CN107495124B - Method for preparing pudding by using poultry egg processing byproducts - Google Patents
Method for preparing pudding by using poultry egg processing byproducts Download PDFInfo
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- CN107495124B CN107495124B CN201710770327.0A CN201710770327A CN107495124B CN 107495124 B CN107495124 B CN 107495124B CN 201710770327 A CN201710770327 A CN 201710770327A CN 107495124 B CN107495124 B CN 107495124B
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- gel
- pudding
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- egg
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- 235000011962 puddings Nutrition 0.000 title claims abstract description 63
- 238000000034 method Methods 0.000 title claims abstract description 40
- 238000012545 processing Methods 0.000 title claims abstract description 21
- 239000006227 byproduct Substances 0.000 title claims abstract description 14
- 244000144977 poultry Species 0.000 title claims abstract description 14
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 54
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 54
- 239000002245 particle Substances 0.000 claims abstract description 50
- 235000013601 eggs Nutrition 0.000 claims abstract description 46
- 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 claims abstract description 38
- 235000014103 egg white Nutrition 0.000 claims abstract description 38
- 210000000969 egg white Anatomy 0.000 claims abstract description 38
- 230000001954 sterilising effect Effects 0.000 claims abstract description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000725 suspension Substances 0.000 claims abstract description 16
- WCUXLLCKKVVCTQ-UHFFFAOYSA-M Potassium chloride Chemical compound [Cl-].[K+] WCUXLLCKKVVCTQ-UHFFFAOYSA-M 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 12
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 11
- 238000001914 filtration Methods 0.000 claims abstract description 11
- 238000003756 stirring Methods 0.000 claims abstract description 10
- 235000013345 egg yolk Nutrition 0.000 claims abstract description 9
- 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 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 7
- 230000036571 hydration Effects 0.000 claims abstract description 7
- 238000006703 hydration reaction Methods 0.000 claims abstract description 7
- 239000001103 potassium chloride Substances 0.000 claims abstract description 7
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- 238000004321 preservation Methods 0.000 claims abstract description 7
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- 238000011033 desalting Methods 0.000 claims description 9
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 9
- 239000000230 xanthan gum Substances 0.000 claims description 8
- 229920001285 xanthan gum Polymers 0.000 claims description 8
- 235000010493 xanthan gum Nutrition 0.000 claims description 8
- 229940082509 xanthan gum Drugs 0.000 claims description 8
- 238000000265 homogenisation Methods 0.000 claims description 7
- 239000000084 colloidal system Substances 0.000 claims description 4
- 238000010438 heat treatment Methods 0.000 claims description 4
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- 238000002791 soaking Methods 0.000 claims description 3
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- 235000018102 proteins Nutrition 0.000 description 18
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- 238000009924 canning Methods 0.000 description 3
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- 238000005516 engineering process Methods 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000008274 jelly Substances 0.000 description 3
- 239000000843 powder Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000002776 aggregation Effects 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 239000007863 gel particle Substances 0.000 description 2
- 238000005191 phase separation Methods 0.000 description 2
- 239000002244 precipitate Substances 0.000 description 2
- 238000002360 preparation method Methods 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 230000001953 sensory effect Effects 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- 244000144730 Amygdalus persica Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 229920000161 Locust bean gum Polymers 0.000 description 1
- 102000014171 Milk Proteins Human genes 0.000 description 1
- 108010011756 Milk Proteins Proteins 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 235000006040 Prunus persica var persica Nutrition 0.000 description 1
