CN104522725B - A kind of double protein egg is done and preparation method thereof - Google Patents
A kind of double protein egg is done and preparation method thereof Download PDFInfo
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- CN104522725B CN104522725B CN201410854605.7A CN201410854605A CN104522725B CN 104522725 B CN104522725 B CN 104522725B CN 201410854605 A CN201410854605 A CN 201410854605A CN 104522725 B CN104522725 B CN 104522725B
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Abstract
The invention discloses a kind of double protein eggs to do, and includes the raw material of following parts by weight：88.03~94.43 parts of egg-pair white liquors, 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.The egg-pair white liquor is made of redissolution egg white and fresh egg liquid, and the ratio for redissolving egg white and fresh egg liquid is 3：10~2：1.The redissolution egg white is dissolved by salted egg albumen thermal denaturation plus water desalination, desalination egg white by salted egg albumen, pH is adjusted to be made.Each dispensing is placed in stirrer for mixing and uniformly obtains mixing egg liquid, will shape, and cut into slices through boiling, and dry in mixing egg liquid injection mold and vacuum outgas, and pack and double protein egg is made does.The present invention is effectively utilized salted egg albumen, and the double protein egg dryed product of gained carries out the comprehensive grading of subjective appreciation and fresh egg egg dryed product indifference by surface flatness, structural homogenity, hardness, elasticity, chewiness etc..
Description
Technical field
The present invention relates to birds, beasts and eggs byproduct field of deep, more particularly to a kind of salted egg albumen desalination and gained desalination egg white with
A kind of double protein egg that fresh egg liquid does processing applied to egg together does its production method.
Background technology
China's birds, beasts and eggs particularly egg, duck's egg yield very abundant, by egg, duck's egg be processed as egg do etc. it is easy to carry,
Convenient egg products processed again, not only enrich product variety, but also extend industrial chain.
Salted egg albumen is to produce the by-product of preserved egg yellow, and salt content is up to 7~12% and fishy smell is very big, it is difficult to rationally effectively
It utilizes, is handled frequently as discarded object, waste substantial amounts of good protein resource.By salted egg albumen desalination and by desalination egg white
It is undoubtedly the effective way using salted egg albumen as egg dry raw material.Around salted egg albumen desalination, people give extensive concern：Root
The principle with renaturation is denatured according to protein reversible, using isoelectric precipitation desalination, separating desalination or using UF membrane as core, with
Other technologies such as enzymolysis, ultrasonic wave, microwave, vacuum technique combination carry out desalination.Above-mentioned desalination process have there are step it is complicated,
The defects of protein recovery is low (80% or so), and desalinization wastewater amount is big and environmental pollution is larger；Although what is had can obtain
Equipment with high desalinization, the high protein rate of recovery, but exist and invest the problems such as big, of high cost, fouling membrane is serious, it is difficult in produce reality
Effectively promote.
The content of the invention
The defects of to overcome the prior art, the present invention provide a kind of method for desalting salted egg white and redissolve gained desalination egg white
Processing is done applied to egg together with fresh egg liquid afterwards to obtain double protein egg and do.
In order to solve the above technical problems, the technical solution used in the present invention is：
The present invention provides a kind of double protein egg and does, and includes the raw material of following parts by weight：88.03~94.43 parts of egg-pair white liquors,
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 original
Juice, 0.04~0.09 part of I+G (5 ' Sodium Inosinates-IMP (DISODIUMINOSINE5 '-MONOPHOSPHATE) and 5 ' bird cores
What sour sodium-GMP (DISODIUM GUANOSINE5 '-MONOPHOSPHATE) each 50% combined), 0.20~0.44 portion of monosodium glutamate,
2.05~4.40 portions of soy sauce.
Wherein, the egg-pair white liquor is made of redissolution egg white and fresh egg liquid, and the ratio for redissolving egg white and fresh egg liquid is
3：10~2：1.
The redissolution egg white is mainly prepared by following methods：
(1) salted egg albumen thermal denaturation：By salted egg albumen vapour cooking, egg white is made fully to be denatured solidification, then by the egg of solidification
Smash into fragment to pieces clearly；Preferably, the time of salted egg albumen atmospheric steam boiling is 30~40min.The protein fragment is big
Small is 0.5cm~2.5cm.
