CN102669722B - Making method of highly-beaten liquid egg white - Google Patents
Making method of highly-beaten liquid egg white Download PDFInfo
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- CN102669722B CN102669722B CN201210121182.9A CN201210121182A CN102669722B CN 102669722 B CN102669722 B CN 102669722B CN 201210121182 A CN201210121182 A CN 201210121182A CN 102669722 B CN102669722 B CN 102669722B
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Abstract
The invention discloses a making method of highly-beaten liquid egg white. The making method of the highly-beaten liquid egg white includes the steps of cleaning eggs to remove surface dirt; using an egg breaker to break the eggs and separating egg white and egg yellow; timely cooling to 0-4 DEG C; adjusting pH value; heating to a required reaction temperature, adding enzymes in batch, and adjusting the pH value in reaction; and performing thermal enzyme inactivation to obtain a product when reaction is over. The making method can be used to produce high-beaten liquid egg white meeting the requirements of beating required bakery products. Eggs different in freshness can be utilized effectively to produce highly beaten liquid egg white. The making method is widely applicable to production of bakery products, especially cake.
Description
Technical field
The present invention relates to denatured protein technical field, in particular to a kind of high preparation method who dismisses Egg-white liquid of biotechnology that utilizes.
Background technology
Protein liquid is widely used in curing, separate and obtain from egg, in actual applications, dismissing property is very crucial, and because the dismissing property of Egg-white is subject to the impact of the quality of egg, its dismissing property is very unstable, if processing is not good by egg storage requirement before processing, the dismissing property of albumen becomes bad, can not meet and cure requirement, still exists and dismisses hydraulic performance decline and along with the storage life extends the shortcoming of dismissing performance straight line decline even if use Fresh Egg process the Egg-white obtaining after sterilization.In actual processing, can not to reach the protein liquid of customer requirement a lot of for dismissing property, what this part only can be for the processing of meat gruel series products, added value reduces greatly.Utilize biotechnology to carry out modification to the lower protein liquid of dismissing property, can effectively improve the dismissing property of protein liquid.At present, the dismissing property of albumen is had to many research abroad, but mostly concentrate on the research of soybean protein and wheat gluten, Egg-white is also had to research, but be mostly the method by adding thickening degree or emulsifying agent, the research of the dismissing property of relevant biotechnology modification Egg-white is less.The present invention mainly studies the dismissing property that adopts glutaminase transaminase to improve Egg-white, its principle is to promote albumen polymerization based on glutaminase transaminase, thereby can offset in egg storage process the albumen low problem of dismissing property of bringing that liquefies, and can solve the protein liquid that sterilization process brings and dismiss hydraulic performance decline problem.The application study that turns enzyme about glutaminase is many, is mostly about the gelling aspect that improves meat products, has no at present the document announcement that improves dismissing property of Egg-white both at home and abroad about research glutaminase transaminase.
Summary of the invention
The object of the invention is to overcome the above problem that prior art exists, provide a kind of glutaminase transaminase to improve the technology of Egg-white liquid, after this product sterilization, in the storage life, there are numerous excellent specific properties such as good foaming characteristic, be particularly suitable for curing the requirement of industry for protein liquid.
For realizing above-mentioned technical purpose, reach above-mentioned technique effect, the present invention is achieved through the following technical solutions:
A high preparation method who dismisses Egg-white liquid, comprises the following steps:
Step 1) egg removes surface contaminants through cleaning;
Step 2) knock egg and complete separating of albumen and yolk simultaneously by knocking egg machine;
Step 3) be cooled to low temperature 0-4 DEG C;
Step 4) adjusting pH value;
Step 5) be heated to required reaction temperature, add enzyme preparation in batches, in course of reaction, regulate pH value;
Step 6) reaction finishes to carry out the heating power enzyme that goes out, and makes product.
Preferably, in described step 1, egg is removed surface contaminants and is completed by continuous cleaning machine through clear processing.
Further, in described step 4 and described step 5, regulate pH value to 8-9 with NAOH or citric acid.
Further, in described step 5 through heating water bath to 40-50 DEG C.
Further, in described step 5, enzyme preparation is glutaminase transaminase; Protein liquid is carried out to enzyme process improvement, and the reaction time is 0.5-5 hour, and the consumption of enzyme is 1-5U/100 protein liquid.
Further, after enzyme reaction finishes in described step 6, by the heat treatment enzyme that goes out, realize the pasteurization of protein liquid, heating-up temperature is 50-60 DEG C simultaneously, and the time is 5～8 minutes, be then cooled to 4 DEG C after packaging, 0-4 DEG C of storage.
Preferably, in described step 4 with 10% citric acid solution adjust pH to 8.5.
Preferably, in described step 5, use 10%NaOH to regulate pH value to 8.5.