- TVXBFESIOXBWNM-UHFFFAOYSA-N Xylitol Natural products OCCC(O)C(O)C(O)CCO TVXBFESIOXBWNM-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 230000002378 acidificating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000011970 baked, steamed and boiled puddings Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- WHGYBXFWUBPSRW-FOUAGVGXSA-N beta-cyclodextrin Chemical group OC[C@H]([C@H]([C@@H]([C@H]1O)O)O[C@H]2O[C@@H]([C@@H](O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O[C@H]3O[C@H](CO)[C@H]([C@@H]([C@H]3O)O)O3)[C@H](O)[C@H]2O)CO)O[C@@H]1O[C@H]1[C@H](O)[C@@H](O)[C@@H]3O[C@@H]1CO WHGYBXFWUBPSRW-FOUAGVGXSA-N 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000001413 cellular effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 235000020186 condensed milk Nutrition 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 235000013365 dairy product Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010612 desalination reaction Methods 0.000 description 1
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- 238000001599 direct drying Methods 0.000 description 1
- 235000021186 dishes Nutrition 0.000 description 1
- 235000006694 eating habits Nutrition 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
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- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000005189 flocculation Methods 0.000 description 1
- 230000016615 flocculation Effects 0.000 description 1
- 235000013312 flour Nutrition 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000012041 food component Nutrition 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
- 239000008187 granular material Substances 0.000 description 1
- 239000005457 ice water Substances 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000711 locust bean gum Substances 0.000 description 1
- 235000010420 locust bean gum Nutrition 0.000 description 1
- HEBKCHPVOIAQTA-UHFFFAOYSA-N meso ribitol Natural products OCC(O)C(O)C(O)CO HEBKCHPVOIAQTA-UHFFFAOYSA-N 0.000 description 1
- 235000021239 milk protein Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002035 prolonged effect Effects 0.000 description 1
- 230000004845 protein aggregation Effects 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 238000011084 recovery Methods 0.000 description 1
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- 230000009467 reduction Effects 0.000 description 1
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- 238000000926 separation method Methods 0.000 description 1
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- 239000007787 solid Substances 0.000 description 1
- 235000019614 sour taste Nutrition 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- MWOOGOJBHIARFG-UHFFFAOYSA-N vanillin Chemical compound COC1=CC(C=O)=CC=C1O MWOOGOJBHIARFG-UHFFFAOYSA-N 0.000 description 1
- FGQOOHJZONJGDT-UHFFFAOYSA-N vanillin Natural products COC1=CC(O)=CC(C=O)=C1 FGQOOHJZONJGDT-UHFFFAOYSA-N 0.000 description 1
- 235000012141 vanillin Nutrition 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
- 239000000811 xylitol Substances 0.000 description 1
- HEBKCHPVOIAQTA-SCDXWVJYSA-N xylitol Chemical compound OC[C@H](O)[C@@H](O)[C@H](O)CO HEBKCHPVOIAQTA-SCDXWVJYSA-N 0.000 description 1
- 229960002675 xylitol Drugs 0.000 description 1
- 235000010447 xylitol Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- A23L9/00—Puddings; Cream substitutes; Preparation or treatment thereof
- A23L9/10—Puddings; Dry powder puddings
- A23L9/12—Ready-to-eat liquid or semi-liquid desserts, e.g. puddings, not to be mixed with liquids, e.g. water, milk
-
- 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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/02—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are progressively transported, continuously or stepwise, through the apparatus
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/10—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating materials in packages which are not progressively transported through the apparatus
-
- 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
Abstract
The invention discloses a method for preparing pudding by using poultry egg processing byproducts, which comprises the following steps: (1) adding 10-35 parts of egg white gel or desalted salted egg white gel and 0-15 parts of egg yolk gel into 52-77 parts of water, crushing by using a stirrer, homogenizing to obtain gel crushed particle suspension, and degassing; (2) uniformly stirring the degassed gel crushed particle suspension, 7-12 parts of cane sugar, 0.4-1.2 parts of composite thickening agent, 0.05-0.20 part of potassium chloride and 0.1-0.2 part of essence at a low speed, and then placing the mixture in a water bath at 70-85 ℃ for heat preservation and hydration to obtain a colloidal solution; (3) and (3) filtering the colloidal solution obtained in the step (2), filling, sterilizing at high temperature, and cooling to obtain the pudding. The pudding has a protein content of 2-5%, high nutritive value, simple process, low cost, and a shelf life of 12 months.
Description
Technical Field
The invention relates to a production technology of pudding, relates to high-value comprehensive utilization of poultry egg by-products, and particularly relates to a method for preparing pudding by using poultry egg processing by-products.
