Производство яичных продуктов с заранее заданными потребительскими свойствами
2009
Krugalev, S.S., All-Russia Research and Development Inst. of Poultry Processing Industry, Moscow Region (Russian Federation)
A technology of producing a yolk powder and protein with improved functional properties (high foaming, emulsifying capacity and solubility) has been developed. During fermentation of liquid egg albumen by glucosooxidase added as a catalyst hydrogen peroxide the number of sugars reduced about 50 times, while the forming parameters increased. Some factors influencing the emulsion stability have been found. The method of thermal treatment of the egg albumen powder to enhance its foaming properties has been studied. Holding the albumen powder at elevated temperatures for different time intervals increased twice its foaming capacity and foam resistance by 7%. As is found, increasing the solubility is achieved by the following factors: using raw materials of definite freshness degree, adding sugar, salt and other ingredients, fermenting egg products, moderate drying regimen not allowing overheating the product and providing the optimum value of final humidity; fast cooling the products after drying; thermal treatment of egg albumen powder, observing the conditions of storing raw materials and finished products.
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