CN106942459A - A kind of preparation and application of the high glue protein powder of superelevation degree of gelation - Google Patents
A kind of preparation and application of the high glue protein powder of superelevation degree of gelation Download PDFInfo
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- CN106942459A CN106942459A CN201710134184.4A CN201710134184A CN106942459A CN 106942459 A CN106942459 A CN 106942459A CN 201710134184 A CN201710134184 A CN 201710134184A CN 106942459 A CN106942459 A CN 106942459A
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- 239000000843 powder Substances 0.000 title claims abstract description 66
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 62
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 62
- 238000001879 gelation Methods 0.000 title claims abstract description 31
- 239000003292 glue Substances 0.000 title claims abstract description 26
- 238000002360 preparation method Methods 0.000 title claims description 18
- 235000013601 eggs Nutrition 0.000 claims abstract description 22
- 238000000034 method Methods 0.000 claims abstract description 20
- 235000012149 noodles Nutrition 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000012545 processing Methods 0.000 claims abstract description 13
- 102000004190 Enzymes Human genes 0.000 claims abstract description 12
- 108090000790 Enzymes Proteins 0.000 claims abstract description 12
- 102000003929 Transaminases Human genes 0.000 claims abstract description 11
- 108090000340 Transaminases Proteins 0.000 claims abstract description 11
- 235000013372 meat Nutrition 0.000 claims abstract description 5
- 239000007788 liquid Substances 0.000 claims description 30
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 24
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 102000009127 Glutaminase Human genes 0.000 claims description 11
- 108010073324 Glutaminase Proteins 0.000 claims description 11
- 238000006911 enzymatic reaction Methods 0.000 claims description 10
- 102000035118 modified proteins Human genes 0.000 claims description 9
- 108091005573 modified proteins Proteins 0.000 claims description 9
- 238000001694 spray drying Methods 0.000 claims description 9
- 238000007872 degassing Methods 0.000 claims description 8
- 235000013305 food Nutrition 0.000 claims description 8
- 238000004806 packaging method and process Methods 0.000 claims description 7
- 230000035484 reaction time Effects 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000000926 separation method Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 230000033228 biological regulation Effects 0.000 claims description 2
- 239000000758 substrate Substances 0.000 claims 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 abstract description 17
- 102000002322 Egg Proteins Human genes 0.000 abstract description 16
- 108010000912 Egg Proteins Proteins 0.000 abstract description 16
- 235000014103 egg white Nutrition 0.000 abstract description 16
- 210000000969 egg white Anatomy 0.000 abstract description 16
- 238000006116 polymerization reaction Methods 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 238000003860 storage Methods 0.000 abstract description 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
- 235000018102 proteins Nutrition 0.000 description 42
- 239000000047 product Substances 0.000 description 12
- 238000006243 chemical reaction Methods 0.000 description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Chemical compound O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 9
- 238000009835 boiling Methods 0.000 description 7
- 230000000052 comparative effect Effects 0.000 description 6
- 238000005516 engineering process Methods 0.000 description 6
- 238000001816 cooling Methods 0.000 description 5
- 239000007789 gas Substances 0.000 description 5
- 239000008236 heating water Substances 0.000 description 4
- 239000011265 semifinished product Substances 0.000 description 4
- 241000209140 Triticum Species 0.000 description 3
- 235000021307 Triticum Nutrition 0.000 description 3
- 238000010411 cooking Methods 0.000 description 3
- 235000013312 flour Nutrition 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 238000003756 stirring Methods 0.000 description 3
- 238000012360 testing method Methods 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 101000693916 Gallus gallus Albumin Proteins 0.000 description 2
- 108010068370 Glutens Proteins 0.000 description 2
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000004925 denaturation Methods 0.000 description 2
- 230000036425 denaturation Effects 0.000 description 2
- 238000005265 energy consumption Methods 0.000 description 2
- ZDXPYRJPNDTMRX-UHFFFAOYSA-N glutamine Natural products OC(=O)C(N)CCC(N)=O ZDXPYRJPNDTMRX-UHFFFAOYSA-N 0.000 description 2
- 235000021312 gluten Nutrition 0.000 description 2
- 239000002932 luster Substances 0.000 description 2
- 235000013622 meat product Nutrition 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 235000019629 palatability Nutrition 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 238000011895 specific detection Methods 0.000 description 2
- 229920002558 Curdlan Polymers 0.000 description 1
- 239000001879 Curdlan Substances 0.000 description 1
- BWGNESOTFCXPMA-UHFFFAOYSA-N Dihydrogen disulfide Chemical compound SS BWGNESOTFCXPMA-UHFFFAOYSA-N 0.000 description 1
- 229910019142 PO4 Inorganic materials 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 239000000853 adhesive Substances 0.000 description 1