Background
Eggs contain 40 different proteins, each of which is very good for the body, and in addition, it contains minerals such as zinc, iron, copper, phosphorus, calcium and potassium. Egg is a food with extremely high nutritive value, and the amino acid composition of the egg is most similar to and suitable for the needs of human bodies. In recent years, with the development of egg products such as marinated eggs, a large number of defective eggs, which are not yet qualified in appearance and have no influence on nutritional components, are produced due to the deficiencies of the processes such as precooking and shelling. At present, the industrial treatment methods for the defective eggs are mainly prepared into marinated diced eggs, feed and the like, and the treatment methods do not obtain good benefits for enterprises.
The salted egg is one of the main egg products in China, and is influenced by the traditional eating habits, the yolk of the salted egg is widely used as the stuffing of moon cakes, rice dumplings, dishes and the like, and the amount of the preserved salted egg white exceeds ten thousand tons every year. Because the salted egg white has the salt content as high as 7-12%, the salted egg white is only used for processing flour products such as feed, biscuits, noodles and the like in a very small amount, and most of the salted egg white is abandoned, so that the waste of resources and the pollution to the environment are caused. At present, comprehensive utilization research of salted egg white mainly focuses on direct addition and utilization of the salted egg white, extraction of a small amount of substances from the salted egg white, direct drying and pulverization, enzymolysis or primary desalting and the like. However, in general, the characteristic of high salt content of the salted egg white is the main reason for limiting the wide application of the salted egg white, but at present, the desalting research on the salted egg white in China is less, most desalting methods have the phenomena of low desalting rate, high protein loss rate, equipment damage and the like, and the processing characteristics of the salted egg white after desalting, such as gel property, emulsifying property, foaming property and the like, can be influenced to a certain extent, so that the using effect is not as good as that of fresh egg white. Therefore, the method for simply and efficiently desalting and the application range of the salted egg white are very important to find. At present, researches show that heat treatment is carried out on salted egg white, so that the egg white protein is subjected to denaturation and precipitation, and then desalination rate and protein recovery rate are ideal through filtration. If the method can realize the recycling problem of the desalted egg white, a new way is created for the utilization and development of the salted egg white, and considerable economic benefit and great social benefit are brought to enterprise production.
At present, most of products called egg puddings on the market have the protein content of almost 0, are essentially pasteurized acidic jellies, and generally have the pH value of below 4.5. For pudding products with high egg protein content, the pH value is more than 4.5 (the protein acid denaturation phenomenon can occur when the pH value is less than 4.5), if low-temperature and normal-pressure sterilization is adopted, the problem of putrefaction and deterioration easily occurs, and the pudding can only be stored in a cold storage mode and cannot meet the ideal quality guarantee period requirement. For example, the shelf life of baked puddings sold in cold chains in baking shops and convenience stores is generally 2-5 days; if the cooling and packaging environment can be strictly controlled, after the pudding is baked, the pudding is received by a full-automatic mechanical arm and automatically transferred to an automatic sealing machine for heat sealing, and then the pudding product immediately enters a full-automatic ice water cooling tank for cooling, so that the quality guarantee period of the pudding can be prolonged to 16-21 days by controlling the sterile processing environment. If the high-temperature sterilization under pressure is adopted, the pudding has the problems of appearance flocculation caused by protein denaturation and aggregation, package expansion and breakage during high-temperature sterilization and the like. If the denaturation and aggregation rate of protein can be controlled, the stability of the system can be maintained, and the pudding can still maintain better appearance and taste after being sterilized at high temperature, for example, if the commercial aseptic pudding prepared by adopting the new technology of carrying out ultrahigh-temperature instantaneous sterilization on pudding feed liquid is adopted, gel substances in the formula of the commercial aseptic pudding are heated by sol to exert the