CN113475619A - Method for efficiently fermenting egg white and preparing original-flavor dried egg white - Google Patents
Method for efficiently fermenting egg white and preparing original-flavor dried egg white 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
- A23J—PROTEIN COMPOSITIONS FOR FOODSTUFFS; WORKING-UP PROTEINS FOR FOODSTUFFS; PHOSPHATIDE COMPOSITIONS FOR FOODSTUFFS
- A23J3/00—Working-up of proteins for foodstuffs
- A23J3/04—Animal proteins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/123—Bulgaricus
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- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/11—Lactobacillus
- A23V2400/169—Plantarum
-
- 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
- A23V2400/00—Lactic or propionic acid bacteria
- A23V2400/21—Streptococcus, lactococcus
- A23V2400/249—Thermophilus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Zoology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biochemistry (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for efficiently fermenting egg white and preparing original-taste dried egg white, belonging to the technical field of egg product processing. The invention discloses a preparation method of low-fat fermented dried protein, which comprises the following steps: removing ovomucin from egg white liquid, adsorbing and removing lysozyme by resin, removing impurities and clarifying, concentrating by membrane, fermenting by lactic acid bacteria, and performing heat treatment to obtain dried egg white. The invention selects fresh whole egg white as raw material, has high protein and zero fat, and meets the requirements of special groups such as fitness lovers, fat-reducing people, three-high people and the like. The preparation process of the invention simultaneously realizes high-value utilization of egg white lysozyme and ovomucin, and the obtained low-fat fermented protein dry product has the advantages of high hardness, good elasticity, white and smooth appearance, good flavor and the like. The invention widens the application field of egg white and improves the economic value of egg white. The characteristics of low sugar, low fat, high protein, rich lactobacillus fermentation products and the like of the low-fat fermented protein dry product conform to the concept of modern health food.
Description
Technical Field
The invention relates to a method for efficiently fermenting egg white and preparing original-taste dried egg white, belonging to the technical field of egg product processing.
Background
The eggs have rich nutritive value, are rich in various essential amino acids and mineral substances for human bodies, and are the most ideal high-quality protein in natural food. The absorption rate of human body to egg protein can reach 98%, nutriologists refer to as "complete protein mode", and eggs are known as "ideal nutrition bank". As a big poultry raising country in China, the yield of eggs in China always stays at the first position in the world since 1985, however, the processing amount of the eggs only accounts for 5 percent of the total yield, and the difference of the processing amount of the eggs from the first position in the world is large compared with the advanced level in the world.
The egg white is rich in protein, has strong gel property, and is widely applied to various food industries. The dried egg is a novel egg product prepared by taking whole eggs or egg white as a raw material and combining a traditional cooking processing technology and a modern food processing method, is prepared by utilizing the thermal coagulability of eggs, cooking and forming the eggs at a certain temperature and marinating the eggs by using a marinating material, is similar to the color and the appearance of the traditional dried bean curd, and has the characteristics of fine mouthfeel and instant eating after opening the bag. The dried eggs are delicious and have high nutritive value, and can be prepared into various tastes of subsidiary foods; it can also be used for cooking various dishes, such as cold dish, chafing dish, dry dish, and fried dish. At present, the dried eggs are still in the rising stage, and consumers still keep certain freshness, so the development prospect in the future is wide. However, domestic dried egg processing levels are uneven, processing technologies are backward, standardization degree is low, product forms are single, raw materials mainly comprise whole egg liquid, and research on producing dried egg white from whole egg white is lacked.
The dried eggs prepared by adopting the whole egg liquid as the raw material maintain the high-quality egg white, but also incorporate the unwelcome fat and cholesterol in the egg yolk, thereby influencing the nutritional value of the dried eggs. In the patent CN111053204A, the purposes of reducing cholesterol and enhancing the unique flavor of eggs are achieved by adding the tangerine peel powder and the oat powder; in the patent CN107041519A, the konjac flour is added into the raw material whole egg liquid, so that the health care function of the dried egg is improved, and the hardness, toughness and water retention of the dried egg are further improved; patent CN107772308A prepares dried eggs by mixing Chinese yam pulp and egg liquid, thereby reducing the fishy smell of eggs and enriching the nutritive value of the dried eggs; in patent CN109527434A, salted egg white is added into whole egg liquid to achieve the purposes of reasonably utilizing resources and improving the quality and flavor of dried eggs. Although patents related to the preparation method of dried eggs are not few at present, research is mostly carried out on raw material formulas, and various components are added on the basis of the whole egg liquid serving as a main raw material, so that the nutritional and flavor effects of the dried eggs are improved, but the problems of high fat and high cholesterol of the whole dried eggs cannot be fundamentally solved. On the whole, when the market prospect of the dried protein is bright, the development of a special dried protein preparation process suitable for industrialization is urgently needed.
