Method for coproducing egg yolk lecithin, cephalin, yolk oil and low-denatured protein flour

Abstract

The invention discloses a method for coproducing soybean germ oil, soybean germ protein concentrate, soybean oligosaccharides, soyasaponins and soy isoflavones by using soybean germs and relates to the grain deep-processing field. The method comprises the following steps: performing online stabilizing treatment on soybean germs; then with sub-critical fluid as the lyase, carrying out normal-temperature extraction and low-temperature desolventizing to produce soybean germ oil; and extracting polar components such as soybean oligosaccharides from the nonfat soybean germs by using sub-critical liquid ammonia and the like as the lyase and finally separating and purifying oligosaccharides, isoflavones and saponins in the extract; and finally separating soybean germ protein concentrate from the liquid ammonia raffinate, namely low temperature soybean germ meal. By adopting the co-production method, five products such as germ oil, oligosaccharides and soybean germ protein concentrate can be obtained simultaneously, the full utilization of soybean germs can be realized and the production cost is low; two-step extraction can be completed in different extraction sections of one leaching equipment, the investment is low; and zero emission is realized, and the method is green and environmentally friendly.

Description

technical field [0001] The invention relates to the field of food and pharmaceutical ingredient production, in particular to a production of high-purity egg yolk lecithin using egg yolk as a raw material, using pulsed ultrasonic assisted extraction technology, subcritical fluid extraction technology and magnetic nano-separation technology, and synchronously realizing egg yolk cephalin Co-production development of egg butter and low-denatured egg yolk powder. Background technique [0002] Eggs are one of the few foods that are shared around the world. Egg yolk is the most nutritious part of eggs. Its protein content is not only high, but also its amino acid composition is very similar to that of human protein. It is a high-quality full-price protein second only to cow's milk. Its biological potency is as high as 96%. Secondly, the lipids enriched in egg yolk not only contain rich unsaturated fatty acids and appropriate linoleic acid content, but also contain lecithin ( PC), ...

AI Technical Summary

Problems solved by technology

[0005] Chinese patents CN201110090211.5, CN97118167.5, CN02160786.9, CN200510060250.2, CN200910181427.5, CN201010291041.2 disclose the organic solvent extraction method of egg yolk phospholipids. Although this method has a large output, the organic solvent consumption is large and the process time is large. Long, low extraction rate, and most of the organic solvents used do not meet environmental protection requirements, some organic solvents remaining in phospholipids will cause food safety hazards

The inorganic salt composite precipitation method utilizes the selectivity of inorganic salts to phospholipid molecules. Although it can greatly increase the content of lecithin, it will introduce metal ions during operation, which will affect product quality and cause metal ion pollution.