Food additive for egg yolk products as well as preparation method and application of food additive

A technology of food additives and products, applied in the direction of food ingredients as emulsifiers, applications, food ingredients, etc., can solve the problems of decreased emulsification performance of egg yolk products, affecting sensory quality, unfavorable emulsion stability, etc., and achieve the reduction of microbial indicators of egg yolk products , Maintain the effect of emulsification stability

Active Publication Date: 2022-03-29
无锡江大百泰科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, since lipoproteins are sensitive to heat, they are easily denatured when they exceed 65°C, resulting in a rapid decline in the emulsification performance of egg yolk products. Therefore, the high temperature in pasteurization is detrimental to the stability of the emulsion, and higher-intensity sterilization makes mayonnaise The layering of egg yolk products seriously affects the sensory quality

Method used

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  • Food additive for egg yolk products as well as preparation method and application of food additive
  • Food additive for egg yolk products as well as preparation method and application of food additive
  • Food additive for egg yolk products as well as preparation method and application of food additive

Examples

Experimental program
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Effect test

preparation example 1

[0049] Sodium alginate / chitosan immobilized phospholipase A was prepared according to the following steps:

[0050] A1. Weigh 100g of sodium alginate and add it to deionized water, dissolve in a water bath at 40°C, and prepare a sodium alginate solution with a concentration of 1 wt%.

[0051] Take by weighing 100g chitosan and join in concentration and be 5wt% in the acetic acid solution, dissolve in 40 ℃ of water baths, be mixed with the chitosan solution that concentration is 4wt%;

[0052] Weigh 10g phospholipase A 1 and 10 g phospholipase A 2 , added to deionized water to prepare an enzyme solution with a concentration of phospholipase A of 1 wt %;

[0053] A2, take 100mL enzyme liquid, enzyme liquid, sodium alginate solution, chitosan solution are measured according to volume ratio 1:2:2; Add calcium chloride and mix to obtain mixed solution two, and the concentration of calcium chloride in mixed solution two is 6wt%;

[0054] A3. Add mixed solution 1 to mixed solutio...

preparation example 2-4

[0057] Sodium alginate / chitosan immobilized phospholipase A, and the difference point of preparation example 1 is: the composition of phosphatase A is different; Wherein, phosphatase A is 20g phospholipase A in the preparation example 2 2 ; Phosphatase is made up of 5g phospholipase A in the preparation example 3 1 and 15g phospholipase A 2 ; Phosphatase is made up of 4g phospholipase A in the preparation example 4 1 and 16 g phospholipase A 2 .

preparation example 5-6

[0059] Sodium alginate / chitosan immobilized phospholipase A differs from Preparation Example 4 in that the concentration of calcium chloride in step A2 is different, wherein the concentration of calcium chloride in Preparation Example 5 is 9wt%, and in Preparation Example 6 The calcium chloride concentration was 7 wt%.

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Abstract

The invention relates to the field of food additives, and particularly discloses a food additive for egg yolk products as well as a preparation method and application of the food additive. The invention discloses a food additive for egg yolk products. The food additive is prepared from the following raw materials in parts by weight: 2-20 parts of sodium alginate/chitosan immobilized phospholipase A, 1-5 parts of a calcium ion adjuvant, 8-16 parts of tea polyphenol, 15-25 parts of astaxanthin, 5-15 parts of alliin and 20-40 parts of water, wherein the concentration of calcium ions in the calcium ion auxiliary agent is 3-11 wt%; according to the food additive prepared by the application, the emulsifying stability of the egg yolk product can be improved, and meanwhile, the microbiological indexes of the egg yolk product are effectively reduced in combination with substances such as tea polyphenol, so that the contradiction between the microbiological indexes and sensory indexes in the egg yolk product is solved; the egg yolk product can be endowed with certain nutritional value, and the health-care effect is improved.

Description

technical field [0001] The application relates to the field of food additives, more specifically, it relates to a food additive for egg yolk products and its preparation method and application. Background technique [0002] Egg yolk is an important nutrient in eggs. Egg yolk is rich in minerals, vitamins, lecithin, etc. Due to the combination of lecithin and protein in egg yolk, lipoprotein has good emulsifying properties and has a strong affinity for oil and water. It is an important raw material for making egg yolk products such as mayonnaise and salad seasoning. [0003] The high content of oil in egg yolk products endows them with lubricating taste and rich flavor, which has a broad market. However, egg yolk products also provide a suitable environment for the growth of microorganisms, resulting in a short shelf life and limiting their development. In order to prolong the shelf life of egg yolk products, pasteurization is an indispensable step. However, since lipoprot...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23B5/14A23L29/10A23B5/16A23L33/105A23B5/005A23L33/10A23L33/175
CPCA23L15/30A23L15/25A23B5/14A23L29/10A23B5/16A23L33/105A23B5/0055A23L33/10A23L33/175A23V2002/00A23V2200/10A23V2200/30A23V2200/222A23V2250/06A23V2250/1578A23V2250/2132A23V2250/214A23V2250/5026A23V2250/511
Inventor 陈国安杨盛荣张显久赵樾
Owner 无锡江大百泰科技有限公司
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