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A kind of preparation method of highly emulsifying sterilized egg yolk liquid

A technology of egg yolk liquid and emulsification, which is applied in the field of preparation of highly emulsifying sterilized egg yolk liquid, to achieve the effects of saving time, improving emulsifying performance and emulsifying stability

Active Publication Date: 2022-06-28
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] At present, no high-voltage pulsed electric field-assisted ozone treatment of egg yolk liquid has been reported at home and abroad, that is, a method that integrates modification and sterilization.

Method used

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Examples

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Effect test

Embodiment 1

[0026] In the present embodiment, the high emulsifying sterilized egg yolk liquid is prepared by the following method, which specifically includes the following steps:

[0027] (1) Break the shell of a fresh egg, carefully separate the egg white and yolk, put the separated yolk in a container and stir evenly on a magnetic stirrer to obtain egg yolk liquid, then adjust the pH to 8.0 with 0.5mol / L NaOH, and store at 4°C ,spare;

[0028] (2) The egg yolk liquid is subjected to surface purging treatment at an ozone flow rate of 10 mg / min for 20 minutes, and at the same time, magnetic stirring is performed at a medium speed so that the ozone can fully contact the egg yolk liquid;

[0029] (3) Store the processed egg yolk solution at 4°C, that is, the sterilized egg yolk solution with high emulsifying properties, and measure its emulsifying activity and emulsifying stability compared with ordinary egg yolk solution (emulsifying activity: 0.21, emulsifying stability: 4%) ) increased...

Embodiment 2

[0031] In the present embodiment, the high emulsifying sterilized egg yolk liquid is prepared by the following method, which specifically includes the following steps:

[0032] (1) Break the shell of a fresh egg, carefully separate the egg white and yolk, put the separated yolk in a container and stir evenly on a magnetic stirrer to obtain egg yolk liquid, then adjust the pH to 8.0 with 0.5mol / L NaOH, and store at 4°C ,spare;

[0033] (2) The egg yolk liquid is subjected to surface purging treatment at an ozone flow rate of 10 mg / min for 30 minutes, and at the same time, magnetic stirring is performed so that the ozone can fully contact the egg yolk liquid;

[0034] (3) Store the processed egg yolk solution at 4°C, that is, the sterilized egg yolk solution with high emulsifying properties, and measure its emulsifying activity and emulsifying stability compared with ordinary egg yolk solution (emulsifying activity: 0.21, emulsifying stability: 4%) ) were increased by 42.12% an...

Embodiment 3

[0036] In the present embodiment, the high emulsifying sterilized egg yolk liquid is prepared by the following method, which specifically includes the following steps:

[0037] (1) Break the shell of a fresh egg, carefully separate the egg white and yolk, put the separated yolk in a container and stir evenly on a magnetic stirrer to obtain egg yolk liquid, then adjust the pH to 8.0 with 0.5mol / L NaOH, and store at 4°C ,spare;

[0038] (2) The egg yolk solution was treated for 300 us under a high-voltage pulsed electric field with an electric field intensity of 35kV / cm, a pulse frequency of 500Hz and a pulse width of 2us, and the temperature of the egg yolk solution was kept at about 25°C during the treatment process.

[0039] (3) The processed egg yolk liquid is stored at 4°C, which is a high-emulsification sterilized egg yolk liquid, and its emulsifying activity and emulsifying stability are measured to be the same as those of ordinary egg yolk liquid (emulsifying activity: 0...

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Abstract

A preparation method of highly emulsifying sterilized egg yolk liquid, the specific steps include: (1) remove the egg white part from fresh eggs, treat the egg yolk to obtain egg yolk liquid, and adjust the pH of the egg yolk liquid for later use; (2) use high-voltage pulsed electric field to assist ozone A kind of highly emulsifying sterilized egg yolk liquid can be obtained by processing the spare egg yolk liquid. The preparation method of the highly emulsifying sterilized egg yolk liquid proposed by the present invention is quite different from the existing modification and sterilization methods, and overcomes many limiting factors such as difficulty in killing enzymes and difficult time control in traditional enzymatic modification , At the same time, it also solves the adverse effect of pasteurization on the emulsification performance of egg yolk liquid. The preparation method which integrates modification and sterilization at the same time saves cost and time, and the modification effect is more superior, and the whole process is non-heat treatment to maintain the quality of the egg yolk liquid to the greatest extent.

Description

technical field [0001] The invention belongs to the technical field of food processing, relates to functional property modification and sterilization of egg yolk liquid, and in particular relates to a preparation method of high-emulsification sterilized egg yolk liquid. Background technique [0002] The liquid egg yolk processing industry has risen rapidly with the development of the catering industry and food processing industry, but the modification methods of egg yolk liquid are relatively simple, and most of them are modified by enzymatic modification, or chemical modification assisted by enzymatic modification. , the modification process often affects the quality of egg yolk liquid. At present, the sterilization technologies of egg yolk liquid mainly include pasteurization, high-density carbon dioxide sterilization and other technologies, which have caused adverse effects in the processing of egg yolk liquid. Therefore, a more superior modification and sterilization me...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00A23L5/20A23L5/30
CPCA23L15/00A23L5/27A23L5/30A23V2002/00A23V2300/08
Inventor 盛龙孙义靳皓博黄茜马美湖
Owner HUAZHONG AGRI UNIV
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