Preparation method of high-gel low-foaming compound liquid egg product

Abstract

The invention discloses a preparation method of a high-gel low-foaming compound liquid egg product. The preparation method comprises the following steps: selecting and cleaning eggs, beating and separating the eggs, adding egg white and yolk in proportion, adding mixed spices, adding sodium chloride and sodium bicarbonate, stirring and filtering, adding cow milk, and pasteurizing to obtain a finished product. The egg white liquid and the egg yolk liquid are compounded according to the proportion different from that of whole egg liquid, the gel property of the product is improved by adding sodium chloride and sodium bicarbonate, meanwhile, the foamability is reduced, then the flavor and taste of the product are further improved by adding cow milk and spices, the nutrition of the product is improved, and the product can be eaten after being directly cooked by consumers. The preparation process is simple, the prepared liquid egg system is stable, and the finished product is appropriate in flavor, smooth in taste and full in elasticity.

Description

Technical Field

[0001] The invention provides a method for preparing a high-gel low-foaming composite liquid egg product, relates to an egg food processing technology, and belongs to the technical field of agricultural product processing. Background Art

[0002] Liquid eggs refer to liquid fresh eggs. They are products that are consumed in place of fresh eggs after the eggs are beaten and shelled to obtain the egg liquid, which is then packaged and refrigerated or frozen after being sterilized. Foreign consumption of egg products is generally liquid eggs and other processed products, while my country still mainly consumes shell eggs. The shelf life and added value of shell eggs are far less than those of processed egg products. Liquid eggs have significant advantages. They can effectively solve the problems of fresh eggs being fragile, difficult to transport, and difficult to store. At the same time, they can effectively avoid the contamination of eggshells and solve the hidden dangers of pathogenic bacteria such as Escherichia coli and Salmonella in fresh eggs. The liquid egg products on the market are mainly high-gelling and high-foaming, and the categories are relatively single. They rarely take into account the taste, nutrition, high-gelling and low-foaming characteristics required in the processing of steamed egg products. Therefore, it is of great significance to develop a high-gelling and low-foaming instant liquid egg product.

[0003] Egg liquid has important applications in the food industry. Egg yolk liquid has good emulsification, while egg white liquid has good foaming and gelling properties. Whole egg liquid has both functional properties, which is very important for its application in food systems. The mass ratio of egg yolk components to egg white components in whole egg liquid is about 1:2. The two together provide their own functional properties and at the same time affect each other's functional properties. The foaming property of egg liquid affects the bulkiness of the food structure, while the gelling property affects the appearance and texture of the final product. Therefore, egg white liquid and egg yolk liquid are compounded in a different ratio from whole egg liquid to improve the quality characteristics of egg liquid.

[0004] Many functional properties of protein are often improved by the addition of salt, which will eventually affect the texture and processing characteristics of food. Improving the gelling property of liquid egg can fix the shape of steamed egg products, increase the viscosity, and use the mesh structure to retain moisture and flavor substances. Reducing the foaming property of liquid egg can prevent the protein in the steamed egg from forming too many small bubbles when heated, causing the steamed egg to have honeycombs, affecting the appearance and taste of the product.

[0005] The high gel and low foaming compound liquid egg product is developed based on the traditional Chinese cooking habit of steaming eggs. Compared with this traditional dish, the compound liquid egg product simplifies the steps of beating eggs, stirring, adding seasonings, etc. It can be eaten after opening the package and pouring it into the container and steaming it until it is cooked. While maintaining the original nutritional value of liquid eggs, milk is added to increase the nutritional content of the egg liquid. It is a liquid egg product with unique taste, nutrition, health and elasticity. Summary of the invention

[0006] 1. The purpose of the present invention is to provide a method for preparing a high-gel and low-foaming composite liquid egg product, wherein the egg white liquid and the egg yolk liquid are compounded in a ratio different from that of the whole egg liquid, sodium chloride and sodium bicarbonate are added to improve the gelling property of the product while reducing the foaming property, and then milk and spices are added to further improve the flavor and taste of the product, improve its nutritional value, and provide consumers with direct cooking and consumption.

