CN109430517B - Method for improving solubility and foamability of egg white powder and egg white powder - Google Patents
Method for improving solubility and foamability of egg white powder and egg white powder Download PDFInfo
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- CN109430517B CN109430517B CN201811114959.2A CN201811114959A CN109430517B CN 109430517 B CN109430517 B CN 109430517B CN 201811114959 A CN201811114959 A CN 201811114959A CN 109430517 B CN109430517 B CN 109430517B
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- 239000000843 powder Substances 0.000 title claims abstract description 156
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 title claims abstract description 155
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 90
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 90
- 235000014103 egg white Nutrition 0.000 title claims abstract description 88
- 210000000969 egg white Anatomy 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims abstract description 38
- 239000000203 mixture Substances 0.000 claims abstract description 29
- 239000005913 Maltodextrin Substances 0.000 claims abstract description 28
- 229920002774 Maltodextrin Polymers 0.000 claims abstract description 28
- 238000001125 extrusion Methods 0.000 claims abstract description 28
- 229940035034 maltodextrin Drugs 0.000 claims abstract description 28
- 239000011812 mixed powder Substances 0.000 claims abstract description 24
- 238000002156 mixing Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000001035 drying Methods 0.000 claims abstract description 14
- 238000007873 sieving Methods 0.000 claims description 7
- 235000013601 eggs Nutrition 0.000 abstract description 4
- 239000006260 foam Substances 0.000 description 23
- 230000001007 puffing effect Effects 0.000 description 18
- 238000005187 foaming Methods 0.000 description 15
- 238000006206 glycosylation reaction Methods 0.000 description 15
- 238000001514 detection method Methods 0.000 description 12
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 description 10
- 230000000694 effects Effects 0.000 description 8
- 230000008569 process Effects 0.000 description 7
- 229910052757 nitrogen Inorganic materials 0.000 description 5
- 238000007385 chemical modification Methods 0.000 description 4
- 238000002715 modification method Methods 0.000 description 4
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 description 3
- 239000012153 distilled water Substances 0.000 description 3
- 239000008103 glucose Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 230000000052 comparative effect Effects 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000010438 heat treatment Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 238000000053 physical method Methods 0.000 description 2
- 238000004220 aggregation Methods 0.000 description 1
- 230000002776 aggregation Effects 0.000 description 1
- 235000015173 baked goods and baking mixes Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 238000004364 calculation method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 239000006185 dispersion Substances 0.000 description 1
- 238000005265 energy consumption Methods 0.000 description 1
- 238000006911 enzymatic reaction Methods 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 238000001914 filtration Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000013622 meat product Nutrition 0.000 description 1
- -1 physical methods Substances 0.000 description 1
- 238000010298 pulverizing process Methods 0.000 description 1
- 230000009467 reduction Effects 0.000 description 1
- 238000010008 shearing Methods 0.000 description 1
- 238000001694 spray drying Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
Classifications
-
- 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
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/22—Working-up of proteins for foodstuffs by texturising
- A23J3/26—Working-up of proteins for foodstuffs by texturising using extrusion or expansion
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to the technical field of egg product processing, and particularly relates to a method for improving the dissolubility and foamability of egg white powder. The method comprises the following steps: 1) mixing egg white powder with maltodextrin with a DE value of 15-20% to obtain mixed powder, and mixing the mixed powder with water to obtain a mixture, wherein the weight ratio of the egg white powder to the maltodextrin is 100: 2-4, and the weight ratio of the mixed powder to the water is 100: 9-13; 2) conveying the mixture obtained in the step 1) to a double-screw extruder for extrusion and expansion treatment to obtain extruded and expanded egg white powder; 3) drying the extruded and puffed egg white powder obtained in the step 2) to obtain modified egg white powder. The method for improving the solubility and the foamability of the egg white powder provided by the invention can obviously improve the solubility and the foamability of the egg white powder at the same time.
Description
Technical Field
The invention belongs to the technical field of egg product processing, and particularly relates to a method for improving the dissolubility and foamability of egg white powder.
