High-foamability egg liquid, preparation method and application

Abstract

The invention belongs to the technical field of food processing, and discloses high-foamability egg liquid as well as a preparation method and application thereof. The high-foamability egg liquid is prepared by mixing 0.3-1 part by weight of coconut meat extract into 100 parts by weight of egg liquid, and a preparation method of the coconut meat extract comprises the following steps: blanching coconut meat blocks, cooling, mashing, adding water, carrying out ultrasonic treatment, filtering to obtain filtrate, centrifuging to remove precipitate and an oil layer, adding an emulsifier, and carrying out high-speed shearing. Compared with untreated egg liquid, the high-foamability egg liquid has the advantages that the foamability and the foam stability are obviously improved, the high-foamability egg liquid is used in egg products such as cakes, biscuits, bread, protein cream and mousse, the bulkiness and the taste of the products can be improved, and the overall sensory quality of the products is effectively improved.

Description

Technical Field

[0001] The invention belongs to the technical field of food processing, and particularly relates to a high-foaming egg liquid, a preparation method and an application thereof. Background Art

[0002] Egg liquid is widely used in various food processing due to its rich nutrients and excellent functional properties such as thermal gelling, foaming, and emulsifying properties. Among them, foaming is one of the key indicators to measure its processing performance, affecting the quality of baked goods such as cakes, biscuits, and bread, or cold desserts such as meringues and mousse. The foam formed after beating the egg liquid can give these products a fluffy texture, good taste and stable shape. Its core requirements include high foaming ability and high foam stability. However, in the production process of egg liquid, filtration, homogenization, sterilization and other treatments will affect its foaming ability and foam stability. At present, the existing technology mainly improves the foaming property of egg liquid through the following means: First, optimize the processing technology of the egg liquid itself, such as controlling the pH value of the egg liquid to 7.0-8.0 to enhance the solubility of ovalbumin, performing moderate heat treatment to improve the degree of protein denaturation, or adjusting the ratio of egg white to egg yolk in the egg liquid, and increasing the proportion of egg white to improve the foaming basis; second, add chemically synthesized or naturally derived functional additives, such as emulsifiers (sucrose esters, monoglycerides), polysaccharides (xanthan gum, guar gum) or modified proteins (enzymatically hydrolyzed soy protein, whey protein), to enhance the foaming property of the egg liquid by improving the membrane structure stability of the gas-liquid interface; third, physical auxiliary treatment, such as ultrasonic treatment, high-pressure homogenization, etc., to improve its foaming potential by changing the conformation and hydrophilicity / hydrophobicity of protein molecules.

[0003] However, these existing technologies have significant limitations. For one thing, relying solely on the egg liquid's processing technology has limited room for improvement, making it difficult to meet the ultra-high foaming performance requirements of high-end baked goods (e.g., foaming capacity ≥500% and foam retention ≥60% after 30 minutes). Furthermore, the use of exogenous additives may face food safety concerns or insufficient functional synergy. For example, chemically synthesized additives have low acceptance, and some colloids may inhibit air incorporation while thickening, thereby reducing foaming efficiency. Furthermore, some natural additives (e.g., whey protein and soy protein) are expensive to source or have poor compatibility with the egg liquid system, which can easily lead to flavor disharmony.

[0004] In view of this, the present invention is proposed. Summary of the Invention

[0005] To address the above-mentioned issues, the present invention aims to provide a highly foamable egg liquid, a preparation method, and its application. This egg liquid has high foaming power and foam stability, and can be used in the preparation of egg products such as cakes to improve the flavor and color of the product, thereby enhancing the overall sensory quality and yield of the product.

[0006] In order to achieve the above object, the first technical solution adopted by the present invention is: The invention discloses a high-foaming egg liquid. 0.3-1 parts by weight of coconut meat extract are mixed into 100 parts by weight of the egg liquid. The preparation method of the coconut meat extract comprises the following steps: blanching coconut meat blocks, cooling and crushing them, adding water and performing ultrasonic treatment, filtering and collecting the filtrate, centrifuging to remove precipitates and oil layers, and then adding an emulsifier and performing high-speed shearing.

