CN109527434A - A kind of salted egg albumen dried eggs and preparation method thereof - Google Patents
A kind of salted egg albumen dried eggs and preparation method thereof Download PDFInfo
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- CN109527434A CN109527434A CN201811531572.7A CN201811531572A CN109527434A CN 109527434 A CN109527434 A CN 109527434A CN 201811531572 A CN201811531572 A CN 201811531572A CN 109527434 A CN109527434 A CN 109527434A
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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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
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Abstract
The invention discloses a kind of salted egg albumen dried eggs and preparation method thereof, belong to egg processing field.Egg making method of dried of the present invention compounds egg pulp and salted egg albumen, rationally utilize this by-product of salted egg albumen, only need 20%-30% additive amount, it is aided with phosphate, gelling polysaccharide, improve egg and do texture and gel characteristic, and the egg liquid after compounding is subjected to high-pressure homogeneous processing, the densification of egg xerogel, is convenient for storage at delicate mouthfeel.Egg making method of dried of the present invention avoids desalination process, more easy green, industrialization applicability is high, wide market while guaranteeing mouthfeel effect.
Description
Technical field
The invention belongs to egg processing fields, and in particular to a kind of salted egg albumen dried eggs and preparation method thereof.
Background technique
Egg is one of the food of mankind's often feeding, not only good protein and lipid rich in, moreover it is possible to be people
Vitamin and mineral is provided.Dried eggs are egg pulps or protein liquid is primary raw material, are handled through certain temperature, ovalbumin
With the heated novel egg product that denaturation solidification occurs and forms gel of livetin.The dried eggs that lie fallow have delicate mouthfeel, nutrition
It is abundant, it is convenient the features such as, be loved by consumers.
Salted duck egg is the by-product of egg processing enterprise production salted duck egg yolk clearly, about 2,000,000 tons of Salted duck egg annual output, is generated
Salted duck egg waste clearly it is huge.The chemical composition of pale blue meets quality amino acids compositional model as defined in FAO/WHO, and
There is very unique character in terms of microstructure, gelling performance and flavor texture.However, the salt content during Salted duck egg is clear is greater than
6%, this greatly limits the recyclings that Salted duck egg is clear, therefore the overwhelming majority is directly abandoned in actual production, causes pole
Big wastes and pollution.
Flavor dried eggs belong to marinated food, have been reported that carry out compounding preparation salted egg albumen using salted egg albumen and egg pulp at present
Dried eggs, however the mixed proportion of the egg liquid and salted egg albumen used is substantially 50% or so, compounds salted egg albumen in egg liquid and contains
Amount is higher, and salt content is also higher, can seriously affect the texture feature of dried eggs, needs to introduce desalination process and asks to solve this
Topic, such as electric dialyzator desalting technology, so entire process is all complex.Therefore, seek a kind of easy, green and guarantee compared with
The production method of the salted egg albumen dried eggs of good mouthfeel has urgent need.
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of salted egg albumen dried eggs and preparation method thereof, are salted egg albumen
Comprehensive utilization provides new technology, alleviates the salted egg albumen wasting of resources and pollution problem, and solves that dried eggs stomata is more to ask
Topic, makes the finer and smoother beauty of product.
Salted egg albumen egg making method of dried of the present invention is to compound a certain amount of salted egg albumen and egg pulp, and in this hair
In bright technique production and processing engagement process, nature migration balance occurs for salinity, further decreases salted egg albumen salt concentration, thus
This by-product of salted egg albumen is made full use of, reduces production cost, and to the scientific and technological content and city for improving traditional egg processing industry
Field positioning, reduces wastes and pollution, further increases the processing added value of Ways of Special Agricultural Products, be of great significance.
The natural migration balance of salinity occurs during stew in soy sauce, thus provides the possibility for further decreasing salinity
The first purpose of the invention is to provide a kind of salted egg albumen egg making method of dried, which comprises
(1) salted egg albumen and egg pulp are mixed to get mixing egg liquid, composite phosphate and gelling polysaccharide is added, is answered
With liquid, wherein salted egg albumen accounts for mixing egg liquid quality 20%-30%；
(2) compositional liquor in step (1) is subjected to homogeneous；
(3) boiling obtains its coagulation forming, is then sliced, and obtains dried eggs semi-finished product；
(4) the dried eggs semi-finished product in step (3) are placed in halogen soup and carry out stew in soy sauce；
(5) it toasts up to salted egg albumen dried eggs.
