CN107019028A - A kind of method of whole frozen egg gelation during raising cold storage - Google Patents
A kind of method of whole frozen egg gelation during raising cold storage Download PDFInfo
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- CN107019028A CN107019028A CN201710122465.8A CN201710122465A CN107019028A CN 107019028 A CN107019028 A CN 107019028A CN 201710122465 A CN201710122465 A CN 201710122465A CN 107019028 A CN107019028 A CN 107019028A
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- egg
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- frozen egg
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- antifreeze
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- 238000003860 storage Methods 0.000 title claims abstract description 35
- 238000001879 gelation Methods 0.000 title claims abstract description 21
- 238000000034 method Methods 0.000 title claims abstract description 18
- 230000002528 anti-freeze Effects 0.000 claims abstract description 19
- 229920001661 Chitosan Polymers 0.000 claims abstract description 18
- RWSXRVCMGQZWBV-WDSKDSINSA-N glutathione Chemical compound OC(=O)[C@@H](N)CCC(=O)N[C@@H](CS)C(=O)NCC(O)=O RWSXRVCMGQZWBV-WDSKDSINSA-N 0.000 claims abstract description 18
- HDTRYLNUVZCQOY-UHFFFAOYSA-N α-D-glucopyranosyl-α-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OC1C(O)C(O)C(O)C(CO)O1 HDTRYLNUVZCQOY-UHFFFAOYSA-N 0.000 claims abstract description 17
- OWEGMIWEEQEYGQ-UHFFFAOYSA-N 100676-05-9 Natural products OC1C(O)C(O)C(CO)OC1OCC1C(O)C(O)C(O)C(OC2C(OC(O)C(O)C2O)CO)O1 OWEGMIWEEQEYGQ-UHFFFAOYSA-N 0.000 claims abstract description 17
- 108010024636 Glutathione Proteins 0.000 claims abstract description 17
- GUBGYTABKSRVRQ-PICCSMPSSA-N Maltose Natural products O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@@H](CO)OC(O)[C@H](O)[C@H]1O GUBGYTABKSRVRQ-PICCSMPSSA-N 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-WSWWMNSNSA-N Trehalose Natural products O[C@@H]1[C@@H](O)[C@@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-WSWWMNSNSA-N 0.000 claims abstract description 17
- HDTRYLNUVZCQOY-LIZSDCNHSA-N alpha,alpha-trehalose Chemical compound O[C@@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@@H]1O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 HDTRYLNUVZCQOY-LIZSDCNHSA-N 0.000 claims abstract description 17
- 238000012545 processing Methods 0.000 claims abstract description 17
- 238000013329 compounding Methods 0.000 claims abstract description 12
- GUBGYTABKSRVRQ-QUYVBRFLSA-N beta-maltose Chemical compound OC[C@H]1O[C@H](O[C@H]2[C@H](O)[C@@H](O)[C@H](O)O[C@@H]2CO)[C@H](O)[C@@H](O)[C@@H]1O GUBGYTABKSRVRQ-QUYVBRFLSA-N 0.000 claims abstract description 6
- 239000000523 sample Substances 0.000 claims description 18
- 239000012488 sample solution Substances 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 7
- 238000000265 homogenisation Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000001914 filtration Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 2
- 230000014759 maintenance of location Effects 0.000 abstract description 8
- 230000007423 decrease Effects 0.000 abstract description 6
- 238000005516 engineering process Methods 0.000 abstract description 4
- 238000004519 manufacturing process Methods 0.000 abstract description 3
- 229930006000 Sucrose Natural products 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 150000001875 compounds Chemical class 0.000 abstract 1
- 239000005720 sucrose Substances 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 59
- 235000013305 food Nutrition 0.000 description 3
- 238000011160 research Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 238000005119 centrifugation Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000019465 surimi Nutrition 0.000 description 2
- 238000010257 thawing Methods 0.000 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 description 1
- 101000693916 Gallus gallus Albumin Proteins 0.000 description 1
- 206010054949 Metaplasia Diseases 0.000 description 1
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 description 1
- NIPNSKYNPDTRPC-UHFFFAOYSA-N N-[2-oxo-2-(2,4,6,7-tetrahydrotriazolo[4,5-c]pyridin-5-yl)ethyl]-2-[[3-(trifluoromethoxy)phenyl]methylamino]pyrimidine-5-carboxamide Chemical compound O=C(CNC(=O)C=1C=NC(=NC=1)NCC1=CC(=CC=C1)OC(F)(F)F)N1CC2=C(CC1)NN=N2 NIPNSKYNPDTRPC-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 238000003556 assay Methods 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 235000014633 carbohydrates Nutrition 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 230000006866 deterioration Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000007710 freezing Methods 0.000 description 1
- 230000008014 freezing Effects 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 229960003180 glutathione Drugs 0.000 description 1
- 230000006698 induction Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000007791 liquid phase Substances 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 230000015689 metaplastic ossification Effects 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000012071 phase Substances 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000000926 separation method Methods 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/04—Freezing; Subsequent thawing; Cooling
