CN104738688B - A kind of preparation method of albumen pine - Google Patents
A kind of preparation method of albumen pine Download PDFInfo
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- CN104738688B CN104738688B CN201510075899.8A CN201510075899A CN104738688B CN 104738688 B CN104738688 B CN 104738688B CN 201510075899 A CN201510075899 A CN 201510075899A CN 104738688 B CN104738688 B CN 104738688B
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- egg
- albumen
- egg white
- pine
- eggs
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Abstract
The invention discloses a kind of preparation method for the albumen pine that can be used for processing food, this method comprises the following steps：Choose birds, beasts and eggs (such as egg, duck's egg, goose egg, quail egg) and clean, sterilize；Beat eggs and take egg white；Sugar or salt etc. are added in egg white；Whipping is dismissed；The egg white somewhat dismissed is tiled into pallet；Rapid freezing；Vacuum drying；Packaging；Storage.It is an advantage of the invention that：It is larger possible to remain the original nutritional ingredient of birds, beasts and eggs, and the protein product obtained by this method is in puffy, available for bakery and the decoration of bakery, can also redissolve needs in the food containing egg for other, and the product is more easy to store compared with egg liquid, be conducive to the deep processing of birds, beasts and eggs.
Description
Technical field
The present invention relates to food processing technology field, is more particularly to a kind of preparation method of albumen pine.
Background technology
Nutriment very abundant in birds, beasts and eggs, particularly egg, is known as complete protein pattern by nutritionist.It contains
There are the nutriments such as protein, fat, inorganic salts and the vitamin of a large amount of needed by human body, also have important micronutrient element,
Content such as iron in iron, potassium, sodium, magnesium, phosphorus, particularly yolk reaches 7mg/100g.The nutriment that egg is rich in has egg
There are various health care functions, such as：Brain tonic and intelligence development, protection liver, prevention artery sclerosis, the Maintenance Of Skin Health etc., become a kind of old and young
All suitable nutrition and health care good merchantable brand.But the deep processing mode and deep processing amount of current birds, beasts and eggs have to be developed and improve.
The content of the invention
(1) technical problems to be solved
The technical problem to be solved in the present invention is to improve the mouthfeel of egg products, the egg products of new model are created, so as to carry
For a kind of albumen pine preparation method and prepare albumen pine.
(2) technical solution
In order to solve the above technical problem, the present invention provides a kind of preparation method of albumen pine, this method includes following
Step：Fresh birds, beasts and eggs are chosen, is cleaned, sterilized；Beat eggs and take out egg white；Flavouring is added in egg white；Egg white is dismissed in whipping；
The egg white dismissed is tiled into pallet；The pallet of dismissing egg white will be filled to be put into refrigerator of the temperature less than -30 DEG C, it is anxious to freeze to beating
Send out egg white central temperature and be not higher than -18 DEG C；The good egg white of rapid freezing is put into vacuum freeze drying closed container and is carried out very
Vacuum freecing-dry, -20 DEG C~-40 DEG C, vacuum 18Pa~40Pa of temperature, carries out 6~20h of sublimation drying, contains moisture
Amount is not higher than 6%；The egg white of freeze-drying is detected, sort, is crushed；Finally packed, sealed to obtain the final product.
Preferably, the birds, beasts and eggs be egg, duck's egg, goose egg or quail egg in one or more, more preferably egg and
Duck's egg.
Preferably, the flavouring is sugar and/or salt.
Preferably, food coloring is added in egg white, obtains the egg white of different colours.
Preferably, described ice the temperature inside the box is -30 DEG C~-80 DEG C.
Preferably, anxious freeze to egg white central temperature is dismissed is -18 DEG C~-25 DEG C.
Preferably, the egg white of dismissing uses egg-whisk or manually somewhat dismisses egg white.
Preferably, the packaging selects the food-grade packaging material of clean hygiene to be packed.
Present invention also offers albumen pine made from the preparation method of the albumen pine.
Present invention also offers the purposes of the albumen pine, albumen pine is used for bakery, is eaten for bakeing
The decoration of product, redissolves and is used to need the beverage containing egg, in food.
(3) beneficial effect
Preparation method of the present invention obtains a kind of albumen pine product with neomorph and new mouthfeel, and the application for birds, beasts and eggs carries again
New direction is supplied.
Brief description of the drawings
In order to illustrate more clearly about the embodiment of the present invention or technical scheme of the prior art, below will be to embodiment or existing
There is attached drawing needed in technology description to be briefly described, it should be apparent that, drawings in the following description are only this
Some embodiments of invention, for those of ordinary skill in the art, without creative efforts, can be with
Other attached drawings are obtained according to these attached drawings.