(2) water desalination is added：The water of 1~2 times of protein fragment volume, Yu Chang are added in the protein fragment smashed to pieces
After the lower immersion desalination 30-50min of temperature, remove brine；It repeats to impregnate de-salting operation 2~3 times, finally with filtered through gauze and squeeze extremely
There is no free water outflow, obtain desalination egg white；
(3) desalination egg white dissolves：Compound concentration is the aqueous slkali of 3~9wt%, is heated to seething with excitement by aqueous slkali under normal pressure,
And desalination egg white in (2) is added under the conditions of pico- boiling is maintained, stirring dissolves desalination egg white, the lye and the desalination
The weight ratio of egg white is 2：5~7；Preferably, the lye is sodium hydroxide or/and potassium hydroxide solution.
(4) dissolved egg white solution adjusts pH to obtain redissolving egg white to pH7.0~7.5 under agitation with acid.As
It is preferred that the acid is acetic acid or/and lactic acid.
The present invention also provides the production methods that a kind of double protein egg is done, and comprise the following steps：
(1) by the egg-pair white liquor, the white granulated sugar, the chicken paste, the beef extract, the onion Normal juice, the I
+ G, the monosodium glutamate, the soy sauce, which is placed in mixer, to be stirred, and each dispensing is made to be uniformly mixed to obtain mixing egg liquid；
Preferably, the mixing 200 mesh sieve net filtrations of egg liquid.
(2) mixing egg liquid is injected into simultaneously vacuum outgas in mold, is then fed into back pressure type Sterilization Kettle boiling sizing；
(3) egg after sizing is done into stripping and slicing, inserts in drip pan and dry；
(4) by the egg after drying is dry be cooled to room temperature after be vacuum-packed, sterilization cooling after, remove the surface water of packaging bag i.e.
Obtain finished product.
The present invention makes albumen be denatured completely by thermocoagulation, and salinity therein is then removed by way of immersion,
The high-recovery of protein and the high removal rate of salinity are not only realized, protein recovery reaches more than 97%, and salt is gone
Except rate reaches more than 95%, and method is simple, reduced investment, at low cost, easy to spread.
Present invention sodium hydroxide or/and potassium hydroxide solution will be denatured egg white dissolving, it is adjusted with acetic acid or/and lactic acid
PH to 7.0~7.5 not only makes desalination egg white and fresh egg liquid effective integration, but also in the case that double without using phosphatic progress
Albumen egg does processing, and gained double protein egg dryed product is by progress such as surface flatness, structural homogenity, hardness, elasticity, chewiness
The comprehensive score of subjective appreciation and fresh egg egg dryed product indifference.
Specific embodiment
Below in conjunction with the embodiment in the present invention, the technical solution in the embodiment of the present invention is carried out clearly and completely
Description, it is clear that described embodiment is only part of the embodiment of the present invention, instead of all the embodiments.Based on this hair
Embodiment in bright, the every other implementation that those of ordinary skill in the art are obtained without making creative work
Example, belongs to the scope of protection of the invention.
Embodiment 1：
1st, the preparation of egg-pair white liquor
(1) salted egg albumen thermal denaturation：By quantitative salted egg albumen with 100 DEG C of vapour cooking 30min, egg white is made fully to be denatured solidifying
Gu to pieces then the egg white of solidification is smashed into the fragment of 0.5cm~2.5cm.
(2) water desalination is added：The water of 1 times of protein volume is added in the protein fragment smashed to pieces, is impregnated under room temperature de-
After salt 30min, decantation removes brine；Repetitive operation 2 times is finally flowed out with filtered through gauze and squeezing to no free water, obtained
Desalination egg white.
(3) desalination egg white dissolves：Compound concentration is 3% sodium hydroxide solution, by the sodium hydroxide solution under normal pressure
It is heated to seething with excitement, and adds in the ratio addition of 5 parts of desalination egg white in 2 parts of sodium hydroxide solutions under the conditions of pico- boiling is maintained
(2) the desalination egg white of gained in, stirring dissolve desalination egg white.
Dissolved egg white solution adjusts pH7.2 under agitation with acetic acid, obtains redissolving egg white.
It is 2 by weight that egg white, which will be redissolved, with fresh egg liquid：1 is mixed to get egg-pair white liquor.
2nd, the preparation that egg is done
(4) by 88.03KG egg-pair white liquors, 4.40KG white granulated sugars, 0.88KG chicken pastes, 0.88KG beef extracts, 0.88KG oceans
Green onion Normal juice, 0.09KG I+G, 0.44KG monosodium glutamates, 4.40KG soy sauce are placed in mixer, and 10min is stirred under the conditions of 2000rpm,
Each dispensing is uniformly mixed, mixing egg liquid then is obtained by filtration with 200 mesh screens.
(5) boiling is molded：It will be then fed into anti-in mixing egg liquid injection mold and the vacuum outgas 5min under -0.08MP
Pressure type Sterilization Kettle boiling sizing 30min under the conditions of 110 DEG C.
