CN106616508A - High-foamability egg liquid and preparation method thereof - Google Patents
High-foamability egg liquid and preparation method thereof Download PDFInfo
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Abstract
The invention discloses a preparation method of high-foamability egg liquid. The preparation method comprises the following steps: evenly mixing egg liquid with white granulated sugar or salt under mechanical shearing, standing and screening through a 80 to 100-mesh sieve after defoaming; freezing in the condition of -18 DEG C to -20 DEG C to obtain the high-foamability egg liquid. According to the egg liquid, prepared by the invention, only the white granulated sugar or the salt is added to serve as an auxiliary material, and the foamability of the egg liquid can be enhanced by controlling freezing time. Therefore, the high-foamability egg liquid can meet the requirement of customers to for food free of additives, and the processing characteristic of the egg liquid is also enhanced.
Description
Technical field
The present invention relates to food processing field, and in particular to a kind of high foaming egg liquid and preparation method thereof.
Background technology
The foaming characteristic of egg, is one of important processing characteristics of egg, is mostly derived from protein therein.Protein has
Amphiphilic structure, can reduce surface tension, and film is formed in gas-liquid interface so as to adsorb, and show stronger surfactant and make
With.The principle of egg foaming is that the surface tension of egg egg liquid during whipping is reduced, and forms larger surface, solution
Steam drops, the moisture evaporation phenomenon on air film is reduced, and air is involved in and is scattered in egg liquid and forms foam.Egg
Foaming characteristic is commonly used for making the products such as cake in food industry, and it can improve the mouthfeel and outward appearance of product, with certain Jing
Ji meaning.In the processing of the products such as cake, the height of egg foaming characteristic largely affects product quality.With for this
The gradually lifting that product quality is required, it is urgent for the egg liquid demand with property of strengthening function.
The processing of egg liquid primarily to the problems such as solving egg and be difficult to transport, preserve, currently in order to the product of guarantee egg liquid
Matter improves its processing characteristics, it usually needs add some food additives in egg to strengthen its functional character, for example, add
Entering a certain amount of sodium pyrophosphate and ascorbic acid can improve the foaming characteristic of egg liquid, add appropriate phospholipase A2Egg liquid can be increased
Foamability etc..
According to GB2760-2014, any food additives can not be added in egg liquid（Salt and sugar are not belonging to food addition
Agent）.It is a kind of that not only without food additives but also egg can have been improved and the foaming characteristic of egg liquid is to perplex the great difficult problem of egg product industry
The technology of liquid foaming characteristic undoubtedly has extremely wide market prospects and economic worth.
The content of the invention
In view of above-mentioned weak point, it is an object of the invention to provide one kind had not only had high foaming but also had not contained food additives
High foaming egg liquid and preparation method thereof, meet the requirement of GB2760-2014.
In order to achieve the above object, the present invention adopts following technology design：
1. the present invention determines the foaming characteristic of egg liquid using following methods：
Foaming characteristic refers to that egg pulp forms tough and tensile film and makes that a large amount of foamings are incorporated to and stable ability includes in vapour-liquid interface
Two indexs of bubble ability and foam stability.Foamability is the complexity that liquid generates foam under conditions of the external world, one
As surface tension it is more low more be conducive to the formation of foam.The stability of foam refers to the persistence after foam generation.Foamability
Can be represented with expansion rate (Overrun).Foam stability (Foam Stability) be related to protein stabilization be in gravity and
The ability of the foam under mechanical force.
Method of testing：Using the method for 2009 such as Salvador and improved, determined the foaming characteristic of egg liquid.Tested
The instrument and equipment adopted in journey is shown in Table 1.
The laboratory apparatus of table 1 and equipment
。
The measure of foaming characteristic：
（1）Take need test foaming characteristic egg liquid 100mL in 250 ml beakers；
（2）Dismissed with 1000 rpm with reinforcement electric mixer and be transferred to after egg liquid 4min in graduated cylinder, record foam and liquid
Highly；
（3）After being stored at room temperature 30 min, the height of foam and liquid is recorded.Each sample is repeated 3 times.
（4）The calculation of foaming characteristic and foam stability presses formula（3-2）With（3-3）
Foaming power（OR）=V0/V1×100% （1-1）
Foam stability（FS）=V30/V0×100% （1-2）
V1：Liquid volume before whipping;
V0:Foam volume after whipping during zero moment;
V30:The foam volume of 30min is stood after whipping
Every group of sample does three parallel laboratory tests.
