CN102960770A - Instant yolk powder and preparation method thereof - Google Patents
Instant yolk powder and preparation method thereof Download PDFInfo
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Abstract
The invention provides a preparation method of instant yolk powder. The method comprises the following steps of: (a) mechanically dispersing yolk solution; (b) adding phospholipase C to the yolk solution, wherein the weight measurement ratio (g/ml) of yolk solution to phospholipase C is 100:(0.01-0.05); and (c) carrying out drying treatment. The preparation method has the beneficial effects that by adding the phospholipase to hydrolyze phospholipid in the yolk to form lysophospholipid, the emulsion stability and emulsion heat stability of the yolk powder are improved; the treated yolk solution is subjected to spray drying to prepare the yolk powder with good solubility and good emulsion stability; and after the granulation process, the solubility, dispersibility and fluidity of the yolk powder are enhanced.
Description
Technical field
The present invention relates to the yolk powder production technology in the egg processing field, relate in particular to the method for the instant yolk powder of preparation.
Background technology
Yolk powder is take egg yolk liquid as raw material, and the Powdered edible novel egg product that makes behind the moisture is removed in drying processing.Yolk powder is as a kind of important deep processed product of birds, beasts and eggs, the whole nutritional labelings and the local flavor that have kept bright egg, the protein food that not only provides a convenient, solved that bright egg is perishable, the drawback of cracky, and significantly alleviate the weight of egg product, effectively solved birds, beasts and eggs storage and long distance transportation problem.In addition, yolk powder is nutritious, and calorific value is high, is complete protein, is described as human optimal invigorant.If after powdered egg added suitable quantity of water reduction, can as bright egg, cook ediblely, can be used as the batching of cake, biscuit, vermicelli and cold drink etc., the effect such as play seasoning, fermentation, emulsification, solidify.But in process of manufacture, yolk powder often exists dissolution degree low, the solution system poor stability, and particle is inhomogeneous, and easily bonding waits the brew problem, and this also is the critical bottleneck that promotes the yolk powder quality.
China's fowls egg products processing is started late, and presents in recent years the situation of pacing up and down always, has just carried out the production of the elementary egg products such as albumen flakes, yolk powder, dried whole-egg in fowls egg products enterprise, and is low in economic efficiency.Applied Biotechnology, particularly zymotechnic are carried out deep processing to egg products, improve the added value of egg products, are to solve the good approach that the egg product industry market is low, lack competitiveness.
Yolk is as the very excellent naturally occurring emulsifying agent of a kind of emulsifiability, in the food processing such as be widely used in mayonnaise, mayonnaise, ice cream, bake.Because yolk, surpasses 65 ℃ of just easily sex change to thermo-responsive, its emulsifiability will very fast decline.For the yolk series products, for guaranteeing its food security and long shelf life, pasteurize is indispensable step; In this course, high temperature is stable unfavorable to emulsion, and the higher-strength sterilization makes protein denaturation, and the Fat Emulsion voltinism descends, and the layering of yolk series products has a strong impact on organoleptic quality.
Summary of the invention
Technical problem underlying solved by the invention has been to provide a kind of method for preparing instant yolk powder, and the yolk powder energy rapid dispersion of the method preparation is in water, and the solution of formation stable homogeneous, and it is edible that yolk powder can directly be reconstituted.
The present invention more provides instant yolk powder product, this kind powdered egg energy rapid dispersion is in water, and the solution of formation stable homogeneous, and this kind yolk powder can be used as the quick consumer of terminal and directly reconstitutes edible, more can be applicable to the production of beverage/food or health food, but greatly expanded the range of application of powdered egg.
The present invention is by the microstructure of research powdered egg particle, research lipoprotein is being processed later variation through enzyme, the needs of producing in conjunction with industrialization have again found suitable production, can increase the product dissolubility, the effective ways of emulsibility, stability, have formed the complete production technology of the present invention.
The present invention is achieved through the following technical solutions:
A kind of preparation method of instant yolk powder, the method comprises:
(a) egg yolk liquid is carried out mechanical dispersion;
(b) according to adding phosphatidase in the egg yolk liquid of w/v (g/ml) egg yolk liquid: phosphatidase=100:0.01-0.05 after disperse;
(c) the dry processing.