[0007] The above-mentioned purpose of the present invention is achieved through the following technical solutions:

[0008] A method for preparing a high-gel low-foaming composite liquid egg product is achieved by the following steps:

[0009] (1) Selecting commercially available fresh eggs, washing, disinfecting and drying, separating egg white and egg yolk at room temperature, removing the ligament with tweezers to obtain egg white liquid, rolling the egg yolk on filter paper to remove the egg white liquid attached to the outside of the yolk membrane, and then removing the yolk membrane to obtain egg yolk liquid, respectively stirring the egg white liquid and the egg yolk liquid at 300-400 r / min for 15-20 min to obtain uniform egg white liquid and egg yolk liquid;

[0010] (2) mixing the uniform egg white liquid and the egg yolk liquid obtained in the above step (1) in a certain proportion, and stirring at a low speed until uniform;

[0011] (3) adding a spice mixture of coriander seed powder, tangerine peel powder, and purple onion powder in a certain proportion to the composite egg liquid obtained in the above step (2), and stirring at a relatively low speed;

[0012] (4) adding sodium chloride and sodium bicarbonate in a certain proportion to the composite egg liquid obtained in the above step (3), and stirring evenly at a low speed;

[0013] (5) filtering the composite egg liquid obtained in the above step (4) to remove particulate matter in the egg liquid so that the egg liquid is evenly and stably distributed;

[0014] (6) adding milk to the composite egg liquid filtered in step (5) according to a certain proportion, and stirring at a low speed;

[0015] (7) pasteurizing the composite egg liquid obtained in the above step (6) at a temperature of 60-64° C. for 3-5 min to obtain a finished product.

[0016] 2. The method for preparing a high-gel, low-foaming composite liquid egg product according to claim 1, characterized in that the mass fraction of the egg yolk liquid in step (2) is 30%-70%.

[0017] 3. The method for preparing a high-gel, low-foaming composite liquid egg product according to claim 1, characterized in that the formula of the spice mixture in step (3) is 0.04%-0.06% coriander seed powder, 0.02%-0.03% tangerine peel powder, and 0.07%-0.08% purple onion powder.

[0018] 4. The method for preparing a high-gel, low-foaming composite liquid egg product according to claim 1, characterized in that the amount of sodium chloride added in step (4) is 0.5%-1.5% of the egg liquid mass, and the amount of sodium bicarbonate added is 0.01%-0.02% of the egg liquid mass.

[0019] 5. The method for preparing a high-gel low-foaming composite liquid egg product according to claim 1, characterized in that the amount of milk added in step (6) is 10%-30% of the mass of the egg liquid.

[0020] 6. The method for preparing a high-gel, low-foaming composite liquid egg product according to claim 1, characterized in that the pasteurization temperature in step (7) is 62°C and the sterilization time is 4 minutes.

[0021] Effect test

[0022] Analytical methods:

[0023] Texture measurement: The steamed egg product was cut into cubes of 20mm×20mm×20mm, and the texture analyzer was used for TPA texture measurement to measure and study the elasticity, hardness and chewiness of the steamed egg product. The probe used was a flat-bottom probe P / 36R with a diameter of 12.7mm, and the measurement parameters were set as follows: pre-test speed 5mm / s, test speed 1mm / s, post-test speed 1mm / s, compression ratio 50%, and trigger force 0.05N.

[0024] Sensory evaluation: 10 students (5 boys and 5 girls) were randomly selected to form a sensory evaluation team. According to the scoring criteria, five sensory indicators, including color, flavor, smell, texture, and taste, were selected for the steamed egg products. A comprehensive score was given from these five aspects, with a full score of 100 points.

[0025] Foaming property determination: Take the reconstituted egg liquid sample (20 mL) in a measuring cylinder (100 mL) and homogenize (speed 10000 r / min, time 1 min). The liquid level (after homogenization) is recorded as V0; the liquid level (after standing for 30 minutes) is recorded as V t .

[0026] The formula for Foaming Capacity is as follows:

[0027] FC / %=

(V0-20) / 20

[0028] The formula for foam stability is as follows:

[0029] FS / %=

(V t -20) / (V0-20)

[0030] Color difference measurement: Cut the steamed egg product to expose the sample cross section, and use the WSC-S colorimeter to measure the center part. Each sample is measured 3 times and the average value is taken. L represents the brightness value, a represents the redness value, and b represents the yellowness value. The color is calibrated with a CR-400 standard white plate.

[0031] Table 1 Comparison of texture of steamed egg products under different treatments

[0032]

[0033] Note: Different letters in the same column indicate significant differences (P<0.05).

[0034] Table 1 is a comparison of the texture of steamed egg products under different treatments. It can be seen from Table 1 that the method of adding sodium chloride and sodium bicarbonate significantly improves the hardness, elasticity and chewiness of the product, which is beneficial to the improvement of the gel properties of the product.

[0035] Table 2 Sensory scoring standards for steamed egg products

[0036] BRIEF DESCRIPTION OF THE DRAWINGS

[0037] Figure 1 Comparison of the foaming properties of steamed egg products under different treatments (1: compound egg liquid; 2: compound egg liquid + 1% sodium chloride; 3: compound egg liquid + 1% sodium chloride + 0.01% sodium bicarbonate). Figure 1 It can be seen that after adding sodium chloride and sodium bicarbonate, the foaming property of steamed egg products is significantly reduced.