Disclosure of Invention
Aiming at the problems, the invention provides a method for preparing the original dried protein by adopting novel combined processes of ion adsorption separation of lysozyme, lactobacillus fermentation, membrane concentration and the like, ensures the white, high hardness and high elasticity of the product, and has the characteristics of low sugar, low fat, high protein, rich lactobacillus fermentation products and rich nutrition.
The technical scheme provided by the invention is summarized as follows:
the first purpose of the invention is to provide a preparation method of low-fat fermented protein dried food, which is to sequentially carry out the following treatments on egg white liquid: removing ovomucin, adsorbing with resin to remove lysozyme, removing impurities, clarifying, concentrating, fermenting with lactobacillus, and heat treating to obtain dried egg white.
In one embodiment of the present invention, the egg white is obtained by removing shell from fresh eggs and separating egg white from egg yolk.
As an embodiment of the present invention, the ovomucin removal method specifically comprises: stirring egg white liquid uniformly, adjusting pH of egg white liquid to 6.0-7.0 with food acidity regulator to form ovomucin precipitate, centrifuging, collecting supernatant, and performing subsequent treatment.
Preferably, the food acidity regulator includes, but is not limited to, food grade citric acid, lactic acid, acetic acid. Wherein the citric acid can be 5% citric acid.
Preferably, the centrifugation conditions are: centrifuging at 8000rpm/min for 15min at 4 deg.C.
As an embodiment of the invention, the resin adsorption and lysozyme removal process is to fully mix the egg white obtained by the ovomucin removal treatment with ion exchange resin, and continuously stir for 1-2h to obtain the lysozym egg white.
Preferably, the ion exchange resin is a weak acid cation exchange resin, and the dosage of the ion exchange resin is 25% of the volume of the egg white liquid. The eluent of the ion exchange resin is NaCl solution with the concentration of 5-10%, the elution time is 1h, and the elution times are 3.
Preferably, the method of ion exchange resin regeneration pretreatment: at room temperature, firstly, sealing and soaking the ion exchange resin with absolute ethyl alcohol for 8 hours, washing off the ethyl alcohol with distilled water, then soaking with NaOH with the mass fraction of 5% for 8 hours, washing with the distilled water to be neutral, finally soaking with HCl with the mass fraction of 5% for 8 hours, and washing with the distilled water to be neutral for later use.
In one embodiment of the invention, the step of removing impurities and clarifying is to filter the egg white liquid of the desolvation enzyme through a screen to remove ion exchange resin and insoluble impurities.
Preferably, the screen is 200-mesh screen. The impurity removal mode can also be a plate frame diatomite adsorption impurity removal mode: the desolventizing enzyme egg white is passed through a frame coated with diatomaceous earth to remove residual ovomucin, ligaments and insoluble impurities.
As an embodiment of the invention, the concentration is to concentrate the egg white liquid obtained by impurity removal and clarification treatment to the solid content of 20-35% by an ultrafiltration device.
Preferably, the ultrafiltration equipment is a roll type ultrafiltration membrane group; the membrane aperture of the ultrafiltration membrane is 5000-.
In one embodiment of the invention, the lactobacillus fermentation is to ferment the concentrated egg white liquid obtained by concentration treatment under the condition of constant temperature, wherein the lactobacillus fermentation selects at least one of lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus, the inoculation amount is 0.1-0.5%, the fermentation temperature is 35-40 ℃, and the fermentation time is 7-12 h. Preferably 37 deg.c.
As an embodiment of the present invention, the heat treatment to form the dried egg white is specifically: adjusting pH of the egg white liquid obtained by lactobacillus fermentation to 8.0-10.0, loading into a mold, heating and steaming in constant temperature water bath to form protein gel, cooling the protein gel, and demolding to obtain the low-fat fermented protein dry product.