2. pair raw material has carried out recipe determination：
The raw material that this research is used has egg egg pulp, white granulated sugar and salt.
Respectively take 100g egg liquids, add white granulated sugar and salt in egg liquid respectively, stand after being well mixed froth breaking cross 80～
100 mesh sieves；Determine the foaming characteristic of its egg liquid.
Impact of the composition of raw materials of table 2 to egg liquid foaming characteristic
。
With reference to table 2, in the actual composition of raw materials screening process of inventor：In 100g egg liquids, white granulated sugar addition is in 0-
During 3g, with the increase of white granulated sugar addition, its egg liquid foaming power（OR）And foam stability（FS）Also there is increase, but increase journey
Degree is obvious, OR（%）About 132, FS（%）About 71；When white sugar addition is more than 3g, with the increasing of white granulated sugar addition
Plus, its egg liquid foaming power and foam stability substantially gradually rise, and peak value OR is reached in 5.5g（%）For 169.25, FS（%）For
84.37；Subsequently as its egg liquid foaming power of the increase of white sand sugar amount and foam stability are gradually reduced, until white granulated sugar addition
Significant change is there is no longer more than its egg liquid foaming power and foam stability after 12g.
Equally, with reference to table 2, in 100g egg liquids, salt addition in 0-2g, with the increase of salt addition, its egg
Liquid foaming power and foam stability also have increase, but increase degree is not obvious, OR（%）About 135, FS（%）About 70；Work as salt
When addition is more than 2g, with the increase of salt addition, its egg liquid foaming power and foam stability substantially gradually rise, in 2g
When reach peak value OR（%）For 167.46, FS（%）For 83.54；Subsequently as its egg liquid foaming power of the increase of salinity and foam are steady
It is qualitative to be gradually reduced, until salt addition there is no longer significant change more than its egg liquid foaming power and foam stability after 5g.
Therefore, in order to obtain high foaming egg liquid, composition of raw materials combination is defined as：Add 3-12g white sands in 100g egg liquids
Sugar or 2-5g salt.Optimal conditions is：Add 5.5g white granulated sugars in 100g egg liquids；Add 3g salt in 100g egg liquids.
3. pair hybrid technique is screened.
Test is mixed under the conditions of mechanical shearing.
100g egg liquids plus 5.5g white granulated sugars are taken respectively, 100g egg liquids add 3g salt to be well mixed under mechanical shearing, stand
80～100 mesh sieves are crossed after froth breaking, the foaming characteristic of its egg liquid is determined.Shearing condition：Shear rate is 500～1500rpm, is sheared
6～18min of time；
The impact of the mechanical shearing speed of table 3 and shear time to egg liquid foaming characteristic.
By test example 1-3 in table 3, we have done corresponding screening to shear time：In same shear rate（If
For 1000rpm）Under, shear time at 0-6 minutes, with the increase of shear time, its egg liquid foaming power and foam stability
Also there is increase, but increase degree is not obvious, OR（%）For 136, FS（%）For 73；When shear time was more than 6 minutes, with shearing
The increase of time, its egg liquid foaming power and foam stability substantially gradually rise, and at 12 minutes peak value OR was reached（%）For
148.29, FS（%）For 76.96, subsequently as its egg liquid foaming power of the increase of shear time and foam stability are gradually reduced, directly
To shear time more than 18 minutes after its egg liquid foaming power and foam stability there is no longer significant change.
By the test example 4-6 of table 3, we are in egg liquid（100g）+ white granulated sugar（5.5g）Prescription under to shearing speed
Rate（rpm）Screened：In same shear time（It is set to 12 minutes）Under, shear rate is fast with shearing in 0-500
The increase of rate, its egg liquid foaming power and foam stability also have increase, but increase degree is not obvious, OR（%）For 171, FS（%）For
85；When shear rate is more than 500, with the increase of shear rate, its egg liquid foaming power and foam stability substantially gradually rise
Height, peak value OR is reached at 1000（%）For 201.63, FS（%）For 118.62, subsequently with the increase of shear rate, its egg liquid rises
Bubble power and foam stability are gradually reduced, until shear rate more than 1500 after its egg liquid foaming power and foam stability there is no longer
Significant change.