gel effect, the product achieves the thick texture tissue, and the flavor is kept to the maximum extent. However, such techniques are not suitable for puddings with high egg protein content because egg proteins have a lower gel concentration than milk proteins and tend to aggregate and flocculate during the process of dissolving in the sol at high temperature. Therefore, the pudding takes fresh milk, milk powder, condensed milk and the like as main protein sources, only adds the egg essence as taste adjustment, and sells the solid prepared dairy products, and the price is generally higher. An egg pudding and its preparation method (application No. 201310725034.2) disclose a egg pudding and its preparation method using egg liquid, hydrate xylitol, compound thickening, compound water-holding agent, can make hydrophilic group disperse in solution evenly, form and glue the colloidal solution thickly, slow down the movement of protein molecule, reduce the speed that the protein molecule combines probability to subside each other, thus keep the stability of the system, adopt and emulsify first then homogenize, different supplies pass high-speed shearing, mix, disperse in the course of emulsifying, have improved the stability of the system, has avoided subsequent homogenization dead angle, large granule to block up the phenomenon of homogenization and mixing inhomogeneously, guarantee the product stability during storage, the mouthfeel is exquisite; the product is filled and then sterilized, so that the safety of the product is ensured. The temperature for mixing, emulsifying and homogenizing is 50-55 ℃, the viscosity of the colloidal solution is high at the temperature, although the separation degree of a system can be reduced, insoluble substances are difficult to filter and remove, the loss of emulsifying and homogenizing equipment is high, the temperature is close to the canning temperature (generally above 45 ℃), and if the problems of equipment failure and the like occur in production, the waiting time is long, and the risk of gel in the canning is easy to occur. In the patent, the step of removing cholesterol can lead whole egg liquid to bring a certain amount of gas, and the subsequent step of removing gas is not provided, so that the heat treatment under high pressure and high temperature can lead the pudding body to be cellular, the problem of package expansion and breakage can occur, and the beta-cyclodextrin residue can be caused.
Disclosure of Invention
In order to solve the problems in the prior art, the invention provides a method for preparing pudding by using poultry egg processing byproducts, which has the advantages of pH value of 7-9, protein content of 2-5%, reasonable production method process and strong operability.
The purpose of the invention is realized by adopting the following technical scheme:
a method for preparing pudding by using poultry egg processing byproducts comprises the following steps: based on the mass portion of the raw materials,
(1) adding 10-35 parts of egg white gel or desalted salted egg white gel and 0-15 parts of egg yolk gel into 52-77 parts of water, crushing by using a stirrer, homogenizing to obtain gel crushed particle suspension, and degassing;
(2) mixing the degassed gel crushed particle suspension with 7-12 parts of cane sugar, 0.4-1.2 parts of composite thickening agent, 0.05-0.20 part of potassium chloride and 0.1-0.2 part of essence, stirring, uniformly mixing, and then placing in a water bath at 70-85 ℃ for heat preservation and hydration for 10-30 min to obtain a colloidal solution;
(3) and (3) filtering the colloidal solution obtained in the step (2), filling, sterilizing at high temperature, and cooling to obtain the pudding.
In the step (1), the particle size of the gel broken particles after the homogenization treatment is less than or equal to 20 mu m.
The compound thickening agent consists of carrageenan and xanthan gum.
The mass ratio of the carrageenan to the xanthan gum is (3-27): 1.
the step (3) of filtering is to remove insoluble substances and large particles with the particle size of more than 40 meshes.
And (3) sterilizing at 110-121 ℃ for 15-25 min.
The homogenization treatment in the step (1) adopts a colloid mill, a high-pressure homogenizer or an ultrasonic homogenizer.
The stirring speed of the step (2) is 50 r/min-200 r/min, and the time is 10-20 min.
The pH value of the pudding obtained by the method is 7-9, and the protein content is 2% -5%.
The sources of the poultry egg processing by-products are:
(1) egg white gel and yolk gel obtained by separating broken eggs caused by precooking, shelling and other processes in industrial production of marinated eggs and the like;
(2) and (3) carrying out heat treatment on the salted egg white at the temperature of 80-100 ℃ for 20-40 min to form gel, crushing the gel into particles, and then carrying out water washing, soaking and desalting to obtain the desalted salted egg white gel.
