Preparation method of egg white powder with high whipping property

Abstract

The invention relates to the technical field of poultry egg product processing, and discloses a preparation method of high-whipping-property egg white powder, which comprises the following steps: step 1, breaking shells of fresh eggs, separating egg white from yolk, and removing bottom umbilical cord substances in the egg white to obtain egg white liquid; 2, adding hydrochloric acid to adjust the pH value of the egg white liquid, controlling the temperature and the stirring rotating speed, and adding a lactobacillus plantarum liquid for fermentation and desugaring; and step 3, after fermentation and desugaring, raising the temperature to 60 DEG C, keeping the temperature for 30 minutes, and carrying out pasteurization treatment. Step 4, performing low-temperature spray drying treatment after pasteurization to obtain a high-water-content egg white powder crude product; and 5, carrying out vacuum microwave drying treatment on the egg white powder crude product to obtain an egg white powder finished product. The preparation method has the advantages that the foaming capacity of egg liquid is obviously improved, a low-temperature spray drying technology is adopted, and the denaturation influence of high temperature on egg white protein molecules is avoided, so that the high foamability of egg white is reserved.

Description

Technical Field

[0001] The invention relates to the technical field of egg product processing, in particular to a method for preparing high-whipping egg white powder. Background Art

[0002] In the food industry, egg white is an important raw material. Its whipping properties have a significant impact on the looseness of the food structure. It is widely used in food fields such as puffing and baking. Liquid eggs have a short shelf life, are easy to break, and have high transportation costs, which limit their large-scale application. Processing egg white into egg powder is easier to store and transport, which is a development trend in the egg industry.

[0003] Currently, egg white powder preparation methods mostly use direct spray drying or freeze drying technologies. These technologies can retain the nutritional components and flavor of egg white to a certain extent, but often perform poorly in terms of foaming properties. During the spray drying process, high temperatures may cause the denaturation of egg white protein molecules, thereby reducing the foaming power; and although freeze drying can better retain the structure and quality of egg white, it is costly and has low production efficiency. Summary of the invention

[0004] 1. Technical issues to be resolved

[0005] In view of the deficiencies in the prior art, the present invention provides a method for preparing high-whipping egg white powder, which has the advantages of significantly improving the foaming ability of egg liquid, and adopts low-temperature spray drying technology to avoid the denaturation effect of high temperature on egg white protein molecules, thereby retaining the advantages of high foaming ability of egg white, etc., and solves the problem that high temperature may cause denaturation of egg white protein molecules during spray drying, thereby reducing the foaming power; although freeze drying can better retain the structure and quality of egg white, it has the problems of high cost and low production efficiency.

[0006] (II) Technical solution

[0007] The technical solution of the present invention to solve the above technical problem is as follows: comprising the following steps:

[0008] Step 1: Crack the shells of fresh eggs, separate the egg white and yolk, remove the bottom umbilical cord material in the egg white, and obtain egg white liquid;

[0009] Step 2, adding hydrochloric acid to adjust the pH of the egg white solution, controlling the temperature and stirring speed, and adding Lactobacillus plantarum liquid to ferment and desugar;

[0010] Step 3: After fermentation and desugaring, the temperature is raised to 60°C and kept for 30 minutes for pasteurization.

[0011] Step 4: After pasteurization, low-temperature spray drying is performed to obtain a crude egg white powder with a high water content;

[0012] Step 5: The crude egg white powder is subjected to vacuum microwave drying to obtain a finished egg white powder.

[0013] Furthermore, in step 2, hydrochloric acid is added to adjust the pH to 6.7-7.2.

[0014] Furthermore, in step 2, the fermentation temperature is controlled at 30-40° C., the stirring speed is 120-220 rpm, and the fermentation time is 6-8 h.

[0015] Furthermore, in step 2, the concentration of the Lactobacillus plantarum bacterial solution is 3×1012-6×1012 CFU / mL, and the added amount is 0.01%-0.05% of the mass of the egg white solution.

