Production technology of high-purity egg yolk lecithin

A technology of egg yolk lecithin and production process, which is applied in the field of food ingredient production and can solve the problems of low purity of egg yolk lecithin, inability to industrialize, and limited application

Inactive Publication Date: 2013-07-31
上海艾韦特医药科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the purity of egg yolk lecithin obtained by this method is very low, and its application in the fields of medicine and food is severely limited.
[0007] CN101057630A discloses a process for preparing egg yolk lecithin by using biological enzyme preparations, but this method cannot be industrialized yet; CN101029057A discloses a method for preparing egg yolk lecithin, which uses poultry eggs as raw materials, separates egg yolks and stirs them into Egg yolk liquid is extracted with edible alcohol, the extract is separated, the extract is concentrated and dehydrated to obtain the primary product of lecithin, and the primary product of lecithin is then subjected to supercritical CO 2 extraction, removal of neutral fat, and preparation of lecithin from neutral fat removal, but the purity of egg yolk lecithin obtained by this method still cannot meet the stringent requirements of medical use

Method used

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  • Production technology of high-purity egg yolk lecithin
  • Production technology of high-purity egg yolk lecithin
  • Production technology of high-purity egg yolk lecithin

Examples

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Effect test

Embodiment 1

[0042] Embodiment 1: the production of high-purity egg yolk lecithin

[0043] A. After sorting and washing 10 kg of fresh eggs, scald them in boiling water for disinfection, blow them dry, beat them, and use egg white and yolk separation equipment to separate them to obtain egg yolk and protein liquid. The obtained egg yolk liquid, the obtained egg yolk liquid is added with 20 liters of 85% (weight) ethanol for leaching, after stirring, stand still, then add 10 liters of sherwood oil, leave standstill after stirring, filter under low temperature, concentrate under reduced pressure, add acetone 5 liters to remove impurities, filter, rinse with an appropriate amount of acetone until the rinse solution is colorless, and obtain 1.2 kg of egg yolk lecithin crude product;

[0044] B, 1.2 kilograms of egg yolk lecithin crude product that step A obtains is added dehydrated alcohol: sherwood oil volume ratio is 3 liters of mixed solvents of 2: 1, then 1 minute is irradiated with microw...

Embodiment 2

[0048] Embodiment 2: the production of high-purity egg yolk lecithin

[0049] A. After sorting and washing 10 kg of fresh eggs, scald them in boiling water for disinfection, blow them dry, beat them, and use egg white and yolk separation equipment to separate them to obtain egg yolk and protein liquid. The egg yolk liquid obtained, the egg yolk liquid obtained adds 10 liters of 95% (weight) ethanol to leach, after stirring, stand still, then add 4 liters of sherwood oil, leave standstill after stirring, filter under low temperature, concentrate under reduced pressure, add acetone 2.5 liters to remove impurities, filter, rinse with an appropriate amount of acetone until the washing liquid is colorless, and obtain 1.3 kg of egg yolk lecithin crude product;

[0050] B, 1.3 kilograms of egg yolk lecithin crude products that step A obtains is added dehydrated alcohol: sherwood oil volume ratio is 3 liters of mixed solvents of 2: 1, then 3 minutes are irradiated with microwaves, sti...

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Abstract

The invention aims to provide a production technology of high-purity egg yolk lecithin. The invention is also aimed at providing high-purity egg yolk lecithin. The other aim of the invention is to provide an application of the high-purity egg yolk lecithin. The production technology provided by the invention comprises the following steps: using an egg yolk solution as a raw material, using ethanol for extracting and removing impurities, carrying out microwave radiation, adsorbing by the use of an adsorbent, desolventizing, and carrying out vacuum drying to prepare the high-purity egg yolk lecithin. Thus, the production technology better meets requirements on egg yolk lecithin in the medical industry and food industry.

Description

technical field [0001] The invention relates to the technical field of food ingredient production, more specifically, the invention relates to a production process of high-purity egg yolk lecithin. Background technique [0002] Since the French Uauquelin and Gobley discovered phosphorus-containing lipids from the brain and egg yolk in 1812 and 1844, and named them lecithin (lecithin) according to the Greek word lekithos (egg yolk) in 1850, researchers have successively derived them from Many phospholipid substances have been isolated and confirmed in animals and plants. Today, phospholipid research is showing unprecedented prosperity. Phospholipid is a general term for a class of phosphate-containing lipids. It is a pure natural nutritional and health food with a wide range of sources. It mainly exists in the cells of animals and plants. The composition is also one of the basic substances of life, and has very important nutritional and medical value. Animals contain a lot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C07F9/10A61K47/24A61K9/127A21D2/32A23G9/32A23C9/152
Inventor 曹亮
Owner 上海艾韦特医药科技有限公司
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