CN112137035A - High-fiber dried egg and preparation method thereof - Google Patents
High-fiber dried egg and preparation method thereof Download PDFInfo
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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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
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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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Abstract
The invention discloses a high-fiber dried egg and a preparation method thereof, and belongs to the technical field of food. The invention takes whole egg liquid as raw material, and is made into a novel dried egg product by compound seasoning and adding plant-based tissue protein, the quality-structure characteristics and the sensory state of the product are improved by adding glutamine transaminase (TG enzyme) in the production, the fiber tissue of the product can be seen by naked eyes by adopting the water-steaming sizing and sterilizing process, the taste Q is elastic, the tissue toughness is good, the product has the characteristics of high fiber and high protein, easy demoulding, less breakage, high yield and the like, and the demand of meal replacement can be met.
Description
Technical Field
The invention relates to a high-fiber dried egg and a preparation method thereof, belonging to the technical field of food.
Background
The dried egg is a new food taking eggs as raw materials, the taste and value of the dried egg are far higher than those of the traditional dried bean curd, the nutritional value of the product is high, and the product can be directly eaten. However, the dried egg products sold in the market at present have the defects of single taste, poor texture characteristics and the like, the traditional process adopts the cooking and baking process to assist marinating and seasoning, the process is complicated, the product nutrition loss is large, and the batch taste is unstable.
In the patent CN108685045A, the texture characteristics of the dried eggs are improved by adding compound gum (konjac glucomannan and carrageenan) and TG enzyme, the product tissue and flavor are improved by baking and marinating processes, the steps are complicated, and the product taste is unstable.
In the patent CN107041519A, the hardness and toughness of the product are improved by adding the konjac flour, and the production process adopts a marinating process, so that the time consumption of the process flow is long.
In the patent CN109497450A, soybean fibers are added to improve the demoulding effect of dried eggs, and the product has large nutrient loss and poor taste through high-temperature processes such as homogenization, cooking and baking. Therefore, it is highly desirable to provide a preparation method of high-fiber dried eggs with high stability, simple operation and excellent taste.
Disclosure of Invention
Aiming at the defect problems of the dried eggs, the invention relates to a novel dried egg product which is prepared by taking whole egg liquid as a raw material, carrying out compound seasoning and adding plant-based tissue protein, improving the texture and the sensory state of the product by adding glutamine transaminase (TG enzyme) in the production, adopting the water steaming and shaping and sterilization processes to prepare the product with visible fiber tissue, good taste Q elasticity and tissue toughness, high fiber and high protein content, easy demoulding, less crushing, high yield and the like, and meeting the requirements of meal replacement.
The invention aims to provide a preparation method of high-fiber dried eggs, which takes whole egg liquid as a raw material, adjusts the pH value to 7-10 by adding plant-based histone, and adopts ultrasonic-assisted TG enzyme for crosslinking to prepare the high-fiber dried eggs.
In one embodiment of the invention, the plant based tissue protein comprises one or more of soy tissue protein, pea tissue protein, peanut tissue protein and wheat tissue protein.
In one embodiment of the invention, the ratio of the addition amount of the plant-based histone to the mass volume of the egg liquid is 1: 6-1: 10.
In one embodiment of the invention, the ultrasound conditions are: the ultrasonic power is 100-500W, and the ultrasonic time is 10-20 min.
In one embodiment of the present invention, the amount of TG enzyme added is 0.1-1U/g whole egg liquid.
In one embodiment of the invention, the whole egg liquid further comprises auxiliary materials, and the auxiliary materials comprise one or more of dietary fibers, emulsifiers, water retention agents, stabilizers, hydrophilic colloids and flavoring agents.
In one embodiment of the invention, the dried eggs comprise, by mass, 60-90 parts of the high-protein egg liquid, 1-2 parts of composite phosphate, 1-5 parts of white granulated sugar, 5-15 parts of polydextrose, 1-5 parts of casein, 1-5 parts of edible salt and 1-5 parts of spices.
