A salted egg yolk powder seasoning and its preparation method

Abstract

The present invention discloses a salted egg yolk powder seasoning and a preparation method thereof, belonging to the technical field of solid compound seasonings. The salted egg yolk powder flavoring of the present invention comprises the following components in parts by weight: 10-20 parts of salted duck egg yolks, 40-60 parts of egg yolk powder, 5-15 parts of egg yolk oil, 20-40 parts of starch, 5-15 parts of salt, 5-10 parts of sugar, 0.1-3 parts of natural carotene oil, 0.1-3 parts of capsanthin, 0.3-1.5 parts of turmeric powder and 0.01-0.05 parts of flavor enhancer; by slightly roasting the salted duck egg yolks to provide the basic fragrance of the salted egg yolk, using the egg yolk powder to provide the body fragrance and powder characteristics, using the egg yolk oil to provide the top fragrance, various components cooperate with each other synergistically, making full use of the respective advantages of the egg-derived raw materials to lay a foundation for the preparation of a salted egg yolk powder seasoning with good simulation and powder characteristics, and supplemented with other ingredients, a salted egg yolk powder seasoning product with excellent color, aroma, taste and shape can be obtained.

Description

Technical Field

[0001] The present invention relates to a salted egg yolk powder seasoning and a preparation method thereof, belonging to the technical field of solid compound seasonings. Background Art

[0002] Salted egg yolks are widely sought after by consumers because of their unique rich aroma. In recent years, salted egg yolk powder seasonings have been widely used in snack foods such as rice crackers, potato chips, and biscuits, and the salted egg yolk flavor has become a popular flavor in the food processing industry.

[0003] The salted egg yolk powder seasoning prepared directly from high-content pickled salted egg yolks has good flavor, but poor dispersion and high cost. The salted egg yolk powder seasoning prepared by mixing various auxiliary materials such as egg yolk powder, salt, monosodium glutamate, and edible essence has problems such as insufficient rich aroma and lack of authenticity of the salted egg yolk flavor.

[0004] For example, in the prior art Chinese patent CN 201810469749.9, a salted egg yolk flavored compound seasoning is disclosed. The compound seasoning consists of edible salt, monosodium glutamate, granulated sugar, salted egg yolk liquid essence, silicon dioxide, salted egg yolk powder essence, maltodextrin, yeast extract, soy sauce powder, citric acid, chili powder, ginger powder, and aspartame. This method uses a large amount of essence for blending, with few egg-derived components, which does not meet the current consumer demand for natural and safe food seasonings. Chinese patent CN202011118993.4 discloses a salted egg yolk seasoning and a preparation method thereof, which is based on a salted egg yolk enzyme hydrolysis solution and is prepared by thermal reaction after being compounded with compound amino acids, hydrolyzed vegetable protein, and sugars. This method uses the enzyme hydrolysis solution as a basis for Maillard reaction to generate aroma. Although the aroma is full, the authenticity of the salted egg yolk flavor is somewhat insufficient, and the process is complex, the operation time is long, and the cost is high. Summary of the Invention

[0005] Aiming at the defects and deficiencies existing in the prior art, the purpose of the present invention is to provide a salted egg yolk powder seasoning and a preparation method thereof, so as to solve the problems of poor dispersion, few egg-derived components, insufficient rich aroma, and lack of authenticity of the salted egg yolk flavor in the existing salted egg yolk powder seasoning.

[0006] The first purpose of the present invention is to provide a salted egg yolk powder seasoning, and the salted egg yolk powder seasoning comprises the following components in parts by weight: 10-20 parts of salted duck egg yolks, 40-60 parts of egg yolk powder, 5-15 parts of egg yolk oil, 20-40 parts of starch, 5-15 parts of salt, 5-10 parts of sugar, 0.1-3 parts of natural carotene oil, 0.1-3 parts of capsanthin, 0.3-1.5 parts of turmeric powder, and 0.01-0.05 parts of flavor enhancer.

