Preparation method of high-emulsibility egg yolk liquid and product thereof

An egg yolk liquid and emulsifying technology, which is applied in the field of preparation of highly emulsifiable egg yolk liquid, can solve problems such as poor emulsification performance emulsion thermal stability, and achieve the effects of simple reaction and radio frequency treatment equipment, simple process operation, and improved emulsifying activity.

Pending Publication Date: 2019-03-22
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The purpose of the present invention is to propose a preparation method of highly emulsifying liquid egg yolk, which overcomes the disadvantages of common egg yolk liquid emulsification performance and poor thermal stability of the prepared emulsion, and the prepared egg yolk liquid can have emulsifying activity, emulsifying stability, Good emulsifying capacity and thermal stability of emulsion

Method used

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  • Preparation method of high-emulsibility egg yolk liquid and product thereof
  • Preparation method of high-emulsibility egg yolk liquid and product thereof
  • Preparation method of high-emulsibility egg yolk liquid and product thereof

Examples

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Effect test

Embodiment 1

[0035] Embodiment 1-a kind of preparation method of highly emulsifying liquid egg yolk comprises the steps:

[0036] (1) Select fresh eggs, remove the damaged eggs, wash and dry them, break the shells and separate the egg whites and egg yolks, take the egg yolks and stir evenly;

[0037] (2) Add a combined protease of trypsin and neutral protease to the egg yolk liquid; wherein, the amount of trypsin added is 0.15% of the mass of the egg yolk liquid, and the amount of neutral protease added is 0.10% of the mass of the egg yolk liquid; the enzymatic hydrolysis temperature 45°C; the enzymatic hydrolysis time of protease is 30min;

[0038] (3) Place the treated egg yolk in an ice-water mixture to cool down quickly in a water bath, stop enzymatic hydrolysis, and perform coupled low-temperature plasma radio frequency treatment. The frequency of coupled low-temperature plasma radio frequency treatment is 100KHz, and there are 2 treatment points. Seconds, with an interval of 5 minut...

Embodiment 2

[0040] Embodiment 2-a kind of preparation method of highly emulsifying liquid egg yolk comprises the steps:

[0041] (1) Select fresh eggs, remove the damaged eggs, wash and dry them, break the shells and separate the egg whites and egg yolks, take the egg yolks and stir evenly;

[0042] (2) Add a combined protease of trypsin and neutral protease to the egg yolk liquid, wherein the amount of trypsin added is 0.15% of the mass of the egg yolk liquid, and the amount of neutral protease added is 0.10% of the mass of the egg yolk liquid; at 45°C Hydrolyze for 15 min, then add phospholipase A to the egg yolk liquid 2 , phospholipase A 2 0.5% of the mass of egg yolk liquid; continue to enzymatically hydrolyze at 45°C for 15 minutes, that is, the enzymatic hydrolysis time of protease in the whole enzymatic hydrolysis process is 30 minutes, and phospholipase A 2 The enzymatic hydrolysis time is 15 min;

[0043] Put the egg yolk liquid after joint treatment in the ice-water mixture ...

Embodiment 3

[0045] Embodiment 3-a kind of preparation method of highly emulsifying liquid egg yolk comprises the steps:

[0046] (1) Select fresh eggs, remove the damaged eggs, wash and dry them, break the shells and separate the egg whites and egg yolks, take the egg yolks and stir evenly;

[0047] (2) Combined protease and phospholipase A by adding trypsin and neutral protease to the egg yolk liquid at the same time 2 , carry out joint treatment; Wherein, the addition amount of trypsin is 0.15% of the mass of egg yolk liquid, the addition amount of neutral protease is 0.10% of the mass of egg yolk liquid; Phospholipase A 2 The added amount is 0.2%, and then enzymatically hydrolyzed at 55°C for 30 min;

[0048] (3) Put the egg yolk liquid after joint treatment in the ice-water mixture to cool down quickly in a water bath, stop the enzymatic hydrolysis, and perform coupled low-temperature plasma radio frequency treatment. The frequency of coupled low-temperature plasma radio frequency tr...

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Abstract

A preparation method of a high-emulsibility egg yolk liquid comprises the following steps: (1), selecting fresh eggs, breaking shells to separate egg white liquid and egg yolk liquid, taking the egg yolk liquid, and uniformly stirring; (2), adding protease and phospholipase A2 into the egg yolk liquid for combined treatment; (3), placing the egg yolk liquid after the combined treatment in an ice-water mixture, stopping enzymolysis, and performing coupled low-temperature plasma RF treatment to obtain a finished high-emulsibility egg yolk liquid product. By adopting the preparation method of thehigh-emulsibility egg yolk liquid, provided by the invention, the defects of the emulsibility of the ordinary egg yolk liquid and poor heat stability of a prepared emulsion are overcome, and the prepared egg yolk liquid can have the characteristics of the emulsifying activity, the emulsifying capability, the emulsifying capacity and good heat stability of the emulsion.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of highly emulsifiable egg yolk liquid and a product thereof. Background technique [0002] As a natural emulsifier, egg yolk is widely used in baking, ice cream, mayonnaise and other foods. Protein and phospholipids are the main emulsifying components in egg yolk. During the formation of the emulsification system, these emulsifiers can be adsorbed to the oil-water interface to form an interface film to stabilize the emulsion. However, natural egg yolk is sensitive to heat, and begins to denature at around 64°C to form a gel. After denaturation, the emulsification of egg yolk will be greatly reduced, which will cause quality deterioration of the emulsified food prepared by it during heat sterilization or later storage; and natural egg yolk The most important emulsifying active substance, protein, mainly exists in water-insoluble egg yolk particles. C...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/30
CPCA23L5/30A23L15/25
Inventor 马美湖石梦玲张诗思徐奇付星黄茜金永国
Owner HUAZHONG AGRI UNIV
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