CN108740833B - A kind of production method being freeze-dried instant egg powder - Google Patents
A kind of production method being freeze-dried instant egg powder Download PDFInfo
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- CN108740833B CN108740833B CN201811083507.2A CN201811083507A CN108740833B CN 108740833 B CN108740833 B CN 108740833B CN 201811083507 A CN201811083507 A CN 201811083507A CN 108740833 B CN108740833 B CN 108740833B
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- egg
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- dried instant
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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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
Abstract
The invention discloses a kind of production methods for being freeze-dried instant egg powder, by adding edible oil in the process of egg liquid, the edible oil of mass percent 0.1 ~ 1% is added in the egg liquid obtained to above-mentioned steps, is stirred three minutes by blender until stirring evenly；Then balance is steamed and is being freeze-dried again.And egg liquid internal bubbles volume generated during steaming curing is reduced, the speed of freeze-drying is improved.
Description
Technical field
The present invention relates to egg powder production field more particularly to a kind of production methods for being freeze-dried instant egg powder.
Background technique
Egg powder is the powder that egg is formed by certain drying mode, and since its is full of nutrition, consumer receives journey
Degree is high so it is widely used in the products such as cake, biscuit, fried snack food, ice cream, instant noodles, ham sausage by grocery trade
In.
There are mainly two types of traditional egg powder production technologies, a kind of for traditional drying process with atomizing, and fresh egg is logical
Cross beat eggs, separate, filtering, homogeneous, pasteurize, spray drying and manufactured dry egg product.Although the height of spray-drying process
Temperature can be such that common chicken egg liquid cures, but inevitably bring nutrition destroys high-temperature drying procedures；It is another common
Mode is freeze-drying, usual process be egg beat eggs stir evenly after by pasteurize, then be crushed and realized again by freeze-drying
The preparation of egg powder, but egg powder made from such mode is fecula, is not able to satisfy instant demand.
For cooked egg powder is made, needs that the step for steaming curing is added in the process of egg powder, but steam
In the process, bubble can be generated inside egg liquid, and the presence of bubble can cause undesirable influence to subsequent freeze-drying step,
When freeze-drying, internal moisture needs pass through internal and bubble portion, reduce the efficiency of moisture vaporization, and moisture is more easily residual
Staying in inside bubble causes moisture content to reduce difficulty, in order to make freezing dry process shorten process time, guarantees processing effect,
Need to guarantee low bubble rate of egg during steaming.It is well known that egg can be made to steam by the way that enough water is added
Journey does not generate bubble, forms homogeneous custard shape product, but if a large amount of water is added, certainly will need be freeze-dried
More energy are consumed in journey, are run counter to desire.Therefore it needs to reduce egg by mode appropriate to generate during steaming
Bubble, raising steam efficiency and a kind of instant egg powder of freeze-drying be provided.
Summary of the invention
The technical problem to be solved by the invention is to provide a kind of production methods for being freeze-dried instant egg powder, and
Egg liquid internal bubbles volume generated during steaming curing is reduced, the speed of freeze-drying is improved.
In order to solve the above-mentioned technical problem, the invention discloses it is a kind of be freeze-dried instant egg powder production method,
It is characterized in that including the following steps:
(1) it cleans, raw material egg eggshell surface is cleaned to free from admixture；
(2) it beats eggs stirring, clean egg is squeezed into container, and broken up by blender to yolk rupture；
(3) plus ester homogenizes, and the food of egg liquid mass percent 0.1~1% is added in the egg liquid obtained to above-mentioned steps
With oil, stirred three minutes by blender until stirring evenly；
(4) egg liquid is poured into steaming plate, is put into steamer by balance；
(5) it steams, steamer temperature is set as 85 DEG C, is heated by steam, continue to steam 7 points after reaching target temperature
Clock；
(6) cooling disk, the egg after steaming is cooled to solidification, small cube is divided into and pours into quick-frozen disk；
(7) quick-frozen, quick-frozen Kuku temperature be less than subzero 30 DEG C, by 30 minutes freezing by central temperature be down to subzero 18 DEG C with
Under；
(8) it is lyophilized, moisture content is down to 5% or less by being freeze-dried by dry storehouse by the raw material that previous step obtains；
(9) it crushes, is crushed by 60 mesh liquid nitrogen；
(10) it packs, is vacuum-packed into vacuum bag.
