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In recent years, the dried egg products industry has made great progress and has become an important part of the egg product processing industry. China's modern egg processing industry started late. In the 1980s, many sets of processing equipment were introduced. However, due to shortage of egg resources and high egg costs, its role has not been fully realized.
(I) Types and uses of dried egg products Currently, there are many kinds of dry egg products produced at home and abroad. However, depending on the raw materials, dry egg products mainly include dry protein, dried whole egg, dried egg yolk, and special types of dried egg products.
1. Dry protein spray-dried protein powder is a powdery product made by spray drying and is mainly used for making angel cakes. Protein tablets are flaky or granular products made by platter drying. The protein slices can be reconstituted in water overnight, which is very convenient. It is often used to:
(1) Food industry Dry protein is widely used in the food industry. For example, it can be used as a clarifying agent in the processing of rock sugar and saccharin; it can be used as a foaming agent when processing snacks; it is used for processing ice cream, chocolate powder, refreshing drinks, biscuits, etc.
(2) The textile industry adds a 35% to 50% dry protein tablet solution to dyes and pigment pastes to increase the printing and dyeing properties; if steamed, the dyes or pigments can be fixed on textiles. When printing and dyeing cotton, silk, wool and other textiles, commonly used dry protein as a fixing agent.
(3) The leather industrial dry protein can be used as a brightener in leather tanning. With 5 grams of dry protein, 5 grams of aniline dye, 100 milliliters of milk, and 1000 milliliters of water, a glossy agent can be prepared and applied to the surface of leather to make the leather surface smooth, waterproof and durable, and of good quality.
(4) The papermaking and printing industry can produce high grade paper that can use dry protein as sizing agent to increase the hardness and strength of the paper and enhance its toughness and moisture resistance; when it is used for printing plates, it needs to use dry protein as a sensitizer and adhesive; pottery, Paints and patterns on porcelain and glassware were printed on paper, which was printed on paper with a 25% coating liquid and batch formulated with dry protein and pigment.
(5) The pharmaceutical industry uses mainly dry protein to manufacture protein silver to treat conjunctivitis ophthalmia; use tannic acid protein to treat chronic enteritis; manufacture protein iron salts as pediatric nutrient; dry protein is also commonly used in the manufacture of bacterial culture media.
2. Ordinary dried whole eggs and egg powder include ordinary dried whole egg powder, dried egg yolk powder, dried whole egg powder and dried egg yolk powder. Such whole egg and egg yolk products have poor foaming power, but they have good adhesiveness, emulsification, and coagulation properties, and are therefore often used in the manufacture of sandwich cakes, doughnuts and shortbread and the like.
3. Sugar-dried whole eggs and egg yolks include dried whole eggs and dried egg yolks. Add a certain amount of sugar in the sterilization stage before drying, so that the product has good foaming properties and other functional properties, suitable for the production of any cake, ice cream, egg noodles and so on. Egg yolk powder can also be extracted from egg yolk for medicinal use, and extracted egg butter for painting and cosmetics.
4. Other dried egg products include mixed egg powder for scrambled eggs, fried egg powder, and instant egg powder for egg soup. These are products made by mixing eggs with other foods (such as skimmed milk, crispy oil, etc.), or by adding sodium carbonate powder to adjust the pH and spray-drying.
The raw materials used to produce dried eggs are mainly eggs, rarely duck eggs, goose eggs. China currently only produces ordinary whole egg powder, ordinary egg yolk powder and protein tablets.
