CN105054115A - High-water-holding-capacity egg liquid and preparation method thereof - Google Patents
High-water-holding-capacity egg liquid and preparation method thereof Download PDFInfo
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- CN105054115A CN105054115A CN201510493905.1A CN201510493905A CN105054115A CN 105054115 A CN105054115 A CN 105054115A CN 201510493905 A CN201510493905 A CN 201510493905A CN 105054115 A CN105054115 A CN 105054115A
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- 239000007788 liquid Substances 0.000 title claims abstract description 70
- 238000002360 preparation method Methods 0.000 title claims abstract description 18
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 14
- 239000010452 phosphate Substances 0.000 claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 235000021552 granulated sugar Nutrition 0.000 claims abstract description 11
- 239000000047 product Substances 0.000 claims description 27
- 239000002131 composite material Substances 0.000 claims description 13
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims description 13
- 239000000203 mixture Substances 0.000 claims description 10
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 6
- 239000000706 filtrate Substances 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 4
- 230000018044 dehydration Effects 0.000 claims description 3
- 238000006297 dehydration reaction Methods 0.000 claims description 3
- XPPKVPWEQAFLFU-UHFFFAOYSA-J diphosphate(4-) Chemical compound [O-]P([O-])(=O)OP([O-])([O-])=O XPPKVPWEQAFLFU-UHFFFAOYSA-J 0.000 claims description 3
- 235000011180 diphosphates Nutrition 0.000 claims description 3
- TVHALOSDPLTTSR-UHFFFAOYSA-H hexasodium;[oxido-[oxido(phosphonatooxy)phosphoryl]oxyphosphoryl] phosphate Chemical compound [Na+].[Na+].[Na+].[Na+].[Na+].[Na+].[O-]P([O-])(=O)OP([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O TVHALOSDPLTTSR-UHFFFAOYSA-H 0.000 claims description 3
- 125000005341 metaphosphate group Chemical group 0.000 claims description 3
- 239000011780 sodium chloride Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 abstract description 17
- 238000000034 method Methods 0.000 abstract description 11
- 238000012545 processing Methods 0.000 abstract description 9
- 230000008569 process Effects 0.000 abstract description 7
- 239000000654 additive Substances 0.000 abstract description 3
- 239000000126 substance Substances 0.000 abstract description 3
- 238000005457 optimization Methods 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000010008 shearing Methods 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract 2
- 230000003044 adaptive effect Effects 0.000 abstract 1
- -1 compound phosphate Chemical class 0.000 abstract 1
- 230000002950 deficient Effects 0.000 abstract 1
- 238000009776 industrial production Methods 0.000 abstract 1
- 238000000053 physical method Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 69
- 229920002134 Carboxymethyl cellulose Polymers 0.000 description 21
- 235000010948 carboxy methyl cellulose Nutrition 0.000 description 21
- 235000018102 proteins Nutrition 0.000 description 15
- 102000004169 proteins and genes Human genes 0.000 description 14
- 108090000623 proteins and genes Proteins 0.000 description 14
- 238000012360 testing method Methods 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000463 material Substances 0.000 description 4
- 230000000717 retained effect Effects 0.000 description 4
- 102000002322 Egg Proteins Human genes 0.000 description 3
- 108010000912 Egg Proteins Proteins 0.000 description 3
- 241000251468 Actinopterygii Species 0.000 description 2
- 230000000996 additive effect Effects 0.000 description 2
- 235000015278 beef Nutrition 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000001179 sorption measurement Methods 0.000 description 2
- 238000005728 strengthening Methods 0.000 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 description 1
- 235000021152 breakfast Nutrition 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 239000008112 carboxymethyl-cellulose Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 238000004945 emulsification Methods 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 230000013595 glycosylation Effects 0.000 description 1
- 238000006206 glycosylation reaction Methods 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 235000006486 human diet Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 230000003993 interaction Effects 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000009533 lab test Methods 0.000 description 1