[0007] Preferably, the blanching temperature is 80-90°C and the blanching time is 3-5 minutes.

[0008] Preferably, the ultrasonic treatment is performed at a power of 250-300 W, a temperature of 35-40° C., and a time of 35-45 min.

[0009] Preferably, the emulsifier is egg yolk lecithin, and the added amount is 0.1-0.3% of the mass of the filtrate.

[0010] Preferably, the high-speed shearing temperature is 40-50° C., the speed is 9000-10000 rpm, and the time is 1-3 min.

[0011] The second technical solution adopted in the present invention is: The invention discloses a method for preparing high-foaming egg liquid, comprising adding coconut meat extract into the egg liquid, homogenizing the egg liquid, and then sterilizing the egg liquid.

[0012] Preferably, the added amount of the coconut meat extract is 0.3-1% of the mass of the egg liquid.

[0013] Preferably, the preparation method of the coconut meat extract comprises: blanching the coconut meat pieces, cooling and crushing them, adding water for ultrasonic treatment, filtering the filtrate, centrifuging to remove the precipitate and the oil layer, and then adding an emulsifier for high-speed shearing.

[0014] Preferably, the homogenization temperature is 40-50° C., the pressure is 100-200 bar, and the number of times is 1-2 times.

[0015] The third technical solution adopted in the present invention is: The high-foaming egg liquid, or the high-foaming egg liquid prepared according to the preparation method of the high-foaming egg liquid, is used in egg products.

[0016] Compared with the prior art, the present invention has the following beneficial effects: 1. The present invention utilizes the ingredients such as saponins, soluble polysaccharides and proteins contained in the coconut meat extract to effectively reduce the surface tension of the egg liquid, promote the rapid entry of air to enhance the foaming ability of the egg liquid, and simultaneously increase the viscosity of the egg liquid system, thereby significantly improving the foam stability.

[0017] 2. In the high-foaming egg liquid provided by the present invention, the coconut meat extract is derived from natural coconut meat. During the preparation process, only egg yolk lecithin, which is homologous to the egg liquid components, is added. There are no chemical synthetic additives, which will not conflict with the egg liquid in flavor. In addition, the product can be given a slight coconut aroma, thereby enhancing the sensory experience of the product.

[0018] 3. The preparation method provided by the present invention is simple and easy to operate, can be directly connected to the existing egg liquid processing production line, and is suitable for large-scale production.

[0019] 4. The high-foaming egg liquid provided by the present invention can be widely used in egg products such as cakes, biscuits, bread, meringues, mousse, etc., which can improve the fluffiness and taste of the products, enhance the overall sensory quality and yield of the products, provide strong support for the development of high-end and healthy egg products, and have a high market prospect. DETAILED DESCRIPTION

[0020] In order to make the purpose, technical solutions and advantages of the present invention clearer, the present invention is further described in detail below in conjunction with specific embodiments.It should be understood that these descriptions are exemplary only, and are not intended to limit the scope of the present invention.In addition, in the following description, the description of known structures and technologies is omitted to avoid unnecessary confusion of the concept of the present invention.Unindicated specific conditions in the embodiment are carried out according to the conditions of normal conditions or manufacturer's advice.Reagents used or instruments that are not indicated by manufacturers are conventional products that can be purchased commercially.

[0021] Coconut meat is a natural, abundant raw material with a variety of bioactive ingredients. Potential functional components such as proteins, saponins, and soluble polysaccharides can reduce liquid surface tension, promote air capture, and synergize with egg whites to form a dense interfacial film. This thickening effect enhances foam stability, potentially improving the foaming properties of egg liquids. However, coconut meat also contains a high proportion of fat (up to 30-35%). Existing coconut meat processing techniques tend to retain fat, but fat has a strong interfacial competitive effect, preferentially replacing protein adsorption sites, destabilizing egg foam and inhibiting foaming performance. This issue has become a major obstacle to the application of existing coconut meat extracts in egg liquid processing.

