CN106333276B - A kind of dried eggs and its processing technology - Google Patents
A kind of dried eggs and its processing technology Download PDFInfo
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- CN106333276B CN106333276B CN201610762258.4A CN201610762258A CN106333276B CN 106333276 B CN106333276 B CN 106333276B CN 201610762258 A CN201610762258 A CN 201610762258A CN 106333276 B CN106333276 B CN 106333276B
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 50
- 238000005516 engineering process Methods 0.000 title claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 30
- 239000007788 liquid Substances 0.000 claims abstract description 25
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 20
- 150000002367 halogens Chemical class 0.000 claims abstract description 20
- 239000002131 composite material Substances 0.000 claims abstract description 18
- 235000014347 soups Nutrition 0.000 claims abstract description 17
- 101000693916 Gallus gallus Albumin Proteins 0.000 claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims abstract description 8
- 244000247812 Amorphophallus rivieri Species 0.000 claims abstract description 8
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims abstract description 8
- 229920002581 Glucomannan Polymers 0.000 claims abstract description 8
- 229920002752 Konjac Polymers 0.000 claims abstract description 8
- 244000046146 Pueraria lobata Species 0.000 claims abstract description 8
- 235000010575 Pueraria lobata Nutrition 0.000 claims abstract description 8
- 229920002472 Starch Polymers 0.000 claims abstract description 8
- 229940046240 glucomannan Drugs 0.000 claims abstract description 8
- 235000010485 konjac Nutrition 0.000 claims abstract description 8
- 239000000252 konjac Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000019698 starch Nutrition 0.000 claims abstract description 8
- 239000008107 starch Substances 0.000 claims abstract description 8
- 229910019142 PO4 Inorganic materials 0.000 claims abstract description 7
- 239000000203 mixture Substances 0.000 claims abstract description 7
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 claims abstract description 7
- 239000010452 phosphate Substances 0.000 claims abstract description 7
- 238000004519 manufacturing process Methods 0.000 claims description 11
- 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 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 102000004190 Enzymes Human genes 0.000 claims description 5
- 108090000790 Enzymes Proteins 0.000 claims description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims description 5
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 5
- 235000008397 ginger Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 230000000694 effects Effects 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 4
- 239000003344 environmental pollutant Substances 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 231100000719 pollutant Toxicity 0.000 claims description 3
- 210000000997 thin albumen Anatomy 0.000 claims description 3
- 238000000465 moulding Methods 0.000 claims description 2
- 238000007711 solidification Methods 0.000 claims description 2
- 230000008023 solidification Effects 0.000 claims description 2
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 235000013305 food Nutrition 0.000 abstract description 5
- 108091005804 Peptidases Proteins 0.000 abstract description 4
- 239000004365 Protease Substances 0.000 abstract description 4
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 239000003513 alkali Substances 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000007493 shaping process Methods 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 2
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 2
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000001014 amino acid Nutrition 0.000 description 3
- 150000001413 amino acids Chemical class 0.000 description 3
- 230000007071 enzymatic hydrolysis Effects 0.000 description 3
- 238000006047 enzymatic hydrolysis reaction Methods 0.000 description 3
- 230000036541 health Effects 0.000 description 3
- 230000000050 nutritive effect Effects 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 235000013547 stew Nutrition 0.000 description 3
- 235000013325 dietary fiber Nutrition 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 239000004278 EU approved seasoning Substances 0.000 description 1
- WHUUTDBJXJRKMK-UHFFFAOYSA-N Glutamic acid Natural products OC(=O)C(N)CCC(O)=O WHUUTDBJXJRKMK-UHFFFAOYSA-N 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 235000013922 glutamic acid Nutrition 0.000 description 1
- 239000004220 glutamic acid Substances 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001746 injection moulding Methods 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000004513 sizing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 235000012976 tarts Nutrition 0.000 description 1
- 238000010977 unit operation Methods 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 present invention discloses a kind of dried eggs and its processing technology, belongs to food processing technology field.The present invention includes following raw material on the basis of Chicken Albumin enzymolysis liquid: salt 0.5-1.5%, sugar 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%；The composite auxiliary material is the mixture that konjac glucomannan and kudzuvine root starch are obtained by the mass ratio of 3:7.Fresh Egg is cleaned with clear water, is dried, marking egg takes albumen, and albumen is slowly stirred uniformly, alkali protease is added, digests certain time under its optimum condition, obtains enzymolysis protein liquid.A certain amount of enzymolysis protein liquid is taken, seasoning and auxiliary material, mixing are added according to formula, enter mould, heat-shaping, sterilization, packaging into products.The product surface is flat and smooth, homogeneous, and hardness is moderate flexible, delicate mouthfeel, and halogen fragrance is moderate；Compared with conventional dried eggs, technique and nutrition are improved.
