Method for modifying egg white and application thereof
By adjusting the pH value of egg white liquid and adding egg white modification enzyme for enzymatic treatment, the problem of insufficient volume of meringue, poor stability and egg fishy smell after egg white protein is bubbled, achieving efficient bubble and stability of modified egg white liquid.
Patent Information
- Application Number
- CN202510067630.9
- Authority / Receiving Office
- CN · China
- Patent Type
- Applications(China)
- Current Assignee / Owner
- Filing Date
- 2025-01-16
- Publication Date
- 2025-04-25
AI Technical Summary
After the egg white protein is bubbling, the meringue is not large enough, the stability is poor, and it has a distinct egg-like smell, which is not conducive to the processing of baked goods such as cakes.
Modified egg white liquid is obtained by adjusting the pH value of the egg white liquid and adding egg white modifier enzymes (such as protein glutaminease) to it for enzymatic treatment, followed by bactericidal and sealing.
Eliminate the egg-fishy smell of egg white liquid, shorten the foaming time of beating, improve the foaming performance of egg white and the volume and stability of the meringue, and overcome the problem that the meringue is not large enough and has poor stability after beating egg white protein.
Smart Images
Figure CN119867108A_ABST
Abstract
Description
Technical Field
[0001] The invention belongs to the technical field of deep processing of food, and particularly relates to a method for modifying egg white and application thereof. Background Art
[0002] Egg white is the liquid egg white obtained by separating the egg white from the yolk after the egg shell is removed. The protein content in the liquid egg white is about 10%, and the rest is mostly water. Liquid egg white is not only a high-quality animal protein, but also has good gelling, foaming, emulsifying and adhesive properties, and is often used in food processing. For example, egg white protein has good foaming properties and is often used as a foaming agent to add to baked goods such as cakes to increase the fluffiness and nutrition of the food; at the same time, its good gelling and adhesive properties are used in the processing of meat products to enhance the wetness and softness of the food and improve the texture and taste of the food.
[0003] However, egg white protein has poor solubility and a special eggy smell. In addition, the stability of the meringue after whipping is poor, which is not conducive to the processing of baked goods such as cakes. Therefore, it is necessary to modify the egg white liquid. At present, the modification methods of egg white are mainly based on various components in the egg white liquid, such as preparing small molecule egg white protein peptides for health and beauty fields, and extracting lysozyme from egg white liquid for the medical field. However, there are few studies on the modification to improve its foaming properties. Summary of the invention
[0004] The invention aims to overcome the problems that the volume of the meringue after the egg white protein is whipped and foamed is not large enough, the stability is poor, the meringue has an obvious eggy smell, and it is not conducive to the processing of baked foods such as cakes.
[0005] To this end, the present invention provides a method for modifying egg white, comprising the following steps: adjusting the pH of egg white liquid, adding egg white modifying enzyme to the egg white liquid, stirring for enzymolysis, and then sterilizing and sealing to obtain modified egg white liquid.
[0006] Specifically, the above-mentioned egg white modifying enzyme includes protein glutaminase.
[0007] Specifically, the amount of the egg white modifying enzyme added is 0.01-0.2% of the mass of the egg white liquid.
[0008] Specifically, the enzyme activity of the egg white modified enzyme is 100-500 U / g.
[0009] Specifically, the enzymolysis temperature is 20-40° C., and the enzymolysis time is 0.5-2 h.
[0010] Specifically, the pH of the egg white solution is adjusted to 7.0-9.0.
[0011] The invention also provides a modified egg white liquid, which is prepared by the method.
[0012] Compared with the prior art, the present invention has the following advantages and beneficial effects:
[0013] The method for modifying egg white provided by the present invention utilizes a biological enzymolysis method to modify the egg white, and the whole process conditions are mild, the operation is simple, and it is easy to implement, and the eggy smell of the egg white liquid can be eliminated, and the whipping and foaming time of the egg white liquid can be shortened, the foaming performance of the egg white can be improved, and the volume and stability of the meringue can be increased, and the problems that the volume of the meringue after the egg white protein is whipped and foamed are not large enough, the stability is poor, and there is a significant eggy smell can be overcome, and the method does not contain additives thereof, and will not limit the application of the egg white liquid in the terminal product. A biological modification method of the egg white liquid more suitable for the baking field is provided for egg deep processing manufacturers, and the use value of the egg white is improved.
[0014] The present invention will be further described in detail below with reference to the accompanying drawings. BRIEF DESCRIPTION OF THE DRAWINGS
[0015] Figure 1 Schematic diagram of protein creams in the embodiments and comparative examples of the present invention; wherein A is the protein cream in embodiment 1, B is the protein cream in embodiment 2, C is the protein cream in embodiment 3, D is the protein cream in embodiment 4, E is the protein cream in embodiment 5, F is the protein cream in comparative example 1, and G is the protein cream in comparative example 2. DETAILED DESCRIPTION
[0016] The technical scheme in the present invention will be clearly and completely described below in conjunction with the embodiments. Obviously, the described embodiments are only a part of the embodiments of the present invention, rather than all the embodiments. Although the representative embodiments of the present invention have been described in detail, it will be understood by those skilled in the art that various modifications and changes can be made to the present invention without departing from the scope of the present invention. Therefore, the scope of the present invention should not be limited to the embodiments, but should be limited by the attached claims and their equivalents.
