CN107495172A - A kind of method for desalting salted egg white - Google Patents
A kind of method for desalting salted egg white Download PDFInfo
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- CN107495172A CN107495172A CN201710648262.2A CN201710648262A CN107495172A CN 107495172 A CN107495172 A CN 107495172A CN 201710648262 A CN201710648262 A CN 201710648262A CN 107495172 A CN107495172 A CN 107495172A
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- salted egg
- desalination
- egg albumen
- albumen
- gel particle
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- 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
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- 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
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- 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
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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Abstract
The invention discloses a kind of method for desalting salted egg white, belongs to birds, beasts and eggs byproduct deep process technology field.Comprise the following steps：(1) gel is formed after salted egg albumen being heat-treated into 10~40min under the conditions of 80~100 DEG C；(2) salted egg albumen gel is broken for the graininess of 0.2~1.0mm sizes using mixer；(3) the salted egg albumen gel particle of gained in step (2) is put into the dewaterer with filter bag, first passes through moisture and salt that centrifugal action rapidly removes part in former gel particle；(4) salted egg albumen gel particle after the dehydration of gained in step (3) is placed in water immersion, after being rapidly achieved immersion balance, puts it into the dewaterer centrifugation with filter bag, repeat 1~2 time, obtain desalination salted egg albumen gel particle.Desalinating process of the present invention is simple, low for equipment requirements, and water consumption is only 2~6 times of former salted egg albumen gel weight, salt rejection rate >=80%, protein retention rate >=86%.
Description
Technical field
The invention belongs to field of food, is related to the high-valued comprehensive utilization of birds, beasts and eggs byproduct, specifically a kind of efficient
Method for desalting salted egg white.
Background technology
Salted egg is one of main egg products in China, is influenceed by traditional diet, and salted egg's yolk is by extensively with for the moon
The fillings of cake, Zongzi and dish etc., and the salted egg albumen left every year is then more than ten thousand tons.Due to salted egg albumen have up to 7%~
12% salt content, thus only very small amount is used for the processing of the Flour product such as feed, biscuit and noodles, and the overwhelming majority all by
Abandon, cause waste, the pollution of environment of resource.The comprehensive utilizating research of salted egg albumen, which is concentrated mainly on, at present directly adds it
Using, therefrom extract a small amount of material, convection drying powder, enzymolysis or preliminary desalination etc..But generally speaking, the aloof from politics and material pursuits saliferous of salted egg
The characteristic of amount is to limit its main reason being widely used, and the desalination research to salted egg albumen domestic at present is less, mostly
All there is phenomena such as salt rejection rate is not high, protein lost is high, damage equipment in number desalination process, and the salted egg albumen after desalination is solidifying
The processing characteristics such as colloidality, emulsibility, foaming characteristic can be influenceed by certain, be not so good as fresh egg white thereby using effect.Therefore
Find simple efficient desalination process and be of great significance with the application tool for widening salted egg albumen.