Preferably, the cooking temperature is 90-100 deg.C, and the cooking time is 20-30 min. Further preferably, the cooking temperature is 90 ℃.
As an embodiment of the invention, the heat treatment to form protein drying treatment step further comprises vacuum packaging and sterilization treatment steps.
In one embodiment of the present invention, the vacuum packaging and sterilization are performed by sequentially subjecting the heat-treated dried egg white to the following processes: cutting into blocks, drying, vacuum packaging and high-pressure steam sterilization treatment.
Wherein the autoclaving process can be carried out in a autoclave.
Preferably, the autoclaving conditions are: 115 ℃ and 125 ℃ for 15-20 min. Further preferably 121 ℃.
The second purpose of the invention is to provide a low-fat fermented protein dried product obtained by the preparation method.
The third purpose of the invention is to provide the application of the low-fat fermented protein dried food in health-care food, functional food or instant food.
Compared with the prior art, the invention has the following beneficial effects:
compared with the prior art, the method takes the recovered egg white liquid after the lysozyme is removed as a raw material, adopts lactic acid bacteria for fermentation after concentration, and finally prepares the dried egg white by heating and gelating. The process has the innovation points that: the fermentation desugarization is realized by adopting lactobacillus fermentation, the browning in the processes of thermal gelation and thermal sterilization is avoided, and the problem that the number of pores of the protein prepared by the conventional yeast-fermented egg liquid is large is solved; the lysozyme in the egg white is removed before the fermentation of the lactic acid bacteria, so that the inhibition effect of the lysozyme on the growth of the lactic acid bacteria is reduced, and the fermentation efficiency is improved; the concentration process is adopted to further improve the strength and elasticity of the protein xerogel. The process simultaneously realizes high-value utilization of egg white lysozyme and ovomucin. The obtained fermented original-taste dried protein product has the advantages of high hardness, good elasticity, white and smooth appearance, good flavor and the like. The invention widens the application field of egg white and improves the economic value of egg white. The characteristics of low sugar, low fat, high protein, rich lactobacillus fermentation products and the like of the low-fat fermented protein dry product conform to the concept of modern health food. The dried protein product produced by utilizing the hot-door process technologies such as ion exchange resin, membrane concentration, lactobacillus fermentation and the like has the characteristics of white and humane appearance, good elastic hardness, good taste and flavor, high protein, low sugar, low fat, low seasoning and the like, accords with the health concept of modern consumption, and has the characteristics of food in the future of twenty-first century. Promotes the development of the egg deep processing industry and promotes the industrial technical innovation.
The invention selects fresh whole egg white as the raw material, has high protein and zero fat, meets the requirements of special groups such as fitness lovers, fat-reducing people, three-high people and the like, and better accords with the health concept of modern consumers.
The invention selects the strains as common yoghurt starter: lactobacillus plantarum, Lactobacillus bulgaricus, Streptococcus thermophilus and the like, and is safe and healthy. The lactobacillus fermentation process generates a plurality of nutritional functional components beneficial to human health, not only has attractive and unique fermentation flavor, but also can cover and remove the fishy smell of the eggs which are not favored, and in addition, the fermentation process also consumes sugar in the egg white, thereby not only achieving the purpose of reducing blood sugar, but also avoiding browning and damaging the original white appearance of the dried egg in the high-temperature sterilization process.
The resin can be repeatedly used after being eluted, and a crude lysozyme product obtained after being eluted by three times of saline can be further purified to obtain a high-purity high-quality lysozyme product; not only greatly improves the value of egg white, but also makes full use of raw materials.
According to the invention, the egg white lysozyme is specifically adsorbed by the weak acid cation exchange resin, so that the inhibition effect of the lysozyme on the fermentation of lactic acid bacteria is reduced, and the fermentation efficiency of the lactic acid bacteria is improved. The purposes of fishy smell removal and desugarization are simultaneously realized by adopting lactobacillus fermentation, and the problems of more holes and heavy yeast taste of dried egg products in the traditional yeast fermentation desugarization are avoided.
The invention adopts the roll-type ultrafiltration membrane group to achieve the purpose of protein concentration, the concentration technology has high automation degree, can greatly reduce the labor force, has mature industrialized application, can accurately control the concentration ratio before and after protein concentration, and simultaneously reduces the pollution to materials; the dried egg white made of the concentrated egg white is rich in nutrition and high-quality high egg white, and has better hardness and elasticity and more chewy mouthfeel.
