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Method and system for making raw poultry eggs with low cholesterol, high nutrition and long storage period

A low-cholesterol, production method technology, applied in the production method and system field of raw poultry eggs, can solve problems such as cholesterol accumulation, atherosclerosis, and limited adjustment ability, and achieve the goals of preventing blood pressure, extending storage life, and ensuring safety Effect

Active Publication Date: 2021-05-25
TIANJIN UNIV OF SCI & TECH
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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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  • Method and system for making raw poultry eggs with low cholesterol, high nutrition and long storage period
  • Method and system for making raw poultry eggs with low cholesterol, high nutrition and long storage period
  • Method and system for making raw poultry eggs with low cholesterol, high nutrition and long storage period

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 present invention relates to a production method and system of raw poultry eggs with low cholesterol, high nutrition and long shelf life, the steps are as follows: (1) separation of egg white and egg yolk; (2) removal of cholesterol from egg yolk; (3) purification of egg yolk; (4) nutrition strengthening and sterilization of egg yolk; (5) Concentration and packaging of egg yolk; (6) Aseptic packaging, that is, raw poultry eggs with low cholesterol, high nutrition and long shelf life. The raw poultry eggs prepared by the method of the present invention have more complete nutrition and higher value due to the addition or strengthening of nutrition, flavor or color of the egg white and egg yolk, and the prepared raw poultry eggs have better color and luster and flavor; The nutritional enhancer makes it suitable for the needs of different groups of people; the raw poultry eggs prepared by this method are enzymatically treated with immobilized cholesterol oxidase, and the cholesterol is reduced, so that the yolk of poultry eggs is not only nutritious, but also low in cholesterol. It is suitable for more people, prevents consumers' blood pressure and blood lipid levels from rising, ensures its safety, and eliminates consumers' concerns.

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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Patent Type & Authority Patents(China)
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 UNIV OF SCI & TECH
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