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Preparation method of egg white protein powder bread additive

A technology of egg white protein powder and additives, applied in dough processing, baking, food science, etc., can solve the problems of single function and no flavor, etc., and achieve the effect of improving foaming effect, preventing damage, and simple and easy operation

Inactive Publication Date: 2016-05-25
仇颖超
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The technical problem mainly solved by the present invention: Aiming at the current situation that currently commonly used bread additives are some high-molecular polymers, have no flavor properties, single function, and can only play the role of foaming, a kind of fresh egg white as raw material is provided, through Amino acid and compound enzyme modify egg white protein powder to improve its foaming and gelling properties, thereby obtaining the preparation method of egg white protein powder bread additive

Method used

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Examples

Experimental program
Comparison scheme
Effect test

example 1

[0020] First, take 10 fresh eggs, drill small holes in the egg shells, suck the egg whites with a syringe, put them into a 500mL beaker, place them on a magnetic stirrer and stir them at a speed of 200r / min for 10min, after mechanical activation, put the beaker into ultrasonic vibration Apparatus, ultrasonic vibration reaction 20min, ultrasonic power 100W, after ultrasonic treatment, put it in the refrigerator, and let it stand at 4°C for 12h; then take 30g white fermented bean curd and put it into a 500mL beaker, add 200mL distilled water at a temperature of 40°C, Stir evenly with a glass rod, put it into an ultrasonic oscillator, oscillate ultrasonically with a power of 200W for 30min, put it into a screw centrifuge, and centrifuge at a speed of 8000r / min for 10min to separate and remove the filter residue to obtain a supernatant; then take 100mL of frozen Put the egg white into a conical flask with a stopper, add 50mL of the above-mentioned separated supernatant dropwise in ...

example 2

[0023] Firstly, take 13 fresh eggs, drill a small hole in the eggshell, suck the egg white with a syringe, put it into a 500mL beaker, place it on a magnetic stirrer and stir it at a speed of 250r / min for 15min, after mechanical activation, put the beaker into an ultrasonic vibration Apparatus, ultrasonic vibration reaction 25min, ultrasonic power 150W, after ultrasonic treatment, put it in the refrigerator, and let it stand at 5°C for 15h; then take 40g of white bean curd into a 500mL beaker, add 250mL of distilled water at a temperature of 45°C, Stir evenly with a glass rod, put it into an ultrasonic oscillator, oscillate ultrasonically with a power of 250W for 35min, put it into a screw centrifuge, and centrifuge at a speed of 8500r / min for 15min to separate and remove the filter residue to obtain a supernatant; then take 150mL of frozen Put the egg white into a conical flask with a stopper, add 55mL of the above-mentioned separated supernatant dropwise in 3 times, control t...

example 3

[0026] Firstly, take 15 fresh eggs, drill small holes in the egg shells, suck the egg whites with a syringe, put them into a 500mL beaker, place them on a magnetic stirrer and stir them at a speed of 300r / min for 20min, after mechanical activation, put the beaker into ultrasonic vibration Apparatus, ultrasonic vibration reaction 30min, ultrasonic power 200W, after ultrasonic treatment, put it in the refrigerator, and let it stand at 6°C for 18h; then take 50g of white bean curd into a 500mL beaker, add 300mL of distilled water at a temperature of 50°C, Stir evenly with a glass rod, put it into an ultrasonic oscillator, oscillate ultrasonically with a power of 300W for 40min, put it into a screw centrifuge, and centrifuge at a speed of 9000r / min for 20min to separate and remove the filter residue to obtain a supernatant; then take 200mL of frozen Put the egg white into a conical flask with a stopper, add 60mL of the above-mentioned separated supernatant dropwise in 4 times, cont...

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PUM

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Abstract

The invention discloses a preparation method of an egg white protein powder bread additive, and belongs to the technical field of food additive preparation. The preparation method comprises the steps that fresh egg white is taken as a raw material, egg white protein powder is modified through amino acid and a compound enzyme to improve the leavening property and gelling property of the egg white protein powder, and then the egg white protein powder bread additive is obtained. Living examples prove that the method is unique and novel, not only can the leavening effect in the bread making process be improved to enable bread to be mellow and delicious, but also the surface of flour can be coated with a layer of gel to prevent destruction of the nutritional ingredients of the bread in the heating process, and the flavor of the bread is also enriched.

Description

technical field [0001] The invention discloses a preparation method of egg white protein powder bread additive, which belongs to the technical field of food additive preparation. Background technique [0002] my country is a large country of poultry and egg production, and the output of poultry eggs ranks first in the world. At the same time, the per capita possession of poultry eggs is also in the forefront. According to the data provided by the Ministry of Agriculture, the output of poultry eggs in my country in 2012 was 28.6 million tons, and the per capita occupancy was 22kg. However, the processing of egg products in our country is relatively lagging behind, the scale of the factories is small, and the quantity is small, and the consumption of poultry eggs is mainly fresh eggs. Eggs are rich in protein components, and egg white protein has many functional properties. However, according to data analysis, more than 90% of eggs produced in my country are used for fresh sa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D2/34
CPCA21D2/34
Inventor 仇颖超林大伟张帆
Owner 仇颖超
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