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The Research of Improving Foam Property of Egg Liquid

Author: LiSanBao
Tutor: ZhaoMouMing;MaHao
School: South China University of Technology
Course: Food Engineering
Keywords: Egg liquid Inflation rate Fluid loss rate Hydrolysis degree Soybean Protein Isolated
CLC: TS253.1
Type: Master's thesis
Year: 2011
Downloads: 49
Quote: 0
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Foaming characteristics is one of the most important characteristics of egg liquid, especially in cake production and quality control. This paper aimed to egg liquid, through their physical and chemical properties of liquid eggs, exploring the liquid in the process of changing. For the better use of egg liquid, it provided the theory basis and technical support, so as to improve the processing efficiency of the liquid egg.the egg liquid concentration, beating rate, beating time, salt concentration and temperature of heat for eggs blister characteristics of the influence of liquid was studies in this paper, through orthogonal experiment to get the best technological conditions: egg liquid concentration 40%, beating rate at388rpm, beating time of 3 min, salt concentration 7%, the heating temperature 40℃, the system had the best foaming ability and foam stability with the inflation rate was 646.77%, lost fluid rate was 9.67%, the original process conditions egg liquid bubbles ability and stability of 1.62 times and 1.43 times respectively.Through the addition of the soybean protein and polysaccharides material into egg liquid bubbles characteristics of the influence of the research, the experimental results showed that adding soy protein can get the best liquid bubbles ability and the eggs foam stability, the inflation rate was 424.47%, fluid loss rate was 2.34%; After dissolving polysaccharide and liquid mix the eggs, the system with 2.40% of the series, the stability was significantly higher than the control group.That adding papain, pepsin, protamex and papain enzyme mixed by soybean protein isolated for enzyme solution, through the enzyme solution to eggs blister characteristics of liquid fluid impact study, the results showed that the mixed enzyme (protamex: papain = 1:1) with content of 0.4% (W/W), under the condition of soy protein hydrolysis degree of 12.43%, foaming rate was 554.34%, lost fluid rate was 5.44%, the system had the best blister ability and foam stability.

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CLC: > Industrial Technology > Light industry,handicrafts > Food Industry > The egg processing industry > Basic science
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