Further, described mechanical dispersion adopts food industry mechanical dispersion equipment commonly used to carry out: comprise and adopt homogenizer or mulser that egg yolk liquid is carried out dispersion treatment; Perhaps adopt first colloid mill or mixer that egg yolk liquid is tentatively disperseed, then further adopt homogenizer or mulser to process; Operating pressure when further preferred homogenizer is processed is 10-30Mpa.
Further, described phosphatidase comprises phospholipase A1, phospholipase A2, phospholipase C or phospholipase D.
Further, egg yolk liquid carries out stir process after adding phosphatidase under cryogenic conditions, and described whipping temp is 0-10 ℃, and mixing time is 13-20h; Further, whipping temp is 0-8 ℃, and mixing time is 12-18h; Further, whipping temp is 0-4 ℃, and mixing time is 16h.
Further, described drying is spray-drying, and inlet temperature is 160-180 ℃, and outlet temperature is 70-90 ℃.
Further, the egg yolk liquid drying is carried out (d) pasteurize before processing; Described pasteurizing temperature is 50-70 ℃, and sterilization temperature is 0.5-2 ℃ with going out Pasteur's temperature difference; Further, described pasteurizing temperature is 62-67 ℃, and sterilization temperature is 1 ℃ with going out Pasteur's temperature difference.The described pasteurize time is 2-4min.
Further, the yolk powder that obtains after the drying is carried out (e) boiling granulating.
A kind of preparation method of instant yolk powder, the method comprises the steps:
Step 1: egg yolk liquid is implemented mechanical dispersion;
Step 2: according to adding phospholipase C in the egg yolk liquid of w/v (g/ml) egg yolk liquid: phospholipase C=100:0.01-0.05 after disperse;
Step 3: the egg yolk liquid that adds phospholipase C is implemented pasteurize;
Step 4: the egg yolk liquid after pasteurize is carried out spray-drying;
Step 5: gained yolk powder after the spray-drying is carried out boiling granulating make instant yolk powder.
Further, the described mechanical dispersion of step 1 adopts food industry mechanical dispersion equipment commonly used to carry out: comprise and adopt homogenizer or mulser that egg yolk liquid is carried out dispersion treatment; Perhaps adopt first colloid mill or mixer that egg yolk liquid is tentatively disperseed, then further adopt homogenizer or mulser to process; Operating pressure when further preferred homogenizer is processed is 10-30Mpa.
Further, step 2 egg yolk liquid adds phospholipase C and carry out stir process under cryogenic conditions, and described whipping temp is 0-10 ℃, and mixing time is 13-20h; Further, whipping temp is 0-8 ℃, and mixing time is 12-18h; Further, whipping temp is 0-4 ℃, and mixing time is 16h.
Further, pasteurizing temperature described in the step 3 is 50-70 ℃, and sterilization temperature is 0.5-2 ℃ with going out Pasteur's temperature difference; Further, described pasteurizing temperature is 62-67 ℃, and sterilization temperature is 1 ℃ with going out Pasteur's temperature difference.The described pasteurize time is 2-4min.
Further, the spray-drying inlet temperature is 160-180 ℃ in the step 4, and outlet temperature is 70-90 ℃.
Spray-drying makes egg yolk liquid through atomizing, and yolk powder is made in the moisture evaporation.In this course, (mainly be Free water be combined with partially protein water) evaporates in a large number because moisture, and the hydrated sheath of lipoprotein is destroyed in the system, makes lipoprotein can not keep its space structure in water environment.On the other hand, because heating causes the sex change of protein, hydrophily descends.In addition, in former system, with the fat that the emulsification attitude exists, because the evaporation of moisture, existing emulsification system is destroyed.By the reason of this three aspects:, make egg yolk liquid through spray-drying, yolk powder particle surface hydrophobicity has become take hydrophobic system as main body from oil-in-water system greater than hydrophily.Therefore, after crude yolk powder redissolves, dispersed, poorly soluble.Main manifestations is:
1, " pimple " played on the solution upper strata.The formation of " pimple " mainly is because the fat in the yolk powder has formed one deck oil film in water environment, makes water can not penetrate into powder ball inside fully, and adipogenic oil film is wrapped in the dry powder that is not soaked, and forms " pimple ".General stirring can not make " pimple " to disintegrate, and must destroy outer field oil film through rolling, and just can make the dry powder of water-soaked inside.In addition, pure adipogenic oil film also can float over the surface of powdered egg solution, forms the film of one deck yellow, affects the sense organ of product.
