CN110367477A - Liquid eggs and its processing method - Google Patents
Liquid eggs and its processing method Download PDFInfo
- Publication number
- CN110367477A CN110367477A CN201910609591.5A CN201910609591A CN110367477A CN 110367477 A CN110367477 A CN 110367477A CN 201910609591 A CN201910609591 A CN 201910609591A CN 110367477 A CN110367477 A CN 110367477A
- Authority
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- China
- Prior art keywords
- liquid
- egg liquid
- egg
- processing method
- pectin
- 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.)
- Granted
Links
- 235000013601 eggs Nutrition 0.000 title claims abstract description 127
- 239000007788 liquid Substances 0.000 title claims abstract description 106
- 238000003672 processing method Methods 0.000 title claims abstract description 22
- 235000010987 pectin Nutrition 0.000 claims abstract description 39
- 229920001277 pectin Polymers 0.000 claims abstract description 39
- 239000001814 pectin Substances 0.000 claims abstract description 39
- IJGRMHOSHXDMSA-UHFFFAOYSA-N Atomic nitrogen Chemical compound N#N IJGRMHOSHXDMSA-UHFFFAOYSA-N 0.000 claims abstract description 38
- 229920003088 hydroxypropyl methyl cellulose Polymers 0.000 claims abstract description 26
- 229910052757 nitrogen Inorganic materials 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 11
- 238000005086 pumping Methods 0.000 claims abstract description 5
- 238000007789 sealing Methods 0.000 claims abstract description 5
- 239000001866 hydroxypropyl methyl cellulose Substances 0.000 claims description 21
- 235000010979 hydroxypropyl methyl cellulose Nutrition 0.000 claims description 21
- UFVKGYZPFZQRLF-UHFFFAOYSA-N hydroxypropyl methyl cellulose Chemical compound OC1C(O)C(OC)OC(CO)C1OC1C(O)C(O)C(OC2C(C(O)C(OC3C(C(O)C(O)C(CO)O3)O)C(CO)O2)O)C(CO)O1 UFVKGYZPFZQRLF-UHFFFAOYSA-N 0.000 claims description 21
- 102000002322 Egg Proteins Human genes 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- 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 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 230000032050 esterification Effects 0.000 claims description 4
- 238000005886 esterification reaction Methods 0.000 claims description 4
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 239000003292 glue Substances 0.000 claims description 3
- 235000013345 egg yolk Nutrition 0.000 claims description 2
- 238000001879 gelation Methods 0.000 abstract description 2
- 239000000047 product Substances 0.000 description 8
- 239000000243 solution Substances 0.000 description 8
- 241000271566 Aves Species 0.000 description 6
- 230000008859 change Effects 0.000 description 4
- -1 hydroxypropyl Chemical group 0.000 description 4
- 239000000843 powder Substances 0.000 description 4
- 238000004945 emulsification Methods 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- 241000272814 Anser sp. Species 0.000 description 2
- MYMOFIZGZYHOMD-UHFFFAOYSA-N Dioxygen Chemical compound O=O MYMOFIZGZYHOMD-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 229920002678 cellulose Polymers 0.000 description 2
- 239000001913 cellulose Substances 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 239000000839 emulsion Substances 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000007789 gas Substances 0.000 description 2
- 150000004676 glycans Chemical class 0.000 description 2
- 239000012535 impurity Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 229920001282 polysaccharide Polymers 0.000 description 2
- 239000005017 polysaccharide Substances 0.000 description 2
- 238000005057 refrigeration Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 210000003954 umbilical cord Anatomy 0.000 description 2
- 239000003643 water by type Substances 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 238000009455 aseptic packaging Methods 0.000 description 1
- QVGXLLKOCUKJST-UHFFFAOYSA-N atomic oxygen Chemical compound [O] QVGXLLKOCUKJST-UHFFFAOYSA-N 0.000 description 1
- 239000007853 buffer solution Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 239000012263 liquid product Substances 0.000 description 1
- 238000000691 measurement method Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000001301 oxygen Substances 0.000 description 1
- 229910052760 oxygen Inorganic materials 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 230000004853 protein function Effects 0.000 description 1
- 239000002904 solvent Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000002195 synergetic effect Effects 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/10—Preserving with chemicals in the form of gases, e.g. fumigation; Compositions or apparatus therefor
-
- 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
- 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
- A23L29/262—Cellulose; Derivatives thereof, e.g. ethers
-
- 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
Abstract
The present invention provides a kind of liquid eggs and its processing method, and the processing method of liquid eggs takes its egg liquid the following steps are included: (1) takes fresh birds, beasts and eggs after decladding；(2) hydroxypropyl methyl cellulose and pectin are added into egg liquid, carries out homogeneous after mixing evenly, forms stable gluey mixing egg liquid；(3) pasteurized process is carried out to the mixing egg liquid that step (2) obtain；(4) it will be sealed after the container vacuum-pumping of the mixing egg liquid after pasteurized process in step (3), then advertise sterile nitrogen into mixing egg liquid；(5) the mixing egg liquid for obtaining step (4) is bottled, and sterile nitrogen is filled with into bottle, bottle mouth sealing saves at 0-4 DEG C.The liquid eggs not only long shelf-life, but also the functional characters such as emulsibility, viscosity, gelation for improving liquid eggs that processing method of the invention obtains.
