CN112021448B - Preparation method of modified recombinant egg white liquid - Google Patents
Preparation method of modified recombinant egg white liquid Download PDFInfo
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- CN112021448B CN112021448B CN202010718069.3A CN202010718069A CN112021448B CN 112021448 B CN112021448 B CN 112021448B CN 202010718069 A CN202010718069 A CN 202010718069A CN 112021448 B CN112021448 B CN 112021448B
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- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 119
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 119
- 235000014103 egg white Nutrition 0.000 title claims abstract description 117
- 210000000969 egg white Anatomy 0.000 title claims abstract description 117
- 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 115
- 238000002360 preparation method Methods 0.000 title claims abstract description 16
- 239000007788 liquid Substances 0.000 title claims description 21
- 235000013305 food Nutrition 0.000 claims abstract description 7
- 241000272525 Anas platyrhynchos Species 0.000 claims description 33
- 235000013601 eggs Nutrition 0.000 claims description 30
- 239000000084 colloidal system Substances 0.000 claims description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 210000002969 egg yolk Anatomy 0.000 claims description 11
- 235000013345 egg yolk Nutrition 0.000 claims description 10
- 238000001914 filtration Methods 0.000 claims description 9
- 239000012535 impurity Substances 0.000 claims description 9
- 230000001954 sterilising effect Effects 0.000 claims description 6
- 238000009210 therapy by ultrasound Methods 0.000 claims description 6
- LUEWUZLMQUOBSB-FSKGGBMCSA-N (2s,3s,4s,5s,6r)-2-[(2r,3s,4r,5r,6s)-6-[(2r,3s,4r,5s,6s)-4,5-dihydroxy-2-(hydroxymethyl)-6-[(2r,4r,5s,6r)-4,5,6-trihydroxy-2-(hydroxymethyl)oxan-3-yl]oxyoxan-3-yl]oxy-4,5-dihydroxy-2-(hydroxymethyl)oxan-3-yl]oxy-6-(hydroxymethyl)oxane-3,4,5-triol Chemical compound O[C@H]1[C@@H](O)[C@H](O)[C@@H](CO)O[C@H]1O[C@@H]1[C@@H](CO)O[C@@H](O[C@@H]2[C@H](O[C@@H](OC3[C@H](O[C@@H](O)[C@@H](O)[C@H]3O)CO)[C@@H](O)[C@H]2O)CO)[C@H](O)[C@H]1O LUEWUZLMQUOBSB-FSKGGBMCSA-N 0.000 claims description 5
- 241001312219 Amorphophallus konjac Species 0.000 claims description 5
- 235000001206 Amorphophallus rivieri Nutrition 0.000 claims description 5
- 206010049244 Ankyloglossia congenital Diseases 0.000 claims description 5
- 229920002581 Glucomannan Polymers 0.000 claims description 5
- 229920002752 Konjac Polymers 0.000 claims description 5
- 229940046240 glucomannan Drugs 0.000 claims description 5
- 239000000252 konjac Substances 0.000 claims description 5
- 235000010485 konjac Nutrition 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 5
- 239000000679 carrageenan Substances 0.000 claims description 4
- 235000010418 carrageenan Nutrition 0.000 claims description 4
- 229940113118 carrageenan Drugs 0.000 claims description 4
- 229920001525 carrageenan Polymers 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000009928 pasteurization Methods 0.000 claims description 4
- 238000000926 separation method Methods 0.000 claims description 4
- 238000003756 stirring Methods 0.000 claims description 4
- UHVMMEOXYDMDKI-JKYCWFKZSA-L zinc;1-(5-cyanopyridin-2-yl)-3-[(1s,2s)-2-(6-fluoro-2-hydroxy-3-propanoylphenyl)cyclopropyl]urea;diacetate Chemical compound [Zn+2].CC([O-])=O.CC([O-])=O.CCC(=O)C1=CC=C(F)C([C@H]2[C@H](C2)NC(=O)NC=2N=CC(=CC=2)C#N)=C1O UHVMMEOXYDMDKI-JKYCWFKZSA-L 0.000 claims description 4
- 241000251468 Actinopterygii Species 0.000 claims description 2
- 235000013372 meat Nutrition 0.000 claims description 2
- 235000011950 custard Nutrition 0.000 claims 1
- 239000000416 hydrocolloid Substances 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 238000005554 pickling Methods 0.000 claims 1
- 238000010612 desalination reaction Methods 0.000 description 5
- 206010011376 Crepitations Diseases 0.000 description 4
- 208000037656 Respiratory Sounds Diseases 0.000 description 4
- 150000003839 salts Chemical class 0.000 description 4
- 230000004048 modification Effects 0.000 description 3
- 238000012986 modification Methods 0.000 description 3
- 239000000047 product Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 238000010521 absorption reaction Methods 0.000 description 2
- 238000011033 desalting Methods 0.000 description 2
- 235000013312 flour Nutrition 0.000 description 2
- 238000001879 gelation Methods 0.000 description 2
- 239000000203 mixture Substances 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 230000009471 action Effects 0.000 description 1
- 235000015895 biscuits Nutrition 0.000 description 1
- 239000006227 byproduct Substances 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 238000009776 industrial production Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 125000003473 lipid group Chemical group 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000012149 noodles Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 230000008719 thickening Effects 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- 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
- A23J1/00—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites
- A23J1/08—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs
- A23J1/09—Obtaining protein compositions for foodstuffs; Bulk opening of eggs and separation of yolks from whites from eggs separating yolks from whites
-
- A—HUMAN NECESSITIES
- 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
- A23J3/04—Animal proteins
-
- 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
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Biochemistry (AREA)
- Botany (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of modified recombinant egg white, belonging to the technical field of food processing.
