CN114794404A - Preparation method of milk-flavored whole egg powder - Google Patents
Preparation method of milk-flavored whole egg powder Download PDFInfo
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- CN114794404A CN114794404A CN202210346233.1A CN202210346233A CN114794404A CN 114794404 A CN114794404 A CN 114794404A CN 202210346233 A CN202210346233 A CN 202210346233A CN 114794404 A CN114794404 A CN 114794404A
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- 239000000843 powder Substances 0.000 title claims abstract description 108
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
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- 239000007788 liquid Substances 0.000 claims abstract description 30
- 239000000796 flavoring agent Substances 0.000 claims abstract description 29
- 239000008267 milk Substances 0.000 claims abstract description 28
- 235000013336 milk Nutrition 0.000 claims abstract description 28
- 210000004080 milk Anatomy 0.000 claims abstract description 28
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- 108090000526 Papain Proteins 0.000 claims description 6
- 108010007119 flavourzyme Proteins 0.000 claims description 6
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- 108091005658 Basic proteases Proteins 0.000 claims description 4
- 108090000145 Bacillolysin Proteins 0.000 claims description 2
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- 238000004817 gas chromatography Methods 0.000 description 1
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- 230000036541 health Effects 0.000 description 1
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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
- A23L15/25—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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/215—Synthetic spices, flavouring agents or condiments containing amino acids heated in the presence of reducing sugars, e.g. Maillard's non-enzymatic browning
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Microbiology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Dairy Products (AREA)
Abstract
The invention belongs to the technical field of food processing, and particularly relates to a preparation method of milk-flavor whole egg powder, which comprises the following steps: selecting fresh eggs, cleaning, shelling to obtain whole egg liquid, and slowly stirring to be uniform; adding milk powder into the whole egg liquid, stirring, adding water to supplement the liquid, adjusting pH, adding protease, and hydrolyzing; spray drying to obtain hydrolyzed whole egg powder; and carrying out Maillard reaction on the hydrolyzed whole egg powder to obtain the milk-flavor whole egg powder. The method takes whole egg powder and milk powder as raw materials, firstly adopts enzymolysis means to lead protein to be properly hydrolyzed, simultaneously achieves the effect of emulsion breaking and releases grease; and then through Maillard reaction, a plurality of proteins in the system interact with reducing sugar, and grease in the system is moderately oxidized, so that the product is endowed with unique aroma and has no egg fishy smell, and compared with common whole egg powder, the solubility and the whipping property are greatly improved.
Description
Technical Field
The invention relates to the technical field of food biology, in particular to a preparation method of milk-flavor whole egg powder.
Background
The whole egg powder is a powdery or easily loosened blocky edible egg product prepared by taking whole egg liquid as a raw material and removing water through drying treatment. The whole egg powder not only maintains the nutrient components and flavor of fresh eggs, but also has the advantages of long shelf life, easy packaging, easy transportation, small volume and the like, and can be widely applied to the field of foods as food ingredients, nutrition enhancers and the like.
However, the whole egg powder on the market at present has the problems of single type, insufficient nutrient components, incomplete health care effect, certain egg fishy smell and the like. In the prior patent, a preparation method of egg nutrition powder is reported, which is characterized in that nutrients such as milk powder, fruit and vegetable powder, vitamins, calcium and the like are added into egg powder to enrich the nutritional value. The patent discloses an ultramicro-nutrient compound whole egg powder and a preparation method thereof, which is prepared by the following steps of pasteurization, freeze drying, ultramicro crushing, sieving, compounding, powder mixing, extrusion puffing and the like of raw materials such as eggs, germinated brown rice, edible fungi and the like. Also disclosed is a coarse food grain almond walnut health-care egg powder food which is prepared by blending tartary buckwheat powder, oat powder, egg powder, sweet almond powder, walnut powder, sesame, a flavoring agent and the like. However, the process adopted by the above patents only relates to a physical process, mainly blending, and meets different nutritional requirements of people by adding other components into the egg powder. The process has the following defects: 1) in order to cover the fishy smell of the eggs, a large amount of other components are required to be added, and the problem is not solved from the root; 2) the flavor of the product is only simple superposition of a plurality of components and original flavors, and no new flavor substance is generated; 3) meanwhile, the whole egg powder is subjected to thermal denaturation in the preparation process, so that the functionality of the whole egg powder is reduced, including solubility, leavening property and the like.
