Preparation method of refined egg oil

A technology for egg yolk oil and egg yolk powder is applied in the field of refining and purifying egg yolk oil to achieve the effects of being beneficial to stable storage, improving acid value and peroxide value, and improving purification efficiency

Active Publication Date: 2013-04-03
GUANGZHOU HANFANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Egg yolk powder is subjected to supercritical extraction to obtain crude egg oil, which is dissolved and stirred with n-hexane as a solvent. The weight-to-volume ratio of crude cholesterol and n-hexane is 1:1 (that is, every 1 kg of crude egg oil is dissolved by adding 1 L of n-hexane). Let the precipitation stand still, take the supernatant and pass it through the alumina column (the weight ratio of aluminum oxide to crude egg butter is 1:1, and the diameter column ratio is 1:4), and add the remaining precipitate into the alumina column together. Continue elution with n-hexane, the volume-to-weight ratio of n-hexane to alumina is 3:1 (that is, 3 L of n-hexane is used for elution per 1 kg of alumina), and the egg oil obtained after the eluent is combined and concentrated is continuously added with 1% White clay (that is, add 0.01kg white clay to every 1kg egg white), stir under reduced pressure at 120°C for 30 minutes, let it cool, and remove the white clay by suction fi...

Embodiment 2

[0037] Egg yolk powder is subjected to supercritical extraction to obtain crude egg oil, which is dissolved and stirred with n-hexane as a solvent. The weight-to-volume ratio of crude cholesterol and n-hexane is 1:1 (that is, every 1 kg of crude egg oil is dissolved by adding 1 L of n-hexane). Let the precipitation stand still, take the supernatant and pass it through the alumina column (the weight ratio of aluminum oxide to crude egg butter is 5:1, and the diameter column ratio is 1:3), and add the remaining precipitate into the alumina column. Continue elution with n-hexane, the volume-to-weight ratio of n-hexane to alumina is 6:1 (that is, 6 L of n-hexane per 1 kg of alumina is used for elution), and the egg oil obtained after the eluent is combined and concentrated is continuously added with 0.5% clay (that is, add 0.005kg of white clay to every 1kg of egg yolk), stir under reduced pressure at 100°C for 60 minutes, let it cool, and remove the white clay by suction filtratio...

Embodiment 3

[0040] Egg yolk powder is subjected to supercritical extraction to obtain crude egg oil, which is dissolved and stirred with cyclohexane as a solvent. The weight-to-volume ratio of crude cholesterol and cyclohexane is 1:1 (that is, 1L cyclohexane is added for every 1kg of crude egg oil to dissolve) . Let the precipitation stand still, take the supernatant and pass it through the alumina column (the weight ratio of aluminum oxide to crude egg butter is 5:6, and the diameter column ratio is 1:8), and add the remaining precipitate to the alumina column. Then use cyclohexane to continue elution, the volume-to-weight ratio of cyclohexane to alumina is 2:1 (that is, 2L cyclohexane is used for elution per 1kg of alumina), and the egg oil obtained after the eluent is combined and concentrated is continuously added 5% white clay (that is, add 0.05kg white clay to every 1kg egg white), stir under reduced pressure at 150°C for 20 minutes, let it cool, and remove the white clay by suction...

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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...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/10C11B3/10
Inventor 黄翔蔡鸿飞许文东谭巧君唐顺之杨玉琼
Owner GUANGZHOU HANFANG PHARMA
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