- 230000001070 adhesive effect Effects 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WQZGKKKJIJFFOK-VFUOTHLCSA-N beta-D-glucose Chemical compound OC[C@H]1O[C@@H](O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-VFUOTHLCSA-N 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000012937 correction Methods 0.000 description 1
- 235000020247 cow milk Nutrition 0.000 description 1
- 229940078035 curdlan Drugs 0.000 description 1
- 235000019316 curdlan Nutrition 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 239000012153 distilled water Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 238000001976 enzyme digestion Methods 0.000 description 1
- BEFDCLMNVWHSGT-UHFFFAOYSA-N ethenylcyclopentane Chemical compound C=CC1CCCC1 BEFDCLMNVWHSGT-UHFFFAOYSA-N 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000006260 foam Substances 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000005457 optimization Methods 0.000 description 1
- NBIIXXVUZAFLBC-UHFFFAOYSA-K phosphate Chemical compound [O-]P([O-])([O-])=O NBIIXXVUZAFLBC-UHFFFAOYSA-K 0.000 description 1
- 239000010452 phosphate Substances 0.000 description 1
- 229920001184 polypeptide Polymers 0.000 description 1
- 238000009700 powder processing Methods 0.000 description 1
- 102000004196 processed proteins & peptides Human genes 0.000 description 1
- 108090000765 processed proteins & peptides Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 238000013441 quality evaluation Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 230000001953 sensory effect Effects 0.000 description 1
- 229940075582 sorbic acid Drugs 0.000 description 1
- 235000010199 sorbic acid Nutrition 0.000 description 1
- 239000004334 sorbic acid Substances 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
- A23J1/09—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of high glue protein powder of superelevation degree of gelation, by the way that egg white liquor is modified by enzyme processization, hot cell processing obtains sterilized superelevation gel egg albumen powder, and product prepared by the inventive method has fabulous gel strength characteristics.The product improves the quality of product, the product being had higher requirements for noodles, fish meat emulsion etc. to gel strength.The advantage of the invention is that promoting the effect of albumen polymerization using glutamy transaminase, heat treatment promotes the expansion of disulfide bond to form stable network structure, so that the desaturation of the protein product through storage is reversed, technological design science is practical, and properties of product are excellent.
Description
Technical field
The present invention relates to the preparation side of denatured protein technical field, more particularly to a kind of high glue protein powder of superelevation degree of gelation
Method and its application.
Background technology
Egg albumen powder is widely used in the food service industrys such as millet cake, meat, baking, and egg white powder is divided from egg
Obtained from, sterilized, spray drying, in food service industry application, gel strength is one of its crucial functional characteristic, natural
The gel strength of egg white powder largely depends on the quality of egg, but this function is limited, it is impossible to meet food
Product processing request, to reach that target sometimes has to increase consumption, so as to add cost.For example in noodles, meat gruel class product
In processing, low gel strength means the increase of addition, causes value-added content of product and substantially reduces so that can not be big
Expire and enclosed interior use egg white powder, causing the utilization rate of egg white powder reduces.After using heat treatment technics, Egg-white is improved
The gel strength of powder, the high glue egg white powder produced has played great role to the application for widening egg white powder.But only at heat
Reason is improved what gel strength was still limited by deliquescent limitation.Protein liquid is modified using biotechnology, in conjunction with thing
The method for managing processing, can effectively improve the gelation of egg albumen powder, so that the albumen powder of superelevation gel strength is made.Mesh
Before, the external technology to improving egg albumen powder gel strength focuses primarily upon heat treatment, and the various of denseness are increased by adding
Glue class Ze high-gel strengths, but it is entirely different to add the characteristic for the gel that the gel for the product that gummed paper coagulates agent condenses with albumen
's.At present for egg white powder, improve the complex denaturation of the gelation of egg white powder using bio-modification combination physical technique
Processing has no report.Main research of the invention improves the protein molecular weight of egg white liquor using glutaminase transaminase, then
Powder processed after the gas of elimination reaction, recycles heat treatment to further enhance gel strength, and its principle is turned based on glutaminase
Ammonia enzymatic enters albumen polymerization, and thermal gradient method can accelerate the network structure of disulfide formation stabilization between protein, so as to be made
The superelevation gel strength egg white powder of the remote super existing high glue egg white powder level of gel strength.
