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Preparation method of yolk powder

A technology of egg yolk powder and powdered oil, which is applied in baking, baked food, food science, etc. It can solve the problems of inability to prepare egg yolk liquid for surface painting, unstable color quality of moon cakes, and short shelf life of egg liquid, etc., to extend the shelf life and shelf life, prevent food from fading, and keep vitamins stable

Inactive Publication Date: 2016-11-23
韦越仕
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The surface gloss of mooncakes is very important for the appearance and sales of mooncakes. Most of the current mooncake manufacturers rely on the experience of the masters to prepare the egg liquid, which leads to a short shelf life of the egg liquid and unstable color quality of the mooncakes.
[0003] The particle size of the existing egg yolk powder is 60-100 mesh, and its solubility in water is poor, so it cannot be formulated into egg yolk liquid for surface painting of moon cakes.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] A preparation method of egg yolk powder, comprising the following steps:

[0030] Get following raw material, prepare by following weight parts:

[0031] 100 parts of egg yolk powder, 0.6 parts of beet red pigment, 0.06 parts of flavonoids, 20 parts of powdered oil, 5 parts of glyceryl monostearate, 5 parts of maltose, 2 parts of methylcellulose, 1 part of guar gum, fruit 1 part of glue, 0.1-0.2 parts of chelating agent, 80-100 parts of purified water;

[0032] The first step of pulping: heat the ingredients than pure water to 50-60°C, add beet red pigment, flavonoids, powdered oil, glyceryl monostearate, maltose, methyl cellulose, guar gum, fruit Stir the glue and chelating agent evenly, then add egg yolk powder passed through an 80-mesh sieve, mix evenly, and let stand for 7 hours to obtain a mixed slurry;

[0033] The second step of homogenization: put the mixed slurry in step 1 into the homogenizer, and homogenize for 3 times;

[0034] The third step of granulati...

Embodiment 2

[0040] A preparation method of egg yolk powder, comprising the following steps:

[0041] Get following raw material, prepare by following weight parts:

[0042] 80 parts of egg yolk powder, 0.4 parts of beet red pigment, 0.05 parts of flavonoids, 10 parts of powdered oil, 2 parts of glyceryl monostearate, 4 parts of maltose, 1 part of methyl cellulose, 1.5 parts of carrageenan, 0.1 parts of chelating agent parts, 80 parts of purified water;

[0043] The first step of pulping: heat the ingredients than pure water to 50-60°C, add beet red pigment, flavonoids, powdered oil, glycerol monostearate, maltose, methylcellulose, carrageenan, and chelating agent and stir Evenly, then add egg yolk powder passed through a 80-mesh sieve and mix evenly, and let it stand for 5 hours to obtain a mixed slurry;

[0044] The second step of homogenization: put the mixed slurry in step 1 into the homogenizer, and homogenize twice;

[0045] The third step of granulation: put the homogeneous mixed...

Embodiment 3

[0050] A preparation method of egg yolk powder, comprising the following steps:

[0051] Get following raw material, prepare by following weight parts:

[0052] 50 parts of egg yolk powder, 0.1 part of beet red pigment, 0.02 part of flavonoids, 5 parts of powdered oil, 1 part of glyceryl monostearate, 2 parts of maltose, 0.6 part of methyl cellulose, 1 part of pectin, 0.08 part of chelating agent parts, 50 parts of purified water;

[0053] The first step of pulping: heat the ingredients than pure water to 50-60°C, add beet red pigment, flavonoids, powdered oil, glyceryl monostearate, maltose, methylcellulose, pectin, chelating agent and stir Evenly, then add egg yolk powder passed through a 80-mesh sieve and mix evenly, and let it stand for 5 hours to obtain a mixed slurry;

[0054] The second step of homogenization: put the mixed slurry in step 1 into the homogenizer, and homogenize twice;

[0055] The third step of granulation: put the homogeneous mixed slurry in step 2 i...

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Abstract

The invention discloses a preparation method of yolk powder. The method comprises the following steps that raw materials are taken, the yolk powder is prepared from, by weight, 80-100 parts of yolk powder, 0.2-0.6 part of beet red color, 0.03-0.06 part of a flavonoid compound, 10-20 parts of powdered oil, 2-5 parts of glycerin monostearate, 3-5 parts of maltose, 1-2 parts of methylcellulose, 1-3 parts of edible glutin, 0.1-0.2 part of a chelating agent and 80-100 parts of purified water. The yolk powder is combined with the emulsifier, the edible glutin and the like to prepare granulated yolk powder which is good in solubility, long in service life and capable of being blended into yolk pulp at any time to replace traditional yolk fluid for manufacturing mooncakes, the surfaces of the mooncakes are colored with golden yellow and golden red, the color is stable, the production efficiency and quality of the mooncakes are improved, and the service life and the shelf time of the mooncakes are prolonged.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of egg yolk powder. Background technique [0002] In the process of making Cantonese-style mooncakes, one of the most important steps is to brush a layer of egg wash with a brush when baking the mooncakes. It is generally necessary to brush with egg wash twice to make a batch of mooncakes. The influence of egg liquid on the color of moon cakes: high egg yolk content, the moon cakes are golden yellow and golden red; low egg yolk content and more protein, moon cakes are light and sub-colored; poor quality eggs, resulting in sub-colored moon cakes. The surface gloss of mooncakes is very important for the appearance and sales of mooncakes. Most current mooncake manufacturers rely on the experience of the masters to prepare the egg liquid, resulting in a short shelf life of the egg liquid and unstable coloring quality of the mooncakes. [0003] The existi...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A21D13/00
Inventor 韦越仕
Owner 韦越仕
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