CN114052213A - Method for preparing high-speed soluble egg white powder by using lecithin as auxiliary material and assisting ultrasonic - Google Patents
Method for preparing high-speed soluble egg white powder by using lecithin as auxiliary material and assisting ultrasonic Download PDFInfo
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- CN114052213A CN114052213A CN202111448262.0A CN202111448262A CN114052213A CN 114052213 A CN114052213 A CN 114052213A CN 202111448262 A CN202111448262 A CN 202111448262A CN 114052213 A CN114052213 A CN 114052213A
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- egg white
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- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 238
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- YASYEJJMZJALEJ-UHFFFAOYSA-N Citric acid monohydrate Chemical compound O.OC(=O)CC(O)(C(O)=O)CC(O)=O YASYEJJMZJALEJ-UHFFFAOYSA-N 0.000 claims description 2
- JZNWSCPGTDBMEW-UHFFFAOYSA-N Glycerophosphorylethanolamin Natural products NCCOP(O)(=O)OCC(O)CO JZNWSCPGTDBMEW-UHFFFAOYSA-N 0.000 claims description 2
- ATBOMIWRCZXYSZ-XZBBILGWSA-N [1-[2,3-dihydroxypropoxy(hydroxy)phosphoryl]oxy-3-hexadecanoyloxypropan-2-yl] (9e,12e)-octadeca-9,12-dienoate Chemical compound CCCCCCCCCCCCCCCC(=O)OCC(COP(O)(=O)OCC(O)CO)OC(=O)CCCCCCC\C=C\C\C=C\CCCCC ATBOMIWRCZXYSZ-XZBBILGWSA-N 0.000 claims description 2
- AWUCVROLDVIAJX-UHFFFAOYSA-N alpha-glycerophosphate Natural products OCC(O)COP(O)(O)=O AWUCVROLDVIAJX-UHFFFAOYSA-N 0.000 claims description 2
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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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- A23L5/25—Removal of unwanted matter, e.g. deodorisation or detoxification using enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P10/00—Shaping or working of foodstuffs characterised by the products
- A23P10/40—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added
- A23P10/47—Shaping or working of foodstuffs characterised by the products free-flowing powder or instant powder, i.e. powder which is reconstituted rapidly when liquid is added using additives, e.g. emulsifiers, wetting agents or dust-binding agents
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Microbiology (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for preparing high-speed soluble egg white powder by using lecithin as an auxiliary material and assisting ultrasonic processing, belonging to the technical field of egg white powder processing. Taking fresh egg white within 7 days after delivery as a raw material, and obtaining uniform egg white liquid through stirring, centrifugal separation and lacing, pasteurization and desugarization; taking commercial soybean lecithin as an auxiliary material, and blending the soybean lecithin with the raw material after 7000-7100 r/min and 55-65 s homogenization treatment; treating egg white liquid containing lecithin for 15-20 min under the conditions of 300-400W and ultrasonic frequency of 20 kHz; pre-freezing the egg white liquid subjected to ultrasonic treatment at the temperature of-20 to-25 ℃ for 1.5 to 2 hours, freezing the egg white liquid in a freezer at the temperature of-80 ℃ for 11 to 12 hours, and then transferring the egg white liquid to a vacuum freeze dryer for drying for 46 to 48 hours. Finally, the instant egg white powder with the dispersibility improved by more than 4 times (133s to 32s) and the wetting time reduced from 370s to 260s compared with the instant egg white powder without lecithin and ultrasonic treatment is obtained by adding ingredients, grinding and sieving.
Description
Technical Field
The invention belongs to the technical field of egg white powder processing, and relates to instant egg white powder prepared by taking fresh egg white as a raw material and soybean lecithin as an auxiliary material and assisting ultrasonic and vacuum freeze drying and a preparation method thereof.
Background
The effective technology for improving the instant property of the egg white powder is urgently needed to overcome. Protein powder has high nutritive value and wide application scenes in the food processing industry, and is often added into milk powder and beverage as an important food functional base material. In addition, the protein powder can also be directly mixed and eaten to supplement protein required by the body, and is particularly beneficial to the nutrition supply of the old and children. The resources of egg white protein are very rich, and the egg white is prepared into powder to be beneficial to meeting the requirement of human protein intake. However, in the process of brewing, the egg white powder is easy to agglomerate and aggregate due to the interface effect, so that the egg white powder is not easy to wet and has low dispersion speed, and the application and economic value of the egg white powder are seriously limited. The existing method for producing instant egg white powder by enterprises mainly adopts a spray drying method, a fluidized bed direct granulation method or a spraying lecithin and other adhesive granulation methods, and the method has the defects of difficult product quality control, complex production steps and the like. Methods for preparing instant egg white powder by directly adding soybean lecithin to egg white and performing ultrasonic and vacuum freeze-drying treatment have been reported. Therefore, on the basis of the traditional method, the method for preparing the instant egg white powder more scientifically and effectively is explored, and the method has very important significance.
