CN109123064A - A kind of preparation method of desalination egg-white powder - Google Patents
A kind of preparation method of desalination egg-white powder Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
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Abstract
The present invention provides a kind of preparation methods of desalination egg-white powder, include the following steps: 1) pretreatment of raw material；2) salted egg albumen protein precipitation is obtained；3) wash-off and dissolution of protein precipitation；4) flocculation of protein；5) wash-off and dissolution of flocculate；6) it is spray-dried.The present invention carries out desalting processing to salted egg's clear liquid using the principle of organic solvent deposit protein, is denaturalized principle and flocculation technique in combination with protein reversible, and using the processing technology of spray drying, desalination egg-white powder is made.This method has the characteristics that high-efficient, salt rejection rate is big, time-consuming shorter, and article texture is fine and closely woven, is creamy white, and solubility property is good, can be used for the use of multiple use, has preferable development prospect.
Description
Technical field
The present invention relates to a kind of preparation methods of desalination egg-white powder, belong to food engineering development field.
Background technique
Salted egg is the egg products of China's traditional properties.In recent years, the consumption demand of preserved egg yellow is continuously increased, and is production rice-pudding
The primary raw material of son, moon cake, however salted egg albumen during yolk is utilized only has minute quantity and is used for feed, biscuit and face
Corruption is decomposed in the processing of the Flour product such as item, most abandoneds, and the peculiar smell of salted egg albumen itself and fermentation, to environment, water
Cause serious pollution in source.Therefore, the higher value application for discarding salted egg albumen protein resource is one weight of current food industry
The research direction wanted.
Summary of the invention
The purpose of the present invention is overcome the deficiencies of the prior art and provide a kind of preparation method of desalination egg-white powder.
Technical scheme is as follows:
A kind of preparation method of desalination egg-white powder, includes the following steps:
1) pretreatment of raw material
Salted egg's clear liquid is diluted, then removes the coarse impurities in egg white, best high-speed stirring with double-layer sterile filtered through gauze
It is spare to mix homogeneous；In dilution, V (egg white) ︰ V (water)=1 ︰ 2；
2) salted egg albumen protein precipitation is obtained
4000rpm/min is carried out to the egg white solution additive amount sample that step 1) obtains, the centrifugal treating of 15min will precipitate
The dry weighing in 105 DEG C of Constant Temp. Ovens；
3) wash-off and dissolution of protein precipitation
Using most suitable protein precipitation condition progress precipitation operation, the centrifuge operations in 4000rpm/min, 15min,
The protein precipitation in centrifuge tube is washed out with distilled water, then precipitating is washed out using 0.1mol/L standard solution of sodium hydroxide
Liquid carries out alkaline process adjusting, until pH=6, uniform with magnetic stirrer；
4) flocculation of protein
It is added the 1.00g/100ml chitosan solution of 1/10 volume into precipitating eluate, temperature control is at 20 DEG C, hand
Work mixes slowly 5min and sufficiently generates to flocculating, and stands 15min；
5) wash-off and dissolution of flocculate
4000rpm/min, the centrifuge separation operation of 10min, with distilled water by the albumen in centrifuge tube are carried out to flocculation liquid
Matter flocculation sedimentation washes out, and carries out alkaline process adjusting to precipitating eluate using 0.1mol/L standard solution of sodium hydroxide, makes pH=7,
It with magnetic stirrer homogeneous, is put into 50 DEG C of water-baths and keeps the temperature 30min, so as to dissolution of flocculating；
6) it is spray-dried.
Preferably,
In the step 2), egg white solution additive amount and ethyl alcohol (95%) additive amount ratio are 2: 1, pH=3.0, temperature
It is 20 DEG C.
In the step 6), the technological parameter of spray drying is spinner 35m3/h, 130 DEG C of input temp, outlet air
Amount is 800L/h.
