Soluble egg powder and preparation method thereof

A technology of soluble egg powder, which is applied in the field of egg powder production and preparation of soluble egg powder to achieve good solubility and heat resistance

Active Publication Date: 2009-07-01
FOODSTUFF INST BEIJING +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Eggs solidify once heated, and cannot return to a fluid state. It is even more difficult to obtain egg powder processed from eggs as raw materials and then dissolve in water smoothly. Therefore, it is not surprising that the expectation of

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0053] Weigh 15g of sucrose fatty acid ester (type 1570), dissolve it in 100ml of hot water, keep stirring in a hot water bath to fully disperse it into a solution, add the solution to 2.5kg of egg yolk liquid, stir and mix evenly, and feed into Homogenize the homogenizer (homogenizing pressure 15MPa), and the homogenized emulsified egg liquid is spray-dried with a small spray dryer, the inlet air temperature is 160°C, and the outlet air temperature is 78-82°C to obtain 910g egg yolk powder (spray-dried operation will result in loss).

[0054] The above-mentioned solubility test method was used to test the solubility of the egg yolk powder. After rehydration, the egg yolk powder obtained a light yellow-white emulsion, which was not separated without precipitation, and was heated to above 95°C without producing agglomerates.

Embodiment 2

[0056] 2.5kg egg yolk liquid is homogenized (homogeneous pressure 20MPa), 7.5g Na 3 PO 4Dissolve it in a small amount of water in advance and add it to the homogeneous emulsified egg liquid. After mixing, continue to stir with an electric mixer for 0.5 hr while keeping the temperature at 40° C., and then spray dry according to the same conditions as in Example 1 to obtain 900 g of egg yolk powder.

[0057] The egg yolk powder was tested for solubility according to the aforementioned method, and a light yellow-white emulsion was obtained, which was not separated without precipitation, and then heated to above 95°C without producing flocs.

Embodiment 3

[0059] Fresh egg yolk liquid 2.5kg, 5.0g NaHCO 3 Dissolve in a small amount of water in advance and add to the egg yolk liquid, stir evenly and then homogenize (homogeneous pressure 20MPa), maintain electric stirring for 0.5hr in a 40°C water bath, and then spray dry according to the same conditions as in Example 1 , The resulting egg yolk powder is dissolved in water and heated to 95°C without producing flocs.

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PUM

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Abstract

The invention provides a method for producing soluble egg powder, which comprises the following steps: implementing mechanical dispersion and emulsion treatment to the egg liquid material; adding at least an auxiliary agent which is selected from a complexing agent, a precipitator and an emulsifier; and implementing spray drying to the egg liquid undergoing dispersion and emulsion treatment. In the method of the invention, mechanical dispersion is used for breaking the particle structures in the egg liquid to form O/W type emulsion, and O/W type egg powder particles can be easily obtained after spray drying; the addition of the complexing agent or the precipitator can reduce the concentration of divalent metal ions in the egg liquid and improve the solubility of the egg powder; and the addition of the emulsifier is beneficial to improving the hydrophilicity of the surface of the egg powder particles. The egg powder produced by the invention can be soluble to normal temperature water and hot water to form uniform emulsion; and when the emulsion is heated, no egg-flower-shaped gel is formed.

Description

technical field [0001] The invention relates to egg powder production technology in the field of egg product processing, in particular to a method for preparing soluble egg powder. Background technique [0002] Egg powder is an important product in egg processing. It is a product made of egg liquid raw materials through pasteurization and spray drying. It can provide raw materials for the production of food and nutritional health products, and can also be used to adjust the off-peak season of egg production. structure. [0003] The product form of egg powder is powder, which is added to the raw materials of the product in the required form during production. Usually, it needs to be dispersed in water before adding. At present, the biggest disadvantage of egg powder products at home and abroad is poor solubility and heat resistance, that is, egg powder cannot be dissolved in water, and can only form a suspension, and then heat will form rough flocs, which greatly limits the ...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 鲍鲁生郭洋朱喜顺柴萍萍
Owner FOODSTUFF INST BEIJING
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