[0007] In one embodiment, the salted egg yolk powder seasoning comprises the following components in parts by weight: 10-15 parts of salted duck egg yolks, 40-50 parts of egg yolk powder, 5-10 parts of egg yolk oil, 20-30 parts of starch, 5-10 parts of salt, 5-8 parts of sugar, 0.1-2 parts of natural carotene oil, 0.1-2 parts of capsanthin, 0.3-1 part of turmeric powder, and 0.01-0.03 part of flavor enhancer.

[0008] In one embodiment, the salted egg yolk powder seasoning comprises the following components in parts by weight: 10 parts of salted duck egg yolks, 40 parts of egg yolk powder, 5 parts of egg yolk oil, 20 parts of starch, 5 parts of salt, 5 parts of sugar, 0.1 part of natural carotene oil, 3 parts of capsanthin, 0.3 part of turmeric powder, and 0.01 part of flavor enhancer.

[0009] In one embodiment, the salted egg yolk powder seasoning comprises the following components in parts by weight: 15 parts of salted duck egg yolks, 50 parts of egg yolk powder, 10 parts of egg yolk oil, 30 parts of starch, 10 parts of salt, 10 parts of sugar, 1 part of natural carotene oil, 2 parts of capsanthin, 0.8 part of turmeric powder, and 0.03 part of flavor enhancer.

[0010] In one embodiment, the salted egg yolk powder seasoning comprises the following components in parts by weight: 20 parts of salted duck egg yolks, 60 parts of egg yolk powder, 15 parts of egg yolk oil, 40 parts of starch, 15 parts of salt, 10 parts of sugar, 3 parts of natural carotene oil, 0.1 part of capsanthin, 1.5 part of turmeric powder, and 0.05 part of flavor enhancer.

[0011] In one embodiment, the starch comprises one or two of potato starch and corn starch.

[0012] In one embodiment, the flavor enhancer comprises one or several of ethyl maltol, phenylacetaldehyde, and 2-pentylfuran.

[0013] In one embodiment, the egg yolk oil is a by-product of egg yolk lecithin production and is obtained by supercritical carbon dioxide extraction method.

[0014] The second object of the present invention is to provide a preparation method of the salted egg yolk powder seasoning, and the method comprises the following steps:

[0015] (1) Baking and pulverizing of salted duck egg yolks: Put the salted duck egg yolks into an oven for baking, and then grind them into salted egg yolk crumbs by a grinder;

[0016] (2) Mixing and blending: After weighing the salted egg yolk crumbs obtained in step (1), egg yolk powder, egg yolk oil, starch, salt, sugar, natural carotene oil, capsanthin, turmeric powder, and flavor enhancer, add them into an emulsifying tank with water according to a certain material-liquid ratio, and carry out high-speed dispersion until the materials are evenly dispersed to form a mixed dispersion liquid;

[0017] (3) Homogenization and spray drying: The mixed dispersion obtained in step (2) is homogenized under high pressure and then spray dried to obtain salted egg yolk powder seasoning.

[0018] (4) Cooling and packaging: The salted egg yolk powder seasoning obtained in step (3) above is cooled to room temperature and then packaged.

[0019] In one embodiment, the baking temperature of the oven in step (1) is 180 - 200 °C and the time is 9 - 12 minutes.

[0020] In one embodiment, the liquid - to - solid ratio in step (2) is 1 - 4:10.

[0021] In one embodiment, the temperature for emulsification in the emulsification tank in step (2) is 60 - 70 °C.

[0022] In one embodiment, the pressure of the high - pressure homogenization in step (3) is 8 - 10 Mpa.

[0023] In one embodiment, the inlet air temperature of the spray drying in step (3) is 175 - 190 °C and the outlet air temperature is 75 - 85 °C.

[0024] The third object of the present invention is to provide an application of the above - mentioned salted egg yolk powder seasoning in the field of food processing.

