CN114431480A - Application of albumen powder in preparing gel food - Google Patents
Application of albumen powder in preparing gel food Download PDFInfo
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- CN114431480A CN114431480A CN202210169268.2A CN202210169268A CN114431480A CN 114431480 A CN114431480 A CN 114431480A CN 202210169268 A CN202210169268 A CN 202210169268A CN 114431480 A CN114431480 A CN 114431480A
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/10—Marmalades; Jams; Jellies; Other similar fruit or vegetable compositions; Simulated fruit products
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/20—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents
- A23L29/275—Foods or foodstuffs containing additives; Preparation or treatment thereof containing gelling or thickening agents of animal origin, e.g. chitin
- A23L29/281—Proteins, e.g. gelatin or collagen
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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
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
The invention discloses a new application of preserved egg white protein powder in preparing gel food, in particular jelly food, wherein the preserved egg white protein powder has hydrophilicity, water retention property and oil retention property, and can form hydrogel with strong texture property at low concentration. The jelly food prepared by the invention has the characteristics of gel hardness and the like similar to those of jelly products sold in the market, has uniform, fine and smooth structure, good flavor and strong palatability, has good water retention and oil retention, has a certain embedding effect on flavor substances, does not cause water and oil separation in the storage period, and has longer shelf life.
Description
Technical Field
The invention relates to application of preserved egg white protein powder in preparation of gel foods, in particular to jelly foods, and also relates to the jelly foods and a preparation method thereof.
Background
Glycation is a non-enzymatic reaction between the carbonyl group of a carbohydrate and an amino group in an amino acid, polypeptide, or protein. The protein after saccharification has certain influence on some functional properties of the protein applied to food, such as hydrophobicity, water retention property, oil retention property, gel property and the like, wherein the hydrophobicity can influence the solubility of the protein, the water retention property and the oil retention property are beneficial to embedding flavor substances, and the gel property has important significance in the processing of food, particularly jelly food. The improvement of the functional activity may be related to the change of the properties of the sugar itself and the structure of the protein network, and the improvement of the functional properties of the protein has an important influence on the application of the protein in food.
Preserved eggs with special flavor are one of the more traditional preserved egg products, and are also called alkalized eggs, preserved eggs, century eggs and thousand year eggs in China and other southeast Asia countries; it is usually prepared by pickling duck eggs in an alkali-containing solution at room temperature (20-25 deg.C, not more than 30 deg.C) for a certain period of time. The research shows that the egg white has strong heat-clearing and fire-reducing and anti-inflammatory effects. The egg white freeze-dried powder is prepared by taking egg white as a raw material, evaluating the application prospect of the egg white freeze-dried powder in food processing by measuring the water retention property, oil retention property, hydrophobicity and gel property of the egg white, and then taking the egg white freeze-dried powder as a raw material.
Disclosure of Invention
The invention aims to provide application of preserved egg white protein powder in preparation of gel food and jelly food containing the preserved egg white protein powder.
The above purpose is realized by the following technical scheme:
through preparing duck egg white protein powder and preserved egg white protein powder and detecting the hydrophilicity/hydrophobicity, water retention, oil retention, gel forming ability and gel texture characteristics of the duck egg white protein powder and the preserved egg white protein powder, the result shows that the hydrophilicity of the preserved egg white protein powder is better, the characteristic is favorable for the protein powder to be wetted by water and dissolved to form gel in a shorter time, and meanwhile, the water retention and the oil retention of the preserved egg white protein powder are both higher than those of the duck egg white protein powder, which shows that the preserved egg white protein powder is more favorable for embedding flavor substances and is more stable in a liquid state. In addition, the preserved egg white protein powder can form hydrogel at lower concentration, and the gel characteristics such as hardness, viscosity, elasticity and the like are superior to those of duck egg white protein powder. Based on the above, the albumen powder is considered to be an excellent food raw material, and can be used for embedding flavor substances in foods and improving the stability and the gel property of gel foods.
On the basis, the invention further provides a jelly food which contains preserved egg white protein powder.
Preferably, the jelly food also contains gelatin, light soy sauce and sesame oil.
