Preparation method and system of raw eggs with low cholesterol, high nutrition and long storage time

A low-cholesterol, production method technology, applied in the production method and system field of raw poultry eggs, can solve the problems of limited regulation ability, cholesterol accumulation, atherosclerosis, etc., and achieve the goal of ensuring safety, preventing blood pressure, and prolonging the storage period Effect

Active Publication Date: 2018-02-23
TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the human body's ability to regulate is limited. If excessive intake of cholesterol exceeds the body's own regulation, it will cause accumulation of cholesterol, which will cause a series of diseases, and may cause atherosclerosis

Method used

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  • Preparation method and system of raw eggs with low cholesterol, high nutrition and long storage time
  • Preparation method and system of raw eggs with low cholesterol, high nutrition and long storage time
  • Preparation method and system of raw eggs with low cholesterol, high nutrition and long storage time

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0055] A method for preparing raw poultry eggs with low cholesterol, high nutrition and long storage period, characterized in that: the steps are as follows:

[0056] ⑴Separation of egg white and egg yolk: breaking the shell of the raw egg, and separating the egg white and egg yolk;

[0057] (2) Cholesterol removal of egg yolk: add pure water to the egg yolk to dilute it by 1 time, add cholesterol-removing particles (immobilized cholesterol oxidase) with 1% of the total mass of the egg yolk dilution to the egg yolk dilution, and place it in a room at 30-50°C and pH=7.2 Carry out enzymatic hydrolysis in an insulated tank, and after 9-12 hours of enzymatic hydrolysis, the low-cholesterol egg yolk is obtained;

[0058] (3) Purification of egg yolk: place a 0.1 Tesla magnet on the outer wall of the discharge pipe of the insulation tank, and use magnetic force to absorb the immobilized cholesterol oxidase in the cholesterol-free egg yolk to the inner wall. Separation to obtain the...

Embodiment 2

[0063] A low-cholesterol, high-nutrition raw poultry egg with a long storage period and a production method thereof, the specific steps are as follows:

[0064] ⑴Separation of egg white and egg yolk: breaking the shell of the raw egg, and separating the egg white and egg yolk;

[0065] (2) Cholesterol removal of egg yolk: Add pure water to the egg yolk to dilute it by 1 time, add cholesterol-removing particles (immobilized cholesterol oxidase) with 1% of the total mass of the egg yolk dilution to the egg yolk dilution, and place it in a heat preservation tank at 40°C and pH=7.5 Carry out enzymatic hydrolysis within 11 hours, and obtain low-cholesterol egg yolk;

[0066] (3) Purification of egg yolk: Place a 1 Tesla magnet on the outer wall of the discharge pipe of the insulation cylinder, and use magnetic force to adsorb the immobilized cholesterol oxidase in the cholesterol-free egg yolk to the inner wall. After the egg yolk liquid flows out, it is subjected to secondary magn...

Embodiment 3

[0071] A low-cholesterol, high-nutrition raw poultry egg with a long storage period and a production method thereof, the specific steps are as follows:

[0072] ⑴Separation of egg white and egg yolk: breaking the shell of raw duck eggs, and separating the egg white and egg yolk;

[0073] (2) Cholesterol removal of egg yolk: add purified water to the egg yolk to dilute it by 1 time, add cholesterol-removing particles (immobilized cholesterol oxidase) with 1% of the total mass of the egg yolk dilution to the egg yolk dilution, and place it in a heat preservation tank at 45°C and pH=7.0 Enzymolysis was carried out within 10 hours to obtain low-cholesterol egg yolk;

[0074](3) Purification of egg yolk: Place a 2 Tesla magnet on the outer wall of the discharge pipe of the insulation cylinder, and use magnetic force to absorb the immobilized cholesterol oxidase in the cholesterol-free egg yolk to the inner wall. After the egg yolk liquid flows out, a second magnetic separation is p...

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Abstract

The invention relates to a preparation method and system of raw eggs with low cholesterol, high nutrition and long storage time. The preparation method comprises the following steps: (1) separation ofegg white and egg yolk; (2) removal of cholesterol from the egg yolk; (3) purification of the egg yolk; (4) nutrition intensification and sterilization of the egg yolk; (5) concentration and packaging of the egg yolk; and (6) aseptic packaging, thereby obtaining the raw eggs with low cholesterol, high nutrition and long storage time. According to the raw eggs prepared by the method provided by the invention, because the egg white and the egg yolk are added or intensified in nutrition, flavor or color, the raw eggs have more comprehensive nutrition and higher value, and the prepared raw eggs have better color and luster and flavor; by addition of different nutrition intensifiers, the raw eggs are suitable for the requirements of different people; Because the raw eggs prepared by the methodare subjected to immobilized cholesterol oxidase enzymolysis treatment, the cholesterol level is reduced, and the egg yolk is nutritional and also suitable for more people due to low cholesterol level, thereby preventing the blood pressure and blood fat levels of consumers from increasing, ensuring the safety of the eggs and eliminating the misgiving of the consumers.

Description

technical field [0001] The invention belongs to the field of food science and technology, and relates to the production of raw poultry eggs with long storage period, in particular to a production method and system of raw poultry eggs with low cholesterol, high nutrition and long storage period. Background technique [0002] Poultry eggs are rich in nutritional value. Taking eggs as an example, every 100g of eggs contains 14.7g of protein, mainly ovalbumin and ovalbumin, which contain 8 kinds of amino acids necessary for the human body, and are very similar to the composition of human protein. The human body can absorb egg protein as high as 98% %. Every 100g of eggs contains 11-15g of fat, which is mainly concentrated in the yolk and is easily digested and absorbed by the human body. Egg yolk is rich in lecithin, sterols, lecithin, calcium, phosphorus, iron, vitamin A, vitamin D and B vitamins. These ingredients are of great benefit to improving the function of the nervou...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/20A23L33/10A23L33/15A23L33/155A23L33/105A23L33/125A23L33/16A23B5/16B65B23/02
CPCA23B5/16A23V2002/00A23L5/25A23L15/25A23L33/10A23L33/105A23L33/125A23L33/15A23L33/155A23L33/16B65B23/02A23V2200/30A23V2250/0644A23V2250/7056A23V2250/708A23V2250/214
Inventor 刘会平于伟杰刘旭辉刘凯孙娜新刘易坤
Owner TIANJIN UNIVERSITY OF SCIENCE AND TECHNOLOGY
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