CN114376168A - Food-grade coagulant rich in high-quality egg white protein source and preparation method thereof - Google Patents
Food-grade coagulant rich in high-quality egg white protein source and preparation method thereof Download PDFInfo
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- CN114376168A CN114376168A CN202210079833.6A CN202210079833A CN114376168A CN 114376168 A CN114376168 A CN 114376168A CN 202210079833 A CN202210079833 A CN 202210079833A CN 114376168 A CN114376168 A CN 114376168A
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Images
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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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
-
- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
-
- 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)
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- Food Science & Technology (AREA)
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Abstract
A food-grade coagulant rich in a high-quality egg white protein source and a preparation method thereof belong to the technical field of food processing. Calculated by the total mass of 100kg, the food-grade coagulant is composed of 96.57-98.87 kg of hypoallergenic egg white protein liquid, 0.5-1.5 kg of edible salt, 0.5-1.5 kg of white granulated sugar, 0.01-0.05 kg of meat flavor flavoring, 0.01-0.05 kg of perilla oil, 0.10-0.30 kg of edible gum system and 0.01-0.03 kg of tea polyphenol. The food-grade coagulant is prepared by 4 steps of hypoallergenic egg white protein liquid preparation, homogenate mixing, filtering and ultrasonic degassing. The food-grade coagulant has the characteristics of high protein, high elasticity and good cohesiveness, solves the problem that Antarctic krill and the like cannot be molded due to poor gel property, avoids the problem that a large amount of gel additives are used in the production of products, and further improves the utilization rate of raw materials.
Description
Technical Field
The invention belongs to the technical field of food processing, and particularly relates to a food-grade coagulant rich in a high-quality egg white protein source and a preparation method thereof.
Background
The food-grade coagulant is a substance which has a structure of a food tissue unchanged and can strengthen a viscous solid. Comprises a coagulating agent for protein coagulation and a hardening agent food additive for preventing fresh fruits and vegetables from softening. Calcium carbonate, calcium chloride, magnesium chloride and the like are commonly used coagulants, and the food-grade coagulants are poor in cohesiveness, elasticity and chewiness, contain inorganic elements, have ADI value limitation when being used as food additives, and influence the quality of food when being used too much, so that natural food needs to be developed as the food-grade coagulants.
The egg protein is rich in high-quality protein, fat, vitamins, minerals and other essential nutrients, and has irreplaceable effect in the processes of repairing and forming tissues, metabolism and the like of human bodies, and the eggs can also improve the immunity of the human bodies and prevent diseases such as cancers and the like. The egg not only has rich nutrition, but also has good processing characteristics, and the gel characteristic is the most important processing characteristic of the egg liquid. The egg white powder is also called pure protein powder, is an excellent product refined from pure fresh egg white, and has the characteristics of desugarization, deodorization, high purity, quick dissolution, high gel property and the like. The egg yolk contains rich lipovitellin, fat and micronutrients, especially iron, phosphorus and vitamins, and can promote the development of children's brain.
In conclusion, the food-grade coagulant prepared from one or more of egg white proteins of the poultry eggs can solve the problem that the product cannot be formed due to poor gel property in the preparation process, and the prepared food-grade coagulant can greatly improve the characteristics of elasticity, chewiness, gel property and the like of the product, so that the aims of food nutrition, greenness and health are fulfilled.
Disclosure of Invention
The invention aims to provide a food-grade coagulant rich in a high-quality egg white protein source and a preparation method thereof. According to the invention, the egg source food-grade coagulant with high protein, high elasticity, good chewiness and good cohesiveness is prepared by utilizing the good gel property of egg white protein and through the technologies of low-sensitization egg liquid preparation, homogenate mixing, filtering and ultrasonic degassing, so that the problem that Antarctic krill and the like cannot be molded due to poor gel property is solved, the problem that a large amount of gel additives are used in the preparation of products is avoided, and the utilization rate of raw materials is further improved.