The lecithin has high nutritive value and wide application. Lecithin is a lipid compound containing phosphoric acid, is a basic component forming a cell biological membrane, and has high nutritive value and physiological regulation function. Due to their structural and compositional properties, are widely used as emulsifiers, antioxidants, stabilizers, lubricants, wetting agents, and nutritional supplements. Egg yolk is the major animal source of lecithin, but it is too expensive to be used in industrial production. However, soybean oil seeds have characteristics of abundant availability and low cost, and thus lecithin for industrial production is now mainly prepared from soybean oil seeds. The composition of soy lecithin is affected by the extraction and purification process. Commercial soybean lecithin contains about 65-75% Phospholipids (PLs), 34% triglycerides, and small amounts of carbohydrates, pigments, sterols, and sterol glycosides, and has antiaging and cardiovascular disease preventing effects.
Feasibility and high efficiency of producing the instant egg white powder by matching ultrasonic with vacuum freeze drying technology. Ultrasound is a non-thermal processing means, and the cavitation of ultrasound can change the structure and physicochemical properties of proteins. The previous research is mostly used for protein modification, and with the development of the technology, the ultrasound can be used as a method for assisting in processing materials, namely, on the basis of unfolding the protein by the ultrasound, the combination of exposed groups and other substances is promoted. Vacuum freeze-drying, also known as sublimation drying, is one of the common methods for preparing powders. Compared with the common drying methods (such as oven high-temperature drying, spray drying, fluidized bed drying and the like), the vacuum freeze drying of the heat-sensitive substance, namely the egg white, can effectively prevent the denaturation or inactivation of protein, and in addition, the microbial growth and enzymatic reaction in the freeze drying process are difficult to carry out, so that the original quality and flavor of the material are greatly maintained. The dried substances are loose and porous after the vacuum drying technology is adopted, so that the quality of the product can be maintained and the instant property of the product can be improved by adopting the technology to produce the egg white powder.
The technical advantages of the invention are mainly embodied in the following two aspects:
first, the raw materials adopted by the patent are wide in source, natural, pollution-free and easy to obtain. The egg white is taken from fresh eggs within 7 days after delivery, and is characterized in that the original activity and quality of the egg white protein are maintained. The soybean lecithin is a phospholipid precipitated from soybean oil in the degumming process, and is processed and dried to obtain a powdery product.
Secondly, the soybean lecithin with proper proportion is directly added into fresh egg white, and the high-speed soluble egg white powder product is obtained through ultrasonic treatment and vacuum freeze drying, so that the preparation method is simple and convenient, the effect is obvious, and the advantages are obviously embodied in that:
(1) simple operation, simple equipment, high production efficiency, no dust in production workshops and contribution to environmental protection and industrial production.
(2) Cavitation in ultrasound alters the structure of proteins and thereby facilitates the action of lecithin on them.
(3) Vacuum freeze drying can prevent the sensory defect caused by protein denaturation, and maintain the original quality of the product.
(4) The dispersion time of the obtained product is reduced from 133s to 32s, and the dispersibility is improved by more than 4 times.
(5) The wetting time of the resulting product was reduced from 370s to 260 s.
The patent is essentially different from the protection direction of the application in 'an instant protein powder and a preparation method thereof' (publication number: CN109043118A) and 'an instant egg white powder and a preparation method thereof' (publication number: CN 102440399A). The 2 patents do not influence the creativity and innovation of the instant protein powder, and the technical problems that the preparation process of the instant protein powder is complex and the effect of improving the instant property is not ideal are found in the earlier researches, so that the instant protein powder is used by combining a direct wet mixing method with an ultrasonic and vacuum freeze drying technology, the instant property of the egg white powder is effectively improved, and the core problem to be solved is promoted in industrial production of the instant protein powder.
The technical advantages of the patent are mainly embodied in the following 5 aspects:
firstly, the process is simple: the applied patent does not need complex treatment processes of protease activation, enzymolysis, ultramicro treatment, preparation of soybean lecithin solution, spraying of the soybean lecithin solution on the surface of protein powder and the like, and only adds a certain proportion of soybean lecithin powder into the egg white liquid, and the instant egg white powder with good dispersibility and wettability can be obtained through homogenization, ultrasound and vacuum freeze drying, so that the operation is more convenient and the process is simpler;
secondly, multiple technologies are used in cooperation: the ultrasonic and vacuum freeze drying are used as core technologies, the preparation of main materials and the blending technology of main materials, auxiliary materials and auxiliary materials are used as auxiliary materials;
thirdly, nutritional effect: the addition of the lecithin not only improves the brewing characteristic of the egg white powder, but also increases the nutritional effect brought by the lecithin on the basis of the nutritional function of the original egg white powder;
fourth, room temperature water soluble: the obtained egg white powder can be rapidly dissolved in water at room temperature (25 deg.C) without agglomeration.