1. Technological process Raw egg inspection→Pre-cooling→Cleaning, Sterilization, Air-drying→Imitating eggs→Shelling→Cryogenic sterilization→De-sugaring→Filtering→Drying→Loading→Product storage
2. Process operating points (1) Deglycemic whole egg, protein and egg yolk contain about 0.3%, 0.4% and 0.2% glucose, respectively. If the egg liquid is directly dried, the Maillard reaction between glucose and protein amino groups occurs during storage after drying, and in addition, it reacts with the phospholipid (mainly lecithin) in the egg yolk, causing the product to be browned, reduced in solubility, and taste tainted. And the quality is reduced. Therefore, egg liquids (especially protein liquids) must remove glucose before drying, commonly known as de-sugar. There are the following methods for desugaring:
1 Natural fermentation method This method is only applicable to the deglycosylation of proteins. It is based on the fermented bacteria (mainly lactic acid bacteria) stored in the protein solution and fermented at a suitable temperature to generate lactic acid, etc., thereby achieving the purpose of desugarization.
Because natural fermentation is difficult to maintain a stable state, it is rarely used.
2 Bacterial Fermentation Bacterial fermentation is generally used only for protein fermentation. It uses the starter to ferment in protein to achieve de-sugaring. China's study found that the main microorganism that causes protein fermentation is non-positive E. coli, and two excellent fermentation strains, namely E. freundii and Oxygenobacter, were isolated from the fermented protein solution. Using these two kinds of bacteria can shorten the fermentation time by 12 to 24 hours, and the fermentation end point can be easily judged, and the finished product is of good quality.
Bacterial fermentation at 27 °C, about 3.5 days to complete the removal of sugar.
3 Yeast Fermentation Yeast Fermentation can be used not only for protein fermentation but also for whole egg or egg yolk fermentation. The commonly used yeasts are baker's yeast and round yeast.
Yeast fermentation takes only a few hours. This fermentation produces only alcohol and carbon dioxide, does not produce acid, and often contains a white precipitate of actin in the product. To solve this problem, an organic acid can be used to adjust the pH of the protein solution to approximately 7.5 for fermentation. Finally, a thermally decomposable neutral salt such as ammonium citrate is added to maintain neutral pH.
When the egg yolk liquid or the whole egg liquid is fermented by yeast, yeast fermentation may be used directly, or protein liquid may be diluted with water to lower the viscosity and then yeast fermentation may be added. When the protein solution is fermented, the pH is first adjusted to about 7.5 with 10% organic acid, and then a small amount of water is used to make a suspension of baker's yeast with 0.15% to 0.20% of protein, and added to the protein solution. The fermentation can be completed in a matter of hours at about 30°C.
4 Enzymatic deglycosylation method is fully applicable to the fermentation of protein liquid, whole egg liquid and egg yolk liquid. It is a method of using glucose oxidase to oxidize glucose in egg liquid to glucose acid and desugar it.
The optimum pH of glucose oxidase is 3-8, generally 6.7-7.2. The currently used enzyme preparations contain catalase, in addition to glucose oxidase, which can decompose hydrogen peroxide in the egg liquid to form oxygen, but hydrogen peroxide must be continuously added to the egg, and it is also possible not to use it. Hydrogen peroxide is blown directly into oxygen.
Enzymatic degumming should first use 10% of the organic acid tune (yolk or whole egg without adding acid) PH to about 7.0, then add 0.01% ~ 0.04% glucose oxidase, slowly stirring, while adding 0.35% Of 7% hydrogen peroxide, the same amount of hydrogen peroxide is added every hour. Fermentation temperature is generally 30 °C or 10 ~ 15 °C two. Proteolytic fermentation takes about 5-6 hours to remove sugar; when egg yolk is fermented with sugar, the pH of the egg yolk is about 6.5, so it is not necessary to adjust the pH to complete the removal of sugar within 3.5 hours; after the whole egg liquid is adjusted to pH 7.0-7.3, 4 Sugar can be removed within hours.