A food-grade coagulant rich in a high-quality egg white protein source is characterized by comprising 96.57-98.87 kg of low-sensitization egg white protein liquid, 0.5-1.5 kg of edible salt, 0.5-1.5 kg of white granulated sugar, 0.01-0.05 kg of meat flavor flavoring agent, 0.01-0.05 kg of perilla oil, 0.10-0.30 kg of edible gum system and 0.01-0.03 kg of tea polyphenol according to the total mass of 100kg, and the food-grade coagulant rich in the high-quality egg white protein source is prepared by 4 steps of low-sensitization egg white protein liquid preparation, homogenate mixing, filtering and ultrasonic degassing, wherein the apparent viscosity of the prepared food-grade coagulant rich in the high-quality egg white protein source reaches 1.4Pa.s through measuring the dynamic rheological property, the protein content is not less than 13.26%, and the dynamic viscoelasticity is good in the process of heating to form a good coagulant structure at about 85 ℃; detecting that the allergenicity indexes IgG and IgE of the protein are lower than those of a food-grade coagulant prepared by adding untreated egg white powder liquid or fresh egg liquid with the same mass in the same matrix by using an indirect ELISA method;
(1) preparation of hypoallergenic egg white protein liquid
a) Preparing fresh egg white liquid or egg white powder liquid: selecting fresh pollution-free eggs or duck eggs, washing with clear water at 20-25 ℃ for 1-5 min, draining, irradiating with ultraviolet rays for 10-30 min to kill bacteria on the epidermis, breaking and separating, and stirring the obtained egg white at 500-1000 r/min for 50-70 seconds to obtain fresh egg white liquid; or screening the egg white powder with the protein content of more than or equal to 80% by a screen of 40-60 meshes to remove impurities and insoluble substances, and then mixing the egg white powder with the protein content of more than or equal to 80% according to the weight ratio of 1: mixing the egg white powder and purified water in a mass ratio of 1.5-2.5 to obtain an egg white powder liquid;
b) high-speed shearing and homogenizing: homogenizing fresh egg white liquid or egg white powder liquid at a high speed of 2000-4000 r/min for 2-4 minutes, and removing surface foams;
c) physical denaturation by ultrasonic wave: carrying out ultrasonic treatment on the fresh egg white liquid or the egg white powder liquid without surface foam for 8-15 minutes at 1000-3000 Hz and 200-600W to prepare denatured protein liquid;
d) enzymolysis: heating the modified protein liquid to 45-50 ℃ while stirring, adjusting the pH value to 9.0-10.5, adding alkaline protease accounting for 1-3% of the mass of the modified protein liquid for enzymolysis for 1-3 hours, and quickly heating to 85-95 ℃ after enzymolysis and keeping the temperature for 8-15 minutes for enzyme deactivation treatment; regulating the pH value to 7.0, and centrifuging for 10-15 minutes at 3000-4000 revolutions per minute to prepare a protein liquid zymolyte;
e) and (3) ultrafiltration: carrying out ultrafiltration treatment on the protein liquid zymolyte, and setting the membrane flux to be 6-15L/m2H, collecting ultrafiltration cut-off membrane underflow with the molecular weight of 10kDa at the ultrafiltration temperature of 4-10 ℃ to obtain hypoallergenic egg white protein liquid with the molecular weight of less than or equal to 10 kDa;
detection of allergenicity index IgG1 by indirect ELISA method450nm1.4324 and IgE are less than or equal to450nmNot more than 0.6920 is lower than the allergenicity index IgG1 of the same quality egg white powder liquid or fresh egg liquid in the same substrate450nm2.5260 and IgE450nm＝1.0021(P<0.05), confirming that the prepared protein liquid has lower sensitization than a control group (P)<0.05) (control group: protein liquid which is not subjected to high-speed shearing and size mixing, ultrasonic physical denaturation, alkaline protease enzymolysis and ultrafiltration treatment);
(2) homogenizing and mixing: adding 0.5-1.5 kg of edible salt, 0.5-1.5 kg of white granulated sugar, 0.01-0.05 kg of meat flavor flavoring agent, 0.01-0.05 kg of perilla oil, 0.10-0.30 kg of edible colloid system and 0.01-0.03 kg of tea polyphenol into 96.57-98.87 kg of hypoallergenic egg white protein liquid, and homogenizing the hypoallergenic egg white protein liquid added with auxiliary materials for 20-40 seconds at 1000-3000 r/min to enable the hypoallergenic egg white protein liquid to be finer and more uniformly dispersed;
(3) and (3) filtering: vibrating and filtering the homogenized hypoallergenic egg white protein liquid by using a screen of 80-100 meshes to remove foams;
(4) ultrasonic degassing: and (3) carrying out ultrasonic treatment on the filtered hypoallergenic egg white protein liquid at 150-200W for 5-12 min to eliminate bubbles mixed in the hypoallergenic egg white protein liquid during stirring, so as to obtain the food-grade coagulant rich in the high-quality egg white protein source.
