CN112914048A - Pigeon egg white powder and preparation method thereof - Google Patents
Pigeon egg white powder and preparation method thereof Download PDFInfo
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Classifications
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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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/02—Drying; Subsequent reconstitution
- A23B5/035—Spray-drying
-
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of deep processing methods of pigeon eggs, in particular to pigeon egg white powder and a preparation method thereof, wherein the pigeon egg white powder is obtained by the following method: adding compound enzyme into pigeon egg white for enzymolysis to obtain an enzymolysis product, and sequentially filtering, pasteurizing, spray drying, dry heat sterilizing, cooling and sieving the enzymolysis product to obtain the pigeon egg white. The pigeon egg white powder has the advantages of simple preparation process, mild enzymolysis conditions and high drying speed, is uniform and consistent in white color, fine and powdery particles, good in restorability, easy to absorb, short in dissolving time, good in dispersibility, free of agglomeration, and capable of effectively solving the problems that the existing fresh eggs are easy to deteriorate and break and are not beneficial to storage.
Description
Technical Field
The invention relates to the technical field of deep processing methods of pigeon eggs, and discloses pigeon egg white powder and a preparation method thereof.
Background
The fresh egg yield of China is the first in the world, but the deep processing level of egg products is low, and with the acceleration of the global economic process and the gradual prosperity of the domestic egg product processing market, the existing resources are urgently needed to be fully utilized, and the egg product processing industry is vigorously developed.
In recent years, with the increasing production of pigeon eggs, how to use pigeon eggs as food processing auxiliary materials for food processing has become an urgent issue. Fresh pigeon eggs contain a large amount of water, which accounts for about 68% of the whole egg. The moisture of pigeon eggs is removed to a very low level, which not only can prevent the growth of microorganisms and slow down the chemical reaction speed, but also can solve the defects that fresh eggs are easy to deteriorate and damage, and can obviously reduce the weight, thereby being beneficial to storage and transportation and reducing the cost.
Disclosure of Invention
The invention provides pigeon egg white powder and a preparation method thereof, overcomes the defects of the prior art, and can effectively solve the defects that the existing fresh eggs are easy to deteriorate and damage and are not beneficial to storage.
One of the technical schemes of the invention is realized by the following measures: a pigeon egg white powder is obtained by the following method: the method comprises the steps of firstly, adding a complex enzyme into the egg white of a pigeon egg at room temperature to obtain a mixed solution, and carrying out enzymolysis reaction on the mixed solution to obtain an enzymolysis product, wherein 2 ten thousand U of the complex enzyme is added into every 5mL of the egg white of the pigeon egg, and the complex enzyme consists of papain and neutral protease in a mass ratio of 1: 2; and secondly, sequentially filtering, pasteurizing and spray drying the enzymolysis product to obtain pigeon egg white coarse powder, and sequentially performing dry heat sterilization, cooling and sieving on the pigeon egg white coarse powder to obtain pigeon egg white powder, wherein the enzymolysis temperature is 45-50 ℃, and the enzymolysis time is 150-180 min.
The following is a further optimization or/and improvement of one of the above-mentioned technical solutions of the invention:
in the second step, the concentration of the spray-dried feeding liquid is 25 to 30 percent, the feeding speed is 45 to 50r/min, the air inlet temperature is 120 to 130 ℃, and the air outlet temperature is 70 to 80 ℃.
In the first step, before enzymolysis, the pH of the mixed solution is adjusted to 5 to 7.
In the second step, the mesh number of the screen is 100 to 300 meshes during screening.
In the first step, the egg white of the pigeon egg is obtained by separating the egg white of a fresh pigeon egg.
The second technical scheme of the invention is realized by the following measures: a preparation method of pigeon egg white powder comprises the following steps: the method comprises the steps of firstly, adding a complex enzyme into the egg white of a pigeon egg at room temperature to obtain a mixed solution, and carrying out enzymolysis reaction on the mixed solution to obtain an enzymolysis product, wherein 2 ten thousand U of the complex enzyme is added into every 5mL of the egg white of the pigeon egg, and the complex enzyme consists of papain and neutral protease in a mass ratio of 1: 2; and secondly, sequentially filtering, pasteurizing and spray drying the enzymolysis product to obtain pigeon egg white coarse powder, and sequentially performing dry heat sterilization, cooling and sieving on the pigeon egg white coarse powder to obtain pigeon egg white powder, wherein the enzymolysis temperature is 45-50 ℃, and the enzymolysis time is 150-180 min.
The following is further optimization or/and improvement of the second technical scheme of the invention:
in the second step, the concentration of the spray-dried feeding liquid is 25 to 30 percent, the feeding speed is 45 to 50r/min, the air inlet temperature is 120 to 130 ℃, and the air outlet temperature is 70 to 80 ℃.
In the first step, before enzymolysis, the pH of the mixed solution is adjusted to 5 to 7.
In the second step, the mesh number of the screen is 100 to 300 meshes during screening.
