CN114431480B - Application of preserved egg white powder in preparation of gel food - Google Patents
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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
- A23L33/17—Amino acids, peptides or proteins
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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
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- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Zoology (AREA)
- Dispersion Chemistry (AREA)
- Jellies, Jams, And Syrups (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a new application of preserved egg white powder in preparing gel food, especially jelly food, wherein the preserved egg white powder has hydrophilicity, water retention and oil retention, and can form hydrogel with strong texture characteristics at low concentration. The invention also discloses jelly food prepared by taking the preserved egg white powder as a main raw material, the jelly food prepared by the invention has the characteristics of gel hardness and the like similar to those of commercial jelly products, and has the advantages of uniform structure, fineness and smoothness, good flavor, strong palatability, good water and oil holding property, certain embedding effect on flavor substances, no water and oil separation during storage period and longer shelf life.
Description
Technical Field
The invention relates to application of preserved egg white protein powder in preparing gel foods, in particular to jelly foods, and also relates to jelly foods and a preparation method thereof.
Background
Saccharification reactions are non-enzymatic reactions between carbonyl groups of carbohydrates and amino groups in amino acids, polypeptides or proteins. After saccharification, proteins have certain influence on some functional properties applied to foods, such as hydrophobicity, water retention, oil retention, gel property and the like, wherein the hydrophobicity can influence the solubility of the proteins, the water retention and the oil retention are beneficial to embedding flavor substances, and the gel property has important significance in the processing of foods, especially jelly foods. The improvement in functional activity may be related to the change in the nature of the sugar itself and the network structure of the protein, and the improvement in the functional properties of the protein has an important influence on the application of the protein in foods.
Preserved eggs with special flavors are one of the more traditional salted egg products, also known as 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 alkali-containing solution at room temperature (20-25deg.C, not more than 30deg.C) for a period of time. Studies show that the skin egg white has strong effects of clearing heat, reducing pathogenic fire and resisting inflammation. The method is characterized in that the egg white is taken as a raw material, the water retention, oil retention, hydrophobicity and gel property of the egg white are measured to evaluate the application prospect of the egg white in food processing, and then the freeze-dried powder of the egg white is taken as a raw material to prepare the egg white jelly, so that the egg white jelly has gel characteristics similar to jelly and better flavor and taste, and has better nutritional value and health care efficacy.
Disclosure of Invention
The invention aims to provide application of preserved egg white powder in preparing gel food and jelly food containing the preserved egg white powder.
The above purpose is achieved by the following technical scheme:
the duck protein powder and the preserved protein powder are prepared, and the hydrophilicity/hydrophobicity, water retention, oil retention, gel forming capacity and gel texture characteristics of the duck protein powder and the preserved protein powder are detected, so that the obtained preserved protein powder has better hydrophilicity, the characteristic is favorable for wetting and dissolving the protein powder by water to form gel in a shorter time, and meanwhile, the preserved protein powder has high water retention and oil retention of Yu Yadan protein powder, which indicates that the preserved protein powder is more favorable for embedding flavor substances and is more stable in a liquid state. In addition, the preserved egg white 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 the duck egg white powder. Based on this, we consider that the preserved egg white powder is a very excellent food material, and can be used for embedding flavor substances in foods, and improving the stability and gel characteristics of gel-type foods.
On the basis, the invention further provides jelly food which contains the preserved egg white protein powder.
Preferably, the jelly food also contains gelatin, light soy sauce and sesame oil.
The invention still further provides a method for preparing the jelly food, which comprises the following steps:
(1) Separating egg white from preserved egg, crushing, freeze-drying, and grinding into powder to obtain preserved egg white powder;
(2) Diluting the preserved egg white powder with water by 10-20 times, adding gelatin accounting for 0.1-1% of the weight of the diluted solution, light soy sauce accounting for 1-5% of the weight of the diluted solution, and sesame oil accounting for 0.5-1.5% of the weight of the diluted solution, heating and stirring to form hydrogel;
(3) And (3) filling the hydrogel, sterilizing, and cooling to prepare the preserved egg white protein jelly.
