Application of composite additive for improving gel characteristics of whole egg liquid in preparation of egg products and preparation method of composite additive

Abstract

The invention discloses application of a composite additive for improving gel characteristics of whole egg liquid in preparation of egg products and a preparation method, and belongs to the technical field of food additives. The compound addition of sodium pyrophosphate and gellan gum significantly improves the gelation performance and water retention performance of the whole egg liquid. Sodium pyrophosphate and gellan gum are compounded and added, so that the prepared egg product can capture more moisture in a system, and the water binding capacity of the egg product is improved; meanwhile, a more stable three-dimensional structure can be formed by compositely adding sodium pyrophosphate and gellan gum, it is guaranteed that the prepared egg product is compact and compact in tissue structure, and the hardness, elasticity and chewiness of the dried egg are remarkably improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food additives, and more specifically relates to an application of a composite additive for improving the gel properties of whole egg liquid in the preparation of egg products and a preparation method thereof. Background Art

[0002] Eggs have rich nutritional value and diverse functionality, and they play an important role in people's daily lives. The gel property is one of the most important and widely used processing properties of whole egg liquid. In the processing of cakes, cheese, meat products and other products, the gel property of whole egg liquid helps to improve the texture and structure of the product. However, the gel property of whole egg liquid is affected during the processing and storage of whole egg liquid, which reduces its quality and limits its application and addition.

[0003] Sodium pyrophosphate (TSPP) is an additive suitable for the food industry and an important auxiliary ingredient in food processing. At present, many related studies have proved the improvement effect of TSPP. Compared with the traditional processing method of adding a large amount of sugar, salt, etc., TSPP still has excellent improvement effects under high temperature or long-term heating conditions, and is more suitable for large-scale production. However, at present, a large amount of sodium pyrophosphate needs to be added to the whole egg liquid to improve the gel properties of the whole egg liquid in order to achieve a better improvement effect. Adding a higher concentration of TSPP is not in line with the health concept of modern people today. At the same time, TSPP tastes slightly bitter. Too high an amount of addition will cause the taste of the whole egg liquid to change, thereby affecting the flavor of the food. Therefore, it is of great significance to develop an additive with a moderate addition amount that can significantly improve the gel properties of the whole egg liquid and does not affect the flavor of the food. Summary of the invention

[0004] The purpose of the present invention is to provide an application of a composite additive based on improving the gel properties of whole egg liquid in the preparation of egg products and a preparation method, so as to solve the problems existing in the above-mentioned prior art, improve the quality of whole egg liquid, broaden the application scope of whole egg liquid, and promote the processing of egg products.

[0005] To achieve the above object, the present invention provides the following solutions:

[0006] One of the technical solutions of the present invention is to provide an application of a composite food additive for improving the gel properties of whole egg liquid in the preparation of egg products, wherein the composite additive is sodium pyrophosphate and gellan gum.

[0007] The second technical solution of the present invention is to provide a method for preparing egg products by using a composite additive to improve the gel properties of whole egg liquid, comprising the following steps:

[0008] Sodium pyrophosphate, gellan gum, whole egg liquid and water are mixed to obtain a mixed liquid; the mixed liquid is steamed to obtain the egg product.

[0009] The present invention can significantly improve the gel properties of whole egg liquid by using sodium pyrophosphate and gellan gum as additives. In the whole egg liquid, when the aggregation rate of protein is slower than the denaturation rate, the protein molecules have sufficient time to combine in order to form a dense gel. In the present invention, the phosphate group carried by sodium pyrophosphate repels the negative charge carried by the protein surface, so that the protein structure is stretched, thereby delaying the aggregation time of the protein, which is conducive to strengthening the three-dimensional network structure of the gel. Gellan gum, as a macromolecular substance, can be combined with protein to form a cross-linking reaction to form a uniform complex. The formation of the complex can not only make the spatial structure of the gel more stable, but also further improve the hardness, elasticity and chewiness of the whole egg liquid gel. The combined action of sodium pyrophosphate and gellan gum plays a synergistic effect on the improvement of the gel properties of the whole egg liquid, ensures that the prepared egg product has a dense and tight tissue structure, and significantly improves the hardness, elasticity and chewiness of the egg product.