[0038] Figure 2 Comparison of color difference results of steamed egg products under different treatments (1: compound egg liquid; 2: compound egg liquid + 1% sodium chloride; 3: compound egg liquid + 1% sodium chloride + 0.01% sodium bicarbonate). Figure 2 It can be seen that after adding sodium chloride and sodium bicarbonate, the brightness value and redness value of the product decreased, while the yellowness value increased significantly, obtaining a better product color.

[0039] Figure 3 Comparison of pictures of steamed eggs with different treatments (left: compound egg liquid; middle: compound egg liquid + 1% sodium chloride; right: compound egg liquid + 1% sodium chloride + 0.01% sodium bicarbonate). Figure 3It can be seen that after adding sodium chloride and sodium bicarbonate, the bubbles on the surface of the steamed egg product are reduced, the texture is smoother, and the yellowness increases, which is consistent with the results of the colorimetric value measurement.

[0040] Figure 4 This is a radar chart of sensory evaluation of steamed egg products under different treatments. Figure 4 It can be seen that the sensory evaluation of steamed egg products after adding sodium chloride and sodium bicarbonate is generally better than that of the blank group.

[0041] Figure 5 It is a schematic diagram of the process of the present invention.

[0042] The good effects achieved by the present invention are:

[0043] (1) The present invention mixes egg white liquid and egg yolk liquid in a ratio different from that of whole egg liquid, and particularly adds sodium chloride and sodium bicarbonate, which complies with national standards, can significantly improve the gelling property of liquid egg products, reduce their foaming property, and improve the appearance and taste of the product.

[0044] (2) The present invention adds milk and spices to further improve the flavor and taste of the product, increase the nutritional value, and can greatly meet the current consumer demand for healthy and flavorful food.

[0045] (3) The present invention is a semi-finished liquid egg product for fast-paced people, which eliminates the steps of washing eggs, beating eggs, stirring, etc., saving a lot of time. At the same time, it is clean and hygienic, and effectively avoids problems such as microbial contamination. DETAILED DESCRIPTION

[0046] The technical solution of the present invention is further described below in conjunction with the embodiments, but is not limited thereto. Any modification or equivalent replacement of the technical solution of the present invention without departing from the spirit and scope of the technical solution of the present invention should be included in the protection scope of the present invention.

[0047] Example 1

[0048] (1) Select fresh commercially available eggs, wash and disinfect them, and dry them, separate the egg white and yolk at room temperature, remove the ligaments with tweezers to obtain egg white liquid, roll the egg yolk on filter paper to remove the egg white liquid attached to the outside of the yolk membrane, then remove the yolk membrane to obtain egg yolk liquid, and stir the egg white liquid and egg yolk liquid at 350 r / min for 16 min to obtain uniform egg white liquid and egg yolk liquid;

[0049] (2) mixing the uniform egg white liquid obtained in step (1) with the egg yolk liquid at a ratio of 50% by mass of the egg yolk liquid, and stirring at a low speed until uniform;

[0050] (3) adding a spice mixture of 0.05% coriander seed powder + 0.025% tangerine peel powder + 0.075% purple onion powder to the composite egg liquid obtained in the above step (2), and stirring at a relatively low speed;

[0051] (4) filtering the composite egg liquid obtained in the above step (3) to remove particulate matter in the egg liquid so that the egg liquid is evenly and stably distributed;

[0052] (5) adding 20% ​​of milk to the composite egg liquid filtered in step (4) above, and stirring at a low speed;

[0053] (6) The composite egg liquid obtained in the above step (5) is pasteurized at a temperature of 62° C. for 4 min to obtain a finished product.

[0054] Example 2

[0055] (1) Select fresh commercially available eggs, wash and disinfect them, and dry them, separate the egg white and yolk at room temperature, remove the ligaments with tweezers to obtain egg white liquid, roll the egg yolk on filter paper to remove the egg white liquid attached to the outside of the yolk membrane, then remove the yolk membrane to obtain egg yolk liquid, and stir the egg white liquid and egg yolk liquid at 350 r / min for 16 min to obtain uniform egg white liquid and egg yolk liquid;

[0056] (2) mixing the uniform egg white liquid obtained in step (1) with the egg yolk liquid at a ratio of 50% by mass of the egg yolk liquid, and stirring at a low speed until uniform;

[0057] (3) adding a spice mixture of 0.05% coriander seed powder + 0.025% tangerine peel powder + 0.075% purple onion powder to the composite egg liquid obtained in the above step (2), and stirring at a relatively low speed;

[0058] (4) adding 1% sodium chloride to the composite egg liquid obtained in step (3) above, and stirring at a low speed;

[0059] (5) filtering the composite egg liquid obtained in the above step (4) to remove particulate matter in the egg liquid so that the egg liquid is evenly and stably distributed;

[0060] (6) adding 20% ​​of milk to the composite egg liquid filtered in step (5) above, and stirring at a low speed;

[0061] (7) The composite egg liquid obtained in the above step (6) is pasteurized at a temperature of 62° C. for 4 min to obtain a finished product.

