CN106333276A - Novel dried egg and processing technology thereof - Google Patents
Novel dried egg and processing technology thereof Download PDFInfo
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- CN106333276A CN106333276A CN201610762258.4A CN201610762258A CN106333276A CN 106333276 A CN106333276 A CN 106333276A CN 201610762258 A CN201610762258 A CN 201610762258A CN 106333276 A CN106333276 A CN 106333276A
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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
Abstract
The invention discloses a novel dried egg and a processing technology thereof and belongs to the technical field of food processing. On the basis of egg protein hydrolysate, the novel dried egg comprises 0.5-1.5% of salt, 1-3% of sugar, 2-3% of soybean sauce, 1.5-3% of concentrated halogen soup, 0.4-0.45% of composite phosphate and1.2-1.8% of composite auxiliary materials, wherein the composite auxiliary materials are mixtures which are obtained according to the mass ratio of konjac glucomannan to kudzu powder, wherein the mass ratio is 3:7. A fresh egg is cleaned with clear water and air-dried, beaten and separated, egg white is obtained and slowly stirred evenly, alkaline protease is added for enzymolysis for some time under most appropriate conditions, and then enzymolysis protein fluid is obtained; a certain amount of enzymolysis protein fluid is taken, seasoning and the auxiliary materials are added according to a formula, the mixture is mixed evenly, poured into a mold, heated for shaping, sterilized and packaged, and then the novel dried egg is obtained. The product is provided with a flat and smooth surface, and is even in texture, appropriate in hardness, elastic, fine and smooth in taste and moderate in halogen flavor; compared with a common dried egg, the technology and nutrition are both improved.
Description
Technical field
The present invention relates to food processing technology field, particularly a kind of Novel egg is done and its processing technique.
Background technology
It is known that egg nutrient enriches, it is excellent edible raw material, is also important the processing raw material of food industry.?
In the utilization of egg, people utilize the food such as Ovum Gallus domesticus album processing and fabricating cake very early.With the development of egg processing industry, egg tart,
The food product with egg or its product as raw material such as dried eggs is come out one after another.On the making formula of dried eggs, people adopt
Egg or Ovum Gallus domesticus album are raw material, and stew in soy sauce is tasty to add the seasonings such as salt, sugar to process again, the addition fruit and vegetable juice that also has, the composition such as calcareous with
Improve nutrition to constitute.In processing technique, after egg liquid and adjuvant etc. mix, all adopt: measure → enter mould → heat-shaping
The operations such as → the demoulding → stew in soy sauce → drying → vacuum packaging → sterilization.Obtained dried eggs mouthfeel is more single, processing technology
Relatively complicated, need to make the dried eggs adapting to different crowd mouthfeel needs, and modified technique, reduces cost.
Content of the invention
It is an object of the invention to provide a kind of Novel egg is done and its processing technique.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of Novel egg is done it is characterised in that being included following raw material: salt 0.5- on the basis of Chicken Albumin enzymolysis solution
1.5%th, sugared 1-3%, soy sauce 2-3%, concentration halogen soup material 1.5-3%, composite phosphate 0.4-0.45%%, composite auxiliary material 1.2-
1.8%；Described composite auxiliary material is the mixture that Konjac glucomannan is obtained by the mass ratio of 3:7 with Amylum Puerariae Radicis.
Scheme further, described concentration halogen soup material is obtained by following methods: Pericarpium Zanthoxyli 4g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 6g, Flos Caryophylli 1.4g, anise
6g, Fructus Foeniculi 4g, Rhizoma Zingiberis Recenss 3.5g, Herba Pelargonii Graveolentiss 1.4g, bind up with gauze, and are added in 500ml water and boil, and 10 times of reconcentration is obtained and concentrates
Halogen soup material.
Further scheme, the preparation method of described Chicken Albumin enzymolysis solution is: it is raw material using Fresh Egg, clear with clear water
Wash, dry, marking egg takes albumen, albumen is slowly stirred uniformly, adds egg liquid quality 0.2% enzyme activity 2 × 104The alkalescence of u/g
Protease, digests 2.5h under the conditions of 50 DEG C, ph value are for 9.14, obtains Chicken Albumin enzymolysis solution.
