Method for extracting yolk oil by enzyme hydrolysis-solvent extraction
A technology of enzymatic hydrolysis and egg yolk, applied in the direction of fat oil/fat production, fat production, etc., can solve the problems of industrialized large-scale production constraints, achieve the effect of high total oil yield and improve economic benefits
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Embodiment 1
[0048] Beat the eggs with fresh eggs to separate them, and stir them with egg yolks and water to prepare 10% (W / W) egg yolk liquid.
[0049] Add protease A of 1% (W / W) of substrate mass, perform enzymatic hydrolysis reaction at 37°C and pH7 for 2.5 hours, and then add protease B of 1.5% (W / W) substrate mass to continue enzymatic hydrolysis reaction for 2 hours.
[0050] Centrifuge at 90° C. and 3000 rpm for 15 minutes, the upper layer is the first part of neutral fat egg oil product, and the oil yield is 59%, and the lower layer protein hydrolyzate is a by-product.
[0051] Dehydrate the lipoprotein emulsion in the middle layer for 60 minutes at a vacuum degree of 0.1 MPa and a heating temperature of 50°C.
[0052] Add food-grade absolute ethanol to the dehydration mixture at a ratio of 1 g:gml, and extract at 50° C. for 50 min.
[0053] The extraction mixture is separated by filtration using analytical filter paper as a medium, and the raffinate remains on the filter paper a...
Embodiment 2
[0056] Add water and stir with egg yolk powder to prepare 10% (W / W) egg yolk liquid. The rest of the operating conditions are the same as
[0057] Example 1.
Embodiment 3
[0059] Add water and stir with egg yolk powder to prepare 10% (W / W) egg yolk liquid.
[0060] Add protease A with 2% (W / W) of the substrate mass. The hydrolysis reaction time is 3.5 hours. All the other operating conditions are the same as in Example 1.
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