In actual production, protein aggregation plays a negative role in food processing, and research shows that food with different textures and functions can be prepared through aggregate control. After egg proteins are thermally denatured to form a gel, they can be considered as deeply aggregated protein aggregates when they are broken down into particles of a certain size. Compared with fresh egg liquid, the protein aggregate has the characteristic of weakened gelling capacity. Therefore, the egg by-products still have certain processing performance whether the defective eggs produced in the processing of the marinated eggs which form gel or the gel particles of the salted egg white which is desalted by filtration after thermal denaturation. The invention utilizes mechanical force to crush gel to prepare gel crushed particles with the particle size less than or equal to 20 mu m, the gel crushed particles have good dispersibility in water, and the gel crushed particles are utilized to pudding taking poultry eggs and polysaccharide as raw materials by utilizing the weakened gel capability, so that the stability of a pudding system can be improved, the protein is not easy to aggregate to form flocculent precipitate in the sol process, and macroscopic phase separation can not occur in the processes of high-temperature sterilization and gel cooling. The protein aggregate is filled in a polysaccharide gel network structure and plays a supporting role through certain molecular acting force, so that the gel performance of the pudding is not greatly different before and after high-temperature sterilization. Although the size of partial gel broken particles is about 10-20 mu m after homogenization, a pure gel broken particle suspension liquid has certain granular feel, but the finished pudding product does not have granular feel due to the specific greasy taste characteristic of polysaccharide gel.
Compared with the prior art, the invention has the following advantages and beneficial effects:
(1) the invention provides a method for preparing pudding by using poultry egg processing byproducts, wherein the poultry egg processing byproducts can be damaged eggs caused by precooking, shelling and other processes in the process of processing marinated eggs, and also can be desalted and salted egg white gel and the like. The poultry egg by-products have wide sources, and the production cost of the pudding is greatly reduced while the poultry egg processing by-products are comprehensively utilized.
(2) The egg protein gel is crushed and homogenized by mechanical force, and the particle size is less than or equal to 20 mu m, and the egg protein gel has good dispersibility in water. Its gelling ability is weakened compared to fresh egg liquid. The pudding system formed by compounding the pudding and polysaccharide has the advantages that proteins are not easy to aggregate to form flocculent precipitates in the sol process, and macroscopic phase separation cannot occur in the processes of high-temperature sterilization and gel cooling.
(3) The invention adopts the pressurized sterilization technology to prolong the shelf life of the product, avoids the use of preservatives, does not need to be preserved by freezing, and has the shelf life as long as 12 months. Meanwhile, due to the weak gel effect of the protein aggregate (gel broken particles), the protein aggregate is filled in the polysaccharide gel network structure and plays a supporting role through certain molecular acting force, and the influence of the pressurization and high-temperature sterilization treatment on the overall gel performance of the pudding is small.
(4) The method has the advantages of simple process, pH value of pudding of about 7-9, protein content of 2-5%, high nutritive value, no sour taste and wide taste selection.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
Example 1
(1) Taking damaged eggs caused by precooking, shelling and other processes in the processing process of marinated eggs, and separating to obtain egg white gel and egg yolk gel.
(2) 10.00g of egg white gel and 5.00g of egg yolk gel were added to 76.50g of water, and the mixture was crushed in a mixer, and then a gel-crushed particle suspension was obtained by a colloid mill, followed by degassing treatment. The particle size of the homogenized gel broken particles is less than or equal to 20 mu m.
(3) Stirring the degassed gel crushed particle suspension, 7.00g of sucrose, 1.08g of carrageenan, 0.12g of xanthan gum, 0.20g of potassium chloride and 0.10g of juicy peach essence at the rotating speed of 150r/min for 10min, uniformly mixing, and then placing in a water bath at 85 ℃ for heat preservation and hydration for 30min to obtain a colloidal solution.
(4) Filtering the colloidal solution obtained in the step (3) to remove insoluble substances and large particles with the particle size of more than 40 meshes, filling, and sterilizing at 110 ℃ for 25 min. And cooling to obtain the finished pudding.
The pH value of the pudding obtained by the invention is 7.39, and the protein content is 2%.
Example 2
(1) Taking damaged eggs caused by precooking, shelling and other processes in the processing process of marinated eggs, and separating to obtain egg white gel and egg yolk gel.