In the first step, the egg white of the pigeon egg is obtained by separating the egg white of a fresh pigeon egg.
The pigeon egg white powder has the advantages of simple preparation process, mild enzymolysis conditions and high drying speed, is uniform and consistent in white color, fine and powdery particles, good in restorability, easy to absorb, short in dissolving time, good in dispersibility, free of agglomeration, and capable of effectively solving the problems that the existing fresh eggs are easy to deteriorate and break and are not beneficial to storage.
Detailed Description
The present invention is not limited by the following examples, and specific embodiments may be determined according to the technical solutions and practical situations of the present invention. The various chemical reagents and chemical articles mentioned in the invention are all the chemical reagents and chemical articles which are well known and commonly used in the prior art, unless otherwise specified; the percentages in the invention are mass percentages unless otherwise specified; the solution in the present invention is an aqueous solution in which the solvent is water, for example, a hydrochloric acid solution is an aqueous hydrochloric acid solution, unless otherwise specified; the normal temperature and room temperature in the present invention generally mean a temperature of 15 ℃ to 25 ℃, and are generally defined as 25 ℃.
The invention is further described below with reference to the following examples:
example 1: the pigeon egg white powder is obtained by the following method: the method comprises the steps of firstly, adding a complex enzyme into the egg white of a pigeon egg at room temperature to obtain a mixed solution, and carrying out enzymolysis reaction on the mixed solution to obtain an enzymolysis product, wherein 2 ten thousand U of the complex enzyme is added into every 5mL of the egg white of the pigeon egg, and the complex enzyme consists of papain and neutral protease in a mass ratio of 1: 2; and secondly, sequentially filtering, pasteurizing and spray drying the enzymolysis product to obtain pigeon egg white coarse powder, and sequentially performing dry heat sterilization, cooling and sieving on the pigeon egg white coarse powder to obtain pigeon egg white powder, wherein the enzymolysis temperature is 45-50 ℃, and the enzymolysis time is 150-180 min.
In the present invention, pasteurization and dry heat sterilization are known and commonly used techniques.
The invention can gradually change thick egg liquid, embryo, frenulum and the like into water samples in the enzymolysis process of adding the complex enzyme, the color of the egg liquid becomes light after the enzymolysis is complete, the viscosity is reduced, the surface viscosity of the protein solution is moderate, the protein is hydrolyzed into small molecular peptide, the foam is less, and the stability is good.
The pigeon egg drying method has the advantages that the pigeon egg is subjected to enzymolysis and decarburization before being dried, so that sugar in egg liquid can be removed, the brown stain and the reduction of solubility of egg powder in the drying process are avoided, and the pigeon egg drying method is more beneficial to drying. Since fresh pigeon eggs contain free glucose, about 0.3% of whole eggs, and if the egg white is directly dried, the carbonyl group of glucose reacts with the amino group of protein during storage after drying, and in addition, glucose reacts with phospholipids (mainly lecithin) in egg yolk, so that the dried egg powder is browned, the solubility is lowered, the taste is changed, and the quality is lowered, and therefore, the egg white must be deprived of glucose, i.e., desugared, before drying. According to the pigeon egg white powder obtained by drying by adopting the spray drying method, on one hand, the drying speed is high, the heating time of protein is short, the protein is not easy to denature, and the pigeon egg white powder processed by the method has good recovery performance, and is good in color and taste; on the other hand, the drying is carried out under the closed condition, the powder particles of the finished product are small, the sanitary quality of the product is ensured, and the mechanization, automation and continuity can be realized.
Example 2: as the optimization of the above embodiment, in the second step, the concentration of the spray-dried feeding liquid is 25% to 30%, the feeding speed is 45r/min to 50r/min, the air inlet temperature is 120 ℃ to 130 ℃, and the air outlet temperature is 70 ℃ to 80 ℃.
Example 3: as an optimization of the above embodiment, in the first step, the pH of the mixed solution is adjusted to 5 to 7 before the enzymolysis.
Example 4: as an optimization of the above embodiment, in the second step, the mesh number of the screen is 100 to 300 meshes during screening.
Example 5: as an optimization of the above embodiment, in the first step, the egg white of the pigeon egg is obtained by separating the egg white of a fresh pigeon egg.
Example 6: the pigeon egg white powder is obtained by the following method: the method comprises the steps of firstly, adding a complex enzyme into the egg white of a pigeon egg at room temperature to obtain a mixed solution, adjusting the pH of the mixed solution to 5, and carrying out an enzymolysis reaction on the mixed solution with the pH of 5 to obtain an enzymolysis product, wherein 2 ten thousand U of the complex enzyme is added into every 5mL of the egg white of the pigeon egg, and the complex enzyme consists of papain and neutral protease in a mass ratio of 1: 2; and secondly, sequentially filtering, pasteurizing and spray drying the enzymolysis product to obtain pigeon egg white coarse powder, and sequentially performing dry heat sterilization, cooling and sieving on the pigeon egg white coarse powder to obtain pigeon egg white powder, wherein the enzymolysis temperature is 45 ℃, the enzymolysis time is 150min, the concentration of spray-dried feed liquid is 25%, the feeding speed is 45r/min, the air inlet temperature is 120 ℃, the air outlet temperature is 70 ℃, and the mesh number is 100 meshes during sieving.
