CN111480728A - Method for modifying almond separated protein and preparing dried eggs thereof - Google Patents
Method for modifying almond separated protein and preparing dried eggs thereof Download PDFInfo
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- CN111480728A CN111480728A CN202010332281.6A CN202010332281A CN111480728A CN 111480728 A CN111480728 A CN 111480728A CN 202010332281 A CN202010332281 A CN 202010332281A CN 111480728 A CN111480728 A CN 111480728A
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- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/14—Vegetable proteins
Abstract
The invention is applicable to the field of processing of plant protein and egg products, and provides a method for modifying almond separated protein and preparing dried eggs thereof, which modifies almond separated protein liquid by microwave synergistic high-density ultrasonic coupling to improve the gel property thereof, simultaneously adding egg white powder to improve protein concentration, matching with animal and vegetable proteins to improve amino acid score, directly adding bittern prepared by decocting spicery into mixed solution of separated albumen powder of almond and egg white powder, the prepared dried eggs are ideal in texture, uniform in taste and flavor, compact, fine and stable in quality, the defects of large energy consumption, uneven texture and taste and flavor and large quality fluctuation caused by large-scale long-time marinating in the traditional process can be overcome by directly adding marinating liquid, and the modern production of the amino acid complementary dried eggs is realized by comprehensively utilizing animal and plant proteins.
Description
Technical Field
The invention belongs to the field of processing of plant protein and egg products, and particularly relates to a method for modifying almond separated protein and preparing dried eggs thereof.
Background
The total protein content of almond is generally 12.29-29.80%, and the almond comprises albumin, globulin, glutelin and prolamin, wherein the total protein content is respectively 8.15-13.95%, 1.20-4.53%, 0.74-1.72% and 0.90-3.21%. The amino acid composition of the amygdalin is reasonable and rich in content, the amygdalin is a complete protein, the composition proportion of the essential amino acid accords with the mode recommended by FAO/WHO, and the amygdalin is a novel plant protein resource with development potential.
The dried eggs on the market are prepared by stewing and marinating in the traditional process, and the specific procedures comprise blending, heating and shaping, marinating, baking, cooling, bagging, vacuum sealing, sterilizing, and placing in repeatedly used marinating liquid for marinating at high temperature for a long time after shaping. Has the common problems of uneven taste and flavor, poor mouthfeel and texture, uneven surface and inside, uneven degassing, generation of bubbles with different sizes, unstable quality, high energy consumption, waste liquid discharge and the like.
In order to improve the functional characteristics of protein such as gelation, foaming and emulsification, chemical methods such as phosphorylation, succinylation and glycosylation, or biological enzyme method modification, and conventional physical methods such as ultrasonic wave, microjet and ultrahigh pressure are often adopted for modification, however, a single modification method has the defects of low efficiency, long period, high cost, environmental pollution caused by chemical reagents and the like, and how various technologies cooperate and couple to improve the protein modification efficiency is one of the current technical bottlenecks.
Disclosure of Invention
In view of the above problems, the invention aims to provide a method for modifying almond separated protein and preparing dried eggs thereof, aiming at solving the technical problems of uneven taste and flavor, poor taste and texture, uneven surface and inside, generation of bubbles with different sizes due to uneven degassing, unstable quality, high energy consumption, waste liquid discharge and the like in the prior art.
On one hand, the modification method of the almond kernel protein isolate comprises the following steps:
step S1: diluting almond kernel protein isolate powder and distilled water according to a certain proportion, stirring at a low speed for dissolving, filtering, performing microwave heating treatment, and performing high-density ultrasound for a period of time to obtain a mixed solution I;
step S2: adding a certain amount of egg white powder into the mixed solution I obtained in the step S1, and uniformly stirring and mixing at a low speed to obtain a mixed solution II;
step S3: preparing spices according to a certain proportion according to the product flavor type, then decocting the spices, filtering the obtained brine to remove impurities after the decoction is finished, adding the brine with the impurities removed into the mixed solution II obtained in the step S2 according to a certain volume percentage, and uniformly stirring to obtain the modified almond kernel protein isolate solution.
Preferably, in the step S1, the mass ratio of the almond kernel protein isolate powder to the distilled water is 1 (10-15), the microwave treatment power is 800W, the microwave treatment time is 5-15 seconds, the high-density ultrasonic power is 200-250W, the ultrasonic time is 10-15 minutes, and the ultrasonic treatment is performed in a mode of 5 seconds of ultrasonic treatment and 5 seconds of intermittent treatment.
Preferably, in the step S2, the addition amount of the egg white powder is 10-15% of the first mass of the mixed solution.
