A multi-component removal / production process for chicken egg yolk and its application

Abstract

This invention discloses a multi-component removal / production process for egg yolks and its application, belonging to the field of food deep processing technology. The method efficiently removes / produces egg yolk oil, and based on this process, performs subsequent separation of egg yolk phospholipids and production of egg yolk proteins, forming a chain production process of egg yolk oil, egg yolk phospholipids, and egg yolk proteins. This invention uses egg yolks as raw material and performs joint extraction of multiple components, aiming to separate the components without damaging the subsequent product components, thus separating egg yolk oil, egg yolk phospholipids, and egg yolk proteins. This invention achieves resource utilization and has promising prospects and significant implications for the comprehensive utilization research of egg yolks.

Description

Technical Field

[0001] This invention relates to the field of food processing technology, and in particular to a multi-component removal / production process for egg yolks and its application. Background Technology

[0002] Egg yolks are rich in lipids and proteins, making them a natural reservoir of nutrients. They are widely used for the deep processing and extraction of functional components, resulting in a diverse range of products including proteins, peptides, and phospholipids. Due to the complex composition and natural self-assembly structure of egg yolks, yolk degreasing constitutes the core process in deep processing and is the starting step in the production of almost all egg yolk components, facilitating subsequent component separation. Ethanol, hexane, and acetone have traditionally been commonly used solvents in this step, suitable for extracting protein components and separating phospholipids. However, using these solvents for egg yolk degreasing still faces significant challenges: ① Egg yolks have a complex composition, and the degreasing process can lead to the loss of functional components. For example, acetone is a well-known poor solvent for phospholipids, but in practice, it has been shown that acetone can dissolve phospholipids, resulting in the loss of functional components of phospholipids.

[0003] ② When producing protein components, the ethanol deoiling process is widely used to remove / obtain phospholipids, and then use the residue for protein production; however, the phospholipid components produced by ethanol still contain abundant egg yolk oil impurities, and the residue used for protein production also contains egg yolk oil interference, resulting in low production efficiency.

[0004] ③ When producing lecithin, acetone is the most commonly used degreasing solvent, but acetone is a controlled substance, which increases the difficulty of obtaining it and causes phospholipid loss. Therefore, an easily obtainable alternative method is needed.

[0005] Therefore, developing an efficient oil removal process is key to the efficient production of fats, phospholipids, and proteins from egg yolks, and is crucial for the deep processing and utilization of egg yolks. Summary of the Invention

[0006] To address the aforementioned problems, this invention provides a multi-component removal / production process for egg yolks and its application. This invention uses egg yolks as raw material and performs joint extraction of multiple components from the yolk, aiming to separate the components without damaging the subsequent product components, thus separating egg yolk oil, yolk phospholipids, and yolk proteins. This invention achieves resource utilization and has promising prospects and significant implications for the comprehensive utilization research of egg yolks.

[0007] To achieve the above objectives, the present invention provides a multi-component removal / production process for egg yolks, comprising the following steps: Step 1): After separating the egg white and yolk from high-quality eggs, the egg yolk is dried to obtain egg yolk powder; Step 2): Disperse the egg yolk powder obtained in Step 1) in 8-10 times g / mL deoiling solvent, perform shear extraction, and separate the solid and liquid to obtain filtrate A and filter residue I; Step 3): Disperse filter residue I in 10 times g / mL deoiling solvent, perform shear extraction, and separate the solid and liquid to obtain filtrate B and filter residue II; Step 4): Combine filtrate A from step 2) and filtrate B from step 3), and remove the oil solvent by vacuum rotary evaporation to obtain egg yolk oil; Step 5): Vacuum dry the filter residue II obtained in Step 3), disperse it in 10 times g / mL organic solvent, perform shear extraction, and separate the solid and liquid to obtain filtrate C and filter residue III; Step 6): Disperse filter residue III in the same volume of organic solvent as in step 5), perform shear extraction, and separate the solid and liquid to obtain filtrate D and filter residue IV; Step 7): Combine the filtrate C from step 5) and the filtrate D from step 6), and vacuum rotary evaporate the organic solvent to obtain egg yolk phospholipids; Step 8): Vacuum dry the filter residue IV to obtain egg yolk protein.

[0008] Further, the drying process in step 1) is freeze drying or spray drying; the conditions for spray drying include: a temperature of 160-180℃ and an air inlet velocity of 1.5-2.5 m / s.

