Preparation method of high-foamability egg protein powder

Abstract

The invention discloses a preparation method of high-foamability egg protein powder. The preparation method comprises the following specific steps of (1) adding water to egg white liquid for dilution, and performing high-speed stirring for 5-10min; (2) under room temperature, adding citric acid, regulating PH value to 5-6, and performing high-speed stirring for 5-10min; (3) under water bath of 30 DEG C, adding 0.2% eucheuma muricatum gum, and performing high-speed stirring for 10-15min; (4) performing centrifuging at the speed of 4000r / min for 5min with a centrifuge, performing centrifugal separation, and taking precipitate; (5) washing the precipitate until the washed precipitate is neutral; (6) performing spray drying so as to obtain egg white and protein powder; (7) placing protein powder into an inner cavity of a vacuum-sealed extra-high static pressure processor, and performing extra-high static pressure treatment under the condition of 20-30 DEGC; and (8) placing treated samples in environment of 4 DEG C, and performing preservation for 24h. The high-foamability egg protein powder prepared by the preparation method disclosed by the invention has the advantages of being high in foaming effects, good in foam stability, and capable of improving mouth feel and increasing the dietary value.

Description

technical field [0001] The invention relates to a preparation method of egg protein powder with high foamability. Background technique [0002] Egg white powder is made from fresh egg white through spray drying. It not only retains the nutritional content of fresh egg white, but also has the advantages of small size, long shelf life, convenient transportation, and safety. It is the most ideal substitute for fresh egg white. Egg white protein powder has a good foaming function. Adding it to various foods such as bakery products and cold drink products can significantly improve the texture of the product, so it is widely used in the food industry as a functional ingredient. At present, most of the egg white protein powder produced in my country is ordinary egg white powder, and compared with fresh egg white, egg white powder is convenient to transport and use, but its foaming function is relatively low. Because of its nutrition and safety, egg white protein powder has broad ap...

AI Technical Summary

Problems solved by technology

However, by controlling the temperature, the foamability and stability cannot be improved very well. Moreover, the improvement of the foamability by controlling the temperature alone will also affect the taste and edible value of the protein.