CN110226695A - A kind of method of quick raising egg-white powder foaming characteristic - Google Patents
A kind of method of quick raising egg-white powder foaming characteristic Download PDFInfo
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- CN110226695A CN110226695A CN201910635254.3A CN201910635254A CN110226695A CN 110226695 A CN110226695 A CN 110226695A CN 201910635254 A CN201910635254 A CN 201910635254A CN 110226695 A CN110226695 A CN 110226695A
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D13/00—Finished or partly finished bakery products
- A21D13/06—Products with modified nutritive value, e.g. with modified starch content
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- A—HUMAN NECESSITIES
- A21—BAKING; EDIBLE DOUGHS
- A21D—TREATMENT, e.g. PRESERVATION, OF FLOUR OR DOUGH, e.g. BY ADDITION OF MATERIALS; BAKING; BAKERY PRODUCTS; PRESERVATION THEREOF
- A21D2/00—Treatment of flour or dough by adding materials thereto before or during baking
- A21D2/08—Treatment of flour or dough by adding materials thereto before or during baking by adding organic substances
- A21D2/24—Organic nitrogen compounds
- A21D2/26—Proteins
- A21D2/261—Animal proteins
- A21D2/262—Animal proteins from eggs
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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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- 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
- A23L15/25—Addition or treatment with microorganisms or enzymes
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/015—Inorganic compounds
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/06—Enzymes
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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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/46—Spray-drying
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
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- General Health & Medical Sciences (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of methods for quickly improving egg-white powder foaming characteristic, belong to fowls egg products processing technique field.The method of the present invention pre-processes egg-white powder using peroxide-oxidation enzymatic process and obtains the excellent egg-white powder product of the impact of performance then in conjunction with microwave treatment.The foaming characteristic of gained egg-white powder can achieve 4.946mL/g, improve 23.63% compared to untreated egg-white powder crude product, can as extruding, the main supplementary materials of multiple food service industrys such as bake, can be widely applied to field of food industry and have a extensive future.
Description
Technical field
The invention belongs to fowls egg products processing technique fields, and in particular to a kind of side for quickly improving egg-white powder foaming characteristic
Method.
Background technique
Egg white is by the raw and auxiliary material as numerous food, and especially its unrivaled foaming characteristic will affect food knot
The puffing degree of structure, thus the primary raw material of multiple food service industrys such as can be used as extruding, bake.But liquid egg have guarantee the quality
Phase is short, it is easily broken, be unfavorable for the disadvantages of transport, to significantly limit it in the application of field of food industry.By egg white
It is processed into powdered egg, then is more suitable for long-time normal temperature storage and long distance transportation, this is also the development trend of the following egg product industry.But
It is although nutrition and flavor that spray-dried egg-white powder obtained remains the fresh egg liquid overwhelming majority, but significantly reduces it
Beat foaming capacity, and bake, cake industry needs the dedicated powdered egg with high foaming, therefore prepare high foaming egg white
Powder has extremely important practical significance.
Currently, the method for improving egg-white powder foaming characteristic mainly has enzymolysis modified method, chemic modified method and physical modification
Method.Although enzymolysis modified method has many advantages, such as that specificity is strong, high-efficient, action temperature is closed, this method duty cycle is longer, cost compared with
It is high and be easy to produce the substances such as bitter peptides, thus limit it and be widely applied.Chemic modified method is not easy due to chemical residual
It controls and there are certain safety issue, therefore be limited to theoretical research more.Physical modified method is due to, operation good with safety
The advantages that simple and direct and nutritive loss is few and the attention for causing many researchers.Wherein dry heat treatment mainly passes through and will be sprayed
Dry egg-white powder obtained heats 15 days or so in 70 DEG C of moist closet, so that partial denaturation occurs for protein molecule, thus
Improve the foaming characteristic of egg-white powder.But this method has the shortcomings that production cycle length, low efficiency, energy consumption are high, cost is big, and gained
The foaming characteristic of egg-white powder improves not significant.Therefore, need to develop it is a kind of rapidly and efficiently, easy mild high foaming egg white
Powder technology of preparing.
Summary of the invention
To solve the above-mentioned problems, the present invention provides a kind of methods for improving egg-white powder foaming characteristic, to be prepared
Egg-white powder with high foaming.The method of the present invention is mainly obtained using the microwave treatment of appropriate intensity through the preparation of specific production technology
The egg-white powder crude product obtained, to solve production cycle length, low efficiency, energy consumption present in existing egg white powder with high foamability preparation method
High, cost is greatly and the foaming characteristic of gained egg-white powder improves the problems such as not significant.
