CN110074353A - A kind of preparation method of high grafting degree pectin egg white product - Google Patents
A kind of preparation method of high grafting degree pectin egg white product Download PDFInfo
- Publication number
- CN110074353A CN110074353A CN201910481678.9A CN201910481678A CN110074353A CN 110074353 A CN110074353 A CN 110074353A CN 201910481678 A CN201910481678 A CN 201910481678A CN 110074353 A CN110074353 A CN 110074353A
- Authority
- CN
- China
- Prior art keywords
- egg
- pectin
- egg white
- grafting degree
- liquid
- Prior art date
- 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.)
- Pending
Links
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 39
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 39
- 235000010987 pectin Nutrition 0.000 title claims abstract description 37
- 229920001277 pectin Polymers 0.000 title claims abstract description 37
- 239000001814 pectin Substances 0.000 title claims abstract description 37
- 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 35
- 235000014103 egg white Nutrition 0.000 title claims abstract description 35
- 210000000969 egg white Anatomy 0.000 title claims abstract description 35
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 235000013601 eggs Nutrition 0.000 claims abstract description 88
- 239000007788 liquid Substances 0.000 claims abstract description 55
- 210000002969 egg yolk Anatomy 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 11
- 238000010009 beating Methods 0.000 claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 9
- 239000004615 ingredient Substances 0.000 claims abstract description 8
- 238000010008 shearing Methods 0.000 claims abstract description 4
- 230000013595 glycosylation Effects 0.000 abstract description 10
- 238000006206 glycosylation reaction Methods 0.000 abstract description 10
- 238000001914 filtration Methods 0.000 abstract description 6
- 238000000034 method Methods 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 3
- 239000000047 product Substances 0.000 description 24
- 238000003672 processing method Methods 0.000 description 5
- 238000003756 stirring Methods 0.000 description 5
- 235000013399 edible fruits Nutrition 0.000 description 4
- 239000003292 glue Substances 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 4
- 108090000623 proteins and genes Proteins 0.000 description 4
- 235000013345 egg yolk Nutrition 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 2
- 230000001804 emulsifying effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 230000008014 freezing Effects 0.000 description 2
- 238000007710 freezing Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 239000003153 chemical reaction reagent Substances 0.000 description 1
- 238000005520 cutting process Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 230000009144 enzymatic modification Effects 0.000 description 1
- 239000000706 filtrate Substances 0.000 description 1
- 238000005187 foaming Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000001879 gelation Methods 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 235000001497 healthy food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 235000013372 meat Nutrition 0.000 description 1
- 230000002906 microbiologic effect Effects 0.000 description 1
- 238000006011 modification reaction Methods 0.000 description 1
- 235000019449 other food additives Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 230000004853 protein function Effects 0.000 description 1
- 230000035484 reaction time Effects 0.000 description 1
- 238000005057 refrigeration Methods 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 239000000758 substrate Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/206—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of vegetable origin
- A23L29/231—Pectin; Derivatives thereof
-
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Dispersion Chemistry (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of preparation methods of high grafting degree pectin egg white product, the specific steps are as follows: (1) cleans Fresh Egg, decladding of beating eggs takes its egg white solution, discards yolk for egg white solution and sieves with 100 mesh sieve net filtration, is diluted 10 times with water；(2) ingredient is added, 6~10 parts of pectin, is stirred evenly, and carry out shearing homogeneous, shear rate 8000rpm, shear time is 3 minutes；(3) egg liquid after homogeneous is subjected to pH and is adjusted to 7~10；(4) pectin egg liquid mixed liquor is subjected to heating 50min at 60~100 DEG C.Advantage is: simple process, no late-stage products, and Product Safety is high, improves egg white glycosylation grafting degree.
Description
Technical field
The invention belongs to the technical fields of food processing, are related to a kind of preparation method of high grafting degree pectin egg white product.
