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A kind of easily dispersible high emulsifying egg yolk powder and preparation method thereof

An emulsifying and easily dispersible technology, which is applied in the direction of food ingredients as antioxidants, food ingredients as pH value modifiers, and food ingredients. It can solve problems such as low emulsification, low rehydration rate of egg yolk powder, and easy oxidation.

Active Publication Date: 2022-05-03
NORTHEAST AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Purpose of the present invention: In order to solve the problems of low rehydration rate, low emulsifiability and easy oxidation of egg yolk powder prepared in the prior art, a method for preparing an easily dispersible high emulsifying egg yolk powder is provided

Method used

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  • A kind of easily dispersible high emulsifying egg yolk powder and preparation method thereof
  • A kind of easily dispersible high emulsifying egg yolk powder and preparation method thereof
  • A kind of easily dispersible high emulsifying egg yolk powder and preparation method thereof

Examples

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Embodiment 1

[0040] 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

[0042] 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 an easily dispersible egg yolk powder with high emulsifiability and a preparation method thereof, which solves the problems of poor dispersibility and low emulsifiability of the egg yolk powder prepared in the prior art. The technical overview is as follows: (a) pulsed ultrasonic treatment of egg yolk liquid, (b) adjustment of pH value of egg yolk liquid, low-temperature enzymolysis treatment with phospholipase, (c) addition of drying aids and antioxidants, homogenization, and ultrasonic emulsification treatment; (d) ) dynamic high-voltage pulse electric field sterilization treatment; (e) low-temperature spray drying and granulation to obtain easily dispersible highly emulsifying egg yolk powder. The present invention combines pulsed ultrasonic treatment, low-temperature enzymatic hydrolysis and ultrasonic emulsification technology, and combines dynamic high-voltage pulsed electric field sterilization and low-temperature spray drying. The emulsifying activity of the egg yolk powder obtained by applying this technical means is about 33% higher than that of ordinary egg yolk powder, the emulsification stability is 4 times that of ordinary egg yolk powder, and it has good dispersibility at the same time.

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. [0002] technical background [0003] 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, du...

Claims

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Application Information

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Patent Type & Authority Patents(China)
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