[0022] In view of this, the first embodiment provided by the present invention is: The invention discloses a high-foaming egg liquid. 0.3-1 parts by weight of coconut meat extract are mixed into 100 parts by weight of the egg liquid. The preparation method of the coconut meat extract comprises the following steps: blanching coconut meat blocks, cooling and crushing them, adding water and performing ultrasonic treatment, filtering and collecting the filtrate, centrifuging to remove precipitates and oil layers, and then adding an emulsifier and performing high-speed shearing.

[0023] The core of this embodiment is the preparation method of coconut meat extract. Physical treatment combined with the synergistic effect of the natural emulsifier egg yolk lecithin can not only retain the functional ingredients such as proteins, saponins, and polysaccharides naturally present in coconut meat to the greatest extent, but also effectively eliminate the interference of fat on the foaming performance of egg liquid. This process ensures that in high-foaming egg liquid, the functional ingredients of coconut meat extract can form a multi-dimensional synergistic effect with egg liquid protein, not only significantly enhancing the ability of egg liquid to capture air, but also greatly improving foam stability by strengthening the foam film structure and enhancing the viscosity of the system, thereby achieving a breakthrough improvement in the foaming performance of egg liquid, taking into account the dual optimization of foaming ability and foam stability. In addition, the above technical effects are achieved based on an addition amount of 0.3-1 parts by weight of coconut meat extract. If the addition amount is less than 0.3 parts by weight, the concentrations of saponins, polysaccharides and other ingredients are too low to effectively reduce the surface tension of the egg liquid, increase the viscosity of the egg liquid system, etc., and the foaming performance of the egg liquid is not significantly improved; if the addition amount is higher than 1 part by weight, the viscosity of the egg liquid system will be too high, which will hinder the mixing of air and may inhibit the foaming performance of the egg liquid.

[0024] In the preparation of coconut extract, the blanching temperature is 80-90°C for 3-5 minutes. This blanching condition effectively inactivates endogenous enzymes such as lipase and protease in the coconut meat, preventing these enzymes from degrading the functional components of the coconut meat and breaking down the fat in the coconut meat to produce free fatty acids, which would exacerbate the foam stability of the egg liquid. It also prevents functional components such as saponins and polysaccharides from undergoing structural changes and decreased activity due to prolonged high-temperature treatment, which would affect the foaming performance of the egg liquid. It is understandable that the purpose of immediately cooling to room temperature (25±5°C) after blanching is also to avoid structural changes in the functional components.

[0025] The purpose of crushing is to provide more sites for subsequent ultrasonic treatment, significantly increasing the extraction rate of functional ingredients while ensuring good dispersion of the extracted ingredients. After crushing, ultrasonic treatment is performed at a lower temperature and power to fully dissolve the functional ingredients while avoiding degradation and decreased activity caused by excessive ultrasonication. Specifically, the amount of water used is 1-3 times the mass of the coconut meat, and the ultrasonic treatment power is 250-300 W, the temperature is 35-40°C, and the treatment time is 35-45 minutes.

[0026] The purpose of centrifugation to remove the precipitate and oil layer is to remove small impurities (precipitate) and some free fat (oil layer) from the filtrate, reducing the interference of fat on the egg liquid's foaming ability and small impurities on foam stability (small impurities can easily puncture the foam film during egg beating). The purpose of adding an emulsifier and performing high-speed shearing is to further eliminate fat interference. Under the strong mechanical force generated by high-speed shearing, the residual fat in the extract is dispersed into tiny droplets. At the same time, the hydrophobic end of the emulsifier adsorbs on the droplet surface, while the hydrophilic end faces the aqueous phase, forming a stable oil-in-water droplet structure. This allows the coconut meat extract to remain stable in the egg liquid after mixing with the egg liquid, while the residual fat is prevented from directly contacting the egg white membrane, thereby not affecting the egg liquid's foaming performance. The centrifugation speed is 8000-10000 rpm for 15-20 minutes. The high-speed shearing temperature is 40-50°C, the rate is 9000-10000 rpm, and the time is 1-3 minutes. The emulsifier used is egg yolk lecithin, which has the same origin as the egg liquid component and will not cause flavor conflict, and the added amount is 0.1-0.3% of the filtrate mass.

[0027] It should be noted that, during the preparation of the coconut meat extract, the filter residue remaining from the filtration can be used in the production and processing of chicken feed, thereby realizing the full resource utilization of the coconut meat.

