Heat resistant yolk product and production method thereof
A production method and egg yolk technology, applied in food preparation, application, food science, etc., can solve the problems of low heat resistance and temperature stability, poor emulsification stability, etc., achieve improved thermal stability, enhanced hydrophilicity, and improved enzymatic hydrolysis efficiency effect
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Embodiment 1
[0024] Embodiment 1: heat-resistant egg yolk powder product
[0025] In this example, the heat-resistant egg yolk powder product is made from eggs by the following method:
[0026] 1. Wash the eggs; 2. Separate and collect the egg yolks with an egg yolk separator; 3. Filter and remove impurities: filter to remove impurities in the egg yolks; 4. Pre-cooling: cool the egg yolk liquid to 10°C through a heat exchanger; 5. Add salt : Add 0.2% CaCl by weight of egg yolk liquid 2 7H 2 0; 6. Adjust the pH value to 4.0; 7. Heat the egg yolk liquid to 40°C; 8. Enzyme treatment: add 0.05% phospholipase by weight of the egg yolk liquid, and stir for 2 hours; 9. Static degassing for 2 hours; 10. Pasteurization Sterilization; 11. Spray drying; 12. Sieving to obtain heat-resistant egg yolk powder.
[0027] In this example, filter screens and other filter media with a pore size of 0.2 mm or less are used for the filtering operation.
[0028] In this example, citric acid, sodium carbonate ...
Embodiment 2
[0035] Embodiment 2: the heat-resistant egg yolk powder product is made through the following method with eggs as raw material in this example:
[0036] 1. Wash the eggs; 2. Separate and collect the egg yolks with an egg yolk separator; 3. Filter and remove impurities: filter to remove impurities in the egg yolks; 4. Pre-cooling: cool the egg yolk liquid to 8°C through a heat exchanger; 5. Add salt : Add 0.5% CaCl by weight of egg yolk liquid 2 7H 2 0; 6. Adjust the pH value to 5.0; 7. Heat the egg liquid to 45°C; 8. Enzyme treatment: add 0.1% phospholipase by weight of the egg yolk liquid, and stir for 2 hours; 9. Static degassing for 2 hours; 10. Pasteurization 11. spray drying; 12. sieving to obtain heat-resistant egg powder.
[0037] In this example, the filter medium adopts a filter screen with a pore size of 0.2 mm.
[0038] In this example, citric acid and sodium bicarbonate are used to adjust the pH of the egg yolk liquid.
[0039] The enzyme preparation adopts pho...
Embodiment 3
[0040] Embodiment 3: the heat-resistant egg yolk powder product is made through the following method with duck eggs as raw material in this example:
[0041] 1. Wash the duck eggs; 2. Separate and collect the egg yolks with an egg yolk separator; 3. Filter and remove impurities: filter to remove impurities in the egg yolks; 4. Pre-cooling: cool the egg yolk liquid to 8°C through a heat exchanger; 5. Add salt : Add 0.8% CaCl by weight of egg yolk liquid 2 7H 2 0; 6. Adjust the pH value to 5.0; 7. Heat the egg liquid to 45°C; 8. Enzyme treatment: add 0.15% phospholipase by weight of the egg yolk liquid, and stir for 2 hours; 9. Static degassing for 2 hours; 10. Pasteurization Sterilization; 11. Spray drying; 12. Sieving to obtain heat-resistant egg yolk powder.
[0042] In this example, a filter screen with a pore size of 0.2 mm is used for the filtering operation.
[0043] In this example, citric acid and sodium bicarbonate are used to adjust the pH of the egg yolk liquid. ...
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