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Instant yolk powder and preparation method thereof

An egg yolk powder, instant technology, applied in food preparation, food forming, food science and other directions, can solve the problems of easy bonding, late start of poultry and egg products processing, low economic benefits and so on

Inactive Publication Date: 2013-03-13
北京二商健力食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, in the process of production and processing, egg yolk powder often has problems such as low solubility, poor stability of the solution system, uneven particles, easy bonding, etc., which is also a key bottleneck for improving the quality of egg yolk powder
[0003] The processing of poultry and egg products in my country started relatively late, and has been in a state of hesitation in recent years. In poultry and egg product enterprises, only primary egg products such as protein flakes, egg yolk powder, and whole egg powder have been produced, and the economic benefits are low.

Method used

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  • Instant yolk powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] Take 2.5kg of beaten egg yolk liquid, send it to a homogenizer for homogenization treatment, and adjust the homogenization pressure to 20MPa; weigh 5.0g of compound protease, mix it with water, stir evenly without agglomeration, add it to the homogenizer In the egg yolk liquid, stir and keep it warm in a 55°C water bath for 16h; pasteurize the stirred egg yolk liquid at a temperature of 60°C, a pasteurization temperature of 59°C, and a sterilization time of 210s; pasteurize the pasteurized egg yolk liquid The egg yolk liquid was spray-dried, the inlet air temperature of the centrifugal spray was 160°C, and the outlet air temperature was 78°C to obtain 1060g of egg yolk powder; the egg yolk powder was boiled and granulated to obtain 940g of egg yolk powder.

[0088] The egg yolk powder can be quickly dissolved in water, the upper layer has no agglomerates, and forms a uniform and stable solution with no eggy smell and good palatability.

Embodiment 2

[0090] Take 2.5kg of beaten egg yolk, use a colloid mill for preliminary emulsification, and then send it to a homogenizer for homogenization treatment, adjusting the homogenization pressure to 10MPa; weigh 3.0g of neutral protease, mix it with water, and stir evenly without knots Add the egg yolk to the homogeneous egg yolk liquid, stir and keep warm in a 60°C water bath for 18 hours; spray-dry the stirred egg yolk liquid, the inlet air temperature of the centrifugal spray is 170°C, and the outlet air temperature is 80°C to obtain egg yolk powder.

[0091] The egg yolk powder can be quickly dissolved in water, the upper layer has no lumps, and forms a uniform and stable solution.

Embodiment 3

[0093] Take 3.0kg of beaten egg yolk, emulsify it with a colloid mill at a low speed, then homogenize it with a homogenizer, and adjust the homogenization pressure to 15MPa; weigh 7.5g of flavor protease, mix it with water, and stir evenly without knots Add it to the homogenized egg yolk liquid, stir and keep it warm in a 50°C water bath for 13 hours; pasteurize the egg yolk liquid after stirring and heat preservation, the sterilization temperature is 65°C, the pasteurization temperature is 64°C, and the sterilization time is 120s ; The pasteurized egg yolk liquid is spray-dried, the air inlet temperature of the centrifugal spray is 180° C., and the air outlet temperature is 75° C. to obtain egg yolk powder.

[0094] The egg yolk powder can be quickly dissolved in water, the upper layer has no agglomerates, and forms a uniform and stable solution with no eggy smell and good palatability.

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PUM

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Abstract

The invention provides a preparation method of instant yolk powder. The method comprises the following steps of: (a) mechanically dispersing yolk solution; (b) adding protease to the yolk solution, wherein the weight ratio of yolk solution to protease is 100:(0.1-0.5); and (c) carrying out drying treatment. The preparation method has the beneficial effects that macromolecular proteins are degraded to micromolecules with different chain lengths by adding the protease to carry out catalytic hydrolysis on the protein molecules at a certain degree, thus improving the solubility, emulsibility and the like of the hydrolysate.

Description

Technical field: [0001] The invention relates to the production technology of egg yolk powder in the field of egg product processing, in particular to a method for preparing instant egg yolk powder. Background technique: [0002] Egg yolk powder is a new type of edible egg product in powder form, which is made from liquid egg and dried to remove water. As an important deep-processing product of poultry eggs, egg yolk powder maintains all the nutrients and flavor of fresh eggs. The weight of eggs effectively solves the problem of egg storage and long-distance transportation. In addition, egg yolk powder is rich in nutrition, high in calorific value, and is a complete protein, known as the most ideal tonic for human beings. If the egg yolk powder is reduced by adding an appropriate amount of water, it can be cooked and eaten like a fresh egg. It can be used as an ingredient in cakes, biscuits, dried noodles and cold drinks, etc., and can play the roles of seasoning, fermenta...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/29A23L2/39A23P1/06A23L15/00A23L33/00A23P10/40
Inventor 赵伟韩旭何景贤王宇
Owner 北京二商健力食品科技有限公司
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