Chinese invention patent CN103238725A discloses a kind of preparation method of the freeze proof egg egg powder of high gelation, should
Method is by by protein liquid and dry ferment, sorbic acid, composite phosphate co-fermentation, then by sterilizing, homogeneous, drying and 18
It high-temperature denatured, then mixed with glutaminase transaminase and curdlan, obtain product.The product has extraordinary Gao Ning
Colloidality, solves the problems, such as the Quality Down that meat products occurs after the freezing, but this method need it is high-temperature denatured up to 18 days
Process, preparation time is long, high energy consumption, and gel strength is also required to further raising, therefore is necessary to study a kind of superelevation degree of gelation
The preparation method of high glue protein powder.
The content of the invention
The technical problem existed based on background technology, the present invention proposes a kind of preparation of the high glue protein powder of superelevation degree of gelation
Methods and applications.
Technical scheme is as follows：
A kind of preparation method of the high glue protein powder of superelevation degree of gelation, comprises the following steps：
A, egg are through knocking the isolated protein liquid of egg；
B, with 10% citric acid solution pH value is adjusted to 8.2-8.7；
C, progress enzymatic reaction；
D, using 10%NaOH pH value is adjusted to 8.2-8.7, heating is gone out enzyme；
E, degassing；
F, the spray drying of modified protein liquid obtain modified protein powder；
G, packaging；
H, hot cell processing；
I, finished product.
It is preferred that, in described step A, egg is before egg separation is knocked, cleaned sterilization.
It is preferred that, in described step A, carry out knocking egg separation with egg machine is knocked, obtain protein liquid, the solid content of protein liquid contains
Measure as 12-14%.
It is preferred that, in described step B, regulation pH value adjusts the temperature to 40-60 DEG C to 8.5.
It is preferred that, in described step C, glutaminase transaminase is added, 1-5U/100 grams of substrate carries out enzymatic reaction,
Reaction time is 0.5-5h.
It is preferred that, in described step D, pH value is adjusted to 8.5 using 10%NaOH, and gone out enzyme by being heat-treated progress, plus
Hot temperature is 50-60 DEG C, and the time is 5-8 minutes.
It is preferred that, in described step E, the protein liquid after preheating is cooled to 43-47 DEG C, and it is pumped into vacuum receiver,
Vacuum receiver keeps 8-12kPa, and protein liquid temperature is down to 40 DEG C of outflows after degassing, and air and some noncondensable gas（It is different
Taste）Removed by vacuum pumping.
Protein liquid is during enzyme reaction, because stirring can be mixed into a large amount of gases, ratio is about in 6.5-9%, this albumen
Liquid is directly sprayed into albumen powder can be because having extremely low bulk density containing more air, and such albumen powder is handled through hot cell again, then because
The problem of air and bulk density and effect extreme difference, and the change of local flavor can be caused, there is destruction to albumen powder processing.This
Technique it is crucial that charging/drop temperature, charging/drop temperature of cow's milk degassing is usually（65/60℃）, this temperature pair
Come what lecture caused denaturation and condensed in protein liquid.Because temperature is low, then corresponding vacuum level requirements are just higher.
It is preferred that, in described step H, the method for described hot cell processing is：Albumen powder is placed in hot cell, temperature
85-95 DEG C, relative humidity 8-15%, treatment time 2-5d.
The high glue protein powder of superelevation degree of gelation produced by the present invention, is mainly used in and can be used as meeting gel strength requirement
Noodles, minced fillet, meat gruel etc. require albumen powder gel strength the making of higher food, can improve the gelation of food, increase Q
Elastic energy, improves the quality of product.