Disclosure of Invention
In order to solve the problems, the invention provides a preparation method of whole egg powder with milk flavor, which takes whole egg powder and milk powder as raw materials, firstly adopts enzymolysis means to lead protein to be hydrolyzed moderately, and simultaneously achieves the effect of demulsification and releases grease; and then through Maillard reaction, a plurality of proteins in the system interact with reducing sugar, and grease in the system is moderately oxidized, so that the product is endowed with unique aroma and has no egg fishy smell, and compared with common whole egg powder, the solubility and the whipping property are greatly improved.
The technical scheme of the invention is as follows:
a preparation method of milk-flavored whole egg powder comprises the following steps:
s1: pretreatment: selecting fresh eggs, cleaning, shelling to obtain whole egg liquid, and slowly stirring to be uniform for later use;
s2: enzymolysis: adding milk powder into the whole egg liquid, stirring, adding water to supplement the liquid, adjusting pH, adding protease, and hydrolyzing;
s3: and (3) drying: spray drying to obtain hydrolyzed whole egg powder;
s4: maillard reaction: and carrying out Maillard reaction on the hydrolyzed whole egg powder to obtain the milk-flavor whole egg powder.
Preferably, in the step S1, the whole egg liquid is stored at 0-4 ℃ for later use.
Preferably, in the step S2, the protease includes neutral protease, papain, alkaline protease or flavourzyme, or a combination thereof.
Preferably, in the step S2, the liquid-solid ratio of the whole egg liquid to the milk powder is (10-20):1(v/w), the whole egg liquid and the milk powder are added and stirred uniformly, water is added to supplement the feed liquid mass ratio to 1 (1-5), the pH is adjusted to 6.0-8.0, 2000-8000U/g protease is added, and the whole egg liquid and the milk powder are hydrolyzed at 35-55 ℃ for 0.5-4 h.
Preferably, in the step S3, the inlet air temperature of the spray drying is 175 to 185 ℃, and the outlet air temperature is 70 to 75 ℃.
Preferably, in the step S4, the whole egg powder is subjected to maillard reaction at 75-85 ℃ for 1-7 days.
The milk-flavored whole egg powder is prepared by any one of the preparation methods.
The milk-flavored whole egg powder is applied to the field of food.
The invention has the beneficial effects that:
the method takes whole egg powder and milk powder as raw materials, firstly adopts enzymolysis means to lead protein to be properly hydrolyzed, simultaneously achieves the effect of emulsion breaking and releases grease; and then through Maillard reaction, a plurality of proteins in the system interact with reducing sugar, grease in the system is properly oxidized, the unique aroma is given to the product together, the flavor is rich, the egg fishy smell is avoided, compared with common whole egg powder, the solubility and the whipping property are greatly improved, the solubility reaches 88%, and the whipping property reaches 4.2 mL/g.
Detailed Description
The invention is further illustrated by the following examples, but the scope of the invention as claimed is not limited to the scope of the examples.
The following description of the preferred embodiments of the present invention is provided for the purpose of better illustrating the invention and is not intended to limit the invention thereto.
1. Determination of volatile flavor substances
And (3) determining the volatile flavor substances of the sample by adopting a headspace solid phase microextraction gas chromatography-mass spectrometry analysis method. And (3) putting the prepared sample into a 40mL extraction bottle, extracting and adsorbing for 30min under the condition of water bath at 60 ℃, and transferring to GC-MS for analysis, separation and determination of flavor substances.
Gas chromatography conditions: using a DB-WAX capillary column (30 m.times.0.25 mm.times.0.25 μm, J & W technologies, USA); temperature rising procedure: maintaining at 40 deg.C for 4min, increasing to 90 deg.C at 5 deg.C/min, increasing to 230 deg.C at 10 deg.C/min, and maintaining for 6 min; the temperature of the gasification chamber is 250 ℃; carrier gas He, the flow rate is 0.80 mL/min; no shunt sampling; mass spectrum conditions: the electron energy of an EI ionization source is 70eV, the filament emission current is 200 muA, the ion source temperature is 200 ℃, the interface temperature is 250 ℃, the detector voltage is 350V, and the mass scanning range is 33-450 m/z.