Preferably, in the step (2), the preserved egg white powder is diluted by 15 times by adding water, then gelatin accounting for 0.6 percent of the weight of the diluted solution, 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.
The beneficial effects of the invention are as follows:
(1) By utilizing the excellent hydrophilicity, water retention, oil retention and gel characteristics of the preserved egg white powder, the novel application of the preserved egg white powder in preparing gel foods, especially jelly foods is provided, so that the value of the preserved egg, which is a special traditional food in China, is brought into play more.
(2) The traditional jelly food contains a large amount of gel substances such as carrageenan, acacia, trehalose, chitosan, carboxymethyl cellulose and the like, the materials are tense in resources and are not natural and environment-friendly, and the preserved egg white protein powder used by the invention is derived from the food, has high edible safety, is rich in various nutrient elements and has good medical care effect.
(3) The jelly food prepared by the invention has the characteristics of gel hardness and the like similar to those of commercial jelly products, has the advantages of uniform structure, fineness and smoothness, good flavor and strong palatability, has good water and oil holding performance, has a certain embedding effect on light soy sauce and sesame oil, does not generate water and oil separation during storage, 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 effect of protein powder dilution, gelatin addition, light soy sauce addition, sesame oil addition on the frozen hardness of preserved egg albumin.
Detailed Description
The present invention will be described in detail with reference to the following examples.
EXAMPLE 1 functional Property study of egg white
The invention 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 and 4-6 is preserved egg sample), and cleaning with ultrapure water for three times; separating egg white from duck egg groups by an egg white and yolk separator, peeling off egg white from a preserved egg group, pulverizing, and placing into boxes (three same egg white samples are placed in each sample box); freezing the separated egg white in a refrigerator for 24 hours, freeze-drying in a freeze dryer for 48-72 hours, and finally grinding the sample in a mortar to powder.
(1) Determination of the hydrophobicity of Duck protein powder and of the preserved protein powder: the freeze-dried powder is tabletted by a tablet press, and then the contact angle of the duck egg freeze-dried powder and the preserved egg freeze-dried powder is measured by a video optical contact angle measuring instrument so as to characterize the hydrophobicity of the sample.
(2) Determination of duck protein powder and preserved protein powder water retention: distilled water was added to the sample powder (0.2 g of sample was weighed into a weighed centrifuge tube, 5ml of ultrapure water was added), the total stirring time was 40min, once every 10min, 30s at 1800rpm/min, and centrifugation was performed for 25min at 1300g of centrifugal force, taking care to remove free water. The centrifuge tube containing the contents was placed in a desiccator and dried for 15 minutes. The water absorption was determined from the weight difference (weight of centrifuge tube and sample after centrifugation-weight of centrifuge tube-weight of sample), and the obtained value was regarded as the water holding capacity of glycoprotein.
(3) Determination of oil retention of duck protein powder and preserved protein powder: commercial peanut (corn) oil was added to the sample powder (0.5 g sample was weighed into a weighed centrifuge tube, 30ml corn oil was added) and homogenized at 2500rpm/min for 30 minutes with stirring at 2500rpm every 5 minutes for 30 seconds. The sample was centrifuged at 10000rpm/min for 25 minutes to remove free oil. The free oil was measured and the amount of oil absorbed (weight of centrifuge tube and sample after centrifugation-weight of centrifuge tube-weight of sample) was determined by the difference. The values obtained are considered to be glycoprotein and lipid binding capacity.
(4) Determination of the gel properties of duck protein powder and preserved protein powder: the gel preparation method comprises preparing 10ml of sample solutions with different concentrations, placing in a weighing bottle, magnetically stirring at low speed for 30min, covering with a cover, placing in a constant temperature water bath, and maintaining at 90deg.C for 30min. And taking out the gel after the constant temperature is finished, cooling to room temperature, transferring the gel into a refrigerator at 4 ℃, keeping the temperature for 2 hours, and judging whether gel is formed or not. The method for judging whether gel is formed is as follows: when the weighing bottle is obliquely inverted and the content does not flow and falls out, the gel is considered to be formed, and the minimum sample concentration of the gel is judged according to the judging method.