(6) section drying：Egg after sizing is done and is cut into uniform bulk on request, inserts drip pan in 120 DEG C of drying
30min。
(7) pack：By the egg after drying is dry be cooled to room temperature after be vacuum-packed, in 121 DEG C sterilize 30min after, cooling simultaneously
The surface water of removal packaging bag is got product.
Comparative example 1：
(1) by 88.03KG fresh egg liquid, 4.40KG white granulated sugars, 0.88KG chicken pastes, 0.88KG beef extracts, 0.88KG onions
Normal juice, 0.09KG I+G, 0.44KG monosodium glutamates, 4.40KG soy sauce are placed in mixer, 10min are stirred under the conditions of 2000rpm, is made
Each dispensing is uniformly mixed, and mixing egg liquid then is obtained by filtration with 200 mesh screens.
(2) boiling is molded：It will be then fed into anti-in mixing egg liquid injection mold and the vacuum outgas 5min under -0.08MP
Pressure type Sterilization Kettle boiling sizing 30min under the conditions of 110 DEG C.
(3) section drying：Egg after sizing is done and is cut into uniform bulk on request, inserts drip pan in 120 DEG C of drying
30min。
(4) pack：By the egg after drying is dry be cooled to room temperature after be vacuum-packed, in 121 DEG C sterilize 30min after, cooling simultaneously
The surface water of removal packaging bag is got product.
Embodiment 2：
The preparation of 1 egg-pair white liquor
(1) salted egg albumen thermal denaturation：By quantitative salted egg albumen with 100 DEG C of vapour cooking 35min, egg white is made fully to be denatured solidifying
Gu to pieces then the egg white of solidification is smashed into the fragment of 0.5cm~2.5cm.
(2) water desalination is added：The water of 2 times of protein volume is added in the protein fragment smashed to pieces, is impregnated under room temperature de-
After salt 40min, decantation removes brine；Repetitive operation 3 times is finally flowed out with filtered through gauze and squeezing to no free water, obtained
Desalination egg white.
(3) desalination egg white dissolves：Compound concentration is the potassium hydroxide solution of 6wt%, adds potassium hydroxide solution under normal pressure
Heat is extremely seethed with excitement, and adds in (2) in the ratio of 2 parts of potassium hydroxide solutions 7 parts of desalination egg white of addition under the conditions of pico- boiling is maintained
The desalination egg white of middle gained, stirring dissolve desalination egg white.
Dissolved egg white solution adjusts pH7.5 under agitation with lactic acid, obtains redissolving egg white.
It is 3 by weight that egg white, which will be redissolved, with fresh egg liquid：10 are mixed to get egg-pair white liquor.
2nd, the preparation that egg is done
(4) by 94.43KG egg-pair white liquors, 2.05KG white granulated sugars, 0.41KG chicken pastes, 0.41KG beef extracts, 0.41KG oceans
Green onion Normal juice, 0.04KG I+G, 0.20KG monosodium glutamates, 2.05KG soy sauce are placed in mixer, and 15min is stirred under the conditions of 600rpm,
Each dispensing is uniformly mixed, mixing egg liquid then is obtained by filtration with 200 mesh screens.
(5) boiling is molded：It will be then fed into anti-in mixing egg liquid injection mold and the vacuum outgas 5min under -0.08MP
Pressure type Sterilization Kettle boiling sizing 20min under the conditions of 120 DEG C.
(6) section drying：Egg after sizing is done and is cut into uniform bulk on request, inserts drip pan in 130 DEG C of drying
20min。
(7) pack：By the egg after drying is dry be cooled to room temperature after be vacuum-packed, in 121 DEG C sterilize 30min after, cooling simultaneously
The surface water of removal packaging bag is got product.
Comparative example 2：
(1) by 94.43KG fresh egg liquid, 2.05KG white granulated sugars, 0.41KG chicken pastes, 0.41KG beef extracts, 0.41KG onions
Normal juice, 0.04KG I+G, 0.20KG monosodium glutamates, 2.05KG soy sauce are placed in mixer, 15min are stirred under the conditions of 600rpm, is made
Each dispensing is uniformly mixed, and mixing egg liquid then is obtained by filtration with 200 mesh screens.
(5) boiling is molded：It will be then fed into anti-in mixing egg liquid injection mold and the vacuum outgas 5min under -0.08MP
Pressure type Sterilization Kettle boiling sizing 20min under the conditions of 120 DEG C.