Description
Technical field
The present invention relates to food processing technology field, it is specifically related to a kind of liquid eggs and its processing method.
Background technique
Liquid eggs be by fresh birds, beasts and eggs after a series of working processes egg liquid product obtained, egg white solution, yolk can be divided into
Liquid, egg pulp.Liquid eggs can effectively solve the problems, such as frangible shell egg, difficult transport and difficult storage, simultaneously because aseptic packaging is more
It is safe and healthy, it is more convenient to use.Currently, liquid egg product is quite universal in the U.S., Europe and Japan and other countries, liquid
Egg products processing capacity accounts for about the 30%-40% of its fresh egg total amount, however China, as the first big country of egg production, birds, beasts and eggs yield accounts for
45% or so of world's share, but the ratio of deep processing egg product only accounts for the 0.7%-1% of birds, beasts and eggs total amount.Significant problem is liquid
The production of egg encounters some bottlenecks: first, the sterilization technology of liquid eggs, manufacturer generallys use pasteurization, but egg white
Heat resistance is lower, is easy heated denaturalization, and sterilization intensity influences the functional character and nutritive value of egg white；Second, the guarantor of liquid eggs
The matter phase is usually within one month, in addition the time loss of factory and transport, time of the liquid egg product on Sales Channel are not grown.
Summary of the invention
The first object of the present invention is to provide emulsibility, the viscosity, gel of a kind of extension liquid eggs shelf-life and raising liquid eggs
Functional processing method such as hardness.
The second object of the present invention is to provide a kind of liquid eggs obtained by above-mentioned processing method.
In order to realize that the first above-mentioned purpose, the present invention provide a kind of processing method of liquid eggs, comprising the following steps: (1)
Fresh birds, beasts and eggs are taken, its egg liquid is taken after decladding；(2) hydroxypropyl methyl cellulose and pectin are added into egg liquid, after mixing evenly
Homogeneous is carried out, stable gluey mixing egg liquid is formed；(3) pasteurized process is carried out to the mixing egg liquid that step (2) obtain；
(4) it will be sealed after the container vacuum-pumping of the mixing egg liquid after pasteurized process in step (3), then advertise nothing into mixing egg liquid
Bacterium nitrogen；(5) the mixing egg liquid for obtaining step (4) is bottled, and sterile nitrogen is filled with into bottle, by bottle mouth sealing, at 0-4 DEG C
It saves.
By above scheme as it can be seen that hydroxypropyl methyl cellulose is a kind of very strong polysaccharide of surface-active, can be dissolved in water and
Partial solvent has good water-retaining property and stronger thickening capabilities, has preferable biocompatibility；Pectin, which is used as, to be had solely
A kind of water-soluble polysaccharide of special bioactivity can play synergistic effect with hydroxypropyl methyl cellulose, improve the emulsification of liquid eggs
The functional characters such as property, viscosity, gelation.Liquid eggs is filled by sterile nitrogen, greatly reduces the oxygen content in liquid eggs,
The shelf-life of liquid eggs is effectively extended, liquid eggs of the invention can be with stored refrigerated 80 days to 85 days at 4 DEG C.