Invention additionally discloses the processing technique that a kind of Novel egg is done, comprise the following steps:
(1) making of Chicken Albumin enzymolysis solution: Fresh Egg clean water, remove the pollutant on surface, dry, marking
Egg takes Ovum Gallus domesticus album, and stirring makes dense albumen mix homogeneously with thin albumen, adds egg liquid quality 0.2% enzyme activity 2 × 104The alkali of u/g
Property protease, mix, under the conditions of 50 DEG C, ph value are for 9.14 digest 2.5h, obtain Chicken Albumin enzymolysis solution, standby；
(2) concentrate the making of halogen soup material: Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli, anise, Fructus Foeniculi, Rhizoma Zingiberis Recenss, Herba Pelargonii Graveolentiss are bound up with gauze, plus
Enter and boil in 500ml water, 10 times of reconcentration is obtained and concentrates halogen soup material, standby；
(3) making that Novel egg is done: by Chicken Albumin enzymolysis solution temperature adjustment to 48-53 DEG C, addition salt, sugar, soy sauce,
Concentrate halogen soup material, composite phosphate, be uniformly mixed, 60-80 mesh sieve net filtration obtains mixed liquor, adjust ph to 10-10.5, then
Add composite auxiliary material to be uniformly mixed, take the above-mentioned feed liquid preparing to carry out moulding, be heated to solidifying at a temperature of 80-90 DEG C
Sizing, vacuum packaging, then the 20-35min that sterilizes at a temperature of 110 DEG C -115 DEG C.
The dried eggs surfacing that the present invention makes is smooth, homogeneous, and hardness is moderate, q bullet suitable, delicate mouthfeel, halogen
Pleasant aroma；Compared with conventional dried eggs, increased the nutritive and health protection components of Konjac glucomannan and Amylum Puerariae Radicis.Protein in dried eggs >=
12%；Fatty 0.5-0.7%；Dietary fiber >=0.5%.
The present invention, with respect to prior art, has the advantages that
(1) the tenderization dried eggs after enzymolysis are nutritious, more delicious.Its free aminoacid content reaches
1971.25mg/kg, is 8 times without enzymolysis, free amino acid species increases to 12 kinds by original 2 kinds, and its Glutamic Acid contains
Amount is without free 7.5 times.It is shown in Table 1.
Table 1
| Aminoacid classification | Matched group (dissociating) mg/kg | Experimental group (dissociating) mg/kg |
| Asp (aspartic acid) | 0 | 0 |
| Thr (threonine) | 0 | 1.23 |
| Ser (tryptophan) | 0 | 0 |
| Glu (glutamic acid) | 126.98 | 953.26 |
| Gly (glycine) | 0 | 4.46 |
| Ala (alanine) | 0 | 24.90 |
| Cys (cysteine) | 0 | 0 |
| Val (L-Valine) | 0 | 30.27 |
| Met (methionine) | 0 | 0 |
| Ile (isoleucine) | 0 | 0 |
| Leu (leucine) | 0 | 22.63 |
| Tyr (tyrosine) | 0 | 100.23 |
| Phe (Phenylalanine) | 0 | 96.15 |
| Lys (lysine) | 0 | 3.63 |
| His (histidine) | 0 | 6.68 |
| Arg (arginine) | 0 | 0 |
| Pro (proline) | 116.41 | 727.81 |
(2) compared with conventional dried eggs, add Konjac glucomannan and Amylum Puerariae Radicis in formula, not only increase nutritive and health protection components,
And product is elastic, toughness increases, q bullet is suitable, good mouthfeel.
(3) in processing technique, the present invention eliminate stew in soy sauce and dry two primary unit operation, greatly save the energy and
Human cost.The enzymolysis process that the present invention increases, is digested using 50 DEG C about, and temperature relaxes, and nutritional labeling is no destroyed, and
Enzymolysis increased free amino acid amount, makes dried eggs flavour delicious, tender good to eat.
Specific embodiment
With reference to specific embodiment, the present invention is described in further detail.