Fifth, the instant solubility is improved significantly: the dispersion time of the obtained vacuum freeze-dried egg white powder is reduced to 32s, and is improved by 6 times compared with 192s of the dispersion time of the egg white powder obtained by spray drying in the market. The wetting time was reduced from 30min to 260 s. The obtained egg white powder treated by lecithin and assisted by ultrasonic treatment and vacuum freeze drying has the dispersibility improved by 4.16 times compared with that of egg white powder not treated by lecithin.
In conclusion, no technical breakthrough research is found in which lecithin is directly added to egg white, the dispersibility of the egg white powder prepared by ultrasonic modification and vacuum freeze-drying technology is improved by more than 4 times, and the wetting time is reduced from 370s to 260 s.
Disclosure of Invention
The technical problems to be solved by the invention are as follows: the method for preparing instant egg white powder by using fresh eggs as raw materials and soybean lecithin as an auxiliary material comprises the steps of using fresh eggs as raw materials, and carrying out raw material pretreatment, pasteurization, desugarization, lecithin addition, homogenization, ultrasound, vacuum freeze drying, ingredient addition and sieving processes to obtain the instant egg white powder, wherein compared with the instant egg white powder which is not subjected to lecithin and ultrasonic treatment, the dispersibility of the instant egg white powder is improved by more than 4 times (133s to 32s), and the wetting time of the instant egg white powder is reduced from 370s to 260 s.
The technical scheme of the patent of the invention is as follows:
1. a preparation method of instant egg white powder is characterized in that fresh egg white with the height of 5.5-5.8 cm, the center diameter of 4.3-4.5 cm and the weight of 58.5-59.5 g is used as a raw material, commercially available soybean lecithin is used as an auxiliary material, and the instant egg white powder with the dispersibility improved by more than 4 times (133s to 32s) and the wetting time reduced from 370s to 260s compared with the instant egg white powder without lecithin and ultrasonic treatment is obtained through the processes of raw material pretreatment, pasteurization, desugarization, lecithin addition, homogenization, ultrasonic treatment, vacuum freeze drying, ingredient addition and sieving. The method is characterized in that the instant solubility of the egg white powder is improved by adjusting the compounding proportion of raw materials and auxiliary materials and ultrasonic conditions.
1) The raw material pretreatment process is to pick fresh eggs with the height of 5.5-5.8 cm, the center diameter of 4.3-4.5 cm and the weight of 58.5-59.5 g, clean the outer skins of the fresh eggs, dry the fresh eggs in the air and separate the egg white and the egg yolk by an egg white separator; uniformly stirring the separated fresh egg white at a rotation speed of 190-210 r/min for 18-20 min to uniformly mix the thick protein and the thin protein; then, separating frenulum in the egg white by using a centrifugal machine, wherein the rotating speed of the centrifugal machine is 3000r/min, the temperature of the centrifugal machine is 4 ℃, and the centrifugal time is 20min, so as to obtain egg white liquid for later use;
2) the pasteurization process comprises the steps of placing the centrifuged uniform egg white liquid in a water bath kettle with the constant temperature of 60 ℃ for standing for 5min, and then storing the treated egg white liquid at the temperature of 4 ℃ for later use;
3) the desugarization process is to slowly add 0.01-0.03% of glucose oxidase into the egg white liquid while stirring, and simultaneously add 0.3-0.35% of 7% of hydrogen peroxide into the egg white liquid every 1 hour. The fermentation temperature is set to be 30 ℃, and the fermentation time is set to be 3 h;
4) the lecithin adding process is that 90-100 mL of desugarized egg white is weighed in a 250mL beaker, then 0.10-0.50 g of soybean lecithin is accurately weighed and dispersed in the egg white, and 0.1-0.5% of egg white is prepared according to the weight ratio for later use;
5) the homogenizing process is that the egg white liquid added with the lecithin is placed under a homogenizer, parameters of the homogenizer are set, the rotating speed of the homogenizer is set to be 7000-7100 r/min, and the working time of the homogenizer is set to be 55-65 s;
6) the ultrasonic process is to treat 100mL of homogenized egg white for 15-20 min under the conditions that the ultrasonic power is 300-400W and the ultrasonic frequency is 20 kHz;
7) the vacuum freeze drying process is that the egg white liquid after ultrasonic treatment is respectively packed in culture dishes of 90 multiplied by 15mm, and the thickness is 3-5 mm; then placing the egg white into a refrigeration house with the temperature of-20 to-25 ℃, pre-freezing for 1.5 to 2 hours, transferring the pre-frozen egg white into a refrigeration house with the temperature of-80 ℃, freezing for 11 to 12 hours, finally transferring the egg white into a vacuum freeze dryer, setting the refrigeration time to be 46 to 48 hours, setting the refrigeration temperature to be-50 to-60 ℃, and setting the vacuum pressure to be 55 to 60Pa, thereby obtaining egg white powder;
8) the ingredient adding process is to mix and grind 2-2.5% of maltodextrin, 3-3.5% of sucralose, 0.015-0.02% of ascorbic acid and 0.15-0.2% of edible spice with the egg white powder;
9) the sieving process is that the ground sample is firstly subjected to grain homogenization through a 100-mesh sieve, and the undersize materials are discarded; and passing the egg white powder on the screen through a 60-mesh screen to ensure uniform particle size of the egg white powder, collecting undersize, and packaging.