The present invention carries out desalting processing to salted egg's clear liquid using the principle of organic solvent deposit protein, in combination with albumen
Desalination egg-white powder is made using the processing technology of spray drying in matter reversible denaturation principle and flocculation technique.This method has efficiency
Feature high, salt rejection rate is big, time-consuming is shorter, and article texture is fine and closely woven, is creamy white, solubility property is good, can be used for multiple use
Use, have preferable development prospect.
Specific embodiment
Embodiment 1
1. materials and methods
1.1 test raw material
Salted duck egg liquid (known protein content 9.3g/100g), Taizhou City plum Fragrant food Co., Ltd.
1.2 test reagent
Sodium chloride: pure/500g, Sinopharm Chemical Reagent Co., Ltd. are analyzed；Potassium ferrocyanide: analyzing pure/500g,
Sinopharm Chemical Reagent Co., Ltd.；Zinc acetate: pure/500g, Sinopharm Chemical Reagent Co., Ltd. are analyzed；Glacial acetic acid:
Analyze pure/500ml, Sinopharm Chemical Reagent Co., Ltd.；Ethyl alcohol (95%): pure/500ml, the examination of Chinese medicines group chemistry are analyzed
Agent Co., Ltd；Potassium chromate: pure/500g, Sinopharm Chemical Reagent Co., Ltd. are analyzed；Silver nitrate: pure/100g, state are analyzed
Chemical reagent Co., Ltd of medicine group；Sodium hydroxide: pure/500g, Sinopharm Chemical Reagent Co., Ltd. are analyzed；Hydrochloric acid: point
Analyse pure/500ml, Sinopharm Chemical Reagent Co., Ltd.；Chitosan: pure/500g, the limited public affairs of Chinese medicines group chemical reagent are analyzed
Department.
1.3 key instrument
Electronic balance: EL3002 type, plum Teller-Tuo Duoli Instrument Ltd.；Magnetic stirring apparatus: Color squid
Type, Shanghai Tuo He Electromechanical Technology Co., Ltd；Small-sized spray drier: B-290 type, BUCHI Laboratory Instruments company of Switzerland；
Laboratory pH meter: EL20 type, plum Teller-Tuo Duoli Instrument Ltd.；Desk-top large capacity centrifuge: TD5A-WS type, Jintan
Jin Nan instrument manufacturing Co., Ltd of city；Constant Temp. Oven: BGZ-240 type, the long automation equipment Co., Ltd in Shanghai five.
1.4 test method
1.4.1 pretreatment of raw material
Since salted egg albumen is that containing the presentation threadiness being largely made of ovomucin matter etc. and have larger stickiness
Substance easily causes the blocking and pollution of spray drying device in subsequent operating process, therefore Salted duck egg clear liquid must be first
First broken fiber shape structure reduces viscosity, to improve desalting efficiency.Document shows to be diluted salted egg's clear liquid and carries out height
Speed stirring, which reduces the viscosity of egg white, has significant effect.That is: salted egg's clear liquid → dilution (V(egg white)︰ V(water)=1 ︰ 2) → use pair
It is spare that layer sterile gauze is filtered to remove the coarse impurities in egg white → high-speed stirred homogeneous
1.4.2 the single factor experiment design of salted egg albumen protein precipitation
Select pH value, solid-liquid ratio (the ratio between salted egg albumen filtered fluid additive amount and 95% ethanol solution additive amount), temperature 3 because
Element does single factor experiment, and carries out 4000rpm/min to sample, and the centrifugal treating of 15min will be deposited in 105 DEG C of electric heating constant temperatures
Dry weighing in drying box, to study influence of the different factors to protein settling effect.
1.4.2.1pH being worth the influence to sedimentation effect
Under conditions of 20 DEG C of temperature, solid-liquid ratio 2: 1, research pH value is respectively the 5 of 2.0,3.0,4.0,5.0,6.0
When a horizontal, the influence to salted egg albumen protein precipitation effect.