Description
Technical Field
The invention belongs to the technical field of egg product processing, and particularly relates to a preparation method of modified recombinant egg white liquid.
Background
The egg white is the main component of the eggs, the weight of the egg white accounts for 45-60% of the whole egg, and the weight of the egg white accounts for 45-58% of the whole egg. The egg white has high nutritive value, protein accounts for more than 90% of the dry basis weight, and the balance is lipid, vitamins, minerals and the like. The egg white protein is high-quality protein suitable for human body absorption, and the absorption utilization rate is as high as 99.6%. In addition, egg white has various functional characteristics, such as foamability, emulsibility, gelation property and the like, wherein the gelation property is most widely applied in food industrial production. Egg white has good gelling properties, and is widely used as a raw material for food processing, not only to improve the texture and form of food, but also to improve the water-retaining property, thickening property, cohesiveness and the like of food, and is widely used in meat paste, fish paste, flour products and the like.
The salted duck egg white is a byproduct for producing salted egg yolk, and has higher salt content, so that the salted duck egg white cannot be fully and reasonably utilized. Except that a few raw materials are used for processing flour products such as feed, biscuits, noodles and the like, a large amount of the raw materials are directly discarded, so that the high-quality protein resource is greatly wasted, and the serious pollution is brought to the surrounding environment and water sources. The protein content of the salted duck egg white is the same as that of fresh egg white, but the functional characteristics of the salted duck egg white are influenced to a certain extent due to the action of high salt. At present, the high-value utilization of the salted duck egg white mainly adopts enzymolysis and desalination processes, including treatment modes of enzymolysis and desalination, desalting firstly and then enzymolysis and direct desalination. Generally speaking, desalination methods such as ultrafiltration and isoelectric point generally have the problems of high cost and low yield, and the high salt content of the salted egg white causes corrosion of processing equipment. On the premise of not performing desalination treatment, the functional characteristics of the salted duck egg white are improved, so that the salted duck egg white is paid more and more attention and attention on efficient value-added utilization.
Disclosure of Invention
Aiming at the problems that the functional characteristics of the conventional salted duck egg white are poor and the salted duck egg white is not fully developed and utilized, the invention aims to provide the preparation method of the modified recombinant egg white, the salted duck egg white, the egg white and water are compounded, the gel performance is improved by adopting ultrasonic-assisted hydrophilic colloid, the modified recombinant egg white is prepared, and the efficient value-added utilization of the salted egg white is realized.
The invention aims to provide a preparation method of modified recombinant egg white, which comprises the following steps:
preparing salted duck egg white: selecting salted duck eggs, removing egg yolks to obtain salted duck egg white, and filtering with gauze to remove impurities;
preparing egg white: selecting fresh and crackless eggs, cleaning and airing the surfaces of the fresh and crackless eggs, performing shell-liquid separation, separating egg yolks and egg whites by an egg separator, and filtering the egg whites to remove frenulum and impurities;
preparing recombinant egg white liquid: mixing salted duck egg white, egg white and water uniformly according to a certain mass ratio;
modification of hydrophilic colloid assisted by ultrasonic wave: adding 0.1 to 0.2 percent of hydrophilic colloid into the recombinant egg white, stirring uniformly, and then carrying out ultrasonic treatment;
and (3) sterilization: sterilizing the modified recombinant egg white liquid by adopting a pasteurization method;
and packaging and refrigerating the sterilized modified recombinant egg white liquid.