Further, wherein the raw material egg is the Fresh Egg that Store time is no more than 5 days, the raw material egg is not
Pass through the working process of the modes such as cleaning.
Further, wherein the storage temperature of the raw material egg is 5-25 DEG C.
Further, wherein the edible oil is selected from the edible oil and fat that saturated fatty acid content is higher than 20%.
Further, wherein the high edible oil of the saturated fatty acid content is selected from vegetablefats.
Further, wherein the vegetablefats select the lower edible oil and fat of grease taste.
Further, wherein the steaming plate steam during egg liquid liquid level be no more than steaming plate depth 2/3, it is described
Egg liquid height is no more than 25mm.
Further, wherein in the cooling step of falling disk, when egg is divided into small cube, square volume is no more than 15cm3。
A kind of production method being freeze-dried instant egg powder disclosed by the invention, by egg liquid during steaming
The depth of egg liquid and the addition of edible oil are controlled, greatly reduced egg liquid internal gas formed during steaming
Bubble solves the problems, such as slow drying speed in freezing dry process caused by bubble presence, and the addition of edible oil, solves
Traditional defoaming agent etc. synthesizes the use of class additive, ensure that the green and healthy of product.And pass through the restriction of edible oil type
It ensure that the keeping quality of finished product and the acceptance that consumer eats.
Specific embodiment
The present invention is further illustrated below with reference to specific example.
Embodiment one:
A kind of production method being freeze-dried instant egg powder, includes the following steps:
(1) it cleans, raw material egg eggshell surface is cleaned to free from admixture；
(2) it beats eggs stirring, clean egg is squeezed into container, and broken up by blender to yolk rupture；
(3) plus ester homogenizes, and the lard of egg liquid mass percent 0.5% is added in the egg liquid obtained to above-mentioned steps,
It is stirred three minutes by blender until stirring evenly；
(4) egg liquid is poured into steaming plate, is put into steamer by balance；
(5) it steams, steamer temperature is set as 85 DEG C, is heated by steam, continue to steam 7 points after reaching target temperature
Clock；
(6) cooling disk, the egg after steaming is cooled to solidification, small cube is divided into and pours into quick-frozen disk；
(7) quick-frozen, quick-frozen Kuku temperature be less than subzero 30 DEG C, by 30 minutes freezing by central temperature be down to subzero 18 DEG C with
Under；
(8) it is lyophilized, moisture content is down to 5% or less by being freeze-dried by dry storehouse by the raw material that previous step obtains；
(9) it crushes, is crushed by 60 mesh liquid nitrogen；
(10) it packs, is vacuum-packed into vacuum bag.
Embodiment two:
A kind of production method being freeze-dried instant egg powder, includes the following steps:
(1) it cleans, raw material egg eggshell surface is cleaned to free from admixture；
(2) it beats eggs stirring, clean egg is squeezed into container, and broken up by blender to yolk rupture；
(3) plus ester homogenizes, and the butter of egg liquid mass percent 0.5% is added in the egg liquid obtained to above-mentioned steps,
It is stirred three minutes by blender until stirring evenly；
(4) egg liquid is poured into steaming plate, is put into steamer by balance；
(5) it steams, steamer temperature is set as 85 DEG C, is heated by steam, continue to steam 7 points after reaching target temperature
Clock；
(6) cooling disk, the egg after steaming is cooled to solidification, small cube is divided into and pours into quick-frozen disk；
(7) quick-frozen, quick-frozen Kuku temperature be less than subzero 30 DEG C, by 30 minutes freezing by central temperature be down to subzero 18 DEG C with
Under；
(8) it is lyophilized, moisture content is down to 5% or less by being freeze-dried by dry storehouse by the raw material that previous step obtains；
(9) it crushes, is crushed by 60 mesh liquid nitrogen；
(10) it packs, is vacuum-packed into vacuum bag.