[0009] Further, in step 2): the deoiling solvent is dimethyl carbonate.

[0010] Further, in step 2), the conditions for shear extraction include: a shear rate of 350-500 rpm and an extraction time of 1-2 h.

[0011] Further, in step 2): the solid-liquid separation method is vacuum filtration, and the vacuum filtration conditions include: vacuum degree of 0.06~0.09 MPa, temperature of 4~10℃, and filter membrane pore size of 0.22~0.45 μm.

[0012] Further, in step 3): the deoiling solvent is dimethyl carbonate.

[0013] Further, in step 3), the conditions for shear extraction include: a shear rate of 350-500 rpm and an extraction time of 1-2 h.

[0014] Further, in step 3): the solid-liquid separation method is vacuum filtration, and the vacuum filtration conditions include: vacuum degree of 0.06~0.09 MPa, temperature of 4~10℃, and filter membrane pore size of 0.22~0.45 μm.

[0015] Further, the conditions for vacuum rotary evaporation in step 4) include: water bath temperature of 50~60℃, vacuum degree of 0.07~0.095 MPa, rotation speed of 60~120 rpm, and concentration to a solid content of 30~40%.

[0016] Further, in step 5): the organic solvent is anhydrous ethanol.

[0017] Further, in step 5), the conditions for shear extraction include: a shear rate of 350-500 rpm and an extraction time of 1-2 h.

[0018] Further, in step 5): the solid-liquid separation method is vacuum filtration, and the vacuum filtration conditions include: vacuum degree of 0.06~0.09 MPa, temperature of 4~10℃, and filter membrane pore size of 0.22~0.45 μm.

[0019] Further, in step 6): the organic solvent is anhydrous ethanol.

[0020] Further, in step 6), the conditions for shear extraction include: a shear rate of 350-500 rpm and an extraction time of 1-2 h.

[0021] Further, in step 6): the solid-liquid separation method is vacuum filtration, and the vacuum filtration conditions include: vacuum degree of 0.06~0.09 MPa, temperature of 4~10℃, and filter membrane pore size of 0.22~0.45 μm.

[0022] Further, the conditions for vacuum rotary evaporation in step 7) include: water bath temperature of 50~60℃, vacuum degree of 0.07~0.095 MPa, rotation speed of 60~120 rpm, and concentration to a solid content of 30~40%.

[0023] A second aspect of the present invention provides the application of the process described herein in the processing of food and daily necessities.

[0024] Furthermore, in the aforementioned application, the yield of egg yolk oil is 39-41%, the yield of egg yolk phospholipids is 15-17%, and the yield of egg yolk protein is 42-46%.

[0025] Compared with the prior art, the present invention has at least the following beneficial effects: 1. The chain-type egg yolk oil, phospholipid and protein production process adopted in this invention is a unit-based operation, with simple equipment, low cost, and suitable for large-scale production; 2. The process adopted in this invention significantly improves the problems of low efficiency and inaccurate component identification in traditional deoiling processes, which lead to complex product composition and low yield, and achieves precise control of components at the source. 3. The egg yolk oil and phospholipids used in this invention are extracted at low temperatures to maximize the protection of the stability of phospholipids and proteins and ensure product quality. 4. The egg yolk oil yield obtained using the preparation process of this invention is 39-41%, and the phosphorus content is within the range of TLC and... 31 Not detected in the P-NMR spectrum; 5. The yield of egg yolk phospholipids obtained using the preparation process of this invention is 15-17%, which is 4-5% higher than that obtained using the acetone deoiling process; the PC recovery rate in the phospholipids is 6-7% higher than that obtained using the acetone process, reaching 71-72%. 6. The egg yolk protein yield obtained by the preparation process of this invention is 42-46%, and the thermal stability is higher; 7. Compared with acetone, dimethyl carbonate is a novel green solvent that is easily degraded, and is also easier to obtain and scale up. Attached Figure Description

[0026] Figure 1 is a process flow diagram of egg yolk oil, phospholipids and proteins produced according to a preferred embodiment of the present invention. Figure 2 shows the TLC of egg yolk oil in a preferred embodiment of the present invention. 31 p-NMR spectrum; Figure 3 is a lipidomics analysis diagram of egg yolk oil in a preferred embodiment of the present invention; Figure 4 is an FTIR result diagram of egg yolk protein in a preferred embodiment of the present invention; Figure 5 is a DSC result diagram of egg yolk protein in a preferred embodiment of the present invention. Detailed Implementation

[0027] The endpoints and any values ​​of the ranges disclosed herein are not limited to the precise ranges or values, and these ranges or values ​​should be understood to include values ​​close to these ranges or values. For numerical ranges, the endpoint values ​​of the various ranges, the endpoint values ​​of the various ranges and individual point values, and individual point values ​​can be combined with each other to obtain one or more new numerical ranges, which should be considered as specifically disclosed herein.

