CN115251322B - Processing method for improving quality of duck egg custard - Google Patents
Processing method for improving quality of duck egg custard Download PDFInfo
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- CN115251322B CN115251322B CN202210887937.XA CN202210887937A CN115251322B CN 115251322 B CN115251322 B CN 115251322B CN 202210887937 A CN202210887937 A CN 202210887937A CN 115251322 B CN115251322 B CN 115251322B
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- 238000003756 stirring Methods 0.000 claims abstract description 15
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- 235000005687 corn oil Nutrition 0.000 claims abstract description 14
- 238000001816 cooling Methods 0.000 claims abstract description 11
- 238000010438 heat treatment Methods 0.000 claims abstract description 10
- 238000002156 mixing Methods 0.000 claims abstract description 10
- PHOQVHQSTUBQQK-SQOUGZDYSA-N D-glucono-1,5-lactone Chemical compound OC[C@H]1OC(=O)[C@H](O)[C@@H](O)[C@@H]1O PHOQVHQSTUBQQK-SQOUGZDYSA-N 0.000 claims abstract description 9
- 238000007710 freezing Methods 0.000 claims abstract description 6
- 230000008014 freezing Effects 0.000 claims abstract description 5
- 102000004169 proteins and genes Human genes 0.000 claims abstract description 5
- 108090000623 proteins and genes Proteins 0.000 claims abstract description 5
- 238000005057 refrigeration Methods 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims description 13
- 238000004659 sterilization and disinfection Methods 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 8
- 238000000034 method Methods 0.000 claims description 7
- 239000012153 distilled water Substances 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000010025 steaming Methods 0.000 claims description 5
- 238000003860 storage Methods 0.000 claims description 4
- 238000010257 thawing Methods 0.000 abstract description 5
- 206010016807 Fluid retention Diseases 0.000 abstract description 4
- 239000000243 solution Substances 0.000 description 22
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 3
- 238000009776 industrial production Methods 0.000 description 3
- 238000009928 pasteurization Methods 0.000 description 3
- 206010011224 Cough Diseases 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 201000005702 Pertussis Diseases 0.000 description 2
- 238000000889 atomisation Methods 0.000 description 2
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- ZAMOUSCENKQFHK-UHFFFAOYSA-N Chlorine atom Chemical compound [Cl] ZAMOUSCENKQFHK-UHFFFAOYSA-N 0.000 description 1
- 206010013789 Dry throat Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 239000005708 Sodium hypochlorite Substances 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 239000000460 chlorine Substances 0.000 description 1
- 229910052801 chlorine Inorganic materials 0.000 description 1
- 239000013078 crystal Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229960002449 glycine Drugs 0.000 description 1
- 235000013905 glycine and its sodium salt Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 239000008368 mint flavor Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 239000012286 potassium permanganate Substances 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
- 239000011691 vitamin B1 Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Classifications
-
- 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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
- A23L5/36—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using irradiation with frequencies of more than 10 MHz
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The application relates to a processing method for improving the quality of duck egg custard, which comprises the following steps: (1) The duck eggs are taken as raw materials, the radio frequency steam is combined to sterilize the duck eggs, and then the duck eggs are placed in a refrigerator at 4 ℃ for refrigeration; (2) Separating egg white and egg yolk of duck eggs, mixing the egg white and the egg yolk according to a certain proportion, adding a certain proportion of curdlan solution, and stirring to obtain duck egg liquid; (3) Treating duck egg liquid in 45deg.C water bath for 30 min to pre-denature protein, cooling to room temperature, and adding D-glucono delta-lactone and CaCO 3 Obtaining a duck egg liquid water phase; (4) Adding edible corn oil into the duck egg liquid water phase, stirring in a tissue masher, and refrigerating to form gel; (5) And (5) heating and forming the gel to obtain the duck egg custard, and then freezing and preserving the duck egg custard. Obviously improves the rough taste of the custard, and ensures that the custard has fine and smooth taste and bright surface; can remarkably improve the water retention of the duck egg custard, improve the network structure of the duck egg custard product and reduce the water loss during thawing.
Description
Technical Field
The application relates to the technical field of food processing, in particular to a processing method for improving the quality of duck egg custard.
