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Instant yolk powder and preparation method thereof

A technology of egg yolk powder and instant dissolving, which is applied in the production of egg yolk powder and the field of preparing instant egg yolk powder

Active Publication Date: 2013-03-27
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

[0102] Take 2.5kg of beaten egg yolk liquid, send it to a homogenizer for homogenization treatment, adjust the homogenization pressure to 20MPa; weigh 5.0g of compound protease and 0.5g of lipase, mix with water, stir evenly without agglomeration and add Put it into the egg yolk liquid, heat and stir it in a 50°C water bath for 3 hours; weigh another 10.5ml of phospholipase A, and then heat it and stir it in a 50°C water bath for 2 hours; pasteurize the egg yolk liquid after stirring and heat preservation, and the sterilization temperature is 60°C , the pasteurized 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; After boiling and granulating, 950 g of egg yolk powder was obtained.

[0103] The obtained egg yolk powder can be quickly dispersed in water, the upper layer has no lumps, and f...

Embodiment 2

[0105] Take 2.5kg of beaten egg yolk, use a colloid mill for preliminary emulsification, and send it to a homogenizer for homogenization treatment, adjusting the homogenization pressure to 10MPa; weigh 3.0g of neutral protease and 0.3g of lipase, and mix with water , stirred evenly without agglomeration, added to the egg yolk liquid, and kept stirring in a 40°C water bath for 4 hours; another 20.3ml of phospholipase A was weighed and stirred at 40°C for 3 hours; the stirred egg yolk liquid was spray-dried, and the centrifugal spraying The wind temperature is 170°C, and the outlet air temperature is 80°C to obtain egg yolk powder.

Embodiment 3

[0107] Take 3.0kg of beaten egg yolk, emulsify with a colloid mill at a low speed, then homogenize with a homogenizer, and adjust the homogenization pressure to 15MPa; weigh 7.5g of flavor protease and 0.9g of lipase, and mix with water , stir evenly without agglomeration, add it to the egg yolk liquid, keep stirring in a water bath at 60°C for 1 hour; add 0.7ml of phospholipase C into the egg yolk liquid, stir at 60°C for 3 hours; pasteurize the egg yolk liquid after heat preservation and stirring Sterilization, 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 inlet air temperature of the centrifugal spray is 180°C, and the outlet air temperature is 75°C to obtain the egg yolk pink.

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Abstract

The invention provides a preparation method of instant yolk powder. The method comprises the following steps of: (a) carrying out mechanical dispersion on yolk liquid; (b) adding proteolytic enzyme, phospholipase and lipase to the yolk liquid, wherein the adding amount of the proteolytic enzyme meets the requirement that the weight ratio of the yolk liquid to the proteolytic enzyme is 100:(0.1-0.5), the adding amount of the lipase meets the requirement that the weight ratio of the yolk liquid to the lipase is 100:(0.01-0.05), and the adding amount of the phospholipase meets the requirement that the weight ratio of the yolk liquid to the phospholipase is 100:(0.01-0.05); and (c) carrying out drying treatment. According to the invention, through the synergistic action among the enzyme preparations, the solubility, emulsibility, heat resistance and the like of the yolk powder are improved.

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 powdered egg 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, ferme...

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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