Preferably, in the step S3, the ratio of the material to the liquid is controlled to be 1:18-24, the decocting time is 160-.
On the other hand, the preparation method of the almond kernel protein isolate dried egg white comprises the steps of slowly pouring the almond kernel protein isolate solution prepared by the method of any one of claims 1 to 4 into a model, and then heating for a period of time by microwaves to obtain the almond kernel protein isolate dried egg white.
Preferably, when microwave heating is adopted, the vacuum degree is set to be-100 to-120 kPa, the microwave power is set to be 0.6-0.8kw, the temperature is 65-77 ℃, and the heating time is 15-25 minutes.
The method for modifying the almond separated protein and preparing the dried eggs thereof provided by the invention has the following advantages:
1. the invention adopts microwave and high-density ultrasonic coupling modification to improve the gel property of the almond separated protein, overcomes the defect of poor texture quality of the dried egg produced by using single egg liquid, and produces high-quality dried egg without adding soybean separated protein.
2. The invention adds egg white powder to improve the protein concentration, matches animal and plant proteins to improve the amino acid score, and can comprehensively utilize the almond kernel which is a high-quality nut protein resource with high value.
3. According to the invention, the marinating solution prepared by boiling spices is directly added into the mixed solution of the almond kernel protein isolate powder and the egg white powder, so that the problems of unstable quality, high energy consumption and environmental pollution caused by long-term high-temperature marinating of molded dried eggs in the marinating solution in the traditional process are avoided.
4. The invention adopts vacuum microwave heating for molding and degassing, has the advantage of uniform heat and mass transfer, and can avoid the phenomenon of generating bubbles with different sizes in the conventional processes of heating molding and marinating.
Drawings
FIG. 1 is a process flow chart of a method for modifying almond protein isolate and preparing dried eggs thereof according to an embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention is described in further detail below with reference to the accompanying drawings and embodiments. It should be understood that the specific embodiments described herein are merely illustrative of the invention and are not intended to limit the invention.
A modification method of almond kernel protein isolate comprises the following steps:
step S1: carrying out microwave synergistic high-density ultrasonic coupling modification on the almond kernel protein isolate.
Diluting almond kernel protein isolate powder and distilled water according to a certain proportion, stirring at a low speed for dissolving, filtering, performing microwave heating treatment, and performing high-density ultrasound for a period of time to obtain a mixed solution I.
In the step, the mass ratio of the almond kernel protein isolate powder to the distilled water is 1 (10-15), double-layer gauze is adopted for filtration, the microwave treatment power is 800W, the microwave treatment time is 5-15 seconds, the high-density ultrasonic power is 200-250W, the ultrasonic time is 10-15 minutes, the ultrasonic is adopted for 5 seconds, and the intermittent type is 5 seconds.
Step S2: adding egg white powder.
And (5) adding a certain amount of egg white powder into the mixed solution I obtained in the step (S1), and stirring and mixing uniformly at a low speed to obtain a mixed solution II.
In the step, the addition amount of the egg white powder is 10-15% of the mass of the mixed solution, the egg white powder is added to improve the protein concentration, and animal and plant proteins are matched to improve the amino acid score, so that the high-quality nut protein resource of almond can be comprehensively utilized in a high-value mode.
Step S3: decocting and adding the halogen liquid.
Preparing spices according to a certain proportion according to the product flavor type, then decocting the spices, filtering the obtained brine to remove impurities after the decoction is finished, adding the brine with the impurities removed into the mixed solution II obtained in the step S2 according to a certain volume percentage, and uniformly stirring to obtain the modified almond kernel protein isolate solution.
In the step, the ratio of the materials to the liquid is controlled to be 1:18-24 during boiling, the boiling time is 160-10 minutes, the volume ratio of the addition amount of the marinating liquid to the mixed solution II is 6-10%, the marinating liquid prepared by boiling the spices is directly added into the mixed solution of the almond kernel protein isolate powder and the egg white powder, and the problems of unstable quality, high energy consumption and environmental pollution caused by long-term high-temperature marinating of the molded dried eggs in the marinating liquid in the traditional process are solved.
Step S4: and (4) heating and forming by vacuum microwave.
The invention also provides a preparation method of the almond kernel isolated protein dried egg white, which comprises the steps of slowly pouring the almond kernel isolated protein solution prepared by any one method into a model, and then heating for a period of time by adopting microwave, thus obtaining the almond kernel isolated protein dried egg white.