2, the direct yolk powder of processing after water-soluble solution, very fast (a few minutes in), the phenomenon of layering both can occur.The upper strata is clear liquid, and lower floor is the lipoprotein precipitation.This mainly be because: in spray-dired process, the protein receptor thermal denaturation, cause the protein surface hydrophobic surface long-pending long-pending greater than water-wetted surface, in the aqueous solution, protein-protein forms hydrophobic agglomeration, the fat end of lipoprotein also increases exposure, polymerization in water, and this two Type of Collective finally forms precipitation.
A kind of instant yolk powder is prepared by said method.
The processing step traditional with producing yolk powder compared, and key of the present invention is that the egg yolk liquid after beating eggs is implemented mechanical damage, implemented prilling by adding phospholipase C to phosphatide appropriateness hydrolysis in the egg yolk liquid with to the spray-dired yolk powder that arrives.In the production process, effectively destroy grain structure in the yolk through mechanical means, make range protein, fat, phosphatide, the fully emulsified formation of cholesterol o/w type emulsion, make the yolk powder particulate can form o/w type microcapsules after the spray-drying, and phospholipase C adds rear hydrolytic phosphatide generation lysophosphatide, and lysophosphatide has the advantages such as strong, antiacid, the anti-salt of hydrophily and high temperature resistance.Egg yolk liquid after processing is implemented spray-drying make the good yolk powder of solubility, after granulating working procedure, yolk powder dissolubility, dispersiveness, flowability strengthen again.
The present invention adds phospholipase C, makes through the egg yolk liquid behind the enzymolysis to have good emulsifiability.Make modification yolk at high temperature can not form hard gel, have larger dissolubility.
Experimental example 1 phospholipase C is on the impact of yolk powder effect
1 experimental technique
1.1 the preparation of yolk powder: get respectively 2 parts of egg yolk liquids, every part of egg liquid 2.5kg, beat eggs process after through the homogenizer homogeneous, regulate homogenization pressure 20MPa, take by weighing phospholipase C 0.5ml(control group and do not add phosphatidase C), add in the good egg yolk liquid of homogeneous, stir 16h in 4 ℃ again; 60 ℃ of pasteurizes, going out Pasteur's temperature is 59 ℃, sterilizing time 210s; Spray-drying obtains yolk powder through boiling granulating.
1.2 dissolubility is investigated: get the 6g yolk powder and add 100ml 55-60 ℃ warm water, utilize magnetic stirrer to stir 3min and make the yolk powder rehydration, liquid is poured on the filter paper that diameter is 12.5cm, observing undissolved yolk powder particle (refers to not form solution state with water, individualism, liquid is poured on the colored plate, and the particle that automatically presents is dissolved particles not).Evaluation criterion sees Table 1.
Table 1 dissolubility effect standards of grading
| Score value | The dissolubility effect |
| 1 | Undissolved yolk particle is more than 10 |
| 2 | Undissolved yolk particle is more than 7 |
| 3 | Undissolved yolk particle is more than 4 |
| 4 | Undissolved yolk particle is more than 1 |
| 5 | Without undissolved yolk particle |
1.3 study on the stability: get the 6g yolk powder and add 100ml 55-60 ℃ warm water, utilize magnetic stirrer to stir 3min and make the yolk powder rehydration, then static placement.Evaluation criterion sees Table 2.