- 238000005259 measurement Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 230000000659 thermocoagulation Effects 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides high-water-holding-capacity egg liquid and a preparation method thereof. The egg liquid is prepared from the following components in parts by weight: 100 parts of egg liquid, 0.5-2 parts of edible salt, 2-6 parts of white granulated sugar, 0.02-0.1 part of CMC and 0.3-1 part of compound phosphate. The mechanical shearing is performed at a speed of 500-2000rpm for 5-20 minutes, and the finally prepared egg liquid has high water holding capacity, and can meet the requirement for raw materials of egg product production. The invention further provides a method for detecting the water holding capacity of egg liquid. According to the preparation method, the water holding capacity of egg liquid can be remarkably improved by means of combination of chemical and physical methods, selection of auxiliaries and additives and optimization of process parameters are adaptive to the industrial production requirement, and the research result can be directly applied to practical production. By adopting the high-water-holding-capacity egg liquid and the preparation method thereof, the problem of deficient elasticity and tenderness of the egg liquid in egg product processing caused by low water holding capacity can be effectively solved, the quality of egg products can be improved, and the requirement for the development of current egg product industry can be met.
Description
Technical field
The present invention relates to food processing field, be specifically related to a kind of high retentiveness egg liquid and preparation method thereof.
Background technology
Egg is the pith of composition human diet in world wide, traditionally its as breakfast, cure and the important source material of a lot of other foods.Egg is modal one in birds, beasts and eggs, has high nutritive value.It can provide complete, high-quality protein in a large number, containing all human body essential amino acids, a certain amount of vitamin and mineral matter.Egg is one the most cheap in all adequate proteinses, and egg protein is also widely used in a kind of high-quality protein of formula food.
Egg comprises multiple proteins, has broad physics and chemistry character, therefore can show several functions.Such as, egg white has the several functions such as gel, emulsification, foaming, Bound moisture, makes it become the ideal protein ingredient of numerous food product.
Retentiveness is one of important texture characteristic of egg, is also its main processing characteristics.Retentiveness belongs to protein-water interaction.Moisture holding capacity (waterholdingcapacity, WHC) refers to protein adsorption water and water is retained (to antigravity) ability in proteinaceous tissue (as protein gel, beef and the flesh of fish).The water be retained refers to that Bound moisture, hydrodynamics water and physics dam the summation of water.Its size has reacted the binding ability of protein to water and the compactness extent of gel networks.The factor affecting retentiveness comes from the physico chemical factor of protein itself and the environment residing for it, as the existence of protein concentration, ionic strength, pH and special ion.In addition, retentiveness also processes closely bound up with the temperature in process and pressure etc.
In egg products process, the egg liquid of high retentiveness can raising product quality to a great extent, and along with constantly widening of egg products field, egg products series of products are enriched constantly, as dried eggs, Egg-sausage, steaming egg etc., the egg liquid demand for character of strengthening function is urgent.
In prior art, scientific worker focuses on the finished product egg liquid preparing nutrition instant, and these egg liquid cannot carry out secondary operations, namely can not as the raw material of egg products processing.They also reckon without the egg liquid preparing character of strengthening function, and improve the quality of egg products.Do not have a kind of preparation method and technology of egg liquid of high retentiveness at present.
Summary of the invention
In view of above-mentioned weak point, the object of the present invention is to provide egg liquid of a kind of high retentiveness and preparation method thereof.
In order to achieve the above object, present invention employs following technical scheme:
A kind of high retentiveness egg liquid, count by weight ratio, this egg liquid is made up of following composition:
Egg liquid 100 parts
Salt 0.5-2 part
White granulated sugar 2-6 part
CMC(carboxymethyl cellulose) 0.02-0.1 part
Composite phosphate 0.3-1 part.