At present, the main desalination process of salted egg albumen has dialysis, ultrafiltration, nanofiltration, electrodialysis, ion exchange technique, reverse osmosis
Saturating method etc., albumen powder is typically made in the salted egg albumen after desalination after drying, ultramicro grinding, or is made after digesting, being concentrated and dried
Protein peptide powder, base of flavour development etc..The method for desalting salted egg white for relating to the use of protein heat denaturation principle at present mainly has：1st, it is a kind of
Method for desalting salted egg white, salted egg albumen protein peptide powder and preparation method (application number 201510664198.9), it is characterised in that use
The mode of " egg turk ", the salted egg albumen after dilution is taken through protein heat denaturation, then by the step of washing immersion, centrifugation desalination
Suddenly, then the coagulum after desalination is pulverized with colloid mill, digested, enzymolysis liquid concentrated spray obtains salted egg albumen protein peptides after drying
Powder.This method technique is simple, equipment requirement is low, desalting efficiency >=96%, but because salted egg albumen is before solidification is denatured, 20 need to be added~
30 times of water dilution salted egg albumen, still needs to carry out immersion desalination with 1~10 times of water to the salted egg albumen coagulum of centrifugation gained, thus still
The problem of water consumption is big be present.2nd, a kind of method described in method for desalting salted egg white (application number 201010510484.6) is mainly
Using fowls egg protein matter reversible denaturation and the principle of renaturation, salted egg albumen is filtered, pasteurize, pH value are adjusted to electricity such as protein
After point, heating protects solidifying, washing and centrifugation desalination, adjusts pH value to promote protein renaturation dissolving, sterilization processing to obtain desalination salted egg albumen,
Its salt rejection rate is not less than 92%, protein recovery is not less than 80%, although this method water consumption is seldom, only the 3 of salted egg albumen
~4 times, but it needs to adjust pH value twice, and soda acid dosage is big, and easily brings other solubility salts into, and especially washing centrifugation is de-
The renaturation for promoting protein is dissolved in pH value adjustment after salt, and the salt brought into is not deviate from.3rd, the efficient desalination of a kind of salted egg albumen
The method (application number 201010206673.4) of egg white powder with high foamability is prepared, its step is that salted egg albumen is adjusted after being mixed with water
PH value 2.5~4.0 is saved, is heated, regulation pH value filters to obtain sediment to 5.6~7.5；Taking precipitate mixes with water, even
Slurry, filter sediment lays equal stress on duplicate step once；Taking precipitate mixes with water, protease hydrolyzed is added, when degree of hydrolysis reaches
When 3%~6%, 95~100 DEG C of heating 15~30min enzyme deactivation enzymolysis reactions obtain enzymolysis liquid；Enzymolysis liquid is taken to be mixed with CMC equal
Even, spray drying can obtain the egg-white powder of high foaming, gained salt rejection rate up to more than 95%, protein recovery up to 85% with
On.Although this method water consumption is few, only the 3~10 of salted egg albumen times, and and can makes the loss of salted egg albumen functional characteristic small, because of it
It is the synergy using acid and heat, the principle for making protein be precipitated under less than its denaturation temperature, acid heat processing time is up to 3
~10h, power consumption is big, and needs substantial amounts of soda acid to adjust the pH value of salted egg albumen.
Due to there is the problems such as cost is too high or technique is cumbersome, security in above method, it is difficult to realize promotion and application
In actual production, it is, thus, sought for more convenient and quicker, energy-efficient method for desalting salted egg white, make salted egg albumen by letter
Single processing can control its salt rejection rate, and can be applied directly in food.
The content of the invention
In order to solve the deficiencies in the prior art, the invention provides a kind of technique is simple, equipment requirement is low, desalting efficiency can
The method for desalting salted egg white of control.
The present invention seeks to adopt the following technical scheme that realization：
A kind of method for desalting salted egg white, comprises the following steps：
(1) gel is formed after salted egg albumen being heat-treated into 10~40min under the conditions of 80~100 DEG C so that salted egg's albumin
Insoluble denaturation occurs for matter；
(2) salted egg albumen gel is broken for the graininess of 0.2~1.0mm sizes using mixer；
(3) desalination is centrifuged：The salted egg albumen gel particle of gained in step (2) is put into the dewaterer with filter bag, first
The moisture and salt of part in former gel particle are rapidly removed by centrifugal action；
(4) desalination is soaked：Salted egg albumen gel particle after the dehydration of gained in step (3) is placed in water immersion, quickly reached
After being balanced to immersion, the dewaterer centrifugation with filter bag is put it into, repeats 1~2 time, obtains desalination salted egg albumen gel particle.
The size of inventive gel particle preferably 0.2~1.0mm, although the particle too small time reached needed for immersion balance
It is short, but in centrifugal process, due to salted egg albumen gel particle dehydration volume contraction, the too small insoluble protein of some particle diameters is still
Protein Recovery can be unfavorable for by filter bag；Particle is too big, longer the time required to immersion balance so that whole desalination processes
It is time-consuming more.
After desalination salted egg albumen gel particle is using dewaterer centrifugation, moisture and solid content are reduced simultaneously, thus moisture
Change is little, but the salted egg albumen gel particle viscosity after centrifugation is low, is advantageous to separate from filter bag and subsequently blends into more
Thin particle.
