A method for refining high-purity egg yolk lecithin by demulsification

A high-purity technology of egg yolk lecithin, applied in the directions of edible phospholipid compositions, chemical instruments and methods, protein food ingredients, etc., can solve problems such as secondary pollution, and achieve the effect of ensuring activity and prolonging shelf life

Active Publication Date: 2018-04-03
FUJIAN ZHENGSHI HUAXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0008] Aiming at the defect that the current refining process of egg yolk lecithin is complex and easily causes secondary pollution, the present invention proposes a method for refining high-purity egg yolk lecithin through demulsification

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] (1) Wash the eggs stored at low temperature and sterilize them by ultraviolet. Separate the egg yolks under vacuum conditions in the whole process. Add the egg yolks and ethanol with a volume concentration of 95% to the high-speed disperser at a volume ratio of 1:5. The temperature of the high-speed disperser is constant. Disperse at a high speed of 5000rpm at 15-20°C to completely separate the lecithin in the egg yolk from the egg yolk protein. The dispersion time is 30min, and then stand for 15min. Ethanol extracts a mixture containing egg yolk and lecithin from the egg yolk;

[0035] (2) The mixture obtained in step (1) is concentrated to a paste under vacuum and reduced pressure at 30-35°C, and then dried and crushed in vacuum at 45°C to obtain a powdered lecithin mixture;

[0036] (3) The powdered lecithin mixture obtained in step (2) is added to the extraction kettle, and liquid carbon dioxide is introduced for supercritical extraction of egg butter. The mixed fluid of ...

Embodiment 2

[0044] (1) Wash the goose eggs stored at low temperature, perform UV sterilization, separate the egg yolk under the full vacuum condition, add the egg yolk and 95% ethanol with a volume ratio of 1:8 to the high-speed disperser, and the temperature of the high-speed disperser Constantly at 15-20℃, disperse at a high speed of 10000rpm to completely separate the lecithin in the egg yolk from the egg yolk protein. The dispersion time is 45 minutes, and then stand for 15 minutes. Ethanol extracts a mixture of egg butter and lecithin from the egg yolk. ;

[0045] (2) The mixture obtained in step (1) is concentrated to a paste under vacuum and reduced pressure at 30-35°C, and then dried and crushed in vacuum at 45°C to obtain a powdered lecithin mixture;

[0046] (3) The powdered lecithin mixture obtained in step (2) is added to the extraction kettle, and liquid carbon dioxide is introduced for supercritical extraction of egg butter. The mixed fluid of carbon dioxide and egg butter is sen...

Embodiment 3

[0054] (1) Wash the quail eggs stored at low temperature and sterilize them by UV. Separate the egg yolk under vacuum conditions during the whole process. Add the egg yolk and ethanol with a volume concentration of 90% to the high-speed disperser at a volume ratio of 1:10. The temperature of the high-speed disperser Constantly at 15-20℃, disperse at a high speed at 8000rpm to completely separate the lecithin in the egg yolk from the egg yolk protein. The dispersion time is 30 minutes, and then stand for 15 minutes. Ethanol extracts a mixture containing egg butter and lecithin from the egg yolk ;

[0055] (2) The mixture obtained in step (1) is concentrated to a paste under vacuum and reduced pressure at 30-35°C, and then dried and crushed in vacuum at 45°C to obtain a powdered lecithin mixture;

[0056] (3) The powdered lecithin mixture obtained in step (2) is added to the extraction kettle, and liquid carbon dioxide is introduced for supercritical extraction of egg butter. The mix...

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Abstract

The invention belongs to the technical field of processing of pharmaceutical raw materials and particularly relates to a method for refining high-purity egg yolk lecithin through demulsification. According to the method, a lecithin crude product obtained through extraction with ethanol and supercritical carbon dioxide is further refined; significant progress is made after adoption of sulfate, so that an emulsion system formed by lecithin in the lecithin crude product and a minute quantity of neutral fat such as triglyceride, cholesterol and the like is damaged, phase separation of lecithin in the lecithin crude product and the neutral fat occurs, and furthermore, a minute quantity of neutral fat such as triglyceride, cholesterol and the like is removed through secondary cooling under the high-speed centrifugation condition, and the high-purity egg yolk lecithin is prepared through refining. The purity of the product is improved to 98% or higher, clean and pollution-free production of high-purity egg yolk lecithin is realized, and the requirement that the lecithin product is used as the pharmaceutical raw material is completely met.

Description

Technical field [0001] The invention belongs to the technical field of medical raw material processing, and specifically relates to a method for refining high-purity egg yolk lecithin through demulsification. Background technique [0002] Lecithin is the basic substance of life and exists in every cell. It is an important component of nerve tissue and belongs to the advanced neurotrophic nutrient. Therefore, supplementing lecithin can activate brain cells, eliminate fatigue, enhance memory, improve mental state, and maintain the health of brain tissue and nervous system. In view of the special functions of lecithin, it has gradually shifted from health care products to medicines. Because of its strong emulsification effect on lipids, it can dissolve cholesterol, triglycerides, etc., so it has a significant effect on reducing lipids in blood vessel walls and inhibiting atherosclerosis. [0003] In order to be more suitable for medicinal use, egg yolk lecithin with better biologica...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C07F9/10
CPCC07F9/103Y02P20/54
Inventor 赵思棠
Owner FUJIAN ZHENGSHI HUAXIANG FOOD CO LTD
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