- A23B5/05—Freezing or cooling with addition of chemicals
- A23B5/055—Freezing or cooling with addition of chemicals with direct contact between the food and the chemical, e.g. liquid nitrogen, at cryogenic temperature
-
- 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
- Chemical & Material Sciences (AREA)
- General Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to processing of farm products and storage technique field, present invention relates particularly to a kind of application for compounding antifreeze and Ultra high-pressure microfluidization technique in whole frozen egg processing.Wherein described antifreeze is formulated in appropriate proportions by trehalose, chitosan, maltose and reduced glutathione；Compared to traditional antifreeze (sucrose：Sorbierite=1:1), there is low sugariness, it is low in calories.The combination of both technologies can significantly slow the decline of whole frozen egg gelation during cold storage, effectively improve the gelation and gel stability of whole frozen egg during cold storage.Compared with without microjet processing and being not added with compounding antifreeze whole frozen egg, after cold storage 6 months, handle and add by microjet and compound the whole frozen egg gel hardness and retention ability of antifreeze more than 40% and more than 12% has been respectively increased.Present invention process is simple, easy to operate, with low cost, and suitable for factory's actual production, theoretical foundation is provided for the processed and applied of whole frozen egg.
Description
Technical field
A kind of method of whole frozen egg gelation during the present invention is raising cold storage, belongs to processing of farm products and storage technique neck
Domain.
Background technology
Whole frozen egg is fresh egg through an a series of class egg products made from processing technologys such as shelling, beating, pre-process, freeze.
Compared with fresh egg, whole frozen egg not only overcomes the shortcomings of broken, perishable shell egg, difficult storage, difficult transport, and can maximum journey
Degree ground retains the original nutritional ingredient of fresh egg, extends the shelf life, while fresh egg is supplied not when frozen egg product can also make up dull season
The defect of foot.Gelation is one of important functional characteristic of Chicken Albumin, and this characteristic is often widely applied to as food auxiliary material
In varieties of food items processing, such as surimi product, meat sausage product, pan work.
But, there are some researches show with fresh -laid egg liquid phase ratio, whole frozen egg gelation and water holding after cold storage and defrosting link
Power can decline to a great extent, so that some products higher to gelation requirement can not be met, limit its application.
Research both at home and abroad for egg products gelation, is concentrated mainly on egg liquid or powdered egg at present；And eaten for freezing
The deterioration (decline for including gelation) of product quality in product frozen storage, then be concentrated mainly on meat products, on surimi product.Mesh
Preceding research even not on whole frozen egg gelation during improving cold storage.Therefore, whole frozen egg gel during cold storage how is slowed down
Property decline, improve the cold storage phase in whole frozen egg gel hardness and retention ability, and improve whole frozen egg Frozen storage stability, be ice
One of major issue urgently to be resolved hurrily in shell egg processing.
The content of the invention
The method of whole frozen egg gelation, can significantly slow ice complete during it is an object of the invention to provide a kind of raising cold storage
The decline of egg gelation, hence it is evident that improve the gelation and its Frozen storage stability of whole frozen egg.
Technical scheme is as follows：
(1) choose after Fresh Egg, clean dry, shell, 2h, filtering are beaten with 800r/min speed using electric mixer
Afterwards homogeneous egg pulp, it is standby.
(2) after mixing trehalose, chitosan, maltose, reduced glutathione with certain proportion, it is added to while stirring complete
In egg liquid, continue to beat with 800r/min speed, make four kinds of materials of the above are homogeneous to be dissolved in egg pulp, obtain sample solution；
(3) obtained sample solution is subjected to Ultra high-pressure microfluidization processing, processing condition is：Homogenization pressure 60~
100Mpa, 2~4min of homogenizing time；
(4) the upper sample solution is sterilized into 3min under the conditions of 63.5 DEG C；
(5) the egg pulp sample after sterilization is cooled into dress after 4 DEG C to listen, suddenly frozen under the conditions of -35 DEG C after 48h, outer surface cover one
Corrugation case packing, is put into cold storage in 18 DEG C of refrigerators of ﹣ by packaged egg liquid, obtains whole frozen egg sample.