Preferably, in step (3) (4), aperture≤0.05mm of the filter bag, the centrifugal force of dewaterer for 1000~
5000g, centrifugation time are 2~5min, and salted egg albumen gel particle removes >=30% moisture and salt after centrifugation.
Preferably, in step (4), each water consumption for immersion is 2 times of former salted egg albumen gel weight, soak time is 8~
14min。
Preferably, its insolubility protein content is 95% after the heat treatment described in step (1).
Preferably, water is added to blend rear homogeneous gained desalination salted egg albumen gel particle, Direct spraying is dry that protein contains
Amount 80%~95%, the desalination albumen powder of salt content 1%~15%, value of chromatism L=88~91, a=1~2, b=5~7；
Or directly sterilized after gained desalination salted egg albumen gel particle is vacuum-packed, obtain the albumen of desalination protein body
Matter content 13~19%, salt content 0.1%~3%, value of chromatism L=88~91, a=-2~1, b=2~6.
Preferably, the homogenizing method is to carry out homogeneous, particle using colloid mill, high pressure homogenizer or ultrasonic homogenizer
Particle diameter is 0.2~20 μm.
Preferably, the method for disinfection is for pasteurize or through 121 DEG C of high-temperature sterilizations.
The application of the desalination albumen powder, desalination albumen powder is directly added in silty raw material in 5%~30% ratio
It is used in mixed way, applied to salt content≤1.5% in biscuit, cake, mayonnaise, finally brought into by desalination albumen powder.
The application of the desalination protein body, in desalination protein body, after adding 2~8 times of water to blend, homogeneous makes its particle
Granularity up to 0.2~20 μm, be directly used in after the degassing of suspension after homogeneous in 40%~90% ratio in beverage, pudding,
Or do not deaerate and bubbles food is made, salt content≤0.5% finally brought into by desalination protein body.
The method of salted egg albumen desalination of the present invention is salted egg albumen after Overheating Treatment forms gel, and protein occurs
Insoluble denaturation, its insolubility protein content is about 95% after the heat treatment condition described in step (1).Gel is broken into
After a certain size particle, using the protein gel specific retention of the gained under high salt ionic concentration it is low the characteristics of, it is de- by centrifuging
Water dispenser removes rapidly in former salted egg albumen gel particle more than 30% Yan Heshui.Because gel particle particle diameter is smaller, desalination processes
In easily reach osmotic equilibrium, and by centrifugal action fast dewatering desalination, at the same the smaller filter bag in aperture can retain it is insoluble
Property albumen.The desalination salted egg albumen gel particle of gained is mainly by controlling immersion number to control salt rejection rate and Protein Recovery
Rate, finally cause salt rejection rate >=80%, protein retention rate >=86% can greatly save water consumption, and water consumption is only salted egg
Clear 2~6 times.
In desalting steps of the present invention, under the conditions of existing gel fragmentation procedure, can still there is sub-fraction gel particle
Particle diameter very little, filter bag can not retain soluble protein and the too small insolubility protein of this part particle diameter, thus protein
The rate of recovery can be lower than theoretical value (ratio that insoluble albumen matter accounts for gross protein is about 95%).
Compared with prior art, the present invention has the advantages that：
(1) present invention utilizes the thermally treated insoluble denaturation of generation of protein, strong gel, insoluble denaturation are directly formed
Degree is bigger than its, is advantageous to the recovery of protein.And the low original of the protein gel specific retention of gained under high salt ionic concentration
Reason, forms gel, the ratio that its insoluble protein accounts for gross protein is about 95%, and gel is led to after salted egg albumen is directly heated
Cross mechanicals efforts and be broken into subparticle, its specific surface area is bigger, and water-washing process is more beneficial for reaching osmotic equilibrium, passes through band
The dewaterer centrifugal action of the filter bag of more small-bore can remove more than 30% salt.
(2) present invention then to the salted egg albumen gel particle for having removed most of salt and water wash after immersion desalination again
Centrifugation.Because the granule size of gel particle is 0.2~1.0mm, the time that immersion reaches needed for balance is short, is advantageous to centrifuge work
Sequence removes moisture and salt, the smaller filter bag of aperture ratio gel particle particle diameter and can retain insolubility protein, be advantageous to albumen
Matter reclaims, and finally obtains salt rejection rate >=80%, the desalination salted egg albumen particle of protein recovery >=86%.Soaked with existing washing
Bubble desalination process compare, have the characteristics that take it is short, water consumption is few, low for equipment requirements, gained desalination salted egg albumen security performance is high.
