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Synthetic egg powder lecithin health food processing and preparing method

A technology of powdered lecithin and health food, applied in the direction of food preparation, protein food ingredients, edible phospholipid composition, etc., can solve the problems of complex process, high cost, residual odor components, etc., achieve simple and advanced process, easy production, Positivity-enhancing effect

Inactive Publication Date: 2007-01-10
张志祥
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  • Summary
  • Abstract
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  • Application Information

AI Technical Summary

Problems solved by technology

However, it is not easy to remove acetone from lecithin, and sometimes there are odorous components remaining
[0008] The traditional lecithin extraction process generally has the disadvantages of high cost, complicated process, and residual odor components.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0016] 4.5 kg of lecithin egg butter, 1.5 kg of egg yolk protein, 6.5 kg of egg yolk powder residue and 6.5 kg of dry egg white product extracted from 100 kg of eggs are mixed and added with flavoring agent for processing and synthesis:

[0017] a. Mix 6.5 kg of egg yolk powder and 6.5 kg of protein dry product and pulverize and process it into egg powder;

[0018] b. Heat 4.5 kg of lecithin egg butter to 28°C, add 13 kg of egg powder and 1.5 kg of egg yolk protein, stir and mix evenly, place and soak for 8 hours to obtain the primary product of synthetic egg lecithin;

[0019] c. Heat absolute ethanol to 55°C, slowly add the primary product of synthetic egg lecithin, and stir while adding, the volume of absolute ethanol is 80% of the volume of the primary product of synthetic egg lecithin , after mixing evenly, cover and seal for 8 hours, filter with gauze bag, centrifuge to deliquify, and vacuum-dry the finished product of synthetic egg lecithin, and then remove the finished...

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PUM

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Abstract

The present invention relates to a production method of synthetic egg powder lecithin. Said production method includes the following steps: using egg as raw material, separating egg white from egg yolk, respectively adding edible salt, hexane and ethyl alcohol so as to obtain extracted lecithin egg yolk oil, egg yolk protein, egg yolk powder residue and dried protein product, mixing them to obtain synthetic egg powder lecithin, more adding cream perfume, plant cellulose and sweetening agent so as to obtain synthetic egg powder lecithin health-care product.

Description

technical field [0001] The invention relates to a method for processing and manufacturing nutritional and health food, in particular to a method for extracting egg powder lecithin, and belongs to the technical field of food processing. Background technique [0002] Lecithin, also known as phosphatidylcholine, is a derivative of phosphatidic acid. Eggs contain natural choline substances and are a good emulsified food. Because both phosphoric acid H and OH on choline can be dissociated, it is amphoteric. Phosphoric acid, choline, and non-dissociated glycerol are all hydrophilic. There are many kinds of lecithin with complex composition. In animals, there are mainly lecithin, cephalin, inositol phospholipid, serine phospholipid, cardiolipin, sphingomyelin and so on. The most typical ones are lecithin and cephalin. Phospholipids can be hydrolyzed to obtain glycerol, fatty acids, phosphoric acid and a nitrogen-containing water compound. It is precisely because of the differen...

Claims

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Application Information

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IPC IPC(8): A23J7/00A23L1/30A23L1/32A23L33/115
Inventor 张志祥
Owner 张志祥
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