Description
Technical field
The present invention relates to food processing technology field, especially a kind of Novel egg is done and its processing technology.
Background technique
It is well known that egg nutrient is abundant, being that excellent edible raw material and food industry are important processes raw material.?
Egg using upper, people utilize the food such as egg white processing and fabricating cake very early.With the development of egg processing industry, Egg Tarts,
Dried eggs etc. are come out one after another using egg or its product as the food product of raw material.On the production formula of dried eggs, people are used
Egg or egg white are raw material, and the seasonings such as salt, sugar processing is added, and stew in soy sauce is tasty again, the ingredients such as the addition juice that also has, calcareous with
Improve nutrition to constitute.It in processing technology, after egg liquid and auxiliary material etc. mix, is all made of: measuring → enter mould → heat-shaping
The processes such as → demoulding → stew in soy sauce → drying → vacuum packaging → sterilization.Obtained dried eggs mouthfeel is relatively simple, manufacture craft
It is relatively complicated, it needs to make the dried eggs for adapting to different crowd mouthfeel needs, and improve technique, reduces cost.
Summary of the invention
The purpose of the present invention is to provide a kind of Novel egg is dry and its processing technology.
The purpose of the present invention can be achieved through the following technical solutions:
A kind of Novel egg is dry, which is characterized in that includes following raw material: salt 0.5- on the basis of Chicken Albumin enzymolysis liquid
1.5%, sugar 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%；The composite auxiliary material is the mixture that konjac glucomannan and kudzuvine root starch are obtained by the mass ratio of 3:7.
Further scheme, the concentration halogen soup material are made by following methods: Chinese prickly ash 4g, cassia bark 6g, cloves 1.4g, illiciumverum
6g, fennel 4g, ginger 3.5g, spiceleaf 1.4g, bind up with gauze, and are added in 500ml water and boil, then are concentrated 10 times and concentration is made
Halogen soup material.
Further scheme, the Chicken Albumin enzymolysis liquid the preparation method comprises the following steps: use Fresh Egg for raw material, it is clear with clear water
It washes, dry, marking egg takes albumen, and albumen is slowly stirred uniformly, the alkalinity of 0.2% 2 × 104U/g of enzyme activity of egg liquid quality is added
Protease digests 2.5h under the conditions of 50 DEG C, pH value are 9.14, obtains Chicken Albumin enzymolysis liquid.
Invention additionally discloses the processing technologys that a kind of Novel egg is done, comprising the following steps:
(1) production of Chicken Albumin enzymolysis liquid: Fresh Egg is cleaned with clear water, is removed the pollutant on surface, is dried, marking
Egg takes egg white, and stirring is uniformly mixed dense albumen with thin albumen, and the alkali of 0.2% 2 × 104U/g of enzyme activity of egg liquid quality is added
Property protease, mix, 50 DEG C, pH value be 9.14 under the conditions of digest 2.5h, obtain Chicken Albumin enzymolysis liquid, it is spare；
(2) production of halogen soup material is concentrated: Chinese prickly ash, cassia bark, cloves, illiciumverum, fennel, ginger, spiceleaf being bound up with gauze, added
Enter into 500ml water and boil, then is concentrated 10 times and concentration halogen soup material is made, it is spare；
(3) the dry production of Novel egg: Chicken Albumin enzymolysis liquid temperature is adjusted to 48-53 DEG C, be added salt, sugar, soy sauce,
Halogen soup material, composite phosphate is concentrated, is uniformly mixed, 60-80 mesh net filtration obtains mixed liquor, pH to 10-10.5 is adjusted, then
Composite auxiliary material is added to be uniformly mixed, takes above-mentioned prepared feed liquid to carry out moulding, is heated to solidifying at a temperature of 80-90 DEG C
Sizing, vacuum packaging, then 20-35min is sterilized at a temperature of 110 DEG C -115 DEG C.