1.4.2.2 influence of the solid-liquid ratio to sedimentation effect
Under conditions of 20 DEG C of temperature, pH value 3.0, research solid-liquid ratio is respectively 5 of 1: 1,2: 1,3: 1,4: 1,5: 1
Influence when horizontal, to salted egg albumen protein precipitation effect.
1.4.2.3 influence of the temperature to sedimentation effect
Under conditions of pH value 3.0, solid-liquid ratio 2: 1, research temperature is respectively 10 DEG C, 20 DEG C, 30 DEG C, 40 DEG C, 50 DEG C
5 levels when, the influence to salted egg albumen protein precipitation effect.
1.4.3 protein precipitation orthogonal test factor and level design
On the basis of single factor experiment result, using the horizontal L9 (3 of 3 factor 33) orthogonal arrage progress orthogonal test.And to 3
The selection of kind operating parameter optimizes.Quadrature factor and level design are shown in Table 1
1 orthogonal test factor of table and level design
1.4.3.1 protein precipitation orthogonal test is verified
Lead to result mistake to avoid the influence of certain factors in test, so need to be to protein precipitation orthogonal test institute
It obtains best factor combination and carries out verification test.
1.4.4 the wash-off and dissolution of protein precipitation
Using most suitable protein precipitation condition progress precipitation operation, the centrifuge operations in 4000rpm/min, 15min,
The protein precipitation in centrifuge tube is washed out with distilled water, then precipitating is washed out using 0.1mol/L standard solution of sodium hydroxide
Liquid carries out alkaline process adjusting, until pH=6, uniform with magnetic stirrer.
1.4.5 the flocculation of protein
Referring to the method for thanking grain husk, Fang Dongsheng et al. flocculate with chitosan protein, (flocculation technique is applied to the comprehensive benefit of salted egg albumen
With " Beijing Agriculture " 03 phase in 2014), the 1.00g/100ml chitosan solution of 1/10 volume is added into precipitating eluate,
Temperature is controlled at 20 DEG C, is mixed slowly 5min by hand and is sufficiently generated to flocculating, stands 15min.
1.4.6 the wash-off and dissolution of flocculate
4000rpm/min, the centrifuge separation operation of 10min, with distilled water by the albumen in centrifuge tube are carried out to flocculation liquid
Matter flocculation sedimentation washes out, and carries out alkaline process adjusting to precipitating eluate using 0.1mol/L standard solution of sodium hydroxide, makes pH=7,
It with magnetic stirrer homogeneous, is put into 50 DEG C of water-baths and keeps the temperature 30min, so as to dissolution of flocculating.
1.4.7 being spray-dried single factor experiment design
It chooses 3 spinner, input temp, air output factors and does single factor experiment, study the variation of each factor to spray
The influence of the thick protein rate of recovery after mist is dry is calculated using the quality of egg-white powder after being spray-dried as the quality of thick protein
The thick protein rate of recovery, to reflect the effect of spray drying experiment.
1.4.7.1 the calculating of the thick protein rate of recovery
It is 100 as benchmark (salted egg albumen stock protein matter content is 9.3g/100g) using salted egg albumen stoste, then:
1.4.7.2 influence of the spinner to spray drying effect
Under conditions of input temp is 130 DEG C, air output is 800L/h, research spinner is respectively 25m3/h、
30m3/h、35m3/h、40m3/h、45m3Influence when 5 levels of/h, to spray drying effect.
1.4.7.3 influence of the input temp to spray drying effect
It is 35m in spinner3Under conditions of/h, air output are 800L/h, research input temp is respectively 120 DEG C, 130
DEG C, 140 DEG C, 150 DEG C, 160 DEG C of 5 levels when, the influence to spray drying effect.
1.4.7.4 influence of the air output to spray drying effect
It is 35m in spinner3/ h, input temp be 130 DEG C under conditions of, research air output be respectively 640L/h,
Influence when 5 levels of 680L/h, 720L/h, 760L/h, 800L/h, to spray drying effect.