[0025] The fourth object of the present invention is to provide a method for improving the dispersibility of salted egg yolk powder seasoning, and the method comprises the following steps:

[0026] (1) Baking and crushing of salted egg yolk: Take salted duck egg yolks and put them into an oven for baking, and then grind them into salted duck egg yolk crumbs using a grinder.

[0027] (2) Mixing and blending: After weighing the salted duck egg yolk crumbs obtained in step (1), egg yolk powder, egg yolk oil, starch, salt, sugar, natural carotene oil, capsanthin, turmeric powder and flavor enhancer, add them to an emulsification tank with water according to a certain liquid - to - solid ratio, and carry out high - speed dispersion until the materials are evenly dispersed to form a mixed dispersion; wherein, 10 - 20 parts of salted duck egg yolk, 40 - 60 parts of egg yolk powder, 5 - 15 parts of egg yolk oil, 20 - 40 parts of starch, 5 - 15 parts of salt, 5 - 10 parts of sugar, 0.1 - 3 parts of natural carotene oil, 0.1 - 3 parts of capsanthin, 0.3 - 1.5 parts of turmeric powder and 0.01 - 0.05 parts of flavor enhancer.

[0028] (3) Homogenization and spray drying: The mixed dispersion obtained in step (2) is homogenized under high pressure and then spray dried to obtain salted egg yolk powder seasoning, thus completing the process.

[0029] The beneficial effects of the present invention:

[0030] (1) The salted egg yolk powder flavoring of the present invention utilizes a small amount of roasted salted duck egg yolks to provide the basic aroma of salted egg yolks, uses egg yolk powder to provide the body aroma and powder characteristics, and uses egg yolk oil to provide the top aroma. Various components cooperate with each other synergistically, making full use of the respective advantages of egg-derived raw materials to lay a foundation for the preparation of a salted egg yolk powder flavoring with good simulation and powder characteristics. Supplementary with other ingredients, a salted egg yolk powder flavoring product with excellent color, aroma, taste and shape can be obtained;

[0031] (2) The salted egg yolk powder flavoring of the present invention is mainly prepared by three steps: high-shear emulsification - high-pressure homogenization - spray drying, which conforms to the industrial production method of emulsifying and embedding microcapsules. The obtained salted egg yolk powder flavoring has a long-lasting fragrance retention, and the production process is simple and convenient for large-scale amplification;

[0032] (3) The egg yolk oil used in the present invention is a by-product obtained by the supercritical carbon dioxide extraction method during the production of egg yolk lecithin. It has a strong aroma. Making full use of it can greatly improve the comprehensive utilization rate of deep-processed egg yolk products, and can also reduce the usage amount of salted egg yolks in the salted egg yolk powder flavoring to achieve the purpose of cost reduction. BRIEF DESCRIPTION OF THE DRAWINGS

[0033] Figure 1 It is a process flow chart of the production of the salted egg yolk powder flavoring of the present invention. DETAILED DESCRIPTION OF THE INVENTION

[0034] The present invention will be described in detail below through specific examples, but the protection scope of the present invention is not limited.

[0035] 1. The egg yolk oil involved in the present invention is a by-product of the production of egg yolk lecithin. The production of egg yolk lecithin first requires the use of the supercritical carbon dioxide extraction method to remove the non-polar egg yolk oil in the egg yolk powder, and the raffinate is used for the subsequent extraction and refining of lecithin.

[0036] The quality analysis of the egg yolk oil involved in the present invention is carried out according to GB 5009.229-2016 and GB 5009.227-2016 for the inspection of acid value and peroxide value. The results are 1.2mg / g and 0.18g / 100g respectively, which meet the national food safety standards of GB2716-2018 for edible vegetable oil with an acid value less than 3mg / g and a peroxide value less than 0.25g / 100g.