The dried eggs smooth surface that the present invention makes, homogeneous, hardness is moderate, Q bullet is suitable for, delicate mouthfeel, halogen
Pleasant aroma；Compared with conventional dried eggs, the nutritive and health protection components of konjac glucomannan and kudzuvine root starch are increased.Protein in dried eggs >=
12%；Fatty 0.5-0.7%；Dietary fiber >=0.5%.
The present invention compared with the existing technology, has the advantages that
(1) the tenderization dried eggs after enzymatic hydrolysis are full of nutrition, more delicious.Its free aminoacid content reaches
1971.25mg/kg is 8 times without enzymatic hydrolysis, and free amino acid type increases to 12 kinds by original 2 kinds, and Glutamic Acid contains
Amount is without free 7.5 times.It is shown in Table 1.
Table 1
(2) compared with conventional dried eggs, konjac glucomannan and kudzuvine root starch are added in formula, not only increase nutritive and health protection components,
And product elasticity, toughness increase, Q bullet be suitable for, good mouthfeel.
(3) in processing technology, the present invention eliminate stew in soy sauce and drying two primary unit operations, be greatly saved the energy and
Human cost.The increased enzymolysis process of the present invention, is digested using 50 DEG C or so, and temperature mitigates, to nutritional ingredient without destruction, and
Enzymatic hydrolysis increases free amino acid amount, keeps dried eggs flavour delicious, tender palatable.
Specific embodiment
Present invention is further described in detail combined with specific embodiments below.
A kind of Novel egg is dry, includes following raw material: salt 0.5-1.5%, sugar 1- on the basis of Chicken Albumin enzymolysis liquid
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 and kudzuvine root starch are obtained by the mass ratio of 3:7.
The dry processing technology of Novel egg, comprising the following steps:
(1) production of Chicken Albumin enzymolysis liquid: Fresh Egg is cleaned with clear water, is removed the pollutant on surface, is dried, marking
Egg takes egg white, and stirring is uniformly mixed dense albumen with thin albumen, and 0.2% enzyme activity 2 × 10 of egg liquid quality is added4The alkali of U/g
Property protease, mix, 50 DEG C, pH value be 9.14 under the conditions of digest 2.5h, obtain Chicken Albumin enzymolysis liquid, it is spare；
(2) production of halogen soup material is concentrated: Chinese prickly ash, cassia bark, cloves, illiciumverum, fennel, ginger, spiceleaf being bound up with gauze, added
Enter into 500ml water and boil, then is concentrated 10 times and concentration halogen soup material is made, it is spare；
(3) the dry production of Novel egg: Chicken Albumin enzymolysis liquid temperature is adjusted to 48-53 DEG C, be added salt, sugar, soy sauce,
Halogen soup material, composite phosphate is concentrated, is uniformly mixed, 60-80 mesh net filtration obtains mixed liquor, adjusts pH to 10-10.5, adds
Enter composite auxiliary material: kudzuvine root starch is first added and is dispersed with stirring uniformly, adds konjac glucomannan and is uniformly mixed, enter mould, heat-shaping: taking
State after prepared feed liquid quantifies injection molding, be heated to solidification sizing at a temperature of 80-90 DEG C immediately, vacuum packaging, 110 DEG C-
20-35min is sterilized at a temperature of 115 DEG C, is tested to sterilised products, is finished product after complying with standard.