Background
The duck egg is egg of female duck, has rich nutrition and delicious taste, and contains abundant moisture, protein, fat, saccharide, vitamin A, vitamin B1, phosphorus, iron, magnesium, potassium, sodium, chlorine, etc. The duck eggs contain a large amount of amino acids and acetic acid which are required by human bodies, can well lubricate the skin, and can well protect the subacidity of the skin. The duck egg has effects of nourishing yin, clearing lung-heat, nourishing blood, etc., and can relieve cough, hypertension, and dry throat pain caused by dryness-heat. The duck egg custard is a popular dish, is rich in nutrition, delicious and palatable, soft and tender, is easy to digest, and is suitable for the old and the young. China is a large country for producing eggs, but the utilization of duck eggs is single, and the processing industry is also in a starting stage. In industrial production, duck egg products are very important in sterilizing duck eggs. The duck egg custard obtained by industrial production is usually stored under frozen condition, but the gel structure of the custard is destroyed due to ice crystal formation of the duck egg custard during freezing processing.
The application discloses a processing method of lily duck egg custard capable of clearing lung heat and relieving cough (publication number is CN 107080189A), which is used for researching a household preparation method of lily duck egg custard and not researching sterilization of fresh duck eggs in an industrial production process of the lily duck egg custard. The application patent 'rock candy duck egg custard for treating infantile pertussis' (publication number CN 105433131A) discloses rock candy duck egg custard for treating infantile pertussis, and a preparation method of the rock candy duck egg custard is studied. The application discloses a storage method for improving the preservation of duck eggs (publication number is CN 107439668A), which uses atomization sterilization, and the sterilization mode can only kill bacteria on the surfaces of eggshells and cannot kill endophytes in eggshells. The application discloses a storage method for improving the shelf life of duck eggs (publication number is CN 107372787A), which uses sodium hypochlorite for atomization sterilization, and the sterilization method relates to an organic solvent and can only kill bacteria on the surfaces of eggshells, but not endophytes in eggshells. The application discloses a preparation process of a salted duck egg with a fire-fighting mint flavor (publication number is CN 109198378A), which uses a potassium permanganate aqueous solution to sterilize the salted duck egg, and the sterilization method relates to an organic solvent and can only kill bacteria on the surface of an eggshell, but not endophytes in the eggshell.
Disclosure of Invention
Therefore, the application aims to provide a processing method for improving the quality of duck egg custard, which improves the taste, improves the water retention of the duck egg custard and reduces the water loss during thawing.
The application is realized by adopting the following scheme: a processing method for improving the quality of duck egg custard comprises the following steps: (1) The duck eggs are taken as raw materials, the radio frequency steam is combined to sterilize the duck eggs, and then the duck eggs are placed in a refrigerator at 4 ℃ for refrigeration; (2) Separating egg white and egg yolk of duck eggs, mixing the egg white and the egg yolk according to a certain proportion, adding a certain proportion of curdlan solution, and stirring to obtain duck egg liquid; (3) Treating duck egg liquid in 45deg.C water bath for 30 min to pre-denature protein, cooling to room temperature, and adding D-glucono delta-lactone and CaCO 3 Obtaining a duck egg liquid water phase; (4) Adding edible corn oil into the duck egg liquid water phase, stirring in a tissue masher, and refrigerating to form gel; (5) And (5) heating and forming the gel to obtain the duck egg custard, and then freezing and preserving the duck egg custard.
Further, the cooling time in the step (1) is 12-h, the duck eggs are placed in steam at the temperature of 30-50 ℃ for sterilization treatment for 3-5 min by adopting 40.68 MHz radio frequency equipment, and the radio frequency power is 30-50W.
Further, in the step (2), egg white and egg yolk are mixed according to the proportion of 1.4:1-1.2:1, and meanwhile, curdlan solution is added, wherein the curdlan solution accounts for 10% -wt% to 20% -wt%; stirring at 4deg.C to obtain duck egg liquid.
Further, the preparation method of the curdlan solution in the step (2) comprises the following steps: the curdlan powder was dissolved in distilled water to prepare a 2wt% curdlan solution.
Further, in step (3), cooling to room temperature at room temperature, adding 0.25. 0.25 wt% D-glucono delta-lactone and 0.25. 0.25 wt% CaCO 3 Obtaining duck egg liquid water phase.
