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High-purity egg yolk lecithin and production method and applications thereof

A technology of egg yolk lecithin and a production method, applied in the field of food ingredient production, can solve the problems of high energy consumption, difficult lecithin purity, and high cost of supercritical devices

Active Publication Date: 2009-09-23
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In quite a lot of food production processes, higher purity egg yolk lecithin is required, but it is very difficult to further improve the purity of lecithin
At present, people have adopted multiple methods to improve its purity, such as (1) multiple organic solvent mixed extraction methods to purify the purity of lecithin, but because the acetone used usually has a low boiling point, it is easy to volatilize
Moreover, acetone itself is a toxic and harmful reagent, so it should not be used
(2) Supercritical carbon dioxide extracts egg yolk lecithin, although its purity is very high, but due to the high cost of supercritical equipment and high energy consumption, the scheme becomes unacceptable

Method used

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  • High-purity egg yolk lecithin and production method and applications thereof
  • High-purity egg yolk lecithin and production method and applications thereof
  • High-purity egg yolk lecithin and production method and applications thereof

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Effect test

Embodiment 1

[0075] Embodiment 1: the production of high-purity egg yolk lecithin

[0076] A. Ethanol extraction:

[0077] After picking and washing 10 tons of fresh eggs, scald them with boiling water for disinfection, blow them dry, beat them, and use egg white and yolk separation equipment sold by SANOVO Company under the trade name Egg Beater to separate them to obtain egg yolks and egg whites respectively. The resulting protein solution is directly spray-dried to obtain about 0.68 tons of protein powder product. The obtained egg yolk liquid is diluted with water according to the weight ratio of the egg yolk liquid and water of 1:2, and then the diluted egg yolk liquid is added with 95% by weight of ethanol aqueous solution according to the weight ratio of the diluted egg yolk liquid and ethanol aqueous solution of 1:8, and then heated at temperature Extract at 50°C for 4 times, each time for 2 hours, then combine the extracts and filter, let the filtrate stand overnight at room tempe...

Embodiment 2

[0084] Embodiment 2: the production of high-purity egg yolk lecithin

[0085] A. Ethanol extraction:

[0086] After picking and washing 10 tons of fresh eggs, scald them with boiling water for disinfection, blow them dry, beat them, and use egg white and yolk separation equipment sold by SANOVO Company under the trade name Egg Beater to separate them to obtain egg yolks and egg whites respectively. The resulting protein solution is directly spray-dried to obtain about 0.68 tons of protein powder product. The obtained egg yolk liquid is diluted with water according to the weight ratio of the egg yolk liquid and water of 1:4, and then the diluted egg yolk liquid is added with 95% by weight aqueous ethanol according to the weight ratio of the diluted egg yolk liquid and the aqueous ethanol solution of 1:8, and then heated at temperature Extract at 40°C for 4 times, each time for 2 hours, then combine the extracts and filter, leave the filtrate overnight at room temperature, sepa...

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Abstract

The invention relates to a method for separating high-purity egg yolk lecithin from the egg yolk by adopting combination technology such as extracting oil from ethanol, removing cholesterol by cyclodextrin, separating egg yolk oil by low-temperature refrigeration, and the like; and the invention also relates to a product which is obtained by adopting the method and the applications thereof. The invention has simple method and high product purity, thus having wide industrial production prospect.

Description

【Technical field】 [0001] The invention relates to the technical field of food ingredient production, more specifically, the invention relates to a high-purity egg yolk lecithin, a production method thereof and applications thereof. 【Background technique】 [0002] The main components of egg yolk are triglycerides, a small amount of free fatty acids, and pigments. Egg yolk triglyceride is an important nutrient for human beings, which can generate a lot of heat when the human body is metabolized and oxidized. Egg butter is used as a base oil in infant formula because its fatty acid composition is similar to that of human milk. It can also be used as an adjuvant for high-nutrition total intravenous fat emulsion in critically ill patients, and plays an important role in the recovery and life maintenance of patients. In addition, egg butter also has anti-inflammatory and healing effects. Egg yolk lecithin has become a very popular nutritional and health food in developed countr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07F9/10A23L1/30A61K31/685A61P3/02C07J9/00C07C69/003A23L33/10A23L33/115
Inventor 杨严俊徐榕榕鄢茹辉
Owner JIANGNAN UNIV
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