2. Determination of solubility
The sample (2%, w/w) was dispersed in deionized water at 35 deg.C, stirred well for 1h, and then centrifuged at 5000r/min for 20 min. And (3) measuring the protein content in the supernatant and the total protein content in the sample by adopting a Kjeldahl method, wherein the ratio of the two is the solubility (%).
3. Determination of hair waving Properties
Weighing 25g of sample in a 250mL beaker, adding 150mL of deionized water, stirring uniformly, transferring to an egg beater, beating and foaming at 5 grades for 27 min. Immediately thereafter, the foam was removed and the volume V (mL) and mass m (g) of the foam were recorded, the ratio of which was the strikefulness (mL/g).
Example 1
A preparation method of milk-flavored whole egg powder comprises the following steps:
(1) pretreatment: selecting fresh eggs, cleaning, shelling to obtain whole egg liquid, slowly stirring to be uniform, and storing at 0-4 ℃ for later use.
(2) Enzymolysis: adding milk powder according to the ratio of 12:1(v/w), stirring uniformly, adding water to supplement the feed liquid mass ratio to 1:2, adjusting the pH to 6.5, adding 5500U/g papain and flavourzyme (3:2), and hydrolyzing at 45 ℃ for 1 h.
(3) And (3) drying: spray drying (inlet air temperature is 180 ℃, outlet air temperature is 73 ℃) is adopted to obtain the hydrolyzed whole egg powder.
(4) Maillard reaction: and (3) carrying out Maillard reaction on the hydrolyzed whole egg powder at the temperature of 80 ℃ for 3 days to obtain the milk-flavor whole egg powder.
Example 2
A preparation method of milk-flavored whole egg powder comprises the following steps:
(1) pretreatment: selecting fresh eggs, cleaning, shelling to obtain whole egg liquid, slowly stirring to be uniform, and storing at 0-4 ℃ for later use.
(2) Enzymolysis: adding milk powder according to a ratio of 12:1(v/w), stirring uniformly, adding water to supplement the feed liquid mass ratio to 1:2, adjusting pH to 6.5, adding 5500U/g alkaline protease, and hydrolyzing at 45 ℃ for 1 h.
(3) And (3) drying: spray drying (inlet air temperature is 180 ℃, outlet air temperature is 73 ℃) is adopted to obtain the hydrolyzed whole egg powder.
(4) Maillard reaction: and (3) carrying out Maillard reaction on the hydrolyzed whole egg powder at 85 ℃ for 1 day to obtain the milk-flavored whole egg powder.
Example 3
A preparation method of milk-flavored whole egg powder comprises the following steps:
(1) pretreatment: selecting fresh eggs, cleaning, shelling to obtain whole egg liquid, slowly stirring to be uniform, and storing at 0-4 ℃ for later use.
(2) Enzymolysis: adding milk powder according to the ratio of 10:1(v/w), stirring uniformly, adding water to supplement the feed liquid mass ratio to 1:3, adjusting pH to 6.5, adding 8000U/g papain and flavourzyme (3:2), and hydrolyzing at 45 ℃ for 3 h.
(3) And (3) drying: spray drying (inlet air temperature is 175 ℃, outlet air temperature is 75 ℃) is adopted to obtain the hydrolyzed whole egg powder.
(4) Maillard reaction: and (3) carrying out Maillard reaction on the hydrolyzed whole egg powder at the temperature of 80 ℃ for 7 days to obtain the milk-flavor whole egg powder.
Example 4
A preparation method of milk-flavored whole egg powder comprises the following steps:
(1) pretreatment: selecting fresh eggs, cleaning, shelling to obtain whole egg liquid, slowly stirring to be uniform, and storing at 0-4 ℃ for later use.