Further, in the step (4), the mixing ratio of the duck egg liquid water phase to the edible corn oil is 1:2-1:3, the rotating speed of the tissue masher is 10000 rpm, the stirring time is 1 min, and then the duck egg liquid water phase and the edible corn oil are placed in an environment of 4 ℃ for cold storage for 12 hours to form gel.
Further, in the step (5), the gel is heated and formed in an electric steam dual-purpose steaming cabinet at the temperature of 100 ℃ for 45 min to obtain duck egg custard, and then the duck egg custard is quickly frozen and preserved at the temperature of-40 to-50 ℃ after being cooled at room temperature.
Compared with the prior art, the application has the following beneficial effects:
(1) The ratio of egg white to egg yolk is re-proportioned, and the addition of the curdlan solution in the whipping process can obviously improve the rough taste of the custard, so that the custard is fine and smooth in taste and bright in surface;
(2) The water retention of the duck egg custard can be obviously improved, the network structure of the duck egg custard product is improved, and the water loss during thawing is reduced;
(3) The duck eggs are sterilized by adopting the combination of radio frequency and steam, so that the pasteurization time is greatly shortened, the yolk is selectively heated, and the defect of continuous radio frequency heating temperature is effectively overcome;
the present application will be further described in detail below with reference to specific embodiments and associated drawings for the purpose of making the objects, technical solutions and advantages of the present application more apparent.
Drawings
FIG. 1 is a graph showing the comparison of total number of colonies of eggshells of duck eggs according to an embodiment of the present application;
FIG. 2 is a graph showing the comparison of the total number of colonies of duck egg contents in an embodiment of the present application;
FIG. 3 is a graph showing the contrast of the water loss rate of a thawed duck egg custard according to an embodiment of the present application;
Detailed Description
It should be noted that the following detailed description is exemplary and is intended to provide further explanation of the application. Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this application belongs.
It is noted that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of exemplary embodiments according to the present application. As used herein, the singular is also intended to include the plural unless the context clearly indicates otherwise, and furthermore, it is to be understood that the terms "comprises" and/or "comprising" when used in this specification are taken to specify the presence of stated features, steps, operations, devices, components, and/or combinations thereof.
A processing method for improving the quality of duck egg custard comprises the following steps: (1) The duck eggs are taken as raw materials, the radio frequency steam is combined to sterilize the duck eggs, and then the duck eggs are placed in a refrigerator at 4 ℃ for refrigeration; (2) Separating egg white and egg yolk of duck eggs, mixing the egg white and the egg yolk according to a certain proportion, adding a certain proportion of curdlan solution, and stirring to obtain duck egg liquid; (3) Treating duck egg liquid in 45deg.C water bath for 30 min to pre-denature protein, cooling to room temperature, and adding D-glucono delta-lactone and CaCO 3 Obtaining a duck egg liquid water phase; (4) Adding edible corn oil into the duck egg liquid water phase, stirring in a tissue masher, and refrigerating to form gel; (5) And (5) heating and forming the gel to obtain the duck egg custard, and then freezing and preserving the duck egg custard.
Compared with the traditional heating, the radio-frequency heating greatly shortens the pasteurization time, the egg yolk is a salmonella growth part and a pasteurization target part, the radio-frequency heating is adopted to selectively heat the egg yolk, and the radio-frequency combined steam can effectively solve the defect of continuous temperature of the radio-frequency heating. The ratio of egg white to egg yolk is re-proportioned, and the addition of the curdlan solution in the whipping process can obviously improve the rough taste of the custard, so that the custard has fine taste and bright surface. The duck egg liquid is prepared into high inward emulsion, so that the duck egg liquid forms network gel, the water retention of duck egg custard can be obviously improved, the network structure of duck egg custard products is improved, and the water loss during thawing is reduced.
Embodiment one:
in the embodiment, the cooling time in the step (1) is 12 h, and the sterilization treatment mode is to put the duck eggs into steam with the temperature of 30 ℃ and sterilize the duck eggs by adopting 40.68 MHz radio frequency equipment for 5 min, wherein the radio frequency power is 50W.
In the embodiment, in the step (2), egg white and egg yolk are mixed according to the proportion of 1.4:1, and meanwhile, the curdlan solution is added, wherein the curdlan solution accounts for 10 wt percent; stirring at 4deg.C to obtain duck egg liquid.