Table 2 stabilizing effect standards of grading
| Score value | Stabilizing effect |
| 1 | Layering or generation precipitation in the solution 5min |
| 2 | Layering or generation precipitation in the solution 10min |
| 3 | Not stratified or do not produce precipitation in the solution 30min |
| 4 | Not stratified or do not produce precipitation in the solution 1h |
| 5 | Not stratified or do not produce precipitation in the solution 3h |
1.4 heat resistance is investigated: take by weighing the 0.70g yolk powder, add the phosphate buffer of 35mL pH7.0, add the 35mL soybean oil.10000r/min emulsification 1min.Be divided into two equal portions, the centrifugal 5min of a copy of it 1500r/min writes down the emulsion layer volume; Another part boils 30min in boiling water after, the centrifugal 5min of 1500r/min writes down the emulsion layer volume.With the ratio of the front emulsion layer volume after centrifugal of the volume that heats the emulsion layer after centrifugal and the heating index as heat resistance.
2 experimental results
Experimental result sees table 3 for details.The result shows, adds phospholipase C egg yolk liquid is implemented the appropriateness hydrolysis, can improve dissolubility, stability, heat resistance after the multiple appearance.
Table 3 dissolubility, stability and heat resistance are investigated the result
| Group | Raw material forms | Dissolubility | Stability | Heat resistance |
| Control group | Egg yolk liquid | 3.6 | 1.2 | 42.7 |
| Experimental group | Egg yolk liquid+phospholipase C | 4.5 | 4.2 | 97.85 |
Experimental example 2 egg yolk liquids and the screening of phospholipase C proportioning
1 experimental technique
1.1 the preparation of yolk powder: get respectively 4 parts of egg yolk liquids, beat eggs and process by the homogenizer homogeneous, regulate homogenization pressure 20MPa, get the phospholipase C (respectively organize the phospholipase C addition and see Table 4) of different amounts, add in the good egg yolk liquid of homogeneous, stir 16h in 4 ℃ again; 60 ℃ of pasteurizes, going out Pasteur's temperature is 59 ℃, sterilizing time 210s; Spray-drying obtains yolk powder through boiling granulating.
1.2 dissolubility is investigated: with experimental example 1 " investigation of 1.2 dissolubilities " part
1.3 study on the stability: with experimental example 1 " 1.3 study on the stability " part
1.4 free-fat acidity test: carry out according to GB/T5009.47.
2 experimental results
Experimental result sees Table 4.The result shows, when egg yolk liquid: during phospholipase C=100:0.01-0.05, the yolk powder dissolubility and the good stability that prepare, and meet the regulation of national standard mesolecithal powder free fatty≤4.5.
Table 4 phospholipase C proportioning screening experiment result
| Group | Egg liquid: phospholipase C (g/ml) | Dissolubility | Stability | FFA (free fatty) |
| Experimental group 1 | 100:0.1 | 4.8 | 4.6 | ＞4.5 |
| Experimental group 2 | 100:0.05 | 4.7 | 4.3 | ≤4.5 |
| Experimental group 3 | 100:0.01 | 4.8 | 4.2 | ≤4.5 |
| Experimental group 4 | 100:0.005 | 3.9 | 2.5 | ≤4.5 |
Experimental example 3 whipping temps are investigated
1 experimental technique
1.1 the preparation of yolk powder: get 3 parts of egg yolk liquids, beat eggs and process by the homogenizer homogeneous, regulate homogenization pressure 20MPa, take by weighing phospholipase C by egg yolk liquid: phospholipase C=100:0.02 and add in the good egg yolk liquid of above-mentioned homogeneous, under different temperatures, stir 16h again; 60 ℃ of pasteurizes, going out Pasteur's temperature is 59 ℃, sterilizing time 210s; Spray-drying obtains yolk powder after making fluidized granulating.
1.2 dissolubility is investigated: with experimental example 1 " investigation of 1.2 dissolubilities " part
1.3 study on the stability: with experimental example 1 " 1.3 study on the stability " part
1.4 free-fat acidity test: with experimental example 2 " investigation of 1.4 free fatties " part
2 experimental results
Experimental result sees Table 5.The result shows, in 0-10 ℃ of scope, stirs, and the yolk powder dissolubility and the good stability that prepare, and meet the regulation of national standard mesolecithal powder free fatty≤4.5.