[0016] Furthermore, in step 4, the inlet temperature of the spray drying is 120° C.-130° C., the outlet temperature is 60° C.-70° C., and the water content of the crude egg white powder is controlled at 10-15%.

[0017] Furthermore, the vacuum microwave drying treatment in step five is carried out under the conditions of microwave power 1-10KW, time 1-3min, vacuum degree 0.08-0.09MPa, and the water content of the egg white powder is treated to 1-5%.

[0018] The beneficial effects of the present invention are:

[0019] 1. Using Lactobacillus plantarum for fermentation and sugar removal not only effectively removes sugar from egg white, but also improves the foaming ability of the egg liquid through the fermentation process. Compared with enzymatic desugaring, Lactobacillus plantarum fermentation can bring additional quality improvement while removing sugar, making the final egg white powder have better foaming properties.

[0020] 2. The stability and efficiency of the fermentation process are ensured by precisely controlling the temperature, stirring speed and fermentation time during the fermentation process, as well as reasonable pH adjustment. This fine control helps to maximize the fermentation effect of Lactobacillus plantarum, thereby improving the quality of egg white powder.

[0021] 3. The low-temperature spray drying technology is used to avoid the denaturation of egg white protein molecules caused by high temperature, thereby retaining the high foaming property of egg white. At the same time, low-temperature drying also helps to maintain the nutritional content and flavor of egg white powder.

[0022] 4. Through vacuum microwave drying treatment, the water content of egg white powder is further reduced, so that it can reach an ideal storage state. Vacuum microwave drying technology not only has high dehydration efficiency, but also can maintain the original structure and quality of the product, while extending the shelf life of the product. DETAILED DESCRIPTION

[0023] The following will be combined with the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. 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.

[0024] Embodiment 1, a method for preparing high whipping egg white powder, comprising:

[0025] (1) breaking the shells of fresh eggs, separating the egg white and the egg yolk, and removing the bottom umbilical cord material in the egg white to obtain egg white liquid;

[0026] (2) adding hydrochloric acid to adjust the pH of the egg white solution to 6.7, controlling the fermentation temperature to 30° C., the stirring speed to 120 rpm, adding Lactobacillus plantarum liquid, the bacterial concentration to be 3×1012 CFU / mL, the addition amount to be 0.05% of the mass of the egg white solution, and the fermentation desugaring time to be 8 h;

[0027] (3) After fermentation and desugaring, the temperature was raised to 60°C and kept for 30 minutes for pasteurization.

[0028] (4) after pasteurization, low-temperature spray drying is performed, with the inlet temperature controlled at 120° C. and the outlet temperature at 60° C., to obtain a crude egg white powder with a high water content, and the water content is controlled at 15%;

[0029] (5) The crude egg white powder with a water content of 15% was subjected to vacuum microwave drying at a microwave power of 10 kW, a time of 1 min, and a vacuum degree of 0.09 MPa until the water content reached 1%, thereby obtaining a finished egg white powder. The foaming power of the finished egg white powder was measured to be 5.832 mL / g.

[0030] Embodiment 2, a method for preparing high whipping egg white powder, comprising:

[0031] (1) breaking the shells of fresh eggs, separating the egg white and the egg yolk, and removing the bottom umbilical cord material in the egg white to obtain egg white liquid;

[0032] (2) adding hydrochloric acid to adjust the pH of the egg white solution to 6.9, controlling the fermentation temperature to 35° C., the stirring speed to 180 rpm, adding Lactobacillus plantarum liquid, the bacterial concentration to be 4.2×1012 CFU / mL, the addition amount to be 0.03% of the mass of the egg white solution, and the fermentation desugaring time to be 7 h;

[0033] (3) After fermentation and desugaring, the temperature was raised to 60°C and kept for 30 minutes for pasteurization.

