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Instant yolk powder and preparation method thereof

An egg yolk powder and instant technology, applied in food preparation, food shaping, food science, etc., can solve the problems of emulsifying performance decline, protein denaturation, affecting sensory quality, etc., and achieve the effect of large solubility and good emulsifying performance

Inactive Publication Date: 2013-03-13
北京二商健力食品科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Since the egg yolk is sensitive to heat, it is easy to denature when it exceeds 65°C, and its emulsifying performance will decrease quickly
For egg yolk products, in order to ensure their food safety and long shelf life, pasteurization is an indispensable step; Decreased emulsification and delamination of egg yolk products seriously affect sensory quality

Method used

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  • Instant yolk powder and preparation method thereof
  • Instant yolk powder and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0087] Take 2.5kg of beaten egg yolk, send it to a homogenizer for homogenization, and adjust the homogenization pressure to 20MPa; weigh 0.5ml of phospholipase D, add it to the homogenized egg yolk, and then heat it at 4°C Stir for 16 hours; pasteurize the egg yolk after stirring and heat preservation, the sterilization temperature is 60°C, the pasteurization temperature is 59°C, and the sterilization time is 210s; the pasteurized egg yolk is spray-dried, and the centrifugal spray The wind temperature is 160°C, and the outlet air temperature is 78°C, and 1040g of egg yolk powder is obtained; the egg yolk powder is boiled and granulated to obtain 930g of egg yolk powder.

[0088] The obtained egg yolk powder can be quickly dispersed in water, the upper layer has no lumps, and forms a uniform and stable solution.

Embodiment 2

[0090] Take 2.5kg of beaten egg yolk, use a colloid mill for initial emulsification, and send it to a homogenizer for homogenization treatment, adjusting the homogenization pressure to 10MPa; weigh 0.3ml of phospholipase D, add it to the homogenized egg yolk and then stirred at 0° C. for 18 hours; the stirred egg yolk liquid was spray-dried, the inlet air temperature of the centrifugal spray was 170° C., and the outlet air temperature was 80° C. to obtain egg yolk powder.

Embodiment 3

[0092] Take 3.0kg of beaten egg yolk, emulsify it with a colloid mill at a low speed, and then homogenize it with a homogenizer, adjusting the homogenization pressure to 15MPa; weigh 0.7ml of phospholipase D, add it to the homogenized egg yolk Then stir at 10°C for 13 hours; pasteurize the egg yolk liquid after stirring and heat preservation, the sterilization temperature is 65°C, the pasteurization temperature is 64°C, and the sterilization time is 120s; pasteurize the egg yolk liquid after pasteurization Spray drying, the inlet air temperature of the centrifugal spray is 180°C, and the outlet air temperature is 75°C to obtain egg yolk powder.

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Abstract

The invention provides a preparation method of instant yolk powder. The method comprises the following steps of: (a) mechanically dispersing yolk solution; (b) adding phospholipase D to the yolk solution, wherein the weight measurement ratio (g / ml) of yolk solution to phospholipase D is 100:(0.01-0.05); and (c) carrying out drying treatment. The preparation method has the beneficial effects that by adding the phospholipase to hydrolyze phospholipid in the yolk to form lysophospholipid, the emulsion stability and emulsion heat stability of the yolk powder are improved; the treated yolk solution is subjected to spray drying to prepare the yolk powder with good solubility and good emulsion stability; and after the granulation process, the solubility, dispersibility and fluidity of the yolk powder are enhanced.

Description

technical field [0001] The invention relates to the production technology of egg yolk powder in the field of egg product processing, in particular to a method for preparing instant egg yolk powder. Background technique [0002] Egg yolk powder is a new type of edible egg product in powder form, which is made from liquid egg yolk and dried to remove moisture. As an important deep-processing product of poultry eggs, egg yolk powder maintains all the nutrients and flavor of fresh eggs. The weight of eggs effectively solves the problem of egg storage and long-distance transportation. In addition, egg yolk powder is rich in nutrition, high in calorific value, and is a complete protein, known as the most ideal tonic for human beings. If the powdered egg is reduced by adding an appropriate amount of water, it can be cooked and eaten like a fresh egg. It can be used as an ingredient in cakes, biscuits, dried noodles and cold drinks, etc., and can play the roles of seasoning, ferme...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/29A23L2/39A23P1/06A23L15/00A23L33/00A23P10/47
Inventor 赵伟韩旭何景贤王宇
Owner 北京二商健力食品科技有限公司
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