(2) 15.52g of egg white gel and 7.19g of egg yolk gel were added to 66.05g of water, and the mixture was crushed in a mixer, and then a gel-crushed particle suspension was obtained by a high-pressure homogenizer, and this suspension was degassed. The particle size of the homogenized gel broken particles is less than or equal to 20 mu m.
(3) Stirring the degassed gel crushed particle suspension, 10.00g of sucrose, 0.90g of carrageenan, 0.10g of xanthan gum, 0.10g of potassium chloride and 0.15g of orange essence at the rotating speed of 100r/min for 15min, uniformly mixing, and placing in a water bath at 80 ℃ for heat preservation and hydration for 20min to obtain a colloidal solution.
(4) Filtering the colloidal solution obtained in the step (3) to remove insoluble substances and large particles with the particle size of more than 40 meshes, filling, and sterilizing at 115 ℃ for 20 min. And cooling to obtain the finished pudding.
The pH value of the pudding obtained by the invention is 7.42, and the protein content is 3%.
Example 3
(1) Heat-treating the salted egg white at 80-100 ℃ for 20-40 min to form gel, crushing the gel into particles, and then washing, soaking and desalting to obtain desalted egg white gel;
(2) 35.00g of desalted egg white gel was added to 52.35g of water and crushed by a stirrer, and then a gel crushed particle suspension was obtained by a high-pressure homogenizer and subjected to degassing treatment. The particle size of the homogenized gel broken particles is less than or equal to 20 mu m.
(3) Stirring the degassed gel crushed particle suspension, 12.00g of sucrose, 0.36g of carrageenan, 0.04g of xanthan gum, 0.05g of potassium chloride and 0.20g of milk essence at the rotating speed of 200r/min for 10min, uniformly mixing, and placing in a 75 ℃ water bath for heat preservation and hydration for 20min to obtain a colloidal solution.
(4) Filtering the colloidal solution obtained in the step (3) to remove insoluble substances and large particles with the particle size of more than 40 meshes, filling, and sterilizing at 121 ℃ for 15 min. And cooling to obtain the finished pudding.
The pH value of the pudding obtained by the invention is 8.87, and the protein content is 4%.
Example 4
(1) Taking damaged eggs caused by precooking, shelling and other processes in the processing process of marinated eggs, and separating to obtain egg white gel and egg yolk gel.
(2) 21.50g of egg white gel and 15.00g of egg yolk gel were added to 54.53g of water, and the mixture was crushed in a mixer, followed by ultrasonic homogenization to obtain a suspension of crushed gel particles, which was then degassed. The particle size of the homogenized gel broken particles is less than or equal to 10 mu m.
(3) Stirring the degassed gel crushed particle suspension, 8.00g of sucrose, 0.60g of carrageenan, 0.07g of xanthan gum, 0.15g of potassium chloride and 0.15g of vanillin for 20min at the rotating speed of 50r/min, uniformly mixing, and then placing in a 70 ℃ water bath for heat preservation and hydration for 10min to obtain a colloidal solution.
(4) Canning and sterilizing: filtering the colloidal solution obtained in the step (3) to remove insoluble substances and large particles with the particle size of more than 40 meshes, filling, and sterilizing at 121 ℃ for 15 min. And cooling to obtain the finished pudding.
The pH of the pudding obtained by the invention is 7.20, and the protein content is 5%.
The change of the gel texture characteristics before and after the high-temperature sterilization treatment of the pudding is mainly related to the protein type, the protein concentration, the colloid concentration, the sterilization temperature and the sterilization time. The change of the texture characteristics of the pure colloidal jelly and the pudding of the present invention before and after the high temperature sterilization treatment is shown in table 1. The sensory results of the commercial puddings and the puddings of the invention after pasteurization are shown in table 2.
TABLE 1 Change in texture characteristics of pure colloidal jelly and pudding of the present invention before and after high-temperature sterilization treatment
As can be seen from Table 1, the gel hardness and elasticity of the pure colloidal jelly were significantly reduced after the high-temperature treatment. Although the elasticity of the pudding is reduced, the reduction range is smaller; the hardness of the pudding produced by the method is inconsistent in change rule, but the change range is small overall.