In the step, when microwave heating is adopted, the vacuum degree is set to be-100 to-120 kPa, the microwave power is set to be 0.6-0.8kw, the temperature is 65-77 ℃, the heating time is 15-25 minutes, and the vacuum microwave heating is adopted for forming and degassing, so that the method has the advantage of uniform heat and mass transfer, and can avoid the phenomenon that bubbles with different sizes are generated in the heating forming and marinating of the traditional process.
In order to explain the technical means of the present invention, the following description will be given by way of specific examples.
The first embodiment is as follows:
(1) carrying out microwave synergistic high-density ultrasonic coupling modification on the almond separated protein: separating protein powder according to almond: diluting with 1:15 distilled water, stirring at low speed for dissolving, filtering with double-layer gauze, treating with 800W microwave for 5 s, and performing high-density ultrasonic modification at ultrasonic power of 200W for 10 min (ultrasonic 5 s and intermittent 5 s).
(2) Adding egg white powder: adding 14% egg white powder into the modified almond kernel protein isolate liquid, and stirring and mixing at low speed.
(3) Stewing and adding halogen liquid: preparing spices according to the flavor type of the product in proportion, boiling to prepare a marinating liquid with the technological parameters of the material-liquid ratio of 1:18, boiling for 160 minutes, repeatedly filtering the boiled liquid by using multiple layers of gauze to remove impurities, adding the boiled liquid into a mixed liquid of modified almond kernel protein isolate and egg white powder according to the volume ratio of 6%, and uniformly stirring.
(4) Vacuum microwave heating and forming: adding the marinating liquid prepared by decocting the spices, slowly pouring the uniformly mixed liquid into a model, setting the vacuum degree to be 100kPa, the microwave power to be 0.6kw, the temperature to be 65 ℃, and heating for 15 minutes.
The dried egg prepared by the embodiment has uniform taste and flavor, is compact and exquisite, has no bubbles visible to naked eyes, has no obvious difference in the surface layer and the inner layer, and has the quality and structure characteristic parameters of 1035g of hardness, 847g of adhesiveness, 0.75 of cohesiveness, 0.78mJ of viscosity, 86mJ of chewiness and 9.1mm of elasticity.
Example two:
(1) carrying out microwave synergistic high-density ultrasonic coupling modification on the almond separated protein: separating protein powder according to almond: diluting with 1:14 of distilled water, stirring at low speed for dissolving, filtering with double-layer gauze, performing microwave treatment at power of 800W for 5 s, and performing high-density ultrasonic modification treatment at ultrasonic power of 220W for 15 min (ultrasonic treatment for 5 s and intermittent treatment for 5 s).
(2) Adding egg white powder: adding 13% egg white powder into the modified almond kernel protein isolate liquid, and stirring and mixing at low speed.
(3) Stewing and adding halogen liquid: preparing spices according to the proportion according to the product flavor type, boiling to prepare the marinating liquid with the technological parameters of the material-liquid ratio of 1:20, and boiling for 180 minutes. Filtering the decoction with multiple layers of gauze repeatedly to remove impurities, adding into the mixed solution of modified almond kernel protein isolate and egg white powder according to the volume ratio of 8%, and stirring uniformly.
(4) Vacuum microwave heating and forming: adding the marinating liquid prepared by decocting the spices, slowly pouring the uniformly mixed liquid into a model, setting the vacuum degree to be 110kPa, the microwave power to be 0.7kw, the temperature to be 70 ℃, and heating for 20 minutes.
The dried egg prepared by the second embodiment has uniform flavor, compactness, fineness, no bubbles visible to naked eyes, no obvious difference in the surface layer and the inner layer, and the quality and structure characteristic parameters are 1046g of hardness, 819g of adhesiveness, 0.77 of cohesiveness, 0.71mJ of viscosity, 83mJ of chewiness and 9.4mm of elasticity.
Example three:
(1) carrying out microwave synergistic high-density ultrasonic coupling modification on the almond separated protein: separating protein powder according to almond: diluting with 1:10 of distilled water, stirring at low speed for dissolving, filtering with double-layer gauze, performing microwave treatment at power of 800W for 5 s, and performing high-density ultrasonic modification at ultrasonic power of 250W for 15 min (ultrasonic treatment for 5 s and intermittent treatment for 5 s).
(2) Adding egg white powder: adding 12% egg white powder into the modified almond kernel protein isolate liquid, and stirring and mixing at low speed.
(3) Stewing and adding halogen liquid: preparing spices according to the proportion according to the product flavor type, boiling to prepare the marinating liquid with the technological parameters of the material-liquid ratio of 1:24, and boiling for 200 minutes. Filtering the decoction with multiple layers of gauze repeatedly to remove impurities, adding into the mixture of modified almond kernel protein isolate and egg white powder according to the volume ratio of 10%, and stirring well.
