A kind of egg yolk slurry composite powder, composite egg yolk powder and preparation method thereof

By adjusting the pH and using a spray drying process to treat egg yolk slurry with polysaccharides, a composite powder of egg yolk slurry with high solubility and emulsifying properties was prepared. This solved the problem of insufficient solubility and emulsifying properties of egg yolk powder and enhanced its application potential in food and industry.

CN122397882APending Publication Date: 2026-07-17HUBEI JINGCHU MINGZHU FOOD CO LTD
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Patent Information

Authority / Receiving Office
CN · China
Patent Type
Applications(China)
Current Assignee / Owner
HUBEI JINGCHU MINGZHU FOOD CO LTD
Filing Date
2026-06-17
Publication Date
2026-07-17

AI Technical Summary

Technical Problem

The poor solubility and emulsifying properties of existing egg yolk powder limit its widespread application in the food and other industries.

Method used

By mixing an aqueous solution of polysaccharide with diluted egg yolk slurry, adjusting the pH to 4-7, pasteurizing, and then spray drying, an egg yolk slurry composite powder was prepared. This powder was then compounded with egg yolk powder in a certain proportion, and the spray drying conditions and ultrasonic treatment parameters were optimized.

Benefits of technology

It significantly improved the solubility and emulsifying activity of egg yolk slurry composite powder, and enhanced its dispersibility and stability in water.

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Abstract

本发明公开一种蛋黄浆液复合粉末、复合蛋黄粉及其制备方法，属于食品技术领域。该蛋黄浆液复合粉末的制备方法，包括以下步骤：将多糖的水溶液和稀释后的蛋黄浆液混合得到混合液，将所述混合液的pH调节至4‑7，之后巴氏杀菌，之后喷雾干燥得到所述蛋黄浆液复合粉末。此外，本发明还提出一种蛋黄浆液复合粉末，由上述制备方法制备得到。此外，本发明还提出一种复合蛋黄粉，包括上述蛋黄浆液复合粉末和蛋黄粉末。本发明制得的蛋黄浆液复合粉末显著提高了蛋黄浆液粉冲调及蛋白质溶解性能，且显著改善浆液粉末的乳化活性与乳化稳定性。
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