In this embodiment, the preparation method of the curdlan solution in step (2) is as follows: the curdlan powder was dissolved in distilled water to prepare a 2wt% curdlan solution.
In this example, step (3) was cooled to room temperature at room temperature, and 0.25 wt% D-glucono delta-lactone and 0.25 wt% CaCO were added 3 Obtaining duck egg liquid water phase.
In the embodiment, in the step (4), the mixing ratio of the duck egg liquid water phase to the edible corn oil is 1:2, the rotating speed of the tissue masher is 10000 rpm, the stirring time is 1 min, and then the duck egg liquid water phase and the edible corn oil are refrigerated for 12 hours at the temperature of 4 ℃ to form gel.
In the embodiment, in the step (5), the gel is heated and formed in an electric and steam dual-purpose steaming cabinet at the temperature of 100 ℃ for 45 min to obtain the duck egg custard, and then the duck egg custard is quickly frozen and preserved at the temperature of minus 40 to minus 50 ℃ after being cooled at the room temperature.
Embodiment two:
in the embodiment, the cooling time in the step (1) is 12 h, and the sterilization treatment mode is to put the duck eggs into steam with the temperature of 40 ℃ and sterilize the duck eggs by adopting 40.68 MHz radio frequency equipment for 4min, wherein the radio frequency power is 40W.
In the embodiment, in the step (2), egg white and egg yolk are mixed according to the proportion of 1.3:1, and meanwhile, the curdlan solution is added, the curdlan solution accounts for 15-wt%, and the mixture is stirred at the temperature of 4 ℃ to obtain the duck egg liquid.
In this embodiment, the preparation method of the curdlan solution in step (2) is as follows: the curdlan powder was dissolved in distilled water to prepare a 2wt% curdlan solution.
In this example, step (3) was cooled to room temperature at room temperature, and 0.25 wt% D-glucono delta-lactone and 0.25 wt% CaCO were added 3 Obtaining duck egg liquid water phase.
In the embodiment, in the step (4), the mixing ratio of the duck egg liquid water phase to the edible corn oil is 1:2.5, the rotating speed of the tissue masher is 10000 rpm, the stirring time is 1 min, and then the duck egg liquid water phase and the edible corn oil are refrigerated for 12 hours at the temperature of 4 ℃ to form gel.
In the embodiment, in the step (5), the gel is heated and formed in an electric and steam dual-purpose steaming cabinet at the temperature of 100 ℃ for 45 min to obtain the duck egg custard, and then the duck egg custard is quickly frozen and preserved at the temperature of minus 40 to minus 50 ℃ after being cooled at the room temperature.
Embodiment III:
in the embodiment, the cooling time in the step (1) is 12 h, and the sterilization treatment mode is to put the duck eggs into steam with the temperature of 50 ℃ and sterilize the duck eggs by adopting 40.68 MHz radio frequency equipment for 4min, wherein the radio frequency power is 30W.
In the embodiment, in the step (2), egg white and egg yolk are mixed according to the proportion of 1.2:1, and meanwhile, the curdlan solution is added, the curdlan solution accounts for 20 weight percent, and the mixture is stirred at the temperature of 4 ℃ to obtain the duck egg liquid.
In this embodiment, the preparation method of the curdlan solution in step (2) is as follows: the curdlan powder was dissolved in distilled water to prepare a 2wt% curdlan solution.
In this example, step (3) was cooled to room temperature at room temperature and 0.25% wt% D-glucono delta-lactone and 0.25% CaCO by weight were added 3 Obtaining duck egg liquid water phase.
In the embodiment, in the step (4), the mixing ratio of the duck egg liquid water phase to the edible corn oil is 1:3, the rotating speed of the tissue masher is 10000 rpm, the stirring time is 1 min, and then the duck egg liquid water phase and the edible corn oil are refrigerated for 12 hours at the temperature of 4 ℃ to form gel.
In the embodiment, in the step (5), the gel is heated and formed in an electric and steam dual-purpose steaming cabinet at the temperature of 100 ℃ for 45 min to obtain the duck egg custard, and then the duck egg custard is quickly frozen and preserved at the temperature of minus 40 to minus 50 ℃ after being cooled at the room temperature.