The invention further provides a method for preparing the jelly food, which comprises the following steps:
(1) separating egg white from the preserved eggs, crushing, freeze-drying and grinding into powder to obtain preserved egg white protein powder;
(2) diluting preserved egg white protein powder with water by 10-20 times, adding gelatin 0.1-1 wt%, light soy sauce 1-5 wt% and sesame oil 0.5-1.5 wt%, and heating and stirring to form hydrogel;
(3) filling the hydrogel, sterilizing, and cooling to obtain the egg white protein jelly.
Preferably, in the step (2), the preserved egg white protein powder is diluted by 15 times by adding water, and then gelatin accounting for 0.6 percent of the weight of the diluent, 3 percent of light soy sauce and 0.6 percent of sesame oil are added, heated and stirred to form hydrogel.
The invention has the beneficial effects that:
(1) by utilizing the excellent hydrophilicity, water retention property, oil retention property and gel property of the preserved egg white protein powder, the new application of the preserved egg white protein powder in the preparation of gel foods, particularly jelly foods is provided, and the value of the preserved egg, which is a special traditional food in China, is brought into play.
(2) The traditional jelly food contains a large amount of gel substances such as carrageenan, Arabic gum, trehalose, chitosan, carboxymethyl cellulose and the like, the materials are in shortage and are not natural and environment-friendly, and the preserved egg white protein powder used by the invention is derived from food, has high edible safety, is rich in various nutrient elements and has good medical care and health care effects.
(3) The jelly food prepared by the invention has the characteristics of gel hardness and the like similar to those of jelly products sold on the market, has uniform, fine and smooth structure, good flavor and strong palatability, has good water retention and oil retention, also has a certain embedding effect on light soy sauce and sesame oil, does not cause water separation and oil separation in the storage period, and has longer shelf life.
(4) The invention also has the advantages of simple production process, low cost and the like.
Drawings
FIG. 1 shows the influence of protein powder dilution factor, gelatin addition amount, light soy sauce addition amount and sesame oil addition amount on the hardness of the preserved egg white protein jelly.
Detailed Description
The present invention will be described in detail with reference to the following examples.
Example 1 functional Properties of egg white
The method for measuring the functional characteristics of the preserved egg white mainly comprises the following steps:
firstly, cleaning the surfaces of duck eggs and preserved eggs by using ultrapure water; taking six plastic boxes, numbering 1-6(1-3 is duck egg sample, 4-6 is preserved egg sample), and washing with ultrapure water for three times; separating egg white of the duck egg group into boxes by using an egg white and yolk separator, peeling the egg white of the preserved egg group, crushing the egg white and putting the crushed egg group into the boxes (each sample box is provided with three same egg white samples); and (3) freezing the separated egg white in a refrigerator for 24 hours, freeze-drying the egg white in a freeze dryer for 48 to 72 hours, and finally putting the sample in a mortar and grinding the sample into powder.
(1) And (3) determining the hydrophobicity of the duck egg white protein powder and the preserved egg white protein powder: and tabletting the freeze-dried powder by using a tablet press, and measuring the contact angle of the duck egg white freeze-dried powder and the preserved egg white freeze-dried powder by using a video optical contact angle measuring instrument so as to represent the hydrophobicity of the sample.
(2) And (3) determining the water binding capacity of the duck egg white protein powder and the preserved egg white protein powder: adding distilled water into sample powder (0.2 g of sample is weighed in a weighed centrifuge tube, 5ml of ultrapure water is added), stirring for 40min in total, stirring once every 10min, stirring for 30s at 1800rpm/min, centrifuging for 25min at 1300g of centrifugal force, and carefully removing free water. The centrifuge tube with contents was placed in a desiccator and dried for 15 minutes. The water uptake was determined from the difference in weight (weight of centrifuge tube and sample-weight of centrifuge tube-weight of sample) and the resulting value was considered to be the water holding capacity of the glycoprotein.
(3) And (3) determining the oil retention of the duck egg white protein powder and the preserved egg white protein powder: commercial peanut (corn) oil was added to the sample powder (0.5 g of sample was weighed into a weighed centrifuge tube and 30ml corn oil was added) and homogenized at 2500rpm/min for 30 minutes with stirring at 2500rpm every 5 minutes for 30 seconds. The samples were centrifuged within 15 minutes and at 10000rpm/min for 25 minutes to remove free oil. The free oil was measured and the amount of oil absorbed was determined by the difference (weight of centrifuge tube and sample after centrifugation-weight of centrifuge tube-weight of sample). The resulting value is considered to be the binding capacity of the glycoprotein to the oil.
