Method for preparing dried egg yolk of high emulsibility

Abstract

The invention relates to a method for preparing high-emulsibility dried egg yolk, which relates to the method for preparing the dried egg yolk. The method solves the problems that the dried egg yolk prepared by the prior art has low emulsibility, poor thermal stability, and unsafety caused by introducing chemical radicals in the process of yolk chemical modification. The method comprises the following steps: firstly, washing fresh fowl eggs and separating out egg yolks, then mixing and stirring the egg yolks, water and CaCl2 to obtain an egg yolk solution, pouring the egg yolk solution into a reaction kettle, and adjusting the pH value of the egg yolk solution; secondly, adding phosphatidase into the reaction kettle to hydrolyze the egg yolk solution so as to obtain a hydrolysis solution; and thirdly, performing spray drying on the hydrolysis solution to obtain the high-emulsibility dried egg yolk. The dried egg yolk hydrolyzed and modified by the phosphatidase has stronger emulsibility and remarkably improved thermal stability, and no chemical radical is introduced in the preparation process so that the product is safe and reliable; the emulsifying activity of the dried egg yolk is improved by 30 percent compared with the prior dried egg yolk, and the emulsifying stability is 4 times of that of the prior dried egg yolk; and the thermal stability is good and the modifying temperature is between 85 and 100 DEG C.

Description

technical field [0001] The invention relates to a preparation method of egg yolk powder. Background technique [0002] Egg yolk powder contains animal protein, fat, lecithin, minerals and vitamins necessary for the human body. Its components are of high quality and high absorption rate, especially indispensable for the human brain and nervous system, and its phospholipid content is relatively rich. Egg yolk powder mainly contains about 30% protein, about 38% glyceride and about 19% phospholipid, and a small amount of carbohydrates, minerals, vitamins, pigments, enzymes, etc. Egg yolk powder is a food with high nutritional value, and is widely used as a food ingredient in bakery products such as bread and cakes, as well as ice cream, sauces, and nutritional formula foods. [0003] For egg products, pasteurization is an indispensable step to improve the microbial indicators of the product. Pasteurization can easily affect product performance, because too low a sterilization i...

AI Technical Summary

Problems solved by technology

[0005] The purpose of the present invention is to provide a method for preparing egg yolk powder with high emulsifying properties in order to solve the problems of low emulsifying performance, poor thermal stability and safety of introducing chemical groups in the chemical modification of egg yolk prepared in the prior art