Table 5 whipping temp is investigated
| Group | Bath temperature ℃ | Dissolubility | Stability | FFA (free fatty) |
| Experimental group 1 | 0℃ | 3.8 | 3.5 | ≤4.5 |
| Experimental group 2 | 5℃ | 4.2 | 4.3 | ≤4.5 |
| Experimental group 3 | 15℃ | 4.6 | 4.6 | ＞4.5 |
The investigation of experimental example 4 pasteurizing temperatures
1, the investigation of sterilization temperature
Get 5 parts of egg yolk liquids, beat eggs and process by the homogenizer homogeneous, regulate homogenization pressure 20MPa, by egg yolk liquid: phospholipase C=100:0.02 takes by weighing phospholipase C, adds to respectively in the good egg yolk liquid of above-mentioned homogeneous, again in 4 ℃ of stirring 16h; Carry out pasteurize, press table 7 inlet porting temperature, the control sterilization temperature is 1 ℃ with going out Pasteur's temperature difference, sterilization 210s; Egg yolk liquid after the sterilization processing is carried out spray-drying, obtain yolk powder through boiling granulating.Yolk powder is reconstituted respectively at 10 ℃, 60 ℃, investigate the sensory effects of each group, standards of grading see Table 6.Experimental result sees Table 7.
The result shows that when inlet temperature was 50-70 ℃, the powdered egg fishy smell for preparing was less.
Table 6 sensory effects standards of grading
| Score value | Sensory effects |
| 1 | Without egg fishy smell |
| 2 | Very weak egg fishy smell |
| 3 | General egg fishy smell |
| 4 | Stronger egg fishy smell |
| 5 | Very strong egg fishy smell |
Table 7 pasteurize inlet temperature is investigated the result
| Sterilization temperature/℃ | 45 | 50 | 65 | 70 | 85 |
| 10 ℃ reconstitute | 4.0 | 2 | 1.9 | 2.0 | 4.2 |
| 60 ℃ reconstitute | 4.5 | 1.9 | 1.7 | 1.8 | 4.3 |
| 60 ℃ reconstitute placement normal temperature | 4.3 | 1.7 | 2.0 | 2.0 | 4.1 |
2, outlet temperature is investigated
Add enzyme preparation and carry out stir process in egg yolk liquid by experimental example 4 " investigation of 1 sterilization temperature " part; Pasteurizing temperature is controlled to be 60 ℃, by table 8 outlet temperature is set, sterilization 210s; Egg yolk liquid after the sterilization processing is carried out spray-drying, obtain yolk powder through boiling granulating.Yolk powder is reconstituted respectively at 10 ℃, 60 ℃, investigate the sensory effects of each group, standards of grading see Table 6.Experimental result sees Table 8.
The result shows that when the pasteurizing temperature outlet temperature was 55-60 ℃, the powdered egg fishy smell for preparing was less.
Table 8 pasteurize outlet temperature is investigated the result
The investigation of 5 pasteurize times of experimental example
Add enzyme preparation and carry out stir process in egg yolk liquid by experimental example 4 " investigation of 1 sterilization temperature " part; Pasteurizing temperature is controlled to be 60 ℃, and 59 ℃ of outlet temperatures arrange sterilizing time by table 9; Egg yolk liquid after the sterilization processing is carried out spray-drying, obtain yolk powder through boiling granulating.Yolk powder is reconstituted respectively at 10 ℃, 60 ℃, investigate the sensory effects of each group, standards of grading see Table 6.Experimental result sees Table 9.
The result shows that the pasteurize time, the powdered egg fishy smell for preparing was less when being 2-4min.