The preparation method of the edible gum system comprises the steps of weighing 5-10 kg of warm water at the temperature of 40-50 ℃, dissolving 1.0-5.0 kg of carrageenan which is sieved by a screen mesh with 40-60 meshes and is vibrated and sieved and 0.5-1.0 kg of konjac gum into the warm water, homogenizing for 4-8 minutes at 2000-4000 r/min to fully mix the carrageenan and the konjac gum, standing for 20-40 minutes after the homogenization is finished, and defoaming in a water bath at the temperature of 30-40 ℃ for 10-15 minutes after the carrageenan is fully swelled to prepare the edible gum system, wherein the apparent viscosity of the edible gum system in 0.1-100 s is more than 0.18 Pa/s.
The invention has the technical advantages that:
the invention provides a food-grade coagulant rich in a high-quality egg white protein source and a preparation method thereof for the first time, and the food-grade coagulant can be widely applied to the preparation process of products with poor gel property such as euphausia superba and the like. In the process of preparing the food-grade coagulant, the low-sensitization food-grade coagulant is prepared by carrying out the technical processes of high-speed shearing and size mixing, ultrasonic physical denaturation, alkaline protease enzymolysis and ultrafiltration on protein liquid;
secondly, the invention uses high-quality egg white protein as a food-grade coagulant, and the core technology is that after auxiliary materials are added, the egg white liquid or the egg white powder liquid system is homogenized by a homogenizer to be uniformly dispersed, bubbles are eliminated by ultrasonic treatment, and tissues with compact structures and no holes can be formed in the prepared products;
thirdly, the food-grade coagulant rich in the high-quality egg white protein source, prepared by the method, can be widely applied to the production of products such as shrimp balls, the protein content is improved, the elasticity, the chewiness and the cohesiveness of the products are improved, the denaturation temperature of the prepared food-grade coagulant is about 80-100 ℃, the problem that the products such as the shrimp balls cannot be formed due to poor gel property is solved, and the food-grade coagulant is excellent.
Drawings
FIG. 1: bar graphs of protein content for the food grade coagulants prepared in examples 1-2;
FIG. 2: a DSC thermogram of the food-grade coagulant prepared in example 1-2 during the temperature rise;
FIG. 3: the change curve of apparent viscosity with shear rate of the food grade coagulants prepared in examples 1-2 is shown in (a) as example 1 and (b) as example 2;
FIG. 4: the dynamic viscoelasticity curve of the food-grade coagulant prepared in the embodiment 1-2; FIG. 1 is a view showing example 1 and FIG. 2 is a view showing example 2;
protein content the protein content of the food grade coagulant was determined by kjeldahl method, and the results are shown in fig. 1, with the protein contents of 13.26% and 14.62%, respectively;
the thermodynamic properties of the food-grade coagulants are determined by DSC (differential thermal scanner), and the test conditions are as follows: with high purity N2The output pressure is 0.1MPa, the flow rate is 200mL/min, and the temperature scanning range is as follows: the temperature rise rate is 5 ℃/min at 30-100 ℃. The test results are shown in fig. 2. The thermodynamic curve chart of the food-grade coagulant shows single peaks and exothermic peaks, the temperature ranges from 80 ℃ to 92 ℃, the peak temperature is about 86 ℃, the curve 1 is embodiment 1, and the curve 2 is embodiment 2.
