| 摘要 |
<p>Desugared, dried, pasteurised egg albumen is subjected to heat treatment at 55-65 deg. for a total time of more than 2 weeks up to 8 weeks, including the time spent in dry pasteurisation 50-85 wt. wt.% of the heat treated whey is then mixed with at least 15 wt.% of a whey protein compsn. contg. 35-80% protein. - The conventional process for making the dried albumen in which fresh albumen is desugared by bacterial action, pan-or spray-dried, then held in a hot room at temps. not less than 130 deg.F. for spray-dried or 125 deg.F. for pan-dried albumen until the prod. is salmonella negative, may be modified simply by extending the holding period at elevated temp. Alternatively, the commercial prod. may be held at elevated temp. until the desired increase in gel strength has been obtained. They whey protein compsn. can be prepd. by electrodialysis, gel filtration or ultrafiltration of e.g. acid or sweet cheese whey, or by chemical methods e.g. the phosphate pptn. described in U.S. Patts. 2,388,624 or 4,043,990. It can be combined with other proteinaceous prods. e.g. dried whey, delactosed whey etc. - The dried blend has improved gel strength compared to blends contg. dried albumen which has not had prolonged heat treatment.</p> |