In one embodiment of the invention, the additive amount of composite phosphate is compositional liquor gross weight in the step (1)
The 0.2%-0.6% of amount.
In one embodiment of the invention, composite phosphate includes sodium tripolyphosphate, six inclined phosphorus in the step (1)
Sour sodium, sodium pyrophosphate, tertiary sodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, in Sodium Acid Pyrophosphate
Two or more.
In one embodiment of the invention, the additive amount of gelling polysaccharide is compositional liquor gross weight in the step (1)
The 0.5%-0.8% of amount.
In one embodiment of the invention, gelling polysaccharide includes: starch, pectin, in gelatin in the step (1)
It is one or more.
In one embodiment of the invention, the homogenization pressure in the step (2) is 30-40Mpa.
In one embodiment of the invention, it is specifically included in the step (3): the boiling 10- at 90-95 DEG C
15min makes its coagulation forming, then cooling slice.
In one embodiment of the invention, the temperature of stew in soy sauce is 80-85 DEG C in the step (4), stew in soy sauce 60-
90min。
In one embodiment of the invention, in the step (4) halogen soup ingredient, compare according to parts by weight, comprising:
90-110 parts of water, 0.2-0.6 portions of salt, 3-6 parts of spices, 0.4-0.8 portions of monosodium glutamates, 1-4 portions of sugar, 0.6-1 portions of soy sauce.
In one embodiment of the invention, the spice compares according to parts by weight, comprising: 1-4 parts of cloves, 1-4
Part fructus amomi, 2-8 parts of tsaokos, 2-6 portions of ginger, 3-12 parts of illiciumverums, 1-4 portions of fennels, 2-6 portions of Chinese prickly ashes, 4-15 parts of cassia barks, 2-8 portions of Radix Glycyrrhizaes,
1-4 parts of kaempferia galamgas, 1-4 portions of spiceleafs, 2-6 portions of nutmegs.
In one embodiment of the invention, baking is to toast 10-15min at 40-60 DEG C in the step (5).
In one embodiment of the invention, the production method further includes the salted egg albumen dried eggs that will be obtained after baking
It is vacuum-packed, sterilized, by metal detector after the assay was approved up to salted egg albumen dried egg product.
In one embodiment of the invention, sterilization is to sterilize 10-20min at 121 DEG C.
In one embodiment of the invention, salted egg albumen and egg pulp are to choose egg and process in the step (1)
Salted duck egg after marinated, beats eggs, and removes scrambled egg shell, and the salted egg albumen of Salted duck egg and yolk are separated, salted egg albumen and egg pulp point
Open install it is spare.Salted egg albumen dried eggs
A second object of the present invention is to provide a kind of salted egg albumen dried eggs, the production method of the salted egg albumen dried eggs is
The above method.
Beneficial effects of the present invention:
Egg making method of dried of the present invention compounds egg pulp and salted egg albumen, rationally utilizes this by-product of salted egg albumen
Object, it is only necessary to which 20%-30% additive amount is aided with phosphate, and gelling polysaccharide improves egg and does texture and gel characteristic, and will compounding
Egg liquid afterwards carries out high-pressure homogeneous processing, and egg xerogel is fine and close, and mouthfeel Q bullet is fine and smooth, eliminates dried eggs internal porosity, improves
The dry internal homogeneity of egg, improves its appearance, increases its fine and smooth mouthfeel, using atmospheric cooking, increase continuous production, dry
Partial moisture in roasting removal dried eggs, increases egg dry elasticity, avoids being precipitated when vacuum packaging compared with juicy, while can increase chicken
Egg does characteristic and bakes fragrance, so baking temperature is lower, the time is shorter, will not be because of warm inside and outside dried eggs in this way in baking process
Difference is excessive to lead to dehydration unevenness, and then dried eggs is caused to deform.
