CN104522725A - Dual-protein dried egg and preparation method thereof - Google Patents
Dual-protein dried egg and preparation method thereof Download PDFInfo
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- CN104522725A CN104522725A CN201410854605.7A CN201410854605A CN104522725A CN 104522725 A CN104522725 A CN 104522725A CN 201410854605 A CN201410854605 A CN 201410854605A CN 104522725 A CN104522725 A CN 104522725A
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Abstract
The invention discloses a dual-protein dried egg and a preparation method of the dual-protein dried egg. The dual-protein dried egg comprises the following raw materials, by weight, 88.03-94.43 parts of dual-protein fluid, 2.05-4.40 parts of white granulated sugar, 0.41-0.88 part of chicken paste, 0.41-0.88 part of beef extract, 0.41-0.88 part of onion normal juice, 0.04-0.09 part of I+G, 0.20-0.44 part of aginomoto, and 2.05-4.40 parts of soy. The dual-protein fluid is composed of redissolved egg white and fresh egg fluid, and the ratio of the redissolved egg white and the fresh egg fluid is from 3:10 to 2:1. The redissolved egg white is prepared by performing thermal denaturation of salt egg white, water adding and desalination, desalted egg white dissolution and PH regulation. Mix egg fluid is obtained by putting all the ingredients into a blender and mixing the ingredients uniformly, and the dual-protein dried egg is prepared by performing the following processes on the mix egg fluid of injecting the mix egg fluid into a mould, degassing in vacuum, finalizing the design by stewing, slicing, drying and packaging. The dual-protein dried egg and the preparation method of the dual-protein dried egg utilize the salt egg white effectively, a composite score method of sensory evaluation is performed on the obtained dual-protein dried egg according to surface smoothness, structural homogeneity, hardness, elasticity and chewiness and the like, and the obtained dual-protein dried egg has no difference with a fresh egg dried egg product.
Description
Technical field
The present invention relates to birds, beasts and eggs byproduct field of deep, particularly a kind of salted egg albumen desalination and gained desalination egg white are applied to a kind of double protein egg that egg does processing and do its preparation method together with fresh egg liquid.
Background technology
China's birds, beasts and eggs particularly egg, duck's egg output are very abundant, egg, duck's egg are processed as egg to do etc. be easy to carry, the egg products processed again of instant, not only enriched product variety, and extended industrial chain.
Salted egg albumen produces the accessory substance of preserved egg yellow, and its salt content is up to 7 ~ 12% and fishy smell is very large, and be difficult to rational and efficient use, Chang Zuowei discarded object processes, and wastes a large amount of good protein resources.Desalination egg white is utilized the effective way of salted egg albumen by salted egg albumen desalination beyond doubt as the dry raw material of egg.Around salted egg albumen desalination, people give and pay close attention to widely: according to the principle of protein reversible Denaturation and Renaturation, adopt isoelectric precipitation desalination, separating desalination or be core with UF membrane, with other technologies as enzymolysis, ultrasonic wave, microwave, vacuum technique combine and carry out desalination.The defects such as what above-mentioned desalination process had exists step complexity, protein recovery low (about 80%), and the large and environmental pollution of desalinization wastewater amount is larger; Although what have can obtain equipment with high desalinization, the high protein rate of recovery, there is the problems such as investment is large, cost is high, fouling membrane is serious, be difficult to effectively promote in production reality.
Summary of the invention
For overcoming the defect of prior art, the invention provides a kind of method for desalting salted egg white and obtaining double protein egg by being applied to dry processing of egg after the redissolution of gained desalination egg white together with fresh egg liquid and doing.
For solving the problems of the technologies described above, the technical solution used in the present invention is:
The invention provides a kind of double protein egg to do, comprise the raw material of following weight portion: 88.03 ~ 94.43 parts of double protein liquid, 2.05 ~ 4.40 portions of white granulated sugars, 0.41 ~ 0.88 part of chicken paste, 0.41 ~ 0.88 portion of beef extract, 0.41 ~ 0.88 part of onion Normal juice, 0.04 ~ 0.09 part of I+G (5 ' Sodium Inosinate-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and the 5 ' bird sodium nucleinate-GMP (DISODIUM GUANOSINE5 '-MONOPHOSPHATE) each 50% combines), 0.20 ~ 0.44 portion of monosodium glutamate, 2.05 ~ 4.40 portions of soy sauce.
Wherein, described double protein liquid forms by redissolving egg white and fresh egg liquid, and the ratio of egg white and fresh egg liquid of redissolving is 3:10 ~ 2:1.