Whole frozen egg includes the component of following mass concentration with compounding antifreeze in the present invention：
Trehalose：0.5~2.0%
Chitosan：0.5~1.5%
Maltose：1.0~2.5%
Reduced glutathione：0.05~0.15%
Whole frozen egg is preferably with the mass concentration of compounding antifreeze component in the present invention：
Trehalose：1.0~2.0%
Chitosan：0.5~1.0%
Maltose：1.5~2.0%
Reduced glutathione：0.08~0.12%
The preparation method of gel：By sample in being thawed under room temperature environment, the sample after 20mL defrostings is taken to be placed in the small burnings of 25mL
In cup, sealed using preservative film, 10min is heated in 85 DEG C of thermostat water baths, is quickly cooled down after taking-up, and at 4 DEG C
Stand overnight.
The measure of gel strength：The gel prepared is taken out, it is returned to after room temperature, uses TA-XTplus Texture instruments
Determine gel strength.Major parameter is：Probe type is P/0.5, speed 5mm/s, finding speed 2mm/s, speed after survey before surveying
2mm/s, triggering type is automatic, and trigger force is 5g, and depression distance is 10mm.Gel strength is during probe is pushed with hardness
Maximum induction force/g represent.
The measure of gel retention ability：The gel of certain mass is taken, uniform fritter (5mm × 5mm × 5mm) is cut into,
Weigh, in centrifuging 15min under 6000r/min speed, take out after gel is blotted surface moisture with filter paper and weigh.
In formula：W1Quality/g of sample before-centrifugation；W2Quality/g of sample after-centrifugation.
In fact, the use of the assay method of the conventional gel strength in this area and gel retention ability being also feasible.
The good result that the present invention is obtained：
(1) present invention process is simple, easy to operate, and cost is low, suitable for factory's actual production, is that the processing of tailored version whole frozen egg should
With there is provided theoretical foundation.Be embodied in it is following some：1. the present invention, why using egg pulp as raw material, is because so may be used
With the waste being prevented effectively from caused by egg white and yolk separation, cost has been saved；2. the addition of compounding antifreeze for 3%~
Between 5%, usage amount is few, and cost is low；And the composition of compounding antifreeze is the additive or auxiliary material commonly used in food, wherein
The characteristics of these three carbohydrates of trehalose, chitosan, maltose have low sugariness, low energy, meets " the low-heat of modern's pursuit
The diet of amount, high nutrition " is seen；3. addition and microjet high pressure homogenization technique of the technology of the present invention for compounding antifreeze
Use, it is simple and efficient without the input of high level equipment without complicated operation, it is with low cost, suitable for industrial metaplasia
Production.
(2) present invention uses the antifreeze compounded by trehalose, chitosan, maltose and reduced glutathione, and together
The high-pressure homogeneous processing of Shi Caiyong microjets, the combination of two methods can effectively prevent the denaturation of whole frozen egg protein during cold storage,
Greatly reduce the decline of whole frozen egg gel hardness and retention ability, improve the Frozen storage stability of whole frozen egg.6 are preserved under the conditions of -18 DEG C
Individual month, the gel hardness and retention ability for being handled by microjet and adding compounding antifreeze whole frozen egg were respectively increased more than 40%
With more than 12%.
(3) target product that the present invention is obtained is the effect of each technological parameter synergy, has prepared high gelation and Gao Ning
The whole frozen egg of glue stability, and obtained excellent product quality.
Embodiment
The invention will be further described with reference to embodiments.
Embodiment 1
A kind of method of whole frozen egg gelation during raising cold storage, chooses after Fresh Egg, clean dry, shells, and beats, filtering
Afterwards homogeneous egg pulp, addition mixes by trehalose, chitosan, maltose and reduced glutathione with certain proportion
Antifreeze is compounded, is suddenly frozen after homogeneous, sterilization cooling, last cold storage.Concretely comprise the following steps：
(1) choose after Fresh Egg, clean dry, shell, 2h, filtering are beaten with 800r/min speed using electric mixer
Afterwards homogeneous egg pulp, it is standby.
(2) on the basis of whole frozen egg quality, 1.5% trehalose of addition, 0.8% chitosan, 2.0% maltose and 0.08% reduction
Type glutathione, is added and is dissolved in up to four kinds of materials are homogeneous in egg pulp, obtain sample molten while stirring with 800r/min speed
Liquid；
(3) obtained sample solution is subjected to Ultra high-pressure microfluidization processing, processing condition is：Homogenization pressure 60~
100Mpa, 2~4min of homogenizing time；
(4) the upper sample solution is sterilized into 3min under the conditions of 63.5 DEG C；
(5) the egg pulp sample after sterilization is cooled into dress after 4 DEG C to listen, suddenly frozen under the conditions of -35 DEG C after 48h, outer surface cover one
Corrugation case packing, is put into cold storage in 18 DEG C of refrigerators of ﹣ by packaged egg liquid, obtains whole frozen egg sample.
