A kind of preparation technology of highly emulsifying egg yolk powder

Abstract

The invention relates to the dry food processing engineering field, and in particular, relates to a preparation process of a high-emulsifiability egg yolk powder. An egg yolk liquid has the pH adjusted for two times in an egg yolk powder preparation process, after first-time pH adjustment, the temperature is increased by heating to make proteins in the egg yolk liquid generate network charges having a rejection or dimerization effect for changing a protein surface layer structure, so that the effect of improving the emulsifiability of the egg yolk powder is achieved. After the egg yolk liquid is cooled to room temperature, the pH is adjusted for the second time to neutral, so the egg yolk powder can maintain a relatively stable state, the obtained product can withstand harsh conditions, the same texture, taste, stability, flavor intensity and rheological properties can be achieved with use of less amount, the cost is saved, and the productive benefits are increased.

Description

technical field [0001] The invention relates to the field of dry food processing engineering, in particular to a preparation process of highly emulsifying egg yolk powder. Background technique [0002] When people in modern society choose food, they no longer pay attention to eating enough, but put nutrition and health as a priority factor, and often choose high-quality food according to economic strength to meet their own needs. Eggs, as a high-quality and cheap high-protein food, are favored by most people. my country's egg production has already ranked first in the world, but among all egg consumption, fresh egg consumption accounts for a relatively large proportion, while the consumption proportion of egg product processing with high added value is far behind developed countries. Compared with developed countries such as North America and Japan, my country's egg product processing industry started late and developed slowly. Egg product processing technology is far from ...

AI Technical Summary

Problems solved by technology

However, during the processing of egg yolk powder, the properties of the egg liquid have changed greatly, and the emulsifying performance has decreased. The emulsifying activity of commercially available common egg yolk powder is about 62ml / g, and the emulsification stability is about 34min, which is relatively low. The performance makes it lack the physical functions required for food production in food processing, that is, the dispersibility in cold water, warm water, and hot water and the heat resistance after dispersion (the dispersibility is destroyed after heating, cannot be fully dispersed, and forms flocs ——egg flower), cannot fully exert the effect of egg liquid, and cannot maintain the unique flavor that egg food should have.

These shortcomings limit the application range of egg yolk powder and also affect the development of egg yolk powder industry

In addition, egg yolk is sensitive to heat, and its various properties will be affected after processing, and its emulsification and thermal stability will be reduced, which limits the promotion and application of egg yolk powder in the food industry.

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