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Egg white powder enzymatic modification method

A technology of egg white powder and enzymatic method, which is applied in the field of food processing, can solve the problems of affecting the quality of egg white powder and reducing the foamability of egg white, and achieve the effects of improving appearance and taste, improving foaming performance and reducing dosage

Pending Publication Date: 2019-11-15
无锡优普克生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In the process of food production and processing, processing techniques such as egg yolk mixing will reduce the foamability of egg white, thereby affecting the quality of egg white powder

Method used

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  • Egg white powder enzymatic modification method
  • Egg white powder enzymatic modification method

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Embodiment 1

[0040] A method for enzymatic modification of egg white powder, comprising the following steps:

[0041] 1) Select fresh eggs, crack the shell, separate the egg white and egg yolk, and set aside;

[0042] 2) Add egg yolk to the egg white, the amount of egg yolk added accounts for 0.3% of the mass of the egg white liquid, stir slowly with a mixer so that the egg yolk is evenly dispersed in the egg white, and the egg white liquid is obtained for use;

[0043] 3) Add compound enzyme in egg white liquid, compound enzyme comprises 20wt% protease and 80wt% lipase; Protease comprises the zein enzyme of 20 weight parts, the bromelain of 10 weight parts, the yeast protease of 10 weight parts and the mold of 2 weight parts Protease; lipase comprises the pyrophosphatase of 20 weight parts, the hexose-6-phosphatase of 10 weight parts and the carboxylesterase of 10 weight parts; Stir slowly at high temperature for 2 hours to carry out the enzymolysis reaction, the temperature of the enzym...

Embodiment 2

[0047] A method for enzymatic modification of egg white powder, comprising the following steps:

[0048] 1) Select fresh eggs, crack the shell, separate the egg white and egg yolk, and set aside;

[0049] 2) Add egg yolk to the egg white, the amount of egg yolk added accounts for 0.4% of the mass of the egg white liquid; stir at a slow speed with a mixer so that the egg yolk is evenly dispersed in the egg white, and the egg white liquid is obtained for use;

[0050] 3) add compound enzyme in egg white liquid, compound enzyme comprises 25wt% protease and 75wt% lipase; Protease comprises the zein enzyme of 30 weight parts, the bromelain of 12 weight parts, the yeast protease of 13 weight parts and the mold of 3 weight parts Protease; lipase comprises the pyrophosphatase of 30 weight parts, the hexose-6-phosphatase of 12 weight parts and the carboxylesterase of 11 weight parts; The reaction temperature is 30°C, and the enzymolysis reaction is carried out by stirring slowly for 8...

Embodiment 3

[0054] A method for enzymatic modification of egg white powder, comprising the following steps:

[0055] 1) Select fresh eggs, crack the shell, separate the egg white and egg yolk, and set aside;

[0056] 2) Add egg yolk to the egg white, the amount of egg yolk added accounts for 0.5% of the mass of the egg white liquid, stir at a slow speed with a mixer so that the egg yolk is evenly dispersed in the egg white, and the egg white liquid is obtained for use;

[0057] 3) add compound enzyme in egg white liquid, compound enzyme comprises 30wt% protease and 70wt% lipase; Protease comprises the zein enzyme of 40 weight parts, the bromelain of 15 weight parts, the yeast protease of 15 weight parts and the mold of 4 weight parts Protease; Lipase comprises the pyrophosphatase of 40 weight parts, the hexose-6-phosphatase of 15 weight parts and the carboxylesterase of 15 weight parts; The addition of compound enzyme accounts for 0.1% of egg white liquid quality, at certain Stir slowly ...

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Abstract

The invention discloses an egg white powder enzymatic modification method. The method comprises the following steps that 1) fresh eggs are selected, shells are broken, and egg white and yolk are separated for later use; 2 ) the egg yolk is added into the egg white and slowly stirred through a stirrer to make the egg yolk uniformly dispersed in the egg white, and egg white liquid is obtained for later use; 3) complex enzyme is added into the egg white liquid and slowly stirred for 2-18 hours at a certain temperature for enzymolysis reaction; 4) enzyme deactivation treatment is conducted on theegg white liquid obtained after the enzymolysis reaction in step 3); 5) the egg white liquid obtained after enzyme deactivation treatment is sprayed, dried and packaged to obtain egg white powder. According to the egg white powder enzymatic modification method, the compound enzyme is added into the egg white liquid for the enzymolysis reaction, so that the foaming property of the egg white powderis improved; the appearance and taste of products made of the egg white powder can be greatly improved in the baking industry; meanwhile, the use amount of the egg white powder can be reduced, and thecustomer cost is reduced.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to an enzymatic modification method of egg white powder. Background technique [0002] Egg white powder, also known as egg white powder, is an excellent egg white powder refined from pure fresh egg white. It has the characteristics of desugaring, deodorization, high purity, and rapid dissolution. : High gel (gel strength of egg white powder can reach 350g-700g / cm 2 It is far higher than the gel strength of soybean protein powder), high whipping performance, emulsification, water retention, etc. These excellent properties make egg white powder widely used in the food industry, such as rock sugar and sugar refining It can be used as a clarifier when processing snacks; it can be used as a foaming agent when processing snacks; it can be used to improve elasticity and sliceability when processing meat products such as ham sausage; it can be used when processing boiled egg produc...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/10
CPCA23L15/25
Inventor 周建根刘成林范军伟刘飞王媚艳
Owner 无锡优普克生物科技有限公司
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