[0017] The invention provides a method for modifying egg white, comprising the following steps: adjusting the pH of egg white liquid, adding egg white modifying enzyme into the egg white liquid, stirring and enzymolysis, and then sterilizing and sealing to obtain modified egg white liquid.
[0018] Among them, citric acid solution is used to adjust the pH of egg white liquid to 7.0-9.0. There are sulfur-containing amino acids in egg protein, such as methionine, cysteine, methionine, etc. These sulfur-containing amino acids will decompose and release some sulfur-containing compounds, which are the main reason for the egg smell. Sulfur-containing amino acids are relatively stable under low temperature and near-neutral pH conditions and are not easy to decompose, so using citric acid to adjust the pH of egg white liquid can eliminate most of the egg smell. In addition, citric acid also has the characteristic of enhancing the stability of protein cream.
[0019] The egg white modifying enzyme preferably includes protein glutaminase, the addition amount is 0.01-0.2% of the egg white liquid mass, the enzyme activity is 100-500U / g, the dosage form is liquid dosage form or water-soluble solid dosage form; the enzymolysis temperature is 20-40°C, and the enzymolysis time is 0.5-2h.
[0020] The method for modifying egg white of the present invention and the effect of its application are studied by means of specific examples below.
[0021] The egg white modification enzyme used in the embodiment of the present invention is protein glutaminase produced by Huayang Kerui (Wuhan) Biological Co., Ltd., with an enzyme activity of 200U / g; fresh eggs are provided by the animal breeding base of Wuhan Xinhuayang Biological Co., Ltd., citric acid is a food-grade reagent, and is configured into a 30% solution with purified water.
[0022] Embodiment 1:
[0023] The present embodiment provides a method for egg white modification, comprising the following steps: separating the egg white from the yolk of fresh eggs, adjusting the pH of the egg white liquid to 7.0 with a citric acid solution, adding 0.05% egg white modification enzyme to the egg white liquid based on the mass of the egg white liquid, gently stirring the egg white liquid at 30° C. for 1 hour, and then pasteurizing and sealing the egg white liquid to obtain a modified egg white liquid.
[0024] Embodiment 2:
[0025] The present embodiment provides a method for modifying egg white, comprising the following steps: separating the egg white from the yolk of fresh eggs, adjusting the pH of the egg white liquid to 8.0 with a citric acid solution, adding 0.1% egg white modifying enzyme to the egg white liquid based on the mass of the egg white liquid, gently stirring the egg white liquid at 35° C. for 2 hours, and then pasteurizing and sealing the liquid to obtain a modified egg white liquid.
[0026] Embodiment 3:
[0027] The present embodiment provides a method for modifying egg white, comprising the following steps: separating the egg white from the yolk of fresh eggs, adjusting the pH of the egg white liquid to 8.5 with a citric acid solution, adding 0.15% of an egg white modifying enzyme to the egg white liquid based on the mass of the egg white liquid, gently stirring the egg white liquid at 25° C. for 1.5 hours, and then pasteurizing and sealing the liquid to obtain a modified egg white liquid.
[0028] Embodiment 4:
[0029] The present embodiment provides a method for modifying egg white, comprising the following steps: separating the egg white from the yolk of fresh eggs, adjusting the pH of the egg white liquid to 7.5 with a citric acid solution, adding 0.075% of an egg white modifying enzyme to the egg white liquid based on the mass of the egg white liquid, gently stirring the egg white liquid at 40° C. for 0.5 h, and then pasteurizing and sealing the liquid to obtain a modified egg white liquid.
[0030] Embodiment 5:
[0031] The present embodiment provides a method for egg white modification, comprising the following steps: separating the egg white from the yolk of fresh eggs, adjusting the pH of the egg white liquid to 8.5 with a citric acid solution, adding 0.2% egg white modification enzyme to the egg white liquid based on the mass of the egg white liquid, gently stirring at 20° C. for 1 hour, and then pasteurizing and sealing to obtain a modified egg white liquid.
[0032] Comparative Example 1:
[0033] This comparative example provides an egg white liquid, which is prepared by the following steps: fresh eggs are subjected to egg white and yolk separation, and the egg white liquid portion is retained, pasteurized, and sealed to obtain an unmodified control egg white liquid.
