一种基于鸡蛋蛋白-透明质酸钠轭合物制备的鸡蛋干及制备方法
By using a dry heat glycosylation method of egg protein-sodium hyaluronate conjugate and a reverse pressure sterilization technology, the problems of rough surface and low productivity of dried egg have been solved, thus improving the quality and production efficiency of dried egg.
Patent Information
- Authority / Receiving Office
- CN · China
- Patent Type
- Patents(China)
- Current Assignee / Owner
- SICHUAN SHEN SHIFU FOOD CO LTD
- Filing Date
- 2024-10-24
- Publication Date
- 2026-07-17
AI Technical Summary
Existing methods for preparing dried eggs suffer from problems such as rough surfaces, low fineness, and pores, resulting in low productivity, especially in the gelation process where the quality is not high.
The dry heat glycosylation method of egg white-sodium hyaluronate conjugates is adopted. By glycosylating egg yolk protein and egg white protein with sodium hyaluronate, OS-X or LS-X conjugates are prepared and applied to the preparation process of dried egg. Combined with reverse pressure sterilization technology, the texture and quality of dried egg are improved.
It significantly improves the yield, hardness, color and water-holding capacity of dried egg, improves the solubility, emulsification and foaming properties of dried egg, and enhances the edible quality of dried egg.
Smart Images
Figure CN119586734B_ABST