The table 9 pasteurize time is investigated the result
| Sterilizing time/min | 1 | 2 | 3 | 4 | 5 |
| 10 ℃ reconstitute | 3.8 | 1.9 | 1.8 | 2.2 | 3.6 |
| 60 ℃ reconstitute | 3.9 | 1.8 | 1.7 | 1.5 | 3.8 |
| 60 ℃ reconstitute placement normal temperature | 4.0 | 2.0 | 2.0 | 2.1 | 3.7 |
The specific embodiment
Embodiment 1
The egg yolk liquid 2.5kg that learning from else's experience beats eggs processes sends into homogenizer processings that homogenize, adjusting homogenization pressure 20MPa; Take by weighing phospholipase C 0.5ml, add in the good egg yolk liquid of homogeneous, stir 16h in 4 ℃ again; The egg yolk liquid that stirs after being incubated is carried out pasteurize, and sterilization temperature is 60 ℃, and going out Pasteur's temperature is 59 ℃, sterilizing time 210s; Egg yolk liquid after pasteurize is carried out spray-drying, 160 ℃ of the EATs of centrifugal spray, 78 ℃ of leaving air temps obtain yolk powder 1040g; Yolk powder is carried out getting yolk powder 930g behind the fluidized granulating.
The yolk powder energy rapid dispersion that obtains is in water, and the upper strata is without agglomerate, and the solution of formation stable homogeneous.
Embodiment 2
The egg yolk liquid 2.5kg that learning from else's experience beats eggs processes adopts and sends into homogenizer processings that homogenize, adjusting homogenization pressure 10MPa after the preliminary emulsification of colloid mill; Take by weighing phospholipase C 0.3ml, add in the good egg yolk liquid of homogeneous, stir 18h in 0 ℃ again; Egg yolk liquid after stirring is carried out spray-drying, 170 ℃ of the EATs of centrifugal spray, 80 ℃ of leaving air temps obtain yolk powder.
Embodiment 3
The egg yolk liquid 3.0kg that learning from else's experience beats eggs processes is with colloid mill low speed emulsification treatment, again through homogenizer processings that homogenize, adjusting homogenization pressure 15MPa; Take by weighing phospholipase C 0.7ml, add in the good egg yolk liquid of homogeneous, stir 13h in 10 ℃ again; The egg yolk liquid that stirs after being incubated is carried out pasteurize, 65 ℃ of sterilization temperatures, going out Pasteur's temperature is 64 ℃, sterilizing time is 120s; Egg yolk liquid after pasteurize is carried out spray-drying, 180 ℃ of the EATs of centrifugal spray, 75 ℃ of leaving air temps obtain yolk powder.
Embodiment 4
Get egg yolk liquid 5.0kg, send into the homogenizer processing that homogenizes after the stirring, homogenization pressure 30MPa; Take by weighing phospholipase C 0.9ml, add in the good egg yolk liquid of homogeneous, stir 15h in 8 ℃ again; Egg yolk liquid after stirring is carried out spray-drying, 180 ℃ of the EATs of centrifugal spray, 85 ℃ of leaving air temps obtain yolk powder 1060g.
Embodiment 5
Get egg yolk liquid 1.5kg, send into the homogenizer processing that homogenizes, regulate homogenization pressure 25MPa; Take by weighing phospholipase C 0.75ml, add in the good egg yolk liquid of homogeneous, stir 16h in 5 ℃ again; The egg yolk liquid that stirs after being incubated is carried out pasteurize, and sterilization temperature is 68 ℃, and the temperature that goes out Pasteur is 66 ℃, and sterilizing time is 240s; Egg yolk liquid after pasteurize is carried out spray-drying, 170 ℃ of the EATs of centrifugal spray, 80 ℃ of leaving air temps; Further carry out fluidized granulating after the spray-drying and obtain yolk powder 480g.
Embodiment 6
The egg yolk liquid 2.5kg that learning from else's experience beats eggs processes sends into homogenizer processings that homogenize, adjusting homogenization pressure 30MPa; Take by weighing phospholipase C 0.25ml, add in the good egg yolk liquid of homogeneous, stir 16h in 6 ℃ again; Egg yolk liquid after the stirring insulation is carried out the also further boiling granulating of spray-drying obtain yolk powder 980g.