The principle that the present invention prepares the high glue protein powder of superelevation degree of gelation is as follows：
1st, the molecular weight of protein is improved using enzyme process, this is the basis for improving degree of gelation.
The molecular weight that the 2nd, enzyme process is improved to protein in traditional technique is applied to Chicken Albumin, and its problem is really
Because egg white solution can produce bubble because of stirring in the reaction, and the presence of bubble has rung the degree of gelation of this egg white solution, therefore must be
Degassing process is carried out after destroy the enzyme treatment, why this technology can succeed, and degassing process is essential, if without this process,
Then the gel strength of the powder obtained by the product spray drying of enzyme reaction can be influenceed by gassiness and degree of gelation is not high, and heat below
Room treatment effect can be also greatly affected.
3rd, hot cell is handled, the maturation process that traditional high glue egg white powder of production has been applied, but if being not added with above
Enzyme reaction, the degree of gelation of traditional product is surveyed by the assay method in this material, and gel strength is usually no more than 1000.
4th, enzymatic reaction of the present invention due to there occurs glutaminase transaminase, therefore the present invention is to the work of traditional heat treatment
Skill has also carried out corresponding optimization, improves the temperature of reaction, reduces relative humidity, and the time of Technology for Heating Processing can contract
It is as short as 2-5d.
Beneficial effects of the present invention：The present invention is directed to requirement of the food processing to albumen powder gelation, develops one kind and adopts
The new technology and new product of albuminate liquid are carried out with biological, physical technique.Albumen is promoted to send out using glutaminase transaminase
Intramolecular occurs for the relative polymerization degree of macro-molecular protein in raw polymerization, increase system, catalytic proteins polypeptide and intermolecular common
Valency is crosslinked；Degassing process can remove the gas being mixed into during enzyme reaction, so as to be conducive to next step powder, heat treatment promotes
Protein portion deploys and is denatured, and improves protein hydrophobic, exposed surface sulfydryl, while by two between promoting protein molecule
Sulfide linkage and other it is covalently cross-linked cause the increase of protein relative molecular mass, so as to improve protein structure and function, and then
The modification egg albumen powder with superelevation gel strength has been made, and has had microorganism extremely low after heat treatment, storage characteristics enhancing
Performance.The high glue protein powder of superelevation degree of gelation of the present invention can be used as meeting millet cake, the high-end meat products of gel strength requirement
Required, the egg production gel strength that can effectively utilize different freshness requires high albumen powder product, is widely used in food
Industry.
Embodiment
Part one：Glutamine transaminage enzyme digestion reaction
Embodiment 1
Weigh 500g protein liquid, be placed in container, pH value is adjusted to 8.4 with 10% citric acid solution, heating water bath to 60 DEG C, plus
Enter 5U/100 grams of glutaminase transaminase, reacted, 60 DEG C of reaction temperature, reaction time 5h controls reaction with 10%NaOH
PH value is 8.5, heats the enzyme that goes out, and semi-finished product are made in cooling.
Embodiment 2
Weigh 500g protein liquid, be placed in container, pH value is adjusted to 8.7 with 10% citric acid solution, heating water bath to 40 DEG C, plus
Enter 5U/100 grams of glutaminase transaminase, reacted, 60 DEG C of reaction temperature, reaction time 2h controls reaction with 10%NaOH
PH value is 8.7, heats the enzyme that goes out, and semi-finished product are made in cooling.
Embodiment 3
Weigh 500g protein liquid, be placed in container, pH value is adjusted to 8.2 with 10% citric acid solution, heating water bath to 60 DEG C, plus
Enter 1U/100 grams of glutaminase transaminase, reacted, 55 DEG C of reaction temperature, reaction time 1h controls reaction with 10%NaOH
PH value is 8.3, heats the enzyme that goes out, and semi-finished product are made in cooling.
Embodiment 4
Weigh 500g protein liquid, be placed in container, pH value is adjusted to 8.5 with 10% citric acid solution, heating water bath to 50 DEG C, plus
Enter 3U/100 grams of glutaminase transaminase, reacted, 50 DEG C of reaction temperature, reaction time 3h, with 10%NaOH control reactions pH
It is worth for 8.5, heating is gone out enzyme, semi-finished product are made in cooling.