Example 7: the pigeon egg white powder is obtained by the following method: the method comprises the steps of firstly, adding a complex enzyme into the egg white of a pigeon egg at room temperature to obtain a mixed solution, adjusting the pH of the mixed solution to 7, and carrying out an enzymolysis reaction on the mixed solution with the pH of 7 to obtain an enzymolysis product, wherein 2 ten thousand U of the complex enzyme is added into every 5mL of the egg white of the pigeon egg, and the complex enzyme consists of papain and neutral protease in a mass ratio of 1: 2; and secondly, sequentially filtering, pasteurizing and spray drying the enzymolysis product to obtain pigeon egg white coarse powder, and sequentially performing dry heat sterilization, cooling and sieving on the pigeon egg white coarse powder to obtain pigeon egg white powder, wherein the enzymolysis temperature is 50 ℃, the enzymolysis time is 180min, the concentration of spray-dried feed liquid is 30%, the feeding speed is 50r/min, the air inlet temperature is 130 ℃, the air outlet temperature is 80 ℃, and the mesh number is 300 meshes during sieving.
Example 8: the pigeon egg white powder is obtained by the following method: the method comprises the steps of firstly, adding a complex enzyme into the egg white of a pigeon egg at room temperature to obtain a mixed solution, adjusting the pH of the mixed solution to 6, and carrying out an enzymolysis reaction on the mixed solution with the pH of 6 to obtain an enzymolysis product, wherein 2 ten thousand U of the complex enzyme is added into every 5mL of the egg white of the pigeon egg, and the complex enzyme consists of papain and neutral protease in a mass ratio of 1: 2; and secondly, sequentially filtering, pasteurizing and spray drying the enzymolysis product to obtain pigeon egg white coarse powder, and sequentially performing dry heat sterilization, cooling and sieving on the pigeon egg white coarse powder to obtain pigeon egg white powder, wherein the enzymolysis temperature is 50 ℃, the enzymolysis time is 180min, the concentration of spray-dried feed liquid is 25%, the feeding speed is 45r/min, the air inlet temperature is 120 ℃, the air outlet temperature is 70 ℃, and the mesh number is 300 during sieving.
The following is a technical study of the pigeon egg white powder of the invention:
materials and methods
1.1 materials
Fresh pigeon eggs: supplied by Lupu county and Tianxia Pigeon industries, Inc.;
enzyme preparation: nanning Dong Henghuadao Biotech, Inc.;
chemical reagents: all are analytically pure.
1.2 instruments and devices
Model FD-1A-50 freeze dryer (Shanghai Bilang instruments manufacturing Co., Ltd.); a QFN-8000S type spray dryer (Shanghai georgen industries, Ltd.); DW-HL218A5 model Mitsubishi ultra-low temperature refrigerator (Mitsubishi low temperature science and technology Co., Ltd.); HH-S4 model digital display constant temperature water bath (jin Tan City medical instrument factory)
2 method of experiment
2.1 Process flow
Fresh pigeon egg → egg inspection → egg washing → soaking and sterilizing → clear water spraying → blow-drying → egg beating → whole egg or egg white and egg yolk separation → enzymolysis and desugarization → filtration → pasteurization → drying → powder discharge → dry heat sterilization → cooling → sieving powder → vacuum packaging
2.2 investigation of enzymatic desugaring Process
Eggs contain free glucose, which is about 0.3% of whole eggs. If the egg white is directly dried, the carbonyl group of glucose and the amino group of protein will undergo Maillard reaction during storage after drying. In addition, glucose reacts with phospholipids (mainly lecithin) in egg yolk, so that the dried product is browned, the solubility is reduced, the taste is changed and the quality is reduced, and therefore, the egg liquid needs to be subjected to glucose removal, namely desugarization before drying.
The enzyme method not only removes the sugar in the egg liquid, avoids the browning of the color of the finished product and the reduction of the solubility of the egg powder in the drying process, but also can change thick egg liquid, embryo, frenulum and the like into water samples, and is beneficial to spray drying.
2.2.1 selection of enzyme preparations
Combining three varieties of papain, alkaline protease and neutral protease (activity unit ratio of 1:1, 2:1, 1:2 and 1:1:1) respectively. At room temperature (25 ℃), 5mL of egg liquid (the egg liquid includes egg white and egg yolk) is added with 95mL of phosphate buffer solution with pH7.0 to prepare 5% egg liquid. Then 2 ten thousand U of complex enzyme is added, the pH value of the solution is adjusted to 8, and the solution is subjected to enzymolysis for 30min in a water bath kettle at 50 ℃.
