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

Active Publication Date: 2008-02-20
DALIAN HANWEI FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The invention provides heat-resistant egg yolk and heat-resistant egg yolk powder products and production methods there

Method used

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Examples

Experimental program
Comparison scheme
Effect test

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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PUM

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Abstract

The present invention discloses a heat-resisting vitelline product and a making method. The present method belongs to the technical field of egg product process, in particular to the vitelline product and the making method. The techniques of the relevant vitelline product comprises the steps of : the egg cleaning; vitelline separating and collecting; other ingredient filtering and removing; pre-cooling; salt adding; pH value adjusting; heating; enzyme processing; degassing, cooling and filling or sterilizing, etc. The present invention applies the process technology of phosphatidase matched with other process technologies, and the products processed with the technology have great heat resistance; meanwhile, the emulsification performance of the vitelline product is also greatly increased; thus, the applicability of vitelline is widened.

Description

technical field [0001] The invention belongs to the technical field of egg food processing, and in particular relates to egg yolk products and a production method thereof. Background technique: [0002] Egg food is one of the indispensable main non-staple foods in people's dietary life. Modern processing technology has separated egg white and egg yolk, and supplied them to the market according to different nutritional requirements. The content of fat and cholesterol in the egg yolk is relatively high, and the inorganic salts and vitamins are mainly concentrated in the egg yolk. The egg yolk is widely used in the food processing industry, such as the production of mayonnaise. [0003] Egg yolk products are currently divided into egg yolk products and egg powder products. Egg yolk is mainly made through a series of processing techniques, pasteurized or not pasteurized, refrigerated or frozen; egg powder product is egg yolk powder, which is a dry egg product obtained by spray-...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 董世建杨梅
Owner DALIAN HANWEI FOODS
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