CN106942459B - The preparation and application of a kind of high glue protein powder of superelevation degree of gelation for noodles - Google Patents
The preparation and application of a kind of high glue protein powder of superelevation degree of gelation for noodles Download PDFInfo
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- 239000000843 powder Substances 0.000 title claims abstract description 51
- 102000004169 proteins and genes Human genes 0.000 title claims abstract description 46
- 108090000623 proteins and genes Proteins 0.000 title claims abstract description 45
- 238000001879 gelation Methods 0.000 title claims abstract description 20
- 235000012149 noodles Nutrition 0.000 title claims abstract description 20
- 239000003292 glue Substances 0.000 title claims abstract description 15
- 238000002360 preparation method Methods 0.000 title claims description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 14
- 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
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 239000007788 liquid Substances 0.000 claims description 29
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 21
- 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
- 238000012545 processing Methods 0.000 claims description 16
- 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 9
- 102000035118 modified proteins Human genes 0.000 claims description 9
- 108091005573 modified proteins Proteins 0.000 claims description 9
- 230000009849 deactivation Effects 0.000 claims description 8
- 238000007872 degassing Methods 0.000 claims description 6
- 230000035484 reaction time Effects 0.000 claims description 6
- 238000000926 separation method Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 230000002255 enzymatic effect Effects 0.000 claims description 2
- 239000000758 substrate Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 19
- 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 18
- 102000002322 Egg Proteins Human genes 0.000 abstract description 17
- 108010000912 Egg Proteins Proteins 0.000 abstract description 17
- 235000014103 egg white Nutrition 0.000 abstract description 17
- 210000000969 egg white Anatomy 0.000 abstract description 17
- 235000013601 eggs Nutrition 0.000 abstract description 17
- 230000001954 sterilising effect Effects 0.000 abstract description 5
- 235000013372 meat Nutrition 0.000 abstract description 4
- 230000000694 effects Effects 0.000 abstract description 3
- 238000006116 polymerization reaction Methods 0.000 abstract description 3
- 238000003860 storage Methods 0.000 abstract description 2
- 241000251468 Actinopterygii Species 0.000 abstract 1
- 239000000839 emulsion Substances 0.000 abstract 1
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- 235000018102 proteins Nutrition 0.000 description 36
- 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
- 235000013305 food Nutrition 0.000 description 7
- 230000008569 process Effects 0.000 description 7
- 238000001694 spray drying Methods 0.000 description 7
- 238000009835 boiling Methods 0.000 description 5
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- 238000004806 packaging method and process Methods 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 4
- 239000008236 heating water Substances 0.000 description 4
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- 238000004519 manufacturing process Methods 0.000 description 3
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- 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
- 244000062793 Sorghum vulgare Species 0.000 description 2
- 239000002131 composite material Substances 0.000 description 2
- 238000010411 cooking Methods 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
- 235000013622 meat product Nutrition 0.000 description 2
- 235000019713 millet Nutrition 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
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- 229910019142 PO4 Inorganic materials 0.000 description 1
- UCKMPCXJQFINFW-UHFFFAOYSA-N Sulphide Chemical compound [S-2] UCKMPCXJQFINFW-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive 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
- 238000006664 bond formation reaction Methods 0.000 description 1
- 230000003197 catalytic effect Effects 0.000 description 1
- 230000008859 change 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
- 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
- 235000021312 gluten Nutrition 0.000 description 1
- 230000002209 hydrophobic effect Effects 0.000 description 1
- 239000002932 luster Substances 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
- 235000019629 palatability Nutrition 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
- 238000006467 substitution reaction 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
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- 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, and by the way that egg white liquor is modified by enzyme processization, hot cell handles to obtain sterilization superelevation gel egg albumen powder, and product prepared by the method for the present invention has fabulous gel strength characteristics.The product improves the quality of product, the product having 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 reticular structure, and so as to which the desaturation for enabling the protein product through storage reverses, technological design science is practical, and properties of product are excellent.
Description
Technical field
The present invention relates to denatured protein technical field more particularly to a kind of high glue proteins of superelevation degree of gelation for noodles
The preparation method and applications of powder.