By the test example 7-9 of table 3, we are in egg liquid（100g）+ salt（3g）Prescription under to shear rate
（rpm）Screened：In same shear time（It is set to 12 minutes）Under, shear rate in 0-500, with shear rate
Increase, its egg liquid foaming power and foam stability also have an increase, but it is unobvious to increase degree, OR（%）For 170, FS（%）For
84；When shear rate is more than 500, with the increase of shear rate, its egg liquid foaming power and foam stability substantially gradually rise
Height, peak value OR is reached at 1000（%）For 198.22, FS（%）For 114.56, subsequently with the increase of shear rate, its egg liquid rises
Bubble power and foam stability are gradually reduced, until shear rate more than 1500 after its egg liquid foaming power and foam stability there is no longer
Significant change.
Therefore, in order to obtain high foaming egg liquid, mechanical shearing speed and shear time are defined as：Mechanical shearing speed is
500-1500rpm, shear time 6-18 minutes.Optimal conditions is：Mechanical shearing speed be 1000rpm, shear time 12 minutes.
4., in order to further improve the foaming characteristic of egg liquid, inventor surveys again after being freezed at -18～-20 DEG C to egg liquid
Examination.
Impact of the duration to egg liquid foaming characteristic is freezed under the conditions of 4-18～-20 DEG C of table.
By test example 1-3 in table 4, we under the conditions of -18～-20 DEG C to having done to cooling time corresponding sieve
Choosing：In same temperature（- 18～-20 DEG C）Under, cooling time when 0-7 is all, with the increase of cooling time, bubble by its egg liquid
Power and foam stability also have increase, but increase degree is not obvious, OR（%）For 140, FS（%）For 74；When cooling time is more than 7
Zhou Shi, with the increase of cooling time, its egg liquid foaming power and foam stability substantially gradually rise, and at 9 weeks peak value was reached
OR（%）For 159.36, FS（%）For 80.46, subsequently with its egg liquid foaming power of the increase of cooling time and foam stability gradually
Decline, until cooling time more than 11 weeks after its egg liquid foaming power and foam stability there is no longer significant change.
By test example 4-6 in table 4, we at us in egg liquid（100g）+ white granulated sugar（5.5g）+ shear rate
1000/rpm+ shear times 12 minutes, corresponding screening is done to cooling time under the conditions of -18～-20 DEG C：Cooling time is in 0-
When 7 weeks, with the increase of cooling time, its egg liquid foaming power and foam stability also have increase, but increase degree is not obvious, OR
（%）For 181.50, FS（%）For 87.06；When cooling time was more than 7 weeks, with the increase of cooling time, its egg liquid foaming power
Substantially gradually rise with foam stability, at 9 weeks peak value OR was reached（%）For 246.57, FS（%）For 135.86, subsequently with
Its egg liquid foaming power of the increase of cooling time and foam stability are gradually reduced, until cooling time more than 10 weeks after its egg liquid rise
Bubble power and foam stability there is no longer significant change.
By test example 7-9 in table 4, we at us in egg liquid（100g）+ salt（3g）+ shear rate 1000/
Rpm+ shear times 12 minutes, corresponding screening is done to cooling time under the conditions of -18～-20 DEG C：Cooling time is all in 0-8
When, with the increase of cooling time, its egg liquid foaming power and foam stability also have increase, but increase degree is not obvious, OR（%）
For 176.40, FS（%）For 86.27；When cooling time was more than 8 weeks, with the increase of cooling time, its egg liquid foaming power and bubble
Foam stability substantially gradually rises, and at 9 weeks peak value OR was reached（%）For 232.08, FS（%）For 124.40, subsequently with freezing
Its egg liquid foaming power of the increase of time and foam stability are gradually reduced, until cooling time more than 11 weeks after its egg liquid foaming power
Significant change is there is no longer with foam stability.
Meanwhile, by the test to cryogenic temperature, we determined that cryogenic temperature is -18～-20 DEG C.
Therefore, in order to obtain high foaming egg liquid, cooling time is defined as：Add 3-12g white granulated sugars in 100g egg liquids
In prescription, a length of 7-10 is all during freezing, and optimal conditions is 9 weeks.In adding the prescription of 2-5g salt in 100g egg liquids, duration is freezed
All for 8-11, optimal conditions is 9 weeks.
In sum, concrete technical scheme of the invention is as follows：A kind of high foaming egg liquid, counts by weight ratio, should
Egg liquid is made up of following raw material：
100 parts of egg liquid
3～12 parts of white granulated sugar
Or
100 parts of egg liquid
2～5 parts of salt.
Further, the white granulated sugar is 5.5 parts.
Further, the salt is 3 parts.
