CN109259115A - A kind of high gelation albumen powder production method - Google Patents
A kind of high gelation albumen powder production method Download PDFInfo
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- CN109259115A CN109259115A CN201811166057.3A CN201811166057A CN109259115A CN 109259115 A CN109259115 A CN 109259115A CN 201811166057 A CN201811166057 A CN 201811166057A CN 109259115 A CN109259115 A CN 109259115A
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- CN
- China
- Prior art keywords
- production method
- albumen powder
- powder production
- high gelation
- maltodextrin
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 239000000843 powder Substances 0.000 title claims abstract description 26
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 17
- 238000001879 gelation Methods 0.000 title claims abstract description 15
- 235000013601 eggs Nutrition 0.000 claims abstract description 37
- GEHJYWRUCIMESM-UHFFFAOYSA-L sodium sulfite Chemical compound [Na+].[Na+].[O-]S([O-])=O GEHJYWRUCIMESM-UHFFFAOYSA-L 0.000 claims abstract description 30
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 16
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 16
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 16
- 235000010265 sodium sulphite Nutrition 0.000 claims abstract description 15
- 238000001035 drying Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 238000004806 packaging method and process Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 7
- 230000008569 process Effects 0.000 claims description 6
- 230000001954 sterilising effect Effects 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 3
- 239000003595 mist Substances 0.000 claims 1
- 239000007921 spray Substances 0.000 claims 1
- 238000012545 processing Methods 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 102100026918 Phospholipase A2 Human genes 0.000 description 5
- 101710096328 Phospholipase A2 Proteins 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000003795 chemical substances by application Substances 0.000 description 3
- 230000000694 effects Effects 0.000 description 3
- 238000007873 sieving Methods 0.000 description 3
- 241000271566 Aves Species 0.000 description 2
- 241000272496 Galliformes Species 0.000 description 2
- 230000007423 decrease Effects 0.000 description 2
- 238000004090 dissolution Methods 0.000 description 2
- 238000004945 emulsification Methods 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
- 239000008268 mayonnaise Substances 0.000 description 2
- 235000010746 mayonnaise Nutrition 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 235000015067 sauces Nutrition 0.000 description 2
- 238000001694 spray drying Methods 0.000 description 2
- 230000008719 thickening Effects 0.000 description 2
- ASWBNKHCZGQVJV-UHFFFAOYSA-N (3-hexadecanoyloxy-2-hydroxypropyl) 2-(trimethylazaniumyl)ethyl phosphate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(O)COP([O-])(=O)OCC[N+](C)(C)C ASWBNKHCZGQVJV-UHFFFAOYSA-N 0.000 description 1
- 102000004895 Lipoproteins Human genes 0.000 description 1
- 108090001030 Lipoproteins Proteins 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 238000005054 agglomeration Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 235000020965 cold beverage Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000003995 emulsifying agent Substances 0.000 description 1
- 239000000839 emulsion Substances 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 238000011049 filling Methods 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000015243 ice cream Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000001404 mediated effect Effects 0.000 description 1
- 102000035118 modified proteins Human genes 0.000 description 1
- 108091005573 modified proteins Proteins 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002245 particle Substances 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/40—Colouring or decolouring of foods
- A23L5/41—Retaining or modifying natural colour by use of additives, e.g. optical brighteners
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to field of deep processing of farm products more particularly to a kind of high gelation albumen powder production methods, include the following steps: the 1) selection of raw material egg, clean, beat eggs and be pre-chilled；2) maltodextrin, the sodium sulfite of 0.1-0.3% and the drying aid of 0.1-0.2% for adding 5-10% are deployed；3) homogeneous and carry out pasteurize；4) it is spray-dried, for controlling powdered egg mesh number；5) sieve powder packaging.The present invention improves wettability by addition maltodextrin, adds sodium sulfite, color-protecting function is played, good fluidity adds drying aid, it can control control humidity, so that powdered egg dissolubility is good made from making, do not agglomerate, stick, moisture content is suitable for, long shelf-life.
Description
Technical field
The invention belongs to field of deep processing of farm products more particularly to a kind of high gelation albumen powder production methods.