[0028] The egg liquid described in this embodiment includes whole egg liquid and egg white liquid.

[0029] The second embodiment provided by the present invention is: The method for preparing the high-foaming egg liquid comprises adding coconut meat extract to the egg liquid, homogenizing the egg liquid, and then sterilizing the egg liquid.

[0030] In this embodiment, the amount of coconut extract added is 0.1-1% of the mass of the egg liquid. The coconut extract is prepared according to the method described above, including: blanching coconut meat pieces, cooling and crushing, adding water and ultrasonic treatment, then filtering the filtrate, centrifuging to remove the precipitate and oil layer, adding an emulsifier and high-speed shearing. The purpose of homogenization is to evenly disperse the ingredients in the coconut extract in the egg liquid. Specifically, the homogenization temperature is 40-50°C, the pressure is 100-200 bar, and the number of times is 1-2. After homogenization, the temperature is sterilized at 60-65°C for 3-5 minutes. This sterilization condition achieves a sterilization effect and ensures that the product complies with the GB2749-2015 "Eggs and Egg Products" standard, while minimizing the impact on the functional ingredients in the egg liquid and maintaining the high foaming performance of the egg liquid.

[0031] The third embodiment provided by the present invention is: The high-foaming egg liquid described above, or the high-foaming egg liquid prepared according to the method for preparing the high-foaming egg liquid described above, is used in egg products. Egg products include cakes, biscuits, bread, meringues, mousse, and the like. Using the high-foaming egg liquid of this embodiment in these egg products can improve the fluffiness and mouthfeel of the product, as well as its morphological stability, significantly enhancing the product's sensory quality.

[0032] To further illustrate the technical solution of the present invention, examples for implementing the present invention and corresponding comparative examples will be disclosed below to demonstrate the relevant technical effects of the present invention.

[0033] The raw materials used in the embodiments of the present invention were purchased from the market.

[0034] Example 1 Preparation of high foaming egg liquid Coconut meat pieces were blanched at 80°C for 3 min and immediately cooled to room temperature. The pieces were crushed and then added with water (3 times the weight of the coconut meat pieces). The pieces were ultrasonically treated at 250W and 40°C for 35 min. The filtrate was filtered and centrifuged at 8000 rpm for 15 min to remove the precipitate and oil layer. Egg yolk lecithin (0.1% by weight of the filtrate) was added and the pieces were sheared at 50°C and 9000 rpm for 1 min to obtain the coconut meat extract. 0.5% coconut meat extract by weight was added to the whole egg liquid, homogenized once at 40°C and 100 bar, and then sterilized at 60°C for 3 min to obtain a highly foaming egg liquid.

[0035] Example 2 Preparation of high foaming egg liquid Coconut meat pieces were blanched at 85°C for 5 min and immediately cooled to room temperature. The pieces were crushed and added with water twice the weight of the coconut meat pieces. The pieces were ultrasonically treated at 280 W and 35°C for 45 min. The filtrate was filtered and centrifuged at 9000 rpm for 20 min to remove the precipitate and oil layer. Egg yolk lecithin (0.2% by weight of the filtrate) was added and the pieces were sheared at 45°C and 9500 rpm for 2 min to obtain the coconut meat extract. 0.3% coconut extract by weight was added to the egg white liquid, homogenized twice at 50°C and 150 bar, and then sterilized at 62°C for 5 min to obtain a highly foaming egg liquid.

[0036] Example 3 Preparation of high foaming egg liquid Coconut meat pieces were blanched at 90°C for 4 min and immediately cooled to room temperature. The pieces were crushed and added with water equal to the weight of the coconut meat pieces. The pieces were ultrasonically treated at 300 W and 38°C for 40 min. The filtrate was filtered and centrifuged at 10,000 rpm for 18 min to remove the precipitate and oil layer. Egg yolk lecithin (0.3% by weight of the filtrate) was added and the pieces were sheared at 40°C and 10,000 rpm for 3 min to obtain the coconut meat extract. 1% coconut meat extract by weight was added to whole egg liquid, homogenized twice at 45°C and 200 bar, and then sterilized at 65°C for 4 min to obtain high foaming egg liquid.