Egg making method of dried of the present invention avoids desalination process while guaranteeing mouthfeel effect, more easy green,
Gained dried eggs taste good, texture are preferable, full of nutrition, convenient for storage, instant bagged, wide market.
Detailed description of the invention
Fig. 1 is manufactured dried eggs after 1 mesohigh homogeneous of embodiment；
Fig. 2 is not high-pressure homogeneous manufactured dried eggs.
Specific embodiment
Salted egg albumen and egg pulp hereinafter derives from: choosing fresh crackless egg and the salty duck after marinated
Egg is cleaned, dries, beat eggs, and removes scrambled egg shell, and the salted egg albumen of Salted duck egg and yolk are separated, and salted egg albumen and egg pulp separate
It installs spare.
Sensory evaluation criteria: sense organ total score=color × 0.2+ smell × 0.2+ form × 0.2+ mouthfeel × 0.2+ flavour
×0.2；
Form: 10 shapes are complete, and thickness is moderate, uniform in size, and the full shape of smooth surface is more complete；
Color: 10 uniform colors, glossiness are good；
Smell: 10 thick gravy aromatic flavours；
Mouthfeel: 10 is flexible, and hardness is moderate, and mouthfeel is fresh and tender, there is chewy texture；
Flavour: 10 thick gravies are tasty, moderately salted.
Hardness, elasticity, cohesion, chewiness test method:
Using Britain's Stable Micro Systems company's T A-XT plus type food texture measurement, carried out at 25 DEG C
TPA measurement analysis, the experiment parameter used is: height of the probe away from sample upper surface is 10mm, speed before measuring: 2.0mm/s；
Speed after measurement: 2.0mm/s；Finding speed 2mm/s；Compressive deformation: 50%；Trigger force: 5g；Trigger type: Auto；Using flat
Bottom cylinder aluminum probe P-35R.After the completion of test, carried in software Texture Expert Exceed 2.64a with instrument
The macro TPA.MAC in portion handles test result.
Embodiment 1:
(1) compounding mixes: taking the salted egg albumen and egg pulp in 1, controls the total egg liquid quality 20% of salted egg albumen quality Zhan, is added
The composite phosphate of mixed liquor total weight 0.4%, and the starch of mixed liquor total weight 0.5% is added, it stirs evenly；
(2) high-pressure homogeneous: mixing egg liquid homogeneous at 40Mpa obtained in 2 is stood, and remove skin foam.
(3) egg liquid handled in 3 is quantitatively injected in mold, every part of 120g, covers lid, boiling temperature is 90 DEG C, is steamed
Boiling the time is 15min, makes its coagulation forming, after cooling, demoulding, and be sliced and obtain dried eggs semi-finished product；
(4) halogen soup: saliferous 0.6% in 100ml water, spice 4%, monosodium glutamate 0.6%, sugar 2% and soy sauce 0.8% are prepared,
Spice component: 1g containing cloves, fructus amomi 1g, tsaoko 2g, ginger 1.5g, illiciumverum 3g, fennel 1g, flower in the spice mix of 20g
Green pepper 1.5g, cassia bark 3.5g, Radix Glycyrrhizae 2g, kaempferia galamga 1g, spiceleaf 1g, nutmeg 1.5g；By dried eggs semi-finished product in halogen soup at 80 DEG C
Stew in soy sauce 90min；
(5) toast: the dried eggs after halogen is got well, which are placed in baking oven, toasts 10min at 60 DEG C；
(6) it is vacuum-packed, sterilizes: taking out the dried eggs being baked in 7, dried eggs are vacuum-packed with vacuum packing machine,
121 DEG C are used in high-pressure sterilizing pot, the technique of 15min is sterilized；
It (7) is after the assay was approved finished product by metal detector.
Gained salted egg albumen dried eggs taste good as shown in table 1, and has preferable texture properties, and hardness is moderate, elasticity
Larger, cohesion and chewiness are all preferable, and concrete outcome is shown in Table 2.