Described redissolution egg white is prepared primarily of following methods:
(1) salted egg albumen thermal denaturation: by salted egg albumen vapour cooking, makes the abundant sex change of egg white solidify, then smashs into the egg white solidified to pieces fragment; As preferably, the time of salted egg albumen atmospheric steam boiling is 30 ~ 40min.Described protein fragment size is 0.5cm ~ 2.5cm.
(2) add water desalination: the water adding protein fragment volume 1 ~ 2 times in the described protein fragment smashed to pieces, soak desalination 30-50min under normal temperature after, remove salt solution; Repeat to soak de-salting operation 2 ~ 3 times, finally also squeezing to not having free water to flow out by filtered through gauze, obtaining desalination egg white;
(3) desalination egg white dissolves: compound concentration is the aqueous slkali of 3 ~ 9wt%, under normal pressure, aqueous slkali is heated to boiling, and desalination egg white in (2) is added under the slight boiling condition of maintenance, stirring makes desalination egg white dissolve, and the weight ratio of described alkali lye and described desalination egg white is 2:5 ~ 7; As preferably, described alkali lye is that NaOH is or/and potassium hydroxide solution.
(4) the egg white solution acid after dissolving adjusts pH to pH7.0 ~ 7.5 under agitation, obtains redissolving egg white.As preferably, described acid is that acetic acid is or/and lactic acid.
The preparation method that the present invention also provides a kind of double protein egg dry, comprises the following steps:
(1) by described double protein liquid, described white granulated sugar, described chicken paste, described beef extract, described onion Normal juice, described I+G, described monosodium glutamate, described soy sauce is placed in mixer and stirs, and each batching is mixed and obtains egg mix liquid;
As preferably, described egg mix liquid 200 eye mesh screens filter.
(2) egg mix liquid is injected mould and vacuum outgas, then send into back pressure type Sterilization Kettle boiling sizing;
(3) egg after sizing is done stripping and slicing, insert in drip pan and dry;
(4) be cooled to normal temperature final vacuum packaging by dry for the egg after oven dry, after sterilization cooling, the surface water removing packaging bag gets product.
The present invention makes the complete sex change of albumen by thermocoagulation, then the mode by soaking removes salinity wherein, not only achieve the high-recovery of protein and the high clearance of salinity, protein recovery reaches more than 97%, the clearance of salt reaches more than 95%, and method is simple, reduced investment, cost is low, is easy to promote.
The present invention's NaOH is or/and sex change egg white dissolves by potassium hydroxide solution, with acetic acid or/and lactic acid adjusts its pH to 7.0 ~ 7.5, not only make desalination egg white and fresh egg liquid effective integration, and carrying out the dry processing of double protein egg in phosphatic situation not using, gained double protein egg dryed product carries out the integrate score of subjective appreciation and fresh egg egg dryed product indifference by surface flatness, structural homogenity, hardness, elasticity, chewiness etc.
Detailed description of the invention
Below in conjunction with the embodiment in the present invention, be clearly and completely described the technical scheme in the embodiment of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1:
1, the preparation of double protein liquid
(1) salted egg albumen thermal denaturation: by quantitative salted egg albumen 100 DEG C of vapour cooking 30min, makes the abundant sex change of egg white solidify, then the egg white solidified is smashed into pieces the fragment of 0.5cm ~ 2.5cm.
(2) add water desalination: the water adding protein volume 1 times in the protein fragment smashed to pieces, soak desalination 30min under normal temperature after, decant, removes salt solution; Repeat 2 times, finally also squeezing to not having free water to flow out by filtered through gauze, obtaining desalination egg white.
(3) desalination egg white dissolves: compound concentration is the sodium hydroxide solution of 3%, under normal pressure, described sodium hydroxide solution is heated to boiling, and the ratio adding 5 parts of desalination egg white in 2 parts of sodium hydroxide solutions under the slight boiling condition of maintenance adds the desalination egg white of gained in (2), stirs and makes desalination egg white dissolve.
Egg white solution acetic acid after dissolving adjusts pH7.2 under agitation, obtains redissolving egg white.
Redissolution egg white and fresh egg liquid are mixed to get double protein liquid by weight for 2:1.
2, the preparation that egg is dry
(4) by 88.03KG double protein liquid, 4.40KG white granulated sugar, 0.88KG chicken paste, 0.88KG beef extract, 0.88KG onion Normal juice, 0.09KG I+G, 0.44KG monosodium glutamate, 4.40KG soy sauce is placed in mixer, under 2000rpm condition, stir 10min, each batching is mixed, then filters with 200 eye mesh screens and obtain egg mix liquid.
