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Method for preparing whole egg powder with high emulsification property

A whole egg powder, emulsifying technology, applied in food preparation, application, food science and other directions, can solve problems such as poor emulsifying stability of whole egg powder emulsification, prevent denaturation and coagulation, enhance stability, and reduce particle size Effect

Active Publication Date: 2014-01-01
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The technical problem solved by the present invention: solve the problem that the whole egg powder produced by egg powder production enterprises has poor emulsifying property, especially the emulsifying stability

Method used

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  • Method for preparing whole egg powder with high emulsification property

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Comparison scheme
Effect test

Embodiment 1

[0028] A method for improving emulsifiability and emulsification stability of whole egg powder, characterized in that it is prepared according to the following steps:

[0029] (1) Sample pretreatment: take commercially available fresh eggs, wash them, carefully break the shell, take the contents, stir with a stirrer at room temperature for 1~2 hours, and filter for later use;

[0030] (2) Adding sugar and emulsifier: After mixing the emulsifier and sugar in a mass ratio of 2:1, use 80°C water to make a solution with a mass fraction of 10%, stir evenly and cool to 15 ℃, and then pour it into the egg liquid obtained in step (1) according to a certain mass percentage, and stir until it is evenly mixed;

[0031] (3) Heat treatment: heat and stir the mixture in step (2) at 40°C for 1 hour;

[0032] (4) Pasteurization: filter the mixture obtained after step (3) to remove impurities, and then perform pasteurization under the condition of heating in a water bath at 64°C for 3 minutes...

Embodiment 2

[0038] A method for improving emulsifiability and emulsification stability of whole egg powder, characterized in that it is prepared according to the following steps:

[0039](1) Sample pretreatment: take commercially available fresh eggs, wash them, carefully break the shell, take the contents, stir with a stirrer at room temperature for 1~2 hours, and filter for later use;

[0040] (2) Adding sugar and emulsifier: After mixing the emulsifier and sugar in a mass ratio of 2:1, use 80°C water to make a solution with a mass fraction of 10%, stir evenly and cool to 15 ℃, and then pour it into the egg liquid obtained in step (1) according to a certain mass percentage, and stir until it is evenly mixed;

[0041] (3) Heat treatment: heat and stir the mixture in step (2) at 55°C for 2.5 hours;

[0042] (4) Pasteurization: filter the mixture obtained after step (3) to remove impurities, and then perform pasteurization under the condition of heating in a water bath at 64°C for 3 minut...

Embodiment 3

[0047] Embodiment 3: a kind of method that improves whole egg powder emulsifiability and emulsification stability, is characterized in that preparing according to the following steps:

[0048] (1) Sample pretreatment: take commercially available fresh eggs, wash them, carefully break the shell, take the contents, stir with a stirrer at room temperature for 1~2 hours, and filter for later use;

[0049] (2) Adding sugar and emulsifier: After mixing the emulsifier and sugar in a mass ratio of 3:1, use 80°C water to make a solution with a mass fraction of 10%, stir evenly and cool to 15 ℃, and then pour it into the egg liquid obtained in step (1) according to a certain mass percentage, and stir until it is evenly mixed;

[0050] (3) Heat treatment: heat and stir the mixture in step (2) at 50°C for 4 hours;

[0051] (4) Pasteurization: filter the mixture obtained after step (3) to remove impurities, and then perform pasteurization under the condition of heating in a water bath at ...

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Abstract

The invention provides whole egg powder with high emulsification property and high emulsification stability and a preparation method thereof. The problem that the whole egg powder prepared in the prior art is low in emulsification property, particularly emulsification stability, is solved. The method comprises the following processes of: stirring an egg liquid raw material uniformly and then filtering for later use; adding an emulsifying agent and a carbohydrate into the filtered egg liquid, and heating and stirring for 1 to 4 hours at the temperature of between 40 and 55 DEG C; performing secondary filtration and pasteurization on the stirred egg liquid; and performing spray drying on the sterilized whole egg liquid, and thus obtaining the whole egg powder with high emulsification property. The small molecular emulsifying agent and the carbohydrate are food additives which can be used in any food and of which the residues are not limited, and the ratios of the emulsifying agent and the carbohydrate to the finished egg powder are very small, so the favor and the nutritional value of eggs are well kept, and the whole egg powder is safe and reliable; the emulsification activity of the whole egg powder produced by the method is improved by over 20 percent, and the emulsification stability is 2 times that of common whole egg powder; and the method is simple, feasible and low in cost.

Description

technical field [0001] The invention provides a preparation method of highly emulsifying whole egg powder, relates to a modification processing technology of whole eggs, specifically relates to the production and processing technology of egg powder, and belongs to the technical field of food chemical processing. Background technique [0002] Whole egg powder is a product prepared from whole egg liquid raw materials through pasteurization, spray drying and other processes. , transportation and long shelf life, etc., are the most ideal substitutes for fresh eggs. [0003] The use of egg powder plays an important role in adjusting the product structure of egg production in low and peak seasons. Whole eggs have similar emulsifying properties to egg yolks, and the scope of application is roughly the same as that of egg yolks. They are mainly used as functional ingredients in salad dressings, sauces, margarine, bread, cakes, biscuits and ice cream. Applying whole eggs to bakery ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L1/035A23L1/09A23L15/00A23L29/10
Inventor 迟玉杰迟媛赵英胥伟宋俊俊
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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