Background
The egg white powder is a dried egg product prepared by beating fresh eggs, separating, filtering, homogenizing, pasteurizing and spray drying, has the advantages of long shelf life, convenience in transportation and storage and the like, and also has various functional properties such as gel property, foamability, emulsibility and the like. The functional properties of the egg white powder are mainly used in baked foods and meat products. In order to improve the foaming property and solubility of the protein powder, physical methods, chemical methods, enzymatic methods and the like can be adopted.
The physical modification has the advantages of continuity, high efficiency, low energy consumption, high safety and the like, the extrusion and expansion technology belongs to physical modification, the egg white protein is subjected to the effects of heat, shearing, high pressure, cooking and the like in the extrusion and expansion process, the binding force of the tertiary and quaternary structures of the egg white protein is weakened, protein molecules are recombined into fibers from a spherical aggregation state and are denatured, and the functional properties of the egg white powder can be improved.
The glycosylation reaction is a chemical modification method, and has the advantages of simplicity, easy operation, good effect and the like, and the glycosylation reaction is generally to mix the egg white powder and reducing sugar (dry method or wet method) and react for a certain time under the conditions of specific temperature and humidity, but mainly improves the functionality of the egg white powder, such as the gel property, the foaming property and the like.
In the actual production process, dry heat treatment (physical method) is mostly adopted to improve the functionality of the egg white powder, and the dry heat treatment is also a physical modification method, which can improve the functionality of part of the egg white powder, but can also reduce the solubility of the egg white powder.
Disclosure of Invention
The invention aims at the problem of poor solubility and foaming property of common egg white powder, combines an extrusion and expansion technology with a glycosylation reaction to improve the solubility and foaming property of the common egg white powder, and prepares the egg white powder with good solubility and foaming property by optimizing parameters such as DE value and addition amount of maltodextrin, water content of the egg white powder, screw rotating speed of a double-screw extruder, barrel temperature, die head length and the like.
The technical scheme provided by the invention is as follows:
a method for improving the solubility and foamability of egg white powder comprises the following steps:
1) mixing egg white powder with maltodextrin with a DE value of 15-20% to obtain mixed powder, and mixing the mixed powder with water to obtain a mixture, wherein the weight ratio of the egg white powder to the maltodextrin is 100: 2-4, and the weight ratio of the mixed powder to the water is 100: 9-13;
2) conveying the mixture obtained in the step 1) to a double-screw extruder for extrusion and expansion treatment to obtain extruded and expanded egg white powder;
3) drying the extruded and puffed egg white powder obtained in the step 2) to obtain modified egg white powder.
According to the technical scheme, the physical modification method, the extrusion puffing method and the chemical modification method, the glycosylation reaction is combined for use, the maltodextrin is added before the extrusion puffing operation is carried out on the egg white powder, so that the glycosylation reaction is carried out on the egg white powder and the maltodextrin during the extrusion puffing, the effect is superior to the sum of the effects of the extrusion puffing and the glycosylation reaction which are independently used, the operation time is short, the safety is high, and the dissolubility and the foamability of the obtained modified egg white powder are both remarkably improved.
Specifically, in the step 2): the screw rotating speed of the double-screw extruder is 120-230 rpm; the temperature of the machine barrel is 40-65 ℃; the length of the die head is 20-40 mm.
The technical scheme aims at the selection of maltodextrin with different glucose values (DE values) in the glycosylation reaction process, and matches the extrusion puffing process of the modified egg white powder.
Further, the method for improving the solubility and the foamability of the egg white powder comprises the following steps:
1) mixing egg white powder with maltodextrin with a DE value of 15-16% to obtain mixed powder, and mixing the mixed powder with water to obtain a mixture, wherein the weight ratio of the egg white powder to the maltodextrin is 100: 2-4, and the weight ratio of the mixed powder to the water is 100: 9-10;
2) conveying the mixture obtained in the step 1) to a double-screw extruder for extrusion and expansion treatment to obtain extruded and expanded egg white powder;
3) drying the extruded and puffed egg white powder obtained in the step 2) to obtain modified egg white powder.
