Preparation method of refined egg oil

Abstract

The invention discloses a preparation method of refined egg oil. The preparation method comprises the steps of: supercritically extracting yolks to obtain crude egg oil; dissolving by using an organic solvent as a solvent (adding 1L of organic solvent to 1kg of crude egg oil to dissolve) and stirring; standing and precipitating, taking supernate to flow into an alumina column, adding the rest of precipitate into the alumina column, continuously eluting by using the organic solvent (eluting 1kg of alumina by using 2-6L of organic solvent), combining eluents, and concentrating to obtain egg oil; continuously adding hargil, reducing pressure and stirring at 100-150 DEG C, cooling and filtering to remove hargil to obtain the refined egg oil with low cholesterol, acid value and peroxide value. The preparation method has the characteristics of convenience for operation, low energy consumption and the like and meets the demands of industrial batch production.

Description

Technical field: [0001] The invention relates to the refining and purification technology of egg yolk, in particular to a method for preparing refined yolk oil with low cholesterol, low acid value and low peroxide value. Background technique: [0002] The main components of egg yolk are triglycerides, a small amount of free fatty acids, pigments, etc. Egg yolk triglyceride is an important nutrient for human beings, which can generate a lot of heat when the human body is metabolized and oxidized. Egg butter is used as a base oil in infant formula because its fatty acid composition is similar to that of human milk. It can also be used as an auxiliary material for high-nutrition total intravenous fat emulsion for critically ill patients, and plays an important role in the health and life of patients. In addition, egg butter also has anti-inflammatory and healing effects. Traditionally extracted egg yolk has a high cholesterol content, which affects the large-scale applicat...

AI Technical Summary

Problems solved by technology

[0004] Chinese patents "Using CO2 Supercritical Extraction Method for Chicken Egg Butter" and "Supercritical CO2 Continuous Extraction Method for Egg Oil and Egg Yolk Lecithin" provide the use of supercritical Extraction method, but the follow-up did not continue to purify and refine, leaving a large amount of cholesterol, affecting the quality and application range of egg oil

[0005] The Chinese patent "Preparation and Application of Ultra-Pure Egg Oil" utilizes solvent extraction to refine egg yolk, but the number of extractions is too many and the amount of solvent used is its disadvantage. Moreover, it is difficult to completely remove cholesterol by extraction

[0006] "Chinese Animal Production and Foodstuffs" 2000, Volume 7, No. 5 "Extraction and Component Analysis of Egg Oil" reported a method of extracting egg yolk powder from egg yolk powder by ethanol percolation. Egg butter is extracted from yogurt, but its cholesterol content reaches 5.4%, and its direct application will affect human health

[0007] The Chinese patent "Natural Extraction Method of Egg Oil" uses high temperature to extract egg oil from egg yolk, but due to the high temperature, the time is long and it is difficult to carry out in a vacuum state. It is easy to cause changes in the structure of substances in egg yolk, resulting in unqualified quality indicators such as acid value and peroxide value

[0008] The Chinese patent "A Method for Extracting Lecithin, Egg Oil and Cholesterol from Egg Yolk" provides a method for extracting lecithin from egg yolk with ethanol,?- A method of refining egg yolk by removing cholesterol with cyclodextrin, which is of poor quality due to residual lecithin and cholesterol

[0009] Based on the literature on the extraction and purification process of egg oil, there are problems such as high residual cholesterol, acid value, peroxide value, etc. that affect the stability indicators