In addition, microwave heating is by microwave energy and food direct interaction to carry out internal whole one with surface
Heating is caused, has many advantages, such as that fast speed, high-efficient, homogeneous heating, easily controllable and occupation area of equipment are few.Therefore using micro-
Wave egg-white powder is modified can overcome the length of production cycle existing for conventional dry thermal technology, low efficiency, energy consumption be high, cost greatly with
And the foaming characteristic of gained egg-white powder improves the problems such as not significant.
The first purpose of the invention is to provide a kind of preparation methods of egg-white powder, and described method includes following steps:
(1) egg white, yolk separation, and the bottom umbilical cord in egg white is removed, obtain egg white solution；
(2) pH to 5.0-7.5 that acid reagent adjusts egg white solution is added, glucose oxidase and 5%-10% matter is then added
The hydrogenperoxide steam generator for measuring concentration carries out desugar processing；Wherein the additive amount of hydrogenperoxide steam generator is the 0.1%- of egg white solution quality
0.5%；
(3) it after fully reacting, is spray-dried, obtains egg-white powder crude product；
(4) egg-white powder crude product directly carries out microwave treatment, and wherein microwave treatment conditions are 250-900W, 2-12min.
In one embodiment of the invention, acid reagent includes dilute hydrochloric acid, citric acid, lactic acid, phosphorus in the step (2)
Acid.
In one embodiment of the invention, the additive amount of the glucose oxidase is egg white solution quality
0.01%-0.02%.
In one embodiment of the invention, the reaction in the step (2) is to react 3- under the conditions of 25-45 DEG C
6h。
In one embodiment of the invention, in the step (3) further include: upon reaction completion, by reaction system
Sieving, is then dried again.
In one embodiment of the invention, the mesh number of the sieving is 20-60 mesh.
In one embodiment of the invention, the drying can be spray drying.The import temperature of the spray drying
Degree is 160 DEG C -200 DEG C, and leaving air temp is 70 DEG C -80 DEG C.
In one embodiment of the invention, the power of the microwave treatment is preferably in 440-600W.It is excellent to handle the time
Select 4-6min.
In one embodiment of the invention, the microwave treatment further preferably handles 6min at 440W.
The technical scheme is that a kind of method that microwave treatment quickly improves egg-white powder foaming characteristic, it is characterised in that this
Method is carried out according to the following steps:
(1) it after being cleaned intact Fresh Egg with clear water, is placed in a natural state and dries, then use egg device
Make egg white, yolk separation, and the bottom umbilical cord in gained egg white solution is discarded.Egg white is taken, it is spare after beating uniformly；
(2) PH of egg white in step (1) is adjusted to 5.0-7.5 by the citric acid for being 35%-45% with mass concentration, so
(quality is dense for the hydrogenperoxide steam generator of the glucose oxidase of addition egg white quality 0.01%-0.02% and 0.2%-0.6% afterwards
Degree is 5%-10%), it is reacted 3-6 hours under conditions of 30 DEG C or so；
(3) egg white solution passes through the filter screen of 40 mesh after taking step (2) is obtained to react；
(4) it is spray-dried, 160 DEG C -200 DEG C of inlet temperature, 70 DEG C -80 DEG C of leaving air temp；
(5) egg-white powder made from step (4) is cooled to room temperature, and be encapsulated in food-grade plastic packaging bag；
(6) it takes in step (5) that egg-white powder after cooling is appropriate, places it at the same position of microwave workstation and carry out
250-900W microwave treatment 2-12min, is cooled to room temperature, and is vacuum-packed to get egg white powder with high foamability.
Second object of the present invention is to provide a kind of egg-white powder with high foaming using the above method.
Third object of the present invention is that the egg white powder with high foamability of above method preparation is applied to food service industry correlation
Field.
Fourth object of the present invention is to provide a kind of extruding or bakery product, and the extruding or bakery product are with above-mentioned
Egg white powder with high foamability is as supplementary material.
Beneficial effects of the present invention:
(1) the present invention provides a kind of methods of the quick raising egg-white powder foaming characteristic of combination microwave treatment.The present invention exists
On the basis of the previous work of existing egg white powder with high foamability preparation, innovatively by peroxide-oxidizing ferment desugar technique with it is micro-
Wave processing is combined, and is allowed to the modifying process applied to egg-white powder.Wherein hydrogen peroxide is not only the de- of glucose oxidase
Sugared process provides sufficient oxygen and can combine to realize a degree of bactericidal effect with subsequent microwave treatment.
Result of study shows that the modified effect of egg-white powder under this process conditions is significant, and foaming characteristic can achieve 4.946mL/g, compared to without
The egg-white powder of processing improves 23.6%, improves 18.0% compared to traditional xeothermic technique.
