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Preparing method of yolk thin and crispy chip

A production method and a technology for crisp chips, which are applied in the field of production of egg yolk chips, can solve the problems of high price and high cost, and achieve the effects of uniform shape, moderate hardness and crisp taste.

Pending Publication Date: 2019-08-23
JIANGXI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

Chinese patent CN106974894B (a kind of egg yolk lecithin tablet and its preparation method) provides a kind of egg yolk lecithin tablet and its preparation method, to solve the problem that the current medicines with only egg yolk lecithin as the main active ingredient are basically produced in the form of soft capsule preparations , the status quo of high price and high cost

Method used

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  • Preparing method of yolk thin and crispy chip
  • Preparing method of yolk thin and crispy chip
  • Preparing method of yolk thin and crispy chip

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] The influence of each component of embodiment 1 egg yolk on the quality of crispy egg yolk slices

[0027] (1) Select fresh eggs of moderate size, wash them, beat the eggs, separate the egg yolks and egg whites, remove the protein residues on the surface of the egg yolks and the yolk membrane, and obtain egg yolk liquid.

[0028] (2) Dilute the egg yolk liquid and distilled water at a volume ratio of 1:1.5, and stir at a constant speed; adjust the pH to 7 with 1mol / L NaOH, and stir evenly.

[0029] (3) Put the diluted and neutralized egg yolk into a centrifuge tube, centrifuge at 4°C for 45 minutes at 10,000rpm, and separate the supernatant and precipitate; put the centrifuged precipitate, supernatant and unseparated whole egg yolk at 55°C After vacuum drying for 12 hours, take it out and cool it down.

[0030] (4) Prepare 20g mixture with dried egg yolk precipitate 4.5%, carrageenan 2.5%, locust bean gum 1.5% and water 85.5%. In the blank group, egg yolk precipitate i...

Embodiment 2

[0034] (1) Select fresh duck eggs of moderate size, wash them, beat the eggs, separate the egg yolk and egg white, remove the protein residues on the surface of the egg yolk and the yolk membrane, and obtain the egg yolk liquid.

[0035] (2) Dilute the egg yolk liquid and distilled water at a volume ratio of 1:1.5, and stir at a constant speed; adjust the pH to 7 with 1mol / L NaOH, and stir evenly.

[0036] (3) Put the diluted and neutralized egg yolk liquid into a centrifuge tube, centrifuge at 4°C for 45min at 10,000rpm, separate the supernatant and precipitate; vacuum dry the centrifuged precipitate at 55°C for 12h, take it out, and cool it down.

[0037] (4) prepare 20g mixture with dried egg yolk precipitation 3.5%, carrageenan 1.5%, locust bean gum 0.5% and water 90.5%, pour it into a container, add 3% sugar and 1% salt to the mixture and stir well; The uniformly stirred mixture was put into a drying oven and heated at 105°C for 20 minutes, and stirred evenly when heated ...

Embodiment 3

[0041] (1) Select fresh goose eggs of moderate size, wash them, beat the eggs, separate the egg yolks and egg whites, remove the protein residues on the surface of the egg yolks and the yolk membrane, and obtain egg yolk liquid.

[0042] (2) Dilute the egg yolk liquid and distilled water at a volume ratio of 1:1.5, and stir at a constant speed; adjust the pH to 7 with 1mol / L NaOH, and stir evenly.

[0043] (3) Put the diluted and neutralized egg yolk liquid into a centrifuge tube, centrifuge at 4°C for 45min at 10,000rpm, separate the supernatant and precipitate; vacuum dry the centrifuged precipitate at 55°C for 12h, take it out, and cool it down.

[0044] (4) Use 5.5% of dried egg yolk precipitation, 3.5% of carrageenan, 2.5% of locust bean gum and 79.5% of water to prepare 20g of the mixture, pour it into a container, add 6% of sugar and 3% of salt into the mixture and stir well; Put the evenly stirred mixture into a drying oven and heat at 105°C for 20 minutes, and stir it...

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Abstract

The invention discloses a preparing method of a yolk thin and crispy chip. The prepared yolk thin and crispy chip has the yolk flavor which other crispy chip products do not have and meanwhile has rich nutrients. The prepared yolk thin and crispy chip is extremely low in water content and easy to store for a long time; due to the thin and crispy characteristic and easy-to-shape characteristic of the thin and crispy chip, the thin and crispy chip has the potential of replacing ice cream cones, containers of various sauces and the like, and the nutritional value of the products is improved to acertain extent. The prepared yolk thin and crispy chip is good in color and luster, fragrant but not fishy in smell, crispy in taste, low in fat content, moderate in hardness, uniform in shape and quite broad in application prospect.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing egg yolk crisps. Background technique [0002] Poultry egg yolk is rich in protein, fat, minerals, vitamins and other nutrients, and has high nutritional value and certain medicinal value. Therefore, the development and utilization of poultry egg yolk and its components has always been a research hotspot for scholars at home and abroad. Chinese patent CN106974894B (a kind of egg yolk lecithin tablet and its preparation method) provides a kind of egg yolk lecithin tablet and its preparation method, to solve the problem that the current medicines with only egg yolk lecithin as the main active ingredient are basically produced in the form of soft capsule preparations , the current situation of high price and high cost. [0003] Egg yolk can be divided into supernatant and precipitate by centrifugation. The supernatant is mainly composed of low-density...

Claims

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Application Information

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IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 涂勇刚赵燕
Owner JIANGXI AGRICULTURAL UNIVERSITY
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