[0034] (4) after pasteurization, low-temperature spray drying is performed, with the inlet temperature controlled at 126° C. and the outlet temperature at 66° C., to obtain a crude egg white powder with a high water content, and the water content is controlled at 12%;

[0035] (5) The crude egg white powder with a water content of 12% was subjected to vacuum microwave drying at a microwave power of 5 kW, a time of 2 min, and a vacuum degree of 0.07 MPa until the water content reached 3.2%, thereby obtaining a finished egg white powder. The foaming power of the finished egg white powder was measured to be 5.696 mL / g.

[0036] Embodiment 3, a method for preparing high whipping egg white powder, comprising:

[0037] (1) breaking the shells of fresh eggs, separating the egg white and the egg yolk, and removing the bottom umbilical cord material in the egg white to obtain egg white liquid;

[0038] (2) adding hydrochloric acid to adjust the pH of the egg white solution to 7.2, controlling the fermentation temperature to 40° C., the stirring speed to 220 rpm, adding Lactobacillus plantarum liquid, the bacterial concentration to be 6×1012 CFU / mL, the addition amount to be 0.01% of the mass of the egg white solution, and the fermentation desugaring time to be 6 h;

[0039] (3) After fermentation and desugaring, the temperature was raised to 60°C and kept for 30 minutes for pasteurization.

[0040] (4) after pasteurization, low-temperature spray drying is performed, with the inlet temperature controlled at 130° C. and the outlet temperature at 70° C., to obtain a crude egg white powder with a high water content, and the water content is controlled at 10.5%;

[0041] (5) The crude egg white powder with a water content of 10% was subjected to vacuum microwave drying, with a microwave power of 1 KW, a time of 3 min, and a vacuum degree of 0.08 MPa, until the water content reached 4.6%, thereby obtaining a finished egg white powder. The foaming power of the finished egg white powder was measured to be 5.515 mL / g.

[0042] The egg white powder prepared in Example 1 has better foaming power.

[0043] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A method for preparing high whipping egg white powder, characterized in that: The following steps are involved: Step 1: Crack the shells of fresh eggs, separate the egg white and yolk, remove the bottom umbilical cord material in the egg white, and obtain egg white liquid; Step 2, adding hydrochloric acid to adjust the pH of the egg white solution, controlling the temperature and stirring speed, and adding Lactobacillus plantarum liquid to ferment and desugar; Step 3: After fermentation and desugaring, the temperature is raised to 60°C and kept for 30 minutes for pasteurization. Step 4: After pasteurization, low-temperature spray drying is performed to obtain a crude egg white powder with a high water content; Step 5: The crude egg white powder is subjected to vacuum microwave drying to obtain a finished egg white powder.

2. The method for preparing a high-whipping egg white powder according to claim 1, wherein: In the step 2, hydrochloric acid is added to adjust the pH to 6.7-7.

2.

3. The method for preparing a high-whipping egg white powder according to claim 1, wherein: The fermentation temperature in step 2 is controlled at 30-40° C., the stirring speed is 120-220 rpm, and the fermentation time is 6-8 hours.

4. The method for preparing a high-whipping egg white powder according to claim 1, wherein: The concentration of the Lactobacillus plantarum bacterial solution in step 2 is 3×10 12 -6×10 12 CFU / mL, the added amount is 0.01%-0.05% of the egg white liquid mass.

5. The method for preparing a high-whipping egg white powder according to claim 1, wherein: In the step 4, the inlet temperature of the spray drying is 120° C.-130° C., the outlet temperature is 60° C.-70° C., and the water content of the crude egg white powder is controlled at 10-15%.

6. The method for preparing a high-whipping egg white powder according to claim 1, wherein: The vacuum microwave drying treatment in step 5 is carried out under the following conditions: microwave power 1-10KW, time 1-3min, vacuum degree 0.08-0.09MPa, and the water content of the egg white powder is 1-5%.