2.2.2 investigation of enzymatic hydrolysis time
At room temperature (25 ℃), 5mL of egg yolk was added with 95mL of phosphate buffer pH7.0 to prepare a 5% egg solution. Then adding 2 ten thousand U of complex enzyme (papain: neutral protease 1:2), adjusting pH to 8, and performing enzymolysis in 50 deg.C water bath for 30min, 60min, 90min, 120min, 150min, and 180 min. The scores are shown in Table 1.
2.2.3 examination of Complex enzyme addition
5mL of egg white was added with 95mL of phosphate buffer (pH7.0) at room temperature (25 ℃) to prepare a 5% egg solution. Then 0.5 ten thousand U, 1 ten thousand U, 2 ten thousand U, 4 ten thousand U, 8 ten thousand U compound enzyme (papain: neutral protease 1:2) is added. The pH value of the solution is adjusted to 8. Performing enzymolysis in water bath at 50 deg.C for 30 min.
2.2.4 investigation of enzymatic pH
5mL of egg white was added with 95mL of phosphate buffer (pH7.0) at room temperature (25 ℃) to prepare a 5% egg solution. Then 2 ten thousand U of complex enzyme (papain: neutral protease 1:2) is added. The pH value of the solution is adjusted to 4, 5, 6, 7 and 8. Performing enzymolysis in water bath at 50 deg.C for 30 min.
2.2.5 examination of Complex enzyme enzymolysis temperature
5mL of egg white was added with 95mL of phosphate buffer (pH7.0) at room temperature (25 ℃) to prepare a 5% egg solution. Then 2 ten thousand U of complex enzyme (papain: neutral protease 1:2) is added. The pH value of the solution is adjusted to 6. The temperature of the water bath kettle is adjusted to be 30 ℃, 40 ℃, 50 ℃ and 60 ℃.
2.2.6 orthogonal experiments
According to single-factor experiments, the 4 factors of the addition amount of the compound enzyme (papain: neutral protease 1:2), the enzymolysis pH value, the compound enzymolysis time and the compound enzyme enzymolysis temperature have influence on the protein content. To determine the combined effect of these 4 factors, the protein content is used as an indicator, based on L9(34) Orthogonality tests were performed, see table 2.
2.3 investigation of the drying Process
2.3.1 selection of drying mode
2 common drying modes (high-temperature spray drying and low-temperature spray drying) are selected to prepare the egg powder, and the influence of different drying modes on parameters such as water content, color and luster, emulsibility and the like of the egg powder and the contents of protein and amino acid components is researched.
2.3.2 investigation of feed solution concentration
The concentrations of the feeding liquid are respectively adjusted to 10%, 20% and 30%, and the influence of different concentrations of the feeding liquid on spray drying process parameters and product quality indexes is examined.
2.3.3 investigation of feed Rate
The egg liquid feeding speed, namely the speed of a peristaltic pump of the spray dryer is respectively set as follows: 40r/min, 50r/min and 60r/min, and investigating the influence of the feeding speed on spray drying process parameters and product quality indexes.
2.3.4 investigation of spray flow
The egg liquid is spray-dried by selecting the spray flow of the egg liquid as 5ml/min, 10ml/min and 20ml/min, and the influence of the spray flow on spray-drying process parameters and product quality indexes is inspected.
2.3.5 inspection of intake air temperature
The inlet air temperature was set to 110 deg.C, 120 deg.C, 130 deg.C, 140 deg.C, 150 deg.C, respectively, and the influence of the inlet air temperature on the spray drying process parameters and product quality index was examined.
2.3.6 inspection of air outlet temperature
Determining the approximate range of the spray flow and the air inlet temperature according to the first four single-factor test conclusions, selecting spray air outlet temperatures of 60 ℃, 70 ℃ and 80 ℃ to perform orthogonal tests, and judging the influence of the air outlet temperature on spray drying process parameters and product quality indexes by combining variance analysis.
2.3.7 orthogonal test
According to the research results of the single-factor test, the spray drying process was optimized using a 3-factor 3 horizontal orthogonal test, with the factor levels shown in table 3. The test result takes the wetting time, the dispersion time and the solubility as evaluation indexes, combines variance analysis to judge the influence degree of each process parameter on different indexes in the brewing process, simultaneously combines SPSS software to carry out principal component analysis on 3 indexes to obtain a comprehensive evaluation index under each process condition, and determines the optimal spray drying process parameter according to the index.
2.4 measurement and comprehensive evaluation of physicochemical indices
2.4.1 character and sensory evaluation method
The group of 11 persons is organized to score the sensory indexes of the tested products, such as form, color, smell and the like, the lowest score and the highest score are removed, the average value of the other sensory indexes is taken as the final scoring result of the item, and the total score is 100. The sensory evaluation indexes of the form, color and smell are shown in Table 4.
2.4.2 physicochemical indices
2.4.2.1 moisture determination
The method adopts a first method in GB5009.3-2016 (determination of moisture in national food safety standard) and a direct drying method.
