CN107348391A - One kind is without bitter off-flavors, instant capacity dried whole-egg and preparation method thereof - Google Patents
One kind is without bitter off-flavors, instant capacity dried whole-egg and preparation method thereof Download PDFInfo
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- CN107348391A CN107348391A CN201710472668.XA CN201710472668A CN107348391A CN 107348391 A CN107348391 A CN 107348391A CN 201710472668 A CN201710472668 A CN 201710472668A CN 107348391 A CN107348391 A CN 107348391A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 239000004365 Protease Substances 0.000 claims abstract description 55
- 108091005804 Peptidases Proteins 0.000 claims abstract description 44
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 claims abstract description 44
- 235000019419 proteases Nutrition 0.000 claims abstract description 44
- 150000001875 compounds Chemical class 0.000 claims abstract description 29
- 108010013563 Lipoprotein Lipase Proteins 0.000 claims abstract description 26
- 235000019634 flavors Nutrition 0.000 claims abstract description 13
- 238000000034 method Methods 0.000 claims abstract description 12
- 108090000526 Papain Proteins 0.000 claims abstract description 11
- 229940055729 papain Drugs 0.000 claims abstract description 11
- 235000019834 papain Nutrition 0.000 claims abstract description 11
- 239000000853 adhesive Substances 0.000 claims abstract description 8
- 230000001070 adhesive effect Effects 0.000 claims abstract description 8
- 102100022119 Lipoprotein lipase Human genes 0.000 claims abstract 8
- 238000012545 processing Methods 0.000 claims description 23
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- 229940088598 enzyme Drugs 0.000 claims description 22
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- 229920002774 Maltodextrin Polymers 0.000 claims description 6
- 239000005913 Maltodextrin Substances 0.000 claims description 6
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- 238000005507 spraying Methods 0.000 claims description 6
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- FHVDTGUDJYJELY-UHFFFAOYSA-N 6-{[2-carboxy-4,5-dihydroxy-6-(phosphanyloxy)oxan-3-yl]oxy}-4,5-dihydroxy-3-phosphanyloxane-2-carboxylic acid Chemical compound O1C(C(O)=O)C(P)C(O)C(O)C1OC1C(C(O)=O)OC(OP)C(O)C1O FHVDTGUDJYJELY-UHFFFAOYSA-N 0.000 claims description 2
- 229920001661 Chitosan Polymers 0.000 claims description 2
- 241000206575 Chondrus crispus Species 0.000 claims description 2
- 229920002472 Starch Polymers 0.000 claims description 2
- 102100025292 Stress-induced-phosphoprotein 1 Human genes 0.000 claims description 2
- 235000010489 acacia gum Nutrition 0.000 claims description 2
- 239000001785 acacia senegal l. willd gum Substances 0.000 claims description 2
- 229940072056 alginate Drugs 0.000 claims description 2
- 229920000615 alginic acid Polymers 0.000 claims description 2
- 235000010443 alginic acid Nutrition 0.000 claims description 2
- 239000003292 glue Substances 0.000 claims description 2
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- 239000008107 starch Substances 0.000 claims description 2
- 238000001694 spray drying Methods 0.000 abstract description 2
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- 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 3
- 102000004895 Lipoproteins Human genes 0.000 description 3
- 108090001030 Lipoproteins Proteins 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 3
- 235000014103 egg white Nutrition 0.000 description 3
- 210000000969 egg white Anatomy 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
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- 102000007544 Whey Proteins Human genes 0.000 description 2
- 238000003556 assay Methods 0.000 description 2
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- 150000002632 lipids Chemical class 0.000 description 2
- 239000000463 material Substances 0.000 description 2
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- 102000004196 processed proteins & peptides Human genes 0.000 description 2
- 108090000765 processed proteins & peptides Proteins 0.000 description 2
- 238000011160 research Methods 0.000 description 2