[0028] According to one aspect of the present invention, a multi-component removal / production process for egg yolk is provided, comprising the following steps: Step 1): After separating the egg white and yolk from high-quality eggs, the egg yolk is dried to obtain egg yolk powder; Step 2): Disperse the egg yolk powder obtained in Step 1) in 8-10 times g / mL deoiling solvent, perform shear extraction, and separate the solid and liquid to obtain filtrate A and filter residue I; Step 3): Disperse filter residue I in 10 times g / mL deoiling solvent, perform shear extraction, and separate the solid and liquid to obtain filtrate B and filter residue II; Step 4): Combine filtrate A from step 2) and filtrate B from step 3), and remove the oil solvent by vacuum rotary evaporation to obtain egg yolk oil; Step 5): Vacuum dry the filter residue II obtained in Step 3), disperse it in 10 times g / mL organic solvent, perform shear extraction, and separate the solid and liquid to obtain filtrate C and filter residue III; Step 6): Disperse filter residue III in the same volume of organic solvent as in step 5), perform shear extraction, and separate the solid and liquid to obtain filtrate D and filter residue IV; Step 7): Combine the filtrate C from step 5) and the filtrate D from step 6), and vacuum rotary evaporate the organic solvent to obtain egg yolk phospholipids; Step 8): Vacuum dry the filter residue IV to obtain egg yolk protein.

[0029] In some embodiments, the drying process in step 1) is freeze drying or spray drying; the conditions for spray drying include: a temperature of 160-180°C and an inlet air velocity of 1.5-2.5 m / s.

[0030] In some embodiments, in step 2), the deoiling solvent is dimethyl carbonate.

[0031] In some embodiments, in step 2), the conditions for shear extraction include a shear rate of 350-500 rpm and an extraction time of 1-2 h.

[0032] In some embodiments, in step 2), the solid-liquid separation method is vacuum filtration, and the vacuum filtration conditions include: a vacuum degree of 0.06~0.09 MPa, a temperature of 4~10℃, and a filter membrane pore size of 0.22~0.45 μm.

[0033] In some embodiments, in step 3), the deoiling solvent is dimethyl carbonate.

[0034] In some embodiments, in step 3), the conditions for shear extraction include a shear rate of 350-500 rpm and an extraction time of 1-2 h.

[0035] In some embodiments, in step 3), the solid-liquid separation method is vacuum filtration, and the vacuum filtration conditions include: a vacuum degree of 0.06~0.09 MPa, a temperature of 4~10℃, and a filter membrane pore size of 0.22~0.45 μm.

[0036] In some embodiments, the conditions for vacuum rotary evaporation in step 4) include: water bath temperature of 50~60°C, vacuum degree of 0.07~0.095 MPa, rotation speed of 60~120 rpm, and concentration to a solid content of 30~40%.

[0037] In some embodiments, in step 5), the organic solvent is anhydrous ethanol.

[0038] In some embodiments, in step 5), the conditions for shear extraction include a shear rate of 350-500 rpm and an extraction time of 1-2 h.

[0039] In some embodiments, in step 5), the solid-liquid separation method is vacuum filtration, and the vacuum filtration conditions include: a vacuum degree of 0.06~0.09 MPa, a temperature of 4~10℃, and a filter membrane pore size of 0.22~0.45 μm.

[0040] In some embodiments, in step 6), the organic solvent is anhydrous ethanol.

[0041] In some embodiments, in step 6), the conditions for shear extraction include a shear rate of 350-500 rpm and an extraction time of 1-2 h.

[0042] In some embodiments, in step 6), the solid-liquid separation method is vacuum filtration, and the vacuum filtration conditions include: a vacuum degree of 0.06~0.09 MPa, a temperature of 4~10℃, and a filter membrane pore size of 0.22~0.45 μm.