2.4.2.2 determination of Ash
The total ash content in the food is determined by adopting the first method in GB 5009.4-2016 (determination of ash content in food safety national standard food).
2.4.2.3 protein assay
The first method in GB5009.5-2016, namely the determination of protein in food safety national standard food, is adopted, namely the Kjeldahl method.
2.4.2.4 fat determination
The first method in GB5009.6-2016, measurement of fat in food safety national standard food, Soxhlet extraction method, is adopted.
2.4.2.5 amino acid determination
GB 5009.124-2016 (determination of amino acids in food) is adopted.
2.4.3 evaluation of reconstitution Properties
2.4.3.1 determination of wettability
30ml of deionized water at 50 ℃ is poured into a 50ml beaker, 1g of egg powder (pigeon egg white powder, the same below) is weighed and quickly and uniformly dispersed in the water, timing is started at the same time, the beaker is kept stand until the egg powder is completely soaked, and the time used in the process is recorded, namely the wetting time.
2.4.3.2 measurement of dispersibility
Placing a 50ml beaker containing 30ml of deionized water at 50 ℃ on a magnetic stirrer, setting the rotating speed at 300r/min, weighing 1g of egg powder, rapidly and uniformly dispersing the egg powder in water, and simultaneously recording the time from the time when the powder is added to the time when all powder blocks are dispersed in the solution, namely the dispersing time.
2.4.3.3 determination of solubility
Weighing 1g of egg powder, dissolving in 30ml of deionized water at 50 ℃, stirring for 30min under the condition of 500r/min, and standing for 1 h. The solution after standing was centrifuged at 4000r/min for 10min with a desk centrifuge, the supernatant was removed, dried in an oven at 105 ℃ to constant weight, and the mass at this time was weighed. The solubility calculation formula is as follows:
in the formula, m1Weight (g) of pellet and centrifuge tube; m is2Weight of centrifuge tube (g); m is the moisture content (%) of the egg powder.
2.4.3.4 comprehensive evaluation of reconstitution Property
And (3) performing dimensionality reduction analysis on wettability, dispersibility and solubility by using SPSS software, fitting 3 indexes in the powder reconstitution process by adopting a principal component analysis method to obtain a unified index, and performing comprehensive evaluation on the reconstitution property to discuss the advantages and disadvantages of various process conditions.
2.4.4 evaluation of emulsifying Properties
2.4.4.1 determination of emulsifying Capacity
Respectively weighing 0.1g of egg powder, adding 10mL of acetate buffer (concentration of 0.1mol/L, pH4.5), slowly dripping 20mL of soybean oil, emulsifying for 1min under 10000r/min, and measuring conductivity with a conductivity meter. When the conductivity suddenly decreased significantly, the amount of oil consumed was recorded and 5 parallel samples were set for each group against distilled water.
2.4.4.2 emulsion stability determination
Weighing 0.30g of egg powder, adding 30mL of phosphate buffer solution with pH7.0, adding 10mL of soybean oil, emulsifying for 1min under the condition of 10000r/min, taking 10mL of soybean oil, immediately timing after putting the soybean oil in a test tube with a plug, and taking the time required by chromatography to obtain 4mL of water phase volume as an emulsion stability index, wherein each group is provided with 5 parallel samples.
2.4.5 determination of foaming Properties
The foaming property was measured by the whipping method, and the egg white was dissolved in a phosphate buffer solution of pH7.0 to prepare a 5% egg white solution. 40mL of egg white solution was taken and the initial height H recorded0. In a disperser, at 1.2X 104Whipping at r/min for 3min, recording the foam height H1The foaming power was calculated as follows:
measurement of egg white protein foam stability: after standing for 30min, the foam height H was measured2The foam stability was calculated as follows:
2.4.6 data processing
The relevant data analysis was performed using EXCEL processing graphics, SPSS17.0 software.
3 results and analysis
3.1 determination of the parameters of the enzymatic hydrolysis Process
3.1.1 selection of enzyme preparations
The enzyme preparation is added to modify the egg liquid by an enzyme method, and protein molecules are cut into smaller molecules by utilizing the endo-action and the exo-action of protease so as to change the functional characteristics of the protein. The enzyme method modification can save energy. The conditions required by enzymolysis are mild, the equipment is simple, the energy consumption is low, and the method is economical and convenient; the protein after enzymolysis is more beneficial to absorption, and can improve nutrition for people with dyspepsia.
The optimized purpose of the experimental enzyme preparation is to add different enzymes according to different requirements, control different enzymolysis factors, directionally control the denaturation of protein and obtain the protein required by production and processing. The results are shown in Table 5.
From the data in table 5, it can be seen that: the optimal enzymolysis ratio of the egg white is papain + neutral protease (1:2), and the neutral protease is an endonuclease with the optimal pH of 7.0, can hydrolyze protein into amino acid and small molecular polypeptide, and has the highest hydrolysis degree. The optimum pH value of the papain is 7.0, the papain is used as an incision enzyme, and the hydrolysate is mainly composed of small molecular peptides and has low hydrolysis degree. The optimum pH value of the alkaline protease is 8.5, the protein molecules are hydrolyzed to generate polypeptide and amino acid, and the hydrolysis degree is between that of the papain and the neutral protease.
