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Preparation method of salted egg yolk essence

A technology of egg yolk essence and salted egg yolk, which is applied in the field of preparation of salted egg yolk essence, and can solve problems such as no salted egg yolk essence.

Active Publication Date: 2015-11-25
四川味欣食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, there are many studies on egg yolk flavor, especially the technology of preparing egg yolk flavor by thermal reaction is becoming more and more mature, but there is no report on the preparation of salted egg yolk flavor by thermal reaction

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Take 100g of fresh egg yolk liquid in a dialysis bag, then soak it in saturated saline for 48 hours, take out the beating, add 0.05g of lipase, and enzymolyze it at 50°C for 8 hours, after the enzyme is inactivated, the egg yolk enzymatic solution is obtained; take the egg yolk enzymatic solution 100g, add 0.02g of salt, 10g of mixed amino acids, 5g of glucose, 10g of trehalose, 2g of rhamnose, 400g of glycerin, and 0.25g of xanthan gum. After passing through the colloid mill, stir and react at normal pressure, 100°C, 500rpm for 6h, and cool to At room temperature, the salted egg yolk essence is obtained through colloid milling.

[0012] Wherein, the mixed amino acid is composed of 3gL-methionine, 1gL-serine, 1gL-alanine, 2gL-aspartic acid, 1gL-valine and 2gL-arginine.

Embodiment 2

[0014] Take 100g of fresh egg yolk liquid in a dialysis bag, then soak it in saturated saline for 96 hours, take out the beating, add 0.5g lipase, and enzymolyze it at 30°C for 10 hours. 100g, add 0.02g of salt, 20g of mixed amino acids, 10g of glucose, 10g of trehalose, 4g of rhamnose, 900g of glycerin, and 0.5g of xanthan gum. After passing through the colloid mill, stir and react at normal pressure, 130°C, 200rpm for 1h, and cool to At room temperature, the salted egg yolk essence is obtained through colloid milling.

[0015] Wherein, the mixed amino acid is composed of 6gL-methionine, 2gL-serine, 2gL-alanine, 4gL-aspartic acid, 2gL-valine and 4gL-arginine.

Embodiment 3

[0017] Take 100g of fresh egg yolk liquid in a dialysis bag, then soak it in saturated saline for 72 hours, take out the beating, add 0.25g lipase, and enzymolyze it at 45°C for 6 hours, after the enzyme is inactivated, the egg yolk enzymatic solution is obtained; take the egg yolk enzymatic solution 100g, add 0.02g of salt, 15g of mixed amino acids, 5g of glucose, 10g of trehalose, 4g of rhamnose, 600g of glycerin, and 0.35g of xanthan gum. After passing through the colloid mill, stir and react at normal pressure, 120°C and 300rpm for 4h, and cool to At room temperature, the salted egg yolk essence is obtained through colloid milling.

[0018] Wherein, the mixed amino acid is composed of 5gL-methionine, 2gL-serine, 1gL-alanine, 4gL-aspartic acid, 1.5gL-valine and 1.5gL-arginine.

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PUM

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Abstract

The invention discloses a preparation method of salted egg yolk essence. The preparation method comprises the following steps: putting fresh egg yolk liquid into a dialysis bag; then putting the dialysis bag into a saturated saline solution to be immersed, and carrying out enzymolysis by lipase; carrying out enzyme deactivation, thereby obtaining a salted egg yolk enzymolysis solution; adding table salt, mixed amino acids, glucose, mycose, rhamnose, glycerin and xanthan gum into the salted egg yolk enzymolysis solution; and carrying out thermal reaction to prepare the salted egg yolk essence. The preparation method takes natural egg yolks as the raw materials, and the salted egg yolk flavored essence is prepared by using a biological catalysis effect and a thermal reaction technology; and the salted egg yolk essence has abundant fragrance, real mouth feel and low cost, and has a great application market.

Description

technical field [0001] The invention belongs to the field of food additives, in particular to a preparation method of salted egg yolk essence. Background technique [0002] Because the unique taste and aroma of salted egg yolk are pursued by consumers, various salted egg yolk-flavored products are increasing year by year on the market, such as salted egg yolk meat dumplings, salted egg yolk mooncakes, etc. At present, there are many studies on egg yolk flavor, especially the technology of preparing egg yolk flavor by thermal reaction is becoming more and more mature, but there is no report on the preparation of salted egg yolk flavor by thermal reaction. Contents of the invention [0003] Aiming at the deficiencies in the prior art, the purpose of the present invention is to prepare salted egg yolk flavor by using egg yolk as raw material, combining enzyme catalysis and heat reaction. [0004] In order to achieve the above object, a kind of preparation method of salted eg...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/227A23L27/21
Inventor 王婧婧
Owner 四川味欣食品科技有限公司
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