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 description 2
- 229920001285 xanthan gum Polymers 0.000 description 2
- 239000004475 Arginine Substances 0.000 description 1
- 108010059378 Endopeptidases Proteins 0.000 description 1
- 102000005593 Endopeptidases Human genes 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 102100037611 Lysophospholipase Human genes 0.000 description 1
- 108010058864 Phospholipases A2 Proteins 0.000 description 1
- 239000005862 Whey Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 210000000577 adipose tissue Anatomy 0.000 description 1
- 238000004220 aggregation Methods 0.000 description 1
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- 125000001931 aliphatic group Chemical group 0.000 description 1
- 125000000539 amino acid group Chemical group 0.000 description 1
- ODKSFYDXXFIFQN-UHFFFAOYSA-N arginine Natural products OC(=O)C(N)CCCNC(N)=N ODKSFYDXXFIFQN-UHFFFAOYSA-N 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000006555 catalytic reaction Methods 0.000 description 1
- 238000005119 centrifugation Methods 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 239000007795 chemical reaction product Substances 0.000 description 1
- 239000002131 composite material Substances 0.000 description 1
- 239000008367 deionised water Substances 0.000 description 1
- 229910021641 deionized water Inorganic materials 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 230000002255 enzymatic effect Effects 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 230000007062 hydrolysis Effects 0.000 description 1
- 238000006460 hydrolysis reaction Methods 0.000 description 1
- 125000001165 hydrophobic group Chemical group 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 238000006116 polymerization reaction Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000011218 segmentation Effects 0.000 description 1
- 210000000697 sensory organ Anatomy 0.000 description 1
- 230000035939 shock Effects 0.000 description 1
- 235000010265 sodium sulphite Nutrition 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- PXQLVRUNWNTZOS-UHFFFAOYSA-N sulfanyl Chemical class [SH] PXQLVRUNWNTZOS-UHFFFAOYSA-N 0.000 description 1
- 239000006228 supernatant Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 238000010998 test method Methods 0.000 description 1
- 150000003626 triacylglycerols Chemical class 0.000 description 1
- 230000010148 water-pollination Effects 0.000 description 1
- 238000009736 wetting Methods 0.000 description 1
- 235000021119 whey protein Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/15—Apparatus or processes for coating with liquid or semi-liquid products
- A23P20/18—Apparatus or processes for coating with liquid or semi-liquid products by spray-coating, fluidised-bed coating or coating by casting
-
- 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)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to one kind without bitter off-flavors, instant capacity dried whole-egg and preparation method thereof, this method includes：（a）Handled using two benches dynamic high-pressure microjet；（b）Compound protease and phospholipase A1 are added into egg pulp successively；Wherein compound protease is papain and flavor protease, and the usage ratio of the two is 2:1, addition of the compound protease in the egg pulp is egg pulp：Compound protease=100:0.8 1.2, addition is counted in mass ratio；Phospholipase A1 is digested using normal temperature, and the addition in the egg pulp is egg pulp：Phospholipase A1=100:0.01 0.05, addition is based on kg/L；（c）Fluidized bed prilling is carried out to dried whole-egg using adhesive after spray drying.Present invention collaboration dynamic high-pressure microjet homogeneous, enzymolysis and fluidization obtain the good dried whole-egg of instant capacity, and are stood after reconstituting in 10h and have no layering.
Description
Technical field
The invention provides one kind without bitter off-flavors, instant capacity dried whole-egg and preparation method thereof, it is related to a kind of egg powder and adds
Work technology, belongs to technical field of agricultural product process.