(5) boiling is shaping: egg mix liquid is injected mould and under-0.08MP vacuum outgas 5min, then send into back pressure type Sterilization Kettle boiling sizing 30min under 110 DEG C of conditions.
(6) section is dried: be cut into uniform bulk on request by dry for egg after sizing, insert drip pan and dry 30min in 120 DEG C.
(7) pack: be cooled to normal temperature final vacuum packaging by dry for the egg after drying, after 121 DEG C of sterilization 30min, to cool and the surface water removing packaging bag gets product.
Comparative example 1:
(1) by fresh for 88.03KG egg liquid, 4.40KG white granulated sugar, 0.88KG chicken paste, 0.88KG beef extract, 0.88KG onion Normal juice, 0.09KG I+G, 0.44KG monosodium glutamate, 4.40KG soy sauce is placed in mixer, under 2000rpm condition, stir 10min, each batching is mixed, then filters with 200 eye mesh screens and obtain egg mix liquid.
(2) boiling is shaping: egg mix liquid is injected mould and under-0.08MP vacuum outgas 5min, then send into back pressure type Sterilization Kettle boiling sizing 30min under 110 DEG C of conditions.
(3) section is dried: be cut into uniform bulk on request by dry for egg after sizing, insert drip pan and dry 30min in 120 DEG C.
(4) pack: be cooled to normal temperature final vacuum packaging by dry for the egg after drying, after 121 DEG C of sterilization 30min, to cool and the surface water removing packaging bag gets product.
Embodiment 2:
The preparation of 1 double protein liquid
(1) salted egg albumen thermal denaturation: by quantitative salted egg albumen 100 DEG C of vapour cooking 35min, makes the abundant sex change of egg white solidify, then the egg white solidified is smashed into pieces the fragment of 0.5cm ~ 2.5cm.
(2) add water desalination: the water adding protein volume 2 times in the protein fragment smashed to pieces, soak desalination 40min under normal temperature after, decant, removes salt solution; Repeat 3 times, finally also squeezing to not having free water to flow out by filtered through gauze, obtaining desalination egg white.
(3) desalination egg white dissolves: compound concentration is the potassium hydroxide solution of 6wt%, under normal pressure, potassium hydroxide solution is heated to boiling, and the ratio adding 7 parts of desalination egg white in 2 parts of potassium hydroxide solutions under the slight boiling condition of maintenance adds the desalination egg white of gained in (2), stirs and makes desalination egg white dissolve.
Egg white solution lactic acid after dissolving adjusts pH7.5 under agitation, obtains redissolving egg white.
Redissolution egg white and fresh egg liquid are mixed to get double protein liquid by weight for 3:10.
2, the preparation that egg is dry
(4) by 94.43KG double protein liquid, 2.05KG white granulated sugar, 0.41KG chicken paste, 0.41KG beef extract, 0.41KG onion Normal juice, 0.04KG I+G, 0.20KG monosodium glutamate, 2.05KG soy sauce is placed in mixer, under 600rpm condition, stir 15min, each batching is mixed, then filters with 200 eye mesh screens and obtain egg mix liquid.
(5) boiling is shaping: egg mix liquid is injected mould and under-0.08MP vacuum outgas 5min, then send into back pressure type Sterilization Kettle boiling sizing 20min under 120 DEG C of conditions.
(6) section is dried: be cut into uniform bulk on request by dry for egg after sizing, insert drip pan and dry 20min in 130 DEG C.
(7) pack: be cooled to normal temperature final vacuum packaging by dry for the egg after drying, after 121 DEG C of sterilization 30min, to cool and the surface water removing packaging bag gets product.
Comparative example 2:
(1) by fresh for 94.43KG egg liquid, 2.05KG white granulated sugar, 0.41KG chicken paste, 0.41KG beef extract, 0.41KG onion Normal juice, 0.04KG I+G, 0.20KG monosodium glutamate, 2.05KG soy sauce is placed in mixer, under 600rpm condition, stir 15min, each batching is mixed, then filters with 200 eye mesh screens and obtain egg mix liquid.
(5) boiling is shaping: egg mix liquid is injected mould and under-0.08MP vacuum outgas 5min, then send into back pressure type Sterilization Kettle boiling sizing 20min under 120 DEG C of conditions.
(6) section is dried: be cut into uniform bulk on request by dry for egg after sizing, insert drip pan and dry 20min in 130 DEG C.
(7) pack: be cooled to normal temperature final vacuum packaging by dry for the egg after drying, after 121 DEG C of sterilization 30min, to cool and the surface water removing packaging bag gets product.