The gel formed by the sample was then subjected to texture measurement. Each sample was repeated six times. The gel was prepared according to the above gel preparation method (TPA test conditions: P/0.5 type probe, pressing distance 10mm (or compression ratio 50%) pre-measurement speed 5mm/s, measurement speed 1mm/s, measurement post-measurement speed 5mm/s, measurement time (compression time interval on both sides) 5s, energizing force 5.0g, and data collection 400 pps).
Statistical analysis: DPS software is used for counting the absorbance, fluorescence intensity and reducing sugar content of different egg white samples, and the significance is analyzed by adopting a single-factor variance analysis, wherein the significance level is p <0.05.
Experimental results:
(1) 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 material surface by the liquid. Many information of the solid-liquid, solid-gas interface interactions of the material surface can be obtained by measurement of the contact angle. If θ <90 °, the solid surface is hydrophilic, i.e. the liquid is more wettable to the solid, the smaller the angle, the better the wettability; if θ >90 °, the solid surface is hydrophobic, i.e. the liquid does not readily wet the solid. The contact angle of the duck egg white protein and the preserved egg white protein is measured by a contact angle measuring instrument, the hydrophilicity and the hydrophobicity of the duck egg white protein are reflected, and as a result, the contact angle of the duck egg white protein powder is measured to be 95.9, the contact angle of the preserved egg white powder is measured to be 27, and the hydrophobicity of the duck egg white is stronger.
(2) Water retention, oil retention and gel property measurements:
table 1 water and oil retention of preserved egg white protein powder
TABLE 2 gel Forming Capacity 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 | - | - | - | - | - | - | - | - | + | + | + | + |
| Pi Danqing | - | + | + | + | + | + | + | + | + | + | + | + |
TABLE 3 gel texture Properties of preserved protein powder
| Sample of | Hardness/g | Viscosity/gs | Elasticity/mm | Cohesive/g | Tackiness/g | Masticatory properties | Recovery of |
| Duck egg white | 76.669 | -0.775 | 0.854 | 0.486 | 38.507 | 34.463 | 0.270 |
| Pi Danqing | 153.700 | -0.070 | 3.118 | 0.505 | 75.171 | 238.070 | 0.276 |
The results show that the water and oil holding performance of the preserved egg white powder are high in Yu Yadan, which indicates that the preserved egg white powder is more favorable for embedding flavor substances and is more stable in a liquid state. Meanwhile, the preserved egg white 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 the duck egg white powder. Based on this, we consider that the preserved egg white powder is a very excellent food material, and can be used for embedding flavor substances in foods, and improving the stability and gel characteristics of gel-type foods.
EXAMPLE 2 development of preserved egg white protein jelly
Based on the research results, the invention prepares the protein jelly by using the preserved egg white protein powder, and comprises the following steps:
(1) Separating egg white from preserved egg, crushing, freeze-drying, and grinding into powder to obtain preserved egg white powder;
(2) Diluting the preserved egg white powder with water for 5-25 times, adding gelatin accounting for 0.1-0.9% of the weight of the diluted solution, light soy sauce accounting for 1-5% and sesame oil accounting for 0.1-0.9%, heating and stirring to form hydrogel;
(3) And (3) filling the hydrogel, sterilizing, and cooling to prepare the preserved egg white protein jelly.
Experiment 1 Single factor experiment
The protein powder dilution factor, the gelatin addition amount, the light soy sauce addition amount, and the sesame oil addition amount are respectively subjected to a single factor experiment, 5 levels are selected for each group, sensory evaluation and texture analysis (TPA test conditions: P/0.5 type probe, pressing distance 10mm (or compression ratio of 50%) is adopted, speed 5mm/s before measurement, speed 1mm/s after measurement, speed 5mm/s after measurement, detection time (compression time interval on two sides) 5s, exciting force 5.0g, and acquisition data 400 pps) are performed on the results, and analogy is performed with commercially available jelly.