Background technology
Powdered egg be using egg liquid as raw material, through dry process remove most of moisture after it is obtained powdered edible new
Egg products, not only maintain the whole nutritional ingredients and flavor of fresh egg, additionally it is possible to solve the drawbacks of fresh egg cracky is rotten, favorably
In storage and transport, the shelf-life is the ideal substitute of fresh egg up to more than 12 months.But in dried whole-egg process
In, protein can be influenceed by the heating operation unit such as pasteurize, spray drying, and appearance redissolution is slow, dissolving is insufficient
The problems such as.On the one hand the problem of dissolubility difference, can not meet the requirement of down-stream enterprise, on the other hand product can only be stopped
Middle and low-end market is stayed in, limits the profit margin of dried whole-egg manufacturing enterprise, this has turned into a big bottle of dried whole-egg quality-improving
Neck.Patent CN201611216055.1 invents a kind of instant shell egg flour producing process, with the addition of sodium sulfite and improves product flowing
Property, but this addition does not meet GB2760-2016 national standards, and enterprise's application is limited；Compared to patent CN
201410336211.2, this technology does not improve the dissolubility of albumen, drop only with dynamic high-pressure microjet, compound protein zymotechnic
The egg fishy smell of low egg, and using lipoprotein in phosphatide enzyme modification dried whole-egg, the hydrophily of lipoprotein is improved, and spraying is done
Dried whole-egg after dry passes through fluidized bed prilling, improves the redissolution speed of dried whole-egg by increasing the granulating degree of dried whole-egg,
So as to improve the dissolubility of dried whole-egg comprehensively.
The content of the invention
The present invention provides a kind of preparation method that can significantly improve dried whole-egg instant capacity, and using flavor enzymolysis and adhesive
The method of embedding improves the egg fishy smell of dried whole-egg, is advantageous to the application of dried whole-egg and the exploitation of end product.
（1）Choose the same batch of the same chicken kind of certain chicken house and produce fresh hen egg in 3 days, sterilization cleaning, dry eggshell surface
After moisture, content is taken out in broken shell, and 30min is stirred at room temperature in egg liquid, and the mixing speed of agitating paddle is 200r/min, then mistake
Filter, obtain uniformly, the egg pulp of free from admixture it is standby；
（2）By step（1）Obtained egg pulp is in 62-65 DEG C of pasteurize 30min；
（3）By step（2）Obtained pasteurize egg pulp carries out two stage dynamic high-pressure microjet processing, the first stage
Homogenization pressure is 120-200MPa, processing time 30-60s, and the homogenization pressure of second stage is 60-120MPa, processing time
For 2-5min；
（4）By step（3）Egg pulp after obtained processing digests in two stages：First stage, at 45-50 DEG C, using multiple
Hop protein enzyme digests 20-30min；Second stage, after protease hydrolyzed, stop heating, direct plunge into phospholipase A1, at room temperature enzyme
Solve 3-5h.Described compound protease is papain and flavor protease, and the usage ratio of the two is 2:1, compound protein
Addition of the enzyme in the egg pulp is egg pulp：Compound protease=100:0.8-1.2, protease addition is according to quality
Than meter.Addition of the phospholipase A1 in the egg pulp is egg pulp：Phospholipase A1=100:0.01-0.05, phosphatidase add
Dosage is based on kg/L；
（5）By step（4）Obtained enayme-decomposed whole egg liquid is spray-dried, and EAT is 160-180 DEG C, and leaving air temp is
70-80℃；
（6）By step（5）Obtained dried whole-egg is passed through in fluid bed, in fluid mapper process, dried whole-egg surface spraying 1-3%'s
Adhesive.Described adhesive is cycloheptaamylose, maltodextrin, converted starch, chitosan, alginate, Arabic gum, bright
One or more in glue, carragheen；
（7）By step（6）Obtained dried whole-egg is cooled to room temperature, sieving, vacuum packaging, finished product.
Further, preferred steps（3）In two stage dynamic high-pressure microjet processing time be followed successively by 45s, 3min, locate
Reason pressure is followed successively by 180MPa, 80MPa.
Further, preferred steps（4）In first stage enzymolysis：Compound protease is papain and flavor albumen
Enzyme, the usage ratio of the two are 2:1, addition of the compound protease in the egg pulp is egg pulp：Compound protease=
100:0.9, protease addition is according to mass ratio meter.
Further, preferred steps（4）In second stage enzymolysis：Phospholipase A1 enzymolysis is digested at room temperature, and enzyme adds
Dosage is egg pulp：Phospholipase A1=100:0.03, the addition of phosphatidase is based on kg/L.