Drawings
FIG. 1 is a flowchart of a method for preparing a fermented dried raw material protein according to example 1 of the present invention.
FIG. 2 is an appearance diagram of dried egg white after high-temperature sterilization. From top to bottom, the first row is made into dried protein under the condition of pH 7.0 gel, and the second row is made into dried protein under the condition of pH 9.0 gel; the method comprises the steps of preparing dried egg white from raw egg white, preparing dried egg from egg white with a lysozym, preparing dried egg white from raw egg white after 12h of lactobacillus fermentation, and preparing dried egg white from egg white with a lysozym removed and 12h of lactobacillus fermentation.
Detailed Description
The technical solutions of the present invention are further described in detail by the following specific examples, which should be understood as better explaining the present invention and not limiting the present invention.
Experimental materials:
1. anhydrous glucose, analytical pure AR, chemical reagents ltd of the national drug group;
2. glucose oxidase, equal to or more than 10KU/g, Sigma Aldrich company;
3. peroxidase, 200U/. mu.g, Sigma Aldrich;
4. lactobacillus plantarum, 3000 hundred million cfu/g, available from Weekang Probiotics, Suzhou, Inc.
Example 1
(1) Egg white separation: cleaning fresh eggs, breaking the shells of the eggs at the middle part of each egg, pouring out all the contents in an egg separator, separating egg white and yolk, discarding the yolk, and keeping the egg white for later use.
(2) Pretreatment of raw materials: slowly stirring the egg white separated in the step (1) by using a magnetic stirrer at the temperature of 4 ℃ (based on no foam induction) until the colloid is basically destroyed; adjusting pH of egg white to 6.0 with citric acid to precipitate ovomucin, centrifuging at 8000rpm/min at 4 deg.C for 15min to remove precipitate, collecting supernatant (egg white), and storing at 4 deg.C.
(3) Resin pretreatment: at room temperature, firstly, sealing and soaking the ion exchange resin with absolute ethyl alcohol for 8 hours, washing off the ethyl alcohol with distilled water, then soaking with NaOH with the mass fraction of 5% for 8 hours, washing with the distilled water to be neutral, finally soaking with HCl with the mass fraction of 5% for 8 hours, and washing with the distilled water to be neutral for later use.
(4) Resin adsorption: mixing the egg white liquid obtained by the pretreatment in the step (2) with the ion exchange resin obtained by the pretreatment in the step (3) according to the volume ratio of 4:1, stirring for 1h at 30 ℃ and pH of 7.0, fully reacting to realize the purpose of separating and removing lysozyme in the egg white, and eluting the ion exchange resin for 3 times by using 5%, 8% and 10% saline water respectively after adsorption, wherein the elution is carried out for 1h each time. The crude lysozyme product can be recovered from the eluent obtained after elution, and the crude lysozyme product is further purified to obtain a high-purity high-quality lysozyme product; the eluted ion exchange resin can be reused.
(5) Sieving to remove impurities: filtering the egg white liquid with the lysozyme removed in the step (4) through a 200-mesh screen to remove residual resin and insoluble impurities thereof.
(6) Concentration: and (5) concentrating the depolyzing enzyme egg white obtained in the step (5) through ultrafiltration equipment until the solid content is 20%.
(7) Fermentation: and (4) introducing the egg white concentrated solution obtained in the step (6) into a constant-temperature incubator at 37 ℃ for fermentation for 12 hours to remove sugar and fishy smell. The starter is Lactobacillus plantarum, the enzyme activity is 3000 ten thousand U/g, and the addition amount is 0.1%.
(8) And (3) cooking: using food-grade Na for the egg white liquid obtained in the step (7) after fermentation2CO3Adjusting pH to 9.0, placing into a mold, adding into 90 deg.C water bathAfter heating for 20min, the mixture was immediately cooled in ice water and stored in a refrigerator at 4 ℃ overnight.
(9) Demolding, cutting and drying: and (4) drying the cooked protein obtained in the step (8), demolding, cutting into blocks with consistent sizes, and drying the surface moisture at 40 ℃.
(10) Vacuum packaging and sterilizing: and (4) vacuum packaging the dried protein obtained in the step (9) by using a vacuum packaging machine, placing the dried protein into an autoclave for sterilization treatment, and naturally placing and cooling the dried protein to room temperature. The vacuum packaging parameters are as follows: vacuumizing for 10s, sealing for 1.5s, and cooling for 3.5 s. The sterilization parameters are as follows: and keeping at 121 ℃ for 15 min.