1.4.8 orthogonal test factor and level design are spray-dried
On the basis of single factor experiment result, using the horizontal L of 3 factor 39(33) orthogonal arrage progress orthogonal test.And to 3
The selection of kind technological parameter optimizes.Spray drying quadrature factor and level design are shown in Table 2
Table 2 is spray-dried orthogonal test factor and level design
1.4.8.1 being spray-dried orthogonal test verifying
Lead to result mistake to avoid the influence of certain factors in test, so need to be to obtained by spray drying orthogonal test
Best factor combination carries out verification test.
1.4.9 the calculating of salt rejection rate
1.4.9.1 the salt content of non-desalting egg-white powder
Salted egg albumen stoste is spray-dried using the optimal combination after the verifying of 2.4.8.1 drying process with atomizing, is obtained
Non-desalting egg-white powder, and it is right using GB/T12457-2008 (the Direct precipitation titration in food in the measuring method of sodium chloride)
The salt content of non-desalting egg-white powder is measured.
1.4.9.2 the salt content of desalination egg-white powder
Using GB/T12457-2008 (the Direct precipitation titration in food in the measuring method of sodium chloride) to doing by spraying
The salt content of the desalination egg-white powder obtained after dry is measured.
1.4.9.3 the calculating of salt rejection rate
Salt rejection rate (%)=(water inlet salt content-production water salt content)/water inlet salt content × 100
2. results and discussion
The single factor experiment of 2.1 salted egg albumen protein precipitations
2.1.1pH it is worth the influence to salted egg albumen protein precipitation effect
Influence of the pH value to salted egg albumen protein precipitation effect is shown in Table 3
Influence of the table 3pH value to salted egg albumen protein precipitation effect
As shown in Table 3, with the increase of pH value, the presentation of protein precipitation amount first increases the trend being greatly reduced afterwards.In pH
Occur maximum protein precipitation quality when=3, is 35.2g；After 3, precipitation capacity is begun to decline pH.It is due to egg in egg white solution
The isoelectric point of white matter is 3 or so, and solubility is minimum at this time, and precipitation capacity is maximum.Therefore, pH is most just when being 3.
2.1.2 influence of the solid-liquid ratio to salted egg albumen protein precipitation effect
Influence of the solid-liquid ratio to salted egg albumen protein precipitation effect is shown in Table 4
Influence of 4 solid-liquid ratio of table to salted egg albumen protein precipitation effect
As shown in Table 4, with the increase of solid-liquid ratio, the presentation of protein precipitation amount first increases the trend being greatly reduced afterwards.?
Occur maximum protein precipitation quality when solid-liquid ratio is 2: 1, is 35.4g；After solid-liquid ratio increase, precipitation capacity is begun to decline.
It is to cause the degree of removal of protein hydration shell lower, precipitation capacity is lower since the additive amount of 95% ethyl alcohol is lower.Therefore, most
Suitable solid-liquid ratio is 2: 1.
2.1.3 influence of the temperature to salted egg albumen protein precipitation effect
Influence of the temperature to salted egg albumen protein precipitation effect is shown in Table 5
Influence of 5 temperature of table to salted egg albumen protein precipitation effect
As shown in Table 5, as the temperature increases, the trend of protein precipitation amount is substantially steady.Go out when temperature is 20 DEG C
Existing maximum protein precipitation quality, is 34.8g；After 20 DEG C, precipitation capacity remains unchanged substantially.It may be due in egg white solution
Protein precipitation is basicly stable up to measuring, and is affected by temperature small.Therefore, optimum temperature is 20 DEG C.