[0037] Comparative Example 1 Directly sterilize whole egg liquid at 60℃ for 3 minutes.

[0038] Comparative Example 2 0.1% by weight of egg yolk lecithin was added to the whole egg liquid, and the mixture was homogenized once at a temperature of 40°C and a pressure of 100 bar, and then sterilized at 60°C for 3 min to obtain egg liquid.

[0039] Comparative Example 3 The preparation method is the same as that of Example 1, except that the added amount of the coconut meat extract is 0.05% of the mass of the whole egg liquid.

[0040] Comparative Example 4 The preparation method is the same as that of Example 1, except that the added amount of the coconut meat extract is 1.5% of the mass of the whole egg liquid.

[0041] Comparative Example 5 The preparation method is the same as that of Example 1, except that the blanching process is omitted during the preparation of the coconut meat extract.

[0042] Comparative Example 6 The preparation method was the same as that in Example 1, except that, during the preparation of the coconut meat extract, ultrasonic treatment was replaced by stirring extraction at 40°C for 35 min.

[0043] Comparative Example 7 The preparation method is the same as that of Example 1, except that the centrifugation process is omitted during the preparation of the coconut meat extract.

[0044] Comparative Example 8 The preparation method is the same as that of Example 1, except that no emulsifier is added and no high-speed shearing treatment is performed during the preparation of the coconut meat extract.

[0045] Comparative Example 9 The preparation method is the same as that of Example 1, except that, during the preparation of the coconut meat extract, high-speed shearing is replaced by stirring and mixing.

[0046] Test Example 1 The egg samples of the above examples and comparative examples were tested for foaming performance. Foaming performance includes foaming ability and foam stability, and the determination methods are as follows: Foaming capacity: Use a blender to beat egg liquid (mass m0) for 20 min. Within 2 min after beating, weigh the mass of the same volume of foam and record it as m1. Then calculate the foaming capacity according to the following formula: ; Foam stability: It is expressed by the foam retention rate after 30 minutes. The greater the retention rate, the higher the foam stability. c After that, let it stand at room temperature for 30 min and measure the mass m of the remaining foam. d , and the foam retention rate is calculated according to the following formula: .

[0047] The measurement results are shown in Table 1.

[0048] Table 1 Results of foaming ability and foam stability of egg liquid .

[0049] According to the results in Table 1, it can be seen that the foaming ability and foam stability of the high-foaming egg liquid prepared according to the process of the present invention are significantly improved, and the foaming performance is significantly better than the untreated conventional egg liquid of Comparative Example 1. Comparative Example 2 directly adds the emulsifier egg yolk lecithin to improve the foaming performance of the egg liquid, and its improvement effect is significantly lower than that of the embodiment of the present invention; the egg liquids of Comparative Examples 3 and 6 contain less coconut meat functional ingredients such as saponins and polysaccharides, so the foaming performance improvement effect is not significant; the concentration of saponins and polysaccharides in the egg liquid of Comparative Example 4 is too high, especially the polysaccharide, which causes the viscosity of the egg liquid system to be too high, hindering air entry, so the foaming ability is reduced instead; the other comparative examples all have poor foaming performance improvement effects due to the fat particles present in the coconut meat extract.

[0050] Experimental Example 2 With reference to the preparation method of sponge cake in GB / T 24303-2009 "Grain and Oil Inspection - Wheat Flour Cake Baking Quality Test - Sponge Cake Method", the egg liquids of the above examples and comparative examples were used to prepare sponge cakes, respectively, with slight adjustments to the recipe and preparation process, as follows: Recipe: 130 g of the egg liquid of the embodiment and comparative example, 100 g of low-gluten flour, and 110 g of soft sugar; Preparation process: At room temperature, beat the egg liquid slowly (60 rpm) for 30 s. Add the granulated sugar in three portions, beating slowly for 30 s after each addition. After all the sugar is added, beat quickly (200 rpm) for 18 min to obtain the egg batter. Add low-gluten flour to the egg mixture, stir slowly for 10 seconds, flip and continue stirring for 20 seconds to obtain a batter, pour it into a mold and bake it under the following conditions: upper heat 180°C, lower heat 160°C, time 35 minutes, cool after baking, and demold to obtain a sponge cake.

