Preparation process and mixing equipment of novel whole egg powder

By employing a stirring process with varying rotation speeds and steps, along with a separation-tube stirring device, the contradiction between egg yolk and egg white during the production of whole egg powder was resolved. This process achieved homogenization of the egg yolk and protection of the egg white, improving the quality of the whole egg powder and simplifying the production process.

CN122350358APending Publication Date: 2026-07-10JILIN JINYI EGG PRODS
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Patent Information

Application Number
CN202610718525.1
Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
Filing Date
2026-05-23
Publication Date
2026-07-10

AI Technical Summary

Technical Problem

In existing technologies, the physical differences between egg yolks and egg whites during the production of whole egg powder make it difficult to simultaneously achieve sufficient homogenization and avoid foaming damage to the egg whites.

Method used

A stirring process with different speeds and steps is adopted, with the egg yolk and egg white pre-treated at the first and second speeds respectively. Combined with a vacuum-controlled separatory stirring device, high-shear and low-shear separation processing is achieved to avoid damage to the egg white and ensure the homogeneity of the egg yolk.

Benefits of technology

It significantly improves the solubility, emulsification, and gelling properties of whole egg powder, simplifies the process, reduces production costs and pollution risks, and increases production efficiency.

✦ Generated by Eureka AI based on patent content.

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Abstract

This invention discloses a novel process and mixing equipment for producing whole egg powder. The process includes: pre-treating egg yolks and egg whites by stirring at different speeds, followed by pasteurization and spray drying to obtain whole egg powder. The mixing equipment includes a mixing tank, a liftable isolation cylinder, a first stirring mechanism, a second stirring mechanism, and a lifting drive mechanism. The isolation cylinder divides the tank's internal cavity into an inner chamber and an outer chamber, used for high-shear stirring of the egg yolks and low-shear stirring of the egg whites, respectively. After pre-treatment, the isolation cylinder is raised to connect the two chambers for mixing. This invention achieves separate processing and mixing of egg yolks and egg whites in the same tank, avoiding foaming and denaturation of the egg whites, ensuring sufficient homogenization of the egg yolks, and significantly improving the quality of the whole egg powder. The equipment has a compact structure, is easy to operate, and avoids the risk of contamination from material transfer.
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