CN103238725A - 一种高凝胶性抗冻鸡蛋蛋白粉的制备方法 - Google Patents
一种高凝胶性抗冻鸡蛋蛋白粉的制备方法 Download PDFInfo
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- CN103238725A CN103238725A CN2012103561475A CN201210356147A CN103238725A CN 103238725 A CN103238725 A CN 103238725A CN 2012103561475 A CN2012103561475 A CN 2012103561475A CN 201210356147 A CN201210356147 A CN 201210356147A CN 103238725 A CN103238725 A CN 103238725A
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- egg
- albumen powder
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- egg albumen
- egg white
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- 239000000843 powder Substances 0.000 title claims abstract description 24
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- 239000007788 liquid Substances 0.000 claims abstract description 17
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 claims abstract description 6
- 238000001694 spray drying Methods 0.000 claims abstract description 5
- WQZGKKKJIJFFOK-QTVWNMPRSA-N D-mannopyranose Chemical compound OC[C@H]1OC(O)[C@@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-QTVWNMPRSA-N 0.000 claims abstract description 3
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 3
- 239000008103 glucose Substances 0.000 claims abstract description 3
- 102000002322 Egg Proteins Human genes 0.000 claims abstract 11
- 108010000912 Egg Proteins Proteins 0.000 claims abstract 11
- 238000001879 gelation Methods 0.000 claims description 16
- 235000015220 hamburgers Nutrition 0.000 claims description 12
- 102000004169 proteins and genes Human genes 0.000 claims description 10
- 108090000623 proteins and genes Proteins 0.000 claims description 10
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 6
- 238000000855 fermentation Methods 0.000 claims description 5
- 230000004151 fermentation Effects 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 3
- 229920002558 Curdlan Polymers 0.000 claims description 3
- 239000001879 Curdlan Substances 0.000 claims description 3
- 102000004190 Enzymes Human genes 0.000 claims description 3
- 108090000790 Enzymes Proteins 0.000 claims description 3
- 229910019142 PO4 Inorganic materials 0.000 claims description 3
- 239000002131 composite material Substances 0.000 claims description 3
- 229940078035 curdlan Drugs 0.000 claims description 3
- 235000019316 curdlan Nutrition 0.000 claims description 3
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 3
- 239000010452 phosphate Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000000265 homogenisation Methods 0.000 claims description 2
- 235000013611 frozen food Nutrition 0.000 claims 1
- FQENQNTWSFEDLI-UHFFFAOYSA-J sodium diphosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])([O-])=O FQENQNTWSFEDLI-UHFFFAOYSA-J 0.000 claims 1
- GCLGEJMYGQKIIW-UHFFFAOYSA-H sodium hexametaphosphate Chemical compound [Na]OP1(=O)OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])OP(=O)(O[Na])O1 GCLGEJMYGQKIIW-UHFFFAOYSA-H 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 229910000162 sodium phosphate Inorganic materials 0.000 claims 1
- 229940048086 sodium pyrophosphate Drugs 0.000 claims 1
- 235000019818 tetrasodium diphosphate Nutrition 0.000 claims 1
- 239000001577 tetrasodium phosphonato phosphate Substances 0.000 claims 1
- 239000013638 trimer Substances 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 abstract description 19
- 235000013622 meat product Nutrition 0.000 abstract description 8
- 239000000203 mixture Substances 0.000 abstract description 3
- 210000002969 egg yolk Anatomy 0.000 abstract description 2
- 238000005303 weighing Methods 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 7
- 235000014103 egg white Nutrition 0.000 abstract 7
- 210000000969 egg white Anatomy 0.000 abstract 7
- WQZGKKKJIJFFOK-PHYPRBDBSA-N alpha-D-galactose Chemical compound OC[C@H]1O[C@H](O)[C@H](O)[C@@H](O)[C@H]1O WQZGKKKJIJFFOK-PHYPRBDBSA-N 0.000 abstract 1
- 239000002778 food additive Substances 0.000 abstract 1
- 235000013373 food additive Nutrition 0.000 abstract 1