The invention has the beneficial effects as follows:
The present invention is directed to the requirement of food processing to dismissing property of albumen, developed a kind of adopt biotechnology carry out albuminate liquid new technology and new product.Utilize glutaminase transaminase to impel albumen generation polymerization, thereby the relative degree of polymerization of macro-molecular protein in increase system, improve the gas of holding of albumen, thereby made the sex change Egg-white liquid with dismissing property of height, and can there is the good performance of dismissing always after sterilization.Can be used as produce meet have the required height of baked product of the requirement of dismissing to dismiss protein liquid, can effectively utilize different freshness egg produce dismiss well behaved protein liquid, be widely used in baking goods, particularly the production of cake.
Brief description of the drawings
Accompanying drawing described herein is used to provide a further understanding of the present invention, forms the application's a part, and schematic description and description of the present invention is used for explaining the present invention, does not form inappropriate limitation of the present invention.In the accompanying drawings:
The high Egg-white liquid preparing process schematic flow sheet of dismissing of Fig. 1.
Detailed description of the invention
Below with reference to the accompanying drawings and in conjunction with the embodiments, describe the present invention in detail.
Shown in Fig. 1, a kind of high preparation method who dismisses Egg-white liquid, comprises the following steps:
Step 1) egg removes surface contaminants through cleaning;
Step 2) knock egg and complete separating of albumen and yolk simultaneously by knocking egg machine;
Step 3) be cooled to low temperature 0-4 DEG C;
Step 4) adjusting pH value;
Step 5) be heated to required reaction temperature, add enzyme preparation in batches, in course of reaction, regulate pH value;
Step 6) reaction finishes to carry out the heating power enzyme that goes out, and makes product.
Preferably, in described step 1, egg is removed surface contaminants and is completed by continuous cleaning machine through clear processing.
Further, in described step 4 and described step 5, regulate pH value to 8-9 with NAOH or citric acid.
Further, in described step 5 through heating water bath to 40-50 DEG C.
Further, in described step 5, enzyme preparation is glutaminase transaminase; Protein liquid is carried out to enzyme process improvement, and the reaction time is 0.5-5 hour, and the consumption of enzyme is 1-5U/100 protein liquid.
Further, after enzyme reaction finishes in described step 6, by the heat treatment enzyme that goes out, realize the pasteurization of protein liquid, heating-up temperature is 50-60 DEG C simultaneously, and the time is 5～8 minutes, be then cooled to 4 DEG C after packaging, 0-4 DEG C of storage.
Preferably, in described step 4 with 10% citric acid solution adjust pH to 8.5.
Preferably, in described step 5, use 10%NaOH to regulate pH value to 8.5.
Embodiment 1
Take the protein liquid of 500g, be placed in a container, regulate pH value, heating water bath to 40 DEG C, add glutaminase transaminase 1U/100 gram, react, 40 DEG C of reaction temperatures, controlling pH value in reaction with 10%NaOH is 8.5, reaction time 3h, heats the enzyme that goes out, cooling, makes product.
Embodiment 2
Take the protein liquid of 500g, be placed in a container, regulate pH value, heating water bath to 40 DEG C, add glutaminase transaminase 5U/100 gram, react, 40 DEG C of reaction temperatures, the pH value of controlling reaction with 10%NaOH is 8.5, reaction time 3h, heats the enzyme that goes out, cooling, makes product.
Embodiment 3
Take the protein liquid of 500g, be placed in a container, regulate pH value, heating water bath to 50 DEG C, add glutaminase transaminase 1U/100 gram, react, 50 DEG C of reaction temperatures, the pH value of controlling reaction with 10%NaOH is 8.5, reaction time 3h, heats the enzyme that goes out, cooling, makes product.
Embodiment 4
Take the protein liquid of 500g, be placed in a container, regulate pH value, heating water bath to 50 DEG C, add glutaminase transaminase 5U/100 gram, react, 50 DEG C of reaction temperatures, the pH value of controlling reaction with 10%NaOH is 8.5, reaction time 3h, heats the enzyme that goes out, cooling, makes product.
The mensuration of foaming characteristic, foaming stability and foam height:
Accurately take 300g protein liquid, 3g tower tower powder, 150g white granulated sugar.
In protein liquid, add tower tower powder, use eggbeater middling speed to stir 1min, transfer high-speed stirred to, progressively add white granulated sugar, dismiss to compared with paddle inwardly projecting or fair, finish to dismiss simultaneously.
Use the straight body transparent vessel of flat mouth to measure volume V.Albumen is daubed into rapidly in container, flattened, weigh.Deduction empty weight, records foam wt M.Be calculated as follows foaming characteristic:
In formula: M-foam quality; G;
V-foam volume; ML.
The protein foam of dismissing end is got to 100g and pack into rapidly in funnel, floating, by funnel stand, on 100ml glass cylinder, record start time t1, records the first drop of liquid and drops to the time t2 in graduated cylinder.The difference of the two is foam stability.Be calculated as follows foaming stability:
Foaming stability (min)=t2-t1
In formula: t1-foam is placed on initial time on funnel, min;
First foam Drain time of t2-, min.