A kind of Novel egg is done, and includes following raw material: salt 0.5-1.5%, sugared 1- on the basis of Chicken Albumin enzymolysis solution
3%th, soy sauce 2-3%, concentration halogen soup material 1.5-3%, composite phosphate 0.4-0.45%, composite auxiliary material 1.2-1.8%；Described
Composite auxiliary material is the mixture that Konjac glucomannan is obtained by the mass ratio of 3:7 with Amylum Puerariae Radicis.
The processing technique that Novel egg is done, comprises the following steps:
(1) making of Chicken Albumin enzymolysis solution: Fresh Egg clean water, remove the pollutant on surface, dry, marking
Egg takes Ovum Gallus domesticus album, and stirring makes dense albumen mix homogeneously with thin albumen, adds egg liquid quality 0.2% enzyme activity 2 × 104The alkali of u/g
Property protease, mix, under the conditions of 50 DEG C, ph value are for 9.14 digest 2.5h, obtain Chicken Albumin enzymolysis solution, standby；
(2) concentrate the making of halogen soup material: Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli, anise, Fructus Foeniculi, Rhizoma Zingiberis Recenss, Herba Pelargonii Graveolentiss are bound up with gauze, plus
Enter and boil in 500ml water, 10 times of reconcentration is obtained and concentrates halogen soup material, standby；
(3) making that Novel egg is done: by Chicken Albumin enzymolysis solution temperature adjustment to 48-53 DEG C, addition salt, sugar, soy sauce,
Concentrate halogen soup material, composite phosphate, be uniformly mixed, 60-80 mesh sieve net filtration obtains mixed liquor, adjust ph to 10-10.5, plus
Enter composite auxiliary material: be initially charged Amylum Puerariae Radicis dispersed with stirring uniformly, add Konjac glucomannan and be uniformly mixed, enter mould, heat-shaping: take
State prepare feed liquid quantitation injection molding after, immediately be heated at a temperature of 80-90 DEG C solidification sizing, vacuum packaging, 110 DEG C-
Sterilize at a temperature of 115 DEG C 20-35min, and sterilised products are tested, and is finished product after conformance with standard.
The raw materials quality percent (%) that embodiment 1-5 is adopted is as shown in table 2:
Table 2
The dried eggs surfacing that the present invention makes is smooth, homogeneous, and hardness is moderate, q bullet suitable, delicate mouthfeel, halogen
Pleasant aroma；Compared with conventional dried eggs, increased the nutritive and health protection components of Konjac glucomannan and Amylum Puerariae Radicis.Protein in dried eggs >=
12%；Fatty 0.5-0.7%；Dietary fiber >=0.5%.
The above-mentioned description to embodiment be for ease of those skilled in the art authorized use when energy
Understand and apply the invention.Person skilled in the art obviously easily can make various modifications to case study on implementation, and
General Principle described herein is applied in other embodiment without through performing creative labour.Therefore, the present invention does not limit
In case study on implementation here, those skilled in the art are according to the announcement of the present invention, the improvement made without departing from scope
All should be within protection scope of the present invention with modification.
Claims (4)
1. a kind of Novel egg is done it is characterised in that being included following raw material: salt 0.5- on the basis of Chicken Albumin enzymolysis solution
1.5%th, sugared 1-3%, soy sauce 2-3%, concentration halogen soup material 1.5-3%, composite phosphate 0.4-0.45%, composite auxiliary material 1.2-1.8%；Institute
The composite auxiliary material stated is the mixture that Konjac glucomannan is obtained by the mass ratio of 3:7 with Amylum Puerariae Radicis.
2. done it is characterised in that described concentration halogen soup material is by following methods system based on the Novel egg described in claim 1
: Pericarpium Zanthoxyli 4g, Cortex cinnamomi japonici (Ramulus Cinnamomi) 6g, Flos Caryophylli 1.4g, anistree 6g, Fructus Foeniculi 4g, Rhizoma Zingiberis Recenss 3.5g, Herba Pelargonii Graveolentiss 1.4g, bind up with gauze, be added to
Boil in 500ml water, 10 times of reconcentration is obtained and concentrates halogen soup material.
