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Production method of egg butter

A technology for egg butter and production method, which is applied in the directions of fat oil/fat production, fat production, fat oil/fat refining, etc., to achieve the effects of less peculiar smell, simple process, and easy industrial production.

Inactive Publication Date: 2018-01-26
马述腾
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The purpose of the present invention is to provide a production method for egg butter in order to solve the deficiencies of the existing egg butter production method. carry out industrial production

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] Purchase 1,000 eggs with freshness ≥ 72 Ha from the market, use an egg yolk and egg white separator to separate them, and collect egg yolks with complete and unbroken vitelline membranes, with a wet weight of 17.59kg. Ultrasonic treatment was performed on the collected egg yolks using an ultrasonic cleaner, with the power set at 25 kHz, for 5 minutes. Transfer the sonicated egg yolks to a hot-air oven, set the temperature at 45°C, bake for 15 minutes, transfer to a freezer at 5°C, refrigerate for 30 minutes, and then take it out. Prepare 30kg of pickling liquid, add 9kg of glycerin, 1kg of acetic acid, 0.2kg of vitamin C, and 19.8kg of purified water into a stainless steel container, stir evenly, heat and boil for 20 minutes, let cool to room temperature, add egg yolks taken out after refrigeration, and place in a clean In the environment, set the temperature at 35°C, add 0.06kg of salt to the pickling solution, stir gently until dissolved, add 0.06kg of salt every 1 ho...

Embodiment 2

[0030]Purchase 2,000 eggs with freshness ≥ 72 Ha in the market, use an egg yolk and egg white separator to separate, and collect egg yolks with complete and unbroken vitelline membranes, with a wet weight of 36.22kg. Ultrasonic treatment was performed on the collected egg yolks using an ultrasonic cleaning machine with a power set at 30 kHz for 5 min. Transfer the sonicated egg yolks to a hot air oven, set the temperature at 50°C, bake for 10 minutes, transfer to a freezer at 6°C, refrigerate for 30 minutes, and then take it out. Prepare 60kg of pickling liquid, add 9kg of glycerin, 5kg of sucrose, 0.7kg of carrageenan, 1kg of acetic acid, 0.5kg of phosphoric acid, 0.5kg of vitamin C, and 43.3kg of purified water into a stainless steel container, stir evenly, heat and boil for 20 minutes, and let cool to room temperature , add the egg yolk taken out after refrigeration, put it in a clean environment, set the temperature at 40°C, add 0.1kg of salt to the pickling solution, stir...

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Abstract

The invention relates to a production method of egg butter, wherein the production method comprises the steps: separating egg white from egg yolk of eggs with the freshness of more than or equal to 72Ha, carrying out ultrasonic treatment and hot-cold treatment on the egg yolk, transferring to an isoosmotic pickling liquid, adding edible salt for multiple times, pickling under a condition that a pickling liquid has a certain gradient concentration, cleaning the pickled egg yolk, breaking, centrifuging with an industrial centrifugal machine, collecting an oil liquid, carrying out water washingdesalination, vacuum deodorization and activated carbon adsorptive decolorization, and thus obtaining the egg butter finish product. The method has the advantages of low requirements for equipment, simple process, low energy consumption, no use of organic solvents, and safe and reliable products, and can be used for industrialized production.

Description

technical field [0001] The invention relates to the field of food, cosmetic and pharmaceutical ingredient production, in particular to a production method of egg butter. Background technique [0002] Egg butter is extracted from the yolk of the fresh eggs of the pheasant family chicken (Gallus gallus domesticus Brisson). Egg butter has both high edible value and certain medicinal value. The "Food Chemistry" written by Xia Yanbin indicates the value of chicken Egg yolk contains 51.7% water, 16.3% protein, 31.2% lipid, 0.8% sugar and no inorganic substances. It is the most nutrient-rich part of eggs. Egg butter is the general term for fat-soluble substances in egg yolk. Due to different extraction methods, the content of egg butter components varies greatly. It is generally believed that egg butter contains four types of components: lipids, proteins, amino acids, vitamins, and minerals. [0003] At present, the methods for producing egg butter are mainly traditional dry disti...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): C11B1/02C11B1/00C11B3/16C11B3/00C11B3/10A23L15/00A23L5/30A23L5/00
Inventor 马述腾
Owner 马述腾
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