CN112021524A - High-dietary-fiber recombinant dried egg and preparation method thereof - Google Patents
High-dietary-fiber recombinant dried egg and preparation method thereof Download PDFInfo
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- CN112021524A CN112021524A CN202010716002.6A CN202010716002A CN112021524A CN 112021524 A CN112021524 A CN 112021524A CN 202010716002 A CN202010716002 A CN 202010716002A CN 112021524 A CN112021524 A CN 112021524A
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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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
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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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; 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
- 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
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
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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
- 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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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Abstract
The invention discloses a high dietary fiber recombinant dried egg and a preparation method thereof, belonging to the technical field of dried egg manufacturing or food processing, wherein the high dietary fiber recombinant dried egg is prepared by taking egg white, salted egg white, resistant dextrin, edible gum and water as raw materials through batching, degassing, modification, molding, baking, sterilization and packaging; according to the invention, the salted egg white and the egg white are compounded and modified, and the resistant dextrin is added, so that the high dietary fiber recombinant dried egg with excellent flavor and taste is prepared, the efficient value-added utilization of the salted egg white is realized, the color variety of dried egg products is enriched, and the nutritional and healthy convenient leisure food is provided for consumers.
Description
Technical Field
The invention belongs to the technical field of egg product processing, and particularly relates to a high-dietary-fiber recombinant dried egg and a preparation method thereof.
Background
The dried egg is a novel egg product prepared by taking whole egg liquid or egg white liquid as a main raw material, has the characteristics of high nutritional value, unique flavor, exquisite taste, convenience in carrying, simplicity in eating and the like, and is deeply favored by consumers. However, with the increasing living standard of people, the dietary structure and consumption concept are changed greatly. The existing dried egg products in the market are monotonous in variety, cannot meet diversified consumption requirements, and the research and development of nutritional and healthy recombined egg products are urgently needed.
The salted egg white is a byproduct of industrially producing salted egg yolk, and because the salted egg white has higher salt content, a large amount of salted egg white is usually discarded, so that the salted egg white cannot be fully and reasonably utilized, and the great waste of resources is caused. The protein content of the salted egg white is the same as that of the fresh egg white, but the functional characteristics of the salted egg white are influenced to a certain extent due to the action of high salt. On the premise of not performing desalination treatment, more and more attention and attention have been paid to how to improve the functional characteristics of salted egg white and make the salted egg white efficiently used in an added value manner.
Dietary fiber is a polysaccharide that is neither digested nor absorbed by the gastrointestinal tract, nor produces energy. With the development of nutrition and related disciplines, dietary fiber has been gradually found to have a considerable physiological role and is called a seventh group of nutrients. Research on dietary fiber has focused mainly on physiological functions in the defense against diseases and on applications in functional foods. At present, the research on the relationship between dietary fiber and human health is intensive, and some foods with high content of dietary fiber are more and more favored by consumers. However, animal derived foods have a high protein content and a low dietary fiber content. The dietary fiber is added into animal-derived food, and the high-protein food rich in the dietary fiber is developed, so that the nutritional requirement of a human body can be met, the modern consumption concept is met, and the food has a wide market prospect.
Disclosure of Invention
Aiming at the problems that the type of the conventional dried egg product is single and the nutritional and healthy consumption requirements of people are difficult to meet, the invention aims to provide the high dietary fiber recombinant dried egg and the preparation method thereof.
The invention provides a high dietary fiber recombinant dried egg which is prepared by taking egg white, salted egg white, resistant dextrin, edible gum and water as raw materials through the steps of proportioning, degassing, modifying, molding, forming, baking, sterilizing and packaging; the dried egg raw material comprises the following components in percentage by mass: egg white: salted egg white: resistant dextrin: edible gum: water = 2-4: 4.5-5.5: 0.7-0.9: 0.01-0.02: 1.5-2.5.
Preferably, the high dietary fiber recombinant dried egg provided by the invention is further set as follows, the raw materials of the dried egg comprise the following components in percentage by mass: egg white: salted egg white: resistant dextrin: edible gum: water =3:5:0.8:0.02: 2.
Preferably, the high dietary fiber recombinant dried egg provided by the invention is further set to comprise the following components in parts by weight: konjac glucomannan: gellan gum = 1.5-2.5: 0.5-1.5.