Embodiment 3:
The preparation of 1 double protein liquid
(1) salted egg albumen thermal denaturation: by quantitative salted egg albumen 95 DEG C of atmospheric steam boiling 40min, the abundant sex change of egg white is solidified, then the egg white solidified is smashed into pieces the fragment of 0.5cm ~ 2.5cm.
(2) add water desalination: the water adding protein volume 1.5 times in the protein fragment smashed to pieces, soak desalination 50min under normal temperature after, decant, removes salt solution; Repeat 2 times, finally also squeezing to not having free water to flow out by filtered through gauze, obtaining desalination egg white.
(3) desalination egg white dissolves: compound concentration is sodium hydroxide solution and the potassium hydroxide solution of 9wt% respectively, to sodium hydroxide solution be joined and potassium hydroxide solution mixes by weight the ratio by 1:1, obtained sodium hydroxide solution that concentration is 9wt% and potassium hydroxide mixed solution.Under normal pressure, sodium hydroxide solution and potassium hydroxide mixed solution are heated to boiling, and the ratio adding 6 parts of desalination egg white under the slight boiling condition of maintenance in 2 parts of sodium hydroxide solutions and potassium hydroxide mixed solution adds the desalination egg white of gained in (2), stirs and makes desalination egg white dissolve.
The ratio of acetic acid and ammonium lacate weight ratio 1:2 is mixed, obtains mixed acid.The described mixed acid of egg white solution after dissolving adjusts pH7.0 under agitation, obtains redissolving egg white.
Redissolution egg white and fresh egg liquid are mixed to get double protein liquid by weight for 1:1.
2, the preparation that egg is dry
(4) by 90.0KG double protein liquid, 4.0KG white granulated sugar, 0.7KG chicken paste, 0.7KG beef extract, 0.7KG onion Normal juice, 0.07KG I+G, 0.30KG monosodium glutamate, 3.53KG soy sauce is placed in mixer, under 1200rpm condition, stir 12min, each batching is mixed, then filters with 200 eye mesh screens and obtain egg mix liquid.
(5) boiling is shaping: egg mix liquid is injected mould and under-0.08MP vacuum outgas 5min, then send into back pressure type Sterilization Kettle boiling sizing 25min under 115 DEG C of conditions.
(6) section is dried: be cut into uniform bulk on request by dry for egg after sizing, insert drip pan and dry 25min in 130 DEG C.
(7) pack: be cooled to normal temperature final vacuum packaging by dry for the egg after drying, after 121 DEG C of sterilization 30min, to cool and the surface water removing packaging bag gets product.
Comparative example 3:
(1) by fresh for 90.0KG egg liquid, 4.0KG white granulated sugar, 0.7KG chicken paste, 0.7KG beef extract, 0.7KG onion Normal juice, 0.07KG I+G, 0.30KG monosodium glutamate, 3.53KG soy sauce is placed in mixer, under 1200rpm condition, stir 12min, each batching is mixed, then filters with 200 eye mesh screens and obtain egg mix liquid.
(5) boiling is shaping: egg mix liquid is injected mould and under-0.08MP vacuum outgas 5min, then send into back pressure type Sterilization Kettle boiling sizing 25min under 115 DEG C of conditions.
(6) section is dried: be cut into uniform bulk on request by dry for egg after sizing, insert drip pan and dry 25min in 130 DEG C.
(7) pack: be cooled to normal temperature final vacuum packaging by dry for the egg after drying, after 121 DEG C of sterilization 30min, to cool and the surface water removing packaging bag gets product.
By embodiment and comparative example product random number, item rating is divided by surface flatness, structural homogenity, hardness, elasticity and chewiness by 12 valuation officers, the arithmetic mean of instantaneous value of 12 valuation officers to certain point of item rating is this subitem score, each subitem score is sued for peace and obtains the comprehensive grading of certain product.
Table 1 standards of grading
The Analyses Methods for Sensory Evaluation Results of table 2 embodiment and reference examples egg dryed product
| Surface flatness | Structural homogenity | Hardness | Elasticity | Chewiness | Comprehensive grading | |
| Embodiment 1 | 18.8 | 23.9 | 14.6 | 14.2 | 24.6 | 96.1 |
| Comparative example 1 | 19.3 | 24.2 | 14.8 | 14.8 | 24.8 | 97.9 |
| Embodiment 2 | 19.2 | 24.1 | 14.8 | 14.8 | 24.8 | 97.7 |
| Comparative example 2 | 19.4 | 24.2 | 14.8 | 14.8 | 24.9 | 98.1 |
| Embodiment 3 | 19.2 | 24.1 | 14.7 | 14.8 | 24.8 | 97.6 |
| Comparative example 3 | 19.4 | 24.3 | 14.8 | 14.8 | 24.9 | 98.2 |
As can be seen from the above table, the surface flatness, structural homogenity, hardness, elasticity, chewiness etc. of gained egg dryed product of the present invention carry out subjective appreciation, its integrate score and fresh egg egg dryed product indifference.