Dried whole-egg prepared by the present invention does not have significant difference on sense organ with untreated dried whole-egg, powdered, in shallow
Yellow, the normal smell with dried whole-egg, free from extraneous odour, free from admixture, indices meet national standard.What is prepared in the present invention is complete
Powdered egg, the more untreated dried whole-egg of instant capacity significantly improve.
The instant capacity of dried whole-egg is sentenced using moistening sinking, dispersiveness and solubility as index according to the aggregation of data of index
Determine the excellent of dried whole-egg instant capacity.Moistening sinking refers to that under conditions of standing dried whole-egg moistens the time of sinking；Dispersiveness
Refer in the case of stirring, protein all spreads out the time used in water；Solubility refers to after centrifugation
The content of protein accounts for the ratio of sample total protein content in precipitation.
The moistening sinking assay method of dried whole-egg prepared by the present invention：1g dried whole-eggs accurately are weighed, are dispensed in being installed on
The 100ml deionized water waters surface of 500ml beakers, stand, it is the measure dried whole-egg time (s) that all wetting is sunk, complete for characterizing
The moistening sinking of powdered egg.
The dispersed assay method of dried whole-egg prepared by the present invention is：30mL ionized waters are in 100ml beakers, in 500r/
Stirred under min, accurately weigh 1g dried whole-eggs and pour into beaker, while press stopwatch, after stirring 60s, be placed in constant temperature magnetic force at once and stir
Mix and stirred on device, record and all disperse the required time to powder agglomates since stirring（s）, for characterizing the scattered of dried whole-egg
Property.
The solubility test method of dried whole-egg prepared by the present invention：30ml ionized waters accurately weigh in 100ml beakers
200mg dried whole-eggs, 1h is stirred under 500r/min, then centrifuge 30min under 10000 í g at once, take supernatant, use is micro-
Measure the total nitrogen content in Kjeldahl nitrogen determination dried whole-egg protein（N）With the nitrogen content in water soluble protein（N1）, calculate
Nitrogen soluble index NSI (%).
NSI (%)=N1/N × 100
The solubility of dried whole-egg is characterized with nitrogen soluble index NSI
Table 1：Single enzyme and the complex enzyme experimental result table of comparisons
Table 2：Dynamic high-pressure microjet cooperates with the complex enzyme experimental result table of comparisons
Table 3：Instant dried whole-egg reconstitutes Experimental comparison's table with common dried whole-egg
Beneficial effects of the present invention：
（1）The present invention is handled using two benches dynamic high-pressure microjet, and combines compound protease and phosphatidase subsection enzymolysis,
Fluidized bed prilling, required instant capacity dried whole-egg product is prepared, achieve inventor's technique effect unexpected in advance.
（2）Compared to static high pressure, micro jetting technology is a kind of super-high-pressure homogenization of special shape.Material is in minimum sky
The interior speed with higher than 300m/s carries out the strong shock in three kinds of paths, huge pressure drop and energy is produced, so as to reach
To the effect of material homogenization, ultramicronising or modifying and decorating.And there are some researches show microjet processing can make whey protein isolate
Inner hydrophobic group exposes, while the problem of whey after heat treatment protein solubility step-down can be improved.The invention
After pasteurize, egg pulp is handled using dynamic high-pressure micro jetting technology stage by stage before enzymolysis, on the one hand
So that egg pulp reaches homogenization, the effect of ultramicronising；On the other hand cause protein stretching, extension, expose more enzymolysis sites,
So that the lipid for being wrapped in active site of protein discharges, prepared for enzymolysis in next step, improve enzymolysis efficiency.First by short-term
Superhigh pressure jetting collision, destroy due to pasteurize heat treatment caused by hot polymerization collective, then using reduce pressure extend when
Between the processing of high pressure microjet, molecular collision further opens the structure of molecule.