- 229930182830 galactose Natural products 0.000 abstract 1
- 238000005086 pumping Methods 0.000 abstract 1
- 230000001954 sterilising effect Effects 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 8
- 238000002474 experimental method Methods 0.000 description 6
- 235000013372 meat Nutrition 0.000 description 5
- 238000012360 testing method Methods 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- 238000007710 freezing Methods 0.000 description 3
- 230000008014 freezing Effects 0.000 description 3
- 241000242759 Actiniaria Species 0.000 description 2
- 244000061456 Solanum tuberosum Species 0.000 description 2
- 235000002595 Solanum tuberosum Nutrition 0.000 description 2
- 108010073771 Soybean Proteins Proteins 0.000 description 2
- 229920002472 Starch Polymers 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- 235000019710 soybean protein Nutrition 0.000 description 2
- 239000008107 starch Substances 0.000 description 2
- 235000019698 starch Nutrition 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 238000004458 analytical method Methods 0.000 description 1
- 210000004027 cell Anatomy 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007423 decrease Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 210000000663 muscle cell Anatomy 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 230000008092 positive effect Effects 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000010076 replication Effects 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 238000010257 thawing Methods 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
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CN201210356147.5A CN103238725B (zh) | 2012-09-24 | 2012-09-24 | 一种高凝胶性抗冻鸡蛋蛋白粉的制备方法 |
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CN201210356147.5A CN103238725B (zh) | 2012-09-24 | 2012-09-24 | 一种高凝胶性抗冻鸡蛋蛋白粉的制备方法 |
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CN103238725A true CN103238725A (zh) | 2013-08-14 |
CN103238725B CN103238725B (zh) | 2014-09-24 |
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Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103859465A (zh) * | 2014-02-26 | 2014-06-18 | 廊坊师范学院 | 高蛋白罗非鱼鱼丸及其制备方法 |
CN104757099A (zh) * | 2015-04-24 | 2015-07-08 | 北京农学院 | 一种防止蛋干产品出水的方法 |
CN106942459A (zh) * | 2017-03-08 | 2017-07-14 | 苏州欧福蛋业股份有限公司 | 一种超高胶凝度高胶蛋白粉的制备和应用 |
CN107242346A (zh) * | 2017-06-22 | 2017-10-13 | 安徽王家坝生态农业有限公司 | 一种从蛋白中获取多肽制品的方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101305767A (zh) * | 2008-07-18 | 2008-11-19 | 江南大学 | 高凝胶蛋白粉及其生产方法与它们的用途 |
CN101803759A (zh) * | 2010-03-17 | 2010-08-18 | 广东海洋大学 | 一种提高冷冻鱼糜凝胶强度的生产方法 |
CN102273662A (zh) * | 2011-07-22 | 2011-12-14 | 郑州三全食品股份有限公司 | 一种鱼糜制品及其制作方法 |
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2012
- 2012-09-24 CN CN201210356147.5A patent/CN103238725B/zh not_active Expired - Fee Related
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101305767A (zh) * | 2008-07-18 | 2008-11-19 | 江南大学 | 高凝胶蛋白粉及其生产方法与它们的用途 |
CN101803759A (zh) * | 2010-03-17 | 2010-08-18 | 广东海洋大学 | 一种提高冷冻鱼糜凝胶强度的生产方法 |
CN102273662A (zh) * | 2011-07-22 | 2011-12-14 | 郑州三全食品股份有限公司 | 一种鱼糜制品及其制作方法 |
Non-Patent Citations (3)
Title |
---|
刘云宏等: "鸡蛋蛋白粉的离心喷雾干燥研究", 《粮油食品科技》, vol. 13, no. 2, 31 December 2005 (2005-12-31), pages 7 - 9 * |
刘欣等: "海藻糖、乳酸钠对冻藏鳙鱼鱼糜蛋白抗冻效果的影响", 《食品与发酵工业》, vol. 33, no. 8, 31 December 2007 (2007-12-31) * |
郭锡铎: "《肉类产品概念设计》", 29 February 2008, article "可得然胶 TG酶", pages: 319-322 * |
Cited By (6)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN103859465A (zh) * | 2014-02-26 | 2014-06-18 | 廊坊师范学院 | 高蛋白罗非鱼鱼丸及其制备方法 |
CN103859465B (zh) * | 2014-02-26 | 2015-11-18 | 廊坊师范学院 | 高蛋白罗非鱼鱼丸及其制备方法 |
CN104757099A (zh) * | 2015-04-24 | 2015-07-08 | 北京农学院 | 一种防止蛋干产品出水的方法 |
CN106942459A (zh) * | 2017-03-08 | 2017-07-14 | 苏州欧福蛋业股份有限公司 | 一种超高胶凝度高胶蛋白粉的制备和应用 |
CN106942459B (zh) * | 2017-03-08 | 2018-06-19 | 苏州欧福蛋业股份有限公司 | 一种用于面条的超高胶凝度高胶蛋白粉的制备和应用 |
CN107242346A (zh) * | 2017-06-22 | 2017-10-13 | 安徽王家坝生态农业有限公司 | 一种从蛋白中获取多肽制品的方法 |
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