In one embodiment of the invention, the method comprises the steps of:
(1) pretreating raw materials; freezing whole egg liquid, and thawing at 0-4 deg.C; rehydrating soybean tissue protein in advance until no hard core exists, dehydrating, and removing filaments for later use;
(2) stirring: adding the ingredients into the egg liquid, and stirring until no particles exist to prepare the seasoning egg liquid; the egg liquid and the ingredients comprise, by mass, 60-90 parts of egg liquid, 1-2 parts of composite phosphate, 1-5 parts of white granulated sugar, 5-15 parts of polydextrose, 1-5 parts of casein, 1-5 parts of edible salt and 1 part of spice;
(4) and (3) filtering: the flavored egg liquid passes through a 40-mesh and 80-mesh filter screen in sequence, and solid particles and foams are removed by filtration;
(5) homogenizing and die filling: homogenizing the flavored egg liquid with a homogenizer for 15-30 seconds at a speed of 2-5 steps, spreading textured soybean protein filaments in an egg drying mold, and injecting the flavored egg liquid;
(6) TG enzyme treatment: adjusting the pH value of the seasoning egg liquid to 7-10, and carrying out ultrasonic treatment at 500W for 10-20min in 100-; then adding TG enzyme, reacting at 40-60 deg.C for 15-30 min;
(7) shaping: setting in a steamer at certain pressure and temperature, wherein the setting pressure and temperature are 0.1-0.5Mpa and 95-100 ℃;
(8) packaging: cutting the shaped product into a specified shape and carrying out vacuum packaging;
(9) and (3) sterilization: and (5) placing the dried eggs prepared in the step (8) at the temperature of 100 ℃ and 150 ℃, and sterilizing for 10-20min under the back pressure of 0.1-0.5 Mpa.
In one embodiment of the present invention, the egg liquid comprises egg liquid of chicken, duck, goose or quail.
The second purpose of the invention is to provide the high-fiber dried egg prepared by the method.
A third object of the invention is to provide the use of the above method for the preparation of a gelatinous food product.
Tissue protein: a food or food material with high protein is produced by using protein-containing substances as main raw materials and performing high-temperature high-pressure extrusion processing.
Dietary fiber: the dietary fiber is defined as the sum of non-digestible components which are not decomposed by gastrointestinal digestive enzymes of a human body in food, and has certain health effects on the aspects of intestinal health, blood sugar regulation, type 2 diabetes prevention, satiety and weight regulation, lipid metabolism disorder prevention, certain cancer prevention and the like.
High dietary fiber: the content of the dietary fiber meets the nutrient specification of GB 28050, and the content of the dietary fiber in each 100g of the product is more than or equal to 6 g.
High protein: the protein content meets the nutrient specification of CB 28050, and the protein content is more than or equal to 12g in every 100g of the product.
TG enzyme: glutamine transaminase is a monomeric protein with 331 amino groups and a molecular weight of about 38000 and an active center, and can catalyze protein polypeptides to generate covalent cross-linking in molecules and among molecules (see schematic diagram 1), so that the structure and the function of the protein are improved.
Composite phosphate: the combination of two or more phosphates used in food processing has good emulsifying and moisture retaining properties.
The invention has the beneficial effects that:
the invention takes whole egg liquid as raw material, and is made into a novel dried egg product by compound seasoning and adding plant-based tissue protein, the quality-structure characteristics and the sensory state of the product are improved by adding glutamine transaminase (TG enzyme) in the production, the fiber tissue of the product can be seen by naked eyes by adopting the water-steaming sizing and sterilizing process, the taste Q is elastic, the tissue toughness is good, the product has the characteristics of high fiber and high protein, easy demoulding, less breakage, high yield and the like, and the demand of meal replacement can be met.
Drawings
FIG. 1TG enzyme catalysis model;
FIG. 2 shows the cross-linking effect of the products of different experimental groups.
Detailed Description
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
Tissue proteins were purchased from provitamin (cargos) food ltd.
TG enzyme is purchased from Shandongtutai bioengineering GmbH, model number is T38, and enzyme activity is 120U/g.
1. Sensory evaluation
The dried eggs were subjected to sensory evaluation according to the GB/T10220-.
TABLE 1 sensory evaluation criteria
2. Testing of gel strength:
the tissue crosslinking effect of the final product of each experimental group is measured and analyzed by adopting crosslinking strength (g.cm), and the measurement of the texture characteristics is analyzed by adopting a texture analyzer.
The parameters are as follows: a probe: p/0.5; instrument running speed before test: 0.8 mm/s; the running speed of the instrument is 1.0mm/s during testing;
the return speed of the instrument is 0.8mm/s after the test; the touch force is as follows: 5.0 g; compression ratio: 50 percent; the data acquisition rate is 200 pps; number of operating cycles: 2 times.
3. Testing of cohesion:
the binding effect of the egg protein, TG enzyme substrate and wiredrawing protein (tissue protein) of the final product of the experimental group is analyzed by a physical property analyzer, and the cohesiveness: this value can be modeled to represent the internal adhesion of the sample, characterizing the effect of blocking polymerization between materials.
