A preparation method for improving the emulsification stability of egg yolk liquid

A technology of emulsification stability and egg yolk liquid, which is applied in food ingredients as antioxidants, food science, food ingredients, etc., can solve problems such as limited development, achieve product quality assurance, realize production benefits and benefits, and save costs.

Active Publication Date: 2022-04-08
JIANGXI AGRICULTURAL UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the modification of general covalent bonding needs to pass a large number of safety tests before it can be put into production and application, which also limits the development of such ingredients

Method used

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  • A preparation method for improving the emulsification stability of egg yolk liquid
  • A preparation method for improving the emulsification stability of egg yolk liquid
  • A preparation method for improving the emulsification stability of egg yolk liquid

Examples

Experimental program
Comparison scheme
Effect test

experiment example 1

[0028] 1 Experimental method

[0029] 1.1 Preparation of modified egg yolk liquid

[0030] Take fresh egg yolk liquid, stir at 500 rpm for 20 min with a mixer, and pass through a 40-mesh sieve to obtain a uniform egg yolk liquid and place it in a refrigerator at 4 °C; use a semi-automatic Kjeldahl analyzer to measure the protein concentration of the uniform egg yolk liquid; phytic acid powder Mix with ultrapure water to make 1wt% phytic acid solution, which is placed in a 4°C refrigerator; mix uniform egg yolk solution, phytic acid solution and ultrapure water to prepare 6 groups of mixed egg yolk solution; 1% EY (protein content is 1g / 100g egg yolk), 3% EY (3g / 100g egg yolk), 5% EY (5g / 100g protein), 1% EY-0.2%PA (mixed egg yolk) Protein content is 1g / 100g, phytic acid content is 0.2g / 100g), 3%EY-0.2%PA (protein content in mixed egg yolk liquid is 3g / 100g, phytic acid content is 0.2g / 100g), 5%EY- 0.2% PA (the protein content in the mixed egg yolk liquid is 5g / 100g, and the ...

Embodiment 2

[0038] 1 Experimental method:

[0039] 1.1 Preparation of modified egg yolk liquid:

[0040] Take fresh egg yolk liquid, stir at 500 rpm for 20 min with a mixer, and pass through a 40-mesh sieve to obtain a uniform egg yolk liquid and place it in a refrigerator at 4 °C; use a semi-automatic Kjeldahl analyzer to measure the protein concentration of the uniform egg yolk liquid; phytic acid powder Mix with ultrapure water to make 1wt% phytic acid solution, which is placed in a 4°C refrigerator; mix uniform egg yolk solution, phytic acid solution and ultrapure water to prepare four groups of mixed egg yolk solution: 1% EY (protein content is 1g / 100g of egg yolk solution), 1%EY-0.0125%PA (protein content in mixed egg yolk solution is 1g / 100g, phytic acid content is 0.0125g / 100g), 1%EY-0.05%PA (protein content in mixed egg yolk solution is 0.0125g / 100g) content of 1g / 100g, phytic acid content of 0.05g / 100g), 1% EY-0.2% PA (protein content in mixed egg yolk liquid is 1g / 100g, phytic...

experiment example 2

[0050] Experimental Example 2 investigated the effect of phytic acid concentration on the stability of egg yolk emulsion. The experimental results show that: with the increase of phytic acid concentration, the emulsion stability of modified egg yolk liquid is significantly improved; thanks to the non-covalent bonding of egg yolk protein and phytic acid to form a complex, the emulsion made of modified egg yolk liquid has Higher viscosity and lower particle size, so the droplets in the emulsion are more difficult to aggregate, which further explains the better emulsion stability of the yolk liquid after phytic acid modification.

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Abstract

The invention relates to a preparation method for improving the emulsification stability of liquid egg yolk. The method belongs to the technical field of poultry and egg product processing. The method comprises the following steps: (1) stirring and filtering the liquid egg yolk to obtain the initial liquid egg yolk, and measuring the protein content; (2) Mix phytic acid powder with water to make phytic acid solution; (3) Mix the initial egg yolk liquid and phytic acid solution in proportion, adjust the pH of the mixed egg yolk liquid to a certain acidic condition; (4) Stir the mixed egg yolk liquid It can be refrigerated after uniformity; the emulsification stability of the modified egg yolk liquid system prepared according to the present invention is significantly improved, the appearance and viscosity of the emulsion are better, and it can be used in sauces and other products. The raw materials are simple and easy to obtain, and the method is simple and easy Operation, to ensure product quality and reduce costs at the same time.

Description

technical field [0001] The invention relates to the technical field of poultry and egg product processing, in particular to a preparation method for improving the emulsion stability of egg yolk liquid. Background technique [0002] Egg yolk stabilizes emulsions at low pH and is often used as a natural emulsifier in acidic food systems such as mayonnaise, sauces or beverages, a rare feature of food emulsifiers. However, the emulsification stability of egg yolk liquid is poor, especially in the low egg yolk protein concentration system, the emulsion constructed by it is rapidly delaminated, which limits the application of egg yolk liquid in practical production. [0003] At present, the existing research mostly uses phospholipase or protease to modify the egg yolk liquid to improve the emulsion stability of egg yolk. The modification of phospholipase will increase the free fatty acids in the egg yolk, causing negative phenomena such as rancidity of the egg yolk liquid; after ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00A23L29/00
CPCA23L15/30A23L29/05A23V2002/00A23V2200/02A23V2250/2134
Inventor 徐明生刘晶蒋艳吴少福涂勇刚董世建
Owner JIANGXI AGRICULTURAL UNIVERSITY
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