2. The fresh egg of claim 1, wherein the egg white protein of the sterilized clean egg has a height of 5.5-5.8 cm, a central diameter of 4.3-4.5 cm and a weight of 58.5-59.5 g within 7 days after delivery, and retains the original activity and quality.
3. The soybean lecithin according to claim 1, wherein the content of phosphatidylcholine is 30%, the content of phosphatidylethanolamine is 22%, the content of phosphatidylinositol is 18%, the content of phosphatidylglycerol is 17.4%, the content of phosphatidic acid is 4.6%, and the content of other phospholipids is 8%.
4. Desugaring process according to claim 1, wherein egg white is first adjusted to pH 6.5 using citric acid monohydrate (pH 2).
5. The egg white with added auxiliary materials according to claim 1, wherein the pH of the egg white is adjusted to 7 with citric acid.
6. The additive compounding process of claim 1 wherein all weight percentages are based on the total mass of the product powder.
7. The instant egg white powder according to claim 1, which is capable of being rapidly dispersed without caking, adhesion, formation of hollow vesicles, and the like when dissolved in water at 25 ℃ under stirring.
The application has the technical effects that:
(1) the invention relates to a preparation method of instant egg white powder, which comprises the steps of raw material pretreatment, pasteurization, desugarization, lecithin addition, homogenization, ultrasonic treatment, vacuum freeze drying, ingredient addition and sieving to obtain the instant egg white powder, wherein the dispersibility of the instant egg white powder is improved by more than 4 times (133s to 32s) and the wetting time is reduced from 370s to 260s compared with the instant egg white powder without the lecithin and ultrasonic treatment.
(2) The invention has simple and direct process route, small equipment investment and high production efficiency, and is beneficial to environmental protection and sustainable development.
(3) The product obtained by the invention can be quickly dissolved in water at room temperature (25 ℃) without being mixed with warm water.
Detailed Description
Example 1:
taking fresh egg white which is 5 days after delivery and is 5.5-5.8 cm in height, 4.3-4.5 cm in central diameter and 58.5-59.5 g in weight as a raw material, taking 5 eggs, separating the egg white from egg yolk by using an egg white separator, then putting the separated egg white into a 250mL beaker, putting the beaker on a magnetic stirrer, and uniformly stirring for 20min at a rotating speed of 195r/min to obtain egg white liquid with uniformly mixed thick protein and thin protein; then, the egg white liquid is respectively loaded in 50mL centrifuge tubes, the centrifuge tubes are placed in a centrifuge, parameters of the centrifuge are set, the rotating speed is 3000r/min, the temperature is 4 ℃, the centrifugation time is 20min, 100mL supernatant liquid is weighed and placed in a 250mL beaker for standby after centrifugation; placing the centrifuged uniform egg white liquid in a water bath kettle with the constant temperature of 60 ℃ for pasteurization, standing for 5min, and rapidly cooling the egg white liquid to 4 ℃ for later use; accurately weighing 10mg of glucose oxidase, simultaneously placing the sterilized egg white into a constant-temperature water bath kettle at 30 ℃, slowly adding the glucose oxidase while stirring the egg white, then adding 0.3g of 7% hydrogen peroxide into the egg white, and carrying out desugaring treatment for 3 hours, wherein the same amount of hydrogen peroxide is added every 1 hour; accurately weighing 0.10g of soybean lecithin by using a balance, dispersing the soybean lecithin in egg white, and homogenizing the egg white mixed with the soybean lecithin at the rotating speed of 7000r/min for 56 s; adjusting the pH value of the egg white liquid to 7 by using citric acid; placing egg white liquid containing lecithin under an ultrasonic machine, wherein the ultrasonic frequency is 20kHz, the ultrasonic power is 300W, and the ultrasonic time is 17 min; the egg white liquid after ultrasonic treatment is subpackaged into culture dishes of 90 multiplied by 15mm, the thickness is 4mm, the culture dishes are placed in a freezer of-20 ℃ for pre-freezing, the pre-freezing time is 2 hours, after the pre-freezing, the culture dishes are placed in a refrigerator of-80 ℃ for freezing for 12 hours, then the culture dishes are moved into a vacuum freeze dryer, the refrigeration temperature is set to be-55 ℃, the vacuum degree pressure is set to be 57Pa, the freeze-drying time is 48 hours, and the obtained egg white powder is reserved; mixing 20g of the obtained egg white powder with 0.4g of maltodextrin, 0.6g of sucralose, 3mg of ascorbic acid and 30mg of edible spice, and grinding; homogenizing the egg white powder mixed with the ingredients through a 100-mesh screen, and removing undersize materials; and then passing the egg white powder on the screen through a 60-mesh screen to ensure that the particle size of the egg white powder is uniform, and collecting undersize products. Measuring dispersibility, and completely dispersing 0.50g of egg white powder in 50mL of distilled water at 25 ℃ at a rotating speed of 200r/min to obtain dispersion time of 76.51 s; and measuring the wettability, namely taking 0.50g of egg white powder into 100mL of distilled water at the temperature of 25 ℃, and standing to obtain the wetting time of 320 s.
