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A kind of preparation method of oxidized egg butter powder essence

A technology for powder essence and egg yolk oil, which is applied in the field of egg yolk oil extraction to achieve the effects of convenient operation, low production cost and wide application range

Active Publication Date: 2020-11-24
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Abstract
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  • Claims
  • Application Information

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Problems solved by technology

[0004] Aiming at the problems existing in the processing and utilization of egg yolk and the condiment industry, and the defects and deficiencies in the existing egg oil extraction and development technology, the extracted egg oil is used as the main raw material to provide an oxidation control method with simple operation, low cost and significant effect. The method is to fully oxidize the egg yolk under certain conditions to prepare an oxidation product with obvious characteristic flavor of egg yolk, strong aroma and stable quality, and apply it in production

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  • A kind of preparation method of oxidized egg butter powder essence

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Embodiment 1

[0026] The invention provides a method for preparing oxidized egg yolk powder essence, the steps are as follows:

[0027] (1) Extraction of egg oil: select fresh poultry eggs, wash and break the shell to separate egg yolk and egg white, dry the egg yolk and pulverize it to obtain egg yolk powder. Mix egg yolk powder with 90-100% edible alcohol at a ratio of 1g: 2-8mL, extract and filter to obtain crude egg yolk. Rotary evaporate the crude egg yolk at 45~55°C for 1~3h, recover the alcohol for reuse, and obtain the egg yolk. For the first time, egg oil was used as raw material for oxidation control, which not only enriched the types of oxidized oil, but also provided a basis for the development of high value-added bioactive substances in poultry eggs.

[0028] (2) Oxidation control of egg yolk: take the egg yolk obtained in step (1) as a raw material, put it into a container equipped with an electric stirrer, a thermometer, an air inlet tube and a reflux condenser, and carry ou...

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Abstract

The invention discloses a method for preparing oxidized egg oil. The method comprises the following specific steps: (1) extracting egg oil; (2) performing oxidation regulation and control on the egg oil; and (3) applying the oxidized egg oil. The method has the advantages of being gentle in extraction condition, easy in oxidation and regulation and control and convenient to operate, and is applicable to industrial production. The oxidized egg oil prepared by using the method is clear and bright in color, outstanding in characteristic fragrance and full in taste, can be used as a food additive for preparing essence or seasonings, and has great application values and market prospects.

Description

technical field [0001] The invention belongs to the technical field of egg oil extraction, in particular to a preparation method of oxidized egg oil powder essence. Background technique [0002] Egg oil, also known as egg yolk lipid, is a general term for fat-soluble substances extracted from poultry eggs, mainly containing triglycerides, lecithin, cholesterol, fat-soluble vitamins A, E, minerals, pigments and other components. Because of its very high nutritional value and medicinal value, it is widely used in food, medicine, cosmetics, chemical and other industries. At present, a large number of researches on egg yolk concentrate on extracting or refining by various means, but there is no report on the follow-up development of yolk oil. As the largest poultry and egg producing country in China, while actively promoting the improvement of egg oil extraction technology, vigorously carry out serial research on the development of egg oil products, which is of great significan...

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): C11B1/10C11C3/00C11B5/00A23L27/00A23C15/02
CPCA23C15/02C11B1/108C11B5/0092C11C3/006
Inventor 陈黎洪叶梦迪唐宏刚肖朝耿杨慧娟吴玫瑰朱培培
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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