1 embodiment of table, 1 gained dried eggs sensory evaluation
| Color | Smell | Form | Mouthfeel | Flavour | Total score |
| 8.0 | 8.7 | 8.4 | 8.6 | 8.8 | 8.54 |
2 embodiment of table, 1 gained dried eggs texture parameter
| Hardness (g) | Elasticity | Cohesion | Chewiness |
| 1262.618 | 0.975 | 0.797 | 982.147 |
Embodiment 2:
Referring to 1 conditions method of embodiment, the total egg liquid quality of salted egg albumen quality Zhan is replaced with 30% by 20%, other conditions
It is constant, salted egg albumen dried eggs are prepared.Gained salted egg albumen dried eggs sensory evaluation is as shown in table 3, texture parameter such as 4 institute of table
Show.
3 embodiment of table, 2 gained dried eggs sensory evaluation
| Color | Smell | Form | Mouthfeel | Flavour | Total score |
| 7.6 | 6.9 | 7.8 | 7.5 | 8.0 | 7.58 |
4 embodiment of table, 2 gained dried eggs texture parameter
| Hardness (g) | Elasticity | Cohesion | Chewiness |
| 948.58 | 0.88 | 0.616 | 771.526 |
Embodiment 3:
Referring to 1 conditions method of embodiment, spice dosage is replaced with into dosage shown in table 5, other conditions are constant, are prepared into
To salted egg albumen dried eggs.Gained salted egg albumen dried eggs sensory evaluation is as shown in table 5.
Influence of the different spice additive amounts of table 5 to dried eggs sensory evaluation scores
| Spice additive amount | Color | Smell | Form | Mouthfeel | Flavour | Total score |
| 3% | 7.7 | 7.6 | 8.3 | 8.0 | 7.8 | 7.83 |
| 4% | 8.3 | 8.7 | 8.1 | 8.2 | 8.8 | 8.49 |
| 5% | 8.4 | 7.4 | 8.7 | 8.2 | 7.2 | 7.83 |
| 6% | 7.8 | 6.6 | 8.1 | 8.4 | 7.1 | 7.5 |
Embodiment 4:
Referring to 1 conditions method of embodiment, salt consumption is replaced with into dosage shown in table 6, other conditions are constant, are prepared
Salted egg albumen dried eggs.Gained salted egg albumen dried eggs sensory evaluation is as shown in table 6.
Influence of the different salt additive amounts of table 6 to dried eggs sensory evaluation scores
| Salt additive amount | Color | Smell | Form | Mouthfeel | Flavour | Total score |
| 0.2% | 8.0 | 8.1 | 8.0 | 7.7 | 7.2 | 7.72 |
| 0.4% | 8.1 | 8.8 | 8.6 | 8.2 | 8.6 | 8.46 |
| 0.6% | 8.0 | 8.9 | 8.3 | 8.0 | 6.9 | 7.88 |
| 0.8% | 8.2 | 8.7 | 8.4 | 7.9 | 5.2 | 7.36 |
Reference examples 1:
Referring to embodiment 1, composite phosphate and starch are not added, other conditions are constant, salted egg albumen dried eggs are prepared,
The results are shown in Table 7 for gained salted egg albumen dried eggs.
1 gained dried eggs texture parameter of 7 embodiment 1 of table and reference examples
| Texture parameter | Hardness (g) | Elasticity | Cohesion | Chewiness |
| Embodiment 1 | 1262.618 | 0.975 | 0.797 | 982.147 |
| Reference examples 1 | 913.149 | 0.760 | 0.811 | 710.095 |
It is analyzed by texture parameter comparison, does not add egg dry consistency, elasticity and nozzle made of composite phosphate and starch
Chewing property is substantially reduced, and loses the mouthfeel of dried eggs exquisiteness.
Reference examples 2:
Referring to embodiment 1, curdlan starch is replaced with into glucolactone, other conditions are constant, are prepared salty
Egg white dried eggs.Dried eggs elasticity made of glucolactone has close to embodiment 1 compared with 1 gained dried eggs of embodiment
Tart flavour, it is difficult to consumer be allowed to receive.