[0034] Comparative Example 2:
[0035] This comparative example provides an egg white liquid, which is prepared by the following steps: fresh eggs are separated from egg whites and yolks, the pH of the egg white liquid is adjusted to 8.0 with a citric acid solution, the liquid is gently stirred at 35°C for 2 hours, and then pasteurized and sealed to obtain a control egg white liquid that has only been treated with pH adjustment.
[0036] Embodiment 6:
[0037] The egg white liquids prepared in Examples 1-5 and Comparative Examples 1-2 were subjected to odor evaluation and foaming performance and stability tests.
[0038] (1) Odor evaluation: sensory evaluation was used. The sensory panelists smelled the egg white liquid and scored the fishy smell value on a scale of 1 to 10. 1 was the lightest and 10 was the control group without pH and enzyme treatment. The results are shown in Table 1.
[0039] (2) Foaming performance: The egg white liquid in the example and the control was kept at a constant temperature of 25°C in a water bath, and then immediately whipped at high speed on a KENWOOD chef machine to achieve a wet-to-dry whipping state as the end point, that is, the meringue obtained by lifting the egg beater has a slightly upright large sharp corner. If a large curved hook appears, it is wet whipping and the surface whipping time is insufficient. Take 15g of the whipped meringue and place it in a 100mL beaker, ensure that there is no cavity inside, and regularize the surface, and estimate its volume. The results are as follows: Figure 1 And as shown in Table 1.
[0040] (3) Stability: After the 15 g of meringue taken above was allowed to stand for 30 min, the egg white liquid precipitated at the bottom was sucked out with a pipette and weighed. The results are shown in Table 1.
[0041] Table 1 Egg white performance test results
[0042]
[0043] The beating time of egg white and the volume of meringue can directly reflect the foaming performance of egg white liquid. The mass of egg white liquid precipitated after standing for 30 minutes can reflect the foaming stability of egg white.
[0044] From Table 1 and Figure 1 As can be seen from the results, the whipping time of the meringues of each embodiment treated by the method for egg white modification provided by the present invention is reduced relative to the control group, and the volume of the obtained meringue liquid is significantly greater than that of the control group, and the mass of the egg white liquid precipitated after 30 minutes of static standing is less than that of the control group. The stability of the meringue continues to increase with the increase of the amount of egg white modification enzyme, the treatment temperature and the treatment time; the volume of the meringue increases with the increase of the biological modification treatment strip, but as the treatment conditions continue to improve, the volume increase of the meringue gradually decreases, indicating that the improvement limit of the method has been reached. Therefore, the treatment of 0.5h to 2h under the conditions of 0.05% to 0.2%, pH 7.0 to 8.5, and 20℃ to 40℃ can meet the improvement of the foaming and stability of the egg white, and can save production costs at the same time. Although the egg white performance of Comparative Example 2 is improved compared with that of Comparative Example 1, its improvement effect is not as good as the biological treatment method provided by the present invention.
[0045] In summary, the method for modifying egg white provided by the present invention utilizes a biological enzymatic hydrolysis method to modify the egg white, the whole process conditions are mild, the operation is simple, and it is easy to implement, and the egg smell of the egg white liquid can be eliminated, and the whipping and foaming time of the egg white liquid can be shortened, the foaming performance of the egg white can be improved, and the volume and stability of the meringue can be increased, and the problems that the volume of the meringue after the egg white protein is whipped and foamed are not large enough, the stability is poor, and there is a significant egg smell can be overcome, and the method does not contain additives thereof, and will not limit the application of the egg white liquid in the terminal product. A biological modification method of the egg white liquid more suitable for the baking field is provided for egg deep processing manufacturers, and the use value of the egg white is improved.
[0046] The above examples are merely illustrative of the present invention and do not constitute a limitation on the protection scope of the present invention. All designs that are the same or similar to the present invention fall within the protection scope of the present invention.
Claims
1. A method for modifying egg white, characterized in that: The method comprises the following steps: adjusting the pH value of the egg white liquid, adding the egg white modifying enzyme into the egg white liquid, stirring for enzymolysis, sterilizing and sealing to obtain the modified egg white liquid.
2. The method for modifying egg white according to claim 1, characterized in that: The egg white modifying enzyme includes protein glutaminase.
3. The method for modifying egg white as claimed in claim 1, characterized in that: The added amount of the egg white modifying enzyme is 0.01-0.2% of the mass of the egg white liquid.
4. The method for modifying egg white as claimed in claim 3, characterized in that: The enzyme activity of the egg white modified enzyme is 100-500 U / g.
5. The method for modifying egg white according to claim 1, characterized in that: The enzymolysis temperature is 20-40° C., and the enzymolysis time is 0.5-2 h.
6. The method for modifying egg white according to claim 1, characterized in that: Adjust the pH of the egg white solution to 7.0-9.
0.
7. A modified egg white liquid, characterized in that: The modified egg white liquid is prepared by the method according to any one of claims 1 to 6.
8. Use of the modified egg white liquid as claimed in claim 7 in baked goods.