Background technique
Albumen powder is the powdered edible Novel egg obtained after dry processing removes moisture using protein liquid as raw material
Product.The albumen powder deep processed product important as one kind of birds, beasts and eggs, maintains the whole nutritional ingredients and flavor of fresh egg, not only
The protein food to provide a convenient solves the drawbacks of perishable fresh egg, cracky, and significantly mitigates egg product
Weight, effective solution birds, beasts and eggs storage and long distance transportation problem.In addition, albumen powder is full of nutrition, it is full price that calorific value is high
Protein is known as the optimal invigorant of the mankind.If food can be cooked as fresh egg after suitable quantity of water reduction is added in powdered egg
With the effects of can serve as the ingredient of cake, biscuit, vermicelli and cold drink etc., play seasoning, fermentation, emulsification, solidification.But it is producing
In process, albumen powder is frequently present of that dissolution degree is low, and solution system stability is poor, and particle is uneven, and easily bonding etc. reconstitutes
Property problem, this be also promoted albumen powder quality critical bottleneck.Fowls egg products processing in China's is started late, and is presented always in recent years
It hovers situation, is the production for having carried out the primary egg products such as albumen flakes, albumen powder, dried whole-egg in fowls egg products enterprise, it is economical
Inefficiencies.Applied Biotechnology, especially zymotechnic carry out deep processing to egg products, improve the added value of egg products, are solutions
The good approach that certainly egg product industry market is sluggish, lacks competitiveness.Albumen is as a kind of very excellent natural of emulsifiability
Emulsifier is widely used in protein sauce, mayonnaise, ice cream, bakes etc. in food processings.Since albumen is to thermo-responsive, it is more than
65 DEG C are easy for being denaturalized, and emulsifiability will decline quickly.For protide product, to guarantee its food safety and longer
Shelf life, pasteurize are indispensable steps；In this course, high temperature is unfavorable to the stability of emulsion, higher-strength
Sterilization makes protein denaturation, fat emulsification decline, and the layering of protide product seriously affects organoleptic quality.External someone utilizes
PLA2 improves albumen heat resistance, mayonnaise made of the albumen that Dutilh C E discovery was modified with PLA2 can high temperature resistant,
And the effect with thickening；0kutOmi etc. discovery with the lipoprotein that PLA2 handle be made protein sauce with preferable flavor with
Mouthfeel, very strong thermal stability.There are many report both at home and abroad using PLA2 production lysolecithin, but utilize PLA2 modified protein
Phosphatide is simultaneously few to the report of the Study on Functional of modified protein.This powdered egg dissolubility is poor, is easy agglomeration sticks moisture content
Unevenly, the shelf-life is short, and product is lacked competitiveness.
Summary of the invention
The present invention provides a kind of powdered egg dissolution obtained to solve above-mentioned defect existing in the prior art and deficiency
Property it is good, do not agglomerate, do not stick, moisture content is suitable for, the high gelation albumen powder production method of long shelf-life.
Technical solution of the present invention: a kind of high gelation albumen powder production method includes the following steps:
1) selection of raw material egg, clean, beat eggs and be pre-chilled；
2) drying aid for being added to the maltodextrin of 5-10%, the sodium sulfite of 0.1-0.3% and 0.1-0.2% is adjusted
Match；
3) homogeneous and carry out pasteurize；
4) it is spray-dried, for controlling powdered egg mesh number；
5) sieve powder packaging.
The present invention improves wettability by addition maltodextrin, adds sodium sulfite, plays color-protecting function, good fluidity,
Drying aid is added, can control control humidity, so that powdered egg dissolubility is good made from making, do not agglomerate, stick, moisture content is fitted
Preferably, long shelf-life.
Maltodextrin has sugariness low, and free from extraneous odour is easy to digest, low-heat, and dissolubility is good, and Fermented is small, and filling effect is good, no
The easy moisture absorption, thickening property is strong, and carrier-mediated good, stability is good, it is difficult to rotten characteristic.
Preferably, in the step 2) when allotment, moisture content is less than or equal to the 5% of total amount, humidity control 5% with
It is interior.
Preferably, in the step 2) when allotment, pH value 6-7 is controlled.
Preferably, in the step 3) homogeneous process be material stirring is uniform, control temperature when carrying out pasteurize
For 110 DEG C, sterilizing time 15S.
The present invention one of homogeneous process of advanced mistake before pasteurize, so that it can also prevent material while sterilizing uniform
The generation for phenomena such as part is burnt.
Preferably, spray drying control system feeding temperature is 38-40 DEG C in the step 4), centrifugal rotational speed 1000-2000
Rev/min, control powdered egg mesh number is 40-80 mesh.
The present invention controls powdered egg mesh number and sieving machine is facilitated to sieve powder, and the satisfactory powdered egg of mesh number is wrapped after passing through sieving machine
Dress；The undesirable powdered egg of mesh number continues to process after passing through sieving machine.
Preferably, be added in the step 2) 8% maltodextrin, 0.2% sodium sulfite and 0.15% help it is dry
Agent.
Preferably, be added in the step 2) 10% maltodextrin, 0.3% sodium sulfite and 0.2% help it is dry
Agent.
