The invention discloses a separation and
recovery technology for
yolk and
egg white of crushed duck eggs. The separation and
recovery technology comprises the following steps of S1, separating
egg white from
yolk under a
high voltage pulse assisted
electric field; S2, adding dihydromyricetin to the
yolk, performing thermocoagulation,
grinding and emulsifying, and then performing uniform mixing andhomogenization with
lemon juice and white
sugar so as to obtain mayonnaise; S3, diluting the
egg white, adjusting PH with edible acid to 4-6.5, and performing
precipitation, centrifuging and
filtration to obtain supernatant; S4, performing hollow
fiber ultrafiltration treatment on the supernatant, performing infiltration with 2-6wt% N-
acylation chitosan gel, performing
affinity chromatography atthe flow velocity of 1.5-2ml / cm<2>, performing eluting, performing concentration, and performing
drying so as to obtain purified
lysozyme agents; and S5, adding
pineapple protease and mint juice to egg white flocculate, performing enzymolysis at 55 DEG C for 2h, and performing vacuum
freeze drying so as to obtain egg white and
protein powder. According to the separation and
recovery technology disclosed by the invention, the yolk and the egg white of the crushed duck eggs are efficiently recycled, economic losses caused by egg liquid deterioration can be avoided, and a new way is opened up forprocessing and utilizing of crushed eggs in poultry egg industry.