(3) present invention proposes the application process of desalination salted egg albumen gel particle.After salted egg albumen carries out heat treatment gel, though
Its right functional property with protein is deteriorated, but the method for remaining to crush homogeneous by gel makes its particle diameter reach below micron order, can
To be spray-dried to obtain desalination albumen powder；Or sterilized after the vacuum packaging of desalination salted egg albumen gel particle and desalination albumen is made
Particle, 2~8 times of water are added to be widely used in biscuit, beverage, pudding, egg in the form of aggregation after blending homogeneous using mixer
In the products such as yellow bean sauce, so as to widen the application of salted egg albumen, value-added content of product is improved.
Brief description of the drawings
Fig. 1 is that the salt content of soak when the embodiment 1~6 is soaked for the first time changes with time figure.
Embodiment
The principles and features of the present invention are described below, and illustrated embodiment is served only for explaining the present invention, is not intended to
Limit the scope of the present invention.
Embodiment 1
(1) gel is formed after salted egg albumen being heat-treated into 40min under the conditions of 80 DEG C；Insoluble protein accounts for gross protein
Ratio is about 95%.
(2) salted egg albumen gel is broken for the graininess of 0.2mm sizes using mixer.
(3) the salted egg albumen gel particle of gained will be put into the dewaterer with filter bag in step (2), first passes through centrifugation
Effect rapidly removes the moisture and salt of part in former gel particle；
In step (3), the aperture of filter bag is 0.0308mm, and centrifugal force centrifuges 2min under conditions of being 5000g, after centrifugation
Salted egg albumen gel particle removes 30% moisture and salt.
(4) salted egg albumen gel particle after the dehydration of gained in step (3) is placed in water immersion, is rapidly achieved immersion balance
Afterwards, and the dewaterer centrifugation with filter bag is put into, repeats this step 2 times, obtain desalination salted egg albumen gel particle；
In step (4), each water consumption for immersion is 2 times of former salted egg albumen gel weight, soak time 8min；Centrifugation
Dehydration conditions are consistent with described in step (3).Gained desalination salted egg albumen gel particle is 98.78% containing salt rejection rate after centrifugation, egg
White matter retention rate is 87.13%, and water consumption is 6 times of former salted egg albumen gel weight.
(5) by after the desalination salted egg albumen gel particle vacuum packaging of gained, cool down and produce through 121 DEG C of high temperature sterilization 15min
Desalination protein body, its protein content are 13.07%, salt content 0.17%, value of chromatism L=88.19, a=-1.33, b=
5.30。
(6) the desalination protein body obtained by, after adding 2~8 times of water to be blended using mixer, high speed homogeneous dispersion can be used
Make the granularity of its particle after machine, colloid mill, high-pressure homogeneous, ultrasonic homogenizer homogeneous up to 0.2~20 μm, the suspension after homogeneous
It is can be directly used for after degassing by 40%~90% in beverage, pudding, or do not deaerate and bubbles food is made.Finally by desalination egg
Salt content≤0.5% that white particle is brought into.
Embodiment 2
The present embodiment and the difference of embodiment 1 are：
(4) it is 2 times to soak number.Gained desalination salted egg albumen gel particle is 95.29% containing salt rejection rate after centrifugation, protein
Retention rate is 88.80%, and water consumption is 4 times of former salted egg albumen gel weight.
(5) by after the desalination salted egg albumen gel particle vacuum packaging of gained, cooled down through pasteurize 30min and produce desalination egg
White particle, its protein content are 13.32%, salt content 0.67%, value of chromatism L=88.69, a=-1.43, b=5.13.
Embodiment 3
The present embodiment and the difference of embodiment 1 are：
(4) it is 1 time to soak number.Gained desalination salted egg albumen gel particle is 81.85% containing salt rejection rate after centrifugation, protein
Retention rate is 91.36%, and water consumption is 2 times of former salted egg albumen gel weight.