（3）The invention has selected compound protease and phospholipase A1 to digest stage by stage, papain category mercapto
Base protease, containing 3 pairs of disulfide bond, while it falls within a kind of endopeptidase.Papain has wider substrate special
The opposite sex, the c-terminus of arginine and lysine in hydrolyzable proteins and peptides.Papain Catalyzed generates more peptides
And amino acid residue, as the Flavor Prccursors of reaction enzyme system catalysis, be advantageous to the synergy of flavor protease.Papain
The inscribe effect of enzyme is easy to produce bitter taste, and used flavor protease has inscribe effect and circumscribed effect, can mitigated simultaneously
Or removing bitter taste, help to improve the flavor of dried whole-egg.Phospholipase A1 acts on the aliphatic acid of 1, hydrolysis generation lysophosphatide
And free fatty, while phospholipase A1 also has phospholipase A2 and neutral fat enzymatic activity.By dynamic high-pressure microjet and
Protease hydrolyzed, protein structure is further opened, discharge the neutral lipid being wrapped in inside lipoprotein, be advantageous to phosphatidase
A1 effect, improve the functioning efficiency of enzyme.There are some researches show compared to triglycerides, product of the diglyceride for body fat
Tired efficiency is lower, so the dried whole-egg product containing more diglycerides is beneficial to the health of high fat of blood and obese people.
Therefore, phospholipase A1 is not easy excessively to digest, and the invention is gently digested using normal temperature, while energy consumption is reduced more
Easily controllable enzymolysis efficiency, it is beneficial to product nutrition and taste.Three kinds of enzymes selected by the present invention are in native state shell egg yellow liquor
There is higher activity under the conditions of pH, reduce being further introduced into for ion.
（5）The present invention is the result of each technique and technological parameter synergy, especially two benches dynamic high-pressure microjet
Processing, and combine compound protease and phosphatidase subsection enzymolysis, it is not possible to the segmentation of each technological means is treated, nor simply
Selection and combination.Effect is unexpected.
Embodiment
Below in conjunction with specific embodiment, the invention will be further described, but scope of the present invention is not limited to
In the scope that embodiment is stated.
Embodiment 1
Choose the same batch of the same chicken kind of certain chicken house and produce fresh hen egg 10kg in 3 days, sterilization cleaning, dry eggshell surface moisture
Afterwards, content is taken out in broken shell, and 30min is stirred at room temperature in egg liquid, and the mixing speed of agitating paddle is 200r/min, is then filtered,
62 DEG C of pasteurize 30min；Then two stage dynamic high-pressure microjet processing is carried out, the homogenization pressure of first stage is
180MPa, processing time 45s, the homogenization pressure of second stage is 80MPa, processing time 3min；Then enzyme in two stages
Solution：First stage, at 50 DEG C, 20min is digested using compound protease；Second stage, after protease hydrolyzed, stop heating,
Phospholipase A1 is direct plungeed into, digests 3h at room temperature.Described compound protease is papain and flavor protease, the two
Usage ratio is 2:1, addition of the compound protease in the egg pulp is egg pulp：Compound protease=100:0.9, egg
White enzyme addition is according to mass ratio meter.Addition of the phospholipase A1 in the egg pulp is egg pulp：Phospholipase A1=100:
0.03, the addition of phosphatidase is based on kg/L；Enayme-decomposed whole egg liquid is spray-dried, and EAT is 160 DEG C, and leaving air temp is
70℃；Obtained dried whole-egg is passed through in fluid bed, in fluid mapper process, in the cycloheptaamylose of dried whole-egg surface spraying 2.0%；
Dried whole-egg is cooled to room temperature, sieving, vacuum packaging, finished product.
Obtained sample is determined into dispersiveness, moistening sinking respectively, solubility, their result is respectively 38s,
132s, 95.6g/100g.