Foam height is to use the height of the cylinder bottom measured in 5L a mixing bowl of ruler to foam surface.
The using glutamine transaminage modified Egg-white liquid of table 1 and fresh protein liquid are dismissed Performance Ratio
The using glutamine transaminage modified Egg-white liquid of table 2 and sterilization protein liquid are dismissed Performance Ratio
Product prepared by the inventive method has good foaming characteristic.Product is mainly used in and cures industry, improves the quality of product, product foaming being had higher requirements for cake etc.The invention has the advantages that and utilize glutamy transaminase to promote the effect of albumen polymerization, thereby the desaturation of the protein liquid through storing is reversed, the practicality of technological design science, properties of product are good.
The foregoing is only the preferred embodiments of the present invention, be not limited to the present invention, for a person skilled in the art, the present invention can have various modifications and variations.Within the spirit and principles in the present invention all, any amendment of doing, be equal to replacement, improvement etc., within all should being included in protection scope of the present invention.
Claims (1)
1. a high preparation method who dismisses Egg-white liquid, is characterized in that, comprises the following steps:
Step 1) egg removes surface contaminants through cleaning; And egg is removed surface contaminants through clear processing and is completed by continuous cleaning machine;
Step 2) knock egg and complete separating of albumen and yolk simultaneously by knocking egg machine;
Step 3) be cooled to low temperature 0-4 DEG C;
Step 4) regulate pH value to 8.5 with 10% citric acid solution;
Step 5) be heated to required reaction temperature, add glutamine transaminage in batches, in course of reaction, use 10%NaOH solution to regulate pH value to 8.5; Wherein, required reaction temperature is 40-50 DEG C, and the reaction time is 0.5-5 hour, and the consumption of glutamine transaminage is 1-5U/100 protein liquid;
Step 6) react and finish to carry out heat sterilization, make product; And after reaction finishes, by the heat treatment enzyme that goes out, realize the pasteurization of protein liquid, heating-up temperature is 50-60 DEG C, and the time is 5～8 minutes simultaneously, be then cooled to 4 DEG C after packaging, 0-4 DEG C of storage.
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| CN201210121182.9A CN102669722B (en) | 2012-04-24 | 2012-04-24 | Making method of highly-beaten liquid egg white |
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| CN201210121182.9A CN102669722B (en) | 2012-04-24 | 2012-04-24 | Making method of highly-beaten liquid egg white |
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| CN102669722A CN102669722A (en) | 2012-09-19 |
| CN102669722B true CN102669722B (en) | 2014-12-03 |
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Families Citing this family (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757099B (en) * | 2015-04-24 | 2018-05-08 | 北京农学院 | A kind of method for preventing egg dryed product water outlet |
| CN106942459B (en) * | 2017-03-08 | 2018-06-19 | 苏州欧福蛋业股份有限公司 | The preparation and application of a kind of high glue protein powder of superelevation degree of gelation for noodles |
| CN108244316A (en) * | 2018-01-12 | 2018-07-06 | 上海冠生园食品有限公司 | For producing the production method of the preparation method of the protein liquid of nougat and nougat |
| CN109673972B (en) * | 2018-11-19 | 2022-09-09 | 南昌大学 | Method for improving foaming property of pasteurized protein liquid |
| CN109601692A (en) * | 2019-01-18 | 2019-04-12 | 北京二商健力食品科技有限公司 | A kind of preparation method of protein liquid |
| CN115956645A (en) * | 2022-12-29 | 2023-04-14 | 苏州欧福蛋业股份有限公司 | Preparation method of ready-to-drink chicken protein beverage |
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| CN102356888A (en) * | 2011-09-15 | 2012-02-22 | 东北农业大学 | Egg white powder with high foamability and preparation method thereof |
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| CN1135068C (en) * | 1998-06-24 | 2004-01-21 | 味之素株式会社 | Cheese whey protein having improved texture process for producing the same and use thereof |
| CN101366469A (en) * | 2008-09-09 | 2009-02-18 | 江南大学 | Preparation method for high-efficiency soy protein frothing agent |
| CN102356888A (en) * | 2011-09-15 | 2012-02-22 | 东北农业大学 | Egg white powder with high foamability and preparation method thereof |
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| 刘超.蛋清蛋白的改性及其起泡特性研究.《Engineering Science and Technology I》.2009,(第7期),第四章第4.3.4.1节、4.5节. * |
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Address after: Jiangsu province 215215 Fen lake high tech Industrial Development Zone of Suzhou City Golden Xiangjiaba community gold No. 386 Road Patentee after: Suzhou fortune egg Limited by Share Ltd Address before: Wujiang City, Suzhou City, Jiangsu province 215000, Golden Xiangjiaba Development Zone Patentee before: Suzhou Ovodan Co., Ltd. |