[0010] The present invention can significantly improve the water holding capacity of the obtained egg product by using sodium pyrophosphate and gellan gum as additives. Sodium pyrophosphate, as a chelating agent, can combine with divalent metal ions in the system, thereby reducing the coagulation effect of ions on proteins. This effect allows more water to be evenly wrapped in the structure of the gel network, thereby improving the water holding capacity of the gel. There are abundant hydrophilic groups in gellan gum, which has a very high affinity for water. At the same time, gellan gum combines with protein molecules to form a polymer with a three-dimensional network structure, which can better intercept water in the egg liquid, thereby improving the water holding capacity of the gel. Sodium pyrophosphate and gellan gum cooperate to increase the hydrophilic groups on the basis of providing a three-dimensional network structure, significantly improving the water holding capacity of the egg product and improving the taste of the egg product.

[0011] The invention adds sodium pyrophosphate, and during the heating process, sulfur-containing amino acids such as cysteine ​​and methionine in the egg liquid are degraded and combined with metal ferrous ions to generate green ferrous sulfide, so that the whole egg appears green. Sodium pyrophosphate has good metal ion chelating ability and can form a complex with metal ions, thereby reducing the generation of metal sulfides, increasing the redness value of the prepared egg product, effectively improving the generation of unfavorable colors in the egg product cooking process, and effectively improving the visual effect.

[0012] Preferably, the mixing comprises: firstly adding sodium pyrophosphate into whole egg liquid to obtain a first mixed liquid, then mixing gellan gum and water to obtain a second mixed liquid, and then adding the second mixed liquid to the first mixed liquid to obtain a total mixed liquid.

[0013] In the present invention, the gellan gum is first added into water and then mixed with the first mixed liquid to make the system more uniform.

[0014] Preferably, in the total mixed solution, the mass concentration of the gellan gum is 0.1-0.3%.

[0015] Preferably, in the first mixed solution, the mass concentration of the sodium pyrophosphate is 0.1-0.2%.

[0016] Preferably, in the second mixed liquid, the mass concentration of the gellan gum is 0.33-1%.

[0017] Preferably, the mass ratio of the first mixed liquid to the second mixed liquid is 7:3.

[0018] Preferably, the steaming is double-water steaming, the steaming time is 20 to 40 minutes, and the steaming temperature is 90 to 100°C.

[0019] The present invention discloses the following technical effects:

[0020] The composite addition of sodium pyrophosphate and gellan gum in the present invention significantly improves the gel performance and water holding performance of the whole egg liquid, and provides a certain theoretical basis for broadening the application of the whole egg liquid and the processing of egg products. The combined action of sodium pyrophosphate and gellan gum has a synergistic effect on improving the gel performance of the whole egg liquid, forming a more stable three-dimensional structure, ensuring that the prepared egg product has a dense and tight organizational structure, and significantly improving the hardness, elasticity and chewiness of the egg product; the composite addition of sodium pyrophosphate and gellan gum makes the whole egg liquid gel produce rich filamentous and mesh structures, which can make the gel capture more water in the system, and significantly improve the water holding capacity of the obtained egg product. BRIEF DESCRIPTION OF THE DRAWINGS

[0021] Figure 1 This is a cross-sectional view of the dried egg obtained in Example 5;

[0022] Figure 2 This is a cross-sectional view of the dried egg obtained in Comparative Example 1. DETAILED DESCRIPTION

[0023] Various exemplary embodiments of the present invention will now be described in detail. This detailed description should not be considered as limiting the present invention, but should be understood as a more detailed description of certain aspects, features, and embodiments of the present invention.