Further embodiment is, in step (2), the mass ratio of hydroxypropyl methyl cellulose and egg liquid be 0.4% to
0.8%, the mass ratio of pectin and egg liquid is 0.3% to 0.7%.
As it can be seen that a small amount of hydroxypropyl methyl cellulose and pectin, which is added, can reach the emulsibility for improving liquid eggs, viscosity, coagulate
The purpose of the functional characters such as colloidality has effectively kept the original protein function characteristic of liquid eggs.
Preferably, the mass ratio of hydroxypropyl methyl cellulose and egg liquid is 0.4%, and the mass ratio of pectin and egg liquid is
0.5%.
Preferably, the mass ratio of hydroxypropyl methyl cellulose and egg liquid is 0.6%, and the mass ratio of pectin and egg liquid is
0.3%.
Preferably, hydroxypropyl methyl cellulose is in powdered.
Preferably, pectin is in powdered.
Further scheme is that pectin is low-ester pectin, and the esterification degree of pectin is 25%.
Further embodiment is that the egg liquid in step (1) is egg white solution, egg yolk liquid or egg pulp.
Further embodiment is, in step (5), after being filled with sterile nitrogen into bottle, the volumetric concentration of the nitrogen in bottle is not
Lower than 98%.
In order to realize the second above-mentioned purpose, liquid eggs provided by the invention is obtained according to above-mentioned processing method.
Specific embodiment
The present invention will be described further by following embodiment.
Embodiment one
The processing method of the liquid eggs of the present embodiment the following steps are included:
(1) take fresh birds, beasts and eggs (egg is selected in the present embodiment, can also select in other implementations duck's egg,
Goose egg, bird egg etc.), in 25 DEG C of warm water clean, then with 75% alcohol wipe twice, take its egg after drying rear decladding
Liquid, with the impurity such as umbilical cord in aseptic nipper removal egg liquid, using high pressure homogenizer by egg liquid homogeneous, homogenizing time 20min,
Homogeneous power is 28MPa, obtains uniform not stratified egg liquid.
(2) hydroxypropyl methyl cellulose and pectin are added into egg liquid, carries out homogeneous after mixing evenly, forms stable glue
Shape mixes egg liquid.In the present embodiment, hydroxypropyl methyl cellulose and pectin are in powdered, i.e., hydroxypropyl methyl cellulose makes
With hydroxypropyl methyl cellulose powder, pectin uses pectin powder, and pectin is low-ester pectin, esterification degree 25%, hydroxypropyl
Ylmethyl cellulose and pectin are food-grade.The mass ratio of hydroxypropyl methyl cellulose and egg liquid is 0.4%, pectin and egg liquid
Mass ratio be 0.5%.In other implementations, hydroxypropyl methyl cellulose and pectin can also be used hydroxypropyl methyl fine
Tie up plain solution and pectin solution.
(3) pasteurized process is carried out to the mixing egg liquid that step (2) obtain, pasteurizing conditions are 58 DEG C of waters bath with thermostatic control
3min is heated, is then rapidly cooled to 4 DEG C.
(4) will be sealed after the container vacuum-pumping of the mixing egg liquid after pasteurized process in step (3), then to mixing egg liquid
In advertise sterile nitrogen 20min so that appearance has been discharged full of a large amount of bubble (gas be nitrogen) in bubble in mixing egg liquid
Oxygen in device and mixing egg liquid.
(5) the mixing egg liquid for obtaining step (4) is bottled, and sterile nitrogen is filled with into bottle, it is ensured that the body of the nitrogen in bottle
Product concentration is not less than 98%, and bottle mouth sealing saves at 4 DEG C.
The liquid egg product obtained through this embodiment can be with stored refrigerated 81 days at 4 DEG C, and the emulsibility of liquid eggs can
0.852, viscosity can achieve 240mPas, gel hardness can achieve 210g to reach, the emulsification of liquid eggs during refrigeration
Property, viscosity, gel hardness change rate within 2%.
