CN102960776A - Instant yolk powder and preparation method thereof - Google Patents
Instant yolk powder and preparation method thereof Download PDFInfo
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- CN102960776A CN102960776A CN2012105260472A CN201210526047A CN102960776A CN 102960776 A CN102960776 A CN 102960776A CN 2012105260472 A CN2012105260472 A CN 2012105260472A CN 201210526047 A CN201210526047 A CN 201210526047A CN 102960776 A CN102960776 A CN 102960776A
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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 A2 to the yolk solution, wherein the weight measurement ratio (g/ml) of yolk solution to phospholipase A2 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.
Abroad the someone utilizes PLA2 to improve the yolk heat resistance, and Dutilh C E finds that the mayonnaise made from the yolk of PLA2 modification can be high temperature resistant, and has the effect of thickening; The lipoprotein that the discoveries such as Okutomi are processed with PLA2 is made mayonnaise and is had preferably local flavor and mouthfeel, very strong heat endurance.It is a lot of to utilize PLA2 to produce the report of lysolecithin both at home and abroad, but utilizes PLA2 modification yolk phospholipid and few to the report of the Study on Functional of modification yolk.Contain abundant phosphatide in the yolk, the yolk of the discovery PLA2 modifications such as Van DamAF has many good performances, has applied for patent; Domestic research to this respect also is in the starting stage, and mostly the birds, beasts and eggs product processing factory of China be to produce the low value-added primary product such as albumen flakes, yolk powder, and product is lacked competitiveness.The product that utilizes PLA2 modification yolk to obtain having good emulsibility not only can be widened the range of application of yolk, and can improve the international competitiveness of domestic egg yolk prods.
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 w/v (g/ml) egg yolk liquid: phospholipase A
2Add phospholipase A2 in the egg yolk liquid of=100:0.01-0.05 after disperse;
Step 3: to adding phospholipase A
2Egg yolk liquid implement 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 A2 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 A2 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 A2 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 A2, makes through the egg yolk liquid behind the enzymolysis to have good emulsifiability.The lysophosphatide that yolk generates after the phospholipase A2 modification and protein are combined closely and are formed a kind of compound, so that the functional group of albumen is difficult for exposing, even the hydrophobic interaction between the albumen is at high temperature all more weak, can not form high-strength gel.Directly cause emulsibility to descend because yolk forms gel, and modification yolk at high temperature can not form hard gel, has larger dissolubility, Here it is the high immanent cause of modification yolk powder heat endurance.
Hydrolysis process when the present invention adopts low temperature long can better be controlled the degree that yolk is hydrolyzed, and is convenient to the workshop and arranges production.Experimental example 1 phospholipase A2 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 A2 0.5ml(control group and do not add phospholipase A2), add in the good egg 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 100ml55-60 ℃ of 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 A2 egg yolk liquid is implemented the appropriateness hydrolysis, can improve dissolubility, stability, heat resistance after the multiple appearance.
Table 3 dissolubility/stability experiment 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 A2 | 4.5 | 4.2 | 97.85 |
Experimental example 2 egg liquid and the screening of phospholipase A2 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 A2 (respectively organize the phospholipase A2 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 liquid: during phospholipase A2=100:0.01-0.05, the yolk powder good stability for preparing, sensory effects is good, without egg fishy smell, and meets the regulation of national standard mesolecithal powder free fatty≤4.5.
Table 4 phospholipase A2 proportioning screening experiment result
| Group | Egg liquid: phospholipase A2 (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 4 parts of egg yolk liquids, beat eggs and process by the homogenizer homogeneous, regulate homogenization pressure 20MPa, take by weighing phospholipase A2 by egg yolk liquid: phospholipase A2=100:0.02 and take by weighing phospholipase A2 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, stirs in 0-10 ℃ of scope, and the yolk powder dissolubility/good stability for preparing is while 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 A2=100:0.02 takes by weighing phospholipase A2, 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 yolk powder 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 yolk powder 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 A2 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 A2 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 A2 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 A2 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 A2 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 A2 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 A2 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 A2 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 A2 in the egg yolk liquid of w/v egg yolk liquid: phospholipase A2=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 A2 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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| CN104223182A (en) * | 2014-09-30 | 2014-12-24 | 北京二商健力食品科技有限公司 | Nutritional instant yolk powder for infants and preparation method thereof |
| CN110003319A (en) * | 2019-04-16 | 2019-07-12 | 成都大学 | A kind of method and product based on a variety of egg yolk proteins of aqueous phase separation combined extracting |
| CN114246303A (en) * | 2021-12-27 | 2022-03-29 | 无锡江大百泰科技有限公司 | Food additive for yolk product and preparation method and application thereof |
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| EP0426211A1 (en) * | 1989-09-29 | 1991-05-08 | Unilever N.V. | Food product containing dried lyso-phospholipoprotein |
| CN101125004A (en) * | 2006-08-17 | 2008-02-20 | 大连韩伟食品有限公司 | Heat resistant yolk product and production 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 |
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| EP0426211A1 (en) * | 1989-09-29 | 1991-05-08 | Unilever N.V. | Food product containing dried lyso-phospholipoprotein |
| CN101125004A (en) * | 2006-08-17 | 2008-02-20 | 大连韩伟食品有限公司 | Heat resistant yolk product and production 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 |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104223182A (en) * | 2014-09-30 | 2014-12-24 | 北京二商健力食品科技有限公司 | Nutritional instant yolk powder for infants and preparation method thereof |
| CN110003319A (en) * | 2019-04-16 | 2019-07-12 | 成都大学 | A kind of method and product based on a variety of egg yolk proteins of aqueous phase separation combined extracting |
| CN110003319B (en) * | 2019-04-16 | 2022-11-25 | 成都大学 | Method for jointly extracting various egg yolk proteins based on water phase separation and product |
| CN114246303A (en) * | 2021-12-27 | 2022-03-29 | 无锡江大百泰科技有限公司 | Food additive for yolk product and preparation method and application thereof |
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Application publication date: 20130313 |