[0037] The fatty acid composition in the egg yolk oil is determined according to the national food safety standard of GB5009.168-2016; the fatty acid composition greater than 2% is shown in the following table:

[0038] Table 1 Fatty acid composition of egg yolk oil

[0039]

[0040] 2. The sensory evaluation standard table used in the present invention

[0041] Table 2 Sensory Evaluation Criteria Table

[0042]

[0043] In the design of this sensory evaluation criteria table, salted duck egg yolks or egg yolk powder are used as references for both the 5-point and 0-point scores in the four parts to ensure the consistency of the entire sensory evaluation. Now, it is listed in Table 3.

[0044] Table 3 Sensory Evaluation Reference Table

[0045]

[0046] Table 4 Sensory Comprehensive Evaluation Weights

[0047]

[0048] When conducting sensory evaluation, sensory evaluators combine the contents of Table 3 and Table 4 as the comprehensive evaluation criteria. At the same time, in this experiment, when processing sensory evaluation data, different weights are assigned according to the importance of each sensory evaluation item in the actual product production. The actual comprehensive score of the sensory evaluation will be weighted and calculated according to the weights in Table 4 in order to obtain an accurate sensory evaluation result.

[0049] 3. Analytical Method for Volatile Flavor Components of Salted Duck Egg Yolk Powder Seasoning Involved in the Present Invention

[0050] (1) Headspace-Solid Phase Microextraction

[0051] Weigh 2.0 g of the sample and put it into a headspace vial, cover it with a screw-cap metal lid with a polytetrafluoroethylene-silicone diaphragm, and then shake it at 500 r / min for 10 min at 60 °C. Insert a 50 / 30 μm DVB / CAR / PDMS solid-phase microextraction needle into the headspace of the vial, expose it for 40 min to extract volatile substances, and then insert the solid-phase microextraction needle into the gas chromatograph for desorption at 250 °C for 5 min to complete the injection.

[0052] (2) Gas Chromatography-Mass Spectrometer (GC-MS) Analysis Conditions

[0053] Gas chromatography conditions: Agilent DB-WAX gas chromatography column (30 m × 0.25 mm × 0.25 μm), heat it from 45 °C to 180 °C at a rate of 5 °C / min, and then heat it to 250 °C at a rate of 10 °C / min.

[0054] Mass spectrometry conditions: EI ion source, electron bombardment energy 70 eV, ion source temperature 230 °C, quadrupole temperature 150 °C, connecting line temperature 250 °C, scanning range 30 - 500 u. The mass spectrum of the volatile substances was matched with the reference spectra in the NIST Mass Spectrometry Library and compared with the NIST Chemistry WebBook to determine the volatile components.

[0055] Example 1

[0056] A salted egg yolk powder seasoning, comprising the following components in parts by weight, calculated with 1 part as 10 g: 10 parts of salted duck egg yolks, 40 parts of egg yolk powder, 5 parts of egg yolk oil, 20 parts of corn starch, 5 parts of salt, 5 parts of sugar, 0.1 part of natural carotene oil, 3 parts of paprika red, 0.3 part of turmeric powder, and 0.01 part of flavor enhancer ethyl maltol.

[0057] Preparation method of the salted egg yolk powder seasoning, comprising the following steps:

[0058] (1) Baking and grinding of salted duck egg yolks: Take out the salted duck egg yolks stored at -18 °C, fully thaw them, then put them into an oven and bake at 180 °C for 12 minutes, and then grind them into salted duck egg yolk crumbs using a grinder;

[0059] (2) Mixing and blending: Weigh the salted duck egg yolk crumbs, egg yolk powder, egg yolk oil, starch, salt, sugar, natural carotene oil, paprika red, turmeric powder, and flavor enhancer, and add them to an emulsifying tank (the ratio of material to water is 1:10, and the heating temperature is 60 °C), start the emulsifier and disperse at high speed until the materials are evenly dispersed to form a mixed dispersion;

[0060] (3) Homogenization and spray drying: The mixed dispersion obtained in the above step (2) is homogenized under high pressure of 8 - 10 MPa and then spray dried, with an inlet air temperature of 175 °C and an outlet air temperature of 75 °C, to obtain the salted egg yolk powder seasoning;

[0061] (4) Cooling and packaging: After cooling the salted egg yolk powder seasoning obtained in the above step (3) at room temperature, it is packaged using an automatic powder packaging machine.