Background technique
Liquid eggs refers to liquid fresh egg, is birds, beasts and eggs through decladding of beating eggs, packaging refrigeration (or freezing) after centainly handling by egg liquid,
The product consumed instead of fresh egg.Liquid egg product includes concentration liquid eggs, egg pulp, protein liquid, egg yolk liquid plus salt or sugared egg yolk
Liquid, enzyme modification egg yolk liquid, the yellow and white mixed liquor of different proportion etc..Birds, beasts and eggs have the characteristics that high nutrition, easily absorb, with meat
Class, grain, vegetables etc. are the same, occupy very high ratio in daily life.And by birds, beasts and eggs be processed into liquid eggs both improved it is additional
Value is also convenient for transporting and consume, may advantageously facilitate egg product industrial expansion.Liquid eggs is basic on nutrition, flavor and functional characteristic
The characteristic of fresh birds, beasts and eggs is remained, and quality is stablized.Liquid egg product health can save several weeks without harmful bacteria at refrigerated temperatures,
It such as adds salt or sugar can be reserved for several moons in the case of freezing, reduce cost of labor, machinery, which is beaten eggs, improves yield rate, directly
Apply to produce product, is easy transport and storage, there is no eggshell garbage problem.Chinese Poultry egg production position is at the forefront in the world, per capita
Egg consumption has also been more than world average level, is egg production and consumption big country, but the birds, beasts and eggs consumption pattern in China is still with band shell
Based on fresh egg, only liquid egg product is mainly also to be ignored needed for steaming in the processing of the products such as egg based on auxotype in the market
The good function characteristic wanted.
Preparing the liquid egg product with high grafting degree by Maillard reaction at present has good adjusting product function special
Property potentiality, in terms of being concentrated mainly on basic research for liquid eggs report, in terms of product initiative, CN106616508A is related to one
The preparation method of kind high foaming egg liquid；CN106579403A is related to a kind of preparation method of high retentiveness egg liquid, but these sides
Method ignores influence of the grafting degree to egg liquid product in industrial production just for the simple processing of egg liquid.2018, Zuo Yingxin
Et al. have studied glycosylation have improvement result to protein function characteristic, improve the emulsifying activity and stable emulsifying of protein
Property and dissolubility, so select sugar carry out functional characteristic change.Glycosylation can improve the functional characteristic of protein,
And modification reaction does not need other chemical reagent, preparation method mainly uses dry heating method, and the consumed time is longer, and wet heating
Just this defect is compensated for, has many advantages, such as that easy temperature control system, reaction time are short, but reacts more fierceness often along with formation
Middle and later periods product is glycosylated, and influences functional characteristic and the safety of graft product, thus needs strictly to control during the reaction
The factors such as temperature, time, pH value and substrate ratios processed.
Summary of the invention
The object of the present invention is to provide a kind of preparation method of high grafting degree pectin egg white product, simple process, no later periods
Product, Product Safety is high, improves egg white glycosylation grafting degree.
The purpose of the present invention is achieved through the following technical solutions:
A kind of preparation method of high grafting degree pectin egg white product, the specific steps are as follows:
(1) Fresh Egg is cleaned, decladding of beating eggs takes its egg white solution, discards yolk for egg white solution and sieves with 100 mesh sieve net
Filtering, is diluted 10 times with water；
(2) ingredient is added, 6~10 parts of pectin, is stirred evenly, and carry out shearing homogeneous, shear rate 8000rpm is cut
Cutting the time is 3 minutes；
(3) egg liquid after homogeneous is subjected to pH and is adjusted to 7~10；
(4) pectin egg liquid mixed liquor is subjected to heating 50min at 60~100 DEG C.
As more preferably technical solution of the invention: 8 parts of pectin described in step (2).
As more preferably technical solution of the invention: pH described in step (3) is adjusted to 8.5.
As more preferably technical solution of the invention: heating pectin egg liquid mixed liquor at 80 DEG C in step (4).
It has the advantages that
Preparation method provided by the invention improves egg white solution glycosylation grafting degree, and there is simple process to control well, without after
Phase product, Product Safety are high.
The product of offer of the invention is not added with other food additives, and the uniform and stable property of liquid egg product is good, improves liquid eggs
Functional character, meet national standard, can greatly meet the needs of consumer is to healthy food instantly.
It can store 12 days, meet in national standard about liquid eggs based article at 4 DEG C after product sterilization thoroughly provided by the invention
Microbiological requirements.
The pectin that the present invention uses has preferable gelation, is carrying out glycosylated while improving egg white solution protein
Stability.
Specific embodiment
Combined with specific embodiments below, the invention will be further elaborated.
Embodiment 1
Liquid eggs of the present invention is prepared by Fresh Egg egg white solution and pectin, wherein 100 parts of fresh -laid egg clear liquid, is used
Water dilutes 10 times, 8 parts of pectin.
The product of preparation stores 3d, 6d and 12d respectively, and no foreign flavor, liquid eggs is more stable, and no macromolecular assembles shape
The appearance of state.
Prepared liquid eggs glycosylation grafting degree is 21.2%.
Its specific processing method is as described below:
The first step cleans Fresh Egg, and decladding of beating eggs takes its egg white solution, discards yolk for egg white solution and crosses 100 mesh
The screen to filtrate is diluted with water 10 times；
Second step, addition ingredient, 8 parts of pectin, stir evenly, shear rate 8000rpm, and shear time is 3 minutes；
Egg liquid progress pH after homogeneous is adjusted to 8.5 by third step；
Pectin egg liquid mixed liquor is carried out heating 50 minutes by the 4th step at 80 DEG C.It is placed at 4 DEG C and saves.
