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Preparation method of highly-emulsifiable egg yolk powder

A technology of egg yolk powder and emulsification, which is applied in the field of preparation of highly emulsifying egg yolk powder, can solve the problems of restricting the development of egg yolk powder industry, affecting the application range of egg yolk powder, and lack of physical functions of egg yolk powder, achieving good appearance and easy industrialization Production, not easy to agglomerate

Inactive Publication Date: 2017-05-24
泰州苏鹏蛋业生物科技有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

However, the egg yolk powder prepared by this method lacks the physical functions required for food production, and has low dispersibility in cold or warm water, which is extremely unfavorable for the production of cold drinks and the preparation of nutritious foods, and also affects the characteristics of dough and baking in baked foods. The color of the product not only affects the application range of egg yolk powder, but also limits the development of egg yolk powder industry

Method used

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  • Preparation method of highly-emulsifiable egg yolk powder

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Effect test

Embodiment 1

[0026] The preparation method of highly emulsifying egg yolk powder comprises the following steps: (1) taking fresh eggs, breaking the shell to take the whole egg liquid and separating egg white liquid and egg yolk liquid, stirring the separated egg yolk liquid evenly and filtering to remove impurities; (2) Add neutral protease and phospholipase A respectively to the homogeneous and impurity-free egg yolk liquid obtained through step (1) 1 Aqueous suspension to make dispase and phospholipase A 1 2000u / g and 1000u / g respectively, and enzymatic hydrolysis at a temperature of 52-55°C for 180 minutes; (3) adding maltodextrin powder to the egg yolk liquid after enzymatic hydrolysis in step (2) to make it Mass fraction reaches 3%, and stir evenly; (4) carry out pasteurization to the mixture that obtains through step (3), sterilization temperature is 63~65 ℃, and sterilization time is 5 minutes; (5) through step (4) The mixture obtained by pasteurization is spray-dried, the inlet ai...

Embodiment 2

[0031] The preparation method of highly emulsifying egg yolk powder comprises the following steps:

[0032] (1) Take fresh eggs, break the shell to take the whole egg liquid and separate the egg white liquid and egg yolk liquid, stir the separated egg yolk liquid evenly and filter to remove impurities; Add neutral protease and phospholipase A to egg yolk 1 Aqueous suspension to make dispase and phospholipase A 1 The amount of the added amount reached 2500u / g and 1000u / g respectively, and the enzymolysis was carried out at a temperature of 52-55°C for 180 minutes; (3) maltodextrin powder was added to the egg yolk liquid after the enzymolysis in step (2) to make it Mass fraction reaches 3%, and stir evenly; (4) carry out pasteurization to the mixture that obtains through step (3), sterilization temperature is 63~65 ℃, and sterilization time is 5 minutes; (5) through step (4) The mixture obtained by pasteurization is spray-dried, the inlet air temperature is 140°C-160°C, and th...

Embodiment 3

[0036] The preparation method of highly emulsifying egg yolk powder comprises the following steps:

[0037] (1) Take fresh eggs, break the shell to take the whole egg liquid and separate the egg white liquid and egg yolk liquid, stir the separated egg yolk liquid evenly and filter to remove impurities; Add neutral protease and phospholipase A to egg yolk 1 Aqueous suspension to make dispase and phospholipase A 1 2000u / g and 1500u / g respectively, and enzymatic hydrolysis at a temperature of 52-55°C for 180 minutes; (3) adding maltodextrin powder to the egg yolk liquid after enzymatic hydrolysis in step (2) to make it Mass fraction reaches 3%, and stir evenly; (4) carry out pasteurization to the mixture that obtains through step (3), sterilization temperature is 63~65 ℃, and sterilization time is 5 minutes; (5) through step (4) The mixture obtained by pasteurization is spray-dried, the inlet air temperature is 140°C-160°C, and the outlet air temperature is 74°C-78°C; (6) colle...

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Abstract

The invention relates to a preparation method of highly-emulsifiable egg yolk powder. The preparation method comprises the following main steps: taking fresh eggs, breaking shells to take whole juice of the eggs, separating egg white liquid from egg yolk liquid, uniformly stirring the separated egg yolk liquid, filtering and removing impurities; adding neutral proteases and phosphatidases Al into the egg yolk liquid and performing enzymatic hydrolysis for 180 minutes at a temperature of 52-55 DEG C; adding maltodextrin powder into the egg yolk liquid after enzymatic hydrolysis to enable the mass percentage to reach 3 percent and uniformly stirring; pasteurizing, spraying and drying to obtain egg yolk powder; performing vacuum packaging to obtain a finished product. Compared with ordinary egg white powder, the egg yolk powder prepared by the preparation method has no difference exists in appearance and mouth feeling; the emulsifying capacity, the emulsifying stability and the emulsion heat resistance are significantly improved, so that the production demands of products with higher requirements for emulsification performances can be met; moreover, the preparation method also has the advantages of being difficult to cake, good in reconstituability, simple in process, low in cost and easy for industrial production.

Description

technical field [0001] The invention belongs to the technical field of primary food processing, and in particular relates to a preparation method of highly emulsifying egg yolk powder. Background technique [0002] Egg yolk has a strong emulsifying ability and has a strong affinity for oil and water. It is an important ingredient for emulsifying in the manufacture of mayonnaise, salad seasonings and cakes. It is an important raw material in the modern food industry and is widely used in food processing. [0003] my country is a big country of egg production, and its egg output ranks first in the world. However, my country's egg product processing industry is relatively lagging behind. The scale of factories is small and the quantity is small. The consumption of poultry eggs is mainly fresh eggs. According to data analysis, more than 90% of eggs produced in my country are used for fresh sales, and only about 5% are used for processing. Most of the egg yolk powder produced i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32
Inventor 宋锡铭姚永鹏秦胜华杭小伟
Owner 泰州苏鹏蛋业生物科技有限公司
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