Preferably, the preparation method of the modified recombinant egg white provided by the invention is further configured that the recombinant egg white comprises the following components in percentage by mass: salted duck egg white: egg white: water =4.5 to 5.5.
Preferably, the preparation method of the modified recombinant egg white provided by the invention is further set as follows, the mass ratio of each component of the recombinant egg white is as follows: salted duck egg white: egg white: water = 5.
Preferably, the preparation method of the modified recombinant egg white provided by the invention is further configured that the added hydrophilic colloid comprises the following components in parts by weight: konjac glucomannan: carrageenan =1 to 2, 0.4 to 0.6.
Preferably, the preparation method of the modified recombinant egg white provided by the invention is further configured that the added hydrophilic colloid comprises the following components in parts by weight: konjac glucomannan: carrageenan = 1.5.
Preferably, the preparation method of the modified recombinant egg white provided by the invention is further configured that the ultrasonic treatment mode of the recombinant egg white is as follows: the ultrasonic power is 350 to 450w, and the ultrasonic time is 25 to 35min.
Preferably, the preparation method of the modified recombinant egg white provided by the invention is further configured that the ultrasonic treatment mode of the recombinant egg white is as follows: the ultrasonic power is 400w, and the ultrasonic time is 30min.
Advantageous effects
The invention provides a preparation method of modified recombinant egg white, which has the following advantages:
1. the recombinant egg white is prepared from the salted duck egg white, the egg white and water, the utilization rate of the salted egg white is effectively improved (the highest proportion in the recombinant egg white can reach 50%), the direct utilization of the salted egg white is realized, and the problem of overhigh production cost caused by desalting treatment is solved.
2. The recombinant egg white prepared by the invention has little difference in nutritional component composition and content compared with fresh egg white, ensures the nutritional value, reduces the NaCl content by more than 50 percent compared with salted egg white, and avoids the problem that the recombinant egg white cannot be fully utilized due to overhigh salt content.
3. By means of ultrasonic-assisted hydrophilic colloid treatment, the gel property of the recombinant egg white is effectively improved, the gel hardness and the water holding capacity are improved, and the application range in food processing is widened.
Detailed Description
The present invention is described in further detail below with reference to specific embodiments.
Example 1
The preparation method of the modified recombinant egg white liquid comprises the following steps:
preparing salted duck egg white: selecting salted duck eggs, removing egg yolks to obtain salted duck egg white, and filtering with gauze to remove impurities;
preparing egg white: selecting fresh and crackless eggs, cleaning the surfaces of the fresh and crackless eggs, airing the eggs, separating shells and liquid, separating egg yolks and egg white from the eggs by an egg separator, and filtering the egg white to remove frenulum and impurities;
preparing recombinant egg white liquid: uniformly mixing salted duck egg white, egg white and water according to the mixture ratio of 4.5-5.5;
modification of hydrophilic colloid assisted by ultrasonic wave: adding 0.1-0.2% of hydrophilic colloid (konjac glucomannan = 1-2, 0.4-0.6) into the recombinant egg white liquid, stirring uniformly, and then carrying out ultrasonic treatment with the ultrasonic power of 350-450w and the ultrasonic time of 25-35min;
and (3) sterilization: sterilizing the modified recombinant egg white liquid by adopting a pasteurization method;
and packaging and refrigerating the sterilized modified recombinant egg white.
The above is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the examples, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.
Claims (8)
1. The modified recombinant egg white liquid is characterized by comprising the following components in percentage by mass: salted duck egg white: egg white: water = 4.5-5.5; the recombinant egg white liquid also contains hydrophilic colloid; the hydrophilic colloid comprises the following components in parts by weight: konjac glucomannan: carrageenan = 1-2;
the preparation method of the modified recombinant egg white liquid sequentially comprises the following steps: s1, preparing salted duck egg white, selecting salted duck eggs which are mature, removing egg yolks to obtain the salted duck egg white, and filtering with gauze to remove impurities;
s2, preparing egg white, namely selecting fresh and crack-free eggs, cleaning the surfaces of the eggs, airing the eggs, performing shell-liquid separation, separating egg yolk and egg white by an egg separator, and filtering the egg white to remove frenulum and impurities;
s3, preparing recombinant egg white, namely uniformly mixing salted duck egg white, egg white and water according to a ratio;
s4, modifying, namely adding 0.1-0.2% of hydrophilic colloid into the recombinant egg white, uniformly stirring, and then carrying out ultrasonic treatment;
s5, sterilizing, namely performing pasteurization on the modified recombinant egg white;
and S6, packaging and refrigerating.
