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Method for desalting salted egg white

A salted egg white and desalination technology, applied in the field of salted egg white desalination, can solve the problems of easy pollution and high viscosity, and achieve the effect of promoting development

Inactive Publication Date: 2011-02-16
SOUTH CHINA AGRI UNIV
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AI Technical Summary

Problems solved by technology

[0007] The object of the present invention is to provide a salted egg white desalination method with low production cost, simple and easy method, and favorable popularization and application according to the problems of high viscosity and easy pollution in the existing salted egg white treatment

Method used

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Embodiment

[0028] Preparation of desalted salted egg white:

[0029] 1. Pasteurization: Pasteurize the salted egg white at 65°C for 30 minutes to kill most of the microorganisms in the salted egg white;

[0030] 2. Adjust the pH value to the isoelectric point of the protein: adjust the pH value of the salted egg white cooled to room temperature with edible acids (hydrochloric acid, lactic acid, acetic acid, citric acid, phosphoric acid, etc.) to make the acidity reach that of the protein. Electric point (2.0~4.5);

[0031] 3. Heating to promote protein denaturation and coagulation: heat the salted egg white whose pH value is adjusted to the isoelectric point of the protein, and the heating temperature is 55-75 ° C. During the heating process, constant stirring is required to fully coagulate the protein;

[0032] 4. Water washing and centrifugation: Add water of 1 times the weight of the original salted egg white to the coagulum, stir well and evenly, after natural sedimentation for abou...

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Abstract

The invention discloses a method for desalting salted egg white. The byproduct salted egg white in the production of salted egg yolk is taken as a raw material. The method comprises the following steps of: filtering, performing pasteurization, regulating pH value to reach the isoelectric point of protein, heating for condensation, washing, centrifugally desalting, regulating the pH value to promote the renaturation and dissolution of the protein, and sterilizing to obtain the desalted salted egg white. By using the principle of reversible denaturation and renaturation of the protein of eggs, the desalted salted egg white of which the desalting rate is not less than 92 percent and the recovery rate of the protein is not less than 80 percent is obtained, the problems of high-quality proteinresource waste and environmental pollution caused by the abandonment of the salted egg white are solved, a new path is created for the utilization and development of the salted egg white, and considerable economic benefit and great social benefit are brought to enterprise production.

Description

technical field [0001] The invention relates to the field of egg yolk product processing, in particular to a salted egg white desalting method. Background technique [0002] Since 1985, the total output of poultry eggs in my country has been ranked first in the world. In 2006, the output of poultry eggs exceeded 26 million tons, accounting for about 45% of the total output of poultry eggs in the world. Duck eggs are the second largest production of poultry eggs in my country after eggs, with an annual output of more than 3.6 million tons, accounting for about 14% of the total poultry eggs. [0003] Salted egg is one of the main egg products in my country. It is a remanufactured egg made by salting duck eggs as a raw material. It has a long history of more than 600 years. High-quality salted eggs have the six characteristics of "fresh, thin, tender, loose, sandy, and Shantou". After being cooked, cut the section, the yellow and white are distinct, the protein is tender, the ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/015A23L15/00A23L5/20
Inventor 郑华林捷
Owner SOUTH CHINA AGRI UNIV
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