Material quality percentage (%) used by embodiment 1-5 is as shown in table 2:
Table 2
The dried eggs smooth surface that the present invention makes, homogeneous, hardness is moderate, Q bullet is suitable for, delicate mouthfeel, halogen
Pleasant aroma；Compared with conventional dried eggs, the nutritive and health protection components of konjac glucomannan and kudzuvine root starch are increased.Protein in dried eggs >=
12%；Fatty 0.5-0.7%；Dietary fiber >=0.5%.
The above description of the embodiments is intended to facilitate those skilled in the art in authorized use energy
It understands and applies the invention.Person skilled in the art obviously easily can make various modifications to case study on implementation, and
It applies the general principles described here to other examples without having to go through creative labor.Therefore, the present invention is unlimited
In case study on implementation here, those skilled in the art's announcement according to the present invention does not depart from the improvement that scope is made
It all should be within protection scope of the present invention with modification.
Claims (2)
1. a kind of dried eggs, which is characterized in that include following raw material: salt 0.5-1.5%, sugar on the basis of Chicken Albumin enzymolysis liquid
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%；It is described
The composite auxiliary material mixture that be konjac glucomannan and kudzuvine root starch obtained by the mass ratio of 3:7；
The processing technologys of the dried eggs the following steps are included:
(1) production of Chicken Albumin enzymolysis liquid: Fresh Egg is cleaned with clear water, is removed the pollutant on surface, is dried, and marking egg takes
Egg white, stirring are uniformly mixed dense albumen with thin albumen, and 0.2% enzyme activity 2 × 10 of egg liquid quality is added4The alkaline egg of U/g
White enzyme mixes, and digests 2.5h under the conditions of 50 DEG C, pH value are 9.14, obtains Chicken Albumin enzymolysis liquid, spare；
(2) production of halogen soup material is concentrated: Chinese prickly ash, cassia bark, cloves, illiciumverum, fennel, ginger, spiceleaf being bound up with gauze, are added to
It is boiled in 500ml water, then is concentrated 10 times and concentration halogen soup material is made, it is spare；
(3) the dry production of Novel egg: Chicken Albumin enzymolysis liquid temperature is adjusted to 48-53 DEG C, salt, sugar, soy sauce, concentration is added
Halogen soup material, composite phosphate, are uniformly mixed, and 60-80 mesh net filtration obtains mixed liquor, adjust pH to 10-10.5, add
Composite auxiliary material is uniformly mixed, and takes above-mentioned prepared feed liquid to carry out moulding, it is fixed that solidification is heated at a temperature of 80-90 DEG C
Type, vacuum packaging, then 20-35min is sterilized at a temperature of 110 DEG C -115 DEG C.
2. being based on dried eggs described in claim 1, which is characterized in that the concentration halogen soup material is made by following methods: flower
Green pepper 4g, cassia bark 6g, cloves 1.4g, illiciumverum 6g, fennel 4g, ginger 3.5g, spiceleaf 1.4g, bind up with gauze, are added to 500ml water
Middle tanning, then be concentrated 10 times and concentration halogen soup material is made.
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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 |
| 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 |
| 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 |
| 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 |
| 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 |
| 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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| CN1154802A (en) * | 1996-12-12 | 1997-07-23 | 三九企业集团湖北公司 | Enayme-decomposed whole egg product, preparation method and use thereof |
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Effective date of registration: 20230807 Address after: 610000 room 61, floor 1, building 1, No. 61, Donghua lane, Huayang street, Tianfu new area, Chengdu, Sichuan Province Patentee after: Chengdu chenmai Technology Co.,Ltd. Address before: 239000 no.1528 fengle Avenue, Langya District, Chuzhou City, Anhui Province (Huifeng campus) Patentee before: CHUZHOU University Effective date of registration: 20230807 Address after: 610000 Xingyuan 7th Road, Zone A, Industrial Park, Xinjin County, Chengdu City, Sichuan Province Patentee after: Sichuan Shenshifu Food Co.,Ltd. Address before: 610000 room 61, floor 1, building 1, No. 61, Donghua lane, Huayang street, Tianfu new area, Chengdu, Sichuan Province Patentee before: Chengdu chenmai Technology Co.,Ltd. |