Embodiment 2
Liquid eggs of the present invention is prepared by Fresh Egg egg white solution and pectin.Wherein 100 parts of fresh -laid egg clear liquid, fruit
8 parts of glue
Prepared liquid eggs glycosylation grafting degree is 19.5%.
Its specific processing method is as described below:
The first step cleans Fresh Egg, and decladding of beating eggs takes its egg white solution, discards yolk, and egg white solution is crossed 100
Mesh net filtration is diluted with water 10 times；
Second step, addition ingredient, 8 parts of pectin, stir evenly, shear rate 8000rpm, and shear time is 3 minutes；
Egg liquid progress pH after homogeneous is adjusted to 7 by third step；
Pectin egg liquid mixed liquor is carried out heating 50 minutes by the 4th step at 80 DEG C.It is placed at 4 DEG C and saves.
Embodiment 3
Liquid eggs of the present invention is prepared by Fresh Egg egg white solution and pectin.Wherein 100 parts of fresh -laid egg clear liquid, fruit
8 parts of glue.
Prepared liquid eggs glycosylation grafting degree is 18.98%.
Its specific processing method is as described below:
The first step cleans Fresh Egg, and decladding of beating eggs takes its egg white solution, discards yolk, and egg white solution is crossed 100
Mesh net filtration is diluted with water 10 times；
Second step, addition ingredient, 8 parts of pectin, stir evenly, shear rate 8000rpm, and shear time is 3 minutes；
Egg liquid progress pH after homogeneous is adjusted to 7 by third step；
Pectin egg liquid mixed liquor is being carried out 60 DEG C of heating 50 minutes by the 4th step.It is placed at 4 DEG C and saves.
Embodiment 4
Liquid eggs of the present invention is prepared by Fresh Egg egg white solution and pectin.Wherein 100 parts of fresh -laid egg clear liquid, fruit
6 parts of glue.
Prepared liquid eggs glycosylation grafting degree is 18.69%.
Its specific processing method is as described below:
The first step cleans Fresh Egg, and decladding of beating eggs takes its egg white solution, discards yolk, and egg white solution is crossed 100
Mesh net filtration is diluted with water 10 times；
Second step, addition ingredient, 6 parts of pectin, stir evenly, shear rate 8000rpm, and shear time is 3 minutes；
Egg liquid progress pH after homogeneous is adjusted to 8.5 by third step；
Pectin egg liquid mixed liquor is carried out heating 50 minutes by the 4th step at 100 DEG C.It is placed at 4 DEG C and saves.
Embodiment 5
Liquid eggs of the present invention is prepared by Fresh Egg egg white solution and pectin.Wherein 100 parts of fresh -laid egg clear liquid, fruit
8 parts of glue.
Prepared liquid eggs glycosylation grafting degree is 11.11%.
Its specific processing method is as described below:
The first step cleans Fresh Egg, and decladding of beating eggs takes its egg white solution, discards yolk, and egg white solution is crossed 100
Mesh net filtration is diluted with water 10 times；
Second step, addition ingredient, 8 parts of pectin, stir evenly, shear rate 8000rpm, and shear time is 3 minutes；
Egg liquid progress pH after homogeneous is adjusted to 8.5 by third step；
Pectin egg liquid mixed liquor is carried out heating 50 minutes by the 4th step at 60 DEG C.It is placed at 4 DEG C and saves.
Claims (4)
1. a kind of preparation method of high grafting degree pectin egg white product, which is characterized in that specific step is as follows:
(1) Fresh Egg is cleaned, decladding of beating eggs takes its egg white solution, discards yolk and sieves with 100 mesh sieve egg white solution and netted
Filter, is diluted 10 times with water；
(2) ingredient is added, 6~10 parts of pectin, is stirred evenly, and carry out shearing homogeneous, shear rate 8000rpm, when shearing
Between be 3 minutes；
(3) egg liquid after homogeneous is subjected to pH and is adjusted to 7~10；
(4) pectin egg liquid mixed liquor is subjected to heating 50min at 60~100 DEG C.
2. a kind of preparation method of high grafting degree pectin egg white product as described in claim 1, it is characterised in that: step (2)
Described in 8 parts of pectin.
3. a kind of preparation method of high grafting degree pectin egg white product as described in claim 1, it is characterised in that: step (3)
Described in pH be adjusted to 8.5.
