Egg yolk protein powder product capable of being suspended stably in water and preparation method thereof

A protein powder, egg yolk powder technology, applied in the direction of protein food ingredients, egg protein ingredients, food science, etc., to achieve the effects of increasing stability, enhancing emulsifying performance, and improving appearance and properties

Active Publication Date: 2017-04-19
GUANGZHOU HANFANG PHARMA
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0010] The purpose of the present invention is to overcome the deficiencies of the prior art and provide a method that can improve its dispersibility and obtain stable suspended egg yolk protein powder through technical means such as extraction and separation without artificially adding other substances

Method used

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  • Egg yolk protein powder product capable of being suspended stably in water and preparation method thereof
  • Egg yolk protein powder product capable of being suspended stably in water and preparation method thereof
  • Egg yolk protein powder product capable of being suspended stably in water and preparation method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Get egg yolk powder 6kg, place in supercritical CO 2 In the extraction kettle, open the equipment to preheat the system to 32-36°C, open the inlet valve of the extractor, and introduce CO 2 , after the system pressure reaches equilibrium, open the CO 2 High-pressure metering pump, adjust the throttle valve to keep the pressure of the extraction kettle between 15 and 17Mpa, and control the CO 2 The flow rate is about 90Kg / h, and the throttle valve is adjusted to keep the pressure of the separation tank 1 at 10-12Mpa, and the pressure of the separation tank 2 at 8-10Mpa, and the egg oil is released at the bottom of the separator every 0.5 hours for 5 hours. Release the above-mentioned deoiled egg yolk powder, add 24 liters of ethanol, stir for 2 hours, filter under reduced pressure, and drain it, and dry the filter residue under reduced pressure at 40°C for 2 hours, and then grind at low temperature after drying to obtain egg yolk protein with a phospholipid content of 1...

Embodiment 2

[0027] Get egg yolk powder 20kg, place in supercritical CO 2 In the extraction kettle, open the equipment to preheat the system to 32-36°C, open the inlet valve of the extractor, and introduce CO 2 , after the system pressure reaches equilibrium, open the CO 2 High-pressure metering pump, adjust the throttle valve to keep the pressure of the extraction kettle between 17 and 19Mpa, and control the CO 2 The flow rate is about 60Kg / h, and the throttle valve is adjusted to keep the pressure of separation kettle 1 at 10-12Mpa, and the pressure of separation kettle 2 at 8-10Mpa. Egg oil is released at the bottom of the separator every 0.5 hours for 3 hours. Release the above-mentioned deoiled egg yolk powder, add 40 liters of ethanol, stir for 5 hours, filter under reduced pressure, and drain it, and dry the filter residue under reduced pressure at 40°C for 2 hours, and then pulverize at a low temperature after drying to obtain egg yolk protein with a phospholipid content of 1.23%....

Embodiment 3

[0029] Get egg yolk powder 20kg, place in supercritical CO 2 In the extraction kettle, open the equipment to preheat the system to 32-36°C, open the inlet valve of the extractor, and introduce CO 2 , after the system pressure reaches equilibrium, open the CO 2 High-pressure metering pump, adjust the throttle valve to keep the pressure of the extraction kettle between 17 and 19Mpa, and control the CO 2 The flow rate is about 90Kg / h, and the throttle valve is adjusted to keep the pressure of the separation tank 1 at 10-12Mpa, and the pressure of the separation tank 2 at 8-10Mpa, and the egg oil is released at the bottom of the separator every 0.5 hours for 5 hours. Release the above-mentioned deoiled egg yolk powder, add 120 liters of ethanol, stir for 1 hour, filter under reduced pressure, and drain it, and dry the filter residue under reduced pressure at 40°C for 2 hours, and then grind at low temperature after drying to obtain egg yolk protein with a phospholipid content of ...

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PUM

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Abstract

The invention discloses an egg yolk protein powder product capable of being suspended stably in water and a preparation method thereof. By controlling supercritical CO2 parameters such as pressure and temperature, deoiled egg yolk powder containing 5-10% of egg yolk oil is prepared firstly, then the phospholipid proportion of the deoiled egg yolk powder is controlled through the low carbon alcohol extraction technology, the level of the phospholipid is decreased to 1.0-1.5%, and the egg yolk protein powder mainly containing livetin is obtained. Tests prove that according to the egg yolk protein powder with the phospholipid content being controlled to be 1.0-1.5%, the suspending performance and stability are both remarkably improved.

Description

technical field [0001] The invention relates to the technical field that egg yolk protein powder is used for special medical food processing. Background technique [0002] Egg yolk protein powder is an important nutritional supplement. With the continuous improvement of the nutritional requirements of the people in our country, more and more people pay more and more attention to it. Disadvantages such as dispersion and easy layering are not conducive to consumer acceptance. Moreover, the population suffering from metabolic diseases (diabetes, hyperlipidemia, etc.) continues to expand in my country, and they have special needs for egg yolk protein powder, that is, no egg oil. [0003] Egg yolk protein powder is the remaining protein after removing oil and most of the phospholipid components from egg yolk powder. The main components in egg yolk powder are egg oil (about 40%), lecithin (about 17%) and protein (about 40%). Because egg yolk powder contains a large amount of fa...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23J1/08
CPCA23J1/08
Inventor 袁诚唐顺之关伟键蔡鸿飞许文东李继荣杨玉琼熊淑娴牟肖男
Owner GUANGZHOU HANFANG PHARMA
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