FIELD: food industry.
SUBSTANCE: method for producing a product from egg whites, which includes separating the egg whites from the yolk, adding food acid to the protein mass until a pH of 6.2-6.5 is reached, and coagulating the protein. The addition of acid is carried out at a temperature of 4-6°C, and coagulation is carried out by spraying the protein in a steam environment for 7-20 seconds at a temperature of 100-140°C. The protein obtained as a result of coagulation is cooled to +70°C and left for self-pressing for 1.5-2 hours, then cooled to a temperature of 2-4°C and crushed to obtain a finished product with a granular structure with a protein content of 18-20.5%.
EFFECT: providing a product with a high protein content, good digestibility and a long shelf life.
5 cl, 11 ex
| Title | Year | Author | Number |
|---|---|---|---|
| METHOD OF PRODUCING LIQUID EGG PRODUCTS WITH EXTENDED STORAGE LIFE, DEVICE FOR PROCESSING EGG MASS AND LIQUID EGG PRODUCTS | 2023 |
|
RU2825448C1 |
| METHOD OF PRODUCING WHEY PROTEIN HYDROLYSATE WITH HIGH DEGREE OF HYDROLYSIS AND LOW RESIDUAL ANTIGENICITY | 2012 |
|
RU2529707C2 |
| FROZEN CONFECTIONARY PRODUCTS WITH IMPROVED TEXTURE | 2011 |
|
RU2571064C2 |
| SOFT CHEESE PRODUCTION METHOD | 2014 |
|
RU2575101C1 |
| FROZEN WHIPPED PRODUCTS | 2010 |
|
RU2564392C2 |
| METHOD OF PRODUCING DIETARY COMBINED SOFT CHEESE | 2000 |
|
RU2212804C2 |
| CONFECTIONARY PRODUCT STABLE DURING STORAGE | 2011 |
|
RU2575750C2 |
| CREAM REPLACER, METHOD OF ITS PRODUCTION AND FROZEN DESSERT OF REDUCED FATTINESS | 1988 |
|
RU2080077C1 |
| FROZEN CONFECTIONERY PRODUCTS | 2011 |
|
RU2571066C2 |
| METHOD FOR PRODUCTION OF PROTEIN HYDROLYZATE | 2005 |
|
RU2298940C2 |