Preferably, the high dietary fiber recombinant dried egg provided by the invention is further set to be that the edible gum comprises the following components in parts by weight: konjac glucomannan: gellan gum =2: 1.
The second purpose of the invention is to provide a preparation method of the high dietary fiber recombinant dried egg, which comprises the following steps:
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; selecting salted duck eggs, removing egg yolks to obtain salted egg white, and filtering with gauze to remove impurities;
preparing materials: weighing quantitative resistant dextrin, edible gum and water according to a ratio, weighing seasonings according to the flavor requirement of the product, stirring the raw materials for 12-18 min, and mixing uniformly;
degassing: carrying out vacuum degassing treatment on the prepared feed liquid for 8-12 min, and removing bubbles in the feed liquid;
modification: carrying out ultrasonic modification treatment on the degassed feed liquid, wherein the ultrasonic power is 350-450 w, and the ultrasonic time is 25-35 min;
entering a mold and forming: slowly pouring the feed liquid into a mold, cooking and heating at 90 ℃ for forming, wherein the cooking time is 15-20 min;
baking: baking in an oven at 80-90 ℃ for 20-25 min;
and (3) sterilization and packaging: and (4) carrying out vacuum packaging on the product, sterilizing at 121 ℃ for 15min, and cooling to obtain a finished product for warehousing.
Preferably, the preparation method of the high dietary fiber recombinant dried egg provided by the invention is further set to be that the seasoning is one or more of white granulated sugar, light soy sauce, dark soy sauce, five-spice juice, chicken juice, yeast extract, flavour nucleotide disodium, edible essence, chili juice and ginger powder.
Preferably, the preparation method of the high dietary fiber recombinant dried egg provided by the invention is further set to be that the stirring time of the feed liquid is 15 min.
Preferably, the preparation method of the high dietary fiber recombinant dried egg provided by the invention is further set to ensure that the degassing time of the feed liquid is 10 min.
Preferably, the preparation method of the high dietary fiber recombinant dried egg provided by the invention is further configured that the ultrasonic modification treatment mode is as follows: the ultrasonic power is 400w, and the ultrasonic time is 30 min.
Advantageous effects
The invention provides a high dietary fiber recombinant dried egg and a preparation method thereof, and the high dietary fiber recombinant dried egg has the following advantages:
1. the invention uses the salted egg white as one of the raw materials for producing the dried eggs, realizes the high-value utilization of the salted egg white without desalting treatment, and greatly saves the production cost.
2. According to the invention, the gel property of egg white protein is improved through vacuum degassing and ultrasonic waves, and the taste, water holding capacity and texture characteristics of the dried egg product are obviously improved.
3. The resistant dextrin is added in the processing process of the high dietary fiber recombinant dried egg provided by the invention, has physiological functions of regulating blood sugar, reducing blood fat, improving intestinal environment, promoting mineral element absorption and the like, and is beneficial to human health.
4. The high dietary fiber recombinant dried egg provided by the invention is good in color, flavor and taste, contains more than 6% of dietary fiber (meets the requirement of high dietary fiber content claim in GB 28050 + 2011 national standard for food safety prepackaged food nutrition label convention), provides a nutritional, healthy and convenient leisure food with high protein, high dietary fiber, low fat and low cholesterol for consumers, and has a wide market prospect.
Detailed Description
The present invention is described in further detail below with reference to specific embodiments.
Example 1
The preparation method of the high dietary fiber recombinant dried egg comprises the following steps:
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; selecting salted duck eggs, removing egg yolks to obtain salted egg white, and filtering with gauze to remove impurities;
preparing materials: according to the weight percentage of egg white: salted egg white: resistant dextrin: edible gum: weighing resistant dextrin, edible gum and water according to the proportion of water = 2-4: 4.5-5.5: 0.7-0.9: 0.01-0.02: 1.5-2.5, weighing seasonings according to the requirement of product flavor, stirring the raw materials for 12-18 min, and mixing uniformly; degassing: carrying out vacuum degassing treatment on the prepared feed liquid for 8-12 min, and removing bubbles in the feed liquid;
modification: carrying out ultrasonic modification treatment on the degassed feed liquid, wherein the ultrasonic power is 350-450 w, and the ultrasonic time is 25-35 min;
entering a mold and forming: slowly pouring the feed liquid into a mold, cooking and heating at 90 ℃ for forming, wherein the cooking time is 15-20 min;
baking: baking in an oven at 80-90 ℃ for 20-25 min;
and (3) sterilization and packaging: and (4) carrying out vacuum packaging on the product, sterilizing at 121 ℃ for 15min, and cooling to obtain a finished product for warehousing.