Embodiment three:
A kind of production method being freeze-dried instant egg powder, includes the following steps:
(1) it cleans, raw material egg eggshell surface is cleaned to free from admixture；
(2) it beats eggs stirring, clean egg is squeezed into container, and broken up by blender to yolk rupture；
(3) plus ester homogenizes, and the soya-bean oil of egg liquid mass percent 0.5% is added in the egg liquid obtained to above-mentioned steps,
It is stirred three minutes by blender until stirring evenly；
(4) egg liquid is poured into steaming plate, is put into steamer by balance；
(5) it steams, steamer temperature is set as 85 DEG C, is heated by steam, continue to steam 7 points after reaching target temperature
Clock；
(6) cooling disk, the egg after steaming is cooled to solidification, small cube is divided into and pours into quick-frozen disk；
(7) quick-frozen, quick-frozen Kuku temperature be less than subzero 30 DEG C, by 30 minutes freezing by central temperature be down to subzero 18 DEG C with
Under；
(8) it is lyophilized, moisture content is down to 5% or less by being freeze-dried by dry storehouse by the raw material that previous step obtains；
(9) it crushes, is crushed by 60 mesh liquid nitrogen；
(10) it packs, is vacuum-packed into vacuum bag.
Example IV:
A kind of production method being freeze-dried instant egg powder, includes the following steps:
(1) it cleans, raw material egg eggshell surface is cleaned to free from admixture；
(2) it beats eggs stirring, clean egg is squeezed into container, and broken up by blender to yolk rupture；
(3) plus ester homogenizes, and the peanut of egg liquid mass percent 0.5% is added in the egg liquid obtained to above-mentioned steps
Oil is stirred three minutes by blender until stirring evenly；
(4) egg liquid is poured into steaming plate, is put into steamer by balance；
(5) it steams, steamer temperature is set as 85 DEG C, is heated by steam, continue to steam 7 points after reaching target temperature
Clock；
(6) cooling disk, the egg after steaming is cooled to solidification, small cube is divided into and pours into quick-frozen disk；
(7) quick-frozen, quick-frozen Kuku temperature be less than subzero 30 DEG C, by 30 minutes freezing by central temperature be down to subzero 18 DEG C with
Under；
(8) it is lyophilized, moisture content is down to 5% or less by being freeze-dried by dry storehouse by the raw material that previous step obtains；
(9) it crushes, is crushed by 60 mesh liquid nitrogen；
(10) it packs, is vacuum-packed into vacuum bag.
Embodiment five:
A kind of production method being freeze-dried instant egg powder, includes the following steps:
(1) it cleans, raw material egg eggshell surface is cleaned to free from admixture；
(2) it beats eggs stirring, clean egg is squeezed into container, and broken up by blender to yolk rupture；
(3) plus ester homogenizes, and the coconut of egg liquid mass percent 0.5% is added in the egg liquid obtained to above-mentioned steps
Oil is stirred three minutes by blender until stirring evenly；
(4) egg liquid is poured into steaming plate, is put into steamer by balance；
(5) it steams, steamer temperature is set as 85 DEG C, is heated by steam, continue to steam 7 points after reaching target temperature
Clock；
(6) cooling disk, the egg after steaming is cooled to solidification, small cube is divided into and pours into quick-frozen disk；
(7) quick-frozen, quick-frozen Kuku temperature be less than subzero 30 DEG C, by 30 minutes freezing by central temperature be down to subzero 18 DEG C with
Under；
(8) it is lyophilized, moisture content is down to 5% or less by being freeze-dried by dry storehouse by the raw material that previous step obtains；
(9) it crushes, is crushed by 60 mesh liquid nitrogen；
(10) it packs, is vacuum-packed into vacuum bag.