A kind of preparation method of high foaming egg liquid, comprises the following steps：
（1）Egg liquid is well mixed with white granulated sugar under mechanical shearing, shearing condition：Shear rate is 500～1500 rpm, is cut
Cut 6～18min of time；
（2）Egg liquid stands and cross after froth breaking 80～100 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 7～10 weeks under the conditions of -18～-20 DEG C, and optimum is 9 weeks.
Further, the shear rate is 1000rpm；Shear time is 12min.
Have again, a kind of preparation method of high foaming egg liquid is comprised the following steps：
（1）Egg liquid is well mixed with salt under mechanical shearing, shearing condition：Shear rate is 500～1500 rpm, is sheared
6～18min of time；
（2）Egg liquid stands and cross after froth breaking 80～100 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 8～11 weeks under the conditions of -18～-20 DEG C, and optimum is 9 weeks.
Further, the shear rate is 1000rpm；Shear time is 12min.
The present invention is compared with existing product with technology, is had the advantage that：
1st, because the high foaming egg liquid that the present invention is provided ensure that egg liquid original color and local flavor, on this basis significantly
Foaming characteristic is improve, the functional characteristic of egg liquid is enhanced.Adding for food can be widely used in as the egg liquid product of tailored version
In work.
2nd, because the high foaming egg liquid that the present invention is provided only with the addition of white granulated sugar or salt as auxiliary material, other are not added with
Food additives, meet national standard, can greatly meet the demand that instantly consumer adds to food zero.
3rd, because the high foaming egg liquid that the present invention is provided has selected suitable mechanical shearing treatment process condition, both improved
The uniformity of egg liquid, significantly improves the foaming characteristic of egg liquid again.
4th, because the present invention to egg liquid by being freezed and is controlled cooling time, the foaming characteristic of egg liquid is significantly improved,
Simultaneously freeze cutting can suppress microbial growth in egg liquid, delay its quality comparison, so as to realizing the fresh-keeping of egg liquid and guaranteeing the quality
The prolongation of phase.
Egg liquid in the present invention only with the addition of white granulated sugar or salt as auxiliary material, and be strengthened by the control of cooling time
Its foaming characteristic, can meet the demand that instantly consumer adds to food zero, and the processing characteristics of egg liquid can be strengthened again.
Specific embodiment
Embodiment 1
High foaming egg liquid：
（1）100g egg liquids are well mixed with 3g white granulated sugars under mechanical shearing, shearing condition：Shear rate is 1000 rpm,
Shear time 12min；
（2）Egg liquid stands and cross after froth breaking 90 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 9 weeks under the conditions of -18～-20 DEG C, and high foaming egg liquid is obtained, and is measured
Its OR（%）For 182.01, FS（%）For 87.92.
Embodiment 2
High foaming egg liquid：
（1）100g egg liquids are well mixed with 5.5g white granulated sugars under mechanical shearing, shearing condition：Shear rate is 1000
Rpm, shear time 12min；
（2）Egg liquid stands and cross after froth breaking 90 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 9 weeks under the conditions of -18～-20 DEG C, and high foaming egg liquid is obtained, and is measured
Its OR（%）For 246.57, FS（%）For 135.86.
Embodiment 3
High foaming egg liquid：
（1）100g egg liquids are well mixed with 5.5g white granulated sugars under mechanical shearing, shearing condition：Shear rate is 1000
Rpm, shear time 12min；
（2）Egg liquid stands and cross after froth breaking 90 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 7 weeks under the conditions of -18～-20 DEG C, and high foaming egg liquid is obtained, and is measured
Its OR（%）For 181.50, FS（%）For 87.06.
Embodiment 4
High foaming egg liquid：
（1）100g egg liquids are well mixed with 5.5g white granulated sugars under mechanical shearing, shearing condition：Shear rate is 1000
Rpm, shear time 12min；
（2）Egg liquid stands and cross after froth breaking 90 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 10 weeks under the conditions of -18～-20 DEG C, and high foaming egg liquid is obtained, and is surveyed
Obtain its OR（%）For 191.23, FS（%）For 89.05.
Embodiment 5
High foaming egg liquid：
（1）100g egg liquids are well mixed with 12g white granulated sugars under mechanical shearing, shearing condition：Shear rate is 1000 rpm,
Shear time 12min；
（2）Egg liquid stands and cross after froth breaking 90 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 9 weeks under the conditions of -18～-20 DEG C, and high foaming egg liquid is obtained, and is measured
Its OR（%）For 185.26, FS（%）For 88.02.