Part two：The engagement heat treatment of enzyme reaction product
Embodiment 5
After above-mentioned example 4 modified protein liquid spray drying packaging, 60 DEG C of hot cell, relative humidity 10%, treatment time 2d.
Embodiment 6
After above-mentioned example 4 modified protein liquid spray drying packaging, 90 DEG C of hot cell, relative humidity 10%, treatment time 2d.
Embodiment 7
After above-mentioned example 4 modified protein liquid spray drying packaging, 60 DEG C of hot cell, relative humidity 10%, treatment time 5d.
Embodiment 8
After above-mentioned example 4 modified protein liquid spray drying packaging, 90 DEG C of hot cell, relative humidity 10%, treatment time 3d.
Embodiment 9
After above-mentioned example 4 modified protein liquid spray drying packaging, 90 DEG C of hot cell, relative humidity 10%, treatment time 5d.
Comparative example
The albumen powder that method according to Chinese invention patent CN103238725A is obtained, wherein heat treatment section, 75 DEG C of hot cell, phase
To humidity 20%, treatment time 18d.
Specific detection method is as follows to be detected to the protein liquid and albumen powder in embodiment below;
1st, the measure of gel strength
180ml distilled water accurately is weighed in 250ml beakers, is positioned over constant temperature blender with magnetic force, slow rotation is added portionwise
20g samples, stirring is until be completely dissolved；
2h is stood after dissolving, is then poured slowly into polybag, avoids foam to produce as far as possible, polybag is knotted and sealed, is knotted
When it is as far as possible solid, must not entrained gas；
Polybag is put into water-bath, 90 DEG C are boiled 30min（Ensure that whole polybag is submerged into water）, take out, be put into
1h is cooled down in 10 DEG C of water；
Polybag is cut off with scissors, protein adhesive post is taken out, cuts with a knife into the high cylinders of 33mm；5 pieces are cut, for determining gel
Intensity；
The gel strength of albumen is determined with gel strength measuring instrument, test result takes the average value of 5 groups of data.
2nd, wet noodle production, ripe strip-breaking rate, cooking loss and boiling weight are determined
Metering and face：Accurately weigh medium-strength wheat flour（Moisture 12.03%, wet gluten content 28.96%）130g, is added at room temperature
Chicken Albumin, water 30%, salt 1.5%, while displacing the wheat flour of equivalent, is carried out and face under 35 DEG C of water temperature, and during face
Between 3-5min（Albumen powder is with pure water according to 0.12:0.88 mixing is equal to 1 part of protein liquid）；
Curing：Dough is stood into 20-25min at room temperature；
Roll noodles, the size for making noodles is 20mm × 3mm × 2mm；
Take 30 noodles to be placed in boiling water and boil 10min, then pull out, calculating correction values measure is carried out depending on disconnection；
Take 50g noodles to be placed in boiling 10min in 500ml boiling water, pull out；95 DEG C of baking ovens of face water will be boiled until constant weight, determines residual
The weight of solid content is cooking loss；The face of boiling is drained after pulling out, is weighed after room temperature cooling 10min, as boiling weight.
3rd, noodles organoleptic quality evaluations
Scored with reference to noodles with wheat flour LS/T3202-1993.