Example 2
(1) Egg white separation: cleaning fresh eggs, breaking the shells of the eggs at the middle part of each egg, pouring out all the contents in an egg separator, separating egg white and yolk, discarding the yolk, and keeping the egg white for later use.
(2) Pretreatment of raw materials: slowly stirring the egg white separated in the step (1) by using a magnetic stirrer at the temperature of 4 ℃ (based on no foam induction) until the colloid is basically destroyed; adjusting pH of egg white to 6.0 with citric acid to precipitate ovomucin, centrifuging at 8000rpm/min at 4 deg.C for 15min to remove precipitate, collecting supernatant (egg white), and storing at 4 deg.C.
(3) Sieving to remove impurities: and (3) passing the egg white obtained in the step (2) through a plate frame coated with diatomite to remove residual ovomucin, frenulum and insoluble impurities thereof.
(4) Concentration: and (4) concentrating the egg white liquid obtained in the step (3) after impurity removal to a solid content of 20% by an ultrafiltration device.
(5) Fermentation: and (4) introducing the egg white concentrated solution obtained in the step (4) into a constant-temperature incubator at 37 ℃ for fermentation for 12 hours, and removing sugar and fishy smell.
(6) High-pressure homogenization: using food-grade Na for the egg white liquid obtained in the step (5) after fermentation2CO3Adjusting pH to 9.0, and homogenizing under high pressure to mix the materials thoroughly.
(7) And (3) cooking: and (4) putting the egg white liquid obtained in the step (6) after the pH adjustment and homogenization into a mold, putting the mold into a water bath at 90 ℃ for heating for 20min, immediately putting the mold into ice water for cooling, and putting the mold into a refrigerator at 4 ℃ for cold storage overnight.
(8) Demolding, cutting and drying: and (4) drying the cooked protein obtained in the step (7), demolding, cutting into blocks with consistent sizes, and drying the surface moisture at 40 ℃.
(9) Vacuum packaging and sterilizing: and (4) vacuum packaging the dried protein obtained in the step (8) by using a vacuum packaging machine, placing the packaged dried protein into an autoclave for sterilization treatment, and naturally placing and cooling the packaged dried protein to room temperature. The vacuum packaging parameters are as follows: vacuumizing for 10s, sealing for 1.5s, and cooling for 3.5 s. The sterilization parameters are as follows: and keeping at 121 ℃ for 15 min.
Determination of glucose content:refer to the method of GB/T16285-.
And (3) respectively taking a proper amount of the egg white subjected to the concentration of the desolvation enzyme in the step (6) in the example 1 and a proper amount of the egg white subjected to the concentration of the non-desolvation enzyme in the step (4) in the example 2.
Accurately weighing 40g of the sample, adjusting the pH value to 7.0, adding 40 mu g (0.1%) of lactobacillus plantarum, uniformly stirring, and sealing by using a preservative film; fermenting in a constant temperature incubator at 37 deg.C. Sampling for 0h, 7h and 12h respectively to determine the pH value and the desugarization rate. And recording the data.
The method for measuring the desugarization rate comprises the following steps: and taking 200 mu L of the fermented sample with different fermentation time, adding 1mL of 0.085mol/L potassium ferrocyanide solution, 1mL of 0.25mol/L zinc sulfate solution and 2mL of 0.1mol/L sodium hydroxide solution, and fixing the volume to 10 mL. Filter using quick filter paper. 2mL of the filtrate was added with 3mL of an enzyme reagent solution containing 400U of glucose oxidase and 1000U of peroxidase, and reacted in a 36 ℃ water bath for 40min to develop red color. Water was added to the reaction solution to a constant volume of 10mL, and the absorbance at 505nm was measured.
Preparing a standard concentration solution by using an anhydrous glucose reagent, measuring an absorbance value according to the method, and obtaining a glucose standard curve by taking the glucose concentration (mu g/mL) as an abscissa and the absorbance value as an ordinate: and y 0.0351 x.
