Study On Improvement Of Egg White Gel Properties And Preparation Of High Fiber Egg Curd

Both protein and dietary fiber are important nutrients for the human body,and both have broad prospects in food development.However,dietary fiber content in animal-derived foods is insufficient,and the coexistence of dietary fiber and protein cannot be considered.Therefore,the addition of dietary fiber to animal-derived foods to develop new products is in line with modern food and human needs.In recent years,the annual output of salted egg products in China has been on the rise.Salted egg whites,as a by-product of salted egg processing,have not been properly applied in the production process because of the high salt content and the impaired function.In summary,the subject uses salted egg white as the main raw material,adding fresh egg white and water to obtain recombinant egg white with significantly reduced Na Cl content,and using ultrasonic synergistic hydrophilic colloid to improve the gel performance of recombinant egg white liquid;The recombinant egg white after improving the gel performance was used as the raw material,and the most representative resistant dextrin in the water-soluble dietary fiber was selected as the main source of dietary fiber.A high-fiber egg curd was prepared and the high-fiber egg curd was prepared.Process optimization and shelf life predictions were performed.The main conclusions are as follows:(1)The recombinant egg white was prepared by selecting the salted duck egg white,egg white and water by orthogonal experimental design.The gel texture and Na Cl content of the recombinant egg white liquid were used as the evaluation indexes to select the best egg white mixture ratio(50 g of salted egg white,20 g of drinking water,Egg white 30 g).The recombinant egg white liquid can form a thermocoagulated gel when the utilization rate of the salty egg white is increased to 50%,and the Na Cl content in the recombinant egg white is reduced by 52% compared with the salted egg white.(2)Ultrasound-assisted hydrocolloid treatment improves the performance of recombinant egg white gel.The results show that 0.10% hydrophilic colloid can effectively improve the gel performance of recombinant egg white,and konjac has thebest improvement performance.Ultrasonic treatment improved the gel properties of the recombinant mixed egg white,and the best gel performance was obtained at 400 W and30 min.The response surface results showed that when the amount of konjac gum was0.08%,the ultrasonic power was 397.88 W,and the ultrasonic time was 28.27 min,the gel hardness of the recombinant egg white liquid at this time was 1745.27 g,which was1108.45 g higher than that of the control group.(3)Using the modified recombinant egg white and resistant dextrin as raw materials and excipients,a high fiber egg curd was prepared and optimized for its process and shelf life.The results showed that the amount of resistant dextrin added was8%,the stirring time was 15 min,the degassing time was 10 min,the cooking time was15 min,the desalting time was 30 min,and the sterilization conditions(121°C,15 min)were prepared.The comprehensive evaluation of high fiber egg curd quality is the best.The final product contains 7.33% dietary fiber,10.87% protein content,2.10% Na Cl content,and the shelf life of the product is more than 180 days.