According to the technical scheme, the physical modification method, the extrusion puffing method and the chemical modification method, the glycosylation reaction is combined for use, the maltodextrin is added before the extrusion puffing operation is carried out on the egg white powder, so that the glycosylation reaction is carried out on the egg white powder and the maltodextrin during the extrusion puffing, the effect is superior to the sum of the effects of the extrusion puffing and the glycosylation reaction which are independently used, the operation time is short, the safety is high, the dissolubility and the foamability of the obtained modified egg white powder are both remarkably improved, and the dissolubility is high.
Specifically, in the step 2): the screw rotating speed of the double-screw extruder is 120-150 rpm; the temperature of the machine barrel is 40-50 ℃; the length of the die head is 20-30 mm.
The technical scheme aims at the selection of maltodextrin with different glucose values (DE values) in the glycosylation reaction process, and matches the extrusion puffing process for obtaining the high-solubility modified egg white powder.
Further, the method for improving the solubility and the foamability of the egg white powder comprises the following steps:
1) mixing egg white powder with maltodextrin with a DE value of 17-20% to obtain mixed powder, and mixing the mixed powder with water to obtain a mixture, wherein the weight ratio of the egg white powder to the maltodextrin is 100: 2-4, and the weight ratio of the mixed powder to the water is 100: 10-11;
2) conveying the mixture obtained in the step 1) to a double-screw extruder for extrusion and expansion treatment to obtain extruded and expanded egg white powder;
3) drying the extruded and puffed egg white powder obtained in the step 2) to obtain modified egg white powder.
According to the technical scheme, the physical modification method, the extrusion puffing method and the chemical modification method, the glycosylation reaction is combined for use, the maltodextrin is added before the extrusion puffing operation is carried out on the egg white powder, so that the glycosylation reaction is carried out on the egg white powder and the maltodextrin during the extrusion puffing, the effect is superior to the sum of the effects of the extrusion puffing and the glycosylation reaction which are independently used, the operation time is short, the safety is high, and the dissolubility and the foamability of the obtained modified egg white powder are both remarkably improved. And has high foamability.
Specifically, in the step 2): the screw rotating speed of the double-screw extruder is 160-230 rpm; the temperature of the machine barrel is 55-65 ℃; the length of the die head is 30-40 mm.
The technical scheme aims at the selection of maltodextrin with different glucose values (DE values) in the glycosylation reaction process, and matches the extrusion puffing process for obtaining the modified egg white powder with high foamability.
Further, in the step 3), drying and sieving with a 70-90 mesh sieve to obtain the modified egg white powder.
The invention also provides the egg white powder prepared by the method for improving the solubility and the foamability of the egg white powder.
The egg white powder provided by the invention has high solubility and high foamability, and is particularly suitable for baked food with high requirements on solubility and foamability.
Generally, the method for improving the solubility and the foamability of the egg white powder provided by the invention can simultaneously and obviously improve the solubility and the foamability of the egg white powder. The resulting modified egg white powder having high solubility and high foamability can be used in the case of baked goods and the like where both solubility and foamability are required.
Detailed Description
The principles and features of this invention are described below in conjunction with examples which are set forth to illustrate, but are not to be construed to limit the scope of the invention.
The method for preparing the modified egg white powder provided by the invention has the following specific determination method of solubility and foamability:
solubility detection method
The nitrogen dispersibility is taken as an index of protein solubility, and the calculation formula of the nitrogen dispersibility is as follows: nitrogen dispersibility-soluble nitrogen/total nitrogen.
Second, foamability detection method
Preparing egg white powder into a solution with the mass fraction of 10%, homogenizing 20mL of the solution in a high-speed dispersion homogenizer at room temperature for 1min at the rotation speed of 5000r/min, transferring the homogenized solution into a 100mL measuring cylinder, and measuring the foam volume (foamability) and the time (foam stability) required for 50% reduction of the foam volume.
Example 1
Mixing the egg white powder with maltodextrin with the DE value of 16.5%, mixing the mixed powder with distilled water according to the mass ratio of 100:11, conveying the mixture into a double-screw extruder, adjusting the screw rotating speed of the double-screw extruder to 150rpm, the barrel temperature of 50 ℃ and the die head length of 20mm for extrusion and expansion, taking out the mixture after the treatment, drying the mixture in an oven, crushing the mixture, and sieving the mixture by a 80-mesh sieve to obtain the high-solubility egg white powder.