Reference examples 3:
Referring to embodiment 1, high-pressure homogenization step is omitted, other conditions are constant, and salted egg albumen dried eggs, gained chicken is prepared
Egg is dry as shown in Fig. 2, spilehole is more inside dried eggs, influences the appearance and mouthfeel of dried eggs.
Reference examples 4:
Referring to embodiment 1, the total egg liquid quality 50% of salted egg albumen quality Zhan is controlled, other conditions are constant, and salted egg is prepared
Clear dried eggs, gained salted egg albumen dried eggs salt content is higher, and mouthfeel is bad is also unfavorable for health, to overcome drawbacks described above, just
It must be introduced into desalination process.
Claims (10)
1. a kind of salted egg albumen egg making method of dried, which is characterized in that the described method includes:
(1) salted egg albumen and egg pulp are mixed to get mixing egg liquid, composite phosphate and gelling polysaccharide is added, is compounded
Liquid, wherein salted egg albumen accounts for mixing egg liquid quality 20%-30%；
(2) compositional liquor in step (1) is subjected to homogeneous；
(3) boiling obtains its coagulation forming, is then sliced, and obtains dried eggs semi-finished product；
(4) the dried eggs semi-finished product in step (3) are placed in halogen soup and carry out stew in soy sauce；
(5) it toasts up to salted egg albumen dried eggs.
2. the method according to claim 1, wherein in the step (4) halogen soup ingredient, according to parts by weight
Than, comprising: 90-110 parts of water, 0.2-0.6 portions of salt, 3-6 parts of spices, 0.4-0.8 portions of monosodium glutamates, 1-4 portions of sugar, 0.6-1 portions of soy sauce.
3. method according to claim 1 or 2, which is characterized in that the additive amount of gelling polysaccharide is in the step (1)
The 0.5%-0.8% of compositional liquor total weight.
4. the method according to claim 1, wherein the additive amount of composite phosphate is multiple in the step (1)
0.2%-0.6% with liquid total weight.
5. the method according to claim 1, wherein composite phosphate includes tripolyphosphate in the step (1)
Sodium, calgon, sodium pyrophosphate, tertiary sodium phosphate, disodium hydrogen phosphate, sodium dihydrogen phosphate, sodium acid pyrophosphate, pyrophosphoric acid dihydro
Two or more in disodium.
6. the method according to claim 1, wherein gelling polysaccharide includes starch, fruit in the step (1)
One of glue, gelatin are a variety of.
7. the method according to claim 1, wherein the homogenization pressure in the step (2) is 30-40Mpa.
8. -7 any method according to claim 1, which is characterized in that the temperature of stew in soy sauce is 80-85 in the step (4)
DEG C, stew in soy sauce 60-90min.
9. according to the method described in claim 8, it is characterized in that, the spice, compares according to parts by weight, comprising: 1-4 parts
Cloves, 1-4 part fructus amomi, 2-8 parts of tsaokos, 2-6 portions of ginger, 3-12 portions of illiciumverums, 1-4 portions of fennels, 2-6 portions of Chinese prickly ashes, 4-15 parts of cassia barks, 2-
8 portions of Radix Glycyrrhizaes, 1-4 parts of kaempferia galamgas, 1-4 portions of spiceleafs, 2-6 portions of nutmegs.
10. a kind of salted egg albumen dried eggs, which is characterized in that the production method of the salted egg albumen dried eggs is and claim 1-9
Any method.
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| CN110637995A (en) * | 2019-10-30 | 2020-01-03 | 武汉轻工大学 | Preparation method of dried goose eggs |
| CN111480805A (en) * | 2020-04-24 | 2020-08-04 | 良品铺子股份有限公司 | Method for modifying whole egg liquid of eggs and preparing dried eggs thereof |
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| CN110637995A (en) * | 2019-10-30 | 2020-01-03 | 武汉轻工大学 | Preparation method of dried goose eggs |
| CN111480805A (en) * | 2020-04-24 | 2020-08-04 | 良品铺子股份有限公司 | Method for modifying whole egg liquid of eggs and preparing dried eggs thereof |
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Application publication date: 20190329 |