Instant yolk powder and preparation method thereof
An egg yolk powder and instant technology, applied in food preparation, food shaping, food science, etc., can solve the problems of emulsifying performance decline, protein denaturation, affecting sensory quality, etc., and achieve the effect of large solubility and good emulsifying performance
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[0086] Example 1
[0087] Take 2.5kg of the egg yolk liquid that has been beaten, and send it to the homogenizer for homogenization, adjust the homogenization pressure to 20MPa; weigh 0.5ml of phospholipase D, add it to the homogenized egg yolk, and then heat it at 4°C Stir for 16h; pasteurize the egg yolk after stirring and heat preservation, the sterilization temperature is 60 ℃, the output pasteurization temperature is 59 ℃, and the sterilization time is 210s; the pasteurized egg yolk is spray-dried, and the centrifugal spray The air temperature is 160°C and the air outlet temperature is 78°C to obtain 1040g of egg yolk powder; after boiling and granulating the egg yolk powder, 930g of egg yolk powder is obtained.
[0088] The obtained egg yolk powder can be quickly dispersed in water, and the upper layer has no clumps and forms a uniform and stable solution.
Example Embodiment
[0089] Example 2
[0090] Take 2.5kg of the egg yolk liquid that has been beaten, use a colloid mill to initially emulsify it and send it to the homogenizer for homogenization, adjust the homogenization pressure to 10MPa; weigh 0.3ml of phospholipase D and add it to the homogenized egg yolk liquid Then, the mixture was stirred at 0°C for 18 hours; the stirred egg yolk liquid was spray-dried, and the inlet air temperature of the centrifugal spray was 170°C and the outlet air temperature was 80°C to obtain egg yolk powder.
Example Embodiment
[0091] Example 3
[0092] Take 3.0 kg of egg yolk liquid that has been beaten, emulsify it with a colloid mill at low speed, and then homogenize with a homogenizer to adjust the homogenization pressure to 15MPa; weigh 0.7ml of phospholipase D and add it to the homogenized egg yolk In the liquid, stir for 13h at 10℃; pasteurize the egg yolk after stirring and heat preservation, the sterilization temperature is 65℃, the pasteurization temperature is 64℃, and the sterilization time is 120s; the pasteurized egg yolk is carried out For spray drying, 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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