Embodiment six:
A kind of production method being freeze-dried instant egg powder, includes the following steps:
(1) it cleans, raw material egg eggshell surface is cleaned to free from admixture；
(2) it beats eggs stirring, clean egg is squeezed into container, and broken up by blender to yolk rupture；
(3) plus ester homogenizes, and the palm of egg liquid mass percent 0.5% is added in the egg liquid obtained to above-mentioned steps
Oil is stirred three minutes by blender until stirring evenly；
(4) egg liquid is poured into steaming plate, is put into steamer by balance；
(5) it steams, steamer temperature is set as 85 DEG C, is heated by steam, continue to steam 7 points after reaching target temperature
Clock；
(6) cooling disk, the egg after steaming is cooled to solidification, small cube is divided into and pours into quick-frozen disk；
(7) quick-frozen, quick-frozen Kuku temperature be less than subzero 30 DEG C, by 30 minutes freezing by central temperature be down to subzero 18 DEG C with
Under；
(8) it is lyophilized, moisture content is down to 5% or less by being freeze-dried by dry storehouse by the raw material that previous step obtains；
(9) it crushes, is crushed by 60 mesh liquid nitrogen；
(10) it packs, is vacuum-packed into vacuum bag.
Comparative example one:
A kind of production method being freeze-dried instant egg powder, includes the following steps:
(1) it cleans, raw material egg eggshell surface is cleaned to free from admixture；
(2) it beats eggs stirring, clean egg is squeezed into container, and broken up by blender to yolk rupture；
(3) it homogenizes, does not add grease, stirred three minutes by blender until stirring evenly；
(4) egg liquid is poured into steaming plate, is put into steamer by balance；
(5) it steams, steamer temperature is set as 85 DEG C, is heated by steam, continue to steam 7 points after reaching target temperature
Clock；
(6) cooling disk, the egg after steaming is cooled to solidification, small cube is divided into and pours into quick-frozen disk；
(7) quick-frozen, quick-frozen Kuku temperature be less than subzero 30 DEG C, by 30 minutes freezing by central temperature be down to subzero 18 DEG C with
Under；
(8) it is lyophilized, moisture content is down to 5% or less by being freeze-dried by dry storehouse by the raw material that previous step obtains；
(9) it crushes, is crushed by 60 mesh liquid nitrogen；
(10) it packs, is vacuum-packed into vacuum bag.
Beneficial effects of the present invention are further illustrated below with reference to experimental data:
Test comparison is carried out by the embodiment and comparative example to above scheme:
By GB 5009.3-2016 " measurement of moisture in national food safety standard food " to embodiment one to six with
And the finished product of the step of comparative example one (7) carries out a moisture determination every taking-up in five minutes in the environment of step (8),
Until moisture is down to 5% hereinafter, recording each water content.
By upper diagram data as it can be seen that passing through one to seven group of embodiment of addition edible oil, under similarly freeze-drying environment
The speed of moisture content decline is all larger than the data for not adding edible oil group, for using before lard and butter two groups, dry effect
Fruit is best, for using the 5.6th group of effect of coconut oil and palm oil to be only second to first two groups, for using peanut oil and soya-bean oil
3.4 groups of effect thirds.
In actual use, by testing for a long time and using obtaining, under conditions of animal raw fat, in finished product
During the long-time of egg powder saves, it is easy to appear the oxidation of grease, egg powder can be made rancidity occur after oxidation, be not easy to
It is edible, preferable de-soak is equally existed for the vegetative grease containing excessive saturated fatty acid, such as coconut oil and palm oil
Effect, but for greases such as coconut oil, when use, will appear coconut taste, make the egg powder original flavor in final finished by coconut oil
Cover, be unfavorable for keeping the original flavor of egg powder, therefore when using vegetalitas edible oil containing saturated fatty acid, preferably itself
The lower grease of taste such as palm oil etc..But the Related product of coconut taste can be targetedly developed using coconut oil,
Coconut oil can be good at solving the technical problems to be solved by the invention.