Preferably, be added in the step 2) 5% maltodextrin, 0.1% sodium sulfite and 0.1% help it is dry
Agent.
The present invention improves wettability by addition maltodextrin, adds sodium sulfite, plays color-protecting function, good fluidity,
Drying aid is added, can control control humidity, so that powdered egg dissolubility is good made from making, do not agglomerate, stick, moisture content is fitted
Preferably, long shelf-life.
Specific embodiment
Below with reference to embodiment, the present invention is described in further detail, but is not the limit to the scope of the present invention
System.
Embodiment 1
A kind of high gelation albumen powder production method, it is characterised in that: it includes the following steps:
1) selection of raw material egg, clean, beat eggs and be pre-chilled；
2) 8% maltodextrin, 0.2% sodium sulfite and 0.15% drying aid is added to be deployed；
3) homogeneous and carry out pasteurize；
4) it is spray-dried, for controlling powdered egg mesh number；
5) sieve powder packaging.
In step 2) when allotment, moisture content is less than or equal to the 5% of total amount, and humidity controls within 5%.In step 2)
When allotment, pH value 6-7 is controlled.Homogeneous process is that material stirring is uniform in step 3), controls temperature when carrying out pasteurize
For 110 DEG C, sterilizing time 15S.Spray drying control system feeding temperature is 38-40 DEG C in step 4), centrifugal rotational speed 1000-
2000 revs/min, control powdered egg mesh number is 40-80 mesh.
Embodiment 2
Be added in step 2) 10% maltodextrin, 0.3% sodium sulfite and 0.2% drying aid.
Embodiment 3
Be added in step 2) 5% maltodextrin, 0.1% sodium sulfite and 0.1% drying aid.
All percentages all refer to the mass percent for accounting for total amount in the present invention.
Claims (8)
1. a kind of high gelation albumen powder production method, it is characterised in that: it includes the following steps:
1) selection of raw material egg, clean, beat eggs and be pre-chilled；
2) maltodextrin, the sodium sulfite of 0.1-0.3% and the drying aid of 0.1-0.2% for adding 5-10% are deployed；
3) homogeneous and carry out pasteurize；
4) it is spray-dried, for controlling powdered egg mesh number；
5) sieve powder packaging.
2. a kind of high gelation albumen powder production method according to claim 1, it is characterised in that: adjusted in the step 2)
Timing, moisture content are less than or equal to the 5% of total amount, and humidity controls within 5%.
3. a kind of high gelation albumen powder production method according to claim 2, it is characterised in that: adjusted in the step 2)
Timing controls pH value 6-7.
4. a kind of high gelation albumen powder production method according to claim 3, it is characterised in that: even in the step 3)
Matter process be material stirring is uniform, when carrying out pasteurize controlled at 110 DEG C, sterilizing time 15S.
5. a kind of high gelation albumen powder production method according to claim 1, it is characterised in that: spray in the step 4)
Mist drying control feeding temperature is 38-40 DEG C, and centrifugal rotational speed is 1000-2000 revs/min, and control powdered egg mesh number is 40-80 mesh.
6. a kind of high gelation albumen powder production method according to claim 1, it is characterised in that: add in the step 2)
Add as 8% maltodextrin, 0.2% sodium sulfite and 0.15% drying aid.
7. a kind of high gelation albumen powder production method according to claim 1, it is characterised in that: add in the step 2)
Add as 10% maltodextrin, 0.3% sodium sulfite and 0.2% drying aid.
8. a kind of high gelation albumen powder production method according to claim 1, it is characterised in that: add in the step 2)
Add as 5% maltodextrin, 0.1% sodium sulfite and 0.1% drying aid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811166057.3A CN109259115A (en) | 2018-10-08 | 2018-10-08 | A kind of high gelation albumen powder production method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811166057.3A CN109259115A (en) | 2018-10-08 | 2018-10-08 | A kind of high gelation albumen powder production method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109259115A true CN109259115A (en) | 2019-01-25 |
Family
ID=65195704
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811166057.3A Withdrawn CN109259115A (en) | 2018-10-08 | 2018-10-08 | A kind of high gelation albumen powder production method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109259115A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938092A (en) * | 2020-08-18 | 2020-11-17 | 湖州南浔温氏佳味食品有限公司 | Processing method of fresh and tender salt roasted chicken capable of being preserved for long time |
-
2018
- 2018-10-08 CN CN201811166057.3A patent/CN109259115A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111938092A (en) * | 2020-08-18 | 2020-11-17 | 湖州南浔温氏佳味食品有限公司 | Processing method of fresh and tender salt roasted chicken capable of being preserved for long time |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20190125 |