Comparing the first, second and third embodiments with the non-sterilized duck eggs, and the research results are shown in fig. 1 and 2, wherein a corresponds to the non-sterilization and b, c and d correspond to the three embodiments respectively, and the radio frequency combined steam can effectively kill bacteria in the duck eggshells and the egg contents. The results of comparing the duck egg custard prepared in the first embodiment, the second embodiment and the third embodiment with the duck egg white and the yolk which are not re-proportioned, the curdlan is not added, the duck egg custard prepared into the high-internal emulsion is not prepared, the thawing water loss rate of the thawed duck egg custard is shown in the figure 3, (wherein a corresponds to the duck egg white and the yolk which are not re-proportioned, b corresponds to the curdlan which is not added, and c, d and e correspond to the three embodiments respectively) show that the water loss rate of the duck egg custard can be remarkably reduced in the first embodiment, the second embodiment and the third embodiment.
Any of the above-described embodiments of the present application disclosed herein, unless otherwise stated, if they disclose a numerical range, then the disclosed numerical range is the preferred numerical range, as will be appreciated by those of skill in the art: the preferred numerical ranges are merely those of the many possible numerical values where technical effects are more pronounced or representative. Since the numerical values are more and cannot be exhausted, only a part of the numerical values are disclosed to illustrate the technical scheme of the application, and the numerical values listed above should not limit the protection scope of the application.
The above description is only a preferred embodiment of the present application, and is not intended to limit the application in any way, and any person skilled in the art may make modifications or alterations to the disclosed technical content to the equivalent embodiments. However, any simple modification, equivalent variation and variation of the above embodiments according to the technical substance of the present application still fall within the protection scope of the technical solution of the present application.
Claims (5)
1. A processing method for improving the quality of duck egg custard is characterized by comprising the following steps: the method comprises the following steps: (1) The duck eggs are taken as raw materials, the duck eggs are sterilized by adopting the combination of radio frequency steam, then the duck eggs are placed in a refrigerator at 4 ℃ for refrigeration, the refrigeration time is 12 h, the sterilization treatment mode is that the duck eggs are placed in steam at 30-50 ℃, the duck eggs are sterilized by adopting 40.68 MHz radio frequency equipment for 3-5 min, and the radio frequency power is 30-50W; (2) Separating egg white and egg yolk of duck eggs, mixing the egg white and the egg yolk according to a certain proportion, mixing the egg white and the egg yolk according to a proportion of 1.4:1-1.2:1, and simultaneously adding curdlan solution, wherein the curdlan solution accounts for 10-wt% -20 wt%; adding a certain proportion of curdlan solution, and stirring at the temperature of 4 ℃ to obtain duck egg liquid; (3) Treating duck egg liquid in 45deg.C water bath for 30 min to pre-denature protein, cooling to room temperature, and adding D-glucono delta-lactone and CaCO 3 Obtaining a duck egg liquid water phase; (4) Adding edible corn oil into the duck egg liquid water phase, stirring in a tissue masher, and refrigerating to form gel; (5) And (5) heating and forming the gel to obtain the duck egg custard, and then freezing and preserving the duck egg custard.
2. The processing method for improving the quality of duck egg custard according to claim 1, wherein: the preparation method of the curdlan solution in the step (2) comprises the following steps: the curdlan powder was dissolved in distilled water to prepare a 2wt% curdlan solution.
3. The processing method for improving the quality of duck egg custard according to claim 1, wherein: cooling to room temperature in step (3), adding 0.25. 0.25 wt% D-glucono delta-lactone and 0.25. 0.25 wt% CaCO 3 Obtaining duck egg liquid water phase。
4. The processing method for improving the quality of duck egg custard according to claim 1, wherein: in the step (4), the mixing ratio of the duck egg liquid water phase to the edible corn oil is 1:2-1:3, the rotating speed of the tissue masher is 10000 rpm, the stirring time is 1 min, and then the duck egg liquid water phase and the edible corn oil are placed in an environment of 4 ℃ for cold storage for 12 hours to form gel.
5. The processing method for improving the quality of duck egg custard according to claim 1, wherein: and (5) heating and forming the gel in an electric and steam dual-purpose steaming cabinet at the temperature of 100 ℃ for 45 min to obtain duck egg custard, cooling at room temperature, and quick-freezing and preserving at the temperature of-40 to-50 ℃.
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