Embodiment 2
Choose the same batch of the same chicken kind of certain chicken house and produce fresh hen egg 10kg in 3 days, sterilization cleaning, dry eggshell surface moisture
Afterwards, content is taken out in broken shell, and 30min is stirred at room temperature in egg liquid, and the mixing speed of agitating paddle is 200r/min, is then filtered,
63 DEG C of pasteurize 30min；Then two stage dynamic high-pressure microjet processing is carried out, the homogenization pressure of first stage is
200MPa, processing time 30s, the homogenization pressure of second stage is 120MPa, processing time 2min；Then enzyme in two stages
Solution：First stage, at 48 DEG C, 25min is digested using compound protease；Second stage, after protease hydrolyzed, stop heating,
Phospholipase A1 is direct plungeed into, digests 4h at room temperature.Described compound protease is papain and flavor protease, the two
Usage ratio is 2:1, addition of the compound protease in the egg pulp is egg pulp：Compound protease=100:0.8, egg
White enzyme addition is according to mass ratio meter.Addition of the phospholipase A1 in the egg pulp is egg pulp：Phospholipase A1=100:
0.01, the addition of phosphatidase is based on kg/L；Enayme-decomposed whole egg liquid is spray-dried, and EAT is 170 DEG C, and leaving air temp is
75℃；Obtained dried whole-egg is passed through in fluid bed, in fluid mapper process, dried whole-egg surface spraying 1.8% cycloheptaamylose and
The ratio of maltodextrin composite adhesive, cycloheptaamylose and maltodextrin is 2:1；Dried whole-egg is cooled to room temperature, sieving, vacuum
Packaging, finished product.
Obtained sample is determined into dispersiveness, moistening sinking respectively, solubility, their result is respectively 52s,
158s, 92.1g/100g.
Embodiment 3
Choose the same batch of the same chicken kind of certain chicken house and produce fresh hen egg 10kg in 3 days, sterilization cleaning, dry eggshell surface moisture
Afterwards, content is taken out in broken shell, and 30min is stirred at room temperature in egg liquid, and the mixing speed of agitating paddle is 200r/min, is then filtered,
65 DEG C of pasteurize 30min；Then two stage dynamic high-pressure microjet processing is carried out, the homogenization pressure of first stage is
150MPa, processing time 60s, the homogenization pressure of second stage is 100MPa, processing time 5min；Then enzyme in two stages
Solution：First stage, at 45 DEG C, 30min is digested using compound protease；Second stage, after protease hydrolyzed, stop heating,
Phospholipase A1 is direct plungeed into, digests 5h at room temperature.Described compound protease is papain and flavor protease, the two
Usage ratio is 2:1, addition of the compound protease in the egg pulp is egg pulp：Compound protease=100:0.8, egg
White enzyme addition is according to mass ratio meter.Addition of the phospholipase A1 in the egg pulp is egg pulp：Phospholipase A1=100:
0.01, the addition of phosphatidase is based on kg/L；Enayme-decomposed whole egg liquid is spray-dried, and EAT is 180 DEG C, and leaving air temp is
80℃；Obtained dried whole-egg is passed through in fluid bed, in fluid mapper process, cycloheptaamylose in dried whole-egg surface spraying 1.5%,
Maltodextrin and xanthans meet adhesive, and the ratio of cycloheptaamylose, maltodextrin and xanthans is 2：2；1；Dried whole-egg
It is cooled to room temperature, sieving, vacuum packaging, finished product.
Obtained sample is determined into dispersiveness, moistening sinking respectively, solubility, their result is respectively 47s,
145s, 91.5g/100g.
