CN101467709A

CN101467709A - Application of glucolactone in preparing salted egg yolk

Info

Publication number: CN101467709A
Application number: CNA200710303432XA
Authority: CN
Inventors: 曾建设
Original assignee: Individual
Current assignee: Individual
Priority date: 2007-12-25
Filing date: 2007-12-25
Publication date: 2009-07-01

Abstract

The invention discloses the novel function of glucolactone in the food field, in particular to the application of the glucolactone in preparing salted egg yolk, which prepares the salted egg yolk after separating out the egg yolk. In the application of the invention, after the glucolactone is added to salted egg yolk pickled soak, the egg yolk has quick solidification and short maturity cycle, which means that, the egg yolk can only be pickled and soaked for 1-4 days at the temperature of 20-35 DEG C. The prepared salted egg yolk has the advantages of good elasticity and hardness, intact exterior, exquisite texture and good sterilizing and antiseptic performance.

Description

The application of glucolactone in the preparation preserved egg yellow

Technical field

The present invention relates to new purposes, particularly glucolactone the application in preparation preserved egg yellow of glucolactone at field of food.

Background technology

To be FAO and WHO do not add the food additives of particular restriction to human body ADI to glucolactone, has to make protein coagulated function.

But the relevant report that does not also have the application of glucolactone in the preparation preserved egg yellow at present.

Fowl also is generally called birds, divides birds and poultry two big classes.Birds are to be the wild birds of being good at flying of food with vegetable seeds, insect, vole or snake etc., and are most useful to the mankind.Many poultry were wild birds originally, were the human birds of raising and train for economic aim or other purposes.The raising domestication of poultry in the history in existing thousands of years of China, is cultivated the famous and precious kind in many worlds.In the tame duck of being tamed by mallard, Beijing duck is good kind, produces 70～120 eggs per year, and the Beijing roast duck of making, and its delicious food has won fame both at home and abroad.Common poultry has other: by the goose that the wild goose domestication forms, by the tame chicken that jungle fowl is tamed, be the most general poultry of artificial rearing.The Ji Yuan of family is for wild jungle fowl, and its domestication is historical at least about 4000, but chicken and egg just become mass-produced commodity before and after 1800.Fowl is except that providing human meat, it is edible that its birds, beasts and eggs also usually are used for being processed into preserved egg yellow, the existing method that prepare preserved egg yellow is: adopt and wrap that mud is pickled or after traditional handicraft such as soaked with liquid produces salted egg, remove eggshell and albumen again and just made preserved egg yellow (as the processing method patent of invention of the disclosed a kind of refined salt egg yolk of Chinese patent CN1045372C).There is following weak point in it:

1, technology science not, product pattern dullness can not need effectively be controlled salinity by edible, the needs of the production of incompatible modernization industryization, consumption;

2, the production cycle long, efficient is low, capital turnover is slow: traditional handicraft production salted egg, the maturity period the shortest also must be about January; When temperature was low, salted egg's maturity period then reached 40-50 days, even longer, and the production cycle of preserved egg yellow is then longer;

3, contaminated environment, waste resource: the pollution that can not comprehensively effectively control environment in process of production, during the processing preserved egg yellow, the white resource of its salted egg's shell and salted egg has wasted not only that (eggshell accounts for 11～13% of shell egg quality, albumen accounts for 45～60% of shell egg quality, yolk only account for the shell egg quality 28～35%), and troubling especially to the pollution that environment caused;

4, sanitary index is wayward: because of traditional handicraft can not effectively be controlled sanitary index in production, process of consumption comprehensively, cause at the sanitary index of producing, transport, preserve, eating in the process restive, and packing is damaged easily, is unfavorable for effectively keeping a public place clean, preserves and eat.

In order to address the above problem, Chinese patent CN1080133A discloses a kind of process technology of preserved egg yellow, its be with isolated yolk after ultraviolet ray irradiation, be incorporated with in chemosmotic film or the container, be immersed in the preserved egg yellow pickling and soaking liquid for preparing and make preserved egg yellow.Yolk is separated the method that is prepared into preserved egg yellow prepare preserved egg yellow with this, slow, the long ripening period problems such as (needing 5-20 days) of solidifying that has yolk, the preserved egg yellow elasticity and the difference of hardness that prepare, profile is imperfect, the quality of preserved egg yellow is fineless and smooth, and the performance of sterilization and anticorrosion is also poor.

Summary of the invention

The objective of the invention is to overcome the above-mentioned deficiency of prior art, and the new application of glucolactone in food is provided, be i.e. the application of glucolactone in the preparation preserved egg yellow.

Particularly, the invention provides the concrete prescription following (is example with the duck's egg) that in preserved egg yellow pickling and soaking liquid, adds glucolactone:

The addition of glucolactone is less than 13% of the yellow weight of FRESH DUCK EGGS.

The weight of general every Ovum Anas domestica yolk is 22 grams in the weight of average every Ovum Anas domestica yolk between the 18-25 gram, and the glucolactone addition of every Ovum Anas domestica yolk is the 0.3-2.8 gram, and promptly the addition of glucolactone is the 1.4-12.7% of the yellow weight of FRESH DUCK EGGS.

Preferable range of the present invention is: the addition of glucolactone is the 2.5-9.1% of the yellow weight of FRESH DUCK EGGS.