The modified egg white powder shows remarkably improved solubility and foamability through solubility detection and foamability detection:
the solubility of the unmodified egg white powder is 81.7%; the foaming foam volume of the unmodified egg white powder is 47.6mL, and the foam stability is 42 min.
The solubility of the modified egg white powder can reach 95.0 percent, which is 16.5 percent higher than that of the unmodified egg white powder.
The foaming foam volume of the modified egg white powder is 71.0mL, which is 49.2% higher than that of the unmodified egg white powder.
The foam stability time of the modified egg white powder is 52min, which is 24.3% higher than that of the unmodified egg white powder.
The color and smell of the modified egg white powder are not different from those of the common egg white powder.
Example 2
Mixing the egg white powder with maltodextrin with the DE value of 16%, mixing the mixed powder with distilled water according to the mass ratio of 100:9, conveying the mixture into a double-screw extruder, adjusting the screw rotating speed of the double-screw extruder to 120rpm, the barrel temperature of 40 ℃ and the die head length of 30mm, carrying out extrusion and puffing, taking out the mixture after the treatment, drying the mixture in an oven, crushing the mixture, and sieving the mixture by a 80-mesh sieve to obtain the high-solubility egg white powder.
The modified egg white powder shows remarkably improved solubility and foamability through solubility detection and foamability detection:
the solubility of the unmodified egg white powder is 81.7%; the foaming foam volume of the unmodified egg white powder is 47.6mL, and the foam stability is 42 min.
The solubility of the modified egg white powder can reach 97.6 percent, which is 19.5 percent higher than that of the unmodified egg white powder.
The foaming foam volume of the modified egg white powder is 68.3mL, which is 43.5% higher than that of the unmodified egg white powder.
The foam stability time of the modified egg white powder is 51min, which is 21.5% higher than that of the unmodified egg white powder.
The color and smell of the modified egg white powder are not different from those of the common egg white powder.
Example 3
Mixing the egg white powder with maltodextrin with a DE value of 17%, mixing the mixed powder with distilled water according to a mass ratio of 100:11, conveying the mixture into a double-screw extruder, adjusting the screw rotation speed of the double-screw extruder to 160rpm, the barrel temperature of 65 ℃ and the die head length of 35mm, carrying out extrusion and puffing, taking out the mixture after the treatment, drying the mixture in an oven, and crushing the mixture and sieving the mixture with a 80-mesh sieve to obtain the egg white powder with high foamability.
The modified egg white powder shows remarkably improved solubility and foamability through solubility detection and foamability detection:
the solubility of the unmodified egg white powder is 81.7%; the foaming foam volume of the unmodified egg white powder is 47.6mL, and the foam stability is 42 min.
The solubility of the modified egg white powder can reach 93.5 percent, which is 14.6 percent higher than that of the unmodified egg white powder.
The foaming foam volume of the modified egg white powder is 75.2mL, which is 58% higher than that of the unmodified egg white powder.
The foam stability time of the modified egg white powder is 54min, which is 28.6% higher than that of the unmodified egg white powder.
The color and smell of the modified egg white powder are not different from those of the common egg white powder.
Comparative example 1
And conveying the egg white powder into a double-screw extruder, adjusting the screw rotating speed of the double-screw extruder to 150rpm, the barrel temperature to 50 ℃ and the die head length to be 20mm, extruding and puffing, taking out after treatment, drying in an oven, crushing and sieving with a 80-mesh sieve to obtain the high-solubility egg white powder.
The modified egg white powder shows remarkably improved solubility and foamability through solubility detection and foamability detection:
the solubility of the unmodified egg white powder is 81.7%; the foaming foam volume of the unmodified egg white powder is 47.6mL, and the foam stability is 42 min.
The solubility of the modified egg white powder can reach 85.5 percent, which is 4.9 percent higher than that of the unmodified egg white powder.
The foaming foam volume of the modified egg white powder is 45.6mL, which is 3.9% lower than that of the unmodified egg white powder.
The foam stability time of the modified egg white powder is 40.3min, which is 4% lower than that of the unmodified egg white powder.
The color and smell of the modified egg white powder are not different from those of the common egg white powder.