2.2 salted egg albumen protein precipitation orthogonal tests and verifying
Salted egg albumen protein precipitation orthogonal experiments are shown in Table 6
6 salted egg albumen protein precipitation orthogonal experiments of table
As known from Table 6, the secondary factors of protein precipitation are influenced are as follows: pH value > solid-liquid ratio > temperature, after analytical calculation
Most suitable factor combination out are as follows: A1B2C2, i.e. pH=3, egg white solution additive amount and ethyl alcohol (95%) additive amount ratio are 2: 1, and temperature is
At 20 DEG C, protein precipitation effect is best.However, lead to result mistake to avoid the influence of certain factors in test, so
Verification test need to be carried out to the best factor combination of test gained.Verification test the results are shown in Table 7
7 salted egg albumen protein precipitation verification test result of table
It can determine that the factor combines A from table 71B2C2It is combined for the optimum operation of protein precipitation.That is pH=3, egg white solution add
Dosage and ethyl alcohol (95%) additive amount ratio are 2: 1, and when temperature is 20 DEG C, protein precipitation amount is maximum, and effect is best.
3.3 spray drying single factor experiments
3.3.1 influence of the spinner to spray drying effect
Influence of the spinner to spray drying effect is shown in Table 8
Influence of 8 spinner of table to spray drying effect
As shown in Table 8, with the increase of spinner, the trend being gradually increased is presented in the thick protein rate of recovery.In rotor
Flow is 35m3When/h, there is maximum value in the thick protein rate of recovery；35m3After/h, thick protein rate of recovery trend is steady.It may
After reaching certain value due to flow, it is affected by this decrease.Therefore, best spinner is 35m3/h。
3.3.2 influence of the input temp to spray drying effect
Influence of the input temp to spray drying effect is shown in Table 9
Influence of 9 input temp of table to spray drying effect
As shown in Table 9, with the increase of input temp, the thick protein rate of recovery, which is presented, is gradually increased becoming of then reducing
Gesture.When input temp is 130 DEG C, there is maximum value in the thick protein rate of recovery；After 130 DEG C, the decline of the thick protein rate of recovery.
May be higher due to temperature, dry chamber interior walls occur viscous glutinous caused.Therefore, best input temp is 130 DEG C.
3.3.3 influence of the air output to spray drying effect
Influence of the air output to spray drying effect is shown in Table 10
Influence of 10 air output of table to spray drying effect
As shown in Table 10, with the increase of air output, the trend being gradually increased is presented in the thick protein rate of recovery.In air output
When for 800L/h, there is maximum value in the thick protein rate of recovery；When 800L/h, the thick protein rate of recovery is minimum.It may be due to air quantity
Increase, drying area increases, obvious drying effect.Therefore, best air output is 800L/h.
3.4 spray drying orthogonal tests and verifying
Spray drying orthogonal experiments are shown in Table
Table 11 is spray-dried orthogonal experiments
As known from Table 11, the secondary factors for being spray-dried flour extraction are influenced are as follows: input temp > air output > spinner,
Most suitable factor combination is obtained after analytical calculation are as follows: A2B1C3, i.e. spinner 35m3/ h, 130 DEG C of input temp, air output is
800L/h.However, leading to result mistake to avoid the influence of certain factors in test, so need to be to the best factor of test gained
Combination carries out verification test.Verification test the results are shown in Table 12
Table 12 is spray-dried verification test result
It can determine that the factor combines from table 12: A2B1C3It is combined for the optimised process of spray drying.It is with salted egg albumen stoste
100 are used as benchmark, improve the optimised process combination of the thick protein rate of recovery are as follows: spinner 35m3/ h, 130 DEG C of input temp,
Air output is 800L/h.
The result of 3.5 salt rejection rates
It is measured through test, the salt content of non-desalting salted egg albumen powder is 17.4%, and the salt content of salted egg albumen powder is after desalination
0.4%, it is calculated according to 2.4.9.3 salt rejection rate formula, the results showed that, this test salt rejection rate is up to 97.7%.
4. conclusion
The optimal operation parameter of 4.1 protein precipitations
The optimal operation parameter of protein precipitation are as follows: egg white solution additive amount is 2: 1 with ethyl alcohol (95%) additive amount ratio,
PH=3.0, temperature are 20 DEG C.