Measuring the rheological property of the food-grade coagulant by using a rheometer, wherein the test conditions are as follows: measuring the shear rate of a 40mm round flat plate die at room temperature of 25 ℃ from 0 to 600S-1The apparent viscosity and shear stress of the food grade coagulant were measured as shown in fig. 3; and (3) testing conditions are as follows: the dynamic viscoelasticity of the food-grade coagulant is measured with the temperature change under the conditions of 0.1Hz and 1 percent strain, the initial temperature is 25 ℃, the temperature is raised to 100 ℃ at the speed of 5 ℃/min. Examples 1 to 3 at lower shear rates of 0 to 100S-1The apparent viscosity is reduced, and the shear rate is lower by 100 to 600S-1In the process, the apparent viscosity tends to be balanced and reaches 0.015Pa.s, 0.005Pa.s and 0.012Pa.s respectively, the shearing stress increases along with the increase of the shearing rate, the shearing force at the shearing end point reaches 9.252Pa, 3.260Pa and 6.982Pa respectively, and as can be seen from a dynamic viscoelasticity curve in figure 4, protein gel is formed at about 85 ℃, and the prepared food-grade coagulant has good thickening property and shearing thinning property. G 'represents storage modulus, G' represents loss modulus.
Detailed Description
Example 1
The preparation method of the food-grade coagulant rich in high-quality fresh egg white comprises 4 steps of hypoallergenic egg white protein liquid preparation, homogenate mixing, filtering and ultrasonic degassing, and the components are as follows: 96.85kg of hypoallergenic egg white protein liquid, 1.5kg of edible salt, 1.5kg of white granulated sugar, 0.01kg of meat flavor flavoring agent (pork flavor flavoring agent E1316), 0.01kg of perilla oil, 0.10kg of edible gum system and 0.03kg of tea polyphenol, wherein the total amount is 100 kg;
(1) the hypoallergenic egg white protein liquid is prepared
a) Preparing fresh egg white liquid: selecting fresh pollution-free eggs, washing with clear water at 20 deg.C for 3min in a washing tank, transferring to a sterilizing tank, draining, irradiating with ultraviolet rays for 20min to kill bacteria on epidermis, breaking the washed eggs with a whisk, separating, and whisking the obtained egg white with a whisk at 800r/min for 60 s to obtain fresh egg white liquid;
b) high-speed shearing and homogenizing: homogenizing fresh egg white liquid for 4 minutes by a high-speed homogenizer with the rotating speed of 2000r/min, and removing surface foam for later use;
c) physical denaturation by ultrasonic wave: placing the fresh egg white liquid without surface foam in an ultrasonic instrument, and performing ultrasonic treatment at an ultrasonic frequency of 2000Hz and a power of 300W for 10 minutes to obtain a denatured protein liquid;
d) enzymolysis: pouring the denatured protein liquid into an enzymolysis tank, heating to 50 ℃ of slurry liquid while stirring, adjusting the pH value (adjusted by 1mol/L food-grade sodium bicarbonate) to 10.0, adding alkaline protease (Alcalase2.4L) according to 1.5% of the mass of the protein liquid, performing enzymolysis for 2 hours, quickly heating to 90 ℃ for enzyme deactivation for 10 minutes, adjusting the pH value (adjusted by 0.1mol/L food-grade citric acid) to 7.0, then performing centrifugation at 3000r/min for 12 minutes to obtain protein liquid zymolyte;
e) and (3) ultrafiltration: performing ultrafiltration treatment on the protein liquid zymolyte, and setting the membrane flux to be 10L/m2H, collecting the ultrafiltration cut-off membrane underflow with the molecular weight of 10kDa at the ultrafiltration temperature of 10 ℃ to obtain the hypoallergenic protein solution, wherein the molecular weight of the hypoallergenic protein solution is less than or equal to 10kDa, and thus obtaining the hypoallergenic egg white protein solution.