(5) after desalination salted egg albumen gel particle being added into water conservancy stirring crusher machine, after high pressure homogenizer homogeneous, it is made
Particle diameter produces desalination albumen powder up to 0.2~20 μm after being spray-dried, its protein content is 80.03%, and salt content is
15.00%, value of chromatism L=89.21, a=1.98, b=5.67.
(6) gained desalination albumen powder is directly added in silty raw material in 5%~10% ratio is used in mixed way, applied to egg
In yellow bean sauce, biscuit, cake.Salt content≤1.5% finally brought into by desalination albumen powder.
Embodiment 4
(1) gel is formed after salted egg albumen being heat-treated into 30min under the conditions of 90 DEG C；Insoluble protein accounts for gross protein
Ratio is about 95%.
(2) salted egg albumen gel is broken for the graininess of 0.6mm sizes using mixer.
(3) the salted egg albumen gel particle of gained will be put into the dewaterer with filter bag in step (2), first passes through centrifugation
Effect rapidly removes the moisture and salt of part in former gel particle；
In step (3), the aperture of filter bag is 0.0385mm, and centrifugal force centrifuges 3min under conditions of being 4000g, after centrifugation
Salted egg albumen gel particle removes 30% moisture and salt.
(4) salted egg albumen gel particle after the dehydration of gained in step (3) is placed in water immersion, is rapidly achieved immersion balance
Afterwards, the dewaterer centrifugation with filter bag is put into, obtains desalination salted egg albumen gel particle；
In step (4), each water consumption for immersion is 2 times of former salted egg albumen gel weight, soak time 12min；From
Heart dehydration conditions are consistent with described in step (3).Gained desalination salted egg albumen particle is 81.85% containing salt rejection rate after centrifugation, albumen
Matter retention rate is 92.89%, and water consumption is 4 times of former salted egg albumen gel weight.
(5) after salted egg albumen gel particle after desalination being added into water conservancy stirring crusher machine, after ultrasonic homogenizer homogeneous,
Make 0.2~10 μm of its particle diameter, desalination albumen powder is produced after being spray-dried, its protein content is 80.42%, and salt content is
14.94%, value of chromatism L=90.11, a=0.82, b=6.22.
(6) gained desalination albumen powder is directly added in silty raw material in 5%~30% ratio is used in mixed way, applied to egg
In the product such as yellow bean sauce, biscuit, cake.Salt content≤1.5% finally finally brought into by desalination albumen powder.
Embodiment 5
(1) gel is formed after salted egg albumen being heat-treated into 10min under the conditions of 100 DEG C；Insoluble protein accounts for gross protein
Ratio be about 95%.
(2) salted egg albumen gel is broken for the graininess of 1.0mm sizes using mixer.
(3) the salted egg albumen gel particle of gained will be put into the dewaterer with filter bag in step (2), first passes through centrifugation
Effect rapidly removes the moisture and salt of part in former gel particle；
In step (3), the aperture of filter bag is 0.050mm, and centrifugal force centrifuges 5min under conditions of being 1000g, after centrifugation
Salted egg albumen gel particle removes 30% moisture and salt.
(4) salted egg albumen gel particle after the dehydration of gained in step (3) is placed in water immersion, is rapidly achieved immersion balance
Afterwards, the dewaterer centrifugation with filter bag is put into, obtains desalination salted egg albumen gel particle；
In step (4), each water consumption for immersion is 2 times of former salted egg albumen gel weight, soak time 14min；From
Heart dehydration conditions are consistent with described in step (3).Gained desalination salted egg albumen gel particle is 81.85% containing salt rejection rate after centrifugation,
Protein retention rate is 94.31%, and water consumption is 2 times of former salted egg albumen gel weight.
(5) after desalination salted egg albumen gel particle being added into water conservancy stirring crusher machine, after ultrasonic homogenizer homogeneous, make
0.2~10 μm of its particle diameter, produces desalination albumen powder after being spray-dried, its protein content is 80.66%, and salt content is
14.76%, value of chromatism L=88.99, a=1.44, b=5.95.