3.1.2 determination of enzymatic hydrolysis time
In the enzymolysis process, the thick egg liquid, embryo, frenulum and the like gradually become water samples along with the prolonging of time, and the change of the physical properties of the egg liquid is shown in table 6.
As can be seen from the data in Table 6, the egg liquid after complete enzymolysis becomes light in color and the viscosity is reduced, so that the optimal enzymolysis time of the egg white is 180 min.
3.1.3 determination of Complex enzyme addition
The compound enzyme has moderate addition amount, can ensure that the surface viscosity of the protein solution is moderate, the protein is hydrolyzed into small molecular peptide, the foam is less, and the stability is increased. The optimal dose was determined by scoring, see table 7.
As can be seen from table 7, as the amount of the complex enzyme is increased, the foam of the egg liquid tends to decrease, the clarity also increases significantly, and the viscosity decreases significantly, but when 2 ten thousand units of complex enzyme are added, the egg liquid has no precipitate, when 4 ten thousand units and 8 ten thousand units of complex enzyme are added, the precipitate increases, and the egg liquid has a lower viscosity, which may be due to the increase of the initial reaction speed of the system, the egg liquid is hydrolyzed into small molecular polypeptides, and as the hydrophobic groups on the surface of the egg liquid protein are exposed, the surface tension of the liquid tends to decrease, and when the complex enzyme is excessively added, the stability of the egg liquid decreases, i.e., protein precipitates appear.
3.1.4 determination of enzymatic pH
In the process of complex enzyme hydrolysis, the influence of pH value is large, the hydrolysis efficiency is influenced by peracid or overbase, and the enzymolysis pH value is determined by protein content measurement, which is shown in Table 8.
As can be seen from the data in Table 8, the pH value is preferably between 5 and 7, the protein content is high, and further verification is required by an orthogonal test in order to further determine the optimal pH value.
3.1.5 determination of the enzymolysis temperature
The temperature control in the enzymolysis reaction is strict, when the temperature is too low, the enzymolysis is insufficient, when the temperature is too high, once the denaturation temperature of the protein is exceeded, the secondary and tertiary structures of the protein are changed, and the hydrogen bonds are destroyed, so the enzymolysis temperature is determined by the protein content measurement, which is shown in table 9.
As can be seen from table 9, the protein content is highest at 50 ℃, which is the optimal enzymolysis temperature, such as further accurate temperature, and the enzymolysis parameters need to be finally determined by orthogonal experiments.
3.1.6 optimization of enzymolysis Process conditions
The egg white enzymolysis process is determined by measuring the content of protein, and the preferable results are shown in table 10, table 10-1 and table 10-2.
As can be seen from tables 10 to 10-2, the primary and secondary order of the four factors on protein content is: the addition amount of the complex enzyme is more than the enzymolysis time, more than the enzymolysis pH value and more than the enzymolysis temperature. The optimal parameters of the enzymolysis process of the egg white are as follows: adding 2 ten thousand U of complex enzyme (papain: neutral protease 1:2) at room temperature (25 deg.C), adjusting pH to 6, adjusting water bath temperature to 50 deg.C, and performing enzymolysis for 180min to obtain the highest protein content.
3.2 investigation results of drying Process
3.2.1 determination of drying Pattern
Two different drying modes are adopted for drying, the egg white of the pigeon egg is taken as an experimental object, and the results in the table 11 show that the high-temperature spraying and the low-temperature spraying have no significant difference, and the high-temperature spraying method is adopted for drying in the later period from the aspects of energy conservation, emission reduction, drying efficiency and cost. The results are shown in Table 11.
3.2.2 determination of spray drying Process parameters
3.2.2.1 determination of feed solution concentration
The effect of feed liquor concentration on the spray drying process and the overall effect on the sensory attributes of the egg powder are shown in table 12.
As shown in table 12, when the feed solution was 30%, the spray drying of egg white was most smoothly performed.
With the increase of the concentration of the feeding liquid, the particle state of the product gradually becomes uniform and fine, the flaky particles are gradually reduced, the color and luster are gradually deepened, the baking flavor is gradually enriched, and therefore the sensory score is gradually increased. When the concentration is too high and the spray head is blocked, the spray head is not easy to form fog drops, the product form cannot be powdery, and the sensory score is reduced. Therefore, the optimum feed concentration after the comprehensive assessment: egg white: 30 percent.
3.2.2.2 determination of the feed rate
The effect of different feed rates on product morphology and the effect of the relationship between product reconstitution indices are shown in Table 13.
