Production process for extracting yolk lecithin

A technology for the production of egg yolk lecithin, which is applied in the field of natural product extraction and production technology, to achieve the effects of stable product quality, simple and convenient process operation, and low production cost

Inactive Publication Date: 2011-04-13
XUZHOU JIYUAN PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In order to solve some unsatisfactory problems in the process of extracting egg yolk lecithin, a pr

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example

[0016] Implementation 1: The egg yolk powder was stirred and extracted with 80% alcohol at 80°C for 2 hours, and the extracts were combined twice, and the temperature of the vacuum concentration was controlled to be less than 70°C. Water was added to continue the concentration, and the alcohol content was less than 5%. Use activated carbon to decolorize, adjust pH to neutral, filter, concentrate, and freeze-dry. The obtained egg yolk lecithin content is 80%, the yield is 9.5%, and the color is light yellow.

Example

[0017] Implementation 2: The egg yolk powder was stirred and extracted with 95% alcohol at 50°C for 2 hours, and the extracts were combined twice, and the temperature of the vacuum concentration was controlled to be less than 70°C. Water was added to continue the concentration, and the alcohol content was less than 5%. Use activated carbon to decolorize, adjust pH to neutral, filter, concentrate, and freeze-dry. The obtained egg yolk lecithin content is 92%, the yield is 7.8%, and the color is light yellow.

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Abstract

The invention relates to a production process for extracting yolk lecithin, comprising the following concrete steps of: stirring and extracting yolk powder by using alcohol or acetone for two times at the temperature of 40-80 DEG C; merging extracts; carrying out vacuum concentration under the condition of controlling the temperature to be lower than 70 DEG C; adding water to continue concentrate to make the solvent residual be less than 5 percent; cooling concentrated solution and then adding activated carbon for decoloration; cooling and settling and then filtering to obtain filtrate; concentrating the filtrate to recover alcohol; freezing and drying the concentrated solution; and finally freezing and drying. The process has simplicity and convenience in operation, good repeatability, low production cost and stable product quality, reduces the consumption of the organic solvent and reduces the environmental pollution; the solvent has low residual quantity and does not contain toxic and harmful solvents; the yolk lecithin content of the product is as high as 70-95 percent. The yolk lecithin can be independently used as an emulsifier to be applied to emulsions, sweets, instant products, dairy products and the like.

Description

technical field [0001] The invention belongs to a natural product extraction production process, in particular to a production process for extracting egg yolk lecithin. Background technique [0002] Phospholipids are a class of lipid compounds with important physiological functions. Phospholipids are usually a mixture of complex components. Products rich in phospholipids include egg yolk, soybeans, animal brain tissue, etc. High-purity phospholipids have broad application prospects in the pharmaceutical, cosmetic, and food industries. . [0003] In western developed countries, the total sales volume of phospholipids and their health products ranks third only to second place multivitamins and vitamin E. At present, soybean phospholipids also occupy an important position in the domestic health care product market. The content of lecithin in egg yolk is very high, and the content of phosphatide choline, which is beneficial to the human body, is much higher than that of soybean...

Claims

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Application Information

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IPC IPC(8): C07F9/10B01F17/20C09K23/20
Inventor 张艳赵全生曹礼群蒋永红李五洲李新晴
Owner XUZHOU JIYUAN PHARMA
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