[0062] Example 2

[0063] A salted egg yolk powder flavoring, comprising the following components in parts by weight, calculated with 1 part as 10 g: 15 parts of salted duck egg yolks, 50 parts of egg yolk powder, 10 parts of egg yolk oil, 30 parts of corn starch, 10 parts of salt, 10 parts of sugar, 1 part of natural carotene oil, 2 parts of paprika red, 0.8 part of turmeric powder, and flavor enhancer (0.02 part of ethyl maltol and 0.01 part of phenylacetaldehyde).

[0064] Preparation method of the salted egg yolk powder seasoning, comprising the following steps:

[0065] (1) Baking and crushing of salted duck egg yolks: Take out the salted duck egg yolks stored at -18°C, fully thaw them, put them into an oven and bake at 190°C for 10 minutes, then use a grinder to grind them into salted duck egg yolk crumbs;

[0066] (2) Mixing and blending: Weigh the salted duck egg yolk crumbs, egg yolk powder, egg yolk oil, starch, salt, sugar, natural carotene oil, capsanthin, turmeric powder and flavor enhancer, and add them to an emulsifying tank (the ratio of material to water is 2:10, and the heating temperature is 65°C). Start the emulsifier and disperse at high speed until the materials are evenly dispersed to form a mixed dispersion;

[0067] (3) Homogenization and spray drying: Subject the mixed dispersion obtained in step (2) above to high-pressure homogenization at 8-10 MPa and then perform spray drying. The inlet air temperature is 182°C and the outlet air temperature is 80°C to obtain salted duck egg yolk powder seasoning;

[0068] (4) Cooling and packaging: Cool the salted duck egg yolk powder seasoning obtained in step (3) above to room temperature, and then use an automatic powder packaging machine for packaging.

[0069] Example 3

[0070] A kind of salted duck egg yolk powder flavoring, comprising the following components in parts by weight, calculated with 1 part as 10 g: 20 parts of salted duck egg yolks, 60 parts of egg yolk powder, 15 parts of egg yolk oil, 20 parts of corn starch, 20 parts of potato starch, 15 parts of salt, 10 parts of sugar, 3 parts of natural carotene oil, 0.1 part of capsanthin, 1.5 parts of turmeric powder and flavor enhancer (0.03 part of ethyl maltol, 0.01 part of phenylacetaldehyde and 0.01 part of 2-pentylfuran).

[0071] A preparation method of salted duck egg yolk powder seasoning, comprising the following steps:

[0072] (1) Baking and crushing of salted duck egg yolks: Take out the salted duck egg yolks stored at -18°C, fully thaw them, put them into an oven and bake at 200°C for 9 minutes, then use a grinder to grind them into salted duck egg yolk crumbs;

[0073] (2) Mixing and blending: Weigh the salted duck egg yolk crumbs, egg yolk powder, egg yolk oil, starch, salt, sugar, natural carotene oil, capsanthin, turmeric powder and flavor enhancer, and add them to an emulsifying tank (the ratio of material to water is 4:10, and the heating temperature is 70°C). Start the emulsifier and disperse at high speed until the materials are evenly dispersed to obtain a mixed dispersion;

[0074] (3) Homogenization and spray drying: Subject the mixed dispersion obtained in step (2) above to high-pressure homogenization at 8-10 MPa and then perform spray drying. The inlet air temperature is 190°C and the outlet air temperature is 85°C to obtain salted duck egg yolk powder seasoning;

[0075] (4) Cooling and Packaging: After cooling the salted egg yolk powder seasoning obtained in the above step (3) to room temperature, it is packaged using an automatic powder packaging machine.

[0076] Comparative Example 1

[0077] The difference from Example 1 is only that salted duck egg yolks are omitted from the components, and other parameters and conditions are the same as those in Example 1.