(2) albumen such as has been widely used in extruding, has baked at multiple food service industrys.In order to overcome the liquid egg shelf-life
It is short, easily broken, be unfavorable for transport the disadvantages of, enterprise now mostly use through drying process after egg-white powder.However it is spray-dried
Egg-white powder obtained but significantly reduces it and beats foaming capacity, therefore improve with extremely to the foaming characteristic of egg-white powder
Important practical significance.Enzymolysis modified method currently used for improving egg-white powder foaming characteristic has that specificity is strong, high-efficient, action temperature
And the advantages that, but enzymolysis modified method action time is longer, and is easy to produce the substances such as bitter peptides, thus limit it extensively
Application；Chemic modified method is limited to theoretical research since chemical residual is not easy to control and there are certain safety issues more；
Dry heat treatment is not obvious the improvement of egg-white powder foaming characteristic, and production process has the shortcomings that low efficiency, energy consumption are high.With
This simultaneously, microwave treatment is as a kind of novel physical modification method, because it is fast with speed, high-efficient, the time is short, homogeneity
The features such as good, has become egg-white powder modification technology most potential at present.
(3) microwave treatment egg-white powder is utilized, the history beginning of egg-white powder modification technology has been started.This method can pass through albumen
Thermal energy that back and forth acutely rotation and phase mutual friction generate of the matter molecule in microwave field changes the aggregation between protein molecule
Mode and higher structure greatly improve its industrial applications range and drop so as to improve the dissolubility and foaming characteristic of albumen
Low production cost.
Detailed description of the invention
The situation of change of albumen solubility after Fig. 1 egg-white powder microwave treatment.
Specific embodiment
Egg-white powder dissolubility analysis method: 1.4g egg-white powder is weighed in the beaker of 25mL, deionized water is added thereto
Be 14% to albumen concentration, be stirred at room temperature uniformly, then place it in 10000r/min, in 4 DEG C of refrigerated centrifuge from
Heart 20min, Aspirate supernatant measure in egg-white powder that protein contains in total protein content and supernatant respectively using biuret method
Amount.Experiment is parallel in triplicate, finally takes its average value as final solubility, specific formula for calculation is as follows:
Egg-white powder bactericidal effect appraisal procedure: draw that treated through different microwave conditions respectively with the sterile pipette tips of 1mL
Egg-white powder complex aqueous solution 1mL, is then coated by a conventional method again, is then respectively placed in 37 DEG C of constant incubator
Middle culture 24-72h finally carries out bacterium colony counting according to GB/T4789.2-2003, and carrys out table with Colony Forming Unit (CFU)
Show.When carrying out the plate count of bacterium colony, it both can with the naked eye be observed, magnifying glass can also be used and gone through, with
Anti- omission.After writing down the clump count in each culture dish, the average colony sum of each culture dish should be also calculated, then uses lethality
Microwave is indicated to the bactericidal effect of microorganism in egg-white powder, calculation formula is as follows:
In formula: N0Micro organism quantity before-microwave treatment in egg-white powder complex aqueous solution；Egg-white powder is multiple after N-microwave treatment
Micro organism quantity in aqueous solution；
Egg-white powder foaming characteristic analysis method: 22.4g egg-white powder is weighed in the beaker of 250mL, deionization is added thereto
Water to albumen concentration is 14%, then egg-white powder complex aqueous solution is placed in eggbeater, and carry out whipping foaming with 5 grades,
Whipper time is 27min.Foam is immediately taken out, the gross mass m (g) and total volume V of foam when recording 0s1(mL).Then
Foam is stood into 30min, and measures foam volume at this time, is denoted as V2(mL).Foaming characteristic and bubble are indicated with FC and FS respectively
Foam stability, calculation formula are as follows:
In formula (3), (4): FC-foaming characteristic, mL/g；FS-foam stability.
Embodiment 1
A kind of method that microwave treatment quickly improves egg-white powder foaming characteristic, prepares egg white powder with high foamability, it is characterised in that
This method is carried out according to the following steps:
(1) it after being cleaned intact Fresh Egg with clear water, is placed in a natural state and dries, then use egg device
Make egg white, yolk separation, and the bottom umbilical cord in gained egg white solution is discarded.Egg white is taken, it is spare after beating uniformly；
(2) it uses mass concentration that the PH of egg white in step (1) is adjusted to 6.5 for 40% citric acid, is then added
The glucose oxidase of egg white solution quality 0.01% and 0.35% hydrogenperoxide steam generator (mass concentration 7%), finally 30
It is reacted 4 hours under conditions of DEG C；
(3) egg white solution passes through the filter screen of 40 mesh after taking step (2) is obtained to react；
(4) it is spray-dried, 180 DEG C of inlet temperature, 75 DEG C of leaving air temp；
(5) egg-white powder made from step (4) is cooled to room temperature, and be encapsulated in food-grade plastic packaging bag；
(6) it takes in step (5) that egg-white powder after cooling is appropriate, places it at the same position of microwave workstation and carry out
440W microwave treatment 6min, is cooled to room temperature, and is vacuum-packed to get egg white powder with high foamability.
