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Yolk essence and preparation method thereof

A technology of egg yolk essence and egg yolk, which is applied in the field of food additives, can solve the problems of not being authentic enough, lacking the fragrance of cooked egg yolk, and not having a rich and full aroma, so as to achieve the effect of enriching aroma, increasing fragrance and fermentation feeling

Active Publication Date: 2014-12-24
广东华谷香料科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The existing reactive egg yolk flavors are generally obtained from egg yolks (yolk powder or whole egg powder) after protease and lipolysis, and amino acids are added for Maillard reaction. Although the aroma is transparent, it is not real enough and the overall aroma is not rich enough. Full, lacking the fragrance of cooked egg yolk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] Take 100g of egg yolk powder, add 200g of purified water and 20g of sucrose, mix evenly, sterilize, add 0.01g of Aspergillus oryzae and 0.01g of Aroma Yeast after cooling, ferment at 30°C for 72h, pass through a colloid mill after sterilization to obtain egg yolk fermentation liquid;

[0017] Take 100g of egg yolk fermentation liquid, add 3g of L-methionine, 2g of L-proline, 2g of glycine, 3g of L-glutamic acid, 2g of L-alanine, 0.5g of L-arginine, thiamine 1g, 0.1g of anhydrous butter, 15g of glucose, 600g of glycerin, stir well, adjust the pH to 7.5, react at 95°C for 6h, cool to room temperature, and obtain the egg yolk reactant;

[0018] Take 100 g of egg yolk reactants, add 1 g of egg yolk flavor base, 3 g of modified starch, and 0.05 g of xanthan gum, mix well, and grind with colloid to obtain creamy egg yolk essence.

Embodiment 2

[0020] Take 100g of whole egg powder, add 300g of purified water and 30g of sucrose, mix well, sterilize, add 0.05g of Aspergillus oryzae and 0.05g of Aroma Yeast after cooling, ferment at 30°C for 48h, pass through a colloid mill after sterilization to obtain egg yolk fermentation broth;

[0021] Take 100g of egg yolk fermentation broth, add 5g of L-methionine, 2g of L-proline, 1g of glycine, 4g of L-glutamic acid, 2g of L-alanine, 1g of L-arginine and 2g of thiamine 1. 0.2g of anhydrous butter, 18g of xylose, and 400g of propylene glycol, stirred evenly, adjusted the pH to 6.5, reacted at 100°C for 5h, cooled to room temperature, and obtained the egg yolk reactant;

[0022] Take 100g of egg yolk reactants, add 2g of egg yolk fragrance base, 4g of modified starch, and 0.02g of xanthan gum, mix well, and then grind with colloid to obtain creamy egg yolk essence.

Embodiment 3

[0024] Take 100g of egg yolk powder, add 200g of purified water and 30g of sucrose, mix well, sterilize, add 0.06g of Aspergillus oryzae and 0.04g of Aroma Yeast after cooling, ferment at 30°C for 24 hours, pass through a colloid mill after sterilization to obtain egg yolk fermentation liquid;

[0025] Take 100g of egg yolk fermentation broth, add 6g of L-methionine, 3g of L-proline, 2g of glycine, 2g of L-glutamic acid, 3g of L-alanine, 1g of L-arginine, and 3g of thiamine 1. 0.3g of anhydrous butter, 20g of fructose, and 500g of glycerin, stirred evenly, adjusted the pH to 6.0, reacted at 110°C for 3h, cooled to room temperature, and obtained the egg yolk reactant;

[0026] Take 100 g of egg yolk reactants, add 1 g of egg yolk flavor base, 5 g of modified starch, and 0.01 g of xanthan gum, mix well, and then pass colloidal grinding to obtain creamy egg yolk flavor.

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PUM

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Abstract

The invention discloses yolk essence and a preparation method thereof. The preparation method comprises the following steps: taking yolk raw material, adding water and saccharose, uniformly mixing, sterilizing, introducing in aspergillus oryzae and aroma-producing yeast for fermentation, treating by a colloid mill to obtain yolk fermentation broth; adding mixed amino acids, thiamine, anhydrous milk fat and a solvent into the yolk fermentation broth, performing thermal reaction to obtain a yolk reactant; and adding yolk base, modified starch and xanthan gum in the yolk reactant, mixing uniformly, treating by the colloid mill to obtain paste yolk essence. According to the invention, natural yolk is used as the raw material, and the essence with the yolk flavor is prepared through microbial fermentation action and thermal reaction technology, the fragrance is rich and real, the cost is low, and the yolk essence has a great application market.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a new method for preparing egg yolk essence by combining microbial fermentation and heat reaction technology. Background technique [0002] The existing reactive egg yolk flavors are generally obtained from egg yolks (yolk powder or whole egg powder) after protease and lipolysis, and amino acids are added for Maillard reaction. Although the aroma is transparent, it is not real enough and the overall aroma is not rich enough. Full, lacking the fragrance of cooked egg yolk. [0003] Aspergillus oryzae and Aroma yeast have biological enzyme activities such as protease and lipase on the one hand, and on the other hand, the metabolic process can produce aromatic components such as low-carbon alcohols and low-carbon esters. Therefore, using these two kinds of microorganisms to ferment food raw materials can not only use the complex enzyme system of the microorganisms to degrade the macro...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L1/23A23L27/21A23L27/24
CPCA23L27/215A23L27/24A23V2002/00A23V2250/06
Inventor 王婧婧
Owner 广东华谷香料科技有限公司
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