Embodiment two
The processing method of the liquid eggs of the present embodiment the following steps are included:
(1) take fresh birds, beasts and eggs (egg is selected in the present embodiment, can also select in other implementations duck's egg,
Goose egg, bird egg etc.), in 25 DEG C of warm water clean, then with 75% alcohol wipe twice, take its egg after drying rear decladding
Liquid, with the impurity such as umbilical cord in aseptic nipper removal egg liquid, using high pressure homogenizer by egg liquid homogeneous, homogenizing time 20min,
Homogeneous power is 28MPa, obtains uniform not stratified egg liquid.
(2) hydroxypropyl methyl cellulose and pectin are added into egg liquid, carries out homogeneous after mixing evenly, forms stable glue
Shape mixes egg liquid.In the present embodiment, hydroxypropyl methyl cellulose and pectin are in powdered, i.e., hydroxypropyl methyl cellulose makes
With hydroxypropyl methyl cellulose powder, pectin uses pectin powder, and pectin is low-ester pectin, esterification degree 25%, hydroxypropyl
Ylmethyl cellulose and pectin are food-grade.The mass ratio of hydroxypropyl methyl cellulose and egg liquid is 0.6%, pectin and egg liquid
Mass ratio be 0.3%.In other implementations, hydroxypropyl methyl cellulose and pectin can also be used hydroxypropyl methyl fine
Tie up plain solution and pectin solution.
(3) pasteurized process is carried out to the mixing egg liquid that step (2) obtain, pasteurizing conditions are 58 DEG C of waters bath with thermostatic control
3min is heated, is then rapidly cooled to 4 DEG C.
(4) will be sealed after the container vacuum-pumping of the mixing egg liquid after pasteurized process in step (3), then to mixing egg liquid
In advertise sterile nitrogen 30min so that appearance has been discharged full of a large amount of bubble (gas be nitrogen) in bubble in mixing egg liquid
Oxygen in device and mixing egg liquid.
(5) the mixing egg liquid for obtaining step (4) is bottled, and sterile nitrogen is filled with into bottle, it is ensured that the body of the nitrogen in bottle
Product concentration is not less than 98%, and bottle mouth sealing saves at 4 DEG C.
The liquid egg product obtained through this embodiment can be with stored refrigerated 84 days at 4 DEG C, and the emulsibility of liquid eggs can
0.860, viscosity can achieve 250mPas, gel hardness can achieve 220g to reach, the emulsification of liquid eggs during refrigeration
Property, viscosity, gel hardness change rate within 2.5%.
In the present invention, the measurement method of emulsibility are as follows: the liquid eggs PBS buffer solution of Example one and embodiment two
(0.01M, pH7.2) is diluted to 10% liquid eggs solution, in 3:1 ratio be added vegetable oil, with high speed disperser with
10000rpm homogeneous 2min takes the 50 μ L of bottom emulsion of homogeneous sample to be added in the SDS solution of 5mL 0.1% and obtains milkiness
Liquid, using 0.1%SDS liquid as blank, 200ul emulsion is added in every hole in 96 hole elisa Plates, its suction is measured at 500nm wavelength
Luminosity A1, emulsibility (EC)=A1*100%.
Finally it is emphasized that the above description is only a preferred embodiment of the present invention, it is not intended to restrict the invention, it is right
For those skilled in the art, the present invention can have various change and change, all within the spirits and principles of the present invention,
Any modification, equivalent substitution, improvement and etc. done, should all be included in the protection scope of the present invention.
Claims (10)
1. a kind of processing method of liquid eggs, which comprises the following steps:
(1) fresh birds, beasts and eggs are taken, its egg liquid is taken after decladding；
(2) hydroxypropyl methyl cellulose and pectin are added in Xiang Suoshu egg liquid, carries out homogeneous after mixing evenly, forms stable glue
Shape mixes egg liquid；
(3) pasteurized process is carried out to the mixing egg liquid that step (2) obtain；
(4) it will be sealed after the container vacuum-pumping of the mixing egg liquid after pasteurized process in step (3), then to the mixing egg liquid
In advertise sterile nitrogen；
(5) the mixing egg liquid for obtaining step (4) is bottled, and sterile nitrogen is filled with into bottle, bottle mouth sealing is protected at 0-4 DEG C
It deposits.