[0043] In some embodiments, the conditions for vacuum rotary evaporation in step 7) include: water bath temperature of 50~60°C, vacuum degree of 0.07~0.095 MPa, rotation speed of 60~120 rpm, and concentration to a solid content of 30~40%.

[0044] According to a second aspect of the present invention, the process described herein is applied in the processing of food and daily necessities.

[0045] In some embodiments, the obtained egg yolk oil yield is 39-41%, the obtained egg yolk phospholipid yield is 15-17%, and the obtained egg yolk protein yield is 42-46%.

[0046] like Figure 1 The diagram shown is a comparison between the process flow provided by this invention and a traditional process flow. The technical solutions in the embodiments of this invention will be clearly and completely described below with reference to the accompanying drawings. Obviously, the described embodiments are only some, not all, of the embodiments of this invention. All other embodiments obtained by those skilled in the art based on the embodiments of this invention without creative effort are within the scope of protection of this invention.

[0047] Unless otherwise specified, the raw materials used in the following embodiments are all disclosed in the prior art, such as those that can be directly purchased or prepared according to the preparation methods disclosed in the prior art.

[0048] Example 1: Comparison of methods for removing / extracting egg yolk oil Fresh egg yolks were spray-dried (temperature 170℃, air velocity 2 m / s). 5.0 g of egg yolk powder was accurately weighed and dispersed in 50 mL of ethanol / n-hexane / acetone / dimethyl carbonate. The suspension was then sheared at 450 rpm for 1 h at room temperature. The mixture was then filtered through a Buchner funnel using three layers of filter paper to separate residue I and filtrate A. Residue I was added to a new 50 mL of ethanol / n-hexane / acetone / dimethyl carbonate, and the suspension was sheared at 450 rpm for another 1 h at room temperature. The mixture was then filtered through a Buchner funnel using three layers of filter paper to separate residue II and filtrate B. The two filtrates were mixed and then subjected to vacuum rotary evaporation (water bath temperature 60℃, vacuum degree 0.08 MPa, rotation speed 90 rpm, concentrated to 40% solid content) to remove ethanol / n-hexane / acetone / dimethyl carbonate, yielding egg yolk oil. The yield was recorded (Table 1).

[0049] Table 1 Egg oil yield Egg yolk oil analysis 1. TLC Analysis: Separation was performed using silica gel G thin-layer plates. Egg yolk oil solution was spotted onto the starting line of the thin-layer plate and allowed to dry naturally after spotting. A chloroform-methanol-isopropanol-ethyl acetate-water system (25:10:25:25:11) could be used as the developing solvent. The thin-layer plate was placed in a pre-saturated chromatography tank for development. Once the solvent front reached the specified height, the plate was removed and allowed to dry at room temperature. Phospholipid components were analyzed by staining with iodine vapor. For the analysis of phospholipid components in egg yolk oil, see [link to relevant documentation]. Figure 2 .

[0050] 2. 31P-NMR Analysis: 5 mg of the extracted phospholipid precipitate was dissolved in 0.6 mL of CDCl3 / MeOH (2:1, v / v) and transferred to a 5 mm NMR sample tube. 31P NMR spectra were acquired using the following parameters: pulse width 12 μs, acquisition time 2.3 s, repetition time (relaxation delay + acquisition time) 7.3 s, and 96 scans. The egg yolk oil phospholipid spectrum results are shown below. Figure 2 .

[0051] 3. Lipidomics Analysis: Samples were extracted with chloroform / methanol (2:1, v / v) containing internal standard, followed by sonication, water addition, and centrifugation. The lower layer was collected and reconstituted in isopropanol / methanol (1:1, v / v) under nitrogen blowing. Lipid separation was performed on a C18 reversed-phase column (2.1 × 100 mm, 1.7 μm) at 45 °C. Mobile phases A and B were: 60% acetonitrile / water (10 mM ammonium formate + 0.1% formic acid) and B, respectively. Gradient elution was used (0–12 min, 35% → 85% B) at a flow rate of 0.3 mL / min. Data was acquired using ESI± mode, data-dependent or MRM-dependent methods. Quantification was performed using the internal standard method, and lipids were identified using databases (LipidSearch, etc.). Lipid composition results are shown in [link to table]. Figure 3 .

