| 摘要 |
To liquid egg there is added an emulsifying agent consisting of a mixture of at least one mainly hydrophilic emulsifier and at least one mainly lyophilic emulsifier in aqueous emulsion to promote and stabilize in the liquid egg the oil-in-water emulsion formation whilst at the same time promoting and stabilizing the water-in-oil emulsion formation in dried egg prepared therefrom. Hydrophilic emulsifiers: Mono glyceryl esters e.g. glyceryl monostearate and glyceryl mono-oleate or the polyhydric alcohols e.g. propylene glycol. Lyophilic emulsifiers: Glyceryl di-esters such as glyceryl di-oleate, and sorbitan di-oleate. The emulsifying agent preferably includes also an intermediate emulsifier having fairly balanced hydrophilic and lyophilic properties. Intermediate emulsifiers: Polyoxyethylene derivatives such as polyoxyethylene sorbitan mono-oleate, and sorbitan di-acetyl tartaric acid. The emulsifying agent which is used in the proportion of from 45 to 107 g. added to 13.5 Kg. of liquid egg, should contain 35-80 parts of the mainly hydrophilic emulsifier(s), 8-25 parts of the mainly lyophilic emulsifier, with or without 2 parts of an intermediate emulsifier. According to an example, 65 g. glyceryl monostearate (self emulsifying) and 20 g. glyceryl di-oleate are melted together, 2 g. polyoxyethylene sorbitan monooleate and 5 g. propylene glycol are mixed in, and then 800 mls. water at just below its boiling point are added with rapid stirring. The mixture is then cooled with constant stirring until a smooth creamy emulsion is produced. This emulsifying agent is then added slowly with constant stirring (but sufficiently gentle to prevent aeration of the egg) to 13.5 Kg. of mixed liquid whole egg until a smooth, completely homogeneous emulsified liquid egg results. This emulsion is then pasteurized at a temperature not in excess of 60 DEG C., poured on to shallow trays to a depth of about 1 inch to 1 1/2 inches, frozen to about -40 DEG C. and then dried under vacuum. The following observations are made: The glyceryl monostearate and propylene glycol have the effect of reducing the crystal size of the frozen block so that the amount of heat necessary for removing the water from the frozen mass can be reduced while the propylene glycol is comparatively powerful in preventing removal of water of crystallization during drying, thus preserving the mono-nuclear layer of moisture in the dried product and promoting rapid and ready re-hydration of the dried product. The liquid and dried egg products may be employed in cake making. |