Embodiment 6
High foaming egg liquid：
（1）100g egg liquids are well mixed with 2g salt under mechanical shearing, shearing condition：Shear rate is 1000 rpm, is cut
Cut time 12min；
（2）Egg liquid stands and cross after froth breaking 90 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 9 weeks under the conditions of -18～-20 DEG C, and high foaming egg liquid is obtained, and is measured
Its OR（%）For 177.42, FS（%）For 86.31.
Embodiment 7
High foaming egg liquid：
（1）100g egg liquids are well mixed with 3g salt under mechanical shearing, shearing condition：Shear rate is 1000 rpm, is cut
Cut time 12min；
（2）Egg liquid stands and cross after froth breaking 90 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 9 weeks under the conditions of -18～-20 DEG C, and high foaming egg liquid is obtained, and is measured
Its OR（%）For 232.08, FS（%）For 124.40.
Embodiment 8
High foaming egg liquid：
（1）100g egg liquids are well mixed with 3g salt under mechanical shearing, shearing condition：Shear rate is 1000 rpm, is cut
Cut time 12min；
（2）Egg liquid stands and cross after froth breaking 90 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 8 weeks under the conditions of -18～-20 DEG C, and high foaming egg liquid is obtained, and is measured
Its OR（%）For 176.40, FS（%）For 86.27.
Embodiment 9
High foaming egg liquid：
（1）100g egg liquids are well mixed with 3g salt under mechanical shearing, shearing condition：Shear rate is 1000 rpm, is cut
Cut time 12min；
（2）Egg liquid stands and cross after froth breaking 90 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 11 weeks under the conditions of -18～-20 DEG C, and high foaming egg liquid is obtained, and is surveyed
Obtain its OR（%）For 183.94, FS（%）For 88.53.
Embodiment 10
High foaming egg liquid：
（1）100g egg liquids are well mixed with 5g salt under mechanical shearing, shearing condition：Shear rate is 1000 rpm, is cut
Cut time 12min；
（2）Egg liquid stands and cross after froth breaking 90 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 9 weeks under the conditions of -18～-20 DEG C, and high foaming egg liquid is obtained, and is measured
Its OR（%）For 178.26, FS（%）For 86.96.
Claims (9)
1. a kind of high foaming egg liquid, counts by weight ratio, and the egg liquid is made up of following raw material：
100 parts of egg liquid
3～12 parts of white granulated sugar；
Or
100 parts of egg liquid
2～5 parts of salt.
2. high foaming egg liquid according to claim 1, it is characterised in that：The white granulated sugar is 5.5 parts.
3. high foaming egg liquid according to claim 1, it is characterised in that：The salt is 3 parts.
4. a kind of preparation method of high foaming egg liquid as claimed in claim 1 or 2, it is characterised in that：The preparation method
Comprise the following steps：
（1）Egg liquid is well mixed with white granulated sugar under mechanical shearing, shearing condition：Shear rate is 500～1500 rpm, is cut
Cut 6～18min of time；
（2）Egg liquid stands and cross after froth breaking 80～100 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 7～11 weeks under the conditions of -18～-20 DEG C.
5. the preparation method of high foaming egg liquid according to claim 4, it is characterised in that：The shear rate is 1000
Rpm, shear time 12min.
6. the preparation method of high foaming egg liquid according to claim 4, it is characterised in that：The cooling time is 9 weeks.
7. a kind of preparation method of the high foaming egg liquid as described in claim 1 or 3, it is characterised in that：The preparation method
Comprise the following steps：
（1）Egg is well mixed with salt under mechanical shearing, shearing condition：Shear rate is 500～1500 rpm, is sheared
6～18min of time；
（2）Egg liquid stands and cross after froth breaking 80～100 mesh sieves；
（3）Egg liquid is positioned in mould after sieving, and is freezed 8～11 weeks under the conditions of -18～-20 DEG C.
8. the preparation method of high foaming egg liquid according to claim 7, it is characterised in that：The shear rate is 1000
Rpm, shear time 12min.
9. the preparation method of high foaming egg liquid according to claim 7, it is characterised in that：The cooling time is 9 weeks.
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ID=58822996
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108402123A (en) * | 2018-03-06 | 2018-08-17 | 中山市日威食品有限公司 | A kind of processing method of cake cake skin raw material |
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| CN1143306A (en) * | 1994-02-14 | 1997-02-19 | 里奇产品有限公司 | Improved temperature stability and whipping performance foods |
| CN101878924A (en) * | 2010-06-21 | 2010-11-10 | 华南理工大学 | Method for preparing high-foamability egg albumen powder by efficiently desalting salted egg albumen |
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