The optimal processing parameter of 4.2 spray drying
The optimal processing parameter of spray drying is spinner 35m3/ h, 130 DEG C of input temp, air output 800L/h.
4.3. the rate of recovery of thick protein
The rate of recovery of this test thick protein is up to 71.6%.
4.4 salt rejection rate
The final salt rejection rate of this test can reach 97.7%.
Claims (3)
1. a kind of preparation method of desalination egg-white powder, which comprises the steps of:
1) pretreatment of raw material
Salted egg's clear liquid is diluted, then removes the coarse impurities in egg white with double-layer sterile filtered through gauze, best high-speed stirred is equal
Matter is spare；In dilution, V (egg white) ︰ V (water)=1 ︰ 2；
2) salted egg albumen protein precipitation is obtained
4000rpm/min is carried out to the egg white solution additive amount sample that step 1) obtains, the centrifugal treating of 15min will be deposited in 105
Dry weighing in DEG C Constant Temp. Oven；
3) wash-off and dissolution of protein precipitation
Precipitation operation, the centrifuge operations in 4000rpm/min, 15min, with steaming are carried out using most suitable protein precipitation condition
Distilled water by centrifuge tube protein precipitation wash out, then using 0.1mol/L standard solution of sodium hydroxide to precipitating eluate into
Row alkaline process is adjusted, until pH=6, uniform with magnetic stirrer；
4) flocculation of protein
The 1.00g/100ml chitosan solution of 1/10 volume is added into precipitating eluate, temperature is controlled at 20 DEG C, by hand at a slow speed
It stirs 5min sufficiently to generate to flocculating, stands 15min；
5) wash-off and dissolution of flocculate
4000rpm/min is carried out to flocculation liquid, the centrifuge separation operation of 10min is wadded a quilt with cotton the protein in centrifuge tube with distilled water
Retrogradation, which is formed sediment, to be washed out, and is carried out alkaline process adjusting to precipitating eluate using 0.1mol/L standard solution of sodium hydroxide, is made pH=7, use magnetic
Power blender stirs homogeneous, is put into 50 DEG C of water-baths and keeps the temperature 30min, so as to dissolution of flocculating；
6) it is spray-dried.
2. the method according to claim 1, wherein in the step 2), egg white solution additive amount and ethyl alcohol
(95%) additive amount ratio is 2: 1, pH=3.0, and temperature is 20 DEG C.
3. the method according to claim 1, wherein in the step 6), the technological parameter of spray drying is
Spinner 35m3/h, 130 DEG C of input temp, air output 800L/h.
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971999A (en) * | 2010-10-15 | 2011-02-16 | 华南农业大学 | Method for desalting salted egg white |
| CN103988972A (en) * | 2014-05-26 | 2014-08-20 | 福建省微生物研究所 | Desalting and protein recovering method of salted egg white |
| CN107495172A (en) * | 2017-08-01 | 2017-12-22 | 华南理工大学 | A kind of method for desalting salted egg white |
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2018
- 2018-09-11 CN CN201811056271.3A patent/CN109123064A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971999A (en) * | 2010-10-15 | 2011-02-16 | 华南农业大学 | Method for desalting salted egg white |
| CN103988972A (en) * | 2014-05-26 | 2014-08-20 | 福建省微生物研究所 | Desalting and protein recovering method of salted egg white |
| CN107495172A (en) * | 2017-08-01 | 2017-12-22 | 华南理工大学 | A kind of method for desalting salted egg white |
Non-Patent Citations (3)
| Title |
|---|
| ：衡阳医学院，广州医学院，贵阳医学院，生化教研室合编: "《生物化学实验 供医学、儿科、卫生、五官等专业用》", 31 October 1984, 衡阳医学院 * |
| 谢颖等: "咸蛋清脱盐和蛋白回收的研究现状 ", 《北京农业》 * |
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Application publication date: 20190104 |