(4) Determining the gel property of the duck egg white protein powder and the preserved egg white protein powder: the preparation method of the gel comprises the steps of preparing 10ml of sample solutions with different concentrations, placing the sample solutions in a weighing bottle, magnetically stirring the sample solutions at a low speed for 30min, covering the weighing bottle with a cover, placing the weighing bottle in a constant-temperature water bath kettle, and keeping the temperature at 90 ℃ for 30 min. Taking out after the constant temperature is finished, cooling to room temperature, transferring into a refrigerator at 4 ℃, keeping for 2h, and judging whether gel is formed. The method for judging whether the gel is formed comprises the following steps: when the weighing bottle was turned upside down with inclination and the contents did not flow and fall out, it was considered that a gel had been formed, and according to this judgment method, the minimum sample concentration at which a gel had been formed was judged.
And performing texture measurement on the gel formed by the sample. Each sample was repeated six times. The gel was prepared according to the above gel preparation method (TPA test condition: P/0.5 type probe, pressing distance 10mm (or using compression ratio 50%), speed before measurement 5mm/s, detection speed 1mm/s, speed after measurement 5mm/s, detection time (interval of compression time on both sides) 5s, excitation force 5.0g, data acquisition 400 pps).
Statistical analysis: and (3) counting the absorbance, the fluorescence intensity and the content of reducing sugar in different egg white samples by using DPS software, and analyzing the significance of the egg white samples by adopting single-factor variance, wherein the significance level is p < 0.05.
The experimental results are as follows:
contact angle measurement results: the contact angle of a liquid on the surface of a solid material is an important parameter for measuring the wettability of the liquid on the surface of the material. Many information of the solid-liquid and solid-gas interface interaction on the surface of the material can be obtained through the measurement of the contact angle. If θ <90 °, the solid surface is hydrophilic, i.e. the liquid wets the solid more easily, with smaller angles indicating better wetting; if θ >90 °, the solid surface is hydrophobic, i.e. the liquid does not easily wet the solid. The contact angle of duck egg white protein and preserved egg white protein is measured by using a contact angle measuring instrument, the hydrophilicity and hydrophobicity of the duck egg white protein and the preserved egg white protein are reflected, and the contact angle of duck egg white protein powder is 95.9, the contact angle of preserved egg white protein powder is 27, and the hydrophobicity of duck egg white is stronger.
Measurement results of water retention, oil retention and gel property:
TABLE 1 Water and oil retention of preserved egg white protein powder
TABLE 2 gel formation ability of preserved egg white protein powder
| Concentration (%) | 6.7 | 7.2 | 7.7 | 8.3 | 9.1 | 10.0 | 11.1 | 12.5 | 14.3 | 16.7 | 20.0 | 25.0 |
| Duck egg white | - | - | - | - | - | - | - | - | + | + | + | + |
| Egg white | - | + | + | + | + | + | + | + | + | + | + | + |
TABLE 3 gel texture characteristics of the preserved egg white protein powder
| Sample (I) | Hardness per gram | Viscosity/gs | Elasticity/mm | Cohesion per gram | Tackiness per gram | Chewiness of the product | Recovery property |
| Duck egg white | 76.669 | -0.775 | 0.854 | 0.486 | 38.507 | 34.463 | 0.270 |
| Egg white | 153.700 | -0.070 | 3.118 | 0.505 | 75.171 | 238.070 | 0.276 |
The result shows that the water holding capacity and the oil holding capacity of the preserved egg white protein powder are higher than those of duck egg white protein powder, and the preserved egg white protein powder is more favorable for embedding flavor substances and is more stable in a liquid state. Meanwhile, the preserved egg white protein powder can form hydrogel at a lower concentration, and the gel characteristics such as hardness, viscosity, elasticity and the like are better than those of duck egg white protein powder. Based on the above, the albumen powder is considered to be an excellent food raw material, and can be used for embedding flavor substances in foods and improving the stability and the gel property of gel foods.
Example 2 development of a preserved egg albumin jelly
Based on the research results, the invention utilizes the egg white protein powder to prepare the protein jelly, and comprises the following steps:
(1) separating egg white from the preserved eggs, crushing, freeze-drying and grinding into powder to obtain preserved egg white protein powder;
(2) diluting preserved egg white protein powder with water by 5-25 times, adding gelatin 0.1-0.9 wt% of the diluent, light soy sauce 1-5 wt% and sesame oil 0.1-0.9 wt%, heating and stirring to form hydrogel;
(3) filling the hydrogel, sterilizing, and cooling to obtain the egg white protein jelly.