Equipment: physiology Analyzer TA-XTPlus Probe and Accessories: a 0.55 "inch probe (P/0.5R) with a 5kg force sensor;
parameters are as follows: speed before experiment: 1.5 mm/s; experiment speed: 1.0 mm/s; return speed: 1.0 mm/s; and (3) testing distance: 10 mm; stress induction: auto-5 g; counting the number of points to 200 pps; the average was taken 2 times per set of experimental runs.
Example 1: preparation method of high-fiber dried egg product
The product formula is as follows: 70 parts of whole egg liquid, 10 parts of tissue protein, 1 part of compound phosphate, 5 parts of white granulated sugar, 10 parts of polydextrose, 5 parts of casein, 1 part of edible salt, 0.5 part of monosodium glutamate, 1 part of spice, 1.5 parts of soy sauce and 0.3 part of TG enzyme.
The process comprises the following steps:
1. pretreating raw materials; freezing whole egg liquid, and thawing at 0-4 deg.C; the soybean tissue protein is rehydrated in advance until no hard core exists, dehydrated and then split for later use by a splitting machine.
2. The ingredients are that the whole egg liquid and other raw and auxiliary materials are respectively weighed according to the proportion of the formula;
3. stirring: adding the powder into the egg liquid, stirring until no particles exist, adding other liquid ingredients, and uniformly stirring to obtain a flavored egg liquid;
4. secondary filtration: the flavored egg liquid passes through a 40-mesh and 80-mesh filter screen in sequence, and solid particles and foams are removed by filtration;
5. homogenizing and die filling: homogenizing the flavored egg liquid with a homogenizer for 15-30 seconds at a speed of 2-5 steps, spreading textured soybean protein filaments in an egg drying mold, and injecting the flavored egg liquid;
TG enzyme treatment: adjusting the pH value of the seasoning egg liquid to 7.5, adding TG enzyme by an ultrasonic oscillation technology (250W, ultrasonic for 15min), reacting at the temperature of 45 ℃ for 25 min, wherein the addition amount of the TG enzyme is 0.3U/g whole egg liquid;
7. shaping: setting in a steamer with setting pressure and temperature of 0.12MPa and 98 deg.C respectively;
8. packaging: cutting the shaped product into a specified shape and carrying out vacuum packaging;
9. and (3) sterilization: placing the dried egg product at 121 deg.C, back pressure of 0.2Mpa, and sterilizing for 15 min.
Example 2: selection of the amount of textured soybean protein added
The formulation described in example 1 was used except that the amounts of the textured soybean protein added were adjusted to 0, 5, 20, 30 and 40 parts, respectively, and the other conditions were the same as in example 1.
TABLE 2 Effect of different amounts of tissue protein added on texture
Example 3: selection of pH
The process described in example 1 was followed, except that the pH was adjusted to 2, 6, 9 and 12, respectively, and the other conditions were the same as in example 1. The results show that the cross-linking strength and cohesiveness of the final dried egg product are the best effects in the experimental group in the weak alkaline environment with the pH value of 7.5, and show that the release of the polypeptide sites of the wiredrawing protein and the acting efficiency of the TG enzyme are influenced by the pH value which is too high or too low. Therefore, preferably, the pH is 7.5.
TABLE 3 Effect of different pH on texture
During enzyme reaction treatment, the pH is adjusted and ultrasonic treatment is carried out to expose and release the condensed protein polypeptide sites in the textured protein, so that TG enzyme can catalyze isopeptide bonds/covalent bonds formed in and among protein molecules of the textured protein and the egg protein, the covalent bonds can enable different proteins to be combined together more tightly to form a compact three-dimensional network structure, and the physical properties such as elasticity, hardness and the like of the product are improved.
Example 4: selection of ultrasonic power
The method described with reference to example 1 differs in that the ultrasonic power is 50W,150W, 200W, 300W, respectively. The other conditions were the same as in example 1. The result shows that the cross-linking strength and the cohesive force of the product are optimal under the action of the ultrasonic power of 250W, which indicates that the direct cross-linking effect of the egg albumen and the wiredrawing albumen is influenced by over-high or over-low ultrasonic power. Therefore, the ultrasonic power is preferably 250W.
TABLE 4 Effect of different ultrasound powers on texture
Comparative example 1:
the dried egg obtained by replacing the above-mentioned soybean tissue protein with an equal amount of isolated soybean protein according to the method of example 1 and under the same conditions as in example 1 was prepared, but the cross-linking viscosity and cohesiveness of the dried egg were inferior to those of example 1, and the texture was less tough, less palatable and less tough than those of example 1.