[0078] Comparative Example 2

[0079] The difference from Example 1 is only that egg yolk powder is omitted from the components, and other parameters and conditions are the same as those in Example 1.

[0080] Comparative Example 3

[0081] The difference from Example 1 is only that egg yolk oil is omitted from the components, and other parameters and conditions are the same as those in Example 1.

[0082] Comparative Example 4

[0083] The difference from Example 1 is only that egg yolk oil is omitted from the components, but the usage amount of salted duck egg yolks is increased to 30 parts; other parameters and conditions are the same as those in Example 1.

[0084] Comparative Example 5

[0085] The difference from Example 1 is only that the amount of egg yolk oil in the components is increased to 30 parts; other parameters and conditions are the same as those in Example 1.

[0086] Performance Measurement

[0087] 1. Measurement of the dispersion performance of the salted egg yolk powder flavorings prepared in Examples 1 - 3 and Comparative Examples 1 - 5

[0088] Respectively take 0.5 g of the salted egg yolk powder flavorings of Examples 1 - 3 and Comparative Examples 1 - 5, disperse them in a 25 mL beaker containing 10 mL of deionized water, set the rotation speed of the magnetic stirrer to 700 r / min, and use a timer to record the time from when the salted egg yolk powder seasoning first contacts the air - water interface until it is completely immersed in water and dispersed evenly, which is the rehydration dispersion time; the results are shown in Table 5:

[0089] Table 5. Rehydration dispersion times of the samples in Examples and Comparative Examples

[0090]

[0091] As can be seen from Table 5, the rehydration times of the salted egg yolk powder flavorings prepared in Examples 1 to 3 are generally at a relatively low level. The sample of Comparative Example 1 (without salted duck egg yolk) has the smallest rehydration dispersion time, while the sample of Comparative Example 4 (with the most salted duck egg yolks) has a relatively large rehydration dispersion time, indicating that an increase in the amount of salted duck egg yolks in the salted egg yolk powder flavoring will increase the rehydration dispersion time of the salted egg yolk powder flavoring; from the rehydration dispersion time of the sample of Comparative Example 2, it can be seen that without adding egg yolk powder, the rehydration dispersion time of the salted egg yolk powder flavoring will increase significantly, indicating that egg yolk powder plays a significant role in improving the rehydration dispersibility of the salted egg yolk powder; from the results of Comparative Example 3, it can be seen that without adding egg yolk oil, the rehydration dispersion time of the salted egg yolk powder flavoring will also be reduced to a certain extent, but not as significantly as that of the salted duck egg yolk; from Comparative Example 5, it can be seen that a substantial increase in the amount of egg yolk oil will increase the rehydration dispersion time of the salted egg yolk powder flavoring, but not as significantly as that of the salted egg yolk. It can be seen that a reduction in the addition amount of salted egg yolk in the salted egg yolk powder flavoring is beneficial to the improvement of its rehydration dispersibility, and egg yolk powder plays an important role in improving the rehydration dispersibility of the powder, while egg yolk oil has a relatively small impact on the rehydration dispersibility.

[0092] 2. Analysis of flavor substances in the salted egg yolk powder flavoring

[0093] Table 6 GC-MS flavor analysis of the examples and corresponding control samples

[0094]

[0095]

[0096] As can be seen from Table 6, Hexanal, Heptanal, 2,5-Dimethyl-pyrazine, Bezaldehyde, 1-Octen-3-ol, 2-pentyl-furan, Benzeneacetaldehyde, 2-Octenal, Nonanal, etc. are the main flavor components in the salted egg yolk samples. Among them, heptanal, 2,5-dimethylpyrazine, and 1-octen-3-ol are not present in ordinary egg yolk powder, and these flavor components have relatively high abundances in the egg yolk oil samples. This is also an important reason for using egg yolk oil in the present invention to supplement the lack of characteristic flavor caused by the relatively low proportion of salted duck egg yolks in the salted egg yolk powder flavoring.