As can be seen from Table 13, the feed rate has some effect on the product condition, with the faster the feed rate, the larger the product particles. When the feeding speed is too high, the feed liquid is heated and solidified because the feed liquid is not sprayed into a mist in time, so that the spray head is blocked. Particle size and bulk of the dried product increase with increasing feed liquid rate, and too much feed can cause incomplete drying and thus increased moisture content. However, too slow a feed rate results in a slow spray drying process, reduced production efficiency and increased machine energy consumption. Therefore, considering the combination, the feeding speed, i.e. the rotation speed of the peristaltic pump, is preferably 50 r/min.
Further, the higher the feeding rate, the lower the solubility, the more likely to agglomerate and be less likely to be foamed, and the recovery rate is also lowered. When the rotation speed of the peristaltic pump is 45r/min, the egg powder brewing index is most suitable, but by combining factors such as production efficiency and machine energy consumption, when the rotation speed of the peristaltic pump is 50r/min, the product quality is best, the energy consumption is lowest, and the peristaltic pump is most economical.
3.2.2.3 determination of temperature of inlet air and outlet air
It has been found through testing that the inlet and outlet temperatures are the most significant influencing factors, which directly influence the success or failure of spray drying and the quality of the final product. When the inlet temperature of the drying chamber is lower than 110 c, the spray drying process cannot be smoothly performed. Only when the inlet temperature of the drying chamber is not lower than 110 ℃, the spray drying can be smoothly carried out. The effect of inlet and outlet temperatures on product quality and product reconstitution properties are shown in table 14.
As can be seen from table 14: the aroma of the egg powder is increased along with the increase of the temperature of the inlet and the outlet, because the fat in the egg liquid is dissociated when the temperature in the drying chamber is higher in the speed-reducing drying stage, the aroma of the egg powder is continuously increased. With the increase of the inlet temperature and the outlet temperature, the water content of the egg powder is continuously reduced, the color is gradually deepened, the fishy smell of the eggs is reduced, and the baking flavor is more aromatic.
(1) At a relatively low inlet and outlet temperature, the product has relatively good solubility, relatively high dissolution speed and poor dispersibility and fluidity; along with the increase of the inlet and outlet temperature, the solubility of the product is deteriorated, the dissolution speed is slowed, but the dispersibility is better, and the fluidity is also better.
(2) In a certain range, the temperature of the inlet and the outlet does not have great influence on the recoverability of the egg powder. As the inlet and outlet temperatures increase, the recovery rate becomes slower. Because the denatured protein is generally present in the egg powder, the egg powder with a high content of denatured protein has increased hydrophobicity, and requires more time to complete reconstitution. The color of the egg powder after restoration deepens along with the increase of the temperature of an inlet and an outlet, because the burnt egg powder increases when the temperature of the inlet and the outlet is high, and the color of the restoration liquid deepens due to the Maillard reaction. In a certain temperature range, the smell of the product is not changed too much, the product is slightly fishy and has slightly sweet smell.
(3) The egg liquid gel after recovery has good viscosity at relatively low inlet and outlet temperatures; the viscosity of the egg liquid after recovery becomes worse with the temperature rise of the inlet and outlet, which is caused by the increase of the content of denatured protein in the egg powder.
The quality of the pigeon egg white powder obtained by the method described in example 8 above was evaluated and is shown in table 15.
As can be seen from Table 15, the obtained pigeon egg white powder has a water content of less than 3%, is rich in protein and amino acid, and has good reconstitution property.
In conclusion, the pigeon egg white powder has the advantages of simple preparation process, mild enzymolysis conditions and high drying speed, is uniform and consistent in white color, fine and powdery particles, good in restorability, easy to absorb, short in dissolving time, good in dispersibility, free of agglomeration, capable of effectively solving the problems that the existing fresh eggs are easy to deteriorate and break and are not beneficial to storage, and wide in market prospect.
The technical characteristics form an embodiment of the invention, which has strong adaptability and implementation effect, and unnecessary technical characteristics can be increased or decreased according to actual needs to meet the requirements of different situations.