Sample glucose content (μ g/mL) ═ sample absorbance/0.0351
Desugarization rate 1-sugar concentration after fermentation/sugar concentration before fermentation
TABLE 1 Effect of lysozyme removal on the desugarization effect of lactic acid bacteria fermentation
As can be seen from Table 1, the pH of the egg white of the lysozym in example 1 is reduced more and the desugarization rate is obviously higher than that of the egg white of the non-lysozym in example 2 under the same fermentation time, which shows that the fermentation desugaring effect of the egg white lactic acid bacteria of the lysozym removal in example 1 is better, and the inhibition effect of the lysozyme on the fermentation of the lactic acid bacteria is reduced and the fermentation efficiency of the lactic acid bacteria is improved after the lysozyme in the egg white is adsorbed and removed by adopting the ion exchange resin.
Comparative example 1
The pH was changed to 6.0 in step (8) of example 1, and the remaining steps and parameters were the same as those of example 1.
Comparative example 2
The pH was changed to 7.0 in step (8) of example 1, and the remaining steps and parameters were the same as those of example 1.
Comparative example 3
The pH was changed to 8.0 in step (8) of example 1, and the remaining steps and parameters were the same as those of example 1.
Measurement of gel Strength:
the samples of example 1 and comparative examples 1 to 3 were subjected to texture analysis using a physical property analyzer using a full texture TPA mode.
The cooked dried egg white was cut into a rectangular parallelepiped with a height of 10mm and a radius of 20mm using a small knife, and a P/36R flat-bottom type probe with a diameter of 12.7mm was used. Hardness, elasticity, gumminess, chewiness were calculated from the force-time deformation curve using Texture Expert software version 1.22. Texture measurement parameters: the speed is 5mm/s before testing; the testing speed is 1 mm/s; the speed is 5mm/s after the test; and a compression mode: and (3) measuring the related texture index by 50% of deformation amount of the sample and 5g of trigger point load. Each sample was run in parallel 4 times and the average was taken.
TABLE 2 Effect of different pH on egg white gel Properties
As can be seen from Table 2, the different pH values during the cooking in step (8) have a great influence on the gel texture after egg white gel preparation. Wherein the dried egg white prepared at pH 6.0 (comparative example 1) has the worst hardness, elasticity, adhesiveness and chewiness, and the dried egg white prepared at pH 8.0 and 9.0 has the best hardness, elasticity, adhesiveness and chewiness, which indicates that the higher pH value is more beneficial to the gelation of the egg white protein. Therefore, the pH of the dried protein gel is preferably selected to be 8.0 to 9.0.
Comparative example 4
The fermentation in step (7) of example 1 was deleted, and the remaining steps and parameters were the same as those of example 1.
Comparative example 5
The fermentation in step (7) of example 1 was deleted, the pH in step (8) was changed to 7.0, and the rest of the steps and parameters were the same as those of example 1.
Comparative example 6
Example 2, step (5) fermentation was deleted and the remaining steps and parameters were the same as those of example 2.
Comparative example 7
The pH was changed to 7.0 in step (6) of example 2, and the remaining steps and parameters were the same as those of example 2.
Comparative example 8
The fermentation in step (5) of example 2 was deleted, the pH in step (6) was changed to 7.0, and the rest of the steps and parameters were the same as those of example 2.
Sensory evaluation of dried fishy smell and appearance color of cooked protein
10 specially trained sensory evaluators were invited to evaluate the smell and appearance color of the dried protein product, and the average was taken. The evaluation criteria were:
odor: no fishy smell is divided into 5 points; slightly fishy smell is 4 points; the fishy smell is lighter and is 3 minutes; the fishy smell is generally 2 points; the fishy smell is heavier than 1 point; the fishy smell is 0 point. The higher the score, the better the dry protein quality.
Appearance color: white and smooth is 5 minutes; slightly yellow, and the surface is smooth for 4 minutes; the color is light yellow, and the surface is smooth and is 3 minutes; light yellow, the surface has slight tiny air holes of 2 minutes; brown, the surface has some pores of 1 minute; dark brown with a large pore on the surface of 0 min. The higher the score, the better the dry protein quality.