(6) gained desalination albumen powder is directly added in silty raw material in 5%~30% ratio is used in mixed way, applied to egg
In the product such as yellow bean sauce, biscuit, cake.Salt content≤1.5% finally brought into by desalination albumen powder.
Embodiment 6
(1) gel is formed after salted egg albumen being heat-treated into 10min under the conditions of 100 DEG C；Insoluble protein accounts for gross protein
Ratio be about 95%.
(2) salted egg albumen gel is broken for the graininess of 1.0mm sizes using mixer.
(3) the salted egg albumen gel particle of gained will be put into the dewaterer with filter bag in step (2), first passes through centrifugation
Effect rapidly removes the moisture and salt of part in former gel particle；
In step (3), the aperture of filter bag is 0.050mm, and centrifugal force centrifuges 4min under conditions of being 5000g, after centrifugation
Salted egg albumen gel particle removes 40% moisture and salt.
(4) salted egg albumen gel particle after the dehydration of gained in step (3) is placed in water immersion, is rapidly achieved immersion balance
Afterwards, the dewaterer centrifugation with filter bag is put into, obtains desalination salted egg albumen gel particle；
In step (4), each water consumption for immersion is 2 times of former salted egg albumen gel weight, soak time 14min；From
Heart dehydration conditions are consistent with described in step (3).Gained desalination salted egg albumen gel particle is 86.15% containing salt rejection rate after centrifugation,
Protein retention rate is 93.04%, and water consumption is 2 times of former salted egg albumen gel weight.
(5) after desalination salted egg albumen gel particle being added into water conservancy stirring crusher machine, after ultrasonic homogenizer homogeneous, make
0.2~10 μm of its particle diameter, produces desalination albumen powder after being spray-dried, its protein content is 83.39%, and salt content is
11.83%, value of chromatism L=89.15, a=1.66, b=5.84.
(6) gained desalination salted egg's white powder is directly added in silty raw material in 5%~30% ratio is used in mixed way, and is applied to
In the product such as mayonnaise, biscuit, cake.Salt content≤1.5% finally brought into by desalination albumen powder.
The salt content of soak changes with time as shown in Figure 1 when first time in all embodiments of the invention soaks.
As shown in Figure 1, soaking the size for reaching time and gel particle needed for balance in the implementation case for the first time has
Close.Particle is smaller, and the time reached needed for immersion balance is shorter, and before immersion balance is reached, the salt content of soak is fast
Speed rise, because the granularity of salted egg albumen gel particle is smaller, is advantageous to the osmotic equilibrium of salinity；And when particle it is bigger, reach leaching
Time needed for bubble balance is longer, and after a period of time is soaked, the salt content in filtrate advance the speed it is relatively slow because
Salted egg albumen gel particle is larger, and the speed that salinity oozes out from gel structure is more slow.
The salt rejection rate of the present invention is mainly relevant with desalination number, and the desalting effect of embodiment is more as shown in table 1.
The desalting effect of the embodiment of table 1 compares
Note：The difference of reference examples and embodiment 1 is only to carry out centrifugation desalination, does not soak desalination.
As shown in Table 1, desalination number is more, and salt rejection rate is higher, and protein retention rate is also lower.In existing operating condition
Under, the size of particle can not only influence immersion balance, can also influence protein retention rate, particle is smaller, is more unfavorable for protein
Recovery.Dehydration conditions can also influence desalting effect, and dehydration intensity is bigger, and salt rejection rate is higher, and protein retention rate is then lower.With showing
Some washing immersion desalination process are compared, and the desalination process of embodiment has the characteristics of time-consuming short, water consumption is few simultaneously.
Claims (10)
1. a kind of method for desalting salted egg white, it is characterised in that comprise the following steps：
(1) gel is formed after salted egg albumen being heat-treated into 10~40min under the conditions of 80~100 DEG C；
(2) salted egg albumen gel is broken for the graininess of 0.2~1.0mm sizes using mixer；
(3) the salted egg albumen gel particle of gained in step (2) is put into the dewaterer with filter bag, it is fast first passes through centrifugal action
Speed removes the moisture and salt of part in former gel particle；
(4) salted egg albumen gel particle after the dehydration of gained in step (3) is placed in water immersion, after being rapidly achieved immersion balance,
Put it into the dewaterer with filter bag to centrifuge, repeat 1~2 time, obtain desalination salted egg albumen gel particle.
