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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 problems such as low solubility and affect sensory quality, and achieve the effect of increasing solubility and fluidity, enriching varieties, and good palatability

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

[0003] Egg yolk powder without microencapsulation contains a lot of oil and has low solubility in water. After brewing, the product will be separated and the oil and water will be separated, which will seriously affect the sensory quality.

Method used

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  • Instant yolk powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0082] Take 2.5kg of egg yolk, homogenize it through a homogenizer, adjust the homogenization pressure to 20MPa, weigh 25g of β-cyclodextrin, mix it with water, stir evenly without agglomeration, add it to the homogenized egg yolk, and keep at 4°C Homogenize in the homogenizer for 3 hours, adjust the homogenization pressure to 20Mpa; pasteurize at 60°C, the pasteurization temperature is 59°C, and the sterilization time is 210s; Spray drying, the inlet air temperature of the centrifugal spray is 160°C, the outlet air temperature 70°C; after boiling and granulating, 940g of egg yolk powder was obtained.

[0083] The egg yolk powder can be quickly dissolved in water, the upper layer has no agglomerates, and forms a uniform and stable solution, has no eggy smell, and has good palatability.

Embodiment 2

[0085] Take 2.5kg of beaten egg yolk liquid, use a colloid mill for preliminary dispersion, and send it to a homogenizer for homogenization treatment, adjusting the homogenization pressure to 10MPa; weigh 100g of maltodextrin, mix it with water, and stir evenly without agglomeration , added to the homogeneous egg yolk liquid, stirred at 2°C for 10 hours; pasteurized at 65°C, the pasteurization temperature was 64°C, and the sterilization time was 120s; the egg yolk liquid was spray-dried, and the air inlet temperature of the centrifugal spray was 170°C , the air outlet temperature is 80°C; after further boiling and granulation, egg yolk powder is obtained

[0086] 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 3

[0088] 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 15g of carrageenan, mix it with water, and stir evenly without agglomeration , added to the homogeneous egg yolk liquid, stirred at 10°C for 0.5h; pasteurized at 68°C, the pasteurized temperature was 66°C, and the sterilization time was 240s; the pasteurized egg yolk liquid was spray-dried , the air inlet temperature of the centrifugal spray is 180°C, and the outlet air temperature is 75°C; egg yolk powder is obtained by further boiling granulation.

[0089] 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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Abstract

The invention provides a preparation method of instant yolk powder. The method comprises the following steps of: (a) carrying out mechanical dispersion on a yolk liquid raw material; (b) adding an edible microcapsule wall material to the dispersed yolk liquid under the condition that the weight ratio of the yolk liquid to the microcapsule wall material is 100:(0.1-5), and carrying out homogenization treatment under low-temperature conditions; and (c) drying the egg liquid after homogenization treatment so as to obtain the instant yolk powder. The invention adopts the microcapsule embedding process for the first time, and solves the problem that egg powder agglomerates when brewed; the fluidity and solubility of the egg powder are increased; the brewed egg powder is good in palatability; the varieties of egg products are enriched; and the yolk powder is suitable for a wide range of consumers. The invention also provides a wider way for deep processing of egg products.

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] Poultry eggs are an animal food that is loved by people because of its high nutrition and easy absorption. It is convenient and easy to get. Eggs mainly supply protein, and the content of essential amino acids is more ideal than that of livestock meat. The composition ratio is suitable for human needs, and the biological value can reach more than 94%. Most of the fat in eggs is in the yolk, and the unsaturated fatty acid content in the fat is relatively high, and it is dispersed into fine particles, which is very easy to absorb. After the lecithin in egg yolk is digested and absorbed by the human body, it can greatly enhance people's memory. As a raw material, egg powder is widely used in infant food, cosmetics, and pharmaceutical fields, such as me...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/29A23L2/39A23P1/06A23L15/00A23L33/00A23P10/30A23P10/40
Inventor 赵伟韩旭杨巍韩凯王宇
Owner 北京二商健力食品科技有限公司
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