Fig. 1 is a kind of schematic diagram of the made albumen pine of the method for the present invention.
Embodiment
Embodiments of the present invention are described in further detail with reference to the accompanying drawings and examples.Following embodiments are used for
Illustrate the present invention, but cannot be used for limiting the scope of the invention.
Vacuum freeze drying processing technology can keep the original flavor of food, extend the storage period of food, and can be with
Assign food new mouthfeel, bring new taste experience.Protein liquid is processed into not by Vacuum Freezing ＆ Drying Technology
Fluffy albumen pine with flavor and color can be used for bakery to redissolve and contain for beverage etc. as seasoning, decoration
In egg products.
The preparation method of albumen pine of the present invention, using Fresh Egg as raw material, it is cleaned, sterilize, beating eggs takes in egg white, albumen
Addition sugar or salt, whipping, tile into pallet, rapid freezing, vacuum drying, sorting, broken, packaging, storage.
Wherein, preferably cleaned, sterilized with clear water and alcohol (preferably 75% alcohol).
Method of the present invention, when whipping, are somewhat dismissed using egg-whisk or manually by egg white, obtained albumen pine
Just there is more preferable fluffy degree and redissolve effect.
Method of the present invention, the preceding wiped clean of pallet.
Method of the present invention, the refrigerator that the freezing pallet for filling egg white is put in less than -30 DEG C is freezed.Then
Vacuum freeze drying, is detected afterwards, is removed if having foreign matter.Then the albumen pine after mild agitation freeze-drying, carries out
It is slight broken, used easy to pack with the later stage.It is last it is packaged, seal to obtain the final product.
The albumen pine that the method for the invention is prepared is in good taste, and nutritive value has obtained maximum reservation, and
Be readily transported and store, after packaged sealing, the room temperature lower holding time is 365 days, for birds, beasts and eggs application provide it is new
Direction, having greatly can promotion prospect.
Below the present invention is further illustrated with embodiment：
Embodiment 1
5 pieces of fresh egg is taken, through clear water and 75% alcohol washes, after alcohol is evaporated completely, beats eggs and takes egg white, stir manually
Beat to microbubble.Egg white solution after whipping is laid on after frozen samples disk and is put in -30 DEG C of anxious jellies of refrigerators progress, it is anxious to freeze into sample
Heart temperature reaches -18 DEG C.Sample after anxious freeze is put into the closed container of vacuum freeze-drying system, in -30 DEG C, vacuum
It is freeze-dried under the conditions of 30Pa or so, dry 20h, moisture is not higher than 6%.Slightly stirred with stirring rod after the completion of drying
Break broken and pack preservation.
Embodiment 2
5 pieces of fresh egg is taken, through clear water and 75% alcohol washes, after alcohol is evaporated completely, beats eggs and takes egg white, with beating eggs
Device is beaten to microbubble.Egg white solution after whipping is laid on after frozen samples disk and is put in -40 DEG C of anxious jellies of refrigerators progress, it is anxious to freeze to sample
Product central temperature reaches -20 DEG C.Sample after anxious freeze is put into the closed container of vacuum freeze-drying system, -28 DEG C, it is true
It is freeze-dried under the conditions of reciprocal of duty cycle 35Pa or so, dry 17h, moisture is not higher than 6%.It is light with stirring rod after the completion of drying
Micro- beat crushes and packs preservation.
Embodiment 3
5 pieces of fresh duck's egg is taken, through clear water and 75% alcohol washes, after alcohol is evaporated completely, beats eggs and takes egg white, with beating eggs
Device is beaten to microbubble.Egg white solution after whipping is laid on after frozen samples disk and is put in -80 DEG C of anxious jellies of refrigerators progress, it is anxious to freeze to sample
Product central temperature reaches -25 DEG C.Sample after anxious freeze is put into the closed container of vacuum freeze-drying system, -28 DEG C, it is true
It is freeze-dried under the conditions of reciprocal of duty cycle 40Pa or so, dry 15h, moisture is not higher than 6%.It is light with stirring rod after the completion of drying
Micro- beat crushes and packs preservation.
Embodiment 4
Compared with Example 1, distinctive points are only that：In the present embodiment, raw material, vacuum refrigeration are used as using 5 pieces of fresh goose eggs
Dry condition is：- 40 DEG C of temperature, vacuum 18Pa, carries out sublimation drying 6h.
Embodiment 5
Compared with Example 1, distinctive points are only that：It is cold as raw material, vacuum using 20 pieces of new fresh quail eggs in the present embodiment
Freezing dry condition is：- 20 DEG C of temperature, vacuum 30Pa, carries out sublimation drying 16h.