Example 2:
taking fresh egg white which is 7 days after delivery and is 5.5-5.8 cm in height, 4.3-4.5 cm in central diameter and 58.5-59.5 g in weight as a raw material, taking 5 eggs, separating the egg white from yolk by using an egg white separator, then putting the separated egg white into a 250mL beaker, putting the beaker on a magnetic stirrer, and uniformly stirring for 20min at a rotating speed of 190r/min to obtain egg white liquid with uniformly mixed thick protein and thin protein; then, the egg white liquid is respectively loaded in 50mL centrifuge tubes, the centrifuge tubes are placed in a centrifuge, parameters of the centrifuge are set, the rotating speed is 3000r/min, the temperature is 4 ℃, the centrifugation time is 20min, and after centrifugation, 95mL supernatant liquid is weighed and placed in a 250mL beaker for later use; placing the centrifuged uniform egg white liquid in a water bath kettle with the constant temperature of 60 ℃ for pasteurization, standing for 5min, and rapidly cooling the egg white liquid to 4 ℃ for later use; accurately weighing 19mg of glucose oxidase, simultaneously placing the sterilized egg white into a constant-temperature water bath kettle at 30 ℃, slowly adding the glucose oxidase while stirring the egg white, then adding 0.323g of 7% hydrogen peroxide into the egg white, and carrying out desugaring treatment for 3 hours, wherein the same amount of hydrogen peroxide is added every 1 hour; accurately weighing 0.19g of soybean lecithin by using a balance, dispersing the soybean lecithin in egg white, and homogenizing the egg white mixed with the soybean lecithin for 60s at the rotating speed of 7035 r/min; adjusting the pH value of the egg white liquid to 7 by using citric acid; placing egg white liquid containing lecithin under an ultrasonic machine, wherein the ultrasonic frequency is 20kHz, the ultrasonic power is 320W, and the ultrasonic time is 15 min; the egg white after ultrasonic treatment is subpackaged into culture dishes of 90 multiplied by 15mm, the thickness is 3.5mm, the culture dishes are placed in a freezer of-20 ℃ for pre-freezing, the pre-freezing time is 1.5h, the culture dishes are placed in a refrigerator of-80 ℃ for freezing for 11h after pre-freezing, then the culture dishes are moved into a vacuum freeze dryer, the refrigeration temperature is set to be-57 ℃, the vacuum degree pressure is set to be 55Pa, and the freeze-drying time is 46 h; mixing 20g of the obtained egg white powder with 0.44g of maltodextrin, 0.62g of sucralose, 3.75mg of ascorbic acid and 32mg of edible spice, and grinding; homogenizing the egg white powder mixed with the ingredients through a 100-mesh screen, and removing undersize materials; and then passing the egg white powder on the screen through a 60-mesh screen to ensure that the particle size of the egg white powder is uniform, and collecting undersize products. Measuring dispersibility, and completely dispersing 0.50g of egg white powder in 50mL of distilled water at 25 ℃ at a rotating speed of 200r/min to obtain a dispersion time of 50.17 s; and measuring the wettability, namely taking 0.50g of egg white powder into 100mL of distilled water at the temperature of 25 ℃, and standing to obtain the wetting time of 263.29 s.