Detection of allergenicity index IgG1 by indirect ELISA method450nm1.4324 and IgE450nm0.6920 is lower than the sensitization index IgG1 of the fresh egg liquid with the same quality in the same substrate450nm2.5260 and IgE450nm＝1.0021(P<0.05), confirming that the prepared protein liquid has lower sensitization than a control group (P)<0.05) (control group: protein liquid which is not subjected to high-speed shearing and size mixing, ultrasonic physical denaturation, alkaline protease enzymolysis and ultrafiltration treatment);
(2) homogenizing and mixing: adding 1.5kg of edible salt, 1.5kg of white granulated sugar, 0.01kg of meat flavor flavoring agent (pork flavor flavoring agent E1316), 0.01kg of perilla oil, 0.10kg of edible gum system and 0.03kg of tea polyphenol into 96.85kg of hypoallergenic egg white protein liquid, and homogenizing the hypoallergenic egg white protein liquid added with auxiliary materials by a homogenizer for 40 seconds at 1000r/min, so that the hypoallergenic egg white protein liquid is more exquisite and uniformly dispersed;
(3) and (3) filtering: vibrating and filtering the homogenized hypoallergenic egg white protein liquid by a 100-mesh screen to remove foams;
(4) ultrasonic degassing: and (3) carrying out ultrasonic treatment on the filtered hypoallergenic egg white protein liquid at 150W for 10min to eliminate bubbles mixed in the egg liquid stirring process, thereby obtaining the food-grade coagulant rich in the high-quality egg white protein source.
The preparation method of the edible gum system comprises the steps of weighing 5kg of warm water at 40 ℃, slowly adding 1.0kg of carrageenan and 0.5kg of konjac gum which are subjected to vibration screening by a 60-mesh screen into the warm water, homogenizing for 4 minutes by using a high-speed shearing machine at the rotating speed of 2000rap/min to completely dissolve the carrageenan and the konjac gum, standing for 20 minutes after homogenization is finished, and defoaming in 35 ℃ water bath for 10 minutes after the carrageenan and the konjac gum are fully swelled, so that the edible gum system is prepared, and the apparent viscosity of the edible gum system in 0.1-100 s is 0.18 Pa/s.
Example 2
The preparation method of the food-grade coagulant rich in the high-quality egg white protein source comprises 4 steps of hypoallergenic egg white protein liquid preparation, homogenate mixing, filtering and ultrasonic degassing, and the components are as follows: 97.52kg of hypoallergenic egg white protein liquid, 1.1kg of edible salt, 1.1kg of white granulated sugar, 0.03kg of meat flavor flavoring agent, 0.03kg of perilla oil, 0.20kg of edible gum system and 0.02kg of tea polyphenol, wherein the total amount is 100 kg;
(1) preparation of hypoallergenic egg white protein liquid
a) Preparing an egg white powder liquid: sieving egg white powder with the protein content of more than or equal to 80% by a screen of 40-60 meshes to remove impurities and insoluble substances, and mixing with purified water according to the weight ratio of 1: 2, mixing the components in a mass ratio to obtain egg white powder liquid;
b) high-speed shearing and homogenizing: homogenizing egg white powder liquid in a high-speed homogenizer at 2000r/min for 4 minutes, and removing surface foam;
c) physical denaturation by ultrasonic wave: placing the egg white powder liquid without surface foam in an ultrasonic instrument, and performing ultrasonic treatment at an ultrasonic frequency of 2000Hz and a power of 300W for 10 minutes to obtain modified egg liquid;
d) enzymolysis: pouring the denatured egg liquid into an enzymolysis tank, heating to 50 ℃ of the slurry liquid while stirring, adjusting the pH value to 10.0 (adjusting by using 1mol/L food-grade sodium bicarbonate), adding alkaline protease according to 1.5% of the egg liquid for enzymolysis for 2 hours, quickly heating to 90 ℃ for enzyme deactivation for 10 minutes, adjusting the pH value to 7.0 (adjusting by using 0.1mol/L food-grade citric acid), then centrifuging at the rotating speed of 3000r/min, and centrifuging for 12 minutes to obtain an egg liquid zymolyte;
e) and (3) ultrafiltration: performing ultrafiltration treatment on the egg liquid zymolyte, and setting the membrane flux to be 10L/m2H, collecting the ultrafiltration cut-off membrane underflow with the molecular weight of 10kDa at the ultrafiltration temperature of 10 ℃ to obtain hypoallergenic egg white powder liquid, wherein the molecular weight of the hypoallergenic egg white powder liquid is less than or equal to 10kDa, and obtaining the hypoallergenic egg white protein liquid.
