WO2016061867A1 - Processing method and processing system for salted egg white as well as application thereof - Google Patents

Processing method and processing system for salted egg white as well as application thereof Download PDF

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Publication number
WO2016061867A1
WO2016061867A1 PCT/CN2014/092010 CN2014092010W WO2016061867A1 WO 2016061867 A1 WO2016061867 A1 WO 2016061867A1 CN 2014092010 W CN2014092010 W CN 2014092010W WO 2016061867 A1 WO2016061867 A1 WO 2016061867A1
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egg white
magnetic field
protein
salted egg
fruity
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PCT/CN2014/092010
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French (fr)
Chinese (zh)
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杨哪
徐学明
金亚美
吴凤凤
田耀旗
焦爱权
金征宇
段翔
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江南大学
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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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  • the invention particularly relates to a processing method and processing system for salted egg white and its application in processing fruit-flavored cured protein, and belongs to the technical field of food processing.
  • eggs are widely used in food processing because of their rich nutrients and delicious taste.
  • nutrients in eggs include protein, carbohydrate, calcium, iron, riboflavin vitamin A, thiamine, niacin, and the like.
  • about 90% of the solids in the egg whites are proteins, including: 75% ovalbumin, 15% ovum mucin, 7% egg yolk, and 3% albumin.
  • the fresh egg white has a thin egg white layer on the outer layer and a thick egg white on the inner layer.
  • the egg white When the egg white is marinated, the egg white will remove some of the water, and the thick egg white and the thin egg white will gradually merge together. At this time, the apparent viscosity of the salted egg white is reduced, the fluidity is improved, but the protein content does not change.
  • Salted egg white has certain emulsifying properties and can be used as a food processing auxiliary material to stabilize the texture of the product. At the same time, salted egg white also has a certain salty taste to enhance the flavor of other products.
  • pickled egg whites have a wide range of uses, and the collected salted egg whites can be classified according to different salt contents, including high salted egg whites, moderate salted egg whites and low salted egg whites.
  • High-salt salted egg whites (>9%) can be used in various types of fish balls, meatballs and mixed with modified starch.
  • Moderate salt salted egg white (content 4 to 9%) can be added as a main ingredient in some flavored foods, such as in frozen tofu and Japanese tofu.
  • Low-salt salted egg white (content ⁇ 4%) can be used as an auxiliary material for staple foods such as dumplings and steamed buns to improve the stability of quick-frozen dough.
  • the conventional salt water method and the mud method are used to pickle the egg.
  • the thick egg white and the egg white in the egg white will take a long time (more than 2 weeks) to fuse together, resulting in a long production cycle. Production efficiency is low. If the thick egg white and the dilute egg white are not uniformly integrated, the texture of the protein gel formed by the whole body of the salted egg white is easily uneven, the protein has stratification, and the taste is poor.
  • One of the objects of the present invention is to provide a method and system for processing salted egg white to overcome the deficiencies in the prior art.
  • Another object of the present invention is to provide a method for producing a fruity preserved protein dry.
  • a third object of the present invention is to provide a fruity preserved protein dry.
  • the technical solution adopted by the present invention includes:
  • a method for processing salted egg white comprising:
  • A separating the egg white liquid in the fresh egg, and adding salt to the egg white liquid for pickling treatment to form a salty egg white liquid;
  • the salty egg serum kept in a flowing state is treated with a static magnetic field, and the concentrated protein in the salted egg white liquid is completely fused with the diluted protein.
  • the foregoing step A comprises: uniformly mixing the egg white liquid with the mass ratio of 1000:100-150, and standing at a temperature of 12 ⁇ 3° C. for 28 to 32 hours, and completely removing the salt to form the salted egg white liquid.
  • the magnetic field strength of the static magnetic field is 1000 to 2000 Gs.
  • the direction of the magnetic field of the static magnetic field intersects with the flow direction of the salted egg white liquid (the intersection angle is greater than 0°, less than or equal to 90°), and particularly preferably perpendicular intersection.
  • the foregoing step B includes: treating the salty egg white solution in a flowing state with a static magnetic field for 4 to 6 hours, and the apparent viscosity of the salted egg white liquid at room temperature is 0.1 to 0.4 Pa ⁇ s, thereby making the concentrated protein in the salted egg white liquid and The dilute protein is completely fused.
  • a processing system for salted egg white comprising:
  • a magnetic field device for providing a static magnetic field
  • a driving device for driving the salted egg white liquid to circulate in the circulation line, and in the static magnetic field, the salted egg white needs a cutting magnetic line to flow.
  • the static magnetic field has a magnetic field strength of 1000 to 2000 Gs.
  • the driving device selects a diaphragm pump.
  • the magnetic field device comprises two or more permanent magnets disposed opposite each other, and wherein the spacing between the two permanent magnets disposed oppositely is adjustable.
  • a method for producing a fruity preserved protein dry comprising the following steps:
  • the step (1) comprises: uniformly mixing the egg white liquid with the mass ratio of 1000:100-150, and standing at a temperature of 12 ⁇ 3° C. for 28 to 32 hours, and the salt is completely dissolved. Forming the salted egg white liquid.
  • the magnetic field strength of the static magnetic field in the step (2) is 1000 to 2000 Gs.
  • the apparent viscosity of the salty egg white solution after magnetic field treatment is 0.1 to 0.4 Pa ⁇ s at room temperature.
  • the step (2) comprises: providing a circulation line, passing the circulation line from the static magnetic field, and then injecting the salted egg white liquid into the circulation line, and making the salty
  • the egg white liquid circulates in the circulation line until the concentrated protein in the salted egg white liquid is completely fused with the dilute protein.
  • the flow rate of the salted egg white liquid is 0.04 to 0.06 m/s.
  • the step (3) comprises: uniformly mixing the salted egg white liquid with the jam, adding the liquid to the mold, maintaining the liquid height of 20-25 mm, and then cooking at 100 ° C for 20-25 minutes to obtain a solidified shape.
  • the mass ratio of the salted egg white liquid to the jam in the step (3) is 1000:160-200.
  • the jam has a pH of 2.8 to 4.2, and the soluble solid content is 42 to 50% by weight.
  • the jam may be selected from any one of coconut butter, hawthorn sauce, strawberry jam, blueberry sauce, ketchup, and cherry sauce.
  • the step (4) comprises: after drying the jam salt protein to room temperature, It is air-dried at a temperature of 42 to 48 ° C, and the quality of the jammed protein dry is 40% to 45% of the mass before air drying, that is, the fruity preserved protein dry is obtained.
  • the moisture is drained once every 10 to 12 minutes.
  • step (4) comprises: placing the cooled jam salt protein dry in a mesh tray for air drying.
  • the production method may further comprise: cutting and drying the fruit-flavored protein after air drying, vacuum packaging, ultraviolet irradiation sterilization and washing to form a finished product.
  • the fresh egg is preferably an egg having no dirt in the eggshell within 3 days after the hen.
  • a fruity preserved protein dry product produced by any of the foregoing methods.
  • jam is used as an auxiliary material to make fruity preserved protein dry, because the ingredients do not contain egg yolk, the product will not contain cholesterol and fat, nutritious and healthy, and through the jam
  • the pH value and soluble solid content are controlled to make the texture of the protein gel more delicate and stable after mixing the salted egg white and the jam. There is no protein gel delamination, wrinkles and collapse, and the cooked fruit. After the dried salted protein is dried and dehydrated, it will have a more fruity flavor and better chewing properties.
  • the salty egg white production system and the fruity pickled protein dry production system are simple in structure, simple in production process, low in cost, and suitable for large-scale industrial production.
  • FIG. 1 is a schematic structural view of a salted egg white production system in an exemplary embodiment of the present invention
  • FIG. 2 is a schematic structural view of a magnetic field device according to an exemplary embodiment of the present invention.
  • One aspect of the present invention provides a method of processing salted egg white, comprising the steps of:
  • A separating the egg white liquid in the fresh egg, and adding salt to the egg white liquid for pickling treatment to form a salty egg white liquid;
  • the salty egg serum kept in a flowing state is treated with a static magnetic field, and the concentrated protein in the salted egg white liquid is completely fused with the diluted protein.
  • Another aspect of the invention provides a processing system for salted egg white, comprising:
  • a magnetic field device for providing a static magnetic field
  • the driving device is configured to drive the salted egg white liquid to circulate in the circulation line, and the magnetic field direction of the static magnetic field intersects with the flow direction of the salted egg white liquid, especially perpendicularly intersecting, so that the salted egg white cuts the magnetic flux in the static magnetic field.
  • a processing system for salted egg white includes a magnetic field device mainly composed of a magnet (for example, neodymium iron boron magnet 1), and a circulation line 2 A diaphragm pump 3, a container containing the salted egg white 5 (for example, a glass jar 4).
  • a magnetic field device mainly composed of a magnet (for example, neodymium iron boron magnet 1), and a circulation line 2
  • a diaphragm pump 3 a container containing the salted egg white 5 (for example, a glass jar 4).
  • step A it is preferred to mix the egg white liquid with the mass ratio of 1000:100-150 uniformly with the salt, and let stand for 28 to 32 hours at a temperature of 12 ⁇ 3° C., and the salt is completely dissolved to form the salted egg white. liquid.