TABLE 3 sensory evaluation scoring table for dried egg
As can be seen from Table 3, the fishy smell of the dried egg whites obtained after the fermentation treatment (examples 1-2 and comparative examples 1-3) was significantly reduced as compared to the dried egg whites obtained by omitting the fermentation step (comparative examples 4-6), indicating that the fishy smell of the egg whites was reduced by the lactic acid bacteria fermentation. Compared with the dried egg white prepared by omitting the resin adsorption and lysozyme removal treatment, the dried egg white prepared by the resin adsorption and lysozyme removal treatment has improved fishy smell score value and appearance score value. Appearance and color, the dried egg white obtained by removing lysozyme through resin adsorption and removing sugar through fermentation and cooking under the condition of optimized pH (example 1) has white and smooth appearance and the highest score.
FIG. 2 is an appearance diagram of dried egg white after high-temperature sterilization. From top to bottom, the first row is made into dried protein under the condition of gel with pH 7.0, and the second row is made into dried protein under the condition of gel with pH 9.0; the first row is sequentially from left to right, namely dried egg white prepared from raw egg white (comparative example 8), dried egg prepared from lysozym egg white (comparative example 5), dried egg white prepared from raw egg white after being fermented for 12 hours by lactic acid bacteria (comparative example 7), and dried egg white prepared from lysozyme egg white removed and being fermented for 12 hours by lactic acid bacteria (comparative example 2); the second row, from left to right, is a dried egg white made from raw egg white (comparative example 6), a dried egg made from desolvation enzyme egg white (comparative example 4), a dried egg white made from raw egg white fermented for 12 hours by lactic acid bacteria (example 2), and a dried egg white made from lysozyme-removed egg white fermented for 12 hours by lactic acid bacteria (example 1). As can be seen in FIG. 2, the fermented desugared dried egg white has a better appearance than the unfermented desugared dried egg white; the dried egg white prepared at pH 9.0 has fewer pores on the surface, better texture and darker color than the dried egg white prepared at pH 7.0; the dried egg white prepared by removing lysozyme egg white is more white and has smaller surface pores than the dried egg white prepared by not removing lysozyme egg white.
Claims (10)
1. A preparation method of low-fat fermented dried protein is characterized in that the method comprises the following steps of sequentially carrying out the following treatments on egg white liquid:
removing ovomucin, adsorbing and removing lysozyme by resin, removing impurities and clarifying, concentrating by a membrane, fermenting by lactobacillus, and performing heat treatment to form dried egg white.
2. The method for preparing dried low-fat fermented protein according to claim 1, wherein the step of removing lysozyme by resin adsorption comprises mixing egg white obtained by removing ovomucin with ion exchange resin, and stirring for 1-2h to obtain egg white containing enzyme.
3. The method for preparing a low-fat fermented dried protein according to claim 1 or 2, wherein the lactic acid bacteria fermentation is to ferment the concentrated egg white solution obtained by the concentration treatment under a constant temperature condition, wherein the lactic acid bacteria fermentation is selected from at least one of lactobacillus plantarum, lactobacillus bulgaricus and streptococcus thermophilus, the inoculation amount is 0.1-0.5%, the fermentation temperature is 35-40 ℃, and the fermentation time is 7-12 h.
4. The method of claim 1, wherein the heat treatment to form the dried protein is selected from the group consisting of: adjusting pH of the egg white liquid obtained by lactobacillus fermentation to 8.0-10.0, loading into a mold, heating and steaming in constant temperature water bath to form protein gel, cooling the protein gel, and demolding to obtain the low-fat fermented protein dry product.
5. The method of claim 1, wherein the removal of ovomucin is performed by: stirring egg white liquid uniformly, adjusting pH of egg white liquid to 6.0-7.0 with food acidity regulator to form ovomucin precipitate, centrifuging, collecting supernatant, and performing subsequent treatment.
6. The method for preparing dried low-fat fermented protein according to claim 1, wherein the membrane concentration is performed by concentrating the egg white obtained by impurity removal and clarification treatment to 20-35% of solid content through an ultrafiltration device.
7. The method of claim 1, further comprising the steps of vacuum packaging and sterilization after the step of heat treating to form a dried protein; the vacuum packaging and sterilization are to carry out the following treatments on the dried egg white formed by heat treatment in sequence: cutting into blocks, drying, vacuum packaging and high-pressure steam sterilization treatment.
8. The method of claim 1, wherein the egg white liquid is obtained by removing shell from cleaned fresh eggs and separating the egg white from the egg yolk.
9. A low-fat fermented protein dried product obtained by the method according to any one of claims 1 to 8.
10. Use of the low-fat fermented protein dried product according to claim 9 in health food, functional food or convenience food.
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