Detection of allergenicity index IgG1 by indirect ELISA method450nm1.4216 and IgE450nm0.6915 is lower than the allergenicity index IgG1 of the same quality egg white powder liquid or fresh egg liquid in the same matrix450nm2.5260 and IgE450nm＝1.0021(P<0.05), confirming that the prepared protein liquid has lower sensitization than a control group (P)<0.05) (control group: protein liquid which is not subjected to high-speed shearing and size mixing, ultrasonic physical denaturation, alkaline protease enzymolysis and ultrafiltration treatment);
(2) homogenizing and mixing: adding 1.1kg of edible salt, 1.1kg of white granulated sugar, 0.03kg of meat flavor flavoring (pork flavor flavoring E1316), 0.03kg of perilla oil, 0.20kg of edible gum system and 0.02kg of tea polyphenol into 97.52kg of hypoallergenic egg white protein liquid, and homogenizing the hypoallergenic egg white protein liquid added with auxiliary materials by a homogenizer at 1500r/min for 30 seconds to ensure that the hypoallergenic egg white protein liquid is more exquisite and uniformly dispersed;
(4) and (3) filtering: vibrating and filtering the homogenized hypoallergenic egg white protein liquid by a 100-mesh screen to remove foams;
(5) ultrasonic degassing: and (3) carrying out ultrasonic treatment on the filtered hypoallergenic egg white protein liquid at 200W for 8min to eliminate bubbles mixed in the egg liquid stirring process, thereby obtaining the food-grade coagulant rich in the high-quality egg white protein source.
The preparation method of the edible gum system comprises the steps of weighing 5kg of warm water at 40 ℃, slowly adding 1.0kg of carrageenan and 0.5kg of konjac gum which are subjected to vibration screening by a 60-mesh screen into the warm water, homogenizing for 4 minutes by using a high-speed shearing machine at the rotating speed of 2000rap/min to completely dissolve the carrageenan and the konjac gum, standing for 20 minutes after homogenization is finished, and defoaming in 35 ℃ water bath for 10 minutes after the carrageenan and the konjac gum are fully swelled, so that the edible gum system is prepared, and the apparent viscosity of the edible gum system in 0.1-100 s is 0.18 Pa/s.
The above description is only for the preferred embodiment of the present invention, but the scope of the present invention is not limited thereto, and any person skilled in the art should be able to cover the technical solutions and the inventive concepts of the present invention within the technical scope of the present invention.
