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Instant yolk powder and preparation method thereof

An egg yolk powder and instant technology, which is applied in food preparation, food shaping, food science, etc., to achieve the effect of enhanced fluidity, good control, and convenient production in the workshop

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, there has not been an example where enzyme preparations are used in the production of egg yolk powder at the same time.

Method used

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  • Instant yolk powder and preparation method thereof
  • Instant yolk powder and preparation method thereof
  • Instant yolk powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0092] Take 2.5kg of beaten egg yolk, send it into a homogenizer for homogenization, and adjust the homogenization pressure to 20MPa; weigh 5.0g of compound protease, mix it with water, stir evenly without agglomeration; weigh another phospholipase A10.5ml, add compound protease to the homogeneous egg yolk liquid, and then incubate and stir in a water bath at 8°C for 5 hours; pasteurize the egg yolk liquid after stirring and heat preservation, the sterilization temperature is 60°C, and the pasteurization temperature The temperature is 59°C, and the sterilization time is 210s; the pasteurized egg yolk liquid is spray-dried, the air inlet temperature of the centrifugal spray is 160°C, and the air outlet temperature is 78°C to obtain 1060g of egg yolk powder; the egg yolk powder is boiled and granulated to obtain Egg yolk powder 950g.

[0093] The obtained egg yolk powder can be quickly dispersed in water, the upper layer has no lumps, and forms a uniform and stable solution.

Embodiment 2

[0095] 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 Weigh 20.3ml of phospholipase A, add it together with neutral protease to the homogeneous egg yolk liquid, and then stir at 6°C for 8 hours; spray dry the stirred egg yolk liquid, and the air inlet temperature of the centrifugal spray is 170 ℃, the air outlet temperature is 80 ℃, and egg yolk powder is obtained.

Embodiment 3

[0097] 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 Weigh 0.7ml of phospholipase C, add it to the homogeneous egg yolk liquid together with flavor protease, and then stir at 8°C for 3 hours; pasteurize the egg yolk liquid after stirring and keeping warm at 65°C, The pasteurization temperature is 64°C, and the sterilization time is 120s; the pasteurized egg yolk liquid is spray-dried, the inlet air temperature of the centrifugal spray is 180°C, and the outlet air temperature is 75°C to obtain egg yolk powder.

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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 and phospholipase to the yolk solution, wherein the weight ratio of yolk solution to protease is 100:(0.1-0.5) and the weight measurement ratio of yolk solution to phospholipase is 100:(0.01-0.05); and (c) carrying out drying treatment. The preparation method has the beneficial effects that the proteins are appropriately hydrolyzed to micromolecules with different chain lengths by adding the protease and simultaneously the phospholipase is added to appropriately hydrolyze phospholipid in the yolk solution to generate lysophospholipid; and through synergy among enzyme preparations, such function properties of the hydrolysate as solubility, emulsibility and heat resistance are more obvious.

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 yolk and dried to remove moisture. 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, fe...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/29A23L2/39A23P1/06A23L15/00A23L33/00A23P10/47
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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