3. done it is characterised in that the preparation method of described Chicken Albumin enzymolysis solution based on the Novel egg described in claim 1
For: it is raw material using Fresh Egg, with clean water, dries, marking egg takes albumen, and albumen is slowly stirred uniformly, addition egg
Liquid quality 0.2% enzyme activity 2 × 104The alkaline protease of u/g, digests 2.5h under the conditions of 50 DEG C, ph value are for 9.14, obtains egg egg
White enzymolysis solution.
4. the processing technique that a kind of Novel egg described in claim 1 is done is it is characterised in that comprise the following steps:
(1) making of Chicken Albumin enzymolysis solution: Fresh Egg clean water, remove the pollutant on surface, dry, marking egg takes
Ovum Gallus domesticus album, stirring makes dense albumen mix homogeneously with thin albumen, adds egg liquid quality 0.2% enzyme activity 2 × 104The basic protein of u/g
Enzyme, mixes, and digests 2.5h, obtain Chicken Albumin enzymolysis solution under the conditions of 50 DEG C, ph value are for 9.14, standby；
(2) concentrate the making of halogen soup material: Pericarpium Zanthoxyli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Flos Caryophylli, anise, Fructus Foeniculi, Rhizoma Zingiberis Recenss, Herba Pelargonii Graveolentiss are bound up with gauze, is added to
Boil in 500ml water, 10 times of reconcentration is obtained and concentrates halogen soup material, standby；
(3) making that Novel egg is done: Chicken Albumin enzymolysis solution temperature adjustment to 48-53 DEG C adds salt, sugar, soy sauce, concentration
Halogen soup material, composite phosphate, are uniformly mixed, and 60-80 mesh sieve net filtration obtains mixed liquor, adjust ph to 10-10.5, add
Composite auxiliary material is uniformly mixed, and takes the above-mentioned feed liquid preparing to carry out moulding, is heated to solidification fixed at a temperature of 80-90 DEG C
Type, vacuum packaging, then the 20-35min that sterilizes at a temperature of 110 DEG C -115 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610762258.4A CN106333276B (en) | 2016-08-30 | 2016-08-30 | A kind of dried eggs and its processing technology |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610762258.4A CN106333276B (en) | 2016-08-30 | 2016-08-30 | A kind of dried eggs and its processing technology |
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107041519A (en) * | 2017-04-25 | 2017-08-15 | 四川大学 | A kind of konjaku dried eggs and preparation method thereof |
| CN107495176A (en) * | 2017-10-10 | 2017-12-22 | 四川理工学院 | It is a kind of to produce high organic calcium, high-elastic, high transparency egg products method |
| CN107581526A (en) * | 2017-10-10 | 2018-01-16 | 四川理工学院 | A kind of high-elastic, high transparency egg products production method |
| CN114376165A (en) * | 2022-01-24 | 2022-04-22 | 大连工业大学 | Dried euphausia superba eggs rich in lecithin and preparation method thereof |
| CN114431429A (en) * | 2022-01-24 | 2022-05-06 | 大连工业大学 | Dried euphausia superba protein with low allergenicity and preparation method thereof |
| CN116114834A (en) * | 2022-12-08 | 2023-05-16 | 浙江味德丰食品科技有限公司 | Method for preparing sugar-free marinated goose by combining directional enzymolysis of goose meat with Maillard reaction |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107041519A (en) * | 2017-04-25 | 2017-08-15 | 四川大学 | A kind of konjaku dried eggs and preparation method thereof |
| CN107495176A (en) * | 2017-10-10 | 2017-12-22 | 四川理工学院 | It is a kind of to produce high organic calcium, high-elastic, high transparency egg products method |
| CN107581526A (en) * | 2017-10-10 | 2018-01-16 | 四川理工学院 | A kind of high-elastic, high transparency egg products production method |
| CN114376165A (en) * | 2022-01-24 | 2022-04-22 | 大连工业大学 | Dried euphausia superba eggs rich in lecithin and preparation method thereof |
| CN114431429A (en) * | 2022-01-24 | 2022-05-06 | 大连工业大学 | Dried euphausia superba protein with low allergenicity and preparation method thereof |
| CN116114834A (en) * | 2022-12-08 | 2023-05-16 | 浙江味德丰食品科技有限公司 | Method for preparing sugar-free marinated goose by combining directional enzymolysis of goose meat with Maillard reaction |
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