Claims (4)
1. one kind is without bitter off-flavors, instant capacity dried whole-egg and preparation method thereof, it is characterised in that including step in detail below：
（1）Choose the same batch of the same chicken kind of certain chicken house and produce fresh hen egg in 3 days, sterilization cleaning, dry eggshell surface moisture
Afterwards, content is taken out in broken shell, and 30min is stirred at room temperature in egg liquid, and the mixing speed of agitating paddle is 200r/min, is then filtered,
Obtain uniformly, the egg pulp of free from admixture it is standby；
（2）By step（1）Obtained egg pulp is in 62-65 DEG C of pasteurize 30min；
（3）By step（2）Obtained pasteurize egg pulp carries out two stage dynamic high-pressure microjet processing, the first stage
Homogenization pressure is 120-200MPa, processing time 30-60s, and the homogenization pressure of second stage is 60-120MPa, processing time
For 2-5min；
（4）By step（3）Egg pulp after obtained processing digests in two stages：First stage, at 45-50 DEG C, using multiple
Hop protein enzyme digests 20-30min；Second stage, after protease hydrolyzed, stop heating, direct plunge into phospholipase A1, at room temperature enzyme
Solve 3-5h；Described compound protease is papain and flavor protease, and the usage ratio of the two is 2:1, compound protein
Addition of the enzyme in the egg pulp is egg pulp：Compound protease=100:0.8-1.2, protease addition is according to quality
Than meter；Addition of the phospholipase A1 in the egg pulp is egg pulp：Phospholipase A1=100:0.01-0.05, phosphatidase add
Dosage is based on kg/L；
（5）By step（4）Obtained enayme-decomposed whole egg liquid is spray-dried, and EAT is 160-180 DEG C, and leaving air temp is
70-80℃；
（6）By step（5）Obtained dried whole-egg is passed through in fluid bed, in fluid mapper process, dried whole-egg surface spraying 1-3%'s
Adhesive；Described adhesive is cycloheptaamylose, maltodextrin, converted starch, chitosan, alginate, Arabic gum, bright
One or more in glue, carragheen；
（7）By step（6）Obtained dried whole-egg is cooled to room temperature, sieving, vacuum packaging, finished product.
2. one kind according to claim 1 is without bitter off-flavors, instant capacity dried whole-egg and preparation method thereof, it is characterised in that step
（3）In two stage dynamic high-pressure microjet processing time be followed successively by 45s, 3min, processing pressure be followed successively by 180MPa,
80MPa。
3. one kind according to claim 1 is without bitter off-flavors, instant capacity dried whole-egg and preparation method thereof, it is characterised in that step
（4）In second stage enzymolysis：Phospholipase A1 enzymolysis is carried out at room temperature, and enzyme addition is egg pulp：Phospholipase A1=100:
0.03, the addition of phosphatidase is based on kg/L.
4. one kind is prepared without bitter off-flavors, instant capacity dried whole-egg and preparation method thereof according to claim 1-3.
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850885A (en) * | 2018-07-13 | 2018-11-23 | 吉林大学 | A kind of preparation method of instant capacity powdered egg |
| CN109007633A (en) * | 2018-07-23 | 2018-12-18 | 东北农业大学 | A kind of dried egg yolk of high emulsibility and preparation method thereof easily dispersed |
| CN109303285A (en) * | 2018-10-19 | 2019-02-05 | 东北农业大学 | A kind of low-phosphorous liquid egg product and preparation method thereof |
| CN111543577A (en) * | 2020-04-07 | 2020-08-18 | 舟山昌国食品有限公司 | Fishy smell removing method for small cuttlefish product |
| CN112914049A (en) * | 2021-03-03 | 2021-06-08 | 新疆维吾尔自治区药学会 | Pigeon egg whole egg powder and preparation method thereof |
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2017
- 2017-06-21 CN CN201710472668.XA patent/CN107348391A/en active Pending
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108850885A (en) * | 2018-07-13 | 2018-11-23 | 吉林大学 | A kind of preparation method of instant capacity powdered egg |
| CN109007633A (en) * | 2018-07-23 | 2018-12-18 | 东北农业大学 | A kind of dried egg yolk of high emulsibility and preparation method thereof easily dispersed |
| CN109007633B (en) * | 2018-07-23 | 2022-05-03 | 东北农业大学 | Easily dispersible high-emulsibility egg yolk powder and preparation method thereof |
| CN109303285A (en) * | 2018-10-19 | 2019-02-05 | 东北农业大学 | A kind of low-phosphorous liquid egg product and preparation method thereof |
| CN111543577A (en) * | 2020-04-07 | 2020-08-18 | 舟山昌国食品有限公司 | Fishy smell removing method for small cuttlefish product |
| CN112914049A (en) * | 2021-03-03 | 2021-06-08 | 新疆维吾尔自治区药学会 | Pigeon egg whole egg powder and preparation method thereof |
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Application publication date: 20171117 |