Embodiment 7
Get egg yolk liquid 2.5kg, with colloid mill low speed emulsification treatment, again through the high-shear emulsion machine processing that homogenizes; Take by weighing phospholipase C 1.2ml, add in the good egg yolk liquid of homogeneous, stir 16h in 4 ℃ again; Egg yolk liquid after the insulated and stirred carries out pasteurize, and sterilization temperature is 70 ℃, and the temperature that goes out Pasteur is 69 ℃, and sterilizing time is 180s; After pasteurize, carry out spray-drying, 160 ℃ of the EATs of centrifugal spray, 78 ℃ of leaving air temps; Carry out boiling granulating after the spray-drying and obtain yolk powder.
Experimental example 8
Get egg yolk liquid 2.5kg, adopt homogenizer processings that homogenize, adjusting homogenization pressure 20MPa; Take by weighing phospholipase C 0.9ml, mix with water, stir without caking, add in the good yolk of homogeneous, 5 ℃ are stirred 15h; The egg yolk liquid that stirs after being incubated is carried out spray-drying, 170 ℃ of the EATs of centrifugal spray, 80 ℃ of leaving air temps; Further carry out fluidized granulating after the spray-drying and obtain yolk powder.
Claims (10)
1. the preparation method of an instant yolk powder, the method comprises:
(a) egg yolk liquid is implemented mechanical dispersion;
(b) according to adding phospholipase C in the egg yolk liquid of w/v egg yolk liquid: phospholipase C=100:0.01-0.05 after disperse;
(c) the dry processing; Wherein said w/v is g/ml.
2. preparation method as claimed in claim 1 is characterized in that described mechanical dispersion adopts food industry mechanical dispersion equipment commonly used to carry out: comprise and adopt homogenizer or mulser that egg yolk liquid is carried out dispersion treatment; Perhaps adopt first colloid mill or mixer that egg yolk liquid is tentatively disperseed, then further adopt homogenizer or mulser to process.
3. preparation method as claimed in claim 1 is characterized in that carrying out stir process after described egg yolk liquid adds phospholipase C under cryogenic conditions, and described whipping temp is 0-10 ℃, and mixing time is 13-20h.
4. preparation method as claimed in claim 3 is characterized in that described whipping temp is 0-8 ℃, and mixing time is 12-18h.
5. preparation method as claimed in claim 1 is characterized in that described drying is spray-drying, and inlet temperature is 160-180 ℃, and outlet temperature is 70-90 ℃.
6. preparation method as claimed in claim 1 is characterized in that carrying out (d) pasteurize before described egg yolk liquid drying is processed; Described pasteurizing temperature is 50-70 ℃, and sterilization temperature is 0.5-2 ℃ with going out Pasteur's temperature difference, and sterilizing time is 2-4min.
7. preparation method as claimed in claim 6 is characterized in that described pasteurizing temperature is 62-67 ℃, and sterilization temperature is 1 ℃ with going out Pasteur's temperature difference.
8. preparation method as claimed in claim 6 is characterized in that the described pasteurize time is 210s.
9. preparation method as claimed in claim 1 is characterized in that described egg yolk liquid carries out carrying out (e) boiling granulating after drying is processed.
10. instant yolk powder, the product for preparing for claim 1-9 either method.
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| WO2016066751A1 (en) * | 2014-10-31 | 2016-05-06 | Dsm Ip Assets B.V. | Process for preparing an oil-in-water emulsified food product |
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| WO2009046988A2 (en) * | 2007-10-10 | 2009-04-16 | Chr. Hansen A/S | Process for producing a water-in-oil emulsion |
| CN101467710A (en) * | 2007-12-28 | 2009-07-01 | 北京市食品研究所 | Soluble egg powder and preparation method thereof |
| CN101467711A (en) * | 2007-12-28 | 2009-07-01 | 北京市食品研究所 | Soluble egg powder and preparation method thereof |
| CN101411509A (en) * | 2008-11-26 | 2009-04-22 | 东北农业大学 | Method for preparing dried egg yolk of high emulsibility |
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| CN103190646A (en) * | 2012-12-07 | 2013-07-10 | 北京二商健力食品科技有限公司 | Boil pelletizing method of yolk powder |
| WO2016066751A1 (en) * | 2014-10-31 | 2016-05-06 | Dsm Ip Assets B.V. | Process for preparing an oil-in-water emulsified food product |
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