(2) Enzymolysis: adding milk powder at a ratio of 20:1(v/w), stirring, adding water to supplement feed liquid at a mass ratio of 1:1, adjusting pH to 6.5, adding 20000U/g papain and flavourzyme (3:2), and hydrolyzing at 50 deg.C for 1.5 h.
(3) And (3) drying: spray drying (inlet air temperature is 180 ℃, outlet air temperature is 73 ℃) is adopted to obtain the hydrolyzed whole egg powder.
(4) Maillard reaction: and (3) carrying out Maillard reaction on the hydrolyzed whole egg powder at the temperature of 75 ℃ for 3 days to obtain the milk-flavor whole egg powder.
Comparative example 1: preparation of whole egg powder
(1) Pretreatment: selecting fresh eggs, cleaning, shelling to obtain whole egg liquid, slowly stirring to be uniform, and storing at 0-4 ℃ for later use.
(2) And (3) drying: spray drying (inlet air temperature is 180 ℃, outlet air temperature is 73 ℃) is adopted to obtain the whole egg powder. Comparative example 2: preparation of whole egg powder and milk powder mixture
(1) Pretreatment: selecting fresh eggs, cleaning, shelling to obtain whole egg liquid, slowly stirring to be uniform, and storing at 0-4 ℃ for later use.
(2) Mixing: adding milk powder according to the ratio of 12:1(v/w), and stirring uniformly.
(3) And (3) drying: spray drying (inlet air temperature is 180 ℃, outlet air temperature is 73 ℃) is adopted to obtain the mixture of whole egg powder and milk powder.
TABLE 1 organoleptic properties of the products
As can be seen from table 1, the whole egg powder obtained by the enzymatic hydrolysis and maillard reaction is light yellow, has a fine and loose state, and has a strong milk flavor, no egg fishy smell, and no bitter taste.
The comparison results of example 1 and example 2 show that the whole egg powder obtained by enzymolysis with papain and flavourzyme has good flavor, while the whole egg powder obtained by enzymolysis with alkaline protease has bitter taste, which is probably because the enzymolysis sites are different, the composition sequence of the generated polypeptide is different, and the amino acid proportion is different, thus generating bitter taste. The comparison results of the example 1 and the examples 3 and 4 show that the enzymolysis degree is too high, more grease is exposed to the air, and the oxidation degree is too high, so that rancidity smell is generated; the enzymolysis degree is too low, so that the Maillard reaction, the oxidation degree of the grease are too low, and the fragrance is insufficient; in addition, the Maillard reaction temperature is too high or the time is too long, so that the color of the product is too dark, and the appearance is influenced. Comparative example 1 is a common whole egg yolk powder, which has no enzymolysis and Maillard reaction, has only egg flavor, and has egg fishy smell. Comparative example 2 is a whole egg powder and milk powder mixture, which has egg milk flavor, but insufficient milk flavor and egg fishy smell. The results show that the full egg powder is modified by enzymolysis and Maillard reaction, so that the full-bodied milk flavor can be endowed to the product, and the egg fishy smell can be removed.
TABLE 2 functional Properties of the products
As can be seen from Table 2, the solubility and the whipping ability of the milk-flavored whole egg powder developed by the present patent can reach 88% and 4.2mL/g at most. Compared with the common whole egg powder, the milk-flavor whole egg powder has the advantages that the solubility is improved by 4.2 times, and the whipping property is improved by 55 percent. Compared with the whole egg powder and milk powder mixture, the solubility is improved by 2.7 times, and the whipping property is improved by 75 percent. The above results demonstrate that the solubility and the whipping ability of whole egg powder can be significantly improved by using enzymatic hydrolysis and maillard reaction, mainly due to the fact that the molecular weight of hydrolysate can be reduced by protease hydrolysis, more hydrophilic groups and more solvated polypeptide units are formed, and the solubility is improved; meanwhile, the Maillard reaction can promote the interaction between protein and reducing sugar, so that the hydrophobicity of the surface of the protein is enhanced, the protein is easier to adsorb on the surface of air, and the leavening property is improved.