TABLE 1 enzymatic time scores
TABLE 2 factor level table
TABLE 3 factor level table
TABLE 4 sensory evaluation table/score of morphology, color and smell
TABLE 5 screening results of enzyme preparations
TABLE 6 Effect of enzymolysis time on physicochemical Properties of egg liquids
TABLE 7 Complex enzyme addition
TABLE 8 influence of pH on protein content
TABLE 9 Effect of enzymatic hydrolysis temperature on protein content
TABLE 10 factor level table
| Level of factor | A | B | C | D |
| 1 | 1 | 1 | 1 | 1 |
| 2 | 2 | 2 | 2 | 2 |
| 3 | 3 | 3 | 3 | 3 |
TABLE 10-1 orthogonal test Table (egg white)
| Test No | A | B | C | D | Test results |
| 1 | 1 | 1 | 1 | 1 | 58.23 |
| 2 | 1 | 2 | 2 | 2 | 60.03 |
| 3 | 1 | 3 | 3 | 3 | 61.03 |
| 4 | 2 | 1 | 2 | 3 | 62.66 |
| 5 | 2 | 2 | 3 | 1 | 65.08 |
| 6 | 2 | 3 | 1 | 2 | 60.98 |
| 7 | 3 | 1 | 3 | 2 | 58.99 |
| 8 | 3 | 2 | 1 | 3 | 56.06 |
| 9 | 3 | 3 | 2 | 1 | 55.57 |
| K1 | 59.76 | 59.96 | 58.42 | 59.63 | |
| K2 | 62.91 | 60.39 | 59.42 | 60.00 | |
| K3 | 56.87 | 59.19 | 61.70 | 59.92 | |
| R | 6.03 | 1.20 | 3.28 | 0.37 |
TABLE 10-2 ANOVA TABLE (egg white)
TABLE 11 results of spray drying test (unit: mg/g)
TABLE 12 Effect of feed solution concentration on drying Process and sensory index
TABLE 13 Effect of feed solution concentration on drying Process and sensory index
TABLE 14 Effect of Inlet and Outlet temperatures on product quality and product reconstitution Properties
TABLE 15 preliminary evaluation of egg powder quality standards
Claims (9)
1. The pigeon egg white powder is characterized by being obtained by the following method: the method comprises the steps of firstly, adding a complex enzyme into the egg white of a pigeon egg at room temperature to obtain a mixed solution, and carrying out enzymolysis reaction on the mixed solution to obtain an enzymolysis product, wherein 2 ten thousand U of the complex enzyme is added into every 5mL of the egg white of the pigeon egg, and the complex enzyme consists of papain and neutral protease in a mass ratio of 1: 2; and secondly, sequentially filtering, pasteurizing and spray drying the enzymolysis product to obtain pigeon egg white coarse powder, and sequentially performing dry heat sterilization, cooling and sieving on the pigeon egg white coarse powder to obtain pigeon egg white powder, wherein the enzymolysis temperature is 45-50 ℃, and the enzymolysis time is 150-180 min.
2. The pigeon egg white powder according to claim 1, wherein in the second step, the concentration of the spray-dried feed solution is 25% to 30%, the feed rate is 45r/min to 50r/min, the temperature of the inlet air is 120 ℃ to 130 ℃, and the temperature of the outlet air is 70 ℃ to 80 ℃.
3. The pigeon egg white powder according to claim 1 or 2, wherein in the first step, the pH of the mixture is adjusted to 5 to 7 before the enzymatic hydrolysis.
4. The pigeon egg white powder according to claim 1 or 2, wherein in the second step, the mesh number of the screen is 100 to 300 meshes when sieving.
5. The pigeon egg white powder according to claim 3, wherein in the second step, the mesh number of the screen is 100 to 300 meshes when the powder is sieved.
6. The pigeon egg white powder according to claim 1, 2 or 5, wherein in the first step, the egg white of pigeon egg is obtained by separating the egg white of fresh pigeon egg.
7. The pigeon egg white powder according to claim 3, wherein in the first step, the egg white of the pigeon egg is obtained by separating the egg white of a fresh pigeon egg.
8. The pigeon egg white powder according to claim 4, wherein in the first step, the egg white of pigeon egg is obtained by separating the egg white of fresh pigeon egg.
9. A process for the preparation of pigeon egg white powder according to any one of claims 2 to 8, characterized in that it is carried out as follows: the method comprises the steps of firstly, adding a complex enzyme into the egg white of a pigeon egg at room temperature to obtain a mixed solution, and carrying out enzymolysis reaction on the mixed solution to obtain an enzymolysis product, wherein 2 ten thousand U of the complex enzyme is added into every 5mL of the egg white of the pigeon egg, and the complex enzyme consists of papain and neutral protease in a mass ratio of 1: 2; and secondly, sequentially filtering, pasteurizing and spray drying the enzymolysis product to obtain pigeon egg white coarse powder, and sequentially performing dry heat sterilization, cooling and sieving on the pigeon egg white coarse powder to obtain pigeon egg white powder, wherein the enzymolysis temperature is 45-50 ℃, and the enzymolysis time is 150-180 min.
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| CN112914049A (en) * | 2021-03-03 | 2021-06-08 | 新疆维吾尔自治区药学会 | Pigeon egg whole egg powder and preparation method thereof |
| CN114794404A (en) * | 2022-04-02 | 2022-07-29 | 安徽荣达食品有限公司 | Preparation method of milk-flavored whole egg powder |
| CN115381044A (en) * | 2022-08-15 | 2022-11-25 | 武汉新华扬生物股份有限公司 | Complex enzyme preparation for enzymolysis of eggs and application thereof |
| CN117264018A (en) * | 2023-09-26 | 2023-12-22 | 南京工业大学 | Preparation and application of functional peptide in pigeon egg white |
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| CN112914049A (en) * | 2021-03-03 | 2021-06-08 | 新疆维吾尔自治区药学会 | Pigeon egg whole egg powder and preparation method thereof |
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| CN117264018B (en) * | 2023-09-26 | 2024-04-09 | 南京工业大学 | Preparation and application of functional peptide in pigeon egg white |
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