Experiment 1 Single factor experiment
The single factor experiment is respectively carried out on the dilution multiple of the albumen powder, the addition amount of the gelatin, the addition amount of the light soy sauce and the addition amount of the sesame oil, 5 levels are selected for each group, the result is subjected to sensory evaluation and texture analysis (TPA test condition: P/0.5 type probe, the pressing distance is 10mm (or the compression ratio is 50%), the speed before test is 5mm/s, the detection speed is 1mm/s, the speed after test is 5mm/s, the detection time (the interval of compression time at two sides) is 5s, the excitation force is 5.0g, the collected data is 400pps), and the simulation is carried out on the result and the commercial jelly.
TABLE 4 sensory evaluation Table for preserved egg white protein jelly
(2) Formulation orthogonal experimental design
On the basis of a single-factor test, in order to further determine the optimal formula of the preserved egg white protein jelly, the interaction among all influencing factors is considered, sensory evaluation scores are taken as main indexes, and the four factors of the dilution multiple of protein powder, the addition amount of gelatin, the addition amount of light soy sauce and the addition amount of sesame oil and a control group are added according to L9(34) Orthogonal experiments were designed and the factor levels are shown in table 5.
TABLE 5 level table of factors of preserved egg white protein jelly formula
(3) The mathematical statistic analysis method comprises the following steps: each experiment was repeated 3 times and the results are expressed as mean ± standard deviation. Statistical analysis of data was analyzed using dPS software (differences were considered significant with p < 0.05).
The experimental results are as follows:
(ii) Single factor Experimental results
Through a single-factor experiment, it is seen from fig. 1 that the gel texture is close to that of the jelly of a control group when the albumen powder is diluted 15 times, the gelatin is added in 0.7%, the light soy sauce is added in 3%, and the sesame oil is added in 0.7%. Meanwhile, the sensory score of the preserved egg white protein jelly prepared under the above conditions is higher according to the sensory score results of table 6, so that the better level of each factor of the preserved egg white protein jelly is preliminarily determined.
TABLE 6 Effect of different factors and levels on the sensory perception of preserved egg white
Results of orthogonal experiments
From the table 7, the primary and secondary sequence of the influence of 4 factors on the comprehensive quality of the product is A > B > C > D, and the result of the index mean value K can obtain that the optimal level combination of the preserved egg protein jelly is 15 times of dilution, the addition amount of gelatin is 0.6%, the addition amount of light soy sauce is 3% and the addition amount of sesame oil is 0.6%; the protein jelly prepared under the process condition has the advantages of uniform structure, fineness, smoothness, good flavor and palatability, the gel has good water and oil retention property, has a certain embedding effect on light soy sauce and sesame oil, does not cause water and oil separation in the storage period, and the product has a long shelf life.
TABLE 7 results of orthogonal experiments on preserved egg white jelly formulations
Claims (6)
1. Application of albumen powder in preparing gel food, especially jelly food.
2. The use of claim 1, wherein: the preserved egg white protein powder has hydrophilicity, water retention property and oil retention property, and can form hydrogel with strong texture property at low concentration.
3. A jelly food is characterized by containing preserved egg albumen powder.
4. The jelly-like food according to claim 3, further comprising gelatin, light soy sauce and sesame oil.
5. A method for preparing the jelly-like food according to claim 4, comprising the steps of:
(1) separating egg white from the preserved eggs, crushing, freeze-drying and grinding into powder to obtain preserved egg white protein powder;
(2) diluting preserved egg white protein powder with water by 10-20 times, adding gelatin 0.1-1 wt%, light soy sauce 1-5 wt% and sesame oil 0.5-1.5 wt%, and heating and stirring to form hydrogel;
(3) filling the hydrogel, sterilizing, and cooling to obtain the egg white protein jelly.
6. The method for producing jelly-like food according to claim 5, wherein: in the step (2), the preserved egg white protein powder is diluted by 15 times by adding water, then gelatin accounting for 0.6 percent of the weight of the diluent, 3 percent of light soy sauce and 0.6 percent of sesame oil are added, and the mixture is heated and stirred to form hydrogel.
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