[0024] It should be understood that the terms described in the present invention are only for describing a particular embodiment and are not intended to limit the present invention. In addition, for the numerical range in the present invention, it should be understood that each intermediate value between the upper and lower limits of the scope is also specifically disclosed. The intermediate value in any stated value or stated range, and each smaller range between any other stated value or intermediate value in the described range is also included in the present invention. The upper and lower limits of these smaller ranges can be independently included or excluded in the scope.

[0025] Unless otherwise indicated, all technical and scientific terms used herein have the same meanings as those generally understood by those skilled in the art. Although the present invention describes only preferred methods and materials, any methods and materials similar or equivalent to those described herein may also be used in the implementation or testing of the present invention. All documents mentioned in this specification are incorporated by reference to disclose and describe the methods and / or materials associated with the documents. In the event of a conflict with any incorporated document, the content of this specification shall prevail.

[0026] It will be apparent to those skilled in the art that various modifications and variations may be made to the specific embodiments of the present invention description without departing from the scope or spirit of the present invention. Other embodiments derived from the present invention description will be apparent to those skilled in the art. The present invention description and examples are exemplary only.

[0027] The words “include,” “including,” “have,” “contain,” etc. used in this document are open-ended terms, meaning including but not limited to.

[0028] The present invention first describes the raw materials used in the following embodiments, application examples and comparative examples:

[0029] The gellan gum used was purchased from Shanghai Xintai Industrial Co., Ltd.

[0030] The sodium pyrophosphate used was purchased from Tianjin Zhiyuan Chemical Reagent Co., Ltd.

[0031] Other raw materials are commercially available unless otherwise specified.

[0032] The whole egg liquid is prepared as follows: fresh and undamaged eggs are selected, the eggs are manually beaten and then stirred with an electric stirrer until they are evenly dispersed, and after standing for 10 minutes, insoluble matter is filtered out with a 100-mesh sieve to obtain the whole egg liquid.

[0033] Example 1

[0034] This embodiment provides a method for preparing dried eggs:

[0035] Firstly, sodium pyrophosphate and whole egg liquid are mixed to obtain a first mixed liquid, then gellan gum and water are mixed to obtain a second mixed liquid, and then 30g of the second mixed liquid is added to 70g of the first mixed liquid to obtain a total mixed liquid, ensuring that the mass concentration of sodium pyrophosphate in the first mixed liquid is 0.1%, and the mass concentration of gellan gum in the total mixed liquid is 0.1%; the total mixed liquid is steamed at 90°C for 30min, and cooled to obtain dried egg.

[0036] Example 2

[0037] The difference from Example 1 is that the mass concentration of gellan gum in the total mixed solution is ensured to be 0.2%, and the rest is the same as Example 1.

[0038] Example 3

[0039] The difference from Example 1 is that the mass concentration of gellan gum in the total mixed solution is ensured to be 0.3%, and the rest is the same as Example 1.

[0040] Example 4

[0041] The difference from Example 1 is that the mass concentration of sodium pyrophosphate in the first mixed solution is ensured to be 0.2%, and the rest is the same as Example 1.

[0042] Example 5

[0043] The difference from Example 2 is that the mass concentration of sodium pyrophosphate in the first mixed solution is ensured to be 0.2%, and the rest is the same as Example 2.

[0044] Example 6

[0045] The difference from Example 3 is that the mass concentration of sodium pyrophosphate in the first mixed solution is ensured to be 0.2%, and the rest is the same as Example 3.

[0046] Comparative Example 1

[0047] Mix 70g of whole egg liquid with 30g of water, add to the mold, and steam for 30 minutes to obtain dried egg.

[0048] Comparative Example 2

[0049] The difference from Example 5 is that gellan gum is not added, and the rest is the same as Example 5.

[0050] Comparative Example 3

[0051] The difference from Example 5 is that sodium pyrophosphate is not added, and the rest is the same as Example 5.