The results are shown in Table 1 for the bactericidal effect and foam characteristic of gained egg-white powder, and microorganism lethality reaches in egg-white powder
5.423, comparing traditional dry heat treatment has many advantages, such as that easy to operate, speed is fast, high-efficient；Foaming characteristic reaches 4.946mL/g,
It compares conventional egg-white powder crude product and improves 23.63%, compare traditional dry heat treatment and improve 17.99%；Foam stability reaches
To 95.290%, compares conventional egg-white powder crude product and improve 3.94%, compare traditional dry heat treatment and improve 16%.Gained is raised
The solubility of protein as shown in Figure 1, has reached 98.881% in bubble property egg-white powder.
Influence of 2 microwave treatment of embodiment to egg-white powder
Referring to embodiment 1, power is replaced with into 250W, 600W, 900W respectively, other conditions are constant, obtain egg-white powder.Institute
The results of property for obtaining egg-white powder is as shown in table 1.
The bactericidal effect and foam characteristic of egg-white powder after the different microwave treatments of table 1
Wherein, 0min refers to the egg-white powder crude product of non-microwave treatment after spray drying, other are constant；Dry heat treatment refers to
Spray-dried egg-white powder crude product obtained heats 15 days or so in 70 DEG C of moist closet, so that part occurs for protein molecule
Denaturation.
In addition, probing into microwave condition to albumen solubility using the time of microwave treatment and power as factor level
Influence, as a result as shown in Figure 1.
The result shows that: more suitable microwave treatment conditions are 440-600W, 4-6min, and wherein optimal selection is that 440W is micro-
Wave handles 6min.
3 hydrogen peroxide process conditional FP tree of embodiment
Referring to embodiment 1, the additive amount of hydrogenperoxide steam generator (mass concentration 7%) is replaced with 0.05% respectively,
0.1%, 0.5%, 1%, other conditions are constant, prepare egg-white powder.The results of property of gained egg-white powder such as table 1 shows.
The results of property of gained egg-white powder under the different content of hydrogen peroxide of table 1
As shown in Table 1, hydrogen peroxide is very few does not play the role of significantly promoting blistering substantially, can excessively destroy protein
Structure, so that significant decaying occurs for foaming characteristic.
Claims (10)
1. a kind of preparation method of egg-white powder, which is characterized in that described method includes following steps:
(1) egg white, yolk separation, and the bottom umbilical cord in egg white is removed, obtain egg white solution；
(2) pH to 5.0-7.5 that acid reagent adjusts egg white solution is added, glucose oxidase then is added and 5%-10% mass is dense
The hydrogenperoxide steam generator of degree carries out desugar processing；Wherein the additive amount of hydrogenperoxide steam generator is the 0.1%- of egg white solution quality
0.5%；
(3) it after fully reacting, is spray-dried, obtains egg-white powder crude product；
(4) egg-white powder crude product directly carries out microwave treatment, and wherein microwave treatment conditions are 250-900W, 2-12min.
2. the preparation method according to claim 1, which is characterized in that in the step (2) acid reagent include dilute hydrochloric acid,
Citric acid, lactic acid, phosphoric acid.
3. the preparation method according to claim 1, which is characterized in that the additive amount of the glucose oxidase is egg white
The 0.01%-0.02% of liquid quality.
4. the preparation method according to claim 1, which is characterized in that the reaction in the step (2) is at 25-45 DEG C
Under the conditions of react 3-6h.
5. the preparation method according to claim 1, which is characterized in that the inlet temperature of the spray drying be 160 DEG C-
200 DEG C, leaving air temp is 70 DEG C -80 DEG C.
6. the preparation method according to claim 1, which is characterized in that the power of the microwave treatment is 440-600W,
Handle time preferred 4-6min.
7. the preparation method according to claim 1, which is characterized in that the microwave treatment is handled at 440W
6min。
8. claim 1-7 it is any it is described in preparation method preparation egg-white powder.
9. application of the egg-white powder in food service industry related fields in described in claim 8.
10. a kind of extruding or bakery product, which is characterized in that the extruding or bakery product are in described in claim 8
Egg-white powder is as supplementary material.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113545454A (en) * | 2021-07-27 | 2021-10-26 | 江南大学 | Processing method of high-dispersion egg white powder |
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| CN106616513A (en) * | 2017-01-05 | 2017-05-10 | 华中农业大学 | Preparation method of egg white liquid with high foaming property |
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2019
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| CN105146579A (en) * | 2015-07-28 | 2015-12-16 | 江西农业大学 | Preparation method of egg white powder with high foaming property |
| CN106616513A (en) * | 2017-01-05 | 2017-05-10 | 华中农业大学 | Preparation method of egg white liquid with high foaming property |
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