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Yolk separation method and application thereof

A technology of egg yolk and mayonnaise, which is applied in the field of egg yolk separation, can solve problems that have not been reported, and achieve the effects of improving quality stability, good emulsification and viscoelasticity, and uniform distribution of lipoproteins

Active Publication Date: 2015-02-04
BEIJING DEQINGYUAN EGG PROD SAFETY ENG TECH RES CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there is no report on the technical scheme of preparing mayonnaise from egg yolk mud obtained after centrifugal separation of egg yolk

Method used

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  • Yolk separation method and application thereof
  • Yolk separation method and application thereof
  • Yolk separation method and application thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0035] Embodiment 1: the separation of egg yolk

[0036] 1) Egg yolk homogenization treatment: wash the selected eggs in clean water, beat the eggs to remove the shells, manually separate the egg yolks, and use a high-speed disperser to homogenize the egg yolks at 6000r / min for 8 minutes to obtain the egg yolk stock solution;

[0037] 2) Egg yolk centrifugation: centrifuge the egg yolk stock solution obtained in step 1) at 10,000 r / min and 20°C for 30 minutes to obtain a two-layer separation product, the upper layer is egg yolk paste, and the lower layer is egg yolk paste.

Embodiment 2

[0038] Embodiment 2: the separation of egg yolk

[0039] 1) Egg yolk homogenization treatment: wash the selected eggs in clean water, beat the eggs to remove the shells, manually separate the egg yolks, and use a high-speed disperser to homogenize the egg yolks at 3000r / min for 10 minutes to obtain the egg yolk stock solution;

[0040] 2) Egg yolk centrifugation: centrifuge the egg yolk liquid obtained in step 1) at 12,000 r / min and 30° C. for 15 minutes to obtain two layers of centrifuged products, the upper layer is egg yolk slurry and the lower layer is egg yolk slurry.

Embodiment 3

[0041] Embodiment 3: the separation of egg yolk

[0042] 1) Egg yolk homogenization treatment: wash the selected eggs in clean water, beat the eggs to remove the shells, manually separate the egg yolks, and use a homogenizer to homogenize the egg yolks at 30Mpa for 8 minutes to obtain the egg yolk stock solution;

[0043] 2) Egg yolk centrifugation: centrifuge the egg yolk stock solution obtained in step 1) at 10,000 r / min and 20°C for 30 minutes to obtain a two-layer separation product, the upper layer is egg yolk paste, and the lower layer is egg yolk paste.

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Abstract

The invention relates to a yolk separation method. The yolk separation method includes the following steps: (1) yolk is homogenized, so that raw yolk liquid is obtained; (2) under the conditions of 8000r / min to 12000r / min of centrifugal speed, 15min and 120min of time and 10 DEG C to 30 DEG C of temperature, the raw yolk liquid obtained in step (1) is separate centrifugally, so that two layers of separated products are obtained, the upper layer of part is yolk pulp, and the lower layer of part is yolk paste. The invention also protects the separated products obtained by the method, i.e. the yolk pulp and the yolk paste, and the applications of the yolk pulp and the yolk paste in the production of food. The invention further protects cakes prepared with the yolk pulp as material and cakes and mayonnaises prepared with the yolk paste as material.

Description

technical field [0001] The invention relates to the field of food engineering, in particular to a method for separating egg yolk, and the application of the separation method and the product obtained from the separation. Background technique [0002] With the improvement of people's living standards, the diversification of taste and flavor requirements, and the novelty of food function requirements, higher requirements have been put forward for the category and appearance of foods made from eggs. , low-fat, egg butter, etc. are processed foods. [0003] Usually, traditional baked goods use eggs as raw materials. According to different product requirements, the raw materials can be whole eggs, whole proteins, whole egg yolks or egg whites and egg yolks mixed in a certain proportion. The purpose is to obtain the required ingredients for different products. Unique taste, flavor, texture and chew. Egg yolks are widely used in bakery products; however, centrifuging egg yolks to...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A47J43/14
Inventor 卢晓明韩兆鹏刘旭明
Owner BEIJING DEQINGYUAN EGG PROD SAFETY ENG TECH RES CO LTD
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