TABLE 2 sensory evaluation results of commercially available puddings and puddings after high temperature sterilization according to the invention
Remarking: the commercial pudding is prepared from milk powder, whole egg powder, carrageenan and locust bean gum as main raw materials, has pH of 6.8, protein content of 2.1%, and shelf life of 16 days (refrigerated at below 7 deg.C)
As can be seen from Table 2, the pudding produced by the embodiment of the invention has good overall sense, has little difference from commercial pudding in sense, and can meet the sense quality requirement of pudding.
Claims (7)
1. A method for preparing pudding by using poultry egg processing byproducts is characterized by comprising the following steps: based on the mass portion of the raw materials,
(1) adding 10-35 parts of egg white gel or desalted salted egg white gel and 0-15 parts of egg yolk gel into 52-77 parts of water, crushing by using a stirrer, homogenizing to obtain gel crushed particle suspension, and degassing; the particle size of the gel broken particles after the homogenization treatment is less than or equal to 20 mu m; the desalted salted egg white gel is prepared by carrying out heat treatment on salted egg white at the temperature of 80-100 ℃ for 20-40 min to form a gel, crushing the gel into particles, and then carrying out water washing, soaking and desalting on the particles;
(2) mixing the degassed gel crushed particle suspension with 7-12 parts of cane sugar, 0.4-1.2 parts of composite thickening agent, 0.05-0.20 part of potassium chloride and 0.1-0.2 part of essence, stirring, uniformly mixing, and then placing in a water bath at 70-85 ℃ for heat preservation and hydration for 10-30 min to obtain a colloidal solution; the composite thickening agent consists of carrageenan and xanthan gum;
(3) and (3) filtering the colloidal solution obtained in the step (2), filling, sterilizing at high temperature, and cooling to obtain the pudding.
2. The method according to claim 1, wherein the mass ratio of the carrageenan to the xanthan gum is (3-27): 1.
3. the method of claim 1, wherein the step (3) filtering is to remove insolubles and large particles having a particle size of more than 40 mesh.
4. The method according to claim 1, 2 or 3, wherein the sterilization in the step (3) is performed at 110-121 ℃ for 15-25 min.
5. The method according to claim 4, wherein the homogenizing treatment in step (1) is performed by a colloid mill, a high-pressure homogenizer or an ultrasonic homogenizer.
6. The method according to claim 1, 2 or 3, wherein the stirring speed in the step (2) is 50r/min to 200r/min, and the stirring time is 10min to 20 min.
7. Pudding according to any of claims 1 to 6, wherein the pudding has a pH of from 7 to 9 and a protein content of from 2% to 5%.
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| CN112655888A (en) * | 2020-11-26 | 2021-04-16 | 南京来一口食品有限公司 | Preparation process of jelly pudding at normal temperature and jelly |
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| US4362761A (en) * | 1979-07-02 | 1982-12-07 | Nutrisearch Company | Use of heat coagulated whey protein concentrate as a substitute for gelled egg white |
| CN103704617A (en) * | 2013-12-25 | 2014-04-09 | 湖北神丹健康食品有限公司 | Egg pudding and production technology thereof |
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| CN102948810B (en) * | 2011-12-05 | 2014-01-08 | 华中农业大学 | Desalination method of salted egg white |
| CN103652663A (en) * | 2012-09-16 | 2014-03-26 | 哈尔滨艾克尔食品科技有限公司 | Yogurt pudding powder |
| CN106819856A (en) * | 2016-12-14 | 2017-06-13 | 光明乳业股份有限公司 | A kind of pudding and preparation method thereof |
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|---|---|---|---|---|
| US4362761A (en) * | 1979-07-02 | 1982-12-07 | Nutrisearch Company | Use of heat coagulated whey protein concentrate as a substitute for gelled egg white |
| CN103704617A (en) * | 2013-12-25 | 2014-04-09 | 湖北神丹健康食品有限公司 | Egg pudding and production technology thereof |
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