Preparation method of high-emulsibility sterilized yolk liquid

A technology of egg yolk liquid and emulsification, which is applied in the field of preparation of highly emulsifying sterilized egg yolk liquid, to achieve the effects of increased flexibility, cost saving, and excellent bactericidal effect

Active Publication Date: 2020-08-04
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, no high-voltage pulsed electric field-assisted ozone treatment of egg yolk liquid h

Method used

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Effect test

Embodiment 1

[0026] In this embodiment, the highly emulsifiable sterilized egg yolk liquid is prepared by the following method, which specifically includes the following steps:

[0027] (1) Break the shell of fresh eggs, carefully separate the egg white and egg yolk, put the separated egg yolk in a container and stir evenly on a magnetic stirrer to obtain egg yolk liquid, then use 0.5mol / L NaOH to adjust the pH to 8.0, and store at 4°C ,spare;

[0028] (2) Purging the egg yolk liquid at an ozone flow rate of 10 mg / min for 20 minutes, and at the same time performing magnetic stirring at a medium speed so that the ozone can fully contact the egg yolk liquid;

[0029] (3) Store the treated egg yolk liquid at 4°C, which is a highly emulsifying sterilized egg yolk liquid, and measure its emulsifying activity and emulsification stability compared with ordinary egg yolk liquid (emulsifying activity: 0.21, emulsifying stability: 4% ) was increased by 31.25% and 28.19%, and the sterilization effec...

Embodiment 2

[0031] In this embodiment, the highly emulsifiable sterilized egg yolk liquid is prepared by the following method, which specifically includes the following steps:

[0032] (1) Break the shell of fresh eggs, carefully separate the egg white and egg yolk, put the separated egg yolk in a container and stir evenly on a magnetic stirrer to obtain egg yolk liquid, then use 0.5mol / L NaOH to adjust the pH to 8.0, and store at 4°C ,spare;

[0033] (2) Purging the egg yolk liquid at an ozone flow rate of 10 mg / min for 30 minutes, and at the same time performing magnetic stirring so that the ozone can fully contact the egg yolk liquid;

[0034] (3) Store the treated egg yolk liquid at 4°C, which is a highly emulsifying sterilized egg yolk liquid, and measure its emulsifying activity and emulsification stability compared with ordinary egg yolk liquid (emulsifying activity: 0.21, emulsifying stability: 4% ) were increased by 42.12% and 33.61% respectively, and the sterilization effect wa...

Embodiment 3

[0036] In this embodiment, the highly emulsifiable sterilized egg yolk liquid is prepared by the following method, which specifically includes the following steps:

[0037] (1) Break the shell of fresh eggs, carefully separate the egg white and egg yolk, put the separated egg yolk in a container and stir evenly on a magnetic stirrer to obtain egg yolk liquid, then use 0.5mol / L NaOH to adjust the pH to 8.0, and store at 4°C ,spare;

[0038] (2) The egg yolk was treated for 300 us under a high-voltage pulsed electric field with an electric field strength of 35kV / cm, a pulse frequency of 500Hz, and a pulse width of 2us. During the treatment, the temperature of the egg yolk was kept at about 25°C.

[0039] (3) Store the treated egg yolk at 4°C, which is a highly emulsifying sterilized egg yolk, and its emulsifying activity and emulsification stability are compared with ordinary egg yolk (emulsifying activity: 0.21, emulsifying stability: 4 %) increased by 40.16% and 28.64% respec...

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Abstract

A preparation method of high-emulsibility sterilized egg yolk liquid comprises the following specific steps: (1) removing egg white parts of fresh eggs, treating egg yolk to obtain egg yolk liquid, and adjusting the pH of the egg yolk liquid for later use; and (2) treating the standby yolk liquid with ozone assisted by a high-voltage pulsed electric field to obtain the sterilized yolk liquid withhigh emulsifying property. Compared with the existing modification and sterilization method, the preparation method of the high-emulsibility sterilized yolk liquid provided by the invention is greatlydifferent, overcomes many limiting factors such as difficulty in enzyme deactivation and difficulty in time control in the traditional enzymatic modification, and also solves the adverse effect of pasteurization on the emulsifying property of the yolk liquid. The preparation method integrating modification and sterilization saves more cost and time, the modification effect is more excellent, andthe whole process is non-thermal treatment, so that the quality of the yolk liquid is maintained to the maximum extent.

Description

technical field [0001] The invention belongs to the technical field of food processing, and relates to functional characteristic modification and sterilization of egg yolk liquid, in particular to a preparation method of highly emulsifying sterilized egg yolk liquid. Background technique [0002] The egg yolk processing industry has risen rapidly with the development of the catering industry and food processing industry, but the method of modification of egg yolk is relatively simple, most of which are modified by enzymatic modification, or chemical modification assisted by enzymatic modification, etc. , the modification process often affects the quality of egg yolk liquid. At present, the sterilization technologies of egg yolk mainly include pasteurization, high-density carbon dioxide sterilization and other technologies, which have caused adverse effects in the process of egg yolk processing. Therefore, a more superior modification and sterilization method is very urgent ...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/20A23L5/30
CPCA23L15/00A23L5/27A23L5/30A23V2002/00A23V2300/08
Inventor 盛龙孙义靳皓博黄茜马美湖
Owner HUAZHONG AGRI UNIV
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