Comparative example 2
Mixing the egg white powder with maltodextrin with the DE value of 16.5%, drying in an oven, pulverizing, and sieving with a 80-mesh sieve to obtain the highly soluble egg white powder.
The modified egg white powder shows remarkably improved solubility and foamability through solubility detection and foamability detection:
the solubility of the unmodified egg white powder is 81.7%; the foaming foam volume of the unmodified egg white powder is 47.6mL, and the foam stability is 42 min.
The solubility of the modified egg white powder can reach 86.6 percent, which is 6.1 percent higher than that of the unmodified egg white powder.
The foaming foam volume of the modified egg white powder is 44.3mL, which is 6.8% lower than that of the unmodified egg white powder.
The foam stability time of the modified egg white powder is 50min, which is 7.1% lower than that of the unmodified egg white powder.
The color and smell of the modified egg white powder are not different from those of the common egg white powder.
As can be seen from the examples, the method for improving the solubility and foamability of the egg white powder provided by the invention can remarkably improve the solubility and foamability of the egg white powder at the same time.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and should not be taken as limiting the scope of the present invention, which is defined by the following claims.
Claims (7)
1. A method for improving the solubility and foamability of egg white powder, which is characterized by comprising the following steps:
1) mixing egg white powder with maltodextrin with a DE value of 15-20% to obtain mixed powder, and mixing the mixed powder with water to obtain a mixture, wherein the weight ratio of the egg white powder to the maltodextrin is 100: 2-4, and the weight ratio of the mixed powder to the water is 100: 9-13;
2) conveying the mixture obtained in the step 1) into a double-screw extruder for extrusion and expansion treatment to obtain extruded and expanded egg white powder, wherein the screw rotating speed of the double-screw extruder is 120-230 rpm; the temperature of the machine barrel is 40-65 ℃; the length of the die head is 20-40 mm;
3) drying the extruded and puffed egg white powder obtained in the step 2) to obtain modified egg white powder.
2. The method of improving the solubility and foamability of egg white powder according to claim 1, comprising the steps of:
1) mixing egg white powder with maltodextrin with a DE value of 15-16% to obtain mixed powder, and mixing the mixed powder with water to obtain a mixture, wherein the weight ratio of the egg white powder to the maltodextrin is 100: 2-4, and the weight ratio of the mixed powder to the water is 100: 9-10;
2) conveying the mixture obtained in the step 1) to a double-screw extruder for extrusion and expansion treatment to obtain extruded and expanded egg white powder;
3) drying the extruded and puffed egg white powder obtained in the step 2) to obtain modified egg white powder.
3. The method for improving the solubility and foamability of egg white powder according to claim 2, wherein in step 2): the screw rotating speed of the double-screw extruder is 120-150 rpm; the temperature of the machine barrel is 40-50 ℃; the length of the die head is 20-30 mm.
4. The method of improving the solubility and foamability of egg white powder according to claim 1, comprising the steps of:
1) mixing egg white powder with maltodextrin with a DE value of 17-20% to obtain mixed powder, and mixing the mixed powder with water to obtain a mixture, wherein the weight ratio of the egg white powder to the maltodextrin is 100: 2-4, and the weight ratio of the mixed powder to the water is 100: 10-11;
2) conveying the mixture obtained in the step 1) to a double-screw extruder for extrusion and expansion treatment to obtain extruded and expanded egg white powder;
3) drying the extruded and puffed egg white powder obtained in the step 2) to obtain modified egg white powder.
5. The method for improving the solubility and foamability of egg white powder according to claim 4, wherein in step 2): the screw rotating speed of the double-screw extruder is 160-230 rpm; the temperature of the machine barrel is 55-65 ℃; the length of the die head is 30-40 mm.
6. The method for improving the solubility and the foamability of the egg white powder according to any one of claims 1 to 5, wherein in step 3), the modified egg white powder is obtained by drying and sieving with a 70-90 mesh sieve.
7. Egg white powder produced by the method for improving the solubility and foamability of egg white powder according to any one of claims 1 to 6.
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- 2018-09-25 CN CN201811114959.2A patent/CN109430517B/en active Active
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