Embodiment 2
Same as Example 1, its difference is：On the basis of whole frozen egg quality, addition 2.0% trehalose, 0.6% chitosan,
1.5% maltose and 0.12% reduced glutathione.
Embodiment 3
Same as Example 1, its difference is：On the basis of whole frozen egg quality, addition 1.3% trehalose, 1.0% chitosan,
1.8% maltose and 0.1% reduced glutathione.
Contrast test
Tables 1 and 2 respectively describes the situation of change of each group whole frozen egg gel hardness and retention ability during cold storage, wherein blank group
It is the whole frozen egg for not adding without microjet HIGH PRESSURE TREATMENT and any antifreeze to obtain；Example 1-3 is through the high-pressure homogeneous place of microjet
The whole frozen egg that reason and addition compounding antifreeze are obtained, difference is：1.5% trehalose, 0.8% are added in the sample sets of embodiment 1
Chitosan, 2.0% maltose and 0.08% reduced glutathione；2.0% trehalose, 0.6% are added in the sample sets of embodiment 2
Chitosan, 1.5% maltose and 0.12% reduced glutathione；1.3% trehalose, 1.0% are added in the sample sets of embodiment 3
Chitosan, 1.8% maltose and 0.1% reduced glutathione.
The comparison of whole frozen egg gel hardness during the cold storage of table 1
The comparison of whole frozen egg gel retention ability during the cold storage of table 2
From Tables 1 and 2, microjet homogenization is carried out to whole frozen egg, and add appropriate trehalose, chitosan, malt
The compounding antifreeze that sugar and reduced glutathione are constituted, can significantly improve the gel hardness and water holding of whole frozen egg during cold storage
Power, significantly improves the Frozen storage stability of whole frozen egg.
Above-described embodiment, is only that technical solution of the present invention is illustrated, not limits.Those skilled in the art should
This recognizes that every change, addition and replacement around made by spirit and scope of the invention etc. each falls within the protection of the present invention
Scope.
Claims (5)
1. a kind of method of whole frozen egg gelation during raising cold storage, it is characterised in that whole frozen egg is to follow the steps below system
It is standby：
(1) choose after Fresh Egg, clean dry, shell, 2h, filtering are beaten with 800r/min speed using electric mixer
Afterwards homogeneous egg pulp, it is standby；
(2) after mixing trehalose, chitosan, maltose and reduced glutathione with certain proportion, it is added to while stirring
In egg pulp, continue to beat with 800r/min speed, make four kinds of materials of the above are homogeneous to be dissolved in egg pulp, obtain sample molten
Liquid；
(3) obtained sample solution is subjected to Ultra high-pressure microfluidization processing, processing condition is：Homogenization pressure 60~
100Mpa, 2~4min of homogenizing time；
(4) the upper sample solution is sterilized into 3min under the conditions of 63.5 DEG C；
(5) the egg pulp sample after sterilization is cooled into dress after 4 DEG C to listen, suddenly frozen under the conditions of -35 DEG C after 48h, outer surface cover one
Corrugation case packing, is put into cold storage in 18 DEG C of refrigerators of ﹣ by packaged egg liquid, obtains whole frozen egg sample.
2. the method for whole frozen egg gelation during a kind of raising cold storage according to claim 1, it is characterised in that by marine alga
Sugar, chitosan, maltose and reduced glutathione are added in whole frozen egg in certain proportion as antifreeze.
3. the method for whole frozen egg gelation during a kind of raising cold storage according to claim 1 or 2, it is characterised in that institute
Stating whole frozen egg compounding antifreeze includes the component of following mass concentration：
Trehalose：0.5~2.0%
Chitosan：0.5~1.5%
Maltose：1.0~2.5%
Reduced glutathione：0.05~0.15%.
4. the method for whole frozen egg gelation during a kind of raising cold storage according to claim 1 or 2 or 3, it is characterised in that
The whole frozen egg with compounding antifreeze component mass concentration be preferably：
Trehalose：1.0~2.0%
Chitosan：0.5~1.0%
Maltose：1.5~2.0%
Reduced glutathione：0.08~0.12%.
5. the method for whole frozen egg gelation during a kind of raising cold storage according to claim 1 or 2 or 3, it is characterised in that
Before sample solution sterilization cold storage, Ultra high-pressure microfluidization processing is carried out to sample, processing condition is：Homogeneous pressure
60~100Mpa of power, 2~4min of homogenizing time.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108813424A (en) * | 2018-07-13 | 2018-11-16 | 吉林大学 | A kind of preparation method improving liquid eggs gelation |
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