Further, a kind of high retentiveness egg liquid, count by weight ratio, this egg liquid is made up of following composition: egg liquid 100 parts
Salt 0.5-2 part
White granulated sugar 3-4 part
CMC0.05-0.1 part
Composite phosphate 0.5-1 part.
Described CMC is purifying CMC.
The preparation method of described purifying CMC is:
(1) get 70-80% (V/V) ethanolic solution that 1-5gCMC is placed in 20-40ml, stir 30min with the rotating speed of 1500rpm, removing filtrate; Repeat aforementioned operation 2-4 time, obtain purifying CMC first product, and then purifying CMC first product is put into 85-95% (V/V) ethanolic solution and leave standstill and dewater for 1-3 hour, remove filtrate must dewater after purifying CMC first product;
(2) the purifying CMC first product after dehydration is placed in pallet, dry 8-12h at 60-90 DEG C, namely obtains purifying CMC.
By mass percentage, described composite phosphate is made up of 30% pyrophosphate, 30% metaphosphate, 30% Quadrafos and 10% sodium chloride.
A preparation method for high retentiveness egg liquid, comprises the following steps:
(1) obtain egg liquid by after egg broken shell, mix with salt, white granulated sugar, composite phosphate, obtain mixed liquor;
(2) CMC or purifying CMC is added in mixed liquor;
(3) above-mentioned mixed egg liquid is stirred 5 ~ 20min under the shear rate of 500 ~ 2000rpm;
(4) cross 80 mesh sieves after leaving standstill froth breaking, obtain high retentiveness egg liquid.
The present invention compares with technology with existing product, and tool has the following advantages:
1, because high retentiveness egg liquid provided by the invention is on the basis maintaining the original chemical composition of common egg liquid and the organoleptic indicator such as color, local flavor, improve retentiveness significantly, enhance the processing characteristics of egg liquid.Therefore, this high retentiveness egg liquid has wide market prospects, can effectively solve egg products processing in due to retentiveness difference and cause product elasticity, tenderness deficiency problem.
2, because high retentiveness egg liquid provided by the invention has selected composite phosphate, and determine the ratio of various salt, impart the retentiveness that egg liquid is good, and drastically increase the stability of egg liquid processing.
3, because high retentiveness egg liquid provided by the invention has selected salt and white granulated sugar, these two kinds of materials both can significantly improve the retentiveness of egg liquid, made the quality of egg products more excellent, can adjust again the local flavor of food simultaneously.
4, because high retentiveness egg liquid provided by the invention has selected the CMC of purifying, it has carried out glycosylation modification to the protein in egg liquid, significantly improves the retentiveness of egg liquid.
5, because high retentiveness egg liquid provided by the invention has selected mechanical shearing process, and determine optimum shear rate and shear time, both improved the uniformity of egg liquid, and significantly improved again the retentiveness of egg liquid.Stirring is requisite technique in egg products processing, and therefore, the optimization of this technique has extremely strong engineering significance.
Detailed description of the invention
Be specifically described the present invention below by embodiment, what be necessary to herein means out is that following examples are only used to further illustrate the present invention, and can not be interpreted as limiting the scope of the invention.The person skilled in the art in this field according to the content of the invention described above, can make some nonessential improvement and adjustment to the present invention.
Embodiment 1-9
By the corresponding embodiment 1-9 data of table 1, take each auxiliary material and additive;
(1) obtain egg liquid by after egg broken shell, mix with salt, white granulated sugar, composite phosphate, obtain mixed liquor; By mass percentage, composite phosphate is made up of 30% pyrophosphate, 30% metaphosphate, 30% Quadrafos and 10% sodium chloride.
(2) purifying CMC is added in mixed liquor;
(3) above-mentioned mixed egg liquid is stirred 5 ~ 20min under the shear rate of 500 ~ 2000rpm;
(4) cross 80 mesh sieves after leaving standstill froth breaking and obtain high retentiveness egg liquid.