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 (9)
1. The high dietary fiber recombinant dried egg is characterized in that the dried egg is prepared by taking egg white, salted egg white, resistant dextrin, edible gum and water as raw materials through the steps of proportioning, degassing, modifying, molding, forming, baking, sterilizing and packaging; the dried egg raw material comprises the following components in percentage by mass: egg white: salted egg white: resistant dextrin: edible gum: water = 2-4: 4.5-5.5: 0.7-0.9: 0.01-0.02: 1.5-2.5.
2. The high dietary fiber recombinant dried egg as claimed in claim 1, wherein the raw materials of the dried egg comprise the following components in percentage by mass: egg white: salted egg white: resistant dextrin: edible gum: water =3:5:0.8:0.02: 2.
3. The high dietary fiber recombinant dried egg as claimed in claim 1, wherein the edible gum comprises the following components in parts by weight: konjac glucomannan: gellan gum = 1.5-2.5: 0.5-1.5.
4. The high dietary fiber recombinant dried egg as claimed in claim 1, wherein the edible gum comprises the following components in parts by weight: konjac glucomannan: gellan gum =2: 1.
5. A preparation method of high dietary fiber recombinant dried eggs is characterized by comprising the following steps:
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; selecting salted duck eggs, removing egg yolks to obtain salted egg white, and filtering with gauze to remove impurities;
preparing materials: weighing quantitative resistant dextrin, edible gum and water according to a ratio, weighing seasonings according to the flavor requirement of the product, stirring the raw materials for 12-18 min, and mixing uniformly;
degassing: carrying out vacuum degassing treatment on the prepared feed liquid for 8-12 min, and removing bubbles in the feed liquid;
modification: carrying out ultrasonic modification treatment on the degassed feed liquid, wherein the ultrasonic power is 350-450 w, and the ultrasonic time is 25-35 min;
entering a mold and forming: slowly pouring the feed liquid into a mold, cooking and heating at 90 ℃ for forming, wherein the cooking time is 15-20 min;
baking: baking in an oven at 80-90 ℃ for 20-25 min;
and (3) sterilization and packaging: and (4) carrying out vacuum packaging on the product, sterilizing at 121 ℃ for 15min, and cooling to obtain a finished product for warehousing.
6. The preparation method of the high dietary fiber recombinant dried egg as claimed in claim 3, wherein the flavoring agent is one or more of white granulated sugar, light soy sauce, dark soy sauce, five spice juice, chicken juice, yeast extract, disodium ribonucleotide, edible essence, chili juice and ginger powder.
7. The method for preparing the high dietary fiber recombinant dried egg as claimed in claim 3, wherein the stirring time of the feed liquid is 15 min.
8. The method for preparing the high dietary fiber recombinant dried egg as claimed in claim 3, wherein the degassing time of the feed liquid is 10 min.
9. The method for preparing the high dietary fiber recombinant dried egg as claimed in claim 3, wherein the ultrasonic modification treatment mode is as follows: the ultrasonic power is 400w, and the ultrasonic time is 30 min.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010716002.6A CN112021524A (en) | 2020-07-23 | 2020-07-23 | High-dietary-fiber recombinant dried egg and preparation method thereof |
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| CN202010716002.6A CN112021524A (en) | 2020-07-23 | 2020-07-23 | High-dietary-fiber recombinant dried egg and preparation method thereof |
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113261652A (en) * | 2021-06-08 | 2021-08-17 | 浙江省农业科学院 | Iron-reinforced recombinant dried egg 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 |
| CN114376166A (en) * | 2022-01-24 | 2022-04-22 | 大连工业大学 | Multi-source high-quality dried egg rich in perilla seeds 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 |
| 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 |
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2020
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Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113261652A (en) * | 2021-06-08 | 2021-08-17 | 浙江省农业科学院 | Iron-reinforced recombinant dried egg 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 |
| CN114376166A (en) * | 2022-01-24 | 2022-04-22 | 大连工业大学 | Multi-source high-quality dried egg rich in perilla seeds 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 |
| 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 |
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Application publication date: 20201204 |