; Step A3: Stir and mix the hydroxyl product, pyridine, triethylamine and dimethyl sulfoxide to obtain a mixed solution 3; add 3,5-bis(tert-butyl)-4-hydroxyphenylpropionyl chloride to dimethyl sulfoxide to obtain a mixed solution 4; slowly drop the mixed solution 4 into the mixed solution 3 in an ice-water bath, and stir the reaction to obtain an anti-caking cosolvent.

2. A kind of egg white powder according to claim 1, characterized in that: The phosphate is prepared by mixing sodium pyrophosphate, sodium hexametaphosphate and sodium tripolyphosphate in a mass ratio of 1-1.5:2-2.5:1-2; the lecithin is soybean lecithin; and the sweetener is selected from one of acesulfame potassium, aspartame and stevioside.

3. A kind of egg white powder according to claim 1, characterized in that: In step A1, the amount ratio of amino mesoporous silica, potassium carbonate and dimethyl sulfoxide in the mixed solution 1 is 5-6 g: 0.1-0.2mol:20-25mL; the dosage ratio of oleic acid chloride and dimethyl sulfoxide in mixed solution 2 is 0.1-0.15mol:10-15mL; the dosage ratio of mixed solution 1 and mixed solution 2 is 30-40mL:20-30mL.

4. A kind of egg white powder according to claim 1, characterized in that: In step A2, the usage ratio of mesoporous silica containing double bonds, dichloromethane, and 3-chloroperbenzoic acid is 10-12 g: 45-55 mL: 9-11 g; the usage ratio of myristic acid, ethyl acetate, pyridine, and epoxy product is 12-15 g: 55-65 mL: 0.1-0.15 g: 7-9 g.

5. The egg white powder according to claim 1, characterized in that: In step A3, the usage ratio of the hydroxyl product, pyridine, triethylamine and dimethyl sulfoxide in the mixed solution 3 is 7-9 g: 9-11 mL: 13-15 mL: 40-50 mL; the usage ratio of 3,5-bis(tert-butyl)-4-hydroxyphenylpropionyl chloride and dimethyl sulfoxide in the mixed solution 4 is 15-17 g: 40-45 mL; the usage ratio of the mixed solution 3 and the mixed solution 4 is; 50-60 mL: 85-95 mL.

6. The egg white powder according to claim 1, characterized in that: The preparation of the antifreeze microcapsules comprises the following steps: Step B1: After the chicken skin enzymatic hydrolysate and microporous starch are stirred and mixed for 15-25 minutes, they are added into distilled water, sealed and shaken at 50-60° C. for 1-2 hours, vacuum filtered, washed with distilled water, and then dried to obtain an antifreeze peptide adsorbent; Step B2: Ethylenediamine cyclodextrin, potassium carbonate and dimethyl sulfoxide are stirred and mixed to obtain a mixed solution a, and then cinnamoyl chloride is added to dimethyl sulfoxide and stirred and mixed to obtain a mixed solution b. The mixed solution b is added dropwise to the mixed solution a in an ice water bath. After the addition is completed, the mixture is stirred and reacted at 40-50° C. for 7-9 hours to obtain amide cyclodextrin; Step B3: Add amide cyclodextrin to distilled water, and stir at 50-60° C. for 15-20 min to obtain a wall material solution; The antifreeze peptide adsorbent and the wall material solution are stirred and mixed at 55-65° C. for 1.5-2 hours, and then freeze-dried, crushed and sieved to obtain antifreeze microcapsules.

7. A kind of egg white powder according to claim 6, characterized in that: In step B1, the usage ratio of chicken skin enzymatic hydrolysate, microporous starch and distilled water is 55-65g:1-3g:30-40mL.

8. The egg white powder according to claim 6, characterized in that: In step B2, the dosage ratio of ethylenediamine cyclodextrin, potassium carbonate and dimethyl sulfoxide in the mixed solution a is 12-13 g: 7-8 g: 40-45 mL; the dosage ratio of cinnamoyl chloride and dimethyl sulfoxide in the mixed solution b is 0.1-0.15 mol: 40-50 mL; the dosage ratio of the mixed solution a and the mixed solution b is 50-60 mL: 60-70 mL.

9. A kind of egg white powder according to claim 6, characterized in that: In step B3, the usage ratio of amide cyclodextrin and distilled water is 4-5 g:100-110 mL; the usage ratio of antifreeze peptide adsorbent and wall material solution is 3-5 g:50-60 mL.

10. A method for processing egg white powder according to any one of claims 1 to 9, characterized in that: The steps include: Step S1: using a fully automatic egg beater to separate the egg yolk and egg white, and then transferring the obtained egg protein liquid to a fermentation tank, adding citric acid to adjust the pH to 6.6-6.9, and then adding dry yeast, antifreeze microcapsules, phosphate and anti-caking cosolvent, stirring for 30-40 minutes, and fermenting at 30-37° C. for 3.5-4.0 hours to obtain a fermentation liquid; Step S2: sterilize the fermentation liquid using a sterilizer, homogenize it using a spray drying tower, spray dry it, and then place it at 70-80° C. for 14-16 days to obtain a powder product; the sterilizer is an ultra-pasteurizer; the inlet air temperature of the spray drying tower is 210-220° C., the discharge temperature is 80-90° C., and the homogenization pressure is 25-30 MPa; Step S3: Add the obtained powder product, lecithin, inulin and sweetener into a powder mixer and mix and stir for 20-30 minutes, and then pass through a 70-80 mesh sieve to obtain egg white powder.

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