Wherein, the preparation method of purifying CMC is:
(1) get 70-80% (V/V) ethanolic solution that 1-5gCMC is placed in 20-40ml, stir 30min with the rotating speed of 1500rpm, removing filtrate; Repeat aforementioned operation 2-4 time, obtain purifying CMC first product, and then purifying CMC first product is put into 85-95% (V/V) ethanolic solution and leave standstill and dewater for 1-3 hour, remove filtrate must dewater after purifying CMC first product;
(2) the purifying CMC first product after dehydration is placed in pallet, dry 8-12h at 60-90 DEG C, namely obtains purifying CMC.
The formula of table 1 high retentiveness egg liquid and key process parameter
Test case:
Method of testing: the method for 2009 such as employing Salvador is also improved, and measures the retentiveness of egg liquid.The instrument and equipment adopted in test process is in table 2.
Table 2 laboratory apparatus and equipment
。
1, the preparation of egg gel:
(1) get according to above-described embodiment 1-9 egg liquid 25g in 100ml beaker, in thermostat water bath, be heated to 90 DEG C from 25 DEG C, programming rate is 5 DEG C/min, and at 90 DEG C continuous heating 30min, cold bath 20min, namely obtain egg gel after the demoulding;
(2) refrigerate 24h at the egg gel prepared being placed on 4 DEG C, the mensuration of retentiveness can be carried out.
2, the mensuration of egg gel retentiveness
(1) filter paper (being of a size of φ 12cm) doubling is made coniform 3 times, put into the middle part of 50ml centrifuge tube;
(2) get the egg gel of above-mentioned preparation, obtain the cylindrical sample of φ 7 × 5mm with sampler, sample is put into coniform filter paper, at 4000rpm(2810 × g) centrifugal 10min under condition.
(3) quality m1 and the m2 of centrifugal front and back gel is weighed respectively, calculated for gel retentiveness (Waterholdingcapacity, WHC) according to the following formula:
4 samples are measured in above-mentioned experiment at every turn, average as the value of the retentiveness of this measurement.Each group is done three parallel laboratory tests.Result is as shown in table 3:
Table 3 high retentiveness egg liquid test result
The concrete meaning of index:
Retentiveness (waterholdingcapacity, WHC) refers to protein adsorption water and water is retained (to antigravity) ability in proteinaceous tissue (as protein gel, beef and the flesh of fish).The water be retained refers to that Bound moisture, hydrodynamics water and physics dam the summation of water.Retentiveness is one of important functional character of protein, and be also the important physical parameter in egg products processing, the matter structure features such as its size and the hardness of thermocoagulation egg products, elasticity, stickiness and tenderness are closely related; Meanwhile, the size of retentiveness can react the change of egg protein gel microstructure, so with the gel characteristic of protein and rheological property closely bound up.
Test result analysis:
Embodiment 1 is control group, does not namely add the pure egg liquid of any auxiliary material and additive; The test result of embodiment 2 ~ 6 all shows that retentiveness is higher than control group, illustrates that the change of salt, white granulated sugar, composite phosphate, CMC, shear rate and shear time all can improve the retentiveness of egg liquid; The test result of embodiment 7-9 shows that the synergy of these factors is remarkable, and the highest retentiveness of egg liquid can reach: 95.52%.
Claims (7)
1. a high retentiveness egg liquid, is characterized in that, count by weight ratio, and this egg liquid is made up of following composition:
Egg liquid 100 parts
Salt 0.5-2 part
White granulated sugar 2-6 part
CMC0.02-0.1 part
Composite phosphate 0.3-1 part.
2. egg liquid as claimed in claim 1, it is characterized in that, count by weight ratio, this egg liquid is made up of following composition:
Egg liquid 100 parts
Salt 0.5-2 part
White granulated sugar 3-4 part
CMC0.05-0.1 part
Composite phosphate 0.5-1 part.
3. egg liquid as claimed in claim 1 or 2, it is characterized in that, described CMC is purifying CMC.