Embodiment of above is merely to illustrate the present invention, rather than limitation of the present invention.Although with reference to embodiment to this hair
It is bright to be described in detail, it will be understood by those of ordinary skill in the art that, to technical scheme carry out it is various combination,
Modification or equivalent substitution, without departure from the spirit and scope of technical solution of the present invention, the right that should all cover in the present invention is wanted
Ask among scope.
Claims (7)
1. a kind of preparation method of albumen pine, it is characterised in that this method comprises the following steps：Fresh birds, beasts and eggs are chosen, its is clear
Wash, sterilize；Beat eggs and take out egg white；Sugar and/or salt are added in egg white；Somewhat dismissed using egg-whisk or manually by egg white；
The egg white dismissed is tiled into pallet；The pallet of dismissing egg white will be filled to be put into the refrigerator that temperature is -30~-80 DEG C, it is anxious to freeze
It it is -18 DEG C~-25 DEG C to egg white central temperature is dismissed；The good egg white of rapid freezing is put into vacuum freeze drying closed container
Vacuum freeze drying is carried out, -20 DEG C~-40 DEG C, vacuum 18Pa~40Pa of temperature, carries out 6~20h of sublimation drying, make
Moisture is not higher than 6%；The egg white of freeze-drying is detected, sort, is crushed；Finally packed, sealed to obtain the final product.
2. the preparation method of albumen pine according to claim 1, it is characterised in that the birds, beasts and eggs are egg, duck's egg, goose
One or more in egg or quail egg.
3. the preparation method of albumen pine according to claim 1 or 2, it is characterised in that food coloring is added in egg white,
Obtain the egg white of different colours.
4. the preparation method of albumen pine according to claim 1 or 2, it is characterised in that the packaging is selected and totally defended
Raw food-grade packaging material is packed.
5. albumen pine made from the preparation method of claim 1-4 any one of them albumen pine.
6. application of the albumen pine in bakery is prepared described in claim 5.
7. the albumen pine described in claim 5 is redissolving the application in being used to need the beverage containing egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510075899.8A CN104738688B (en) | 2015-02-12 | 2015-02-12 | A kind of preparation method of albumen pine |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510075899.8A CN104738688B (en) | 2015-02-12 | 2015-02-12 | A kind of preparation method of albumen pine |
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| Publication Number | Publication Date |
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| CN104738688A CN104738688A (en) | 2015-07-01 |
| CN104738688B true CN104738688B (en) | 2018-05-01 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510075899.8A Active CN104738688B (en) | 2015-02-12 | 2015-02-12 | A kind of preparation method of albumen pine |
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Families Citing this family (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722363A (en) * | 2016-12-02 | 2017-05-31 | 粉嫩公主生物科技有限公司耒阳分公司 | A kind of lyophilized egg flower block and preparation method thereof |
| CN114868885A (en) * | 2022-05-25 | 2022-08-09 | 浙江工业大学 | Preparation method of low-energy ovalbumin compound leisure food |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1463113A (en) * | 1973-01-25 | 1977-02-02 | Cpc International Inc | Multilayered desserts from fat-free products |
| CN1602746A (en) * | 2004-11-02 | 2005-04-06 | 宋述孝 | Egg white product and its preparation method |
| CN101455412A (en) * | 2009-01-08 | 2009-06-17 | 东北农业大学 | Preparation method of high gel type egg-white powder |
| CN103263036A (en) * | 2013-06-14 | 2013-08-28 | 迟玉杰 | Preparation method of egg albumen powder with great instant property and no bitter and fishy smells |
Family Cites Families (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101467711B (en) * | 2007-12-28 | 2011-04-06 | 北京市食品研究所 | Soluble egg powder and preparation method thereof |
-
2015
- 2015-02-12 CN CN201510075899.8A patent/CN104738688B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| GB1463113A (en) * | 1973-01-25 | 1977-02-02 | Cpc International Inc | Multilayered desserts from fat-free products |
| CN1602746A (en) * | 2004-11-02 | 2005-04-06 | 宋述孝 | Egg white product and its preparation method |
| CN101455412A (en) * | 2009-01-08 | 2009-06-17 | 东北农业大学 | Preparation method of high gel type egg-white powder |
| CN103263036A (en) * | 2013-06-14 | 2013-08-28 | 迟玉杰 | Preparation method of egg albumen powder with great instant property and no bitter and fishy smells |
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| Publication number | Publication date |
|---|---|
| CN104738688A (en) | 2015-07-01 |
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