(6) section drying：Egg after sizing is done and is cut into uniform bulk on request, inserts drip pan in 130 DEG C of drying
20min。
(7) pack：By the egg after drying is dry be cooled to room temperature after be vacuum-packed, in 121 DEG C sterilize 30min after, cooling simultaneously
The surface water of removal packaging bag is got product.
Embodiment 3：
The preparation of 1 egg-pair white liquor
(1) salted egg albumen thermal denaturation：By quantitative salted egg albumen with 95 DEG C of atmospheric steam boiling 40min, egg white is made fully to be denatured
Then the egg white of solidification is smashed into pieces the fragment of 0.5cm~2.5cm by solidification.
(2) water desalination is added：The water of 1.5 times of protein volume is added in the protein fragment smashed to pieces, is impregnated under room temperature
After desalination 50min, decantation removes brine；Repetitive operation 2 times is finally flowed out with filtered through gauze and squeezing to no free water, obtained
To desalination egg white.
(3) desalination egg white dissolves：Compound concentration is the sodium hydroxide solution and potassium hydroxide solution of 9wt% respectively, by weight
Amount is than being 1：Matched somebody with somebody sodium hydroxide solution and potassium hydroxide solution are uniformly mixed by 1 ratio, obtain the hydrogen-oxygen that concentration is 9wt%
Change sodium solution and potassium hydroxide mixed solution.Sodium hydroxide solution and potassium hydroxide mixed solution are heated to seething with excitement under normal pressure,
And the ratio of 6 parts of desalination egg white is added in by 2 parts of sodium hydroxide solutions and potassium hydroxide mixed solution under the conditions of pico- boiling is maintained
Example adds in the desalination egg white of gained in (2), and stirring dissolves desalination egg white.
By acetic acid and lactic acid by weight 1：2 ratio mixing, obtains mixed acid.Dissolved egg white solution is mixed with described
It closes acid and adjusts pH7.0 under agitation, obtain redissolving egg white.
It is 1 by weight that egg white, which will be redissolved, with fresh egg liquid：1 is mixed to get egg-pair white liquor.
2nd, the preparation that egg is done
(4) by 90.0KG egg-pair white liquors, 4.0KG white granulated sugars, 0.7KG chicken pastes, 0.7KG beef extracts, 0.7KG onions original
Juice, 0.07KG I+G, 0.30KG monosodium glutamates, 3.53KG soy sauce are placed in mixer, and 12min is stirred under the conditions of 1200rpm, are made each
Dispensing is uniformly mixed, and mixing egg liquid then is obtained by filtration with 200 mesh screens.
(5) boiling is molded：It will be then fed into anti-in mixing egg liquid injection mold and the vacuum outgas 5min under -0.08MP
Pressure type Sterilization Kettle boiling sizing 25min under the conditions of 115 DEG C.
(6) section drying：Egg after sizing is done and is cut into uniform bulk on request, inserts drip pan in 130 DEG C of drying
25min。
(7) pack：By the egg after drying is dry be cooled to room temperature after be vacuum-packed, in 121 DEG C sterilize 30min after, cooling simultaneously
The surface water of removal packaging bag is got product.
Comparative example 3：
(1) by 90.0KG fresh egg liquid, 4.0KG white granulated sugars, 0.7KG chicken pastes, 0.7KG beef extracts, 0.7KG onion Normal juice,
0.07KG I+G, 0.30KG monosodium glutamates, 3.53KG soy sauce are placed in mixer, and 12min is stirred under the conditions of 1200rpm, make respectively to match somebody with somebody
Material is uniformly mixed, and mixing egg liquid then is obtained by filtration with 200 mesh screens.
(5) boiling is molded：It will be then fed into anti-in mixing egg liquid injection mold and the vacuum outgas 5min under -0.08MP
Pressure type Sterilization Kettle boiling sizing 25min under the conditions of 115 DEG C.
(6) section drying：Egg after sizing is done and is cut into uniform bulk on request, inserts drip pan in 130 DEG C of drying
25min。
(7) pack：By the egg after drying is dry be cooled to room temperature after be vacuum-packed, in 121 DEG C sterilize 30min after, cooling simultaneously
The surface water of removal packaging bag is got product.
By embodiment and comparative example product random number, by 12 valuation officers by surface flatness, structural homogenity, hard
Degree, elasticity and chewiness subitem scoring, 12 valuation officers are the subitem score to the arithmetic mean of instantaneous value of certain subitem scoring, will be each
Subitem score is summed up to the comprehensive grading of certain product.
1 standards of grading of table
The Analyses Methods for Sensory Evaluation Results of 2 embodiment of table 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 of present invention gained egg dryed product, structural homogenity, hardness, elasticity, nozzle
Chewing property etc. carries out subjective appreciation, comprehensive score and fresh egg egg dryed product indifference.
