Separation and recovery technology for yolk and egg white of crushed duck eggs

A technology for separation and recovery of egg yolk, which is applied in the field of poultry egg processing, can solve the problems of duck egg protein structure damage, no relevant literature reports, and low eggshell resistance strength, so as to avoid economic loss, low adsorption and binding capacity, and strong flavor delicious effect

Inactive Publication Date: 2019-02-01
安徽靳氏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the process of duck egg processing, due to the low strength of the egg shell itself, in addition, there are problems such as mechanical wear and irregular operation of employees, large-scale poultry egg food processing factories will produce at least thousands of broken eggs, cracked eggs and fluids every day. Eggs, etc. If the yolk and egg white of these damaged eggs are not separated, processed and recovered, the broken eggs exposed to the air will be damaged by the infection of external microorganisms, resulting in serious loose yolk and cloudy egg liquid dilution. and other phenomena, rapid deterioration and corruption, resulting in large economic losses
At present, the separation and recovery process of broken duck egg yolk and egg white is still a blank in the field of domestic poultry egg processing, and there is no relevant literature report

Method used

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  • Separation and recovery technology for yolk and egg white of crushed duck eggs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] S1: After picking out the broken eggshells, under the action of a high-voltage pulse auxiliary electric field with a field strength of 30KV and a frequency of 120HZ, slowly pour the duck egg liquid on the surface of a 15-mesh double-layer silk screen, and let it stand naturally until the egg white and egg yolk are separated. When the detachment rate reaches 95%, stop filtering;

[0023] S2: Disperse the separated egg yolk, add 0.08wt% dihydromyricetin, mix well, put in a constant temperature water bath at 68°C for 2 hours, then grind the solidified egg yolk to 160 mesh, add 15wt% olive oil, stir the egg yolk fully Emulsify, then add 1wt% lemon juice, 7wt% white sugar, homogenize with 12MPa pressure, 60rpm rotating speed for 1h, get mayonnaise;

[0024] S3: Add equal weight of distilled water to the separated egg white, homogenize at 20°C with 2MPa pressure and 5rpm speed for 0.5h, then add acetic acid, adjust the pH to 4, stir until the egg white is completely flocculat...

Embodiment 2

[0028] Separation recovery process is with embodiment 1, difference is:

[0029] S1: The field strength and frequency of the high-voltage pulse auxiliary electric field are 35KV and 360HZ respectively, and the mesh number of the screen is 20 mesh;

[0030] S2: The addition amount of dihydromyricetin is 0.14wt%, the water bath temperature is 74°C, the grinding fineness is 180 mesh, the addition amounts of olive oil, lemon juice, and white sugar are 18wt%, 1.5wt%, and 10wt% in sequence, and the homogeneous pressure , the rotational speed is 14MPa, 70rpm respectively;

[0031] S3: The weight of distilled water is twice that of egg white, the homogenization temperature, pressure, and rotation speed are 23°C, 4MPa, and 7.5rpm, respectively, and the edible acid used is citric acid, with a pH of 5.2;

[0032] S4: The transmembrane pressure is 0.14MPa, the molecular weight cut-off of the ultrafiltration membrane is 80KDa, the addition amount of N-acylated chitosan gel is 4wt%, the fl...

Embodiment 3

[0035] Separation recovery process is with embodiment 1, difference is:

[0036] S1: The field strength and frequency of the high-voltage pulse auxiliary electric field are 40KV and 600HZ respectively, and the mesh number of the screen is 25 mesh;

[0037] S2: The addition amount of dihydromyricetin is 0.2wt%, the water bath temperature is 80°C, the grinding fineness is 200 mesh, the addition amounts of olive oil, lemon juice, and white sugar are 20wt%, 2wt%, and 13wt% in sequence, and the homogeneous pressure, The speeds are 16MPa and 80rpm respectively;

[0038] S3: The weight of distilled water is 3 times that of egg white, the homogenization temperature, pressure, and rotation speed are 25°C, 6MPa, and 10rpm, respectively, and the edible acid used is glycolic acid, with a pH of 6.5;

[0039] S4: The membrane penetration pressure is 0.15MPa, the molecular weight cut-off of the ultrafiltration membrane is 100KDa, the addition amount of N-acylated chitosan gel is 6wt%, and t...

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Abstract

The invention discloses a separation and recovery technology for yolk and egg white of crushed duck eggs. The separation and recovery technology comprises the following steps of S1, separating egg white from yolk under a high voltage pulse assisted electric field; S2, adding dihydromyricetin to the yolk, performing thermocoagulation, grinding and emulsifying, and then performing uniform mixing andhomogenization with lemon juice and white sugar so as to obtain mayonnaise; S3, diluting the egg white, adjusting PH with edible acid to 4-6.5, and performing precipitation, centrifuging and filtration to obtain supernatant; S4, performing hollow fiber ultrafiltration treatment on the supernatant, performing infiltration with 2-6wt% N-acylation chitosan gel, performing affinity chromatography atthe flow velocity of 1.5-2ml / cm<2>, performing eluting, performing concentration, and performing drying so as to obtain purified lysozyme agents; and S5, adding pineapple protease and mint juice to egg white flocculate, performing enzymolysis at 55 DEG C for 2h, and performing vacuum freeze drying so as to obtain egg white and protein powder. According to the separation and recovery technology disclosed by the invention, the yolk and the egg white of the crushed duck eggs are efficiently recycled, economic losses caused by egg liquid deterioration can be avoided, and a new way is opened up forprocessing and utilizing of crushed eggs in poultry egg industry.

Description

technical field [0001] The invention relates to the technical field of poultry egg processing, in particular to a process for separating and recovering egg yolks and egg whites of broken duck eggs. Background technique [0002] In the process of duck egg processing, due to the low strength of the egg shell itself, in addition, there are problems such as mechanical wear and irregular operation of employees, large-scale poultry egg food processing factories will produce at least thousands of broken eggs, cracked eggs and fluids every day. Eggs, etc. If the yolk and egg white of these damaged eggs are not separated, processed and recovered, the broken eggs exposed to the air will be damaged by the infection of external microorganisms, resulting in serious loose yolk and cloudy egg liquid dilution. And other phenomena, rapid deterioration and corruption, resulting in greater economic losses. At present, the separation and recovery process of broken duck egg yolk and egg white i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/09
CPCA23J1/09
Inventor 靳华碑
Owner 安徽靳氏食品有限公司
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