[0062] Example 3

[0063] (1) Select fresh commercially available eggs, wash and disinfect them, and dry them, separate the egg white and yolk at room temperature, remove the ligaments with tweezers to obtain egg white liquid, roll the egg yolk on filter paper to remove the egg white liquid attached to the outside of the yolk membrane, then remove the yolk membrane to obtain egg yolk liquid, and stir the egg white liquid and egg yolk liquid at 350 r / min for 16 min to obtain uniform egg white liquid and egg yolk liquid;

[0064] (2) mixing the uniform egg white liquid obtained in step (1) with the egg yolk liquid at a ratio of 50% by mass of the egg yolk liquid, and stirring at a low speed until uniform;

[0065] (3) adding a spice mixture of 0.05% coriander seed powder + 0.025% tangerine peel powder + 0.075% purple onion powder to the composite egg liquid obtained in the above step (2), and stirring at a relatively low speed;

[0066] (4) Add 1% sodium chloride and 0.01% sodium bicarbonate to the composite egg liquid obtained in step (3) above, and stir evenly at a low speed.

[0067] (5) filtering the composite egg liquid obtained in the above step (4) to remove particulate matter in the egg liquid so that the egg liquid is evenly and stably distributed;

[0068] (6) adding 20% ​​of milk to the composite egg liquid filtered in step (5) above, and stirring at a low speed;

[0069] (7) The composite egg liquid obtained in the above step (6) is pasteurized at a temperature of 62° C. for 4 min to obtain a finished product.

[0070] The above embodiments are only exemplary descriptions of the present invention, and the implementation methods of the present invention are not limited to the above embodiments. All changes, modifications, and equivalent substitutions made within the spirit and principles of the present invention should be equivalent replacement methods and are included in the protection scope of the present invention.

Claims

1. A method for preparing a high-gel low-foaming composite liquid egg product, characterized in that: Follow these steps: (1) Selecting commercially available fresh eggs, washing, disinfecting and drying, separating egg white and egg yolk at room temperature, removing the ligament with tweezers to obtain egg white liquid, rolling the egg yolk on filter paper to remove the egg white liquid attached to the outside of the yolk membrane, and then removing the yolk membrane to obtain egg yolk liquid, respectively stirring the egg white liquid and the egg yolk liquid at 300-400 r / min for 15-20 min to obtain uniform egg white liquid and egg yolk liquid; (2) mixing the uniform egg white liquid and the egg yolk liquid obtained in the above step (1) in a certain proportion, and stirring at a low speed until uniform; (3) adding a spice mixture of coriander seed powder, tangerine peel powder, and purple onion powder in a certain proportion to the composite egg liquid obtained in the above step (2), and stirring at a relatively low speed; (4) adding sodium chloride and sodium bicarbonate in a certain proportion to the composite egg liquid obtained in the above step (3), and stirring evenly at a low speed; (5) filtering the composite egg liquid obtained in the above step (4) to remove particulate matter in the egg liquid so that the egg liquid is evenly and stably distributed; (6) adding milk to the composite egg liquid filtered in step (5) according to a certain proportion, and stirring at a low speed; (7) pasteurizing the composite egg liquid obtained in the above step (6) at a temperature of 60-64° C. for 3-5 min to obtain a finished product.

2. The method for preparing a high-gel low-foaming composite liquid egg product according to claim 1, characterized in that The mass fraction of the egg yolk liquid in step (2) is 30%-70%.

3. The method for preparing a high-gel low-foaming composite liquid egg product according to claim 1, characterized in that The formula of the spice mixture in step (3) is 0.04%-0.06% of coriander seed powder, 0.02%-0.03% of tangerine peel powder, and 0.07%-0.08% of purple onion powder.

4. The method for preparing a high-gel low-foaming composite liquid egg product according to claim 1, characterized in that In step (4), the amount of sodium chloride added is 0.5%-1.5% of the mass of the egg liquid, and the amount of sodium bicarbonate added is 0.01%-0.02% of the mass of the egg liquid.

5. The method for preparing a high-gel low-foaming composite liquid egg product according to claim 1, characterized in that In step (6), the amount of milk added is 10%-30% of the mass of the egg liquid.

6. The method for preparing a high-gel low-foaming composite liquid egg product according to claim 1, characterized in that In step (7), the pasteurization temperature is 62° C. and the pasteurization time is 4 min.

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