Ultrafiltration ultrafiltration is one of the most promising energy-saving methods. The ultrafiltration was performed using a cellulose acetate membrane at 0.15 MPa pressure and a stirrer speed of 10 rpm, and the protein concentration was increased from 13% to 26%. With the filtrate, at least 50% of the free carbohydrates (de-sugars) are excluded, and some other low-molecular compounds such as 15% to 20% calcium and magnesium ions, 30% to 40% sodium and potassium ions, and 10% or less non-protein nitrogen are also excluded with the filtrate. Wait. However, the loss of these low-molecular compounds has virtually no effect on the edible value and properties of the protein. The concentrated protein was diluted with water and returned to its original concentration. The viscosity and air bubbles were approximately the same as those of the original protein.
(2) Sterilization of egg liquid Sugar-removing egg liquid must be filtered through a 40-mesh filter, then transferred to a sterilizer for low-temperature sterilization, or filtered and then dried and then heat-sterilized without sterilization.
1 Low-temperature sterilization using glucose oxidase in addition to whole egg or egg yolk liquid, the number of bacteria is small, you can use low-temperature sterilization method, a number of heat sterilization, it is easy to make fat oxidation. The sterilizing conditions of the egg liquid after fermentation and sugar removal are the same as the sterilizing conditions and requirements of liquid egg processing, but the number of bacteria after fermentation is proliferating and sterilization is more difficult.
2 Dry heat sterilization Dry heat sterilization is a method in which the dried product is placed in a sealed chamber and kept at a temperature of 50 to 70° C. for sterilization over a certain period of time. Sterilization of dried eggs uses dry heat treatment. Dry heat treatment is widely used in Europe and America. Its method is to maintain at 44°C for 3 months, 55°C for 14 days, 57°C for 7 days, and 63°C for 5 days.
When protein is used for natural fermentation, bacterial fermentation, or yeast fermentation to remove sugar, there are many egg liquid bacteria, so dry heat sterilization is generally used after drying. When the dried whole egg and egg yolk are dry and heat-treated, their fats are easily oxidized to form bad flavors, and the liquid state before drying is quite effective in sterilization, so no dry heat sterilization is used.
(3) Drying of egg liquid is performed after sugar removal and sterilization. At present, most of the whole eggs, protein and egg yolk are spray-dried, and a few of the eggs are vacuum-dried, tray-dried, and drum-dried.
1 spray drying spray drying method is under pressure or centrifugal force, through the atomizer to spray the egg spray into highly dispersed mist-like particles, the particle diameter is about 10-50 microns, which greatly increased the surface area of ​​egg, increased The evaporation rate of water, the fine mist droplets instantaneously become spherical powders, which fall on the bottom of the drying chamber, thus obtaining dried egg powder. The entire drying process takes only 15 to 30 seconds to complete.
Spray drying method for the production of egg powder, its drying speed, protein heating time is short, it is not easy to make the protein degenerate, other components also affect the micro, egg powder recovery is good, color is positive, taste good; spray drying under confined conditions, The powder is small and does not have to be crushed to ensure the hygienic quality of the product. The egg-powder produced by the spray drying method is easy to mechanize and automate continuous production. At present, it has become the main method for manufacturing dry egg products.
The dried protein powder produced by spray drying will generate a lot of foam when it is reconstituted, and it will not disappear after being left standing for a long time. It is not suitable for printing and dyeing, printing plate making.
2 Freeze-drying The dry whole egg or egg yolk obtained by freeze-drying has high solubility and rapid dissolution, low dryness and smell, good foaming property and fragrance, but high drying cost.
Freeze-dried egg processing process:
Whole egg liquid (egg solids 2.5%) → Cooling (4°C, 1 hour) → Stabilizer, emulsifier → Concentrate (solids 45%) → Cooling (37°C) → Inject shallow dish → Freeze (-25°C ) → Vacuum drying Freeze-drying is easy to degrade the egg yolk due to low temperature. Therefore, after the egg yolk is formed into a thin film at 30 to 50°C and then vacuum dried, high quality products can be obtained.
