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Iron-enriched yolk powder and preparation method thereof

A technology of egg yolk powder and iron-rich, which is applied in food science and other fields, can solve the problems of poor taste and low absorption rate, and achieve the effect of light yellow color, promotion of absorption and suitable taste

Inactive Publication Date: 2017-05-10
DALIAN POLYTECHNIC UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, the inorganic iron and organic iron preparations on the market have low absorption rate and poor taste, while metal complex salts of amino acids and peptides are the development trend of iron supplements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] Select fresh and intact eggs, brush the surface of the eggs, rinse them with clean water, and let them dry naturally. Put the intact fresh eggs after natural drying into sodium hydroxide aqueous solution for disinfection, beat the eggs into egg liquid with an egg separator and dry them. Separate the egg yolk liquid, fully stir the egg yolk liquid, filter it with a 20-mesh sieve cloth, and then sterilize it with a pasteurizer to obtain the main ingredient egg yolk liquid; The mass ratio was mixed, reacted at a temperature of 10 °C and pH 2 for 30 min, and then precipitated with 95% ethanol, centrifuged and freeze-dried to obtain the phosvitin iron complex; 100 kg egg yolk liquid, 3 kg Maltose, 5 kg of pectin, 40 kg of milk powder, 40 kg of soybean powder, 2.6 kg of phosvitin-iron complex were added to a blender and stirred for 10 minutes, and then 30 L of water was added to stir evenly to complete the compounding of main and auxiliary materials to obtain iron-enriched Th...

Embodiment 2

[0031]Select fresh and intact eggs, brush the surface of the eggs, rinse them with clean water, and let them dry naturally. Put the intact fresh eggs after natural drying into sodium hydroxide aqueous solution for disinfection, beat the eggs into egg liquid with an egg separator and dry them. Separate the egg yolk liquid, fully stir the egg yolk liquid, filter it with a 20-mesh sieve cloth, and then sterilize it with a pasteurizer to obtain the main ingredient egg yolk liquid; The mass ratio was mixed, and reacted at a temperature of 30 °C and a pH of 5 for 60 min, and then precipitated with 95% ethanol, centrifuged and freeze-dried to obtain the phosvitin iron complex; 100 kg egg yolk liquid, 5 kg Maltose, 8 kg of pectin, 50 kg of milk powder, 50 kg of soybean powder, 3.2 kg of phosphoprotein peptide-iron complex were added to a blender and stirred for 10 minutes, and then 35 L of water was added to stir evenly to complete the compounding of main and auxiliary materials to obt...

Embodiment 3

[0033] Select fresh and intact eggs, brush the surface of the eggs, rinse them with clean water, and let them dry naturally. Put the intact fresh eggs after natural drying into sodium hydroxide aqueous solution for disinfection, beat the eggs into egg liquid with an egg separator and dry them. Separate the egg yolk liquid, stir the egg yolk liquid fully, filter it with a 20-mesh sieve cloth, and then sterilize it with a pasteurizer to obtain the main ingredient egg yolk liquid; The mass ratios were mixed, and reacted at a temperature of 60 °C and a pH of 7 for 90 min, then precipitated with 95% ethanol, centrifuged and freeze-dried to obtain the phosvitin-iron complex; 100 kg egg yolk liquid, 8 kg Maltose, 10 kg of pectin, 60 kg of milk powder, 60 kg of soybean powder, 3.8 kg of phosphoprotein peptide-iron complex were added to a blender and stirred for 10 minutes, and then 40 L of water was added to stir evenly to complete the compounding of main and auxiliary materials to obt...

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Abstract

The invention belongs to the technical filed of agricultural by-product deep-processing and comprehensive utilization of by-products thereof, and relates to iron-enriched yolk powder and a preparation method thereof. The preparation method of the iron-enriched yolk powder comprises the following technological processes: preparing a main ingredient, preparing a phosvitin peptide iron compound, blending the main ingredient and the auxiliary ingredients, carrying out vacuum deodorization and cooling, and carrying out vacuum freeze-drying. Yolk liquid is used as the main ingredient; and maltose, pectin, milk powder, soybean powder and the phosvitin peptide iron compound are used as the auxiliary ingredients. The main ingredient and the auxiliary ingredients are processed so as to prepare the iron-enriched yolk powder which has the functions of supplementing iron, and is light yellow in color, uniform in texture, appropriate in taste, free of peculiar smell of the egg, and easy for the human body to absorb. The percentage by weight of each auxiliary ingredient compared with the main ingredient is as follows: 3-8% of the maltose, 5-10% of the pectin, 40-60% of the milk powder, 40-60% of the soybean powder, 2.6-3.8% of the phosvitin peptide iron compound, and 30-40% of water.

Description

technical field [0001] The invention belongs to the technical field of deep processing of agricultural by-products and comprehensive utilization of by-products, and relates to an iron-rich egg yolk powder and a preparation method thereof. Background technique [0002] As an essential micronutrient element for the human body, iron is an important raw material for the synthesis of hemoglobin and myoglobin in the body, and participates in important physiological processes such as oxygen transport and cellular respiration. Iron deficiency will directly affect the growth and development of the human body, and the greatest impact known to people is iron deficiency anemia. Currently, about 200 million people in the world are iron deficient and lead to iron deficiency anemia. According to the World Health Organization survey, about 50% of girls, 20% of adult women, and 40% of pregnant women suffer from iron deficiency anemia. It can be seen that iron deficiency is particularly imp...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L33/16
Inventor 孙娜陈晋林松毅李冬梅杜香琳
Owner DALIAN POLYTECHNIC UNIVERSITY
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