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
It is obtained from, sterilization, 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, however this function is limited, it is impossible to meet food
Product processing request sometimes has to increase dosage, so as to increase cost to reach target.Such as in noodles, meat gruel class product
In processing, low gel strength means the increase of additive amount, causes value-added content of product and substantially reduces so that cannot be big
Expire and enclosed interior using egg white powder, caused the utilization rate of egg white powder to reduce.After using heat treatment technics, Egg-white is improved
The gel strength of powder, the high glue egg white powder produced have 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 object
The method for managing processing can effectively improve the gelation of egg albumen powder, so as to which the albumen powder of superelevation gel strength be made.Mesh
Before, it is external that heat treatment is focused primarily upon to the technology for improving egg albumen powder gel strength, the various of consistency are increased by addition
Glue class Ze high-gel strengths, but it is entirely different to add the characteristic of gel that the gel of product that gummed paper coagulates agent is condensed 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 not been reported.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 principle is turned based on glutaminase
Ammonia enzymatic polymerize into albumen, and thermal gradient method can accelerate the reticular structure of disulfide bond 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, using 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 that the quality that meat products occurs after the freezing declines, 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 improve, therefore it is necessary to study a kind of superelevation degree of gelation
The preparation method of high glue protein powder.
Invention content
Technical problems based on background technology, the present invention propose a kind of high glue egg of the superelevation degree of gelation for noodles
The preparation method and application of white powder.
Technical scheme is as follows：
A kind of preparation method of the high glue protein powder of superelevation degree of gelation, includes the following steps：
A, egg is through knocking the isolated protein liquid of egg；
B, with 10% citric acid solution tune pH value to 8.2-8.7；
C, enzymatic reaction is carried out；
D, pH value is adjusted to 8.2-8.7 using 10%NaOH, heat enzyme deactivation；
E, it deaerates；
F, modified protein liquid is spray-dried to obtain modified protein powder；
G, it packs；
H, hot cell is handled；
I, finished product.
Preferably, in the step A, egg is before egg separation is knocked, cleaned disinfection.
Preferably, it in the step A, carries out knocking egg separation with egg machine is knocked, obtains protein liquid, the solid content of protein liquid contains
It measures as 12-14%.
Preferably, in the step B, pH value is adjusted to 8.5, and adjust the temperature to 40-60 DEG C.
Preferably, in the step C, glutaminase transaminase is added in, 1-5U/100 grams of substrate carries out enzymatic reaction,
Reaction time is 0.5-5h.
Preferably, in the step D, pH value is adjusted to 8.5 using 10%NaOH, and pass through heat treatment and carry out enzyme deactivation,
Heating temperature is 50-60 DEG C, and the time is 5-8 minutes.
Preferably, in the step E, the protein liquid after preheating is cooled to 43-47 DEG C, and be 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 are (different
Taste) it is 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 egg
White liquor, which is directly sprayed into albumen powder, to have extremely low bulk density when containing more air, and such albumen powder is handled again through hot cell, then
Effect is very poor due to the problem of air and bulk density, and can cause the variation of flavor, has 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 DEG C), this temperature
Lecture is come for protein liquid and causes what is be denaturalized and condense.Since temperature is low, then corresponding vacuum level requirements are with regard to higher.
Preferably, in the step H, the method for hot cell processing is：Albumen powder is placed in hot cell, temperature
85-95 DEG C, relative humidity 8-15%, processing time 2-5d.
The high glue protein powder of superelevation degree of gelation produced by the present invention, being mainly used in can be used as meeting has what gel strength required
The making of the food more demanding to albumen powder gel strength such as noodles, minced fillet, meat gruel 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.
2nd, enzyme process is improved into the molecular weight of protein applied to Chicken Albumin in traditional technique, problem is really
Because egg white solution can generate 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 influenced 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 front
Enzyme reaction, the degree of gelation of traditional product are surveyed by the assay method in this material, and gel strength is usually no more than 1000.
4th, enzymatic reaction of the present invention since glutaminase transaminase has occurred, 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 heat treatment process can contract
It is as short as 2-5d.
Beneficial effects of the present invention：The present invention develops one kind and adopts for requirement of the food processing to albumen powder gelation
The new process and new product of albuminate liquid are carried out with biology, physical technique.Albumen is promoted to send out using glutaminase transaminase
Intramolecular and intermolecular common occurs for raw polymerization, the relative polymerization degree of macro-molecular protein in increase system, catalytic proteins polypeptide
Valency is crosslinked；Degassing process can remove mixed gas during enzyme reaction, promote so as to be conducive to powder processed, heat treatment in next step
Protein portion is unfolded and denaturation, improves protein hydrophobic, exposed surface sulfydryl, while promote between protein molecule by two
Sulfide linkage and other it is covalently cross-linked cause protein relative molecular mass increase, so as to improve protein structure and function, and then
The modification egg albumen powder with superelevation gel strength is made, and extremely low with microorganism 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 the millet cake for having gel strength to require, high-end meat products
Required, the egg production gel strength that can effectively utilize different freshness requires high albumen powder product, is widely used in food
Industry.