[0052] Example 2: Comparison of production methods for egg yolk phospholipids Using acetone as a representative of the traditional process and dimethyl carbonate as a representative of the process of this invention, Example 1 was repeated to obtain filter residue II. After vacuum drying, the obtained filter residue II was weighed, with 2.8 g of acetone residue from the traditional process and 2.95 g of dimethyl carbonate residue from the process of this invention. Both were dispersed in 28 mL or 29.5 mL of anhydrous ethanol, respectively. The suspension was then sheared at 400 rpm for 1.5 h at room temperature. Filter residue III and filtrate C were then separated using a Buchner funnel and three layers of filter paper. Filter residue III was added to a fresh 28 mL or 29.5 mL of anhydrous ethanol, and the suspension was sheared at 400 rpm for 1.5 h at room temperature. Filter residue IV and filtrate D were then separated using a Buchner funnel and three layers of filter paper. The two filtrates were mixed, and the ethanol was removed by vacuum rotary evaporation to obtain egg yolk phospholipids. The yield was recorded (Table 2).

[0053] Table 2: Yield and Composition of Egg Yolk Lecithin Egg yolk phospholipid analysis 4. A Shimadzu LC-20A high-performance liquid chromatography system was used, equipped with a ZORBAX RX-SIL normal-phase column (5 μm, 4.6 × 250 mm), column temperature 35℃, flow rate 1.0 mL / min; the detector was an evaporative light scattering detector (ELSD), drift tube temperature 50℃, gain factor 6. The mobile phase consisted of A (n-hexane), B (isopropanol), and C (13% acetic acid solution), eluted with the following gradient: A:B:C = 40:57:3 at 0 min, 40:50:10 at 8 min, held for 20 min, restored to 40:57:3 at 20.1 min, held for 25 min, and stopped at 35 min. The main phospholipid composition of egg yolk phospholipids is shown in Table 2.

[0054] Example 3: Comparison of egg yolk protein production methods Using acetone as a representative of the traditional process and dimethyl carbonate as a representative of the process of this invention, Example 2 was repeated to obtain filter residue IV, which was dried in a vacuum drying oven to obtain egg yolk protein, and the yield was recorded (Table 3).

[0055] Table 3: Egg Yolk Protein Egg yolk protein analysis 5. Protein content was analyzed by Kjeldahl nitrogen determination, and the results are shown in Table 3.

[0056] 6. Use a Fourier transform infrared spectrometer, scanning range 4000–400 cm⁻¹ - ¹, resolution 4 cm - ¹, 32 scans were performed, and the background and sample were scanned separately before background subtraction was performed. The FTIR results are shown in [reference needed]. Figure 4 And Table 4.

[0057] Table 4. Percentage content of protein structure 7.5 mg of egg yolk protein sample was stored in a sealed aluminum container at a temperature ranging from 25 to 100°C. C, the heating rate was set to 5℃ / min, and the DSC results are shown below. Figure 5 .

[0058] Comparative Example 1 As shown in the results of Example 1, all four solvents can extract egg yolk oil, with the yields being: hexane (47.6%) > ethanol (45.1%) > acetone (42.5%) > dimethyl carbonate (39.2%). The dimethyl carbonate yield was the lowest, likely because it extracts almost no phospholipids. This was confirmed by TLC. 31 The results from P-NMR and lipidomics provide the following information. In summary, although dimethyl carbonate has a low oil yield, it is almost a non-polar component, making it suitable for precise separation of egg yolk oil, resulting in higher oil quality and greater retention of components such as lecithin.

[0059] Comparative Example 2 As shown in Example 2, the phospholipid yield of the dimethyl carbonate-ethanol process (16.0%) was significantly higher than that of the acetone-ethanol process (13.1%). Furthermore, HPLC analysis revealed that the phosphatidylcholine content produced by the dimethyl carbonate-ethanol process (72.3%) was higher than that of the acetone-ethanol process (69.5%), while the phosphatidylethanolamine content was slightly lower. For egg yolk phospholipid components, dimethyl carbonate, as the preferred deoiling process, resulted in higher phospholipid retention and better yield.

[0060] Comparative Example 3 As shown in the results of Example 3, the FTIR results indicate that the secondary structure of egg yolk protein produced by the dimethyl carbonate-ethanol process is superior to that produced by the acetone-ethanol process, such as higher α-helices and β-turns, and lower random coils. This suggests that the dimethyl carbonate deoiling process causes less damage to the secondary structure of egg yolk protein, which is more conducive to maintaining protein conformation and processing characteristics.