[0097] 3. Sensory evaluation of the salted egg yolk powder flavoring

[0098] Table 7 Sub-item and comprehensive scores of the sensory evaluation of the examples and comparative examples

[0099]

[0100] As can be seen from the total sensory scores in Table 7, the total scores of the three examples are the same in the total score evaluation. This is related to the increase in the odor score and the decrease in the texture score. It can be seen from the description of the examples that the increase in the number of salted duck egg yolks and egg yolk oil will significantly increase the odor quality, but will reduce the texture characteristics. From Comparative Example 1, it can be known that when salted duck egg yolks are not used in the formula, the odor and taste scores of the salted egg yolk powder will be greatly weakened, but the texture quality will be improved; Comparative Example 2 without using egg yolk powder has the lowest total sensory score, which is related to its extremely low texture score, indicating that the use of egg yolk powder in the formula is beneficial to forming better texture characteristics; from Comparative Example 3 without using egg yolk oil, it can be known that the addition of no egg yolk oil can still maintain a relatively high total sensory score, with no obvious effect on texture, taste and color, but the odor score is significantly lower, which shows that egg yolk oil contributes less to the odor of the salted egg yolk powder seasoning than salted duck egg yolks, but has a greater boosting effect; from Comparative Example 4, it can be known that when the number of salted duck egg yolks in the formula is large and the number of egg yolk powder remains unchanged, the prepared salted egg yolk powder seasoning has relatively high scores in terms of odor, taste and color, but its texture score is low; from Comparative Example 5, it can be known that the significant increase in egg yolk oil will further increase the odor score, but will reduce the texture score, and the total sensory score is lower than that of Example 1.

[0101] The examples provided above are not intended to limit the scope covered by the present invention, nor are the described steps intended to limit the order of their execution. Obvious improvements made by those skilled in the art to the present invention in combination with the existing common general knowledge also fall within the protection scope defined by the claims of the present invention.

Claims

1. A salted egg yolk powder seasoning with good simulation and powdery properties, characterized in that, The salted egg yolk powder seasoning comprises the following components in parts by weight: 10-20 parts of salted duck egg yolks, 40-60 parts of egg yolk powder, 5-15 parts of egg yolk oil, 20-40 parts of starch, 5-15 parts of salt, 5-10 parts of sugar, 0.1-3 parts of natural carotene oil, 0.1-3 parts of capsanthin, 0.3-1.5 parts of turmeric powder, and 0.01-0.05 parts of flavor enhancer; The preparation method of the salted egg yolk powder seasoning comprises the following steps: (1) Baking and pulverizing the salted egg yolks: Put the salted duck egg yolks into an oven for baking, and then grind them into salted duck egg yolk pieces with a grinder; (2) Mixing and blending: Weigh the salted duck egg yolk pieces obtained in step (1), egg yolk powder, egg yolk oil, starch, salt, sugar, natural carotene oil, capsanthin, turmeric powder, and flavor enhancer, and add them into an emulsifying tank with water according to a certain material-liquid ratio, and carry out high-speed dispersion until the materials are evenly dispersed to form a mixed dispersion liquid; (3) Homogenizing and spray drying: The mixed dispersion liquid obtained in step (2) is homogenized under high pressure and then spray dried to obtain the salted egg yolk powder seasoning; (4) Cooling and packaging: Cool the salted egg yolk powder seasoning obtained in the above step (3) at room temperature and then package it.

2. The salted egg yolk powder seasoning according to claim 1, wherein The salted egg yolk powder seasoning comprises the following components in parts by weight: 10-15 parts of salted duck egg yolks, 40-50 parts of egg yolk powder, 5-10 parts of egg yolk oil, 20-30 parts of starch, 5-10 parts of salt, 5-8 parts of sugar, 0.1-2 parts of natural carotene oil, 0.1-2 parts of capsanthin, 0.3-1 part of turmeric powder, and 0.01-0.03 parts of flavor enhancer.