Table 4 organoleptic scoring of preserved egg white protein jelly
(2) Formula orthogonal experiment design
In single factor testBased on the test, to further determine the optimal formulation of the preserved egg white protein jelly, taking the interaction among all influencing factors into consideration, taking the sensory evaluation score as a main index, and taking four factors of the dilution factor of the 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 as L 9 (3 4 ) Orthogonal experiments were designed, and the factor levels are shown in table 5.
Table 5 preserved egg white protein jelly formulation factor level table
(3) The mathematical statistics analysis method comprises the following steps: each test was repeated 3 times and the results were expressed as mean ± standard deviation. Statistical analysis of data analysis was performed using dPS software (p <0.05 considered the difference significant).
Experimental results:
(1) single factor experimental results
Through a single factor experiment, it is seen from fig. 1 that the gel texture is similar to that of the jelly of the control group when the protein powder is diluted 15 times, the gelatin addition amount is 0.7%, the light soy sauce addition amount is 3%, and the sesame oil addition amount is 0.7%, respectively. The sensory scores of the protein freezes prepared under the conditions above according to the sensory score results of table 6 were also higher, thus preliminarily determining the preferred level of each factor of the preserved egg white protein freezes.
TABLE 6 influence of different factors and levels on the freeze-feel of preserved egg white proteins
(2) Results of orthogonal experiments
From Table 7, the primary and secondary orders of influence of 4 factors on the comprehensive quality of the product are A > B > C > D, and the optimal level combination of the preserved egg protein jelly can be 15 times of dilution, the gelatin addition amount is 0.6%, the light soy sauce addition amount is 3% and the sesame oil addition amount is 0.6% according to the result of the index mean value K; the protein jelly prepared under the process conditions has the advantages of uniform, fine and smooth structure, better flavor, more palatability, good water and oil retention of gel, certain embedding effect on light soy sauce and sesame oil, no water and oil separation during the storage period, and longer shelf life of the product.
TABLE 7 orthogonal test results of preserved egg white protein jelly formulations
Claims (1)
1. A method for preparing jelly-like food, characterized by comprising the steps of:
(1) Separating egg white from preserved egg, crushing, freeze-drying, and grinding into powder to obtain preserved egg white powder;
(2) Diluting the preserved egg white powder with water by 15 times, adding gelatin accounting for 0.6% of the weight of the diluent, 3% of light soy sauce and 0.6% of sesame oil, heating and stirring to form hydrogel;
(3) And (3) filling the hydrogel, sterilizing, and cooling to prepare the preserved egg white protein jelly.
Priority Applications (1)
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| US3062665A (en) * | 1959-07-08 | 1962-11-06 | Formost Dairies Inc | Method of producing a preserved egg white product |
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| CN109757659A (en) * | 2019-02-28 | 2019-05-17 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg pudding and its processing method |
| CN110063462A (en) * | 2019-05-27 | 2019-07-30 | 吉林大学 | A kind of preparation process of egg-white powder jelly |
| CN110200226A (en) * | 2019-04-30 | 2019-09-06 | 湖北神丹健康食品有限公司 | Lime-preserved egg local flavor milk stick and preparation method thereof |
| CN113317453A (en) * | 2021-05-27 | 2021-08-31 | 华南理工大学 | Egg protein gel particle and production method and application thereof |
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| CN1817232A (en) * | 2006-03-16 | 2006-08-16 | 马文浩 | Color formative preserved egg with multiple flavour and egg jelly and production thereof |
| CN109757659A (en) * | 2019-02-28 | 2019-05-17 | 湖北神丹健康食品有限公司 | A kind of lime-preserved egg pudding and its processing method |
| CN110200226A (en) * | 2019-04-30 | 2019-09-06 | 湖北神丹健康食品有限公司 | Lime-preserved egg local flavor milk stick and preparation method thereof |
| CN110063462A (en) * | 2019-05-27 | 2019-07-30 | 吉林大学 | A kind of preparation process of egg-white powder jelly |
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