  • a static magnetic field having a magnetic field strength of 1000 to 2000 Gs is preferably used.
  • step B whether the thick protein and the dilute protein in the salted egg white liquid are completely fused by the following standard, that is, whether the apparent viscosity of the salty egg white solution at room temperature (22 ⁇ 3° C.) is 0.1 ⁇ 0.4Pa ⁇ s.
  • the aforementioned magnetic field device may be formed using any suitable magnet, for example, two or more permanent magnets may be oppositely disposed, and the aforementioned circulation line may pass between the oppositely disposed permanent magnets.
  • the permanent magnets therein are preferably made of strong magnets, and in particular, a design in which the spacing between the two permanent magnets disposed opposite thereto is adjusted, so that the magnetic field strength of the static magnetic field can be more easily adjusted.
  • the production principle of the above-mentioned salted egg whites is that the salted egg white contains a large amount of free ions, ie, chloride ions and sodium ions, and other charged particles such as various proteins, and these moving free ions or particles are subjected to magnetic field force when passing through the vertical magnetic field region. The influence of their movement trajectory will shift, resulting in large-scale directional mass transfer. Therefore, the salted egg white is transported into a fluid through a diaphragm pump. After treatment in a vertical magnetic field, it is conducive to thick egg white and thin in salted egg white. The egg white is blended, which greatly shortens the fusion time of thick egg whites and dilute egg whites. After the thick egg white and the dilute egg white are completely blended, the apparent viscosity of the salted egg white is reduced. When it is mixed and cooked as the main ingredient and the jam, the chewability, elasticity and texture uniformity of the obtained product are ideal.
  • Yet another aspect of the present invention provides a method for producing a fruity preserved protein dry, comprising the steps of:
  • the mass ratio of the salted egg white liquid to the jam is preferably 1000:160 to 200.
  • the selection of the jam is preferably controlled by the following indexes, including pH value, soluble solid content, and jam variety.
  • the pH of the jam is preferably 2.8-4.2, so that the isoelectric point of most proteins in the salted egg white can be avoided, and the protein precipitation of the salted egg white and the jam in the early stage of mixing is avoided, thereby avoiding the dry surface of the protein after cooking. Wrinkles and unevenness appear.
  • the content of the soluble solid matter is preferably 42 to 50% by weight, so that the texture of the protein gel after cooking can be stabilized, and thus collapse does not occur.
  • the type of the jam may preferably be, but not limited to, coconut sauce, hawthorn sauce, strawberry jam, blueberry sauce, ketchup, cherry Sauce and so on.
  • a method for producing a fruity preserved protein dry can include the following specific steps: egg selection, egg white separation, pickling, magnetic field treatment, mixing, cooking, cooling, Air drying, slitting finishing, vacuum packaging, irradiation sterilization, gold inspection finished products.
  • a method for producing a fruity preserved protein dry can include:
  • Egg selection select the fresh eggs of the hens within 3 days after delivery, the size is uniform, the quality is 50 ⁇ 5g, and the eggshell has no feces and blood.
  • Magnetic field treatment the pickled egg white solution is treated in a static magnetic field for 4-6 hours under flowing conditions, until the thick protein and the diluted protein are completely fused, and when the viscosity of the salted egg white liquid is reduced to a certain range, the jam can be carried out with the jam. mixing;
  • Cooling take out the dried jammed protein dried after solidification and cool to room temperature;
  • Air drying Take the fruity salty protein dry from the mold, place it in the mesh tray, enter the wind room for air drying, to remove more water, and maintain the product's richer fruit flavor and elastic texture;
  • Vacuum packaging each bag is filled with a certain amount of fruit-flavored preserved protein and then vacuum-packed;
  • Irradiation sterilization the bagged sample is placed in an ultraviolet irradiation sterilization device for 2 minutes, the sterilization condition is a wavelength of 254.7 nm, and the effective light distance is 250 mm;
  • the foregoing step (4) may include: the temperature is room temperature 22 ⁇ 3° C., and the pickled egg white is used as a diaphragm pump.
  • the pipe with a diameter of 10 to 15 mm is circulated and flows, and the length of the circulation flow path is 2 to 3 m.
  • the magnetic field strength is 1000 to 2000 Gs
  • the static magnetic field of the region is 80 to 100 mm
  • the flow rate of the cured egg white is 0.04. 0.06m/s
  • treatment time 4 ⁇ 6h until the thick protein and the dilute protein are all fused
  • the apparent viscosity of the marinated egg white at room temperature 22 ⁇ 3°C is 0.1 ⁇ 0.4Pa ⁇ s. It is required that the quality of the treated preserved egg whites in each batch be kept at 42-50 kg.
  • the foregoing step (8) may include: the air drying temperature is 42 to 48 ° C, wherein the moisture is dehumidified once every 10 to 12 minutes, and the fruit is dried when the quality of the preserved protein is 40% to 45% of the mass at the time of storage.
  • Embodiment 1 A process for producing a cherry-flavored cured protein protein, comprising:
  • the salting treatment is carried out, that is, salt is added to the egg white, and the dosage is 120 g of salt per 1000 g of egg white, and the mixture is uniformly mixed, and allowed to stand at 12 ⁇ 3° C. for 30 hours, and the salt is completely dissolved, and then the room temperature is 22 ⁇ 3° C. Under the environment, the magnetic field treatment was carried out, and the preserved egg white was placed in a glass jar. The mass of each batch of salted egg white was 45 kg.
  • the salted egg white was circulated in a pipe with an inner diameter of 15 mm by a diaphragm pump, and the length of the circulation flow path was 3 m.
  • the spacing is 40mm
  • the neodymium iron boron magnetic steel is supported by the iron yoke
  • the flow rate of the salted egg white liquid is 0.04m/s
  • the treatment time is 5h until the thick protein and the diluted protein are all mixed.
  • the salted egg white at this time is measured at room temperature 22 ⁇ 3.
  • the apparent viscosity at °C becomes 0.2 Pa ⁇ s can be, after mixing, the salted egg white is mixed with the cherry jam.
  • the ratio is 180g of cherry jam per 1000g of salted egg white, wherein the cherry jam has a soluble solid content of 48% and a pH of 4.0.
  • the mixed jam-salted egg white mixture was poured into a mold, and the mold was a rectangular plastic box. The height of the liquid was kept at 22 mm, and it was placed in a steam pot and cooked at 100 ° C for 23 minutes to be taken out, and cooled to room temperature. Then remove the fruity pickled protein dry from the mold, place it in the mesh tray, and enter the wind room for air drying to remove more water and maintain a more intense cherry flavor.
  • the air drying temperature is 42 ° C, each of which 10 minutes of wet dehumidification, when the quality of the cherry-preserved protein dryness is changed to 40% when entering the warehouse, cut into a rectangular block of uniform size, the size is 80*60*15mm, vacuum packaging, and then placed in the ultraviolet radiation
  • the sterilization condition is the wavelength of 254.7nm, the effective light distance is 250mm, and finally the bagged fruit-flavored dried protein is cleaned and dried and then metal tested.
  • Example 2 A process for producing coconut flavored salty protein dry, comprising:
  • the salting treatment is carried out by adding salt to the egg white.
  • the dosage is 150 g of salt per 1000 g of egg white, and the mixture is uniformly mixed.
  • the mixture is allowed to stand at 12 ⁇ 3° C. for 28 hours, and the salt is completely dissolved, and the temperature is room temperature 22 ⁇
  • the magnetic field treatment was carried out in an environment of 3 ° C, and the preserved egg white was placed in a glass jar. The mass of each batch was 42 kg.
  • the salted egg white was circulated in a pipe with an inner diameter of 15 mm by a diaphragm pump, and the length of the circulation flow path was 2 m.
  • the NdFeB magnet is supported by an iron yoke.
  • the flow rate of salted egg white is controlled to 0.05m/s and the treatment time is 4h until the thick protein and the diluted protein are all mixed.
  • the salted egg white at this time is measured at room temperature 22 ⁇ 3°C.
  • the ratio is 200g of coconut jam per 1000g of salted egg white, wherein the coconut jam has a soluble solid content of 45% and a pH of 3.9.
  • the mold is a rectangular plastic box.
  • the height of the liquid is 20 mm. It is placed in a steam pot and cooked at 100 ° C for 20 min. It can be taken out and cooled to room temperature. Remove the fruity pickled protein dry from the mold, place it in the mesh tray, and then enter the wind room for air drying to remove more moisture and maintain a richer coconut flavor.
  • the air drying temperature is 45 ° C, each of which 12 minutes of wet dehumidification, when the quality of the dried coconut protein is 42% when it enters the warehouse, it is cut into a rectangular block of uniform size, the size is 80*60*15mm, vacuum packaging, and then placed in ultraviolet irradiation.
  • the sterilization equipment is treated for 2 minutes, the sterilization condition is wavelength 254.7nm, and the effective light distance is 250mm.
  • the bagged fruit-flavored protein is dried and dried, and metal detection is performed, that is, the finished product is obtained.

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Abstract

A processing method and a processing system for salted egg white as well as an application thereof. The processing method comprises: separating out an egg white solution in fresh egg; adding table salt to the egg white solution for curing so as to form a salted egg white solution; processing the salted egg white solution under a flow condition by using a static magnetic field until thick egg white and thin egg white in the salted egg white solution are completely mixed, wherein the salted egg white needs to move in a manner of cutting magnetic field lines in the static magnetic field. The processing system comprises a magnetic field device (1), a circulation pipeline (2), a driving device (3) etc. The processing method can be applied to production of dried fruity cured egg white. The processing technique and equipment are simple, can greatly improve uniformity and production efficiency of the salted egg white solution, are suitable for industrial production at scale, and a subsequent product, for example, dried fruity cured egg white, has the characteristics of uniform texture, beautiful appearance, rich flavor, delicate taste, good chewiness, being ready-to-eat etc.

Description

咸蛋清的加工方法和加工系统及其应用Processing method and processing system of salted egg white and its application 技术领域Technical field
本发明特别涉及一种咸蛋清的加工方法和加工系统及其在加工果味腌制蛋白干中的应用，属于食品加工技术领域。The invention particularly relates to a processing method and processing system for salted egg white and its application in processing fruit-flavored cured protein, and belongs to the technical field of food processing.
背景技术Background technique
鸡蛋作为一种传统食品，因其蛋白中含有丰富的营养物质，且味道鲜美，故而在食品加工领域被广泛应用。具体而言，鸡蛋内的营养物质包括蛋白质，碳水化合物，钙，铁，核黄素维生素A，硫胺素，尼克酸等。其中，蛋清内的固形物中大约90％是蛋白质，其中包括：卵白蛋白75％，卵类粘蛋白15％，卵粘蛋白7％，伴白蛋白3％。As a traditional food, eggs are widely used in food processing because of their rich nutrients and delicious taste. Specifically, nutrients in eggs include protein, carbohydrate, calcium, iron, riboflavin vitamin A, thiamine, niacin, and the like. Among them, about 90% of the solids in the egg whites are proteins, including: 75% ovalbumin, 15% ovum mucin, 7% egg yolk, and 3% albumin.
新鲜的蛋清其外层是稀蛋清，内层为浓厚蛋清。而当对蛋清进行腌制时，蛋清会脱去一部分水分，浓厚蛋清和稀蛋清会逐渐的融合在一起，此时的咸蛋清表观黏度降低，流动性提高，但含有的蛋白质种类不会改变。咸蛋清具有一定的乳化特性可作为食品加工辅料以稳定产品的质构。同时，咸蛋清也有一定的咸味可以增强其他产品的风味。因此在食品加工中，腌制蛋清具有广泛的用途，收集的咸蛋清可按不同的盐分含量进行分类，包括高盐咸蛋清，中度盐分咸蛋清和低盐咸蛋清。高盐咸蛋清(含量>9％)可用于各类的鱼丸、肉丸的辅料并和变性淀粉混合使用。中度盐分咸蛋清(含量4～9％)可作为一些风味食品的主料添加，如使用在冻豆腐和日本豆腐等产品中。低盐咸蛋清(含量<4％)可作为主食类食品如饺子、包子面皮的辅料使用，达到提高速冻面皮稳定性的目的。The fresh egg white has a thin egg white layer on the outer layer and a thick egg white on the inner layer. When the egg white is marinated, the egg white will remove some of the water, and the thick egg white and the thin egg white will gradually merge together. At this time, the apparent viscosity of the salted egg white is reduced, the fluidity is improved, but the protein content does not change. . Salted egg white has certain emulsifying properties and can be used as a food processing auxiliary material to stabilize the texture of the product. At the same time, salted egg white also has a certain salty taste to enhance the flavor of other products. Therefore, in food processing, pickled egg whites have a wide range of uses, and the collected salted egg whites can be classified according to different salt contents, including high salted egg whites, moderate salted egg whites and low salted egg whites. High-salt salted egg whites (>9%) can be used in various types of fish balls, meatballs and mixed with modified starch. Moderate salt salted egg white (content 4 to 9%) can be added as a main ingredient in some flavored foods, such as in frozen tofu and Japanese tofu. Low-salt salted egg white (content <4%) can be used as an auxiliary material for staple foods such as dumplings and steamed buns to improve the stability of quick-frozen dough.
目前，采用常规的盐水法和包泥法来腌制蛋品，加工过程中，其蛋清内的浓厚蛋清和稀蛋清需要很长时间(2周以上)才会融合在一起，导致其生产周期长，生产效率低。若浓厚蛋清与稀蛋清融合不均匀，则易造成咸蛋清整体受热后所形成的蛋白凝胶质构不均匀，蛋白有分层现象，口感较差。 At present, the conventional salt water method and the mud method are used to pickle the egg. During the processing, the thick egg white and the egg white in the egg white will take a long time (more than 2 weeks) to fuse together, resulting in a long production cycle. Production efficiency is low. If the thick egg white and the dilute egg white are not uniformly integrated, the texture of the protein gel formed by the whole body of the salted egg white is easily uneven, the protein has stratification, and the taste is poor.
发明内容Summary of the invention
本发明的目的之一在于提供一种咸蛋清的加工方法及系统，以克服现有技术中的不足。One of the objects of the present invention is to provide a method and system for processing salted egg white to overcome the deficiencies in the prior art.
本发明的目的之二在于提供一种果味腌制蛋白干的生产方法。Another object of the present invention is to provide a method for producing a fruity preserved protein dry.
本发明的目的之三在于提供一种果味腌制蛋白干。A third object of the present invention is to provide a fruity preserved protein dry.
为实现前述发明目的，本发明采用的技术方案包括：In order to achieve the foregoing object, the technical solution adopted by the present invention includes:
一种咸蛋清的加工方法，包括：A method for processing salted egg white, comprising:
A、分离出新鲜鸡蛋内的蛋清液，并向蛋清液中加入食盐进行腌制处理，形成咸蛋清液；A, separating the egg white liquid in the fresh egg, and adding salt to the egg white liquid for pickling treatment to form a salty egg white liquid;
B、以静磁场对保持流动状态的咸蛋清液进行处理，至咸蛋清液中的浓厚蛋白与稀蛋白完全融合。B. The salty egg serum kept in a flowing state is treated with a static magnetic field, and the concentrated protein in the salted egg white liquid is completely fused with the diluted protein.
前述步骤A包括：将质量比为1000：100～150蛋清液与食盐混合均匀，在温度为12±3℃的条件下静置28～32h，待食盐完全溶解，形成所述咸蛋清液。The foregoing step A comprises: uniformly mixing the egg white liquid with the mass ratio of 1000:100-150, and standing at a temperature of 12±3° C. for 28 to 32 hours, and completely removing the salt to form the salted egg white liquid.
前述步骤B中，所述静磁场的磁场强度为1000～2000Gs。In the foregoing step B, the magnetic field strength of the static magnetic field is 1000 to 2000 Gs.
前述步骤B中，所述静磁场的磁场方向与咸蛋清液的流动方向相交(交叉角度大于0°，小于或等于90°)，尤其优选是垂直相交。In the foregoing step B, the direction of the magnetic field of the static magnetic field intersects with the flow direction of the salted egg white liquid (the intersection angle is greater than 0°, less than or equal to 90°), and particularly preferably perpendicular intersection.
前述步骤B包括：以静磁场对保持流动状态的咸蛋清液处理4～6h，至咸蛋清液在室温下的表观黏度为0.1～0.4Pa·s，从而使咸蛋清液中的浓厚蛋白与稀蛋白完全融合。The foregoing step B includes: treating the salty egg white solution in a flowing state with a static magnetic field for 4 to 6 hours, and the apparent viscosity of the salted egg white liquid at room temperature is 0.1 to 0.4 Pa·s, thereby making the concentrated protein in the salted egg white liquid and The dilute protein is completely fused.
一种咸蛋清的加工系统，包括：A processing system for salted egg white, comprising:
磁场装置，用以提供一静磁场；a magnetic field device for providing a static magnetic field;
循环管路，用以盛装咸蛋清液，且所述循环管路的至少局部区域设于所述静磁场内；a circulation line for containing the salted egg white liquid, and at least a partial area of the circulation line is disposed in the static magnetic field;
驱动装置，用以驱使咸蛋清液于循环管路内循环流动，且在所述静磁场中所述咸蛋清需切割磁力线流动。And a driving device for driving the salted egg white liquid to circulate in the circulation line, and in the static magnetic field, the salted egg white needs a cutting magnetic line to flow.
优选的，所述静磁场的磁场强度为1000～2000Gs。Preferably, the static magnetic field has a magnetic field strength of 1000 to 2000 Gs.
进一步的，所述驱动装置选用隔膜泵。 Further, the driving device selects a diaphragm pump.
进一步的，所述磁场装置包括两块以上相对设置的永磁体，且其中相对设置的两块永磁体之间的间距可调。Further, the magnetic field device comprises two or more permanent magnets disposed opposite each other, and wherein the spacing between the two permanent magnets disposed oppositely is adjustable.
一种果味腌制蛋白干的生产方法，包括如下步骤：A method for producing a fruity preserved protein dry, comprising the following steps:
(1)分离出新鲜鸡蛋内的蛋清液，并向蛋清液中加入食盐进行腌制处理，形成咸蛋清液；(1) separating the egg white liquid in the fresh egg, and adding salt to the egg white liquid for pickling treatment to form a salty egg white liquid;
(2)以静磁场对保持流动状态的咸蛋清液进行处理，至咸蛋清液中的浓厚蛋白与稀蛋白完全融合，且在所述静磁场中所述咸蛋清需切割磁力线流动；(2) treating the salty egg white solution in a flowing state with a static magnetic field, until the concentrated protein in the salted egg white liquid is completely fused with the dilute protein, and the salted egg white is required to flow in the static magnetic field;
(3)将咸蛋清液与果酱均匀混合后蒸煮，获得凝固成型的果酱咸蛋白干；(3) uniformly mixing the salted egg white liquid and the jam, and cooking, to obtain a coagulated jammed protein dry;
(4)将所述果酱咸蛋白干冷却、风干，获得所述果味腌制蛋白干。(4) The jammed protein is dried and air-dried to obtain the fruity preserved protein dry.
作为较佳实施方案之一，步骤(1)包括：将质量比为1000：100～150蛋清液与食盐混合均匀，在温度为12±3℃的条件下静置28～32h，待食盐完全溶解，形成所述咸蛋清液。As one of the preferred embodiments, the step (1) comprises: uniformly mixing the egg white liquid with the mass ratio of 1000:100-150, and standing at a temperature of 12±3° C. for 28 to 32 hours, and the salt is completely dissolved. Forming the salted egg white liquid.
作为较佳实施方案之一，步骤(2)中所述静磁场的磁场强度为1000～2000Gs。As one of the preferred embodiments, the magnetic field strength of the static magnetic field in the step (2) is 1000 to 2000 Gs.
较为优选的，经磁场处理后的咸蛋清液在室温下的表观黏度为0.1～0.4Pa·s。More preferably, the apparent viscosity of the salty egg white solution after magnetic field treatment is 0.1 to 0.4 Pa·s at room temperature.
作为较佳实施方案之一，步骤(2)包括：提供一循环管路，并使循环管路从所述静磁场中通过，再将咸蛋清液注入所述循环管路，且使所述咸蛋清液于所述循环管路内循环流动，直至咸蛋清液中的浓厚蛋白与稀蛋白完全融合。As one of the preferred embodiments, the step (2) comprises: providing a circulation line, passing the circulation line from the static magnetic field, and then injecting the salted egg white liquid into the circulation line, and making the salty The egg white liquid circulates in the circulation line until the concentrated protein in the salted egg white liquid is completely fused with the dilute protein.
较为优选的，所述咸蛋清液的流速为0.04～0.06m/s。More preferably, the flow rate of the salted egg white liquid is 0.04 to 0.06 m/s.
作为较佳实施方案之一，步骤(3)包括：将咸蛋清液与果酱均匀混合后加入模具中，并保持料液高度为20～25mm，再于100℃蒸煮20～25min，获得凝固成型的果酱咸蛋白干。As one of the preferred embodiments, the step (3) comprises: uniformly mixing the salted egg white liquid with the jam, adding the liquid to the mold, maintaining the liquid height of 20-25 mm, and then cooking at 100 ° C for 20-25 minutes to obtain a solidified shape. Jam salty protein dry.
较为优选的，步骤(3)中所述咸蛋清液与果酱的将质量比为1000：160～200。More preferably, the mass ratio of the salted egg white liquid to the jam in the step (3) is 1000:160-200.
较为优选的，所述果酱的pH值为2.8～4.2，其中可溶性固形物的含量为42～50wt％。More preferably, the jam has a pH of 2.8 to 4.2, and the soluble solid content is 42 to 50% by weight.
进一步的，所述果酱可选自但不限于椰子酱、山楂酱、草莓酱、蓝莓酱、番茄酱、樱桃酱中的任一种。Further, the jam may be selected from any one of coconut butter, hawthorn sauce, strawberry jam, blueberry sauce, ketchup, and cherry sauce.
作为较佳实施方案之一，步骤(4)包括：将果酱咸蛋白干冷却到室温后， 于温度为42～48℃的条件下风干，至果酱咸蛋白干的质量为风干前质量的40％～45％，即获得所述果味腌制蛋白干。As one of the preferred embodiments, the step (4) comprises: after drying the jam salt protein to room temperature, It is air-dried at a temperature of 42 to 48 ° C, and the quality of the jammed protein dry is 40% to 45% of the mass before air drying, that is, the fruity preserved protein dry is obtained.
进一步的，在风干过程中，每10～12min排湿1次。Further, during the air drying process, the moisture is drained once every 10 to 12 minutes.
进一步的，步骤(4)包括：将冷却的果酱咸蛋白干放置在网状托盘中进行风干。Further, the step (4) comprises: placing the cooled jam salt protein dry in a mesh tray for air drying.
进一步的，所述生产方法还可包括：将风干后的果味腌制蛋白分切、真空包装，紫外辐照灭菌及清洗，形成成品。Further, the production method may further comprise: cutting and drying the fruit-flavored protein after air drying, vacuum packaging, ultraviolet irradiation sterilization and washing to form a finished product.
进一步的，所述新鲜鸡蛋优选自母鸡产后3天内、蛋壳无污物的鸡蛋。Further, the fresh egg is preferably an egg having no dirt in the eggshell within 3 days after the hen.
利用前述的任一种方法生产的果味腌制蛋白干。A fruity preserved protein dry product produced by any of the foregoing methods.
与现有技术相比，本发明的优点包括：Advantages of the present invention over the prior art include:
(1)通过采用磁场，特别是垂直磁场对咸蛋清液进行处理，可使蛋清中的浓厚蛋清和稀蛋清迅速融合(通常在6h以内)，大幅提升了咸蛋清液的均匀性和生产效率；(1) By treating the salted egg white liquid with a magnetic field, especially a vertical magnetic field, the thick egg white and the egg white in the egg white can be quickly fused (usually within 6 hours), which greatly improves the uniformity and production efficiency of the salted egg white liquid;
(2)通过采用腌制的蛋清作为主原料，果酱作为辅料制成了果味腌制蛋白干，因配料中不含蛋黄，故产品不会含胆固醇和脂肪，营养健康，且通过对果酱的pH值和可溶性固形物含量等进行控制，使咸蛋清与果酱混合蒸煮后蛋白凝胶质构更加细腻和稳定，不会有蛋白凝胶分层，皱皱和塌陷的现象发生，且蒸煮的果味腌制蛋白干再经风干脱水处理后，会具有更加浓郁的水果风味，咀嚼性亦更佳，开袋即食；(2) By using pickled egg white as the main raw material, jam is used as an auxiliary material to make fruity preserved protein dry, because the ingredients do not contain egg yolk, the product will not contain cholesterol and fat, nutritious and healthy, and through the jam The pH value and soluble solid content are controlled to make the texture of the protein gel more delicate and stable after mixing the salted egg white and the jam. There is no protein gel delamination, wrinkles and collapse, and the cooked fruit. After the dried salted protein is dried and dehydrated, it will have a more fruity flavor and better chewing properties.
(3)采用的咸蛋清生产系统及果味腌制蛋白干生产系统结构简单，生产工艺简洁易操作，成本低廉，适于进行规模化工业生产。(3) The salty egg white production system and the fruity pickled protein dry production system are simple in structure, simple in production process, low in cost, and suitable for large-scale industrial production.
附图说明DRAWINGS
为了更清楚地说明本发明实施例或现有技术中的技术方案，下面将对实施例或现有技术描述中所需要使用的附图作简单地介绍，显而易见地，下面描述中的附图仅仅是本发明中记载的一些实施例，对于本领域普通技术人员来讲，在不付出创造性劳动的前提下，还可以根据这些附图获得其他的附图。 In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the embodiments or the description of the prior art will be briefly described below. Obviously, the drawings in the following description are only It is a few embodiments described in the present invention, and other drawings can be obtained from those skilled in the art without any inventive effort.
图1是本发明一典型实施方案中一种咸蛋清生产系统的结构示意图；1 is a schematic structural view of a salted egg white production system in an exemplary embodiment of the present invention;
图2是本发明一典型实施方案中一种磁场装置的结构示意图；2 is a schematic structural view of a magnetic field device according to an exemplary embodiment of the present invention;
附图标记说明：1-钕铁硼磁钢；2-循环管路；3-隔膜泵；4-玻璃缸；5-腌制蛋清液；6-铁轭。DESCRIPTION OF REFERENCE NUMERALS: 1-NdFeB magnetic steel; 2-circulation line; 3-diaphragm pump; 4-glass cylinder; 5--preserved egg white liquid; 6-iron yoke.
具体实施方式detailed description
本发明的一个方面提供了一种咸蛋清的加工方法，包括如下步骤：One aspect of the present invention provides a method of processing salted egg white, comprising the steps of:
A、分离出新鲜鸡蛋内的蛋清液，并向蛋清液中加入食盐进行腌制处理，形成咸蛋清液；A, separating the egg white liquid in the fresh egg, and adding salt to the egg white liquid for pickling treatment to form a salty egg white liquid;
B、以静磁场对保持流动状态的咸蛋清液进行处理，至咸蛋清液中的浓厚蛋白与稀蛋白完全融合。B. The salty egg serum kept in a flowing state is treated with a static magnetic field, and the concentrated protein in the salted egg white liquid is completely fused with the diluted protein.
本发明的另一个方面提供了一种咸蛋清的加工系统，包括：Another aspect of the invention provides a processing system for salted egg white, comprising:
磁场装置，用以提供一静磁场；a magnetic field device for providing a static magnetic field;
循环管路，用以盛装咸蛋清液，且所述循环管路的至少局部区域设于所述静磁场内；a circulation line for containing the salted egg white liquid, and at least a partial area of the circulation line is disposed in the static magnetic field;
驱动装置，用以驱使咸蛋清液于循环管路内循环流动，且所述静磁场的磁场方向与咸蛋清液的流动方向相交，尤其垂直相交，从而使咸蛋清在静磁场内切割磁力线流动。The driving device is configured to drive the salted egg white liquid to circulate in the circulation line, and the magnetic field direction of the static magnetic field intersects with the flow direction of the salted egg white liquid, especially perpendicularly intersecting, so that the salted egg white cuts the magnetic flux in the static magnetic field.
更为直观的，请参阅图1，在本发明的一典型实施方案之中，一种咸蛋清的加工系统包括主要由磁体(例如钕铁硼磁钢1)组成的磁场装置、循环管路2、隔膜泵3、盛装咸蛋清液5的容器(例如玻璃缸4)。More intuitive, please refer to FIG. 1. In an exemplary embodiment of the present invention, a processing system for salted egg white includes a magnetic field device mainly composed of a magnet (for example, neodymium iron boron magnet 1), and a circulation line 2 A diaphragm pump 3, a container containing the salted egg white 5 (for example, a glass jar 4).
在前述步骤A中，优选将质量比为1000：100～150蛋清液与食盐混合均匀，并在温度为12±3℃的条件下静置28～32h，待食盐完全溶解，形成所述咸蛋清液。In the foregoing step A, it is preferred to mix the egg white liquid with the mass ratio of 1000:100-150 uniformly with the salt, and let stand for 28 to 32 hours at a temperature of 12±3° C., and the salt is completely dissolved to form the salted egg white. liquid.
而在前述步骤B中，优选采用磁场强度为1000～2000Gs的静磁场。In the foregoing step B, a static magnetic field having a magnetic field strength of 1000 to 2000 Gs is preferably used.
进一步的，在前述步骤B中，可以通过如下标准判断咸蛋清液中的浓厚蛋白与稀蛋白是否完全融合，即：咸蛋清液在室温(22±3℃)下的表观黏度是否为0.1～0.4Pa·s。 Further, in the foregoing step B, whether the thick protein and the dilute protein in the salted egg white liquid are completely fused by the following standard, that is, whether the apparent viscosity of the salty egg white solution at room temperature (22±3° C.) is 0.1 ～ 0.4Pa·s.
前述磁场装置可采用任何适用的磁体形成，例如，可以将两块或更多永磁体相对设置，并使前述循环管路从相对设置的永磁体之间通过。The aforementioned magnetic field device may be formed using any suitable magnet, for example, two or more permanent magnets may be oppositely disposed, and the aforementioned circulation line may pass between the oppositely disposed permanent magnets.
其中的永磁体优选采用强磁体，特别采用将其中相对设置的两块永磁体之间的间距可调的设计，如此可使静磁场的磁场强度更易于调整。The permanent magnets therein are preferably made of strong magnets, and in particular, a design in which the spacing between the two permanent magnets disposed opposite thereto is adjusted, so that the magnetic field strength of the static magnetic field can be more easily adjusted.
前述咸蛋清的生产原理在于：咸蛋清中含有大量的自由离子即氯离子和钠离子以及其他带电粒子如各类蛋白质等，而这些运动的自由离子或粒子在经过垂直磁场区域时会受到磁场力的影响，它们的运动轨迹会发生偏移，从而导致大规模的定向传质，所以将咸蛋清通过隔膜泵输送成为流体，经过垂直的磁场区域处理，则有利于咸蛋清中的浓厚蛋清和稀蛋清融合，从而大幅缩短浓厚蛋清和稀蛋清的融合时间。而在浓厚蛋清和稀蛋清完全融合后，咸蛋清的表观黏度下降，当将其作为主料和果酱混合蒸煮后，所获产品的咀嚼性、弹性和质构均一性均较为理想。The production principle of the above-mentioned salted egg whites is that the salted egg white contains a large amount of free ions, ie, chloride ions and sodium ions, and other charged particles such as various proteins, and these moving free ions or particles are subjected to magnetic field force when passing through the vertical magnetic field region. The influence of their movement trajectory will shift, resulting in large-scale directional mass transfer. Therefore, the salted egg white is transported into a fluid through a diaphragm pump. After treatment in a vertical magnetic field, it is conducive to thick egg white and thin in salted egg white. The egg white is blended, which greatly shortens the fusion time of thick egg whites and dilute egg whites. After the thick egg white and the dilute egg white are completely blended, the apparent viscosity of the salted egg white is reduced. When it is mixed and cooked as the main ingredient and the jam, the chewability, elasticity and texture uniformity of the obtained product are ideal.
本发明的又一个方面提供了一种果味腌制蛋白干的生产方法，包括如下步骤：Yet another aspect of the present invention provides a method for producing a fruity preserved protein dry, comprising the steps of:
(1)分离出新鲜鸡蛋内的蛋清液，并向蛋清液中加入食盐进行腌制处理，形成咸蛋清液；(1) separating the egg white liquid in the fresh egg, and adding salt to the egg white liquid for pickling treatment to form a salty egg white liquid;
(2)以静磁场对保持流动状态的咸蛋清液进行处理，至咸蛋清液中的浓厚蛋白与稀蛋白完全融合，其中所述咸蛋清需切割磁力线流动；(2) treating the salty egg white liquid in a flowing state with a static magnetic field, and the concentrated protein in the salted egg white liquid is completely fused with the diluted protein, wherein the salted egg white needs to cut the magnetic flux;
(3)将咸蛋清液与果酱均匀混合后蒸煮，获得凝固成型的果酱咸蛋白干；(3) uniformly mixing the salted egg white liquid and the jam, and cooking, to obtain a coagulated jammed protein dry;
(4)将所述果酱咸蛋白干冷却、风干，获得所述果味腌制蛋白干。(4) The jammed protein is dried and air-dried to obtain the fruity preserved protein dry.
进一步的，所述咸蛋清液与果酱的将质量比优选为1000：160～200。Further, the mass ratio of the salted egg white liquid to the jam is preferably 1000:160 to 200.
进一步的，在前述步骤(3)中，对于果酱的选择优选通过下列指标控制，包括pH值、可溶性固形物含量和果酱品种。Further, in the aforementioned step (3), the selection of the jam is preferably controlled by the following indexes, including pH value, soluble solid content, and jam variety.
优选的，所述果酱的pH值优选为2.8～4.2，如此可以避开咸蛋清中大多数蛋白质的等电点，避免咸蛋清和果酱在混合初期发生蛋白质沉淀，进而避免蒸煮后的蛋白干表面出现皱褶和不平滑的现象。其中可溶性固形物的含量优选为42～50wt％，这样可以使蒸煮后的蛋白凝胶质构稳定，进而不发生塌陷。而所述果酱的种类可优选自但不限于椰子酱、山楂酱、草莓酱、蓝莓酱、番茄酱、樱桃 酱等。Preferably, the pH of the jam is preferably 2.8-4.2, so that the isoelectric point of most proteins in the salted egg white can be avoided, and the protein precipitation of the salted egg white and the jam in the early stage of mixing is avoided, thereby avoiding the dry surface of the protein after cooking. Wrinkles and unevenness appear. The content of the soluble solid matter is preferably 42 to 50% by weight, so that the texture of the protein gel after cooking can be stabilized, and thus collapse does not occur. The type of the jam may preferably be, but not limited to, coconut sauce, hawthorn sauce, strawberry jam, blueberry sauce, ketchup, cherry Sauce and so on.
而作为本发明的一更为具体的实施方案，一种果味腌制蛋白干的生产方法，可以包括如下具体步骤：鸡蛋挑选、蛋清分离、腌制、磁场处理、混料、蒸煮、冷却、风干、分切整理、真空包装、辐照灭菌、金检成品。As a more specific embodiment of the present invention, a method for producing a fruity preserved protein dry can include the following specific steps: egg selection, egg white separation, pickling, magnetic field treatment, mixing, cooking, cooling, Air drying, slitting finishing, vacuum packaging, irradiation sterilization, gold inspection finished products.
进一步的，在一典型实施案例中，一种果味腌制蛋白干的生产方法可以包括：Further, in a typical embodiment, a method for producing a fruity preserved protein dry can include:
1)鸡蛋挑选：选取母鸡产后3天内，大小均一，质量为50±5g，蛋壳无粪便和血迹的新鲜鸡蛋；1) Egg selection: select the fresh eggs of the hens within 3 days after delivery, the size is uniform, the quality is 50±5g, and the eggshell has no feces and blood.
2)蛋清分离：将蛋壳破碎，采用蛋清分离器将蛋清和蛋黄分离并收集蛋清到玻璃缸中；2) Separation of egg white: the eggshell is broken, the egg white and egg yolk are separated by an egg white separator and the egg white is collected into a glass jar;
3)腌制：向蛋清中加入食盐，进行腌制处理，待食盐完全溶解；3) pickling: adding salt to the egg white, pickling, and completely dissolve the salt;
4)磁场处理：腌制的蛋清液在流动状态下于静磁场中处理4～6h，待到浓厚蛋白和稀蛋白完全融合，且此时的咸蛋清液粘度降低到一定范围时即可与果酱进行混合；4) Magnetic field treatment: the pickled egg white solution is treated in a static magnetic field for 4-6 hours under flowing conditions, until the thick protein and the diluted protein are completely fused, and when the viscosity of the salted egg white liquid is reduced to a certain range, the jam can be carried out with the jam. mixing;
5)混料：将果酱与磁场处理后的咸蛋清液混合，比例为每1000g咸蛋清中投加160g～200g的果酱，搅拌均匀；5) Mixing: Mix the jam with the salted egg white solution after the magnetic field treatment, and add 160g to 200g of jam per 1000g of salted egg white, and stir evenly;
6)蒸煮：将混合后的果酱-咸蛋清液倒入模具中，模具为长方体的塑料盒，保持料液的高度为20～25mm，置于蒸气锅中于100℃下蒸煮20～25min即可；6) Cooking: Pour the mixed jam-salted egg white liquid into the mold. The mold is a rectangular plastic box, and the height of the liquid is 20 to 25 mm. It is placed in a steam pot and cooked at 100 ° C for 20 to 25 minutes. ;
7)冷却：取出蒸煮后凝固成型的果酱咸蛋白干，冷却到室温；7) Cooling: take out the dried jammed protein dried after solidification and cool to room temperature;
8)风干：将果味咸蛋白干从模具中取出，放置于网状托盘中，进入风房进行风干处理，以脱去更多的水分，保持产品更浓郁的水果风味和弹性的质构；8) Air drying: Take the fruity salty protein dry from the mold, place it in the mesh tray, enter the wind room for air drying, to remove more water, and maintain the product's richer fruit flavor and elastic texture;
9)分切整理：风干处理完毕后，果味腌制蛋白干切成统一规格的长方体块状；9) Slitting and finishing: After the air-drying treatment is completed, the dried pickled protein is cut into a rectangular parallelepiped block;
10)真空包装：每袋装入一定质量的果味腌制蛋白干后进行真空包装；10) Vacuum packaging: each bag is filled with a certain amount of fruit-flavored preserved protein and then vacuum-packed;
11)辐照灭菌：袋装样品放入紫外辐照杀菌设备中处理2min，杀菌条件为波长254.7nm，有效光距250mm；11) Irradiation sterilization: the bagged sample is placed in an ultraviolet irradiation sterilization device for 2 minutes, the sterilization condition is a wavelength of 254.7 nm, and the effective light distance is 250 mm;
12)清洗成品：灭菌的产品清洗并擦干后进行金属检测，即得成品。12) Cleaning the finished product: After the sterilized product is cleaned and dried, metal detection is performed, that is, the finished product is obtained.
前述步骤(4)可以包括：温度为室温22±3℃，将腌制蛋清采用隔膜泵在内 径为10～15mm的管道中循环输送并流动，循环流路的长度为2～3m，经过磁场强度为1000～2000Gs，区域长度为80～100mm的静磁场区，腌制蛋清的流速为0.04～0.06m/s，处理时间4～6h，直到浓厚蛋白和稀蛋白全部融合为止，并测量此时的腌制蛋清在室温22±3℃下的表观黏度变为0.1～0.4Pa·s即达到要求，每批可处理的腌制蛋清质量保持为42～50kg。The foregoing step (4) may include: the temperature is room temperature 22±3° C., and the pickled egg white is used as a diaphragm pump. The pipe with a diameter of 10 to 15 mm is circulated and flows, and the length of the circulation flow path is 2 to 3 m. After the magnetic field strength is 1000 to 2000 Gs, the static magnetic field of the region is 80 to 100 mm, and the flow rate of the cured egg white is 0.04. 0.06m/s, treatment time 4~6h, until the thick protein and the dilute protein are all fused, and the apparent viscosity of the marinated egg white at room temperature 22±3°C is 0.1~0.4Pa·s. It is required that the quality of the treated preserved egg whites in each batch be kept at 42-50 kg.
进一步的，请参阅图2，其中磁场区域可由2块平行放置的长方体钕铁硼强磁钢(尺寸100×100×10mm3，剩磁Br＝1.3T)组成，磁钢间距在30～60mm可调，钕铁硼强磁钢由铁轭支撑。Further, please refer to FIG. 2, wherein the magnetic field region can be composed of two parallel-shaped rectangular NdFeB magnets (size 100×100×10 mm 3 , remanent Br=1.3T), and the magnetic steel spacing is 30-60 mm. Tune, NdFeB magnets are supported by iron yokes.
前述步骤(8)可以包括：风干温度为42～48℃，其中每10～12min排湿1次，待果味腌制蛋白干质量为进库时质量的40％～45％时即可取出。The foregoing step (8) may include: the air drying temperature is 42 to 48 ° C, wherein the moisture is dehumidified once every 10 to 12 minutes, and the fruit is dried when the quality of the preserved protein is 40% to 45% of the mass at the time of storage.
下面将结合本发明实施例中的附图，对本发明实施例中的技术方案进行详细的描述，显然，所描述的实施例仅仅是本发明一部分实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有做出创造性劳动的前提下所获得的所有其他实施例，都属于本发明保护的范围。The technical solutions in the embodiments of the present invention are described in detail below with reference to the accompanying drawings in the embodiments of the present invention. It is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. All other embodiments obtained by a person of ordinary skill in the art based on the embodiments of the present invention without creative efforts are within the scope of the present invention.
实施例1一种樱桃风味腌制蛋白干的生产工艺，包括：Embodiment 1 A process for producing a cherry-flavored cured protein protein, comprising:
选取母鸡产后3天内，大小均一，质量为50±5g，蛋壳无粪便和血迹的鸡蛋，然后将蛋壳破碎，采用蛋清分离器将蛋清和蛋黄分离并收集新鲜蛋清到玻璃缸中，再进行腌制处理，即向蛋清中加入食盐，投加量为每1000g蛋清投加120g的食盐，混合均匀，于12±3℃下静置30h，待食盐完全溶解，再于室温22±3℃的环境下进行磁场处理，将腌制蛋清装入玻璃缸中，每批咸蛋清的质量为45kg，采用隔膜泵在内径为15mm的管道中使咸蛋清循环流动，循环流路的长度为3m，经过磁场强度为2000Gs，区域长度为100mm的静磁场区，磁场区域由2块平行放置的长方体钕铁硼强磁钢(尺寸100×100×10mm3，剩磁Br＝1.3T)组成，磁钢间距40mm，钕铁硼强磁钢由铁轭支撑，咸蛋清液的流速为0.04m/s，处理时间5h，直到浓厚蛋白和稀蛋白全部混合为止，测量此时的咸蛋清在室温22±3℃下的表观黏度变为0.2Pa·s即可，完毕后将咸蛋清与樱桃果酱进行混合，比例为每1000g咸蛋清中投加180g的樱桃果酱，其中樱桃果酱的可溶性固形物含量48％， pH值为4.0。将混合后的果酱-咸蛋清混合液倒入模具中，模具为长方体的塑料盒，保持料液的高度为22mm，置于蒸气锅中于100℃下蒸煮23min即可取出，冷却到室温。再将果味腌制蛋白干从模具中取出，放置于网状托盘中，进入风房进行风干处理，以脱去更多的水分，保持更浓郁的樱桃风味，风干温度为42℃，其中每10min排湿1次，待樱桃腌制蛋白干质量变为进库时的40％时取出，切成统一规格的长方体块状，尺寸为80*60*15mm，进行真空包装，再放入紫外辐照杀菌设备中处理2min，杀菌条件为波长254.7nm，有效光距250mm，最后袋装的果味腌制蛋白干进行清洗并擦干再金属检测，即得成品。Select the hens within 3 days after delivery, the size is uniform, the quality is 50±5g, the eggs in the eggshell without feces and blood, then break the eggshell, separate the egg white and egg yolk with egg white separator and collect the fresh egg white into the glass jar, then The salting treatment is carried out, that is, salt is added to the egg white, and the dosage is 120 g of salt per 1000 g of egg white, and the mixture is uniformly mixed, and allowed to stand at 12±3° C. for 30 hours, and the salt is completely dissolved, and then the room temperature is 22±3° C. Under the environment, the magnetic field treatment was carried out, and the preserved egg white was placed in a glass jar. The mass of each batch of salted egg white was 45 kg. The salted egg white was circulated in a pipe with an inner diameter of 15 mm by a diaphragm pump, and the length of the circulation flow path was 3 m. After a magnetic field with a magnetic field strength of 2000Gs and a length of 100mm, the magnetic field consists of two parallel-shaped rectangular NdFeB magnets (size 100×100×10mm 3 , remanent Br=1.3T). The spacing is 40mm, the neodymium iron boron magnetic steel is supported by the iron yoke, the flow rate of the salted egg white liquid is 0.04m/s, and the treatment time is 5h until the thick protein and the diluted protein are all mixed. The salted egg white at this time is measured at room temperature 22±3. The apparent viscosity at °C becomes 0.2 Pa·s can be, after mixing, the salted egg white is mixed with the cherry jam. The ratio is 180g of cherry jam per 1000g of salted egg white, wherein the cherry jam has a soluble solid content of 48% and a pH of 4.0. The mixed jam-salted egg white mixture was poured into a mold, and the mold was a rectangular plastic box. The height of the liquid was kept at 22 mm, and it was placed in a steam pot and cooked at 100 ° C for 23 minutes to be taken out, and cooled to room temperature. Then remove the fruity pickled protein dry from the mold, place it in the mesh tray, and enter the wind room for air drying to remove more water and maintain a more intense cherry flavor. The air drying temperature is 42 ° C, each of which 10 minutes of wet dehumidification, when the quality of the cherry-preserved protein dryness is changed to 40% when entering the warehouse, cut into a rectangular block of uniform size, the size is 80*60*15mm, vacuum packaging, and then placed in the ultraviolet radiation According to the sterilization equipment for 2min, the sterilization condition is the wavelength of 254.7nm, the effective light distance is 250mm, and finally the bagged fruit-flavored dried protein is cleaned and dried and then metal tested.
实施例2一种椰子风味咸蛋白干的生产工艺，包括：Example 2 A process for producing coconut flavored salty protein dry, comprising:
选取母鸡产后3天内、大小均一、质量为50±5g、蛋壳无粪便和血迹的鸡蛋，然后将蛋壳破碎，采用蛋清分离器将蛋清和蛋黄分离并收集新鲜蛋清到玻璃缸中，再进行腌制处理，即向蛋清中加入食盐，投加量为每1000g蛋清投加150g的食盐，混合均匀，于12±3℃下静置28h，待食盐完全溶解，再于温度为室温22±3℃的环境下进行磁场处理，将腌制蛋清装入玻璃缸中，每批质量为42kg，采用隔膜泵在内径为15mm的管道中使咸蛋清循环流动，循环流路长度为2m，经过磁场强度为1500Gs，区域长度为80mm的静磁场区，磁场区域由2块平行放置的长方体钕铁硼强磁钢(尺寸100×100×10mm3，剩磁Br＝1.3T)组成，磁钢间距60mm，钕铁硼强磁钢由铁轭支撑，咸蛋清的流量控制为0.05m/s，处理时间4h，直到浓厚蛋白和稀蛋白全部混合为止，测量此时的咸蛋清在室温22±3℃下的表观黏度变为0.3Pa·s即可，完毕后将腌制蛋清与椰子果酱进行混合，比例为每1000g咸蛋清中投加200g的椰子果酱，其中椰子果酱的可溶性固形物含量45％，pH值为3.9。将混合后的果酱-咸蛋清混合液倒入模具中，模具为长方体的塑料盒，保持料液的高度为20mm，置于蒸气锅中于100℃下蒸煮20min即可取出，冷却到室温。将果味腌制蛋白干从模具中取出，放置于网状托盘中，再进入风房进行风干处理，以脱去更多的水分，保持更浓郁的椰子风味，风干温度为45℃，其中每12min排湿1次，待椰子腌制蛋白干质量为进库时的42％时取出，切成统一规格的长方体块状，尺寸为80*60*15mm，进行真空包装，再放入紫外 辐照杀菌设备中处理2min，杀菌条件为波长254.7nm，有效光距250mm，最后袋装的果味腌制蛋白干清洗擦干并进行金属检测，即得成品。Select the eggs of the hen within 3 days after delivery, the size is uniform, the quality is 50±5g, the eggshell has no feces and blood, then the eggshell is broken, the egg white and egg yolk are separated by egg white separator and the fresh egg white is collected into the glass jar. The salting treatment is carried out by adding salt to the egg white. The dosage is 150 g of salt per 1000 g of egg white, and the mixture is uniformly mixed. The mixture is allowed to stand at 12±3° C. for 28 hours, and the salt is completely dissolved, and the temperature is room temperature 22± The magnetic field treatment was carried out in an environment of 3 ° C, and the preserved egg white was placed in a glass jar. The mass of each batch was 42 kg. The salted egg white was circulated in a pipe with an inner diameter of 15 mm by a diaphragm pump, and the length of the circulation flow path was 2 m. The static magnetic field with a strength of 1500Gs and a length of 80mm is composed of two parallel-shaped rectangular NdFeB magnets (size 100×100×10mm 3 , remanence Br=1.3T), and the magnetic steel spacing is 60mm. The NdFeB magnet is supported by an iron yoke. The flow rate of salted egg white is controlled to 0.05m/s and the treatment time is 4h until the thick protein and the diluted protein are all mixed. The salted egg white at this time is measured at room temperature 22±3°C. The apparent viscosity becomes 0.3Pa· s, after mixing, the preserved egg white is mixed with the coconut jam. The ratio is 200g of coconut jam per 1000g of salted egg white, wherein the coconut jam has a soluble solid content of 45% and a pH of 3.9. Pour the mixed jam-salted egg white mixture into the mold. The mold is a rectangular plastic box. The height of the liquid is 20 mm. It is placed in a steam pot and cooked at 100 ° C for 20 min. It can be taken out and cooled to room temperature. Remove the fruity pickled protein dry from the mold, place it in the mesh tray, and then enter the wind room for air drying to remove more moisture and maintain a richer coconut flavor. The air drying temperature is 45 ° C, each of which 12 minutes of wet dehumidification, when the quality of the dried coconut protein is 42% when it enters the warehouse, it is cut into a rectangular block of uniform size, the size is 80*60*15mm, vacuum packaging, and then placed in ultraviolet irradiation. The sterilization equipment is treated for 2 minutes, the sterilization condition is wavelength 254.7nm, and the effective light distance is 250mm. Finally, the bagged fruit-flavored protein is dried and dried, and metal detection is performed, that is, the finished product is obtained.
需要说明的是，在本文中，诸如第一和第二等之类的关系术语仅仅用来将一个实体或者操作与另一个实体或操作区分开来，而不一定要求或者暗示这些实体或操作之间存在任何这种实际的关系或者顺序。而且，术语“包括”、“包含”或者其任何其他变体意在涵盖非排他性的包含，从而使得包括一系列要素的过程、方法、物品或者设备不仅包括那些要素，而且还包括没有明确列出的其他要素，或者是还包括为这种过程、方法、物品或者设备所固有的要素。在没有更多限制的情况下，由语句“包括一个……”限定的要素，并不排除在包括所述要素的过程、方法、物品或者设备中还存在另外的相同要素。It should be noted that, in this context, relational terms such as first and second are used merely to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply such entities or operations. There is any such actual relationship or order between them. Furthermore, the term "comprises" or "comprises" or "comprises" or any other variations thereof is intended to encompass a non-exclusive inclusion, such that a process, method, article, or device that comprises a plurality of elements includes not only those elements but also Other elements, or elements that are inherent to such a process, method, item, or device. An element that is defined by the phrase "comprising a ..." does not exclude the presence of additional equivalent elements in the process, method, item, or device that comprises the element.
以上所述仅是本发明的具体实施方式，应当指出，对于本技术领域的普通技术人员来说，在不脱离本发明原理的前提下，还可以做出若干改进和润饰，这些改进和润饰也应视为本发明的保护范围。 The above is only a specific embodiment of the present invention, and it should be noted that those skilled in the art can also make several improvements and retouchings without departing from the principles of the present invention. It should be considered as the scope of protection of the present invention.

Claims (24)

  1. 一种咸蛋清的加工方法，其特征在于包括：A method for processing salted egg white, characterized by comprising:
    A、分离出新鲜鸡蛋内的蛋清液，并向蛋清液中加入食盐进行腌制处理，形成咸蛋清液；A, separating the egg white liquid in the fresh egg, and adding salt to the egg white liquid for pickling treatment to form a salty egg white liquid;
    B、以静磁场对保持流动状态的咸蛋清液进行处理，至咸蛋清液中的浓厚蛋白与稀蛋白完全融合，且在所述静磁场中咸蛋清需切割磁力线流动。B. The salty egg white solution kept in a flowing state is treated with a static magnetic field, and the concentrated protein in the salted egg white liquid is completely fused with the diluted protein, and the salty egg white needs to cut the magnetic flux in the static magnetic field.
  2. 根据权利要求1所述咸蛋清的加工方法，其特征在于所述步骤A包括：将质量比为1000：100～150蛋清液与食盐混合均匀，在温度为12±3℃的条件下静置28～32h，待食盐完全溶解，形成所述咸蛋清液。The method for processing salted egg white according to claim 1, wherein the step A comprises: uniformly mixing the egg white liquid with the mass ratio of 1000:100-150, and allowing the sample to stand at a temperature of 12±3 ° C. ~32h, the salt to be completely dissolved, forming the salty egg white.
  3. 根据权利要求1所述咸蛋清的加工方法，其特征在于所述静磁场的磁场强度为1000～2000Gs。The method for processing salted egg white according to claim 1, characterized in that the magnetic field strength of the static magnetic field is 1000 to 2000 Gs.