[0051] The sponge cakes prepared above were subjected to quality testing. The test indicators included sensory evaluation, cake specific volume, and baking loss rate. The test methods were as follows: (1) Sensory evaluation Ten tasters with a food professional background and who had received sensory evaluation training were invited to form an evaluation panel to score different sponge cake samples based on five aspects: shape, elasticity, aroma, taste, and internal structure. The scoring criteria are shown in Table 2.

[0052] Table 2 Sensory scoring criteria for sponge cake .

[0053] (2) Cake specific volume: Cake specific volume reflects the expansion degree of cake volume, which affects the appearance, taste and texture of cake. f The volume V is calculated using the rice substitution method. The calculation formula is: ; (3) Baking loss rate: Baking loss rate mainly reflects the loss of water vapor during the baking process. Water loss will directly affect the sensory quality of the cake. The more water loss, the rougher the taste of the cake. i and the mass of the cake after baking m f The calculation formula is: .

[0054] The sensory evaluation results of different sponge cakes are shown in Table 3, and the cake specific volume and baking loss rate are shown in Table 4.

[0055] Table 3 Sensory evaluation results of different sponge cakes .

[0056] Table 4 Cake volume and baking loss rate of different sponge cakes .

[0057] According to the results in Tables 3 and 4, it can be seen that using the high-foaming egg liquid of the present invention to prepare sponge cake can increase the specific volume of the cake, reduce the baking loss rate of the cake, and significantly improve the overall quality and yield of the cake.

[0058] Finally, it should be noted that the above embodiments are only used to illustrate the technical solutions of the present invention, rather than to limit it. Although the present invention has been described in detail with reference to the above embodiments, those skilled in the art should understand that they can still modify the technical solutions described in the above embodiments, or replace some or all of the technical features therein with equivalents. However, these modifications or replacements do not cause the essence of the corresponding technical solutions to deviate from the scope of the technical solutions of the embodiments of the present invention.

Claims

1. A high foaming egg liquid, characterized in that: 0.3-1 parts by weight of coconut meat extract are mixed into 100 parts by weight of egg liquid. The preparation method of the coconut meat extract comprises the following steps: blanching coconut meat blocks, cooling and crushing them, adding water for ultrasonic treatment, filtering and collecting the filtrate, centrifuging to remove precipitates and oil layers, and then adding an emulsifier for high-speed shearing.

2. The high foaming egg liquid according to claim 1, wherein The blanching temperature is 80-90°C and the blanching time is 3-5 minutes.

3. The high foaming egg liquid according to claim 1, wherein The ultrasonic treatment is performed at a power of 250-300 W, a temperature of 35-40° C., and a time of 35-45 min.

4. The high foaming egg liquid according to claim 1, wherein The emulsifier is egg yolk lecithin, and the added amount is 0.1-0.3% of the mass of the filtrate.

5. The high foaming egg liquid according to claim 1, wherein The high-speed shearing temperature is 40-50° C., the speed is 9000-10000 rmp, and the time is 1-3 min.

6. A method for preparing high-foaming egg liquid, characterized in that: Coconut meat extract is added to the egg liquid, homogenized and then sterilized.

7. The preparation method according to claim 6, wherein The added amount of the coconut meat extract is 0.3-1% of the mass of the egg liquid.

8. The preparation method according to claim 6, wherein The preparation method of the coconut meat extract comprises the following steps: blanching coconut meat blocks, cooling and crushing them, adding water for ultrasonic treatment, filtering and collecting the filtrate, centrifuging to remove the precipitate and the oil layer, and then adding an emulsifier for high-speed shearing.

9. The preparation method according to claim 6, wherein The homogenization temperature is 40-50° C., the pressure is 100-200 bar, and the number of times is 1-2 times.

10. Use of the high-foaming egg liquid according to any one of claims 1 to 5, or the high-foaming egg liquid prepared by the preparation method of the high-foaming egg liquid according to any one of claims 6 to 9 in egg products.