Example 3:
taking fresh egg white which is 5 days after delivery and is 5.5-5.8 cm in height, 4.3-4.5 cm in central diameter and 58.5-59.5 g in weight as a raw material, taking 5 eggs, separating the egg white from yolk by using an egg white separator, then putting the separated egg white into a 250mL beaker, putting the beaker on a magnetic stirrer, and uniformly stirring for 18min at a rotating speed of 200r/min to obtain egg white liquid with uniformly mixed thick protein and thin protein; then, the egg white liquid is respectively loaded in 50mL centrifuge tubes, the centrifuge tubes are placed in a centrifuge, parameters of the centrifuge are set, the rotating speed is 3000r/min, the temperature is 4 ℃, the centrifugation time is 20min, 90mL supernatant liquid is weighed and placed in a 250mL beaker for standby after centrifugation; placing the centrifuged uniform egg white liquid in a water bath kettle with the constant temperature of 60 ℃ for pasteurization, standing for 5min, and rapidly cooling the egg white liquid to 4 ℃ for later use; accurately weighing 21.6mg of glucose oxidase, simultaneously placing the sterilized egg white into a constant-temperature water bath kettle at 30 ℃, slowly adding the glucose oxidase while stirring the egg white, and then adding 0.279g of 7% hydrogen peroxide into the egg white to perform desugarization treatment for 3 hours, wherein the same amount of hydrogen peroxide is added every 1 hour; accurately weighing 0.27g soybean lecithin in a balance, dispersing in egg white, and homogenizing at 7000r/min for 65 s; adjusting the pH value of the egg white liquid to 7 by using citric acid; placing egg white liquid containing lecithin under an ultrasonic machine, wherein the ultrasonic frequency is 20kHz, the ultrasonic power is 350W, and the ultrasonic time is 20 min; the egg white after ultrasonic treatment is subpackaged into culture dishes of 90 multiplied by 15mm, the thickness is 3mm, the culture dishes are placed in a freezer of-20 ℃ for pre-freezing, the pre-freezing time is 1.6h, the culture dishes are placed in a refrigerator of-80 ℃ for freezing for 12h after pre-freezing, then the culture dishes are moved into a vacuum freeze dryer, the refrigeration temperature is set to be-60 ℃, the vacuum degree pressure is set to be 59Pa, and the freeze-drying time is 48 h; mixing 20g of the obtained egg white powder with 0.5g of maltodextrin, 0.7g of sucralose, 4mg of ascorbic acid and 40mg of edible spice, and grinding; homogenizing the egg white powder mixed with the ingredients through a 100-mesh screen, and removing undersize materials; and then passing the egg white powder on the screen through a 60-mesh screen to ensure that the particle size of the egg white powder is uniform, and collecting undersize products. Measuring dispersibility, and completely dispersing 0.50g of egg white powder in 50mL of distilled water at 25 ℃ at a rotating speed of 200r/min to obtain a dispersion time of 49.67 s; and measuring the wettability, namely taking 0.50g of egg white powder into 100mL of distilled water at the temperature of 25 ℃, and standing to obtain the wetting time of 260.33 s.
Example 4:
taking fresh egg white which is 5.5-5.8 cm high, 4.3-4.5 cm in central diameter and 58.5-59.5 g in weight and is produced 3 days after delivery as a raw material, taking 5 eggs, separating the egg white from yolk by using an egg white separator, putting the separated egg white into a 250mL beaker, putting the beaker on a magnetic stirrer, and uniformly stirring for 17.5min at a rotating speed of 210r/min to obtain egg white liquid with uniformly mixed thick protein and thin protein; then, the egg white liquid is respectively loaded in 50mL centrifuge tubes, the centrifuge tubes are placed in a centrifuge, parameters of the centrifuge are set, the rotating speed is 3000r/min, the temperature is 4 ℃, the centrifugation time is 20min, 98mL supernatant liquid is weighed and placed in a 250mL beaker for later use after centrifugation; placing the centrifuged uniform egg white liquid in a water bath kettle with the constant temperature of 60 ℃ for pasteurization, standing for 5min, and rapidly cooling the egg white liquid to 4 ℃ for later use; accurately weighing 29.4mg of glucose oxidase, simultaneously placing the sterilized egg white into a constant-temperature water bath kettle at 30 ℃, slowly adding the glucose oxidase while stirring the egg white, then adding 0.343g of 7% hydrogen peroxide into the egg white, and carrying out desugaring treatment for 3 hours, wherein the same amount of hydrogen peroxide is added every 1 hour; accurately weighing 0.392g of soybean lecithin by using a balance, dispersing the soybean lecithin in egg white, and homogenizing the egg white mixed with the soybean lecithin at the rotating speed of 7085r/min for 54 s; adjusting the pH value of the egg white liquid to 7 by using citric acid; placing egg white liquid containing lecithin under an ultrasonic machine, wherein the ultrasonic frequency is 20kHz, the ultrasonic power is 400W, and the ultrasonic time is 18 min; the egg white after ultrasonic treatment is subpackaged into culture dishes of 90 multiplied by 15mm, the thickness is 5mm, the culture dishes are placed in a freezer of-20 ℃ for pre-freezing, the pre-freezing time is 1.8h, the culture dishes are frozen in a refrigerator of-80 ℃ for 11h after pre-freezing, then the culture dishes are moved to a vacuum freeze dryer, the refrigeration temperature is set to be-50 ℃, the vacuum degree pressure is set to be 59Pa, and the freeze-drying time is 46 h; mixing 20g of the obtained egg white powder with 0.42g of maltodextrin, 0.68g of sucralose, 3.4mg of ascorbic acid and 34mg of edible spice, and grinding; homogenizing the egg white powder mixed with the ingredients through a 100-mesh screen, and removing undersize materials; and then passing the egg white powder on the screen through a 60-mesh screen to ensure that the particle size of the egg white powder is uniform, and collecting undersize products. Measuring dispersibility, and completely dispersing 0.50g of egg white powder in 50mL of distilled water at 25 ℃ at a rotating speed of 200r/min to obtain dispersion time of 36.17 s; and measuring the wettability, namely taking 0.50g of egg white powder into 100mL of distilled water at the temperature of 25 ℃, and standing to obtain the wetting time of 253.25 s.