3. The salted egg yolk powder seasoning according to claim 1, characterized in that, The salted egg yolk powder seasoning comprises the following components in parts by weight: 10 parts of salted duck egg yolks, 40 parts of egg yolk powder, 5 parts of egg yolk oil, 20 parts of starch, 5 parts of salt, 5 parts of sugar, 0.1 part of natural carotene oil, 3 parts of capsanthin, 0.3 part of turmeric powder, and 0.01 part of flavor enhancer.

4. The salted egg yolk powder seasoning according to claim 1, characterized in that, The salted egg yolk powder seasoning comprises the following components in parts by weight: 15 parts of salted duck egg yolks, 50 parts of egg yolk powder, 10 parts of egg yolk oil, 30 parts of starch, 10 parts of salt, 10 parts of sugar, 1 part of natural carotene oil, 2 parts of capsanthin, 0.8 part of turmeric powder, and 0.03 part of flavor enhancer.

5. The salted egg yolk powder seasoning according to claim 1, characterized in that, The salted egg yolk powder seasoning comprises the following components in parts by weight: 20 parts of salted duck egg yolks, 60 parts of egg yolk powder, 15 parts of egg yolk oil, 40 parts of starch, 15 parts of salt, 10 parts of sugar, 3 parts of natural carotene oil, 0.1 part of capsanthin, 1.5 part of turmeric powder, and 0.05 part of flavor enhancer.

6. The salted egg yolk powder seasoning according to any one of claims 1 to 5, characterized in that, The starch includes one or two of potato starch and corn starch.

7. The salted egg yolk powder seasoning according to any one of claims 1 to 5, characterized in that, The flavor enhancer includes one or several of ethyl maltol, phenylacetaldehyde, and 2-pentylfuran.

8. A method for preparing the salted egg yolk powder seasoning according to any one of claims 1 to 7, characterized in that, The method comprises the following steps: (1) Baking and pulverizing the salted egg yolks: Put the salted duck egg yolks into an oven for baking, and then grind them into salted duck egg yolk pieces with a grinder; (2) Mixing and blending: Weigh the salted duck egg yolk pieces obtained in step (1), egg yolk powder, egg yolk oil, starch, salt, sugar, natural carotene oil, capsanthin, turmeric powder, and flavor enhancer, and add them into an emulsifying tank with water according to a certain material-liquid ratio, and carry out high-speed dispersion until the materials are evenly dispersed to form a mixed dispersion liquid; (3) Homogenization and spray drying: The mixed dispersion obtained in step (2) is homogenized under high pressure and then spray dried to obtain the salted duck egg yolk powder seasoning; (4) Cooling and packaging: The salted duck egg yolk powder seasoning obtained in step (3) above is cooled at room temperature and then packaged.

9. Use of the salted duck egg yolk powder seasoning according to any one of claims 1 to 7 in the field of food processing.

10. A method for improving the dispersibility of salted egg yolk powder seasoning, characterized in that, The method comprises the following steps: (1) Roasting and crushing of salted duck egg yolks: Take the salted duck egg yolks and put them in an oven for roasting, and then grind them into salted duck egg yolk crumbs using a grinder; (2) Mixing and blending: After weighing the salted duck egg yolk crumbs, egg yolk powder, egg yolk oil, starch, salt, sugar, natural carotene oil, capsanthin, turmeric powder and flavor enhancer obtained in step (1), add them to an emulsifying tank with water according to a certain solid-liquid ratio, and carry out high-speed dispersion until the materials are evenly dispersed to form a mixed dispersion; wherein, 10-20 parts of salted duck egg yolks, 40-60 parts of egg yolk powder, 5-15 parts of egg yolk oil, 20-40 parts of starch, 5-15 parts of salt, 5-10 parts of sugar, 0.1-3 parts of natural carotene oil, 0.1-3 parts of capsanthin, 0.3-1.5 parts of turmeric powder and 0.01-0.05 parts of flavor enhancer; (3) Homogenization and spray drying: The mixed dispersion obtained in step (2) is homogenized under high pressure and then spray dried to obtain the salted duck egg yolk powder seasoning, and that's it.

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