Specific embodiment
Part one：Glutamine transaminage enzyme digestion reaction
Embodiment 1
The protein liquid of 500g is weighed, is placed in container, with 10% citric acid solution adjusting pH value to 8.4, heating water bath to 60
DEG C, 5U/100 grams of glutaminase transaminase is added in, is reacted, 60 DEG C of reaction temperature, reaction time 5h is controlled with 10%NaOH
The pH value of reaction is 8.5, heats enzyme deactivation, and semi-finished product are made in cooling.
Embodiment 2
The protein liquid of 500g is weighed, is placed in container, with 10% citric acid solution adjusting pH value to 8.7, heating water bath to 40
DEG C, 5U/100 grams of glutaminase transaminase is added in, is reacted, 60 DEG C of reaction temperature, reaction time 2h is controlled with 10%NaOH
The pH value of reaction is 8.7, heats enzyme deactivation, and semi-finished product are made in cooling.
Embodiment 3
The protein liquid of 500g is weighed, is placed in container, with 10% citric acid solution adjusting pH value to 8.2, heating water bath to 60
DEG C, 1U/100 grams of glutaminase transaminase is added in, is reacted, 55 DEG C of reaction temperature, reaction time 1h is controlled with 10%NaOH
The pH value of reaction is 8.3, heats enzyme deactivation, and semi-finished product are made in cooling.
Embodiment 4
The protein liquid of 500g is weighed, is placed in container, with 10% citric acid solution adjusting pH value to 8.5, heating water bath to 50
DEG C, 3U/100 grams of glutaminase transaminase is added in, is reacted, 50 DEG C of reaction temperature, reaction time 3h is controlled with 10%NaOH
PH value in reaction is 8.5, heats enzyme deactivation, and semi-finished product are made in cooling.
Part two：The engagement heat treatment of enzyme reaction product
Embodiment 5
After above-mentioned 4 modified protein liquid of example spray drying packaging, 60 DEG C of hot cell, relative humidity 10%, processing time 2d.
Embodiment 6
After above-mentioned 4 modified protein liquid of example spray drying packaging, 90 DEG C of hot cell, relative humidity 10%, processing time 2d.
Embodiment 7
After above-mentioned 4 modified protein liquid of example spray drying packaging, 60 DEG C of hot cell, relative humidity 10%, processing time 5d.
Embodiment 8
After above-mentioned 4 modified protein liquid of example spray drying packaging, 90 DEG C of hot cell, relative humidity 10%, processing time 3d.
Embodiment 9
After above-mentioned 4 modified protein liquid of example spray drying packaging, 90 DEG C of hot cell, relative humidity 10%, processing time 5d.
Comparative example
The albumen powder that method according to Chinese invention patent CN103238725A obtains, wherein heat treatment section, hot cell 75
DEG C, relative humidity 20%, processing time 18d.
The protein liquid in embodiment and albumen powder are detected below, specific detection method is as follows；
1st, the measure of gel strength
180ml distilled water accurately is weighed in 250ml beakers, is positioned over constant temperature blender with magnetic force, and slow rotation adds in batches
Enter 20g samples, stirring is until be completely dissolved；
2h is stood after dissolving, is then poured slowly into polybag, foam is avoided to generate as possible, polybag knotting is sealed,
It is solid as possible during knotting, it must not entrained gas；
Polybag is put into water-bath, 90 DEG C are boiled 30min (to ensure that entire polybag is submerged into water), are taken out,
It is put into 10 DEG C of water and cools down 1h；
Polybag is cut off with scissors, takes out albumen rubber column gel column, cuts with a knife into the cylinder of 33mm high；5 pieces are cut, for measuring
Gel strength；
The gel strength of albumen is measured 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 measure
Measure knead dough：Medium-strength wheat flour (moisture 12.03%, wet gluten content 28.96%) 130g accurately is weighed, in room temperature
Lower addition Chicken Albumin, water 30%, salt 1.5%, while displace the wheat flour of equivalent, carried out under 35 DEG C of water temperature and
Face, (albumen powder is with pure water according to 0.12 by knead dough time 3-5min: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；
30 noodles is taken to be placed in boiling water and boil 10min, are then pulled out, calculating correction values measure is carried out depending on disconnection；Take 50g
Noodles are placed in boiling 10min in 500ml boiling water, pull out；95 DEG C of baking ovens of water will be cooked noodles until constant weight, measures the weight for remaining solid content
Amount is cooking loss；It cooks noodles and is drained after pulling out, weighed after room temperature cooling 10min, as boiling weight.
