Method for improving viscosity of yolk liquid

Abstract

The invention discloses a method for improving viscosity of yolk liquid. The method comprises the following steps of a fresh egg is selected, a shell is broken for separating egg white liquid from the yolk liquid, the yolk liquid is taken and stirred uniformly; the yolk liquid is placed in a sterilization box to be subjected to sterilization treatment, wherein the sterilization temperature is 65 DEG C, the sterilization time is 3.5 min, and the average pressure is 70 P; and the yolk liquid is sterilized under different sterilization conditions, the temperature is regulated and controlled, and the high-viscosity yolk liquid is obtained in order to achieve the lowest use cost after repeated testing. According to the method, the viscosity of the yolk liquid is affected by the concentration of the yolk liquid, the sterilization temperature and the sterilization time; and meanwhile, the lowest use cost is achieved through a series of repeated tests, the high-viscosity yolk liquid is obtained, and the optimal parameters are that the concentration of the yolk liquid is 44, the sterilization temperature is 68 DEG C, the sterilization time is 7 min, and the average pressure is 70 P; and under the condition, the viscosity of the yolk liquid can be effectively improved, and the quality of processed products is improved.

Description

technical field [0001] The invention relates to the technical field of liquid egg yolk treatment, in particular to a method for improving the viscosity of liquid egg yolk. 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 emulsification system, these emulsifiers can be adsorbed to the oil-water interface to form The interfacial film stabilizes the emulsion, but the natural egg yolk is sensitive to heat and begins to denature at around 64°C to form a gel. After denaturation, the emulsification of the egg yolk will be greatly reduced, which will cause the quality of the emulsified food prepared by it to deteriorate during heat sterilization or later storage. phenomenon; and the most important emulsifying active substance protein in natural egg yolk mainly exists in water-insoluble egg yolk particles. C...

AI Technical Summary

Problems solved by technology

[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 emulsification system, these emulsifiers can be adsorbed to the oil-water interface to form The interfacial film stabilizes the emulsion, but the natural egg yolk is sensitive to heat and begins to denature at around 64°C to form a gel. After denaturation, the emulsification of the egg yolk will be greatly reduced, which will cause the quality of the emulsified food prepared by it to deteriorate during heat sterilization or later storage. phenomenon; and the most important emulsifying active substance protein in natural egg yolk mainly exists in water-insoluble egg yolk particles. Compared with soluble protein, water-insoluble protein adsorbs to the oil-water interface at a slower rate and has poor emulsifying activity, resulting in the emulsifying properties of protein in egg yolk liquid. It cannot be fully utilized. Compared with egg powder, egg liquid is convenient to use and has good functional properties, but the viscosity of egg yolk liquid is not high after separation, which will cause product quality to decline when used later, so it is necessary to adjust the viscosity of egg yolk liquid Improve processing