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Natural yolk oil extracting process

An extraction method, egg oil technology, applied in the direction of edible oil/fat, protein food components, protein components of eggs, etc., can solve problems such as easy to burn egg yolk, affect the taste of egg oil, etc., and achieve high oil yield , high vitamin E content, and high lecithin content

Inactive Publication Date: 2004-09-08
滕秀兰
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AI Technical Summary

Problems solved by technology

[0002] Egg butter has been widely eaten as a health food in Japan and China since ancient times, but it is still difficult to completely extract the various components in egg butter
At present, there are various extraction methods for egg oil extraction. The most common method is to heat the egg yolk directly in a container, so that the egg yolk is already burnt before the oil comes out. When heated together with the residue, the egg yolk is easy to burn, which affects the taste of the final egg butter. In this state, only 1 / 3 of the oil contained in the egg yolk is extracted, and the rich lecithin and other ingredients contained in the egg yolk are not. fully extracted

Method used

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Examples

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Embodiment Construction

[0009] ①Use the TMG130 type processing machine to separate the egg yolk from the egg white, and completely remove the impurities other than the egg yolk, then crush the egg yolk and stir evenly;

[0010] ②Heat the egg yolk that was evenly stirred in the previous step for 40 to 50 minutes at a temperature of 20°C to 140°C. Use a tool to smash the heated egg yolk into small pieces, and filter it with a sieve to form fish floss;

[0011] ③Transfer the egg yolk processed into fish floss in the previous step into the NGTM-20 stirring and heating container, and heat it to 220°C at a rate of 20°C per hour starting from 140°C;

[0012] ④ After the egg yolk is heated, the cells in the egg yolk will gradually expand after being heated and mature, and the volume will become 4 to 6 times of the original;

[0013] ⑤ After the egg yolk liquid is stirred and heated at high temperature for 4 hours, its volume returns to its original state;

[0014] ⑥After the temperature reaches 220°C, after...

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Abstract

The natural yolk oil extracting process includes separation of egg yolk from egg white, elimination of impurity, crushing yolk and stirring homogeneously, heating yolk in a stirring heater from 140 deg.c to 220 deg.c in the temperature raising rate of 20 deg / hr, and fast spraying out yolk oil in a high temperature heating container. The said simple extraction process has no organic solvent added, high yolk oil yield and no environmental pollution; and the product has high content of lipoids, vitamin E and lecithin.

Description

technical field [0001] The invention relates to a natural extraction method of egg yolk. Background technique [0002] Egg butter has been widely eaten as a health food in Japan and China since ancient times, but it is still difficult to completely extract various components in egg yolk. At present, there are various extraction methods for egg oil extraction. The most common method is to heat the egg yolk directly in a container, so that the egg yolk is burnt before the oil comes out. When heated together with the residue, the egg yolk is easy to burn, which affects the taste of the final egg butter. In this state, only 1 / 3 of the oil contained in the egg yolk is extracted, and the rich lecithin and other ingredients contained in the egg yolk are not. fully extracted. Contents of the invention [0003] The purpose of the invention is to provide a method for natural extraction of egg yolk. [0004] The technical solution adopted by the present invention to solve its tech...

Claims

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Application Information

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IPC IPC(8): A23D9/00A23J1/09
Inventor 长友清治中山策敏
Owner 滕秀兰
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