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

A low-denatured protein powder and egg yolk lecithin technology, which is applied in the preparation method of peptides, fat oil/fat production, edible phospholipid composition, etc., can solve the problem of organic solvents not meeting environmental protection requirements, large consumption of organic solvents, and food safety hazards and other problems, to achieve the effect of shortening the production cycle, short separation cycle and speeding up the dissolution rate

Active Publication Date: 2013-01-09
SHENYANG TIANFENG BIOLOGICAL PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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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 environmen

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] 100.0 kg of fresh eggs were sorted and washed, then sterilized (soaked in boiling water at 95-100°C for 5-7 s), air-dried, and separated from the egg white and yolk by egg white and egg yolk separation equipment to obtain 28.0 kg egg yolk. Add 28 L of water to the egg yolk liquid to dilute and stir evenly, then add the egg yolk dilution into the extraction tank, then add 56 L of 80% ethanol solution, extract at 20 KHz, 45 °C for 10 min, pulse interval After extraction for 1 s, the extract was filtered, and the filtrate was left standing overnight at room temperature to discard the precipitate to obtain egg yolk neutral fat extract (containing egg yolk phospholipids), which was concentrated under reduced pressure at 45 °C to a thick paste, recovered Solvent, the obtained thick paste was vacuum-dried at 55 °C to obtain 4.1 kg of light yellow egg yolk lecithin crude extract; collected ethanol insoluble matter, evaporated the residual ethanol solvent under reduced pressure,...

Embodiment 2

[0038] 100.0 kg of fresh eggs were sorted and washed, then sterilized (soaked in boiling water at 95-100°C for 5-7 s), air-dried, and separated from the egg white and yolk by egg white and egg yolk separation equipment to obtain 28.0 kg egg yolk. Add 28 L of water to the obtained egg yolk liquid to dilute and stir evenly, then add the egg yolk dilution into the extraction tank, then add 504 L of ethanol solution with a mass fraction of 95%, and extract 5 times at 80 KHz and 60 °C, each time 60 min, pulse interval 5 s, after extraction, the extract was filtered, and the filtrate was left standing overnight at room temperature to discard the precipitate to obtain egg yolk neutral fat extract (containing egg yolk phospholipid), which was concentrated under reduced pressure at 50 °C to Thick paste, recover the solvent, vacuum-dry the obtained thick paste at 65 °C to obtain 8.1 kg of light yellow egg yolk lecithin crude extract; collect ethanol insoluble matter, evaporate the resid...

Embodiment 3

[0043] 100.0 kg of fresh eggs were sorted and washed, then sterilized (soaked in boiling water at 95-100°C for 5-7 s), air-dried, and separated from the egg white and yolk by egg white and egg yolk separation equipment to obtain 28.0 kg egg yolk. Add 56 L of water to the obtained egg yolk liquid for dilution and stir evenly, then add the egg yolk dilution into an ultrasonic extraction tank, then add 126 L of 90% ethanol solution, and extract twice at 40 KHz and 55 °C, each time 30 min, with a pulse interval of 2 s. After extraction, the extract was filtered, and the filtrate was left at room temperature overnight to discard the precipitate to obtain egg yolk neutral fat extract (containing egg yolk phospholipids), which was concentrated under reduced pressure at 50 °C to Thick paste, recover the solvent, vacuum-dry the obtained thick paste at 55 °C to obtain 7.5 kg of light yellow egg yolk lecithin crude extract; collect ethanol insoluble matter, evaporate the residual ethanol...

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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), ...

Claims

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Application Information

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IPC IPC(8): C07F9/10C11B1/10C07K14/465C07K1/14
Inventor 孙俊徐斌董英姜松高志
Owner SHENYANG TIANFENG BIOLOGICAL PHARMA
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