(4) Vacuum microwave heating and forming: adding the marinating liquid prepared by decocting the spices, and slowly pouring the uniformly mixed liquid into a model, wherein the vacuum degree is-120 kPa, the microwave power is 0.8kw, the temperature is 75 ℃, and the heating time is 25 minutes.
The dried egg prepared by the third embodiment has uniform flavor, compactness, fineness, no bubbles visible to naked eyes, no obvious difference in the surface layer and the inner layer, and the quality and structure characteristic parameters are 1108g of hardness, 826g of adhesiveness, 0.72 of cohesiveness, 0.82mJ of adhesiveness, 79mJ of chewiness and 8.9mm of elasticity.
Comparative example one:
the dried eggs are prepared by adopting 12 percent egg white powder as a raw material and the same spice formula as a marinating additive through a traditional process method, and the performance indexes of the products after detection are shown in table 1.
Comparative example two:
the dried eggs are prepared by adopting 10% almond protein isolate and 12% egg white powder as raw materials and the same spice formula as a marinating additive through a traditional process method, and the performance indexes of the products after detection are shown in table 1.
TABLE 1 index evaluation of preparation method of dried egg obtained in examples and comparative examples
The results in table 1 show that the examples have uniform flavor and taste, and are compact and fine, and the texture characteristics such as hardness, adhesiveness, cohesiveness, stickiness, chewiness and elasticity are remarkably improved compared with those of the comparative examples, which indicates that the preparation method of the dried egg provided by the invention can remarkably improve the existing method.
According to the invention, the almond kernel protein isolate liquid is modified by microwave synergistic high-density ultrasonic coupling to improve the gel property, simultaneously egg white powder is added to improve the protein concentration, animal and plant proteins are matched to improve the amino acid score, the marinating liquid prepared by decocting spices is directly added into the mixed liquid of the almond kernel protein isolate liquid and the egg white powder, the mixture is stirred, mixed uniformly and filled into a model, and then vacuum microwave heating is adopted to mold and degas.
The above description is only for the purpose of illustrating the preferred embodiments of the present invention and is not to be construed as limiting the invention, and any modifications, equivalents and improvements made within the spirit and principle of the present invention are intended to be included within the scope of the present invention.
Claims (6)
1. A modification method of almond kernel protein isolate is characterized by comprising the following steps:
step S1: diluting almond kernel protein isolate powder and distilled water according to a certain proportion, stirring at a low speed for dissolving, filtering, performing microwave heating treatment, and performing high-density ultrasound for a period of time to obtain a mixed solution I;
step S2: adding a certain amount of egg white powder into the mixed solution I obtained in the step S1, and uniformly stirring and mixing at a low speed to obtain a mixed solution II;
step S3: preparing spices according to a certain proportion according to the product flavor type, then decocting the spices, filtering the obtained brine to remove impurities after the decoction is finished, adding the brine with the impurities removed into the mixed solution II obtained in the step S2 according to a certain volume percentage, and uniformly stirring to obtain the modified almond kernel protein isolate solution.
2. The method for modifying almond protein isolate according to claim 1, wherein in step S1, the mass ratio of almond protein isolate powder to distilled water is 1 (10-15), the microwave treatment power is 800W, the microwave treatment time is 5-15 seconds, the high-density ultrasonic power is 200-250W, the ultrasonic time is 10-15 minutes, and the ultrasonic treatment is performed for 5 seconds with 5 seconds of pause.
3. The method for modifying almond protein isolate according to claim 1, wherein in step S2, the addition amount of egg white powder is 10-15% of the mass of the mixed solution.
4. The method for modifying almond protein isolate as claimed in claim 1, wherein in step S3, the ratio of material to liquid is controlled to be 1:18-24, the boiling time is 160-200 minutes, and the volume ratio of the halogen liquid to the mixed solution II is 6-10%.
5. A preparation method of the almond kernel protein isolate dried egg white, which is characterized by comprising the steps of slowly pouring an almond kernel protein isolate solution prepared by the method of any one of claims 1 to 4 into a model, and then heating for a period of time by microwaves to obtain the almond kernel protein isolate dried egg white.
6. The method for preparing the almond separated protein dried bean curd as claimed in claim 5, wherein the microwave heating is carried out under vacuum degree of-100 to-120 kPa, microwave power of 0.6-0.8kw, temperature of 65-77 ℃ and heating time of 15-25 minutes.
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