Above-mentioned embodiment is intended to illustrate that the present invention can be professional and technical personnel in the field and realizes or use; modifying to above-mentioned embodiment will be apparent for those skilled in the art; therefore the present invention includes but be not limited to above-mentioned embodiment; any these claims or description of meeting describes; meet and principle disclosed herein and novelty, the method for inventive features, technique, product, all fall within protection scope of the present invention.
Claims (9)
1. a double protein egg is done, it is characterized in that, be prepared from by the raw material comprising following weight portion: 88.03 ~ 94.43 parts of double protein liquid, 2.05 ~ 4.40 portions of white granulated sugars, 0.41 ~ 0.88 part of chicken paste, 0.41 ~ 0.88 portion of beef extract, 0.41 ~ 0.88 part of onion Normal juice, 0.04 ~ 0.09 part of I+G, 0.20 ~ 0.44 portion of monosodium glutamate, 2.05 ~ 4.40 portions of soy sauce.
2. double protein egg according to claim 1 is done, and it is characterized in that, described double protein liquid forms by redissolving egg white and fresh egg liquid, and the weight ratio of redissolution egg white and fresh egg liquid is 3:10 ~ 2:1.
3. double protein egg according to claim 1 is done, and it is characterized in that, described redissolution egg white is prepared from by the method comprised the following steps:
(1) salted egg albumen thermal denaturation: by salted egg albumen vapour cooking, makes the abundant sex change of described salted egg albumen solidify, then smashs into the described salted egg albumen of solidifying to pieces protein fragment;
(2) add water desalination: the water adding described protein fragment volume 1 ~ 2 times in the described protein fragment smashed to pieces, soak desalination 30-50min under normal temperature after, remove salt solution; Repeat to soak de-salting operation 2 ~ 3 times, finally also squeezing to not having free water to flow out by filtered through gauze, obtaining desalination egg white;
(3) desalination egg white dissolves: compound concentration is the aqueous slkali of 3 ~ 9wt%, under normal pressure, described aqueous slkali is heated to boiling, and desalination egg white described in (2) is added under the slight boiling condition of maintenance, stirring makes described desalination egg white dissolve, and the weight ratio of described aqueous slkali and described desalination egg white is 2:5 ~ 7;
(4) the egg white solution acid after dissolving adjusts pH to pH7.0 ~ 7.5 under agitation, obtains described redissolution egg white.
4. double protein egg according to claim 3 is done, and it is characterized in that, described salted egg albumen atmospheric steam boiling 30 ~ 40min.
5. double protein egg according to claim 3 is done, and it is characterized in that, described protein fragment size is 0.5cm ~ 2.5cm.
6. double protein egg according to claim 3 is done, and it is characterized in that, described alkali lye is the mixture of NaOH or potassium hydroxide solution or the two arbitrary proportion.
7. double protein egg according to claim 3 is done, and it is characterized in that, described acid is the mixture of acetic acid or lactic acid or the two arbitrary proportion.
8. make the method that double protein egg is dry according to any one of claim 1-7, it is characterized in that, comprise the following steps:
(1) by described double protein liquid, described white granulated sugar, described chicken paste, described beef extract, described onion Normal juice, described I+G, described monosodium glutamate, described soy sauce is placed in mixer and stirs, and each batching is mixed and obtains egg mix liquid;
(2) described egg mix liquid is injected mould and vacuum outgas, then send into the boiling of back pressure type Sterilization Kettle and be shaped into egg and do;
(3) the described egg after sizing is done stripping and slicing, insert in drip pan and dry;
(4) be cooled to normal temperature final vacuum packaging by dry for the described egg after oven dry, after sterilization cooling, the surface water removing packaging bag gets product.
9. the preparation method that double protein egg according to claim 8 is dry, is characterized in that, described egg mix liquid injects described mould after 200 eye mesh screens filter.
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| CN107495172A (en) * | 2017-08-01 | 2017-12-22 | 华南理工大学 | A kind of method for desalting salted egg white |
| CN108991452A (en) * | 2018-08-31 | 2018-12-14 | 湖南农业大学 | A kind of production method that vegetable egg is frozen |
| CN109287977A (en) * | 2018-09-13 | 2019-02-01 | 西华大学 | A kind of process equipment of chicken snack food |
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| CN104522725B (en) | 2018-05-22 |
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