Claims (3)
1. A preparation method of a food-grade coagulant rich in a high-quality egg white protein source comprises the following steps:
(1) preparation of hypoallergenic egg white protein liquid
a) Preparing fresh egg white liquid or egg white powder liquid: selecting fresh pollution-free eggs or duck eggs, washing with clear water at 20-25 ℃ for 1-5 min, draining, irradiating with ultraviolet rays for 10-30 min to kill bacteria on the epidermis, breaking and separating, and stirring the obtained egg white at 500-1000 r/min for 50-70 seconds to obtain fresh egg white liquid; or screening the egg white powder with the protein content of more than or equal to 80% by a screen of 40-60 meshes to remove impurities and insoluble substances, and then mixing the egg white powder with the protein content of more than or equal to 80% according to the weight ratio of 1: mixing the egg white powder and purified water in a mass ratio of 1.5-2.5 to obtain an egg white powder liquid;
b) high-speed shearing and homogenizing: homogenizing fresh egg white liquid or egg white powder liquid at a high speed of 2000-4000 r/min for 2-4 minutes, and removing surface foams;
c) physical denaturation by ultrasonic wave: carrying out ultrasonic treatment on the fresh egg white liquid or the egg white powder liquid without surface foam for 8-15 minutes at 1000-3000 Hz and 200-600W to prepare denatured protein liquid;
d) enzymolysis: heating the modified protein liquid to 45-50 ℃ while stirring, adjusting the pH value to 9.0-10.5, then adding alkaline protease accounting for 1-3% of the mass of the modified protein liquid for enzymolysis for 1-3 hours, quickly heating to 85-95 ℃ after enzymolysis, keeping for 8-15 minutes for enzyme deactivation treatment, adjusting the pH value to 7.0, and then centrifuging for 10-15 minutes at 3000-4000 rpm to prepare a protein liquid zymolyte;
e) and (3) ultrafiltration: carrying out ultrafiltration treatment on the protein liquid zymolyte, and setting the membrane flux to be 6-15L/m2H, collecting ultrafiltration cut-off membrane underflow with the molecular weight of 10kDa at the ultrafiltration temperature of 4-10 ℃ to obtain hypoallergenic egg white protein liquid with the molecular weight of less than or equal to 10 kDa;
(2) homogenizing and mixing: 0.5-1.5 kg of edible salt, 0.5-1.5 kg of white granulated sugar, 0.01-0.05 kg of meat flavor flavoring agent, 0.01-0.05 kg of perilla oil, 0.10-0.30 kg of edible colloid system and 0.01-0.03 kg of tea polyphenol are added into 96.57-98.87 kg of hypoallergenic egg white protein liquid, and the hypoallergenic egg white protein liquid added with auxiliary materials is homogenized for 20-40 seconds at 1000-3000 r/min, so that the hypoallergenic egg white protein liquid is more fine and is uniformly dispersed;
(3) and (3) filtering: vibrating and filtering the homogenized hypoallergenic egg white protein liquid by using a screen of 80-100 meshes to remove foams;
(4) ultrasonic degassing: and (3) carrying out ultrasonic treatment on the filtered hypoallergenic egg white protein liquid at 150-200W for 5-12 min to eliminate bubbles mixed in the hypoallergenic egg white protein liquid during stirring, so as to obtain the food-grade coagulant rich in the high-quality egg white protein source.
2. The method for preparing the food-grade coagulant rich in the high-quality egg white protein source according to claim 1, wherein the method comprises the following steps: the preparation of the edible gum system comprises the steps of weighing 5-10 kg of warm water at the temperature of 40-50 ℃, dissolving 1.0-5.0 kg of carrageenan which is sieved by a screen mesh with 40-60 meshes and is vibrated and sieved and 0.5-1.0 kg of konjac gum into the warm water, homogenizing for 4-8 minutes at 2000-4000 r/min to fully mix the carrageenan and the konjac gum, standing for 20-40 minutes after the homogenization is finished, and defoaming in a water bath at the temperature of 30-40 ℃ for 10-15 minutes after the carrageenan is fully swelled to prepare the edible gum system, wherein the apparent viscosity of the edible gum system is more than 0.18Pa/s within 0.1-100 s.
3. A food-grade coagulant rich in high-quality egg white protein source is characterized in that: is prepared by the method of claim 1 or 2.
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