It can be that professional and technical personnel in the field realize or use that the above embodiment, which is intended to illustrate the present invention, to above-mentioned
Embodiment is modified and be will be apparent for those skilled in the art, therefore the present invention includes but not limited to
The above embodiment, it is any to meet the claims or specification description, meet with principles disclosed herein and novelty,
The method of inventive features, technique, product, each fall within protection scope of the present invention.
Claims (6)
1. a kind of double protein egg is done, which is characterized in that is prepared by the raw material for including following parts by weight：88.03~94.43 parts
Egg-pair white liquor, 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 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；
The egg-pair white liquor is made of redissolution egg white and fresh egg liquid, and the weight ratio for redissolving egg white and fresh egg liquid is 3：10~2：1；
The redissolution egg white is prepared by method comprising the following steps：
(1) salted egg albumen thermal denaturation：By salted egg albumen vapour cooking, the salted egg albumen is made fully to be denatured solidification, then by solidification
The salted egg albumen smashs into protein fragment to pieces；
(2) water desalination is added：The water of 1~2 times of the protein fragment volume, Yu Chang are added in the protein fragment smashed to pieces
After the lower immersion desalination 30-50min of temperature, remove brine；It repeats to impregnate de-salting operation 2~3 times, finally with filtered through gauze and squeeze extremely
There is no free water outflow, obtain desalination egg white；
(3) desalination egg white dissolves：Compound concentration is the aqueous slkali of 3~9wt%, is heated to seething with excitement by the aqueous slkali under normal pressure,
And desalination egg white described in (2) is added under the conditions of pico- boiling is maintained, stirring dissolves the desalination egg white, the aqueous slkali
Weight ratio with the desalination egg white is 2：5~7；
(4) dissolved egg white solution adjusts pH to obtain the redissolution egg white to pH7.0~7.5 under agitation with acid；
The preparation method that the double protein egg is done, comprises the following steps：
1) by the egg-pair white liquor, the white granulated sugar, the chicken paste, the beef extract, the onion Normal juice, the I+G, institute
Monosodium glutamate is stated, the soy sauce, which is placed in mixer, to be stirred, and each dispensing is made to be uniformly mixed to obtain mixing egg liquid；
2) by the mixing egg liquid injection mold and vacuum outgas, it is then fed into back pressure type Sterilization Kettle boiling and is shaped into egg and do；
3) egg after sizing is done into stripping and slicing, inserts in drip pan and dry；
4) by the egg after drying is dry be cooled to room temperature after be vacuum-packed, sterilization cooling after, remove the surface water of packaging bag i.e.
Obtain finished product.
2. double protein egg according to claim 1 is done, which is characterized in that the salted egg albumen with atmospheric steam boiling 30~
40min。
3. double protein egg according to claim 1 is done, which is characterized in that the protein fragment size for 0.5cm~
2.5cm。
4. double protein egg according to claim 1 is done, which is characterized in that the lye is molten for sodium hydroxide or potassium hydroxide
The mixture of liquid or the two arbitrary proportion.
5. double protein egg according to claim 1 is done, which is characterized in that the acid arbitrarily compares for acetic acid or lactic acid or the two
The mixture of example.
6. the production method that double protein egg according to claim 1 is done, which is characterized in that the mixing egg liquid is through 200 mesh
The mold is injected after screen filtration.
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| CN104921178B (en) * | 2015-07-02 | 2018-08-31 | 广州宝旺农副产品有限公司 | A kind of production technology of recombination egg products |
| CN105475881A (en) * | 2015-10-15 | 2016-04-13 | 益阳陈克明食品股份有限公司 | Desalination method for salted egg white, salted-egg-white protein peptide powder and preparation method |
| 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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| CN101971999A (en) * | 2010-10-15 | 2011-02-16 | 华南农业大学 | Method for desalting salted egg white |
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| CN104026637A (en) * | 2014-06-23 | 2014-09-10 | 河南科技大学 | Method for preparing dried poultry egg by using salted egg white |
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| CN101971999A (en) * | 2010-10-15 | 2011-02-16 | 华南农业大学 | Method for desalting salted egg white |
| CN102669724A (en) * | 2012-05-24 | 2012-09-19 | 广州宝旺农副产品有限公司 | Production process of dry eggs |
| CN103907834A (en) * | 2013-01-04 | 2014-07-09 | 中粮营养健康研究院有限公司 | Double protein pudding and its preparation method |
| CN103300413A (en) * | 2013-07-04 | 2013-09-18 | 吉林大学 | Dual-egg-white dry food and manufacturing method thereof |
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