3rd, noodles organoleptic quality evaluations
It scores with reference to noodles wheat flour LS/T3202-1993.
Specific detection data is 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：After composite modified albumen powder hot cell processing compared with the albumen powder gel strength of general proteins powder and comparative example
Table 3：Application of the albumen powder in noodles is compared after the processing of hot cell
Table 4：Different albumen powders make noodles sensory test
By more than test data it is recognised that albumen powder prepared by preparation method provided by the invention, not only Gel baits are high,
And applied to after noodles, compared with traditional method, not only color and luster, apparent state, palatability, toughness, viscosity etc. refer mainly to
Mark is better than traditional product and comparative example, and in preparation process, required time greatly shortens, and energy consumption significantly reduces.
The foregoing is only a preferred embodiment of the present invention, but protection scope of the present invention be not limited thereto,
Any one skilled in the art in the technical scope disclosed by the present invention, according to the technique and scheme of the present invention and its
Inventive concept is subject to equivalent substitution or change, should be covered by the protection scope of the present invention.
Claims (1)
1. the preparation method of the high glue protein powder of a kind of superelevation degree of gelation for noodles, which is characterized in that include the following steps：
A, egg is through knocking the isolated protein liquid of egg；
B, with 10% citric acid solution tune pH value to 8.2-8.7；
C, enzymatic reaction is carried out：In the step C, glutaminase transaminase is added in, it is anti-to carry out enzymatic for 1-5U/100 grams of substrate
Should, reaction time 0.5-5h；
D, enzyme deactivation is heated：PH value is adjusted to 8.5 using 10%NaOH, and is passed through heat treatment and carried out enzyme deactivation, heating temperature 50-60
DEG C, the time is 5-8 minutes；
E, it deaerates：Protein liquid after preheating is cooled to 43-47 DEG C, and be pumped into vacuum receiver, vacuum receiver keeps 8-
12kPa, protein liquid temperature is down to 40 DEG C of outflows after degassing；
F, modified protein liquid is spray-dried to obtain modified protein powder；
G, it packs；
H, hot cell is handled：Albumen powder is placed in hot cell, 85-95 DEG C of temperature, relative humidity 8-15%, processing time 2-
5d；
I, finished product；
Wherein, in the step A, egg is before egg separation is knocked, cleaned disinfection, carries out knocking egg separation with egg machine is knocked, obtain
Protein liquid, the solid content of protein liquid are 12-14%, in the step B, adjust pH value to 8.5, and adjust the temperature to 40-
60℃。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710134184.4A CN106942459B (en) | 2017-03-08 | 2017-03-08 | The preparation and application of a kind of high glue protein powder of superelevation degree of gelation for noodles |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710134184.4A CN106942459B (en) | 2017-03-08 | 2017-03-08 | The preparation and application of a kind of high glue protein powder of superelevation degree of gelation for noodles |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN106942459A CN106942459A (en) | 2017-07-14 |
| CN106942459B true CN106942459B (en) | 2018-06-19 |
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| CN109156601A (en) * | 2018-06-26 | 2019-01-08 | 青海高寒生物科技有限公司 | A kind of method of Double-screw extruder preparation extruding quinoa piece |
| CN110735332A (en) * | 2019-10-31 | 2020-01-31 | 浙江映山红纺织科技有限公司 | dyeing method of low-salt and low-alkali bamboo fiber yarns |
| CN110663920A (en) * | 2019-11-05 | 2020-01-10 | 沈阳农业大学 | Preparation method of hazelnut and peanut composite seasoning sauce |
| CN111728125B (en) * | 2020-05-31 | 2023-09-22 | 浙江五芳斋实业股份有限公司 | Green and fresh-colored dough cover and preparation method thereof |
| CN111587993A (en) * | 2020-06-03 | 2020-08-28 | 德清唯信食品有限公司 | Production process of children nutritional pork crisps |
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