[0061] Comparative Example 4 The results of Example 3 show that DSC results indicate that proteins produced by the dimethyl carbonate-ethanol process exhibit a sharp denaturation peak around 85°C, while proteins produced by the acetone-ethanol process show a slow and broad endothermic peak around 65°C. This indicates that proteins produced by the dimethyl carbonate-ethanol process have a complete conformation and typical thermodynamic stability; while proteins produced by the acetone-ethanol process have damaged secondary structures, a higher degree of random coiling, and poorer thermodynamic characteristics. This result is corroborated by the FTIR results.

[0062] Through the above comparative examples, dimethyl carbonate, as a low-toxicity, biodegradable, and highly lipid-soluble solvent, can gradually become a potential alternative to traditional solvents. The dimethyl carbonate-ethanol process, as a green and efficient lipid extraction method that retains nutrients such as protein in egg yolks and achieves precise separation of oil, phospholipids, and protein, has significant academic and industrial application value.

[0063] The above description is merely a preferred embodiment of the present invention, and the present invention is not limited to the above embodiments. It is understood that other improvements and variations that are directly derived or conceived by those skilled in the art without departing from the spirit and concept of the present invention should be considered to be included within the protection scope of the present invention.

Claims

1. A multi-component removal / production process for egg yolks, characterized in that, Includes the following steps: Step 1): After separating the egg white and yolk, the egg yolk is dried to obtain egg yolk powder; Step 2): Disperse the egg yolk powder obtained in Step 1) in 8-10 times g / mL deoiling solvent, perform shear extraction, and separate the solid and liquid to obtain filtrate A and filter residue I; Step 3): Disperse filter residue I in 10 times g / mL deoiling solvent, perform shear extraction, and separate the solid and liquid to obtain filtrate B and filter residue II; Step 4): Combine filtrate A from step 2) and filtrate B from step 3), and remove the oil solvent by vacuum rotary evaporation to obtain egg yolk oil; Step 5): Vacuum dry the filter residue II obtained in Step 3), disperse it in 10 times g / mL organic solvent, perform shear extraction, and separate the solid and liquid to obtain filtrate C and filter residue III; Step 6): Disperse filter residue III in the same volume of organic solvent as in step 5), perform shear extraction, and separate the solid and liquid to obtain filtrate D and filter residue IV; Step 7): Combine the filtrate C from step 5) and the filtrate D from step 6), and vacuum rotary evaporate the organic solvent to obtain egg yolk phospholipids; Step 8): Vacuum dry the filter residue IV to obtain egg yolk protein.

2. The process according to claim 1, characterized in that, Step 1) The drying process is freeze drying or spray drying; the conditions for spray drying include: temperature of 160-180℃ and air velocity of 1.5-2.5 m / s.

3. The process according to claim 1, characterized in that, In step 2), The degreasing solvent is dimethyl carbonate; and / or The conditions for shear extraction include: a shear rate of 350-500 rpm and an extraction time of 1-2 h.

4. The process according to claim 1, characterized in that, In step 3), The degreasing solvent is dimethyl carbonate; and / or The conditions for shear extraction include: a shear rate of 350-500 rpm and an extraction time of 1-2 h.

5. The process according to claim 1, characterized in that, Step 4) The conditions for vacuum rotary evaporation include: water bath temperature of 50~60℃, vacuum degree of 0.07~0.095 MPa, rotation speed of 60~120 rpm, and concentration to a solid content of 30~40%.

6. The process according to claim 1, characterized in that, In step 5), The organic solvent is anhydrous ethanol; and / or The conditions for shear extraction include: a shear rate of 350-500 rpm and an extraction time of 1-2 h.

7. The process according to claim 1, characterized in that, In step 6), The organic solvent is anhydrous ethanol; and / or The conditions for shear extraction include: a shear rate of 350-500 rpm and an extraction time of 1-2 h.

8. The process according to claim 1, characterized in that, Step 7) The conditions for vacuum rotary evaporation include: water bath temperature of 50~60℃, vacuum degree of 0.07~0.095 MPa, rotation speed of 60~120 rpm, and concentration to a solid content of 10~20%.

9. The application of the process according to any one of claims 1-8 in the processing of food and daily necessities.

10. The application according to claim 9, characterized in that, In the aforementioned application, the yield of egg yolk oil is 39-41%, the yield of egg yolk phospholipids is 15-17%, and the yield of egg yolk protein is 42-46%.

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