The present invention more preferable range is: the addition of glucolactone is the 4.1-6.8% of the yellow weight of FRESH DUCK EGGS.

Yolk is separated the method that is prepared into preserved egg yellow prepare preserved egg yellow with this, adopt the inventive method, after promptly in preserved egg yellow pickling and soaking liquid, adding glucolactone, fast, the ripe cycle of solidifying of yolk is short, only need pickling and soaking 1-4 days under 20-35 ℃ of environment temperature, the preserved egg yellow elasticity and the hardness that prepare are good, and profile is complete, the quality exquisiteness of preserved egg yellow, the sterilization and anticorrosion performance is good.

In order to understand detailed content of the present invention better, be example in 100 Ovum Anas domestica yolks of pickling and soaking (with gross weight 2200 grams) below, specify application example and the effect thereof of glucolactone in the preparation preserved egg yellow among the present invention.

The specific embodiment

Embodiment 1

Get one of the soaking container that soaks 100 yolk, it is standby to clean sterilization; Get cold boiling water 4200 grams, get salt 400 grams, glucolactone 30 grams, vitamin C 8 grams, rephosphorization acid sodium-salt 20 grams and put into the cold boiling water stirring and dissolving of 4200 grams and become pickling and soaking liquid, pour in the soaking container; Get 100 pieces in the clean duck's egg that drains, isolate yolk with egg device, put into soaking container and arrange just tightly not loose full one deck according to the order of sequence, build container cover then, under 20-35 ℃ of environment temperature pickling and soaking 1-4 days, it was ripe for behind the preserved egg yellow to treat that it solidifies, it is cleaned remained on surface albumen in pickling and soaking liquid after, taking-up drains flow liquid, air-dry again, sterilization, spray the thin edible vegetable oil of one deck after, the transparent plastic bag of packing into (vacuum-packed or special specialized package) seals.

Embodiment 2

The pickling and soaking formula of liquid is: cold boiling water 4200 grams, salt 400 grams, glucolactone 55 grams, vitamin C 8 grams, rephosphorization acid sodium-salt 20 grams.The preparation method is with embodiment 1.

Embodiment 3

The pickling and soaking formula of liquid is: cold boiling water 4200 grams, salt 400 grams, glucolactone 90 grams, vitamin C 8 grams, rephosphorization acid sodium-salt 20 grams.The preparation method is with embodiment 1.

Embodiment 4

The pickling and soaking formula of liquid is: cold boiling water 4200 grams, salt 400 grams, glucolactone 150 grams, vitamin C 15. grams, rephosphorization acid sodium-salt 20 grams.The preparation method is with embodiment 1.

Embodiment 5

The pickling and soaking formula of liquid is: cold boiling water 4200 grams, salt 400 grams, glucolactone 200 grams, vitamin C 15 grams, rephosphorization acid sodium-salt 20 grams.The preparation method is with embodiment 1.

Embodiment 6

The pickling and soaking formula of liquid is: cold boiling water 4200 grams, salt 400 grams, glucolactone 280 grams, vitamin C 15 grams, rephosphorization acid sodium-salt 20 grams.The preparation method is with embodiment 1.

The principle of the application of glucolactone of the present invention in the preparation preserved egg yellow is: glucolactone is hydrolyzed into the balance solution of gluconic acid and lactone in preserved egg yellow pickling and soaking liquid, the pH value of preserved egg yellow pickling and soaking liquid is descended, after fresh yolk immersed preserved egg yellow pickling and soaking liquid, when pH value near fresh yolk in during isoelectric points of proteins, protein surface layer carried charge descends in the fresh yolk, the stability of colloid is damaged, making in the fresh yolk protein produce precipitation condenses, thereby quickened solidifying of preserved egg yellow, and making it increase elasticity and hardness, profile is complete, the quality exquisiteness, sliding tender bright and clean, sterilization and anticorrosion.

In the prescription of preserved egg yellow pickling and soaking liquid, add glucolactone, the preserved egg yellow that soaks out, its above effect is remarkable, otherwise then above effect can not occur, can not solidify its stable extreme difference even.Therefore, glucolactone plays the important and pivotal role to solidifying of preserved egg yellow, that is to say, uses yolk is separated the method that is prepared into preserved egg yellow to prepare preserved egg yellow, if do not have the glucolactone composition in the preserved egg yellow pickling and soaking liquid, be can not prepare desirable preserved egg yellow! This discovery is up to now in the latest find of preserved egg yellow processing industry, and it provides basic assurance for heavy industrialization prepares preserved egg yellow.

The present invention is not limited to above-mentioned particular content, so long as add glucolactone in the prescription of preserved egg yellow pickling and soaking liquid, just drops within protection scope of the present invention.

Claims

1, the application of glucolactone in the preparation preserved egg yellow.

2, application according to claim 1, the addition that it is characterized in that glucolactone are the 1.4-12.7% of the yellow weight of FRESH DUCK EGGS.

3, application according to claim 2, the addition that it is characterized in that glucolactone are the 2.5-9.1% of the yellow weight of FRESH DUCK EGGS.

4, application according to claim 3, the addition that it is characterized in that glucolactone are the 4.1-6.8% of the yellow weight of FRESH DUCK EGGS.