2. The modified recombinant egg white liquid according to claim 1, wherein the recombinant egg white liquid comprises the following components in percentage by mass: salted duck egg white: egg white: water = 5.
3. The modified recombinant egg white of claim 1, wherein the added hydrocolloids comprise, in parts by weight: konjac glucomannan: carrageenan = 1.5.
4. A modified reconstituted egg white according to claim 1,
the salted egg white is prepared by pickling mature salted duck eggs, and removing egg yolks to obtain salted duck egg white;
the egg white is prepared from fresh and crack-free eggs, the surfaces of the fresh and crack-free eggs are cleaned and dried, shell-liquid separation is carried out, yolk and egg white are separated by an egg separator, and frenulum and impurities are removed by filtering the egg white.
5. A preparation method of modified recombinant egg white liquid is characterized by comprising the following steps in sequence: s1, preparing salted duck egg white, selecting salted mature salted duck eggs, removing egg yolks to obtain the salted duck egg white, and filtering with gauze to remove impurities;
s2, preparing egg white, namely selecting fresh and crack-free eggs, cleaning the surfaces of the eggs, airing the eggs, performing shell-liquid separation, separating egg yolk and egg white by an egg separator, and filtering the egg white to remove frenulum and impurities;
s3, preparing recombinant egg white, namely uniformly mixing the salted duck egg white, the egg white and water according to a ratio;
s4, modifying, namely adding 0.1-0.2% of hydrophilic colloid into the recombinant egg white, uniformly stirring, and then carrying out ultrasonic treatment;
s5, sterilizing, namely performing pasteurization on the modified recombinant egg white;
and S6, packaging and refrigerating.
6. The method according to claim 5, wherein the recombinant egg white is sonicated by: the ultrasonic power is 350-450 w, and the ultrasonic time is 25-35 min.
7. The method according to claim 5, wherein the recombinant egg white is sonicated by: the ultrasonic power is 400w, and the ultrasonic time is 30min.
8. The application of the modified recombinant egg white is characterized in that the recombinant egg white can be used as a raw and auxiliary material for processing dried eggs, egg custards, meat paste products, fish paste products, baked food and the like.
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| TWI809450B (en) * | 2021-07-14 | 2023-07-21 | 勤億蛋品科技股份有限公司 | Liquid egg product manufacturing process |
| CN114431429A (en) * | 2022-01-24 | 2022-05-06 | 大连工业大学 | Dried euphausia superba protein with low allergenicity and preparation method thereof |
| CN114376168A (en) * | 2022-01-24 | 2022-04-22 | 大连工业大学 | Food-grade coagulant rich in high-quality egg white protein source and preparation method thereof |
| CN114376165A (en) * | 2022-01-24 | 2022-04-22 | 大连工业大学 | Dried euphausia superba eggs rich in lecithin and preparation method thereof |
| CN115777940B (en) * | 2022-12-16 | 2023-05-23 | 东北农业大学 | Salted egg white protein modified by polysaccharide mixture, and preparation method and application thereof |
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| JP2008104416A (en) * | 2006-10-26 | 2008-05-08 | Q P Corp | Pasteurized liquid egg white, and egg product using the same |
| CN104026637A (en) * | 2014-06-23 | 2014-09-10 | 河南科技大学 | Method for preparing dried poultry egg by using salted egg white |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| AU2009201493B8 (en) * | 2008-04-15 | 2013-09-26 | Southside Coldstores Pty Ltd | Method of maximising utilisation of egg albumen |
| CN104664240A (en) * | 2013-11-29 | 2015-06-03 | 盛宏彬 | Ginkgo noodles |
| CN104921178B (en) * | 2015-07-02 | 2018-08-31 | 广州宝旺农副产品有限公司 | A kind of production technology of recombination egg products |
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|---|---|---|---|---|
| JP2008104416A (en) * | 2006-10-26 | 2008-05-08 | Q P Corp | Pasteurized liquid egg white, and egg product using the same |
| CN104026637A (en) * | 2014-06-23 | 2014-09-10 | 河南科技大学 | Method for preparing dried poultry egg by using salted egg white |
Non-Patent Citations (1)
| Title |
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| 咸鸭蛋清的综合利用研究进展;魏美娟等;《食品工业科技》;20200317(第17期);第334-338页 * |
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