4. a kind of preparation method of high grafting degree pectin egg white product as described in claim 1, it is characterised in that: step (4)
It is middle to heat pectin egg liquid mixed liquor at 80 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910481678.9A CN110074353A (en) | 2019-06-04 | 2019-06-04 | A kind of preparation method of high grafting degree pectin egg white product |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910481678.9A CN110074353A (en) | 2019-06-04 | 2019-06-04 | A kind of preparation method of high grafting degree pectin egg white product |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110074353A true CN110074353A (en) | 2019-08-02 |
Family
ID=67423445
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910481678.9A Pending CN110074353A (en) | 2019-06-04 | 2019-06-04 | A kind of preparation method of high grafting degree pectin egg white product |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110074353A (en) |
Citations (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101654478A (en) * | 2009-08-25 | 2010-02-24 | 华南理工大学 | Soyabean protein glycosylation graft modification method |
| CN102513025A (en) * | 2011-12-21 | 2012-06-27 | 江南大学 | Phosvitin-sugar polymer emulsifier and preparation method thereof |
| CN103005509A (en) * | 2013-01-08 | 2013-04-03 | 东北农业大学 | Method for preparing whole egg powder with high emulsification property |
| CN103082335A (en) * | 2013-03-01 | 2013-05-08 | 东北农业大学 | Preparation method of whole egg powder with high gelation and high gel stability |
| CN103387612A (en) * | 2013-06-25 | 2013-11-13 | 南昌大学 | Rapid glycosylation method for modifying egg white protein |
| CN103653031A (en) * | 2012-09-06 | 2014-03-26 | 王志良 | Preparation process of egg yolk powder and whole egg powder |
| CN104292295A (en) * | 2014-08-20 | 2015-01-21 | 华南理工大学 | Method for preparing functional rice bran protein by humid and hot grafting method |
| CN104957357A (en) * | 2015-07-22 | 2015-10-07 | 福建农林大学 | Method for improving ovalbumin emulsibility by moist-heat method glycosylation modification |
| CN105054115A (en) * | 2015-08-13 | 2015-11-18 | 四川大学 | High-water-holding-capacity egg liquid and preparation method thereof |
| CN105396541A (en) * | 2015-12-15 | 2016-03-16 | 沈阳师范大学 | Protein and sugar grafting reaction device and method for preparing glycosylated protein |
| CN105669825A (en) * | 2016-02-18 | 2016-06-15 | 华南理工大学 | Glycosylated protein based on soluble soybean polysaccharides and preparation method thereof |
| CN108651690A (en) * | 2018-04-25 | 2018-10-16 | 河南科技大学 | A kind of process of enzymolysis and the functional egg-white powder of glycosylation modified synergic preparation |
| CN108813424A (en) * | 2018-07-13 | 2018-11-16 | 吉林大学 | A kind of preparation method improving liquid eggs gelation |
| CN108850885A (en) * | 2018-07-13 | 2018-11-23 | 吉林大学 | A kind of preparation method of instant capacity powdered egg |
| CN108968023A (en) * | 2018-07-04 | 2018-12-11 | 浙江工业大学 | A kind of glycosylation minced fish gel reinforcing agent and preparation method thereof |
| CN110367477A (en) * | 2019-07-08 | 2019-10-25 | 南昌大学 | Liquid eggs and its processing method |
-
2019
- 2019-06-04 CN CN201910481678.9A patent/CN110074353A/en active Pending
Patent Citations (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101654478A (en) * | 2009-08-25 | 2010-02-24 | 华南理工大学 | Soyabean protein glycosylation graft modification method |
| CN102513025A (en) * | 2011-12-21 | 2012-06-27 | 江南大学 | Phosvitin-sugar polymer emulsifier and preparation method thereof |
| CN103653031A (en) * | 2012-09-06 | 2014-03-26 | 王志良 | Preparation process of egg yolk powder and whole egg powder |
| CN103005509A (en) * | 2013-01-08 | 2013-04-03 | 东北农业大学 | Method for preparing whole egg powder with high emulsification property |
| CN103082335A (en) * | 2013-03-01 | 2013-05-08 | 东北农业大学 | Preparation method of whole egg powder with high gelation and high gel stability |
| CN103387612A (en) * | 2013-06-25 | 2013-11-13 | 南昌大学 | Rapid glycosylation method for modifying egg white protein |