[0052] The dried eggs obtained in the above examples and comparative examples were tested for performance, and the test methods and results are as follows:

[0053] 1. Gel properties: The texture characteristics of the samples were determined using a texture analyzer (TA-XT Plus, Stable Micro Systems, Surrey, England) and a P / 36 probe (36 mm in diameter). The samples were cut into cubes of 15 mm × 15 mm × 15 mm and subjected to a full texture analysis procedure at 25 °C. The measurement parameters were probe p36R, 5 mm height from the upper surface of the sample, 40% compression, 5 g trigger value; 2 mm / s pre-test rate, 1 mm / s test rate, and 2 mm / s post-test rate. Hardness, elasticity, and chewiness were selected as analysis indicators, and the results are shown in Table 1.

[0054] Table 1 Gel properties of dried egg

[0055]

[0056]

[0057] In the table: the same letters indicate that there is no significant difference between the groups (P>0.05); different letters indicate that there is a significant difference between the groups (P<0.05).

[0058] As shown in Table 1, when the mass concentration of sodium pyrophosphate in the first mixed solution is 0.2% and the mass concentration of gellan gum in the total mixed solution is 0.2%, the obtained egg jerky maintains moderate hardness, high elasticity and chewiness; this is because the phosphate group carried by sodium pyrophosphate repels the negative charge carried by the protein surface, so that the protein structure is stretched, thereby delaying the aggregation time of the protein, which is effective in strengthening the three-dimensional network structure of the gel and improving the gel performance. On the basis of the presence of sodium pyrophosphate, gellan gum is continuously introduced, and the combined effect of sodium pyrophosphate and gellan gum has a synergistic effect on the gel performance of the whole egg liquid. Gellan gum, as a macromolecular substance, can combine with protein to form a cross-linking reaction to form a uniform complex. The formation of the complex not only makes the spatial structure of the gel more stable, but also further improves the hardness, elasticity and chewiness of the whole egg liquid gel.

[0059] 2. Water holding capacity (WHC): Take a sample and weigh it, record the mass as m1, place it in a centrifuge tube, and centrifuge it at 4500r / min for 15min at 4℃. Then take out the sample in the tube after centrifugation, use filter paper to absorb the water on the surface of the gel, weigh the sample mass, record it as m2. According to the formula The water holding capacity (WHC) was calculated and the results are shown in Table 2.

[0060] Table 2 Water holding capacity of dried eggs

[0061]

[0062]

[0063] In the table: the same letters indicate that there is no significant difference between the groups (P>0.05); different letters indicate that there is a significant difference between the groups (P<0.05).

[0064] As can be seen from Table 2, the water holding capacity of the dried eggs obtained in Examples 5 and 6 is significantly improved compared with other examples and comparative examples. This shows that the co-addition of sodium pyrophosphate and gellan gum also has a synergistic effect on the water holding capacity of the whole egg liquid gel. Sodium pyrophosphate, as a chelating agent, can combine with divalent metal ions in the system, thereby reducing the coagulation effect of ions on proteins. This effect promotes the dissolution and dispersion of protein molecules, so that more water is evenly wrapped in the structure of the gel network, thereby improving the water holding capacity of the gel. There are abundant hydrophilic groups in gellan gum, which has a very high affinity for water. At the same time, the polymer with a three-dimensional network structure formed by the combination of gellan gum and protein molecules can better intercept the water in the egg liquid, thereby improving the water holding capacity of the gel.

[0065] 3. Chroma: The chroma value of the obtained dried egg was measured using a colorimeter. The results are shown in Table 3.

[0066] Table 3 Chromaticity values ​​of dried eggs

[0067] a value (red and green value) b value (yellow-blue value) Example 1 <![CDATA[0.34±0.21 a ]]> <![CDATA[24.22±0.59 ab ]]> Example 2 <![CDATA[0.44±0.25 a ]]> <![CDATA[20.94±1.07 cde ]]> Example 3 <![CDATA[0.57±0.15 a ]]> <![CDATA[22.28±0.57 bcd ]]> Example 4 <![CDATA[0.82±0.48 a ]]> <![CDATA[23.13±0.98 abc ]]> Example 5 <![CDATA[0.64±0.3 a ]]> <![CDATA[25.48±1.47 a ]]> Example 6 <![CDATA[0.59±0.12 a ]]> <![CDATA[25.56±1.98 a ]]> Comparative Example 1 <![CDATA[-0.47±0.39 b ]]> <![CDATA[19.11±0.72 e ]]> Comparative Example 2 <![CDATA[0.84±0.58 a ]]> <![CDATA[24.64±2.72 ab ]]> Comparative Example 3 <![CDATA[-0.29±0.17 b ]]> <![CDATA[19.86±2.38 de ]]>

[0068] In the table: the same letters indicate that there is no significant difference between the groups (P>0.05); different letters indicate that there is a significant difference between the groups (P<0.05).

[0069] It can be seen from Table 3 that compared with Comparative Example 1 in which sodium pyrophosphate and gellan gum are not added, the redness value and yellowness value of the dried egg with the addition of sodium pyrophosphate and gellan gum are significantly increased, indicating that the co-addition of sodium pyrophosphate and gellan gum can effectively improve the generation of adverse colors during the steaming process of the dried egg, and effectively improve the visual effect.

[0070] 4. Tissue structure: The cross-sectional structures of the obtained dried eggs were observed. The cross-sectional structures of the dried eggs obtained in Example 5 and Comparative Example 1 were as follows: Figure 1 and 2 shown.

[0071] Depend on Figure 1 and 2 It can be seen that the number of pores in the dried egg of Example 5, in which sodium pyrophosphate and gellan gum are added, is significantly reduced, and the tissue structure is dense and firm. However, the dried egg of Comparative Example 1 has a loose texture and more pores, which affects the taste of the product. This shows that the co-addition of sodium pyrophosphate and gellan gum can effectively improve the tissue structure of the dried egg and further enhance the taste of the dried egg.

[0072] The various embodiments in this specification are described in a progressive manner, and each embodiment focuses on the differences from other embodiments. The same or similar parts between the various embodiments can be referenced to each other.

[0073] The above description of the disclosed embodiments enables one skilled in the art to implement or use the present invention. Various modifications to these embodiments will be apparent to one 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 present invention. Therefore, the present invention will not be limited to the embodiments shown herein, but rather to the widest scope consistent with the principles and novel features disclosed herein.

Claims

1. An application of a composite food additive for improving the gel properties of whole egg liquid in the preparation of egg products, characterized in that: The composite additives are sodium pyrophosphate and gellan gum.

2. A method for preparing egg products by using a composite additive to enhance the gel properties of whole egg liquid, characterized in that: The steps include: Sodium pyrophosphate, gellan gum, whole egg liquid and water are mixed to obtain a total mixed liquid; the total mixed liquid is steamed to obtain the egg product.

3. The method according to claim 2, characterized in that The mixing comprises: firstly adding sodium pyrophosphate into whole egg liquid to obtain a first mixed liquid, then mixing gellan gum and water to obtain a second mixed liquid, and then adding the second mixed liquid into the first mixed liquid to obtain a total mixed liquid.

4. The method according to claim 2, characterized in that: In the total mixed solution, the mass concentration of the gellan gum is 0.1-0.3%.

5. The method according to claim 3, characterized in that: In the first mixed solution, the mass concentration of the sodium pyrophosphate is 0.1-0.2%.

6. The method according to claim 3, characterized in that In the second mixed liquid, the mass concentration of the gellan gum is 0.33-1%.

7. The method according to claim 3, characterized in that The mass ratio of the first mixed liquid to the second mixed liquid is 7:

3.

8. The method according to claim 2, characterized in that: The steaming is double-water steaming, the steaming time is 20 to 40 minutes, and the steaming temperature is 90 to 100°C.

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