Comparative example 2:
the ultrasonic shaking step in example 1 is omitted, and the other conditions are the same as those in example 1, so that the prepared dried eggs have loose tissue structures and poor mouthfeel. The reason is that without ultrasonic oscillation treatment, most active sites in the soybean tissue protein are contained inside, so that the soybean tissue protein is difficult to be subjected to TG enzyme crosslinking reaction, egg white protein and the soybean tissue protein cannot be combined, and the combination of the egg white protein and the soybean tissue protein is loose.
Comparative example 3:
the TG enzyme treatment step in step 6 of example 1 was omitted and other conditions or parameters were the same as those of example 1.
TABLE 5 product composite score
Summarizing the experimental data of analysis table 5 and fig. 2, comparative example 1 provides data evidence: if only protein (such as soy protein isolate) is added, the content of the protein can be improved, but the texture of the dried egg is loose and the taste is poor. By adopting a comprehensive scheme of adding casein, adjusting PH and ultrasonically oscillating, the high-fiber dried egg with the texture of Q elasticity and fiber meat feeling can be obtained by adding TG enzyme.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by those skilled in the art without departing from the spirit and scope of the invention as defined in the appended claims.
Claims (10)
1. The preparation method of the high-fiber dried egg is characterized in that whole egg liquid is used as a raw material, plant-based tissue protein is added, the pH value is adjusted to 7-10, and ultrasonic-assisted TG enzyme crosslinking is adopted to prepare the high-fiber dried egg.
2. The method of claim 1, wherein the plant-based tissue protein comprises one or more of soy tissue protein, pea tissue protein, peanut tissue protein, and wheat tissue protein.
3. The method according to claim 2, wherein the mass-to-volume ratio of the addition amount of the plant-based histones to the egg liquid is 1:6 to 1: 10.
4. The method according to any one of claims 1 to 3, wherein the ultrasound conditions are: the ultrasonic power is 100-500W, and the ultrasonic time is 10-20 min.
5. The method according to any one of claims 1 to 4, wherein the amount of TG enzyme added is 0.1 to 1U/g whole egg liquid.
6. The method of any one of claims 1-5, further comprising an adjuvant comprising one or more of dietary fiber, an emulsifier, a moisture retention agent, a stabilizer, a hydrocolloid, and a flavoring agent.
7. Method according to any of claims 1-6, characterized in that the method comprises the steps of:
(1) pretreating raw materials; freezing whole egg liquid, and thawing at 0-4 deg.C; rehydrating soybean tissue protein in advance until no hard core exists, dehydrating, and removing filaments for later use;
(2) stirring: adding the ingredients into the egg liquid, and stirring until no particles exist to prepare the seasoning egg liquid; the egg liquid and the ingredients comprise, by mass, 60-90 parts of egg liquid, 1-2 parts of composite phosphate, 1-5 parts of white granulated sugar, 5-15 parts of polydextrose, 1-5 parts of casein, 1-5 parts of edible salt and 1-5 parts of spices;
(4) and (3) filtering: the flavored egg liquid passes through a 40-mesh and 80-mesh filter screen in sequence, and solid particles and foams are removed by filtration;
(5) homogenizing and die filling: homogenizing the flavored egg liquid with a homogenizer for 15-30 seconds at a speed of 2-5 steps, spreading textured soybean protein filaments in an egg drying mold, and injecting the flavored egg liquid;
(6) TG enzyme treatment: adjusting the pH value of the seasoning egg liquid to 7-10, and carrying out ultrasonic treatment at 500W for 10-20min at 100-; then adding TG enzyme, reacting at 40-60 deg.C for 15-30 min;
(7) shaping: setting in a steamer at a certain pressure and temperature, wherein the setting pressure and temperature are 0.1-0.5Mpa and 95-100 ℃;
(8) packaging: cutting the shaped product into a specified shape and carrying out vacuum packaging;
(9) and (3) sterilization: and (5) placing the dried eggs prepared in the step (8) at the temperature of 100 ℃ and 150 ℃, and sterilizing for 10-20min under the back pressure of 0.1-0.5 Mpa.
8. The method according to any one of claims 1 to 7, wherein the egg liquid comprises egg liquid of chicken, duck, goose or quail.
9. High-fiber dried egg prepared by the method of any one of claims 1 to 8.
10. Use of the method according to any one of claims 1 to 8 for the preparation of a gelatinous food product.
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