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High-emulsification-performance yolk powder liable to be dispersed and preparation method thereof

A technology of emulsification and egg yolk powder, which is applied in the direction of food ingredients as antioxidants, food ingredients as pH value modifiers, food ingredients, etc., can solve the problems of low rehydration rate, easy oxidation, and low emulsification of egg yolk powder. Achieve the effect of reducing direct denaturation or aggregation of egg yolk, improving dispersion and strong emulsifying performance

Active Publication Date: 2018-12-18
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Purpose of the present invention: in order to solve the problems of low rehydration rate, low emulsification and easy oxidation of egg yolk powder prepared in the prior art, a method for preparing easily dispersible high emulsifying egg yolk powder is provided

Method used

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  • High-emulsification-performance yolk powder liable to be dispersed and preparation method thereof
  • High-emulsification-performance yolk powder liable to be dispersed and preparation method thereof
  • High-emulsification-performance yolk powder liable to be dispersed and preparation method thereof

Examples

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Embodiment 1

[0039] Purchase 10kg of fresh poultry eggs, wash and disinfect, dry the surface moisture, carefully crack the shell, separate the egg white and egg yolk, collect the egg yolk liquid, stir at room temperature at a stirring speed of 200r / min, filter and remove impurities, and obtain a uniform, impurity-free egg yolk liquid . Then, the egg yolk liquid was processed by ultrasonic wave, and the process was performed for 30 min under the conditions of ultrasonic frequency 20 kHz and output power 600 W. Then, use disodium hydrogen phosphate / sodium dihydrogen phosphate to adjust the pH value of the egg yolk liquid to 7.5-8.0, add phospholipase A1 to the egg liquid, the addition amount is 0.1% (w / w) of the yellow liquid mass, at 28 ℃ Under the condition of hydrolysis reaction 120min. Put maltodextrin, lecithin, potassium sorbate, and calcium lactate into egg yolk hydrolyzate, the addition amount is 3.0%, and the ratio of maltodextrin, lecithin, calcium lactate, and potassium sorbate i...

Embodiment 2

[0041] Purchase 10kg of fresh poultry eggs, wash and disinfect, dry the surface moisture, carefully crack the shell, separate the egg white and egg yolk, collect the egg yolk liquid, stir at room temperature at a stirring speed of 200r / min, filter and remove impurities, and obtain a uniform, impurity-free egg yolk liquid . Then, the egg yolk liquid was treated with ultrasonic waves, and the ultrasonic frequency was 30 kHz, and the output power was 500 W for 20 min. Then, use calcium dihydrogen phosphate / tricalcium phosphate to adjust the pH value of the egg yolk liquid to 8.5-9.0, add phospholipase A2 to the egg liquid, the addition amount is 0.1% (w / w) of the yellow liquid mass, at 28 ° C Under the hydrolysis reaction 150min. Put cyclodextrin, lecithin, potassium sorbate, and calcium lactate into the egg yolk hydrolyzate, the addition amount is 4.0%, and the ratio of lecithin, calcium lactate, and potassium sorbate is 5:2:2:1. Then perform phacoemulsification treatment for ...

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Abstract

The invention provides high-emulsification-performance yolk powder liable to be dispersed and a preparation method thereof, and solves the problems of bad dispersivity, low emulsification performanceand the like of yolk powder prepared by the prior art. The preparation method of the high-emulsification-performance yolk powder liable to be dispersed roughly comprises the following steps: (a) performing pulse-type ultrasound treatment on yolk liquid; (b) adjusting pH value of the yolk liquid, and carrying out low-temperature enzymatic hydrolysis treatment by using phospholipases; (c) adding a drying aid and an antioxidant, and carrying out homogenization and ultrasonic emulsification treatment; (d) carrying out dynamic high-voltage pulsed electric field sterilization treatment; and (e) carrying out granulation by performing low-temperature spray-drying so as to obtain the high-emulsification-performance yolk powder liable to be dispersed. The preparation method of the high-emulsification-performance yolk powder liable to be dispersed integrates the pulse-type ultrasound treatment technology, the low-temperature enzymatic hydrolysis technology and the ultrasonic ultrasonic emulsification technology in combination with the dynamic high-voltage pulsed electric field sterilization treatment and the low-temperature spray-drying treatment; namely, low-temperature treatment is adoptedfor the whole processes, and thus, stable structure of the yolk liquid is maintained to the maximum extent. Compared with common yolk powder, emulsification activity of the yolk powder prepared by applying the technical means is improved by about 33%; and emulsification stability of the yolk powder is 4 times of the emulsification stability of the common yolk powder. Moreover, the yolk powder alsohas good dispersibility.

Description

technical field [0001] The invention provides an easily dispersible highly emulsifying egg yolk powder and a preparation method thereof, relates to an egg food processing technology, and belongs to the technical field of agricultural product processing. technical background [0002] Egg yolk is regarded as an excellent, natural emulsifier, rich in nutrition and special flavor at the same time. Egg yolk powder is a powdery dry egg product made from fresh egg yolk liquid and dried to remove moisture. It has the advantages of uniform composition, low storage and transportation costs, and easy control of the amount used in formula foods. At the same time, it also maintains all the nutrients and flavor of fresh egg yolk, and can be widely used as food ingredients in baked products such as bread and cakes, as well as ice cream, sauces and nutritional formula foods. It is an ideal substitute for fresh egg yolk liquid. Its application prospects Should be broad. However, due to the...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/00A23L5/30
CPCA23L5/00A23L5/32A23L15/25A23L15/30A23V2002/00A23V2200/02A23V2300/48A23V2300/10A23V2200/06A23V2250/1614A23V2250/1618A23V2250/1578A23V2250/5114A23V2250/5028A23V2250/5036A23V2250/5112A23V2250/6416A23V2250/5118A23V2250/5432
Inventor 迟玉杰王俊彤赵英迟媛
Owner NORTHEAST AGRICULTURAL UNIVERSITY
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