| CN104292295A (en) * | 2014-08-20 | 2015-01-21 | 华南理工大学 | Method for preparing functional rice bran protein by humid and hot grafting method |
| CN104957357A (en) * | 2015-07-22 | 2015-10-07 | 福建农林大学 | Method for improving ovalbumin emulsibility by moist-heat method glycosylation modification |
| CN105054115A (en) * | 2015-08-13 | 2015-11-18 | 四川大学 | High-water-holding-capacity egg liquid and preparation method thereof |
| CN105396541A (en) * | 2015-12-15 | 2016-03-16 | 沈阳师范大学 | Protein and sugar grafting reaction device and method for preparing glycosylated protein |
| CN105669825A (en) * | 2016-02-18 | 2016-06-15 | 华南理工大学 | Glycosylated protein based on soluble soybean polysaccharides and preparation method thereof |
| CN108651690A (en) * | 2018-04-25 | 2018-10-16 | 河南科技大学 | A kind of process of enzymolysis and the functional egg-white powder of glycosylation modified synergic preparation |
| CN108968023A (en) * | 2018-07-04 | 2018-12-11 | 浙江工业大学 | A kind of glycosylation minced fish gel reinforcing agent and preparation method thereof |
| CN108813424A (en) * | 2018-07-13 | 2018-11-16 | 吉林大学 | A kind of preparation method improving liquid eggs gelation |
| CN108850885A (en) * | 2018-07-13 | 2018-11-23 | 吉林大学 | A kind of preparation method of instant capacity powdered egg |
| CN110367477A (en) * | 2019-07-08 | 2019-10-25 | 南昌大学 | Liquid eggs and its processing method |
Non-Patent Citations (10)
| Title |
|---|
| 于滨等: "糖基化改善蛋清蛋白功能性的研究", 《中国家禽》 * |
| 兰秋雨等: "蛋白质糖基化改性方法和产物验证方法研究进展", 《食品与机械》 * |
| 冯燕英等: "蛋白质糖基化接枝改性研究进展", 《食品与机械》 * |
| 宋永令等: "外场辅助蛋白质糖基化改性技术研究", 《食品科技》 * |
| 徐雅琴: "鸡蛋白粉的凝胶性质改性研究", 《《中国优秀硕士学位论文全文数据库（电子期刊）》 * |
| 王希希等: "湿法糖基化改善卵白蛋白的起泡性", 《福建农林大学学报(自然科学版)》 * |
| 肖功年等: "不同因素对咸鸭蛋蛋清日本豆腐质构特性的影响", 《中国食品学报》 * |
| 胥伟等: "糖基化反应过程中蛋清蛋白粉的功能性研究", 《食品科技》 * |
| 蔡杰等: "蛋清粉凝胶特性改性研究进展", 《食品工业科技》 * |
| 许彩虹等: "食品中蛋白质糖基化接枝的研究进展", 《现代食品科技》 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| RU2577412C2 (en) | Concentrated aromatic base | |
| CN102919824B (en) | Processing method for improving quality of canned edible mushrooms | |
| CN102413708A (en) | Process for making a cocoa product | |
| CN105901544A (en) | Production method of quick-frozen chicken cutlets | |
| CN107198183A (en) | A kind of secondary fermentation less salt controls capsicum composite fresh-keeping method | |
| CN108813424A (en) | A kind of preparation method improving liquid eggs gelation | |
| CN1265845A (en) | Method for making instant pickled vegetable | |
| CN102754821A (en) | Production method of fermented fish bone meat paste | |
| CN110074353A (en) | A kind of preparation method of high grafting degree pectin egg white product | |
| CN108294285A (en) | A kind of horseradish composite seasoning sauce and preparation method thereof | |
| CN107981219A (en) | A kind of broad bean paste preparation method | |
| CN105661226A (en) | Crab meat antioxidant peptide liquid and crab meat protein-peptide mixed drink | |
| JP2003219839A (en) | Method for producing fishery fermented food made from fishery paste product as raw material | |
| CN103005517B (en) | Preparation method for coconut milk tilapia food | |
| CN109043415A (en) | A kind of fresh bamboo shoot of grain capsicum | |
| CN103798704A (en) | Method for processing sauce young cucumbers | |
| CN108618053A (en) | Health leisure pickles and production method | |
| CN103039613B (en) | Banana contained liquid milk product and preparation method thereof | |
| CN1623441A (en) | Manufacturing method of flavoured meat | |
| CN113854536A (en) | Mushroom-flavored chili sauce and preparation method thereof | |
| CN1271953C (en) | Seasoned undaria pinnatifida stem and its preparing method | |
| CN107836692A (en) | A kind of ox bone flavor peptide meat flavor and preparation method thereof | |
| CN108077566A (en) | A kind of pet food and preparation method thereof | |
| CN1130038A (en) | Full-egg liquid food and its producing method | |
| CN106387173A (en) | Tea flower and black tea beverage and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination |