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Method for increasing egg white foaming by extrahigh voltage modification

A technology of egg protein and egg protein liquid, which is applied in the field of ultra-high pressure modification to improve the foamability of egg protein, can solve the problem of destroying the green and natural quality of protein, reduce the detection of chemical indicators, improve foamability, and reduce food safety. hidden effect

Inactive Publication Date: 2011-08-17
TIANJIN UNIV OF SCI & TECH
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But these methods undoubtedly add other chemical substances to the protein system, destroying the natural quality of protein green

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A method for improving the foamability of egg white by ultra-high pressure modification, the steps of which are:

[0022] (1). Aseptically package 100mL of fresh egg protein solution (pH value 7.8) in an aluminum foil bag.

[0023] The fresh egg protein liquid is formed by washing, drying, and sterilizing the surface of the egg, separating the protein liquid in a sterile environment, and filtering the separated protein liquid to remove impurities such as broken eggshells and ligaments. Fresh protein solution, its pH value is 7.6-7.9.

[0024] The egg protein solution can also be a stored protein solution with a pH value of up to 9.7, or a protein solution that has been pasteurized and adjusted to a pH range of 6.0-9.5, or it has been subjected to ultrasonic waves of 40-60KHZ processed protein solution.

[0025] (2). Put the packaging bag into the ultra-high pressure processing equipment. The pressure generated by the ultra-high pressure processing equipment is hydrost...

Embodiment 2

[0029] A method for improving the foamability of egg white by ultra-high pressure modification, the steps of which are:

[0030] (1). Aseptically package 150 mL of stored protein solution (pH value 9.2) in an aluminum foil bag.

[0031] (2). Put the packaging bag into the ultra-high pressure treatment equipment. The temperature of the pressure medium water delivered by the ultra-high pressure treatment equipment is 25°C; start the pressurization system, adjust the pressure to 300MPa, and maintain the pressure for 10 minutes.

[0032] (3). The protein liquid treated with ultra-high pressure is rapidly cooled to 4°C by a saturated calcium chloride aqueous solution as a refrigerant, and then high-foaming egg protein can be prepared.

[0033] After being refrigerated in a refrigerator at 4°C for 24 hours, it was determined that its foaming ability was 14.1% higher than that of the untreated sample.

[0034] Others are the same as in Example 1.

Embodiment 3

[0036] A method for improving the foamability of egg white by ultra-high pressure modification, the steps of which are:

[0037] (1). Use 150mL of stored protein solution (pH value 8.5) and pack it in a plastic bag for food.

[0038] (2). Put the packaging bag into the ultra-high pressure processing equipment. The temperature of the pressure medium water transmitted by the ultra-high pressure processing equipment is 20°C; start the pressurization system, adjust the pressure to 400MPa, and maintain the pressure for 8 minutes;

[0039] (3). The protein liquid treated with ultra-high pressure is rapidly cooled to 4°C by a saturated calcium chloride aqueous solution as a refrigerant, and then high-foaming egg protein can be prepared.

[0040] After being refrigerated in a refrigerator at 4°C for 24 hours, it was determined that its foaming ability was 8.6% higher than that of the untreated sample.

[0041] Others are the same as in Example 1.

[0042] The method for improving th...

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Abstract

The invention relates to an ultrahigh pressure modification method for improving the foamability of egg albumen, belonging to the egg product processing field in the food industry; first of all, egg albumen is loaded in a packaging bag according to specification and then is put into a piece of ultrahigh pressure process equipment; the pressure range is adjusted to be 300-400MPa, the processing time is 5-15min, the processing temperature is 4-25 DEG C and the pH value of egg albumen liquid is 7.0-9.5; finally, the processed egg albumen liquid is quick cooled to about 4 DEG C to obtain finishedproducts and the finished products are stored and transported. In the invention, the ultrahigh pressure technology not only can change the physical and chemical properties of egg albumen so as to improve foamability and other functional properties, but also can play the role of sterilization to some degree. In addition, the ultrahigh pressure modification method also is a physical and environment-friendly method.

Description

technical field [0001] The invention belongs to the technical category of food protein modification in the food field, and in particular relates to a method for improving the foamability of egg protein through ultra-high pressure modification. Background technique [0002] Eggs and their products are important food raw materials and are widely used in the food industry, such as the manufacture of cakes, biscuits, ice cream, meringue, nougat and other foods. Egg protein contains a large number of different types of proteins, and many of these proteins have excellent functional properties, such as foaming, gelling, and emulsifying properties. These properties play a very important role in the application of proteins in food. contribute. [0003] One of the most important properties of egg whites is foam generation, that is, when egg whites are whipped, air is mixed with the stirring paddles and wrapped in the protein liquid to form air bubbles. During the foaming process, th...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23J3/04A23L1/025A23L5/30A23L15/00
Inventor 李文钊王伟杨瑞香阮美娟赵征
Owner TIANJIN UNIV OF SCI & TECH
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