  4. 根据权利要求1或3所述咸蛋清的加工方法，其特征在于所述步骤B包括：以静磁场对保持流动状态的咸蛋清液处理4～6h，至咸蛋清液在室温下的表观黏度为0.1～0.4Pa·s，从而使咸蛋清液中的浓厚蛋白与稀蛋白完全融合。The method for processing salted egg white according to claim 1 or 3, wherein the step B comprises: treating the salty egg white solution in a flowing state with a static magnetic field for 4 to 6 hours, to the apparent viscosity of the salted egg white at room temperature. It is 0.1 to 0.4 Pa·s, so that the thick protein in the salted egg white liquid is completely fused with the diluted protein.
  5. 一种咸蛋清的加工系统，其特征在于包括：A processing system for salted egg white, characterized by comprising:
    磁场装置，用以提供一静磁场；a magnetic field device for providing a static magnetic field;
    循环管路，用以盛装咸蛋清液，且所述循环管路的至少局部区域设于所述静磁场内；a circulation line for containing the salted egg white liquid, and at least a partial area of the circulation line is disposed in the static magnetic field;
    驱动装置，用以驱使咸蛋清液于循环管路内循环流动，且在所述静磁场中咸蛋清需切割磁力线流动。The driving device is configured to drive the salted egg white liquid to circulate in the circulation line, and in the static magnetic field, the salted egg white needs to cut the magnetic flux.
  6. 根据权利要求5所述咸蛋清的加工系统，其特征在于所述静磁场的磁场强度为1000～2000Gs。A processing system for salted egg white according to claim 5, wherein said static magnetic field has a magnetic field strength of from 1,000 to 2,000 Gs.
  7. 根据权利要求5所述咸蛋清的加工系统，其特征在于所述驱动装置选用隔膜泵。A system for processing egg whites according to claim 5, wherein said driving means is a diaphragm pump.
  8. 根据权利要求5所述咸蛋清的加工系统，其特征在于所述磁场装置包括两块以上相对设置的永磁体，且其中相对设置的两块永磁体之间的间距可调。A processing system for an egg white according to claim 5, wherein said magnetic field means comprises two or more oppositely disposed permanent magnets, and wherein a spacing between the two permanent magnets disposed oppositely is adjustable.
  9. 一种果味腌制蛋白干的生产方法，其特征在于包括如下步骤： A method for producing a fruity preserved protein dry product, comprising the steps of:
    (1)分离出新鲜鸡蛋内的蛋清液，并向蛋清液中加入食盐进行腌制处理，形成咸蛋清液；(1) separating the egg white liquid in the fresh egg, and adding salt to the egg white liquid for pickling treatment to form a salty egg white liquid;
    (2)以静磁场对保持流动状态的咸蛋清液进行处理，至咸蛋清液中的浓厚蛋白与稀蛋白完全融合，且在所述静磁场中所述咸蛋清需切割磁力线流动；(2) treating the salty egg white solution in a flowing state with a static magnetic field, until the concentrated protein in the salted egg white liquid is completely fused with the dilute protein, and the salted egg white is required to flow in the static magnetic field;
    (3)将咸蛋清液与果酱均匀混合后蒸煮，获得凝固成型的果酱咸蛋白干；(3) uniformly mixing the salted egg white liquid and the jam, and cooking, to obtain a coagulated jammed protein dry;
    (4)将所述果酱咸蛋白干冷却、风干，获得所述果味腌制蛋白干。(4) The jammed protein is dried and air-dried to obtain the fruity preserved protein dry.
  10. 根据权利要求9所述果味腌制蛋白干的生产方法，其特征在于步骤(1)包括：将质量比为1000：100～150蛋清液与食盐混合均匀，在温度为12±3℃的条件下静置28～32h，待食盐完全溶解，形成所述咸蛋清液。The method for producing a fruit-flavored preserved protein dry product according to claim 9, wherein the step (1) comprises: mixing the mass ratio of 1000:100-150 egg white liquid with the salt, and the temperature is 12±3 ° C. The mixture was allowed to stand for 28 to 32 hours, and the salt was completely dissolved to form the salted egg white liquid.
  11. 根据权利要求9所述果味腌制蛋白干的生产方法，其特征在于步骤(2)中所述静磁场的磁场强度为1000～2000Gs。The method for producing a fruity preserved protein dry product according to claim 9, wherein the magnetic field strength of the static magnetic field in the step (2) is from 1,000 to 2,000 Gs.
  12. 根据权利要求9或11所述果味腌制蛋白干的生产方法，其特征在于经磁场处理后的咸蛋清液在室温下的表观黏度为0.1～0.4Pa·s。The method for producing a fruity preserved protein dry product according to claim 9 or 11, wherein the salty egg white liquid after the magnetic field treatment has an apparent viscosity at room temperature of 0.1 to 0.4 Pa·s.
  13. 根据权利要求9所述果味腌制蛋白干的生产方法，其特征在于步骤(2)包括：提供一循环管路，并使循环管路从所述静磁场中通过，再将咸蛋清液注入所述循环管路，且使所述咸蛋清液于所述循环管路内循环流动，直至咸蛋清液中的浓厚蛋白与稀蛋白完全融合。The method for producing a fruity cured protein dry product according to claim 9, wherein the step (2) comprises: providing a circulation line, passing the circulation line from the static magnetic field, and then injecting the salted egg white liquid The circulation line and circulating the salted egg white liquid in the circulation line until the concentrated protein in the salted egg white liquid is completely fused with the diluted protein.
  14. 根据权利要求9或13所述果味腌制蛋白干的生产方法，其特征在于所述咸蛋清液的流速为0.04～0.06m/s。The method for producing a fruity preserved protein dry product according to claim 9 or 13, wherein the salted egg white liquid has a flow rate of from 0.04 to 0.06 m/s.
  15. 根据权利要求9所述果味腌制蛋白干的生产方法，其特征在于步骤(3)包括：将咸蛋清液与果酱均匀混合后加入模具中，并保持料液高度为20～25mm，再于100℃蒸煮20～25min，获得凝固成型的果酱咸蛋白干。The method for producing a fruity preserved protein dry product according to claim 9, wherein the step (3) comprises: uniformly mixing the salted egg white liquid and the jam into the mold, and maintaining the liquid level to a height of 20 to 25 mm, and then The mixture is cooked at 100 ° C for 20 to 25 minutes to obtain a coagulated jammed protein dry.
  16. 根据权利要求9或15所述果味腌制蛋白干的生产方法，其特征在于步骤(3)中所述咸蛋清液与果酱的将质量比为1000：160～200。The method for producing a fruity preserved protein dry product according to claim 9 or 15, wherein the mass ratio of the salted egg white liquid to the jam in the step (3) is from 1000:160 to 200.
  17. 根据权利要求9所述果味腌制蛋白干的生产方法，其特征在于所述果酱的pH值为2.8～4.2，其中可溶性固形物的含量为42～50wt％。The method for producing a fruity preserved protein dry product according to claim 9, wherein the jam has a pH of 2.8 to 4.2, and a soluble solid content of 42 to 50% by weight.
  18. 根据权利要求9所述果味腌制蛋白干的生产方法，其特征在于所述果酱 包括椰子酱、山楂酱、草莓酱、蓝莓酱、番茄酱、樱桃酱中的任一种。A method for producing a fruity preserved protein dry product according to claim 9, wherein said jam It includes any one of coconut sauce, hawthorn sauce, strawberry jam, blueberry sauce, ketchup, and cherry sauce.
  19. 根据权利要求9所述果味腌制蛋白干的生产方法，其特征在于步骤(4)包括：将果酱咸蛋白干冷却到室温后，于温度为42～48℃的条件下风干，至果酱咸蛋白干的质量为风干前质量的40％～45％，即获得所述果味腌制蛋白干。The method for producing a fruity preserved protein dry product according to claim 9, wherein the step (4) comprises: drying the jam salt protein to a room temperature, and drying it at a temperature of 42 to 48 ° C until the jam is salty. The quality of the dried protein is 40% to 45% of the mass before air drying, that is, the fruity preserved protein is obtained.
  20. 根据权利要求19所述果味腌制蛋白干的生产方法，其特征在于，在风干过程中，每10～12min排湿1次。The method for producing a fruity preserved protein dry product according to claim 19, wherein the air is drained once every 10 to 12 minutes during air drying.
  21. 根据权利要求19所述果味腌制蛋白干的生产方法，其特征在于步骤(4)包括：将冷却的果酱咸蛋白干放置在网状托盘中进行风干。A method of producing a fruity preserved protein dry product according to claim 19, wherein the step (4) comprises: placing the cooled jam salt protein dry in a mesh tray for air drying.
  22. 根据权利要求9所述果味腌制蛋白干的生产方法，其特征在于它还包括：将风干后的果味腌制蛋白分切、真空包装，紫外辐照灭菌及清洗，形成成品。The method for producing a fruity preserved protein dry product according to claim 9, characterized in that it further comprises: separating the fruit-flavored pickled protein after air drying, vacuum packaging, ultraviolet irradiation sterilization and washing to form a finished product.
  23. 根据权利要求9所述果味腌制蛋白干的生产方法，其特征在于所述新鲜鸡蛋选自母鸡产后3天内、蛋壳无污物的鸡蛋。The method for producing a fruity preserved protein dry product according to claim 9, wherein the fresh egg is selected from the group consisting of an egg having no dirt in the eggshell within 3 days after the hen.
  24. 利用权利要求9-23中任一项所述方法生产的果味腌制蛋白干。 A fruity preserved protein dry product produced by the method of any of claims 9-23.
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