3 Shallow tray drying The tray drying is to deproteinize the protein, place it in aluminum or stainless steel platters (0.5 to 1.0 meters in length and width, 2 to 7 centimeters in depth), and then move it into the box drying chamber. Dry with a hot air at a temperature of about 54°C for a long time. A 1.5-mm thick protein solution takes about 36 hours, and a 3 mm-thick protein solution takes 20 hours to completely dry.
There are two kinds of heating methods, namely the furnace type and the water bath type. Furnace type is to transfer the moisture of the protein by the conduction of hot air from the furnace. The water bath type uses the hot water flowing under the shallow pan as the medium to evaporate the moisture of the protein, and is dried on the surface of the protein by a fan. The advantage is that the temperature of the hot water in the shallow pan is easy to control and the thermal efficiency is higher than that of the furnace type. Hot air drying.
Regardless of the use of furnace or water bath drying, when the protein liquid is dried into semi-dry products like film, it needs to be moved into the awning cloth and dried with hot air.
4 Band Drying Band drying is to apply protein to aluminum flat belts in a box type drying room to move them in the hot air. When the protein is dried to a certain thickness, it is scraped off with a scraper.
5 Drum Drying Drum drying is a method of drying the egg coating on a cylinder.
Ribbon drying or roller drying can be used to produce flake-like or granular dried protein, but the dried whole egg or egg yolk produced has poor color and aroma.
Except that spray drying has a certain bactericidal effect, other drying methods increase the number of bacteria.
Blood system is also called circulatory system.
For the treatment of diseases of the circulatory system:
According to the American Heart Association, cardiovascular disease is the leading cause of death in the United States. Because of its vastness and critical nature, it is one of the systems of the body most prone to disease.
Pin It Credit: Blood pressure check photo via ShutterstockView full size image
One of the most common diseases of the circulatory system is arteriosclerosis, in which the fatty deposits in the arteries causes the walls to stiffen and thicken the walls. According to the Mayo Clinic, the causes are a buildup of fat, cholesterol and other material in the artery walls. This can restrict blood flow or in severe cases stop it all together, resulting in a heart attack or stroke.
Stroke involves blockage of the blood vessels to the brain and is another major condition of the circulatory system, according to Mitchell Weinberg of the North Shore-LIJ Health System. [Risk factors include smoking, diabetes and high cholesterol," he noted.
Another circulatory disease, hypertension - commonly called high blood pressure - causes the heart to work harder and can lead to such complications as a heart attack, a stroke, or kidney failure, the NLM noted.
An aortic aneurysm occurs when the aorta is damaged and starts to bulge or eventually tear, which can cause severe internal bleeding. This weakness can be present at birth or the result of atherosclerosis, obesity, high blood pressure or a combination of these conditions, according to Weinberg.
Peripheral arterial disease (also known as PAD) typically involves areas of narrowing or blockage within an artery, according to Jay Radhakrishnan, an interventional radiologist in Houston, Texas. In addition, chronic venous insufficiency (also known as CVI) involves areas reflux (or backward flow) within the superficial veins of the lower extremities.
PAD is diagnosed with noninvasive testing including ultrasound, CT scan, and/or MRI. Ultrasound is the least expensive of these methods, but also gives the least amount of detail, as CT and MRI show a much higher degree of anatomic detail when identifying areas of narrowing/blockage within an artery. CVI is diagnosed with ultrasound as the venous reflux can be measured accurately by ultrasound, which ultimately guides treatment.
Processing of dry egg products for dry whole eggs
Eggs contain a lot of water, of which egg yolk contains about 50%, whole eggs contain about 75%, and protein contains about 88% of water. It is neither economical nor perishable to refrigerate or transport whole eggs, egg yolks or proteins with such high moisture content. Drying is a very good method for storing eggs. As early as the beginning of the 20th century (1900), our country had a dry protein slice. Its foaming property was good and it was resistant to storage. It was surprising to all countries that the secret of processing was to use it before drying. Bacteria are fermented to remove the glucose.