Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

A kind of 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: 2018-03-23
四川味欣食品科技有限公司
View PDF6 Cites 3 Cited by
  • 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

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 3g L-methionine, 1g L-serine, 1g L-alanine, 2g L-aspartic acid, 1g L-valine and 2g L-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 6g L-methionine, 2g L-serine, 2g L-alanine, 4g L-aspartic acid, 2g L-valine and 4g L-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 5g L-methionine, 2g L-serine, 1g L-alanine, 4g L-aspartic acid, 1.5g L-valine and 1.5g L-arginine acid composition.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a preparation method of salted egg yolk essence. The steps include: taking fresh egg yolk liquid into a dialysis bag, dipping it in saturated saline, enzymatically hydrolyzing it with lipase, and obtaining the salted egg yolk enzymolyzate after deactivating the enzyme, egg yolk Salt, mixed amino acids, glucose, trehalose, rhamnose, glycerin and xanthan gum are added to the enzymolysis solution, and the salted egg yolk essence is prepared through heat reaction. The invention uses natural egg yolks as raw materials and utilizes biocatalysis and heat reaction technology to prepare salted egg yolk-flavored essence, which has rich aroma, real taste and low cost, and has a huge 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

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Patents(China)
IPC IPC(8): A23L27/21
Inventor 王婧婧
Owner 四川味欣食品科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com