2. according to the method for claim 1, it is characterised in that in step (3) (4), aperture≤0.05mm of the filter bag,
The centrifugal force of dewaterer is 1000~5000g, and centrifugation time is 2~5min.
3. according to the method for claim 1, it is characterised in that in step (4), each water consumption for immersion is that former salted egg albumen is coagulated
2 times of glue weight, soak time are 8~14min.
4. according to the method for claim 1, it is characterised in that its insolubility egg after the heat treatment described in step (1)
White matter content is 95%.
5. according to the method described in Claims 1 to 4 any one, it is characterised in that by gained desalination salted egg albumen gel particle
Add water to blend rear homogeneous, Direct spraying it is dry protein content 80%~95%, the desalination albumen of salt content 1%~15%
Powder, value of chromatism L=88~91, a=1~2, b=5~7；
Or directly sterilized after gained desalination salted egg albumen gel particle is vacuum-packed, the protein for obtaining desalination protein body contains
Amount 13~19%, salt content 0.1%~3%, value of chromatism L=88~91, a=-2~1, b=2~6.
6. according to the method for claim 5, it is characterised in that the homogenizing method is using colloid mill, high pressure homogenizer
Or ultrasonic homogenizer carries out homogeneous, grain diameter is 0.2~20 μm.
7. according to the method for claim 5, it is characterised in that the method for disinfection is for pasteurize or through 121 DEG C of high temperature
Sterilizing.
8. desalination salted egg albumen gel particle made from Claims 1 to 4 any one methods described, and claim 5~7 times
Desalination albumen powder and desalination protein body made from a methods described of anticipating.
9. the application of desalination albumen powder described in claim 8, it is characterised in that in 5%~30% ratio by desalination albumen powder
Directly it is added in silty raw material and is used in mixed way, applied to the salt in biscuit, cake, mayonnaise, finally brought into by desalination albumen powder
Content≤1.5%.
10. the application of desalination protein body described in claim 8, it is characterised in that in desalination protein body, add 2~8 times of water
After blending, homogeneous makes the granularity of its particle up to 0.2~20 μm, straight in 40%~90% ratio after the suspension degassing after homogeneous
Connect and be used in beverage, pudding, or do not deaerate and bubbles food is made, the salt content finally brought into by desalination protein body≤
0.5%.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109123064A (en) * | 2018-09-11 | 2019-01-04 | 江苏农牧科技职业学院 | A kind of preparation method of desalination egg-white powder |
| CN113317453A (en) * | 2021-05-27 | 2021-08-31 | 华南理工大学 | Egg protein gel particle and production method and application thereof |
| CN113397122A (en) * | 2021-06-02 | 2021-09-17 | 华中农业大学 | Method for preparing freeze-thaw resistant Pickering emulsion by using desalted egg white gel particles |
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| CN104522725A (en) * | 2014-12-31 | 2015-04-22 | 西华大学 | Dual-protein dried egg and preparation method thereof |
| CN105475881A (en) * | 2015-10-15 | 2016-04-13 | 益阳陈克明食品股份有限公司 | Desalination method for salted egg white, salted-egg-white protein peptide powder and preparation method |
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| CN105475881A (en) * | 2015-10-15 | 2016-04-13 | 益阳陈克明食品股份有限公司 | Desalination method for salted egg white, salted-egg-white protein peptide powder and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN109123064A (en) * | 2018-09-11 | 2019-01-04 | 江苏农牧科技职业学院 | A kind of preparation method of desalination egg-white powder |
| CN113317453A (en) * | 2021-05-27 | 2021-08-31 | 华南理工大学 | Egg protein gel particle and production method and application thereof |
| CN113397122A (en) * | 2021-06-02 | 2021-09-17 | 华中农业大学 | Method for preparing freeze-thaw resistant Pickering emulsion by using desalted egg white gel particles |
| CN113397122B (en) * | 2021-06-02 | 2022-04-26 | 华中农业大学 | Method for preparing freeze-thaw resistant Pickering emulsion by using desalted egg white gel particles |
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