Example 5:
taking fresh egg white which is 5 days after delivery and is 5.5-5.8 cm in height, 4.3-4.5 cm in central diameter and 58.5-59.5 g in weight as a raw material, taking 5 eggs, separating the egg white from yolk by using an egg white separator, then putting the separated egg white into a 250mL beaker, putting the beaker on a magnetic stirrer, and uniformly stirring for 18min at a rotating speed of 205r/min to obtain egg white liquid with uniformly mixed thick protein and thin protein; then, the egg white liquid is respectively loaded in 50mL centrifuge tubes, the centrifuge tubes are placed in a centrifuge, parameters of the centrifuge are set, the rotating speed is 3000r/min, the temperature is 4 ℃, the centrifugation time is 20min, and 94mL supernatant liquid is weighed and placed in a 250mL beaker for later use after centrifugation; placing the centrifuged uniform egg white liquid in a water bath kettle with the constant temperature of 60 ℃ for pasteurization, standing for 5min, and rapidly cooling the egg white liquid to 4 ℃ for later use; accurately weighing 16.92mg of glucose oxidase, simultaneously placing the sterilized egg white into a constant-temperature water bath kettle at 30 ℃, slowly adding the glucose oxidase while stirring the egg white, then adding 0.301g of 7% hydrogen peroxide into the egg white, and carrying out desugaring treatment for 3 hours, wherein the same amount of hydrogen peroxide is added every 1 hour; accurately weighing 0.47g of soybean lecithin by using a balance, dispersing the soybean lecithin in egg white liquid, and homogenizing the egg white liquid mixed with the soybean lecithin for 55s at the rotating speed of 7100 r/min; adjusting the pH value of the egg white to 6.5 by using citric acid; placing egg white liquid containing lecithin under an ultrasonic machine, wherein the ultrasonic frequency is 20kHz, the ultrasonic power is 370W, and the ultrasonic time is 16 min; the egg white after ultrasonic treatment is subpackaged into culture dishes of 90 multiplied by 15mm, the thickness is 4.2mm, the culture dishes are placed in a freezer of-20 ℃ for pre-freezing, the pre-freezing time is 2 hours, after the pre-freezing, the culture dishes are placed in a refrigerator of-80 ℃ for freezing for 12 hours, and then the culture dishes are moved into a vacuum freeze dryer, the refrigeration temperature is set to be-54 ℃, the vacuum degree pressure is set to be 60Pa, and the freeze-drying time is 48 hours; mixing 20g of the obtained egg white powder with 0.47g of maltodextrin, 0.65g of sucralose, 3.1mg of ascorbic acid and 31mg of edible spice, and grinding; homogenizing the egg white powder mixed with the ingredients through a 100-mesh screen, and removing undersize materials; and then passing the egg white powder on the screen through a 60-mesh screen to ensure that the particle size of the egg white powder is uniform, and collecting undersize products. Measuring dispersibility, and completely dispersing 0.50g of egg white powder in 50mL of distilled water at 25 ℃ at a rotating speed of 200r/min to obtain dispersion time of 32 s; and measuring the wettability, namely taking 0.50g of egg white powder into 100mL of distilled water at the temperature of 25 ℃, and standing to obtain the wetting time of 216.33 s.