The embodiment of the present invention is only to further explain to of the invention, is not intended as limitation of the present invention, until
It can further be selected in conjunction with specific use environment when different types of animal and plant grease, use.
Claims (8)
1. a kind of production method for being freeze-dried instant egg powder, it is characterised in that include the following steps:
(1) it cleans, raw material egg eggshell surface is cleaned to free from admixture；
(2) it beats eggs stirring, clean egg is squeezed into container, and broken up by blender to yolk rupture；
(3) plus ester homogenizes, and the edible oil of egg liquid mass percent 0.1 ~ 1% is added in the egg liquid obtained to above-mentioned steps, leads to
Blender is crossed to stir three minutes until stirring evenly；
(4) egg liquid is poured into steaming plate, is put into steamer by balance；
(5) it steams, steamer temperature is set as 85 DEG C, is heated by steam, continue to steam 7 minutes after reaching target temperature；
(6) cooling disk, the egg after steaming is cooled to solidification, small cube is divided into and pours into quick-frozen disk；
(7) quick-frozen, quick-frozen Kuku temperature is less than subzero 30 DEG C, and central temperature is down to subzero 18 DEG C or less by freezing in 30 minutes；
(8) it is lyophilized, moisture content is down to 5% or less by being freeze-dried by dry storehouse by the raw material that previous step obtains；
(9) it crushes, is crushed by 60 mesh liquid nitrogen；
(10) it packs, is vacuum-packed into vacuum bag.
2. a kind of production method for being freeze-dried instant egg powder according to claim 1, it is characterised in that: the raw material
Egg is the Fresh Egg that Store time is no more than 5 days, and the raw material egg does not pass through the working process of the modes such as cleaning.
3. a kind of production method for being freeze-dried instant egg powder according to claim 2, it is characterised in that: the raw material
The storage temperature of egg is 5-25 DEG C.
4. a kind of production method for being freeze-dried instant egg powder according to claim 1, it is characterised in that: described edible
Oil is higher than 20% edible oil and fat selected from saturated fatty acid content.
5. a kind of production method for being freeze-dried instant egg powder according to claim 4, it is characterised in that: the saturation
Edible oil and fat of the content of fatty acid higher than 20% are selected from vegetablefats.
6. a kind of production method for being freeze-dried instant egg powder according to claim 5, it is characterised in that: the plant
Property fat selects the lower edible oil and fat of grease taste.
7. a kind of production method for being freeze-dried instant egg powder according to claim 1, it is characterised in that: the steaming plate
Egg liquid liquid level is no more than the 2/3 of steaming plate depth during steaming, and the egg liquid height is no more than 25mm.
8. a kind of production method for being freeze-dried instant egg powder according to claim 1, it is characterised in that: the cooling
In the step of falling disk, when egg is divided into small cube, square volume is no more than 15cm3。
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| CN201811083507.2A CN108740833B (en) | 2018-09-17 | 2018-09-17 | A kind of production method being freeze-dried instant egg powder |
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| CN201811083507.2A CN108740833B (en) | 2018-09-17 | 2018-09-17 | A kind of production method being freeze-dried instant egg powder |
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| CN108740833B true CN108740833B (en) | 2019-01-04 |
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| CN109549126A (en) * | 2019-01-30 | 2019-04-02 | 福建利众诚食品有限公司 | A kind of molten beans of integration of drinking and medicinal herbs and production technology |
| CN109567064A (en) * | 2019-01-30 | 2019-04-05 | 福建利众诚食品有限公司 | A kind of vacuum freeze drying vegetables egg product and preparation method |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| US3930054A (en) * | 1969-10-21 | 1975-12-30 | Liot R | Method of making improved dried egg product |
| CN101380132A (en) * | 2008-10-14 | 2009-03-11 | 邹卫华 | Nutrient egg powder production method |
| JP6263226B2 (en) * | 2016-05-10 | 2018-01-17 | 日本ジフィー食品株式会社 | Freeze dried egg and method for producing the same |
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