2. processing method according to claim 1, it is characterised in that:
In step (2), the mass ratio of the hydroxypropyl methyl cellulose and the egg liquid is 0.4% to 0.8%, the pectin with
The mass ratio of the egg liquid is 0.3% to 0.7%.
3. processing method according to claim 2, it is characterised in that:
The mass ratio of the hydroxypropyl methyl cellulose and the egg liquid is 0.4%, the mass ratio of the pectin and the egg liquid
It is 0.5%.
4. processing method according to claim 2, it is characterised in that:
The mass ratio of the hydroxypropyl methyl cellulose and the egg liquid is 0.6%, the mass ratio of the pectin and the egg liquid
It is 0.3%.
5. processing method according to claim 1, it is characterised in that:
The hydroxypropyl methyl cellulose is in powdered.
6. processing method according to claim 1, it is characterised in that:
The pectin is in powdered.
7. processing method according to claim 6, it is characterised in that:
The pectin is low-ester pectin, and the esterification degree of the pectin is 25%.
8. processing method according to any one of claims 1 to 7, it is characterised in that:
Egg liquid in step (1) is egg white solution, egg yolk liquid or egg pulp.
9. processing method according to claim 8, it is characterised in that:
In step (5), after being filled with sterile nitrogen into bottle, the volumetric concentration of the nitrogen in bottle is not less than 98%.
10. liquid eggs, it is characterised in that:
According to any of claims 1 to 10, the processing method obtains the liquid eggs.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910609591.5A CN110367477B (en) | 2019-07-08 | 2019-07-08 | Liquid egg and processing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910609591.5A CN110367477B (en) | 2019-07-08 | 2019-07-08 | Liquid egg and processing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN110367477A true CN110367477A (en) | 2019-10-25 |
| CN110367477B CN110367477B (en) | 2023-11-14 |
Family
ID=68252287
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201910609591.5A Active CN110367477B (en) | 2019-07-08 | 2019-07-08 | Liquid egg and processing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110367477B (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074353A (en) * | 2019-06-04 | 2019-08-02 | 吉林大学 | A kind of preparation method of high grafting degree pectin egg white product |
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| CN103564533A (en) * | 2013-11-20 | 2014-02-12 | 北京德青源农业科技股份有限公司 | Preparation method of mixed egg liquid and egg liquid obtained through preparation method |
| CN105995790A (en) * | 2016-05-19 | 2016-10-12 | 江西农业大学 | Nutritional egg-white jelly and production method thereof |
| CN108813424A (en) * | 2018-07-13 | 2018-11-16 | 吉林大学 | A kind of preparation method improving liquid eggs gelation |
| CN109463428A (en) * | 2018-10-11 | 2019-03-15 | 武汉轻工大学 | A kind of extension egg clear liquid shelf-life improves its functional method simultaneously |
-
2019
- 2019-07-08 CN CN201910609591.5A patent/CN110367477B/en active Active
Patent Citations (4)
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|---|---|---|---|---|
| CN103564533A (en) * | 2013-11-20 | 2014-02-12 | 北京德青源农业科技股份有限公司 | Preparation method of mixed egg liquid and egg liquid obtained through preparation method |
| CN105995790A (en) * | 2016-05-19 | 2016-10-12 | 江西农业大学 | Nutritional egg-white jelly and production method thereof |
| CN108813424A (en) * | 2018-07-13 | 2018-11-16 | 吉林大学 | A kind of preparation method improving liquid eggs gelation |
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| MEREL VAN DEN BERG，ET AL.: "Performance of egg white and hydroxypropylmethylcellulose mixtures on gelation and foaming", 《FOOD HYDROCOLLOIDS》 * |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110074353A (en) * | 2019-06-04 | 2019-08-02 | 吉林大学 | A kind of preparation method of high grafting degree pectin egg white product |
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| Publication number | Publication date |
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| CN110367477B (en) | 2023-11-14 |
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