TABLE 3 flavor types and amounts of products
As can be seen from Table 3, the total of 54 substances were determined by mass spectrometry for the whole egg powder obtained by enzymolysis and Maillard reaction in example 1, 45 substances were determined for the whole egg powder sample in comparative example 1, and 50 substances were determined for the whole egg powder and milk powder mixed sample in comparative example 2, which indicates that the product developed by the present patent has new volatile substances. Observations of the overall volatile material have shown that the content of aromatic and terpene-based materials that produce a pleasant flavour is increased and the content of aldehydes, acids and sulphidic materials that may produce an unpleasant flavour is reduced.
Although the present invention has been described with reference to the preferred embodiments, it should be understood that various changes and modifications can be made therein by one skilled in the art without departing from the spirit and scope of the invention as defined by the appended claims. The above-described embodiments are merely preferred embodiments of the present invention, and should not be construed as limiting the present invention, and features in the embodiments and examples in the present application may be arbitrarily combined with each other without conflict. The protection scope of the present invention is defined by the claims, and includes equivalents of technical features of the claims. I.e., equivalent alterations and modifications within the scope hereof, are also intended to be within the scope of the invention.
Claims (8)
1. The preparation method of the milk-flavor whole egg powder is characterized by comprising the following steps:
s1: pretreatment: selecting fresh eggs, cleaning, shelling to obtain whole egg liquid, and slowly stirring to be uniform for later use;
s2: enzymolysis: adding milk powder into the whole egg liquid, stirring, adding water to supplement the liquid, adjusting pH, adding protease, and hydrolyzing;
s3: and (3) drying: spray drying to obtain hydrolyzed whole egg powder;
s4: maillard reaction: and carrying out Maillard reaction on the hydrolyzed whole egg powder to obtain the milk-flavor whole egg powder.
2. The method for preparing the milk-flavored whole egg powder according to claim 1, wherein the method comprises the following steps: in the step S1, the whole egg liquid is stored at 0-4 ℃ for later use.
3. The method for preparing the milk-flavored whole egg powder according to claim 1, wherein the method comprises the following steps: in the step S2, the protease includes neutral protease, papain, alkaline protease or flavourzyme, or a combination thereof.
4. The method for preparing the milk-flavored whole egg powder according to claim 1, wherein the method comprises the following steps: in the step S2, the liquid-solid ratio of the whole egg liquid to the milk powder is (10-20):1(v/w), the whole egg liquid and the milk powder are added and stirred uniformly, water is added to supplement the feed liquid to the mass ratio of 1 (1-5), the pH is adjusted to 6.0-8.0, 2000-8000U/g protease is added, and the whole egg liquid and the milk powder are hydrolyzed at the temperature of 35-55 ℃ for 0.5-4 h.
5. The method for preparing the milk-flavored whole egg powder according to claim 1, wherein the method comprises the following steps: in the step S3, the inlet air temperature of the spray drying is 175-185 ℃, and the outlet air temperature is 70-75 ℃.
6. The method for preparing the milk-flavored whole egg powder according to claim 1, wherein the method comprises the following steps: in the step S4, the whole egg powder is placed at 75-85 ℃ to carry out Maillard reaction for 1-7 days.
7. Milk-flavored whole egg powder obtainable by the process for preparing a milk-flavored whole egg powder according to any one of claims 1 to 6.
8. Use of the milk-flavored whole egg powder according to claim 7 in the food field.
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| CN202210346233.1A CN114794404A (en) | 2022-04-02 | 2022-04-02 | Preparation method of milk-flavored whole egg powder |
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Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2008035811A (en) * | 2006-08-08 | 2008-02-21 | Q P Corp | Powdered egg and food using the same |
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| CN112914048A (en) * | 2021-03-03 | 2021-06-08 | 新疆维吾尔自治区药学会 | Pigeon egg white powder and preparation method thereof |
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| CN102960772A (en) * | 2012-12-07 | 2013-03-13 | 北京二商健力食品科技有限公司 | Instant yolk powder and preparation method thereof |
| CN106135932A (en) * | 2015-03-26 | 2016-11-23 | 江苏康德蛋业有限公司 | Fragrant egg powder ang and production method thereof |
| CN106360415A (en) * | 2015-07-17 | 2017-02-01 | 泰州苏鹏蛋业生物科技有限公司 | High foaming whole egg powder preparation method |
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