Specific detection data are as follows：
Table 1：Using glutamine transaminage modified egg white liquor is compared with sterilization protein lyogel intensity
| Sample | Gel strength/g*cm-2 |
| Embodiment 1 | 510 |
| Embodiment 2 | 570 |
| Embodiment 3 | 550 |
| Embodiment 4 | 600 |
| Sterilization protein liquid | 420 |
Table 2：Compared after composite modified albumen powder hot cell processing with the albumen powder gel strength of general proteins powder and comparative example
| Sample | Gel strength/g*cm-2 |
| Embodiment 5 | 880 |
| Embodiment 6 | 910 |
| Embodiment 7 | 820 |
| Embodiment 8 | 1280 |
| Embodiment 9 | 1680 |
| General proteins powder | 440 |
| Comparative example | 630 |
Table 3：Application of the albumen powder in noodles is compared after the processing of hot cell
| Sample | General proteins powder | Comparative example | Embodiment 5 |
| Protein（Butt）/% | 13.97 | 14.55 | 14.69 |
| Wet gluten content/% | 30.05 | 31.77 | 32.07 |
| Boiling weight/(g/10g) | 32.12 | 25.78 | 26.05 |
| Cooking loss/% | 6.65 | 5.66 | 5.53 |
| Noodles strip-breaking rate/% | 5.98 | 5.33 | 5.12 |
Table 4：Different albumen powders make noodles sensory test
| Sample | General proteins powder | Comparative example | Embodiment 5 |
| Color and luster | 7.6 | 7.6 | 7.6 |
| Apparent state | 7.5 | 7.6 | 7.8 |
| Palatability | 17.1 | 17.5 | 17.9 |
| Toughness | 20.5 | 21.8 | 23.4 |
| Viscosity | 20.5 | 20.9 | 21.5 |
| Slickness | 4.1 | 4.5 | 4.2 |
| Total score | 77.3 | 79.9 | 82.3 |
By above test data it is recognised that albumen powder prepared by the preparation method that the present invention is provided, not only Gel baits are high, and
After noodles, compared with traditional method, not only the leading indicator such as color and luster, apparent state, palatability, toughness, viscosity is excellent
In traditional product and comparative example, and preparation process, required time is greatly shortened, and energy consumption is significantly reduced.
The foregoing is intended to be a preferred embodiment of the present invention, but protection scope of the present invention is not limited thereto,
Any one skilled in the art the invention discloses technical scope in, technique according to the invention scheme and its
Inventive concept is subject to equivalent or change, should all be included within the scope of the present invention.
Claims (10)
1. a kind of preparation method of the high glue protein powder of superelevation degree of gelation, it is characterised in that comprise the following steps：
A, egg are through knocking the isolated protein liquid of egg；
B, with 10% citric acid solution pH value is adjusted to 8.2-8.7；
C, progress enzymatic reaction；
D, using 10%NaOH pH value is adjusted to 8.2-8.7, heating is gone out enzyme；
E, degassing；
F, the spray drying of modified protein liquid obtain modified protein powder；
G, packaging；
H, hot cell processing；
I, finished product.
2. the preparation method of the high glue protein powder of superelevation degree of gelation as claimed in claim 1, it is characterised in that described step A
In, egg is before egg separation is knocked, cleaned sterilization.
3. the preparation method of the high glue protein powder of superelevation degree of gelation as claimed in claim 1, it is characterised in that described step A
In, carry out knocking egg separation with egg machine is knocked, obtain protein liquid, the solid content of protein liquid is 12-14%.
4. the preparation method of the high glue protein powder of superelevation degree of gelation as claimed in claim 1, it is characterised in that described step B
In, regulation pH value adjusts the temperature to 40-60 DEG C to 8.5.
5. the preparation method of the high glue protein powder of superelevation degree of gelation as claimed in claim 1, it is characterised in that described step C
In, glutaminase transaminase is added, 1-5U/100 grams of substrate carries out enzymatic reaction, the reaction time is 0.5-5h.
6. the preparation method of the high glue protein powder of superelevation degree of gelation as claimed in claim 1, it is characterised in that described step D
In, pH value is adjusted to 8.5 using 10%NaOH, and gone out enzyme by being heat-treated progress, heating-up temperature is 50-60 DEG C, and the time is 5-8
Minute.
7. the preparation method of the high glue protein powder of superelevation degree of gelation as claimed in claim 1, it is characterised in that described step E
In, the protein liquid after preheating is cooled to 43-47 DEG C, and vacuum receiver is pumped into, vacuum receiver keeps 8-12kPa, degassing
Protein liquid temperature is down to 40 DEG C of outflows afterwards.
8. the preparation method of the high glue protein powder of superelevation degree of gelation as claimed in claim 1, it is characterised in that described step H
In, the method for described hot cell processing is：Albumen powder is placed in hot cell, 85-95 DEG C of temperature, relative humidity 8-15%, located
Reason time 2-5d.
9. a kind of high glue protein powder of superelevation degree of gelation, it is characterised in that the high glue protein powder of described superelevation degree of gelation is applied to pair
Albumen powder gel strength requires higher food.
10. the high glue protein powder of superelevation degree of gelation as claimed in claim 9, it is characterised in that the described high glue of superelevation degree of gelation
Albumen powder is applied to noodles or minced fillet or meat gruel.
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