4. described egg liquid as claimed in claim 3, it is characterized in that, the preparation method of described purifying CMC is:
(1) get 70-80% (V/V) ethanolic solution that 1-5gCMC is placed in 20-40ml, stir 30min with the rotating speed of 1500rpm, removing filtrate; Repeat aforementioned operation 2-4 time, obtain purifying CMC first product, and then purifying CMC first product is put into 85-95% (V/V) ethanolic solution and leave standstill and dewater for 1-3 hour, remove filtrate must dewater after purifying CMC first product;
(2) the purifying CMC first product after dehydration is placed in pallet, dry 8-12h at 60-90 DEG C, namely obtains purifying CMC.
5. egg liquid as claimed in claim 1 or 2, it is characterized in that, by mass percentage, described composite phosphate is made up of 30% pyrophosphate, 30% metaphosphate, 30% Quadrafos and 10% sodium chloride.
6. a preparation method for high retentiveness egg liquid as claimed in claim 1 or 2, it is characterized in that, this preparation method comprises the following steps:
(1) obtain egg liquid by after egg broken shell, mix with salt, white granulated sugar, composite phosphate, obtain mixed liquor;
(2) CMC is added in mixed liquor;
(3) above-mentioned mixed egg liquid is stirred 5-20min under the shear rate of 500 ~ 2000rpm;
(4) cross 80 mesh sieves after leaving standstill froth breaking, obtain high retentiveness egg liquid.
7. a preparation method for high retentiveness egg liquid as claimed in claim 3, it is characterized in that, this preparation method comprises the following steps:
(1) obtain egg liquid by after egg broken shell, mix with salt, white granulated sugar, composite phosphate, obtain mixed liquor;
(2) purifying CMC is added in mixed liquor;
(3) above-mentioned mixed egg liquid is stirred 5 ~ 20min under the shear rate of 500 ~ 2000rpm;
(4) cross 80 mesh sieves after leaving standstill froth breaking, obtain high retentiveness egg liquid.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813424A (en) * | 2018-07-13 | 2018-11-16 | 吉林大学 | A kind of preparation method improving liquid eggs gelation |
| CN110074353A (en) * | 2019-06-04 | 2019-08-02 | 吉林大学 | A kind of preparation method of high grafting degree pectin egg white product |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102210463B (en) * | 2011-04-28 | 2015-05-20 | 江西萧翔农业发展集团有限公司 | Method for processing dried eggs by using frozen egg liquid |
| US20140271998A1 (en) * | 2013-03-15 | 2014-09-18 | Aryeh HECHT | Fortified egg white products |
| CN103564533B (en) * | 2013-11-20 | 2014-12-10 | 北京德青源农业科技股份有限公司 | Preparation method of mixed egg liquid and egg liquid obtained through preparation method |
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2015
- 2015-08-13 CN CN201510493905.1A patent/CN105054115B/en active Active
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813424A (en) * | 2018-07-13 | 2018-11-16 | 吉林大学 | A kind of preparation method improving liquid eggs gelation |
| CN110074353A (en) * | 2019-06-04 | 2019-08-02 | 吉林大学 | A kind of preparation method of high grafting degree pectin egg white product |
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Effective date of registration: 20171128 Address after: Shouan Metro Road Town Pujiang County Chengdu city Sichuan province 611633 No. 590 Applicant after: SICHUAN ZHONGRUN FOOD Co.,Ltd. Address before: 610041 Chengdu, Wuhou District, South Ring Road,, No. 24, Sichuan University Applicant before: Sichuan University |
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Denomination of invention: A high water holding egg liquid and its preparation method Effective date of registration: 20230628 Granted publication date: 20190101 Pledgee: Zhejiang Mintai Commercial Bank Co.,Ltd. Chengdu Pujiang Branch Pledgor: SICHUAN ZHONGRUN FOOD Co.,Ltd. Registration number: Y2023980046422 |