Claims (7)
1. A method for preparing high-speed soluble egg white powder with lecithin as an auxiliary material and assisted by ultrasound is characterized in that fresh egg white with the height of 5.5-5.8 cm, the center diameter of 4.3-4.5 cm and the weight of 58.5-59.5 g is used as a raw material, commercially available soybean lecithin is used as an auxiliary material, and the instant egg white powder with the dispersibility improved by more than 4 times (133s to 32s) and the wetting time reduced from 370s to 260s compared with the instant egg white powder without lecithin and ultrasound treatment is obtained through the processes of raw material pretreatment, pasteurization, desugarization, lecithin addition, homogenization, ultrasound, vacuum freeze drying, ingredient addition and sieving; the instant solubility of the egg white powder is improved by adjusting the compounding proportion of the raw materials and the auxiliary materials and the ultrasonic condition;
1) the raw material pretreatment process is to pick fresh eggs with the height of 5.5-5.8 cm, the center diameter of 4.3-4.5 cm and the weight of 58.5-59.5 g, clean the outer skins of the fresh eggs, dry the fresh eggs in the air and separate the egg white and the egg yolk by an egg white separator; uniformly stirring the separated fresh egg white at a rotation speed of 190-210 r/min for 18-20 min to uniformly mix the thick protein and the thin protein; then, separating frenulum in the egg white by using a centrifugal machine, wherein the rotating speed of the centrifugal machine is 3000r/min, the temperature of the centrifugal machine is 4 ℃, and the centrifugal time is 20min, so as to obtain egg white liquid for later use;
2) the pasteurization process comprises the steps of placing the centrifuged uniform egg white liquid in a water bath kettle with the constant temperature of 60 ℃ for standing for 5min, and then storing the treated egg white liquid at the temperature of 4 ℃ for later use;
3) the desugarization process is that 0.01-0.03% of glucose oxidase is slowly added into the egg white liquid while stirring, and 0.3-0.35% of 7% hydrogen peroxide is added into the egg white liquid every 1 hour; the fermentation temperature is set to be 30 ℃, and the fermentation time is set to be 3 h;
4) the lecithin adding process is that 90-100 mL of desugarized egg white is weighed in a 250mL beaker, then 0.10-0.50 g of soybean lecithin is accurately weighed and dispersed in the egg white, and 0.1-0.5% of egg white is prepared according to the weight ratio for later use;
5) the homogenizing process is that the egg white liquid added with the lecithin is placed under a homogenizer, parameters of the homogenizer are set, the rotating speed of the homogenizer is set to be 7000-7100 r/min, and the working time of the homogenizer is set to be 55-65 s;
6) the ultrasonic process is to treat 100mL of homogenized egg white for 15-20 min under the conditions that the ultrasonic power is 300-400W and the ultrasonic frequency is 20 kHz;
7) the vacuum freeze drying process is that the egg white liquid after ultrasonic treatment is respectively packed in culture dishes of 90 multiplied by 15mm, and the thickness is 3-5 mm; then placing the egg white into a refrigeration house with the temperature of-20 to-25 ℃, pre-freezing for 1.5 to 2 hours, transferring the pre-frozen egg white into a refrigeration house with the temperature of-80 ℃, freezing for 11 to 12 hours, finally transferring the egg white into a vacuum freeze dryer, setting the refrigeration time to be 46 to 48 hours, setting the refrigeration temperature to be-50 to-60 ℃, and setting the vacuum pressure to be 55 to 60Pa, thereby obtaining egg white powder;
8) the ingredient adding process is to mix and grind 2-2.5% of maltodextrin, 3-3.5% of sucralose, 0.015-0.02% of ascorbic acid and 0.15-0.2% of edible spice with the egg white powder;
9) the sieving process is that the ground sample is firstly subjected to grain homogenization through a 100-mesh sieve, and the undersize materials are discarded; and passing the egg white powder on the screen through a 60-mesh screen to ensure uniform particle size of the egg white powder, collecting undersize, and packaging.
2. The method for preparing high-speed soluble egg white powder with lecithin as an auxiliary material in an auxiliary ultrasonic mode according to claim 1, wherein fresh eggs are sterilized clean eggs which are 5.5-5.8 cm high, 4.3-4.5 cm in central diameter and 58.5-59.5 g in weight within 7 days after delivery, and egg white protein keeps original activity and quality.
3. The method for preparing high-speed soluble egg white powder with lecithin as an auxiliary material in an ultrasonic-assisted mode is characterized in that soybean lecithin contains 30% of phosphatidylcholine, 22% of phosphatidylethanolamine, 18% of phosphatidylinositol, 17.4% of phosphatidylglycerol, 4.6% of phosphatidic acid and 8% of other phospholipids.
4. The method for preparing high-speed soluble egg white powder with lecithin as auxiliary material and ultrasound assistance as claimed in claim 1, wherein the desugaring process comprises adjusting egg white to pH 6.5 with citric acid monohydrate (pH 2).
5. The method for preparing high-speed soluble egg white powder with lecithin as auxiliary material and ultrasound assistance according to claim 1, wherein the egg white of the auxiliary material is added, and the pH of the egg white is adjusted to 7 by citric acid.
6. The method for preparing high-speed soluble egg white powder with lecithin as auxiliary material and ultrasound assistance according to claim 1, wherein the ingredients are added in the process, and all weight percentages are calculated according to the total mass of the product powder.
7. The method for preparing high-speed soluble egg white powder with lecithin as auxiliary material and ultrasound assistance according to claim 1, wherein the instant egg white powder does not agglomerate, adhere, form hollow vesicles and disperse rapidly when dissolved in water at 25 ℃ and stirred.
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